An independent newspaper
http://www.dailyemerald.com
Friday, October 31, 2003
Since 1900 University of Oregon Eugene, Oregon
_at.
Volume 105, Issue 46
EASY DOES IT
Senior Rana
Houshman
measures b. wn
rice for her
. Quick N' Hearty
Bean Soup she
is making
as part of the
University
Health Center's
cooking class
Wednesday
evening.
Adam Amato
Photo Editor
Smart cooking
Classes at the University Health
Center teach students how to
prepare quick and healthy meals
By Chelsea Duncan
News Reporter
The first lesson students learned at the Uni
versity Health Center cooking classes is not to
take themselves too seriously in the kitchen.
When the health center's registered dietitian
Kristen Olmos began teaching the first class, she
spilled all over the floor the spinach and baby
greens that students would have used to make
a salad.
"See, everybody has accidents in the kitchen,"
she told the budding chefs.
In an effort to help students learn how to
cook quick and healthy meals, the health cen
ter is offering three-week cooking class sessions
once a term. The health center has been offer
ing the classes sporadically since 1994, and this
term's session began on Oct. 22.
Olmos said students are charged a fee that
pays for their lessons and some equipment. Stu
dents pay $ 15 for three classes, but they come
away with a $30 value, including a skillet mix
ing bowls, a utility knife and Tupperware.
Senior Leigh Schroeder said she is taking the
classes, which offer a vegetarian menu, to learn
how to eat healthier.
"I eat a lot a lot of refined sugar and refined
flour, and I don't eat a lot of vegetables," she
said. "The more vegetables I can incorporate
into my diet the better."
Olmos said the class focuses on teaching stu
dents that eating healthy doesn't mean they
need to shell out a lot of cash and a lot of time.
"I want students to learn healthy eating is not
necessarily buying gourmet items," she said.
She said she feels students have a strong de
sire to have healthy eating habits, but many
think they don't have enough time and end up
eating fast-food instead. She added that healthy
eating habits start with a well-stocked kitchen
and suggests students keep a supply of whole
grain foods such as brown rice, whole wheat
bread and canned beans.
Junior Justin Weiler said he is taking the class
because he wanted to learn how to cook.
"I'm a college student and I never cooked in
high school," he said. "Now that you're on your
own, it's nice to know how to cook for yourself."
He added that he thinks he has a typical
student diet, and he likes learning how to
incorporate healthier foods into it, other
than SpaghettiOs.
"You learn how to cook also with other sorts
of vegetables, spices and oils," he said.
Olmos said for students who don't have time
to cook all the time, a meal that yields larger
servings can be saved for a later day. She suggests
freezing leftovers or keeping them in Tup
perware, but encourages students to remem
ber "when in doubt, throw it out."
Turn to COOKING, page 8A
Cell phone
tower set
to be built
on campus
Community members worry
that the cell phone tower
will be located too close
to nearby residential areas
By A. Sho Ikeda
Senior News Reporter
Students may soon see another struc
ture built on campus, although this one
won't house any classes or be home to
any incoming freshmen.
Eugene Planning Director Susan Muir
approved the plans for the construction
of a Sprint PCS-owned cell phone tower
near Hayward Field on Tuesday. Unless
there is an appeal, the 120-foot galva
nized steel monopole will be construct
ed just south of the west grandstand by
the track field.
"I think this was the most acceptable
location," Associate City Planner Kent
Kullby said, adding that the tower will
blend in with nearby light poles and, un
like many other towers, will not have any
external antennae.
The authorization comes after months
of planning and public testimony by con
cerned residents from nearby neighbor
hoods. Concerns included the health risks
associated with microwave and radio
emissions from the tower, the risk of im
pact to birds and the height of the struc
ture. To resolve some of those issues,
Sprint PCS relied on an environmental
consultant, a radio-frequency engineer, an
aeronautical specialist and other profes
sionals to aid in the tower's design.
The cell phone tower will also be built
with a small building used to house
equipment and serve as a ticket booth.
Existing lights currently attached to the
Turn to TOWER, page 8A
Pipe leak at Autzen Stadium causes $200,000 in damage
A beverage machine hose in
the press box disconnected
and caused water damage
on three different floors
By Jennifer Marie Bear
News Editor
Autzen Stadium suffered more
than $200,000 in water damage when
a beverage machine hose became dis
connected and gushed water through
three different floors, according to an
Athletics Department official.
Tom Larson, director of the Ath
letics Department's business office,
said cleanup will cost between
$50,000 to $75,000, and repairs
are estimated at $150,000. Larson
said the University has already
filed an insurance claim with the
state of Oregon insurance fund
and is now waiting to hear back
from them.
Bob Beals, assistant athletics di
rector for operations and events,
said the Athletics Department dis
covered the leak on Sept. 23, but it is
still investigating why the hose be
came disconnected. Beals said the
pipe could have been leaking water
for as long as 24 hours.
"We don't know exactly what hap
pened there," Beals said. "We think
this is just kind of a freak accident."
The damage began in the press
box on the top floor of the south
building, Beals said, and then the
water seeped into the lower two
floors and caused the most damage
to the roof of the club room, which
is located on the bottom floor.
Athletics Department Food Services
Director Eric Brandt said the beverage
machine is similar to the ones found
in fast-food restaurants and gas sta
tions, except that it serves from both
sides of the machine. This makes it
unique from the other beverage dis
pensing machines at Autzen.
"There's only one of its kind in the
stadium," Brandt said.
Beals said they are unsure how
much water the hose leaked before it
was discovered, but it was enough to
min the drywall on all three floors.
"(Drywall is) like a piece of card
board when wet," he said. "It does
n't do well in floods."
He added that it took workers two
weeks to repair and replace every
thing that was damaged by the leak.
Besides having to replace and re
paint the drywall, workers also had
to vacuum out the water from the
carpets. But Beals said they were
lucky and got to the problem in
enough time that they were able to
save the majority of the flooded car
pets. He added that two 27-inch tel
evisions also had to be replaced.
The water-damaged areas have
been completely restored to their
original states, Beals said.
Contact the news editor
at jenniferbear@dailyemerald.com.
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