Beaver's Digest Vol. 7 Issue 2 | Feb. 10, 2022 by Beaver's Digest

WINTER 2022

BEST OF

2022

S CA N TO R E A D

CHECK OUT OUR LAST ISSUE “A F T E R H O U R S : T H E N I G H T L I F E I S S U E ” ONLINE NOW 2

LETTER FROM

THE EDITORS This year’s Best Of Beaver Nation issue has been a passion project for us—not just for Beaver’s Digest, but for many of Orange Media Network’s cross-platform teams. Believe it or not, OMN’s Sales, Marketing and Creative teams have been working on all aspects of this issue since the summer of 2021. We all knew this publication would be something new—something special—for the Oregon State University community, and for all of Corvallis, Ore. This BOBN issue has many firsts. Best Of Beaver Nation has historically been a product of The Daily Barometer, but this year will be the first time it is being produced and published by Beaver’s Digest. This will be BOBN’s first launch party; its first time in a magazine format and printed in all color; its first time being printed with a map/ poster insert; its first time featuring a coupon page; its first time being accompanied by four different sticker designs and its own postcard. It’s safe to say that we have poured our all into this magazine. I am so incredibly thankful for each and every person who played a role in turning this vision into a reality. More specifically, I want to thank the Beaver’s Digest writers for continuing to push themselves and this medium creatively and for inspiring me every day. I also want to thank my assistant editor Luke Reynolds and our copy editor Jeremiah Estrada for helping this publication produce the best content it possibly can. I would also like to thank Alan Nguyen, April James, and Taylor Wells with the Orange Media Network Creative Team for designing a magazine so much more beautiful than I could have ever imagined. Shoutout to the OMN photo team and photo chief Jacob Le for helping us highlight the wonderful people behind all of the best local businesses in Beaver Nation. Thank you OMN professional staff, especially journalism advisor Jennifer Moody for the advice, encouragement and support throughout the publication process and event planning. Thank you OMN Marketing and Sales for helping plan and execute a beautiful launch party and gathering support for BOBN.

The “best” of something is always hard to quantify since it’s entirely subjective. There are so many factors that contribute to crafting what could be considered the “best.” Best of Beaver Nation has been an entirely collaborative effort not just from our staff, but as well as the student body. This issue would simply not exist without the collective opinions of the Oregon State University campus. We wanted to highlight the most beloved businesses, locations and activities that are important to OSU students as they shape the culture and identity of the school. In college, when we aren’t doing classwork or studying for the next exam, we are experiencing the nuances of getting older as we progress through a new chapter of our lives. Even the smallest pleasures can have a great impact on us, from study spots on campus to what food is even offered at the nearby grocery store. They can bring a sense of familiarity in stressful times, and sometimes that is all you need. Of course, this doesn’t just apply to the “best” of anything. However, when you consider something as the “best” it’s implied that it has impacted or resonated with a lot of people, which shouldn’t go unnoticed. I would like to thank everyone who worked on Best of Beaver Nation, such as our writers, designers, photographers, advisors and fellow editors Jaycee Kalama and Jeremiah Estrada. The work that goes on behind the scenes into crafting a publication like this is a tremendous undertaking spanning multiple departments. This issue is for the OSU community, as we’ve done our best to make it something special. Go Beavs!

Best, Luke Reynolds, ASSISTANT EDITOR

I want to give a huge shoutout to all the businesses we worked with to write these features—your participation is greatly appreciated. Finally, a special thank you to the OSU and Corvallis communities for voting on your favorite local businesses. Without your readership and participation, we would not be presenting you with this year’s Best Of Beaver Nation magazine. I want to dedicate this issue to my incredible family. Dad, Sarah, Mom, Jadyn, Cody, Sadie and Colton—I love you all so much and I couldn't have done any of this without you. This one's for you!

Best, Jaycee Kalama EDITOR-IN-CHIEF FRONT & BACK COVER ILLUSTRATOR: April James

4 editor-in-chief

Jeremiah Estrada

copy editor

sr. creative photographer

photo chief

Jacob Le

Jaycee Kalama

Taylor Wells

creative associate & cover illustrator

April James

dog

King Reynolds

cats

Ren Kalama-Archer & Bonnie Kalama-Archer

MEET T H E S TA F F

Luke Reynolds

assistant editor

creative lead & spread designer

Alan Nguyen

writer

Tarsa Weikert

Sam Misa

writer & photographer

writer

Adia Wolters writer

Kate Zinke

writer

Writer

Flora Li

photographer

Taylor Bacon

Natalie Sharp

writer

Jessica Li

Emma Simon

writer

Colin Rickman

writer

Agrizha Puspita Sari

Teresita Guzman Nader

Solomon L. Meyers photographer

photographer

Grant Hurd

photographer

Kayla Jones

Matthew McKenna

photographer

Ashton Bisner

Jess Hume-Pantuso

PHOTOGRAPHERS NOT PICTURED:

Lily Middleton, Finnegan Lohr & Lara Rivera

Sweat Out The Stress BEST GYM

BEST STUDY SPOT

Top 10 Study Spots: Valley Library

TA B L E O F C O N T E N T S

‘Much More Than Just A Gym’

BEST RECREATION SPOT

BEST ON-CAMPUS COFFEE

Finding New Ways To “Impact More People In The Communities We Serve”

BEST GROCERY STORE

Bringing ‘A Little Piece of Home’ To Corvallis

BEST THRIFT STORE

BEST INTERNATIONAL MARKET

Stop By Java Stop

‘They Reflect Our Culture’

BEST DESSERT SPOT

Yogurt Extreme: ‘Builds A Sense of Community’

42 Ojisan’s Ramen

BEST FOOD TRUCK

‘Every Sip Is Fun’ BEST BUBBLE TEA

From Bookstore To Bar BEST BAR/PUB

BEST PIZZA PLACE

54 Wise Cracks

‘There’s Something Metaphorical Going On Here'

BEST EARLY MORNING EATS

56 ‘Authentic Hawaiian Grindz’ BEST LATE NIGHT EATS

58 From Developing Film To Brewing Coffee BEST OFF-CAMPUS COFFEE

EXPERIENCE

Photographer: Grant Hurd

ON CAMPUS

n r ec r xo e a

Writer: Tarsa Weikert Photographer: Lily Middleton

n cent er .

t io

n r ecr ea xo i d

t io

n c e nt er .

BEST GYM

Dixon Recreation Center is available for Oregon State University community members looking to improve upon current exercise regimens. The recreation center has many amenities, including two gyms, a climbing area, a beach volleyball court, pool, weights and more. In addition to the plethora of amenities, Dixon Recreation Center also offers a chance to work one-on-one with personal trainers. All training sessions are only $25 at the time of publication. This fee includes the price of the initial appointment. The first 30 minutes of the first appointment is spent talking with a personal trainer to assess your individual fitness level. Cathy Sullivan is a fitness and wellness coordinator at the Dixon Recreation Center. Sullivan has been working for Recreational Sports for the last nine years and said she understands the intricacies of utilizing a personal trainer. “The trainer teaches the client exercises that are foundational to their current fitness and skill level, and align with their goals,” Sullivan said. Sullivan believes that exercising and using services at Dixon Recreation Center is beneficial for one's health. “Various studies have shown that participation in campus recreation, community recreation, outdoor recreation and fitness programs have a significant positive correlation with life satisfaction, measures of mental and physical health and academic success,” Sullivan said. Sullivan enjoys stepping away from research and seeing these phenomena take effect in everyday student lives. “One of the most rewarding aspects of my work is watching students gain physical strength and endurance, which often leads to mental and emotional strength and fortitude,” Sullivan said. In addition to individual training sessions, Dixon Recreation Center also offers group training sessions. Walter Chang is a fitness and wellness specialist who works within the personal training program. Chang has been

GYM

working in the program for the last three years while pursuing his education at Oregon State University. “DAM Fit is a group HIIT program that happens every school term throughout the year,” Chang said. “It happens three times per week. The program focuses on strength and conditioning in each workout. Participants can register at the beginning of each term.” “Though HIIT can sound intimidating to individuals less familiar with fitness programming, the cohort format of this program allows trainers and participants to gain a genuine understanding of their own fitness level and skills, work within their own parameters to challenge themselves and manage their expectations to measure progress,” Sullivan said. These training programs offer something for everyone, from a gym junkie to a gym newbie. Megan Anderson is a fitness training senior associate and is the student supervisor of the personal trainers. Anderson believes both personal and group training sessions are beneficial. “Personal training allows you to work one-on-one to get another perspective on fitness and ensures that you are completing every exercise with excellent form,” Anderson said. “DAM Fit is a great place to be if you are looking to make friends and have a routine.” Any workout should be done within an individual's goals and capabilities. For those just getting back into exercising, the

Dixon Recreation Center offers free fitness coaching sessions. “My recommendation for getting back into training is patience and consistency,” Chang said. “For me, these are the key to a lifetime fitness goal. We all know that it’s impossible to see the results we want overnight.” Terra Anne Johnson, a fitness training specialist, recommends finding an exercise that you love. “You are less likely to continue with an exercise plan of any kind if you don’t like it,” Johnson said. “When I take on new personal training clients, I always like to walk them around the building and talk about the different programs and facilities available for their use.” Exercise routines do not have to just happen at the gym. Those looking to target specific areas at home can do squats, lunges and step ups for leg day. Arms can be targeted by engaging in push-ups, bicep curls and arm dips. The core can be strengthened through planks, flutter kicks and crunches. All of these exercises can be done in the comfort of your own home, without gym equipment. “I know that every time you try something new, it takes a little, or a lot of courage,” Sullivan said. “Please know that feeling nervous, scared or anxious is understandable.” The Dixon Recreation Center aims to mitigate these concerns by creating more resources that are designed to support individuals during the beginning of their routine. “Comparison lurks everywhere in this world, and I know it must be so discouraging to feel these feelings when you look at people comfortable in the gym, and don’t see the same emotions in them,” Sullivan said. The staff at the Dixon Recreation Center enjoy watching clients grow throughout their training. “I always love when a client is able to confidently go through their workout and comment on how they can feel their form improving because they are feeling the proper muscles work,” Johnson said. Danielle Caldwell, has been a fitness and wellness coordinator for the last nine years. Caldwell is excited to announce that there are a few free group fitness classes that will be coming available to students. More information on all Dixon Recreation Center services can be found online. “Remember, any amount of movement is beneficial!” Caldwell said. “Set some small and achievable goals and acknowledge any progress that you make. Find activities that you enjoy and connect with the mental health and stress relief benefits they provide. Physical activity does not have to be strenuous to be beneficial.”

BEST GYM DIXON RECREATION CENTER

ORANGETHEORY FITNESS

PLANET FITNESS

ON CAMPUS

BEST STUDY SPOT

IN THE VALLEY LIBRARY Writer: Teresita Guzman Nader Photographer: Finnegan Lohr & Taylor Wells

The Valley Library was chosen as the best study spot at Oregon State University. Students say that some of the most enjoyable things about the library are the quiet spaces near the windows, which make it a good place to study.

FIRST FLOOR: TABLES NEAR THE WINDOWS The tables near the windows on the first floor have plug-ins and are spacious; two qualities that are great for working on a team project. The first floor also has whiteboards which can be used to brainstorm ideas.

Chloe Hubbard, third-year natural resources student, said her favorite study spot at the Valley Library is the back wall on the fifth floor because it is quieter than the rotunda and has nice windows. FIFTH FLOOR: CATALOG SECTION

Jackson Morgan, a mechanical engineering grad student, said his favorite study spot in The Valley Library is the bottom floor behind the stacks.

Students doing research and looking for reading materials will enjoy the catalog section on the fifth floor. This section is a good place to do a fast book search to find information.

“It's chilly and quiet with large tables with electrical sockets to spread out on,” Morgan said.

FIFTH FLOOR: STUDY ROOMS

FIFTH FLOOR The fifth floor of the Valley Library has a wide variety of books for students looking for information to understand their class material better. Each book stack has a label to help students find their study material easier. FIFTH FLOOR: BACK WALL Students looking for some silence to continue with their studies while enjoying some natural light will enjoy this study space. The fifth floor desks and tables at the end of the book stacks offer a quiet place with beautiful natural light ideal for a distraction-free study session.

The study rooms on the fifth floor can be reserved at the Valley Library helpdesk or on the Valley Library website. Any OSU student can reserve a study room with a limit of one reservation per day. The study rooms on the fifth floor are perfect for team projects because they have whiteboards to put ideas together and are private so no one will interrupt your group while you work on the project. These rooms also have plug-ins and good artificial light.

UDY SPOT

SIXTH FLOOR: GRADUATE'S STUDY AREA The Graduate’s study area on the sixth floor has whiteboards, comfy seats and tables near outlets. If you are a graduate student looking for a place with whiteboards to illustrate your ideas and study for your classes, this space might be what you need. SIXTH FLOOR: GRADUATE'S READING ROOM The sixth floor reading room is a good place for students that value comfort; the comfy couches of this room are perfect to take a short nap and start fresh to continue with your studies. SIXTH FLOOR: SOUTHERN DESKS The southern desks on the sixth floor are individual study spaces where students can connect their laptops while studying for their classes. This space has natural light and is near the restrooms in case the students need a short break from studies. SIXTH FLOOR: DESKS NEAR THE WINDOWS Students that enjoy studying near a panoramic view of nature will enjoy this study spot. The big windows near the desks on the sixth floor give this study spot refreshing natural light and the opportunity to observe scenic surroundings. SIXTH FLOOR: HIDDEN DESKS Avery Bright, third-year accounting student, said her favorite study spot at the Valley Library is on the sixth floor at the tables at the very back. The privacy of the hidden individual desks on the sixth floor is perfect for those looking for a study spot with no distractions.

BEST STUDY SPOT THE VALLEY LIBRARY

MEMORIAL UNION

LEARNING INNOVATION CENTER

IN THE VALLEY LIBRARY

ON CAMPUS

JavaStop in the Memorial Union has won Best of Beaver Nation for on-campus coffee shop. 18

BEST ON-CAMPUS COFFEE SHOP

CO FFEE

Writer: Flora Li Photographer: Ashton Bisner

Located in the Memorial Union is the cozy coffee shop called JavaStop where drinks are served and bagels are devoured. JavaStop has won the Best of Beaver Nation award for oncampus coffee shop for a second year in a row. JavaStop serves a wide variety of refreshments, ranging from espresso, teas, smoothies and even Italian sodas. This coffee shop has an array of syrups. These include the basics like vanilla and caramel, with the addition of more interesting syrups such as lavender and hazelnut. Stash teas include flavors like mango passionfruit, wild raspberry hibiscus and orange spice. For the non-dairy milk drinkers, alternative milks are available. These include oat milk, vanilla soy milk and many more. According to Erin Carter, Oregon State University Housing and Dining Services retail manager, “We serve Portland Roasting coffee, which customers love as well as oat milk Oregon Chai.” Along with their variety of drinks, this coffee shop also serves savory bagels. All bagels are customizable. From their basic toasted bagels to bagel sandwiches, students can personalize their bagel to their liking with choices such as cream cheese, hummus and guacamole. “By far our breakfast bagels, the Willamette specifically, are our most popular items,” Carter said. The Willamette sandwich is made up of a bagel of your choice, egg, cheddar cheese and ham or bacon. Some types of bagels include jalapeno cheddar, cinnamon raisin and asiago cheese.

JavaStop’s popularity has extended past its customers, and students who haven’t been to JavaStop have heard positive things about it. Cathy Nguyen, a freshman at OSU, said, “I haven’t gotten anything from there, but every time I study at the MU, they’re super busy. I’ve heard a lot of kids on social media praise the food there too. Most students that I see with a cup of coffee get it from JavaStop.” During busy hours, “It’s not unusual to see a line out the door across the marble stairway for a large portion of the day,” Carter said. JavaStop serves as a study spot as well; with a welcoming atmosphere and cozy seating, students are invited to do their work here. “My staff and I really try to make a warm, inviting space while providing exceptional service and products,” Carter said. The friendly environment of JavaStop encourages students to not only study there, but to join the team as well. “I think students can tell that our staff enjoy what they do and that makes people want to come in,” Carter said. “I actually have staff that applied for jobs because they liked the atmosphere as a customer.” JavaStop is the perfect place for students to study while ordering their favorite drink for a much-needed caffeine boost. Every student has a different favorite study spot, but some students like studying in an environment where the coffee aroma fills the air. Kaitlyn Loc, a student at OSU studying bioHealth sciences, said, “My favorite drink would definitely be the iced caramel macchiato. It reminds me of my favorite coffee shop back at home. Plus the study environment is always a must during finals week!”

BEST ON-CAMPUS COFFEE SHOP JAVA STOP IN THE MEMORIAL UNION

TRADER BING’S IN AUSTIN HALL

JAVA II IN THE VALLEY LIBRARY

Every Tuesday

at the Co-op

15% off produce

FOR STUDENTS

with a valid student ID from an Oregon college

Groceries for everyone • 2 Corvallis locations open 7am - 9pm daily

2855 NW Grant Ave. & 1007 SE 3rd St. www.firstalt.coop • @firstaltcoop

Photographer: Grant Hurd

BEST OF COUPONS

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IN THE GAME STORE

WITH THIS COUPON

COUPON VALID UNTIL 04/01/2022

TERRA’S TASTEE TREATS

OFF ANY DESSERT W/ OSU ID

Weekly Food Specials, Southern Desserts, Mini Tarts, Pies, Gooey Brownies & Lots of BBQ and Sides!!

541-452-2854 Common Fields Corvallis One coupon per person.

ORANGETHEORY FITNESS

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MUST BE REDEEMED BY 05/21/2022

TRIED & TRUE COFFEE CO.

OFF ANY DRINK

Get $1 off any drink at either location!

541-207-3246 160 SW Madison Ave. Corvallis, OR 97333 and 120 SW Cummings Ave. Corvallis, OR 97333 Coupon good for one time use.

GOOD THROUGH DECEMBER 2022

OFF CAMPUS

BEST THRIFT STORE

FINDING NEW WAYS TO ‘IMPACT MORE PEOPLE IN THE COMMUNITIES WE SERVE’

Thrift shopping not only gets you the biggest bang for your buck, but it has also become one of the more popular hobbies in Corvallis, Ore. For this issue’s second consecutive year, community members have voted Goodwill the best second-hand thrift store of Beaver Nation. At Goodwill on Ninth Street, donations are made easier for those in the community looking to give old belongings like clothing, home goods and appliances a new life. Donating helps both the community and the environment. Repurposing used goods positively affects your environmental impact by reducing pollution and diminishing the ove rc o n s u m pt i o n of commodities and materials. Many people rely on donations and second-hand stores for everything from clothing and blankets to kitchenware and books, but some also rely on Goodwill for employment. Goodwill’s mission is to “provide vocational opportunities to people with disabilities as well as others with barriers to employment,” according to the Goodwill Industries of the Columbia Willamette website. Goodwill also offers various social activities, such as volunteering, financial donations and advocacy that helps create opportunities for people and their families. One of these opportunities includes helping community members who struggle to find work due to language barriers. “The sale of donated goods funds English as Second Language (ESL) classes for not only our employees but also community members,” said Kevin Spangler, a Goodwill Corvallis store manager of nine-years experience. Spangler said that through his experiences with Goodwill’s vocational opportunities, free job services programs and award-winning recycling and salvage operations, he has witnessed many people who go to Goodwill’s Job Connection office in Corvallis in search of employment. With assistance from the Job Connection office on resume writing and how

to fill out applications correctly, community members have found employment in many different industries in and around Corvallis, according to Spangler. “I hope that community members keep looking to Goodwill for assistance when employment needs arise. Our services are made possible by the many wonderful members of the community that help by donating their sellable items to us,” Spangler said, adding that Goodwill is now looking for Supervisors and Production staff at Goodwill Corvallis. “It’s a great place to work!” Spangler said. According to Paul Langdon, a Job Connection senior program manager with eight years of experience, the services for vocational opportunities for individuals with disabilities or those with barriers to employment are available to all program participants and includes assistance with building resumes, conducting mock interviews and providing job leads and information on employers that can work with one’s specific challenges and barriers.

RIF

T STO

“Often participants just need encouragement as self-promotion can be tough in the job market,” Langdon said. “In addition, we help businesses find employees— all for free. Give us the qualifications for a position needed and we can provide jobready candidates for consideration. Our Corvallis Employment Specialist knows the local job market and can help virtually anyone with a barrier connection to employment.”

Langdon explained that Goodwill Job Connection is fully funded by sales in its retail stores. According to Langdon, as stewards of these funds, Goodwill takes great pride in assisting people in the community in re-entering the labor force and assisting those who are already employed in finding new opportunities. Since its inception in 2019, the Corvallis Job Connection program has supported 149 local residents in obtaining jobs in the immediate region and has provided over 1,800 job-related services. “I started at Goodwill in 2013 as an Employment Specialist and had the pleasure to see the daily impact I had in my community,” Langdon said. “People came in to thank me,

wrote me letters of appreciation, and referred friends and family to come in and get Job Connection services. As I have progressed in the company, I have been pleased to see, on a larger scale, all the good that we do for people in Oregon and southwest Washington. This has motivated me to continue to find new ways to share our Job Connection program and impact more people in the communities we serve.” Langdon also refers to Sue Strickland, the Job Connection employment specialist at the Corvallis store, when it comes to vocational opportunities that play a role in why Goodwill was voted the best second-hand thrift store in Corvallis. Strickland can often be seen in the store talking to the customers and asking them if they, or anyone they know, needs the Job Connection services. “She is friendly, outgoing and has been with Goodwill for 30 years,” Langdon said. “She is part of the larger team that makes for such a pleasant experience at the Corvallis Goodwill, and why we were voted the best second-hand thrift store.” The Goodwill's recycling and salvage operations work from donations to Goodwill which are processed and sold at the retail stores. Items that cannot be sold due to quality or condition, along with processed items that have been on the store shelves for several weeks, are transferred to one of Goodwill’s five outlets, where donations are given one last chance to sell, mostly at bulk per-pound prices. After that, the goods move through the salvage and recycling production area. All materials are hand-sorted to divert as much as possible from the waste stream and

to generate revenue to support Goodwill Industries of the Columbia Willamette’s mission, according to Mark Kreider. Kreider is an executive logistics manager of 29 years of experience with GICW, and began working for Goodwill in 1992 as an entry-level employee. Over 29 years, he has worked in positions of increasing responsibility, including outlet manager, outlet district manager, salvage & recycling manager and his current position, executive logistics manager. “Items suitable for reuse, such as clothing, books, shoes, pots and pans and purses are loaded into trailers or shipping containers in quantities between 20,000 to 40,000 pounds per load and sold to domestic and international customers,” Kreider said. Kreider explained that the recyclable materials, including cardboard, scrap metal and household electronics are purchased by local partners. Fortunately, the Goodwill region is home to many recycling businesses, therefore, the Goodwill team can avoid hauling their materials long distances. In 2021, Goodwill salvaged or recycled nearly 50 million pounds of donated household goods that were unsold in its stores, according to Kreider. 30% of the 50 million pounds of donated goods were recycled materials—mostly scrap metal and cardboard. 70% remained intact and sold for reuse in other markets to extend the life of usable goods, Kreider added. By participating in the Oregon and Washington E-Cycles program, Goodwill continually works to keep potentially hazardous electronic waste from the landfill. In 2021, GICW collected over three million pounds of televisions and computer equipment from households in Oregon and Washington, all of which have been recycled by certified processors according to state and federal environmental regulations. “People in Oregon place a high value on environmentally sound practices, and reuse is absolutely the best way to decrease the adverse environmental effects of all the extra

BEST THRIFT STORE GOODWILL

RUNWAY

ARC

stuff in our communities,” Kreider said. “Donors trust us with their donated goods, to provide revenues for our mission services, and they trust us to appropriately handle the materials we can’t sell. All that contributes to the high regard for Goodwill held by Corvallis residents.”

to recycle very clean sorts, there are none for the mixed plastics that go into so many of the household goods that are donated to Goodwill every day. As technologies improve, there is some hope that domestic processors will come into play and open a new market for that material.”

According to Kreider, the positive impacts of Goodwill's recycling and salvage operations have most definitely influenced his motivation to do this work, but while environmental concerns are certainly important to him, most of his motivation at work comes from “the desire to support Goodwill’s mission of providing vocational opportunities to people with disabilities and those with other barriers to employment.”

Additionally, Goodwill is looking to expand and improve its recycling and salvage operations in the future. “We strive to improve our processes across the organization, and recycling and salvage is no exception,” Kreider said. “The

“Fortunately, the two things go hand in hand. An effective, efficient salvage and recycling program generates revenue to support our mission, reduces disposal expenses that would detract from our resources and diverts enormous amounts of material from the Goodwill regional landfills,” Kreider said.

According to Kreider, he wishes to see further development in recycling opportunities. “In the next several years, I’d like to establish an efficient, reliable recycling stream for mixed rigid plastics,” Kreider said. “The international market for plastics took a nosedive about four years ago, and although there are some opportunities

market can be volatile, so we work to expand our customer base to even out demand, fine-tune our commodity sorts to better meet our customers’ expectations, and always look for new avenues to recycle more materials.”

Writer: Agrizha Puspita Sari Photographer: Jess Hume-Pantuso

EXPERIENCE OFF CAMPUS

BEST RECREATION SPOT

Writer: Colin Rickman Photographer: Kayla Jones

P AT I O N S

Owners of the gym set out to build an accessible, safe and supportive community

‘much more than just a gym’

The Valley Rock Gym is Corvallis, Ore.’s very own bouldering and indoor rock climbing gym. Bouldering is a type of free climbing that does not require ropes or harnesses on climbs that don’t go too high off the ground. The gym includes tons of bouldering routes, 20-foot climbing walls, climbing training zones, a party room, youth climbing areas, a fitness area, a yoga studio, offers training sessions with experienced climbers and is the 2021 Best of Beaver Nation winner for best recreation spot. The gym was opened in April of 2021 by part-owners Johanna Garcia and Morgan Foster, and multiple other silent partners. Garcia and Foster have been working in outdoor recreation fields for years and when they moved to Corvallis, they thought it was finally time Corvallis had a climbing gym. “I grew up in Corvallis and when I was a kid I thought there was a need for a gym in town,” Foster said. “When we moved back in 2018, we started thinking about the idea of us starting it ourselves, and making it a reality was pretty amazing.” Although, they didn’t want the Valley Rock Gym to be just a climbing gym. They set out to build something much more than that. “A climbing gym can be so much more than just a gym,” Garcia said. “It can be a place where people can come and gather, to learn from one another and support one another. It can be a sort of community center in a way, and that is what we are working towards.” With that in mind, they created the four pillars that form the gym’s foundation and shape their goals and actions. Climbing, community, education and wellness are those pillars and they are reflected through the attitude and the environment of the gym.

Garcia wrote her thesis on climbing accessibility, an issue within the sport of climbing where there are, at times, daunting barriers to entry. Barriers like cost, knowledge, transportation and time all play factors in limiting the accessibility to the sport. “When starting a gym I wanted to make it a place that felt accessible because there are so many barriers to entry when you look at the sport of climbing,” Garcia said. First and foremost, there is the cost issue. Gear and training can be expensive and a huge deterrent to people who have an interest in climbing. That is why the gym is centered around bouldering, which does not require the costly harnesses, ropes and other equipment. The Valley Rock Gym is adamant that anyone can come in and start bouldering, all you need is a pair of climbing shoes and the $60 monthly membership for students/youths or $75 a month for an adult. "There is also the narrative of what a climber looks like,” Garcia said. “A lot of people will think of a climber and picture someone who is young, white, able-bodied and male. For most of history, this is what climbing has been, so how do you change that narrative?"

Garcia and Foster are working to shift that narrative. The gym has partnered with Corvallis Climbers of Color to offer affinity climb nights for people of color and to host BIPOC meetups. Events like Queer Climb Night every first Friday of the month and Woman’s Climb Night every second Thursday of the month are also offered at only $5 a person with free shoe rentals. If you want to get into climbing but want a safe and supportive community to do it with, the Valley Rock Gym is where to go. If you need more of a reason to want to get into the sport, leave it to Foster who has more than 22 years of experience to explain some of the benefits. “Climbing is a great physical workout—it works all of your muscles at the same time,” Foster said. “There is also a big problem solving and puzzle aspect to it. Each route is different based on the terrain and the holds that it uses. It is not only a good physical workout but also a mental workout.” It is a sport that tests mental and physical fortitude, and builds so many other skills like how to overcome fear, deal with adversity, teamwork and team building.

You can find The Valley Rock Gym in downtown Corvallis at 401 SW Jefferson Ave. It is open Monday through Friday 6 a.m. to 10 p.m., on Saturdays from 10 a.m. to 10 p.m. and on Sundays 10 a.m. to 8 p.m. Learn more about the Rock Valley Gym’s events and memberships on the website: valleyrockgym.com or find them on Facebook.

BEST RECREATION SPOT THE VALLEY ROCK GYM

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O CE RY ST

BEST GROCERY STORE

Writer: Sam Misa Photographer: Sam Misa

BRINGING ‘A LITTLE PIECE OF HOME’ TO CORVALLIS

BEST GROCERY TRADER JOE’S

WINCO

FRED MEYER

The new reigning champ of grocery shopping within the city of Corvallis has been a favorite amongst California natives since its opening in 1967, Trader Joe’s. In the almost six decades since the first Trader Joe’s opened in Pasadena, Calif., more than half a thousand stores have sprung up across the United States. Out of those 530+ stores, the 154th store is located right here in Corvallis, Ore. On the corner of NW Hayes Avenue and NW 9th Street, Trader Joe’s is just two miles away from the Oregon State University campus and boasts products that cater to every lifestyle, including college life. “A lot of [students] coming from California are familiar with Trader Joe's,” said Trader Joe’s mate Austin Graham. “It's a store that a lot are familiar with; I'm sure a lot of them grew up going to,” Graham said. “So it's kind of like, you know, a little piece of home because there's not too many in Oregon. There'll be a group

“I go to Trader Joe's at least once a week for food stuff,” Thorsen said. “But, I also like to go just to go. It's a very welcoming environment and they restock their seasonal or promotional items pretty regularly.” of kids, one who is familiar with Trader Joe's would be talking to friends like ‘Oh, you never heard of Trader Joe's? You gotta check this out,’ kind of thing.” When it comes to what Trader Joe’s offers, there is a lot to set it apart from its competitors. According to the Trader Joe’s Corvallis website, “You'll find unconventional and organic products in the Trader Joe's label like Mandarin Orange Chicken, Cauliflower Gnocchi and Cold Brew Coffee Concentrate, as well as everyday basics like organic milk, eggs, meat and organic produce.” “It's different from other grocery stores in a lot of ways,” Graham said. “The products that we have are a little different from what you'd see in a typical grocery store. What’s kind of unique about Trader Joe's is our customer experience. I don't feel like students necessarily get caught up in customer experience interactions, I guess you could say. They're kind of in and out. They come a lot of times in groups, kind of like their own little groups.” One of those students who come to Trader Joe’s in a group is Victoria Thorsen, who comes to the store regularly with her roommates.

One of Trader Joe’s seasonal offerings is a gummy snack that is exclusive to the chain, called Scandinavian Swimmers. “The most common thing I go to Trader Joe's for is the Scandinavian Swimmers or the other seasonal candies,” Thorsen said. “They also have a really good vegetarian food and snack collection, which is really nice.” While being able to cater to vegetarians, Trader Joe’s is also capable of catering to vegans as well, according to resident of Corvallis, Carol. “It's a small store, and people are friendly and they have everything that I eat,” Carol said. “They have tofu products, and a lot of organic vegetables and fruits. I'm trying to get away from chemicals and [processed foods], and it’s why I try to go as organic as possible.”

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Considered gateways into the United States for immigrants, ethnic enclaves can be found scattered across the country; one enclave in particular is both a sanctuary and grocery store: HK Asian Market. The Asian American grocery store is found directly across the street from Fred Meyer in the King’s Road Shopping Center, which is a couple miles away from the Oregon State University campus. Despite the HK in its name standing for Hong Kong, HK Market provides food from places all across the continent of Asia as well as Polynesia. “We got the Asian stuff like Japanese, Korean or Chinese stuff,” said Fairy Ni, a cashier who works at HK Market. “Most of it would be the Chinese stuff,” Ni said. Ni is a Chinese American who’s been working at HK for four years, and has primarily seen Asian customers shop at the market. “[There’s] a lot of Asian people [and] also combinations like American people, Filipinos or Vietnamese. So there’s combinations [of] a lot of people,” Ni said. HK Market offers groceries, ingredients and cookware that are not commonly found in other more mainstream markets. More importantly, these products are used in making dishes native to Asian countries such as a popular Filipino soup named Sinigang (Tagalog for stewed dish).

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Grocery Stores like HK Market help provide Asian Americans with a sense of belonging. HK Market also sells many microwaveable premade meals of popular Chinese foods including cha siu bao (steamed BBQ pork bun). Alongside the microwaveable meals are other college student-friendly products such as ramen and Pocky (a japanese snack).

HK ASIAN MARKET

BAZAAR INTERNATIONAL MARKET

RICE N’ SPICE

I ate growing up. Most of the dining halls don’t really have good options for Asian food, so it’s also nice that it is close to campus.” While Lee may not have gone to this particular Asian market yet, his friend Peter Huangsy, another undergraduate at Oregon State University— has.

“Some of my favorite things to get at Asian markets are Pocky, rice crackers and green tea,” said Tyler Lee, Chinese American undergraduate at OSU.

or leftovers from the previous night, and it’s still something I enjoy today,” Lee said. Despite not having been to HK Market, Lee plans on going very soon.

“Having Asian markets nearby is really significant because they reflect our culture.” Lee said. ”It means a lot to have access to the same foods

Despite still having a predominantly Asian/Asian American consumer base, both Lee and Huangsy agree that markets like HK Market are becoming more mainstream. R NA TIO N A L M A

“I think one of the most popular items at all Asian supermarkets is instant ramen. It’s cheap, comes in wide varieties and is quick to make. I remember growing up and eating ramen with an e g g

“It helps us be able to get snacks somewhere closer to us that we grew up with without having to go to places like [Portland, Ore.] for H Mart or Fubonn,” Huangsy said. “It can also, in a way, make us in the area feel a bit more at home, knowing there’s a mart like that. My family has a Thai restaurant, so we get a lot of different ingredients from H Mart sometimes to make the food. Many times, for home, we like to get soy sauce, fish sauce, chili oil and other ingredients to make different noodle soups and stir fry.”

“I think Asian markets are getting more and more popular,” Lee said. “Asian media and food are more prevalent in pop culture nowadays, and that draws more attention to Asian businesses.” “Nowadays [Asian markets] have been getting more popular for the average college student/random person,” Huangsy said.

Writer: Sam Misa Photographer: Sam Misa

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BEST BUBBLE TEA

BBLE TEA

Writer: Adia Wolters Photographer: Kate Zinke Bobahead keeps customers returning not only with their ‘exciting drinks,’ but also with their ‘fun’ and ‘aesthetic’ environment. Bubble tea is a Tawainese tea drink often accompanied by tapioca balls or ‘boba’—translucent, pearly spheres made from a starch extracted from a cassava root. Bobahead, a bubble tea shop located on Monroe Avenue, sources their tea leaves fresh from Taiwan and drinks are often paired with seasonal ingredients. The establishment serves an array of compelling flavors and drink styles. From their fruit and pure teas, to their milk teas, salted crema and assorted blended specialties, customer Aiyanna Villa, a student at Oregon State University, deems the establishment as one of Oregon’s best locations for the drinks. This is significant because the bubble tea business has risen in popularity over the years, especially in the Pacific Northwest, according to Fortune Business Insights. For customers like Zoey Knorr, a student at OSU, Bobahead stands out to her more than other locations because it possesses a special talent. “[What’s] super special is that they found the best ratio of boba to tea that I’ve had in town,” Knorr said. “Because, you know, sometimes if it’s too little [boba] it’s like ‘okay that was mostly tea.’ Sometimes if it’s too much [boba], it’s like ‘I’m choking on boba,’ but they’re able to get in just the perfect ratio.” Among the customer favorites is the brown sugar milk tea with boba. Knorr’s personal favorite happens to be the mango green tea with strawberry popping boba. However, it’s not just the boba-filled drinks that are capturing customers' attention.

“I really like the aesthetic of the place,” Villa said. “I think it’s really cute and I really like the vibes there.” For many customers, Bobahead’s light and modern atmosphere makes it a happy place for them to go to. “It’s really convenient because it’s right off of campus, as well as it’s just got a really great atmosphere in there,” Knorr said. Knorr talked about how the architecture increased her desire to be part of the regular clientele. “The architectural style is pretty minimalistic but the colors super pop, so walking into there is like walking into the middle of summer,” Knorr said. “And now it’s just so drab outside because like winter, fall, all of that, that it’s really nice to go in some place that’s really warm, bright and full of energy!” Ericka Rosen, a student at OSU, agreed, commenting on how she liked the place for the friendly baristas and the good music, along with the drinks, obviously. For bubble tea connoisseurs, this welcoming, feel-good atmosphere keeps them returning. Knorr said—in regard to how often she visits Bobahead, “At least once a week and that is pretty conservative.” Whether it be the modern design, an array of drinks or the ‘perfect ratio’ of boba to tea, Bobahead’s summer-like atmosphere provides some year-round light, even during the darker Oregon winters. According to Knorr, “Every sip is fun, exciting and ‘we’ll see!’”

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- Aiyanna Villa, a student at Oregon State University

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BEST DESSERT SPOT

yogurt extreme Writer: Adia Wolters Photographer: Eli Briggs Yogurt Extreme swirled into Corvallis, Ore. in 2010, and through community involvement and serving up an array of frozen yogurt flavors, over 10 years later, the popularity of the establishment continues. Yogurt Extreme was a “flagship” concept for the state of Oregon, according to Jane Humphreys, owner and selfproclaimed yogurt diva of Yogurt Extreme. When the first establishment opened, which is located on Monroe Avenue, people were excited for the new concept which Humprheys thinks helped contribute to its success. Now, the privately-owned business has expanded to other locations in Corvallis, Albany and Eugene, Ore.

E YO’ S

Part of what makes the establishment popular is the ability to create your own masterful dessert with the rotating lineup of frozen yogurt flavors and the wide variety of toppings. “I would probably say [there are] about 40 flavors of yogurt, and then in Corvallis, there's about 125 toppings,” Humphreys said, adding that in other locations such as Albany, which is a larger establishment, they have around 150 toppings. Among the most popular flavors of yogurt is the cake batter option. According to Humphreys, she must always have cake batter available.

Clare Hernandez, an employee at Yogurt Extreme, agreed. “I would say vanilla, chocolate and cake batter are going to be 100% the most popular flavors. We always have to have vanilla and chocolate and cake batter in at all times.” According to Humphreys, when she has run the numbers, she found that vanilla sells the most, but added that cake batter tends to make her customers smile more. In terms of the most popular toppings, Hernandez said, “Oreos. Oreos 100%, and the hot fudge and whip cream—definitely the most popular toppings.”

BEST DESSERT SPOT YOGURT EXTREME CRUMBL COOKIES

BENNY’S DONUTS

Humphreys also gave some background on the yogurt’s sourcing.

For the business, this inclusivity helps their mission of building community.

need to give back to the community, and that's from day one.”

“I use a company called Yocream because they are considered to be the best frozen yogurt supplier around, and what I also loved about Yocream is that they actually are local,” Humphreys said. “They were a company that was originally started in Portland [Ore.], and so I love using Oregon products when I can.”

“I think that it did really well because the whole concept of the store is not just going to get food,” Humphreys said. “It’s about having an experience and making your own creation, and it became an experience you can do with friends and with family and a place to hang out.”

But it’s not only the dessert that appeals to customers. According to Megan Baus, a third-year student at Oregon State University, she considers Yogurt Extreme a good hang out spot with friends, especially because there’s something for everybody. Not only does Yogurt Extreme feature an array of frozen yogurt flavors, but non-dairy options as well.

Customers can take a picture when they go to Yogurt Extreme and put it on the store’s television that features a rotating slideshow. Humphreys said this idea of hers “really helps build a sense of community.”

Yogurt Extreme puts on dine-ins for the local schools and has been the reward for programs encouraging students to read, such as the Oregon Battle of the Books competition. Humphreys noted that the schools found that reading increased when the kids found out Yogurt Extreme was the reward. Additionally, they hold an annual fundraiser on Dec. 1 for the Doernbecher Children's Hospital at Oregon Health & Science University where Yogurt Extreme gives 50% of their proceeds to the hospital. This is attributed to when Humphreys’ youngest daughter was born with two heart defects and her life was saved at Doernbecher.

“I always have one tart flavor and then I always keep a sorbet because one of the concepts I really wanted was Yogurt Extreme to be a place where all people could come and get a treat,” Humphreys said. “So, I made sure that we had gluten-free options, that we had sorbet options, that we always have a vegan flavor, so there’s something for everybody.” According to Hernandez, she believes the dole whip and the passion fruit flavors are the most popular fruity flavors, adding that teenagers especially have been drawn to those two options most.

“I hear people all the time—people being like ‘oh my gosh, that was me six months ago’ or ‘oh my gosh, that’s my neighbor” or “that’s my teacher’—it’s really fun to hear those conversations,” Humphreys said. While bringing people together, they also work to give back to the community. “I am a firm believer that you really need to give back to your community,” Humphreys said. “That if you're going to have a business, you need to be involved in your community and you

Overall, Yogurt Extreme has served the Corvallis community not only with cookie toppings and cake batter-y swirls, but with a foundation for community building and a space everyone can bond over the sweet taste of one's own froyo creation.

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BEST BAR OR PUB

Writer: Colin Rickman Photographer: Lara Rivera

THE DOWNWARD DOG

R OR PUB

The Downward Dog bar and grill, on the corner of Monroe Avenue and 23rd St., lives to serve out cold drinks and hot food to students who need to let off steam after class. It is a place to meet friends and make memories, but it hasn’t always been The Dog as we know it today. The building where The Dog is located was constructed in 1905, according to Downward Dog manager Ryan Anderson. It has gone through phases of being a house, a hostel, a bookstore and previously a different bar called The Brew Station, which closed down in June of 2013. At one point, a former tenant of the building walked into The Dog bewildered. “Someone came in and was shell shocked, dumbfounded, they were just walking around saying ‘holy shit, I lived here when this was a house,’” Anderson said. “There was a living room here and a dining room over there.” After the closure of The Brew Station, the building was inhabited by a new bar, The Downward Dog. The bar and grill that has established itself as one of the cornerstones of the Oregon State University and Corvallis, Ore. communities and is the 2022 Best of Beaver Nation’s winner for the best bar. When The Dog was first opened over seven years ago, there was a push to convert the historic building into a modern restaurant. A full kitchen was added, so food didn’t have to be cooked on panini presses as it was with The Brew Station and a walk-in cooler was installed. “The main focus was to have decent food at cheap prices; that was the name of the game back then,” Anderson said. That was their goal and they have stuck to it through the years. You can still find cheap burgers and sides along with $5 cocktails and draft beers. Then, during happy hour, there are $2.50 PBRs, $3.50 micros, $4 well drinks and $5.50 glasses of wine. They have repeatedly shown that they are committed to keeping prices low for their student customers. One of the newest additions to the bar and grill, as many might have noticed while walking to class or passing by on Monroe Avenue, is the outdoor cabanas with built-in electrical heating. The cabanas were added to accommodate patrons who wanted to enjoy the outdoor seating while staying dry and warm. The outdoor seating is also what helped keep The Dog afloat during the onset of the COVID-19 pandemic and the initial lockdown phases. When restaurants were allowed to reopen but could only use outdoor seating, the patio was put to good use—but no one wants to sit out there in the cold, right?

At first, The Dog used propane heaters placed throughout the patio to keep everyone warm and happy. They quickly realized how much propane was required to keep the heaters running. “When we were doing the propane heaters, that was a nightmare because we were constantly hauling propane tanks 20 at a time back and forth to the gas station,” Anderson said. They eventually chose to invest in the electrically-heated cabanas, and they will now be permanent fixtures at The Downward Dog. Speaking of permanent fixtures, you might have noticed the Mama’s Spaghetti special written on the chalkboard in large bold letters. Mama’s Spaghetti is one of the oldest and most cherished items on the menu, and the recipe behind it comes from the owner, Cloud Davis’, mother, PJ Condino a.k.a. Mama Cloud. When asked about the recipe, Condino stated that it had been in the family for “generations, since Cloud’s great grandmother.” The recipe was originally used for the pizza at DeMaggio’s, a pizza place that was also owned by Davis that closed down before the onset of the pandemic. “Ya know, he used to have a restaurant, DeMaggio’s, that made pizza and the sauce started there for the pizza, and then it just moved over here,” Condino said. Ever since then, Mama’s Spaghetti has been a staple on the menu and is here to stay, just like how The Downward Dog will serve Corvallis for years to come. You can find The Dog on Monroe Avenue across from the OSU campus. The bar is open every day of the week from 11 a.m. to 12 a.m. Learn more about them, their menu and their events at their website: campus.drinkthedog.com or find them on Facebook.

BEST BAR OR PUB THE DOWNWARD DOG

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ojisan

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BEST FOOD TRUCK MIGUEL'S MEXICAN CUISINE

OJISAN RAMEN

HAPPY SHAWARMA

n ramen BEST FOOD TRUCK

OD TRUCK

Writer: Emma Simon Photographer: Solomon L. Myers

- Seth Fechtman, Ojisan Ramen co-owner Editor’s Note: Miguel’s Mexican Cuisine won first place for best Corvallis food truck, but chose not to participate in this year’s Best Of Beaver Nation issue. Ojisan Ramen won second place in this category. Additionally, Jeremiah Estrada is a member of Beaver’s Digest and Orange Media Network. Ojisan Ramen is the new food truck place loved by Oregon State University and Corvallis, Ore. community members alike. Originally founded in Eugene, Ore., Ojisan Ramen popped up not even a year ago in the midst of the COVID-19 pandemic and has quickly won the hearts of Corvallis residents. Ojisan Ramen is owned by two men named Justin Fukushima and Seth Fechtman. They recently started their second location in Corvallis, Ore., and have by all accounts been doing well. According to Fechtman, the pair have been “greatly welcomed by the Corvallis community” from both students and residents.. Ojisan Ramen is a unique food truck that makes their food inside the truck instead of prepping it beforehand. Through the plethora of experience that Fukushima has brought in his career, as well as the wonderful staff, Ojisan Ramen has made this possible. Fukushima has been a chef for many years and the recipes and food he has prepared have earned the love of many customers. According to Fechtman, “there is almost always a chef present on site” at Ojisan Ramen. With this in mind, there is quite a bit of attention paid to detail and quality of their food and service.

An interesting fact about Ojisan Ramen is the story behind the name and the food truck in general. Fukushima and Fechtman wanted to start something in the midst of the pandemic, and soon gathered that it was next to impossible to start a location-based restaurant with all the new restrictions and guidelines. The two decided on a food truck and off they went making business plans and recipes. With enough time, they had become a booming business in Eugene, Ore. with their popularity spreading to other communities. Eventually this led them to our front door in Corvallis. Fechtman shared the meaning behind the name “Ojisan Ramen.” Ojisan is a Japanese word, coming from Fukushima's heritage as a Japanese man, that means old man or uncle. It is often used in restaurants for the eldest chef or more experienced chef. Since it was a term that Fukushima was around often and used himself, it became a clear name for the pair to use for their business. Ojisan Ramen is a food truck with an amazing story and great food, according to many students who would all encourage you to try it if you haven't already. In fact, according to Jeremiah Estrada, fourth-year OSU student, he enjoys Ojisan Ramen because of the “authentic taste their food has and the good prices that they have.” “Ojisan Ramen's food is really good and unique from the other vendors which can offer people a bit of another culture,” Estrada said, adding that he also really enjoys Ojisan Ramen because it reminds him a lot of the food he eats back home in Hawaii.

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A PLAC

BEST PIZZA PLACE

‘THERE’S SOMETHING METAPHORICAL GOING ON HERE’ 50

AMERICAN DREAM PIZZA OWNER ATTRIBUTES SUCCESS TO CARING FOR AND LISTENING TO STAFF AND CUSTOMERS Best pizza place + best college town = best recipe. Since 1989, American Dream Pizza, also known as The Dream, has been a magnet for college students and the greater Corvallis Area. American Dream Pizza has two locations in Corvallis, Ore.— one on Monroe Street, just off of campus, and another on Southwest Second Street downtown.

some attention to the small town of Corvallis. In 2008, the soon to be 44th president of the United States stopped by The Dream while running a campaign in Willamette Valley.

Brian Bovee, American Dream Pizza’s General Manager, has been with the company since 1993 as a delivery driver. Bovee later became the general manager for both locations of American Dream Pizza in 2004.

The Dream even attracted people from other states as far away as Alaska. In one story, a man who lived in Alaska used to make business trips to Portland, where one of the original Dream Pizzas was open. He would order pizza to-go, and fly them all the way back to his family in Anchorage.

“I think the crust is the most unique to American Dream Pizza,” Bovee said. “Most customers comment on our crust because it is so unique; the biggest question we get is if we put beer in our crust (which we don’t). Also, we have been in Corvallis since 1989 and over that time, we have landed on quality ingredients we don’t compromise on. From making the dough to our ranch in-house daily; always produces a better product.” Scott McFarland, the owner of American Dream Pizza, was a bartender at his mother’s restaurant in Portland, Ore. In 1949, his grandfather opened a pizzeria, so not only did he grow up in the food business, but he grew up around pizza.

In 1985, McFarland opened the first American Dream Pizza to create a job for himself. The name itself has a pretty special story. It came from his partner, who helps run the downtown location, Sebastian Malinow’s, father. Malinow’s father, who had come to the U.S. from Argentina, was now living the “American Dream” as a doctor in the U.S. One night while they were having dinner, Malinow’s father suggested “American Dream'' as a restaurant name. “We took it and ran with it,” McFarland said. With such a unique name, it drew

As told by McFarland, former President Barack Obama said that, “There’s something metaphorical going on here.”

Erik K, a lover

resident of Oregon and a of this Dream Pizza, said, “I moved to Portland from Chicago in the late 90s and it's so difficult to find good Chicago-style, thin crust, cutin-squares, cornmeal crust pizza... but this place freakin' nails it!”

If you're looking for recommendations, McFarland suggests the Marilyn Monroe for meat lovers, and for those who stick to veggies, the Edward Abbey. American Dream Pizza was described as a music, art and beer place. This is partially due to what McFarland said he learned quickly after opening a business. “You have to give yourself to the business to make it successful, you just have to, you have to do whatever it takes,” McFarland said. “I learned quickly that my people are what makes the dreams so…. so take really good care of your people, listen to them because they are going to bring all these really great ideas; you can only go so far on your own talents, but you can stand on everyone else’s shoulders and continue to push the shop forward.” Taking suggestions from both staff and customers, McFarland and Malinow have worked to create this welcoming environment to keep The Dream alive for years to come.

Writer: Taylor Bacon Photographer: Jess Hume-Pantuso 52

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A FAMILY-OWNED BUSINESS WITH A COMMUNITY-ORIENTED AND FAMILY-CENTERED APPROACH

Writer: Tarsa Weikert Photographer: Ashton Bisner Hungry, but need to study? WiseCracks Café is appealing to students who are looking to study, while eating a hearty breakfast that you don’t have to cook. WiseCracks Café is within walking distance from the Oregon State University Corvallis, Ore. campus, located on 119 SW Third St. Brooke Dale owns and operates WiseCracks with her husband Brandon Dale. WiseCracks has been open for business for the last 15 years. The couple spent a lot of time figuring out what name to decide on for their business. “We had a drawing asking our customers to chime in with awesome suggestions,” Brooke said. “Truth is, most of them were already taken or being used without a trademark. We didn’t want to double up at all, and when WiseCracks was thrown out, it just kind of stuck.” Brandon came up with the idea to create the business. “We had a three-year-old and a newborn,” Brooke said. “We had just bought our first home. We had a senior dog who had cancer, and we decided to get a puppy. So basically, why not throw a restaurant on top?” According to Brooke, her favorite part about her business is the relationships she creates with her staff. “A lot of my staff are students or young kids newly moved away from their parents,” Brooke said. “I’m able to fill a bridge there and create a bond with them. I

really love them, actually. It's like I have this giant family at work.” Peyton Dale, daughter of Brooke, a student at OSU and server at WiseCracks, said she enjoys her work environment. “My parents own the restaurant so I have pretty much always been around it,” Peyton said. “I've been helping out when they need an extra hand since I was about 16.” Peyton has been working consistently at WiseCracks for the past two years. “As a college student myself, I think WiseCracks is great because it’s a casual place and it is super affordable for the amount of food you’re getting,” Peyton said. “I am always worried about not getting enough food when I go out to eat, but you don’t have to worry about that here.” WiseCracks offers a variety of breakfast items that include gluten-free options. The business also offers internet access and a play area for children. Their play area has been closed since the beginning of the pandemic, but Brooke said she hopes to reopen it in the spring. “My great grandpa actually built the kids' area for us,” Peyton said. “It has been there pretty much since the beginning and is super helpful for parents who bring their little ones in.” The Dale family said they loved creating something for all of the children in Corvallis.

The business began construction in 2006 and underwent major renovations. Now, WiseCracks is open most days until 2 or 3 p.m. depending on the day. Tina DeCamp heard about WiseCracks from her son who is a student at OSU. DeCamp visited WiseCracks with her husband and a friend from out of town. DeCamp claimed the business was extremely busy, but the staff moved at a fast pace.

“I know we offer larger portions, which speaks to a lot of the athletes who frequent us,” Brooke said. “We have a lot of regulars from all over the campus though too. It's so much fun to have their energy in the restaurant! They bring their parents, they come for special occasions or they come all the time as regulars. They laugh a lot and have a certain energy that we just love.” Students who are looking to study and grab a meal might want to visit WiseCracks during the weekdays. Once the weekend hits, the business is extremely busy. Since the COVID-19 pandemic, WiseCracks has experienced overwhelming support from their customers. “Our customers were unbelievably loyal to us over the past year of closures and strict regulations,” Brooke said. “They came weekly, sometimes biweekly. We were being forced to work almost daily, and I started to really get to know the customers who were supporting us the most.”

“The staff is hustling the entire time, you never feel like they aren’t working hard to get your food out fast,” DeCamp said. WiseCracks also offers a full separate vegan menu. “You do need to ask for it but there were so many options it was difficult to decide,” DeCamp said. According to Brooke, she has noticed a large support from the OSU community over the years. The Dale family has been attending OSU for the last four generations. Now, they serve OSU through feeding its community members.

BEST EARLY MORNING EATS

During the pandemic, WiseCracks partnered with Selfless Servings to give back to the community during a helpless time. WiseCracks has also made other contributions to Corvallis schools and sports teams. “I also hope we are helping the community by creating a space where people feel comfortable bringing family, meeting friends, and creating memories,” Brooke said. “A customer yelled on his way-out last week, ‘This place is an institution!’ This truly put a smile on my face. We want to be here in 30 more years, continuing to reach members of our community through good food and a happy space to enjoy it in.”

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“We needed the kids to have somewhere to go when we would drag them into work with us,” Brooke said. “We have several regulars who are students bringing in their children. I think these folk make up a larger part of the student population now than ever. Being a student is for everyone now.”

OFF CAMPUS

BEST LATE NIGHT EATS

GHT DINE

Writer: Jessica Li Photographer: Matthew McKenna

Imagine waking up in the morning to the discovery of thick, pristine snow and the news of school being canceled for the day at Oregon State University. Eager for the adventure that awaits you, you venture on a winter walk outside and somehow magically stumble upon one of your now-favorite restaurants hidden in the blue upstairs building on the corner of Monroe Avenue and 14th Street. That’s exactly what happened for some people when Local Boyz had first opened during a snowstorm. According to Rocco Marchesi, the manager of Local Boyz, the restaurant was founded by his father and uncle in 1993. Before then, Marchesi’s dad had been working at a lumber mill, which had closed down, so, while in search of a new job, he had the idea to open up a restaurant. “He said he had a dream and his dream [was to] own a restaurant, and he made it happen,” Marchesi said.

culture to Corvallis, Ore. and share it with everyone, which was also made possible by the Hawaiian employees, including Polynesian students at OSU that he had first hired. The many customers that Local Boyz serves are racially and ethnically diverse, and Marchesi said they even had a customer who was visiting from China call recently asking to buy the sauce recipe. “We have all kinds of people from all over the world coming here to eat,” Marchesi said. Interestingly, the most popular orders at Local Boyz are the sweet shoyu chicken and the Hawaiian style steak, and in general, based on Yelp reviews, Local Boyz has received positive feedback from customers. For example, Taylor Ho, a senior studying biology and a resident of Hawaii, likes Local Boyz for their “authentic Hawaiian grindz,” which is a local Hawaiian word for great food. To him, the cuisine at Local Boyz matches the style of food from his home back in Oahu, and he remembers the nostalgia of discovering Local Boyz during his first year and eating there with new friends.

“It was great to watch everyone enjoying food from my culture despite being thousands of miles away from home,” Ho said. Like Ho, another student named Nam Pham, a fourth-year student studying chemistry, enjoys Local Boyz as well since it was also one of the first restaurants he tried in Corvallis as a freshman. “I really like that the food is very consistent and you get quite a good portion size for the price, which is always nice for students,” Pham said. Marchesi takes pleasure in working at Local Boyz, citing friendly customers and coworkers as one of the main reasons. Even after students have graduated and left Corvallis, he says that when they come back to visit, their first stop is usually Local Boyz. Marchesi feels honored to hear this and finds it to be quite impressive. After his father retired, Marchesi now feels proud to continue the family business and carry on his father’s dream for years to come.

Marchesi’s father was born and raised in Hawaii, and he moved to Oregon to settle down after meeting Marchesi’s mother. With the opening of his restaurant, Marchesi’s father's hope was to bring Hawaiian food and

BEST LATE NIGHT EATS LOCAL BOYZ

SKY HIGH BREWING & PUB

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COFFEE CULTURE

ALLAN’S COFFEE & TEA

Writer: Emma Simon Photographer: Finnegan Lohr

TRIED AND TRUE

BEST OFF-CAMPUS COFFEE SHOP

The first Corvallis drive-thru has transformed from Photo Expresso in 1993 into the popular Coffee Culture we know today Coffee Culture was the first ever drive-thru stand to open in Corvallis, Ore., though they didn’t always serve coffee. In March of 1993, Coffee Culture, formerly known as Photo Expresso, opened its first location and developed film from cameras. The owners of Coffee Culture, Paul and Lisa Tostberg, came from California and had always dreamed of being their own bosses—of owning their own business without having to defer to other people on the choices they make for their business. Paul, a Seattle native, saw the potential in the coffee market but at the time it hadn’t gone anywhere yet. That is one of the main reasons why the Tostbergs started with film and eventually, when that became less popular, moved on to coffee, and the business started to grow from there. Coffee Culture has since worked on expanding their reach in specialty coffee shops, and along with having four locations in total, they also have their own coffee brand called “Holderness Coffee Roasters.” But the business does not just stop at coffee—they also have their own bakery location as well. According to Coffee Culture’s general manager Taylor Nelson, this local business values their connection to the community, in fact, Coffee Culture’s main goals are to serve a great cup of coffee, along with great service, and strive to have strong connections with its customers. According to Nelson, Coffee Culture wants to build a community and family. “About 80% of our business consists of customers who come to see us four or more times a week,” Nelson said, adding that Coffee Culture staff want to keep people coming back, to get to know people and really serve their community.

On top of customer connection, Coffee Culture also strives to have a strong network with small businesses around town. They do several collaborations a year with small businesses, local artists, and different community members as part of their efforts to bring people together. According to Nelson, Coffee Culture really enjoys being a part of the Corvallis community, and is thankful for the customers and the staff that are a part of Oregon State University. Customer testimonials prove that Coffee Culture really does serve a great cup of coffee. Kawaiala Husen, OSU student, Corvallis native and Coffee Culture lover, was furious as a child when Coffee Culture first put its original location in. The new coffee shop had replaced her favorite donut spot in town. “Even as a small child, I was livid,” Husen said, adding that in retribution, she vowed to never try Coffee Culture’s coffee. However, years later, Husen had to attend a meeting at the coffee shop, so she decided to order herself a good old cup of joe. “After that meeting, I realized all I had been missing out on!” Husen said. “The coffee was truly the best I'd ever had!” In fact, Husen wasn’t even a big fan of coffee before trying Coffee Culture. “From a Corvallis native, it’s easily the best in town,” Husen said.

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