Emerald Magazine, Vol. 1, Issue 4 by Emerald Media Group

emerald MagaZIne

4 survival guide

7 local dining

OREGON DAILY EMERALD • MaY 2009 VOL. 1 • ISSUE 4

17 on-the-go graduates

What’s inside Grads on the go 17 With post-college jobs already lined up, three graduating seniors share how they took their futures into their own hands. story Rachel Coussens

EM staff

up ’n out

features

Survival guide 4

Earth-friendly eats 7

Find out what’s essential to take on any summer backpacking trip. story Emily Hutto

Local restaurants are taking the plunge toward eco-friendly dining. story Jessica Hoch

Dear professor 8

Sleeping on the fly 11

A satirical list of what infuriates students the most in class, as told by a graduating senior. story Neal Manser

Tired of wasting money on expensive airport hotels? Then travel on the cheap and slumber in the airport. story Jessica Hill

What to wear under your cap and gown? 12

A balancing act 14

Take our quiz and find out. story Julie Basque

Learn how to balance your healthy food consumption with calorieladen comfort foods you crave. story Julie Basque

odds ’n ends Italian cook 26 Bring fine dining into your home with this four-course Italian meal. story Rachel Coussens

Food finds 27 Go outside the box and have your celebratory graduation meal at our list of must-visit restaurants. story Brook Burris

Summer in Eugene 28 Don’t miss the most exciting events that Eugene has to offer this summer. story Anna Helland

Office attire doesn’t have to be boring. Follow our tips to give your summer work outfit extra oomph. story Sanja Palavra

ashley chase & Allie Grasgreen Editor in Chief and Managing Editor Jaime swindle EM Content Editor Andrew Baldwin, Julie Basque, Maria Baum, Joseph Bomber, Brook Burris, Rachel Coussens, Roger Bong, Patrick Finney, Lindsay Gard, Anna Helland, Courtney Hendricks, Jessica Hill, Jessica Hoch, Emily Hutto, Meredith Malnick, Neal Manser, Aaron Marineau, Rick Olson, Emily Peterson, Ivar Vong Contributors

Business

Michele Ross Interim General Manager kathy carbone Business Manager Monica Christoffels Administrative Assistant Kevin Armstrong Shawn Barnes Spenser Heaton Robert Kirkpatrick Distribution

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Avoiding the real world 28

Dress for success 20

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Navigating the unknown 30

Discover the intrigue with a reporter’s journey abroad from Spain to a summer internship in Dublin. story Maria Baum cover P hoto Ivar Vong

creative services michele ross Technology & Creative Services Director Brianne Beigh Creative Services Supervisor brian aebi roger bong keith chaloux KATIE MILLER Adam Ryan emma silverman Creative Services Designers

up ’n out

SURVIVAL GUIDE:

HoW To pAck LIkE YoU’rE noT coMInG BAck

wor ds EMILY H U T To | p hotos r Ick oL Son

12 ITEMS THAT EVERY BACKPACKER SHOULD CARRY

oose sand shifted in the wind under the exhausted feet of National Outdoor Leadership School hikers throughout southeastern Utah. The crew had been hiking eight to nine miles every day for the past month. Ted Maas, a University geology major, felt shooting pains in his hamstrings. His legs were burning from fatigue and swollen, torn tendons. Tendonitis had taken over. Remembering to bring Ibuprofen “saved my life” on that trip, Maas recalls. He couldn’t stop his desert trek, but the medicine from his first aid kit allowed him to continue with less suffering. He knew before leaving that repeated movement often causes torn tendons, and he was prepared for the worst. Like Maas, all adventurers should carry their worst-case scenario kit in their pack. No matter what materials you bring on your trek, they can’t serve you unless you know how to use them. Wilderness Survival instructor Michael Strong compares backpacking to having a really nice car: “Unless you learn how to drive it, you’re a hazard out there.” There is no driving test to take before heading into the backcountry, but you can do some test runs. Practice day hikes with your full backpack to find out if you’ve got the right weight. Break in your shoes before you leave to avoid blisters. Set up the new tent in your backyard. You might not be a pro, but if you know the essentials, you’ll be able to pack like one.

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Emerald Magazine

Map and compass. navigational tools are essential, but you’ve got to know how to use them. know how to read a contour map and how to take a bearing on your compass before you leave the house.

roll-up foam pads. Leave your camping chairs at home and get real with some natural seating. Foam pads can keep you warm and dry on any surface.

Dental floss. Instead of the traditional needle and thread, substitute this and keep your teeth clean while you’re at it.

Bandana. Use it to block the sun and wind, to clean pots and pans and to stop gushing blood in case of an emergency.

Whistle. keep one around your neck for outlasting your lungs in emergencies.

Aqua. Your stainless steel water bottle is only going to last for so long. Study the area you’re exploring beforehand to decide if you will need to boil water, filter it or add chemical tablets before quenching your thirst.

Hot sauce. karen Berger’s “Hiking Light Handbook” suggests bringing two pounds of food per day for summer outings. carrying the extra weight will be worth way more it if it has a little flavor.

Hand sanitizer. Bring a small bottle, especially if you’re cooking for others.

SpF lip balm. In addition to sunscreen and sunglasses, take along a tube of Burt’s Bees. not only will it prevent chapping, but it’s perfect for keeping smaller tattoos safe and hydrated.

Duct tape. Just imagine the possibilities.

Headlamp. A flashlight doesn’t even compare to this hands-free device. Don’t forget extra batteries.

Fire. Bring a lighter and matches, just in case.

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up ’n out

Earth-friendly eats wor ds Jessic a Hoch | p hotos COU RTNE Y HENDR ICk s

Local Picks

ho would have guessed such a miniscule part of the fine-dining experience could cause such a stir? It wasn’t concocting the perfect blend of savory herbs to marinate the filet mignon steak,

nor was it perfecting the house soup according to an ancient family recipe. It was finding the right straw: One that wouldn’t end up in the trash, where it would be taken to a landfill and contaminate the soil.

Marché Restaurant 296 E. 5th Ave. (541) 743-0660 7 a.m. to 7 p.m., Monday through Saturday 9 a.m. to 6 p.m., Sunday

Adam’s Sustainable Table 30 E. Broadway (541) 344-6948 4:30 p.m. to close, Tuesday through Saturday

Mazzi’s

3377 E. Amazon (541) 687-2252 Dinner: 5 to 9:30 p.m., Sunday through Thursday 5 to 10 p.m., Friday and Saturday

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3377 E. Amazon (behind Mazzi’s) (541) 868-1982 6 a.m. to 7 p.m., Monday through Sunday

“It took over a year and a half to find a company that sold an alternative to plastic straws and when we finally found one, we were the first business on the West Coast to use corn plastic,” says Adam Bernstein, owner and head chef of Adam’s Sustainable Table. “With every decision we make, we first consider how it’s going to impact future generations and the environment around us.” Bernstein is one of several local restaurant owners who focuses on sustainability and the local food market. From collaborating with local farmers to growing their own produce to researching more environmentally friendly products, these restaurants embody the challenges and accomplishments that come with going green. The new millennium was a watershed moment for Bernstein, as he decided to re-write his business model with an

Mazzi’s head chef Thomas Ascariz plates some pesto pasta in the kitchen.

emphasis on sustainable practices. Bernstein first looked at how he could make less of an impact on the environment by buying local food to use fewer fossil fuels. He pushed his efforts further to look for all-natural products including paint and utensils, as well as looking for ways to recycle within the building. Bernstein says guests didn’t notice his efforts had become environmentally friendly until he re-opened the restaurant in February as Adam’s Sustainable Table. “Words like green, local, organic and natural have become marketing words without substance or ethical sensibility unless you live up to those expectations,” Bernstein says. Stephanie Pearl Kimmel, founding chef and owner of Marché Restaurant and Café, developed a similar passion for sustainable practices. Her philosophy is derived from

the French culinary concept of regionally diverse foods. Kimmel pioneered the idea of seasonal menus that celebrate the abundance of the Willamette Valley when she opened the Excelsior Inn in Eugene in 1972. When Kimmel opened Marché in 1997, she brought her philosophy to the menu, and from the onset she partnered with local farmers to grow produce. “We meet in the winter every year and go through seed catalogs to design the menus around what they are going to grow,” Kimmel says. The result is produce that can’t be found in a supermarket or ordered from distributors, and menu items that are unique to the Willamette Valley. “It’s shocking to me that we live in this abundant valley but chefs aren’t willing to make the leap and purchase locally grown Emerald Magazine

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Earth-friendly eats cont. menu items,” says Kimmel. “We made the choice to provide flavors that support agriculture and the community around us.” It’s convenient for Kimmel to deal directly with farmers because she is guaranteed a better-quality product and communication is easy. “It’s fun to introduce customers to food and ingredients that are grown in their backyard by farmers creating food especially for them,” Kimmel says. Mazzi’s Italian Restaurant and Hideaway Bakery is another establishment that found a unique way to satisfy the local food market: It created its own farm.

Chad Kretschmann works at Mazzi’s Hideaway Bakery, and also works at the restaurant’s farm part-time. The roughly twoacre farm is situated just outside of Eugene, and grows a number of crops for both the restaurant and bakery. “We don’t have to deal with market fluctuations,” Kretschmann says. “It’s a nice, closed system where we can provide for ourselves.” Mazzi Ernandes, the owner of Mazzi’s Hideaway Bakery, was a farmer before he opened the bakery. Today, Ernandes still operates the small farm to provide much of the garlic, pesto, basil, vegetables and fruit used by the restaurant and bakery. “Since we harvested huge batches of strawberries and marionberries last summer, we can

provide strawberry cake for our customers in the middle of winter,” Kretshmann says. “We couldn’t afford to buy that produce without our farm.” Kretschmann says local food is used whenever possible at the bakery and restaurant, and he agrees there is a growing customer base for local foods. He says more farms need to realize how much consumer demand there is for locally grown products. Although each restaurant owner uses different philosophies in business, they all vowed to continue developing their practices despite economic instability in the marketplace. They each agreed that relying on local products and using less fossil fuel creates a more reliable future.

Dear professor: O

ver the course of our University careers, we become acclimated to our educational surroundings. As students, we just want to achieve what we came here for. Time goes on and we get used to the idiosyncrasies of those around us, including our professors. In the interest of the betterment of our institution, here is a list of the top five things professors should know, but don’t. — Neal Manser

Not posting lecture notes online says more about your lecture than it does your students. If you can’t post your notes online out of fear that no one will come to class, perhaps the problem isn’t your students, it’s your lecture.

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Emerald Magazine

Students should be allowed to use their laptops, especially in classes where the professor uses one to conduct lectures.

Students don’t like it when you assign texts and don’t use them. Course packets that will never be used aren’t worth the time or expense. At upwards of $60, they could even be called cruel.

Students don’t like it if you don’t use Blackboard. We’re paying for it and we want, and expect, you to use it.

We are much more likely to do all of the readings if there isn’t an overwhelming amount of them. The more you assign, the more likely students will fall behind or not do them.

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features

Sleeping on the fly wor ds Jessic a Hill | p hoto Emily H utto

t 3 a.m. I awoke to a strange man cuddling my feet. In my dreary state, I checked to make sure I was still hugging the oversized hiking backpack that held my only possessions for the next four months, then glanced around the large, empty waiting area at the Milan Malpensa Airport. ‘Why did he choose to sleep on this area of cold, hard, marble flooring?’ I wondered, but my voice failed me. I looked to my quietly snoring traveling companion, then forfeited the battle with my eyelids and let my head fall back on my purse.

Last year Nicole Stinnett, a fellow University student, and I traveled through Europe for four months on a budget of $2,000 each. When money ran low, the airport became a convenient hotel between flights. The beds are hard, the floors even harder, but when you’re low on time and money, why not compromise a comfortable night of sleep for a guaranteed adventure? Sleeping at the airport saves the hassle of traveling to and from a motel, along with the $150 it would cost you to stay there. “I think people are leveraging the Internet to find inventive new ways to save money … (that) tend to result in a more interesting, engaging and memorable experience,” says Reid Bramblett, self-proclaimed travel expert and editor of Reidsguides.com. “Among those lodging alternatives are ways to sleep for free — sleeping in (the) airport among them.” Bramblett has spent many nights in airport terminals, including the Madrid Barajas International Airport, where he managed to fall asleep across an armless bench of chairs in an empty waiting area and woke up to a bustling departure gate. “It’s a chance to be a homeless person for the night, trying to fend for yourself,” says Donna McSherry, travel agent and editor of SleepingInAirports.com. “Granted, an airport is a lot more comfortable than a downtown street, but there are elements of the experience — trying to sleep in public with people walking around you — that make for an interesting tale when you get home.” Every airport adds something different to the experience. Voted the “2008 Best Airport” on SleepingInAirports.com, the Singapore Changi International Airport is far from a downtown street. This luxurious landing area offers overnighters the comfort of leather “snooze chairs” with head and leg rests, and 24-hour shower, fitness

and spa services. Recalling her first overnight experience in a Dublin airport, McSherry said, “The announcements about not smoking … that repeated every 10 minutes nearly drove me insane.” She recommends using earplugs instead of an iPod to block the noise because the extra sound of music Kevin Bronk finds a bench to sprawl across “could also block out the sound for a nap in the Eugene Airport’s lobby. of someone opening your bag.” To prevent theft, she suggests tying your bags to your body with “people need to think about how they would a scarf or something similar so you feel if get all that stuff on the plane.” However, someone tries to open or move it. Depending PDX is a public facility, she says. “It’s open on whether you’re spending the night before 24 hours a day; we don’t have a problem with or after your flight, you could have all your folks who are waiting for a flight.” But, she luggage or just your carry-on. Try building admits, the best seats are inside the security “a luggage-cart fence around yourself” if you gates, requiring a ticket to get through. have a lot of belongings, or at least make sure “Having a sleeping bag was awesome,” to keep valuables under your head or on your says Stinnett, who used hers everywhere we body, McSherry says, though theft hasn’t slept, adding that most airport floors are been an issue for most of the visitors on her probably cleaner than some hostel beds. The Web site. sleeping bag provided warmth and padding Stinnett recommends bringing along a on the cold, hard surfaces and spared us lying sleeping bag and putting your most valuable directly on dirty ones. It’s a good asset when belongings inside with you. In airports such traveling this way, and you can purchase a as Paris Charles de Gaulle International, Los lightweight sleeping bag for less than the Angeles International and New York’s John price of one night in some hotels. F. Kennedy International, it might be hard Though we don’t always get to choose our to get a good night’s sleep without traveling layover destinations, we can plan an early prepared. The choice for a bed is between morning departure or late-night arrival to bucket seats with armrests and long metal maximize the use of airport lounges. Stinnett benches, both seemingly more uncomfort- says, “With the time it takes to go find your able than the cold, dirty floors, according to hostel in a foreign country, having to pay for visitors on SleepingInAiports.com who vot- it, take a taxi, take a train, all those extra costs, ed them three of 2008’s worst airports. it’s worth staying in the airport, especially if Martha Richmond, media relations man- it saves time and money.” ager for Portland International Airport, says most airports don’t mind if passengers camp Find out which airports are best for out for the night, but warns that unless all sleeping in at dailyemerald.com of your gear can fit into one carry-on bag, Emerald Magazine

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up ’n out

wear under WHAT SHoULD YoU

THAT cAp ’n GoWn? wor ds J U LIE BASQU E | i l lu st r at ion s pATr Ick FInnE Y

1. Whom did you invite to the graduation ceremony? a) Your mom, your dad and your siblings b) Mom, dad, aunt, uncle, all of your professors, your life coach, your advisor, your club advisor and the whole gang from the ASUo c) Just mom and dad; they will tell everybody the good news after things (hopefully) go smoothly 2. What were your favorite campus organizations? a) Yeah right, that’s what ipod headphones are for. You never make eye contact with anyone pedaling anything in the EMU Amphitheatre. b) ASUo, Greek Life, rHA, JSU, Ambassador program, outdoor program, FLUX, LGBT … did I forget any? c) DDS (as a passenger) and club rugby 3. On a weekend trip, you go to: a) portland; you just love the scene b) Who has time for weekend trips? c) The hot springs. Beer and sulfur never mixed so well. 4. During the dean’s speech, you think: a) Did I wear the cream-colored American Apparel v-neck or the eggshell American Apparel v-neck? b) poor dean; he is probably so worried because I am such a tough act to follow. c) Is it drafty in here? 5. What are you doing after graduation? a) I’m still weighing my options. Mom says the basement is open for the summer. b) I have to choose between an internship in Washington, D.c. or going for that ph-D. c) Your mom! 6. How will you celebrate after the ceremony? a) The parents are treating you to dinner at McMenamins. b) party at your house. nobody better come if they haven’t rSvped! c) Depending on how the wind blows … pub crawl or hanging out downtown with EpD. 7. Your favorite college flick is: a) Animal House b) Legally Blonde c) van Wilder 8. What’s your advice to undergrads? a) Get a fixie; it will change your life! b) Your professors are your best friends. c) Tattoos seemed cool at the time, but in the end they are just a distinguishing mark in a line-up.

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mostly a’s cool casual — You are so hip and trendy with your non conformist style. You have a bike, a reusable Sigg water bottle and a Chrome messenger bag. The threads under your gown are a hip indie band T-shirt, those cute skinny jeans and a pair of Tom’s shoes. Graduation means you cannot deny the real world and the not-so-trendy job force that comes with it.

mostly B’s dressed to impress —You have your professors in your iPhone listed under their first names. You were president of all the clubs you were in, and the library should dedicate a room to you for how much time you spent there. Graduation may not mean much to you, only because it is just the first stepping stone in your career of excellence. Your gown covers up your most professional outfit, a button-down ruffle shirt, crisp slacks and shiny dress shoes. Luckily, by dressing successfully, people will at least assume you are successful.

mostly c’s o’natural — You are the perfect movie representation of college. You are sporadic, witty and crave attention. Everyone, including yourself, marvels at the fact that this graduation ceremony will actually happen. However, you’ll go out with one last hoorah from the ultimate entertainer: The only clothing under your gown will be the pair of shoes on your feet. This final act could be ruled as a success — or it could end up being a rude awakening to the real world outside of party central, where clothing is not optional.

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features

| Sleeping on the fly | A balancing act | Dressing for

A balanci wor ds J U LIE BASQU E | p hoto IvAr vonG

wo plates sit in front of you. one is filled with pesto pasta, a grilled-cheese sandwich, a pair of egg rolls, a slice of pepperoni pizza and, to wash it all down, a 44-ounce cup of Mountain Dew. The second plate has a few carrot sticks, superfiber grain, brussels sprouts and a pile of black beans sitting next to a cup of tea. These two plates represent the opposing views of comfort food and healthy food. Finding what makes you feel good is discovering the happy medium between what your mind craves and your body needs. Food is the fuel for energy. According to the U.S. Department of Health and Human Services, “your body needs the right vitamins, minerals and other nutrients to stay healthy.” But these “right” vitamins and nutrients are different for every person. Choosing a balance between the junk and the good is what makes a body truly happy.

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Emerald Magazine

To college students, comfort food usually means food that just tastes good. This includes tasty items such as Frappuccinos, a good hamburger, caramel brownies, triple-cheese pizza and sevenlayer nachos. These are convenience foods, says James Harris III, a registered dietitian and the University’s assistant athletic director. Harris says convenience foods such as drive-through fare and microwavable items are the foods people go from wanting to eating very quickly. These foods are synonymous with processed ingredients and are high in sodium, trans fat and sugar, Harris explained. Quickly prepared foods bring students down, but are only one part of college students’ unhealthy eating regimen. Harris says “sporadic eating” is a main factor in choosing comfort foods over nutritious foods. Harris said students are

success | Grads on the go |

top 5 for health

Café Yumm! 730 E. Broadway 2) Morning Glory Café 450 Willamette St. 3) Cozmic Pizza 199 W. 8th Ave. 4) Ratatouille Bistro 1530 Willamette St. 5) World Flavors 1044 Willamette St.

top 5 for comfort

1) The Jail #2 490 E. Broadway 2) Papa’s Soul Food Kitchen 400 Blair Blvd. 3) Prince Pucklers 1605 E. 19th Ave. 4) Sy’s New York Style Pizza 1211 Alder St. 5) Eugene City Brewery 844 olive St.

cing act “absolutely” less healthy when they only eat comfort foods. To help ease out of the sugar coma college students induce themselves in, the first step is scheduled eating. “Plan meals. Know what you are going to have and know when you are going to have it,” Harris encouraged. He also stressed that students need to eat more fruits and veggies to have a balanced diet. Balance is crucial when supplying the body with nutrients. There must be whole grains, lean meats, fruits and vegetables in everyone’s diet, Harris says. But this equilibrium doesn’t mean you can’t indulge. By letting yourself have these tasty unhealthy foods once in a while instead of a complete cut-off, you keep yourself from going overboard. Harris says the whole point of eating right is allowing you to treat yourself. “If you eat well the majority of the time, because you eat well,” Har-

ris says, “you deserve treats.” Now, on this new plate, what do you find? The perfect balance of indulgence and healthy nutrients build this plate up for the powerhouse of body satisfaction. This has a dose of mashed potatoes, steamed zucchini with carrots, lean grilled chicken, a tofu scramble and a delicious fruit cup all sitting next to a glass of low-fat milk. Harris says students today are absolutely less healthy because their plates are filled with too many convenience foods and not enough vegetables. The plate above holds the balance between the veggie-filled healthy diet and the ultimate junk food diet. The key to having a healthy body is knowing how to use moderation and not just restrict yourself to the produce section of the grocery store. Needs from both your body and mind are met when eating a balanced diet. This in turn keeps you — and your body — happy and satisfied.

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dress for

success FIND YOUR INNER FASHIONISTA WITH THESE HOT SUMMER LOOKS THAT ARE PERFECT FOR THE OFFICE wor ds SAnJA pAL Avr A p hotos IvAr vonG

ost office attire is the same; employees typically turn to simple outfits such as a dress shirt and

dress pants or a skirt. This summer, why not give yourself a challenge and introduce new ideas to help you stand out in the workplace? Color affects our moods, how we think and how we carry ourselves. When you are comfortable and excited about your outfit, others will notice too. Check out how color and accessories can help you reach a new success.

A two-tone block dress can be spiced up with a simple flower top to bring some color into your life. Add a belt and some low-heel shoes to create a perfect outfit for a day in the office. The dress shows your sophisticated side, while the colorful top reflects your outgoing personality.

By belting an otherwise flowy top, you add a dimension of shape to any look. Accessorize with a decorative belt for extra flair.

JoB interviews vs. GoinG to work

The interview look is different from an everyday office look: You want to dress to impress. A woman should stick to basic colors such as navy blue, gray or black for pants, and white for a shirt. pants or skirts are acceptable, as long as the skirt is lengthappropriate. Simple accessories and closed-toed shoes complete the look. Men should wear a solid or striped gray or navy blue suit, with a white dress shirt and a tie.

Emerald Magazine

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The suit look should be saved for the interview. A simple blue dress shirt, a vest and a tie paired with black dress pants will do the trick. This year, you can walk around in the office sporting a professional look that will not intimidate others.

DO NOT WEAR LIST • Do not wear flip-flops to an interview. • Do not wear jeans, no matter how casual the interview is. • Do not wear shorts. • Do not wear skirts that are too short. When you sit, your skirt should cover your thighs. • Do not wear shirts that are lowcut enough to expose cleavage. • Do not wear shirts that reveal your stomach. • Do not wear tank tops. • Do not have visible underwear (panties, bras, boxers, briefs).

Dark-colored khakis with a pastel top can be paired with flats and a skinny belt to show off your waist. This outfit is simple and professional, a perfect look for the office. You will be walking around the office with complete confidence in yourself and your work.

Substituting the flats with a pair of gold heels boosts the outfit from comfortable to trendy.

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features

graduates

Don’t be skittish of non-traditional tracks and use campus resources to tackle the market with confidence to bag your first post-graduate job

on the go wor ds Rachel Coussens | p hotos Ivar Vong

ith the economy in a slump, the job market

follows

into crisis mode, and students must maneuver their way through. Three University students are on their way to different career paths after the caps fly at graduation. Seniors, get ready for life-changing advice. Juniors, take out

Where to Search Connect with Alumni and attend on-campus career events. UO Job links http://uocareer.uoregon.edu/students/ uo-joblink.aspx Stay in Oregon by linking to local jobs. Oregon Live http://www.oregonlive.com/jobs/ The United States government offers jobs in several fields at a federal or local level. Federal Government http://jobsearch.usajobs.gov/ Oregon Government http://www.oregonjobs.org/

your ballpoint pens — these soon-to-be graduates have advice for you, as well.

Sean Oliver

Grant Thornton audit associate “Accounting is kind of lucky in how job recruiting works because everything is kind of uniform in the fall,” Sean Oliver, 23, says. Oliver applied for several jobs through job links last fall and ended up landing the role of audit associate at Grant Thornton in downtown Portland. “The Career Center was an amazing resource for me,” Oliver says. He made the Career Center part of his weekly, if not daily, ritual seeing

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multiple advisors, attending workshops and getting feedback on specially tailored resumés and cover letters. A large part of Oliver’s job search began during his junior year. “I knew I didn’t have a lot of leadership experience going into my senior year, so I decided to run for an officer position in a club in the business school to get more leadership experience,” he says. By rounding out his resumé, Oliver increased his odds of getting an interview. Be careful not to overlook daily opportunities, Oliver warns. “Professors, I don’t think, are always seen as a resource for careers,” he says. “I

think students tend to look at them in the strictly academic sense.” Professors have networking connections that can be the borderline factor in getting a job, especially at the University, where there are research professors working out in the field. Oliver kept an open mind while job-searching. “If there is a company holding a presentation about what their company is about or something like that, I would go to it,” he says. “I was actively involved in perusing anything that I could.” He even went through the interviewing process for working a sales job at a winery.

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features

Ashley Stevenson

Teach for America Ashley Stevenson, 22, found a job with Teach for America when she decided to apply at the third deadline last November. “I’m the kind of person that really likes to know what I’m getting myself into, so I decided to contact everyone I knew who was in the program or had applied,” Stevenson said. Past applicants reviewed Stevenson’s resumé and gave her a look into what was coming in the long recruitment process. Stevenson also applied for other opportunities besides Teach for America. “You will never get from point A to point Z without going through those different points,” she said. “There are a lot of different steps you need to take.” Even though Stevenson doesn’t think she’ll stick with the education field, she sees it as a great transition into counseling and is happy with her decision. “It can be really sad or heart-wrenching, but at the same time, we are doing really good work,” Stevenson said. “I’m really excited that I actually get to make a difference right out of college because I don’t think that happens to many people.”

Emerald Magazine

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features

Davey Raver Triple R

Davey Raver, 21, takes employment matters into his own hands with his own real estate business, Triple R. In addition, he plans to work as a freelance land-developing consultant after graduation for Central Oregon Housing Authority. Raver likes the idea of being his own authoritative figure, as well as having the flexibility to be spontaneous. Yet, freelance doesn’t come without its risks. “I make my own hours, but I don’t know when my next payday is. It might be 10 to 20 grand, but it might not come for two or three months,” Raver said. “That’s really tough, and you need to know how to manage your finances.” In addition, Raver must purchase his own insurance, but that doesn’t faze him, as his father has been doing this for years. “I’d learned to juggle two jobs, one being my own company and one job being school,” Raver said. “Once I’m done with school, I can invest more time into my own company and still have time to do the freelance. It’s what I always do, so why not work two jobs and make more money?” Raver warns students to do their homework before starting the freelancing gig. “I worked in my field for about two years before I turned it into my own business,” he said. “I spend three hours a day every morning just educating myself on my field.”

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odds ’n ends

recipe

Home-cooked Italian W

hether it’s a candle-lit dinner for two or a dinner party with friends, your wallet won’t object to this Italian style four-course feast. The following will generously serve four guests.

Find recipes for the other three courses at dailyemerald.com

Main course Wine-Infused Chicken Pasta 2 lbs. thin boneless skinless chicken breast, cut into bite- size pieces ¼ cup flour Black pepper, ground 4 tablespoons salted butter 4 tablespoons olive oil 4 cloves garlic, minced 6 oz. can pitted olives Adding a simple white candle and a colorful flower arrangement will set an elegant tone to the evening.

1 cup fresh mushrooms, sliced 26 oz. can stewed tomatoes 2 tablespoons capers, drained ¼ cup parsley, chopped 1 tablespoon basil 1 cup white wine

Preheat oven to 375 F. Roll chicken in flour and pepper. Sauté in pan with butter and olive oil until light brown. Grease an oven-safe pan and place chicken inside. Sauté garlic, olives and mushrooms for five minutes. Add tomatoes, capers, parsley, basil and wine and boil for five minutes. Combine sauce with chicken and bake for 30 minutes.

odds ’n ends

Pictured is Excelsior’s bruschetta trio with tomato basil, wild mushrooms and an artichoke heart sauce.

Food finds: graduation dining wor ds B rook e Bu r r is p hotos Roger Bong

eing a college student and eating well do not typically go hand-in-hand. College students usually choose the cheap route over the tasty, gourmet route, but every one of us looks forward to special occasions or visits from family to give us the opportunity to rid ourselves of ramen and pizza and enjoy a delicious gourmet dinner. With graduation looming in the near future, the time has come to ask your inner moocher one thing: ‘What nice restaurant should I take my parents to on their dollar?’ While restaurants like Marché, Beppe and Gianni’s and Oregon Electric Station are perfectly delectable, they barely scratch the surface of fine dining options in Eugene. You may not be familiar with these amazing restaurants, but they will impress your parents and serve you a mouth-watering celebratory meal.

Black Rabbit Bistro

2864 Willamette St., Ste. 300 This restaurant offers creative and unique cocktails, fresh French bistro cuisine and some unusual fare. While there are savory steak, chicken and fish options, you can also opt for a more adventurous dish such as frog legs, veal or sausage. The French Onion Soup has big onion flavor and is not over-cheesed.

Excelsior Inn’s spacious ristorante is a wonderful place to dine with large groups.

Belly

291 E. 5th Ave. European-style cuisines are made with a twist, as many dishes are created around one theme: pork. The food can also be described as “rustic European,” made from a fusion of French and Italian techniques with Northwest food. Pork Shoulder Confit is Belly’s specialty, but its fresh seafood is also perfectly scrumptious.

Café Soriah

384 W. 13th Ave. This Mediterranean-style restaurant does heavenly seafood. Simple and fresh ingredients are often paired with powerful Moroccan flavors. Some options include Moroccan Beef Short Ribs, Bouillabaisse and Sweet Pepper and Lamb Ragu.

Excelsior Inn

754 E. 13th Ave. This restaurant is a close-tohome option, offering delicious Italian-style food and an amazing dessert menu. Proud to be part of the slow food movement, the menu changes with the seasons and uses only fresh local and organic ingredients. A favorite is Ravioli all’Aragosta, or Lobster Ravioli. The awardwinning pastry chef was featured on the Today Show in Ann Curry’s “favorites from home” segment.

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odds ’n ends

Summer standouts: Eugene wor ds anna helland | p hotos Lindsay Gar d

s the school year winds down and apartment applications suddenly take over your life, you might find yourself wondering what Eugene offers during the summer months. Well, open your apartment doors and find attractions with prices that won’t put a hole in your pocket or a worry in the brain. Take a weekend to discover what Eugene has to offer, whether this is your first or last summer in town.

Running For all those avid runners, the Eugene Running Company has an activity for you. Join the Bagel Run every week on Monday for a three-, five- and sevenmile fun run for all paces and

abilities. It starts at the store and runs on legendary Pre’s Trail with raffle prizes at the finish. Details: Every Monday through Oct. 26, 6 p.m., Eugene Running Company, 116 Oakway Center. Visit eugenerunningcompany.com for more information.

Performance Hark! I doth hear father Shakespeare calling! Bring a picnic blanket, family and friends and enjoy a magical evening of Shakespeare’s Much Ado About Nothing under the stars. Details: August 8, 9, 15 and 16, 6 p.m. and 9 p.m., Amazon Community Park South Lawn, free.

Avoiding the real world

Festival

Music

Need a little culture? The Eugene Asian Kite Festival is an afternoon of kite flying, demonstrations, competitions and classes. Details: Sept. 14, all day, Hilyard Community Center in Amazon Park, free.

Don’t miss the Hult Center’s Summer Concerts in the Parks with the West Coast’s best disco band, Satin Love Orchestra. If you didn’t see them at the Olympic Trials, make sure to catch them for free this summer. Details: July 30, 6:30 p.m., Kesey Plaza, free.

Oregon Country Fair The Oregon Country Fair is full of world-class entertainment, hand-made crafts, delectable foods, educational displays and magical surprises at every turn of the path. Drive, ride the bus or hitchhike to see the unforgettable. Details: June 10-12, 11 a.m. to 7 p.m., 24550 Chickadee Lane, Veneta. Tickets cost $18 to $21 in advance, $21 to $26 day-of, or $48 for three-day access. For more information, visit any TicketsWest outlet.

about. Take that energy and give back to the community. Whether it’s training for a marathon to raise money for cancer research or coaching a youth sports team, you will have good karma coming your way.

our years and 180 credits later, it’s here: the real world. Thousands of University students will receive their diplomas at graduation this June, but who says the working world has to be the next chapter of their lives? The transition from fraternity parties and occasional class attendance to the nineto-five grind can be overwhelming. However, many are relieved to hear you don’t have to take that leap into the working world. College graduates may be comforted to find there are alternatives after graduation to those long hours in a confining cubicle.

2. Join the Peace Corps

1. Become a Volunteer

3. Travel abroad

By this point you have gotten to know yourself at a new level. Think about what inspires you and what you are passionate

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Emerald Magazine

When will you ever have the opportunity to see the world while helping a global cause? Free of responsibility and commitments, post-college is an ideal time to join the Peace Corps. You can be sent to 74 countries in Africa, Asia, the Caribbean, Central and South America, Europe and the Middle East. Volunteers are provided with a modest living stipend and receive a transition allowance at the end of their service. They can also defer payment of their school loans. Not everyone gets the chance to study abroad in college. Filling out a mountain of paper work, soliciting recommendations

Arts and crafts BRINGfest is an all-day celebration of reused arts, crafts and homegrown music, plus great warehouse sales. If you love the Saturday Market, experience this unique celebration of creativity. Details: Through Sept. 27 on every last Sunday of the month, 10 a.m. to 5 p.m., 4446 Franklin Blvd, free. Visit bringrecycle.org for more information.

and committing to living in one country for months was a valid excuse to not head overseas during college. But after graduation, nothing stands in the way of your travel adventure. Whether it’s hopping trains in Europe or backpacking in South America, it is never too late to see the world.

4. Stay in school Who says four years of college is enough? Especially in today’s economy, going back to school can be not only beneficial for a future career, but a fun way to prolong the good life.

5. Move in with your parents Be a kid again. Go home and rekindle the fun and carefree days you spent as a child. What’s wrong with indulging in some homecooked meals and free housing for a while? Although this option may not be appealing to everyone, it is the best way to spend quality time with family while saving money on living expenses. — M a r i a B au m

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last word

| Navigating the unknown |

Navigating the unknown wor d s MAr IA BAU M | i l lu st r at ion pATr Ick FI n n E Y

could tell you in great detail about the crystal-blue Mediterranean Sea that borders Alicante’s pristine beaches. I could also show you photos of my Spanish host family, and describe the trendy Alicante nightlife. However, I could never communicate the intangible feelings of cultural immersion and self-discovery during my time abroad. Anyone who has ever left the country knows how culturally rich and diverse the world really is. I came to understand that my abroad experience was about more than learning the native Spanish language, but involved understanding local customs and a truly unique way of life. I fell in love with the quaint coastal city that offered historic architecture, authentic restaurants and friendly Spaniards. My time spent there was simply irreplaceable and has prompted me to pursue yet another foreign adventure. Upon my return to the University winter quarter, it didn’t take me long to find a way overseas again. With some paperwork and a few small parental battles, I was committed to a journalism internship abroad for summer 2009 in Dublin, Ireland. Before long, the logistics of an internship overseas this summer soon began to sink in. I had come to the realization that I would be heading to Dublin, not with a study abroad program and other American students, but alone. There will be no comfort of a host family, and I will also be on my own to navigate the unfamiliar city streets. My living arrangements will entail a flat with other international college students whom I have never met, and I will essentially be living with strangers. The factor of the unknown brings about feelings of uneasiness, but also excitement. My visions of traditional Irish pubs, folklore and grassy hillsides may not be exactly how I anticipate them, but they will soon be within my reach. It is challenging to say my expectations thus far — I may not return home with a leprechaun or a pot of gold — but I am confident I will bring back an experience worth my while. After my time in Spain and my visits to 11 other countries in Europe, I returned to the U.S. feeling not only changed, but inspired. The transition from the tropics of Alicante to rainy Eugene came as a shock. I was unsure of how I would reconnect with friends and adjust to the absence of my host mother Rosa yelling “comer” (eat) before every meal or “ten cuidado” (be careful) each time I left the house. I was sure of only one thing — I wanted to go back. Although I won’t be heading back to Spain this time, you can bet I already looked up the airfares from Dublin to Alicante. Thanks to Ryanair, just 40 euro will allow for a weekend of reminiscing with my host family. When I reflect on my time in Spain, there are moments that not only do I cherish as memories, but have also changed many of my perspectives. During November of last year when the 2008 presidential election was taking place, I remember picking up a newspaper at the University of Alicante before election day. The front page read: “Milliones de Americanos decidirán el futuro del Mundo Mañana” (Millions of Americans will decide the future of the world tomorrow). This was one of the many defining moments that will remain clear in my mind forever. I never thought a newspaper headline would make such an impression on my worldly views. Perhaps this is part of what fascinates me about being abroad; you never know what to expect or how you can be changed. Like Spain before, I am uncertain what will await me when I arrive in Dublin this summer. However, I am ready to absorb

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Emerald Magazine

the local culture and tradition, while gaining a global perspective of journalism. Although my internship may restrict me from traveling much, Alicante, London, Amsterdam and Barcelona are also on my hit list. Before I know it, I will be back with a plethora of stories to tell. I truly feel this is only the beginning of my adventures abroad. When I think about the mystery Dublin holds, I become consumed with eagerness to see it all. The only thing in question for now is: where to next?