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expand affordable health care to all
our families. Kitzhaber
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Vicki Walker, Proud
Parent of UO Students
District 41
PO Box 10314
Eugene. OR 97440
a 465-9720
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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 ____
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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
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Emily Gust, Beata Mostafavi, Lisa Toth,
reporters.
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News aide: Suzanne O’Kelley.
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Jayna Bergerson, Bret Jacobson, Pat Payne,
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