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Barometer The Daily
FRIDAY, FEBRUARY 8, 2013 • OREGON STATE UNIVERSITY CORVALLIS, OREGON 97331
DAILYBAROMETER.COM
Beavers take on Cal Poly for senior night
VOLUME CXVI, NUMBER 79
Chef brings a taste of China to West In celebration of the Chinese New Year, celebrity chef Jet Tila comes to cook for Oregon State students, staff, Corvallis
has been featured on the Food Network, and owns restaurants in California and Nevada. Around 6:30 p.m., Tila stepped out from behind the counter for a demonstration on how to stir fry like a professional. He interacted with the audience by asking them questions and making them By Megan Campbell The Daily Barometer raise their right hand and swear an oath. “I swear to follow [Chef Jet Tila’s] wok comBefore last night, celebrity chef Jet Tila had only mandments,” the audience echoed. been to Oregon twice. Tila showed how to tile, slice and dice peppers “All I knew about this area is that you make good Pinot,” Tila said, preparing a demonstration and other vegetables. While demonstrating how to slice at an angle, Tila said this technique is the on how to cook stir fry “like an expert.” In an effort to liven up cultural dinners on cam- “sexy” way to do it. He also cautioned against pus, Jay Perry, Chef de Cuisine at the Marketplace touching a hot wok. West dining center, asked Tila to prepare tradiThe key secrets to Tila’s traditional stir fry is baktional Thai and Chinese food. Tila was happy to ing soda, cornstarch, salt and oil. As far as oil goes, come to Corvallis. he uses peanut. To prepare the wok, he pours an “I expected more knit caps and hacky sacks,” excessive amount of oil in, spins the oil around Tila said. “It’s all wet and cold. to coat the sides and dumps the I’ve never been in a land of such excess back into its container. green.” “Yesterday’s fresh rice is today’s Tila is was born and raised fried rice,” said Tila as he demonin Los Angeles. Tila grew up in strated how to prepare pineapple his father’s Thai restaurant and fried rice. with his grandmother’s tradiThe second dish he prepared tional Chinese cooking. With for the audience was Thai basil. these inspirations, he helped “Whatever takes longer goes cook and serve lunch and dinfirst,” said Tila, instructing the ner to a total of 652 Oregon State audience on which order to cook students, staff and the Corvallis food in the wok. community. After the demonstration, peoWorking in the concept Ring ple lined up for autographs and Jet Tila of Fire, Tila had the opportuphotos. Chef nity to teach and cook side“I have the best job on Earth,” by-side with Marketplace West Tila said. “I literally have not employees. worked a day in my life.” “Working with [Tila] was fun,” said Majed Ioling Yang and Tai Long, international students Abdelras, a sophomore in business management. from China, were both in the audience. When “It would have been really stressful,” said asked if Tila’s cooking reminded them of tradiShayna Haack, a sophomore in human develop- tional Chinese cooking, they both agreed it did. ment and education. “But he was making jokes “They are similiar, but also a little different than the whole time.” food in China,” said Yang. “Today’s food is a little Tila would step back from cooking to interact sweet.” with the customers in line. He was curious to This difference in taste depends on which know who was eating the food and where they region in China the cooking is based on. Tila’s were from. family is from Southern China. That, in combina“He’s a very down-to-earth cook,” Nicholas tion with Tila’s personal style, results in his food Young said. Young is a student worker from the being a little sweeter. east dining center, McNary. He has the option to As far as cultural dinners go, this was a success, come to West and help out. “He just made it a good time,” Young said. “He according to Perry. “I think it was a great success of what we wantmade the workers happy. He made everyone ed to accomplish,” said Perry. “I think next time happy.” Some customers, while waiting in line, rec- we need to have more food.” ognized Tila from his appearance on Iron Chef Megan Campbell, forum editor America against chef Masaharu Morimoto. Tila news@dailybarometer.com n
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I have the best job on Earth. I literally have not worked a day in my life.
| THE DAILY BAROMETER
Workgroup looks to expand parking districts Collaboration Corvallis looks at varying parking lot prices on campus, improving shuttles
Professor’s prints evoke the past n
Dan Raftery explains his fastidiousness, artistic methods, appreciation for history By Alice Marshall The Daily Barometer
Putting forward plans to greatly expand residential parking districts, revamp parking on the Oregon State University campus and to expand campus shuttle service, the Collaboration Corvallis parking and traffic workgroup met to hear public comment last night at the Madison Avenue meeting room. Eric Adams, project manager for Collaboration Corvallis, presented survey results filled out by neighborhood residents, statistics of street parking usage in neighborhoods and parking lot usage on the OSU campus. Statistics collected by the city show that over half of the neighborhoods
Yesterday evening, Oregon State University’s Visiting Artist and Scholars program hosted a lecture by artist and professor Andrew Stein Raftery who gave a presentation of his printmaking process. Through the Visiting Artists and Scholars program, Oregon State can bring renowned artists like Raftery to campus. The artists spend time with students in studios, present their work and discuss various art-related topics during their lectures. Raftery, who specializes in and is a professor of printmaking of the Rhode Island School of Design, explained his meticulous process, the history of his medium of choice and his work as an artist to Oregon State students, faculty and members of the community. Raftery agreed to support the Norma Seaver Printmaking Scholarship, giving the department an original artwork engraved in copper. The prints will be displayed in May, during the reception for the scholarship. Raftery produced the plate through a combination of etching techniques. In the image, a woman presents a cashmere textile to the viewer. The artist discussed two of his finished series titled “Open House” and “Suit Shopping” and a series he is currently working on, reflecting his passion for gar-
See Parking | page 2
See Raftery | page 2
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By Don Iler
The Daily Barometer
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Hannah Gustin
After demonstrating how to prepare pineapple fried rice and Thai basil, chef Jet Tila took time for autographs and photos with audience members.
Busting moves, benefiting miracle families n
The student group Beavs Helping Kids to hold a Dance Marathon in support of Children’s Miracle Network By Hannah Johnson The Daily Barometer
jackie seus
| THE DAILY BAROMETER
Andrew Stein Raftery, printmaking professor, spoke for the Visiting Artist and Scholars program yesterday.
Amidst the stress of midterm exams, Beavs Helping Kids organizers are preparing for a day filled with games, performances, music, dances, food and prizes — all for a cause. Beavs Helping Kids will hold a dance marathon tomorrow as a fundraiser for the Children’s Miracle Network. Proceeds from the event will benefit the local Children’s Miracle hospital, Sacred Heart Medical Center in Springfield and the miracle families. Beavs Helping Kids, in conjunction with the University Honors College, specifically benefits the Children’s See Dance | page 2