BIKE
continued from page 1A
Hicks said the number of bike thefts
has risen over the past few years, which
he said is typical in Eugene.
Paul Nicholson, owner of Paul's
Bicycle Way of Life, has been battling
bike thieves for longer than he cares
to remember.
"Eugene is almost unique with this
problem," he said. "It certainly has
become an epidemic recently."
Nicholson said he has heard about
the pick and is worried that they will
decrease the time it takes to steal a
bike to less than one minute if the
thief is experienced.
Nicholson also expressed frustra
tion at the University. I le said he felt
they should do more to prevent theft
of students' bikes, whether by volun
teer bike-rack patrols, video surveil
lance or harsher punishment for peo
ple caught stealing.
"It's a reasonable expectation that
the University take some responsibil
ity for students property," he said.
Nicholson advocates that the names
of convicted thieves be given to bike
shop owners so they can ban the
wrongdoers from their stores. He said
he already enforces stria punishment
to those who try to sell him stolen
bikes, charging them with trespassing
so they cannot return to his store.
But 1 licks said the University is al
ready taking preventative measures
against bike theft. For example, there
are bike cages scattered throughout
campus where students can lock their
bike inside of a secured cage. The
University is also in the process of in
stalling bike lockers that can house
two bikes per unit at a cost of approx
imately $30 per year.
Hicks added that DPS is working
with University I lousing to try and stop
bike thefts near the residence halls.
Both Hicks and Tocci reiterated that
even though it is possible to break U
Bolts, the majority of thefts occur when
students leave their bikes unlocked and
unattended. Hicks suggested students
not only buy a heavy-duty lock but
also register their bikes with DPS.
Toed said students should follow
some basic rules, such as locking the
bike in a well-lit area where there are
other bikes. She also advised locking
both the front and back wheels, espe
cially if the front wheel is a quick-re
lease, and not following a routine
that a thief could observe and follow.
"If you leave your bike in the same
place everyday from 10 a.m. to 2 p.m.,
someone is going to notice," she said.
Kryptonite also offers an anti-theft
protection offer with its locks. Ihe of
fer states that if a Kryptonite lock is
defeated by a thief, then the compa
ny will pay up to the limit of the of
fer, which can range from $1,000 to
$3,500. Tocci said the first year of the
offer is typically free, after which peo
ple can pay a yearly fee, which is
around $ 10.
Tocci said Kryptonite is dedicated
to stopping bike thieves.
"They'll steal anything," she said.
"That's why we're here — we don't
like them."
Contact the crime/health/
safety reporter
at alishaughnessy@dailyemerald.com.
BREAD
continued from page 1A
number of times to let the gluten de
velop before baking. Gluten is an in
gredient that makes bread chewy —
without it, the bread would crumble.
After the gluten has developed in the
dough, Humble Bagel Bakery loaves
are stored in a cooler overnight and
baked in the morning.
"Baking bread in the oven is the fi
nessing part," Katz said.
Eugene City Bakery, located at 1607
E. 19th Ave., has its own bread recipe.
Owner Charles Koehler said he exclu
sively uses organic flour and as little
yeast as possible. Like the Humble
Bagel Bakery, the bakers knead their
dough and leave it to rise several times,
but unlike Humble, more flour and
water is added to the dough each time.
Yeast is only used in the bakery's
baguettes and Italian, polenta and
olive breads, right before the dough is
kneaded the first time.
Metropol Bakery, located at 2538
Willamette St., is another source for
loaves. Artisan baker Shane Tracey,
who is studying to be a pastry chef, said
ancient techniques are highly valued in
the bakery's kitchen.
"As an artisan baker, I follow tradi
tional recipes," he said. "The bread is
baked on stone instead of in pans."
Tracey said the Metropol Bakery
uses a mix of French and Italian tech
niques. The French style, "pate fermen
te," involves saving a portion of dough
from one day and using it with the
dough made the following day. The
Italian technique, "biga," also uses a
day-old portion of dough in the new
batch, but flour and water are added to
the old portion before it is mixed in.
After much careful preparation,
some bakers feel the bread is too
good on its own to be eaten with
anything else.
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"I eat my bread with butter, by it
self with a meal or with cheese,"
Koehler said.
Katz added that bread is always the
center of attention if it is eaten with
other ingredients.
"Whenever I eat a sandwich and the
bread isn't fresh, it drives me nuts," she
said.
Those seeking to tackle their first loaf
of bread at home can make use of a
few tips from the professionals. Katz
encourages amateur bakers to pay
close attention to instructions.
"First, don't be afraid of kneading
too much, because you can't wreck the
dough," she said. "Second, don't
skimp on rise time or mix time."
Of course, if the bread turns out to
be a crumbly, misshapen lump, novice
bakers can always buy a fresh loaf of
bread from their nearest bakery.
Contact the Pulse reporter
at natashachilingerian
@dailyemerald.com.
017353
STUDENTS•FACULTY•STAFF
Flu Vaccination
AT THE UO HEALTH CENTER
For Students
Beginning October 15 • Cost $10
Monday - Friday, 9 am - 4 pm
• All treatment areas in the University Health Center
For faculty/staff eligible
dependents over 13 years of age
• Clinics Saturday, October 18 and Saturday, November 15, 10:00 am - 2:00 pm
Beginning October 15
• Wednesday, Thursday, and Friday 8:00 - 9:00 am
• Area C in the University Health Center
Cost: Vaccine free for those who present their UO ID and Blue Cross Insurance Card1
• Vaccine $18.50 for UO faculty/staff/retirees who do not have Blue Cross Insurance
Who should get the Flu Shot?
• Persons 50 years and older
• Persons with any of the following conditions: Long term heart or lung condition, kidney
disease, cystic fibrosis, diabetes, asthma, and conditions which compromise the immune
system.
• Women who will be in the second or third trimester of pregnancy during flu season
(Nov. - April).
• Physicians, nurses, staff, and anyone else coming into close contact with people at risk of
serious influenza.
Cost
Students: $10, All other faculty/staff: $18.50
Faculty/Staff/Dependents 13 yrs. and older: free to those who present UO ID and Blue
Cross Card
For more information, call the University Health Center • 346-4444
O
UNIVERSITY Of OREGON