Emerald Magazine, Vol. 1, Issue 4

on-the-go graduates17

emeraldM a g a Z I n e OREGON DAILY EMERALD • MaY 2009

VOL. 1 • ISSUE 4

local dining7survival guide4

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

odds ’n ends

EM staff(541) 346-5511

ashley chase & allie GrasGreen Editor in Chief and Managing EditorJaime swindle EM Content Editorandrew Baldwin, Julie Basque, maria Baum, Joseph BomBer, Brook Burris, rachel coussens, roGer BonG, patrick Finney, lindsay Gard, anna helland, courtney hendricks, Jessica hill, Jessica hoch, emily hutto, meredith malnick, neal manser, aaron marineau, rick olson, emily peterson, ivar vonGContributors

BusinEssmichele rossInterim General Managerkathy carBoneBusiness Managermonica christoFFelsAdministrative Assistantkevin armstronGshawn Barnesspenser heatonroBert kirkpatrickDistribution

aDVERtisinG(541) 346-3712tara sloanInterim Advertising Directorerin davisJessee davischaz FaulhaBeremily kahnJenny kaneJeanne lonGstephanie mcculleyalexandria mickettanna osGoodBycrystal stanFordstacey stewartmeGan taylorriehel zereyhouneAdvertising Executiveslacey BeckerAd Assistant

cREatiVE sERVicEs(541) 346-4381michele rossTechnology & Creative Services DirectorBrianne BeiGhCreative Services SupervisorBrian aeBiroGer BonGkeith chalouxkatie milleradam ryanemma silvermanCreative Services Designers

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

What’s inside

featuresup ’n out

last word

survival guide 4Find out what’s essential to take on any summer backpacking trip. story Emily Hutto

a balancing act 14Learn how to balance your healthy food consumption with calorie-laden comfort foods you crave.story Julie Basque

sleeping on the fly 11Tired of wasting money on expensive airport hotels? Then travel on the cheap and slumber in the airport. story Jessica Hill

earth-friendly eats 7Local restaurants are taking the plunge toward eco-friendly dining. story Jessica Hoch

dear professor 8A satirical list of what infuriates students the most in class, as told by a graduating senior. story Neal Manser

what to wear under your cap and gown? 12Take our quiz and find out. story Julie Basque

italian cook 26Bring fine dining into your home with this four-course Italian meal. story Rachel Coussens

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

avoiding the real world 28If the 9-5 grind doesn’t sound appealing, look into our alternatives. story Maria Baum

navigating the unknown 30Discover the intrigue with a reporter’s journey abroad from Spain to a summer internship in Dublin. story Maria Baum

cover photo IvAr vonG

dress for success 20office attire doesn’t have to be boring. Follow our tips to give your summer work outfit extra oomph.

story Sanja Palavra

| 4 | Emerald Magazine

u p ’ n o u t | Survival guide | Dear professor | Quiz | Locovore |

L oose sand shifted in the wind under the exhausted feet of National Outdoor

Leadership School hikers through-out southeastern Utah. The crew had been hiking eight to nine miles every day for the past month. Ted Maas , a University geology major, felt shooting pains in his ham-strings. His legs were burning from fatigue and swollen, torn tendons.

Tendonitis had taken over.Remembering to bring Ibupro-

fen “saved my life” on that trip, Maas recalls. He couldn’t stop his desert trek, but the medicine from his first aid kit allowed him to con-tinue with less suffering. He knew before leaving that repeated move-ment often causes torn tendons, and he was prepared for the worst. Like Maas, all adventurers should carry their worst-case scenario kit in their pack.

No matter what materials you bring on your trek, they can’t serve you unless you know how to use them. Wilderness Survival in-structor Michael Strong compares backpacking to having a really nice car: “Unless you learn how to drive it, you’re a hazard out there.”

There is no driving test to take before heading into the backcoun-try, but you can do some test runs. Practice day hikes with your full backpack to find out if you’ve got the right weight. Break in your shoes before you leave to avoid blisters. Set up the new tent in your backyard. You might not be a pro, but if you know the essentials, you’ll be able to pack like one.

SURVIVAL GUIDE:

12 ITEMS THAT EVERY BACKPACKER

SHOULD CARRY

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

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

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

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

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

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

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

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

roll-up foam pads. Leave your camping chairs at home and get real with some natural

seating. Foam pads can keep you warm and dry on any surface.

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

Duct tape. Just imagine the possibilities.

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

HoW To pAck LIkE YoU’rE noT coMInG BAck

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

words EMILY HUTTo | photos rIck oLSon

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W ho would have guessed such a minis-

cule part of the fine-dining experience

could cause such a stir?

It wasn’t concocting the perfect blend of sa-

vory herbs to marinate the filet mignon steak,

nor was it perfecting the house soup according

to an ancient family recipe. It was finding the

right straw: one that wouldn’t end up in the

trash, where it would be taken to a landfill and

contaminate the soil.

marché restaurant 296 E. 5th Ave.(541) 743-06607 a.m. to 7 p.m., Monday through Saturday9 a.m. to 6 p.m., Sunday

adam’s sustainable table30 E. Broadway(541) 344-69484:30 p.m. to close, Tuesday through Saturday

mazzi’s3377 E. Amazon(541) 687-2252Dinner: 5 to 9:30 p.m., Sunday through Thursday5 to 10 p.m., Friday and Saturday

hideaway Bakery3377 E. Amazon (behind Mazzi’s)(541) 868-19826 a.m. to 7 p.m., Monday through Sunday

Earth-friendly eats

“It took over a year and a half to find a company that sold an alternative to plastic straws and when we finally found one, we were the first business on the West Coast to use corn plastic,” says Adam Bernstein, owner and head chef of Adam’s Sustain-able Table. “With every decision we make, we first consider how it’s going to impact future generations and the environment around us.”

Bernstein is one of several local restau-rant owners who focuses on sustainability and the local food market. From collabo-rating with local farmers to growing their own produce to researching more environ-mentally friendly products, these restaurants embody the challenges and accomplishments that come with going green.

The new millennium was a watershed moment for Bernstein, as he decided to re-write his business model with an

emphasis on sustainable practices. Bern-stein first looked at how he could make less of an impact on the environment by buy-ing local food to use fewer fossil fuels. He pushed his efforts further to look for all-nat-ural products including paint and utensils, as well as looking for ways to recycle within the building.

Bernstein says guests didn’t notice his ef-forts had become environmentally friend-ly until he re-opened the restaurant in February as Adam’s Sustainable Table.

“Words like green, local, organic and natural have become marketing words without substance or ethical sensibility unless you live up to those expectations,” Bernstein says.

Stephanie Pearl Kimmel, founding chef and owner of Marché Restaurant and Café, developed a similar passion for sustainable practices. Her philosophy is derived from

the French culinary concept of region-ally diverse foods. Kimmel pioneered the idea of seasonal menus that celebrate the abundance of the Willamette Valley when she opened the Excelsior Inn in Eugene in 1972.

When Kimmel opened Marché in 1997, she brought her philosophy to the menu, and from the onset she partnered with local farmers to grow produce.

“We meet in the winter every year and go through seed catalogs to design the menus around what they are going to grow,” Kimmel says.

The result is produce that can’t be found in a supermarket or ordered from distribu-tors, and menu items that are unique to the Willamette Valley.

“It’s shocking to me that we live in this abundant valley but chefs aren’t willing to make the leap and purchase locally grown

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

words JESSIcA HocH | photos coUrTnEY HEnDrIckS

LocaL Picks


Dear professor:

21 3 4 5

menu items,” says Kimmel. “We made the choice to provide flavors that support agriculture and the community around us.”

It’s convenient for Kimmel to deal directly with farmers because she is guaranteed a better-quality product and communication is easy.

“It’s fun to introduce customers to food and ingredients that are grown in their backyard by farmers creating food especially for them,” Kimmel says.

Mazzi’s Italian Restaurant and Hide-away Bakery is another establishment that found a unique way to satisfy the local food market: It created its own farm.

Chad Kretschmann works at Mazzi’s Hideaway Bakery, and also works at the res-taurant’s farm part-time. The roughly two-acre farm is situated just outside of Eugene, and grows a number of crops for both the restaurant and bakery.

“We don’t have to deal with market fluctu-ations,” Kretschmann says. “It’s a nice, closed system where we can provide for ourselves.”

Mazzi Ernandes, the owner of Mazzi’s Hideaway Bakery, was a farmer before he opened the bakery. Today, Ernandes still operates the small farm to provide much of the garlic, pesto, basil, vegetables and fruit used by the restaurant and bakery. “Since we harvested huge batches of strawberries and marionberries last summer, we can

provide strawberry cake for our customers in the middle of winter,” Kretshmann says. “We couldn’t afford to buy that produce without our farm.”

Kretschmann says local food is used whenever possible at the bakery and res-taurant, and he agrees there is a growing customer base for local foods. He says more farms need to realize how much consumer demand there is for locally grown products.

Although each restaurant owner uses different philosophies in business, they all vowed to continue developing their prac-tices despite economic instability in the marketplace. They each agreed that relying on local products and using less fossil fuel creates a more reliable future.


earth-friendly eats cont.

O ver the course of our University careers, we be-

come acclimated to our educational surroundings.

As students, we just want to achieve what we came here

for. Time goes on and we get used to the idiosyncrasies of

those around us, including our professors. In the interest of

the betterment of our institution, here is a list of the top five

things professors should know, but don’t.

— neal manser

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

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

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

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

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


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Last year Nicole Stinnett, a fellow Univer-sity student, and I traveled through Europe for four months on a budget of $2,000 each. When money ran low, the airport became a convenient hotel between flights. The beds are hard, the floors even harder, but when you’re low on time and money, why not compromise a comfortable night of sleep for a guaranteed adventure? Sleeping at the air-port saves the hassle of traveling to and from a motel, along with the $150 it would cost you to stay there.

“I think people are leveraging the Internet to find inventive new ways to save money … (that) tend to result in a more interesting, engaging and memorable experience,” says Reid Bramblett, self-proclaimed travel ex-pert and editor of Reidsguides.com. “Among those lodging alternatives are ways to sleep for free — sleeping in (the) airport among them.” Bramblett has spent many nights in airport terminals, including the Madrid Ba-rajas International Airport, where he man-aged to fall asleep across an armless bench of chairs in an empty waiting area and woke up to a bustling departure gate.

“It’s a chance to be a homeless person for the night, trying to fend for yourself,” says Donna McSherry, travel agent and editor of SleepingInAirports.com. “Granted, an air-port is a lot more comfortable than a down-town street, but there are elements of the experience — trying to sleep in public with people walking around you — that make for an interesting tale when you get home.”

Every airport adds something differ-ent to the experience. Voted the “2008 Best Airport” on SleepingInAirports.com, the Singapore Changi International Airport is far from a downtown street. This luxurious landing area offers overnighters the com-fort of leather “snooze chairs” with head and leg rests, and 24-hour shower, fitness

and spa services.Recalling her first overnight

experience in a Dublin airport, McSherry said, “The announce-ments about not smoking … that repeated every 10 minutes nearly drove me insane.” She recom-mends using earplugs instead of an iPod to block the noise be-cause the extra sound of music “could also block out the sound of someone opening your bag.” To prevent theft, she suggests ty-ing your bags to your body with a scarf or something similar so you feel if someone tries to open or move it. Depending on whether you’re spending the night before or after your flight, you could have all your luggage or just your carry-on. Try building “a luggage-cart fence around yourself” if you have a lot of belongings, or at least make sure to keep valuables under your head or on your body, McSherry says, though theft hasn’t been an issue for most of the visitors on her Web site.

Stinnett recommends bringing along a sleeping bag and putting your most valuable belongings inside with you. In airports such as Paris Charles de Gaulle International, Los Angeles International and New York’s John F. Kennedy International, it might be hard to get a good night’s sleep without traveling prepared. The choice for a bed is between bucket seats with armrests and long metal benches, both seemingly more uncomfort-able than the cold, dirty floors, according to visitors on SleepingInAiports.com who vot-ed them three of 2008’s worst airports.

Martha Richmond, media relations man-ager for Portland International Airport, says most airports don’t mind if passengers camp out for the night, but warns that unless all of your gear can fit into one carry-on bag,

“people need to think about how they would get all that stuff on the plane.” However, PDX is a public facility, she says. “It’s open 24 hours a day; we don’t have a problem with folks who are waiting for a flight.” But, she admits, the best seats are inside the security gates, requiring a ticket to get through.

“Having a sleeping bag was awesome,” says Stinnett, who used hers everywhere we slept, adding that most airport floors are probably cleaner than some hostel beds. The sleeping bag provided warmth and padding on the cold, hard surfaces and spared us lying directly on dirty ones. It’s a good asset when traveling this way, and you can purchase a lightweight sleeping bag for less than the price of one night in some hotels.

Though we don’t always get to choose our layover destinations, we can plan an early morning departure or late-night arrival to maximize the use of airport lounges. Stinnett says, “With the time it takes to go find your hostel in a foreign country, having to pay for it, take a taxi, take a train, all those extra costs, it’s worth staying in the airport, especially if it saves time and money.”


A t 3 a.m. I awoke to a strange man cuddling my feet. In my dreary state, I

checked to make sure I was still hugging the oversized hiking backpack

that held my only possessions for the next four months, then glanced around

the large, empty waiting area at the Milan Malpensa Airport. ‘Why did he

choose to sleep on this area of cold, hard, marble flooring?’ I wondered, but

my voice failed me. I looked to my quietly snoring traveling companion, then

forfeited the battle with my eyelids and let my head fall back on my purse.

Sleeping on the fly

kevin Bronk finds a bench to sprawl across for a nap in the Eugene Airport’s lobby.

words JESSIcA HILL | photo EMILY HUTTo

Find out which airports are best for sleeping in at dailyemerald.com

f e a t u r e s | Sleeping on the fly | A balancing act | Dressing for success | Grads on the go |


wear underTHAT cAp ’n GoWn?

WHAT SHoULD YoU

1. Whom did you invite to the graduation ceremony?a) Your mom, your dad and your siblingsb) Mom, dad, aunt, uncle, all of your professors, your life coach, your advisor, your club advisor and the whole gang from the ASUoc) Just mom and dad; they will tell everybody the good news after things (hopefully) go smoothly

2. What were your favorite campus organizations?a) Yeah right, that’s what ipod headphones are for. You never make eye contact with anyone pedaling anything in the EMU Amphitheatre.b) ASUo, Greek Life, rHA, JSU, Ambassador program, outdoor program, FLUX, LGBT … did I forget any?c) DDS (as a passenger) and club rugby

3. On a weekend trip, you go to:a) portland; you just love the sceneb) Who has time for weekend trips?c) The hot springs. Beer and sulfur never mixed so well.

4. During the dean’s speech, you think:a) Did I wear the cream-colored American Apparel v-neck or the eggshell American Apparel v-neck?b) poor dean; he is probably so worried because I am such a tough act to follow.c) Is it drafty in here?

5. What are you doing after graduation?a) I’m still weighing my options. Mom says the basement is open for the summer.b) I have to choose between an internship in Washington, D.c. or going for that ph-D.c) Your mom!

6. How will you celebrate after the ceremony?a) The parents are treating you to dinner at McMenamins.b) party at your house. nobody better come if they haven’t rSvped!c) Depending on how the wind blows … pub crawl or hanging out downtown with EpD.

7. Your favorite college flick is:a) Animal Houseb) Legally Blondec) van Wilder

8. What’s your advice to undergrads?a) Get a fixie; it will change your life!b) Your professors are your best friends.c) Tattoos seemed cool at the time, but in the end they are just a distinguishing mark in a line-up.

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

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

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

lege. You are sporadic, witty and crave attention. Everyone, includ-ing yourself, marvels at the fact that this graduation ceremony will actually happen. However, you’ll go out with one last hoorah from the ultimate entertainer: The only clothing under your gown will be the pair of shoes on your feet. This final act could be ruled as a suc-cess — or it could end up being a

you for how much time you spent there. Graduation may not mean

words JULIE BASQUE | illustr ations pATrIck FInnEY


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A balancing actA balancing actA balancing actA balancing actT wo plates sit in front of you. one is

filled with pesto pasta, a grilled-cheese

sandwich, a pair of egg rolls, a slice of

pepperoni pizza and, to wash it all down, a

44-ounce cup of Mountain Dew. The

second plate has a few carrot sticks, super-

fiber grain, brussels sprouts and a pile of

black beans sitting next to a cup of tea.

words JULIE BASQUE | photo IvAr vonG


f e a t u r e s | Sleeping on the fly | A balancing act | Dressing for

These two plates represent the opposing views of comfort food and healthy food. Find-ing what makes you feel good is discovering the happy medium between what your mind craves and your body needs.

Food is the fuel for energy. According to the U.S. Depart-ment of Health and Human Services, “your body needs the right vitamins, minerals and other nutrients to stay healthy.” But these “right” vitamins and nutrients are different for every person. Choosing a balance be-tween the junk and the good is what makes a body truly happy.

To college students, com-fort food usually means food that just tastes good. This includes tasty items such as Frappuccinos, a good ham-burger, caramel brownies, triple-cheese pizza and seven-layer nachos. These are conve-nience foods, says James Harris III, a registered dietitian and the University’s assistant athletic di-rector. Harris says convenience foods such as drive-through fare and microwavable items are the foods people go from wanting to eating very quickly. These foods are synonymous with pro-cessed ingredients and are high in sodium, trans fat and sugar, Harris explained.

Quickly prepared foods bring students down, but are only one part of college students’ unhealthy eating regimen. Harris says “sporadic eating” is a main factor in choosing comfort foods over nutritious foods. Harris said students are

A balancing actA balancing act

top 5 for healthCafé Yumm! 730 E. Broadway2) Morning Glory Café450 Willamette St.3) Cozmic Pizza 199 W. 8th Ave.4) Ratatouille Bistro 1530 Willamette St.5) World Flavors 1044 Willamette St.

top 5 for comfort1) The Jail #2 490 E. Broadway2) Papa’s Soul Food Kitchen400 Blair Blvd.3) Prince Pucklers1605 E. 19th Ave.4) Sy’s New York Style Pizza1211 Alder St.5) Eugene City Brewery844 olive St.

“absolutely” less healthy when they only eat comfort foods. To help ease out of the sugar coma college students induce themselves in, the first step is scheduled eating.

“Plan meals. Know what you are going to have and know when you are going to have it,” Harris encouraged. He also stressed that students need to eat more fruits and veggies to have a balanced diet.

Balance is crucial when supplying the body with nu-trients. There must be whole grains, lean meats, fruits and vegetables in everyone’s diet, Harris says. But this equilib-rium doesn’t mean you can’t indulge. By letting yourself have these tasty unhealthy foods once in a while instead of a complete cut-off, you keep yourself from going overboard. Harris says the whole point of eating right is al-lowing you to treat yourself. “If you eat well the majority of the time, because you eat well,” Har-

ris says, “you deserve treats.”Now, on this new plate, what

do you find? The perfect bal-ance of indulgence and healthy nutrients build this plate up for the powerhouse of body satisfaction. This has a dose of mashed potatoes, steamed zuc-chini with carrots, lean grilled chicken, a tofu scramble and a delicious fruit cup all sitting next to a glass of low-fat milk.

Harris says students today are absolutely less healthy because their plates are filled with too many convenience foods and not enough vegetables. The plate above holds the balance between the veggie-filled healthy diet and the ultimate junk food diet.

The key to having a healthy body is knowing how to use moderation and not just restrict yourself to the produce section of the grocery store. Needs from both your body and mind are met when eating a balanced diet. This in turn keeps you — and your body — happy and satisfied.

success | Grads on the go |

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

dress forsuccess

words SAnJA pALAvr A photos IvAr vonG

FIND YOUR INNER FASHIONISTA WITH THESE HOT SUMMER LOOKS THAT ARE PERFECT FOR THE OFFICE

M ost office attire is the same; em-ployees typically turn to simple outfits such as a dress shirt and

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

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

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



dress fordress forsuccesssuccessFIND YOUR INNER FASHIONISTA WITH THESE HOT SUMMER LOOKS THAT ARE PERFECT FOR THE OFFICE

| Sleeping on the fly | A balancing act | Dressing for success | Grads on the go |

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

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

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

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

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graduates

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

“Accounting is kind of lucky in how job recruit-ing works because everything is kind of uniform in the fall,” Sean Oliver, 23, says. Oliver applied for several jobs through job links last fall and end-ed up landing the role of audit associate at Grant Thornton in downtown Portland.

“The Career Center was an amazing resource for me,” Oliver says. He made the Career Cen-ter part of his weekly, if not daily, ritual seeing

multiple advisors, attending workshops and get-ting feedback on specially tailored resumés and cover letters.

A large part of Oliver’s job search began during his junior year. “I knew I didn’t have a lot of lead-ership experience going into my senior year, so I decided to run for an officer position in a club in the business school to get more leadership experi-ence,” he says. By rounding out his resumé, Oliver increased his odds of getting an interview.

Be careful not to overlook daily opportunities, Oliver warns. “Professors, I don’t think, are al-ways seen as a resource for careers,” he says. “I

think students tend to look at them in the strictly academic sense.” Professors have networking connections that can be the borderline factor in getting a job, especially at the University, where there are research professors working out in the field.

Oliver kept an open mind while job-searching. “If there is a company holding a presentation about what their company is about or something like that, I would go to it,” he says. “I was actively involved in perusing anything that I could.” He even went through the interviewing process for working a sales job at a winery.

sean oliver Grant thornton audit associate

ith the economy

in a slump, the job

m a r k e t f o l l o w s

into crisis mode, and students must

maneuver their way through. Three

University students are on their way

to different career paths after the caps

fly at graduation. Seniors, get ready for

life-changing advice. Juniors, take out

your ballpoint pens — these soon-to-be

graduates have advice for you, as well.

Wwords r AcHEL coUSSEnS | photos IvAr vonG



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ashley stevensonteach for america

Ashley Stevenson, 22, found a job with Teach for America when she de-cided to apply at the third deadline last November. “I’m the kind of person that really likes to know what I’m getting myself into, so I decided to contact ev-eryone I knew who was in the program or had applied,” Stevenson said.

Past applicants reviewed Steven-son’s resumé and gave her a look into what was coming in the long recruitment process.

Stevenson also applied for other op-portunities besides Teach for America. “You will never get from point A to point Z without going through those different points,” she said. “There are a lot of different steps you need to take.”

Even though Stevenson doesn’t think she’ll stick with the education field, she sees it as a great transition into counsel-ing and is happy with her decision. “It can be really sad or heart-wrenching, but at the same time, we are doing re-ally good work,” Stevenson said. “I’m really excited that I actually get to make a difference right out of college because I don’t think that happens to many people.”


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Davey Raver, 21, takes employment matters into his own hands with his own real estate business, Triple R. In addition, he plans to work as a freelance land-devel-oping consultant after graduation for Central Oregon Housing Authority. Raver likes the idea of being his own authoritative figure, as well as having the flexibility to be spontaneous.

Yet, freelance doesn’t come without its risks. “I make my own hours, but I don’t know when my next payday is. It might be 10 to 20 grand, but it might not come for two or three months,” Raver said. “That’s really tough, and you need to know how to manage your finances.” In addition, Raver must purchase his own insurance, but that doesn’t faze him, as his father has been doing this for years.

“I’d learned to juggle two jobs, one being my own company and one job being school,” Raver said. “Once I’m done with school, I can invest more time into my own company and still have time to do the freelance. It’s what I always do, so why not work two jobs and make more money?”

Raver warns students to do their homework before starting the freelancing gig. “I worked in my field for about two years before I turned it into my own business,” he said. “I spend three hours a day every morning just educating myself on my field.”


o dd s ’ n e n d s | Food finds | Italian cooking | Summer in Eugene | Avoiding the real world |

Home-cooked ItalianrEcIpE

Adding a simple white candle and a colorful flower arrangement will set an elegant tone to the evening.

main course

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

Wine-Infused chicken pasta2 lbs. thin boneless skinless chicken breast, cut into bite- size pieces¼ cup flourBlack pepper, ground4 tablespoons salted butter4 tablespoons olive oil4 cloves garlic, minced6 oz. can pitted olives

1 cup fresh mushrooms, sliced26 oz. can stewed tomatoes2 tablespoons capers, drained¼ cup parsley, chopped1 tablespoon basil1 cup white wine

W hether it’s a candle-lit dinner for two or a dinner party with friends,

your wallet won’t object to this Italian style four-course feast. The following will generously serve four guests.

Find recipes for the other three courses at dailyemerald.com


B eing a college student and eating well do not typi-cally go hand-in-hand. College students usually

choose the cheap route over the tasty, gourmet route, but every one of us looks forward to special occasions or visits from family to give us the opportunity to rid ourselves of ramen and pizza and enjoy a delicious gourmet dinner.

With graduation looming in the near future, the time has come to ask your inner moocher one thing: ‘What nice restaurant should I take my parents to on their dol-lar?’ While restaurants like Marché, Beppe and Gianni’s and Oregon Electric Station are perfectly delectable, they barely scratch the surface of fine dining options in Eu-gene. You may not be familiar with these amazing restau-rants, but they will impress your parents and serve you a mouth-watering celebratory meal.

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

Food finds: graduation dining

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

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

excelsior inn754 E. 13th Ave.This restaurant is a close-to-home option, offering deli-cious Italian-style food and an amazing dessert menu. proud to be part of the slow food movement, the menu changes with the seasons and uses only fresh local and organic ingredients. A favor-ite is ravioli all’Aragosta, or Lobster ravioli. The award-winning pastry chef was fea-tured on the Today Show in Ann curry’s “favorites from home” segment.

Belly291 E. 5th Ave.European-style cuisines are made with a twist, as many dishes are created around one theme: pork. The food can also be de-scribed as “rustic European,” made from a fusion of French and Italian techniques with northwest food. pork Shoulder confit is Belly’s specialty, but its fresh seafood is also perfectly scrumptious.

café soriah 384 W. 13th Ave.This Mediterranean-style restaurant does heavenly seafood. Simple and fresh ingredi-ents are often paired with powerful Moroc-can flavors. Some options include Moroccan Beef Short ribs, Bouillabaisse and Sweet pepper and Lamb ragu.

words BrookE BUrrIS photos roGEr BonG


A s the school year winds down and apartment appli-

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

runningFor all those avid runners,

the Eugene Running Company has an activity for you. Join the Bagel Run every week on Mon-day for a three-, five- and seven-mile fun run for all paces and

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

performanceHark! I doth hear father

Shakespeare calling! Bring a pic-nic blanket, family and friends and enjoy a magical evening of Shakespeare’s Much Ado About Nothing under the stars.details: August 8, 9, 15 and 16, 6 p.m. and 9 p.m., Amazon Community Park South Lawn, free.

FestivalNeed a little culture? The Eu-

gene Asian Kite Festival is an af-ternoon of kite flying, demonstra-tions, competitions and classes.details: Sept. 14, all day, Hilyard Community Center in Amazon Park, free.

oregon country FairThe Oregon Country Fair is

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

musicDon’t miss the Hult Center’s

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

arts and craftsBRINGfest is an all-day cele-

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

Summer standouts: Eugene

F our years and 180 credits later, it’s here: the real world. Thousands of Univer-

sity students will receive their diplomas at graduation this June, but who says the work-ing world has to be the next chapter of their lives? The transition from fraternity parties and occasional class attendance to the nine-to-five grind can be overwhelming. Howev-er, many are relieved to hear you don’t have to take that leap into the working world. College graduates may be comforted to find there are alternatives after graduation to those long hours in a confining cubicle.

1. Become a volunteerBy this point you have gotten to know

yourself at a new level. Think about what inspires you and what you are passionate

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

2. Join the peace corps When will you ever have the opportunity

to see the world while helping a global cause? Free of responsibility and commitments, post-college is an ideal time to join the Peace Corps.

You can be sent to 74 countries in Af-rica, Asia, the Caribbean, Central and South America, Europe and the Middle East. Vol-unteers are provided with a modest living stipend and receive a transition allowance at the end of their service. They can also defer payment of their school loans.

3. travel abroadNot everyone gets the chance to study

abroad in college. Filling out a mountain of paper work, soliciting recommendations

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

4. stay in schoolWho says four years of college is enough?

Especially in today’s economy, going back to school can be not only beneficial for a future career, but a fun way to prolong the good life.

5. move in with your parentsBe a kid again. Go home and rekindle the

fun and carefree days you spent as a child. What’s wrong with indulging in some home-cooked meals and free housing for a while? Although this option may not be appealing to everyone, it is the best way to spend qual-ity time with family while saving money on living expenses.— ma r i a Baum

Avoiding the real world

words AnnA HELLAnD | photos LInDSAY GArD



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l a s t wo r d | Navigating the unknown |

Navigating the unknown

I could tell you in great detail about the crystal-blue Mediterra-nean Sea that borders Alicante’s pristine beaches. I could also show you photos of my Spanish host family, and describe the

trendy Alicante nightlife. However, I could never communicate the intangible feelings of cultural immersion and self-discovery during my time abroad.

Anyone who has ever left the country knows how culturally rich and diverse the world really is. I came to understand that my abroad experience was about more than learning the native Spanish lan-guage, but involved understanding local customs and a truly unique way of life. I fell in love with the quaint coastal city that offered his-toric architecture, authentic restaurants and friendly Spaniards. My time spent there was simply irreplaceable and has prompted me to pursue yet another foreign adventure.

Upon my return to the University winter quarter, it didn’t take me long to find a way overseas again. With some paperwork and a few small parental battles, I was committed to a journalism internship abroad for summer 2009 in Dublin, Ireland. Before long, the logistics of an internship overseas this summer soon began to sink in. I had come to the realization that I would be heading to Dublin, not with a study abroad program and other American students, but alone.

There will be no comfort of a host family, and I will also be on my own to navigate the unfamiliar city streets. My living arrangements will entail a flat with other international college students whom I have never met, and I will essentially be living with strangers. The factor of the unknown brings about feelings of uneasiness, but also excitement. My visions of traditional Irish pubs, folklore and grassy hillsides may not be exactly how I anticipate them, but they will soon be within my reach. It is challenging to say my expectations thus far — I may not return home with a leprechaun or a pot of gold — but I am confident I will bring back an experience worth my while.

After my time in Spain and my visits to 11 other countries in Eu-rope, I returned to the U.S. feeling not only changed, but inspired. The transition from the tropics of Alicante to rainy Eugene came as a shock. I was unsure of how I would reconnect with friends and ad-just to the absence of my host mother Rosa yelling “comer” (eat) before every meal or “ten cuidado” (be careful) each time I left the house. I was sure of only one thing — I wanted to go back. Although I won’t be heading back to Spain this time, you can bet I already looked up the airfares from Dublin to Alicante. Thanks to Ryanair, just 40 euro will allow for a weekend of reminiscing with my host family.

When I reflect on my time in Spain, there are mo-ments that not only do I cherish as memories, but have also changed many of my perspectives. Dur-ing November of last year when the 2008 presiden-tial election was taking place, I remember picking up a newspaper at the University of Alicante be-fore election day. The front page read: “Milliones de Americanos decidirán el futuro del Mundo Mañana” (Millions of Americans will decide the future of the world tomorrow). This was one of the many defining moments that will remain clear in my mind forever. I never thought a newspaper headline would make such an impression on my worldly views. Perhaps this is part of what fascinates me about being abroad; you never know what to expect or how you can be changed.

Like Spain before, I am uncertain what will await me when I arrive in Dublin this summer. However, I am ready to absorb

the local culture and tradition, while gaining a global perspective of journalism. Although my internship may restrict me from travel-ing much, Alicante, London, Amsterdam and Barcelona are also on my hit list. Before I know it, I will be back with a plethora of stories to tell.

I truly feel this is only the beginning of my adventures abroad. When I think about the mystery Dublin holds, I become consumed with eagerness to see it all. The only thing in question for now is: where to next?

words MArIA BAUM | illustr ation pATrIck F InnEY

and diverse the world really is. I came to understand that my abroad experience was about more than learning the native Spanish lan-guage, but involved understanding local customs and a truly unique way of life. I fell in love with the quaint coastal city that offered his-toric architecture, authentic restaurants and friendly Spaniards. My time spent there was simply irreplaceable and has prompted me to

Upon my return to the University winter quarter, it didn’t take me long to find a way overseas again. With some paperwork and a few small parental battles, I was committed to a journalism internship abroad for summer 2009 in Dublin, Ireland. Before long, the logistics of an internship overseas this summer soon began to sink in. I had come to the realization that I would be heading to Dublin, not with a study abroad program and other American students, but alone.

There will be no comfort of a host family, and I will also be on my own to navigate the unfamiliar city streets. My living arrangements will entail a flat with other international college students whom I have never met, and I will essentially be living with strangers. The factor of the unknown brings about feelings of uneasiness, but also excitement. My visions of traditional Irish pubs, folklore and grassy hillsides may not be exactly how I anticipate them, but they will soon be within my reach. It is challenging to say my expectations thus far — I may not return home with a leprechaun or a pot of gold — but I am confident I will bring back an experience worth my while.

After my time in Spain and my visits to 11 other countries in Eu-rope, I returned to the U.S. feeling not only changed, but inspired. The transition from the tropics of Alicante to rainy Eugene came as a shock. I was unsure of how I would reconnect with friends and ad-just to the absence of my host mother Rosa yelling “comer” (eat) before every meal or “ten cuidado” (be careful) each time I left the house. I was sure of only one thing — I wanted to go back. Although I won’t be heading back to Spain this time, you can bet I already looked up the airfares from Dublin to Alicante. Thanks to Ryanair, just 40 euro will allow for a weekend of reminiscing with my host family.

When I reflect on my time in Spain, there are mo-ments that not only do I cherish as memories, but have also changed many of my perspectives. Dur-ing November of last year when the 2008 presiden-tial election was taking place, I remember picking up a newspaper at the University of Alicante be-fore election day. The front page read: “Milliones de Americanos decidirán el futuro del Mundo Mañana” (Millions of Americans will decide the future of the world tomorrow). This was one of the many defining moments that will remain clear in my mind forever. I never thought a newspaper headline would make such an impression on my worldly views. Perhaps this is part of what fascinates me about being abroad; you never know what to expect or how you can

Like Spain before, I am uncertain what will await me when I arrive in Dublin this summer. However, I am ready to absorb

with eagerness to see it all. The only thing in question for now is: where to next?

Emerald Magazine, Vol. 1, Issue 4

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Transcript of Emerald Magazine, Vol. 1, Issue 4