Grayson Hall to undergo high-tech transformation next year
Beginning in June, the former
law school will be renovated
into classroom and office space
By Sarah Skidmore
Oregon Daily Emerald
Students and staff will be able to struggle
with Y2K problems in style at the soon-to-be
renovated Grayson Hall. A cyber cafe, a
computing center, public computer termi
nals and high-tech classrooms are some new
additions to the former law school building.
In fall of2000, Grayson Hall will begin its
first school year serving the needs of the his
tory department, portions of the computing
center, the College of Arts and Sciences and
provide more general classrooms. Renova
tion is scheduled to begin in June.
“It will be very much oriented towards
the general University population,” said
Fred Tepfer, a planning associate with Uni
versity Planning.
On Friday the schematic plans for the ren
ovations were approved by the groups who
will use the buildings. On Tuesday, the
plans passed through the Campus Planning
Committee for recommendations for im
provements and now will proceed to the
next stage of design.
Details are not fully developed, Tepfer
said, but as a result of the work of several
user groups, the general ideas for the build
ing’s uses have been determined.
According to the initial draft of the
schematic design report, the project has
eight primary goals. The first is to provide
quality facilities by upgrading existing
spaces and adding new spaces. The area that
used to be the law library will be converted
into two large lecture rooms and a smaller
classroom.
Changes to the classrooms include maxi
mizing the number of classroom seats and
integrating computers and multimedia with
instruction. There will be a total of 20 more
classrooms after the renovations, said Jack
Rice, chairman of the classroom user group.
"This is going to just do wonders for the
classroom environment,” Rice said.
Providing consolidated and efficient
computing service facilities is another of the
project’s goals. Portions of the current com
puting center, such as the help desk and
consulting, will be moved to Grayson Hall
to relieve some of the strain on their current
facilities.
"We are feeling positive about the change,
but the only drawback is that we are work
ing out the complications of referrals be
tween buildings,” said Lynn Buffing, assis
tant to the Computing Center director and
member of the user group.
By moving some of the computing center
and some of the general classrooms into
Grayson Hall, the spaces in other buildings
will be free to be used more effectively,
Tepfer said.
The bid for the final construction costs
will not be delivered until April or May. The
construction budget is $2,126,000 and is
funded half by the state and half by gifts.
Baker
Continued from Page 1
French bread, hard-crust ryes and
specialty breads of the day.
Cookies and other treats also re
flect the German bakery styles.
The honey dough cookies, a
sweeter and softer rendition of
ginger bread, are frosted with
chocolate and are a holiday fa
vorite, Lohr said. Christstoken is
another holiday favorite that in
cludes candied fruit with lemon
peel, orange peel and raisins
soaked in rum.
"We’ll start making those as we
get closer to Christmas,” he said.
The German style of baking
was introduced to the EMU Food
Service when Lohr came to the
University 21 years ago. Lohr
grew up in Sweinfurt, Germany,
where his father played a role in
introducing him to cooking and
baking.
“My father cooked well and al
ways made cakes and things,” he
said. “He was a hobby chef. It got
me kind of interested in cooking
and baking. I wanted to create
things with my hands and cook
things.”
He then apprenticed with a
chef to learn culinary work. While
there, he worked part time at a
confectionery across the street
from where he apprenticed, and
learned how to perfect his style of
baking.
“I went in in the afternoon and
just helped out,” he said. “It was
how I could get some more
knowledge.”
After a couple more chef posi
tions, Lohr moved to Oregon and
worked at Atkins Bakery to learn
the American style of baking.
“I wanted to learn how Ameri
cans made their breads,” he said.
“I wanted to be more versatile.”
Soon afterward, he came to the
EMU and shared his work with
the University.
But besides sharing his own
creations with students, he also
shares his knowledge with them.
Catherine Morris, a freshman
who works with Lohr at Greatful
Bread in the mornings, said work
ing with Lohr is fun and educa
tional.
“He’s funny,” she said. “He
says the stupidest jokes and whis
tles all the time. ... He is one of
those special guys. But he’s a real
ly good teacher. I’ve learned a lot
from him. He’s really good about
it because he knows I’m still
learning. You can make a mistake,
and he’ll understand.”
Lohr also teaches a baking class
at Lane Community College.
“The books are much smaller
than what I learned from,” he
said. “But I teach a variety of
things. They learn both German
and American styles ofbaking.”
Both styles are made at home as
well.
Elizabeth Rayl, an English ma
jor and Lohr’s daughter, visits her
dad during the day between class
es to catch up with family news
and to have a taste of his baking
for the day.
“Since I’ve moved out, I don’t
get to see him as much, so I come
in and see Dad,” she said.
Rayl said she's proud of Lohr
for his work at Greatful Bread, but
misses being home and being
around the same baking and cook
ing atmosphere she had when she
was growing up.
“I remember when I was 3 years
old, and I was up at the counter
and sprinkling the cookies,” she
said. “He also bakes his own
bread every day. That’s what I
grew up on, and I took it for grant
ed.
“We would have our Thanks
giving baking where the family
would get together out in the
garage where he set up a long
table and has his own ovens —
like the ones in Greatful Bread —
and all bake together.”
The family would bake 16 one
gallon jars full of different types of
cookies, including the honey
dough, she said.
"I miss that.”
Visiting Lohr during the day,
Rayl said the bakery reminds her
of the baking her dad does at
home, but it’s not quite the same.
“This is just a start of what he
can do,” she said.
After teaching his student work
ers a little more, Lohr said he sees a
further expansion of the baking
repertoire in the near future. By the
end of the school year, cheese
cakes and sponge cakes may be
available. But until then, cus
tomers may continue to smell the
baked goodies and see the flour
over the table top and on Lohr’s
hands.
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