4 The Clackamas Print
Wednesday, Feb. 23, 2011
AUTO: Old car, new tricks
Continued from Page 1
John Shufelt Clackamas Print
Brian Beldin, cleaning the primer from a car, speaks highly
of CCC’s auto program, located Barlow.
“I like fixing stuff, seeing the progress of an accomplish­
ment,” said Brian Beldin, a third year student in the program.
Beldin also agrees that the best part of the program is the
instructors.
“I like the teachers the most; (their) teaching, styles are
really good. It’s just like shop (class); everything from learn­
ing to friendship,” said Beldin.
Peterson explained that he has been with the program
since 1986 and in that time he has seen a number of return­
ing students. Though most of the students in his program
are preparing for a career as a mechanic, some are weekend
mechanics who have dayjobs during the week but love to
work on project cars on the weekend.
The classroom is much different from the other places
on campus. There are no desks to be seen anywhere in the
cavernous room fil led with cars ranging in year from the
1950s to more modem times.
“The one thing that we could use more of is square foot­
age ... that would help us,” said Peterson. The weekend
class has only 17 students, but the weekday class has nearly
50 students.
Auto restoration has no pre-requisites, just a desire to
get in the shop and start working. The first class is set up
to explain the safety rules and the rest of the program is
designed to allow students to work on a vehicle, be it their
own project or one they are working on for someone else.
The class is not graded on a traditional scale, either. This
is because many of the students will advance at different
speeds. Peterson grades based off each student’s skill level.
With this attitude, he is able to create a learning environment
that is conducive to positive improvements toward the goal
of becoming the best you can be at the project at hand.
If you are interested in signing up and getting your hands
dirty, the class meets on Saturday from 8 a.m. - 7:50 p.m. in'
room Bl 66, and the official course code for the class is AB-
101-01 209077. The class begins on March 2 and meets
every other Saturday.
Get classy, Clackamas: time for wine
What are the differences exactly?
Aren’t they all made of grapes? The dif­
ference between red and white wines is
that during the process of making white
wine the grape skins are removed,
which prevents the juice from taking
on the beautiful purplish-red hue that
reds are known for. Rose wines have
the skins left in the juice for a short
period to give it that lighter color.
The most famous red wine that most
people have yet to acquire a taste for
by college is merlot. Merlot goes fan­
tastic with most red meats, best of all
with beef, but that doesn’t mean you
can’t serve it with a pork roast or even
pizza. I love it with a nice spaghetti
sauce.
Cabernet Sauvignon is another fan­
tastic wine that is very high in tannin,
By Joshua Baird
which is wine snob for having a bitter
Arts & Culture Editor
flavor that washes over your mouth.
Now if only I could understand the
h shoot!” was all I could other terms they use like “jamminess,”
think - well the word wasn’t “oaky,” “earthiness” and any other use
really shoot, but you get the of a verb as an adjective. Cab, as it’s
point - the first time I had guests
com­ for short, is great with beef and
called
ing over for dinner. I knew how to pre­ pork but also goes great with duck,
pare cocktails and make a killer meal, chicken and turkey.
but I had no clue what kind of wine to
Shiraz/Syrah is a great wine for spicy
serve with the roasted chicken I was food and goes great with Mexican food
preparing.
or some of the spicier Asian cuisine.
My answer was pretty simple; I ran Shiraz is a fantastic wine, and if you
across the street to Fred Meyer and have never tasted it before I recom­
asked the guy who worked in the wine mend it with all of my being. My per­
department what I should serve and sonal favorite is Wyndham Estate Bin
lucky for me, he was dead on. But how 555, which runs for about $10. I don’t-
could I avoid this problem in the future? think you will be disappointed.
There had to be set of simple rules to
Now, on to white wines. Most peo­
save my bacon after 8 p.m., when the ple who are not wine snobs love white
wine department worker wouldn’t be wines. (I use wine snob as a term of
around anymore.
endearment, like sugar, sweetheart or
Let’s start with a few basics about “hey you, get out of my underwear
wine. Whole books have been written drawer.”)
about this subject and most experts
Chardonnay is probably the most
argue about the pros and cons of wine Tamiliar of the whites and can range
pairing. So I am going to try. and KISS from warm and buttery flavored to rich
(keep it simple, stupid) the subject for and dry. Chardonnay is a great addi­
you.
tion to any meal containing poultry or
For our purposes, there are three any pf the other game birds, even with
types of wine: white, red and rose. pigeon if that’s your thing; just don’t
Yes, I know that every wine can’t be try and eat crow or you may be in for
dumped into one of these categories, some unpleasant surprises. It is also
but we are trying to be simple.
fantastic with cream sauces and fish
O
or pork.
One of my new favorite sweet wines
is Moscato. This is a favorite among
most of the women in my life who are
not fans of the bold and sometimes bit­
ter wines. This wine goes fantastic with
fruits such as peaches or apricots, as
well as berries.
Sauvignon Blanc is definitely a ver­
satile wine which can be served with
most light foods, like seafood or salads
and other veggies. Another great way to
enjoy Sauvignon Blanc is with curries
and other foods with an ethnic flair.
Just to be fair, I feel I should men­
tion at least one rose wine, White
Zinfandel. This not one that I am nor­
mally a fan of, but a lot of people are,
so I feel almost obligated to mention it.
White Zin goes well with a number of
things, in fact it can go with just about
any meat, and tastes decent with spicy
foods.
Now all you have to do next time
you are stuck preparing for company is
look at what it is you are preparing and
grab a bottle of wine to share with your
friends. Salud!
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Disclaimer: We at The Clackamas
Print do not encourage drinking to
excess or underage drinking of any
kind. Remember to drink responsibly.
Artyffiulturd
I am ■
number bore
v By Joshua Baird
Arts & Culture Editor
“Three are dead; who is number fan
The premise of this movie is creati
nine kids move to earth from another p|;
et. Now that they are here, they are be
hunted down by the aliens that destrox
their home world. To make things ¿
more creative, they have to be killed
sequential order. Each of these aliens (y
look like gorgeous humans) has a sei
special abilities called “Legacies.”
That is where the originality ends ¡
the hum drum begins.
The rest of the movie seems like it
been done a thousand times over. Stra
boy meets cute girl in high school,
looks into his big dreamy eyes and c
help but get sucked into his world.
John Smith, or number four, playee
Alex Pettyfer, has all of the good lo
that you expect out of an up and com
Hollywood celeb. He has perfect16-p
abs and a chiseled face, which combi
with his blonde hair and surfer boy
make him the obvious hero of the picti
Smith is forced to move away from
home in a tropical paradise to a town
is only Paradise in the name. His pro
tor Henri, played by Timothy-Olypl
of TV’s “Damages,” another survive
Smith’s fated home world does ev\
thing in his power to protect the boy \
the glowing hands, but this is just m
enough when it comes to girls or the
alien “Mogs.”
There are a lot of good scene
the movie; my personal favorites v
when you get to watch “Number 6
action, played by Theresa Palmer of "
Sorcerer’s Apprentice.” She flies am
like a ping pong ball kicking butt, tai
names, shooting at and stabbing the
bad guys in the neck and back all the v
with a sly grin on her face.
The chemistry between the actors
fantastic, and they will probably reu
again for the next five movie installing
based off of books that have not all b
written yet In fact I hope they all n
a comeback in the inevitable seqi
just because I hate watching movies'
different actors playing characters f
other movies in the series. Like i
they replaced Katie Holmes in “Batí
Begins,” or Johnny Cage in “M<
Kombat.”
All in all, the movie was decent de
the fact that it reminded me of a b
version of “Twilight.” 1 don’t recomo
paying the $50 - after tickets, pop
bucket of soda and Twizzlers— to
this movie in theaters. Wait for it to o
out on Netflix, unless of course you
a 15- year-old boy who enjoys watt!
Sci-Fi films.
I Am Number
Four (PG-13)
February 18th | 110 mins.
Genre: Sci-Fi
Cast:
Alex Pettyfer, Timoth
Olyphant, Theresa Palmer
Summary: 9 alien teenager
inhabit earth because tn
planet has been destroys
They fight for their lives
aliens from their planet
come to destroy them.
Rating: