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!
Do your research on what grants and scholarships are only good for 4 years. This will help you plan ahead in your finances.
Your financial aid works over summer term, it does not get divided into 4 terms but rather gives you a separate amount for summer.
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.
Network and volunteer throughout your undergrad career, trying to fit everything into your senior year is very stressful.
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.
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.
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.
Apply for scholarships such as scholar dollars every year. You would be surprised on the number of scholarships available that you can qualify for.
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.
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.
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:
Click on the Textbook Lending Program Section top left
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 🙂
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
Directions:
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.
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.
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.
Roast the turkey for 1 hour, until the thermometer registers 165 degrees when inserted into the thickest and meatiest part of the breast.
When the turkey is done allow to rest at room temperature for 15 minutes.
Slice and serve!
Turkey Gravy
Serves 8
Ingredients
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)
Directions:
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.
Gradually add the drippings or chicken stock to the roux while constantly whisking to prevent lumps.
Add the spices/herbs
Let it simmer, whisking occasionally until the gravy thickens.
Lemon Butter Green Beans
Serves 4
Time: 17 minutes
INGREDIENTS
1 lb. green beans
1 Tbsp butter
1 lemon
Salt and Pepper to taste
INSTRUCTIONS
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.
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.
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.
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
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.
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!
“Eating is so intimate. It’s very sensual. When you invite someone to sit at your table and you want to cook for them, you’re inviting a person into your life.”
Maya Angelou
Food is more than sustenance, more than nutrition. Food provides an invitation to hear stories. It is an intersecting point for cultural debates about values and class identity. Food influences how we show up in the world and how we are seen. This multi-faceted understanding of food—one that embraces both the everyday and the profound—informs the way I see my work and fuels my excitement to join the Student Life team at OSU in the Human Services Resource Center as Food Security Programs Coordinator.
My professional background is in food service management as a registered dietitian nutritionist. I attended Concordia College in Moorhead, Minnesota and completed a dietetic internship there with a college support services/food service emphasis. Next, at the University of Iowa Hospitals and Clinics, I managed the main kitchen, from assembling ingredients through all phases of food preparation. We mashed potatoes in an eighty quart mixer, pumped seventy gallon batches of soup in the cook-chill unit, and dry-rubbed pork butts ready for the smoker. This last task was a big deal to the pulled pork lovers in Hawkeye country! Through these experiences at a hospital serving a diverse population, I developed a passion for making quantity food and for assuring access to healthy and culturally appropriate food choices. When I arrived in Corvallis, having followed my spouse for his faculty position, I found both community and a use for my skills at Stone Soup, the local soup kitchen. There I worked in different roles including meal planning, volunteer coordinating, and as a member of the board. Stone Soup’s philosophy resonated with me: A meal for anyone in need.
My workdays here at the HSRC are varied and
changing—the only constant is the great team of student staff and professional
co-workers. I’m involved in meetings to build and maintain partnerships connecting
the pantry to sources of food on and off campus. I receive deliveries from the
Food Bank and Linn Benton Food Share and drive a van to pick up donations from
community gardens. I serve as preceptor to interns and practicum students from
dietetics and public health and coordinate shopping and storage at the food
pantry. I help students sign up for the Supplemental Nutrition Assistance
Program (what used to be known as food stamps).
At the HSRC I aim to bring my expertise in food
logistics and my commitment to food justice together to support the work of
colleagues in creating and sustaining student-centered community. I hope to
contribute to providing an affirming space for student voices to seek out
needed resources in a manner that busts stigma and makes the request feel as
natural as a haircut. In our work, we try to make receiving food assistance
comfortable, and part of this role involves responding to the systems and
structures that contribute to food insecurity and amplifying the voices of students
saying food insecurity is a problem. In short, we need to do better. We need to emphasize the message of the
buttons we hand out: “College hunger isn’t a rite of passage.”
**Note: these changes do not affect programs offered through the HSRC. Programs the HSRC offers are public education resources, not public services through the state**
**FEDERAL JUDGES HAVE NOW STOPPED THE PUBLIC RULE CHANGE FROM GOING INTO AFFECT ON OCTOBER 15, 2019. THAT MEANS THE RULE HAS NOT CHANGED AND THE RULES WILL NOT GO INTO AFFECT ON THAT DATE.**
Recently, the U.S. Citizenship and Immigration Services (USCIS) has made drastic changes to the way immigrants coming into the United States can get entry as well as to the way existing immigrants can apply for visas or green cards.
After attending the Public Charge Webinar for Oregon Service Providers, hosted by organizations like Causa and Oregon Law Center, the information that was provided to me was astounding. The changes to the Public Charge rule are important to our communities because as some in the webinar stated, folks have decided to discontinue using their benefits or applying for benefits altogether because of the misconceptions that came along with the change.
Public Rule under USCIS (U.S. Citizenship and Immigration Services):
“The final rule enables the federal government to better carry out the provisions of U.S. immigration law related to the public charge ground of inadmissibility. The final rule clarifies the factors considered when determining whether someone is likely at any time in the future to become a public charge is inadmissible under section 212(a)(4) of the INA, and therefore, ineligible for admission or adjustment of status.” Source
Under this new rule, USCIS states that this rule applies to:
“applicants for admission, aliens seeking to adjust their status to that of lawful permanent residents from within the United States, and aliens within the United States who hold a nonimmigrant visa and seek to extend their stay in the same nonimmigrant classification or to change their status to a different nonimmigrant classification.” Source
“This has caused immigrant communities and families of mixed-status to discontinue applying for or receiving benefits that they are eligible for from the State of Oregon. This causes concern in the wider Human Services community. Spreading fear instead of accurate information on what this change actually does,” say some Causa staff members.
So what is Public Charge in plain language?
Public charge does not apply to every immigrant
Many public benefits do not count toward Public Charge
Public Charge benefits my benefit you and your family, not count against you
Public benefits =/= Public Charge
What is “Public Charge?”
“Public Charge” is a test that U.S. immigration officials apply when deciding if an immigrant will be permitted to stay or enter the country if they are “unable to take care of themselves without being a public charge” (USCIS, 2019).
The idea of Public Charge has been around for 100 years, and it’s been the same for the last 20 years
Public Charge has historically and continuously been used as a racialized tool to keep certain groups of people outside of the United States
What does the test look like?
The Public Charge test is when a federal immigration official decides whether an immigrant is going to, in the future, require more support of the U.S. Government
This is done by the official considering everything about a person
Their ability status, age, gender, etc.
The Public Charge test is only administered when someone is:
Applying to enter the U.S.
Applying to be a Lawful Permanent Resident (Green Card)
A Lawful Permanent Resident re-enters the country after being outside of it for 180 consecutive days (6 months)
People who are applying for an extension of stay or current visas (as of Oct. 15, 2019)
Does NOT include when someone is applying to become a U.S. Citizen
Humanitarian Immigrants are exempt from this requirement, even if they are applying to become a Lawful Permanent Resident.
What is changing about the rule?
There are major changes happening to the definition of Public Charge. There are additional public benefits that are going to be considered by immigration officials, which we will name down below. There are also new “weighted” factors to the “totality of circumstances” test that make it harder for low and moderate income people to pass. One new requirement is that this test is also being extended to folks applying for extended visas or stay.
Changing Definitions
Another major change is how the USCIS is defining what a Public Charge is.
The old definition of a Public Charge was a person who was only using and living off of public benefits for most of their daily operations. Someone had to basically have nearly every single public benefit available to them and using it consistently to be considered a Public Charge.
Under this new definition, “any person who receives one or more public benefits… for more than 12 months in the aggregate within any 36-month period (such that, for instance, receipt of two benefits in one month counts as two months.”
What does that mean?
If an immigrant is more than likely to use 12 months of benefits in a 3 year period
In the aggregate means, they will count each benefit someone receives in a month as its own single month.
So, if someone gets TANF (Temporary Assistance for Needy Families) or SSI (Supplemental Security Income) payment in one month, an immigration official will count them as TWO months in that three year period.
What benefits count under this new rule?
The list of benefits that count for Public Charge has expanded from 3 programs to 6. The programs listed below count towards Public Charge:
Temporary Assistance for Needy Families (TANF)
Supplemental Security Income (SSI)
Long term care in an institution
Supplemental Nutrition Assistance Program (SNAP)
Non-Emergency Medicaid for non-pregnant adults 21 or older
Children’s Oregon Health Plan (OHP), Cover All Kids, Emergency Medicaid, and Pregnant Medicaid
Medicaid/Children’s Insurance Program for 21 and under and Pregnant folks up to 60 days postpartum
Head Start
School/Summer Meals
Special Education (SpEd)
Medicare (including Part D low-income subsidies)
Social Security Retirement
Unemployment Insurance
Food boxes/Food banks
Anything NOT listed above this section
Workers comp
Community Health Clinics
Low Income Home Energy Assistance
“Totality of Circumstances” Test
The totality of circumstances test is based mainly on the finances of the person applying to come into the United States. Through this, there have also been some substantial changes.
For example:
Households whose income is at least 250% above the Federal Poverty Level (FPL) are weighed in their favor.
Households whose income is at 125% above the FPL or below is heavily weighted against them.
Other things that are considered in the totality of circumstances are:
Family size
Age (18-61, working-age)
Not working – weighed against
Education
Skills and employment (unemployment weighed against)
English proficiency
Health and medical condition
Serious conditions indicate a negative factor
Availability of private (subsidized) health insurances
Credit scores
Past use of public benefits (only those defined).
How do immigration officials know about the ToC factors?
The I-944 Form or “Declaration of Self-Sufficiency” is filled out when folks are applying to be in the United States. If this is a form you personally haven’t had to fill out, then there shouldn’t be anything that can affect you. The form itself is about 18 pages long and takes a long time to fill out, though the federal government estimates it takes about 4.5 hours, it’s estimated to take much longer.
It’s important to remember that this post doesn’t answer the questions for everyone. Individual cases are unique and require unique answers. The positive factors in applying and getting public assistance can counterbalance the perceived negative outcomes of this new rule. The use of Public Benefits alone won’t make you a public charge. The risks to not getting the health care, nutrition and housing assistance you need are there and shouldn’t be taken lightly.
There are many categories of immigrants that are exempt from this public charge rule:
Refugees and asylees
Survivors of trafficking, violence, and other serious crimes (T- & U- Visas)
VAWA Self-Petitioners
Certain people paroled into the U.S.
Special Immigrant juveniles and more
The public charge rule does not apply to Lawful Permanent Residents who need to renew their LPR Card or LPRs who are applying to naturalize and become U.S. citizens (as long as they don’t leave the U.S. for 180 days before becoming a citizen).
It’s also important to note that this rule is NOT retroactive. Meaning the changes won’t take effect until October 15, 2019, and the newly added benefits will only “count” if they are received on or after October 15, 2019. Applications for Lawful Permanent Residents will be processed using the old public charge rule if filed or postmarked before October 15, 2019.
Are the courts challenging this rule change?
Already, there have been 9 lawsuits filed against the Federal Department of Homeland Security for passing this rule. The legal challenges to the rule are pending and may delay or block its implementation — it’s important to stay informed!!!
Fresh Food Friday is pantry service we provide the first Friday of every month. It is currently a two hour pantry held from 10:00am to 12:00pm. Coming soon in the fall, it’ll be a one hour pantry every first Friday. At FFF’s we only provide fresh produce from our garden or from Linn Benton Food Share, these differ from the Shopping Style Pantries where we walk clients through the pantry to get dry goods.
Why do we have a pantry dedicated to produce?
Ask yourself, how often you eat something that has come directly from a tree, the ground or a plant? Did you eat a fruit or vegetable today? Yesterday? Students don’t have easy access to affordable produce. That’s why we provide produce at our shopping style pantries as well as our Fresh Food Friday’s. The last year we learned a lot at the HSRC and our goal is for everyone who walks away from our Fresh Food Friday to have a few days worth of fresh produce.
Students and fresh produce? Is it an actual need?
To put it simply, yes! We also connect students to a resource here in Oregon called SNAP that can get them a monthly allowance to buy expensive items like produce.
Below are some real examples of students expressing interest in produce.
“A few weeks ago, we helped a student sign up for the Supplemental Nutrition Assistance Program (SNAP, commonly known as food stamps), connecting her to $192 in monthly grocery money. She was emotional as she shared that she’d been getting all her food from the dollar store and was so excited to be able to afford some fresh produce and buys salads again.” – Miguel Arellano Sanchez, Basic Needs Navigator at HSRC
“Having SNAP has been so great. I am less stressed about buying food. My month started again last week. I invited my friends over for dinner this Sunday and I even bought asparagus & salad!” – Student
