Published In:
Ann Arbor News, November 21, 1973
Caption:
New Clinic: Kathy Biersack, a coordinator at the new Free People's Clinic, 225 E. Liberty, uses a microscope to study a culture. The new clinic, replacing a burned-out facility on East Washington, has examination rooms, counseling rooms, nurses' station and reception room. Eight doctors and medical students staff the clinic, open Monday, Tuesday and Wednesday from 6:30 p.m. until all patients have been seen. Two doctors work each night. An open house is scheduled Dec. 2 from 11 a.m. to 2 p.m.

Published In:
Ann Arbor News, September 8, 1973
Caption:
Basie Thrills Them: Jazz great Count Basie (left) rocks at the piano as his orchestra and singer Jimmy Ricks, (right), thrilled the audience at the Ann Arbor Blues and Jazz Festival. The first night of the event attracted 12,000 enthusiastic music fans; the festival continues through Sunday at Otis Spann Memorial Field. Story on page 12.

Published In:
Ann Arbor News, September 8, 1973
Caption:
Basie Thrills Them: Jazz great Count Basie (left) rocks at the piano as his orchestra and singer Jimmy Ricks, (right), thrilled the audience at the Ann Arbor Blues and Jazz Festival. The first night of the event attracted 12,000 enthusiastic music fans; the festival continues through Sunday at Otis Spann Memorial Field. Story on page 12.

Published In:
Ann Arbor News, September 11, 1973
Caption:
Ray Charles Entertains Blues-Jazz Festival Fans

Published In:
Ann Arbor News, September 10, 1973
Caption:
Lie-In At The Blues Festival: The art of creating free seats was seen in an ingenious form at this year's Blues Festival here as these music fans strung hammocks high in some trees just off the stage area (microphone in foreground). Other fans were seen climbing surrounding trees to beat the costs of tickets and escape the crowd but these four seemed assured of a more comfortable stay.

Published In:
Ann Arbor News, September 29, 1974
Caption:
How 'Bout Them Apples…: That seems to be the perplexing question on the face of the Ann Arbor People's Food Cooperative customer, below, who may have to brush up on elementary arithmetic to figure out the cost of his dried apple purchase. Above left, another customer seems more at ease weighing out a purchase of beans, then totalling up the cost on the adding machine, above right. Having customers serve themselves, brind their own bags and containers, even pitch in to stock shelves are among the ways that food co-ops cut their overhead costs and thereby reduce prices.

Published In:
Ann Arbor News, September 29, 1974
Caption:
How 'Bout Them Apples…: That seems to be the perplexing question on the face of the Ann Arbor People's Food Cooperative customer, below, who may have to brush up on elementary arithmetic to figure out the cost of his dried apple purchase. Above left, another customer seems more at ease weighing out a purchase of beans, then totalling up the cost on the adding machine, above right. Having customers serve themselves, brind their own bags and containers, even pitch in to stock shelves are among the ways that food co-ops cut their overhead costs and thereby reduce prices.

Published In:
Ann Arbor News, September 29, 1974
Caption:
How 'Bout Them Apples…: That seems to be the perplexing question on the face of the Ann Arbor People's Food Cooperative customer, below, who may have to brush up on elementary arithmetic to figure out the cost of his dried apple purchase. Above left, another customer seems more at ease weighing out a purchase of beans, then totalling up the cost on the adding machine, above right. Having customers serve themselves, brind their own bags and containers, even pitch in to stock shelves are among the ways that food co-ops cut their overhead costs and thereby reduce prices.

Published In:
Ann Arbor News, September 29, 1974
Caption:
How 'Bout Them Apples…: That seems to be the perplexing question on the face of the Ann Arbor People's Food Cooperative customer, below, who may have to brush up on elementary arithmetic to figure out the cost of his dried apple purchase. Above left, another customer seems more at ease weighing out a purchase of beans, then totalling up the cost on the adding machine, above right. Having customers serve themselves, brind their own bags and containers, even pitch in to stock shelves are among the ways that food co-ops cut their overhead costs and thereby reduce prices.