INTERVIEW WITH FIMKE

Tilde Milia Skaatun Translator TUNTREET Banner-bearer Fimke

UKA grows and flourishes, the UKA year is upon us, and it’s not long before miniUKA is starting in full. Because of this, Tuntreet has sat down with UKAs chief herself, Fimke Pijfers, and uncovered what she’s looking forward to the most as the best and most entertaining UKE of Norway is closing in.

“It’s been incredibly fun – and incredibly strange” is her answer when we ask how she has felt watching the organization grow. UKA in Ås consists of a board of 8 elected members and has hired the lot of 74 committee chiefs during last spring and autumn. Fimke’s “Oh shit” moment came when she realized how many people she has to keep track of, she recalls. A related memory was when a friend of her messaged to say that she had been added to the Wikipedia page “UKA in Ås” together with previous UKE chiefs. Proud mother hen Despite watching over a lot of people, Fimke doesn’t consider herself a day-care nanny, but rather a proud mother hen. “We’ve been truly fortunate with the hired committee chiefs” she brags. Now that all the positions are filled, the board can focus on the bigger goals like sustainability and environment.

To guide the committee chiefs, and eventually the volunteers, is a central part of the board’s responsibilities. Fimke would like to emphasize that there’s a volunteer position for everyone, and she urges all students to apply. “These are the contributions that make the festival possible” she says. Fimke says that you’re free to apply together with someone you know, but she wants to make it clear that you may also find yourself “making friends for life” by being a volunteer. Many will form life-long relationships during UKA. When asked how she feels about this, Fimke says she expects invitations to several weddings due to UKA. What circulates within UKA? February 5th is the miniUKA release, where the committee chiefs will be hosting info booths and answering all questions. The secret graphic profile will also be unveiled here. Apart from this, the menu for the UKEgrill is ready, and developments of the UKEbeer and UKEsong is in progress. Fimke says she’s really looking forward to this. During UKA2018 she, as head chef, got the honour of eating the last UKEburger. She is embarrassed to admit that this was an emotional moment for her.

UKA in Ås is old and rich with tradition, and the festival means a lot to Fimke. But she’s not afraid to tug on the roots of the 50th UKA. Finally, Fimke exclaims “Join UKA!”. Curious students are welcome to reach out and ask her questions. “I am pretty kind”, she concludes.

TUNTREET Okay and not so okay courses at

NMBU

Marit Andrisdotter Kvam Journalist

Aleksander Mæland Munkejord Translator

The Norwegian University of Life Sciences offers a broad variety of courses. Some of them are mandatory, and a lot of them are optional. Some are considered simple, while others are challenging. Tuntreet has conducted a survey to determine which courses the students find okay, and which courses they don’t. The ones with the most practical training and least amount of work were deemed as the coolest. More comprehensive courses and the ones that felt irrelevant to the students’ study programs, were considered less cool.

Okay courses TBA100 The Heritage of Buildings The course focuses on common European vernacular architecture throughout the ages. The main focus is on vernacular architecture, the historical development of societies, and the conservation of old buildings. The course includes an eighthour field trip. Numerous students find this course to be quite all right.

HFX131 – Introduction to Norwegian animaland aquaculture production The aim of this course is to get a glimpse of the Norwegian livestock production and the related industries, in addition to public administration. There are field trips and an option for practical training with livestock. Reports are written based on the field trip. However, the main purpose of the trip is for the students get to know each other.

LAFT210 – Drawing – a Visual Language Here you develop your skills and knowledge of drawing, shapes and colors. There are lectures about different drawing techniques. The lectures are compulsory, and there are mandatory assignments.

MVI276 – Brewing In Brewing you study the process of producing beer, the value of the raw materials and different methods of brewing beer. There are exercises and practical training in the course, and a written exam determines 100% your grade.

PJH241 - Potato production This course teaches everything about potatoes in one august block; the biology of the potato, the climate and growing conditions, cultivation, watering… The list goes on. The course runs on odd-numbered years. There’s a lot of practical training, and you hold a final presentation.

HFX208 – Beekeeping As suggested by the title you get an introduction to beekeeping, with emphasis on the biology of bees. Several relevant topics are presented, and you get an extensive overview of the art of beekeeping. There’s also a good bit of practical training. There are lectures in both the June and August blocks.

Less okay courses LAA215 – Landscape Design and Constructions This is a comprehensive course worth 15 credits. The examination is continuous, with a grade. It implies a large workload, caused by multiple small assignments and a comprehensive design project. The course covers several topics within landscape architecture, into the details.

KJM340 – Instrumental Inorganic Analysis The course is a combination of lab practice and theory. There are a lot of compulsory activities that need to be passed: A lab journal, four reports without a grade, and a passed grade on three reports.

PHI100 – Examen philosophicum Also known as Ex-phil. The course that nobody can avoid, and at the same time has a disproportionally high failure rate. The aim is to improve the student’s ability in critical thinking, and the ability to obtain knowledge. There’s history of both science and philosophy, in addition to ethics and the philosophy of science; all of which feels irrelevant to most students.

STAT100 – Statistics A majority of the students at NMBU have to go through the statistics course. There are lots of compulsory activities, and a final written exam. Every week there’s a web based assignment, and you need to pass at least 80% of them. The course covers the fundamentals of statistics, and the heavy workload makes it a tough course.

MATH100 – Introductory Mathematics MATH100 is a 10-credit course that most first-year students attend. A good amount of people do so in order to fill up the required amount of science-subjects in their study program. This is sciencerelated math, which is especially rough if you studied vocational math back in high school. There’s problem solving, exercises and study groups. It’s a time-consuming course, with an extensive curriculum.

Table of okey and not so ocay courses

TBA100 – The Heritage of Buildings 5 credits

HFX131 – Introduction to Norwegian animal- and aquaculture production

LAFT210 – Drawing – A Visual Language

MVI276 – Brewing

PJH241 – Potato production

HFX208 – Beekeeping

LAA215 – Landscape Design and Constructions

KJM340 – Instrumental Inorganic Analysis

PHI100 – Examen philosophicum

STAT100 – Statistics

MATH100 – Introductory Mathematics 5 credits

5 credits

5 credits

5 credits

5 credits

15 credits

10 credits

10 credits

10 credits

10 credits

Passed/failed depending on class attendance at lectures.

Report from field trip: Passed/failed

Passed/failed

Written exam

Passed/failed

Oral exam

Continous examination

Continous examination

Written exam

Written exam

Written exam

Two coffees with Revue-father Oscar

Martine Hana Løken Journalist and translator

Erik Tylleskär Photographer

«We were in the same fresher’s group, do you recall? Breakfast at Krona over there?” Oscar exclaims, waving his arm in the general direction. I have to admit, I do not remember it. New and shy and hiding behind a mask of individuality, I didn’t focus much on the people around me.

If the fresher’s breakfast had been held half a year later, I would without a doubt have remembered Oscar. The moment the world of Studentsamfunnet revealed itself to us newly arrived, Oscar threw himself into it with gusto. From up on stage and behind the curtains, Oscar plays a role in most things. Most of us have without doubt reaped the rewards.

From Bærum to the Countryside A dark November day in the mid-90’s, Oscar was born in Norway’s Capital of Snobs. He was, like all other people from Bærum, born into a life of overpriced cars, champagne, and bickering’s over the priciest prom dress. With roots from the western coast however, he was raised in the strict Sunnmørian way, and there was never made a Bærumsstereotype of young Oscar. In class he was the black sheep in a sea of white. The revue fairytale, from which we all know him, had its start here. Outcasts seek each other out, and with a group of other weirdos he started acting in revues. Together with his friends and fellow thespians, revue by revue got carried out. Thus, Oscar was formed into the hardcore stage artist he is today. His childhood was good. What are Studies? Let’s Perform a Skit Instead

Autumn of 2015, Oscar packed his knapsack and his coffer and left the nest for a new life at the Agrametropole. I remember, because I arrived the same year. Funny, how things coincide. Sitting

in his Pomona living room, we reminisce on how we chose which Uni to attend. It becomes clear that academic quality wasn’t the highest priority. “Well, I’d heard that the UKE-revue is performed here, so that’s the main reason I chose Ås. And I knew I wanted to study chemistry or biotech or something like that”, he laughs. Given how thickly the spirit of the stage runs in his veins, this answer isn’t unexpected. We got to know his dedication to the creative arts already his first autumn here, when he secured a spot as UKE-actor in the 2016 revue. From here, I recall him. As a new hopeful, I secured a spot first as costumer NK, then as costumer KS. From here, our paths interwove. His fabulous acting skills cannot be denied, and as a backstageworker, I remember them better than most. From here it spiralled, and Oscar continued as Chief of Revue 2018, and as chairman of Samfunnet presently.

The stage lighting smiles at him, but Oscar’s work isn’t limited to the spotlight. From backstage he’s also speed-testing alternative careers. During UKA 2018, new curtains were to be made for the Aud Max stage, and Oscar got to try out as seamster. In a last-minute effort, chief of props, chief of costumes and Oscar stayed up all night sowing the curtains. The evening before opening night. “I probably sewed all of 10cm!” he says, smiling. In general, the very same year, he tried his hand at most of the jobs involving the revue. “I contributed as stage manager, tailor of costumes and tinkerer of props. But I didn’t get to try working the sound or lighting; you need a bit more training for that”. behind the lens? Passion for photography. Indeed, it’s largely due to Oscar that the Photography club still exists. On his younger days, when he was but a fresher at Ås, he came across a post at the Photography club’s Facebook site. “We can’t be bothered, so we’ll be closing down the club”. To let such a unique club fade into history was not in Oscar’s nature. Together with Gunnar, Kristian, Petter Meeg, and later, Tylle, he hijacked the club and continued its running. Have you been to the Café club quiz one Thursday, and seen the wall preened with photographs? If so, you’ve observed a part of Oscar’s Ås legacy.

On the qualities of creative activities in Ås, Oscar highlights the spontaneity. “Ås is small enough that you can participate in everything, if your will is strong. You don’t have to choose just one activity. In addition, there’s room for everyone, and you can be as weird or eccentric as you like. No one will look down their nose at you for that”. In such an environment it’s no wonder he wants to contribute.

A Well-Known Face Hidden Behind Lens and Screen Even though his road to Ås-fame was paved by revues, Oscar, like anyone, occasionally needs a break from counterweight for attention, than being the one hiding From Complete Gravity to Fun and Games Leaving Oscar’s home in Pomona, we walk the few hundred meters to the home of his good friend and former roommate, Tylle. It’s here, immersed in conversation, that all the lesser known accomplishments and fun facts emerge.

Oscar regales us with the tale of when he was confused for the king. It happened during UKA in Trondheim, with all the partying and sleep deprivation it entails. One night the partying got a little out of hand, and the morning after greeted Oscar and his mates with a heavy hangover and a dramatic regression of their handsome

visage. Somewhat battered they ventured into the streets, and when Oscar spotted a marble staircase his dramatic streak struck. At the top of the stairs he momentarily posed. A small girl and her father passed by, but they stopped for a beat. And in the too high pitched and somewhat embarrassing voice children have to make to be heard; “Daddy, is that the king!?!?!”. It is said that drugs age you. Clearly, a night of drinking temporarily adds 50 years to your looks.

But it’s not only in moments damaged by alcohol that Oscar can be mistaken for an old man. Young as he is, he refers to himself as an oldie, somewhat trapped in a young man’s body. This is expressed with his large collection of knitted woolen sweaters (lovingly called “grandpa sweaters” by parts of the global fashion elite), and his penchant for expensive coffee. “Twice monthly I receive a packet of luxury coffee in the mail”, he points out. He’s also a bit of a homebody, which may be seen as an old people’s trait. Indeed, he dislikes travel. Unless it’s to somewhere you can drive.

Another Oscar-trait is his student worthy resourcefulness. Alternate solutions to (potential) problems is something he has aplenty. During UKA 2016 this was brilliantly shown through what he calls

the karate intoxication. As an UKE-actor he didn’t get off till about nine in the evening revue nights. That never left much time for a pre-party. So before a concert he, Svein and Even ran home so they could get appropriately plastered in time for the evening festivities. They’d put a bottle of Jäger in the freezer in advance, and then they proceeded to marathon drink. The bottle was empty within half an hour. A display of proper student spirit, if I may say so.

Oscar’s creative skills were also tested when he and his roomates had a giant frying pan where the non-stick layer had flaked off. Thus, it was put on the patio, and used as an ashtray by party smokers, residents and visitors alike. After a while it started to fill up, and of course it was at this time his mom decided to pay a visit. Upon seeing a photo of him with a cig that he’d hung, she asked if he’d started smoking, and to this he answered; “No, only when I’m acting tough.” Not long after she discovered the pan-turned-ahstray, and exclaimed “well, I see you act a lot, then?”

Ending on a Quiet Note The amount of stories and projects Oscar has under his belt is incredible. It almost exhausts you, just to listen. And yes, like everyone else, he occasionally needs a break. For Oscar, this break arrives at summertime. “Every summer, just after finals, I exile myself to the mountains. Away from everything and everyone.” And if he still uses some energy on carpentry, well, no one needs to be the wiser. Let us all have a toast and celebrate that Oscar returns every year. The student life would be much the poorer for his absence.

With a journal full of notes and a free pass to exaggerate, I consider the conversation a success. I leave the house and walk into the winter night to make my way home. There’s an article I need to write.

I was a buddy for Oscars year when he first started at Ås. It was clear to me from the getog that he was different from the rest, and so I adopted him immediatly. Even though he came straight from upper high, he was an old soul in a young body. He was a baron of tobacco with experiences and wisdom beyond his years. Meeting Oscar made me rethink my views on reincarnation.

His strong moral compass made him immune to modern-day temptations, just another proof that he is indeed an immortal soul passing through the Ås-bubble. With all his strong sides, he is truly in his element in a revue setting or a nachspiel. If you stay awake into the wee hours of the morning, the discussion turns philosophical with a dash of obscure Bob Dylan deep cuts and Cornelis Vreeswijk on the guitar.

Oscar was the man who got me hooked on analogue photography, a ball and chain I still drag around with me. We have meandered around many an abandoned builing in the name of photography, or had spontaneous outings in the middle of the night to take pictures of the stars. On short notice, he agreed to be the bassplayer when Tylle + Bleksprutene had a concert during UKAlarm, and regardless of having just one too many UKEbeers in his sysytem at the time (in my opinion) he became the melodic fundament for the entire concert.

The thing I miss the most now that I no longer live with Oscazar, is his morning ritual. Fancy coffee brewed by hand, complimented by a contemplating silence or warm discussion. Always a good way to start the day and something everyone from Dr. Antonio Flamingos recidence miss deeply.

Warm regards, Tylle (and Espen a bit <3)

The boss of all the other bosses aside from Asgeir. The world’s kindest bad guy. The tallest short man I know. Oscar meets everything with enthusiasm, passion, icecold realism and ofcourse, a large quantity of humor. And humor must indeed be said to be the common thread in the show that is “Oscar” (not to be confused with the UKErevue 1968 with the same name). Nothing is sacred, but everything is worth messing with. The show may take many shapes and play on many different strings, but regardless of shape or form, very fex shows are as pleasureable as this one, time and again.

Photo:

TO BRUNE Dear Oscar, We have told you before that you are a man of many contradictions, but we have come to realize that it might be more fitting to call you a chameleon? Oscar is a guy from the poshest place near Oslo who only wears ripped Levi 501’s and boots, speaks full blown Stryndialect, builds houses with polish people, discuss pizza with italians, is a good chef, jokes like a granddad and gets embarresed like a teenage boy when “mom” dances at a party. TWO BEERS

You rarely do what we reckon you will do, and constantly show us new sides of yourself. In board meetings, you’d always play the devils advocate and would often ask us “what if?”. Every once in a while you would get terribly annoyed with how simple we all were, especially when we wanted to book “russemusic”. You have a lot of conviction, and easily convinced all of us that Hvitmalt Gjerde would be a huge success. (Heh Heh). Just when we think you’re not all that practical or hands-on, you’ll spend an entire night sewing a stage curtain. You always have your ducks in a row more than we think, and cash in A’s after school terms where we others just barely scratch through. There is, however, one area where you need help; your hair. Here, Agnes needs to reprimand you every once in a while and tell you to cut it again.

On outings, you are always the one to get along with all of us, and you are open to get to know new people. You are also the one to feel the smartest in a gala uniform. Let’s not forget the six year old girl in Trondheim who saw you in gala and asked her father if it was the King she saw. And even though we enjoy watching all your single-life-adventures, we like it the best when you and LeBrede share a bed, maybe spooning a bit with your alpine thighs.

We have seen you on top, and we have shared in the grey days. There is no doubt that you take care of those around you. You are kind as the day is long, great at seeing those around you and always put others before yourself. We are proud to have had you as our chief, and we are immensely happy that you are our friend. We look forward to the time ahead and to see everything you’ll do in the future. Most of all, we look forward to Uncle Oscar teaching our kids to pop a beer using a knife, and relaxing alongside you by the pool in Italy with some ‘spritz. Big hug from UKEstyret 2018

Beer tasting 101 – an ok course

Julie Westergaard Karlsen Journalist

Hanna Bruun Tørnby Photographer

Astrid Kisen Translator

Believe it or not, we are not talking about the Buddy Week. Beer tasting 101, as the name suggests, is a beginner’s course where you taste classic, established types of beer. “I won’t offend people. The wrong beer at the wrong time may make some people think ‘never again’ ”, warns course leader Hafsteinn Snæland. He initiates the course with a «cheers», and then we’re started.

The Students’ Thirst During the course, we got a crash course in the history and structure of beer, but the atmosphere was never really serious. The focus was on the beer tasting. “I don’t know if I’ve covered everything, but I’m tired of talking”, Snæland exclaimed at some point, and we all moved on to the next beer.

We were served eight beers during the course, all ales, and all full of taste. Buying one additional beer was also recommended: The Students’ Thirst. The students were thirsty so The Students’ Thirst was purchased. Beer 101 Beer was traditionally made from water, malt, hops and yeast. Malt is germinated cereal grain that has been dried, and it gives the richness and sweetness to the beer. Hops give a bitterness and aroma, and is a natural preservative. Yeast create the carbondioxide and alcohol, and gives taste. Hundreds of different types of yeast can be used, but the beer is usually defined on whether it is overfermented (ale) or under-fermented (lager). In Norway, kveik is traditionally used. It is a yeast that breaks all rules, according to Snæland.

In Germany and Norway, they used to have strict rules for purity, and ingredients other than water, malt, hops and yeast were not allowed. Belgium had a slightly different attitude*, and added sugar, spices and fruit in their beer. The Belgian wheat-based beer we tasted, Hoegaarden Wit, contained the traditional ingredients: orange peel and coriander seeds.

*More like a “fuck off, we do what we want”-attitude

Beer Producer Type Taste characteristics Hefenweizen Hoegaarden Wit Nut Brown Ale London Porter Glade Professir American IPA Rodenbach Grand Cru Silly Vanilly Weihenstephaner, Germany Hoegaarden, Belgium Samuel Smiths, England Fullers, England PmB, Norway Nøgne Ø, Norway Rodenbach, Belgium PmB, Norway German wheat beer Wit Brown Ale Porter NEIPA IPA Flanders red Imperial stout Yeast dominance Yeast dominance Malt dominance Malt dominance Hops dominance Hops dominance Yeast and malt dominance Malt dominance

Glass of beer

Who is course leader Hafsteinn Snæland? Course leader Hafsteinn Snæland is probably somewhat overqualified to hold a beginners course. In addition to being the kitchen manager and brewing manager at Vitenparken, he is also certified beer judge, educated as a beer sommelier and last bit not least a beer enthusiast. Beer tasting

How to taste a beer There is a difference in tasting and drinking beer. Norwegian commercial beer -beer from a bigger company that you can buy in a super market- you drink. Other beers should preferably be tasted;

Which commercial beer is your favourite? Tuborg Green – mostly because I have spent a lot of time in Denmark. The only thing they sell more of than Tuborg in Denmark, is bananas.

Which type of beer do you prefer? It varies. Right now, it is Flanders Red. 1. Look at the beer – is it light or dark, clear or cloudy? 2. Smell the beer – is it fruity, smoky or spicy? 3. Taste the beer – and taste properly, don’t sip. Sipping is for wine. Beer drinking

How should beer be served? If you were to taste beer, it should be served in a glass, not a bottle. Preferably, from a tulip shaped glass. If you don’t have that available, you can use a wine glass or a cognac glass. Students prefer a colder beer, but it isn’t always the best alternative. The temperature should be two degrees higher than the alcohol percentage.