This community is designed for students who would like to live with other ROTC students who maintain the same rigorous ROTC schedule. Finley Hall is also conveniently located near several ROTC campus facilities.

For new students that requested Sackett with the ROTC building option on their Fall 2013 housing application, UHDS automatically updated the selection to Finley ROTC.

New students are welcome to revisit and update building preferences in the online housing application at any time. UHDS also encourages new students to communicate with potential roommates about the change before new student room selection begins May 20. Students can check the important application dates or their MyUHDS to determine their exact day for room selection.

Any returning residents (upperclassmen) who plan to live in the ROTC community are encouraged to make a room selection change, if necessary, by April 30.

For questions, please contact the UHDS housing office at 541-737-4771 or housing@oregonstate.edu.

CORVALLIS, Ore. – Jay Perry knew he wanted to be a chef at a young age.

“When I was 18, I saw the chef at a hotel I was in,” said Perry, chef at Oregon State University Marketplace West Dining Center. “The chef was 34 years old, and back then all chefs wore all white. Just that look that respect when he walked through the kitchen, I said to myself, ‘That’s what I’m going to be.’”

Perry wears the white chef coat at OSU – and earns respect through competition. Chef Jay took home silver from the National Association of College and University Food Services competition in Reno, Nevada.

“It kind of bridges a gap between the university and the housing and dining of just understanding that we’re here representing the school as well when we are doing these competitions,” Perry said. “It’s not always about football and basketball and baseball, but cooking is a part of the university as well.”

For a chef at Oregon State, the competition’s choice of protein – duck – was a feast fit for a Beaver.

Winning awards means a lot, but Perry sees cooking for college students as part of the larger mission of the university.

“Eating is an essential part of their education,” he said. “To eat right is good for the mind, it’s good for the body, it’s good for the spirit, so when we are giving them good food and giving them good options, it keeps them happy, it keeps them focused on what they come here for: to get an education.”

The Southern food was selling great at dinnertime—but at lunch? Not so much.

“We just weren’t pulling the numbers at lunch,” says Jay Perry, chef de cuisine at Oregon State University. Clearly, a new strategy was needed.

The solution came in the form of salads. Not just any salads, though: Salads that make use of those great Southern proteins and flavors. There was some risk involved, too: the salads were to be hand tossed, to order.

A tasting panel helped narrow down the selection of the Southern salads and their house-made dressings. Currently, customers can choose: Grape and Goat Cheese, Harvest Salad (dark green kale, orange winter squash, beets, with acai dressing), Shrimp Louis, Grilled Vegetable, Southern Cobb or Blackened Chicken (with zesty spices, oranges and spinach).

The salads are packed with local produce that’s rich in nutrients and antioxidants. That message is conveyed through marketing, and it seems like it hits the exact right lunchtime note.

“I thought they would do pretty well, but it’s just been amazing. Lunch sales for this concept increased 55 percent,” Perry says.

To keep things moving, no substitutions are allowed (except for dressings). However, customers can ask to leave ingredients out. …

Read the full article by Tara Fitzpatrick.

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– James Day

Read the full article.

Oregon State is looking at a long term need for more on-campus housing. It’s recently adopted a policy requiring traditional first year students– aged 18 and 19– to live on campus, with some exceptions. Tom Scheuermann is Director of University Housing and Dining Services.  He says enrollment is increasing.

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Link to full article.

Link to full audio.

– By Rachael McDonald

End of Term and Check-out: All halls and cooperatives, with the exception of Bloss, Finley, Halsell, Buxton, Cauthorn, Hawley, Poling, Sackett, the International Living-Learning Center and West will close at Noon (12pm) on Friday, March 22. Students should plan to vacate their Residence Hall or Cooperative House within 24 hours of their last exam. Students with late Friday final exams or travel circumstances are allowed to extend their stay no later than noon the following day, Saturday, March 23. Students needing to stay over Friday night due to these reasons must make arrangements to stay late, which is done through the “Late Stay” link on their MyUHDS account (https://myuhds.oregonstate.edu/) and contacting their Resident Director or Cooperative Director by 5 p.m. Wednesday, March 20. UHDS staff will be doing health and safety checks of every room to ensure rooms are free of safety issues like waste in the trash, windows left open, or appliances plugged in (curling irons, extension cords, etc.). To be most prepared for these checks please see the checklist below. If you want to be present for your room check, contact your Resident Assistant, Cooperative Director or Resident Director to schedule a room check.

Break Housing: Residents assigned to open halls (the ones listed above) may remain in their rooms during the break if they sign up for break housing. The deadline to sign up for Spring Break housing is 5pm on Wednesday, March 20 and can be done through the “Break Housing” link on their MyUHDS account (https://myuhds.oregonstate.edu/). A weekly rate of $126 will be assessed for break housing. If you are an INTO OSU student, this charge is already included in your housing rate.

Returning to Campus: Residence Halls and Cooperative Houses open for Spring Term at 9am on Sunday, March 31.

Questions: Please contact your Resident Assistant, Cooperative Director, Resident Director or Service Center if you have any questions. You can also contact our main office at 541-737-4771 throughout the break. Please have a safe and enjoyable Spring Break!

Leaving for break checklist:

1. Securely close and LOCK all windows.

2. Pull all blinds/drapes into a closed position.

3. Open heater valve. The valve should be turned to the left.

4. Unplug all electrical devices, including computers, hair dryers, curling irons/straighteners, holiday lights.

5. Unplug, defrost and remove all perishable items from your refrigerator.

6. Remove all garbage and recycling and dispose of it in the outside bins. There will be a $45 charge if staff have to remove garbage from your room.

7. Remove any fire hazards.

8. Turn off clock radios and alarms.

9. Take trays, dishes, etc. back to the dining centers.

10. Turn off all lights.

11. Return any “extra” furniture to the place of origin. Failure to do so will result in conduct action being taken and possible fines.

12. Lock your door behind you as you leave.

13. Take your keys and student ID card home with you. Remember to bring them back so you can get into your room.