Duck Living | Summer 2024

Letter from the Editor

Warm weather! Need I say more? Students at the University of Oregon deserve the chance to go outside and see the sun for the first time in what feels like years. This is the last issue of Duck Living for the school year. I want this to be a celebration for the end of the term with fun things to do, great places to get some treats, and profiles on UO students that are doing exciting things. Check-out the Ultimate Ice Cream Guide to see some of Eugene’s best places to cool off on a hot day. We also have a great feature on the UO Pickleball club, if you want to find a new way to get involved. Check out these stories and more to have some fun in the sun!

Isabella Albin Special Sections Editor

Meet the Team

Special Sections Editor

Isabella Albin

Managing Editor

John Ofstedal

Special Sections Writers

Lizzy Lee

Bailey Meyers

John Ofstedal

Abigail Rea

Samantha Sobel

Georgia Tucker

Special Sections Photographers

Alex Hernandez

Rachel Kesich

John Ofstedal

Armando Ramirez

Business

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Dewni Mirihana

Account Managers

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Cooper Gast

Lola Tagwerker

The Essential Eugene Ice Cream Guide

Written & Photographed by John Ofstedal | Designed and Illustrated by MaryClaire Lane

The temperature is rising, and with every passing day, your spirits melt into a puddle of sunburnt frustration. You need relief. Thankfully, in 1774, British confectioner Philip Lenzi brought stateside perhaps the coolest invention in the history of desserts: iced cream. Lenzi did not live to see all the love and unity that his sweet treat would bring to the United States of America. Thankfully, local ice cream artisans arose in every town across the country. Here are a few of the best ones in Eugene.

Coburg Ice Cream:

Just a little up the highway, Coburg Ice Cream serves up enough charm to make it well worth the drive. Set on the patio of a cute old house in the middle of town, you’ll bask in the small-town atmosphere as you lap down your cone. The twelve flavors of Tillamook ice cream they serve are best enjoyed at the gazebo in the park across the street. The Marionberry Pie flavor is about as PNW as it gets, reminding you that Flavortown is just a few miles north of the I-5.

Prince Pucklers:

If you’re a UO student, you’ve been there and done that, I know. But let me clue you into the item you’ve been sleeping on: the glorious Chocolate Covered Banana. As it turns out, the titular umlauted Prince is multi-talented and can serve up an ice cream alternative to satisfy the masses. For the price of $3.50, and just 50 cents more to get your banana covered with nuts, it’s a slightly healthier frozen snack right off campus. It’s not a bad deal, and your unique treat will be the envy of everyone who walks by.

Salt and Straw:

An Oregon favorite, Salt and Straw has seen rapid expansion since it began serving its trademark eccentric flavors in Portland back in 2011. Highlights among the spring flavors include rhubarb crumble with toasted anise, which was a delight from start to finish, and the aromatic jasmine milk tea & chocolate almond stracciatella, a favorite for enjoyers of subtle and sophisticated flavor profiles in their cream. The waffle cup at Salt and Straw is the perfect serving dish for ice cream, with all the luxury of your favorite cone and none of the mess. The only downside is the location, a mall parking lot. With nowhere to carry your gourmet cones, you’ll only have a truly gratifying ice cream-eating experience if you close your eyes and focus your entire attention on your handcrafted flavors of the month.

Eugene might not have the widest array of options for ice cream, but thankfully, the bar has been set pretty high. With local favorites like Coburg Ice Cream, Prince Pucklers, and Salt and Straw, you’re never at a loss for a sweet escape from the heat. Each offers its unique charm and flavors, ensuring that every ice cream craving is delightfully quenched. So, the next time the sun gets the better of you, you know exactly where to head for a delightful, cooling treat.

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Summer is just around the corner. What screams summer more than a trip to the beach? While the Oregon coast doesn’t exactly have swimming conditions like other beaches might have, there are still plenty of activities to make an Oregon beach trip worthwhile. The key is being prepared. Here are some tips to create the perfect day at the beach.

The Right Time and Place

Most of my tips boil down to being well-prepared. The very first thing I recommend is planning out what day to go. Especially in Oregon, the weather is unpredictable. It can go from rainy and cloudy to sunny in an instant. One way to avoid this to your best ability is to pick out the day by searching the weather. If you like a blazing day, wait for a day forecasted to be sunny with no clouds. If you are a part of the select few that like the rain and clouds, then Oregon is perfect for you. Pick out a day that is predicted to have the weather you prefer. Arrival time is also important when heading to the beach. If you decide to go to a busier destination, you might have to fight with crowds. To avoid this, pick out a less popular beach or go earlier.

Be Prepared

Again, preparation is key. I think a day bag is essential to enjoying a day at the beach. Some beach-specific things I recommend include a towel or blanket to lay down on, sunscreen, and sunglasses. I would usually recommend a change of clothes and a pair of goggles if you want to swim, but frankly, I can’t even dip my toes in the water in Oregon because it is so cold. If you’re going in a group and want to move around a bit, toss a frisbee or a football in your bag. Whatever you decide to bring for the day, make sure to pack light. There is nothing more annoying than being weighed down by your bag, especially on a more active day when you’re walking around a lot. Even when packing light, you can’t forget the most important thing to pack for the day: food.

Food On the Ready

No day trip is complete without snacks. If you are just planning to visit the coast for half a day, snacks will keep your energy up and make sure that no one gets hangry while you’re out. Usually, when my friends and I go to the beach for the day, we’ll stop by a grocery store or convenience store to pick up a couple of drinks, bags of chips, and candy. Going with a group of people also makes this chore more fun and your group can coordinate which snacks you want. You can also make things more aesthetic by packing a little picnic basket and having everyone bring something they made. Again, you should pack light so maybe leave the watermelon at home. If you are planning on staying for a full day, then you might want to look up restaurants to eat at. There’s nothing worse than not having somewhere to eat and everyone is cranky and tired. That’s how friendships end. To avoid that, just have a list of restaurants ready to go when you start to feel hungry.

People are usually split between two groups: those who love going to the beach and those who hate going to the beach. I’m guessing those in the latter group probably stopped reading at the first mention of beaches. But if by chance you kept reading, why don’t you give it another try? With the perfect beach day itinerary, you might be converted into a beach-lover!

PERFECT BEACH DAY THE

Written by Lizzy Lee | Designed & Illustrated by Dewni Mirihana

Benefits of BNF Kombucha

Writen by Sam Sobel | Photographed by Rachel Kesich | Designed by Brooke Hatchman

BNF Kombucha is a local taproom that serves kombucha and jun with over ten rotating flavors per month. On a mission to replace high-sugar sodas with kombucha, BNF sources high-quality ingredients for each brew to bring the community together one pint at a time.

Long-time kombucha brewer Kevin Warren decided to invest $300 in 2015, to kickstart the creation of his healthoriented business. BNF stands for “billion new friends” which refers to the beneficial microbes that are found in kombucha, as well as the company’s commitment to bringing the community

together in a healthy way.

BNF Kombucha ferments its brews in small batches, making for an unsurpassed quality that you can taste in every bottle. In the last decade, the city of Eugene has become one of the highest per-capita places in the country for kombucha consumption. BNF brews over 2,600 gallons of kombucha and jun monthly to meet the demand.

From organic farms straight to the bottle, BNF sources around 95% of its ingredients in Oregon to get the freshest flavors for each brew. Their products are featured locally at Market of Choice, Whole Foods, and Natural Grocers. You can also find them at the Corvallis Farmers Market, the Lane County Fair, and every week at Saturday Market. BNF ships its products all over Oregon, landing bottles in stores throughout Corvallis, Salem, and Florence.

BNF has a comfortable lounge area perfect for small gatherings and hangouts. The walls are filled with immersive art that provides creative vibes for any afternoon study session. They have an easy-access walk-in fridge filled with cold, 16-ounce bottles of grab-and-go kombucha. They even provide large refillable jugs for veteran drinkers or if you have a favorite flavor you need to get your hands on.

BNF frequently opens its doors to the community for fun events and celebrations. Last month BNF hosted an Earth Day party where people could dance, trade, play in a drum circle, create art, and recycle. BNF goes the extra mile when it comes to sustainability and protecting the planet. They recently started testing their bottle reuse program where customers can bring in bottles for sterilization and later re-enter the production flow. BNF Kombucha brings the community together in sustainable and healthy ways that aim to make the world a better place.

BNF Kombucha is located on Prairie Road about twenty minutes away from campus via car. They are open from 11 a.m. to 6 p.m. Monday through Saturday

and are closed on Sundays. To stay up to date on events and sales their Instagram is @bnfkombucha.

Benefits of Kombucha and Jun

Kombucha contains beneficial probiotics, minerals, and vitamins that promote immune health and digestion. It is a lowcalorie, fizzy beverage that takes a week or more to ferment. Kombucha is said to aid in weight loss, lower cholesterol, and prevent diseases like cancer. It is made from fermented sweetened tea and a mixture of yeast and bacteria called tea fungus. The bacteria consume the sugar, producing various acids, carbon dioxide, and small amounts of alcohol that give kombucha its signature tang.

Jun is frequently called the champagne of kombucha. It is a similarly fermented beverage, made from green tea and honey rather than black tea. The green tea provides a lighter and sweeter aroma, making the flavor more delicate than kombucha. Jun can come in many different flavors ranging anywhere from ginger to cinnamon.

Kombucha and Jun come in a variety of flavors, often infused with different fruits, herbs, or spices during or after fermentation. At BNF, there are fourteen brews on tap to pick from with an assortment of flavors. If you’ve never tried Kombucha or you’re curious about the variety of brews, they have a tasting room where you can explore

your preferences. Kombucha is often an acquired taste, so don’t be surprised if it takes a couple of tries to adjust your palette.

The fermented drink is known for improving mood and providing mental clarity after consistent use. The vitamin B and iron found in kombucha can help boost energy levels if you need a pickme-up during an off day. It is considered a natural stimulant and a dietary supplement, which means moderation

is key.

It’s important to start with drinking small quantities of kombucha to see how your body reacts. The ideal amount is four ounces, one to three times a day. Excessive consumption can lead to adverse effects, due to the trace amount of alcohol and caffeine. Most of the bottles at KNB are 16 ounces each, so make sure to keep track of your consumption.

Spring Drink Recipies

Written by Georgia Tucker | Illustrated and Designed by Lindsay Rogers

During the sunny season, life is better with a fun drink in your hand! Whether you are needing a motivational study drink or a weekend bev for a fun night out. Here are a few delicious drink recipes you should try! This list contains a mixture of non-alcoholic and alcoholic drinks, depending on your preference.

Sunny Strawberry Lemonade:

1 cup strawberry lemonade

½ cup pineapple juice ¼ cup sliced strawberries

Mix together the strawberry lemonade and pineapple juice in a

Add sliced strawberries into the

Pour the ice into the glass.

Peach Tea Lemonade:

1 cup lemonade

½ cup black sweet tea

2 teaspoons peach syrup

1 cup ice

Mix together the lemonade and sweet tea in a glass. Add the peach syrup

Pour the ice into the glass, and boom you’re done!

Vanilla Cream Dr.

Pepper:

1 can Dr. Pepper

¼ cup vanilla creamer

1. Mix together the Dr. Pepper and the vanilla creamer.

2. Pour the ice into the glass to finish it off.

(I always like to add a cute straw)

Raspberry Lemonade Spritzer:

(contains alcohol)

2 oz raspberry vodka

3 oz prosecco

3 oz lemonade

2 teaspoons raspberry syrup

1 lemon for garnish

1. Mix the raspberry vodka, prosecco, and lemonade all together in a glass.

2. Add in the raspberry syrup and stir. Then pour the ice into the mixture.

3. Add one of the lemon slices to the rim of the glass, and boom you’re done!

Dirty Shirley:

(contains alcohol)

½ oz grenadine syrup

1 ½ oz vodka

1 can of sprite

Maraschino cherries

1 cup ice

1. Mix the vodka, Sprite, and grenadine all together in a glass.

1. Pour the ice into your mixture.

2. Add as many maraschino cherries as you would like on top.

Watermelon Capri Sun:

(contains alcohol)

3 oz watermelon vodka

1 Capri Sun of your choice

1 cup ice

1. Cut open your Capri Sun and pour it into a fun glass.

2. Add your watermelon vodka into the mixture.

3. Finish it off by adding ice.

I hope you enjoyed these delicious drink recipes for the sunny season! With the recent shift into warmer weather, these fun drinks should keep you hydrated.

Go Ducks, Beat the Beavs!!

The Pickleball Phenomena

Written By Bailey Meyers | Illustrated & Designed By Eva Andrews

In recent years, pickleball has taken the sports world by storm. In 2023, the Sports and Fitness Industry Association (SFIA) declared pickleball the fastestgrowing sport in America for the third consecutive year. From casual neighborhood park players to national champions, pickleball is beloved by players of all skill levels.

Pickleball is a combination of tennis, badminton, and ping pong. The first game was played in 1965 on a badminton court with ping pong paddles and followed the same rules of tennis. In 1984, pickleball became an officially recognized sport and the first rule book was released. In the following years, pickleball remained relatively unpopular, largely due to the lack of knowledge surrounding the sport’s existence. It wasn’t until the COVID-19 pandemic that pickleball was thrown into the spotlight of the sporting world. With many team sports on pause due to social distancing requirements, people turned to pickleball to stay active while adhering to social distancing guidelines. Pickleball’s accessibility skyrocketed its popularity as now nearly 36.5 million play pickleball at least once annually according to the SFIA.

The University of Oregon is no exception to the pickleball craze that is sweeping the nation. In the fall of 2023, the official UO Pickleball Club was founded by current senior Jadelyn Yep. After playing tennis for years, last summer Yep decided to trade her racket for a paddle and pick up pickleball.

“I thought it was a unique, fast-paced game,” Yep said. “It keeps me engaged even when I’m watching professionals.”

Upon returning to school in the fall, Yep wanted to continue playing throughout the year but found no

team or club already established on campus. She decided to bring her love of pickleball to campus and form the UO Pickleball Club.

Yep prides herself on the inclusive and friendly atmosphere the club provides. She said the UO Pickleball Club has been a great environment to foster community and practice good sportsmanship and teamwork within the University of Oregon campus.

The goal of the club is to bring players of all skill levels together to grow the sport of pickleball at the UO, Yep said. Since the club’s start in the fall, the UO Pickleball Club now has over 50 members and welcomes players of all ages and skill levels to engage in friendly competition and meet people with similar interests.

“Thanks to the club, I have been able to connect with players ranging from first years to graduate students,” Yep said. “It is the highlight of my week.”

Yep’s advice to those wanting to get involved with pickleball is to grab a group of friends and start with the basics. For easy access to equipment, the Student Recreation Center on campus offers free paddles and balls available for students to rent.

“It’s important to stay open-minded and be open to learning from more experienced players,” Yep said. “But it’s most important to have fun on the court.”

For the remainder of the spring term, the UO Pickleball Club meets on Fridays from 3 p.m. to 5 p.m. at the Uptown Courts in the Student Recreation Center on campus.

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THE MAN BEHIND MAN _ HUNT

Jack Feist, age 21, is a junior at the UO majoring in Business with a focus in Entrepreneurship. Born and raised in Eugene Oregon, Jack attended Sheldon High School, where, during his sophomore year, he initially came up with the idea for Man_Hunt. “It’s a tag game that uses location tracking on people’s phones so you can track down the people you’re trying to tag,” Jack says. At Sheldon, Jack and his friends were involved with cross country and track, so it was not uncommon for them, in their free time, to play active games. The group as a whole all had a love for running, as well as spending most of their time outdoors.

“The rules of Man_Hunt are simple. You and your friends split into two teams, one of which is the ‘Hunters’, and the other the ‘Targets‘. For the duration of the match, the targets must evade the hunters. At regular intervals, the locations of all the targets will be pinned on the hunters’ phones, and the hunters need to try to tag everyone on the target team before the end of the match.” Jack says.

The targets have about a 30-second head start before the hunters are allowed to start tracking them down. The average time for one game would last about 45 minutes. The hunters can use any form of transportation to hunt down the targets, including; bikes, cars, and public transportation. While the targets were only allowed to be on foot.

In the fall of 2023, Jack decided to start taking Man_Hunt to the next

level by turning it into an app. It took about five months of development before the app was ready to be released on the app store in February of this year. “Back in high school, we had used the iPhone’s Shortcuts App to automate sending our locations to each other. It worked, but it was finicky and a pain to set up. That was the big driver for me making the app. I wanted it to be easier for everyone to play,” Jack said. The target audience for the app are people between the ages of 16 to 22 years old, who like to stay active. Man_Hunt allows you to play with friends as long as everyone has the app downloaded and ready to go!

Recently Jack was awarded funds from the Oregon Innovation Challenge through the business school. These funds will go towards promoting the app as well as future development for Man_Hunt Pro; an expansion of features in the base app. The estimated release date for Man_Hunt Pro is towards the end of May. “By paying for Man_Hunt Pro, as opposed to the regular free version of Man_Hunt, you get a lot more options for match customization. It allows the people who really enjoy Man_Hunt to better tailor the game to their needs,” Jack says. The new update will have lots of new match options such as; allowing the targets to become hunters once they are tagged, giving the targets access to see the same map that the hunters use to get farther away from them, and the ability to restrict the area that the game is being played in.

Written by Georgia Tucker

by John Ofstedal

Photos

Designed by Ryan Ehrhart

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