Wednesday. November 25.1 W8
Weather forecast
Today
Rain
High 55, Low 46
Thursday
Rain
High 51, Low 46
Grayson Hall renovations
Beginning in June, theformer
law school will he renovated into
classroom and office space/PAGE 3
Oregon gets easy victory
The Ducks make qu ick work of the
Buffaloes and show that they can
win on the road/PAGE 9
An independent newspaper
Volume 100, Issue 62
University of Oregon
Eugene, Oregon
German baker displays flour power
Peter Lohr keeps the ovens
warm and the customers
coming at Greatful Bread in
the EMU’s Fishbowl
ByTeri Meeuwsen
Oregon Daily Emerald
Flour remains all over his hands as he
continues to mix the butter, the sugar and
the fertig sauer in the German mixer. He
cuts apart the pounds of scone batter and
shapes it for the day’s sales on the solid
wood table that is also dusted with flour.
He pulls out the Bavarian pumpernickel,
the different types of rye or traditional
German sourdough loaves of bread from
the oven, releasing the sweet smells of
fresh baked bread into the Fishbowl in
the EMU every morning.
Peter Lohr, the EMU food service man
ager, arrives at Greatful Bread at 4:45 a.m.
each day and begins to mix and fold Ger
man culture into American culture in the
EMU’s new bakery addition.
Many types of breads, cookies and
scones are baked in the view of students,
staff members and other passersby —
serving the EMU’s customers in a new
way.
“I like how the customers stop and talk
to me a bit to see what’s available for the
day, and they can get a quick sample,” he
said. “I think the interaction with the cus
tomers and guests is a great thing. I think
it’s great for the EMU.”
EMU Director Dusty Miller said he has
received positive feedback about the new
bakery, its treats and its baker.
“You see him make it, and hopefully it
makes you excited,” he said. “It’s a good
thing to be able to see him make it be
cause then you know it’s fresh. It’s kind of
fun. Most people are enjoying it. It feels
like it’s being specially made just for you.
It’s here, and it’s ours and not off of some
one else’s truck.”
While Miller said his favorite treat from
the bakery is the rye bread, other types of
breads and baked goods have a taste of
American or German culture in the mix.
The types of bread include American
sourdough and German sourdough,
Turn to BAKER, Page 3
Amanda Cowan/Emendd
Peter Lohr, EMU food service manager and head baker of Greatful Bread, prepares a loaf in the Fishbowl.
Safety
concerns
addressed
The Campus Safety Day of
Action featured information
tables and clinics to raise
awareness and deal with issues
By James Scripps
Oregon Daily Emerald
The ASUO Outreach Program sponsored
the Campus Safety Day of Action on Tues
day, an educational event designed to be a
forum where students could come with
questions and learn about campus and com
munity resources.
Events featured at the forum, which in
cluded campus and community groups,
were information tables, a brown bag lunch,
an alcohol awareness clinic and two self-de
fense classes.
"Campus safety is a core concern for this
office,” said Tifani Jagodnik, ASUO out
reach associate. “We want to provide infor
mation for students as well as get feedback
about what students think about safety is
sues on campus.”
Tables representing a spectrum of safety
issues were available in the lobby of the
EMU for questions. Groups that were repre
sented included: the Tandem Taxi, promot
ing safe bike transportation, lock-up, as well
as a free bike taxi service; the Office of Pub
lic Safety; Sexual Assault Support Services;
Saferide; and Womenspace.
Alcohol consumption and violence were
priority issues for organizers.
Recent studies have shown that students
have a consistent and almost unwavering
propensity to drink excessively despite nu
merous efforts by community, campus and
law enforcement officials to curb this be
havior.
According to the Harvard School of Pub
lic Health College Study, binge drinking re
mains at the heart of this problem. Nation
ally, two out of five college students are
regular binge drinkers. For fraternity and
sorority members the number jumps to four
Turn to SAFETY, Page 4
Students need to prepare for busiest travel day of the year
With inclement weather in the
forecast, students traveling
home for the holidays may need
to take extra precautions
By Felicity Ayles
Oregon Daily Emerald
Once again, today is the busiest travel
day of the year. And with the severe weath
er currently heading for Oregon, this
Thanksgiving could be a hassle for many
travelers.
Inclement weather can cause road clo
sures, flight delays and even problems in
downtown Eugene.
The Eugene airport personnel are used to
bad weather and plenty of holiday travelers
at this time of year.
Typically the busiest day for the airport
is the day before Thanksgiving, but more
people use the airport as it gets to the week
before Christmas, said Diana Bell, airport
administration office manager.
“We haven’t encountered any real weath
er problems yet,” she said. “Most of the
travel is driven at the thought of getting
home for the holidays. ”
For those students taking to the roads
during the holiday season, awareness is the
key to safe travel.
“With bad weather, the first thing people
should do is check their vehicle equip
ment,” said Sgt. Lang Hinkle of the Oregon
State Police.
This includes checking a car’s brakes,
tires and even windshield wiper fluid, he
said. It is important to make sure tires are
inflated and have enough tread. It is also
important to check a car’s shocks because
suspension directly affects braking, Hinkle
said.
“Just make sure the equipment is good,”
he said.
If you are planning to travel over a pass
either south of Eugene toward California or
north toward Washington, get chains for
snow, and make sure they fit your car’s
tires, Hinkle said.
“The worst time to find out that your
chains don’t fit is when you’re on the
mountain in the snow,” he said.
For long trips, drivers should make sure
they are well-rested.
“You need to make sure you are in the
proper mental frame for a long period of
time,” he said.
In times when the weather is affecting
visibility on the roads, drivers should use
their headlights and drive patiently, he
said.
“Use common sense and keep your
speed proper for the conditions,” Hinkle
said. “That is a good rule of thumb.”
This year, as with any year, it is almost
impossible to predict which roads will be
closed, if any, because of weather prob
lems, Hinkle said.
“Not a whole lot can be done in prepara
tion for weather, but we are making sure we
have adequate staff. More troopers equals a
safer travel time period,” he said. “Hopeful
ly that will heighten people’s awareness in
traffic laws.”
Hinkle advises leaving plenty of time to
get to your destination. The theory is that if
you check your equipment before you
leave, then you won’t have any break
downs, and if you drive at the correct speed
Turn to TRAVEL, Page 4