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About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (Nov. 23, 2004)
BUSINESS jk "W T 4 ¥ BYSTEFANIE LOH /m % B I /m I DAILY EMERALD f BJ BJ | j FREELANCE REPORTER With the cold winter weather hitting campus, Club Sports teams are altering their training schedules here’s something about freez ing mornings and dark X. evenings that makes many stu dents want to curl up in bed. For most dedicated Club Sports teams, it’s business as usual even as the daylight hours dwindle and team attendance drops. “Last year, people stopped showing up in the winter,” Laura Thorkildson, the coordinator of the women’s Club soccer team, said. “We’re hoping to keep the attendance up this year. ” Head coordinator of the women’s Club crew team, Laura Breedlove, agreed with Thorkildson. “Winter attendance can be shaky, and it’s the part of the season that’s the hardest to keep up with training,” she said. The adverse effects of the season can deter even the most driven ath letes. Most Club teams are forced to plan their training programs around the season. The women’s soccer team cuts practices from three times per week to once per week, shedding its cleats for court shoes to get its kicks in. They play in weekly indoor matches Friday nights at the Kick City Indoor Soccer Arena in Springfield against other Club teams. Indoor soccer is a six-on-six game with smaller goals. “The indoor season is a fun thing,” Thorkildson said. “It’s more relaxed and more casual.” Known around the Club Sports cir cle as hard-core all-weather athletes, things are different for the crew team, which uses winter as a mid-season break. In the cold, it’s impractical for them to train on the water, so they re vert to dry land. “We use the winter period to build a strong aerobic base and make sure our speed and strength levels go up,” Breedlove said. Winter is a reprieve from the grueling six-day-per-week training schedule of the fall and spring. The team trains five days per week in doors in its “Erg House” on rowing machines called ergometers. “Typically, in the winter, we work on the ergs a lot,” Breedlove said. “And we also run the stairs at Hay ward Field or lift weights. It depends on what training plan our coaches draw up.” This hard work helps them build up for spring, when they head to San Diego for two-per-day practices throughout spring break. In comparison, the surfing Club spends its winter differently. “We have a really relaxed club at mosphere,” said head coordinator Stevie Spencer, a Portland native whose family hails from Southern California. In the fall and spring, the 30-mem ber surfing Club takes weekly trips to the coast to ride the waves. “Unlike what most people think, it’s not the cold that’s an issue because the ocean temperature is a steady 45-50 degrees Fahrenheit all year round,” Spencer said. “The thing that matters is the surf. In the winter, the swells get closer together, making it harder to paddle out because you have a con stant barrage of waves hitting you.” On the days when the water condi tions aren’t manageable, the surfers find other activities to do together. “We all just hang out in the win ter,” Spencer said. “We meet once a week to watch surfing videos, and everyone’s pretty close.” Spencer said snowboarding is a good winter substitute for the waves. “Snowboarding is very much like surfing because the turns and stance are pretty similar,” Spencer said. “We haven’t taken any team trips, but since we can’t surf as often in the winter, many of us like to go snow boarding instead.” "Fresh Beer, Brewed Here/' Authentic Indian Cuisine Shuruat: Exotic Appetizers PANEER PAKORA.4 95 Deep fried homemade cottage cheese fritters MIXED ASSORTED VEGGIE.5 50 2 Samosa, 4 Pakoro, 1 Papadum ONION BHAJI.3.95 Delicately spiced deep fried onion fritters VEGETABLE PAKORA.3 50 Mixed vegetable fritters VEGETABLE SAMOSA.3 50 Shorbas: Soups MULLIGATAWNY SOUP.3 50 Delicately spiced lentil soup garnished with rice & chicken DAL SOUP.2.95 Delicately spiced lentil soup • garnished with vegetables Roti: Indian Breads, freshly Balced NAN Leavened bread.1.95 ONION KULCHA.2 50 Nan stuffed with onions GARLIC NAN.2 50 Nan stuffed with fresh garlic OTHER OPTIONS AVAILABLE SERVED MILD. MEDIUM, HOT OR SPICY ON REQUEST Tandoori Nazaare: All Entrees Served with Rice, Ftapadum and Sauce TANDOORI CHICKEN .8 95 14 95 Chicken marinated in yogurt & roasted on skewers in a clay oven CHICKEN TIKKA.12.95 Boneless chicken pieces marinated and roasted in a clay oven B0TI KABAB. 12 95 Cubes of lamb marinated in spices & roasted in a day oven SEEKH KABAB. 13 95 Minced lamb with onions, herbs & spices roasted in a clay oven CELEBRATE OUR 6TH ANNIVERSARY: % WITH DINNER! 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Free patch and gum are stll available at the 1)0 Health Center. Call 346-4456 to pick up free nicotine replacement. Tobacco L Free i \ campus I university OF OREGON http://healthcenter.uoregori.edu appointments: 346-2770 Student Groups! Advertise in the Emerald call 346-4343 or place your ad online at www.dailyemerald.com
