T H E
L I N N - B E N T O N
VOL. 52 EDITION 21
C O M M U N I T Y
C O L L E G E
APRIL 21, 2021
Earth Day STORY BY KATIE LITTLEFIELD Happy Earth Day! This week’s edition is dedicated to our wonderful planet. Earth Day, on April 22, is a day to celebrate our achievements on this planet and work hard to learn about and fix our problems. Here’s a short summary of ways to celebrate this year's Earth day. Educate yourself or just take a moment to appreciate our planet's natural beauty by watching a nature documentary. Get outside and go for a hike to see the beauty for yourself. Learn about the planet at NASA’s informational website about the Earth's climate and more. Visit NatGeo’s interactive website to explore how your city will change in climate during the next 50 years. Get involved in volunteer activities near you at Solve, Taking Care of Oregon. I hope you have a great Earth Day and use the time to honor our forever home.
Every Day! Inside this Edition
GRAPHICS FREEPIK.COM
HAZELNUT COMPETITION
SEE PAGE 3
DRIVE-THROUGH BANQUET
SEE PAGE 4
COVER: REBECCA FEWLESS
POLLEN CAFE
SEE PAGE 6
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CAMPUS NEWS
APRIL 21, 2021
LBCOMMUTER.COM
Wellness Wednesday Is Environmental Wellness Just Taking Care of the Earth? STORY BY
LISA HOOGESTEGER
The Commuter is the weekly student-run newspaper for LBCC, financed by student fees and advertising. Opinions expressed in The Commuter do not necessarily reflect those of the LBCC administration, faculty and students of LBCC. Editorials, columns, letters, and cartoons reflect the opinions of the authors. LBCC is an equal opportunity educator and employer. Letters Welcome The Commuter encourages readers to use its “Opinion” pages to express their views on campus, community, regional and national issues. The Commuter attempts to print all submissions received, but reserves the right to edit for grammar, length, libel, privacy concerns and taste. Opinions expressed by letter submitters do not represent the views of the Commuter staff or the College. Deliver letters to: Address: The Commuter Forum 222 6500 Pacific Blvd. SW Albany, OR 97321 Web Address: LBCommuter.com Phone: 541-917-4451, 4452 or 4449 Email: commuter@linnbenton.edu Twitter @LBCommuter Facebook LBCC The Commuter Instagram @LBCommuter
Our Staff Adviser Rob Priewe Editor-in-Chief Katie Littlefield Layout Designer Rebecca Fewless Marketing/Advertising Isaieh Heiken Sean Ramos A&E Steven Pryor Joshua Bloedel Photography Editor Hikari Kawai Student Voice Editor Dakota Gange Web Master Marci Sischo Copy Editor Bowen Orcutt Contributors Karen Canan Brenda Autry Tanner Johnson Leah Biesack Alistair Woods Sydney Greene Aidan Arthur Mattea Hellman Blaine Larsen Carlie Cari Ethan Phifer MacKayla Tokar Sadie Beam Si Matta
Like many definitions or descriptions of wellness; you can find many right answers. So you can fill in your own answer about environmental wellness however it fits for you. Some would describe ▸ Environmental wellness is about the community you live in. Does it have sidewalks, bike lanes, parks, clean drinking water, a church that matches your beliefs, a grocery store with the kind of food you grew up with, good schools, public transit, adequate emergency services, and so on? ▸ Another environmental wellness perspective is about people. Being respectful, kind and supportive of others, taking personal responsibility for your actions, working to improve your community, being involved with schools, parks, neighborhood watch, joining a city council or club. ▸ The activist environmental perspective may be more of the “reduce, reuse, recycle” mantra, which is a succinct way I hear kids talking about this. Earth Day began in 1970. It was an amalgamation of ideas and causes, perhaps fueled by other political and social upheaval of the 60’s. Oil spills, Interstate Highways, air pollution, wildlife protection, organic produce, Rachel Carson’s book about pesticides, “Silent Spring.” Perhaps your parents or grandparents can tell stories about the early Earth days? What was their first memory of it? According to Wikipedia, more than 20 million people poured out on the streets (New York's Fifth avenue was closed to cars), and the first Earth Day remains the largest single day protest in human history. One of the idea generators and organizers of Earth Day was Denis Hayes, who went to high school with my sister-inlaw (Camas, WA). Seriously. Here’s a great article on Earth Day beginnings. https:// time.com/5570269/earth-day-origins/ From the article: Why is Earth Day on April 22?
This whole thing was envisioned by Senator Gaylord Nelson (Wisconsin) as a campus teach-in, so it was all about making sure this would be attractive enough to the largest number of college students. . . He came from Wisconsin, which has cold winters, and he wanted to find a date late enough in the year that a teach-in wouldn’t be snowed in, but early enough that college students wouldn’t be cramming for final exams. And he wanted it to be in the middle of the week so people wouldn’t be away on weekend trips. So, he chose a Wednesday near the end of April, and that Wednesday happened to be April 22. Wednesday, candidly, is a terrible day for something other than an environmental teach-in. I live in Seattle; nine out of 10 times there’s a torrential rainstorm at that time of year. When I teach about wellness, I try to remind us to think beyond the individual. Our medical model for health, tends to look at personal choice. What are YOU doing to help ___________. If we can shift the focus to what are WE doing to benefit ____________, then we can better see how collective action or focus leads to bigger and often better ideas. And it takes us away from blaming, which just does not feel good and is not motivating. So how can we shift from what NOT to do, to what CAN we do? So choose something to ADD to your weekly, daily routine that helps the environment and its people.
GRAPHIC BY FREEPIK.COM
COMMUTER@LINNBENTON.EDU
APRIL 21, 2021
CAMPUS NEWS
3
A Tough Nut to Crack LBCC Culinary Art Students Compete in the Annual Hazelnut Cooking Competition
STORY BY BRENDA AUTRY If you’ve ever had the pleasure of eating in The Commons or the Santiam Room on campus, you know there is some culinary genius cooking in the kitchens of LB. Even though both these restaurants have been closed this year due to Covid, the staff and students of the Culinary Arts Department have still been working hard all year making the same delicious food we just don’t get to eat it. The Culinary Arts department holds several cooking competitions throughout the year and on Friday April 16, I was fortunate enough to get to judge the department’s annual Hazelnut Cooking Competition. Until I was invited to participate last week, I had no idea there was an annual Hazelnut Competition. According to Chef Sarah Booth, who has been in charge of this competition for the last five years, the competition has been going on for around 25 years! And, in my opinion, is one of the best kept secrets on campus. What isn’t a secret, however, is how big the hazelnut industry is in Oregon. If you’ve driven anywhere in Oregon in the last few years, you’ve no doubt driven past one, two, or even ten different hazelnut orchards. The industry has grown so much that the Oregon Hazelnut Industry is responsible for producing 99% of the hazelnuts in the US. And, they’re the sponsors of this competition. “We do this because we want to get people using hazelnuts,” said Juli Jones, the Assistant Manager of the Oregon Hazelnut Industry. The Oregon Hazelnut Industry, which is made up of the Hazelnut Marketing Board, the Oregon Hazelnut Commision, and the Nut Growers Society of Oregon, Washington and British Columbia, and who represents over 800 hazelnut farmers in Oregon, sponsors this event every year. They award cash prizes to each participant of the competition, and the recipes created by each student will be featured in the Industry’s social media posts, website and publications. The Industry isn’t the only sponsor, however. Joann and Wayne Chambers, local hazelnut farmers, donate all the hazelnuts used in the competition, and in the kitchens throughout the year “They are big supporters of the program,” said Chef Sarah Booth. “Because of their donations, we are able to use a lot PHOTO: CHEF SARAH BOOTH
Andrew Hulcy plating his dessert.
PHOTO: BRENDA AUTRY
Catalan Fideua.
of hazelnuts in our program. And it’s a local product, which is great because we try to teach our students how to use local products and what’s in season.” Even though the program has seen normal enrollment during the pandemic, just three students signed up to participate in this year’s competition. Aren Kyle, Andrew Hulcy and Logan Peet, all second year students in their final term of the program, created unique recipes using heavy doses of hazelnuts to prepare for the judges. The dishes were set to be served to judges at noon, but the contestants arrived in the kitchens around 8 a.m. to practice their recipes, which they were making for the first tie. I am a huge fan of hazelnuts, so I was excited to see what the contestants came up with, but I honestly never expected the creative array of dishes I was presented with. Hazelnut Khang Phet Curry, Catalan Fideua, and Homage to the Hazelnut, were listed on the menu when I sat down at the judges table. All I could think was “Hazelnut Curry? How does that work.” Chef Sarah Booth brought the dishes out all at once and placed three plates in front of each of the four judges. Each plate was so beautiful the other judge and I didn’t know how we were going to eat them. They all looked as though they had been prepared by world class chefs in a five star restaurant. But eat them we did. And, they all tasted as beautiful as they looked. The Hazelnut Khang Phet Curry, created by Logan Peet, which included ground hazelnuts in the sauce, was topped with hazelnut crusted tempura shrimp, and the spiciness of the curry was perfectly complimented by a side of cool fresh vietnamese inspired salad topped with toasted hazelnuts served elegantly on a black slate plate. The Catalan Fideua, created by Aren Kyle, was a variation of a Spanish Paella, and used toasted hazelnut pasta as a base on which was layered the most perfectly cooked scallops I have ever tasted, muscles, oysters, and a fillet of salmon, topped with toasted hazelnuts and accompanied by freshly baked light and buttery hazelnut bread. The Homage to the Hazelnut, created by Andrew Hulcy, was probably the
most decadent dessert I have ever tasted. Multiple desserts in one, the plate featured a chocolate and hazelnut crumble topped with toasted vanilla ice cream, a hazelnut ganache sprinkled over a layer of pastry cream with fresh strawberries, and the star of the plate, a soft and delicate, dark chocolate hazelnut brownie topped with a crunchy square of hazelnut florentine. After the judges had completed their assessment of each masterpiece, Chef Sarah brought the contestants out. Before the winner was announced, each contestant introduced themselves and their dishes. “I chose to make this curry because I love Southeast Asia and nutrition and I believe food should be nutritious,” said Logan Pete of his Hazelnut Khang Phet Curry. After graduation, Peet will be moving to Hawaii to finish his degree in nutrition and work as a chef in a hotel. “I came across a variant of this recipe when researching and I came up with a concept that would work with hazelnuts and Oregon fish,” said Aren Kyle of his Catalan Fideua. Kyle currently works as a sous chef at Sybaris and is finishing his degree in business and computer science. “I wanted to play with textures and shapes that complimented each other to make a well rounded dessert,” said Andrew Hulcy of his Homage to the Hazelnut. After graduation, Hulcy will be doing a stage (an unpaid internship) at Restaurant PHOTO: CHEF SARAH BOOTH
Logan Peet prepares his dish.
Beck in Depot Bay, and hopes to continue his career as a chef. Each judge had to rate each dish on four categories: Plate Presentation, Flavor, Use of Hazelnuts, and Level of Difficulty. The already difficult task was made increasingly difficult by the fact that each dish was so unique, and so different from each other. This dish with the highest score for plate presentation was the Homage to the Hazelnut by Andrew Hulcy. The dish with the highest score for flavor was the Hazelnut Khang Phet Curry by Logan Peet. And the dish with the highest score in both level of difficulty and use of hazelnuts was the Catalan Fideua by Aren Kyle. Even though it was a very close competition and each dish was a true work of art, the dish with the highest overall score and winner of the 2021 Hazelnut Competition was the Hazelnut Khang Phet Curry by Logan Peet. Congratulations to Logan Peet, and to all the contestants. All the dishes were masterfully done. If you have never tried the food prepared by the culinary arts department, please do yourself a favor and do as soon as possible - hopefully next year.
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CAMPUS NEWS
APRIL 21, 2021
Grab-and-Go
LBCOMMUTER.COM
Linn-Benton Culinary Arts Students Hold a Drive-through Banquet
PHOTOS AND STORY: CHRISSY VEACH
LBCC culinary students: Jeremiah Cambell,Barrett Thompson, Aaron Kyle, Logan Linder, Mickel Letelier, Aiden Neilson, Soren Skinner, and Logan Peete
The Koren Banquette from LB's Culinary department was held in the parking lot of the Albany Campus and had a booth with cherry blossom branches, lanterns, and vast menu of Koren food to go along.
The to-go banquet was a great success as they sold out of orders within days and put all the orders into the customer’s cars so they can drive up and go to enjoy their meal. The next banquet is going to be a french banquet where the date is still to be determined. Aiden Nielson holds an order for an awaiting customer.
Culinary students patiently wait to deliver boxed orders to their fleet of patrons. Aiden Nielsen and chef Josh Green place an order in the front seat of another
Roadrunner
Resources Roadrunner Resource Center
Do you need help with financial resources so you can stay in school? ► Rent ► Utilities ► Food ► Textbooks ► Other school necessities If you are facing difficulties and new strains on your finances Click Here to get connected to resources, or reach out @LBCommuter on Instagram
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LOCAL NEWS
APRIL 21, 2021
5
Blooming Bald Hill LBCC Student Takes Advantage of the Warming Weather
STORY AND PHOTOS: CHRISSY VEACH
Bali the guide dog sitting on a trail at Bald Hill Park and Trail.
A barn-like covering at Bald Hill provides some shelter from the elements. A blossoming tree is grounded in the middle of a field.
Many trees surround the trails leading to the top of Bald Hill.
Daisies adorn an untamed plain of lush grass.
SAFETY SUGGESTION BOX
A creek flows through the trails providing a peaceful ambiance.
A weather-beaten birdhouse awaits a feathery host.
LBCC has a Safety Committee whose goal is to identify and eliminate risks on our campus, and to prevent accidents and illnesses through the involvement of employees, managers, and students in an effort to provide a safe and healthy place to both work and learn. A "Safety Suggestion Box" is available to provide a way for you to communicate your safety concerns, hazards spotted, and suggestions for promoting safety. Please email your suggestions, comments, concerns to: safetycommittee@linnbenton.edu
80% of Americans will experience back pain in their lifetime. It is the #1 cause of work-related disability in persons under 45 in the US and the 2nd most common reason for missing work. Use knowledge as power to protect your back. ▪ How to Avoid Back and Neck Pain while Studying ▪ 11 Ways to Avoid Back Pain ▪ How to Prevent Back Pain While Working From Home ▪ Proper Lifting Techniques
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LOCAL NEWS
APRIL 21, 2021
LBCOMMUTER.COM
You’re the Bee! STORY AND PHOTOS BY ARIANNA STAHLBAUM
As a graduate from San Francisco State who studied psychology, Laura Bratt did not expect all the blessings that have been placed in her life regarding family and opportunity. Rather than pursuing psychology, she ended up teaching English and History at a local school in Santa Clara, California, where she will be retiring from this June. She explained that the connection with her students has suffered this year due to the online setting, but has enabled her to be here in Corvallis with her family. Her youngest daughter, Madison Meyers, grew up with two older sisters. The three daughters became close friends who often teamed up against their mom. Raising them by herself, Bratt was determined to empower them, give them a voice, and teach them love and respect. Additionally, Meyers and her sisters had good communication with their mother, who strived to listen to them. After her sisters moved away for college, Meyers and her mother grew closer and became “fox-hole buddies." They stayed close after Meyers left for Oregon State. She started studying Mechanical Engineering and later jumped around until she discovered a passion for Interior Design. She graduated from “zoom university” at OSU last Spring. While in college, Meyers found that she was gluten and dairy-intolerant, but didn’t find any good food options for her in Corvallis. She also didn’t feel there was a place where she could sit and do homework with friends or connect with people. Over time, she fell in love with Corvallis and wanted to give back to the community. When the pandemic hit at the end of Winter term 2020, the nation went into lockdown and people started becoming creative with how they spent their time. While many struggled, others made use of the extra time. The lockdown became an opportunity for Bratt and Meyers to pursue a business idea together. Laura stated that, “The crisis that we all had to face and the isolation, it really made me just kind of take a look at what really mattered and what was important. For me it was all about family, and of course UO Freshman Sophie Leid starts the base for an acai bowl. Leid’s favorite bowl to make is the Worker Bee because she likes peanut butter.
Abby Wilson hands a customer a stamp card. Tuesdays they offer double stamps to customers.
with that is community, and with that also meant food and feeding and enjoying having the flowers. All of that fell into place.” Originally, they wanted to open a coffee shop together, but after realizing Meyer’s dietary restrictions, they turned to superfoods. Meyers had worked at an aḉaí place previously for five years, which provided an opening for their superfood creations. The duo began looking for locations in downtown Corvallis, but as Meyers was driving down Monroe one day, she spotted a vacant space on the corner of Kings. While the location was more expensive than the downtown locations, the two decided it was the perfect location for their cafe. The only downside they saw to the location was the lack of parking. Pollen is surrounded by just a few parking metered spots, and often people have to walk further for free parking or park illegally in hopes of not getting ticketed. September 15, 2020, Pollen announced their plans to open in 2021 through a brand-new Instagram profile and Facebook page. Throughout the course of the months to follow, they shared building updates and short stories of themselves on these platforms. The old space was filled with a Dutch Bros, and the motherdaughter duo tore out the old stage, sanded the floor, and got the space up to code. The whole ordeal became a family event, with most everything being built at home and brought into the shop. Meyers designed the whole interior, including the kitchen, while her fiance built the front counter, and her older sister painted the giant bee. After months of hard work and planning, Pollen opened its doors to the The Queen Bee acai bowl has dried goji berries, shaved coconut, strawberry and banana slices, honey, and pollen for toppings.
The public is now able to dine indoors while they operate at 25% capacity. Individuals can enjoy barstools, cozy seats, and even rocking chairs to enjoy their healthy treats.
Abby Wilson takes an order for a family. They often rotated who covered the front of the house.
public on February 23rd, 2021. They started the business with eight employees, and have since doubled that number. Many of their employees are Beavers, but they do have two local high schoolers and a freshman from UO on their team. Bratt and Meyers love their employees and treat them like family. Pollen is a superfood cafe that collaborates with Willamette Valley local businesses to provide their customers with fresh and local flavors and aesthetics. They use Avery’s Honey in their acai bowls, Mana + Me’s stickers, Crumble and Glaze’s baked treats, and Lucky M Flowers for their various arrangements. They also work with A Billion New Friends and Let’s Get Social, Oregon. Other local businesses they support include CARDVA, Willamette Valley Yoga, Restyle, and Orange Theory, and even sponsor OSU’s Greek life groups, Chi Omega, Kappa Delta, and Sigma Delta. Pollen sells aḉaí bowls, smoothies, toast, soups, salads, and kombucha. Each bowl can be made into a smoothie, and they even offer mini sizes. Everything they serve is hand-cut and prepared in the kitchen, where they have separate work stations for their bowls and smoothies, and toasts and salads. Each recipe was created in a kitchen at their home by Meyers, who tested each quantity and flavor until it was just right. Bratt explained they have a bowl for every mood. Their personal favorite is the Queen Bee, a sweeter option topped with various ingredients, including dried goji berries and drizzled with Avery’s Honey. Meyers joked that the only way to get her fiance to try aḉaí was to make a specific bowl for him with peanut butter. If you are looking for that flavor profile, the Beekeeper is for you. She also created a
bowl for her best friend, an athlete at OSU, who was in search of something with more protein. After some experimenting in the kitchen, the Worker Bee was created. Bratt didn’t let Meyers have all the fun in the kitchen though. The salad dressings you can find on their salads are all homemade by Bratt. As they are approaching month two this Friday, since opening, they have made online ordering available, been able to open up in-door seating, created gift cards and punch cards designed by Meyers, and have applied for an outdoor seating permit. Moving forward they are looking to expand their local support and collaboration with local farms and would like to start selling honey and their own clothing. If you plan to go, keep in mind they have special deals. Tuesdays are doublestamp-days, and they give 10% off to first responders, teachers, and professors. They also speak highly of their regulars, whom Bratt has become very familiar with and is even on a name-to-name basis with. They described a gentleman who comes in daily for a pollinator and a college student who has a specific spot she enjoys working at. Bratt sees herself as the face of Pollen and a mom of Corvallis as she is actively working in the community and building relationships with the people she encounters daily. She loves that she’ll be out and about and people will recognize her from Pollen. Bratt wants people to know her and find comfort in Pollen, especially for those who may have a harder time getting out and connecting with the community. It’s been a difficult year for everyone, but what matters to Bratt is a strong and caring community, family, food, and flowers-- lots of flowers! Bratt stated that there was only one way they could go from here is up. Opening Pollen was closure from Meyers improper graduation and the opportunity to expand and strengthen Corvallis’ community. Bratt concluded our meeting with, “I heard recently, something incredibly important that stuck. It’s kind of an anonymous piece of words. ‘There really is no such thing as perfection, and that we really are all in process.’ To me that is really reassuring. That gives us permission to grow and not be judgmental. That’s how this all started.”
COMMUTER@LINNBENTON.EDU
APRIL 21, 2021
LOCAL NEWS
Happy Earth Day! Celebrate Earth Day with This Short Story/Poem! STORY AND PHOTOS BY DAKOTA GANGE Whale watching on the Oregon Coast can be an experience, leaving one elated and feeling tingly inside, as we’re reminded of our connection to the Earth that surrounds us at all times. In our starborn meat suits, it can be a hoot. You did know we are all made from atoms that were originally created in ancient stars, right? Find out more here and shed your light: www.nhm.ac.uk/ discover/are-we-really-made-of-stardust. htm Today was a sunny day, as I headed down to the bay. We met at boat dock three to greet our captain, whose name was Gary. He stood calm and confident on his zodiac boat as we approached the rubber, low-to-the-sea boat. There was only room for four of us, perfect for our group; two in the back, two in the caboose. Gary told us to keep a lookout for whale spouts as they would
be hard to see, and usually come in pairs or three. After suiting up with life vests, we headed out for the open sea, in search of spouts we’d be. The boat charged forward catching high speed, bouncing us around if we did not plant our feet. With my unborn baby inside, I clenched my spouse by my side, and kept my stance wide. It was 4:30 p.m., and the sun was beginning its destination west. Without a cloud in the sky, it was hard to catch a glimpse of a whale at best. But I didn’t wonder why, as I got lost in the view on the horizon line, where the sun glimmered and gleamed off the blanket of ocean, like a peaceful calling into the abyss of no commotion. In monochromatic layers of sea and sky blue, it was a sight so unique, who knew! I’ve boated a lot in my life, and the light on this day was oh so quite right; it was easy to forget that we needed ponchos as the spraying was that of a waterhose. I found it hard to break my stare, until I heard the words, “There’s
The LBCC Community Open Quaranzine
A virtual time capsule. Allowing LBCC to share original contributions reflecting on how we’ve been impacted and changed by the pandemic.
▪ Send us a picture of your improvised office/workspace ▪ Send us a picture of your pandemic project ▪ What song or playlist got you through? ▪ What amazing book or movie did you discover? ▪ What hobbies or projects did you start? Submit your original work here or email willihm@linnbenton.edu
one over there!” Spout one, two, and three goes fast, believe me. Though I caught them just in time, as we sped up to meet the whale’s timeline. What looked like a large white, grey, and pink belly appeared next to our boat, and the whale rolled over in a float. Perhaps next time we’ll see a whale’s fluke, which for some may give a spook. For many it’s a breathtaking sight, so happy Earth Day to all creatures alike! Happy Earth Day to this planet that’s our home. Happy Earth Day to plants and the trees, and the animals and bees, for which without, we would not be at ease. To end on a final note, don’t forget that as humans, we have a responsibility and it’s booming. With a delicate ecosystem, our actions can affect this Earth and all its inhabitants, so take in the views, think with care and act aware, so we may celebrate this day in another year.
All photos from South Beach, Newport, after whale watching excursion in Depoe Bay.
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SPORTS
APRIL 21, 2021
50 for 50
LBCOMMUTER.COM
In 2021 LB celebrates the 50-year anniversary of its athletics program. We will highlight people, teams and moments from the past five decades of Roadrunner Athletics. You can nominate a former athlete, coach, team, supporter or memorable moment from LB athletics.
The 1980s
Jean Melson, Track & Field / Basketball Jean Melson was the first female to win a national title at Linn-Benton, capturing the NJCAA crowns in the discus (147-9) and shot put (43-7) in 1980. Her efforts helped the Roadrunners capture 4th Place at the national championship meet. Her toss in the shot put won the title by more than a foot and her javelin throw won by more than 20 feet. Melson went undefeated and untied in both events during the 1980 track season. In addition to track, Melson played two seasons of basketball for the Roadrunners and earned 2nd Team all-OCCAA honors. A standout high school basketball player and state champion in the discus and shot put from Tillamook, Melson originallly went to Oregon State to compete in track & field. After one season with the Beavers, and narrowing missing qualifiying for the NCAA Championships, Melson left OSU. After taking a year off, she enrolled at LB in the Fall of 1979.
Dave Johnson, Track & Field
Steve Binns, Baseball Steve Binns was the starting left fielder on the Roadrunners baseball team in 1979 and 1980, leading the 1979 team to LB's firstever appearance at the NJCAA World Series. Binns helped the Roadrunners return to the NJCAA's in 1980 as well. A powerful presence at the plate, Binns hit .393 for his LB career and was an all-OCCAA All Star as well as 2nd Team all-Region 18 selection. Binns received a baseball scholarship to Portland State University where he broke several Viking hitting records during his two seasons. Binns graduated from PSU with a degree in Business and went on to become a senior financial consultant for Merrill Lynch in Portland, he has been a booster of LB Athletics. Binns was inducted into the NWAC Hall of Fame in 1999.
Dave Johnson participated in track & field at Linn-Benton during the 1983 season. A Crescent Valley High School graduate, Johnson originally headed to Western Oregon State College (now University), but landed at LB the following year. Track coach Dave Bakley convinced Johnson to give the decathlon a try, and the rest is history. He won the NJCAA Region 18 decathlon title in 1983 and transferred to Azuza Pacific University. Johnson continued to compete on the national stage, winning national titles in 1989 and 1990. Johnson earned a spot on the 1988 USA Olympic Team. He also participated in the 1990 Goodwill games before again earning a spot on the USA Olympic Team in 1992, when Johnson earned the Bronze medal in Barcelona, Spain. Reebock signed Johnson in 1991, and the company launched is nowfamous "Who's the world's greatest athlete? Dan or Dave" campaign in 1992 leading up to the Olympics. The adversiting spots featured Johnson and Dan O'Brien, Team USA's other decathlete. Read a great tribute article to Johnson from the Corvallis Gazette Times: Johnson was inducted into the NWAC Hall of Fame in 1992.
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A&E
APRIL 21, 2021
9
Dark Truths Lit Up on the Silver Screen Pick Out a Documentary to Watch This Earth Day
REVIEW BY LEAH BIESACK To say our planet is in a dire state of detriment would be an understatement. We’re in rough shape. We’ve been in rough shape for years. And though there is a general understanding that we need to step it up, it can be overwhelming to know where to start or how to begin. Breathe easy (while Earth still allows it.), this is
where I come in. I’ve compiled a starter pack of environmental documentaries and programs containing everything from suspenseful encounters and heartbreaking footage, to memorable cameos of Jessica Alba and Arnold Schwarzeneggar. Facing this colossal issue in 90 minute increments is an approachable way to broaden our understanding and set out on integral action.
SEASPIRACY:
A recent addition to the documentary selection on Netflix, Seaspiracy holds the sugar-coating and instead, serves up the cold, raw realities of the fishing industry and its role in the rapid depletion of our oceans. Director Ali Tabrizi touches down in several countries around the world to explore the sustainability of certain fisheries, as well as to verify and investigate specific environmental groups suspected to be part of the problem. Through what often appear to be covert-ops, Tabrizi works to shed light on dark topics such as active slavery on fishing ships, mafiaesque backscratching, and mass devastation of marine life. The film is eye-opening, important, and tragic. For as much praise as Seaspiracy has received, it has also dredged up a healthy dose of controversy. In other words, though this documentary is absolutely worth watching, take it in with an ounce of salt water. (Disclaimer: Heavy on the ocean footage, so if you have a fear of water, try Cowspiracy, which strikes some similarly depressing notes, but is set on dry land.)
YEARS OF LIVING DANGEROUSLY:
First airing on Showtime (but now easily found on Amazon Prime and iTunes, because we’re in the golden era of TV), this documentary television series dives deep into global warming and climate change, giving viewers an up-close look at those affected by these harsh and escalating problems. This series utilizes rotating celebrity hosts, who in turn utilize their platforms to amplify the dire situations of our earth. And though that can seem gimmicky, it’s indisputable that climate change is highly disputed, and also that people take their cues from Hollywood stars. Don’t fret, however. Unlike Kanye running for president, Years of Living Dangerously doesn’t play fast and loose with the serious matters at hand — it has an arsenal of qualified scientists and professionals to bring the realities to light. Joshua Jackson, Cecily Strong, and (Spoiler Alert) President Obama merely reel the viewers in, then pass the torch to the real heroes doing the real work. (Disclaimer: Joshua Jackson has aged really well, but please remember that he’s married. Seemingly happily.)
FOOD, INC:
Making its debut back in 2008, when everything just seemed a little lighter and breezier, director Robert Kenner exposed the seedy underbelly of the food industry, shining a spotlight on where our products come from, forcing an awareness on how little we know. There is a level of cringe, both with the footage of slaughterhouses and the reality of how much power corporate food industries hold, and yet, like most hard truths, it needs to be seen. Though 13 years old, this documentary still has a place on the shelf of accuracy and relevance.
PLANET EARTH:
A tried and true BBC documentary series from 2006, as well as 2016, Planet Earth mesmerizes in every regard. The often times unbelievable footage displays the intention, patience, and care behind this captivating series, which is narrated by David Attenborough. With locales such as India, Chile, the USA, and France (to name only a few), Planet Earth brings us closer to the inhabitants with whom we share this world. It also showcases just how small our own individual worlds are, which can push us to think on a bigger, more generous level. (Great for all ages. Can successfully diffuse the bickering of tired kids in a matter of minutes.)
Get cozy. Get educated. And get ready to feel a lot of feelings.
10
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APRIL 21, 2021
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5-Word Book
Reviews BY LEAH BIESACK
Incident at Hawk’s Hill, Allan W. Eckert Positive airtime for introverts, badgers. The Giving Tree, Shel Silverstein Depression level equivalent to 2020. On Chesil Beach, Ian McEwan Toxic relationship. Breezy, coastal setting. My Side of the Mountain, Jean Craighead George Inspirational way to escape problems.
A Stellar Switch Port STAR WARS: REPUBLIC COMMANDO
REVIEW BY
STEVEN PRYOR
PUBLISHER: Lucasarts (Original), Aspyr Media (HD) DEVELOPER: Lucasarts (Original), Aspyr Media (HD)
@STEVENPRR2PRYOR
On April 6, 2021; “Star Wars: Republic Commando” was released on the Nintendo Switch after originally being released on the Xbox in the year 2005. This spinoff title has been revered by many as one of the best games tied to the “Star Wars” saga, and now it’s returned to modern consoles for a new generation of fans and longtime players alike. Taking place during the Clone Wars between the events of “Attack of the Clones” and “Revenge of the Sith,” you play as the leader of a special group of commandos, known mainly as “Trooper 1138” (one of many nods to the classic “THX 1138” in the “Star Wars” saga). Alongside fellow commandos 1162 (codenamed “Scorch”), 1140 (codenamed “Fixer”) and 1207 (codenamed “Sev”); they lead the clone army of the Galactic Republic against the Separatist Alliance to restore peace and justice to the galaxy. Rather than relying on the Jedi and other characters established in the hit
PLATFORM: Nintendo Switch (Also Available on PS4 and PS5, Originally Released on Xbox) ESRB RATING: T MY RATING: ★★★★★
film series, the game keeps the story and conflict mainly focused on the commando unit and their campaign throughout the Clone Wars. The simplicity of the story allows the gameplay to be some of the most finely tuned video games based on “Star Wars” in the saga’s long-running history; with the game being akin to the “Unreal” series if they were set in the “Star Wars” universe. In addition to being able to remap the controls to one’s preference, the game also retains the control scheme of the original Xbox release by default. Graphically, the
stylized look of the title has held up remarkably well since its original release in 2005; with the resolution and textures having been enhanced for modern displays. One thing to note is that the game is definitely no slouch in terms of challenge. Whether you’ve played the original release extensively or are trying it for the first time; the title will test your mettle even on lower difficulty settings. Still, Aspyr Media has done a great job with remastering the game for new consoles; having previously worked on last
year’s HD remaster of “Star Wars: Episode I- Racer” and two of the three “Jedi Knight” games. The original game’s behind-the-scenes featurettes can even be unlocked as you progress the story. Joining the ranks of the many stellar ports for the Nintendo Switch, “Star Wars: Republic Commando” stand among the best “Star Wars” games to date and is an ideal recommendation for new players and longtime fans of the original 2005 release alike.
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