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Women’s March unites Eugene following Trump inauguration

One day after Donald Trump’s inauguration as U.S. President, Sarah Fouad wore an American flag hijab around her head. She stood in front of WOW Hall in Eugene, and she carried a sign reading, “Hug a Muslim.”

Sarah Fouad welcomes fellow marchers to hug her at the Eugene Women’s March. (Anna Lieberman/Emerald)

Fouad is one of the thousands of people who marched from the Wayne Morse U.S. Courthouse to WOW Hall on Jan. 21. The march unified people in defiance of Trump’s racist and misogynistic comments toward women and minorities throughout the election cycle. Similar events happened in U.S. cities like New York, Chicago and Portland, and around the world — influenced by The Women’s March in Washington D.C.

The event began with marchers listening to speeches at the courthouse, although the volume wasn’t loud enough to reach the 10,000 attendees police estimated were there. When rain began to fall, people grabbed their umbrellas and signs and marched together down W. Eighth Ave.

Fouad said she marched to support her community and to raise her voice against the Trump administration.

“A lot of our community is afraid,” she said, referencing Trump’s talk of creating a registry for Muslims in the United States. “My family didn’t want to leave their house because they didn’t know what was going to happen. They didn’t want to become a target.”

Every few seconds, a marcher noticed Fouad’s sign and gave her a hug.

Father and daughter, Iylah and Matthew Molyneaux, march in recognition of women’s strength. (Courtesy of Fonta Molyneaux)

“Personally, I’ve needed a hug,” Fouad said. “There’s a lot of uncertainty in the future because we don’t know if [Trump] is going to stay true to his word.”

Others held signs, like Matthew Molyneaux, whose glitter-covered poster read, “I am a girl. Hear me roar,” and showed a cat drawing.

His 9-year-old daughter Iylah made it.

“Girls give life,” she said. “And girls are strong in every way. We should be respected.”

She said she made the sign to show the strength of women, but also to represent the Pussyhat Project. During Trump’s campaign, a 2005 video leaked in which he mentioned grabbing women “by the pussy.” The project encourages marchers to wear pink hats with cat ears to reclaim the word “pussy,” according to the project’s website.

Hundreds of people wore the hats at the march.

“They’re cat hats,” said Kathleen Epstein, one of the planners of the march. “But the inference is you can’t possibly touch us. You’re forbidden to touch us.”

Epstein worries that some rights, especially abortion, would be taken away under Trump’s leadership.

Different people and organizations, including Planned Parenthood and Oregon State Representative Julie Fahey, hosted tables at the event and referenced protecting women’s rights in the future.

Epstein hopes this activism continues.

“We are Americans,” she said. “It’s, ‘We the people of the United States.’ We are now responsible for taking whatever action we possibly can.”

 

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Hundreds march in honor of MLK

For the past 16 years, University of Oregon political science professor Jane Cramer hasn’t gone skiing, taken a road trip or relaxed in bed all morning on Martin Luther King Jr. Day. Instead, she’s marched with the Eugene-Springfield NAACP and her family in celebration of Dr. King and his contributions to civil rights.

On Jan 16., the Eugene-Springfield NAACP held it’s 30th MLK Community March in which about 500 members of the public walked a mile and a half on Martin Luther King Jr. Blvd. Students and prominent local figures, including UO President Michael Schill and U.S. Congressman Peter DeFazio, spoke at the event about equality, unity and the sacrifices of MLK.

The celebration comprised of people of all ages, races and backgrounds. Some chatted amongst each other. Some chanted about the importance of justice. Some walked quietly trying to keep warm.

Cramer held her dog in hand as she walked with her kids and husband by her side.

As someone whose family grew up in the South, an area historically known for segregation and racism, Cramer said she’s learned from an early age to defy those sentiments and value civil rights.

She said the march drew one of the largest crowds she’s seen and hopes that by attending, people can better acknowledge the discriminatory history of the U.S.

“When young people get out and march … they come to think about the importance of it,” Cramer said, “and I think when you bring society together to stand for something, they act on it in their daily lives much more.”

President of the Eugene-Springfield NAACP Youth Council, 18-year-old Miles Pendleton, has been marching on MLK Day since he was 11.

“I celebrate [Martin Luther King Jr.’s] willingness to put his life on the line for the benefit of others,” he said. “Just his ability to see what was right.”

Pendleton said he hopes people with all viewpoints understand that the march is for everyone and that people can use their emotions to make positive change.

President of the Eugene and Springfield NAACP, Eric Richardson, recognized that after a divisive U.S. presidential election, people might feel that their community is shaken. He said the march is a way for them to reaffirm their belief in that community.

“I just want people to come out and celebrate our country and celebrate the idea of moving ahead together as a beloved community — a community that looks at one another as brothers and sisters,” Richardson said.

Speakers at the event recognized that sense of community and progress when they presented Kevin Summerfield and Phil Carrasco a City of Eugene Human Rights Award for their contributions to social justice.

Oregon State Senator James Manning, an event speaker, acknowledged that now is a crucial time for human rights contributions and unity.

“We have an unfulfilled vision,” he said. “We’ve got to continue to work on it, but there’s hope.”

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Identifying discrimination part III: Celebrating identity

In an effort to better understand the challenges facing some minority students at University of Oregon, the Emerald interviewed students of color and faculty who have devoted their careers to addressing diversity and inclusion. Some students have used their experiences to reflect on their own biases and have taken steps to change their own behavior. Some students on campus have challenged their instructors on issues around race. This is the third part of a series coming out this week examining the role of discrimination at UO.

Around campus, Abdullah Alshabanah hears different comments. Some call him the “Muslim guy” because of his religion. Some days he’ll hear “terrorist” because of his skin color. When those stereotypes aren’t echoing in his ears, someone may refer to him as “the disabled guy,” because his medical condition requires the use of a walker on campus.

He wishes he didn’t have those imposed identities because the assumptions about him are not who he is.

UO student Abdullah Alshabanah (Aaron Nelson/Emerald)

“I am not disabled. I just do a thing different than the way someone else does it. It’s just a misunderstanding of the word or the concept,” he said. “When people believe these stereotypes, they just judge and discriminate.”

If he were to describe himself, he’d say he’s optimistic and happy.

Alshabanah was born in Saudi Arabia, and, since birth, his friends and family have encouraged him to pursue his goals, something he said is defining of who he is.

Some minority students at UO say their values and traditions, not the stereotypes, have played a huge part in shaping them. They also emphasized that their identity is more complex than a single label.

Of the 462 ASUO-recognized student groups at UO, 36 are characterized as cultural or multicultural. These include the Black Student Union, AccesABILITY Student Union, Southeast Asian Student Alliance or the Muslim Student Association.

Not only do the 36 cultural groups represent UO students’ self-expression, but all 462 represent how they identify in unique ways, including their intersectional identities. This combines, for example, a faith in Hinduism, an interest in science and a passion to play sports.

These organizations represent a way in which students can holistically reflect their interests and beliefs. Although many students connect with individual parts of their cultural identity, some can feel misrepresented by stereotypes defining who they are.

For Alshabanah, he identifies in one way, and that’s as himself.

“If it’s up to me, I’m just Abdullah,” he said.

When he came to UO at 18, he wondered if he fit in and whether people accepted him for who he is.

“I was wondering, ‘Do I really belong to this community?’ ” Alshabanah asked. “The answer is yes because I found so many people who care about me and want me to be here.”

For some students like Alshabanah, finding community on campus doesn’t happen right away.

Aleiya Evison, a senior at UO, hears some students make off-hand remarks such as “You don’t seem like a real Black person,” “You don’t talk like a black person” or “You are the whitest black person I’ve ever met.” She says students of color hear comments like these every day — and they take a toll.

“I don’t think anyone should be determining what it means to be Black except for people that are black,” Evison said.

UO student Aleiya Evison (Aaron Nelson/Emerald)

Evison said the media often portray Black women as angry and unintellectual. That is not who she is, she said.

“I love to read, I love to learn new things and I am constantly trying to challenge myself to learn about the world and understand my place in it,” Evison said. “I think that it’s ridiculous to assume an entire race of people is not intelligent.”

To move beyond these stereotypes, she hopes that people can look at her and other students of color with an open mind, rather than a fixed assumption of who someone should be.

“Constantly having to advocate for your own identity against this idea of what people have been told you are supposed to be like,” Evison said, “it can be very exhausting.”

Discrimination can take a toll, but the offenses push Evison to solidify her self-identity and be comfortable with who she is.

“I am proud of the fact that I am starting to feel more empowered of who I am regardless of what the news says Black women should or shouldn’t be,” Evison said.

Moving from Boulder, Colorado, to Eugene four years ago, Evison said she went from one mostly white city to another. She said she was never surrounded by people who look like her or understand the way she feels. But in ethnic studies classrooms at UO, Evison said she has an opportunity to understand how people from other cultures express themselves, an opportunity she said is invaluable to understanding another perspective.

Psychology professor Sara Hodges, who researches how people perceive different points of view, said that it can be difficult for some to reconcile that people do not fit overarching stereotypes.

But Hodges said that learning about how individuals celebrate and express themselves can create community.

“Often what we see when other cultures display and celebrate their cultures, even though we see it is different, we can often connect that it is a way we can connect with our own culture,” she said.

UO student Oscar Becerra and his family moved to Oregon from Mexico when he was 1 and brought what he called his traditional Mexican values. He emphasized how familial support was paramount in his upbringing. That continues today even in small acts, including his mom sending him back to UO with homemade rice.

“When she sends it back home with me, she’s supporting me,” he said. “When I have class and don’t have time to make all these meals, I have one of her preset meals [and] it’s like she’s there.”

Becerra embraces the culture he grew up with, but since moving to the U.S., the friends he has made and the experiences he’s had have shaped him as well.

“My identity is not restricted to Mexican culture or American culture. There are bits and pieces that I pull from both cultures that make up who I am,” he said. “That’s one of the beautiful things about the U.S. You can have a multicultural identity.”

Some students struggle to express their complex identities in a community that can be unaccepting of their differences, but from someone who has lived among two cultures, Becerra offered a simple solution.

“It’s a matter of both people being humble and open,” he said. “And just being a little bit patient and tolerant.”

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Ducks Taste Test Beyonce’s Lemonade

In Beyoncé’s video accompaniment to her album Lemonade, she outlines various emotions through song and through prose. She implies that her grandmother’s lemonade is a source of healing, emphasizing the metaphor that although someone may receive lemons, they can make sweet lemonade with them.

We made the lemonade recipe Beyonce recited in her video. A few students on campus tried it and shared their thoughts. Here’s the video.

 

 

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International recipes: South Korea, Japan, Thailand

Every culture has a few dishes that best represents its culinary traditions. Three students from the University of Oregon shared their favorite recipes from their home countries.

Naeun Kim (Kaylee Domzalski/Emerald)

Naeun Kim (Kaylee Domzalski/Emerald)

Naeun Kim is a business student from Seoul, South Korea. She misses the spicy foods from home, but she still makes this Korean street food dish while living in the U.S.

Tteokbokki (spicy rice cake)

Korean Street Food, Tteokbokki (Couresy Naeun Kim)

Korean Street Food, Tteokbokki (Courtesy of Naeun Kim)

Ingredients:

  • sugar
  • soy sauce
  • rice cake
  • pepper paste (make in step 2)
  • fish cakes
  • onion
  • sesame oil
  • 2 eggs
  • any vegetables you’d like or sausage (add in step 5)
  • boiled noodle (optional)

Directions:

  1. Add rice cake into warm water and let soak for 5-15 minutes.
  2. Mix pepper paste sauce ingredients together:

sugar (3.5 spoons)

red pepper (6 spoons)

soy sauce (1 1/2 spoons)

sesame oil (1 spoon)

pepper paste (1/2 spoon)

  1. Put red pepper paste sauce in 1 1/2 cups of water. Let boil.
  2. Put rice cake into the boiling water and let cook for 5 minutes with light fire.
  3. Add boiled eggs, fish cake and vegetables and keep stirring.
  4. Cook until soup starts getting sticky.
  5. Enjoy.
Tetsuo Ogawa (Kaylee Domzalski/Emerald)

Tetsuo Ogawa (Kaylee Domzalski/Emerald)

Tetsuo Ogawa studies sports business and entrepreneurship at the University of Oregon. He’s originally from Tokyo, Japan. He often makes the Japanese dish oyakodon because it’s popular and easy to cook. The dish’s name translates as “the parent and the kid” because it includes a chicken and an egg, symbolizing a parent and child relationship.

Oyakodon: chicken and egg bowl

Oyakodon (Couresty Tetsuo Ogawa)

Oyakodon (Couresty of Tetsuo Ogawa)

Ingredients:    

  • 1 chicken breast
  • 2 eggs
  • ¼ onion
  • 1 tbsp. soy sauce
  • 1 tbsp. mirin (rice wine)
  • ½ tbsp. sake
  • ½ tbsp. sugar
  • 1/3 cup water
  • A bowl of rice

Directions:

  1. Chop onions then cut chicken breast into small pieces.
  2. Put sliced onion, soy sauce, mirin, sake, sugar and water in a frying pan. Let boil for a couple minutes.
  3. Add chicken to pan and keep boiling until chicken is fully cooked.
  4. Beat egg in a bowl.
  5. Pour beaten egg into the frying pan and cover.
  6. Wait a couple minutes until beaten egg becomes solid.
  7. When beaten egg is cooked well, pour everything over rice.
Lalita (Annie) Thardomrong (Kaylee Domzalski/Emerald)

Lalita Thardomrong (Kaylee Domzalski/Emerald)

Lalita (Annie) Thardomrong is a journalism major from Bangkok, Thailand. One of her favorite dishes from home is a coconut soup, tom kha kai. She learned how to make it from her mom.

Flickr_preppybyday_4711943668--Tom_kha_gai

Tom Kha Kai (Creative Commons)

Tom Kha Kai Soup

Ingredients:

  • 6 oz. chicken breast
  • 1 ½ cup chicken broth or water
  • 4 pieces cut galangal
  • 1 lemon grass
  • 2 kaffir lime leaves
  • 1/3 cup fish sauce
  • 3 ½ tbsp. of sugar
  • 1 ½ cups coconut milk
  • ½ cup mushroom
  • 1/3 tbsp. lime juice
  • 1-2 tbsp. chili (can be adjusted)
  • ½ cup of coriander

Directions:

  1. Cut chicken, mushroom, galangal, lemon grass and coriander, then set aside.
  2. Boil chicken broth or water with galangal, lemon grass and kaffir lime leaves for 4-5 minutes on medium heat.
  3. Add chicken, then season soup with fish sauce and sugar. Let cook another 4 minutes then add coconut milk.
  4. Add mushroom and chili and let everything cook.
  5. Serve with coriander on top.

 

(Recipes provided by students and edited for clarity.)

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5 thoughtful gift ideas for Mother’s Day

If you’re trying to figure out something thoughtful to send your mom this Mother’s Day, here are a few gift ideas.

These first three are sentimental and creative gifts that are best when working on a budget. Prices vary based on the quality/quantity of materials you choose to buy.

1. A year of reasons why you love your mom

Although this defines stereotypical homemade Mother’s Day gifts, it’s still a cute and cost effective craft idea that takes a lot of love — and a lot of effort.

How to:

  1. Find some pieces of pretty card stock, cut them into 365 small sections (12 if you’d rather just do it by month), then write a reason why you love your mom on each one. Don’t get discouraged if your reasons start becoming more silly than sentimental.
  2. Tie a ribbon around the top of a mason jar and pour all of your cards in. Your mom will have something sweet to read for every day (or month) of the year.

2. Bake the foods your mom baked you as a child

Did your mom make cookies or cupcakes when you were little? If she did, pick the baked good that you remember your mom making the most. Instead of waiting for her to bake it for you, surprise her by baking it yourself and sending it to her doorstep.

3. Frame something from your childhood

In elementary school you may have created little poems, pictures and other projects then shared them with your parents to be hung on the refrigerator. These works of art often had a sweet, charming feel to them since a young child put them together. Some moms may miss that child version of you, so bring back some charming memories by framing a project you made when you were little.

If you aren’t able to make your mom something, here are a few ideas that are just as sweet.

4. Send her flowers

If you’re living away from home and can’t physically deliver your mother fresh flowers on Mother’s Day, there are services that can send fresh flowers to her on your behalf, either through the mail or via local florists. These companies include 1800flowers.com, proflowers.com, ftd.com, fromyouflowers.com and more. Prices average at about $30 sans shipping, although some elaborate bouquets are more expensive. You can also check with florists near your mom’s residence and see if they do deliveries. Some florists in Eugene are Dandelions, Flowers and Gifts and Rhythm and Blooms.

5. Send her something special from Eugene

If your mom doesn’t live in Eugene or Springfield, send her something she can’t usually find at home.

Euphoria Chocolate Company is a local business that produces chocolate bars, truffles, cocoa and more. They also sell assorted boxes of chocolates that make cute gifts and range from about $10 to $20.

Pioneer Natural Soap Company is a private business that sells handmade soaps with natural ingredients. These soaps include oatmeal honey shea butter, rose petals shea butter & goat milk and Oregon forest. The company is often represented at the Eugene Saturday Market, but appointments to buy products can be made by phone. Soaps average around $5.

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EMU Chipotle temporarily closed today due to broken refrigerator

Although employees are still working at the EMU Chipotle today, there’s a sign outside the establishment that says it’s closed today until further notice.

EMU Chipotle manager James Valencia said that Chipotle closed after the refrigerator that stores $20,000 worth of food broke down. Since the food is now warm, it can’t be served to the public.

Valencia said he does not know how the refrigerator broke.

Chipotle employees donated the food to a harvesting program at the University of Oregon so it wouldn’t be wasted.

While the restaurant is closed, people are working to repair the refrigerator. Since the store opened within the last year, it has a warranty and there will be no cost to repair the refrigerator.

New, fresh food will be delivered to Chipotle by the end of the day. The restaurant is set to reopen tomorrow and continue business normally.

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Local Foods Fair expected to feature ‘Eugene vibe’ this Saturday

This Saturday, nine local food vendors from the Eugene area will provide samples to the public from 1-4 p.m. outside Sundance Natural Foods, a local grocery store in south Eugene.

The Local Foods Fair is hosted by Toby’s Family Foods, Sundance Natural Foods and Genesis Organic Juice. The event will feature foods from Sweet Creek Foods, Café Mam, Hummingbird Wholesale, Springfield Creamery, Coconut Bliss and the three host food companies all affiliated with the Willamette Valley Sustainable Foods Alliance, a group of natural food vendors around the region. Community members will have the opportunity to talk with vendors, learn companies’ backgrounds and try samples — including tofu spread, juices, ice cream, coffee and yogurt.

Whitney Hoshaw, marketing coordinator for Toby’s Family Foods said that the fair will have a very “Eugene vibe,” which she described as a low-key and friendly atmosphere.

It’s also a good place to get free food, she said.

This is the first time this fair is happening, but Hayley Konen, marketing and events specialist for Toby’s Family Foods, said that she hopes it will continue and grow in the future.

“We’re kind of hoping this thing will grow into something bigger than it already is,” Konen said, adding that she hopes it evolves into a local foods expo.

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A guide to culinary classes in Eugene

Although the University of Oregon doesn’t offer culinary classes, there are several individuals and stores that offer cooking classes around Eugene. Here’s a guide to what types of classes are offered, where to find them and price ranges for each course. All of the courses listed provide students with the opportunity to eat the food created during a class session.

Cook’s Pots and Tabletops

Location: 2807 Oak St

Cook’s Pots and Tabletops is a store that specializes in gourmet cooking supplies and utensils. It’s also a cooking school that’s affiliated with the International Association of Culinary Professionals.

The cooking school offers classes about five times each month, with schedules posted on cookspots.com. Reccurring teachers are Keith Ellis, a professional chef, and Kathy Campbell, a professional baker. Guest chefs also fly in from other states and countries to teach.

Some classes are more hands-on while others are cooking demonstration-centered. For example, some of the demonstration classes feature four course meals in which a chef explains the process and then serves the meal to students. Some of the more hands-on courses include a cheese making class and knife skills class.

Cost: Depends on chef, usually between $45 and $95

Class Size: Up to 21 people

Class Length: About three hours

Pepperberries

Location: 2538 Willakenzie Rd

Pepperberries is also a kitchen supply store that features cooking classes. Owner Tammy Berry said that the cooking courses at Pepperberries serve a wide range of skill levels, but they are especially good for beginners. One of the classes offered shows students a variety of ways to make Costco chicken.

Berry said the classes are also designed to help people become more knowledgeable about techniques and ingredients rather than knowing exact recipes.

The classes change seasonally and are a mix of demonstration and hands-on cooking. Typical classes feature basic home style cooking and international cuisine from countries including Mexico, Thailand and Italy. New York baking classes and information classes about different cuts of meat are also sometimes available.

Information about chefs and class schedules can be found at pepperberriesinc.com

Cost: Typically $47.50

Class Size: 11 people

Class Length: About three hours

Inspired Tastes Personal Chef Service

Location: Courses are conducted at the chef’s home (more information at inspiredtastes.com)

Shelly Shirk is a professional chef that learned many of her skills at Le Cordon Bleu Culinary School in Hollywood. She is now a personal chef based in Eugene and also hosts cooking classes.

Shirk’s classes include beginner cooking courses, classes that feature a variety of sauces and cooking from countries including Indonesia and Italy.

Classes mix between hands-on and demonstration.

Shirk said that although she wants to educate people about cooking, her goal during each class is to make sure students have fun.

Cost: $50

Class Size: Eight people

Class Length: Two and a half hours

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Every Day Kine Grindz brings Hawaiian specialties to Eugene

For Kawika Asam, serving food isn’t about business – it’s about family.

Asam moved to Eugene from Hawaii in 2007 and graduated from the University of Oregon in 2012. He decided to continue living in Eugene after graduation but still missed the food from home. His parents worked for a catering business in Hawaii, so after Asam and his partner, Hazel Balilea, had a child in 2013, Asam invited his parents to help run a food truck in Eugene.

Everyday Kine Grindz From Hawaii was running about a week after his parents moved to the area.

“Mom does a lot of cooking of the specials, Hazel does the cashier and I’m kind of in the middle of everything,” Asam said. “We all run it together.”

The truck was originally located at 7th Avenue and Chambers Street, but moved to 19th Avenue and Agate Street in August 2015. It’s open Wednesday through Friday from 6 p.m. to 9:30 p.m.

Asam said it upset him when he came to Eugene and saw foods being labeled as Hawaiian just because they had teriyaki sauce on them. The foods at his truck are marinated instead of drenched in sauces.

“We wanted to create an atmosphere and serve food like we do the real way,” Asam said. “I wouldn’t even call it ‘authentic.’ Nobody’s authentic. To me it’s just the way of cooking and the way we serve our food that separates us.”

The truck offers kalua pork, teriyaki chicken and chocolate mochi ice cream, among other things. There are also specials that change daily.

Kalanihano Nakakura, a UO sophomore from Hawaii, discovered the truck her first week of freshman year. She said it is one of the only places in Eugene that serves local Hawaiian food and that the employees are personable.

“They know what it’s like to be away from home, so they definitely create a sense of home away from home when you’re at the food truck,” Nakakura said. “There’s always something to talk about with them.”

Aside from serving food a few days a week, Everyday Kine Grindz from Hawaii also caters for UO events including Japan Night and the Hawaii Club’s annual luau. The truck can also usually be found at the ASUO Street Faire, which is held on campus fall and spring term.

Asam said that after attending UO, he’s happy to give back to students and the community through his food truck.

Balilea added that the family’s positive vibe also makes the truck worth visiting.

“We do a lot of our cooking with a lot of Aloha: a lot of love,” she said. “We put a lot of care and passion into our cooking. We love to do it for the people and make people happy.”

 

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