UHDS News

Campus Alert: Oregon State University’s main campus will delay its normal opening time until 10 a.m. for Tuesday morning (Jan. 17) and cancel all Tuesday classes beginning after 5 p.m.

With weather forecasts now calling for up to two inches of snow on top of rain and snow melt from earlier on Monday, university administrators are concerned about hazardous road conditions for those driving, bicycling and commuting to work.  While faculty, staff and students are not expected to be at work or in class prior to 10 a.m., essential university personnel must still report for work.

Conditions will continue to be monitored tomorrow, with determinations made then as to Wednesday operations in Corvallis.

Information on OSU-Cascades in Bend is available via http://www.osucascades.edu/, and on the Hatfield Marine Science Center in Newport at http://hmsc.oregonstate.edu/.

For updated information as it becomes available, phone 541-737-8000 or visit alert.oregonstate.edu, the university’s emergency information portal.

UPDATE: Prepare for winds, outages on Wednesday

There is a high wind watch for Corvallis on Wednesday. UHDS encourages on-campus residents to take the following actions today to get ready:

1) if you have a personal flashlight make sure the batteries are good, if you don’t have one consider getting one

2) if you have a cellphone be sure to have it be fully charged by Wednesday morning

3) consider getting a few non-perishable/easy to eat snack and drink items to have on hand

4) pay attention to the weather, your room voice mail and your onid email today and Wednesday.

The national weather service website is http://weather.gov and OSU’s alert site is http://oregonstate.edu/main/alerts.

The Rev. Martin Luther King, Jr. is best remembered as a civil rights leaders whose Aug. 28, 1963 “I have a dream … ” speech inspired a generation. In it, he challenged the crowd of 300,000 in Washington, D.C., to pursue a society in which people are judged not for the color of their skin but for the content of their character.

But on April 4, 1967, King delivered another speech at New York City’s Riverside Church  — and in it, he was just as impassioned in calling for an end to the Vietnam War:

“We still have a choice today: nonviolent coexistence or violent co-annihilation,” King said in the “Beyond Vietnam” speech. “The choice is ours and — though we might prefer it otherwise — we must choose in this crucial moment of human history.”

His words echoed Monday morning through the Memorial Union Ballroom at Oregon State University, where the the 300 people in attendance observed the national holiday at OSU’s 30th annual Peace Brunch.

Keynote speaker Robert Thompson, an African-American studies professor in OSU’s ethnic studies department, said the New York peace speech signaled a moment in King’s intellectual journey where his “stance on nonviolence became more assertive.” There, King spoke precisely on the U.S.’s role in fostering what Thompson called the “triplets of misery”: racism, economic inequality and American imperialism.

…

President Ed Ray reflected on the April 1967 peace speech in his remarks by acknowledging that King knew he would spark controversy with his firm anti-war stance. Ray said he wondered if King felt a sense of urgency with his words; King was assassinated exactly a year later in Memphis.

“We need to sustain this struggle,” Ray said.

…

The brunch included performance by Outspoken, OSU’s men’s a capella group, poetry recited by OSU student Anderson DuBoise III, a traditional strolling presentation by a fraternity and sorority, and an awards presentation.

Eric Hansen, the associate director of University Housing and Dining Services, was presented with the Phyllis S. Lee Award. It is named after the former director of OSU’s office of multicultural affairs. Jodi Nelson, the executive assistant to the vice provost of student affairs, was presented with the Frances Dancy Hooks Award, who is named after the civil rights activist who joined her husband at the university in 1994 to give the keynote address at the Peace Brunch.

Read the full article: “MLK’s peace legacy.” Story by Gail Cole. Photos by Jesse Skoubo. Corvallis Gazette-Times.

Over the past few decades, rates of gluten intolerance, also known as celiac disease, have skyrocketed. Today, it is estimated that nearly one out of every 133 people may have some degree of gluten intolerance. Whether this is because of a rise in actual gluten intolerance or just better ways of understanding and diagnosing the disease has yet to be determined, but it does mean that more and more colleges are paying attention and providing for the needs of students who may suffer from a gluten intolerance. While there is still a long way to go in making the majority of schools safe and celiac-friendly, some colleges and universities are going above and beyond when it comes to providing gluten-free options. Here are just a few of the schools who are leading the way, though many, if not most, have programs to provide meals for students with any kind of dietary need.

1. 1. Baylor University

   At Baylor University, students can find a wide range of gluten-free menu options through the school’s dining services. Due to demand from students, the university began offering more gluten-free options in 2010, and students can find out about which dining halls and menu items will meet their needs through the menus posted online each week.

2. 2. University of Tennessee

   Students with gluten intolerance can get help through a student nutrition coordinator found on campus. These professionals can help to ensure that students get the nutrition they need without encountering any potentially harmful gluten. Additionally, Volunteer Dining offers a range of gluten-free options both in residential dining halls and in the stores found throughout the campus. For students who still can’t find what they need, the school offers the option to put in special orders, though this must be done ahead of time.

3. 3. Georgetown University

   Georgetown University is working hard to meet the dietary needs of all the students on campus. While dining halls do not always have gluten-free options, students shouldn’t despair. The school has a registered dietician on staff who can help those with celiac to find the resources, tools, and food they need. This program can provide students with everything from gluten-free foods, to a gluten-free microwave to use, so that they’ll stay safe and healthy on campus.

4. 4. Oregon State University

   Students at Oregon State don’t have to work hard to find gluten-free options in their dining halls. The school offers a list of all of the gluten-free options they serve in each on-campus dining hall or cafe. At some locations, these options may be limited, but in many of the larger dining halls, gluten-intolerant students should find a wide range of healthy and tasty foods that won’t irritate their digestive systems. If those items don’t suit student needs, there is always a registered dietician on hand to make sure that dietary considerations are met.

5. 5. Bard College

   Bard College offers dining hall services that can meet a wide range of student dietary needs, from veganism to gluten intolerance. The school is currently working on renovations to one of their main dining halls that will include a new gluten-free section, keeping these foods separate from those that might contaminate them with gluten and cause reactions in some of the most sensitive students.

Read the rest of the article “Best Colleges Online: 14 Colleges That Cater to Gluten-Free Students.”

Check out our gluten-free menu.  We are always trying to improve our menu options. Use our feedback form or contact our dietitian Tara Sanders with suggestions.

As Cascadia settles into new location, design, students can buy produce at lower price

Vinay Bikkina | THE DAILY BAROMETER

[The Daily Barometer, Jan. 10, 2012] — Whether living on campus and using the dining centers or in an off-campus apartment making food for themselves, it is assumed college students don’t know the first thing about cooking.

Sheila Ulfers, part of the team at Cascadia Market on campus, experienced the issue first hand. “While I was in college, I did not know how to cook. So when I graduated, it was like ‘OK, what kind of foods do I want to cook?’ To me it was obvious: the healthy alternative. I just learned how to cook with healthy foods. It became a part of my life.”

That is exactly the idea she brought to Cascadia when she was hired last summer. Prior to working at Oregon State University, Ulfersworked at the First Alternative Food Co-op in Corvallis and was a general manager for the two stores they have. She brought all of the information she gained there to Cascadia and has helped expand it into what it is now.

Last year, Cascadia was located next to Arnold Dining Center and was only about half the size it is now.

“When we were going to do the remodel, I had my staff look at our history, and took the last 200 top items [that we sold], and we bought about 25 of them,” said George Coulter, food and beverge area manager at Arnold Dining.

But they still didn’t know how this year was going to work with the larger store. “We didn’t have the international cliental. We didn’t have the amount of people on this side of campus. We got Sheila hired about a week before we opened.”

For this coming term, Coulter said what they carry now will be based on what they’ve learned over the course of fall term. As well as all of the information that Ulters brought.

“What I noticed at First Alternative is that our customer mix kept getting older. A good way to start it is at the college level. So they get a sense that there is an alternative source out there,” Ulfers said. “Learning how to cook: That’s something our culture is getting used to.”

Ulfers’s main goal is to find “products that have more potential for long-term sustainability than the short-term, buy-it-now, sort of junk. I’m looking to see if I can upgrade the ingredients to sell.”

Cascadia carries fair trade chocolate candies, nut blend candies, as well as wheat- and gluten-free products. Just walking into the store, there are many obvious choices that are not available most other places. “Hopefully next summer I can bring in some more local produce,” Ulfers said.

Another one of the big things Cascadia offers that other places on campus don’t is produce. There is a large selection coming from various sources.

“Sources have been Oak Creek Farms, an organic farm managed by OSU Horticulture; Red Hat Melons, a local farm who provides melons, pumpkins and squash; Riverwood Farms, local grower who provides apples and pears; and Pacific Coast Fruit in Portland who sources products both locally and otherwise,” said Rich Turnbull, associate director of University Housing and Dining Services.

Read the full story at The Daily Barometer. Article by Gwen Shaw. Photo by Vinay Bikkina.