Diversity Achievement Center provides Opportunity

            This Friday I had the chance to sit down with one of LBCC’s most dynamic and motivated faculty members, Toni Klohk. Toni, a prior Army veteran and OSU graduate in the field of Social & Behavioral Sciences; gave us insight as to what the Diversity Achievement Center does for students.

            The DAC’s main goal is to provide an open atmosphere for students of all backgrounds. The DAC is there to provide students with opportunities and experiences that would otherwise not have a place or platform to happen. For instance, next week on the 3^rd of November, the DAC is hosting a “Flute making workshop” with LBCC’s very own Rocky Gavin. Rocky Gavin is alumni here at LBCC, who just happened to start the Native American Student Union here at LBCC, seven years ago. Today, Rock is working closely with the NASU in their preparations for a Pow Wow early next year.

            The DAC has already been busy this year, holding events like: GPA conference meeting on bullying, Rob Lewis and his trip to China, Doug Clark with his story on Nicaraguan farmers, and even a showing of the “Rocky Horror Picture-Show.” I had the chance to visit the DAC on Wednesday of this week where they were holding a showing of “One woman one vote” in preparations for this upcoming November election. The film outlined womens' struggle to obtain the status of voting citizens and what certain 18^th century advocates went through to ensure women could vote today. The DAC was right there, demonstrating an open door policy to serve the LBCC student and faculty body with a lesson on history we should soon not forget.

            The DAC also provides a comfortable area for students to work on class work, use computers, or even take a much-needed break between classes. The DAC has 6 volunteer student workers along with Toni Klohk the full time DAC director. The DAC frequently holds meetings where everyone is welcome. Subjects range from: sex, emotions, school, race, gender, even politics.

            With our world changing everyday, it’s sometimes hard to keep up. The DAC provides a platform for students looking to understand the changing dynamic of early adult life. Meetings are held on Thursdays at 3pm in the Diversity Achievement Center room 220. If you feel you can’t make it to a meeting but just want to drop on by, the DAC’s hours of operation are Monday-Friday from 9am to 3pm. Want to know more before you drop on by, try hitting up their website at: (www.linnbenton.edu/go/diversity-achievement-center)

Sources: Toni Klohk / toni.klohk@linnbenton.edu

               Sean Briggs

               Diversity Achievement Center:

   http://www.linnbenton.edu/go/diversity-achievement-center

Native American Student Union:       http://www.linnbenton.edu/index.cfm?objectid=932B1F3F-B930-4498-576EF58FC71108EE

LBCC Cafeteria Director Dishes Up Taste

Earlier this week I had that chance to sit down with Todd Ketterman, head of the LBCC Culinary Art's department. Todd began his post earlier last year, bringing about noticeable improvements in LBCC's food service. Subsequently, I was curious as to what’s on the menu at LBCC's Cafeteria. I was surprised to find out where the food came from, how it was made, and who was making it. Todd gave me the scoop on exactly what the student body wants to know. Is my food healthy? Can I afford it? And am I gonna want to eat it? Here’s the story from the director himself.

Director's Dish

When I asked Todd what type of entree's do you offer at the cafeteria for lunch, my mouth watered when he said “We offer a variety of different types of cuisines ranging from: Thai, Chinese, American, Italian and many more.” I learned that each term the head chef's get together to create a "cycle menu" incorporating a wide variety of choices for every palate. Every day the cafeteria serves at least 1 vegetarian, pasta, chicken, beef, as well as a gluten free dish. If that were not enough, the LBCC food service department has had a longstanding partnership with our very own Horticulture department. Every year the LBCC Horticulture department donates fresh vegetables such as: Tomatoes, Squash, Lettuce and more for use by our kitchen staff. What the Cafeteria’s kitchen staff can’t obtain from the horticulture club they buy locally from Northwest producers.

How does LBCC food service compare with the fast food chains and their price range? I found that all three LBCC eating establishments: (Cafeteria, Courtyard Cafe, and Santiam restaurant) maintain competitive pricing compared to local fast food chains. For example: two Friday’s ago the cafeteria ran a prime rib special which included: 8oz portion of prime rib, choice of vegetable, and a baked potato for $7.50. Which is notably half the price for the same food anywhere else. A rotating selection of lunch entrees vary in price from $4.50 - $7.00. Selections include, but are not limited to: Swiss Steak, Chili Verde with tortilla platter, and Chicken Cordon Bleu. Tight budgets rejoice! The "Cheap and Cheerful" menu selection for around $3 allows those watching their budgets to partake in substantial breakfast time sausage platter, to a lunch time pasta special.

If hot entrée’s aren’t your dish, come check out the salad bar, or cruise on by the desert section, they serve cold cuts, soups. New this term, the wood stove pizza is already a hit. Served by the slice or $7 for a whole pizza, this warm thin crust delight is sure to ease the noon-time tummy rumble.

At a glance

   Here's what I learned about the Cafeteria here at LBCC: 

 * Each menu item prepared daily is made from scratch with locally grown produce.
 * The prices for entree's are competitively priced / proceeds go directly into the Culinary Art's program.
 * Experienced staff members promote shared knowledge in the class & kitchen environment.

All of these points are great reflection on what the Culinary Art's Department here at LBCC. As far as I'm concerned, the Cafeteria is a great place to come take a load off and take in some of the best atmosphere and food on campus. After the interview with Todd I gathered my stuff, thanked him for all of his assistance and made a B-line for the cafeteria. I'm starved..... pizza here I come.

Sources:

Todd Ketterman: Culinary Art's Department
Scotty Hurley: Cafeteria Chef
George Knight: Student Chef
Nick Mussari: Student

Photos by: Tim Downin

LBCC Cafeteria dishes up a dynamo of taste.

     Earlier this week I had that chance to sit down with Todd Ketterman, head of the food service department at LBCC. Since early last year, when Todd began his post, noticeable improvements have taken place in LBCC's Culinary Arts department. I was curious as to whats new on the menu's at LBCC's three eating establishments (The Cafeteria, Santiam Restaurant, and Courtyard Cafe). I was surprised to find out where the food came from, how it was made, and who was making it. Todd gave me the scoop on exactly what the student body wants to know. Is my food healthy? Can I afford it? and, Am I gonna devour it?

Director's Dish

     What type of entree's do you offer at the cafeteria for lunch?
     We offer a variety of different types of cuisines ranging from: Thai, Chinese, American, Italian and many more. Each term our chef's get together to create a "cycle menu" that has a wide variety of choices for every palate. Every day we serve at least 1 vegetarian, pasta, chicken, beef , as well as a gluten free dish.

    That sounds great Todd, But lets talk price. How does the LBCC food service compare with the fast food chains and their price range?
     Typically, we try to offer healthier choices at a moderate price range. . So am I looking to pay more or less than I would if I went to a fast food chain? All three LBCC eating establishments maintain a moderate level of competitive pricing. We take into account that students are on a budget, and price our meals accordingly. Can you give me an example of what I might be looking to spend compared to another restaurant? Sure. Last Friday, our cafeteria ran a prime rib special which included: 8oz portion of prime rib, choice of veritable, and a baked potato for $7.50. You are looking to spend between $15-$18 for the same food anywhere else. Everyday lunch entrees vary from $4.50 - $7.00 and come in a rotating selection so that everyday it is something new. If you are on a tight budget, we serve an Ala-cart item called the "Cheap and Cheerful" for around $3. Selections for our Cheap and Cheerful vary daily from: a sausage breakfast, to a  lunchtime pasta special.

     Before I commit to eating here, I'd like to know what ingredients you use, and where they come from.
     The LBCC food service department has had a longstanding partnership with our very own Horticulture department. Every year the Horticulture department donates fresh vegetables such as: Tomatoes, Squash, Lettuce and more for use by our kitchen staff. Do you shop at the farmers market to get the rest of the produce? Not quite, although we do focus on buying most of our produce locally in the Northwest. Local producers provide a substantial amount of the produce we use daily in our cooking. What if it looks too spicy? Is there anyway I could get a sample taste of a dish before I commit to buying it for lunch? Absolutely, our staff is pleased to offer samples upon request to those who wish for one.

     I'm ready to eat already Todd, but how do I know what you're serving today, and do you offer alternative choices to your main line entree's?
     We have five message boards located throughout campus, as well as, our menu posted around campus as well as in the commuter. If you are connected digitally, you can search our Courtyard Cafe menu and specials, posted on our Facebook page (link below). Great, what choices do you offer for the picky palate? Besides our two entree's which change daily, we have a vegetarian dish, salad bar, cold cut section, soups, and new this term, wood stove pizza served by the slice or $7 for a whole pizza. That's all I have for you Todd. I appreciate your time in answering all of my questions. I'm starved..... pizza here I come!

Student Chef's Dream

     So I make it to the Wood stove pizza line and to my amazement I have 4 choices to choose from. Do I want Pepperoni, Veggie Combination, Spinach and Garlic, or Feta and Basil. Feeling saucy, I choose a slice of Spinach and Garlic with a small milk that came out to $2.75 total. While waiting for two gentlemen warming my slice of pizza, I had the chance to interview one of the student chefs George Knight. George is a second year student working one of 12 unique sections in the LBCC Cafeteria's Kitchen. He told me that each student rotates through each section getting a chance to learn how to use every bit of the equipment. I asked him: How did you hear about the Culinary Art's program here at LBCC? Mainly through friends; I had some friends of mine join up and they said they really liked the program, plus the tour they offered was good. Where do you want to work after you graduate the 2-year program here at LBCC? My dream would be to work for a resort, or maybe even a cruise ship. I thanked George for his time, grabbed my pizza and sat down awaiting my next interview, one of the head chefs.

Chef's Corner

     I had the chance to interview one of LBCC's own head chef's Scotty Hurley. Mr. Hurley has been working in the Cafeteria kitchen at LBCC going on 8 years, and in that time has noticed two big improvements: healthier changes in the menu, and an increase in skilled student chefs.

     Since you have worked here for past 8 years, I feel comfortable asking you: What changes have taken place in the Cafeteria's Menu?

     We have definitely broadened our menu selection since I first worked here. We took the original rigid non changing menu and added a wide variety of new dishes for students to choose from. Some newer dishes offered by our Cafeteria are: Pork Chops with Garlic & Cracked Pepper, Sweet & Sour Tempura Chicken, Fish a la Florentine, and Pot Roast, this week's opportunity dish. We also offer a Gluten free dish to those who request it because we understand there are some with a tolerance to wheat products.

     Has there been a change in attitude or aptitude in the student chef's over the past 8 years?  

     I have noticed students picking up more and more every year. The students are learning more skills each term as well as diversifying their abilities in the kitchen. So are there different areas of study students have to go through while attending the Culinary Arts program here at LBCC? Yes, lecture classes are held for the students from 7:30am to 1:30pm along with working in the kitchen for hands on experience. What personal motivations do you have to improve the overall quality of the food service here at LBCC? I have been pushing to use more organic produce. The more organic foods we can use the healthier our lunch selections will be here at LBCC.

     How would you compare LBCC's Cafeteria with say a commercially competitive restaurant like Ruby Tuesday's or Outback Steakhouse?

     When talking about the food, I consider us fancy. We may not have the large scale funding like some restaurants, but we do have flexibility in our decisions. We know exactly what is in our food and how much care goes into the preparation of every dish. I would rate our service higher than that of a restaurant like Ruby Tuesday's. Thank you so much for your time Mr. Hurley, I know you're a busy man so I will let you get back to the kitchen while I finish out my wood-stove pizza. (Yum!)

Student's Voice

    After eating my slice of warm Spinach and Garlic pizza I could have written a personal review right there and it would have been great for the Cafeteria. However, It just wouldn't be the right thing. After all, I'm here to cover the news, not be a part of it! I decided instead to interview Nick Mussari a first year student who just happened to be eating lunch nearby. I noticed Nick was eating something different than I, so I had a pretty good chance of getting a unique view on a different dish. After a brief introduction, I asked Nick:

     What do you like about the Cafeteria here at LBCC?

I like the fact that they are affordable, and that the food is good for the price you pay. I noticed you ate something different than me; What did you have today? I had scalloped potatoes with ham. Was it cooked right? Yep, it was cooked right, but tasted a bit on the non-spicy side. How often do you eat at the Cafeteria Nick? Everyday, I like the variety they have. If you were to rate them on a 5 star scale with 5 stars being the most fancy restaurant out there, what would you give the LBCC Cafeteria? Definitely three stars. The food is really good and they do a good job.

Author's Summery

     I can honestly say I've learned more about the Culinary Arts program here at LBCC than I thought I would. Here's what I learned: 

 * The student chefs undergo an intensive 2-year study that combines kitchen with classroom experience.

 * Each menu item prepared daily is made from scratch with locally grown produce. 

 * The prices for entree's are competitively priced, with proceeds going directly back into the CA program. 

 * Experience and wealth of knowledge pervade in the class & kitchen, due to experienced staff members.

All of these points are great reflection on what the Culinary Art's Department here at LBCC is doing, but what I learned the most about the CA program here at LBCC is that they work as a team. Every time I talked with a staff member they exuded knowledge, courteousness, and above all professionalism. I felt I was being taken care of, and in the middle of a hectic school day it was a much needed relief. As far as I'm concerned, the Cafeteria is a great place to come take a load off and take in some of the best atmosphere and food on campus.

Journalist should practice these important values.

     Is there anything a Journalist should or shouldn't do? The answer is Absolutely! Journalists work in a profession; the same as an attorney or doctor does. The writing methods employed by journalists can be as critical to those affected, as the steady hands of a surgeon is to their patient. What do Journalist have to keep in mind when they write? Well... every journalist could probably list a dozen unique pointers about how they do their best work. After all, each Journalist's writing style is a unique blend of techniques used to bring out his or her style. What matters is how effective these journalists are at conveying the truth and reality of their story. As an aspiring journalist, here are my top 3 nuggets of wisdom a journalist should never forget.

     1)   "Journalists need to be active members of the community", not office bums (1). A good story is not going to land in your lap, so get out there and find it! Breaking free from the office allows you as a  journalist to explore who is really affected by the news. When it comes to facts, online research might allow for all of the facts to be right, but you may miss a more important side of the story.The human side.

     2)   What is a story if the reader puts it down and forgets about it 10 seconds later? It was a story written by a journalist who did not connect with their reader. If you truly want to be an effective writer; you as a journalist must report stories that make your audience: "think, feel", or both (3). Keep in mind, you are writing a story that is significant to someone.Share that concern with your reader.

     3)   A journalist should always "employ their values" and morality when they write (2). The rule here is: if you wouldn't want it written about yourself, don't write it. Understandably, there are story's that the public has a right to know about, whether or not they invoke feelings of sadness, anger, even disgust. The key to doing it right is the journalists ability to: know their audience, be sincere, and report the facts honestly. An audience is more likely to appreciate depressing news that is sincere; more than they will cheerful news that is insincere.

     In the book: " The Corpse Had a Familiar Face", author Edna Buchanan complies "wickedly raw journalism" into a 14 chapter heart wrenching biography of her career (4). There are many key points journalists should and should not do when writing their stories.In every case story written, However, I happened to noticed that Mrs. Buchanan always employed the above three points when writing her stories (5). Since, I have changed my own writing habits to focus on these three points above all others. I believe these three points can guide and develop anyone's personal writing style into a more effective one 

Sources:

1) Moos, Julie." 100 Things Journalists Should Never Do #5." (29, Dec 2009) Poynter Online.
    http://www.poynter.org/column.asp?id=101&aid=173225 Web.12 Oct. 2010.
2) Moos, Julie." 100 Things Journalists Should Never Do #22." (29, Dec 2009) Poynter Online.
    http://www.poynter.org/column.asp?id=101&aid=173225 Web.12 Oct. 2010.
3) Moos, Julie." 100 Things Journalists Should Never Do #15." (29, Dec 2009) Poynter Online.
    http://www.poynter.org/column.asp?id=101&aid=173225 Web.12 Oct. 2010.
4) Voros, Drew. "The Corpse Had a Familiar Face" Review. (28, Mar 1994) Variety http://www.variety.com/review/VE1117902534.html?categoryid=32&cs=1 Web. 12 Oct. 2010
5) Writing style and technique in Edna Buchanan's "The Corpse Had a Familiar Face."

2nd Story Blog

For my second story, I wanted to do a question and answer session about the culinary arts department here at LBCC. Little known to many students here at LBCC, we have an outstanding culinary arts department headed by professional staff, and motivated students. I want to interview a long friend of mine Marty S. who works down in the cafe, as well as one of the student workers, and one of the faculty members. Some of my questions would be: How do you maintain serving healthy lunch, and what would you eat if you had just one choice for lunch. I will crack open this egg, and see what exactly is going into our food here.

Native American Student Union gives back to community through fundraising

What is the Native American Student Union, and what are their plans for this upcoming school year?

Three weeks ago I stumbled upon the opening meeting for the Native American Student Union; hosted every other Wednesday in room 220 of the Diversity Achievement Center at 4pm. With a smile I was greeted by Jenna Sukle, an LBCC student and returning member from last years NASU council. I didn't know it, but some important business was already  being discussed. The LBCC NASU club is shooting for the stars by planning to hold a Pow Wow this upcoming spring. If you have never been to a Pow Wow, you are assuredly missing out. Traditionally, Pow Wows are  held to bring cultural awareness and honor of Native American people's to the surrounding members of our community. Participants will get to see how Native American peoples traditionally lived their lives and what activities they did on a daily basis. The lack of a Pow Wow last year has left a hole in our community's and LBCC NASU's history that is in need of repair. So the only question is: How are they going to raise money for for a Pow Wow this year?

 When the NASU does fund-raising; it's not about how much money they raise but how they do it. Currently, the NASU is planning to host two workshops in which partakers will learn a particular skill held in reverence by Native American cultures.

The NASU will hold a "Flintknapping" workshop November 3rd at 3pm in the Student Activities Center. Anyone interested in learning how to create unique pieces of art from mere rocks should definitely check this out. Everyone, no matter what age is encouraged to come out and have an afternoon of fun learning this ancient skill. Proposed prices are $5.00 for LBCC students, $8.00 for non-students. 

Future plans include raffling off donated stone fountain ware, and a bowl-off (time & place TBD) where participants can have a relaxing afternoon taking in a couple of frames while supporting the NASU's endeavors. The NASU is will also be hosting a "flute-making" workshop in the near future. Love music but can't afford a guitar? Come out and make a couple of friends with a flute to boot.

Although there was much to be discussed at the last NASU meeting, I didn't feel left out at all. All members were pleased to listen to each others opinions and ideas on fund-raising as well as other club business. I found that the NASU is a great place to have fun connecting with other students, while joining together in the effort to promote student unity.

Don't miss out on next weeks meeting immediately preceded by the flintknapping workshop on November 3rd at 3pm. Want to learn more about the NASU? Visit their web site, or E-mail Michele Wilson at wilsonm@linnbenton.edu.

Sources:
Native American Student Union:  
Flintknapping

Flute-making

NASU Web Site

Michele Wilson E-Mail
Jenna Sukle E-Mail

Native American Student Union

At a glance
 
When: they meet: 4 pm Wednesday October 6th.
Where: in room 220 of the SU building on Linn Benton Community College's main campus.
Adviser: Michele Wilson
Agenda: The students plan to talk about the agenda for the upcoming 2011 school year.

LBCC Homepage: http://linnbenton.edu/
LBCC Club website: http://linnbenton.edu/go/clubs/nasu
Adviser Email: wilsonm@linnbenton.edu

About Rob Priewe

Sean Briggs

Journalism 216

4, October 2010

About Rob Priewe

ALBANY, Oregon – Journalist, Cyclist, Teacher, Advisor, Friend. These are words used to describe Rob Priewe; head of the Linn- Benton Community College Journalism Department. Early Monday mornings you can find him creatively preparing for class in his North Santiam Hall office. Qualified…? With over “20 years at the Corvallis Gazette-Times, “9 of which as managing editor”, Rob is assuredly qualified to run LBCC’s Journalism Department (MbIN). When asked if Rob was a just a co-worker or a friend, Tony Brown of the LBCC Commuter chimed in with “ Oh Yeah! Anybody in here (commuter office) would consider Rob a friend” (I). Like a hamster on its wheel, Rob is an excited, fast paced guy teaching 3 classes as well as advising LBCC’s newspaper, The Commuter. In his spare time, Rob enjoys writing in his online blog (www.robpriewe.com), as well as long distance running. Go Rob!

Some of Rob’s past achievements include: “Graduating from the University of Wisconsin-Milwaukee with a degree in Mass Communication-Journalism and English, as well as an MBA from Willamette University, Salem Oregon” (Mb1). Rob has also served on the “professional advisory board for the New Media Communications program at Oregon State University” (Mb1).

Rob stands out amongst his peers as the kind of adviser/teacher student’s hope for. When asked about Rob’s work ethic, Tony Brown of the Commuter stated Rob was “adventurous, excited as well as creative” (I). Tony went on to say “Rob is the kind of guy that will back you up.” When asked about Rob’s personality, Tony stated that: “Rob is a guy who demonstrates a positive attitude, and who is full of suggestions” (I). Anyway you turn or look at Linn Benton Community College, you can find Rob’s influence there. From the newspaper to the faculty to the students; Rob’s impact is demonstrated by his energetic efforts.

References:

(Mb1) – Media Blog: http://www.robpriewe.com/about/ 29, September 2010

(MbIN) – Media Blog: http://www.linkedin.com/in/robpriewe

(I)  Interview – Tony Brown, The Commuter (LBCC Newspaper)

First Blog

Here is my first Blog. After being signed up for 2 years I finally have something worth while to say..... Here goes  my Senior year in college.