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PRINT CLACKAMAS COMMUNITY COLLEGE | OCT. 15, 2014 | VOL. 48, ISSUE 1
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YOUR GUIDE TO THE TOP 5 BALLOT MEASURES OF 2014
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STAFF
The Clackamas Print aims to report the news in an honest, unbiased and professional manner. Content published in The Print is not screened or subject to censorship. Email comments, concerns or tips to: chiefed@clackamas.edu or call us at 503-594-6266 19600 Molalla Ave. Oregon City, OR 97045
EDITORS Zak Laster
Co Editor-in-Chief chiefed@clackamas.edu
Erin Carey
Co Editor-in-Chief chiefed@clackamas.edu
Tim Young
News Editor newsed@clackamas.edu
Auriana Cook
Arts & Culture Editor aced@clackamas.edu
Amber Fairbanks Associate A&C Editor
Blake Thomason
Sports Editor sportsed@clackamas.edu
Liz Gomes
Photo Editor photoed@clackamas.edu
Nick Hadley
Associate Photo Editor
Chris Morrow
Web Editor webeditor@clackamas.edu
Andrew Koczian
Dear Professor Clackamas, Why are there so many frogs on campus?
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- Ribbited out in Rook
wesome question, Ribbited! My first guess is that from what I know, frogs like disgusting, murky and dank places- dank, for your knowledge, means a generally cold, musty and damp place. You sound like a moron when you use it as another term for ‘cool’. Knock it off. So, what better place for a frog to be other than near a college student’s mush filled skull?
According to Jennifer Bown, Clackamas Community College’s resident zoology instructor, we do have a lot of frogs on campus. A majority of the frogs you hear are Pacific Treefrogs. They choose to inhabit the West Coast in places like California, Oregon and Washington, all the way into British Columbia and Alaska. Other species native to the campus are a small population of Red-legged frog, and also a population of non-native bullfrogs that seem to think destroying the rest of the frogs is a good idea. A student’s brain is full of Facebook status updates, the pants that made T. Swift’s butt look incredible, and somewhere in there, just maybe, a need to achieve at least a semblance of a good grade just to salvage some sort of pride. Add into your mental list that you if you see a frog on campus, don’t touch it. Don’t try and keep it, or fry it for dinner (looking at you, Barlow parking lot residents). Let it enjoy the home its made on the campus in the Pauling pond or just wherever these little sticky toed friends want to chill out. Warmly,
Copy Editor copyed@clackamas.edu
Katie Archer
Ad Manager admgr@clackamas.edu
Professor Clackamas
Have a burning question about CCC? Send it to chiefed@clackamas.edu
Brandon Chorum Design Editor
WRITERS, DESIGNERS AND PHOTOGRAPHERS Chris Browarski, Megan McCoy, Marissa Nwerem, Edgard Valencia, Jose Velazquez, Adam Ertur
Journalism Adviser:
Melissa Jones melissaj@clackamas.edu
Facebook: the clackamas print Twitter: @clackamasprint
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On the cover:
Design editor Brandon Chorum illustrates the top five measures on the Nov. 4 Ballot.
THE CL ACK AMAS PRINT
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VOL . 48 ISSUE 1
Top 5 walks to fill up
Story and photos by Andrew Koczian
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s fall term at Clackamas Community College starts up, so does the continuous quest for a cheap, filling food source that rumbles deep in the stomach of each student. With limited time between classes and the usually low budget, students may struggle with finding the right deal to make their stomachs and wallets sing.
affordable meal: Taco del Mar, Panda Express, Hawaiian Time, Haggen grocery (deli section) and Sparky’s Pizza.
and a drink for $4.50. Sparky’s also offers huge 14-inch breadsticks for only 99 cents each.
Taco del Mar is a fast-paced burrito shop with huge portions. The most popular item on the menu is their monstrous Mondo Burrito. Custom rolled to your orders, this burrito costs $5.75; make it a meal, adding chips and salsa, and a drink for another $2.50. Taco del Mar also offers plate-style meals ranging in price from $6 to $10.
Offering the most food options in one spot, Haggen provides a plethora of delicious food to choose from. With classic deli style favorites like fried chicken and potato wedges, to chicken strips and corn dogs, even fresh sushi daily for $5 a box. They also have fresh fruit, vegetables and a fresh daily bakery.
Only a seven minute walk from campus and students will have many options available. The Print scoured around and found the top five places that provide a quick but
If you’re in the mood for Asian cuisine, Panda Express is your stop. Panda Express provides a standard two entree or three entree meal, varying in price from $6.59 to $8.08. With choices like: orange chicken, honey walnut shrimp, chow mein, and Beijing beef, you find it hard to not order them all.
While Haggen Grocery is located at 19701 Highway 213 here in Oregon City, Taco del Mar, Hawaiian Time, and Sparky’s Pizza are all located in the Oregon City Point shopping plaza at 19574 Molalla Avenue. All of these also offer vegetarian options for our resident herbivores.
Just a short walk down from both Panda and Taco del Mar, Hawaiian Time offers a sweet student lunch special. With valid proof of your current enrollment in school, you can order a Dakine size lunch special that includes chicken with your choice of marinade, rice, classic Hawaiian macaroni salad, and a drink for $5. This special runs weekdays only, from 11 a.m. to 4 p.m. Another great option is Sparky’s Pizza. Whether you want pizza by the slice, or if you are hungry enough for a whole pie, Sparky’s will hit the spot. With a great lunch special running from 11 a.m. to 4 p.m. you can grab a slice
Above: Sparky’s Pizza provides endless choices of topping combinations at great price ranges.
Above: Chef Myat Nyein makes and rolls sushi daily for Haggen’s deli market.
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Lights, camera, costumes By Megan McCoy
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Costume designer Alva Bradford works in Niemeyer.
Photo by Jose Velazquez
ostumes add an important element to any production; they can help develop characters’ personalities as well as the setting of the story. The person taking on the task of creating the costumes for plays here at Clackamas Community College is Alva Bradford.
Bradford has lived in the Oregon City area her whole life and attended Portland State University. She was involved in theater all the way through high school and college. She mainly worked behind the scenes with sets and costumes. Bradford began to realize her love for costume design during college. Bradford started her career in costume design with modern dance companies. Creating costumes for dancers rather than actors is extremely different. “It’s sort of interesting with modern dance because you have to make sure that everybody can turn upside-down, roll around on the floor, and in comfort and movability,” she explained. Later down the road, when she had started working for Clackamas Repertory Theatre, she brought some of her favorite designs to life. The costumes were for the play “Carousal” in the Backyard of Heaven scene. Although she loved the costumes for that play, the play she enjoyed the most was “A Christmas Carol.” “We were really inventive on having costumes transform into something else and that was really fun,” she said. Currently she is working on the costumes for the play “Dead Man’s Cellphone,” playing at CCC Nov. 1323. “We do a lot of research and think about who the characters are when deciding what they should wear,” Bradford said. Expect more good work from Bradford. Her creative, yet soft-spoken personality makes her a perfect in any producation.
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VOL . 48 ISSUE 1
Pumpkin spice
party
Story and photo by Auriana Cook
Cupcakes 1 2/3 cups flour 2 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp cloves
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3/4 cup unsalted butter 1 cup brown sugar 1/2 cup granulated sugar 1 cup canned pumpkin puree 2 eggs
Frosting 1 8 oz package cream cheese ½ cup unsalted butter 4 cups confectioner’s sugar 1 tsp vanilla extract
ctober means cozy sweaters, falling leaves … and pumpkin spice everything! It’s hard to ignore the insanity of pumpkin spice season. Facebook is flooded with recipes, and the smell of pumpkin spice lattes wafts from every corner. This year, ditch your daily Starbucks and get your pumpkin spice fix at home by baking some delicious cupcakes. I found this recipe from sprinklesomesugar.com on Pinterest. I’m a big believer in consolidating ingredients. As I stood on the spice aisle on the verge of buying cloves, cinnamon and nutmeg, I was thrilled to find a container labeled “pumpkin pie spice.” This mixture contains cloves, cinnamon, nutmeg and ginger. The ginger could only enhance the flavor, so I bought this instead of the three separate spices. I was off on the right foot. That evening, I started baking. I preheated the oven to 350 degrees, mixed the dry ingredients in one bowl, the wet ingredients in another. The pumpkin puree seemed only slightly more appetizing than the stringy pumpkin guts I’m familiar with scooping out of jack-o’-lanterns, but once I added the sugar and spices, it smelled amazing.
When all the ingredients were mixed, I lined my trays with cupcake papers. I used an ice cream scoop to dollop batter into each paper, filling them about ¾ of the way. Then I popped them into the oven for 20 minutes. While these were baking, I made the frosting. This involved blending butter, cream cheese and vanilla with an electric mixer, while slowly adding confectioner’s sugar. Personally I don’t think cream cheese frosting should be sickeningly sweet, and four cups of sugar seemed like a lot. I stopped at three and it tasted fine, but it depends on the person. What I thought would be the fun part proved to be really difficult: frosting the cupcakes with a decorating bag. This is what bakers use to make picturesque swirls of frosting. My first dozen came out
with wobbly squiggles rather than perfect swirls. Even after I got the hang of it, I wondered if the cupcake in the Pinterest photo had been frosted by God’s hand and not a mere mortal like me. I might stick to using a knife in the future. The last touch was to sprinkle a bit of pumpkin pie spice on each cupcake. This looked pretty and camouflaged my mediocre frosting job. But their appearance is beside the point; they turned out really, really good. I brought trays to my family, friends, and a room full of hungry journalists to keep from eating them all myself. I recommend this recipe for every party, potluck, or pumpkincraving from now until Thanksgiving!
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by Blake Thomason fter each month, I will pick an athlete from all the active sports teams to be Athlete of the Month. The selection is based mostly on performance, but not exclusively. For September I chose Lexi Pittman, freshman goalkeeper for the women’s soccer team.
Pittman recorded 59 saves over seven games last month, including an 18-save game that would’ve made World Cup star Tim Howard proud. I recently had a chance to talk with the star newcomer. Here’s what she had to say about the season so far, her sports career and her personal life. Blake Thomason: Why do you think you’ve been successful this season? Lexi Pittman: I think a lot of it goes towards my coach. She’s helped me out a lot. I’ve actually only played soccer one season my whole life – my senior year – and then I ended up here. I think a lot of it [comes] from Janine [Szpara], she’s a really good coach. I’ve learned a lot from her. BT: Why did you decide to play soccer so late? LP: I had nothing to do in the fall. I’m a basketball player, a softball player and I had nothing to do in the fall. They were looking for a goalie. I went out and tried it and made it. BT: Clackamas hasn’t done as well as a team as you’d probably like. Does anything need to change or improve?
Pittman
LP: Team chemistry is actually really good, so I don’t think there’s anything we need to change about that. Scoring would be nice. We don’t score very much so it’s a lot on the defensive end. But we’re working on it and doing a lot better. BT: Do you have any players you look up to? LP: Actually, it’d probably just be my coach. I know she’s not a player anymore but I’ve read a lot about what she’s done and what she’s accomplished. She was really successful, and I’m actually really grateful for her to be my coach. BT: Do you have a favorite memory of the season so far? LP: There’s this one time we were all out at pizza and someone made me laugh really hard and I spit water out of my nose and all over the floor. I don’t remember what Karla [Aranda] said, but she said something that made water come out my nose and my mouth because I was laughing so hard. BT: Are there any things people don’t know about you? Interesting facts? LP: (turns to nearby teammate) Hey Tori, what’s something people don’t know about me? I don’t think people know a lot, I’m really quiet. I just got a cat, so I’m playing with my cat a lot (laughs).
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