Author Brian Kateman has a new diet that aims to improve people’s health and cut resource consumption. “The Reducetarian Solution: How the Surprisingly Simple Act of Reducing the Amount of Meat in Your Diet Can Transform Your Health and the Planet” is his first book since co-founding the non-profit Reducetarian Foundation in 2014.

Brian Kateman coined the term reducetarian as a way to describe those reducing meat in their diet. (Courtesy of Brian Kateman)

This collection of 70 original essays by Kateman and other contributors is an enlightening and insightful read. The short sections are easy for busy students to grasp onto in chunks, and it also provides recipes to enhance your cooking repertoire. 

The book takes a look at the somewhat flexible world of reducetarianism. This concept involves being aware of your meat intake. When it comes to eating meat, or rather not eating meat, vegans and vegetarians have no grey area. For vegetarians this means not eating any part of an animal; for vegans this expands to no animal products. Unlike those strict dietary choices, reducetarianism has a blurry middle zone.

Read the Emerald’s story about vegetarianism here.

The term, coined by Kateman, refers to the act of reducing your meat intake by 10 percent or more, thus it makes you overtly aware of your diet on a daily basis. Rather than the usual all-or-none approach, this method is tailored to each person and presents a more inclusive dietary term.

Many of the essays focus on the personal health benefits of adopting this meat-reducing lifestyle, while others discuss the positive effects we could see on the planet by slightly shifting our diets.

In the book’s press release interview with Kateman, he said “reducetarians know that eating less meat is good not only for themselves but also for the well-being of animals and the planet.” This concept is echoed throughout the book’s many essays and demonstrates the belief that reducing the use of animal products in our world has a positive impact beyond our personal health.

While some are more entertaining than others, no two essays are too similar in content. Each has it’s own focus and anecdotal way of expressing the positive aspects of reducing one’s meat intake. From Susan Page’s essay on how to navigate a relationship with someone who doesn’t follow the same diet as you to Samuel Boerboom’s look at the way language affects our food habits, each author’s contribution is unique and insightful.

Rather than shaming people for not committing to vegetarianism or veganism, Kateman’s reducetarian concept celebrates those who are taking a moment to consider their meat intake and reduce it in smaller, more manageable ways. While not every essay will connect with the reader on a personal basis, there is something in the collection that will appeal to just about everyone.

Watch a brief video about reducetarianism below:

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If you’re craving an afternoon away from the stress of finals, it may be time to take a hike. According to a 2012 study by Plos.org, hiking can boost your creativity and ability to focus on a task. This is good news for students seeking a pre-finals outdoor adventure.

For those who are unsure of where to go, lifelong hiker and native Oregonian Dan Henry has some advice on the best spots to visit within a 90-minute drive of the University of Oregon.

Dan Henry grew up in Oregon and spent time in Alaska. He has recommended his favorite stress relieving hikes near Eugene. (Courtesy of Dan Henry)

Henry, now 61, discovered his love for hiking at a young age while backpacking with his family. His father worked in the lookout tower at Trout Creek Butte in Deschutes County, leading Henry to spend extensive time adventuring in the forest.

After graduating from Beaverton High School, he hiked 200 miles on the Oregon stretch of the Pacific Crest Trail. He later attended UO where he studied rhetoric and communication.

At 26, Henry moved to the remote area of Haines, Alaska, where he fit right in. The town of Haines’ website describes the town as “the adventure capital of Alaska.” He spent 30 years exploring the area and everything it had to offer before returning to Eugene. He now teaches full time in the Language, Literature and Communication department at Lane Community College.

Henry’s love of hiking has persisted and he now spends countless weekends discovering trails with his wife, Robin, who is also a passionate explorer. They are happy to share their discoveries with the next generation of outdoor adventurers.

“Everybody takes the trails that are on the top lists, but most of the great trails in Oregon are not hiked very often,” Henry said. “You can really find some solitude.”

Here are Henry’s recommendations on the best off-the-beaten-path hiking spots for students to visit:

Mount Pisgah

While many of the trails surrounding Mount Pisgah are known to students, Henry suggests moving away from the most obvious paths for a more serene experience. He recommends the “trail head that is low and follows the river,” as opposed to those which are more widely used. “It’s hardly ever used so It’s really quiet back there with a lot of flowers,” he said.

Fall Creek

Just a 25-minute drive from Eugene, the Fall Creek National Recreation Trail boasts gorgeous scenery, colorful wildflowers and summertime swimming spots. Henry advises students to head to the upper part of the park, rather than the more popular lower parking lot. “The trail is 25 miles long, so you can go way up and get away from all of the crowds,” Henry said. Students should keep in mind that this is a National Forest area, meaning that passes are required for an afternoon of hiking bliss.

He also recommends the Gold Point Trailhead, though it will be closed for the season until Aug. 1. When open, the route is about 3.5 miles to reach the point, which he says goes through the woods and has a great viewpoint.

“It’s a great trip,” Henry said. “Really beautiful and a great place to hang.”

Salt Creek Falls

Located in the Willamette Pass, Salt Creek Falls Trail will lead you to Oregon’s second highest waterfall, topped only by Multnomah Falls. “It’s a huge falls,” Henry said. “You’ve got to see it.” He recommends then taking the Diamond Creek Loop Trail, a 3.2 mile hike that weaves back to Too Much Bear Lake. From there it’s a short jaunt to the Upper Diamond Creek Falls with stunning views of the falls. Keep in mind that parking at Salt Creek Falls requires a $5 vehicle pass for the day.

Cougar Reservoir Area and Rebel Creek

“I know people like to stop at the hot springs, but before you go to the hot springs, I say take the day and go hiking,” Henry said.

His top recommendation is to continue onward to Rebel Creek. The trail can be hiked as a loop and is about 12 miles long. “There’s an old lookout tower up there and incredible views,” he said. “It’s a perfect loop. I’ve never seen a soul up there.” As you head back toward Eugene and take a dip in the hot springs, remember that there is a $6 per person fee to use the pools.

North Bank Habitat Area

This secluded area is on the north side of the Umpqua River and serves as a preservation area for Columbian white-tailed deer, which were once listed as an endangered species. The hike is a 7.1 mile loop surrounded by spectacular views and bright wildflowers. “It’s like an oak savannah,” Henry said. “It’s a very cool area.”

(Courtesy of Dan Henry)

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Unlike many other University of Oregon students, Kady Chen, 19, won’t be searching for a job after graduation; she is already the co-owner of a local business with her fiancè, Yao Zhang, 21. She will leave UO with a diploma, a job, a fiancè and an infant daughter at home. On top of all of this, she has acquired a unique and profitable skill: rolling ice cream.

Kady Chen lives a busy life as a college student, mother and co-owner of 22 Below.                           (Leanne Harloff/Emerald)

Chen and Zhang opened 22 Below, a rolled ice cream shop, in April at the Valley River Center. After years of searching, they found the ideal spot for their business next to the mall’s movie theater. 

“It’s perfect. It’s where all of the families and children come to the movies and now they can get rolled ice cream too,” Chen said. She discovered this phenomenon a few years back while on vacation and was awed by the creative concept. She quickly decided to bring the technique, which originated in Thailand, back to Eugene.

“I grew up in Oregon so I know that it never gets any of those fun touristy things that big cities get,” Chen said. “We decided that we needed to bring this back to where I grew up.”

Numerous videos have appeared online showing the process, but watching in person is mesmerizing. In one smooth motion, Chen pours the creamy white liquid onto a circular pan on the countertop. This area is a freezing minus 22 degrees celsius, hence the store’s name. As soon as the liquid is poured, she starts smearing it across the chilled pan and tossing in added items, such as Oreos, liquid flavorings and fresh fruit. 

Practice is important when it comes to learning the rolling technique. (Leanne Harloff/Emerald)

After mixing all ingredients together, Chen flattens the thickening ice cream in a rectangle shape across the pan’s surface. From there the rolling magic begins. Scraping the now-solid ice cream off the frigid area takes some major arm strength and lots of practice. 

“It takes a lot of learning,” said Chen. “I had to do it a lot before getting it perfect.” Each roll is carefully placed side by side in a bright colored cup and customers then decide from a variety of toppings. A popular choice is the toasted marshmallow, roasted in front of customers and artfully placed in the cup. Adding Rainbow sprinkles gives a colorful flare to the final product.

“What’s really special about rolled ice cream is that it’s made to order, so you will always see what’s being put into your ice cream; you know exactly what’s there,” Chen said. Also special is the fact that 22 Below’s ice cream base is entirely lactose-free, making it an appealing treat for those with dairy restrictions.

Chen adds some chocolate drizzle to a customer’s finished ice cream rolls. (Leanne Harloff/Emerald)

According to Chen, thus far, the idea has paid off. The social media buzz surrounding the store’s opening was massive and has led to a constant stream of customers excited to witness the rolling action in person. Chen plans to open a second store in Salem this summer and hopes to expand to Portland shortly afterward, but it’s not an easy task to balance keeping up with school, caring for a child and managing a business.

“Once I graduate I’ll have more time on my hands and it’ll definitely be easier,” Chen said. She often spends her afternoons at the Eugene store and enjoys meeting new people every day.

“They are so surprised and so amazed by this. I just say, ‘We’ll do the magic’ and then we roll it all up,” she said. “They just love it.”

Toppings are the final touch added to make these ice cream creations.                                   (Leanne Harloff/Emerald)

Earlier this month, Chen and Zhang decided to bring their product to the ASUO Street Faire. “I love the street faire,” Chen said. “A lot of students don’t know how to take the buses or don’t have cars so I wanted them to be able to have this ice cream on campus, especially after midterm week. It was really fun.”

Beyond ice cream, 22 Below has homemade cotton candy, crepes and Italian sodas. Though Chen says rolled ice cream is the clear favorite, she highly recommends the cotton candy, which comes in multiple flavors.

While Chen’s time as a student is wrapping up, her busy schedule will continue as she prepares for the grand opening of the Salem location. “It’s all very exciting,” she said.

As far as ice cream recommendations go, her personal favorite remains the New York Cheesecake. “We put in an actual piece of cheesecake and some fresh strawberries and we mix it all together,” she said. “I love it.”

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Abbelone Vineyard and Winery: 85505 Christensen Rd., Eugene; Hours: (after Memorial Day): Friday 5-9, p.m., Saturday and Sunday: noon to 5 p.m.

This family-owned winery opened its doors in 2015. Today it boasts more than 5,000 Pinot Noir vines sweeping across a southeastern hillside outside of Eugene. Abbelone uses only “traditional Burgundian methods” for preparing wine, according to its website. During the summer, the courtyard area is open to the public for wine tasting and, on occasion, live music.

For more information call: (541) 206-1752

Brigadoon Vineyard and Winery: 25166 Ferguson Rd., Junction City; Hours: Wednesday-Sunday, noon to 5 p.m.

Owned and operated by the Shown family, Brigadoon vineyard has been growing grapes since 1991, with the tasting room opening in 2011. The Shown family has a long tradition of making wine, first in California and now in Oregon. According to the Brigadoon website, “from soil preparation to planting and harvest, each member of our family takes an active part in the growth and development of our farm.” If you’re a dog lover, don’t miss out on meeting the family’s sweet golden retriever, Gracie.

For more information call: (541) 998-2600

Iris Vineyard: 82110 Territorial Highway, Eugene; Hours: Daily, noon to 6 p.m.

This tasting room is tucked into the hills surrounding Eugene and requires a short drive up a gravel road with gorgeous views of the vineyard along the way. During the summer the property is known for having blooming, wild irises. The tasting room is designed like an Italian kitchen with a large patio open on warmer days. The Iris management takes a special interest in preserving the vineyard’s setting, stating on their website that they are “careful stewards of our land and protectors of our natural environment.”

For more information call: (541) 242-6588

King Estate: 80854 Territorial Hwy., Eugene; Hours: Daily, 11 a.m. to 8 p.m.

With a focus on making Pinot Gris and Pinot Noir, King Estate produces more than 350,000 bottles of wine annually. Originally started by the King family in 1991, this estate is over 1,000 acres and contains orchards, gardens and a lavender field in addition to the vineyard. King Estate uses biodynamic methods for the long-term sustainability of the land; this includes all of their wines being organic. Beyond the tasting room, these wines are also served in the gourmet restaurant on the property. According to its website, “the Estate is treated as an organic eco-system.”

For more information call: (541) 685-5189

Silvan Ridge Winery: 27012 Briggs Hill Rd., Eugene; Hours: Daily, Noon to 5 p.m.

In the summer, this winery lights up with live music on Friday nights and a welcoming atmosphere for families. The plot of land was bought and renamed Silvan Ridge in 1991 by Carolyn Chambers, who has since passed the winery along to her daughter. According to its website, Silvan Ridge wines are meant to “express the nuance, grace, character and complexity the Willamette Valley is known for.” The selection of these wines is extensive, including the very popular Early Muscat.

For more information call: (541) 345-1945

Other notable wineries to visit:

Bennett Vineyards and Winery Company
Sarver Winery
Sweet Cheeks Winery
Walnut Ridge Winery
Pfeiffer Winery
High Pass Winery
Noble Estate Vineyard and Winery

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With summer just around the corner, the weather is starting to heat up. This means making the switch from hot to cold drinks, and for those over 21, celebrating the sunshine with alcoholic beverages. This list has cold drink recipes that will keep you cool in the hot days on the horizon, whether you are at a barbecue, an end of the school year party or just spending a casual Saturday afternoon in the sun.

Summer Sunset

6 ounces pineapple or orange juice

½ ounce grenadine (can add more or less depending on desired sweetness)

Top off with a splash of coconut juice

Ice cubes

*To make it alcoholic add coconut rum

Cooling Coffee

2 ounces espresso or strong coffee

4 ounces milk

3 tablespoons chocolate syrup

Ice cubes

*To make it alcoholic add Kahlua or Bailey’s

Minty Mojitos 

A mojito can make a sunny afternoon even better. (Andrés Nieto Porras/Flickr)

6 ounces carbonated water

2 tablespoons lime juice

1 tablespoon sugar or other natural sweetener

5 mint leaves

Ice cubes

*To make it alcoholic add white rum

Fruity Lemonade

2 ounces lemonade

2 ounces pineapple juice

4 ounces watermelon juice

5 mint leaves

Optional: add frozen chunks of pineapple and watermelon as ice cubes

*To make it alcoholic add vodka or rum

Savory Lemonade

8 ounces lemonade

¼ cup chopped basil leaves

Ice cubes

Optional: add dried lavender for extra flavor

*To make it alcoholic add vodka or rum

Traditional Pina Colada

3 ounces pineapple juice

1 ounce coconut cream

5 large chunks of pineapple

Several ice cubes (increase the amount depending on desired consistency)

Blend all ingredients together

*To make it alcoholic add white rum

The post Cold drinks (alcoholic or non) for hot days appeared first on Emerald Media.

It’s that time of year again when walking down 13th Avenue means wafting smells of curly fries, cotton candy and sizzling hot dogs overwhelm your sense of smell on the way to class.

With week 6 comes the spring ASUO Street Faire, drawing in students with delicious food, a majority of which is made by local vendors.

According to ASUO Executive Special Events Director Nicole Curtis, who has the final say in organizing the event, the Street Faire is a legacy event that continues to bring in some of the same vendors each year, including one vendor who remembers attending as far back as the 1980s.

“We want to be able to bring students to the community and have the community come to campus,” Curtis said. “We have vendors that people come back for every year.”

Despite the value of building a strong community of vendors, Curtis said it’s important to bring new companies to the fair. Some of the new booths include 22 Below, an innovative ice cream shop, and Steam ‘n’ Spice, a local Asian restaurant.

Curtis also said bringing a wide variety of vendors was important to her in organizing this year’s fair. From Peruvian food to funnel cakes, the options are extensive, but luckily for college students, the food doesn’t have to be overly expensive. There are plenty of items for around $10.

The spring ASUO Street Faire will last until Friday afternoon. (Adam Eberhardt/Emerald)

“If I had 10 dollars to spend at the fair, I’d definitely get one of those cheesecakes dipped in chocolate,” Curtis said.

Other students may have different tastes. There are options under $10 for vegetarians, sugar-lovers, fried food fans and more.The Street Faire will be on campus until Friday at 6 p.m. Here’s a list of some of the best, and affordable, options to buy at the fair for every student’s taste.

Best food items at the Street Faire for $10 or less if:

You want a savory meal:

Happy Go Lucky Crepes: Bonjour crepe with eggs, cheese and bacon $6
The Happy Go Lucky Crepes booth has been at the Street Faire in the past and continues to impress with delicious ingredient combinations in their fluffy crepes. This particular item is a great option If you’re exploring the fair in the morning and want to grab breakfast.

Other options:
JR’s Taqueria: Meat burrito $7
The Great Philly Steak Sandwich: The Great Philly Steak Sandwich $8

You’re a vegetarian:

The Great Philly Steak Sandwich: vegetarian sandwich $6
The Great Philly Steak Sandwich, a vendor named after its signature sandwich, provides vegetarians with a chance to try this typically meat-heavy dish. For vegetarians, this item is something that you won’t find often.

Other options:

Vegimoto: vegan cheesesteak $7
Maty’s Peruvian Food: vegetarian tamale $7

You have a major sweet tooth:

There are multiple booths serving up fresh cotton candy for $5 this year. If you’re tired of the same old original flavors, you can mix things up with quirky new flavors like watermelon and grape.

Other options:

Happy Go Lucky Crepes: Northwest Nutella $6 
Bandon’s Best Kettle Korn: $6 (medium) and $9 (large) bags of kettle corn

You want something to keep you cool:

22 Below: rolled ice cream $7

22 Below recently opened a store in the Valley River Center Mall, but now the craze of rolled ice cream has officially come to the Street Faire. If you’re looking for a cooling sweet treat, or a creative food photo for social media, this ice cream is the way to go.

Other options:

Lochhead Farm: frozen bananas $4
Paradise Shaved Ice: $5 (large) shaved ice

You’re craving something fried:

Multiple vendors: Elephant Ear $5

A staple fair food, elephant ears are the perfect indulgence, combining deep fried dough with cinnamon and sugar bliss.  Because elephant ears are less popular around the country and can even be tricky to find in Oregon, the Street Faire is the perfect place to get your cinnamon-sugar fix before heading home for the summer.

Other Options:

Mountain High Curly Fries: $7 curly fries
Multiple vendors: Funnel Cake $5

The post Best ways to spend less than $10 at the spring ASUO Street Faire appeared first on Emerald Media.

On Monday, Ellen Hovde, vice president of the University of Oregon’s International Student Association, handed out free bubble tea on campus to kick off International Week at the university. The giveaway was meant to showcase the country of Taiwan, where bubble tea originated.

Each year, similar events are held throughout week five of spring term. The culmination of the week is International Night, also known as iNight, which includes a three course meal, cultural performances and starting this year, an international fashion show.

“We’re trying to showcase the diversity that we have at UO by asking different international student groups to come and showcase their culture,” Hovde said. She has been with the ISA since she was a sophomore, stepping up her role on the 30 person team each year.

The International Student Association’s staff worked tirelessly to prepare for the events of International Week. (Photo courtesy of the ISA)

Hovde sees the ISA as a resource for students who are new to the U.S. and iNight as an opportunity to present their culture. “I really like being in the association because you meet a lot of people from all over the world,” Hovde said. “It’s really fun to hear people’s stories.”

Both members of the Vietnamese Student Association and the International Cultural Service Program will perform at iNight. In addition to performances, iNight will include food from restaurants including Sweet Life Patisserie, Evergreen Indian Cuisine, Olive Garden and Angora Cafe.

Hovde said the ISA is there to help “international students adjust to living in the U.S. and to bridge the gap between international and domestic students.”

There are more than 3,200 international students currently attending the University of Oregon, according to the university’s admissions website. That constitutes about 14 percent of the student body.

Jing Tian, who goes by Levy, is a regular attendee of ISA events and also knows about many of the tough adjustments that international students face. Originally from Changchun, the capital city of the Jilin Province in Northeastern China, Levy came to UO for school three years ago. As far as why he moved, Levy says he enjoys Eugene’s atmosphere.

“Eugene is very quiet. I like quiet places,” he said. He was also excited by UO’s excellent business school and is now majoring in economics.

Eugene is a relatively small city in comparison with Changchun, with a population of more than 7.6 million as of the 2010 Chinese census. As of the 2014 U.S. census, Eugene’s population is just over 160,000.

Levy has also experienced the difficulties that come with studying away from home. There are many cultural differences that he has had to adjust to, including restaurants closing early in comparison with those in China. Events such as iNight have been extremely helpful for him.

“I’ve enjoyed meeting other international students,” he said.

Hovde sees the importance of the ISA showcased at the group’s events.

“Our organization gives students who are not from America a voice,” she said. After hours of planning and preparing, iNight is finally coming together for her and her colleagues.

“I’m really, really excited,” she said. “It’s been a lot of work but we’re really lucky that a lot of people want to help us and show off their culture.”

iNight will be held in the EMU Ballroom on Saturday, May 6, from 6 p.m. to 8 p.m. The event costs $5 for students with a UO ID card.

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Midterms make for a very busy few weeks each term when many students are on the go and struggle to keep up with sleep and meals. One option for keeping your sugar levels up throughout the day is to blend together a quick smoothie that can be taken to go. Smoothies are an easy way to incorporate some fruit and protein into your diet, both of which can help keep you going during a busy day. Convenience is key with smoothies, which are generally fast to make and easy to carry on the way to class, work or a study session. These recipes are quick and simple, plus they can be tweaked to incorporate your own favorite fruits or leafy-green vegetables.

For each of these recipes, toss the ingredients in a blender and combine until they reach your desired consistency. Then transfer your smoothie into a to-go cup and head out for the day. Enjoy!

Throw your ‘O’ Green Smoothie

1 cup spinach
1 1/2 cups mango
1/4 cup vanilla or plain yogurt

Try making smoothies for quick and easy meals on the go. (Leanne Harloff/Emerald)

1 cup water or fruit juice
Optional: 1/4 cup ginger

I Love Coffee Breakfast Smoothie

1 cup coffee
1 teaspoon honey or maple syrup
1/8 teaspoon cinnamon
1 tablespoon cocoa powder
1 banana
1 cup soy milk, almond milk or regular milk
1/4 cup oats
Optional: 2 tablespoons peanut butter

Pineapple Pizzazz Green Smoothie

2 cups pineapple chunks
1 avocado
2 cups spinach
1/2 cup ice cubes
3/4 cup water
Optional: 1/2 kiwi or 1/2 orange

Blueberry Burst Smoothie

1/2 cup blueberries
1 teaspoon honey or maple syrup
1/4 cup oats
1/4 teaspoon vanilla extract
1 cup soy milk, almond milk or regular milk
1/5 cup Greek yogurt
2 ice cubes

Strawberry Pineapple Paradise Smoothie

The strawberry pineapple smoothie provides a quick and easy meal for students on the go. (Leanne Harloff/Emerald)

2 cups pineapple chunks
2 cup strawberries
1/2 cup orange juice
1 1/2 cup vanilla or plain yogurt
2 ice cubes

The post Smoothie recipes to make on the go appeared first on Emerald Media.

As seniors begin winding down their last few weeks of school, many decide to head out into Oregon’s spring weather to take graduation photos. Donning green caps and gowns, grad photos are a time to capture the excitement and nervousness that comes with becoming a University of Oregon graduate and entering the workforce. While it’s almost obligatory to take a celebratory photo in front of the giant yellow “O” on the Lillis Complex, there are many other spots both in and out of Eugene to take photos that you — and your proud parents — will cherish forever.

Your freshman dorm

Bring your college years full circle by taking grad photos outside of your freshman dorm hall. It’ll bring back plenty of memories, especially if you take a moment to eat dorm food afterward.

Hayward Field

Hayward field has hosted many historic events, including multiple Olympic Trials, but can also serve as the backdrop for any soon-to-be graduate’s photos. A favorite spot for students to keep in mind is in front of the gates entering the field.

Alton Baker Park is a good option for a senior photo location. (Samuel Marshall/Emerald)

Along the Willamette River

There are multiple spots in Alton Baker park to get photos with the Willamette River in the background. For many students, the river has been a peaceful spot to relax on a warm summer day.

Owen Rose Garden

Also located along the Willamette River, this picturesque garden spans an eight-and-a-half acre area and contains over 400 varieties of roses. Though located in the Whiteaker community, the Owen Rose Garden is worth the trip off campus to get stunning grad photos surrounded by the budding flowers.

The lawn behind Knight Library

While the benches and blooming trees in front of Knight Library are an obvious choice for grad photos, don’t forget to head around back as well. The bright green field is perfectly framed by the library, giving your photos a prestigious feel.

Alton Baker Park is a good option for a senior photo location. (Samuel Marshall/Emerald)

The path to Autzen Stadium

Relive the walk to football games by taking grad photos on the path to Autzen. The looming stadium and giant yellow “O” will ensure that your pictures capture the essence of sporting events at UO.

The education buildings

The education buildings are a hidden gem when it comes to photo opportunities. Located next to the Knight Library’s back lawn, this small brick courtyard is a beautiful spot throughout spring.

Spencer Butte

If you’re looking to add an outdoorsy-feel to your photo session, head up Spencer’s Butte. The impressive views over the city make for a stunning background.

The coast

For students seeking a short getaway, the coast is a great place to go for senior photos. Florence is just under an hour and a half away; or you can drive further to the famous Thor’s Well at Cape Perpetua. Be warned though, beach winds could easily take your grad cap away.

A local winery

Lane County is home to lots of excellent wineries, and luckily for college seniors, many of them have gorgeous views surrounding their vineyards. Sweet Cheeks Winery and King Estate Winery are just two options for beautiful photos, as well as a celebratory graduation wine tasting.

Your department’s building

After years of work, seniors deserve to celebrate their many accomplishments within the walls of their department’s building. It is only fitting to have your photo taken in or outside of the building where you worked so hard on your major classes.

The Duck statue

Located just outside of the Ford Alumni Center, this statue is perfect for making the transition from a current student to a UO alumnus. Every duck deserves to have a photo with The Duck before graduating.

The post The best places to take graduation photos (other than Lillis) appeared first on Emerald Media.

When you live in Oregon, it is easy to see just how beautiful the Earth is. From breathtaking waterfalls to peaceful forest hikes, this lush state offers a variety of ways to immerse yourself in nature and appreciate what the Earth provides. With Earth Day right around the corner on Saturday, April 22, now is a prime time to consider what you can be doing to pay back the Earth.

One easy action you can take is recycling, not just remembering to do it, but making sure to do it correctly. Everyone has seen, or maybe even been, the person who tosses a banana peel, Kleenex or granola bar wrapper in a recycling bin, none of which can be recycled. Thus it is important to be conscious of what you throw in the recycling, both at school and in your apartment or dorm room. When in doubt about a certain item, consult the University of Oregon Zero Waste Program’s website for detailed recycling information.

Taking some time to soak in the surrounding natural areas of Lane County is another way to appreciate the Earth. If you’re in town, Hendricks Park is one option for enjoying an afternoon hike or a casual picnic surrounded by spring’s blooming trees. Spencer and Skinner Butte are also good spots to appreciate the fresh air and expansive views that Oregon has to offer. Grab a few friends or just head out by yourself to get a refresher on just how important natural areas are for our physical and mental wellbeing.

Lettuce from Yep Yep Farms is grown through aquaponic farming, a system where plants are grown in water from the tanks of aquatic animals. The Lane County Farmers Market is open Saturdays from 9 a.m. to 3 p.m. (Phillip Quinn/Emerald)

You can also celebrate the Earth by buying fresh local foods. This time of year brings many fruits and vegetables into season, including colorful berries, which are great for adding something fresh to your meals. Try visiting restaurants who use local ingredients in their food, or head over to Saturday market to purchase an array of produce. Each of these items will be a reminder of the magnificent foods the Earth produces for us.

A more direct way to protect the planet is through volunteering for cleanup efforts. SOLVE, a nonprofit organization dedicated to improving Oregon’s environment, holds events year round to keep beaches, parks and forests litter free.

These events are always in need of volunteers ready to help keep the Earth’s environment clean. On Earth Day, SOLVE and Eugene organization Nearby Nature will be working together to host a cleanup of Alton Baker Park from 10 a.m. to 1 p.m. SOLVE is currently looking for volunteers for the event. Registration is available on the Nearby Nature website. Remember, you can be helpful year-round by refusing to litter and by removing trash from natural areas when you see it.

Finally, keep in mind that you can protect the Earth’s pristine beauty even with small changes. Those changes might even help you out as well. Turning the lights off when you leave a room not only helps the planet, but saves you money on electricity. Walking or biking to the store, class, or work not only keeps pollution out of the atmosphere, but also keeps your body active and healthy in the long run. Even taking a shorter shower can save water and reduce your water bill. 

No matter what steps you take to celebrate Earth Day, keep in mind the importance of maintaining our planet, not only for your future, but for many generations to come. 

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