Shake Smart, a protein shake shop that sells freshly blended pre or post-workout drinks, will be replacing the Duck Store Cafe in the Student Rec Center.

A soft opening is scheduled for Sept. 16, but the grand opening is set for Oct. 2. Shake Smart’s CEO Kevin Gelfand said that previous grand openings have drawn upward of 2,000 people and feature a free shake day that lets customers try any shake on the menu.

“We give literally everything away for free, no restrictions except shakes are regular size,” Gelfand said.

Shake Smart’s products are geared toward college students who are living an on-the-go lifestyle and need a pre or post-workout meal in a cup from 7 a.m. to 10 p.m.

In addition to serving an assortment of shakes, Shake Smart’s menu includes acai bowls, cold-brew coffee, sandwiches and oatmeal. Customers are able to customize their items even further with milk substitutes, almond butter instead of peanut butter, or soy protein instead of whey.

“We offer a vegan, vegetarian and gluten-free menu which I know are common dietary restrictions on UO’s campus,” Gelfand said.

Gelfand said Oregon has been a dream location for Shake Smart because of UO’s relationship with Nike, and his desire to come to Oregon was solidified when he met with UO’s Rec Center faculty while they visited the Shake Smart at the University of Texas at Austin.

“This was the initial point where I was like ‘Wow, Oregon would be an amazing opportunity.’” Gelfand said.

After nearly two years of contact with UO’s Rec Center and a site visit, Shake Smart found a partnership with the Duck Store.

Started by students

Eight years ago, Gelfand was attending San Diego State University when he found himself struggling to find healthy eating from an affordability standpoint and running low on time to prep meals.

“I found it difficult to get a healthy food option while on a college campus so that’s what stemmed the idea for Shake Smart,” Gelfand said. “The whole concept was to create a better for you blended drink option.”

Shake Shack opened as San Diego State University’s first student-owned business, and after the launch, Gelfand approached his friend Martin Reiman to become his business partner. Reiman is now a co-founder and vice president of Shake Smart.

Reiman and Gelfand spent about two years working in the storefront before deciding to take a step back. Gelfand is now focused on the financial and strategic development sides of the business, such as working with stakeholders and campus development, while Reiman primary focuses on facility maintenance.

Shake Smart remains based in San Diego and has 11 other locations across the country. Currently, there are locations across California, one in Arizona, two in Texas and two in Florida. Gelfand said after his own experience in San Diego he has one goal: to provide a healthy and affordable option to campuses across the nation.

“Our overall dream is to be on every premier college campus. We want to be able to serve a better-for-you option for college students because that’s where the idea sparked from,” Gelfand said. “By students, for students is one of our slogans.”

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The University of Oregon Campus Planning Committee (CPC) has narrowed down three potential sites for a new classroom-faculty office building that is expected to open in 2021.

In May, nine sites were chosen by CPC and consultants Amy Donahue from Bora Architects and Charles Brucker from Place Landscape Architecture. Over the period of three months, the site options narrowed from nine to three. Two of the three options involve disrupting historical buildings, while the third forces a relocation of nearly 200 campus parking spaces.

The campus planning meeting on Aug. 7 concluded that the final three sites are McArthur Court, the Collier House or the parking lot near Prince Lucien Campbell Hall (Lot 16B). Later that evening, CPC hosted an open house to receive public feedback on the three sites chosen to move forward. 

Each site allows the university to grow in a different way but also requires a compromise at each of the three locations. “Determining the best site requires a tricky process of analysis,” said UO planning associate Eleni Tsivitzi.

The 60,000 square foot building will be home to the departments of geography, planning, public policy and management and the environmental studies program. Campus Planning lists the academic focus of the building to be environment and society. Tsivitzi said that a current building that is comparable in size would be Allen Hall, and UO spokesperson Tobin Klinger stated that the Ford Alumni Center is just shy of 60,000 square feet.

Conceptual design of the building began spring term and the new building is expected to have 700-750 classroom seats, 130 informal seats and 175-200 offices/workstations. Christine Thompson, the director of campus planning said that the building is expected to function similarly to Straub Hall, a three to four story high-traffic building.

McArthur Court raised concern from CPC members during the campus planning meeting, possibly because of the building’s historic significance. Built in 1926, the court was home to UO’s basketball team before Matthew Knight Arena was built in 2011. McArthur Court isn’t currently listed on Oregon’s National Register of Historic Places, but its status makes it eligible. 

McArthur Court (Sarah Northrop/Emerald)

“I’ve heard a lot of feedback about Mac Court. Some love the idea, others hate it,” Thompson said.

If the McArthur Court site were to be chosen, there are two possibilities for McArthur Court: tear down the facility and rebuild, or keep the building and give it major upgrades. The building is approximately 100,000 square feet, so size is still a factor to be considered. According to Tsivitzi, building the new classroom-faculty office space on University Street would give the university an opportunity to develop south campus and connect the green space from Jane Sanders Stadium to the heart of campus.

“McArthur Court is definitely an opportunity, but maybe not for this one,” Dean Livelybrooks, associate department head of physics and CPC member commented during the meeting.

The parking lot near PLC is similar in size to McArthur Court but is located on the west side of campus. Tsivitzi said there is interest in growing the west side of campus because of the high amount of traffic at the 13th Avenue and Kincaid Street intersection making this parking lot a stepping stone to westward expansion.

Since the parking lot has more space than is needed for the project, architects will have to plan carefully to leave adequate space for future development without disrupting the surrounding businesses and public streets.

If this location is chosen, the 200-space parking lot would need to relocate its spaces. According to Campus Planning, the most expensive option is to replace parking in an underground structure. More affordable options include structured parking or surface lot replacement. Additionally, the LTD bus station would have to shift to a different location, something LTD is already planning on doing, said Tsivitzi.

The expansion toward west campus, specifically from Lot 16B will create a more distinct straight-shot to the EMU. The concrete staircase on Kincaid Street would be replaced with a more accessible route that is ADA-compliant. If this location were to be chosen, the biggest concern would be creating a safe way for people to cross Kincaid Street since the metered spots on the street belong to the city.

The most controversial location was the site of Collier House, a building listed as a historic landmark of Eugene. If this site is chosen, Collier House not be demolished, but instead will be relocated to a to-be-determined location.

Collier House is in the most ideal location of the three proposed sites due to the “7 minute walking circle,” a reference to an area on campus in which every building is a 7 minute walking distance from each other, with the center of the circle being the EMU. 

Collier House is a City of Eugene historic landmark. (Sarah Northrop/Emerald)

“If we pass up the opportunity to develop academic space on 13th and end up having to place a building like the law school in that location, it would be very non-engaging for the population,” Tsivitsi said.

The department of music and dance is currently located in Collier House. Although the department may be relocated along with the building itself, a relocation is a concern to the department’s specific nature. The department’s current location suits its acoustic needs well and volume level must be considered in the potential new location.

“We plan to reach out for the desires and uses of the displaced departments,” Tsivitzi said.

In addition to further discussion during campus planning meetings, a second open house is planned for Sept. 27, with a higher volume of student feedback expected since classes will resume. A final site decision is expected from the president in October.

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University of Oregon students and Erb Memorial Union guests will soon have a new place to get frozen treats — Jamba Juice. The company’s 900-store international smoothie business will be serving frozen drinks in the ground floor location that ice cream pop up store Dip It previously occupied.

Laurie Woodward, the EMU’s director, said that the smoothie shop is expected to open in mid-October. The former Dip It ice cream store is now closed, but renovations for Jamba Juice are not expected to start for another two weeks.

Tom Driscoll, the director of dining services and associate director of housing, said that the decision to approve Jamba Juice included a discussion of the financial impact as well as input from students, Woodward and the EMU board.

“The desire was to find a business that students would want to see, will be successful, fit in the space and that isn’t competing with other businesses…Jamba Juice rose to the top,” Driscoll said.

Woodward said that the O Desk staff informally collected suggestions from students and the most popular answers included ice cream, candy or some sort of dessert.

“Everyone has a favorite food so we got many different suggestions,” Woodward said. “Every night I collected and reviewed the suggestions and every time there was a request for smoothies.”

Woodward added that smoothies accommodate different diets and can be taken on-the-go.

There was a large request for hot food restaurants like Mediterranean or fresh-baked cookies; however, the current space does not have a ventilation hood, which means that any sort of cooking wouldn’t be possible.

The franchisee owners Steve Foltz and John Whittaker are Oregon natives and opened their first Jamba Juice in 1998. Since then, they have opened 22 Jamba Juice locations across Oregon but strive to keep a local flare in each one.

Driscoll approached Foltz proposing the open space and word that students desired a smoothie concept. This was followed by several site visits to the EMU location where some students gave feedback after spotting the Jamba Juice jacket.

“Students ran up to us saying ‘Oh my gosh, are you coming to campus?’ I felt that was a good indicator,” said Driscoll.

Foltz said he was drawn to UO’s healthy lifestyle. He noticed that people are riding their bikes are walking around, rain or shine.

“A little liquid sunshine in a cup would be great for UO!” Foltz said.

The EMU location is the smallest Jamba Juice location that Foltz has operated, and as a result, the menu negotiation took nearly two months. The menu items are still undetermined due to the space available for the store. Jamba Juice has a small, medium and large version of its stores, and Woodward said the space Jamba Juice in the EMU falls under the small category.

Woodward said the EMU intended to keep retail chains on the first floor and local stores on the ground floor, but due to student demand drove Jamba Juice to be the top choice.

As the new store settles in, Foltz will analyze how the menu can expand. He is hoping to provide options for the students including bowls, shots and juices. In addition to equipment space, Jamba Juice will also need space to store a large amount of produce.

“Because of the size, we’re going to start out with smoothies only for the fall,” said Foltz. “We physically can’t fit the equipment we would need.”

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The construction of new buildings and the renovations of old ones is happening left and right on campus. The University of Oregon opened its 10th residence hall this past fall, broke ground on the Knight Science Campus and demolished Hayward Field to build a new stadium for the 2021 World Track and Field Championships. But amidst the construction, tucked away on the ground floor of Bean Hall West is the UO Housing Capital Construction office, where a team of five students works with UO Housing on capital projects on campus.

“Projects range from paint and carpet to conceptual designs of buildings,” said David Opp-Beckman, housing facilities capital projects manager and supervisor of the student team.

As Capital Construction waits for its office to be completed in Bean East, the team is using the future craft room in Bean West. The temporary office holds a large conference table, a TV, a wall of textile books and four workspaces that are made up of fold-out plastic tables with desktop computers at each station. The largest of the four workspaces belongs to Opp-Beckman. 

The Capital Construction team has moved offices three times and are using fold out tables as desks, but that doesn’t stop them from getting their work done. (Henry Ward/Emerald)

“I love to encourage dreams, but they also have to be able to answer ‘What is it going to cost?’ and ‘How long is it going to last?’” said Opp-Beckman.

Five years ago Opp-Beckman partnered with the College of Design to find a new way to engage students. The first project Opp-Beckman recalls doing with the Capital Construction team is creating residential hall identities, which included boards for each residence hall with carpet samples, paint swatches, photos, and color schemes. “Blue, green, brown” read Hamilton Hall’s board, which is displayed in the office.

Students on the team have flexible hours but typically work 10-12 hours per week during the school year and up to 40 hours a week in the summer. Though the students don’t earn any college credit, they have a paid part-time job and gain hours of experience. These hours can be significant for some students. According to the National Council of Architectural Registration Board, those wanting to become licensed should complete The Architectural Experience Program (AXP), which includes a 3,740 hour experience requirement.

Stacks of black wall signs to be put in Bean Hall covered the conference table in the office. Some have a four-digit room number with braille underneath and others have floor numbers or were bathroom signs. Irikaa Pilania, a graduate student on the Capital Construction team helped design some of Bean Hall’s furniture including the signs.

“After we choose the furniture, we get to go out and call vendors for products and sometimes we see product launches,” said Pilania.

When the furniture for Bean Hall arrives, one of Pilania and other team members’ responsibilities will be to assure everything was delivered and is correct, said Opp-Beckman.

Each student on the team typically has their own project, and rarely does the entire team work on the same one. In addition to Bean Hall’s furniture design, Pilania is designing the seating in the soon-to-be renovated Knight Library Cafe.

Another graduate student on the Capital Construction team, Alexa Stewart, is currently working on a project for Earl Hall. What started as a window leak complaint led to a long-term “replacement skin,” a redesign for the building’s exterior. Senior Stella Christ is working on a renovation in Carson Hall, which will include “creating a new look” and turning the laundry rooms into lounge or study spaces.

Stewart usually gets to the office around 7:45 a.m. and leaves around 4 p.m. Her day consists of computer-aided design (CAD), drawing, research, site visits and making changes when parameters shift, “which they do, always” the Capital Construction students collectively agreed.

“You really learn how to be adaptable,” said Stewart.

Christ said it’s nice to get to experience the real-life thing instead of theoretical ideas that typically happen in a classroom.

“They learn about cost and durability of furniture and fabric, create bulletproof things, and have be be cost-conscious through it all…they take a designer’s vision and blend with it,” said Linda Zimmer, associate professor and head of interior architecture.

The Capital Construction team works under UO Housing so maintaining strong relationships with residence life, custodial services and dining services is important to the team said Opp-Beckman.

“David will come to me about positions he needs for his team and I help get the word out,” said Zimmer, who recommended four people to Capital Construction this past year.

When Opp-Beckman is first approached with a project, the first step is a meeting with the students on the Capital Construction team. Next, he said, they establish loose parameters. Opp-Beckman is typically on-site and not in the office so the students are able to work independently.

“This is a reflection of the work that we could be doing in the real world, except we get to dabble in new things and be in the familiarity of campus,” said Stewart, who previously worked in an architecture firm for two years. “You can’t get any closer to the hands on architecture experience; we’re in the thick of it.”

A monthly meeting with Opp-Beckman is held to check on progress and to regroup as a team.

“Things are never a one-person decision because there’s always many factors involved and people making sure you have all your boxes checked,” said Stewart.

One of the team’s recently completed projects was the conceptual design of Kalapuya-Ilihi. The task was to create the “best room design that can be a single, double or triple.” The team created two versatile room designs, but received a call with a change to the parameters.

“…when more rooms had to be changed into triples, we were able to confidently do it,” said Opp-Beckman.

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Wearing a red construction hard hat, a neon orange vest and glasses, David Opp-Beckman, facilities capital project manager for University Housing, described the lush greenery and rain water collector that will soon be at the entrance to Bean Hall. But not before he recalled living there in the 1970s.

“I lived here [in Bean Hall] in 1979… before the time that the hall began to get outdated and the negative talk started,” said Opp-Beckman.

Now he’s hoping that Bean Hall will become a more sought after dorm. At the beginning of fall term, Bean Hall West will re-open and Bean East will close for the remainder of the year to undergo its own renovations. The renovations started with a central goal in mind: to transform Bean Hall. The renovations included gutting and refurbishing nearly the entire building and making the exterior more modern.

The new Bean Complex sports an updated modern facade. The Emerald takes a look at the progressing renovations of Bean Hall on July 26, 2018. (Sarah Northrop/Emerald)

Previously, the dorm had eight entrance/exit doors but now has a centralized front door facing East 15th Avenue. There are two ADA-compliant sidewalk ramps parallel on each side of the main staircase that leads to the front entrance.

Through the front doors, what used to be UO’s catering kitchen, now opens up to the main community room. This area has academic spaces along the walls, large slide out white boards, a projector, speaker system and community kitchens.

A group of 5-10 students on the UO Housing Capital Construction team designed the academic spaces including the furniture arrangements and furniture fabric. The students range in grade from juniors to graduate-level and work under Opp-Beckman to work on capital construction projects.

The renovations were guided in part by insights from students about what they like and dislike in the dorms. From the feedback, renovation planners chose to incorporate “cube furniture,” or furniture that is easy to move around and can be sat on, stepped on and stood on is used throughout the building.

“Students said they wanted fewer couches because students don’t frequently all sit next to each other,” said Opp-Beckman.

Each side of Bean Hall will have a community kitchen that includes a stovetop oven, multiple refrigerators and ADA-compliant countertops. There will also be outdoor seating with lighting for night time and an awning for rainy days.

Construction workers develop the shared kitchen space. The Emerald takes a look at the progressing renovations of Bean Hall on July 26, 2018. (Sarah Northrop/Emerald)

“The community kitchen concept was very popular in Kalapuya-Ilihi Hall and Global Scholars Hall, so we included it in the redesign of Bean,” said Opp-Beckman.

There are also community lounges on each floor that will be similar to the ones in GSH. To access these lounges, there are elevators and a large main staircase. The staircase will have seating underneath it that is similar to the staircase in Erb Memorial Union. This seating style has been popular with students in the past, said Leah Andrews, the director of marketing and communications for University Housing.

On the residential side, the previous brick walls will be painted white, the carpet and ceiling lights have been replaced, the bedrooms got furniture upgrades and the bathrooms are more private.

According to Andrews, Bean Hall offers only double-style rooms, and singles would just be a double converted to a single. Inside the bedrooms, the large wall-shelving units between the windows have been removed, the windows were redesigned and the furniture has been replaced and will feature chrome accents. Even the room numbers have been updated.

Andrews said security was a high priority, so there are three levels of security enforced. Students who are entering Bean Hall must scan a key fob at the front door, a second scan to access the door to residential halls and the third being the bedroom door lock.

The updated bathrooms are now similar to Earl Hall with a shower, toilet and sink in a lockable room. There are also sinks outside of these bathrooms to increase traffic flow for those who don’t need the full bathroom.

After knocking down the large 8-foot walls on the north side of Bean Hall, students will now have access to walk from the main entrance of Bean Hall straight to a door that opens to west entrance to Matthew Knight Arena. This path also makes the arena a straight shot from Global Scholars and Kalapuya-Ilihi halls.

After a scheduled powerwash on Aug. 20, the final touches will be completed and Bean Hall should be finished about a week before school begins.

“Students will no longer frown when they get assigned Bean,” said Opp-Beckman.

Bright natural light floods in to in a soon-to-be common space. The Emerald takes a look at the progressing renovations of Bean Hall on July 26, 2018. (Sarah Northrop/Emerald)

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Cycle Oregon will bring cyclists from all over the region to the University of Oregon campus and Eugene area from July 13 to 15 for its 14th annual WEEKENDER cycling event. Over 1,600 cyclists, staff members and volunteers are expected to flock to UO’s campus.

“The WEEKENDER allows people to get on the trails, cycle with their kids or hang out with their friends in a bike-festival-party atmosphere,” said Steve Schulz Cycle Oregon’s executive director.

Cycle Oregon draws participants from over eight different states and even Canadians will travel to Eugene for the event. Cycle Oregon’s most popular event known as the “Classic” typically draws riders from 48 states and 10 countries.

“I’ve traveled several times for bike events including Whistler, British Columbia; Penticton, British Columbia for Fondo [Prospera Granfondo Axel Merckx Okanagan] this past weekend; and in August I’m going to Victoria, [British Columbia] for Ryder Hesjedal’s Tour de Victoria,” said Kim Dudra, a cyclist from Canada who plans on cycling in the event.

According to Schulz, most participants at Cycle Oregon’s events are men, but this year 52 percent of the participants are women and 48 percent are men.

WEEKENDER attendees who aren’t staying in a hotel room may stay in the dorms, RV camp, or camp on the Gerlinger Field Green, Science Green and a turf field near Jane Sanders Stadium; those camping will use the Student Recreation Center facilities. About 700 beds have been reserved between two dorms Hamilton and Carson halls and about 40 RVs are expected to camp at Autzen Stadium.

Dudra is staying in the dorms as she and her boyfriend are traveling over 400 miles for the event. “I’ve been eyeing the week long [Classic] event but saw the WEEKENDER for the first time this year and thought that would be perfect,” said Dudra.

The WEEKENDER typically happens on college campuses, and past venues included Oregon State University, Willamette University and Western Oregon University.

“The valley offers great riding areas, great schools, gives people to get off the beaten path and makes it easier for smaller communities to benefit,” said Schulz.

Proceeds from the cycling events go toward the Cycle Oregon Fund, which creates grants to help preserve, protect and create community development programs in regions that Cycle Oregon ride through. Projects include a bicycle and pedestrian safety program to serve over 500 kids in Jefferson County, installation of three bicycle Fixit stations on the Painted Hills Scenic Bikeway in eastern Oregon and bike repair stations in various locations around the state.

For the WEEKENDER event, Cycle Oregon has volunteers from communities around Eugene including Brownsville and Crawfordsville. The volunteers receive stipends that can go toward other organizations like the 4-H club or sports teams.

The weekend festivities will begin Friday at 3 p.m. when participants can visit the EMU lawn to enjoy dinner, a beer garden, live entertainment and many other amenities.

The course, which starts at the EMU, will open 7 a.m. to 6 p.m. on Saturday and 7 a.m. to 4 p.m. on Sunday and continue throughout the day depending on biker’s selection of the three routes the WEEKENDER offers. Though the course is open for riders to begin at any time, they typically get on the trail around 8 a.m. On Saturday the “Ride like a Duck” race has 17, 41 and 76 mile routes. Sunday’s “Wine and Wings” race has 17, 39 and 58 mile routes.

Though the event is family-friendly, there will also be a bike camp for kids. The City of Eugene River House Outdoor Center partnered with Cycle Oregon to create the one to two day camp that will offer a bike obstacle course and a class on how to take care of your bicycle.

“Everyone in the community is invited to come check it out, hang out, listen to music and see what it’s all about since we’re all about helping Oregon; we’re doing it by riding a bicycle and having a good time,” said Schulz.

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The intersection of East 14th Avenue and Kincaid Street may still smell like three-cheese tomato soup, but will soon have the aroma of meatball sandwiches made by Screamin’ Jay’s food cart. After 21 years of business, the Soup Nation Soup Carte next to Prince Lucien Campbell Hall has been sold; however, the company’s cafe and catering business will remain open.

In 1997, Soup Nation was originally called Carte Blanche Soup Carte, but switched to its current name in 2010. (Austin Willhoft/Emerald)

“Our [catering] kitchen is young and the cafe is doing better than ever,” said Soup Nation owner Mark Stern.

Catering makes up the largest portion of the company, and is what led Stern to open the brick-and-mortar Soup Nation cafe on High Street.

“It was time to focus on one thing instead of spreading out. It’s just me and my [15] coworkers,” said Stern.

The new owners of the food cart, Fiona Gledhill and Jesse Gandy, are unsure when they will officially open Screamin’ Jay’s, but plan on having a soft launch next week.

“We are really excited to get the smells and sight out to the community and students,” said Gledhill.

Gledhill and Gandy’s food cart will sell meatball sandwiches and offer vegan, gluten-free and dairy-free meatball options. It will serve a variety of grab-and-go sandwiches, and will also continue to serve Soup Nation’s three-cheese tomato soup.

“It was a suggestion I put out to them because it’s the one constant that people come to the cart for all the time and it goes well with their menu,” said Stern.

In 1997, Soup Nation was originally started as Carte Blanche Soup Carte by Stern who had an entrepreneurial itch and a passion for cooking that promoted him to start his own soup cart.

“The University of Oregon seemed like the most diverse location between Portland and San Francisco, making it a great place for the business concept,” said Stern.

Originally Stern was discouraged from the cart’s location near Prince Lucien Campbell Hall because only one other food cart had ever been at the spot, but Stern thought it was a hot location.

“I sat there all day, multiple days, counting people walking by when classes were in session and knew this was a good spot for me,” said Stern.

After many years at the soup cart, a large catering opportunity arose, and that’s when Stern realized that his soup concept could scale larger.

The opening of the cafe eight years ago brought a name change to the cart, but the menu concept remained the same. In addition to its popular three-cheese tomato soup, the cafe serves over 80 different soups and features a diverse menu including a a chilled Vichyssoise, Thai coconut veggie soup, and Peruvian pork and quinoa soup which was made with Guy Fieri on Food Network’s “Diners, Drive-Ins and Dives.”

During the pre-business stage Stern didn’t want to be limited on the type of food that he was going to serve, and he found that nearly every cuisine has some form of soup or stew.

One of Stern’s priorities is making sure that the menu is diverse, which means having soups on the menu with different meats and also having vegetarian, vegan and gluten-free options.

“Soup Nation has allowed me to get to say, ‘Hey, try this’ and turn people on to try things they aren’t normally inclined to try,” said Stern.

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