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L I N N - B E N T O N
C O M M U N I T Y
VOL. 52 EDITION 26
C O L L E G E
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Snow-capped mountains that we passed by many times while on the road towards our next destination.
Southland of New Zealand, featuring in the photograph, Delta Habb to the far left and Aaron Aspinwall to the far right. Packing up the rental van, parked near Tekapo Lake to head off to a new location to explore and see.
A otearoa (aw·tee·uh·row·uh) Shipwreck Bay in the Northland on a warm summer day.
Postcard from the Future: Land of the Long White Cloud
STORY AND PHOTOS BY HIKARI KAWAI It was like receiving a welcoming, warm hug. That was the first thing that was a huge adjustment for me stepping off that plane in January 2020, was how warm it was here in Aotearoa, New Zealand! Especially in comparison to having experienced the full winter season in Oregon. New Zealand is located in the Southern Hemisphere, meaning the seasons are "opposite" of the seasons we experience in the Northern Hemisphere. I came to New Zealand to do what we call a Discipleship Training, through a Christain organization called YWAM (Youth With a Mission). I went to New Zealand for about three months to do volunteer work, listen to different speakers talk about the bible, God, and faith. During the fourth month I was in New Zealand, I stayed back with a few of my friends to travel around New Zealand on our own, after we had finished being with the YWAM program. The Kiwi (what New Zealanders call themselves) accent floated around me effortlessly. Making me feel like my English was all big and bumbly. Not to mention how not only was the weather and scenery welcoming but the people were oh so friendly, helpful, and always willing to just chat. As Thalia Alves in “Culture Trips” article said, “Hospitality is New Zealand’s middle
The crew of people I traveled with, we took this on a camera timer. Far left, Hikari Kawai, Delta Habb, Nikolaj Lonka, and Aaron Aspinwall.
name. In the smaller cities, it’s not uncommon for people to smile at passing strangers and say hello.” My first view of New Zealand (aside from fawning over photos on the internet and magazines) was on a van ride to a tiny rural town called Paparoa, about two hours north of the city of Auckland. Through the window, passing by were colors of stunning, bright green, rolling hills, decorated with sheep and cows. The fern trees everywhere gave a luscious texture to the land. In a GloboTreks article, Norbert said “There are nine sheep per each person in New Zealand, making it the highest ratio in the world.” Oh! I cannot ever forget the turquoise shades of green to blue, the light, sandy beaches. Warm water! I'd never gone swimming in water where I didn’t have to take a few seconds to slow down my breathing because it was so cold, or get
goosebumps all up my arms. Encountering the wildlife in New Zealand ranged from snorkeling with the beautiful fish and corals, surfing the waves, to having the rare encounter of getting to swim amongst a pod of wild dolphins swimming up and down the coastline. Not to mention the amazing little coffee shops, fish n’ chips, and classically wellknown New Zealand meat pies! The last month I was in New Zealand (now winter time) me and three other friends planned a van venture around the South Island. Purchasing the cheapest flights possible to go from Auckland to Christchurch and renting THE cheapest van possible. We got on our flight saying goodbye to the other friends we had made, and off we went. Walking with all of our luggage to pick up this Toyota Sienna camper/rental van. We didn’t really have a solid plan. We just wanted to see different parts of the Southland and go hiking. In New Zealand they have huts that you can hike to, depending on what level of a hut they are, you can sometimes sleep in it for free, while other times it could range from $5$25 NZD (New Zealand Dollars) per night. In the four and a half weeks we were bumbling around, we managed to explore the entire bottom half of the Southland. The one expensive bite of food we allowed ourselves to buy was at Fergburger in Queensland. I highly recommend it, especially if you had spent the last several days eating instant noodles and granola bars…
Inside this Edition
GRAPHICS FREEPIK.COM
COPPER CHEF
SEE PAGE 3
PHOTOJ
SEE PAGES 5-6
As the date of our round trip flight back to the Northland had approached. It was time to go our separate ways. Still feeling as if we were not even close to being finished here. Like any adventure we go on or experience, these were merely a few of the places and things. There was still so much to explore and see. Grudgingly, and while seriously considering canceling my flight, I got on my plane back to Oregon. The land of the long white cloud awaits my return. A fun perspective from inside the van as I sat in the backseat.
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SPORTS
SEE PAGE 10
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CAMPUS NEWS
MAY 26, 2021
LBCOMMUTER.COM
Wellness Wednesday Beauty (and Wellness) Are in the Eye of the Beholder 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
Beauty (and wellness) are in the eye of the beholder. As in, it’s subjective. It’s perspective. And it’s always the truth for those who see it. How do you measure your own wellness? Is it influenced by what others think or say? Do you buy into what you see as “happiness” on social media? Do you remind yourself you are enough, you are great, you can do the necessary stuff just maybe not all at once? I purport that wellness is up to you. Every day and every second in an everchanging landscape. This year, my wellness, or wellbeing is a different set of expectations. My standards have changed. My ideals have shifted. I “make do” more than set grandiose plans of what I will accomplish. It can be pretty simple. Getting in two 20 minute walks feels glorious (rather than an hour at the gym). Meal planning consists of “ is there soup in the cabinet” or “should we have nachos again”? Stress management? Laugh. Be forgiving. Yell “dang it” and throw a pillow. Small moments. Small victories. Big breaths. I appreciate simple things on my walks - new bright green evergreen shoots, a great blue heron flying overhead, a fast moving cloud. I’m intentionally more aware of my natural surroundings. I’m present. I feel the wind. I smell the flowers. I notice the fresh cut grass. For just a few minutes, I’m out of my everthinking, planning, scheduling brain. Just appreciating the now. Here’s a story about perspective Several summers ago I was riding my bike near some farmer’s fields. It was a bright
sunny day and all I could see was blue sky, wispy clouds and enjoying the freedom of cruising along. A farmer was out in the field moving some irrigation equipment around and I joyfully greeted him “Nice day eh?”. He turned grumpily to me and said, “the winds are variable” as I noticed his watering equipment was dancing in the wind. I was temporarily crushed in not sharing the joy of a beautiful day, but it also reminded me that we all see things differently and it depends on what you’re looking at, and looking for. It is not a good thing or a bad thing. It’s an “is” thing. It is what it is. Drink it in. So the winds may be variable, yet you can set your sails to find some internal or external sunshine. Be you. Footnote: “Beauty is in the eye of the beholder” is attributed to Margaret Wolfe Hungerford, an Irish novelist who lived between 1855 and 1897.
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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
SAFETY SUGGESTION BOX 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
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
Safety Tip of the Week: Plug into safety - make your home and office safe and efficient. ► Slip, Slop, Slap & Wrap when you're outdoors ► 7 Sunscreen Tips - Especially for Outdoor and Sports Lovers ► Skin Cancer Prevention - Protect Yourself with a Complete Approach
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CAMPUS NEWS
MAY 26, 2021
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Copper Chef Champion Culinary Arts Students Compete in the Annual Copper Chef Competition
STORY AND PHOTOS BY BRENDA AUTRY Each year the Culinary Arts department hosts the Copper Chef Competition for its students. Although the campus closures due to Covid-19 have caused this, and the department's other cooking challenges, to look a little different, it hasn’t stopped them from holding them all together. The competition is open to any first or second year student currently enrolled in the LBCC Culinary Arts Program. This year, I was lucky enough to be asked to judge the competition which took place on Friday May 7 and had a total of four contestants: Aren Kyle, Logan Peet, Aiden Nielsen, and Soren Skinner. Each contestant was required to prepare both a first course (appetizer, salad or soup) and an entree (protein, starch, vegetable, sauce, and garnish). The twist? The contestants were given a basket of ingredients they must use in their dishes - including one “mystery” ingredient the students have never used before. The contestants only find out what foods are in the basket the day of the competition. Chef Stacy Lebar, who has run this competition for the past five years, is responsible for choosing the ingredients the students must use. “I try to give them things I know they fuse and put together. And I try to include something they’re not familiar with so they get some exposure to it,” said Chef Lebar. This year’s ingredients included: Duck, quail, an assortment of wild mushrooms, cherry tomatoes, asparagus, leeks, assorted greens, lemon, smoked gouda, rhubarb and the “mystery ingredient” - quail egg. When the students arrive for the competition and open their baskets, they are give 15 minutes prior to starting to formulate and plan their recipes, then 45 minutes to complete their first course, and 60 minutes to complete their second course. Some of each Aren Kyle: Grilled pesto quail atop a bed of fresh pasta tossed with a heirloom tomato sauce and grilled leeks and King trumpet mushrooms.
Logan Peet: Herb roasted quail with smoked gouda au gratin, seared asparagus with a bearnaise sauce topped with a fried quail egg.
listed ingredient must be used in one or both dishes. For having such a short amount of time, and working with such an array of ingredients they weren’t familiar with, these students did an outstanding job putting together some amazing dishes! Aiden Nielsen, a second-year culinary arts student and the only one of the four contestants who had previously participated in this competition, prepared Duck Confit Mac n Cheese with seared King Trumpet Mushroom and tomato for his appetizer. And for his entree he prepared, seared quail with pickled asparagus, sauteed leeks and rhubarb, roasted potatoes with a bourbon sauce, topped with a fried quail egg. “The most challenging elements of this competition were the quail and rhubarb,” Nielsen said. “Working with a main protein I’ve never used before was difficult. And I never use rhubarb because I don’t like it, and I’ve never cooked it in a savory dish before.” Logan Peet, a second-year culinary arts student, prepared an appetizer of cream of leek and rhubarb soup with duck confit, seared king trumpet mushroom steaks and a smoked gouda and parmesan crisp. For his entree he prepared herb roasted quail with smoked gouda au gratin, seared asparagus with a bearnaise sauce topped with a fried quail egg. “The most challenging element for me was the time limit,” Peet said. “I really like this competition though because I don’t often have my creativity tested, so it was nice to see what I could come up with on the fly.” Aren Kyle, a second-year culinary arts student, prepared cream of asparagus and rhubarb soup with duck confit and a poached quail egg for his appetizer, and grilled pesto quail atop a bed of fresh pasta tossed with a heirloom tomato sauce and grilled leeks and king trumpet mushrooms for his entree. “The most challenging part of this competition was finding a way to use everything in a cohesive manner and making
Aiden Nielsen: Duck Confit Mac n Cheese with seared King Trumpet Mushroom and tomato.
Aiden Nielsen: Seared quail with pickled asparagus, sauteed leeks and rhubarb, roasted potatoes with a bourbon sauce, topped with a fried quails egg.
sure the appetizer and entree paired well together,” Kyle said. Soren Skinner, a second-year culinary arts student, prepared duck confit cakes on a bed of greens with shaved asparagus and rhubarb, blistered cherry tomatoes and a lemon vinaigrette for his appetizer and king trumpet mushroom and spinach stuffed roasted quail, lemon butter seared leeks, smoked gouda crispy potatoes with an heirloom tomato white wine sauce for his entree. “The most challenging ingredients were the rhubarb and the quail eggs,” Skinner said. “The membrane on the eggs is really thick so they kept scrambling on me!” The contestants were judged on flavor, use of ingredients, presentation, and level of difficulty. As tough as making the dishes was for the contestants, it was just as difficult for the judges to pick a winner. Having judged a couple culinary arts challenges, and being a huge fan of their food in general, it has been very rare for me to find anything negative to say about any of the dishes the students make.
Soren Skinner: Duck confit cakes on a bed of greens with shaved asparagus and rhubarb, blistered cherry tomatoes and a lemon vinaigrette.
But, a winner there must be. And by a very slim margin, Soren Skinner took home first place with his duck confit cakes and stuffed quail, which, like all the dishes in this competition, were incredible! The prize for first place was a hand-made copper risotto pan from Italy - which I’m sure he’ll put to good use!
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CAMPUS NEWS
MAY 26, 2021
LBCOMMUTER.COM
Still Here, Still Cooking A Look Back and Ahead with LBCC Culinary Arts Department Chef Audrey Anderson
STORY BY BOWEN ORCUTT Over the past year, we’ve all learned to adapt to the changing conditions brought on by the pandemic. Fortunately, LBCC’s Culinary Arts Department has fared well overall. They’ve been able to keep their classes in-person while maintaining social distance. The department has even managed to hold many of their annual events, adapted to the quarantine. In anticipation for this year’s Santiam Dinner on June 4, Chef Audrey Anderson discussed the current state of the program, and what we can look forward to in the future. What has the past year been like for you? Honestly, the last year has been great, the program is doing well, we're experiencing many needed changes that are catapulting us into bigger and better things for the future of the students and the program as a whole. The most difficult part is not having everyone here at the same time, you don't get that same hustle and kitchen feel with social distancing measures, and time constraints for classes. It feels very empty and quiet often, but we're looking forward to when everyone can be back into the kitchen together. How has the culinary program adapted behind the scenes? There have been a lot of adjustments made to curriculum, how the curriculum is delivered, but everything is f lowing very smoothly for us. Also, what’s it like being in class right now? Lots of hands-on work with products, ingredients, and cooking methods when they are in the lab, we just hang out and work through the process and theory of food and cooking methodology, all of their technical information is delivered via Moodle, lectures, assignments, and demos that way. What was last year’s Santiam Dinner like? The last Santiam Dinner that we had was super cool. The sous chefs for that dinner were Andrew Hulcy, Kylie Anderson, Aiden Nielsen, Logan Peet and Soren Skinner. They will
Menu SANTIAM DINNER
A Choice of Meat or Vegetarian Entrée Dinner will be from 3-5 p.m. June 4, and will be pick-up only. The Culinary Department is offering a Moroccan-themed menu, listed below. Each meal is $125 and can feed 4-plus people. To secure your dinner, email greenj@linnbenton.edu with your entree choice and desired pick-up time.
Meat Entree
Preserved Lemon & Olive Chicken Tagine Chicken marinated in a traditional chermoula sauce and braised with onion. Served with preserved lemon and green olive. OR
Harira (Vegetarian Entree Option)
A chickpea & lentil stew, prepared with traditional Moroccan spices and herbs, topped with yogurt.
Accompaniments
(All orders will include the following, which is vegetarian ) ► Seven Vegetable Couscous • Steamed couscous covered in stewed carrot, turnip, and sweet potato. Topped with red chili pepper. ► Carrot Salad • Fresh and spiced carrot salad with sesame seeds, cilantro. ► Harcha Semolina Flatbread • Griddle cooked flatbread of semolina. ► Harissa • Red pepper sauce with serrano chills. ► Chermoula • Cilantro, mint, and parsley sauce with cumin, coriander, and lemon. ► Tahini • Sesame seed paste with olive oil. ► Bissara • Fava bean spread. ► Ghriba Cookie Assortment • Sesame shortbread cookie meant to be served with tea with four different flavor variations; Orange & Cardamom; Pistachio & Rose; Lemon & Almond; Chocolate & Turmeric. ► Traditional Mint Tea • Green & mint tea brewed hot and lightly sweetened.
be graduating in June this year. The dinner was a ’20s-themed speakeasy event, the students came up with menu items ref lective of the Roaring ’20s and modernized the techniques. We had a front where our guests came in that looked like a construction zone, and they needed passwords and tickets to enter. We had a live jazz musician,
passed appetizers, and mock cocktails for the guests to enjoy. It was really fun, the students did an awesome job planning and executing that event. How do you pick what to put on the menu? We come up with a theme or a general thought about what we're
wanting to do, the students then disperse and research menu items. We come back together and talk about what they come up with and narrow down what we're going to do. They find recipes and make the plan. I guide them and help them but it's their event and I want them to have control of what they're putting out there. What role does the waitstaff have during this event? It's all the students, so they come up with their front of house plans, decorations, and all of that, and get that experience from the other side of service. Aside from having the dining room open, obviously, what would you have liked to do differently with this year’s dinner? Just the experience that the guests and the students get to have. It's way different to cook everything and provide it for an at-home meal where the atmosphere is different, you can't set the mood for the dining and cooking experience the same way as seeing everyone, guests and students, come together. What all is the money from the dinner used for? Any money that we make goes back into the Co-Curricular fund. We use that money to provide more educational experiences that the students wouldn't quite get in their day to do, or go on tours, take external development opportunities, or take them to restaurants to experience a well-planned, fine-dining event (in the time of non-covid). We also have a cool garden project we're working on, as well as thinking in the future towards a food truck for the program that they can learn with. What’ll be done with any food that’s left over? Typically we plan a pretty tight margin so we don't have a ton of food waste. We sell tickets in advance so we know exactly how much to purchase. If we do have leftover food, the students are the primary recipients of that. We'll sit down at the end of the event (if we were having a dinein event) and have a “family meal'' together after the guests leave, and they take whatever other leftovers home.
COMMUTER@LINNBENTON.EDU
MAY 26, 2021
LOCAL NEWS
5
Life in Movement Photojournalism students take action shots of various activities
PHOTOS: CARLI CARI
Bennet Smith playing baseball and batting for a philanthropy fundraiser. May 18.
Bennet Smith playing baseball and batting for a philanthropy fundraiser. Oregon State Baseball Game on Sunday afternoon at home advantage. May 25.
PHOTOS: ETHAN PHIFER
Sam Burgener took home first place in the first ever Phi Delta Theta Three Point Contest for All Star Weekend on May 22. Sam shot over 50% making eighteen of his thirty attempts. Cameron Womack starting off the skills challenge in the first ever Phi Delta Theta All Star Basketball Weekend on May 22. Cameron went on to place second in the skills challenge with a time of thirteen seconds to complete the course.
Alex Gonzalez and Bennett Pulsen trying hard in the layup contest. Alex Gonzalez placed fourth overall in the layup contest with fifteen layup made in thirty seconds.
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LOCAL NEWS
MAY 26, 2021
LBCOMMUTER.COM
CONTINUED FROM PAGE 5 PHOTOS: SADIE BEAM
Beginners are welcome! Amy P. is trying out disc golf for the first time today with help from her husband who has been a big fan of the sport since his college years.
Friends stroll in Corvallis' Willamette Park during the Willamette Park Disc Golf (WPDG) President's Cup tournament Sunday afternoon, May 23.
Terri Shafer has been playing disc golf for over five years and this is her second year competing in the WPDG President's cup tournament. Shafer hopes to win the $1000 prize this year but knows the competition is tough this year.
Geoff Landers is considering joining a league but today he isn't competing. He enjoys practicing with his pals on the weekends to perfect his distance throws.
PHOTO: SI MATTA
Local Corvallis Skateboarder, Justin Arias, attacks the concrete at the Corvallis Skatepark on May 21. The Corvallis Skatepark has been a stomping ground for the local skate scene since October 2000.
Justin Arias pops a frontside ollie off the lip at Corvallis Skatepark on May 21. Justin has been shredding the local park now for several years, and loves every minute of it.
Hunter King boosts a melon grab transfer out of the big bowl at the Corvallis Skatepark on Friday, May 21. The skatepark has a plethora of diverse terrain lending itself to a wide array of skating possibilities.
COMMUTER@LINNBENTON.EDU
MAY 26, 2021
COLUMN
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PHOTOS: HIKARI KAWAI
On the hike back from the hut. The sky woke up from the dark, early morning sky to a dramatic mix of pinks, blues, purples and oranges.
The outside of Baikie Hut in Southland New Zealand, which sat next to a river. This was one of the huts in which we could stay in for free during the winter season. Including an outhouse a few yards away.
Delya Habb on the left, Hikari Kawai on the right. Exhilarated and exhausted after finally reaching the Luxmore Hut, with blistered feet, aching bodies, and tummies rumbling.
A view of the Northland countryside from one of many van rides to and from the coast.
The Luxmore Hut. It was $25 New Zealand Dollar (per person) per night. They provided firewood, had a huge kitchen area, and lots of options to pick and choose where we slept.running abouts along the shoreline, while others go in for a swim in the designated swimming area.
Waipu beach in New Zealand, a few people running abouts along the shoreline, while others go in for a swim in the designated swimming area.
Fern tree forest. Fern trees are found everywhere from the Northland to Southland.
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COLUMN
MAY 26, 2021
LBCOMMUTER.COM
CONTINUED FROM PAGE 7 PHOTOS: HIKARI KAWAI
Passing through Milford Sound in the Southland.
A nice, warm fire we built in the Hut. To stay in this hut, we paid $15(per person) New Zealand Dollars for the night.
Tekapo Lake, showing off the Southland mountains/ ridges and vibrant hues of blue.
A rainbow greets us as we finally emerge from the thick forest, out to the open alpine terrain. Finally getting very close to arriving at the Luxmore Hut.
The sign we read just prior to starting our trail up to the Luxmore Hut (Southland). Somehow we managed to make it up in about 4 hours instead of 6.
Shipwreck Bay as the sun went down. This one became probably one of my favorite images of the beach in New Zealand.
This photograph was taken by Nikolaj Lonka. Many clear nights, anywhere in New Zealand, had just a full canvas of stars to gaze up at for hours on end.
The outside of Baikie Hut in Southland New Zealand, which sat next to a river. This was one of the huts in which we could stay in for free during the winter season. Including an outhouse a few yards away.
COMMUTER@LINNBENTON.EDU
MAY 26, 2021
COLUMN
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Am I Really Dreaming of More People? Student Dreams of Returning to the Virgin Islands as the Covid-accepted World Returns to the New “Normal” STORY AND PHOTOS BY DAKOTA GANGE I dream of a dream, within a dream. I always dreamt of having one of the world's top rated beaches to myself. Trunk Bay lies on a Caribbean island, and it’s something like out of a magazine -- come to find out, those pictures don’t lie. While I copped the most natural high I’ve ever had, it was quickly broken with the panic of snorkeling into a field full of tiny clear jellyfish, with no one there to save me, had they been harmful. My mother is in stage four of kidney failure, but you would never guess looking at her. She’s a powerhouse woman, a work-aholic, and someone who deeply loves to travel. Amid the 2020 pandemic, and scared her life would be ending soon, she brought the family to the U.S. Virgin Islands; St. Thomas and St. John, last August. As we flew over the Bahamas along the way, you could see the light turquoise Carribean Sea rings around the islands from hundreds of miles up in the air, and the rings only intensified as we approached our destination. We arrived just three days after another government official shut down; togo services only, and strict afternoon beach closures on the weekends -- I dream of returning to the beach on a Sunday where my sister and I won’t be escorted out of the water by local police. Any tourists arriving just one day after us would be turned away from these U.S. territories - knowing we all stayed healthy on this trip, we were lucky. Our hotel was quaint and somewhat View from our balcony. St. Thomas.
Empty town streets, St. Thomas.
Trunk Bay, voted one of the top ten best beaches in the world, and one of the most photographed. Here it sits empty amid the pandemic closures.
empty, but every room had an ocean view. And not just any ocean view, I mean an ocean view so close that as high tides came in, the waves lapped at the balcony just below ours. I wish to return without guilt of being there in the first place. Many lone-locals were much friendlier than I expected. With their thick, dark, and luscious dreadlocked hair, heavy broken-english based accents and maskless faces, they did not hesitate to strike up a conversation as one strolled along on the white sand beaches. Many even offered to share a doobie. I dream of returning to have a less than Covid fear stricken conversation with them, where we can share that doobie without hesitation. The beaches. Oh the beaches! I have never seen lands more vivacious than these St. John.
islands. The sand is nothing short of glowing white, and the water so clear and such a perfect turquoise blue that even a nightly swim is inviting, without fear of the ocean creatures. As dream-esc as it was to have these places almost to ourselves, I dream of returning on a hot sunny Saturday, where I can watch the smiles of children as they play and laugh in the Caribbean waveless waters, and watch happy people as they walk hand in hand, or hunt for seashells. As we drove around the islands in our bright blue tourist screaming Jeep, I yearned for the days where we were not the only ones. I wished for busy booths, fruit stands, and stores along the very old cobblestone side streets in the town of Charlotte Amalie. The food was good, but I found myself wishing to return to open restaurants, where you could enjoy your meal at a table rather than in your car or on the (yes really as we came to find out) island mob-run beach, where they boldly broke the government closures, serving you beach-chair-side on the weekends. This was a fine experience, until the fear that set in when I was pad-locked into a bathroom, and then forcefully dragged by the wrist behind the building where I was introduced to “The Boss, Mikey,” who sat Hurricane Margo passes over the islands before it hits Florida. Luckily all we got were beautiful storm clouds, and a little wind and rain.
FRESH Snapper from the island mob-run beach.
among his beach chair throne. Luckily, that’s really all there is to this rather silly encounter, but I dream of returning to this gorgeous beach where tourists' eyes and ears are abuzz. It’s easy to take for granted the people you pass along a hiking trail, ooo-ing and aweing over the sights you’re about to see. I yearn to return to this place when charter boats are available for some of the best exploration and snorkeling. As a large portion of the population becomes vaccinated, I am seeing the world around me become slightly more ‘normal’. Mask mandates are being loosened, and even at my own work in the restaurant industry, we aren’t requiring masks as long as you have proof of that magical little card. St.Thomas and St.John is where I’d like to go when we can again travel fearlessly free. It’s true that on Trunk Bay I felt like a millionaire who privately rented out one of the world's top ten rated beaches, and that’s the dream, right? In our new Covid accepted state of the world, I dream of returning to these islands. I want to see beaches strung out with smiles, boats along the marina, happy hikers, and booths with fruit and shells sold by the locals. I miss the days of the music that supposedly filled the streets, and can only imagine the further glow of the island amid happy times. Am I really dreaming of more people? Streets are empty in the old town of Charlotte Amalie, St. Thomas.
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SPORTS
MAY 26, 2021
sports roundup:
LBCOMMUTER.COM
COMPILED BY SYDNEY GREENE
🏐Volleyball Gray Named NWAC, AVCA Player of the Week Shaylyn Gray has been named the Player of the Week for both the NWAC and the American Volleyball Coaches Association. She is the first Roadrunner to be named AVCA Player of the Week. ►Shaylyn Gray – LinnBenton Community College ▪Freshman, Opposite Hitter, 5-9 (Myrtle Creek, Oregon – South Umpqua High School) Individual Weekly Stats ▪ SP: 4 ▪ K/S: 5.75 ▪ Hitting %: .435
▪ D/S: 4.50 ▪ P/S: 6.00 Team Recap May 12: Rogue Community College, W 3-1. Smashed 23 kills on just three errors in a 3-1 win against Rogue Community College; swung at a .435 clip in the win; added 18 digs to secure the double-double and had one block. Gray is the first Roadrunner to be named a Sports Imports/TwoYear College Player of the Week.
🏀Men’s Basketball Foster Leads Roadrunners Past Clackamas, 86-81 Ayden Foster, a freshman from South Albany High School, scored a game-high 25 points and grabbed five rebounds to lead Linn-Benton past visiting Clackamas 86-81 in NWAC South Region men's basketball game on May 22. The Roadrunners (4-8) also got 18 points and five assists from Kye Blaser, and 14 points apiece from Tyson Parker and Colton Lauby in the regular season finale for both teams.
Linn-Benton led by as much as 12 points late in the first half before the Cougars cut the lead to 39-31 at the half. Foster made 7-of-8 free throws in the final 48 seconds of the game to help seal the win for the Roadrunners. He made 9-of-10 free throws on the night and shot 7-of-13 from the field. The South Region Tournament begins on May 26 as the Roadrunners travel to Clackamas for a 7:30 p.m. game.
Women's Basketball🏀
Clackamas Hangs on to Top Roadrunners, 75-68
Elizabeth Chavez and Grace Gaither combined for 47 points but it wasn't enough as visiting Clackamas downed Linn-Benton 75-68 in the NWAC South Region regular season finale on May 22. The Roadrunners (4-5 overall, 3-5 NWAC South) also got 11 points from freshman Blake Barbee in just her second start of the season. Clackamas (8-1 8-1) led 40-35 at halftime and led by as much as 10 in
the half. Chavez and Gaither combined for 17-of-31 field goal attempts on the night and had six and five rebounds, respectively. Clackamas outrebounded the Roadrunners 39-28. The South Region Tournament begins on May 26, with Clackamas hosting Linn-Benton at 5 p.m.
Baseball⚾ Beaks Complete Sweep of SWOCC, 10-8, 11-1 COOS BAY -- Linn-Benton combined for 22 hits and scored 21 runs during a May 23 doubleheader at Southwestern Oregon to defeat the Lakers 10-8 and 11-1 in NWAC South Region baseball action. For the Roadrunners (297), Jake Hoskins went 6-for-8 on the afternoon with two RBI and Cayden Delozier racked up four RBI with a double and a triple to lead the LinnBenton offense. In game one, the Roadrunners trailed 8-5 after seven innings, but exploded for five runs in the eighth to take the lead 10-8. Delozier's triple
scored Wyatt Young, Ian McIntrye and Hoskins. Dylan Rush earned the win for Linn-Benton. Game two was shortened to five innings with the Roadrunners leading 11-1. Linn-Benton jumped out to a 6-0 lead in the first inning and didn't look back. The Roadrunners travel to Umpqua on May 26 for the final regular season doubleheader. The South Region tournament begins May 31, with Linn-Benton earning a bye in Round One and will await the winner and host a Second Round game on June 2.
Roadrunners Take Two from SWOCC, 10-3, 7-2
Roadrunner
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Linn-Benton topped Southwestern Oregon in both games of a doubleheader in NWAC South Region baseball action at Dick McClain Field on May 21.
Kaden Miller earned the win in game one while Kian Hogan earned the win in game two.
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5-Word Book
Reviews BY LEAH BIESACK
The Seductions of Rice, Jeffrey Alford & Naomi Duguid Detailed. Well researched. Undeniably grain-forward. Shiny Side Up, Ron Davis Motorcycles. Humor. Easy, conversational flow. Kesey’s Jail Journal, Ken Kesey Bombastic. Coffee table statement piece. Encyclopedia of Mammals, David Macdonald Informative, but better for a collage. GRAPHIC: FREEPIK.COM
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A Hopping Good Time REVIEW BY
STEVEN PRYOR
@STEVENPRR2PRYOR
After the success of its first season, the hit Disney animated series “Amphibia” aired its second season from 2020 to May 22, 2021. As Anne Boonchuy (voice of Brenda Song) continues to find her way back home and go on a journey of self-discovery; her quest leads her to familiar faces and new dangers. Alongside her companion Spring Plantar (voice of Justin Fellbinger), his little sister Polly (voice of Amanda Leighton) and their grandfather “Hop Pop” (voice of Bill Farmer); Anne journeys to the land of Newtopia to find out more about the artifact known the “Calamity Box,” which could cause disaster in the wrong hands. Crossing paths with her old friend Marcy Wu (voice of Haley Tju) and her rival Sasha Waybright (voice of Anna Akana), Anne’s quest back home has entered the next key phase. Though the off beat humor remains from the first season of the show that aired in 2019, this season is a darker and more personal story
AMPHIBIA: SEASON 2 STARRING: Brenda Song, Justin Fellbinger, Bill Farmer, Amanda Leighton, Dee Bradley Baker, Stephen Root, Jack McBrayer, and Troy Baker with Anna Akana, James Patrick Stuart and Haley Tju AVAILABLE ON: Disney Channel and Disney XD (Check your local cable or satellite listings, Coming June 4, 2021 to Disney Plus) RATED: TV-Y7-FV MY RATING: ★★★★★
this time around. Without spoiling anything, the events of this season manage to retroactively make the story told before darker than first envisioned. That’s not to say the show doesn’t add more levity to the mix either: the antagonistic Captain Grime (voice of Troy Baker) spends his first appearance of the season hiding out in the mountains; watching a campy spoof of “Lost” known as “Suspicion Island” on Sasha’s cell phone and having grown an impressive beard. Marcy is a welcome addition to the cast, as eccentric but intelligent student and gamer who provides a new f lavor of humor and vital help in finding Anne her way back home. The animation expands on what’s come before, with the new land of Newtopia and its characters being key standouts. With the show having a third season in the wings for the near future, season 2 of “Amphibia” is a hopping good second go-round of the series from “Gravity Falls” alum Matt Braly. Whether your preferred gear is a single yellow Converse or a pair of armored boots, now is a great time to jump into it.
APPRENTICES ARE THE FUTURE LBCC Business Team Earn credits and business experience
Do you have a good work ethic? An interest in low voltage electrical? Want to work in varied locations and work environments? This may be just the path for you!
Meets Fridays 1:00pm-2:00pm
Area II Limited Energy Electrical JATC
Is accepting applications for the ranked pool: Contact beanm@linnbenton.edu for more information
▸Limited Energy Tech A, starting at $17.74 p/h ▸Limited Energy Tech B, starting at $14.96 p/h
Zoom Link
• Age 18 or older • High School Diploma or GED Certificate • Proof of High School Algebra or Equivalent Post-High School Algebra Course with a C or Better
LBCC BUSINESS TEAM
Logo Design Contest
Women, Minorities, and Veterans are highly encouraged to apply.
FORM
1ST PLACE-$100 AMAZON GIFT CARD Deadline to enter: Sunday, May 30th
Requirements:
For more information, email: apprenticeship@linnbenton.edu To Apply, Fill Out Application on Webpage: linnbenton.edu/apprenticeship
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STUDENT LEADERSHIP UPDATE
STUDENT LIFE AND LEADERSHIP EMPLOYMENT POSITIONS: LBCC CAMP GUIDE:
► LBCC is running Summer camps on the Albany Campus and is looking for Student Guides to work with our middle school and high school campers. ► June 24th to August 1st. ► 16-29 hours a week.
WORK STUDY POSITIONS:
► We are looking for our student receptionists for next year.
► Not sure if you have work study available to you? Let us know and we can point you in the right direction. EMAIL GETINVOLVED@LINNBENTON.EDU IF YOU’RE INTERESTED IN EITHER POSITION.
VOLUNTEER LBCC HAS OPPORTUNITIES - IF YOU ARE LOOKING TO: ► Boost Resume and Improve Job Prospects ► Develop Skills
► Make Connections
► Lead More Balanced Lives ► Earn LBCC tuition (Must meet specific volunteer goal requirement)
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