News

Haggis. A Scottish delicacy made from sheep liver, heart, and kidneys cooked in the animal's stomach is not usually an American favorite-not by a long shot. However, on Jan. 23 the PSU community is invited not only to eat haggis, but to salute it as well.

At PSU's fourth annual Robert Burns Supper, John MacLean, a Scottish ex-patriot and PSU's assistant director for Facilities and Planning, will deliver Burns' poem "Address to a Haggis," followed by a toast of whisky. Tickets for the Supper, a fundraiser for the School of Fine and Performing Arts, are $40 for dinner, $40 for an optional whisky tasting, and available at the PSU Box Office in Smith Union. After Oct. 31, the price goes up to $45.

MacLean discounts the idea that Americans don't like haggis. "Essentially, it's a sausage," he says. "It's always the first thing we run out of." PSU's haggis, to be prepared by Aramark, will be cooked in an artificial casing, except for a special ceremonial haggis made by a traditional chef in Albany. Neaps and tatties--rutabaga and potatoes mashed separately--will round out the traditional fare. The Supper will also include alternative meat and vegetarian options.

Highland dancers and the Rose in the Heather band will provide entertainment and door and raffle prizes are planned. Speakers are needed for the Immortal Memory, an address on any topic connected to Burns, and the lassies and laddies toasts. Interested parties are encouraged to contact Jodie MacLean at 5-5143 or macleanj@pdx.edu.