UHDS News

[Life@OSU, Feb. 20, 2013] — Oregon State University dining centers and shops benefited from a little expertise from Cornell last week when Kathryn Hoy of the Cornell Center for Behavioral Economics in Child Nutrition Programs came for a visit. Hoy was invited by the Moore Family Center and the College of Public Health and Human Sciences, as well as the Be Well Healthy Eating committee.

An expert on how layout, design and product placement affect the healthy eating habits of children, Hoy was able to provide input to UHDS, MU and student health services representatives on a number of campus eateries and stores, which they may be able to incorporate into changes that will increase the sales of more nutritious food items.

Hoy works with Brian Wansink at Cornell, who has done landmark work in healthy eating and developing smarter lunchrooms. Normally her area of expertise is grade school children but she was able to adapt much of what she knew to the college setting.

At Pangea, for example, she suggested that the restaurant feature less nutritional information and more photos of healthy meals, and offered ways to make healthy offerings appear to be the economic as well as the smarter choice.

Read the full article here.

View the video at the source: KVAL TV, Feb. 8, 2013.

CORVALLIS, Ore. – The Lunar New Year, known to many as the Chinese New Year, is fast approaching.

Oregon State University is celebrating with food.  To help make the meal just a little more special they brought in celebrity chef Jet Tila.

Chef Jet Tila has made several appearances on Food Network shows like Chopped, and he’s worked with big names like Anthony Bourdain.  However, all they had to do to get this high caliber chef to Corvallis was ask.

“It’s nice to be the token Chinese Asian guy, and fly around the country and talk about Asian food,” says Chef Tila, “But no, seriously, this is the biggest … I wouldn’t say holiday, but biggest day of remembrance for all Chinese people around the world. The Lunar New Year is a way for me to teach people about Asian Cuisine, and food is the most non political/confrontational way to teach people about culture.”

And for this chef, whether it is Corvallis or anywhere, being able to use his celebrity status to share culture through cuisine is the ultimate.

“It’s amazing that people would want to come out and say hello,” Says Chef Tila. “And if celebrity is helping educate people then that is one of the best things celebrity can do for anyone.”

[Corvallis Gazette-Times, Feb. 11, 2013] — Jet Tila of TV’s Food Network visits OSU and shares some stir-fry tips

The chef transferred the finished product — Chinese fried rice — from the wok to a bowl made from a pineapple shell.

“Does that look sexy?” he asked the audience. “Food must look sexy!”

Chef and Food Network television personality Jet Tila offered tips in Asian cooking and cracked jokes during an interactive demonstration Thursday at Oregon State University’s Marketplace West Dining Center. Tila shared his expertise and recipes with hundreds of people during the lunch and dinner hours as part of OSU’s celebration of the first day of the lunar calendar.

After fried rice, he began preparing spicy maple pork, a Thai dish.

“We’re going from China to Thailand in a snap,” he said.

While cooking in a temporary kitchen on a raised platform, Tila chattered about the proper cooking oil to use, techniques in chopping vegetables and the do’s and don’ts of Asian cooking.

Anyone can make good stir fry, Tila said, but there are certain rules they should follow.

“First rule of stir fry is this … everything in its place,” he said. “All that means in the culinary world is, get everything prepped and ready to go.”

Tila cut up the vegetables, including the ends of the bell pepper.

“I waste nothing because my grandmother would slap me on the hand,” he said.

He said the best investment any chef can make is one multiuse knife.

“I’m not a knife Madonna,” he said. “You just need one darn good chef’s knife.”

High-temperature, low-flavor oils are best for cooking in a wok, he said, and there is one hard and fast rule in Chinese cooking.

Read the full article by GT reporter Canda Fuqua. Photos by Jesse Skoubo.

[Daily Barometer — Feb. 8, 2013] — Before last night, celebrity chef Jet Tila had only been to Oregon twice.

“All I knew about this area is that you make good Pinot,” Tila said, preparing a demonstration on how to cook stir fry “like an expert.”

In an effort to liven up cultural dinners on campus, Jay Perry, Chef de Cuisine at the Marketplace West dining center, asked Tila to prepare traditional Thai and Chinese food. Tila was happy to come to Corvallis.

“I expected more knit caps and hacky sacks,” Tila said. “It’s all wet and cold. I’ve never been in a land of such green.”

Tila is was born and raised in Los Angeles. Tila grew up in his father’s Thai restaurant and with his grandmother’s traditional Chinese cooking. With these inspirations, he helped cook and serve lunch and dinner to a total of 652 Oregon State students, staff and the Corvallis community.

Working in the concept Ring of Fire, Tila had the opportunity to teach and cook side-by-side with Marketplace West employees.

“Working with [Tila] was fun,” said Majed Abdelras, a sophomore in business management.

“It would have been really stressful,” said Shayna Haack, a sophomore in human development and education. “But he was making jokes the whole time.”

Tila would step back from cooking to interact with the customers in line. He was curious to know who was eating the food and where they were from.

Read the full article on The Daily Barometer’s website.

For emergencies, call 911.
To provide information to law enforcement, call Corvallis Police Department at 541-766-6924, or Oregon State Police/OSU Public Safety at 541-737-3010.
To arrange for a safe ride, call OSU Saferide’s request line at 541-737-5000.
The Sexual Assault Support Services program at OSU is open from 8 a.m. to 5 p.m. weekdays and can be reached at 541-737-7604;
The Center Against Rape and Domestic Violence, or CARDV, is a Corvallis support facility open 24 hours a day; its phone number is 541-754-0110;
OSU’s Counseling and Psychological Services department offers support and counseling to OSU students in all areas. It can be reached by calling 541-737-2131.

NOW HIRING: TEMPORARY FOOD SERVICE WORKER

SALARY RANGE: $8.80-$13.66  HOURLY

POSITION START DATE: 01/18/13     END DATE: unknown

GENERAL INFORMATION:

The successful candidate will fill a vacant position, until a permanent classified employee can be hired.  We would also like to develop a pool of interested people for future openings.

Schedule:  the current schedule for this position is Friday through Tuesday, 11:00am to 7:30pm, with Wednesday and Thursday off.  Work schedule may be changed to meet business needs.

Uniform:  you will need to wear closed-toe, slip-resistant shoes; black pants; and have your hair restrained by a (provided) hat or hairnet.  No fingernail polish, no dangling jewelry.  We will provide a uniform jacket.

Meal policy:  one half- price meal per work day.  Some restrictions apply.

Parking:  parking is a challenge.  Please go to the OSU Parking Services page that describes parking on campus: http://oregonstate.edu/dept/facilities/taps/Lotsandstructures.

There is also parking around the edges of campus, but you must be very careful where you park to avoid tickets.  (The residential areas usually require a permit to park longer than 2 hours.)

Smoking:  OSU is a smoke-free campus.

APPLICATION PROCESS – SEND COVER LETTER AND RESUME

Apply by emailing documents to: arwen.douglas@oregonstate.edu  Please use “Temporary FSW Position” as the subject line.

Or send documents via U.S. mail to: 

Temporary FSW Position 

Marketplace West 

1 West Service Center 

Oregon State University 

Corvallis, OR  97331 

Your cover letter and resume MUST show that you meet the minimum qualifications and additional required qualifications listed in the Position Description below, in order to be considered for this position.

For questions about this position, please contact Arwen Douglas, at  541-737-8804, or arwen.douglas@oregonstate.edu.

More information and the complete job description.

Oregon State University’s University Housing & Dining Services (UHDS) is seeking qualified applicants for a full-time (1.0 FTE), 12-month, Assistant Director for Living-Learning Communities (ADLLC) to begin in July 2013. The ADLLC is a 52-week live-off, professional.

The Assistant Director for Living-Learning Communities (ADLLC) is responsible for development and oversight of Living-Learning Communities (LLC’s) within UHDS. The LLC’s aspire to broaden the vision of our residential students by expanding what it means to be a “learner.” The ADLLC collaborates with campus partners within Student Affairs and Academic Affairs to build sustainable communities that contribute to the goals of the First Year Experience (FYE), support academic achievement and contribute to student success. The ADLLC supports the establishment of intended learning outcomes and assessment instruments to evaluate the efficacy of the LLC’s. A principle pedagogical objective of this position is to expand the academic experience beyond the walls of the classroom and foster out of class interaction between students, staff and faculty members so that learning takes place where students live and is viewed as an essential part of the residential experience.

The ADLLC will supervise up to 2 full time, Master’s level Resident Directors, a Graduate Teaching Assistant, and up to 14 undergraduate paraprofessionals in creating safe, educational, caring, and inclusive communities.

The Residential Education Unit strives to foster students’ personal awareness, appreciation of others and development of skills to succeed in a diverse, global society and encourages them to demonstrate responsible and ethical behavior in their communities. Additionally, Residential Education provides opportunities for students to develop leadership skills.

This position is a year-round (12-month) 1.0 FTE unclassified position. The ADLLC is a member of the Residential Leadership Team (RLT) and will serve in a second level on-call rotation.  Salary range is $60,000 – $65,000.
For a list of qualifications, a complete job description, and to apply online, visit jobs.oregonstate.edu/applicants/Central?quickFind=61571

To ensure full consideration, applications must be received via OSU’s employment website by 2/17/2013. Initial Interviews will be conducted via phone, Skype, or at The Placement Exchange in Orlando. OSU is an AA/EOE.

[The Daily Barometer, Jan. 10, 2013] — The average college student produces 640 pounds of solid waste each year, including 500 pounds of disposable cups and 320 pounds of paper according to a recent study conducted by the University of Richmond.
As Oregon State students greet the new year, they are also greeted by the grim reality of excessive waste, a reality the Student Sustainability Initiative and Campus Recycling is trying to tackle.

Composting organic waste produced by OSU dorm residents is one solution proposed by the SSI waste reduction center in an effort to minimize waste. Composting allows organic waste, like food, to decompose into a rich soil that can then be reused.

“We wanted to create a program that would reduce the waste generated by Oregon State University,” said Cauthorn Hall eco-representative Jan Ulrich Bartels.

The SSI has plans to begin to implement composting bins in four resident halls: Cauthorn, West, Wilson and Halsell.

“The goal is to create greener people and encourage sustainable behaviors in college and for life,” Bartels said.
After conducting a pilot composting program in Halsell Hall last year, the SSI plans to have the seemingly successful project continue into this year.

Read the full story.

Over Winter Break, one of the first visible phases of a new campus construction project along Jefferson Way occurred with the removal of a row of trees along the north side of Jefferson Way between Fairbanks Hall and Sackett Hall (across from Hawley-Buxton).

The trees were removed to make way for construction of several new campus buildings, including the new hall for the College of Business named Austin Hall, and a new Asian & Pacific Cultural Center. Over the next two years, this area will be abuzz with activity to construct these two new campus centers and parking in the area will be limited at times.

Austin Hall

In the fall of 2014, the newest building on campus will be a home for Oregon’s future business leaders and embody the authentic character of Oregon State that inspires students and faculty. Located on Jefferson Way near the Women’s Building and across the street from Weatherford, the new home for the College of Business will be the anchor of a developing quad on campus.

Austin Hall, named to reflect the $10 million commitment from alumni Ken and Joan Austin, will be an expansive 100,000 square feet that will include ten classrooms, a 250-seat auditorium, collaborative team rooms, more than 70 faculty offices, staff and program offices, a café and event space. Ground-breaking for the estimated $50 million project is scheduled for Spring 2013.

Artistic renderings: Austin Hall.

Asian & Pacific Cultural Center

In 2002, Oregon State University made a commitment to cultural centers on campus to honor diversity and enrichment of student life. At present, the APCC is inadequately housed in a small house on the corner of Northwest Jackson Avenue and Arnold Way, at the far northern edge of campus. The students of the APCC needed a larger facility able to accommodate all of their needs and activities, including areas for quiet study, dance performances, and community feasts. A location closer to the campus core was requested that better supports the APCC’s goal of educating the greater OSU community about the Asian and Pacific Islander cultures.

The new APCC will provide a learning and gathering place for Asian, Pacific Islander, Indian, and Middle Eastern students to celebrate and share their cultures and heritage. It will serve as a supportive and welcoming educational environment where knowledge and traditions can be shared among each other and with the greater OSU community. The proposed Asian & Pacific Cultural Center (APCC) will be constructed on the north side of Jefferson Way within the OSU National Historic District. Presently, this location is the southeast corner of the Women’s Building Field, a recreation field. The center is still in the design phase and a groundbreaking and completion date have not been set.

Artistic rendering: Asian Pacific Cultural Center.

Learn more about these projects at the following links:

• Austin Hall project
• APCC project
• OSU Campus Master Plan
• Video: Tour the changing landscape of OSU

[Corvallis Gazette-Times, Oct. 5, 2012] — Oregon State University officials are addressing complaints about a litter problem on the edge of campus on Southwest Western Boulevard.

Concerns surfaced last week when Corvallis councilman Mark O’Brien received an email from a resident complaining about cigarette butts and discarded coffee cups across from the International Living-Learning Center.

O’Brien, who said he also noticed the litter problem when he drove on Western Boulevard, responded to the complaint by contacting university officials in charge of a month-old campus policy that prohibits smoking on campus.

O’Brien also brought the concern before a City Council meeting last week to make other council members aware of the problem.

Lisa Hoogesteger, the director of healthy campus initiatives, responded to the concerns in an email, noting that leaders of the Smoke Free OSU initiative identified immediate “action steps” they will take to address the problem.

Steve Clark, the vice president of University Relations and Marketing identified one of those steps as the placement of a large urn at the corner of Southwest 16th Street and Southwest Western Boulevard.

“We heard people saying there are cigarette butts being dropped, and the receptacle is too small and it’s filling up,” Clark said.

Clark said the university also is working to increase how often such receptacles are maintained.

OSU has also hired a student to conduct a survey of areas known for cigarette litter issues.

“We have a student doing a sweep of those areas to determine to what extent it is a problem,” Clark said. “Really what is important here is to educate.”

O’Brien said he was pleased with OSU’s response to the complaints.

“To me, it’s all taken care of,” he said. “They did a good job.”

An additional concern regarding second-hand smoke in the area was brought to O’Brien’s attention as well. He said, however, that the ban on smoking is a university policy and not a city ordinance.

Clark said that as a result of the smoking policy, some students and staff choose to cross Western Boulevard in unmarked spots to smoke on the other side of the street, causing safety concerns. The university has marked Western Boulevard at Southwest 15th Street and Southwest 26th Street as safe places to cross.

“OSU has promised to take steps to fix it,” O’Brien said, “and they have.”

See full article by reporter Joce DeWitt and photos by Amanda Cowan.