N.E.W.S. /Issue 2

Issue 2 / Week 9-10

MeetDavid&Josh PavoFiesta NoShaveNovember CoffeeHour Fall // Issue 2 // 1

N. E. W. S.

Issue 2 // Fall 2013 // Week 9-10

Photographers Esther Kim Ihn Que Lee

iSA Team Co-Directors

Models

Joshua Lee David Jeong Renee Arnett Stephanie Imah Alejandra Guitierrez Daphne Ho

Content Editors Alejandra Guitierrez Ina Song Taaj Orr

Graphic Designers

Tony Zhang Hung Mai

Program Team Stephanie Imah Sandra Benny Steven Rao Renee Arnett Dustin Jung Luoya Xu

Office Team Christina Park Ashley Liu

Ina Song

Fundraising Team

Amy Li Catherine Li

Publicity Team

Lily Chen David Jeong Hilary Fowler Ihn Que Lee Esther Kim Alejandra Gutierrez Ina Song Taaj Orr Ethan Kim Megan Garland Joshua Lee Stacey Goldberg

2 // UOiSA // 2013-14

4

Meet David & Josh

Learn how two best friends met in the university, and read about their inside stories.

6 8

Joshua Lee

From Korea to the U.S., what has and hasn’t changed about him.

David Jeong

Korea / NY / Eugene, OR. The life journey of David.

CONTENT

10 12 13

Pavo Fiesta

Get ready for the turkey party!

The Game on the Holiday

14

No Shave November

I Mustache U. Mustache doesn’t have to be a hipster thing.

16 18

Coffee Hour

Turkey, Ducks & Beavers. Get excited for the Civil War! Go Ducks!

Looking for a place to meet new friends?

I think you just found it!

Typhoon Haiyan and the Philippines

2-week Calendar

Read how Kultura Pilipinas is helping Philippines with their fundraising event.

Be the first ones to know what’s up in town!

Fall // Issue 2 // 3

Meet David

& Jos

“I really thought they were brothers!” --Taaj Orr 4 // UOiSA // 2013-14

shua

W

hen did you two first meet?

“We met during spring term of last year, however we were just acquaintances, we just knew each other’s faces. We started hanging out this year because we have a lot of mutual friends and we created more connections with the international students. We both started talking about iSA as we both found each other at Coffee Hour. We were excited that we met because there was a familiar face. iSA helped get us together.”

Why do you think you are best friends?

J: “Personality.”

D: “We are both really social.”

J: “We both have Korean within us, but we don’t hang out with only Koreans. We make an effort to hang out with other people as well. We don’t speak Korean to each other; we speak English to each other.”

What was your first impression of each other?

J: “Caring, taking care of others. I didn’t know that he was really social and has a

lot of talent. I didn’t know he could play guitar and that he was into old music.

D: I was unsure about Josh at first. I was surprised that he was a Korean that wasn’t speaking his native tongue and that even though we grew up in different places, we have similar backgrounds.

He is also a psychology major and plays guitar. I think we are both passionate, we both have drive. We both share the same morals.”

Is it hard for the two of you to work together?

J: “It works better when he’s around because I actually start to enjoy my job. He’s a supporter. Someone might say that I should’ve known you before, but I say that I am glad to at least know you in this life.”

D: “I know I come off as very social, but there is a very introverted side of me.

Its very comforting to see someone I know. I consider him a brother. I see him as my refuge. We augment each other’s jokes, so it keeps building and building. There are not enough words in this universe to express my feelings for him.”

Fall // Issue 2 // 5

Where are you from Josh?

“I’m from Seoul, the capital of South Korea. I’m from Gangnam, the south part of Seoul.”

How long Have you been here in Eugene?

“I’ve been here since 2009, Sep 4th. It’s really quiet in Eugene, and I really love the weather during the summer. I hated the weather in my first year here, because it was wet, cloudy, very cold at night, and sometimes it’s too sunny in daytimes. However, I really liked the people here. They were really nice to strangers, sometimes even too nice. I like the spirit of football, and how people get together for one thing, which is football.”

What’s the biggest difference you found between here and your hometown?

“My hometown was really conservative about… everything. If you have a problem, you don’t say it; if you have something you need to talk to your parents about, you don’t say it. But here in the U.S. people can argue with their

parents, and they can fight with their parents. I like how it’s not about the family but more about the individuals. For most people, once they get out of high school they can live on their own. I was also very shocked how parents would encourage their kids to get tattoos or piercings, because such things would never happen in Korea. The religious perspective is also the same. If your parents are Christian or Buddhists, you would have to follow them. And if you don’t, they would ban you.”

What’s you plan for next year?

“I’m planning on going back to Korea and join the army, since I’m a Korean citizen and it’s a duty for us. I’m supposed to serve 21 months. After that I will come back to the U.S. and finish my school.”

What’s your thought on joining the Korean military?

“I actually like it. People think I’m weird when I tell them that. But I would rather go to the military and take the order from someone else than come up with my own decisions. It’s easier that way, because if I take an order from someone else and make a mistake that wouldn’t be my fault. Also because I hate school work, essays, I’d rather go back to Korea and dig a tunnel.”

What are you involved in on U of O campus?

“I’m involved with ISA, but because I’m an ISG intern at ISA, I’m also involved with APASU, ASU, PSU, and KSA. People from those school organizations know me, and I also go to VSU, and HSA from time to time.”

Which one is your favorite?

“ISA! Because I know everyone here closer than ever, and everyone here is so outgoing. That even makes me feel like I’m the one who’s shy compare to everyone else in ISA. I’ve been doing pretty much everything with these people, and I feel really comfortable around them.”

Anything else you want to share with us?

“I really like how ISA/ISG is trying to make connections between every student union. Although I think this really should have been the school’s job to do so. It’s really irresponsible for the school to just leave the international students with themselves after welcoming them from different cultures and nations. There needs to have some interactions between all cultures. Instead of ISA trying to make connections, it should be school’s responsibility.

I think it’s an advantage that people get by being UO students. Because of the diversity on this campus, people are not only learning the American culture, but also other cultures. People are able to make friends from all around the world just by meeting people on campus.”

6 // UOiSA // 2013-14

Jo

sh

ua

신 강 이

Lee Fall // Issue 2 // 7

David 정경훈 J eong

8 // UOiSA // 2013-14

Suji / New York / Oregon

W

here are you from David?

“Oh, that’s a big question.

I’m from a lot of places.

Originally I was from Suji, Korea.

My dad worked a whole bunch, so I didn’t get to see him much; and my mom couldn’t raise us alone, so we spent a lot of our summers in Australia where my grandparents moved to. My grandparents didn’t like the city life in Korea. A lot of my childhood I spent time with kangaroos and koalas, if you look at my baby pictures you can see a bunch of them. And when I was six my family moved to HongKong for one year to wait for our green cards, and after that we lived in New York for eight years. We moved twice in New York, and then we moved to Oregon until now. It’s been six years now since I moved to Oregon, and I went to high school here in Oregon. So it’s five years in Korea, one year in HongKong, eight years in New York, and six years in Oregon.”

What’s the big differences among all the cultures you’ve been encountered?

“In Korea I thought the world was a tiny place. I thought the end of my street was the end of the Korea, and past that would be North Korea. It was just a very conservative place, and it was very limited. I remember once I walked to school, and I got yelled at for that. That’s how conservative they were, because you have to take the bus to go to school, even though I was only a couple blocks away from my house.

So what I thought of Korea, it’s that it was too restrictive and limiting.

And when I got to HongKong,

I started to see the world as a bigger place. Because I went to an international school in HongKong, I was exposed to more cultures from a bunch of Asian countries.

It was ran by people from the UK, and that’s how I first started learning English. Culturally, the Asian countries are very limited.

When I got to America, things were so fascinating. I would be walking down the street, and there would be random people I didn’t know and be like “Hi! Good morning!”. That never happened in Korea. And what really weird me out too, was that there were words like “Excuse me” or “Sorry” when people bump into each others.

But in Korea and HongKong it would be just normal thing to not say anything, its a normality. But here in the U.S., everything you do there’s a repercussion to it. Of course there are people here don’t follow the standards. Because those things became my standards, I find those who don’t follow them are rude now where in the past I wouldn’t have.”

because I would be considered the weirdo of the group based on my race. Back in New York, that was cool. Because it’s such an open place where is all about changes and differences. But in Oregon, people would be like “Oh, there’s a Korean guy and I don’t know how to treat him. So let’s just be racists and go with the stereotypes of people I learn from the media.”

Anything else you want to share with us?

Don’t let yourself so easily be defined by what’s around you, because what’s around you can be both the good and the bad. I know often when you identify yourself you narrow yourself into one identity, but you get both the cons and pros. What I want to say is, for wherever you go no matter how much bad there is or good there is, just always try to take the good out of it. Take the good and let that form you, and take the bad as your anti-model.”

Which places would you say that is your favorite?

“I wouldn’t say anything about places, because to me places haven’t defined anything, it’s more like the people that I’ve met. I really can’t say which people are my favorite, because the people I associate with myself are the people I like.

But I will say this, Oregon is my least favorite. Here is where I encountered racism the most, because it was a very conservative white town. It has the same confining restrictions as Korea,

Fall // Issue 2 // 9

Pavo Fiest Cranberry Sauce Ingredients: 12 ounces of cranberries 1 cup of white sugar 1 cup of orange juice Put it in a medium sized saucepan over medium heat and dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Turkey & Stuffing The turkey is the main dish of Thanksgiving, which is a large game bird that is prized for occasions such as Thanksgiving and Christmas. Turkey usually has a stuffing inside to create a delicious combination!

Ingredients for stuffing: 1 sliced loaf of white bread ž cup of butter or margarine 1 chopped onion 4 chopped stalks of celery 2 teaspoons of poultry seasoning Salt and pepper for flavor 1 cup of chicken broth Now that you have the ingredients for the turkey stuffing, the first thing to do is to let the bread slices air dry for 1-2 hours then cut them into cubes. Then, melt the butter (or margarine) over medium heat and cook the onion and celery until it is soft. Then, season it with poultry seasoning, salt and pepper. Stir the bread cubes in this mix until it is evenly coated and moisten it with chicken broth.

Afterwards, the turkey is stuffed loosely allowing ½ to ž cup stuffing per pound of the turkey. The skin of the turkey is brushed with melted butter or oil and the drumsticks are tied together with string.

A meat thermometer is placed in the thickest part of the thigh to note when it is ready to eat. The bird is placed into the oven, which is preheated to 350 degrees Fahrenheit. It is baked until the skin is a light golden color and is then covered with a foil tent. During the last 45 minutes of the baking, the foil is removed to brown the skin.

The turkey is done once its internal temperature reaches 165 degrees Fahrenheit.

10 // UOiSA // 2013-14

ta

T

he origin of Thanksgiving begins during the faith practices of Puritan New England, where strict Calvinist doctrine sanctioned only the Sabbath, fast days and thanksgiving as religious holidays or “holy days.”

Thanksgiving was viewed as a day of prayers, thanking God. By the 1700s, this emotional significance changed into the form of a dinner table as this overshadowed the civil and religious importance of Thanksgiving. The Continental Congress proclaimed the first national Thanksgiving in 1777.

Mashed Potatoes & Gravy Mashed potatoes and gravy is another prevalent food for an occasion such as Thanksgiving. It’s easy to make and very yummy!

Ingredients: 9 medium potatoes 4 teaspoons of butter-flavored sprinkles ¼ teaspoon of salt 1/3 cup of fat-free milk 3 tablespoons of all-purpose flour 2 teaspoons of instant chicken bouillon granules 1/8 teaspoon of pepper 1 twelve ounce can of evaporated fat-free milk ½ cup of water Now that you have all of the ingredients to make your own mashed potatoes and gravy, you need to start by washing, peeling and quartering the potatoes. The potatoes are then placed a small amount of boiling water for 20-25 minutes until it is tender. Afterwards, the potatoes are drained and mashed with a potato masher and butterflavored sprinkles and salt are added. Then, 1/3 cup of fat free milk is heated and added gradually to the potatoes to make the texture light and fluffy.

For gravy, flour is stirred with bouillon granules and pepper in a small bowl. Then it is stirred with evaporated milk and water until the mixture is smooth and it is mixed with flour. It is cooked and stirred over medium heat until thickened and bubbly. It is cooked and stirred for a minute longer and then served over hot mashed potatoes.

Fall // Issue 2 // 11

FRIDAY / NOV. 29 / 4PM

The Civil T

WAR

he Civil War, the one day in which the great state of Oregon gets divided in two: Oregon Ducks vs. Oregon State Beavers. Thousands of football fans look forward and prepare for this annual feud all year long. They prepare all their food for the tailgate, gear up and head over to the stadium. The only colors one is able to see are green and orange, no other color is worn by any of the fans. This game has been played since 1894 and the fans still remain loyal to their teams. Even the team pets have their own showdown as the game is going on. The Oregon Duck and the Beaver face each other and they normally engage in a cheering or dance battle. At the end of the game, the winning team gets showered in glory and confetti, and gets to take home the Platypus trophy.

The Ducks have won the war 5 years straight, and this November 29th, we might have our 6th consecutive victory. So gear up, get your tickets and go support your Ducks.

“ Skooo Ducks!�

12 // UOiSA // 2013-14

for more information on donation visit: redcross.org.ph

TYPHOON HAIYAN O

n November 7th, the Haiyan typhoon struck the Philippines causing great devastation. The typhoon started forming on November 2nd and made its way all the way to China.

Unfortunately, as the typhoon reached its peak, it passed through the Philippines.

There are around 4,000 deaths, 11,000 people missing, 2 million homeless and the damage equals to $1.08 billion US dollars, therefore, any form of help is more than welcomed and appreciated!

Here on campus we have the student group “Kultura Pilipina” that is working along with PAA to fundraise as much as they can. A lot of the students in the Kultura Pilipina group have friends and/ or relatives that have been affected by this disaster, so they are doing everything they can to help the people they care about and their beloved home. They’ve had fundraising events such as home cooked Filipino food, Filipino spaghetti and they also have donation buckets around campus for anyone that wishes to donate.

All the money they earn goes to the Philippine Red Cross. Any form of help or donation that people can give will surely make a difference in the life of those who are affected. So, if you can please donate and help make a difference.

UO Kultura Pilipinas is working alongside Lane County’s Philippine American Association in raising funds to help Typhoon Haiyan victims. All donations will be sent to the Philippine Red Cross.

What actions have KP taken in response to this unfortunate event?

First thing we did was ask for donations at Coffee Hour this past Friday! Made an announcement and walked around asking people to take part in the cause.

On Saturday, we helped PAA with their Pansit and Lumpia Fundraiser at Demiliza S. Saramosing the Wesley Center by helping to serve Co-Director of food/ organize material donations.

UO Kultura Pilipina We raised $1,000 here!

We have a Filipino Spaghetti fundraiser this Thursday from 6-8 at the Wesley Center.

Right now, we’re looking for “stations” to put our donation jars at.

(Potential places: Ethnic Studies dept., Banks, CMAE offices, etc.)

What’s the hardest part of these actions?

It takes time to organize these relief efforts. The challenging part would be to make time. It’s for a good cause so we’re doing the best we can.

Do any KP members have relatives in Philippine right now?

We don’t have any KP members affected by the Typhoon but still we stand in solidarity with those affected by the disaster

Fall // Issue 2 // 13

CoffeeHour Fridays /

4PM - 6PM

C

/

Mills International Center

offee Hour is a social event that is held

by UOiSA. It is every Friday from four to six in the afternoon at EMU Mills Center.

The purpose of Coffee Hour is to bring UO international students and domestic students together to one place, where they can share their stories, cultures, and interests. We get about 250 students every time, and during every Coffee Hour we provide snacks and drinks for everyone who comes. Sometimes other UO student groups join us or co-host Coffee Hour. Coffee Hour is a great place for all students to make international friends, and learn about what is happening on campus and around the world. We welcome everyone to join Coffee Hour, and we can’t wait to meet you there and hear about your stories!

14 // UOiSA // 2013-14

CoffeeTalk A

t my first ISA coffee hour, I was given the pleasure of conducting my first interview to a fellow student at the University of Oregon, she discussed her international adventures with me. She went from Mexico to Korea. She started her international endeavors with a visit to Mexico during middle school. She found the experience “rewarding” as it taught her to appreciate what she has now. She was away from technology and social media, teaching her to appreciate the small things in life. Following her trip to Mexico, she went on a study tour to Japan for one month.

During that time, she spent two weeks traveling and a week for homestay. She was able to see what it was like living in a Japanese community.

Kaylee Lewis

After her trip to Korea, she took eight to nine months off of freshman year to go to Korea. She had no experience with the language and was forced to grow up quickly. Normally, going to a country where one has no language experience would put that person out of their comfort zone and this was no different.

However, this taught Kaylee to become more independent and come out of her comfort zone. She told me that the experience helped her “become a stronger person” and had “given [her] a whole new point [of view]”. Being in Korea allowed her to learn Korea and she described learning Korean as “having a new soul”.

KL

Here are some key differences that she noticed:

Japan

United States

Collectivist culture

Individualistic

“Closeness” in families

One holds onto their identity more A lot of independence is given

Mother cooks at home

She was given the opportunity to celebrate New Years as well as Thanksgiving in Korea. Her favorite part of Korea was the generosity of the Korean people as well as the food. I have to agree with her that the Korean people are very helpful if you are lost whilst trying to find your way. The food is also delicious, my favorite being the Korean barbeque. It was fair to say that she left with a good impression.

Interview by: Taaj Orr

Q: Are expectations a good thing to have before traveling to a new country?

A: Having no expectations is best because you will be able to see things clearly without having a bias. Also, it makes it so the culture shock is less surprising. However, that doesn’t necessarily mean that there will be no culture shock. There will be some, but it will be a small amount.

Fall // Issue 2 // 15

T

he month of November brings with it the delightful smell of seasonal pastries, Thanksgiving, a crisp and chilly air, and men with a lot of facial hair. This is the phenomenon called “No Shave November� and it means that a lot of guys will not be shaving their beards or mustaches for the entire month! Starting November 1st there will be several contests going on to determine who can grow the best beard and mustache. On several occasions, the contestants take matters very seriously and with the help of a mustache comb and wax, they end up styling their facial hair in all sort of crazy ways. The winner gets a prize and the respect and admiration of all men.

16 // UOiSA // 2013-14

NO S

NOVEM

HAVE

MBER

A

lthough this event makes men look like lumberjacks, there is a noble cause behind it. It started in 1999 when a group of young men from Australia decided to let their mustaches grow for charity. They came up with the term “Movember�(mustache + November) and the idea behind it was to raise awareness on prostate cancer, other forms of cancer and depression in men. It has now become a worldwide event and The Movember Foundation has raised $174 million since its creation.

So if your friends or your boyfriend are growing a beard, smile and know that they are supporting a good cause.

Fall // Issue 2 // 17

Event Calendar..........Week 9-10 • Important Dates 11/25 Mon 26

• Campus Events 27 28

6pm: ASA Meeting 3pm: Stress Less @Rogue Room Workshop @EMU 5pm: KP Meeting @ MCC 6pm: HKSA Meeting @MCC

Last day to: Hold final oral defense of doctoral dissertations

• Community Events 29 30 Thanksgiving Holiday

10am-5pm: Eugene Saturday Matket

Classes are not in session

5pm: APASU Meeting @MMC 7pm: TWSA Meeting @Friendly 106

Initial Registration for Winter 2014

Online Course Evaluations for Fall 2013 open on DuckWeb

12/1 Mon 2

3

4

5

6

6pm: ASA Meeting 5pm: KP Meeting @Rogue Room @ MCC

3pm: Stress Less Workshop @EMU

4-6pm: The Meet @Mill Center

4-6pm: iSA Coffee Hour @Mill center

10am-5pm: Eugene Saturday Matket

5pm: APASU Meeting @MMC

5pm: VSA meeting 6pm: JSO Meeting @MCC @Pircific 16

6pm: HKSA Meeting @MCC 7pm: Adventure Club “Superheros Anonymous Tour” @McDonald Theater

7pm: TWSA Meeting @Friendly 106

6pm: IBEC Meeting 7-8pm: ASU Metting

7-8pm: PSU Meeting @ MILL Center

5:30pm: UO Jazz Combos @ The Jazz Station

8:30pm: How the Grinch Stole Christmas: A Ducks After Dark Movie Feature @Prince Lucien Campbell Hall (PLC), 180 9pm: Klozd Sirkut and World’s Finest @wow hall

Online Course Evaluations for Fall 2013 open on DuckWeb 18 // UOiSA // 2013-14

31

7

Thank you for Reading Please E-mail us if you have any suggestions or fun stories that you want to share with our readers! Also check out our E-magazine site and iSA’s Facebook Page for more N.E.W.S.!

E-mail: uoisanews@gmail.com E-magazine: ssuu.com/uoisanews Facebook: facebook.com/InternationalDuck

Happy Winter Break

Fall // Issue 2 // 19

WEWANTYOU

WE ARE LOOKING FOR YOU!!

Volunteer for modeling and join the N.E.W.S. Team! You don’t need to be a super model to be on our cover pages!

SIGN UP at iSA office [EMU/ M148] or email uoisanews@gmail.com now!

20 // UOiSA // 2013-14