Author Archives | Jessica Fisher

Eugene’s Sweet Potato Pie and Greater Goods, among others, lead the charge to carry Fair Trade clothing

As Ashley Adelman and Connor Dougherty pull jeans, leggings and sweaters from their closets and drawers, they read aloud the familiar brand names: Forever 21, Lululemon, Nike, Gap. For many university students, these companies serve as common go-tos for modern, familiar styles at reasonable prices.

“Forever 21 is my favorite,” says Adelman, a sophomore student at the University of Oregon. “I can honestly spend hours mixing and matching from the store’s giant selection and they keep up with the trends really well.”

Next, the two begin tag searching to reveal where their clothes were produced: China, Indonesia and Taiwan top a long list of overseas countries. These tags can be traced to factories notorious for their irresponsible production practices – child labor, dangerous working conditions and worker abuse often top the list. But as outsourcing and sweatshops have become buzzwords for the last decade or so, movements to support responsible brands and companies — which encompass fair-trade and eco-friendly practices — are rising. Eugene in particular accommodates many businesses that honor them.

Joan Kleban, owner of Greater Goods  at 515 High St., stocks her apparel section with garments made with only eco-friendly materials. Every product is purchased from fair-trade companies, where workers receive deserved wages and company care for their work. There’s a short bio on a tag for a dress made by Avatar clothing about Sarita Tharu. She’s a 21-year-old woman in Nepal who was rescued from slave conditions along with more than 35 other women and is now an integral part of the clothing line’s production.

Kleban’s favorite apparel trading company is Ganesh Himal, whose Nepali and Tibetan producers design modern, yet traditional, eastern-inspired wear for western folk. The company receives profit-sharing, health care and loan benefits.

She sees many problems behind commercial garment production and therefore does her part to counteract the commercial garment industry.

“Change doesn’t occur if people aren’t paying attention to the issues at hand,” Kleban said. “Dirt cheap clothing is likely not necessitating the rights and needs of those producing it. It’s important to look beyond the price tags.”

Take a pair of Old Navy jeans that Adelman often wears for instance. If you read the tag, you’ll see that they were made in Bangladesh. If you research further, you’ll find they were produced at the New Collections factory, where the Institute for Global Labour and Human Rights documented a case of a seven-month pregnant woman losing her baby after 100-hour work weeks, one of a man being beaten with sticks after requesting his wife be given maternity leave and a multitude of management personnel handing out false pay slips in order to comply with legal hours and wages.

“I had never really thought about it,” Dougherty says, sorting through info on Free2Work, a website which rates brands on a scale from Fs to As and provides information regarding popular apparel companies and their labor practices. On it, brands like The North Face, Forever 21 and Express receive grades of D minuses and Fs under the “workers rights” criteria, for not paying their producers living wages.

“You kind of just trust the brands you love to do the right thing,” Dougherty said.

Mira Fannin is the owner of Eugene-based, enviro-friendly Sweet Skins Eco Boutique located at 782 Blair Ave. She designs her clothing using organic materials and oversees all production, solely done locally in order to ensure quality and fair labor. The organic hemp and cotton blends that she uses are sourced from socially responsible Enviro Textiles in China, a forefront in the organic fabric movement since the ’70s.

“Big clothing companies produce a huge amount of waste and record levels of pollutions with everything from highly pesticide-laden cotton to toxic synthetics and dyes to slave labor practices,” Fannin explains. “The fact is, it’s much more expensive to produce clothing organically and consciously, making sure that every life that the process touches is enhanced rather than destroyed.”

Paula Georgeton, manager of the eco boutique and religious buyer of environmentally friendly wear agrees.

“Items from shops like Forever 21 and H&M are kind of just trendy, fall-apart throwaways, usually tossed or resold. The comfort and quality of articles like these makes them wearable for years. The price does reflect that,” she explains.

The price also reflects the fair pay of all involved.

“In the end, you do get a more expensive product and a lower profit margin,” Fannin says.

Across the street, 21-year-old employee Robin Nova maintains an extensive fair-trade and organic hemp clothing collection at Sweet Potato Pie (775 Monroe St.). She points out domestically-produced clothing from a southern California company called Vital Hemp.

The shop also carries local clothing line Practical Rabbit, created and designed by Ally Valkyrie, voted Best Local Hell-Raiser of 2013 by Eugene Weekly for her local protests on securing human rights for those displaced and homeless.

“I put my own money where I want to,” Nova said. “It only makes sense to buy fair trade, where my money helps someone other than myself.”

Daugherty places his clothes back into his closet — an NFL shirt, a pair of Levi jeans, a North Face jacket.

“It kind of just seems like the issue should matter more to people,” Connor said.

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Actors Cabaret of Eugene takes on ‘Hair: The Musical’ for the seventh time since 1988

An “American tribal love-rock musical” dealing heavily with themes of hippie counterculture and the sexual revolution of the 1960s, as expressed through two acts and 51 songs, “Hair” is what many may consider a production truly at home here in Eugene.

The musical, which debuted off-Broadway in 1967, is known for its long-haired, free-spirited hippie characters who enjoy breaking the “fourth wall” to talk with their audience about life from the late 1960s to the early 1970s, including the Vietnam War, which was in full force at the time of its original debut. For Actors Cabaret lighting technician Janice Hayes, this strikes an emotional chord.

“It’s the way life really was back then. I lived it. It’s important,” she said. ”Back then, too many boys didn’t come back home. My sons are Marines. It’s a very scary subject for me.”

This will be Actors Cabaret’s seventh production of the musical in a 25-year span, and the decision for putting on this year’s show came after Estately.com named Eugene the best U.S. city for hippies.

Director Mark VanBeever has made just a few changes for this particular production, making it more of an “ensemble piece.” Where there are usually six or seven leads, Mark has focused in on one, deconstructing the others to allow more participation from different actors and providing a “meatier” storyline. There will be live music backing the production, for which the set and cast members raised over $2,500 through a GoFundMe site and raffle.

“People come to hear the music, the 51 songs,” VanBeever said. “And the live music provides such energy for both the cast and audience members.”

Look out for “Walking in Space,” the cast’s favorite song which reenacts a psychedelic acid trip, sure to be an exciting moment for live viewers, as well.

For volunteer actor Calvin Smith, behind the character “Berger,” the role is something new and exciting.

“It’s been so far one of the most challenging roles I’ve done, and I’m really looking forward to conveying the hard work to the audience,” he said. The loyal audience often consists of numerous quirky local regulars.

“Because our stage sits so close to the audience, it makes for an immersive, interactive experience,” VanBeever said. “And it keeps a lot of people coming back. It’s a lot of fun.”

Experience the revolutionary counterculture musical experience for yourself, and “let the sunshine in” upcoming Fridays and Saturdays through Feb. 15 at 8 p.m. at the Eugene Actors Cabaret (996 Willamette St.). Tickets range from $16 to $24.

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From yogurt to Kombucha, plenty of foods benefit from a bit of fermentation

Forget orthomyxovirus, the microbial fiend behind your winter flu problems, and get to know lactobacillus, saccharomyces carlsbergensis and candida colliculosa instead — bacterial fermenting friends behind food favorites yogurt, Kombucha, wine and cheese and featured guests of the Willamette Valley Sustainable Foods Alliance’s Fun with Fermentation Festival, held Jan. 11.

Benefiting Food for Lane County, the event featured a macro-colony of local, fermented food businesses and professional bio-organisms in the field, demonstrating the processes by which a multitude of different everyday foods become the sometimes stinky and sour, but always healthful and tasty, fermented foods we know and love — beer samples included.

At one table, University of Oregon biology student Brenna Murphy aided in a Kombucha-making demonstration. From a four-day-old jar, she pulls a slimy, brownish blob — a SCOBY or symbiotic colony of bacteria and yeastwhich thrives and grows in the brewing tea.

“Don’t let it gross you out,” she said with a smile, especially in the direction of some aghast children. “There are bad kinds of bacteria and good kinds, and this is full of a whole lot of the good kinds.”

The colony of “the good kinds” transforms the jar of sugar-sweetened black tea into Kombucha — the carbonated, health-hyped ancient Chinese elixir sweeping through health stores across the country. Drinking the brew on a regular basis has been alleged to benefit digestive health and boost the immune system.

The probiotic powers of fermentation hit home with something a little more familiar to all — yogurt. Jennifer Wen of Springfield’s Nancy’s Yogurt explains the benefits that the treat’s lactobacillus colonies provide.

“The body is meant to have a natural balance of different microorganisms — called microflora — and the ‘live and active cultures’ found in yogurt, which grow through fermentation, help it and thus your body’s overall digestive health,” Wen said.

The fermentation process is perhaps best known for its involvement in making beer. Here, over a few weeks’ time, growing yeast transforms the glucose found in hops, barley and other grains into both ethyl alcohol and carbon dioxide gas, which provides carbonation. According to Carl Ticks, a Eugene home brewer, beer has been consumed in small amounts for its health benefits through history, similar to those that Kombucha provides.

“I only brew in small amounts — enough for me and some friends here and there,” Ticks said, hanging around the local brewery booths. “And I make it in a way to achieve maximum health benefits.”

Other festival-featured foods included sauerkraut and kimchi (a traditional Korean vegetable dish), cheese, tempeh and creme fraiche — all delicacies which, through the fermentation process, achieve distinctive tastes, textures and, often, health benefits.

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Portland isn’t the only place with great food, check out Eugene’s food carts

Portlanders know that some of the best, most culinary innovative and top-quality meals can be found not only in upscale, packed daily eateries, but in small, humble trucks and carts. Here, passion for food thrives and the owners and chefs pride themselves not in swanky decor and bar specials, but in the dishes they live to share. Here are just three carts Eugene is lucky to have around:

Sammitch, 1699 W. 11th Ave./28th and Friendly St./Sixth and Willamette

KC Brooks, a graduate of the University of Oregon, has found success in sandwiches. With kooky combinations like the hearty meatloaf “ORGASmitch,” cucumber and kalamata stuffed “Veggie Greekin’” and lemon-y, dill-y “Mama’s Tuna Melt,” Brooks has built a large fan base that has expanded him to three different Eugene locations.

His favorite part of the humble cart lifestyle? “Maintaining individuality,” he said.

It’s something Brooks’ fans would agree he does well.

Brooks also offers radical, between-the-bread experiments such as the turkey, brie and peaches sporting “pesTURKular” and “Beefy Roastard,” a roast beef sammie unusually paired with apricots and feta cheese. Featured innovative sides include vegan-battered deep fried mushrooms and carrot fries.

Check out the Facebook page for sometimes-changing truck locations and hours and always-new specials.

Lonches to Go, 901 River Rd.

Although far from busy campus areas, Margarita High and Arturo Gaona-Samora run their Mexican cuisine-inspired truck Lonches to Go with pride, claiming “the best burritos in town.” As it turns out, they may be right.

“Those big athlete boys love it,” High said. “They carpool here all the time, always leaving our truck almost empty of food.”

From Mexico, the married couple have run the busy cart now for almost seven years. They serve “no frills” authentic dishes, with customer favorites being the cart’s chile relleno, catfish tacos and served-all-day potato, bean and cheese breakfast burritos. With everything made from scratch, quality is of utmost importance to the owners.

“People can taste the quality in food. So it must be why we have so many loyal customers,” High said happily.

Grab a group and head over to a perhaps unfamiliar part of town. Word is “Arturo’s Special” is worth it.

Mother Ship, 285 W. Sixth Ave.

You may have already spotted this new galactic-themed food-truck and dining-bus duo where the Indonesia’s sign reads “Mothership: Out of This World Food!”

“We were trying to think of names that would attract Eugeneans,” said owner Norman Kagawa, a Japanese-American from Hawaii who recently moved to the area from San Diego with his wife Rebecca. “Turns out, the space theme works.”

For two months the couple with a culinary background have served a wide array of different cuisines: All-day breakfast, barbecue and Japanese dishes. Popular items include the pastry cream-loaded raspberry french toast with pecan butter, the brisket dip with au jus and the japanese udon noodle soup. Here, a large, varied menu caters to all tastes and appetites.

 

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Eugene’s charming neighborhoods have much to offer students

American Apparel leggings, chicken burritos at Qdoba and cheeseburgers and gyros at Caspian — sound familiar? For many students, campus neighborhood businesses have long been preferred for their cheap, familiar offerings and effortlessly close vicinities. Transportation into the city may pose a hassle for some, and with friends, filling meals and staple clothing shopping in such close quarters, why bother to go elsewhere anyway?

Compulsive campus dwellers keep reading — there may be some extracurricular opportunities that you’re missing out on. To name just a few: beautiful spring walks through downtown’s charming and newly bustling streets, the incomparable cuisine and likewise hippie vibrancy that thrives in the signature Whiteaker neighborhood and the freshest lung-fulls of air accompanying green mountainous views and numerous outdoor offerings in South Eugene.

Campus life doesn’t define Eugene — it is but one of many subcultures that truly characterize the beautifully unique Northwest city. Ever feel like you’re stuck in a too-tiny, boring college town? In reality, you’re living in one of the West Coast’s most nature-rich and culture-encompassing regions. Explore theses areas for yourself and you’ll see.

The 2014 Off-Campus Neighborhood Guide

Downtown

Quaint and community-centered, downtown Eugene offers its visitors a wide array of unique cafes, dinner date selections, small, local businesses and shops and an energetic nightlife.

Eat: There is something for every individual appetite, price range and time of day. The business spaces are competitive, and only truly good restaurants and cafes thrive here. Grab a slice with friends at Sizzle Pie (910 Willamette St.), an open-late Portland favorite (You can grab a slice until 4 a.m. on weekend evenings); Cozmic Pizza (199 W 8th Ave.) , where live music accompanies the fresh, organic pies or Mezza Luna (933 Pearl St.) for authentic New York-style thin crust. Kamitori (1044 Willamette St.) and Sushi Pure (296 E 5th Ave.) are two sushi spots largely regarded as having the freshest fish selections in town, and the hype behind fine dining date hotspots Belly (30 E Broadway) and Marché (296 E 5th Ave. #226) never disappoint. Treat yourself at Red Wagon Creamery (55 W Broadway), where in less than a year, the downtown business has built a solid reputation as having the some of the best ice cream around.

Alongside his wife Emily, Red Wagon Creamery owner Stuart Phillips has a love for the downtown area. “We’ve been overwhelmed by the kindness of the residents and fellow business owners here. It’s so community oriented, and that’s something that has helped our business tremendously,” he said.

Shop: Fifth Street Public Market (296 E 5th Ave. # 300) offers a wide selection of fine clothing boutiques, as well as the huge Hartwick’s Kitchen Superstore and Elephant’s Toy Trunk Company, which are perfect for gifts. On Broadway, Lazar’s Bazar (57 W Broadway), two stories high, is jammed full of collectibles, vintage clothing items and smoke shop staples. Thrifter? Check out Buffalo Exchange (131 E 5th Ave.) and the two St. Vincent de Paul locations (555 High St, 1880 W 11th Ave).

Play: Cowfish (62 W Broadway) and Jackalope Lounge (453 Willamette St.) are two of the numerous downtown bars and clubs but are favored for their hip, upbeat atmospheres.

“The name is weird, but completely fits the joint. There’s a reason everyone likes (Cowfish). The energy is incredible … fun to say the least,” UO junior Mark Holenstein said.

Check out the Bijou Metro (43 W Broadway) for indie flicks and classic film revivals on the big screen and Shoryuken League (881 Willamette St) for classic late night arcade games.

The Whiteaker

You haven’t truly experienced Eugene hippie culture until you’ve stumbled into the Whit.

Eat: The Whiteaker is praised for having some of the best restaurant offerings in all of Eugene. You’ve likely heard of Papa’s Soul Food Kitchen (400 Blair Blvd.), which if you haven’t visited yet is a must. You may not have heard of the Izakaya Meiji Company (345 Van Buren St.), a Japanese-Old Western fusion small plates lounge, highly esteemed in the Eugene food scene alongside neighboring restaurants Grit (1080 W 3rd Ave.), a new farm-fresh emphasized slow food establishment, and Mame (541 Blair Blvd.), also serving up innovative Japanese dishes. Enjoy vegan and non-vegan sweet offerings alike at bakeries like New Day (449 Blair Blvd) and Sweet Life Patisserie (755 Monroe St.) and housemade gourmet frozen yogurt at Vanilla Jill’s (298 Blair Blvd).

“The Whiteaker neighborhood is home to a community of people, many who’ve called it home for 30 years, who are particularly loving and warm,” owner Megan Stevens said. “They practice what they preach and love supporting small local companies like ours.” 

Shop: You can find an REI in any major city, but nowhere does one feel quite as properly placed as at Eugene’s Whiteaker location. The two-story location (306 Lawrence St.) is an outdoorsman’s dream outlet. For clothing articles as unique as its residents, check out Redoux Parlor (780 Blair Blvd.), a resale and clothing redesign shop located off Blair Boulevard.

“The Whiteaker is by far my favorite neighborhood,” Redoux Parlour’s Laura Lee Laroux (voted best clothing designer in Eugene Weekly’s Best of Eugene) said. “We cater to a funky, artistic-type client base which we’ve found more of here than anywhere else.”

Play: The Whiteaker is a beer haven. Ninkasi (272 Van Buren St.) and Hop Valley (980 Kruse Way) both have their primary brewing companies located right off of Blair, and Oakshire (207 Madison St.) and Falling Sky (1334 Oak Alley) both contribute Public Houses. Check out Sam Bond’s Garage (407 Blair Blvd.) for live music and a rowdy good time and Blairally Vintage Arcade (245 Blair Blvd.) for an ’80s-themed vintage arcade gaming experience.

South Eugene

Some of the most beautiful views in Eugene with a hip, outdoorsy feel are in South Eugene.

Eat: Although more dispersed than in other areas of the city, South Eugene’s restaurant offerings are some of the region’s best. Chef Bruno’s Kitchen (3443 Hilyard St.) is a small, one-man-ran hidden gem offering exquisite Western European dishes, and Agate Alley Laboratory (2645 Willamette St.) features new, experimental dishes as the bistro’s open-to-the-public test kitchen. Off The Waffle (2540 Willamette St.) has its roots in the humble area, and Hideaway Bakery (3377 E Amazon Dr.), small and low-key, wows with phenomenal pizzas and pastries.

Shop: Sundance Natural Foods (748 E 24th Ave.) offers a large, student-friendly natural and organic bulk section and Sunrise Asian Market (70 W 29th Ave.) offers a great selection of international foods and grocery staples. Tsunami Books (2585 Willamette St.), off Willamette Street, is a favorite to many due to its unique literary collections and eccentric gifts.

Play: “Absolutely the epitome of Eugene,” according to sophomore Maggie DeWitt, Spencer’s Butte (85401 South Willamette St.) attracts a number of hikers, experienced and beginners alike, for its breathtaking summit view of the Willamette Valley. Also in the area is the Cascades Raptor Center (32275 Fox Hollow Rd.), which houses a number of rare regional birds for viewing including eagles, falcons and owls.

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These seasonal soups will soothe the soul

Dreading winter quarter’s dreary, gray arrival? The 8 a.m. classes you’d kill to sleep through and even the noon ones? Even the closest dorm foods seem far come frosty February mornings. Downtown lunch strolls, outdoor dinner seating and morning cafe stops before class: These are a few of our favorite things! But for now, baby it’s cold outside.

Pick up a thermos, or even repurpose an insulated to-go coffee mug, and sip your cold-shaken soul soothed on your morning walk to class this quarter with these tasty homemade soups:

Garlic Baby Bok Choy Soup

1 cup water
1 cup vegetable broth, low-sodium if preferred
2 tbs lemon juice
2 tbs olive oil
1/4 tsp salt, more to taste
1 tsp grated ginger
1 lb fresh bok choy (currently seasonally available at most grocery store chains)
4 garlic cloves, peeled and sliced thinly

-Trim ends off of bok choy. Slice the white parts into quarter-inch pieces and transfer them to a bowl. Chop the green parts into 1/2-inch pieces and transfer them into a separate bowl.
-Heat the olive oil in a medium saucepan over medium-high heat. Once hot, add white parts of the bok choy and sauté two minutes, stirring occasionally. Add green parts of the bok choy and the garlic and cook 2 minutes more, stirring occasionally.
-Add the stock, water and ginger; bring to a simmer.
-Add the lemon juice and sea salt. Enjoy.

Creamy Wild Rice and Mushroom Soup
1 cup wild rice

1/4 cup olive oil
1 onion chopped
2 carrots, sliced
2 stalks of celery, chopped
1 tsp dried thyme, or fresh finely chopped
3/4 flour
8 cups chicken or mushroom stock
1 cup mushrooms, sliced
1 cup half and half
1/2 cup parsley, chopped
salt and pepper

-Cook wild rice in 4 cups of water for 45 minutes or until it fluffs up. Drain any remaining liquid. Set aside.
-In a large pot, add vegetable oil. Sauté onions, carrots and celery until softened, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.
-Pour in stock. Bring to a boil.
-Add mushrooms and salt and pepper. Reduce heat and allow soup to simmer for 10 minutes.
-Add cooked wild rice and pour in half-and-half. Bring soup back up to a boil and allow it to heat through, about five minutes.
-Turn off heat. Stir in chopped parsley. Soup will thicken as it cools. Enjoy.

Classic Chicken Noodle

2 tbs olive oil
2 onions, chopped
3 carrots, sliced
3 celery stalks, chopped
4 chicken breasts
2 quarts chicken broth
1 quart cold water
4 sprigs of fresh parsley, finely chopped
1 tsp dried thyme, or fresh finely chopped
2 cups egg noodles
salt and pepper

-Heat the oil in a pot over medium heat. Add the onions, carrots and celery and cook, stirring often, until softened, about 10 minutes.
-Add thawed chicken breasts and broth to pot. Add water until about 2 inches over ingredients. Bring to a boil.
-Add parsley and thyme. Reduce heat to medium-low and cook for 2 hours, until chicken is fully cooked and tender.
-Add egg noodles and at medium-high heat cook until done, about 10 minutes.
-Season to taste with salt and pepper. Enjoy.

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American Hustle: Brilliant actors distract from an otherwise political crime yawn

My love for Christian Bale, my love of his constant, literal physique-morphing dedication to a wide variation of spot-on selected screen roles, has yet to cease. Bale, underrated by too many as merely “the Dark Knight” will be entering this next year’s Golden Globes and Academy Awards with two phenomenal new roles under his consistently size-changing belt: as Appalachia badass Russell Baze in somber new release “Out of the Furnace,” and as, more notably, the deservingly hyped, charismatic king that is Irving Rosenfeld of David O. Russell’s newest blockbuster hit, “American Hustle.”

Bale opens “American Hustle” solo in the first scene. We see a plump, tired man transition into Irving Rosenfeld, a slick con-man and velvet suit maestro. Set to era-classic “A Horse with No Name”, the scene sets the tone for the rest of the movie, drawing in smiles and light laughs. Rosenfeld moves forward, and with the help of an A-list A-team, steals a show that would otherwise fall flat, bored and likely asleep.

The film is loosely based on historical FBI political investigation Abscam, which, on Wikipedia reads as uninteresting and not heavily searched. Sprinkle in a killer cast, a classically familiar soundtrack, sex and one of the most truly memorable wardrobes to date, and you have “American Hustle”: a political crime yawn — fluffed fabulous. The story will inevitably lose many with a slow start and dizzying follow. Odd cinematography techniques including unnecessary camera zooms and angles occur randomly and without reason throughout parts of the film, and if attempting to further engage viewers, do so awkwardly.

My god, does the acting stun though:

Where Bale leads, Amy Adams follows closely behind as his foxy, fur-coated con-queen. A conflicted mistress and superb actress, Adams’s Sydney “Edith” Prosser is a perfect sidekick alongside Irving and until the very end, follows through. Naturally, problems arise with Rosenfeld’s wife, Rosalyn, but exceptionally talented superstar Jennifer Lawrence keeps the affair wholly welcome and so, so spicy. Her soft up-done hair will send viewers salon searching, and visual memories of those curves will plague minds. Although her screen time is surprisingly little, Lawrence’s highly hyped role is found to be deservingly so. She has become a powerhouse, unstoppable and her zingy performance would have been otherwise matched by few or none.

Bradley Cooper provides kicks as high-strung, curl-bouncing FBI agent Richie DiMaso and provides an audacious, comedic performance reminiscent of his work in David Russell’s Best-Picture-nominated “Silver Linings Playbook.” Saucy moments with Adams induce deep, yearning sighs, and alongside his boss, played by Louis C. K., many laughs ensue. In the midst of secrets, money deals and love triangles, Jeremy Renner’s role as Atlantic City mayor Carmine Polito leaves something to be rooted for: a genuine family man and caring leader, with an unfortunate involvement as a means to an end.

I went into the film, literally in tears with anticipation, and left reluctantly disappointed. It is near impossible to find character flaws, as almost every performance was perfectly suited and well-played out and high expectations for the actors are well-met. But many, like myself, may find the storyline surprisingly hard to follow and dull. The ending provides an unexpected reveal, but after a few too many yawns and time-checks, I found myself unmoved.

Phenomenal actors play a game of dress-up and pass around briefcases of money fabulously. What all the money is for, who it’s from, and particularly why, I’m really, really not quite sure.

 

Follow Jessica Fisher at @j_pescadora

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Don’t settle for store-bought eggnog — here’s how to make the good stuff

These past couple and upcoming weeks have left me to ponder:

“Where the f*ck is the eggnog?”

Originated and once popular within the European aristocracy, eggnog has today become an iconic seasonal delight. In mid-November cartons begin lining the refrigerated shelves of grocery stores, and empty spaces follow the craze. Many brands have taken to the cult beverage, including Horizon, known for their organic dairy line, and Southern Comfort, known for their summery blackout nights, with a twist of lime. What many don’t know, however, is that regardless of fat content and cooly seasonal packaging designs, store-bought nog isn’t real. In the sense that it still tastes like the melty nutmeg ice cream it is, but in the sense that to preserve freshness, the store stuff only boasts about 1% of its weight in egg yolk, a hugely vital addition to the incomparably tasting homemade stuff. In fact, if you take a look at the carton’s ingredients list, you’ll often find yellow food dye, meant to mask the eggy absence.

Self-proclaimed eggnog aficionados: if you’ve yet to make or even try fresh, homemade eggnog, now is the freakin’ time.
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Classic Eggnog Recipe

1 quart heavy whipping cream
1 quart milk
8 eggs, separated
2 cups powdered sugar
2 tbs cinnamon
2 tbs nutmeg
1 tbs ginger

Separate the eggs into two large bowls. You’ll want to be careful not to break any yolk into the whites, as they later won’t whip, so you may want to follow a helpful tutorial.
Over medium-low heat on the stovetop (about a “4″), in a large pot, heat the milk, cream, and spices.
Beat the powdered sugar into the egg yolks, gradually. It may seem like a lot of sugar at first (and it totally is), but bit by bit it will combine.
When the milk mixture is hot and near-boiling (but not quite), vigorously whisk the yolk mixture in. You’ll want to do this little by little, and may need somebody to pour it in whilst whisking. This will combine the egg yolks, while also cooking them. After blended, remove from heat.
Some like their eggnog with froth- if desired, sprinkle a bit of granulated sugar into the egg whites and whisk until soft peaks form. While this can be done manually, you’ll come to find a hand mixer a much simpler means. After, fold whites into the eggnog with a rubber spatula.
This recipe yields a little more than a half gallon of egg nog. Pour into a large pitcher, or cleansed milk jug, and store overnight to chill.
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Many enjoy their eggnog spiked. Consider these combinations:

Kentucky Eggnog Spike
1 cup bourbon
1 cup dark rum
1 cup brandy

Peppermint Eggnog Spike
1 cup peppermint schnapps
1/2 cup vodka

Stereotypical College Eggnog Spike
1 1/2 cups Fireball Whisky
However much leftover Burnett’s, *shoulder shrug*
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In case you didn’t know, eggnog also doubles as a pre-made french toast batter.

Looking for something new to cook this holiday season? Put a twist on your french toast by adding Eggnog. (Courtney King/ Emerald)

Looking for something new to cook this holiday season? Put a twist on your french toast by adding Eggnog. (Courtney King/ Emerald)

Eggnog French Toast (1 serving)

3 slices bread
2 cups eggnog

Preheat butter or oil on a griddle pan over medium heat.
Turn each slice of bread in the eggnog, allowing each side to absorb it.
Place nog-soaked slices on a pan, and allow to cook for about 3 minutes on both sides of bread, checking often. You’ll want the slices to be  lightly browned and golden in color.
Garnish with cinnamon and nutmeg and enjoy with butter and syrup, if desired.

 

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Calendar: Think you’ll get bored during break? Check out these events in Eugene and Portland

Wanderlust Circus presents “A Circus Carol,” an upbeat twist on the classic “A Christmas Carol” tale, featuring acrobatic performers, mesmerizing dancers and aerial act performances alongside bohemian ensemble band 3 Leg Torso, which features an accordion, cello and violin group. Emmy-nominated accordionist Courtney Von Drehle leads the group. The performance happens Dec. 13 at the McDonald Theatre.

Wanderlust Circus has established itself as the premier circus operation in Portland and scouts its talented performers, designers and technicians from around the globe. Managers Noah Mickens and Nick Harbar have refined their style for five years and today describe it as “two faces on a tumbling coin — one embracing the breakneck madcappery 1920s and one laying its roots deep in the ecstatic ghetto of the dub-step massive.” At Los Angeles’s Electric Daisy Carnival, the eclectic group gained raving reviews, and you may come to recognize them from our very own Oregon Country Fair.

The show will feature acrobats, aerialists, stilt walkers, jugglers and clowns — all the while guiding its audience through Charles Dickens’ well-known tale of Ebenezer Scrooge, played by Mickens, and his insightful journey through Christmas past, present and future. The comedic, original take on the classic is as unique as it gets.

“It’s full-fledged musical theater, it’s a cabaret revue, it’s a live concert, and it is most definitely a circus,” reads the McDonald Theatre event description.

Needless to say, you can expect fuzzy and warm Christmas feelings and jaw-dropping acrobatic stunts at this circus event.

In Eugene:

Dec. 13, Wanderlust Circus: A Circus Carol, McDonald Theatre 8 p.m., all ages $18, $22 day of.

Dec. 15, Oregon’s Ugliest Sweater Run, benefitting Food for Lane County and Toys for Tots, Alton Baker Park, 10 a.m. Before Dec. 13 tickets are $35, after $45, Kids 5-14: $15. “After Party” features fruitcake eating contest and sweater judging.

Dec. 20, Eugene Ballet Company Presents: The Nutcracker, opening night, Hult Center for the Performing Arts, 7:30 p.m., adult tickets $28-$53, youth (18 and under) $18-$43.

Dec. 21, Red Wagon’s First Annual Holiday Jubilee, featuring sugar cookie decorating, ornament crafting and a hot chocolate bar, Red Wagon Creamery, 2-4 p.m., all ages $6.

Dec. 31, New Years Eve: 1984, a retro ’80s New Year’s celebration, Whiteaker’s Blairally Arcade, 10 p.m., free.

Dec. 31, Ninkasi New Year’s Eve and ReNewAle 2014 release Party, featuring all-female “high voltage” Led Zeppelin cover group Zepparella. McDonald Theatre, 9 p.m., 21+, $18, $22 same day.

 In Portland:

Dec. 14, The Dandy Warhols, “Portland’s own indie-rock darlings,” McMenamin’s Mission Theatre, 9 p.m., all ages $15.

Dec. 14, Holiday BeerQuest PDX, a seasonal pub crawl featuring a costume contest, DJs and giveaways, locations at beerquestpdx.com, 21+, $15-$22.  

Dec. 14-29, Beauty and the Beast, the Broadway musical classic, Newmark Theatre, times vary, all ages, $36-$65.

Dec. 21, Natalie Cole’s Holiday Concert, Nat King’s daughter and Grammy award-winning vocalist alongside the Oregon Symphony, Arlene Schnitzer Concert Hall, 7:30 p.m., all ages $35-$127.

Dec. 31, 23rd Annual Champagne Ball, featuring 17 bars, three dance floors and benefitting the Children’s Cancer Association, Hilton Portland, 8 p.m., 21+, four tickets for $85, individually $95.

Dec. 31, DJ Anjali & The Incredible Kid New Year’s Eve Dance Party Extravaganza, Bollywood style, Bossanova Ballroom, 8 p.m., $17, $22 same day.

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Food: Sweets to treat friends with this holiday season

Black Friday specials come and leave to no avail, and sometimes it turns out that college students can’t afford “real gifts.” Sometimes Christmas wrapped cookies and cakes fit the budget better, and all the time, your lucky recipients will go crazy with joy for the seasonal treats. This season, treat your closest friends with sweets — not cashmere scarves, or Uggs, or Beats headphones.

Mint Chocolate Chip Cookies
Minty, chocolatey, gooey and green.

1 pouch of Betty Crocker sugar cookie mix
1/2 cup real butter
1 teaspoon mint extract
7 drops green food coloring
1 egg
2 cups semisweet chocolate chunks
1/2 cup finely crushed candy cane

Mix cookie mix, butter, mint extract, food coloring and egg together in a bowl. Fold chocolate chunks in. Drop cookies on cookie sheet, two inches apart. Gently push dough balls down and sprinkle each with a small amount of crushed candy cane. Bake 8 to 10 minutes and 350 degrees. Yields 36 cookies.

It’s a wrap: Stack and wrap in simple clear cellophane — these cookies are meant to be shown off — and close with a colored ribbon of your choice. 

Mini Eggnog Cheesecakes
With a gingersnap crust, ho, ho, hell yeah.

Crust
1 1/2 cup crushed gingersnap cookies — place in sealed plastic bag and crush finely with rolling pin
3/4 stick of butter, softened
1/4 cup sugar

Fork together until combined and press into the bottoms of cupcake papers in a lined cupcake pan. Bake for 10 minutes at 325 degrees.

Filling
4 8 ounce packages of cream cheese
1 1/4 cup sugar
3 tablespoons flour
2 eggs, lightly beaten
1 cup store-bought egg nog
Dash of ground nutmeg
Dash of ground cinnamon
1 teaspoon rum extract, if desired

Beat cream cheese, sugar and flour until smooth. Lowly beat in eggs, and then gradually stir in eggnog and spices. Pour filling into crust-prepared cupcake papers, almost to the top and bake at 325 degrees for 40 minutes.

It’s a wrap: On a small, seasonally colored or decorated paper plate place 2 or 3 mini cheesecakes. Wrap in clear cellophane and seal with a colored ribbon of your choice.

Cranberry Shortbread Cookies
Melt in your mouth shortbread meets your least favorite, favorite seasonal fruit.

1 cup butter, room temp.
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups flour
3/4 cup dried cranberries

Cream together butter, sugar, salt and vanilla. Add flour and fold in cranberries. Divide dough in half and roll each part into a rounded log shape. Wrap in plastic wrap and refrigerate for 2 hours.
After, unwrap and slice roll into 1/4 inch thick slivers. Bake at 350 degrees for 6 to 8 minutes. Yields 48 cookies.

It’s a wrap: Michael’s sells small, seasonal treat boxes perfect for stuffing with these small home-baked treats.

Gingerbread Fudge
Soft, spiced and so totally tasty

3 1/2 cups white chocolate chips
1/2 cup brown sugar
1/2 cup molasses
1/3 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon of each: ground ginger, ground nutmeg, ground allspice, ground cloves

Place all ingredients in a saucepan and stir continuously over medium-low heat (about a 4) until melted and smooth. Pour into a greased 9×9 in pan and chill overnight to set.

It’s a wrap: Cut with gingerbread man cookie cutter and decorate each as desired. Package in a seasonal gift box and refrigerate until given.

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