Living in a small apartment or dorm room can make it difficult for students to keep medium-to-large-sized plants. Finicky plants can also be tricky because of the amount of time it takes to ensure their survival. Because of these difficulties there are very few students who keep a plant growing in their homes, yet multiple studies released from NASA, Texas A&M University, The Journal of Environmental Psychology and more have proven the many benefits that come from having plants in your home. Some of these benefits include decreased stress levels, increased productivity, lower blood pressure and a longer attention span.

Growing herbs is one way to avoid the issues associated with growing larger houseplants and still reap the many benefits. Herbs are small, edible plants used mainly for flavoring food and are very easy to grow. 

Each of these herbs can be grown on a desk or window ledge and will provide you with the joys of keeping a plant, as well as the extra benefit of being able to add flavoring to your meals.

Rosemary

Aside from its excellent smell and savory flavor, rosemary is beautiful to look at when in bloom. (Andy/Andrew Fogg/Flickr)

Rosemary is a perennial herb, meaning that it continues to grow for many years, and has a strong, savory fragrance. This plant’s leaves look similar to evergreen needles, but a bit thicker and not as sharp. If you are looking for a blooming plant, rosemary also produces blue, purple, white or pink flowers if left uncut.

A recent study by the British Psychology Society found that the aroma of rosemary could actually boost your memory and increase your ability to perform memory-related tasks. This is great news for students growing this herb in their study spaces. 

Rosemary requires direct sunlight and should be watered when the soil at the top of the pot starts to dry. To use this herb, cut off the top few inches of a stalk and add the needle-like leaves to your savory dish. Rosemary leaves become even stronger if dried first, which requires hanging the stalks upside down for about two weeks before use. 

Try this recipe: roasted peaches with rosemary

Ingredients:

2 peaches, cut in half with pit removed
2 sprigs of rosemary
2 tablespoons of brown sugar

1. Preheat oven to 400 degrees
2. Set peach halves face up in a baking dish and arrange rosemary inside the dish and inside of the peaches
3. Sprinkle brown sugar on top of the peaches
4. Bake for 20-25 minutes and serve hot with ice cream

Mint

Mint plants are particularly easy to grow indoors. These herbs should be kept in indirect sunlight and watered when the soil at the top of the pot is drying out. You can test this by feeling the soil with your fingers; if it feels cold then it is not ready for more water, but if it feels warm then it is dry enough to add more. 

There are many different types of mint plants and each has a unique aroma and taste associated with it. Mint can be used in a large variety of foods, including smoothies, fruit salads and even ice cream. You can also use mint leaves to make your own tea, free of pesticides and additives. To harvest, simply cut the leaves from the stem of the plant. 

Try this recipe: Mint Chocolate Smoothie

Ingredients:

3/4 cup Greek yogurt
1/2 cup fresh mint
1 cup almond milk
1/4 cup dark chocolate chips
1 cup baby spinach
1 tablespoon maple syrup
2 cups ice

1. Blend all of the ingredients together
2. Pour into a glass and garnish with mint leaves before serving

Basil

This easy to grow herb has bright green, waxy leaves that give off an incredibly strong smell when touched. Though it is best known for making pesto, basil can be used in many dishes ranging from pastas and soups to drinks and desserts. Basil plants are also known for detoxifying your liver. If you are experiencing a hangover, help your body by adding some basil to your breakfast.

Basil requires lots of sunlight and should be watered either every day or every other day depending on the temperature, with less watering required during the colder winter months. Growing basil requires a good drainage system, so make sure that the pot has holes in the bottom for water to drain out. Basil is harvested by cutting off the leaves in the same way as mint plants. 

Basil plants are used in dishes around the world including Italy, where pesto was first made. (Amanda Slater/Flickr)

Try this recipe: Tomato Basil Soup

Ingredients:

2 Tablespoons butter
2 cloves garlic, minced
2 carrots, diced
1 onion, chopped
4 cups chicken or vegetable stock
1 cup water
8 Roma tomatoes, chopped
¼ cup fresh basil, finely chopped
½ cup fresh parsley, finely chopped

1. In a large pot, melt butter on the stove over medium heat and stir in garlic, carrots and onions
2. Cook until onion is soft, then add chicken or vegetable stock and water
3. Simmer for 20 minutes
4. Stir in tomatoes and simmer 10 more minutes
5. Remove from heat and blend the soup until smooth
6. Stir in basil and parsley and add salt and pepper to taste
7. Serve hot with basil garnish on top

Thyme

There are two varieties of this herb that can be easily grown indoors, lemon thyme and German thyme, both with unique flavors and smells. These two types grow quickly and need to be trimmed down, but maintain a small shape that is easy to keep in an apartment or dorm room. Thyme should be grown in full sunlight and watered once the soil at the top of the pot is dry.

To use this herb, simply cut off a few stalks and remove the leaves from the stem to use for flavoring. You can also dry thyme similar to rosemary for use later on. In addition to the leaves, thyme has flowers, which can be collected and used as a flavoring or garnish.

Try this recipe: Lemon Thyme Salmon

Ingredients

4 salmon fillets
2 teaspoons fresh thyme
1/3 cup honey
3 cloves garlic, minced
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 cup fresh lemon juice

1. Preheat oven to 425 degrees
2. In a bowl, mix together thyme, honey, garlic, pepper and salt
3. Stir in lemon juice and pour this sauce over the salmon fillets in a separate bowl
4. Evenly coat the salmon in the mixture
5. Place the marinated salmon on a parchment lined baking sheet and pour the rest of the mixture over the fish
6. Bake for 13-15 minutes and serve warm with thyme sprinkled on top for garnish

The post Growing herbs: good for your health and your food appeared first on Emerald Media.

Nicknamed ‘silly week’ because of the many class periods devoted to passing out a syllabus and the general lack of homework, the first week of the term is perfect for enjoying a few extra moments of free time before the school work starts piling up. Spring term in particular provides many opportunities to get out and have fun during ‘silly week.’ These five locations are prime spots to visit over the next few days before free time is no longer abundant. 

MultiVRse, 1374 Willamette St.

The popularity of virtual reality gaming has grown in recent years thanks to places like MultiVRse, a virtual reality arcade where you can fully explore this new and innovative experience. Virtual reality gaming immerses you in the world of the game, whether you’re racing cars, fighting zombies or designing your dream home. Whatever you want to experience, there is something for everyone to try. Visit the MultiVrse website for more information. 

Disc Golf at Alton Baker Park, 100 Day Island Rd

When spring throws us a sunny day, it is a great time to head to Alton Baker Park for a round of disc golf. You can go with a group or by yourself to check out this course that winds through the beautiful park. Opened in 2013, this course has 18 holes and is maintained year round. There is a fee of $3 per round, which can be paid at the clubhouse on site. Discs can be purchased at the clubhouse or through the University of Oregon Disc Golf Club. The Alton Baker Park course is open from 8 a.m. to 8 p.m., so you can grab a disc and head out before or after your classes.

Potters’ Quarter, Oakway Center, 110 Oakway Center

If you’re in desperate need of a creative spark before the term gets too busy, pottery painting is an excellent artistic escape. The Potters’ Quarter carries a wide range of options including mugs, plates, bowls and much more, all at varying prices. Simply pick an item, choose your ideal colors, and get creative. As an added bonus, you can even enjoy a cup of coffee while you paint. Pottery painting is an experience that you can cherish with friends in the moment as well as later on when you get to see and use your final product at home. You can learn more about the Potters’ Quarter at its website.

Dare Escape Rooms, 2160 West 11th Ave. Suite I

If syllabus week seems a bit dull to you, grab some friends after class and head to Dare Escape Rooms to test your skills at puzzle solving. This unique experience allows groups to interact with the set room in order to find clues and work together to solve the puzzles. There are currently three different room options, including the Zombie Room, the Explorer Room and the Carnival Midway Room. Snap your brain out of lackadaisical spring break mode by navigating your way out of these tricky rooms. For more information and to make a reservation, visit the Dare Escape Rooms’ website.

Bike Along the Willamette River, 100 Day Island Rd.

For many college students, bike riding is a means of transport for rushing to classes or work, despite the cold and the rain beating down on them. But spring makes biking a more viable option for the casual biker as well. During the many bursts of sunshine, spring bike riders can use the activity as a way to relax, get out of the house and exercise all at the same time. If ‘silly week’ has you feeling stuck, head out to Alton Baker Park for a ride alongside the rushing Willamette River. The biking pathway is perfect for a leisurely or fast-paced ride in the sunshine during week one, as well as the rest of the term.

The post Seek out some extra fun during ‘silly week’ appeared first on Emerald Media.

During these chilly winter months, it is always comforting to have a hot cup of tea in your hand. Whether you’re facing early midterm studying, freezing cold mornings or simply the need for more water, tea is a drink that students can count on to help them out. Luckily there are plenty of teahouses in Eugene.

Because of its low calorie count and calming effects, tea is often regarded as one of the healthier drink choices for students, as opposed to sugary coffee concoctions. But what many people don’t realize is that even tea can have its downfalls when bought from a commercial source. 

One such issue is the pesticides present in tea bags. A 2014 study conducted in Canada found that “tea is the world’s most popular beverage,” yet the results proved that “eight of the 10 brands tested contained multiple chemicals, with one brand containing residues of 22 different pesticides.”

When mixed with hot water, these pesticides quickly slip out of the tea bags and into your soothing drink. It turns out that tea isn’t so healthy after all when laced with harmful pesticides.

Another seemingly unmentioned problem with commercial teas is that many of the tea bags, particularly those titled as mesh or silky, contain plastic coatings, which have the capability of leaching toxins into your hot water. While many of us know that it is not a good idea to drink water from a plastic bottle left in the sun, we don’t always think about the other places where plastic is infiltrating our drinks.

In 2013, The Atlantic addressed this concern and found that while the toxin levels are generally low, plastic from tea bags can indeed be harmful for humans. For those who make multiple cups of tea with a single tea bag, this is even more of a worry because the bags are more likely to break down with repeated use.

Even the use of the less-fancy, paper tea bags comes with concerns. Paper tea bags have been found to contain epichlorohydrin, a substance linked with multiple negative health effects, including cancer and infertility.

While buying loose leaf tea is one way to avoid the bag problems all together, you still cannot be sure that the tea is free of pesticides, artificial flavoring or coloring.

It all boils down to this: The only way to ensure that your tea does not have pesticides or plastic leaching out toxins, is to make your own. Luckily, this is not as difficult as it may seem.

In order to make your own tea, first you will want to buy a metal tea ball, which can be found on Amazon.com for about $6. Then you will choose your ingredients, which can range from peppermint, to lavender and cinnamon, to licorice root and many, many more. These ingredients can be bought from grocery stores, tea shops or online depending on how much you want to buy and how quickly you want it.

Next, add your chosen ingredients to the metal tea ball, let it steep in hot water and enjoy your homemade, chemical-free cup of tea. These cold winter months are the best time to perfect your tea recipe and impress your friends with your own personalized tea creation.

The post Tea time: Make your own tea to avoid chemicals found in tea bags appeared first on Emerald Media.

When you walk across the University of Oregon campus it is easy to see just how quirky Oregon clothing styles are. Oregon’s unique fashion trends have become famous as part of the Pacific Northwest culture, just behind coffee shops, hipsters and waterfall hikes. Residents of Eugene in particular have acquired a fashion identity unlike any other, and much of that comes from vintage or used clothing. Keep these five stores in mind next time you’re searching for a new vintage outfit to bolster your wardrobe.

Eugene Jeans, 132 E 13th Ave.

Opened by Tim and Barbara Long in 1991, Eugene Jeans has been serving the retro clothing community for quite some time. Through a perfect combination of organization and chaos, this shop gives customers an eyeful of color and quirky options. You may leave with exactly what you were looking for or a little bit of everything you didn’t realize that you needed. The owners are friendly, upbeat and willing to help with any of your vintage clothing needs.

Buffalo Exchange, 131 E 5th St.

With locations around the country, Buffalo Exchange is known by many vintage and used clothing seekers. Buffalo Exchange as a whole has often been criticized for pickiness by the people trying to sell their clothing there, but it is because of the store’s narrow acceptance rate that shoppers can find truly special clothing items. Often in perfect condition, the items found in Buffalo Exchange range from a level of quirky that you may have never encountered before to brands and trends that everyone recognizes.

Flipside Apparel Exchange, 1968 Marcola Rd
., Springfield

Flipside Apparel Exchange opened in 2009 and quickly built up a clear brand identity. The store’s clothing options are focused toward women but have such diversity that its offerings can fit with any woman’s unique sense of style. Flipside’s social media presence is very strong and its Facebook page can give any wary vintage shopper an idea of what to look for. Overall, the style and aesthetic of this shop is very appealing to college-aged vintage clothing shoppers.

St. Vincent de Paul, 555 High St
.

If you are on the hunt for vintage or used clothing and also want to help your community, St. Vincent De Paul was meant for you. Spread across Oregon, St. Vincent de Paul is a nonprofit organization working to assist those in need with money from purchases going toward affordable housing, emergency services and more. The clothing options in this particular location are distinctly diverse, ranging from winter coats to formal dresses to shoes galore. You may leave the store with items that you never knew your wardrobe was craving.

Area 51-50 Clothing, 277 W. 8th Ave
.

Started in 2013, this clothing store was originally a pop-up t-shirt stand in Eugene, but popularity led to the opening of this permanent location. Still, a great place to find intriguing vintage tees, Area 51-50 Clothing offers a combination of clothing items and accessories, such as sunglasses and hats. The store’s eclectic offerings ensure that anyone can find something they will connect with and want to add to their wardrobe. Area 51-50 also doubles as an art gallery displaying local artists’ work and often participates in Eugene’s First Friday Art Walk. 

The post Vintage clothing stores that your wardrobe has been waiting for appeared first on Emerald Media.

There is no denying that Oregon has had an unusually cold winter this year. The freezing temperatures make it easy to long for comfort foods to keep you feeling warm and cozy all day long. Making these hearty soups will provide students with a comforting, hot meal on an unforgiving, cold day.

  Cheesy Vegetable Chowder

What you’ll need:

• 5 1/2 tablespoons butter
• 1 1/3 cups chopped carrots
• 2 cloves garlic, minced
• 1 cup chopped onion
• 1 cup chopped celery
• 3 cups chopped broccoli
• 3 cups chicken broth
• 3 1/2 cups peeled and cubed potatoes
• 1/4 teaspoon dried thyme
• 6 tablespoons flour
• 3 cups milk
• 1/2 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/3 cup shredded Parmesan cheese
• Salt
• Pepper

What to do:

1. In a large pot, melt 1 ½ tablespoons of the butter.
2. In the butter, saute carrots, celery and onion for 3-4 minutes.
3. Add the garlic and salt and pepper to taste and saute for 30 seconds.
4. Stir in chicken broth, potatoes and thyme and turn up heat to bring to a boil.
5. Reduce the heat, cover the pot with a lid and let it sit 15 minutes.
6. Stir in the broccoli and let simmer for 5 minutes.
7. Melt the remaining butter in a separate saucepan on medium heat.
8. Stir in the flour and whisk for 1 minute.
9. While whisking, stir in the milk until it comes to a low boil.
10. Stir in heavy cream and remove from heat once the vegetables are tender.
11. Stir in both types of cheese and enjoy!

 Creamy Chicken Soup

What you’ll need:

• 2 cups cooked, cubed chicken breast
• 4 teaspoons chicken base
• 1 cup water
• 2 tablespoons cooking oil
• ⅓ cup butter
• ¼ cup all-purpose flour
• 1 quart (4 cups) heavy cream
• 1 tablespoon minced garlic
• ½ small onion, minced
• 1 cup frozen green peas, cooked
• 1 cup chopped cooked carrots
• Salt
• Pepper

What to do:

1. Dissolve chicken base into cup of water and stir until fully dissolved.
2. In a large skillet, melt butter and saute onions for 3 minutes.
3. Slowly add the flour as the mixture thickens.
4. Slowly add cream and continue stirring.
5. Add chicken base and garlic mixture.
6. Stir in peas, carrots and chicken.
7. Add salt and pepper, remove from heat and enjoy!

  Cajun Crab Chowder

What you’ll need:

• 12 ounces potatoes
• 1 1/2 cups frozen corn
• 4 cups vegetable broth
• 1 1/2 teaspoons garlic salt
• 1 tablespoon Cajun seasoning
• 1 teaspoon thyme
• 1 teaspoon black pepper
• 7 ounces turkey sausages
• 2 cups fat free half and half
• 1 pound cleaned crab meat

What to do:

1. In a large pot, stir together potatoes, corn, broth, garlic salt, Cajun seasoning, thyme and black pepper.
2. Bring to a boil and then let simmer until potatoes are cooked through.
3. Cut the sausage into small pieces and stir into the pot, then let simmer until cooked through.
4. Stir in the half and half and the crab meat, then continue to simmer.
5. Sprinkle some extra crab meat and Cajun seasoning on top and enjoy!

  Creamy Maple Apple Cheese Soup 

What you’ll need:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 2 cups chicken broth or vegetable broth
• 2 cups apple cider
• 6 large apples, peeled
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup (or brown sugar)
• 1 cup sharp cheddar cheese, shredded
• 8 ounces brie cheese, sliced
• Salt
• Pepper

What to do:

1. In a large pan, cook the onions in olive oil for about 4 minutes.
2. Chop the apples into small cubes.
3. Add garlic, thyme, broth, cider and apples to the pan and bring to a boil.
4. Reduce the heat and simmer until apples are soft, likely about 20 minutes.
5. Add vanilla, maple syrup (or brown sugar), cheddar and brie cheese and cook about 5 minutes until the cheese melts in.
6. Take off the stove and pour the mixture into a blender.
7. Puree the soup, add salt and pepper and enjoy!

The post Stay warm this winter with comforting soups appeared first on Emerald Media.

The holiday season is loaded with cookies. By the time Christmas comes around, it is easy to feel like you have eaten enough green and red sugar cookies to last a lifetime. Mix things up this holiday season with these five creative Christmas cookie recipes. They are sure to make your cookies stand out from the pack. Throw on an ugly sweater, start a classic Christmas movie (here’s a list of the Emerald’s favorites) or some holiday music, and get baking!

Christmas Wreath Cookies

What you’ll need:

1. ½ cup salted butter
2. 5 cups mini marshmallows
3. 1 teaspoon green food coloring
4. 6 cups corn flakes
5. Small container of red cinnamon candies (three candies for each cookie wreath)

What to do:

1. Place corn flakes in a large bowl
2. Melt the butter in a saucepan over low heat
3. Add the marshmallows to the melted butter and stir until completely melted together
4. Stir in green food coloring
5. Pour the melted mixture into the bowl of corn flakes
6. Stir until all the corn flakes are covered
7. Lay out parchment paper on the counter
8. Place a spoonful of the corn flake mixture onto the parchment paper and use your hands to shape the corn flakes into a wreath
9. Top each wreath with three cinnamon candies to create a holly effect and enjoy!

Candy Cane Kiss Cookies

What you’ll need:

1. 1 ½ cups powdered sugar
2. 1 ¼ cups butter
3. 1 egg
4. 1 teaspoon baking powder
5. ½ teaspoon salt
6. 2 bags of Candy Cane Hershey’s Kisses
7. 1 teaspoon peppermint extract

What to do:

1. Preheat oven to 350 degrees
2. Remove wrappers from Hershey’s Candy Cane Kisses
3. In a large bowl, combine butter, powdered sugar, peppermint extract and egg
4. Beat these ingredients together until evenly blended
3. In another bowl, combine baking powder, flour and salt
4. Whisk these ingredients together
5. Stir the dry mix into the wet mix
6. Beat together until evenly blended
7. Mold the dough into 1-inch balls and place on cookie sheet
8. Bake for 9 minutes, checking occasionally
9. Let sit out of the oven for 2 minutes, then push a Candy Cane Kiss into the center of each ball
10. Let cool and enjoy!

Chocolate Chip Snowball Cookies

What you’ll need:

1. ¾ cup sliced almonds
2. 2 cups and 2 tablespoons flour
3. ¼ tablespoon salt
4. 1 cup unsalted butter
5. 1 ½ cups powdered sugar
6. 1 ½ teaspoon vanilla extract
7. 1 cup mini chocolate chips

What to do:

1. Preheat oven to 375 degrees
2. Grind almonds in a blender/food processor
3. In a bowl, mix together flour and salt
4. In a separate large bowl, use a mixer to combine butter and ½ cup of the powdered sugar until smooth
5. Stir in the vanilla extract
6. Slowly mix in the flour and salt combination
7. Stir in chocolate chips and almonds
8. Roll dough into small balls and place on a cookie sheet
9. Bake for 10-12 minutes
10. Pour remaining 1 cup of powdered sugar in a bowl
11. Roll the baked cookies in the powder and enjoy!

Hot Chocolate Fudge Bites

What you’ll need:

1. 2 cups dark chocolate chips
2. 1 cup white chocolate chips
3. 14 ounces sweetened condensed milk
4. 1 ½ cups mini marshmallows

What to do:

1. Combine white chocolate chips with 3 tablespoons of the sweetened condensed milk
2. In a separate bowl, combine dark chocolate chips and the remaining sweetened condensed milk
3. Line a 9×9 pan with aluminum foil and spread butter on the bottom
4. Microwave the dark chocolate mixture for 30 seconds and then stir it
5. Microwave another 15 seconds and stir again
6. Transfer the dark chocolate to the 9×9 pan and spread evenly
7. Microwave the white chocolate mixture for 30 seconds and then stir it
8. Spread the white chocolate on top of the dark chocolate in the pan
9. Top with mini marshmallows and gently push them down
10. Place in the refrigerator for 4 hours to set
11. Remove fudge from pan and peel off foil
12. Cut fudge into small squares and enjoy!

Candy Cane Twist Cookies

What you’ll need:

1. 2 sticks salted butter
2. 1 cup powdered sugar
3. 1 egg
4. 1 teaspoon of pure peppermint extract
5. 3 cups flour
6. ½ teaspoon salt
7. ¾ teaspoon red food coloring

What to do:

1. Use a mixer to combine butter and powdered sugar until fluffy
2. Mix in egg, vanilla and peppermint extract until smooth
3. Mix in flour and salt until smooth
4. Divide the dough in half and remove one half from the mixer bowl
5. With the remaining half in the bowl, mix in red food coloring
6. Wrap the red dough and the regular dough separately in plastic wrap
7. Refrigerate for at least 1 hour, but not longer than 8 hours
8. Remove dough from fridge and preheat oven to 375 degrees
9. Grab a small ball of each color of dough and roll separately into long log shapes
10. Twist the two strands together and bend the top into a candy cane shape
11. Place twisted candy canes on a cookie sheet and place back in the fridge for 15 minutes
12. Bake cookies for 10 minutes, or until golden brown
13. Remove from oven, allow to cool and enjoy!

The post Festive cookies to impress your friends and family appeared first on Emerald Media.

Anita Morgan, a University of Oregon senior, cannot figure out why her modern dance choreography isn’t lining up with the music. She glances at Brianne Waller, another UO student and the soloist for this dance, who raises her eyebrows, shrugs and attempts the choreography again. Her dark, curly hair flows freely with her movements and creates shadows across her face.

Morgan looks to the ceiling and closes her eyes, but her arms and feet continue to move silently, marking through the steps of the routine.

The room, a large rectangular box with only a few small slit windows, has black Marley floors, a surface made specifically for dancing. All of the walls are lined with velvety, golden yellow curtains.

Morgan wears a black crop top with navy blue sweatpants. Her pants are neatly tucked into tall socks and her belly button piercing sparkles in the light as she turns. Waller’s outfit is similar, but with a black leotard under her sweats and bare feet leading her around the room as she jumps, twists and slides on the floor.

“Oh, I’ve got it!” Morgan says, opening her eyes wide. She consults with Waller and a few moments later the dancer runs through the piece again, only this time the dance lines up perfectly with the cool, calm beat of the music.

“Nailed it!” Waller exclaims at the end of the phrase. “That was it!”

Laughter is a constant for Anita Morgan (left) and Brianne Waller (right) as they work through a section of choreography for Friday’s performance. (Samuel Marshall/Emerald).

This joyful scene is hidden away in a performance room of the dance building on campus, the Gerlinger Annex. On Friday, the same building will host the first ever Fall Dance Loft, a showcase of pieces choreographed and performed by students. In the past, the Dance Loft series was done only in the winter and spring, but fall has now been added to the list.

For Morgan, a dance minor and human physiology major, this will be her first time presenting her choreography in an official setting. Her piece, dealing with race and social issues, will be shown along with nine others and one short film at Friday’s performance.

“The process of choreographing is a challenge,” Morgan said. “I had to figure out how do I take the topic of race and social issues and display that through movement?”

It was not an easy task for her. At one point she even scrapped an entire section of the dance because she felt that it didn’t fit correctly.

“I came in with a fresh mind, nixed everything and had to start anew,” she said. “Sometimes you have to tear everything down in order to build it back up.”

She also realized the importance of small elements working together in the big picture. “Not everything has a meaning,” Morgan said, “but overall you can capture the essence of it.”

Lila Reid, a graduate student and another one of the nine choreographers, agrees about the struggles of process, but says that eventually, with enough time put in, it clicks.

“The thing is, when it finally happens you know it right away as a choreographer, and as a dancer too,” Reid said. The moment that it all clicks can be euphoric, especially if both the choreographer and the dancer realize it together.

UO student and dancer Victoria Brown has been part of student works in the past. ”If the choreographer feels confident in the movement that they are giving you, then you feel more confident too, and that shows,” she said of the dancer and teacher relationship.

“I’ve found that when the dancer is actually living the experience and not just regurgitating what they are being told, then it shows right away,” Reid said. “I always go for that as a choreographer.”

Brianne Waller rehearses a solo piece choreographed by Anita Morgan. (Samuel Marshall/Emerald)

Back in the room of golden curtains, Morgan and Waller laugh in short bursts as they breathe heavily after completing the final phrase of the dance. Their laughter fills the open spaces of the large room and it is clear that the moment has happened: it has clicked for both of them.

As far as Friday’s performance, Morgan is excited for the audience to see not only her work, but that of the other choreographers as well. “Each piece has something that you have to admire about it,“ she said. “At some point you’re going to say, ‘Wow that’s something that I’ve never felt before.’”

The University of Oregon’s dance program will be presenting the Fall Dance Loft on Friday, December 2 at 8 p.m. in the Dougherty Dance Theatre in the Gerlinger Annex. Tickets are $5 for students, $10 for general admission and can be purchased at the door or online at the UO Ticket Office.

The post Fall Dance Loft: Students prepare to display their creative works at Friday’s performance appeared first on Emerald Media.

Thanksgiving is so close you can almost smell it. In less than a week, the usual favorites are sure to be seen on tables across the country: mashed potatoes, turkey (or Tofurky), cranberry sauce, mouthwatering stuffing and more. Many families alter some dishes slightly to add a twist to classic recipes. These three unique stuffing dishes will provide you with new ideas to bring home for Thanksgiving this year.

Mozzarella Filled Stuffing Balls

What you’ll need:

1. 3 cups stuffing, cold (here’s a simple recipe for classic stuffing)
2. 2 ounces fresh mozzarella cheese
3. 1 egg
4. 1/3 cup breadcrumbs
5. 1/3 cup shredded Parmesan cheese
6. Vegetable oil

What to do:

1. Cut the mozzarella into 16 cubes
2. Beat egg in a small bowl
3. In a separate bowl, combine breadcrumbs with Parmesan
4. In your hand, take a small ball of stuffing and wrap it around a cube of Mozzarella
5. Roll the stuffing into a ball
6. Dip the ball into the egg and then cover it in the breadcrumb mixture
7. Fry the ball in hot vegetable oil until browned
8. Let cool and enjoy!

Tip: If you don’t want to fry these, you can just put the rolled stuffing balls in the oven or microwave for a few minutes to melt the Mozzarella. If using this technique, don’t add the egg or breadcrumbs.

Vegan Sourdough Stuffing

What you’ll need:

1. 12 loosely packed cups of sourdough bread (To get this, cut 2 medium-sized loaves of sourdough bread into small squares)
2. ¼ cup olive oil
3. 1 cup onion, diced
4. 1 cup celery, diced
5. 3 cloves garlic, minced
6. 4 cups mushrooms, sliced
7. 1 tablespoon thyme
8. 1 tablespoon rosemary
9. 1 tablespoon ground sage
10. ½ cup fresh chopped parsley
11. 3 cups vegetable broth
12. salt and pepper

What to do:

1. Preheat oven to 350 degrees
2. Place sourdough cubes on a baking pan and place in oven until toasted golden brown (about 10-15 minutes)
3. Remove cubes from oven and place in a mixing bowl
4. In a large saucepan, add olive oil, onion, celery and garlic
5. Sauté 5 minutes or until soft
6. Add mushrooms, thyme, rosemary and ground sage
7. Sauté 6 minutes or until mushrooms are softened
8. Add broth and salt and pepper to taste
9. Simmer for 2-3 minutes
10. Take off of heat and stir in bread cubes
11. Place mixture into a baking dish and cover with foil
12. Place in the oven and bake for 25 minutes
13. Remove foil and bake for another 15 minutes
14. Remove from oven, let cool and enjoy!

Tip: If the mixture seems too watery before baking, add more bread cubes to the mix. Also, feel free to use other types of bread if you don’t want to use sourdough. Any kind of bread can be prepared in the same way.

Stuffing Muffins with Mashed Potatoes and Gravy

What you’ll need:

1. Mashed potatoes (here’s a simple recipe for classic mashed potatoes)
2. Gravy (here’s a simple recipe for classic gravy)
3. 8 cups of bread cubes
4. 3 tablespoons salted butter
5. 1 onion, diced
6. 4 cloves garlic, minced
7. 5 cups celery, diced
8. 1 teaspoon thyme
9. 1 teaspoon rosemary
10. 3 cups vegetable broth

What to do:

1. Preheat oven to 375 degrees
2. Place bread cubes on a baking pan and place in oven until toasted golden brown, about 10 minutes
3. Remove cubes from oven and place in a mixing bowl
4. In a large saucepan, add butter, onion, garlic and celery
5. Sauté 10-15 minutes or until soft
6. Stir in thyme, rosemary and salt and pepper to taste
7. Add broth and simmer for 2 minutes
8. Take off heat and slowly add bread cubes to broth mixture
9. Grease a mini muffin tray
10. Spoon stuffing mixture into each muffin spot
11. Place in the oven and bake 20 minutes or until golden brown
12. Remove from oven and pop stuffing muffins out of the tray
13. Place a scoop of mashed potato on top
14. Drizzle on gravy and enjoy!

Tip: Try to slice the bread cubes smaller than normal so that they will stay together better as muffins. Also, use an ice cream scoop to put the mashed potatoes on top of the stuffing muffins for a perfectly rounded top.

The post How to make your stuffing recipe unique this Thanksgiving appeared first on Emerald Media.

Ramen noodles have long been considered a staple of the college student’s diet. Cheap, easy to make and delicious, Ramen is a go-to meal, but too much of any good thing can get a little boring. This summer Kylie Jenner delighted the world when she released her secret of how to mix up Ramen noodles (find her recipe below). Here are four other ways to make Ramen noodles exciting again.

Sesame Peanut Ramen Noodles

What you’ll need:

1. 1 packet of Ramen noodles, don’t add seasoning
2. 2 tablespoon sesame oil
3. 1½ tablespoon peanut butter
4. 2 tablespoon honey
5. 2 tablespoon soy sauce
6. 1 garlic clove, minced
7. 1½ tablespoon rice vinegar
8. Garnish: sesame seeds

What to do:

1. Cook the Ramen according to package instructions
2. In a bowl, combine sesame oil, peanut butter, honey, soy sauce, rice vinegar and garlic.
3. Whisk ingredients together until smooth
4. Pour the sauce over the cooked noodles, add sesame seeds and enjoy!

Mac and Cheese Ramen Noodles

What you’ll need:

1. 1 packet of Ramen noodles, don’t add seasoning
2. 4 ounces shredded cheddar cheese
3. ½ tablespoon cornstarch
4. 6 tablespoon milk

What to do:

1. Cook the Ramen according to package instructions
2. In a saucepan, combine cheese and milk on low heat, stirring until smooth
3. Combine cheese and milk with noodles and enjoy!

Spicy Sriracha and Egg Ramen Noodles

What you’ll need:

1. 1 packet of Ramen noodles, don’t add seasoning
2. 1 tablespoon Sriracha sauce
3. 1 tablespoon sesame oil
4. 1 tablespoon soy sauce
5. 1 teaspoon rice vinegar
6. 1 teaspoon honey
7. 2 scrambled eggs

What to do:

1. Cook the Ramen according to package instructions
2. In a bowl, combine Sriracha, sesame oil, soy sauce, rice vinegar and honey
3. Pour sauce over the noodles
4. Stir in the egg and enjoy!

Cilantro and Carrot Ramen Noodles

What you’ll need:

1. 1 packet of Ramen noodles, don’t add seasoning
2. ¼ cup grated carrots
3. 1 tablespoon cilantro
4. 1 tablespoon red wine vinegar
5. 1 tablespoon sugar
6. ½ teaspoon sesame oil

What to do:

1. Cook the Ramen according to package instructions
2. Drain water and add carrots and cilantro
3. In a bowl, mix the remaining ingredients
4. Pour mixture over noodles and enjoy!

Kylie Jenner’s Ramen Noodles

What you’ll need:

1. 1 packet of Ramen noodles
2. 1 egg
3. 1 teaspoon garlic powder
4. ½ teaspoon butter

What to do:

1. Cook the Ramen according to package instructions
2. Beat the egg in a bowl and add to the boiling water
3. Take the mixture off the stove and add garlic and butter
4. Stir thoroughly and enjoy!

While all of these recipes are excellent on their own, it is also a good idea to add some protein and vegetables to Ramen. Feel free to combine any cooked meat, tofu, tempeh or veggies to your Ramen to make it a little more nutritious and even more delicious.

The post Ramen rebooted: How to improve a classic meal appeared first on Emerald Media.

Eugene is an incredibly welcoming city for vegetarians and vegans. There are multiple restaurants in the area dedicated to serving animal-free meals, local products and organic produce. The offerings are tremendous, with enough options to keep any vegetarian or vegan munching on new dishes all year round. These four unique restaurants are just a few of the great choices available within Eugene.

Cornbread Café

This Whiteaker restaurant rightfully claims to be ‘vegan comfort food.’ For any vegan missing the gooey goodness of mac and cheese, this is the place to go. After starting as a food cart, the Cornbread Café opened as a restaurant in 2011 and has been serving local vegetarians and vegans ever since. Even if you are an omnivore, the menu will entice you with a tempeh bacon ranch burger, a moody portabella sandwich or a plate of southern fried tofu. The Cornbread Café is located at 1290 W 7th Ave and is open weekdays 8 a.m. to 9 p.m., Saturday 9 a.m. to 9 p.m., and Sunday 9 a.m. to 3 p.m.

Lotus Garden Vegetarian Restaurant

Opened in 2000, the Lotus Garden Vegetarian Restaurant is a twist on classic Chinese food. It is often hard to find quality vegetarian options when ordering Chinese food, but this unique restaurant has filled that gap. With a diverse offering of tempeh, tofu and veggie focused dishes, the Lotus Garden has enough options to keep you coming back for something new every time. The Lotus Garden Vegetarian Restaurant is located at 810 Charnelton St. and is open Tuesday through Saturday 11:30 a.m. to 5:30 p.m.

The Morning Glory Café

Earning the title of ‘Eugene’s oldest vegetarian and vegan restaurant,’ The Morning Glory Café entices passersby with the savory smells of vegan biscuits and gravy, breakfast quesadillas and Cajun tempeh sandwiches. The work of local artists decorates the walls, bringing a bright and colorful atmosphere to the unique restaurant. The Morning Glory Café provides a cozy vegetarian and vegan breakfast and lunch spot with a classic Eugene feel. The Morning Glory Café is located at 450 Willamette St. and is open every day from 7:30 a.m. to 3:30 p.m.

Viva! Vegetarian Grill

The Viva! Vegetarian Grill is one food cart that veggie lovers don’t want to miss. From Polish Soysage to Tempeh Tacos, this place provides a 100 percent vegetarian and vegan menu. For anyone craving a vegetarian twist on classic hotdogs, Viva! is the perfect place to stop by. The cart uses all compostable utensils, plates, cups and travel containers. Don’t forget to grab some vegan ice cream when you visit. Viva! Vegetarian Grill is located at 1171 Willamette St. and is open Monday through Saturday 11 a.m. to 5 p.m.

The post Local vegetarian and vegan restaurants you don’t want to miss appeared first on Emerald Media.