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About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (Nov. 2, 2000)
SSSp expand affordable health care to all our families. Kitzhaber reelect Vicki Walker, Proud Parent of UO Students District 41 PO Box 10314 Eugene. OR 97440 a 465-9720 v^ww continet.com/walker w,alkec@cont,netMm^, .. *.**.*******!!. interested in an internship? EMUAIsea-C^*-^"^ Sion ups for interviews will be available following the mentation S,gn UPS on a fits,-come ''"^244 Hendricks Hall. Position description available starting Oct ____ devetopmentlntenjsjj^jjj^j uSvIrIWoSbIgONCAREERCE^ u For questions call 346-60U1 POSITION OPEN he Oregon Daily Emerald, the independent student (J) newspaper at the University of Oregon, is seeking a volunteer to serve on its Board of Directors. The Board meets monthly (except during December, July and August) to oversee broad policy issues including financial, legal and personnel matters. It does not get involved in day to-day operations, and it is not involved in content decisions. This three-year term is open to any community member, including a student, faculty member, or employee of the University of Oregon. To express your interest in the position, please send a cover letter and one-page resume to: ORIX ION DAILY RMRRAI.D Board Scare'll Committee I’. (). Box 3139. Lugenc, OR 97103 Deadline for applications is Wednesday, November 8. 7be (yrcf>on Ikiily Umerald is nil equal op/siiluiniy employer committed lo a culturally ditvrse u'orUplace Oregon Daily Emerald Raw Taleivt. The Oregon Daily Emerald is always looking for young writers who want to leam and grow at a real newspaper. For information on how to freelance for the Oregon Daily Emerald call 346-5511. Cafeteria food turns homestyle By Lisa Totn Oregon Daily Emerald Forget the turkey and mashed po tatoes — residence hall diners are savoring the new flavors of vegetari an pastry and Lebanese chicken this term. Tom Driscoll, the new food servic es director for University Housing, originally from Santa Cruz, Calif., is part of the reason eateries at the Uni versity are seeing a change of pace. Driscoll has been in the restau rant business most of his life. He previously worked for Olive Garden restaurants in Beaverton, Salem, and Olympia, Wash., along with the Oliveto restaurant in Berkeley, Calif. “It’s different, because in the restaurant business people want things to be consistent,” Driscoll said. “The challenge for us is offer ing variety to students, meeting their expectations in quality and keeping it up for 3,000 people, three times a day.” Driscoll said now that he is in his “dream job,” he can do what he en joys in a large-scale environment without having to move. “We are extremely excited to have him here,” said Tenaya Meaux, mar keting director for University Hous ing. “He has come up with some great ideas, and we can’t wait to see what else he has in store for us. ” As part of University Housing’s goal to spice up meals and add the familiarity of home cooking, it is bringing students’ favorite family recipes from home to the campus dining centers. Students and fami lies were asked to submit their fa vorite recipes on “What’s Cooking?” cards before the school year began. More than 60 recipes were submit ted in response. “I think for some students it can be a difficult transition to move away from home and not have meals cooked by Mom,” Meaux said. “So to ease any homesickness, Tom Patterson Emerald Chef Tom Driscoll hopes to prepare some intriguing dishes for the Carson cafeteria. we decided to being Mom’s home cooking to the University. ” Lindsey Munce, a freshman psy chology major, was excited that her mother’s unique recipe for Lebanese chicken was chosen to be translat ed and served to the 3,000 people who eat at University dining centers three times a day. “My mom is a gourmet cook [at home], and it was difficult from having what she made every night of the week to cafeteria food,” Munce said. Munce said the kitchen staff worked on the recipe all day to make it perfect. “It’s a bit of a challenge taking a recipe made for three pounds of chicken and take it out for 350 pounds,” Driscoll said. Munce went home to Mukilteo, Wash., the weekend before the meal was served in the dining centers to try her mother’s Lebanese chicken. As she was trying the chicken during a taste test at Carson dining hall, her mother called Munce on her cellular phone, and the two shared the moment together. Munce said the dish really tasted like her mother’s chicken. During the University’s Fall Fam ily Weekend, freshman Sara Olsher enjoyed her mother’s “Easy Vege Squares,” a vegetarian pastry, at brunch on Oct. 21. On Oct. 26, students sampled baked ziti, a pasta with ricotta cheese, herbs and tomato sauce. In addition, Driscoll said food services provides sushi on Fridays. Rice is offered three meals a day as a staple food for international stu dents. Kim chi, a Korean relish, is available every day in the salad bar. The gourmet fare in the dining hall won’t be a temporary change. As more favorite family recipes are submitted, University Housing meal planners will test them to see if the dining population enjoys them. Heroin continued from page 1A out there,” said Bob Richards, pro gram director of the Buckley Detoxi fication and Sobering Center, a divi sion of Willamette Family Treatment Services. The average price for a gram of heroin in Lane County dropped over the past few years from $100 to $40, said Kevin McCormick, a de Colds continued from page 1A said. “Students are exposed to thousands more people on cam pus.” Fleischli said the cold weather is another reason for illnesses be cause people have moved back to the “indoor air season” and are in closer contact with others, making it easier to contract germs. Fleischli said it is important to practice healthy habits, such as washing one’s hands and not shar ing food or drinks, because colds can last up to two weeks.“People need to have a paranoia about germs tective for the Interagency Narcotics Enforcement Team. “Even at $40 a gram, it’s a very profitable, low-risk item,” he said. McCormick said most of the hero in in the county is smuggled from Mexico and distributed to many dealers, who carry only small quan tities to avoid getting busted for sell ing narcotics. Also, the chic, rock-and-roll im age of heroin has contributed to the increased use, he said. to protect themselves,” Fleischli said. Despite the number of colds go ing around, Fleischli said he is not aware of the center treating any “true influenza” cases this year. This is good news for the health center, since its shipment of flu vaccines has been delayed. Fleischli said the center’s phar maceutical supplier assured him that the center would receive 16 percent of its vaccine order by the end of October. However, Fleischli said, the vaccines are still not available and probably won’t be for several weeks. This nationwide inconvenience results from the slow replication of one of the three “It’s cool stuff because River Phoenix did it, John Belushi did it, lots of rich, famous people did it. Heck, Jerry Garcia did it, so it’s seen as a cool thing to do,” he said. Richards added that the cool im age of heroin is a recent develop ment. “In my generation, the word ‘heroin’ would send people running away,” Richards, who is in his 50s, said. “But I don’t see that now. ” strains used to make the vaccine. “We have no idea when we’re going to get it,” he said. Fleischli said he hopes the health center receives the vaccine soon, because students will be traveling during winter break and will pick up a lot of germs. This could be a real problem in January, he said. In addition to the health center, Lane County Public Health Ser vices also has not received the vac cine. Once the vaccine is distrib uted, both facilities plan to give the vaccine based on who needs it most, such as people older than 65 or those with serious medical prob lems. Oregon Daily Emerald P.O. Box 3159, Eugene OR 97403 The Oregon Daily Emerald is published daily Monday through Friday during the school year and Tuesday and Thursday during the summer by the Oregon Daily Emerald Publishing Co. Inc., at the Uni versity of Oregon, Eugene, Oregon. A member of the Associated Press, the Emerald operates independently of the University with offices in Suite 300 of the Erb Memorial Union. The Emerald is pri vate property. The unlawful removal or use of papers is prosecutable by law. NEWSROOM — (S4l~) S46-SS11 Editor in chief. Jack Clifford Managing editor Jessica Blanchard Community: Darren Freeman, editor. Lindsay Buchele, Rebecca Newell, reporters. Freelance: Serena Markstrom, editor Higher education: Andrew Adams, editor Kristy Hessman, Brooke Ross, reporters. Student activities: Jeremy Lang, editor. Emily Gust, Beata Mostafavi, Lisa Toth, reporters. In-depth: Ben Romano, reporter News aide: Suzanne O’Kelley. Perspectives: Michael Kleckner, editor. Jayna Bergerson, Bret Jacobson, Pat Payne, Eric Pfeiffer, columnists. Pulse: Monica Hande, editor. Josh Ryneal, Mason West, reporters. Sports: Jeff Smith, editor. Scott Pesznecker, asst, editor. Peter Hockaday, Adam Jude, Robbie McCallum, reporters. Copy: Sara Lieberth, Katie Mayer, copy chiefs. Jessica Davison, Lori Musicer, Tom Patterson, Jessica Richelderfer, Rebecca Wilson, copyeditors. Online: Carol Rink, editor. Timur Insepov, webmaster. Design: Katie Miller, editor. Azle Malinao- Alvarez, Brooke Mossefin, Russ Weller, designers. Bryan Dixon, Giovanni Salimena, illustrators. Photo: Catharine Kendall, editor Dan Brunell, Kevin Calame, Erin Swanson Davies, photographers. ADVERTISING — (541)346-3712 Becky Merchant, director. Doug Hentges, Nicole Hubbard, Trevor Kuhn, Jesse Long, Adam Rice, Hillary Schultz, Chad Verly, Lisa Wood, sales representatives. Erin O’Connell, Van Nguyen, assistants. CLASSIFIEDS — (S4DS464S43 Trina Shanaman, manager. Kara Fallini, Amy Richman, Tara Rothermel, assistants. BUSINESS — (541) 346-5512 Judy Riedl, general manager. Kathy Carbone, business supervisor. Sarah Goracke, receptionist. Greg Gallo, Masohiro Koji ma, John Long, Gretchen Simmons, distribution. PRODUCTION — (541)346-4381 Michele Ross, manager. Tara Sloan, coordinator. Laura Chamberlain, Kara Fallini, Jillian Johnson, Melissa O’Connell, Laura Paz, Ross Ward, designers.
