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About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (Nov. 21, 2001)
Premium Pour Bartending School of Hard Drinks professional bartending school • Enroll in DEC. Learn in JAN. Make $ in FEB.! Enroll NOW for lowest tuition rates yet. (These rates won't be available again, ever.) 1010 Oak Street (downtown Eugene) wwwjiremium-pour.com»(541)485-4695 Chloe Goodchild Kim Rosen NuktA Vfke, bltktA WattH I song, chant, spoken word i.uc rvjr<i«s, peicubbiun, udiiue Gordon Ryan, percussion spoken word Fri., Nov. 23 • Unity Church 8pm • 39th at Hilyard • Eugene • $15.00 Chloe’s Web site: www.TheNakedVoice.com TAe Wnfufof pving in a time of Fierce) Thanksgiving in a time of Fierce Wisdom Nov. 24-25 • Sat & Sun • £ Location: Four Winds Center For more workshop info or to preregister - call FourWinds vour"Winds Center for Mind»Body • Spirit 1840 WILLAMETTE ST. EUGENE♦484-6100 NONPROFIT + YOGA CLASSES + PERSONAL GROWTH Need Cash? Earn Extra Money New donors I '♦ bring this ad in for an extra $5 Aventis Bioservices • Eugene „ (Formerly Seramed) l Block east of 8th and Garfield I 90 I West 8th Ave., Eugene 683-9430 | . ; also at 225 B Main St. in Springfield fn Don't miss out. Work for your college paper. For more information on how to freelance for the Oregon Daily Emerald, call 346-5511 News brief Commissioners adopt new district lines Lane County Commissioners de cided on a redistricting plan for the county on Tuesday morning. Coun ty spokeswoman Melinda Kletzok said the commissioners had to adopt a new district lines by today to accommodate the population shifts shown in the 2000 Census. “The population has shifted enough so that districts would need to have new boundaries drawn,” Kletzok said. The population in each new dis trict is within 1 percent of the pop ulation in the other districts, she said. Though the redistricting will go into effect in 30 days, Kletzok said the commissioners who have been in office will remain in office until the next election. Commissioners are elected by district but represent the whole county, she said. Law requires that district fines be redrawn six months before the pri mary election, which will take place on May 21 of 2002. — Lindsay Buchele Bartending continued from page 1 “I get to know what they do in their lives, and they are interested in what we do,” Beaird said. The pub’s unique flavor is its em phasis of the counter-culture. Posters of the Grateful Dead, Jimi Hendrix and Fleetwood Mac hang on the wooden walls. Because the entire staff cooks, waits tables and pours drinks, the tips are pooled. “We’re all communists here," Beaird joked. Beaird, who started working at the pub during law school, said bar tending “is the perfect job for stu dents.” He said it offers flexible hours, good money, a good distrac tion and interaction with lots of people. Beaird said he plans to keep his job at the cafe while he studies for the state bar exam. Mike D’Amacio, bar manager at Mona Lizza, an Italian restaurant at 830 Olive St., graduated with a de gree in business/finance, but swerved into the trade of bartending. “If you lost your real job, you can fall back on bartending and make some good money,” he said. Although he guessed that Eugene bartenders might make around $30,000, D’Amacio said that “it is not uncommon for a bartender in a big city to make $60,000 to $80,000. ” D’Amacio moved to Eugene from Orlando, Fla., where he worked at T.G.I. Friday’s and Black Angus Restaurant. “Here it is more refined and con servative in restaurants,” he said. “People are more wild and crazy on the East Coast. Things stay open lat er, and people drink lots of shots.” D’Amacio said in Florida more people drink cocktails or domestic and imported beers than micro brews. From his experience in Flori da, D’Amacio said he knows more than 300 drinks and uses bar flair. He described this as a visual display of flipping cups and bottles that was popularized in the 1988 Tom Cruise movie “Cocktail.” “It’s a good show; it’s something different and by going the extra mile, I get tipped better,” he said. But Shipley disagreed. “Flair is a joke,” he said. “It might look good to girls, but it just takes me longer to get or make my drink. It’s making a show of bartending in stead of just doing your job.” Anne Le Chevallier is a features reporterfor the Oregon Daily Emerald. She can be reached atannelechevallier@dailyemerald.com. Thanksgiving continued from page 1 about the meaning of Thanksgiv ing. “From the name, it seems we have to thank something,” Hagi wara said. “That’s all I know.” Graduate student Kyoungh Kang said he knows what Thanksgiving means, because in his home coun try of South Korea, they also cele brate Thanksgiving. Kang said the “Korean version” is very much like the American holiday. The feast, called “Chu sok,” is a time for families to get to gether and be thankful, Kang said. Instead of turkey, Kang said Kore ans eat rice cakes called “ttok” and various seasonal foods such as per simmon and pears. “We pay respect to our ancestors as well,” Kang said. He said part of the Chusok feast entails a ceremo ny of bowing to pay homage to fam ily members who have passed on. As for the American holiday, Kang said he was reasonably pleased. “I really like the atmosphere of Thanksgiving,” Kang said. “But I didn’t like the turkey.” Graduate student and Spanish teacher Vanesa Garcia, like other in ternational students, said she does n’t completely understand Thanks giving. “To be honest, I don’t quite un derstand what you’re celebrating,” Garcia said. Garcia said she was confused about the history of the holiday and how pil-> grims treated Native Americans near Interested In Experiencing Jewish Culture For An Evening? Then come and join the Annual JSU Jewish Culture Night • Free to all students, faculty and community of Lane County • Food • Music • Israeli dancing Wednesday, Nov. 28th 6-9 p.m. EMU Fir Room the time of the first Thanksgiving. Garcia, who comes from Spain, believes that Christmas is the biggest feast of the year in her coun try. She said there’s nothing like the Thanksgiving holiday, but when it comes to food — Christmas is the holiday that leaves people stuffed. “We have a very big feast the 24th (of December) at night,” Garcia said. “Then the lunch on (Christ mas) is huge, too.” Turkey is a food that Garcia said she can handle only once a year. “No turkey at Christmas,” Garcia said. “We usually have chicken or fish and seafood, with typical food from Spain.,r Marcus Hathcock is a features reporter for the Oregon Daily Emerald. He can be reached at marcushathcock@dailyernerald.com. 012850 whenever minutes A few doors from the UO Bookstore \ & 9111 HI weekend per month minutes 1 year contract * No roaming and long distance within united States ' Some restrictions apply. Subject to phone availlabiiity. 841 E.13tti Ave. COME IN AND CALL YOUR FRIENDS fl+ Wireless Oregon Daily Emerald P.O. 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