CREATE // EXPERIENCE // #GOBEAVS
IN THIS ISSUE
VOL 4 // ISSUE 2
PG.17
WHAT IS SUCCESS?
Beaver’s Digest is Oregon State University’s student lifestyle magazine. We produce a print issue three times a year that is distributed around the OSU campus and the Corvallis community. You can find our content on our website at www.orangemedianetwork.com/beavers_digest
A LETTER FROM THE EDITORS In this issue we cover the topic of success and what it means for OSU students. Our theme for this issue is On to the Next, which means something different for everyone. For some, it means graduating and moving onto the next chapter in life. For others, it is moving onto the next academic term, or the next job. Change can be scary, but it is something you can count on. Throughout this issue we cover several subjects of change in the lives of college students. A special thank you to everyone who helped to make this issue happen, we appreciate your willingness to share your story with the community. Sincerely, Maddie Bradshaw, Editor in Chief, Adair Passey, Assistant Editor
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CONTENTS CREATE Letter From the Editors
1
Meet the Staff
3
Punjab Da Nashaa Hits The Dance Floor
6
Garlic Sesame Tofu Recipe
9
Because You’re Worth It
11
Are You Ready for a Pet?
21
Educate, Advocate and Serve
23
Healthy Body, Healthy Wallet
25
EXPERIENCE Making the Transition
13
Ready, Set, Grow!
15
Do What You Can’t
17
#GOBEAVS The $50 Million Dollar Dream
30
A DAM Good Time
31
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MEET THE STAFF MADDIE BRADSHAW
Meet our Editor in Chief, Maddie Bradshaw. Maddie plans to graduate this spring and start her career in the Portland area in digital marketing. She enjoys spending time with loved ones, distance running and being the editor for BD!
ADAIR PASSEY
This is Adair Passey, our Assistant Editor. Adair has been a contributor for Beaver’s Digest for about two years now. She is extremely passionate about music, animals, family, her job at Community Outreach, Inc., and of course the BD team! She is studying psychology and Spanish and hopes to someday become a Licensed Clinical Social Worker.
ROMAN BATTAGLIA
Roman Battaglia has been a contributor for BD for more than a year. He is also the producer of BD’s pop culture podcast, The Dish. You can always find him on the fourth floor at Orange Media Network involved in anything he can get his hands on.
KATE BROWN
This is Kate Brown. She is a freshman studying predesign management. She loves hanging out with her friends, family and dogs. She also enjoys creating art, watching YouTube and napping.
BROCK HULSE
Brock Hulse is a senior studying political science, focused on courts and constitutional issues as well as foreign policy. Outside of academics he spends most of his time with his fraternity Lambda Chi Alpha, practicing and competing on the OSU Mock Trial team, working on different articles for OMN and spending his free time ranting about international current events.
MADISON DELGADO
Maddie D has spent two fun and flirty years with BD. She now spends her days petting her dog Roland and co-hosting BD’s pop culture podcast, The Dish.
PHOTOGRAPHY BY MIRANDA GRACE CROWELL 3 // BEAVER’S DIGEST
MEET THE STAFF MARINA BRAZEAL Meet Marina Brazeal. She is a senior and this is her first term being a print contributor for Beaver’s Digest. She is a digital communication arts major and enjoys long walks through Goodwill.
MELANIE REESE This is Melanie Reese. She has been a part of Beaver’s Digest since the beginning of 2018. She is a civil engineering major and a member of Kappa Delta sorority.
MIRANDA GRACE CROWELL Miranda Grace Crowell is a senior studying digital communication arts and sustainability. When she’s not out taking photos, she can usually be found playing Overwatch or drinking coffee.
SARAH WEAVER This is Sarah Weaver’s first term as a contributor for Beaver’s Digest. Sarah is a senior studying digital communication arts, and loves iced coffee, creating content and sweaters that are three sizes too big.
MEGAN ANDERSON Megan Anderson is a new contributor to BD, and wants to get involved with social media and film. She loves to try new things and is excited to be apart of the BD team!
LEVENT ARABACI This is Levent Arabaci. Levent is from Santa Cruz, California. He has a strong passion for photography and traveling.
EMMA BROWN Emma has been with Beaver’s Digest for over a year. Her favorite topics to write about are art and upbeat lifestyle stories. Emma also enjoys making videos for the online portion of BD whenever she can! NOT PICTURED: ALEX VO, CHRIS PAULY, EMMA IRVIN AND HOLLY GIERING. SPRING 2018 // 4
PUNJAB DA NASHAA HITS THE DANCE FLOOR WRITING BY MARINA BRAZEAL PHOTOGRAPHY BY LOGAN HOWELL The humble coaches of Punjab Da Nashaa share a passion for sharing their culture on Oregon State University’s campus through song and dance. Kiran Kaur, Valli Challa, and Apoorva Ayyagari joined an Indian inspired dance team their freshman year, and have found a sense of pride in the community since. The Indian dance team, Punjab Da Nashaa, represents mostly Northern Indian folk dancing, but at times southern dancing as well. The style of dance that they portray originated around the celebration of harvesting crops. This style of dancing honors a time where farmers come together and celebrate the sprouting of their goods after a drought or tough growing season, according to Kaur. With the style of dance being
prominently northern, the attire worn by the dancers represents that cultural expression as well. They described the clothing as a long tunic-type top and harem style pants. Harem pants are baggy, long pants that are cinched at the ankle that are traditionally a part of the Indian culture. “Usually the clothing is more colorful, but we wear orange and black to represent Oregon State,” Ayyagari said. The road to a successful team has been long and disorganized for the coaches. When these three women came to OSU they joined Punjab Da Nashaa and they knew it would take some work due to minimal funding, organization and awareness. Within the last year, the team has doubled in size. There are now about
30 students who participate. This includes dancers, videographer’s, and hair and makeup teammates. “We held open auditions and people came, and they also saw pictures of us dancing and wanted to join,” Challa said . With the growth of the team, bonds between teammates have grown stronger. The coaches said that even the newcomers feel instantly welcome by the groups. “One of my favorite things about the group is that we are all friends, and we can have fun with each other,” Ayyagari said. One of the most prominent issues the group faces each year has been finding the funding to travel to competitions and cultural performances.
MEMBERS OF PUNJAB DA NASHAA DANCING
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“It feels amazing being able to represent our culture, and watch the group grow throughout college,” Ayyagari said. They typically only have one large performance a year that takes place in Eugene, Ore. “It feels amazing being able to represent our culture, and watch the group grow throughout college,” Ayyagari said. In a community where certain cultures feel as if they are not well represented, it is a breath of fresh air for these students to have a group of individuals who make the feel welcome on campus. “We are well represented within the clubs on campus, but not on a day to day basis,” Challa said. A majority of the team is involved in a club at OSU called the Indian Student Association (ISA). In this group they discuss ways for students to feel more welcomed on campus. ISA has been a way for these student to showcase their culture and meet individuals with similar backgrounds. “I think this stems from growing up in immigrant families and being surrounded by people who don’t look like us,” Ayyagari said, “The team has given us an outlet to create something together and represent ourselves on campus.”
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FOR MORE INFORMATION, VISIT THEIR FACEBOOK PAGE AT HTTPS://WWW.FACEBOOK.COM/PUNJABDANASHAA
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GARLIC SESAME TOFU RECIPE WRITING BY ROMAN BATTAGLIA PHOTOGRAPHY BY SYDNEY WINSER It’s always fun to discover new ways to cook your favorite foods. Tofu is often seen by many as a bland, tasteless, white block of protein that never seems to taste like “enough.” But the secret is out--pan-frying tofu with cornstarch is the best way to spice up that bland course and turn it into something tasty as well as healthy. This garlic sesame tofu with broccoli is a wonderful dish you can make, save the leftovers and have them over and over again. Mix in some Yakisoba noodles into the mix when stirfrying your broccoli to make meal prep easy and affordable.
Ingredients Sauce • • • • • • • • •
¼ cup soy sauce 2 Tablespoon water 1 Tablespoon toasted sesame oil 2 Tablespoon brown sugar 2 Tablespoon rice vinegar 1 Tablespoon fresh ginger, grated 2 cloves garlic, minced 2 Tablespoon sesame seeds 1 Tablespoon cornstarch
Stir Fry • 14 ounce block extra-firm tofu • Salt • 2 Tablespoon cornstarch • 2 Tablespoon cooking oil (vegetable, olive, canola) • 2-3 fresh broccoli stalks, chopped into florets. • 2-4 green onions, sliced • 4 cups cooked rice • 1 Teaspoon sesame oil • 1 clove garlic minced
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Instructions 1. Take a few paper towels and place them on a large plate. Take the tofu from the package and place it on top of the towels. Top with more towels, cover with another plate, and place a few heavy items (like cans) on top. Press the tofu for 15-30 minutes. 2. While the tofu is pressing, prepare the sauce. In a small bowl, combine soy sauce, water, sesame oil, rice vinegar, grated ginger, brown sugar, sesame seeds, minced garlic, and cornstarch. Stir until everything is combined. Set the sauce aside to let develop. 3. Remove the tofu from the plate and cut into 1-inch cube, season with a pinch of salt. Put the cornstarch into the bowl and roll each tofu cube in bowl until coated with cornstarch. 4. Heat 2 tablespoons of oil in a large skillet over medium high heat, make sure the skillet is evenly coated with oil. Add the coated tofu cubes and cook until golden brown. Use tongs to flip each cube until cooked on each side. Be aware, the cubes begin to cook very fast, turn the heat down slightly or watch the tofu as they cook more. Once crispy on all sides, remove the tofu to a plate. 5. Add minced garlic to the hot skillet. Let roast until fragrant. Add broccoli florets to skillet and stir fry until browned on the edges. Lower the heat to medium-low. 6. Stir the sauce one more time and pour into the skillet with the broccoli. Stir until the sauce begins to bubble and thicken. Once thickened, add tofu cubes and stir to mix. 7. Serve over a bed of rice, top with green onions.
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BECAUSE YOU’RE WORTH IT WRITING BY HOLLY GIERING Alright, it’s no secret summer is creeping up on everyone a lot faster than we all want it to. The concern of having hit the gym hard enough to look amazing in that swimsuit may seem like the most important thing…But it’s not. What’s even more important is how you feel in that swimsuit. Summer is for enjoying the outdoors, catching up with old friends, and taking a break from the stresses of being a student, but then we always find ourselves stressing about getting or having that “summer body.” Here’s the Summer 2018 challenge for college students. Putting mental health first. Take that energy spent worrying about looking good, and put it towards feeling good! Anna Bryan, a junior here at Oregon State University, and an active member of the Alpha Gamma Delta sorority has made the effort to strengthen and focus on her mental health for summer. One of the most influential and positive impacts to helping her has been New York City based writer and happiness advocate, Annie Behrens. Bryan and Behrens grew up together in Portland, Oregon, and after graduating high school, went their separate ways. Bryan attended Oregon State University to study public health and pre-nursing, while Behrens attended the American Academy of Dramatic Arts in New York City to pursue her acting and writing careers. Behrens started a website, somelikeithappy.com, where she discusses how to be the best, strongest and most confident version of yourself, and with summer just a few months away, this is a priority. Behrens reflects on summer as a child, “Remember counting down the days until summer vacation? You weren’t thinking about how you were going to look in a bikini. You were thinking about running through the sprinklers with your friends or jumping in the lake or eating ice cream. [Summer is for] rest and relaxation and YOU.” 11 // BEAVER’S DIGEST
ANNIE BEHRENS // LIFESTYLE BLOGGER COURTSEY OF R.J. LEWIS PHOTOGRAPHY
“Focus on what you can gain (muscles, confidence, discipline, work ethic, new purpose, etc.) and not on what you can lose.” Too much importance is placed on how we look physically. In our society it is easy to be consumed by how that swimsuit fits or whether our skin is tan enough, but let’s take Behrens’ advise and focus on what we can gain. Positive self talk is incredibly important. Look in the mirror and say one thing you love about yourself everyday. If you repeat something enough, you will inevitably start believing it. It is most important to focus on doing what makes you feel good; don’t force yourself into doing things because you think they’ll make you look good. “Going to the gym and eating greens will do more for your confidence, health and probably your hair and nails, than counting your calories ever will.”
Of course a lot of this advice is easier said than done, which is why the number one piece of advice Behrens and Bryan wanted to share for when you may be feeling down on yourself is to talk to someone. Bryan says that knowing she has the support of her sisters means everything. In addition, to anyone out there feeling like they are alone, Bryan says to check out Behrens’ website. Behrens will be be the person you need, no questions asked because no one should ever feel alone. So, this summer, be selfish, make it about you, and put yourself first. Eat your vegetables, do your cardio, and respect your body, but make sure you also run through those sprinklers and eat that ice cream. Enjoy the summer because you’re worth it.
MAKING THE TRANSITION WRITING BY MELANIE REESE PHOTOGRAPHY BY LOGAN HOWELL Imagine the first day of college; exciting but somewhat nerve-wracking. It’s the first day of the next chapter of life, with many of the students having the comfort of not being too far from home. But, imagine the start of college in a different country - possibly halfway across the world. Imagine living in a completely different society with unfamiliar norms for an entire calendar school year. In the 2016-17 school year at OSU, there were 1,457 new international students who began the transition into the West Coast American college-life for the first time. Haris Masqood is currently a sophomore studying mechanical engineering at Oregon State who began his college education at OSU last year. Masqood is an international student from Lahore, Pakistan, a major city in Eastern Pakistan. “The U.S. is like the hub of good education so I decided I wanted to come to the U.S. to get my degree,” said Masqood. “My major reason for coming to OSU is that it has a really
good engineering program plus I really wanted to be on the west coast of the country because it’s a really nice place to be in the US. And I read about some of the professors over here and I liked them a lot.” Masqood chose the United States to pursue his education based on an overall difference between the Pakistanian college education system and the American college education system: research opportunities. “Education in Pakistan is pretty good, but there are not as many research opportunities available as in the U.S. The education in Pakistan follows the British curriculum so everything is according to what is going on in colleges in the UK, but broader opportunities like research and internships aren’t available over there. Which, is one of the biggest differences between the U.S. and Pakistan education systems.” Masqood transitioned from a large city across the world to a small American college town. He describes
the difference between his two homes, “It’s a lot different than Corvallis because Lahore is one of the largest cities in Pakistan. The livelihood there is a really hard and fast-life compared to cities in the U.S. like New York. Corvallis is a really low-key college town whereas Lahore is a very huge city with a very huge population.” Masqood expresses his opinions on what he enjoys about Oregon State, “I like it a lot over here. The class system and the education itself is really good and OSU cares about its students a lot. They work on giving you a college experience which is really nice and I really like that and they prepare you for the professional life. My favorite part about OSU is meeting different people every day and making different connections and getting to know more stuff as I approach in the day.” Though some international students chose the United States and particularly Oregon State, others had OSU chosen for them from the scholarships of their
DAMARIANA EDOWAY (LEFT) AND GUANG-JIE LEE (RIGHT). 13 // BEAVER’S DIGEST
governments. Damariana Edoway is a junior at OSU studying academic English. Edoway is native to Papua, Indonesia where she had lived her entire life up until coming to Oregon State. Edoway describes her home, “Papua is an island. Papua is beautiful, there’s so many mountains, lakes and waterfalls. There’s always a lot of feasts and beautiful beaches. It is very, very different from Corvallis. The food is very different here than Indonesia. The weather is different. [Indonesia] is so hot, even when it is raining it is still hot. It is so cold here, I don’t like cold. I like hot.” Edoway describes why the Indonesian government provides money for students like her to attend universities outside of the Indonesian borders,“The education in Papua is not really good. So the government from Indonesia send us to college. We get scholarships to study [abroad] and to build Papua’s society after college. For college, Indonesia picks the school but you get to choose your major.” Edoway describes her feelings about attending a university across the world, “I like Corvallis and OSU because Corvallis is a safe place and there are a lot of international students here. When spring comes it is always beautiful and the people here are also friendly and helpful for international students.” One of the helpful programs for international students is the INTO OSU Program. INTO OSU is a program at OSU whose initiative is to increase the number of international students at Oregon State and to help provide the best resources for international students to succeed. One way that INTO provides for international students is through their academic prep programs and their English language and training programs. Edoway herself is involved in the INTO program. She studied Academic English through INTO during her first
two years at Oregon State. Then, starting this 2017-18 year, she began studying academic English through the INTO Pathway program that OSU offers for international students. The Pathway program is a three-term program that helps students into undergraduate or graduate study through intensive English courses. Oregon State not only has undergraduate international students but accepts graduate students as well.
Lee is in the Graduate Masters Program for Electrical Engineering here at OSU. Lee is from Hsinchu, Taiwan in Northern Taiwan. For his undergraduate degree, he attended college in China. However, for his graduate program he decided he wanted to go abroad. “I really like OSU because the research and the resources here are very good.” Lee describes the differences of the college education in China compared to America, “The education is different because the Tawain colleges have very busy schedules. Everything is full from eight in the morning until five in
the afternoon. But here at OSU, we don’t have as many hours of class each day, but we have homework to take home to work on and collaborate with classmates. It’s a good change and I really enjoy it.” Lee describes the differences living in a small American town versus a bigger city in Taiwan, “Hsinchu is about three times larger in area than Corvallis. In that size area we have 400,000 people so everything is crowded and you can see tall buildings around the city. Here in the U.S., everyone drives cars but in my hometown we ride motorcycles instead. During rush hour you’ll see hundreds of motorcycles on the street. It’s crazy because it’s totally different compared to my city. Here, it is very quiet, cozy and comfortable. It feels like paradise, a perfect place for you to enjoy your life.” Before choosing the United States for his extended education, he also considered schools in Great Britain. “I was thinking about going to the U.K. before. But after I made more comparisons I felt that I might like the U.S. more since I have watched Americans movies since I was a child and I am attracted by the U.S. So I preferred to come here to find out what makes America so great.” For the past school year, 2016-17, the Oregon State University Office of International Service reported that there were a total of 3,937 international students. The top three countries of citizenship of OSU international students in the ‘16-17 year were People’s Republic of China, which claims the citizenship of 1,678 OSU students. Saudi Arabia then had 442 students at OSU and 193 students from Indonesia. If students want to gain a broader learning experience, consider studying abroad. The adventures associated with traveling the world and experiencing new cultures are endless.
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READY, SET, GROW! WRITING BY CHRIS PAULY PHOTOGRAPHY BY MIRANDA GRACE CROWELL As the Spring hits full swing, delicious local produce will line 1st street of downtown Corvallis. For many people in the community, obtaining such healthy food on a tight budget is a struggle. Sometimes it is easier to stretch a dollar buying processed foods than getting fresh ingredients. The Corvallis-Albany Farmers’ Market (CAFM) is trying to change that by giving people with all incomes ready access to locally grown produce. For the past year, CAFM has been taking part in the Double Up Food Bucks program. This program gives people who use government assistance such as the Supplemental Nutrition Assistance Program (SNAP) or women, infants, and children (WIC) more ability to buy fresh produce from local vendors. The program works by matching up to $10 of food benefits spent at the farmers’ market. Unfortunately, the grant that has been funding this program ran out at the end of the Corvallis Indoor Winter
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Market. Linn and Benton County used a combined $35,000 with the DUFB program last year. Rebecca Landis, the market director of CAFM, says that she is unsure about where funding to continue to serve the community will come from. “We could take the small amount of money we have and run some very limited program in the spring and let people know that it will last ‘x’ amount of time and maybe not even that long,” Landis said. “ This year is a real question mark for whether we can do anything on the scale of Double Up Food Bucks.” Luckily, those people who use SNAP will still be able to shop at the farmer’s market using the vouchers they issue at the information booth. These vouchers work like cash for anyone who want to use their benefits at the market. “Everyday that there’s a market there will be SNAP tokens exchanged,” Landis said. “The question is, are we
going to be able to match that money up to $10 to help people make it go further.” The vendors at CAFM also help out those who may be unable to make it to the market or cannot afford to shop there. Every market day, about an hour before the market closes, volunteers at local non-profits known as gleaners come in and collect food that would otherwise go to waste. Many vendors give away boxes full of delicious fruits and vegetables to these groups. Cookie Johnson, the coordinator of Mary’s River Gleaners, has collected from CAFM in the past and has been gleaning for 10 years. “I feel that no one in the United States should go hungry,” Johnson said. “Especially in Oregon.” The gleaners go out to farmers’ markets, grocery stores and sometimes people’s backyard gardens to bring in the food that goes unwanted or unused. They bring the goods back to a little white house next to Pioneer
Park to clean it then pack it up for distribution. The gleaners give out the food to low-income families, the disabled, the elderly, the homeless or whomever else may require assistance getting fresh food. “It’s a euphoric feeling,” Johnson said. “I enjoy looking at people’s faces. I enjoy talking to them.(…) I wake up in the morning looking forward to doing something for gleaners.” Over 6000 people are expected to roam the stalls on April 14 when CAFM opens its outdoor market, but some of the most important work will be continuing behind the scenes. Landis plans to pursue some grants in order to organize more charitable food programs such as DUFB and the gleaners will continue to spread fresh local produce to the community. For more information on how to get involved with CAFM, visit their website locallygrown.org and click on the “Community Involvement” tab.
CORVALLIS FARMERS MARKET ON DOWNTOWN WATERFRONT SPRING 2018 // 16
DO WHAT YOU CAN’T WRITING & PHOTOGRAPHY BY LEVENT ARABACI As high schoolers, we did exactly what we needed to do. We got into the university that we strived for. For a fair majority of us that was three or four years ago, but now we find ourselves facing a new chapter in our lives. If college was the trial run, we’re about to face the real deal. Success is something every person strives to achieve, whether it’s through the acquisition of material items or building relationships that last a lifetime. What does it take though? As we come to the end of the school year, and move onto the next, a lot of us might not know where to even start. “I never worry about the future, it comes soon enough.” - Albert Einstein. Brenden Brucker, 28, graduated in 2012 with a Bachelor of Science in Liberal Studies. “The end was the beginning,” Brucker said. After his first couple of years in college not knowing what he wanted
to do, Brucker switched majors three times before he finally decided on a degree in liberal studies during his freshman year. “You get out what you put into it”, Brucker said. Brucker started working as a bartender during his college years and continued that for a short while after. “My senior year, I was way too focused on getting things done. I should have been looking for an internship by my fall term freshmen year. If you aren’t proactive in your own education, it can pass you by.” “My focus for the end of college was to get through, get that piece of paper,” Brucker said. In his time at OSU, Brucker also founded the Oregon Subaru Club with the motto, “Inspire Greatness.” Now, Brucker works for OSU’s Academic Technologies Media Service team as an Information Technology Consultant. He’s also the Digital Director for 100 Acre Marketing based in Corvallis. Brucker’s success comes from his drive to achieve and work
efficiently and effectively in digital marketing. “Success, at the end of the day, can be measured a few different ways. I measure it by the relationships I build,” Brucker said. “I like seeing people succeed, they work hard. I never go into a business thinking, ‘I know your business better than you do.’ I try to build that rapport early on in the relationship.” Brucker had a quick motto he threw into the idea of success and that was “ABC: Always be closing.” “It’s not always a grind though. If you love what you do, you won’t have to grind a day in your life. I have grinded because back in the day, I’ve worked jobs that I haven’t enjoyed. You can do a lot with a little and that can go a long way, being able to utilize your resources and the team members you have that can make you successful. I love to mentor people but I’m always learning. You should always be learning.” “It’s not always about work. A lot of times nowadays people spend more
WHAT DOES SUCCESS MEAN TO YOU?
EMMA BUTLER, “Success, to me, is loving life and just enjoying what you’re doing.”
PHOTOGRAPHY BY SYDNEY WISNER 17 // BEAVER’S DIGEST
DEVYN CAISSIE “To me, success is doing something where, when you go to sleep at night, you’re able to sleep. Success is being content with your life.”
TREVOR SWOPE “Success, to me, is when you are doing something that engages you, and you’ve surrounded yourself with people that support you and that you find fulfilment in the things you occupy your time with.”
BRENDEN BRUCKER, 28
time with their co-workers rather than their significant others. So we need to find that shift and balance of work and life. Enjoy life, enjoy your job,” Brucker said. Brucker’s advice for anyone chasing their dreams is, “Don’t be a spectator in your own life, career, and relationships. Don’t think things are just going to happen. Participate and push yourself every day to be a better person when the sun come ups the next day. When you do that, you will always succeed. You are not complacent, and you’re not just sitting on the sidelines watching yourself go through life. Don’t be a spectator.” “Do one thing every day that scares you” - Eleanor Roosevelt In an email interview with Jake Chamseddine, 24, readers gain insight about what success might look
right after college. Chamseddine is a freelance photographer/videographer that graduated in 2016 from OSU. “I started getting into music photography and videography around my freshman year of college. The first show I ever shot was at the Benton County Fairgrounds with Mac Miller. I snuck my camera into the show and fought to the front row, eventually getting kicked out because of my camera,” Chamseddine said. Chamseddine’s passion for photography and videography earned him a degree in new media communications from OSU. “I always knew I wanted to be a freelancer in the media world. I loved shooting concerts and in the back of my head I think I always wanted to be the kid shooting backstage with these artists.” He continued to shoot concerts and working towards his degree. He had a
few points that he stuck to and lived by that got him where he is today. “Network. Network as often as you can, with anyone you can. Build relationships first and the work will come. Email, DM, tweet, post, set up meetings. Grow your network and the work will come. More than just a social network. Build real relationships. Good people take care of good people. Shoot everything and as often as you can,” Chamseddine said. “No camera, lens, or program is going to make you a photographer overnight. It takes thousands of images, and hours. Shoot whenever you have free time, watch tutorials, wake up for sunrise and stay out for sunset.” A couple weeks before his graduation he had received an email from the manager of Panic! At The Disco. Currently, he is employed as Lorde’s personal photographer and SPRING 2018 // 18
“Success, for me, is defined by setting goals and then accomplishing those goals. If you can do that, the rest will come. But having goals, large or small is huge,” Chamseddine said. videographer for her recent tours. “I feel like I have to step out of my comfort zone every single day. The music industry puts you in those type of situations. I also feel those are the best situations to put yourself in to grow as a human and push your career path.” Chamseddine is still looking to strive towards new goals. It’s the end of one chapter and onto a new beginning. Chamseddine shared his view of success, “Success for me is defined by setting goals and then accomplishing those goals. If you can do that, the rest will come. But having goals, large or small is huge,” Chamseddine said. “I can see myself touring for a couple more years. I just look forward to collaborating with new artists and brands. I have always looked at other photographers for inspiration. Some of my closest friends encourage me daily now. I think that it is important to always look for new and fresh inspiration.” In today’s digital climate, creativity and uniqueness are a huge part of branding. The competition from one person to the next can be intimidating thus leading to second guessing and doubting oneself. “I think naturally photographers and videographers find their unique style...I found mine from shooting such a variety of landscapes, weddings, concerts, portraits and more.” Reflecting back on his last year, Chamseddine offered some advice to graduating seniors saying, “I would be lying if I sat here and said I have the key to not being nervous. It is scary. But one thing I can say helped me was finding a way to manifest that 19 // BEAVER’S DIGEST
fear into energy to push yourself. Push yourself out of your comfort zone. As I stated earlier, stepping out of my comfort zone is where the big things happened for me personally.” Above all Chamseddine summed up everything into one lasting statement, “Be a decent human. By this I mean, be decent, don’t be too good for anything or anyone. This goes back to building relationships. They matter.” “Above all, try something.” – FDR David Christensen graduated from OSU in 1988. In an email interview, he explained how he started as a fill-in announcer for Oregon Public Broadcasting (OPB) as a student. OPB is a public television and radio station within Oregon and south Washington. Christensen didn’t have a background in music production and was working out of Covell Hall at the old OPB studio on campus. “ I learned to edit audio first on tape, and then with digital tools like ProTools and Audition,” Christensen said. “I really intended to work in computer engineering, and that’s what I started with. However, along the way, I became more and more interested in theater and then in radio. I never imagined I’d be doing what I do now.” Christensen now works as the program director for OPBMusic. “As the program director, I oversee all of OPBMusic content and staff. We curate and host a 24/7 music channel, we record bands here in the studio and on location, we make television with some of the videos, and write about and cover music in
Portland in particular. A lot of the work is done by a pool of volunteer staff, so managing and supporting them is a big part of what I do. I spend an increasing amount of time working on the creative side of video production and the various contracts and licenses we need. In broadcast radio, there are blanket licenses that make what we do possible.” Most of what Christensen does, has him looking towards what the public eye wants out of a broadcasting studio. Their mission solely relies on the interest of the listeners. “Working in public broadcasting is mission-driven, so it’s not strictly about the metrics but also about the value of what we do. Does it add up to something meaningful for the audience? Can you say you’ve made an impact for a talented local band? Have you created a great experience for people to get closer to music they love?” Christensen expressed that over the years he had to get outside of is comfort zone in order to get to where he is today. With his drive to get outs of his comfort zone, he was able to move up in OPBMusic. “Especially in the world of media, ways of working are changing really fast, and most people get pushed out of their comfort zones with change.” Christensen also hinted at a path in his career he may be facing within the near future, “I’d really like to get into app design and the possibilities for a more interactive experience. I’m not really sure yet how VR will play into this but I suspect it will.” As 2018 narrows in on the end of the school year, Christensen reflects
on his time when he was a student here at Oregon State University. “It’s natural to be stressed out when you’re looking to ‘what’s next.’ Just know it’s a process and you don’t have to have a lifetime of answers by the first week of June. One foot in front of the other.” Apart from Christensen’s job title, he also serves as a mentor to students and interns at OPB. “I tell students and interns to expect that they’ll be quickly and probably repeatedly out of their comfort zones in their work lives, and the best preparation they can have is flexibility, willingness to learn. Ask them a lot of questions. Don’t be afraid to ask.” Looking forward, Christensen gave a glimpse into a possible future with OPB, “We (OPBMusic) are celebrating our 10th year in 2018. When we started, smartphones weren’t around, neither was Spotify, and we didn’t really understand how important video streaming and Youtube would become. I think where I’m headed – where OPBMusic is headed – revolves around more experiential types of things we can do...but also events that connect people more closely to artists.” “Action expresses priorities” - Mahatma Gandhi Risk aversion is a natural part of the human consciousness. Many look to the idea of success but aren’t ready to take the risks and jump. Establishing network connections, practice, perseverance, and drive can harbor success. No matter what profession or major, Brenden Brucker, Jake Chamseddine and David Christensen stuck to their own basic fundamentals and have achieved their own success in different ways. Success is ultimately in the hands of its user. It’s time to go on to the next. Christensen’s closing remarks were from a movie reference. “What’s the film, Glengarry Glen Ross, where Alec Baldwin says ‘ABC – always be closing’? I think in reality it should be ABL. Always be learning, or always be listening.”
BRENDEN BRUCKER, 28
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ARE YOU READY FOR A PET? WRITING BY EMMA BROWN It’s 5 p.m. and you finally step foot through your front door. You’ve been in class for hours, you’re exhausted and the mere thought of having to do more homework is overwhelming. Then you hear it, the pitter patter of tiny paws rushing down the stairs to greet you. Your pup leaps up to say hello and suddenly all of your stress and anxiety melts away as you see the glee in this small creatures eyes. For a little bit, nothing else seems quite as important as petting this dog as much as you can. Having a pet in college is incredibly rewarding for the companionship alone, however, there is actually quite a lot to consider when thinking about adopting a pet. Sierra Cavanaugh, a senior in new media communications at Oregon State University has a two year old
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dog and a five month old cat with her boyfriend. They knew what they were getting into when adopting their pets, but that doesn’t mean it isn’t still difficult at times. “It’s harder than you’d think to take care of an animal, go to school full time and have a part-time job plus all the other responsibilities an average human has.” Cavanaugh said. It’s common to see students with cats and dogs, sometimes students like to branch out to more exotic animals or decide that while they still want a companion, they don’t have the time to dedicate to a dog or cat. Eloise Erickson, a senior in natural resources owns a Mojave ball python named Cleo with her roommates. “To someone thinking about adopting a pet, I would highly recommend
getting a snake or another reptile or low-maintenance pet. They don’t cost very much money or time but they are amazing creatures to learn from and spend time with,” Erickson said. “Having a quiet living creature to share your energy with is very meditative and healthy for the mind, especially when you are stressed or need a break from life.” When looking into adopting a pet, it is vital to ensure that your rental company allows the type of pet that you want. “My house-mates and I all were really intrigued in snakes, and we aren’t allowed to have cats or dogs because of our lease agreement,” Erickson said. Most rental companies/landlords will allow small pets such as reptiles or
rodents, however larger animals can be more of a hassle. Be prepared to pay deposits or pet rental if you are planning on getting a cat or a dog. The prices vary per company and usually animals will need to be screened before moving in. Duerksen and Associates, one of the biggest rental companies in Corvallis states that “We do not accept any pets with a history of aggressive, violent or threatening behavior. All dogs need to come into our office for a pet interview prior approval,” so keep this information in mind when deciding what type of pet to get. While this may seem like a hassle, there are many rewarding aspects that come alongside having a pet. “The most rewarding is seeing them look out the window when I leave for class and how excited they are when I get back from class,” Cavanaugh said. “They both love us so much so when I’ve had a rough day and I don’t want to deal with any more humans my animals are always right there to cheer me up. Our dog Daisy has also challenged us to get out more and get more exercise than we used to.” “The most rewarding part of having Cleo has been watching her grow and expand as a creature. It has also been really cool to introduce her to all of our friends; people that had never had experience with snakes or were afraid of them tend to really like Cleo as she is a really gentle, calm creature.” Owning a pet, like most things, has it benefits but also its challenges. Make sure you research everything you can about the animal or breed you are thinking of adopting. Always check in with your landlord if you are renting and understand that larger animals can be a financial burden. However, making the decision to get a pet can be one of the best ones you will make.
COURTESY OF SIERRA CAVANAUGH SPRING 2018 // 22
EDUCATE, ADVOCATE AND SERVE WRITING BY KATE BROWN PHOTOGRAPHY BY MIRANDA GRACE CROWELL In the United States alone, menstrual products are a $2 billion industry, despite the fact that menstruation is an uncontrollable but natural function of the human body. The average lifetime cost of a woman’s period comes to about $18,000. For those who are unable to afford menstrual products, getting your period can be an especially stressful time. For women in Linn, Lane and Benton county, the Rosie Center is there to help. The Rosie Center “provides free menstrual products to organizations all over Oregon, in Linn, Lane, and Benton county, and one orphanage in India,” the Executive Director of Rosie, Jessica Magnani said. They also provide educational services through their website, rosiecenter.org, that include blog posts, social media posts, and videos to “eliminate the stigma around menstruation,” Magnani said. In 2015, founder Manju Bangalore was in line at the store and the woman in front of her was unable to afford her menstrual products. Bangalore decided to purchase them for her. Bangalore grew up not having to worry about being able to afford something she needs for everyday life. This instance made her think about how many people can not afford the things they need. After brainstorming with five other University of Oregon students, she spent every minute of every day for about three weeks to start Rosie. A few months after Rosie began, there were students at Oregon State who were interested in helping Rosie, so they started a chapter here to start providing products to places in Corvallis. Rosie now provides products to 16 organizations, schools and shelters, and the orphanage in India. World’s Children, a nongovernmental organization, reached out to Rosie and asked if they would provide menstrual products in India,
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because in India there is a huge stigma around menstrual hygiene. Rosie decided that partnering with World’s Children was a good fit, so through them, Rosie supports the orphanage. Rosie provides the money, and World’s Children go to India to supply them with menstrual products, medical access, and things like milk and protein shakes. “Our main goal is to eliminate the stigma around menstruation. Obviously, that’s not going to be done with a very small organization like us, but it’s just getting in that step to, at least in Oregon, to provide a voice for something that’s super taboo,” Magnani said. “My goal right now for Rosie is to expand, because we’re such a small nonprofit in Oregon. We hope to provide more products to more places in India, branch off to other countries, other states, just get Rosie expanding and helping more people,” Magnani said.
In addition to Magnani, there is only one other OSU student involved in Rosie, due to many volunteers graduating last year. Getting involved with Rosie is very easy. Visit their website and use the “get involved” option. You can donate or volunteer. If you join Rosie, there is an interview that you go through. “As long as you’re passionate and driven, we take anyone honestly,” Magnani said. You also get choice in how you would like to help out, whether that be helping deliver the products to the organizations they support or getting the word out about what they’re doing by helping with social media. Rosie is doing important work in our community to help those in need. If you have the ability to and are interested in taking away some of the stress and stigma around menstruation, Rosie might be the volunteer opportunity for you.
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HEALTHY BODY, HEALTHY WALLET WRITING BY SARAH WEAVER PHOTOGRAPHY BY MIRANDA GRACE CROWELL
According to the Be Well. Be Orange initiative, 34.5 percent of Oregonians do not get their recommended five daily servings of fruits and vegetables. When Oregon State University students were asked about their fruit and vegetable intake, the number skyrocketed to 94 percent not meeting their serving guidelines. When you’re balancing work, your personal life, a social life and being a student all at once, healthy eating can be difficult to say the least. With the addition of a typical college student’s budget, making nutrition a top priority can seem impossible. Despite how daunting the task may seem, multiple departments at OSU have been making an effort to encourage healthy eating and nutrition habits in students without causing financial concern. According to the Centers for Disease
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Control and Prevention, students who are unable to eat healthily on a budget or suffer from food insecurity often suffer from outside consequences as well as physical ones, including hindered academic performance. Being able to eat healthy while on a budget isn’t just a set of tips and tricks to save a dollar here or a dollar there, it’s an immediate health concern for students everywhere. Tara Sanders, a registered dietician and assistant director of nutrition and sustainability at University Housing and Dining Services (UHDS), knows how hard it is for students to be able to eat healthy on a college budget especially when the cost of higher education increases more and more. Sanders’ line of work involves not only menu planning and working with students with special dietary needs, but also on providing resources and
education on food, nutrition, health and sustainability. UHDS provides a wide variety of resources and opportunities for students to increase their food security and comfort in the kitchen through conscious pricing of food in the dining centers, new initiatives with dining dollars and fun, educational events for students. All of the three dining centers put on Creating Healthy Easy Food or C.H.E.F. classes four times per term where students can learn how to make budget-friendly, fast and healthy meals. C.H.E.F. classes have been a fixture in UHDS since winter 2017, and allow up to 20 students to learn basic cooking skills such as knife techniques in a fun environment, Sanders said. The C.H.E.F. classes give participants the opportunity to learn skills that they need to know but may
not have learned otherwise before moving out of the residence halls and into their own homes. The classes have provided an environment for students to gain confidence and feel empowered in the kitchen.
When trying to shop for healthy food on a budget, Sanders personally recommends to focus on shopping from the perimeter of the store rather than the middle since that’s where the unhealthier snacks and foods are typically stored. “One of those strategies is when you shop in a grocery store, just really focusing on the perimeter of the grocery store and getting those really fresh foods,” Sanders said, “and avoiding those things in the middle aisles that you’re often times paying for the packaging and the processing of that.” Marjorie Halstead, a senior studying
background of a nutrition student, so she never had a problem transitioning to living on her own and eating on a budget. However, she recommends meal prepping and buying in bulk. Being a busy student, meal prepping is one of Halstead’s many tips and “There is one student that attended tricks to eating healthy without the entire C.H.E.F. class series last breaking the bank. year and he’s come back again this “I think the best way is be confident year - and he has said that this class buying food in bulk and having means has given him the confidence to really to store it. Being able to buy proteins create now,” Sanders said. in bulk, frozen fruits and vegetables, canned goods, allows for staying on Alongside C.H.E.F. classes, rollover budget,” Halstead shared in an email, dining dollars and conscious pricing, “I also love meal prepping. Having UHDS offers assistance to students food available in the fridge for me to experiencing food grab and go is the best for insecurity through the Full students on the go.” “One of those strategies is when In addition to meal Plate Fund. The Full Plate Fund, which debuted in the you shop in a grocery store, just really prepping, Halstead uses fall of 2017, gives students digital tools in order the opportunity to help focusing on the perimeter of the to meal prep weeks in out their fellow Beavs by grocery store and getting those really advance as well as find donating dining dollars coupons online, which they won’t use to students fresh foods,” Sanders said. helps her save money in need. before she goes grocery “We’re very intentional about nutrition and dietetics who serves as a shopping. our pricing to make sure that we’re UHDS Nutrition Outreach coordinator, keeping things at a level that won’t believes that OSU as an institution “I utilize the Excel calendar feature present a hardship for folks,” Sanders does a lot to educate students on and I meal plan for the whole month. said, “so an example of that [is]... healthy nutrition and dietary practices. This allows me to buy ingredients in we keep all of our sides at $1.50 or Along with C.H.E.F. classes, UHDS bulk and then store them for when I less so you can build a really healthy, also offers nutritional education need them,” Halstead said in an email, delicious plate for a few bucks if you programming at fairs and campus “I also online coupon a lot. This allows want with a side of brown rice, curry, events like the Go Beavs! rally, me to save money on hidden offers, beans and roasted vegetables for like Halstead said. UHDS bases the and can also increase my gas rewards three bucks.” cooking classes on skillbuilding which to allow for savings on gas as well.” increases confidence when it comes Along with low-cost sides, all three to nutrition and healthy eating. Food security coordinator at the dining centers offer Makes Cents Human Services and Resource Center plates costing, $4 or less. Makes “These resources work because (HSRC) and third year anthropology Cents plates are healthier and more when students leave OSU, they now major Anne Snell works on promoting balanced meals on smaller plates. have the knowledge of how to eat healthy eating on a budget from a Along with the low-priced sides, there healthful on a budget,” Halstead said different angle than UDHS. are multiple opportunities to stretch in an email. Her job entails working with the your dollars in the dining hall, Sanders Halstead grew up in a low-income Student Sustainability Initiative on said. household and has the educational the Food Security Program as well
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FRESH VEGETABLES AT CORVALLIS FARMERS MARKET
as focusing on issues related to Supplemental Nutrition Assistance Program (SNAP), otherwise known as food stamps. Some OSU students are eligible to receive assistance through SNAP if they meet certain criteria, including meeting income requirements, working an average of 20 hours a week or being on work study, Snell said. Starting in February, a Department of Human Services representative will be working part-time at OSU and bringing in-person help to students looking to acquire SNAP benefits, through application help and on-thespot, in-person interviews to see if their application is approved. Snell thinks that while the opportunity to eat in a healthy and budget-friendly way is present and that the food OSU provides is comparably priced to restaurants around town, more work can be done to lower the cost of healthier foods. “I think the options are certainly there, I was never a first-year student here so I never had a meal plan. I’ve heard that the meal plans can sometimes be a little problematic because even the cheapest one is not, often times, enough to make it through the term with a sufficient amount of funds,” Snell said. However, the HSRC provides OSU
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students ways to get assistance with food security through programs and events such as free cookbook rentals, Fresh Food Fridays - an event held on the first Friday of the month that allows students to come in and get fresh food from multiple sources in the community including Linn Benton Food Share and Organic Growers Club - and Food Pantry Nights. Food Pantry Nights give OSU students the opportunity to shop for specific amounts of food at the HSRC Food Pantry, depending on how many people reside in their household. No paperwork is required for people to participate in Food Pantry Nights. According to Snell, services provided by the HSRC assisted over 3,300 people last fall with food security issues through SNAP, Twitter followers, Food Pantry clients and applications for the MealBux program - a program funded by student fees which allows students who are struggling to afford food to receive additional funding, according to the HSRC website. Additionally, according to Snell, over fall and winter terms the HSRC identified 504 people who may be eligible for SNAP benefits based on survey responses and are currently not receiving them. Snell eats healthy on a budget by meal prepping, much like Halstead.
Through buying larger amounts of ingredients, cooking them in batches and saving them for meals throughout the week, Snell, a busy student, saves time and money. “Personally, I meal prep a lot. I make a huge batch of something once or twice a week and usually just eat that,” Snell said. Some of Snell’s go-to meals for meal-prepping are stir-fries which she can add vegetables to, frozen breakfast burritos, soups and one-pot dishes. The deciding factor as to whether or not Snell eats healthy is accessibility, if she’s able to prepare a lot of food prior to meal-times she’s more likely to eat healthy food. However, if she’s too busy or doesn’t have as much time, she’s more likely to get something that’s faster but less healthy. This showcases a struggle that many college students face. Overall, the maintaining of students’ access to healthy food is something that is on the forefront of UHDS’ and the HSRC’s goals. Through educational and need-based resources, conscious pricing and increasing confidence in the kitchen, OSU has been making strides to ensure that students’ bodies and wallets are healthy.
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THE $50 MILLION DOLLAR DREAM WRITING BY ALEXANDER VO What would you do if you received $50 million? Someone grants you $50 million and you’re expected to use all the money, but there’s so many different places. That became the question when the Carlson College of Veterinary Medicine received a $50 million dollar estate donation from Dr. Gary R. Carlson, an OSU alumni currently working as a dermatologist in Southern California. An estate donation is when money is granted upon the donors passing. However, as an additional part of Dr. Carlson’s donation, $5 million was given to the college to be used over the next five years. The current plan for the initial donation will be committed towards the College’s Veterinary Medicine building projects. Susan J. Tornquist, Lois Bates Acheson, Dean of the Carlson College of Veterinary Medicine and professor of Clinical Pathology, discussed how the $5 million would help with current building plans. “This building, Magruder Hall, is in the midst of starting an expansion project. We’re going to add three additional parts to Magruder Hall, with one being an additional small animal hospital. We’re going to move cardiology, oncology, and small animal internal medicine into the new part, and then we’ll have more room for surgery because we’ve been really short on space for a long time.” According to Tornquist, this expansion project is scheduled to occur in June of this year. “Dr. Carlson’s gift will also help with expansion of that project. That’s the short-term benefit that we’ll get. There are some plans to have some more endowed professorships so we’ll be able to add some faculty positions when the time comes.” This gift isn’t just something that the dean looks at alone. Other staff members and the various heads of the different departments within the college will also benefit from the donation, inputting their suggestions for where some of the money could go towards, increasing the potential to change how the college’s veterinary departments operate and how they can use the money. Dr. Jana M. Gordon, Associate Clinical Professor of the Small Animal Hospital
THE DEAN OF THE CARLESON COLLEGE OF VETERINARY MEDICINE, DR. SUSAN TORNQUIST, AND DOG, CASSIE.
and Internal Medicine, talked about what this donation could do for the Small Animals Hospital, as well as how it could benefit the college’s various research programs. “If we’re able to develop our educational and research programs for the college, then that will elevate our positions in relation to other veterinary programs within the United States.” The money, according to Gordon, would help enhance the current medical programs and help them with funding towards any scientific research they would need. “That will increase research programs, which will increase research dollars available to the university. It will help us become more involved in that area of improvement towards the treatment of disease and treatment of animals” The college’s current plan for the initial donation of $5 million is to expand their infrastructure, including adding another
small animals hospital. They also plan to shift the location of some of their internal departments, such as the cardiology and oncology, in order to create more room for surgery. The $50 million donation, is still a matter of discussion for the college. Currently there are numerous talks that would need to happen before anything is done with the money, but the current plans focus on expansion of Magruder Hall and some shifting with the different departments of the college. Future plans include increased class sizes, expansions of the building, new technology, and endowed professorships for more faculty members to help staff the college. But $50 million is a lot of money, so it’s possible that even with these initial plans for the funds, there will be a lot of money leftover. This means that the college may have enough room to continue the expansion of its infrastructure and improve the college as a whole. SPRING 2018 // 30
A DAM GOOD TIME WRITING BY MEGAN ANDERSON PHOTOGRAPHY BY LEVENT ARABACI You know those fans who always seem to be radiating with school spirit and energy? They show up to every game decked in black and orange from head to toe. You can thank the Beaver Dam for ramping up the energy through the extensive amount of work they put in to promoting camaraderie within the student community. Beaver Dam is the official student section at OSU. They are students who work behind the scenes to ensure that students are encouraged to attend sporting events through free giveaways by staying in the loop. Garrett Martin, a junior majoring in digital communication arts, and the Director of Social Media for Beaver Dam, explains, “Our goal is to get as many students to every athletic
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event as possible in order to create a competitive atmosphere and a ‘home field’ advantage for the Beavs.” Just recently, Beaver Dam paired up with OSU Athletics marketing department in order to organize student section giveaways and promotions. Their work ranges from supplying pom-poms, ordering orange t-shirts for the entire student section, to leading chants before big plays during games. Martin points out, “If you see 3,000 pom-poms in the student section at Reser Stadium, Beaver Dam probably set those out. If you see a table inside the student entrance at Gill before a basketball game, there’s a good chance that’s us too.” Alongside OSU’s athletics, Beaver Dam is made
up of an executive board with eight members. Each member holds a different position and responsibility. They all come together to work for their love and passion of one thing: athletics. Alex Luther, a sophomore in education and English with a business and writing minor and the VP of Beaver Dam, states, “It’s usually hard to find 9,000 students supporting one thing, athletics. That kind of comradery is very important. We want students to know that athletics are for everyone. Everyone can go and enjoy themselves.” Beaver Dam was originally a group created in the 2000’s but was discontinued and rebuilt by the last president and OSU alumni, Jeffrey Lulay, in 2012.
From then on, Beaver Dam has become more established within the Beaver community. The executive board puts forth a significant amount of time to ensure community fellowship. Due to all events being completely covered for students through student fees, Beaver Dam’s mission is to assure students are taking advantage of free sporting events. Kobe Nelson, a junior in marketing, and the Marketing Coordinator for Beaver Dam, discusses how the community and cohesion of students who attend athletic events is unlike anything else. He explains, “They’re also an extremely fun environment because everyone is unified around the same cause and there’s an innate sense of belonging that isn’’t always found within other activities on campus.” The student section of athletic events would be much different without the Beaver Dam there to pump up the school spirit. Although their work is mostly behind the scenes, the love and passion they have for sporting events and for Beaver Nation is infectious. However, the Beaver Dam wouldn’t be anything without one key thing: the students. Clayton Messerle, a senior in kinesiology and business administration and the President of Beaver Dam, says, “Oregon State has the most loyal and caring students I’ve ever had the pleasure of meeting, and the students that come out to athletics events are no exception! There’s a reason why they call Corvallis the Best College Town in the Pac-12! Go Beavs!” Make sure to stay up to date on upcoming sporting events by following their Twitter, Facebook, and Instagram @BeaverDam!
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