6/29/15 Emerald Media - Monday Edition

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D A I LY E M E R A L D . C O M

#VIKINGBREW

⚙ MONDAY

A BREW FIT FOR A

VIKING WHILE CONTEMPLATING HOW TO MAKE THEIR MARK in Oregon's

crowded craft brew industry, two UO graduates found their muse: Vikings.

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MEET PRE'S BARBER

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J O S E P H YO U N G H E A D S TO I N D I A N A P O L I S

đ&#x;”Ś NEWS

DeNorval "De" Unthank Jr.

LAWRENCE HALL MEMORIAL MOVES FORWARD The University of Oregon School of Architecture and Allied Arts’ first AfricanAmerican graduate will have soon his name permanently installed in Lawrence Hall.

This summer, a memorial in DeNorval “De�

Unthank Jr.’s name will be added as a permanent fixture of Lawrence Hall. Unthank graduated from the school in 1951 with a bachelor’s degree in architecture and taught there as a professor from 1965 to 1980.

The memorial’s selection committee has commissioned Portland artists Joe Thurston and Sean Healy, who work together as Healy Thurston, for the memorial artwork. A date for the memorial’s unveiling has not yet been set.

Thurston called the forthcoming memorial “a kind of time capsule� that will incorporate tools that Unthank used in his designs. “Of the four finalists, they provided the most creative and non-prescriptive approach and solution to solving the problem,� Tower said. “They’ve been very inquisitive and also honored The Emerald is published by Emerald Media Group, Inc., the independent nonprofit media company at the University of Oregon.

Formerly the Oregon Daily Emerald, the news organization was founded in 1900.

NEWSROOM EDITOR IN CHIEF DA H L I A BA Z Z A Z PRINT MANAGING EDITOR COOPER GREEN MANAGING EDITORS JACK HEFFERNAN B AY L E Y S A N D Y EDER CAMPUZANO DESIGNERS JACK GRAHAM RAQUEL ORTEGA M U LT I M E D I A E D I T O R EDER CAMPUZANO OPINION EDITOR B AY L E Y S A N D Y

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by the idea and scope of the assignment.�

For inspiration, Thurston and Healy visited several of Unthank’s buildings and met with his former business partner Otto Poticha, with whom he started the Unthank Seder Poticha Architects firm in 1968. “[Unthank] began to take on a refreshingly human dimension ‌ he was a down-to-earth guy who cared a lot about his students, professional relationships, and the work he did,â€? wrote Thurston in the email. “He was a cornerstone of the architecture department during his time there.â€?

The glass will be etched with an image of Unthank, an elevation schematic from his possessions, and a brief treatise of words about him, written by his daughter. “I had no idea how fantastic he was at what he did,� said Tower, who serves on the Oregon Arts Commission. “The project has allowed me to learn so much more about him and his career. I wouldn’t have had the opportunity, nor probably taken the time, if this project hadn’t come along.�

The installation is made possible by a donation from Bruce Chambers. Unthank designed and built homes along with Chambers’ father, Richard Chambers, who later founded Chambers Construction Co. in 1955 in Eugene.

Tower said that Chambers “wanted something tangible and visible that he could bring his kids to and say, ‘This is the man who inspired

SPORTS EDITORS JACK HEFFERNAN J OE Y H OY T NEWS EDITOR DA H L I A BA Z Z A Z A&C EDITORS EMERSON MALONE ANDREA HARVEY PHOTOGRAPHERS MEERAH POWELL KEVIN CAMACHO COPY CHIEF REBECCA RAMIREZ

me in my profession.’ ‌ He wanted something that would shape the story of the man and the architect.�

During Unthank’s career, the American Institute of Architects named him a Fellow in 1980. AIA recognized his design work on numerous buildings throughout Lane County, the state of Oregon, and the world.

He joined the Eugene architectural firm Wilmsen & Endicott Architects with a few other UO grads, and became a partner in 1960. He spent eight years designing schools, public buildings, and businesses around Oregon. His work modernizing an old warehouse in Eugene became the initiation for the Fifth Street Public Market.

He died in Eugene on November 2, 2000 at the age of 71.

A memorial scholarship in his name was established in 2004. The DeNorval Unthank Jr. Memorial Scholarship is awarded annually to undergraduate architecture students at the UO.

BY EMERSON MALONE, @ALLMALONE

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đ&#x;”Ś NEWS

MEET THE BARBER WHO CUT PREFONTAINE'S HAIR

Pete Peterson, owner of Red Rooster Barber Shop, cuts longtime customer C.B. Koch's hair.

“I can make you run faster.�

That’s what Pete Peterson, owner of Red Rooster Barber Shop, said to Steve Prefontaine in the early 1970s as he saw him passing his shop.

Peterson told Prefontaine that he noticed his hair getting in the way when he ran, and he could change that for him without compromising his iconic long hair. Since then, he was the official barber and friend of Steve Prefontaine. “I was probably as cocky of a barber as Prefontaine was a runner back in those days,�

Peterson said. “We became very good friends.�

Now, Oregon students and the Eugene community can get haircuts from the same man who gave Pre, and many others, their iconic looks.

Pete Peterson is the owner of the Red Rooster Barber Shop on East 13th Avenue.

Although the shop is hard to notice from the outside, once customers enter they are immediately surrounded by sports memorabilia and Oregon history from the last fifty years.

There are stories to every object. “I could go on forever and ever and ever and unfortunately I can’t remember them all; there’s just hundreds and hundreds,� Peterson said.

Peterson started cutting hair 49 years ago when he got his barber license as a fall-back job after leaving the military. About four years into barbering, the former owner of the Red Rooster recruited Peterson because he needed someone who could work on college students. He's been at the shop ever since. “I found that I enjoyed the people. Each person is different and every haircut is

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different,� Peterson said.

Peterson has been the official barber for famous athletes and coaches such as Bill Musgrave, George Seaford, Rich Brooks, Gunther Cunningham and Norv Turner.

But Peterson says that some of his favorite clients have been the University of Oregon presidents.

Peterson says that he has befriended all of the last six presidents, and has remained friends with them after they left the university.

In fact, some presidents left Peterson gifts when they left the school.

Bill Boyd, president from 1975-1980, gave him a set of presidential glasses from the UO when he left. That gift would normally be given to someone who has donated $1 million or more to the university. But Peterson says to get presidential glasses, “all you have to do is cut his hair.�

Aside from big name athletes and employees, Peterson's cuts have been a family tradition for many in the Eugene community. “I still have people who are coming in 45 years later,� Peterson said.

One of his clients, C.B. Koch, started getting his haircut at Red Rooster because his dad did — and has continued to do so since.

Koch is a famous Duck too. He was the only Ducks mascot at the UO in 1978 when he was 18 years old, back when the entire costume was just a head. Now, UO mascot duties are shared by six to seven people. “I was the last one to wear the old fiberglass duck head,� Koch said.

Of course, with this many famous athletes, coaches and families coming to the shop, Peterson can't do it alone.

Peterson runs his shop with one other man:

Jim Lavender. Peterson recruited Jim from a corporate salon more than 20 years ago.

Lavender says the shop has an ambiance that anyone can enjoy, and an atmosphere that customers can't find anywhere else. “Go to SuperCuts and ask to see the latest Playboy — you ain’t going to see it. Ask me, and I’ll go right in the back and get it for you,�

Lavender said.

The two say that they have good business because they treat everyone equally — and consistently give "extraordinary" haircuts. “We treat them (college students) just like anyone else. We joke with them and we make fun of them,� Lavender said.

The Red Rooster has not paid for advertising since the '70s but the shop remains busy every weekday; it's almost impossible to get into the shop without making an appointment.

Peterson and Lavender say that their skills are what keep people coming in the door. “You wouldn’t be standing here cutting hair for 45 years if you were crappy at it,� Peterson said.

As for the future of Red Rooster, Peterson said that he is getting older and sees retirement in the near future. But until then, he will remain 13th's favorite barber. “When you get a haircut, you should get a good looking haircut, but you should also have a good time,� Peterson said. “Make friends out of your customers, and if you do that, they are going to come back."

B Y L AU R E N G A R E T T O, @ L AU R E N G A R E T T O

P H O T O G R A P H B Y L AU R E N G A R E T T O, @ L AU R E N G A R E T T O

đ&#x;“– COVER

A VIKING'S LABORATORY From left to right, Daniel McTavish, Perry Ames and Addison Stern.

➥ EMERSON

MALONE, @ALLMALONE

This past Saturday, Eugene's only braggot brewery celebrated its second anniversary.

Despite being located in the remote sprawl of west Eugene, any attendee of Viking Braggot's special event wouldn’t realize its secluded locale, given its bustling attendance; the taproom offered air-conditioned refuge from the punishing midday sun for its bacon-braggot-sipping patrons. Attendants played card games, billiards and a chess match on a medievalthemed set under the string of lightbulbs suspended above the bar.

Outdoors, a duo performed live music with banjo and guitar as Eugene-based food truck Bacon Nation barbecued brisket, chicken and several side dishes, such as bacon mac and cheese — all because two former University of Oregon students decided to tap the power of a niche market.

The brewery's cofounders, Daniel McTavish and Addison Stern, were both studying business administration in the UO Lundquist College of Business entrepreneurship program. A group project involved conceptualizing a business model and locating a headquarters. The concept of a “blue ocean� was repeated ceaselessly in the program. In any given industry, you want to find your own blue ocean where you can carve a niche to differentiate yourself from competitors.

They were interested in brewing, but a startup beer brewery seemed like a far-

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fetched idea in Oregon, where they’d have to compete against roughly 40 other breweries in the Willamette Valley alone. “From the beginning we knew that beer was out,� Stern said. “With braggot, we found that it was sort of in the alternative category with ciders and meads. We saw it as a way to differentiate ourselves while staying in the beer industry.�

The class project became a tangible reality after they graduated in spring 2012. That December, McTavish and Stern signed a lease for a warehouse in West Eugene. They spent six months experimenting with recipes and purchasing equipment before finally opening their doors in June 2013.

Although the staff is surrounded by a lab of high-end brewing technology, the employees of Viking Braggot don’t need to use swords and axes. But they do anyway.

McTavish and Stern, along with brewmaster Perry Ames use these primitive weapons to hack pumpkins and squashes for their Ulfbehrt Double Pumpkin Wit (named for the legendary Viking sword) and their seasonal release winter squash porter.

The former uses roasted pumpkins as a base with pumpkin blossom honey for the hefeweizen-style brew; for the latter, delicata winter squash and turnip honey fall into the mix “We brew on such a small system that we can really do fun hands-on things that bigger breweries can’t,� McTavish said. “You

could just chop ‘em with a knife on a cutting board, but a sword’s more fun.�

Braggots are a delicate balance between grains, hops, honey and herbs. The brewery often crafts recipes with herbs and tea blends, including Tulsi tea and milk thistle seed.

During the Viking Age (793 – 1066 A.D.), the technology behind purified water wasn’t around. Pasteurization was centuries from being invented. Drinking the water could kill you, so anything you drank was either boiled or fermented.

Mead (which was expensive) and beer (which was cheap) were blended together to make braggot. “It takes a long time to learn, especially with beer,� said Ames. “If you mess up something, you don’t know for a while, and you have to start over again.�

The brewing process – whether it’s beer, mead, cider or braggot – is conducive to plenty of trial and error. For McTavish and Stern, who began brewing braggot as juniors at the University of Oregon, the problem was finding the right yeast.

Since a braggot’s recipe uses honey for fermentation – with anywhere from 52 to 90 pounds of it in a 200-gallon, six-barrel batch – the brewing process can take a week or two longer than it takes to brew beer because the yeast needs to break down the complex sugars in honey and convert it to alcohol. If the yeast doesn’t eat the honey, it

VIKING BRAGGOT BREWERY

hosted its second anniversary celebration at its warehouse in west Eugene.

can be a cloyingly sweet brew. If it eats too much honey, it would wind up with about 18 percent alcohol by volume.

“With the braggot style, it’s a blank canvas,” McTavish said. “We can do whatever we want.”

A few other Oregon breweries offer a seasonal braggot – Falling Sky’s Nectar Braggot and Widmer Brothers’ Prickly Pear Braggot – but Viking Braggot is Eugene’s only brewery that produces exclusively braggots.

“I wish I could tell you how many [recipes] we’ve sold in these first two years,” said Stern. “It’s probably been over a hundred.”

The most popular brews at Viking Braggot are the year-round releases: Reverence Red, a red ale-style braggot brewed with orange blossom honey, and the Battle Axe IPA, an IPA-style braggot with wildflower honey and several hops.

The website states the Battle Axe is a “Viking spin on our favorite Northwest style.” Another of Viking’s IPA-styles, the Pineapple braggot, is made with freshcut pineapple and tropical blossom honey that mask the bitter hops of a standard IPA. “More can be done than an IPA – tone down the hops a bit, bring in some unique ingredients and flavor profiles and give people the next thing,” said Stern. “We want to help people move

P H O T O S B Y E M E R S O N M A LO N E , @ A L L M A LO N E

beyond the IPA.” Glass for glass, Viking Braggot costs about the same as brews from Oregon’s other small craft breweries. It’s sold both bottled and on tap at roughly thirty growler fill stations, bars, markets and restaurants between Roseburg and Portland. It can be found in Eugene at Cornucopia, Growler University, Laughing Planet, Starlight Lounge and several other locations.

Ames, who’s actively researched Viking culture, notes that around 745 A.D. viking raiders would ransack churches in England and come home with a bounty of stolen fortune.

“It was so easy and they got so much gold and treasure that when they went back home, everybody thought it was a good idea to join them. Scandinavia was getting kind of crowded,” Ames said on the brewery’s outdoor patio, “and there was a lot of young men looking for something to do.”

With that, Ames walked back inside Viking Braggot’s taproom, where an overhead banner reads: “Pillage responsibly.”

THERE'S MORE ONLINE There's a video and a menu online at: emrld.co/VkngBrggt

By the numbers OREGON BREWERY COUNT BY CITY AND REGION: 58 IN PORTLAND — 83 IN THE PORTLAND METRO AREA 12 IN EUGENE — 40 IN THE WILLAMETTE VALLEY 22 IN BEND — 29 IN CENTRAL OREGON 6 IN MEDFORD — 23 IN SOUTHERN OREGON 5 IN ASTORIA — 22 IN THE COAST 2 IN BAKER CITY/ONTARIO — 12 IN EASTERN OREGON 5 IN HOOD RIVER — 11 IN MT. HOOD/THE GORGE

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đ&#x;“Ł OPINION

SELFIE-ESTEEM: THE VALUE OF "LIKES" ➥

TAY L O R D A LT O N , @ TA Y M D A LT O N Taylor Dalton wants to keep social media out of self-evaluation.

No more parties, no more studying and nothing to do with our long summer days. Too many days are spent scrolling through Instagram and watching Netflix. Judging by your feed, everyone else is on an amazing outdoor adventure while you sit and mindlessly consume media. Your life is looking dull in comparison. You’re starting to worry about your followers abandoning you in your time of idleness.

We all worry about the upkeep of our precious social media identities, but we rarely take the time to consider the reason we worry. It seems so important to announce that evening hike. The hike that included a lot of complaining and water breaks, though your caption suggests otherwise.

It’s almost as if the only reason a person leaves their house nowadays is to take photos. Besides, if you didn’t put it on the Internet, did it really happen?

It is easy to get so wrapped up in our social media that it becomes the source of our fulfillment. The amount of “likes� you got on the photo of your morning cup of coffee seems to matter more than it should. Standing on top of a mountain isn’t as satisfying as one hundred “likes� on a photo of you standing on top of that mountain.

Your Instagram portrays your life the way you want others to see it. You create an identity for yourself with your social media and often you have a lot of pride in it. If others don’t validate the self-image that you created by ‘liking’ your photos, it’s a disappointment.

Selfies are extra dangerous. They have problematic potential because they can bring your attention away from how stunningly good looking you are. The public nature of selfies puts a focus on

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what others deem attractive. Selfies lead to seeking validation of your appearance when it should be about sharing a smile and a thought.

Most of us know what it’s like to be disappointed by a lack of social media attention. I, too, have posted photos that were shamelessly deleted after five minutes due to a low number of “likes�. I have created an online self-image like anyone else. To some extent, we are all guilty of advertising certain personas online.

Becoming too entrenched in your social media can be hard to avoid in a world that depends so heavily on technology. Your real life isn’t satisfying, so you create an image of yourself that does satisfy you. You wish you traveled all the time, so you continuously post photos of the trip you took six months ago to make it look like your life is exciting.

But if you are depending entirely on your Instagram to seem like a unique individual, people will probably think you’re boring in person. Flaunt who you are online instead of who you wish you were and don’t worry about how many people “like� it. Your self-image on Instagram does not equate to the real you. Find fulfillment in other ways.

Put away your camera from time to time and don’t worry about broadcasting every exciting thing you do. It is important to be in the moment. There is something divine about those experiences that cannot be captured in a picture. Derive your satisfaction from those moments, not from the “likes� you get afterward. Next time you are standing on top of a mountain, take it in and do it for you.

Life isn’t about the followers.

PHOTOGRAPH BY KEVIN CAMACHO

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Crossword ACROSS 1 Put up, as a painting 5 Little devils 9 Prejudiced person 14 Banned apple spray 15 Horse with a foal 16 One end of a battery 17 Excerpt shown on TV 19 Put money up front to play poker 20 Kimono sash 21 Ballot 22 Iron-fisted ruler 23 Wastebasket, jocularly 26 Like Mother Hubbard 27 One of the Big Five movie studios, once 28 Status ___ 31 Partner of take

33 Visitor at a railroad museum, say 36 Ripped 37 Studies at the last minute 38 Laughfest 39 Product of a backwoods still 41 Chunks of bread for stew, e.g.

42 Holiday ___ 43 Full complement of toes 44 Hit the slopes 45 What a boor sorely lacks 51 Comment 54 Writer Ephron 55 Prefix with liberal or conservative 56 Intestinal bug 57 Appropriate exclamation upon solving this puzzle?

59 Push may come to it 60 Peewee pup

ANSWER TO PREVIOUS PUZZLE H Y E N A

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C O D A

P R O W

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H E T J I M S U M O K I S C C E E H A S E S H O S T O O H O F I S R N E R E A B E R O C F L O S A N

O R S O N P D F S T K O D

B M F E A R S N E T C H E B L O C Y O U L W R I O N M I C E B N A G K R O N T U G A R D D L I G P A P E

A G O G

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61 S, M, L or XL 62 Schlepped 63 “So what ___ is new?”

64 Skin treatment at a spa

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PUZZLE BY JENNIFER NUTT

30 Many a time, in poetry

40 Illustrious, as a past 41 “Bottoms up!”

31 “Continue …”

44 Mountain Dew 32 Clothes presser 12 Thor’s father alternative 13 Protection for an 33 Lopez with the 1963 hit “If I Had 45 Soothing outdoor wedding ointment a Hammer” 46 Make void 18 Small egg 34 Wasn’t colorfast 47 What banks 22 Polynesian 35 Swelter always have carvings 36 “I’d rather not interest in?

24 Witches’ know,” in a text 48 Any movie at the gathering 37 Not carry on, as Sundance Film bags Festival 25 Building skeleton 11 “The Naked Maja” painter

28 One-liner 29 Subjects of a top-secret government cover-up, some believe

49 Grab 50 Four houses + 1 in Monopoly 51 The first “R” in R&R 52 Verbal comeback?

53 Purely academic 57 Wrath 58 Psychic power, for short

Online subscriptions: Today’s puzzle and more than 7,000 past puzzles, nytimes.com/crosswords ($39.95 a year).

Read about and comment on each puzzle: nytimes.com/wordplay.

Crosswords for young solvers: nytimes.com/studentcrosswords.

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⚡ SPORTS

JOSEPH YOUNG The Indiana Pacers selected former University of Oregon basketball standout Joseph Young with the 43rd pick in the 2015 NBA Draft on June 25.

Young’s positioning was a subject of major debate in the days leading up to the draft.

Young, who transferred to UO from the University of Houston after his sophomore year, was an instant-offense, 20-point career scorer who led the Ducks to two NCAA tournament appearances.

However, his size is problematic. An undersized two-guard, at six-foot-two, Young had also been criticized for not distributing the ball often enough. The verdict: Young’s offensive potential was first-round worthy, but his size may have been what kept him waiting into the second round.

With the exception of a few, most draft experts projected Young as a mid-second

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round pick. The projection appeared to be a slight to the Pac-12 player of the year. There is concern that some of Young’s attributes won’t translate well to the NBA. Oregon head coach Dana Altman gave Young more opportunities this past season to be the team’s primary ball-handler. Young showed stretches of promise as a point guard, but overall, he remained an inconsistent distributor, averaging 3.7 assists per game. He’s a shooting guard trapped in a point guard’s body.

Defense remains another question for Young. If the Pacers were to plug in Young as a scoring guard off the bench, he would either have to guard a bigger shooting guard or match up with the opposing point guard and probably assume ball-handling duties on offense.

This isn’t to say that Young is destined

for failure in the pros, only that his role will have to be carefully considered.

Instant offense off the bench is always in high demand across the league. Young will have to adjust to coming off the bench and touching the ball less. Still, his offensive potential remains high.

Spending a second round pick on him was a low-risk, high-reward option for the Pacers.

President of Basketball Operations Larry Bird said the team coveted Young for months leading up to the draft and was surprised Young was still available at pick 43. Young becomes the second Duck to be drafted in the Altman era, joining Arsalan Kazemi, who was picked 54th by the Washington Wizards and traded to the Philadelphia 76ers in 2013.

BY WILL DENNER, @WILL_DENNER

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