Public Health Intern: Kennedy Hedges



Major/ minor

Major in Public Health, Health Promotion, and Health Behavior 

Minor in Environmental and Occupational Health 

Career Aspirations

I am passionate about the safety perspective of human interaction in their environment. Ideally, I would like to pursue a Masters degree in Public Health specifying in Environmental and Occupational Health. I see myself pursuing a career as a health and safety engineer, but I’m open to exploring different opportunities as well. 

Why did you want to work at the HSRC? 

I resonate with the vision of the HSRC, centering on community efforts to create opportunities that will provide the necessary tools leading to success. I wanted to be part of a team actively working towards providing more resources to students and community members.

I first completed my health practicum (H310) here, and after I was eager to continue my connection at the HSRC.

What will you be working on? 

My internship is split between the fall and winter term of this year. In the fall, I focused on a few projects including hazard identification, literature review, food story, and SNAP application workshops at the HSRC and the Wellness Nook at the MU. In the winter I will be elaborating on some of these concepts while working on a variety of other projects including a mobile SNAP workshop and updating food pantry policies.

I am also at the HSRC to be a helping hand, I’m often around during food pantries, food deliveries, and other events to provide extra support. 

What are your favorite things to do in Corvallis? 

One of my favorite things to do in Corvallis is to go to the Darkside Cinema in downtown Corvallis. They usually play smaller independent movies, and the atmosphere is so cozy without being overly pretentious.

Favorite new movie? 

Parasite by Bong Joon-ho 

Food Source

The Human Services Resource Center’s Food Pantry is a non-profit dedicated to providing food for students and community members struggling with hunger and food insecurity. It is funded by donations and maintained thanks to the help we receive from the community. $1 buys 13 pounds of food!

We are supplied by Linn Benton Food Share and Oregon Food Bank; food is ordered and delivered on a bi-weekly basis. Donations are made directly to our center at Champinefu Lodge or to our account with the OSU Foundation. Many community members and on/off campus groups donate regularly to our pantry. We also receive, on average, 104 lbs of bread a month from Panera’s Albany location. Last November, we received 2,182 pounds of donated food!

The Center for Engagement and Leadership’s Growing Food Security Program hosts garden parties and with the help of volunteers, they plant and harvest fruits and veggies in the HSRC garden that supply our pantry with fresh produce. They also help pick up and process produce donations from other local gardens.

Our distribution of food is based on the Oregon Food Bank’s household distribution guide. On average, we give 17 pounds of food per person and 7 pounds of fresh produce per household. We are able to provide a variety of foods including canned, packaged, frozen, dried, and fresh foods, thanks to the contributions we receive.

A huge thank you to everyone who has contributed to the Human Services Resource Center and its programs. We are eternally grateful!

Visit our website for details on how to get involved!

Halal Food

Halal is an Arabic word meaning lawful or permitted. In reference to food, it is the dietary standard, as prescribed in the Qur’an (the Muslim scripture). The opposite of halal is haram, which means unlawful or prohibited. Halal and haram are universal terms that apply to all facets of life. These terms are commonly used in relation to food products, meat products, cosmetics, personal care products, pharmaceuticals, food ingredients, and food contact materials. While many things are clearly halal or haram, there are some things which are not clear. Further information is needed to categorise them as halal or haram. Such items are often referred to as mashbooh, which means doubtful or questionable.

Muslims are supposed to make an effort to obtain the best quality nutritionally. It is mentioned in a Hadith that the prayer of a person is rejected by Allah if the food consumed is prohibited (haram). All foods are considered halal except the following (which are haram):
Alcoholic drinks and intoxicants
Non-Halal Animal Fat
Enzymes* (Microbial Enzymes are permissible)
Gelatine* – from non-Halal source (fish gelatine is Halal)
L-cysteine (if from human hair)
Lipase* (only animal lipase need be avoided)
Non-Halal Animal Shortening
Pork, Bacon / Ham and anything from pigs
Unspecified Meat Broth
Rennet* (All forms should be avoided except for plant / microbial /
synthetic – rennet obtained from halal slaughtered animal is
Stock* (a blend of mix species broth or meat stock)
Tallow* (non-Halal species)
Carnivorous animals, birds of prey and certain other animals
Foods contaminated with any of the above products
(*May be consumed if derived from Halal animals.

Islam places great emphasis in the way in which an animal’s life ends, which has to be in accordance with Islamic regulations. Life is a sacred blessing of God to creation, animals as well as humans. If the life of an animal has to be ended for human survival, then its life should only be taken in the name of God. Hence, the phrase bismillah (‘in the name of God’) must be uttered just before slaughtering an animal. Muslims cannot consume the meat of animals that are sacrificed in a name other than God.HSRC does get halal meat from the Foodbank sometimes and that food is kept in a different refrigerator

Chè Đậu Trắng Recipe

Growing up, my parents always made me a Vietnamese bean dessert called chè đậu trắng. It is something I look forward to at every family gathering. Now that I’m in college and away from home, I miss those kinds of comfort food. After doing some research on how to make this, I found out that this dessert is so ridiculously easy to make. The longest part of this recipe is cooking the dry navy beans, however you can get away with this if you use canned beans. Just put them in when the sweet rice is ready!

Today, I will be show you have to make this delicious dessert that can brighten anyone’s day!

Click on the link to learn how! Enjoy!

10 things I wish I knew before being in my 5th year as an Undergraduate

  1. Do your research on what grants and scholarships are only good for 4 years. This will help you plan ahead in your finances.
  2. Your financial aid works over summer term, it does not get divided into 4 terms but rather gives you a separate amount for summer.
  3. Access codes usually work for up to a year of when you take the class. If you are taking a series it saves you money if you take them all the same year. Also, if you fail the class (because we know it happens) retake the class before your access code expires. 
  4. Network and volunteer throughout your undergrad career, trying to fit everything into your senior year is very stressful. 
  5. That being said plan out your senior year know when your last set of classes are offered and most importantly don’t forget to register on time, classes do fill up.
  6. Do your own research on what classes you can double dip in. For example psych 201 counts for a bacc core but, it also counts towards a lot of degrees ‘s requirements. It might save you a fifth year.
  7. Apply for SNAP benefits, buying grocery adds up real quick and with the new SNAP requirements it has made it easier to qualify as a student. Stop by the HSRC if you need assistance with the application.
  8. Apply for scholarships such as scholar dollars every year. You would be surprised on the number of scholarships available that you can qualify for.
  9.  Find ways to save money on things that make you feel good, such as coffee and shopping without breaking your bank. Aka take advantage of student discounts using platforms such as pocket points. Stay tuned for a more detailed blog on all student discounts available. 
  10.  Lastly, taking advantage of the resources available at the HSRC. Sometimes you may think that you need the resource but do not realize the amount of stress that gets relieved once you are able to relocate your funds which reduces the financial burden. Check out our website for a full list of resources offered.

How to look up your textbooks on the HSRC website?

Textbook Lending Program(TLP) at the HSRC is a great resource for students to have their course textbooks for free. TLP ensures that students get the books that they need in the easiest way possible. All students have to do is come to the HSRC at Champinefu Lodge, show their OSU id and borrow the book for one whole term. To make this process even easier and efficient for students, we have an option for them on our HSRC website to look up their textbooks before coming to check it out. Looking up textbooks through the website ensures the student that HSRC have their book, and it is available for them to checkout. A student can look up their textbooks following these easy step guidelines:

  1. Go to the HSRC website at
  2. Click on the Textbook Lending Program Section top left
  3. Now you are on the main TLP page, and you will see the following four options:

4. Clicking the first button “Look Up My Textbooks” will take you to the page where you can easily see if we have your book or not.

5. On this page you can search your books by book title, or the class course name ex. MTH 251

6. This will give you all the information if we have the book or not, if it is available to checkout or not, and how many copies are available.

So this was an easy step by step guide to look for your textbooks sitting at home. So if you do find your book at the HSRC, just stop by and we will check it out for you 🙂

Pulled Jackfruit Tacos


Serves 4-6

Cook time: 10 minutes

Prep time: 15 minutes


  • 2 (14-ounce) cans jackfruit in brine, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, finely chopped (about 1 1/2 cups)
  • 2 cloves minced garlic
  • 1 jalapeño, seeded and finely chopped (optional)
  • 3/4 cup barbecue sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1 teaspoon grated orange zest


1.Drain jackfruit and pat dry.

2. Partially shred jackfruit chunks into smaller pieces, using a fork or your fingers.

3. In a large saucepan over medium heat, warm the olive oil. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeño and cook for an additional 1 minute, until the garlic is fragrant.

4. Add the shredded jackfruit to the pan with the onions and stir well. Add the barbecue sauce, cumin, oregano, coriander, smoked paprika and salt to the pan.

Stir to evenly distribute the spices and cook for another 4 to 5 minutes, or until the jackfruit is browned and slightly crisped around the edges.

5. Fold in the orange zest.

6. Assemble the tacos: Warm the tortillas and add a large spoonful of cooked jackfruit to the center of each. Top with avocado, cilantro, cabbage, and a squeeze of lime.

Arroz Rojo: Easy to Make

Check out a full step by step tutorial online here:

Serves: 4

Time: 35 minutes


  • Oil
  • 1 cup of white rice 
  • 2 ½ cups of water 
  • ½ a white onion cut in half 
  • ½ cup of tomato sauce 
  • 1 knorr chicken bouillon cube 
  • Salt


  1. Place a medium frying pan over medium heat. Add oil to cover the entire surface of the pan. 
  2. Add the rice and onion to the hot oil. Stir and fry until they are a light brown color. 
  3. Add tomato sauce with the water to the pan. Place chicken bouillon cube and stir to make sure the cube dissolves. Add pinch of salt for taste.
  4. Allow for it to reach a boil, then lower the heat to low and place lid. Let cook for 20 mins.
  5. Serve and enjoy!

*Hack: use the same sauce base with a spoonful of sour cream for some yummy spaghetti*

Thanksgiving Dinner Recipe

Herb-Roasted Turkey Breast

Serves 6 

Time: 1 hour


1-whole bone-in turkey breast, 3 pounds

1 small onion (diced)

1 tablespoon minced garlic (3 cloves)

1 ½ teaspoon of dry mustard

1 tablespoon chopped fresh sage leaves

1 teaspoon chopped fresh thyme

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons olive oil

2 tablespoons olive oil

1 cup chicken stock


  1. Preheat the oven to 375 degrees F. Place the turkey breast on a cutting board and cut it in half. Place both halves in a roasting pan.
  2. In a small bowl combine, garlic, onion, mustard, herbs, salt, pepper, olive oil, and lemon juice. Smear the paste onto the turkey evenly. Pour chicken stock into the bottom of the roasting pan.
  3. Roast the turkey for 1 hour, until the thermometer registers 165 degrees when inserted into the thickest and meatiest part of the breast. 
  4. When the turkey is done allow to rest at room temperature for 15 minutes.
  5. Slice and serve!

Turkey Gravy

Serves 8


Turkey drippings from the pan or chicken stock (2 cups)

½ cup all-purpose flour

2 tablespoons butter

½ tablespoon thyme

½ tablespoon white pepper

½ tablespoon salt (feel free to add more salt if needed)


  1. Add butter into a pan and make a roux- sprinkle flour into the pan and cook while stirring constantly with a wooden spoon until the flour browns slightly, about 4 minutes. 
  2. Gradually add the drippings or chicken stock to the roux while constantly whisking to prevent lumps.
  3. Add the spices/herbs
  4. Let it simmer, whisking occasionally until the gravy thickens.

Lemon Butter Green Beans

Serves 4

Time: 17 minutes


  • 1 lb. green beans 
  • 1 Tbsp butter 
  • 1 lemon
  • Salt and Pepper to taste 


  1. Use a zester or small-holed cheese grater to remove the thin layer of yellow zest from the lemon. Set the zest aside. Remove the stems from the green beans and, if you prefer shorter pieces, snap them in half. Place green beans in a colander and rinse well with cool water.
  2. Transfer the rinsed green beans to a deep skillet. Add about one inch of fresh water (the water will not cover the beans). Place a lid on the skillet and turn the flame on to medium-high. Allow the water to come up to a boil. Let the beans simmer and steam for 3-5 minutes, or just until the beans are bright green and just slightly tender. Test the texture with a fork.
  3. Once the green beans are bright green and slightly tender, turn off the heat and drain them in a colander. Return the drained green beans to the still-warm skillet with the heat turned off.
  4. Add the butter, about 1/2 tsp of lemon zest, a quick squeeze of lemon juice (about 1 tsp), a pinch of salt, and some freshly cracked pepper. Toss the green beans to distribute the seasonings and allow the residual heat to melt the butter 
  5. When the butter has melted fully, taste the green beans and add more salt, pepper, lemon juice, or lemon zest to your liking. Serve immediately.

Cranberry sauce

Total time: 37 minutes

1. Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. 

2. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.

3. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries.

4. Add sugar, salt, and pepper to taste and cool to room temperature before serving.

Vegetable Prep Basics Cooking Class

Recipe: Salad Rolls with Peanut Sauce (Chicken and Tofu)

The vegetable Prep Basics class was our first class Fall term. Our goal for this class was to learn some knife skills that are essential for vegetable and ingredient prepping. When cooking, you’ll often end up prepping the same ingredients/ vegetables repeatedly, for example, onions, garlic, bell peppers. Learning the best, fastest and safest technique could make your cooking more enjoyable and save you lots of time in the kitchen.

Holding a Knife

The way you hold a knife can make a huge difference in the amount of control and force you have. Your other hand should be used to safely hold the ingredient/ vegetable you are cutting securely in place.

Protecting your fingertips

“Bear-claw” grip

In order to protect your fingers on your other hand, it is important to use this technique to tuck your fingers away from the knife and let your knuckles rest against the side of the blade.

Types of knife cuts

There are several kinds of knife cuts, and depending on what you are preparing each cut could be useful.

Common types of knife cuts

For our cooking class, we mostly used the Julienne method. Julienne/French cut is cut into long, uniform strips like matchsticks. Julienne cut is often used for salad ingredients and green veggies, like cucumbers, bell peppers or zucchini.
In order to achieve this safely, it is important to ensure if the vegetable is round, cut a thin slice off one side to make a stable base.

Julienne cut carrots, bell peppers, and cucumbers

Dorm hacks 101

We also wanted to highlight cooking techniques for students living in the dorms. Students who live on campus may not have access to a lot of kitchen equipment and therefore this can make cooking more challenging. Here at OSU pots, pans and other kitchen supplies are available to be checked out at the dorms. We wanted to take on the challenge to prepare the proteins required for this recipe in the microwave. We used canned chicken( cooked) and Tofu with soy dressing.

Assembling the Salad rolls

To assemble the wraps, you will need rice paper wraps. These are available at most Asian stores. Soak rice paper wrap in warm tap water for 10 seconds, or until pliable; carefully transfer to a slightly damp kitchen towel. Arrange your choice of vegetables and protein on the wrap and fold it over and its a WRAP! Serve with peanut sauce and enjoy!

We’re grateful to everyone that showed up to the cooking class!