Image provided by: Clackamas Community College; Oregon City, OR
About The Clackamas print. (Oregon City, Oregon) 1989-2019 | View Entire Issue (April 27, 2011)
Arts ^Culture aced@clackamas. edu The Clackamas Print Wednesday April 27, 2011 5 Robertson said that he wanted to support Japan as it is rich with history and knowledge. “The support and knowledge base that exists in Japan is one of the finest in the world,” he said. According to Robertson, the sale brought x fvery year the Ceramics Club hoi At sale of interest to the class as a student came to the sale -j its projects to benefit their club. The money raised and said that looked at the artwork displayed is used to benefit the club by bringing artists to perked their interest in the class. visit the club but this year, the group deciddhto The annual sale is apparently very popular as tW something different with the S825 they raisciW many members claim campusstaff and students Instead of using the money! raised for thJ® “ look forward to the fundraiser. “This morning we club, all of the money raised during the April were mobbed by all of the staff coming in to work. 21 fundraiser will be sent over to Japan to help They came running in here like a stampede. We potters fcvho have faced damage from the recent hadn’t even priced things yet,” said Robertson. earthquake. Leslie Richmond said that most of^he item^fc 1 he club has contacts in Japan, many of whom sold were pieces students donated from last term, lost theiir kilns. “It was something we coulcldo so they may not havq been the best pieces as many for Japan,” said iW'C^ok, a member of thecluB^ siaadents^iold onto their best pieces for a spring art “Everyone’s heardaboat thadevastation, this<as J show that is held in May. /'¡A./ oaLPe*-'>yQa‘Way *** giving back. «v ’pMftes p*®vcs being vcmg sviu wcic popular .... 1 Regardless, ll the somwere 'Everybody-s excited.” said K<lrirrt!Rober^H?F'M-^e^alehvas bus^. According to club - ■ - — IV Cook, V.WIS., the Uic VlUl) who also helped at the fundraiser. “Il’s fun; I think is discusstig holding another sale to raise money it brines in interest for the d • rof the& club.- By Mandie Gavitt Associate Arts & Culture Editor Photo illustration by John Howard Clackamas Print TTLE: Bands declare ir at CCC this April from Page 1 the band’s than altema- ore acoustic than rock, more an country; a mix between lead and Elliott Smith.” He in the say that words can’t y the band’s music, which n find on the band’s website yneumann.com believe that your passions Mr drive are very important in life,” Robert stated in ail in regards to his music, i you have a passion for ling as much as I have a pas- rmy music, good things start pen for you in that realm, but liter years of perseverance, start to open and the path is ally laid out in front of you. ost people don’t know what assions are. They will search hole lives but they can’t ever 0 see what is sitting right in (them, even though it’s star- in right in the eyes.... These ¡are the people that say ‘no’ )ert describes as “more indie ty instant. (hind all of our phenomenal ices, there is but one story, ‘yes’.... That is the journey, e most rewarding feeling of i almost like bypassing con- iess and soaring into another This is where my music will du.” ai Cuevas, public affairs ’ for Associated Student ©lent, explained that this a annual event “It doesn’t (every year, the last Battle fends (was) a few years ago is the first year in four or Mt” “We were so blown away by some of the people that played,” Cuevas said of the talent that will be showcased on Friday. There were a total of six bands that came out to audition, but only the three listed above will be com peting. “We are trying to incorpo rate everybody that auditioned,” she said. “There was so much good talent it was hard to decide who was going to be battling.” According to Cuevas, all of the proceeds from the tickets for the event are going to be given to the music department After the battle, people will be taken outside for a barbecue. The proceeds from the barbecue will be given to the grants department to then be distributed to students. Each person will get their ticket with a tear off ballot; the audience will vote for their favorite band, choosing between The Finest Hour, Horse Eats Horse and Xachary Robert & Co. During the barbecue the ballots will be counted and the winning band will be given an after party. The after party is open to everyone. “It’s going to be fun. It’s open to the whole community so every body is welcome. ... It’s all for a good cause. It’s all going to be going back to students,” she said. Student Peter Horace, who goes by Arion B, will be doing the inter mission while the bands are setting up. Show your support for the bands and to help raise money for the music department and grants department Doors open at 4 p.m. on April 29 in Gregory Forum. The entry will be $3 for staff and students and $5 for everyone else. to infuse your booze imparted with a signature of heather.” Why can’t they just say what they really did with the alcohol? The answer is because it’s not elegant; in fact it isn’t even hard to do. This way, the restaurant can add an By Joshua Baird extra $3.50 to the price tag Arts & Culture Editor for a bunch of pretty words. Infusing a bottle of vodka or nfusing your alcohol rum with an interesting flavor seems like a lot of work is so simple to do that I am to most people, but it honestly amazed that the fla really isn’t as difficult as you vored alcohol industry thrives may think. That’s why I am like it does. going to give you a crash What you will need to start course in the game of infusing off is an airtight jar large this week. enough to hold at least 24 It seems that every restau ounces of liquor and what rant makes such a big deal ever ingredient you propose out of how its signature cock to infuse it with. I keep hear tail is a work of art, and ing about infusing lavender odds are it probably is. In into alcohol, so I am going which case, congratulations: to try another couple of herbs you are not the weakest link in its place that are readily in the mixological world. In available: basil, oregano and fact, you just might be the rosemary. I can’t wait to try next up and coming super my first Bloody Mary with bartender at some hoity-toity this mix. place in downtown that no 1. Wash the herbs or fruit one can afford to drink at (let to insure that no microor alone eat at, outside of maybe ganisms are going into your drink. Happy Hour). But that isn’t the purpose 2. Take the leaves off the of this column; I would actu stems of each herb you intend ally like to point out how a to use, or if you are going with lot of these fancy drinks are citrus fruit, peel away the out created. When you look at side of the skin, leaving the the drink menu at a restaurant white fluffy stuff (pith) on the you are most likely to be bom fruit. If you mix the pith into barded with more synonyms your booze it is going to make for the word “infused” than your drink very bitter. anyone in their right mind 3. Next roughly chop up should ever want to know, the fresh herbs and the fruit from . “vodka imbued with zest and put them in the jar, essence of lotus,” to “rum then pour the vodka or rum I into the jar. 4. Now is the really hard part: finding a cool dark place to let it sit for two to five days. 5. After the waiting period is over, all you have to do is strain the herbs or fruit from the jar and pour the alcohol back into the (cleaned and dried) bottle. Keep in mind that you can infuse all sorts of things into your vodka, rum, wine or even ' olive oil if that really tickles your fancy. You can use ber ries or the meat of other fruits like melon, though I have never tried this, so if you go that route it will be purely experimental on your part. If you come up with a great mix, send me a message on my blog at www.twenty-lplus. com Salud! Disclaimer: We at The Clackamas Print do not encourage drinking to excess or underage drinking of any kind. Remember to drink responsibly.
