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 on the menus for quite some time. We'll have such items on
 the menu as Blue Dumplings, a recipe of the Creek Indians
 from Oklahoma; cornbread pudding, a recipe of the Creek Indians
 of Oklahoma; and our own recipe favorite among the Lumbee
 Indians, chicken and pasta, which will be a dinner special on
 Sunday. Many of our recipes have been tested by me, Vonnie
 Oxendine, in my home, at my own cost. That is my donation to
 the restaurant, my knowledge of food through the years that
 I've gained, and I'm delighted that I can come and share it
 with my people.

B: That's certainly great. How about your prices, Mr. Oxendine?
 Are they going to compare favorably with the prices at other
 eating establishments?

0: Yes, they will, Mr. Barton. Our prices will be right in the
 range with other eating establishments in the area. Some of
 the items will be slightly higher; we took that in considera-
 tion of our restaurant being a very good-class restaurant,
 that our prices might be slightly higher.

B: Well, you might have some items that were actually lower too,
 though?

0: We ddu We do have some items that are very low-priced, and in
 the event that someone didn't have two dollars to spend for
 lunch or dinner, they could get a satisfactory meal in the neigh-
 borhood of $1.25.

B: Well, that's great. That's very great. If I come to your place
 and look around and try to get me some collard greens, which I
 dearly love, am I going to be able to get collard greens?

0: Yes, you will. They won't be on the menu every day, because
 people might get tired of them every day, but they will be on
 the menu from time to time.

B: Have you ever seen anybody cook collards the way we cook them
 back home?

0: Yes, I have.

B: I have been disappointed with collard greens when I go in the
 restaurants, because they just don't seem to know what to do
 with them. You know, like boiling them without any seasoning,
 or anything like that.

0: Some restaurants don't cook them the way that we Lumbees do.