Being a half-hour drive from campus, Sweet Cheeks Winery is a great option for a visitor’s weekend itinerary in Eugene.

Sweet Cheeks is a wonderful place to visit on a fall or spring weekend. The rolling hills of the vineyard make for a lovely photo backdrop. After grabbing a glass, sit at a table outside or walk along the vineyards.

Winery General Manager Jessica Thomas’ grandfather, Dan Smith, built the winery almost two decades ago. Thomas, who had gone to school for event planning, began shadowing the events at the winery with her grandfather while finishing her degree at UO.

According to Thomas, wine production is split in half between its vineyard and partner vineyards in Southern Oregon. Winemakers at Sweet Cheeks look for the right sugar level of the grapes for each style of wine they make.

While the tasting room was built in 2005, the Vineyard was planted throughout the 1980s and 1990s. Thomas’ family background did not begin in wine, rather, Smith worked in refrigeration.

Smith had not intended to build a winery until he completed the vineyard in 2001. Once the vineyard was completed, Smith felt that he needed to share the experience of wine and family with others.

“Wine can be very intimidating to people, and we want to ensure that we can share the art of winemaking in a way that people want to relate to,” Thomas said.

Some of the varieties of wines grown at Sweet Cheeks include Pinot Noir, Pinot Gris, Chardonnay and Riesling. Sweet Cheeks partners with wineries in Southern Oregon to purchase grapes to bring a variety to the Willamette Valley.

Thomas has worked with Quail Run and Pebblestone Vineyards, just a short drive down I-5 to bring in grapes that grow in warmer climates down south.

Eryk Puzon, a third-year student at the University of Oregon, organized his fraternity’s Mother’s Day weekend event at Sweet Cheeks. Puzon said that they chose the winery for their efficient booking services and panoramic scenery.

“We chose Sweet Cheeks for their beautiful scenery,” Puzon said. “We will definitely be returning in the future.”

Thomas explained that the climate in Lane County gets a bigger temperature shift than any other area of the Willamette Valley. Thomas says that they can get anywhere from an 80-degree day to high 40s at night.

Pinot Noir is a varietal that needs a very specific climate to grow. It needs enough sunlight to ripen but is sensitive to too much heat due to the grapes’ thin skin. Thomas says this allows Pinot Noir to thrive here in Eugene.

“We have more of those mild temperatures. We really don’t get as many heat spikes as they do down in Southern Oregon,” Thomas said.

The Winery has endured difficulties like wildfires, a pandemic and founder Dan Smith’s passing in 2018. Thomas says her favorite bottle ever produced is the 2021 reserve Pinot Noir.

“After a few years in a row of us having to really buckle down and embrace the challenges we were facing,” Thomas said. “That wine really captures us coming out of so many headwinds and challenges.”

Sweet Cheeks also hosts their part-time staff on a harvest day on the line with the winemakers to understand how a harvest works.

Thomas said she enjoyed taking around many visitors for the Ohio State football game during harvest season. Showing visitors the tractors coming in and grapes is all a part of why Thomas shares her passion for wine with others.

The family traditions of wine picking at Sweet Cheeks extend to the vineyard. Thomas’s six-year-old daughter, Olivia, has picked grapes with the winery’s first employee, Leo Gabica.

The two stand next to each other and Olivia tries the grapes first bin during a harvest. The grapes, which Thomas reiterates do not have alcohol in them, will get a thumbs up from her daughter if she enjoys them.

“That’s just a special thing to me because Dan did all this,” Thomas said. “For that to be Olivia and Leo’s tradition is really special.”

The post Wine tasting in the heart of the Willamette Valley appeared first on Daily Emerald.

Being a half-hour drive from campus, Sweet Cheeks Winery is a great option for a visitor’s weekend itinerary in Eugene.

Sweet Cheeks is a wonderful place to visit on a fall or spring weekend. The rolling hills of the vineyard make for a lovely photo backdrop. After grabbing a glass, sit at a table outside or walk along the vineyards.

Winery General Manager Jessica Thomas’ grandfather, Dan Smith, built the winery almost two decades ago. Thomas, who had gone to school for event planning, began shadowing the events at the winery with her grandfather while finishing her degree at UO.

According to Thomas, wine production is split in half between its vineyard and partner vineyards in Southern Oregon. Winemakers at Sweet Cheeks look for the right sugar level of the grapes for each style of wine they make.

While the tasting room was built in 2005, the Vineyard was planted throughout the 1980s and 1990s. Thomas’ family background did not begin in wine, rather, Smith worked in refrigeration.

Smith had not intended to build a winery until he completed the vineyard in 2001. Once the vineyard was completed, Smith felt that he needed to share the experience of wine and family with others.

“Wine can be very intimidating to people, and we want to ensure that we can share the art of winemaking in a way that people want to relate to,” Thomas said.

Some of the varieties of wines grown at Sweet Cheeks include Pinot Noir, Pinot Gris, Chardonnay and Riesling. Sweet Cheeks partners with wineries in Southern Oregon to purchase grapes to bring a variety to the Willamette Valley.

Thomas has worked with Quail Run and Pebblestone Vineyards, just a short drive down I-5 to bring in grapes that grow in warmer climates down south.

Eryk Puzon, a third-year student at the University of Oregon, organized his fraternity’s Mother’s Day weekend event at Sweet Cheeks. Puzon said that they chose the winery for their efficient booking services and panoramic scenery.

“We chose Sweet Cheeks for their beautiful scenery,” Puzon said. “We will definitely be returning in the future.”

Thomas explained that the climate in Lane County gets a bigger temperature shift than any other area of the Willamette Valley. Thomas says that they can get anywhere from an 80-degree day to high 40s at night.

Pinot Noir is a varietal that needs a very specific climate to grow. It needs enough sunlight to ripen but is sensitive to too much heat due to the grapes’ thin skin. Thomas says this allows Pinot Noir to thrive here in Eugene.

“We have more of those mild temperatures. We really don’t get as many heat spikes as they do down in Southern Oregon,” Thomas said.

The Winery has endured difficulties like wildfires, a pandemic and founder Dan Smith’s passing in 2018. Thomas says her favorite bottle ever produced is the 2021 reserve Pinot Noir.

“After a few years in a row of us having to really buckle down and embrace the challenges we were facing,” Thomas said. “That wine really captures us coming out of so many headwinds and challenges.”

Sweet Cheeks also hosts their part-time staff on a harvest day on the line with the winemakers to understand how a harvest works.

Thomas said she enjoyed taking around many visitors for the Ohio State football game during harvest season. Showing visitors the tractors coming in and grapes is all a part of why Thomas shares her passion for wine with others.

The family traditions of wine picking at Sweet Cheeks extend to the vineyard. Thomas’s six-year-old daughter, Olivia, has picked grapes with the winery’s first employee, Leo Gabica.

The two stand next to each other and Olivia tries the grapes first bin during a harvest. The grapes, which Thomas reiterates do not have alcohol in them, will get a thumbs up from her daughter if she enjoys them.

“That’s just a special thing to me because Dan did all this,” Thomas said. “For that to be Olivia and Leo’s tradition is really special.”

The post Wine tasting in the heart of the Willamette Valley appeared first on Daily Emerald.

When owner Yoon Bigot opened Taco Mogo, she hoped that Eugene locals and visitors would expand their palates and try something new. With no culinary school experience, Bigot learned the cooking trade by experimenting with foods she enjoys.

When her son, who is Korean and American, married his Mexican wife, Bigot was excited by the idea of fusing the two cultures through food. This is where she began her creation of Korean tacos and burritos.

The word “Mogo” is a Korean phrase that means “eat up,” as a way of encouraging someone to enjoy their meal.

Bigot’s staff is a blend of Hispanic and Korean employees, but Bigot says that the language barrier has not been hard to deal with. Most of Bigot’s employees are fluent in English, allowing employees to communicate with one another despite coming from different backgrounds.

One of Taco Mogo’s most popular dishes is the birria ramen, which fuses Korean and Mexican classics. The dish was born from experimentation in the kitchen.

The birria takes around four hours to put together because of the variety of chilies that go into preparing the different barbacoa meats. Once Bigot blended the chilies, she realized the sauce surplus could be used in one of her noodle recipes.

Bigot also owns the Vietnamese noodle restaurant Bon Mi, so she felt inspired to combine Mexican cuisine with something she was familiar with.

“I have always owned the noodle restaurant, and the weather is always cold here,” Bigot said, “So we thought, why don’t we do a different kind of noodle soup?”

Once it was implemented, Bigot said that it became one of the restaurant’s most popular dishes. Bigot said she has been able to learn on the fly, which has been helpful considering she’s only cooked Mexican food for a few years.

“I don’t know much about Mexican food. I know Korean, but you can learn; I just come up with dishes that mix the cuisines half and half,” Bigot said.

Taco Mogo also boasts a variety of tacos, with protein choices like Yum Yum Chicken, which is a Korean spin on charbroiled teriyaki chicken, and classic thin-sliced steak, beef bulgogi.

Taco Mogo also offers Yoon’s taco specials, with Bigot’s eccentric choices of crispy fish, sweet potato and grilled shrimp tacos.

Bigot chooses to swap out one ingredient in sides like salsas to blend the two cuisines. For example, instead of using tomato in a salsa, she will swap radish. Taco Mogo combines sesame oils and different chilies to create a cultural melting pot of salsas.

Ifur Legorio is a local who had never been to Taco Mogo, but went because of the Asian influence in her favorite dishes. “I saw the Korean word in the name, and pork belly is my favorite food,” Legorio said.

Bigot says that her learning curve came from practice and trying different dishes. “I didn’t learn from school. The way I like meals, hopefully guests will like it as well,” Bigot said.

Bigot hopes people acquire a taste for cultural fusion the same way she enjoys bringing the colorful flavors together.

The post Cultural connection at Taco Mogo appeared first on Daily Emerald.

While Pickleball was invented in 1965, the sport’s rapid rise to popularity has mainly been post-pandemic. Eugene is no exception to the love for the close-quarters racquet sport, with the Emerald Valley Pickleball Club home to over 800 members.

The Emerald Valley Pickleball Club has been working to grow the sport in the Eugene-Springfield area since 2015.

“Initially, some pickleball players were, ‘well, let’s not tell anybody, because this is kinda crowded, and we’ll never get to play,’” club president Roger Schaljo said.

The club began with around 30 people playing the game at a church. Club leaders aimed to build more courts throughout Eugene. Emerald Valley and the City of Eugene agreed to build permanent nets at Westmoreland and Meadow parks.

During the rainy winters in the Pacific Northwest, the program hosts events such as introductory clinics at the YMCA and Bob Keefer Center in Springfield.

Pickleball is less physically demanding than other racquet sports, making it easily accessible for players of all physical abilities.

“Pretty much any morning when there’s decent weather, you go to Westmoreland Park or Meadow Park, 40 to 50 people are playing,” Schaljo said.

To deal with overcrowding, players put their paddles into holders by the courts, and when a game finishes, two players come on and two players come off. Four players will switch out at a time if there are more than five paddles in a holder.

Schaljo says pickleball is inherently about meeting people and having fun. “If you get your heart rate going and get the blood flowing, those are all good signs,” Schaljo said.

University of Oregon racquet sports instructor Daniel Howe teaches all tennis, pickleball and table tennis classes at UO.

Howe says that pickleball is a really easy game to pick up, requiring less of a learning curve than tennis.

“You can start playing and really get into a game and have fun on day one,” Howe said. “There’s a lot of energy in the room. I love when I get to play and there are students who are better than me.”

Howe teaches the fundamentals of pickleball in his classes, like forehand, backhand and serving. Some shots, like a third shot drop, or a “lob,” which goes over a player’s head, are taught later in the course.

“The third shot drop is probably the shot that requires the most skill because you really have to place the ball well from far away,” Howe said. “By hitting a ball that just barely makes it over the net, it gives the serving team time to move closer to the net.”

Pickleball is an extremely social sport, with most games being played in doubles. Howe says that starting players should focus on trying not to hit the ball too hard and moving their feet.

UO offers various avenues for those who want to try the sport. An intramural pickleball tournament is hosted every spring, and pickleball classes are offered for credit.

Schaljo says teaching pickleball to Parkinson’s patients has been the most touching experience. “Someone told me that they hadn’t felt that young in decades,” Schaljo said.

The Emerald Valley Pickleball Foundation is hosting a tournament at the YMCA on Memorial Day weekend. That weekend, the pickleball clubs at UO and Oregon State will face off in a match for the very first time.

The post Kitchen shots and community – Eugene’s love for pickleball appeared first on Daily Emerald.

While Pickleball was invented in 1965, the sport’s rapid rise to popularity has mainly been post-pandemic. Eugene is no exception to the love for the close-quarters racquet sport, with the Emerald Valley Pickleball Club home to over 800 members.

The Emerald Valley Pickleball Club has been working to grow the sport in the Eugene-Springfield area since 2015.

“Initially, some pickleball players were, ‘well, let’s not tell anybody, because this is kinda crowded, and we’ll never get to play,’” club president Roger Schaljo said.

The club began with around 30 people playing the game at a church. Club leaders aimed to build more courts throughout Eugene. Emerald Valley and the City of Eugene agreed to build permanent nets at Westmoreland and Meadow parks.

During the rainy winters in the Pacific Northwest, the program hosts events such as introductory clinics at the YMCA and Bob Keefer Center in Springfield.

Pickleball is less physically demanding than other racquet sports, making it easily accessible for players of all physical abilities.

“Pretty much any morning when there’s decent weather, you go to Westmoreland Park or Meadow Park, 40 to 50 people are playing,” Schaljo said.

To deal with overcrowding, players put their paddles into holders by the courts, and when a game finishes, two players come on and two players come off. Four players will switch out at a time if there are more than five paddles in a holder.

Schaljo says pickleball is inherently about meeting people and having fun. “If you get your heart rate going and get the blood flowing, those are all good signs,” Schaljo said.

University of Oregon racquet sports instructor Daniel Howe teaches all tennis, pickleball and table tennis classes at UO.

Howe says that pickleball is a really easy game to pick up, requiring less of a learning curve than tennis.

“You can start playing and really get into a game and have fun on day one,” Howe said. “There’s a lot of energy in the room. I love when I get to play and there are students who are better than me.”

Howe teaches the fundamentals of pickleball in his classes, like forehand, backhand and serving. Some shots, like a third shot drop, or a “lob,” which goes over a player’s head, are taught later in the course.

“The third shot drop is probably the shot that requires the most skill because you really have to place the ball well from far away,” Howe said. “By hitting a ball that just barely makes it over the net, it gives the serving team time to move closer to the net.”

Pickleball is an extremely social sport, with most games being played in doubles. Howe says that starting players should focus on trying not to hit the ball too hard and moving their feet.

UO offers various avenues for those who want to try the sport. An intramural pickleball tournament is hosted every spring, and pickleball classes are offered for credit.

Schaljo says teaching pickleball to Parkinson’s patients has been the most touching experience. “Someone told me that they hadn’t felt that young in decades,” Schaljo said.

The Emerald Valley Pickleball Foundation is hosting a tournament at the YMCA on Memorial Day weekend. That weekend, the pickleball clubs at UO and Oregon State will face off in a match for the very first time.

The post Kitchen shots and community – Eugene’s love for pickleball appeared first on Daily Emerald.

You cannot often get a beer or some wine alongside a gyro, but Tradewinds Cafe and Catering Co., a bottle shop, offers a casual drinking environment to pair with Greek food.

Tradewinds supports local wine and beer brewers, with a wide selection of four packs, bottles to go and beers on tap to enjoy with a gyro or fries from the cafe.

Tradewinds server Maggie Riordan says the Cafe is known around town for having multiple options of beverages. Riordan says that guests will come for the beverages as much as the food. Riordan also notes that, while a small detail, Tradewinds serves plenty of gluten-free and vegan plates.

Riordan says that they have a variety of local beers, from brewers like Block 15 and ColdFire.

The first half of Tradewinds’ menu includes Greek classics like gyros, chicken and falafel, while the second half includes American classics like burgers, croissants and melts.

“Our fryer is completely gluten-free and vegan, but we still have loads of meat options and burgers,” Riordan said. “We try to incorporate other cultures into our menu. We kind of try everything.”

Riordan says that the owners, Marc Head and Abbie Shadrick, who are from New Jersey, have even incorporated Jersey-style cheesesteaks from time to time. Tradewinds used to be located on A Street in Springfield (which is now Public House), but relocated to Hilyard Street to look for a brick-and-mortar location.

Russell Nute, a frequent guest at Tradewinds, has been a fan ever since the days in Springfield.

Nute loves the consistency and said the cafe serves good value for the portions. He grabs the same thing every time: a lamb gyro on a break from his job.

“It’s a really relaxed atmosphere, but you can come and eat this, and feel like you did something good for yourself,” Nute said. “In the summertime, my family and I will come a lot and sit on the patio.”

Riordan says that the family nature of the shop makes for a very healthy work environment. Shadrick and Head, while not Greek themselves, have a passion for Mediterranean cuisine, along with baking and supporting local brewers.

Shadrick and Head have been business partners, as well as romantic partners, for over a decade.

“It’s a mom and pop shop, so we’re all family. It’s a really nice environment,” Riordan said.

The post Tradewinds Cafe offers a one-stop shop for beer, wine and Mediterranean classics appeared first on Daily Emerald.

Dennis Hooker had always enjoyed trading sports cards, but it wasn’t until he quit his job doing deliveries for Hirons that he realized he could make his hobby his full-time career.

Just after Hooker left Hirons, the location on East 18th Avenue unfortunately burned down. Hooker said he saw that as a little bit of a sign that he made the right choice to make a career trading sports cards and memorabilia. He then opened Hooker’s Sports Cards in 1985.

While Hooker’s card shop primarily supplies sports cards to trade, Hooker does giveaways of various autographed jerseys or posters. The shop also carries other trading cards from Pokemon to limited edition Star Wars cards.

The shop hosted a card and jersey raffle on Feb. 22, something that Hooker says they try to do once a month.

“The giveaways have been building my customer base,” Hooker said. “I’ve given away a Dak Prescott autographed helmet and Pete Rose rookie cards; I could go on for hours.”

University of Oregon junior and avid sports card trader Thomas Rainey says the prices at Hooker’s are some of the best prices collectors in Eugene can find. Rainey also says that the location being relatively close to campus is a benefit for collectors who go to UO.

A skill that most avid trading card collectors learn is how to determine card value. Flipping and selling cards at different shops and card shows is a skill that card traders strive to perfect.
Rainey explains that the most common way to find card values online is by checking “comps” on eBay. This refers to the value cards sold for on eBay, allowing card collectors to better know a card’s true value.

“If a card shop has good pricing around market value or under, and has informed employees it makes for a great experience,” Rainey said.

Hooker has seen hundreds of pack openings and recently has seen autographed rookie cards of NFL rookies Bo Nix and Jayden Daniels. He said the coolest card he has seen is a Mike Trout one-of-one autographed card, which is estimated to be worth $10,000. Hookers said the price is worth it.

In addition to eBay, Hooker uses the site 130 Point to help customers find the value of pulled cards.

Knowing that sports cards are available anywhere in town, Hooker does raffles for autographed jerseys and cards as a way to stay connected to card lovers.

“I’ve been open for so long that people that are 30 years old, I first saw them come in when they were kids,” Hooker said.

Trading sports cards has also become a way to connect with other card enthusiasts. Posting on Facebook and Instagram has connected Hooker to card traders of all interest levels.

“In the old days, you could be sitting on a case of product to sell for two weeks,” Hooker said. “Now I get stuff in and it goes in two hours, and I order supplies every day.”

The post Four decades of cards and collectibles at Hooker’s Sports Cards appeared first on Daily Emerald.

Some of Eugene’s best burgers are found in food trucks, stands and breweries. Burgers are a simple dish, but they can be made special. Signature sauces, vegetables and seasonings add flair to a traditional burger.

Whether you’re at a dinner with friends and family or just looking to grab a bite on the go, all these spots have one thing in common: a good burger.

Best food cart burger: Once Famous Grill

Once Famous Grill is a classic food cart with ties to Eugene and UO. Situated conveniently in the middle of the outdoor space at Beergarden, Once Famous Grill was founded by former UOfootball player Keith Lewis. On a weekend visit to Beergarden, Once Famous Grill is a great place to grab some food while catching up with friends over a nice cold beer.

The man behind the soul food of Once Famous Grill, Vinnie Gamboa, greets you with the care that feels authentic. Gamboa, who says people refer to him as “Cousin Vinnie,” really does serve customers in a way that feels like an older cousin manning the grill at a family barbecue. Gamboa says that keeping it simple is what keeps foot traffic going and returning customers fulfilled.

“We keep it classy,” Gamboa said. “We don’t offer a crazy thousand island sauce. When you look at a burger, you know what you’re getting, whether you add bacon or mushroom and Swiss.”

Once Famous Grill does have a sriracha mayo and Cajun aioli if you’re in the mood for a little spice. If you want to enhance your lettuce, tomatoes, onions and pickles, try indulging in the bright orange dipping sauce.

Gamboa says that to get a burger to the right level of juice, you have to sear it right. Without searing, the meat will get overworked, and the juices can drain.

If you know what you’re doing, like “Cousin Vinnie,” only one flip is necessary.

The name Once Famous references Lewis’ career in the NFL, but now Lewis focuses on giving back to Eugene, and the food cart is just one of his many contributions to the community. Visit this cart next time you’re at Friday happy hour for some good old-fashioned juicy burgers.

Best restaurant burger: Bo and Vine Burger

If Once Famous is the go-to for classic burgers, Bo and Vine smash your expectations out of the park by adding seemingly anything to a burger.

Bo and Vine’s burgers are topped with as many as eight toppings. The burger known as the Mad Hawaiian comes loaded with pineapple, spam, sriracha, onions, teriyaki glaze and mayonnaise. Bo and Vine’s manager Sean Lally says that the char on the smash burgers separates them from other burger restaurants.

Bo and Vine has a house pepperjack beer cheese on the best-selling Hulk smash burger.

“Our burgers have a lot of flavor, and we make our own sauce, so something classic just with sauce is gonna make your burger really taste good,” Lally said.

The awesome thing about smash burgers is that the patty takes up less space, allowing you to load up on toppings that will enhance the entire sandwich. Whether it’s bacon, pickled onions or corn salsa, Bo and Vine has a topping you’ll surely enjoy.

Best affordable burger: Gotcha Burger

Not wanting to spend upwards of $15 on a single meal is understandable and probably the reality of most college students. Gotcha Burger’s iconic food cart makes it fast, easy and affordable to get a quick meal on the go.

Gotcha Burger’s success comes with the volume they see with the low prices. The classic cheeseburger is $3.95, and the classic double cheeseburger, the deuce-deuce, is $4.95. Yes, you are reading that right — with the prices of seemingly everything skyrocketing, Gotcha Burger truly does “Gotcha”.

UO student Daniel Schneider is a regular customer of Gotcha Burger.

“The deuce deuce is cheap, it’s good, quick and I can get multiple of them,” Schneider said.

Wherever it is in Eugene, you will surely discover immense flavor in these establishments’ patties.

The post Big patties, even bigger flavors appeared first on Daily Emerald.

With ski and snowboard season approaching, UO skiers of all levels are eager to return to the slopes.

Two of the closest resorts to UO, Mount Bachelor and Hoodoo Ski Area, opened early this season. Hoodoo opened on Nov. 29, one of its earliest opening dates in the last decade. Mount Bachelor was open the weekend of November 22, operating three lifts with more than 600 acres of skiing.

Planning a ski trip without a car and storing skis in the dorms or a smaller living space can truly be a headache. Luckily, Eugene and UO have equipment rentals and ski trips ready to ensure everyone can make it to the mountains this season.

Returning students are excited to get out to the mountains they frequent each season here in Oregon. Alpine skiing is one of the many club sports we have on campus, and Henry Adams, president of the UO Alpine ski team, says the early season snow accumulation will help the team’s performance this season.

“We were able to get an extra team training weekend in at Bachelor,” Adams said. “It was awesome to ski with our freshmen before the season started.”

The alpine team travels five out of the ten weekends in winter term to resorts all over the Pacific Northwest. But if you’re just looking to ski occasionally this season, Berg’s Ski and Snowboard Shop has all you need to shred the fresh powder in the Cascades.

Berg’s has snowboard and ski rentals for everyone regardless of proficiency level, fulfilling all your equipment requirements for a day on the hill. For your transportation needs, Berg’s provides buses to get to the mountains. Starting January 4 through March, Berg’s will be running a bus every Saturday to Willamette Pass and Hoodoo.

Chris Stowell, general manager of Berg’s, is optimistic about this being the best season in recent years. “If it keeps up like this, we’ll have some really good ski days ahead,” Stowell said. Stowell encourages everyone to take advantage of the equipment repair the shop offers.

When it comes down to it, seasoned ski and snowboarders are just excited to see snow this early in the season. Getting a ski weekend in before Thanksgiving is always a good sign for the upcoming season.

Former Alpine Ski racer and fourth-year student David Erickson recommends Bachelor as a mountain to visit if you can.

“All the lifts kind of come back to one spot,” Erickson said. “The backside has some great tree skiing.”

Erickson said that going on a colder day will mean you don’t run into any slushy runs, and on sunny days, you’ll catch people barbecuing and hanging out in the parking lot. It’s easier to get some van life going when the elevation and wind don’t block your sight.

“I like when the vibes are hot around the mountain, usually when It’s nicer, stuff’s going on around,” Erickson said.

This winter, grab some friends and hit up any of the mountains near Eugene to take advantage of the snowy conditions we’ve seen early on.

Those staying in Eugene for Thanksgiving might wonder what will be open for guests on the holiday. Wanting to eat out on Thanksgiving is completely understandable. Planning, cooking, and cleaning up can be stressful, so going out to eat on the holiday can be a sigh of relief. These three spots are equipped and open for your Turkey Day needs.

The Pint Pot Irish Pub

Tired of the same bars every weekend? The Pint Pot on West 17th Avenue is a great spot to go for happy hour and live music. The Irish pub is a different option if you’re looking to shake up your rotation of campus bars.

Located on West 17th Avenue next to the West University neighborhoods, Pint Pot is a short walk from campus. Pint Pot’s happy hours and live music are what guests will usually gravitate towards, with great deals like dollar-off pints from 4 to 7 p.m. Monday through Friday and traditional live Irish music every Sunday at 6 p.m.

If beer is not your preferred poison, Pint Pot is also perfect for whiskey drinkers.“We’ve got about 430 different whiskeys, so we’re definitely known for our whiskey menu,” Alicia Travis, a bartender at Pint Pot said.

Grab some friends and head to Pint Pot as a fun pregame side quest before hitting the town.

J Scott Cellars

Many students back at home will be going to their hometown bars the night before Thanksgiving. But if you’re stuck in Eugene, ditch your usual college bars and try something new at J Scott Cellars wine bar’s Wine Wednesday.

Wine bar J Scott Cellars at the 5th Street Public Market hosts Wine Wednesdays all day every Wednesday, offering half off glasses of wine. The wine bar has also begun doing two flights of three wines for the price of one on Tuesdays, appropriately branding it “two for Tuesdays.”

“If people have family in town, they’ll come out and have wine, and get a head start on their Christmas shopping,” Jonathan Oberlander, owner of J Scott Cellars said.

The rustic feel at J. Scott Cellars is a great place to stop for a glass of wine and some appetizers before or after doing some early holiday season shopping.

The Gordon Tavern

On Thanksgiving, The Gordon Tavern will offer a buffet style meal of traditional Thanksgiving food. On the menu is prime rib, turkey and even salmon for the main dishes.

The Thanksgiving buffet has every comfort dish you can think of, from green beans to classic pumpkin pie. There are also sides unique to the Gordon Tavern like spiced pecans and sweet potato salad.

Located on the main floor of the Gordon Hotel downtown, the tavern offers American comfort food just steps away from the 5th Street Public Market. Rally a large group of friends or parents visiting and enjoy a meal that feels like a slice of home.