Clackamas Community College, Oregon City, OR
Wednesday, May 25, 2011
Volume 44, Issue 23
The Clackamas Print
An i ndependent, student-run newspaper s ince 1966
g n i v ha ’
am e Dr s t’ as h m g Ni acka er Cl m umes to s d Mi com ‘A
’ m a
e r ‘D
h t r o w
1966 copies First copy FREE; additionalince 1¢ Vist TheClackamasPrint.net for more info & photos
See story on page 4 Michael Bonn Clackamas Print
Puck, played by Emily Robison, relays to Oberon how she came across a group of players in the forest and decided to curse one, Nick Bottom, by fixing an ass’s head upon him. This trickery happens to coincide with Oberon’s plans to force his queen, Titania, to fall in love with some beast.
ASG brings awareness to local foster kids By Brittany Anderson The Clackamas Print Do you feel like making a difference in someone’s life? By joining Associated Student Government in raising funds for foster kids, you can do just that. On May 18 there was a foster kids awareness barbecue outside of the community center. The purpose of this event was to raise money for foster kids in the Clackamas County area who are graduating high school or are otherwise aging out of the system. With May being National Foster Care Month, this fundraiser is perfectly timed. “I think foster kids are a population that doesn’t really get recognized very often,” said Alyssa Fava, president of ASG. Most probably don’t tend to think about what happens to foster kids after they turn 18. According to Deanna Tracy, the administrative assistant of ASG, in many cases these kids have nowhere to go and no help whatsoever. “After entering the age of adulthood, the foster family can choose to no longer house the child,” Tracy said. “So in a lot of cases these kids become homeless. After these kids turn 18, the state no longer pays for their basic needs. If an emergency should arise, these kids are out of luck.” It is a heart-breaking situation, made worse for those kids who turn 18 before their high school graduation. These kids have no money to pay for their cap and gown for graduation, turning a tradi-
Athletes
moving
on
See page 7
tional celebratory time into one of disappointment. There are currently 372 foster kids in the Clackamas County area and at least 12 of these kids are graduating this year. The ASG students decided to give these kids a helping hand. The barbecue included a raffle and four trees covered in 93 blue ribbons and one balloon per tree. Each ribbon represented a foster child in the Clackamas County area. There were games and many food choices including hot dogs, chicken sausages, veggie burgers, hamburgers, soda and cake. The barbeque raised $500 and collected 10 bags of goods for these foster kids. The event was the brainchild of ASG’s Mandie Gavitt, who is also a member of The Clackamas Print. “Mandie contacted me and asked if there was any needs that weren’t met in regards to foster kids; her event was planned around those needs,” said Victoria Pearse of the Oregon Department of Human Services. “We really appreciate the support Mandie got at the fundraiser. We get a lot of kids who have completely nothing. It’s great for them to know that there are individuals in the community who care about their well-being and that they have support.” Various members of ASG all worked hard to ensure that this event was successful and assisted in setting up for the event and put ribbons on the trees, which took more than three hours. Although the barbecue is over, donations of money and goods are still being accepted. Contact asgpromo@clackamas.edu for more information.
Nathan Sturgess Clackamas Print
Blue ribbons cover the trees next to the community center on May 18 in support of local foster kids.
Special section: The Clackamas Print reviews local restaurants See insert
2
The Clackamas Print
newsed@clackamas.edu
Wednesday, May 25, 2011
Registration open
By James Duncan Associate News Editor Summer is here, spring is leaving and fall is right around the bend. Fall registration and the first few weeks of fall are a stressful time for most students. Whether you are new or a seasoned college student, the fall always proves to throw you a curve ball. The biggest problem students face with the coming of fall term is that some still don’t get their paperwork in on time. According to Chippi Bello, director of enrollment services, you should have your documents into the registrar’s office by May 30 if you don’t want to face any delays in the financial aid process.
“
(Advising sessions) helps them pick out classes, get registered and create a schedule” Jessica Walter Lead Advising Specialist
“It’s about 14 weeks from the term that summer term ends so we figure that if financial aid takes about 12 weeks to process and if students submit all the documentations to our office … then it gives students about 12 weeks to plan to see what type of financial aid they have,” said Bello. “Submit all the documentations to us by the recom-
News
mended deadlines. If they miss the recommended deadlines we will still process their applications, but it’s not a guarantee that their financial aid will be ready by fall term.” Financial aid is one of the biggest and hardest things to get just right, but it isn’t the only thing new and returning students need to be aware of. The second thing is every student needs to have set up a myClackamas account and have all the appropriate paperwork ready to go. “You can do it online … and you can do it at home,” said Ric Jenkerson, enrollment service specialist. “You can start registering May 17 at midnight. A lot can be done online. (You can) print out your paperwork, make sure all the paperwork is filled out and double check (to) make sure everything is correct before you turn it in and have it ready to go when you get in line.” With your papers in order and myClackamas account set up, there comes the final step of setting up for your school year: choosing classes. “Attend a new student advising session, that’s where we help explain to students what degrees and certificates are available,” said Jessica Walter, lead advising specialist. “It helps them pick out classes, get registered and create a schedule. That's a big difference between high school and college. ... Students can really tailor things but it’s also hard the first time you make a schedule.” The student advisers are an excellent resource that every student and student-to-be has access to. They are able to help resolve almost any issue that you will run into with your classes or schedules. With everything in order and ready to go, you will be able to face the new school year with fewer obstacles, which means you will deal with less stress and be able to focus more on your classes.
John Shufelt Clackamas Print
Isaac Hopt talks to Ric Jenkerson about scheduling for a future term at Clackamas Community College. Jenkerson works in Enrollment Services at Roger Rook Hall.
Political science instructor absent for rest of year On the afternoon of Wednesday, May 18, political science instructor Dean Darris didn’t show up to class. As students tried to figure out what was going on, student Robert Brown, a close friend of Darris, came in and told the class that he wasn’t going to be showing up for the rest of the term. According to an email Darris’ wife Tara Darris sent out to students, he had a “near heart attack” but is trying to make sure his students were being looked after. “He will not be returning to class but he will do everything to make sure you get the credits and grades you deserve,” Tara Darris
Staff The Clackamas Print 19600 Molalla Ave. Oregon City, OR 97045 503-594-6266
stated in the email. Dean Darris is suffering from hypertension and other “confidental” health problems, his wife said. He read two emails from two different Clackamas administrators Wednesday afternoon and his blood pressure spiked, according to Tara Darris. “He’s been in and out of the hospital. He’s been in physican’s care,” Tara Darris said. “He’s facing surgeries.” Tara Darris is concerned about how the college is treating her husband. “He should be praised for his efforts, but instead he’s abused,” Tara Darris said. Vice President of College Services
Co-Editors-in-Chief: Kayla Calloway Erik Andersen News Editor: Brian Baldwin Associate News Editor: James Duncan Sports Editor: Robert Morrison Associate Sports Editor: John Howard
Arts & Culture Editor: Joshua Baird Associate A&C Editor: Mandie Gavitt Ad Manager: Brad Heineke Copy Editor: John Simmons Associate Copy Editor: Anna Axelson
Courtney Wilton said the college upholds privacy ethics, and he could only speak in general terms. “It’s challenging in that anyone can say anything they want about the college,” Wilton said. “We absolutely deny harrassing any staff. Just because someone says something doesn’t mean it’s true.” According to Bill Briare, dean of arts and sciences, the college is looking for a replacement instructor and that the classes are being informed of the changes and events. Some of Dean Darris’s classes have been taken over by part-time instructor Chuck Mitchell. Doug Foster has taken over for the
Co-Web Editors: John Shufelt Corey Romick Photo Editor: Michael Bonn Design Editor: Nathan Sturgess
American Military Conflict classes. According to political science students Christopher Thomson and Nevin Halvorsen, most of the classes that Dean Darris was teaching this term were lecture-based and not built around his book. With Dean Darris gone on medical leave for the rest of the school term, the class finals will be designed by Mitchell and the rest of the department. The finals will focus on student presentations. Briare couldn’t comment on if Dean Darris will be back after the summer or not. - Brian Baldwin and Jaime Dunkle
Staff Writers/Photographers: Katie Aamatti, Brittany Anderson, Hillary Cole, Patty Salazar
Production Assistants: David Bard, Mollie Berry, Jaime Dunkle, Shay Kornegay, Gary Lund, Darla Nguyen, John Petty, Mireille Soper Journalism Adviser: Melissa Jones
Goals: The Clackamas Print aims to report the news in an honest, unbiased, professional manner. Content published in The Print is not screened or subject to censorship. Email comments to chiefed@clackamas.edu
News
newsed@clackamas.edu
Wednesday May 25, 2011
The Clackamas Print
3
Phi Theta Kappa celebrates induction By Patty Salazar The Clackamas Print And let the inductions begin. On Thursday, May 19, Phi Theta Kappa inducted new members into the Alpha Xi Zeta Chapter for Clackamas Community College. What this really means is that students with 3.5 GPA get a letter in the mail letting them know that Phi Theta Kappa is recognizing them and letting them know that their accomplishments are known by PTK. The ceremony took place in Gregory Forum with 156 guests, including the more than 40 inductees, according to Andrea Cox, vice president of fellowship for PTK. The chapter itself has four pillars it is based on: leadership, service, fellowship and scholarship. Not only is a student recognized for his or her achievements, but PTK
also helps students build their resumes and characters. You don’t have to have been an “A” student at your previous school to join; you just need to show dedication to earning good grades at CCC. “I dropped out in April of my senior year … and I never graduated, and now I’m in Phi Theta Kappa,” Cox said. Cox went on to explain that the induction ceremony not only sheds some light on the students who are keeping grades up but to let their families, friends and loved ones know that they are prevailing in their studies. Alysha Rayford, vice president of service for PTK, organizes the clubs community service projects such as making food boxes at a local church. The club right now has a doughnut sale on Wednesdays in the community center and all of their proceeds go to the American
Brad Heineke Clackamas Print
Andrea Cox introduces the new chapter officers at the Phi Theta Kappa induction ceremony on May 19. More than 40 students were inducted into the club. Cancer Society. If you have a 3.5 GPA and would like to be an active member of Phi Theta Kappa,
you can email the club at phitk@clackamas.edu or contact Michelle Baker, the club adviser, at mbaker@clacka-
mas.edu or check out their website http://depts.clackamas.edu/asg/ptk/PTKHome. htm.
Clackamas Print seeks new members for fall term, apply now The school year is almost at an end, and for many students that means looking forward to another summer of working hard, playing hard or even further studies. For The Clackamas Print it means it is time for a new editor-in-chief to take over for the next year. Starting next fall term, Brian Baldwin, the current news editor, will be taking the reins of The Print to lead a new batch of jour-
nalism students. At the moment, applications are being accepted for next year’s staff. What this means to you is that the staff is hiring outgoing and hard-working students to lead various sections of the paper. This includes everything from sports, arts and culture, news, web design, copy editing to photography. If you find yourself wondering
why you would want to take on such a responsibility, the answers are numerous. Your time working for The Print will teach you leadership, management, business, sales and writing skills. It doesn’t end there though: fulltime editors are eligible for a tuition waiver. In many cases this will cover tuition for up to 19 credits for every term you hold the position.
If you are interested in becoming an editor for the paper, email melissaj@clackamas.edu, come by room RR 135 or visit Melissa Jones’ office located at RR 132 to pick up an application. All applications are due by Friday, May 27. Even if you don’t get an editor position, you can still join the team as a writer or photographer and experience what it
is like to work in a newsroom. The best part is that taking part in the newspaper means that you will get to see your name on a published story in each issue throughout the term and earn credit towards your degree. We look forward to seeing you, and we hope that you will apply for any of our exciting positions. - Joshua Baird
4
& Lord, what fools
The Clackamas Print
Wednesday, May 25, 2011
aced@clackamas.edu
Arts Culture
By Kayla Calloway Co-Editor-in-Chief Prepare to have your perception of William Shakespeare shattered. The theater department of Clackamas Community College is currently showing a production of the bard’s “A Midsummer Night’s Dream,” and it will do just that. Far from the traditional Elizabethan style, director Michael Gerber’s vision included Southern belles and a witch doctor. I walked into Osterman Theatre with high expectations, as I had been in my high school’s production of “Midsummer” my senior year as the notorious Puck. Right off the bat, those expectations were met. The play opens a little differently than it traditionally has in the past. Music plays and the characters enter and exit the stage, dancing in and out of sight. Then the first scene starts. For those who are not familiar with “Midsummer,” it is one of the great Shakespearian comedies, telling the story of four lovers: the couple Hermia and Lysander and the singles Demetrius (who happens to be in love with Hermia) and Helena (who loves Demetrius). Hermia’s father does not approve of Lysander and forces his daughter to either choose Demetrius or suffer the penalty of death. Instead, the two flee Athens, telling only Hermia’s childhood friend, Helena, who then informs Demetrius of their plans. All four wind up in the forest behind Athens, where fairies rule. The king and queen of the fairies, Oberon and Titania, are currently having a spat over an Indian boy. This rift causes Oberon to take some mischievous action against his queen, enlisting the help of his trusted servant, Puck. That’s just the start of my favorite play. In Gerber’s production, the Athenians are all Southern gents and ladies, hillbillies are the motley crew of players and the fairies are Cajun, with the exception of Puck, who is wild and animalistic, and Oberon, who is a witch doctor of sorts.
2
3
A publication of The Clackamas Print
Be
ec
Ha
wa
h
St
re
et
Di
ne
Ma
r
in
iia
nT im
e
St
re
et
Co
lle
ct
or
sM
pe Su
al
l
ta
zil
i Tok
or rT
Mit
A fo but od guid thin e of w for the alle bold t. of
spir
it
hi
Sus
Bob’s
Red M
ill
Time Map: The longer the line, the more time it takes to get there from CCC.
Typhoon! Rivershore Bar & Grill
afe
offee C
ads C Crossro
on
alo nd S
l’s E Trai
anl
St
ner
or sC ey’
er
ing
S
s
io lag
l
Be
Lil
a
z Piz
atla
’C
afe
lC Hil
Maz
oo
Oh
Jim !T er
my
iy
ak
i
pe
n
O’ s
rst
ow
Piz z
n
er
ia
2
Jimmy O’s
Pizza
Patty Salazar Clackamas Print
Jimmy O’s Pizza
1678 Beavercreek Road, Oregon City 503-655-6329
Jimmy O’s
With all of the pizzerias near Clackamas Community College’s Oregon City campus, one that everybody should for sure go to at least once is Jimmy O’s Pizzeria. It has open seating and is very inviting and comfy. My guest and I walked into the pizzeria, and it smelled just like heaven. We were quickly greeted by the cashier and she pointed us to the favorite pizza among customers, the Jimmy O’s Special. It’s made with fresh dough, onions, olives, mushrooms and green peppers topped with fresh tomatoes and made with their own pizza sauce. While we waited, we ordered an entree. If there’s an entree that you should try it should definitely be their mozza-
Bellagios Pizza
19735 Oregon 213, Oregon City 503-518-5000 When I first entered Bellagios Pizza and saw that their motto was “The Very Best,” I have to admit I was a bit skeptical. However, if you’re looking for a wide variety of delicious pizzas, calzones, desserts and salads, Bellagios may very well be “The Very Best.” Personally, I judge an Italian restaurant based off the freshness of ingredients and overall quality of their pizza. Being a girl who enjoys uncomplicated dishes, a cheese and pineapple pizza is my go-to choice every time, and with that said, I was delighted to find my toppings full of flavor over a thick,
rella sticks with their fresh, homemade pizza sauce. When you crack one of these mozzarella sticks open the cheese seems endless, and when dipped into the homemade sauce they are amazing! The sticks cost $5.20 per order. When our pizza finally arrived it was still giving off steam and the first bite was like nothing I’ve ever experienced. All of the fresh ingredients together were most definitely worth the wait. The small-sized pizza cost $15.40 but could easily satisfy at least four people; the toppings alone were 2 inches high. Jimmy O’s is definitely one of the pizzeria places that should be tried while in Oregon City. Although it is a little pricy, it’s very much worth it! - Patty Salazar
crispy crust. The quality of the pizza aside, Bellagios’ service and friendly, relaxing atmosphere moves this restaurant to the top of my list. While the price for a small pizza at Bellagios may be as much as a large pizza elsewhere, the quality of each pizza more than makes up for it. Another great concept that Bellagios offers is a discount on a second pizza of the same size or value. While there are many pizza places located in the hub of Oregon City, Bellagios is conveniently located across from campus in the Haggen Food & Pharmacy parking lot. Although I was skeptical at first, I have to say that next time I’m ordering pizza it will be from Bellagios Pizza. - Katie Aamatti
Patty Salazar Clackamas Print
Dear Readers,
in this issue. If you have a restaurant you have always wondered about, but were possibly too nervous to try without hearing about it first, feel free to email your suggestions to chiefed@clackamas.edu.
On behalf of The Clackamas Print, we would love to welcome you to the first issue of “The Good Grub.” This insert is designed to give you a fantastic list of local area restaurants -The staff of The Clackamas Print in one place, complete with reviews by all of our writers. The best thing about “The Good Grub,” is that you can Special thanks to: Nathan Sturgess, Brian Baldwin, Anna take it out of the current issue of the newspaper and keep it for as long as you live in the area. Though there were a Axelson, Brad Hieneke and Joshua Baird for organizing and number of other great restaurants that students would love designing the issue, and to The Print staff for writing and to see, we are restricted by space as to what we could cover photography.
Follow us on Twitter @ClackamasPrint For new updates every week
3 American Lil’ Cooperstown
Lil’ Cooperstown
Erik Andersen Clackamas Print
Bob’s Red Mill
5000 SE International Way, Portland 503-607-6455 Bob’s got a way with food. Arriving at his old red barn, you go through a little time warp with an old American appeal. The menu displays offerings of old American fair alongside much more modern dietary options. Even at 7 a.m. you’ll find several die-hard connoisseurs occupying the quaint little tables that line the upper level of the barn’s rustic structure. The walls and floors are lined with framed memorabilia and outside a fully functional waterpowered milling wheel goes round, signifying the good old days for young and old. Serving breakfast and lunch, the menu options range from many assorted sandwiches to Bob’s award-winning steel-cut oats cereal. They offer one of the best vegetarian omelets I’ve ever had.
Beech Street Diner
519 S. Beech St., Estacada 503-630-5141 I wasn’t around in the ‘50s, but if this is what it was like, I wish I had been. The Beech Street Diner is one of the newest restaurants in Estacada, and I hope it stays around for years to come. It sets itself apart from the other establishments in that it’s a ‘50s-themed establishment, which I believe the town hasn’t had since, well, the ‘50s. Another thing that sets them apart is the fact that they make everything fresh, from the burgers to the milkshakes. It may take a little longer for your food to come, but the assurance that nothing has been freeze-dried or left out for hours is definitely worth the wait.
Made with three eggs and stuffed full of peppers and mushrooms, it makes for a really special morning treat. The renowned biscuits and potatoes that accompany it make you wonder if Bob might be Colonel Sanders’ better half. According to the cashier, breakfast isn’t complete without a serving of hot grits. Bob apparently has some every morning with religious zeal, touting their age-defying effect. Grits may be a more Southern dish but can be delicious and filling all the same, especially when cheddar cheese is added. Now all this might make you think Bob’s Red Mill only pumps out a greasy spoon, but actually there is a strong emphasis on healthful eating with a mind to special dietary concerns. Bob is also famous for his vegetarian and gluten-free options that make for a really well-rounded and healthy experience. - Nathan Sturgess The diner is too new to be known for any food items just yet, so I decided to get the burger named for the establishment and a vanilla milkshake. They did everything right; the milkshake was huge (it wouldn’t all fit in the glass so they gave me the leftovers in the blending cup) and the burger was well-sized and very tasty. The prices are pretty affordable; I was able to get a large burger, fries, a milkshake and two cups of coffee for about $12. They currently serve only breakfast and lunch but are working on creating a dinner menu. Overall, I recommend checking out the Beech Street Diner. From the themed decor to the laidback and friendly service, the diner gives off a family-friendly vibe that makes you want to come back again soon for more. - John Simmons
1817 Willamette Falls Drive, West Linn 503-655-1995 If sports are your thing and you would like to run into some of Oregon’s finest athletes, than there is a location other than the courts to do so. West Linn’s Lil’ Cooperstown is where it’s at. Nestled in the close-knit community of Old Town Willamette and surrounded by little shops, some of which have been there for decades, there is Lil’ Cooperstown, where athletes and sports fans living in the suburbs of West Linn enjoy eating. The atmosphere is very relaxed and covering the walls are photos, jerseys and posters signed by the athletes that had once or regularly eat there. One of the most famous burgers at Lil’ Cooperstown is the Dr. Marty Burger, topped with sauteed mushrooms, melted Swiss cheese and hickory smoked bacon. Although it’s a great burger, I myself did not get this delicious meal. I decided to take a risk and try something I’ve never had before: The Buffalo, N.Y. Burger. This was a gamble for me because it is made with their very own buffalo sauce and includes melted blue cheese; blue cheese melted or not has never been a favorite of mine. I was astounded by the flavors the burger provided and will definitely order it again. Lil’ Cooperstown is also well known for their happy hour deals, both in meals and drinks. They have two happy hours daily, one from 3-6 p.m. and the other from 9 p.m. to closing. There really isn’t an excuse to not take advantage of their great deals. You can also find a Lil’ Cooperstown located in Oregon City, Hillsboro and Newberg. All the locations are family run and very friendly to local sports teams, so check them out and be ready for the possibility to run into your favorite local sports player. - Erik Andersen
4 Pacific Islands Toki
Oh! Teriyaki 1630 Beavercreek Road, Oregon City 503-650-7744 Are you in a hurry but desperate for food that doesn’t come from Taco Bell? Do you have a craving for some Asian cuisine, but Outlaw doesn’t appeal to you? Look no further than Oh! Teriyaki, located near Bi-Mart in Oregon City. This small, hole-in-the-wall restaurant is perfect for a quick grab-and-go lunch in between classes. While I’m sure that eating there is perfectly pleasant, it is very basic with just a few booths available. What I enjoyed most about Oh! Teriyaki is the speed with which they prepare your food. I ordered two plates of food to go and only had to wait about five minutes for the food to be bagged up and handed to me. Of course, the food on the menu is the basic teriyaki dishes. I ordered a classic teriyaki chicken dish, which was just under $6. I know that this may be just a bit more expensive that our own Outlaw in the Bill Brod Community Center, but the portion of this meal is much bigger, making that extra dollar worth it. If you’re like me and can barely finish a small portion as it is, or if you are looking for a great deal, Oh! Teriyaki is known for their $2.99 bento box. It’s a much smaller portion and the price makes the deal shine radiantly. All in all, I’d say that Oh! Teriyaki is a good place for a grabbing a quick bite before class, but you probably shouldn’t take your date there. - Kayla Calloway
Anna Axelson Clackamas Print
Toki 19061 Beavercreek Road, Oregon City 503-650-6574 Holy Toki Batman, it’s a teriyaki and sushi restaurant! This week I took a trip to the Far East without ever leaving Oregon City. Located in the Berry Hill Shopping Center, Toki Sushi and Teriyaki serves an array of tasty lunch and dinner treats at a reasonable price. Toki’s menu has quite a collection of mouth-watering options, including teriyaki dishes, bento boxes (sushi and teriyaki combinations) and several other choices that will tickle your taste buds. Many options are served with miso soup, a garden salad and rice. All entrees range in price from $8 to $16. Their sushi menu is also impressive, with a list of 40 different sushi rolls ranging in price from $3 to $9, and a delightfully large collection of sea-dwelling critters that are made to order. Sushi and sashimi
options range in price between $16 to $40 for full platters, and $1 to $9 for individual selections. A good way to save a few dollars is to dine between 10:30 a.m. and 4 p.m. and sample their lunch menu, which includes all of the above options along with sandwiches, burgers and salads for less than $8. I went for the teriyaki side of the menu, ordering the beef teriyaki. The meal came with a creamy miso soup, a simple salad with tangy dressing and a bowl of rice. The beef was well cooked and each savory bite ended with a hint of sweetness. The stir fried vegetables were cooked just right, retaining a hint of their crunch and complimenting the tender beef quite well. All in all, if you want a good meal featuring a broad menu (dine-in or take-out), a calm setting and friendly service, visit Toki Sushi and Teriyaki. Even The Penguin would approve. Kampai! - Anna Axelson
Oh! Teriyaki Michael Bonn Clackamas Print
Hawaiian Time 19502 Molalla Ave., Oregon City 503-850-4491 “He pua laha’ole.” A flower not common The Hawaiian Time restaurant serves up delicious food and a wonderful casual dining atmosphere. This small chain restaurant dishes out delicious Hawaiian-style plate lunches. Each delicious meal averages $8 a plate and comes with a scoop of macaroni salad and rice with your succulent meat, which is dished over more perfectly cooked rice. Each of their meats, two of which I tried, proved to be delicious. I sat down with my helping of Honolulu beef and Malimali chicken served over rice with macaroni salad. The first thing that struck me was that each bit of meat was more delicious that the last. I didn’t even feel
the need to flavor the rice with soy sauce because it was so moist and plump. Everything complemented the other items perfectly. The macaroni salad was unique; while most places serve macaroni salad with carrots, other vegetables and mustard, their salad doesn’t have any of the above. It comes with a hearty helping of pepper, secret spices and little other than mayonnaise. For the last part of the meal I did what I have always loved to do with Hawaiian plate style lunches: I mixed everything together. From me to you, this is the best way to enjoy all the flavors and textures that the unique Hawaiian-style plate lunch has to offer. If you are in the area and feel like having a reasonably priced and super filling lunch, head down to Hawaiian Time. - James Duncan
5 Mexican Mazatlan
1678 S. Beavercreek Road, Oregon City 503-657-5553
Mazatlan Anna Axelson Clackamas Print
Mitzil Loncheria
212 Molalla Ave. Oregon City 503-655-7197 If a trip to Mexico isn’t in your budget this summer, have no fear, you can still enjoy authentic Mexican grub without leaving Oregon City. Mitzil is the most authentic Mexican loncheria around, possibly the best without traveling to Mexico. Mitzil offers Mexican classics as well as some original recipes you can only find there. The service at Mitzil is outstanding. The waitress was polite and friendly, and the restaurant had a family-friendly atmosphere. The waitress was singing in Spanish as she danced from table to table. I asked the waitress what she would recommend, and she told me she would pick between three small burritos or one large burrito. I opted for three small ones and a coconut mango milkshake. My shake came out first, the top littered with cinnamon which made it more attractive and
Super Torta
710 Washington St. Oregon City 503-722-2306 Get ‘em while they’re hot! Burritos as big as your head, that is. For those who are interested in getting a great fast Mexican meal in Oregon City, look no further than Super Torta. You are bound to find something that will please your palate. They have more than a dozen different types of burritos and tacos, ranging from the bean and cheese to lengua or cow tongue, which is strange at first but proves to be soft and tasty. There are many other delicious options to choose from as well, including chile relleno and my personal favorite raja: a type of tamale filled with cheese, jalapeños and
added flavor. The shake was made with real mango and coconut with chunks of each inside. How can you feel guilty for eating a milkshake when you’re eating real fruit? My burritos were chicken, steak and pork. Each was wrapped perfectly in a nice, grilled package. The steak was so juicy the juice drained out the other end of the burrito. Rich in flavor, the burritos had the perfect amount of filling. For dessert I ordered flan, which was already made so I didn’t have to wait. The flan was attractive and had two cherries on top. With the perfect balance of sweet and bold flavors, it made the perfect dessert for a fabulous meal. Overall I say Mitzil is the best Mexican place in town. With authentic dishes and organic ingredients, Mitzil is a place you can eat at without feeling guilty and still get a satisfying and delicious meal. You also won’t feel guilty for busting your budget; I paid $13.95 for everything. - Mandie Gavitt
tomato sauce. The best thing about Super Torta is the fact that the burritos are so big that they could in fact be two separate meals if you only eat half of one, which is a very filling burrito to start with. If you are like me, one burrito will be plenty to fill you up for a terrific dinner at a great price, ranging from $4 to $10. Super Torta may well be Oregon City’s indoor answer to the food cart. They are the best at what they do, and what they do is prepare hot, fast Mexican food at a great price, unlike some other mainstream Tex Mex shops that are located in nearly every city worldwide. Best Choice: Machaca burrito made with shredded beef, scrambled eggs, beans, rice, cheese and onions. It’s fantastic! - Joshua Baird
Mitzil Loncheria
Kayla CallowayClackamas Print
Walk in, and a friendly employee shows you to a comfortable seat and delivers a bowl of freshly made tortilla chips, homemade salsa, refried beans and a menu with a wide variety of dining choices. Appetizers range between $5 and $11, and include choices like nachos, taquitos, flautas and Mexican pizza. Entrees range between $7 and $16 and include Mazatlan specials, soups, fajitas, burritos, chimichangas, tostadas and salads. You can even find a delightful selection of seafood here. I stepped out of my usual comfort zone of the very reasonably priced happy hour menu and ordered a Mazatlan special, carne asada. A huge platter arrived with a beautifully cooked skirt steak, which according to their menu is “broiled in a special way.” Accompanying the steak were healthy servings of rice, cheesy refried beans, a helping of guacamole and pico de gallo (also known as salsa fresco; a fresh, uncooked salsa). Topping the mouthwatering presentation were a few whole grilled green onions and a jalapeno pepper. I dug in with vigor and was happily surprised. Not only were the flavors delicious and the meat properly seasoned, but I asked for medium-rare and received medium-rare. The owners, brothers Isidro and Vidal Sanchez, have done a great job creating a warm environment and serve good food at a good price. Additionally, they frequently visit tables and lightly socialize with customers, ensuring everyone is satisfied with their meals and is never in need. Isidro proudly admits that 90 to 95 percent of the food is prepared right in the restaurant, and the time and effort reflects in the quality of the food. This summer they have a few lovely drink specials that come served in non-traditional glasses (such as coconuts and pineapples), like the pineapple pina colada and “Skinny Girl” margaritas, all at discounted prices. Speaking of drinks, if you want a drink made “the right way,” ask for Isidro. - Anna Axelson
6 Cafe The Main Street Collectors Mall 10909 SE Main St., Milwaukie 503-659-7632
The Main Street Collectors Mall is set on the quiet streets of Old Town Milwaukie; the only thing that indicates the delicious food awaiting you within is a small sign that reads “Soda Fountain.” When you first step in, you’ll find rows and rows of collectibles old and new. Most notably you will be greeted by a Millennium Falcon that’s easily four feet wide. Once you’ve finished browsing, why not stop and get a delicious sandwich and a cold soda? Straight back from the front door is a counter that looks to be from a ‘50s diner. A glance at the menu will take you to the $5 sandwich combo: a sandwich with your choice of meats, cheeses, breads, condiments and other toppings. It doesn’t end there though: you also get your choice of chips or a cookie and a soda made in ye olde soda fountain style, meaning if you order Coke they mix the syrups in front of you, and if you order vanilla Coke, they add the vanilla themselves by hand. I ordered pepperoni and provolone on white with mayo, lettuce and tomato. The meat and cheese were fresh, flavorful and not in the least dry; the veggies were crisp and tasted like they came right off the plant. The drinks speak for themselves; the mixing skills of the employees must date back generations as the soda is so well-balanced in terms of flavor and carbonation it’s almost a shame to drink it. If handmade soda wasn’t enough of a nostalgia trip for you, John F. Kennedy has eaten there; you can still sit in his chair. Overall it’s an interesting place with great food and a wonderful, quiet atmosphere. A great spot to dine with good friends, this place earns full stars. - Michael Bonn
Singer Hill Cafe
James Cummings-Duncan Clackamas Print
Crossroads Coffee Cafe
250 Princeton Ave., Gladstone 503-657-2999 If you’re looking for a little slice of heaven, the Crossroads Coffee Cafe is the place to be. The cafe is average in size, but the space is wonderfully used. It feels very open but is still comfortable. It’s contemporary and modern but still classy and homey. The staff does the place proud; they are super nice and extremely helpful. They make you feel welcome and at home, and if that wasn’t good enough, then try the food! I had a BLT, iced chai latte and an italian soda. The BLT I had was to die for. It was perfectly cooked, with just a hint of mustard that gave an unexpected tang to the dish. My iced chai latte was incredibly flavorful, perfect for the coming sunshine. Have you ever had an Italian soda, and towards the end it loses its taste and is really just disappointing and bitter soda water? Well this one was tasty all the way through and had a perfect blend of flavor; this drink was made by a genius. Surprisingly, Crossroads food is actually very affordable, especially since you get such high-quality meals. Most restaurants would charge an arm and a leg for this kind of melt-in-your-mouth goodness, but not Crossroads; their prices are affordable for any college student. In addition to excellent food, the restaurant also has live music on weekends, starting at 7 p.m. If anyone has a free moment and is in the mood for amazing food, the Crossroads Cafe has great service and live entertainment well worth checking out. - Brittany Anderson
Singer Hill Cafe
623 7th St. Oregon City 503-656-5252 On the corner of 7th and John Adams Street in Oregon City, there is a small cafe that goes by the name of Singer Hill Cafe. It’s fairly well-known to natives, and for good reason. Walking into the warm cafe, I was immediately aware of the homey atmosphere. Singer Hill is divided into three rooms, separated by doorways all cohesive in design. In the first room there are armchairs, large tables and a belly bar that continues into the second room. You can also find the coffee bar and the menu there. As per usual with coffee houses, they offer a variety of hot and cold beverages from chai teas to mochas and can pretty much make any custom drink you want. What sets them apart from others is the food menu. They serve breakfast until noon every day, and they also serve hot and cold sandwiches. I ordered my fallback when trying out a new coffee place: a caramel mocha and raspberry strudel stick. Both were very good and the mocha was expertly made and was not too hot. It was served in a mug that reminded me of the show “Friends,” but without the colors. Though the staff is very polite and accommodating, remember to ask for your receipt if you’re the kind of person that hangs on to those. I did not and as such did not receive one. Another thing, remember how I said the three rooms were divided by doorways? There are also steps. There are, of course, signs posted cautioning guests to be careful, but as a first-timer it was a bit unexpected. All in all, I would probably go back. The coffee was good, and there are many items on the menu that I’m curious about, especially the quiche, which is one of their most well-known dishes. - Kayla Calloway
7
Stanley’s
Neighborhood Pub Trail’s End Saloon
1320 Main St., Oregon City 503-656-3031
Brad Heineke Clackamas Print
Stanley’s Corner
19905 McLoughlin Blvd., Gladstone 503-655-5544 Stanley’s Corner is renowned as the home of the super nacho. The use of the word “super” is well deserved since each super nacho is more than gigantic; it is of gargantuan size. Located in Gladstone, Stanley’s serves up huge portions. Unlike most restaurants that serve nachos, Stanley’s layers all of the topping on a separate plate loaded with beans, meat (chicken or beef), cheese, salsa, guacamole and sour cream. The dip is surrounded by more chips that you can usually get in a single bag of tortillas chips. I ordered the mini nacho, which is said to be perfect for one person but turned out to be more than I could handle alone. I had also ordered a cheeseburger with bacon and tater tots. The burger was fantastic, juicy and perfectly prepared. Appetizers range in price from $4-$8, and meals range from
$7-$14. My server was terrific and always arrived with a huge smile on her face. The food was brought to my table in a surprisingly short period of time. Stanley’s Corner is set up as both a family dining restaurant as well as a bar, with guardrails separating the two sections to make it obvious where one ends and the other begins. The bar is filled with various video poker machines and a New Age jukebox that plays pretty much whatever song you want to hear. There are also numerous TVs to watch whatever sporting event that happens to be on TV that night. The bar staff is fantastic and quick to get you your order. The drinks are perfectly balanced and reasonably priced. If I want a terrific cocktail at a reasonable price, and a serving of nachos that is enough to fill even the hungriest person, Stanley’s Corner will be my first choice. - Joshua Baird
At the end of the day as you walk down the road in downtown Oregon City, you might find yourself at the end of the trail. Specifically, you will find yourself at the Trail’s End Saloon, depending on which end you were walking to. Trail’s End is a decent-looking bar from the outside and has gone through several renovations, from serving Chinese food in WWII as “Sam’s Place” to receiving its current name in 1992. Located just a few minutes walk from the TriMet transit center, the saloon is a convenient stop on the way home. The saloon is a place that has its cast of regulars, young and old, and that fact is encouraged by the friendly staff of the saloon, including its manager Cindy, who is more than willing to come over and talk about anything regarding the Trail’s End. The food is fresh and inexpensive with daily specials such as $3 cheeseburgers and fries on Monday and $6 fish and chips. To-go orders are available but are 50 cents extra. Trail’s End cooks up burgers, sandwiches, salads and steaks, among other dishes. The Trail’s End Saloon is also known for its live evening music. Every evening Wednesday to Sunday the Saloon presents several bands that help promote itself as a place of blues, such as singer Rae Gordon who usually sings every Thursday at 7 p.m. I recommend the Trail’s End Saloon as a nice place to go during the later part of the week and relax to blues music and a drink after your classes on campus. - Brian Baldwin
Trail’s End
Bran Heineke Clackamas Print
8
Typhoon!
Date Night Rivershore Bar & Grill
1900 Clackamette Drive, Oregon City 503-655-5155 A romantic riverside dinner for two or just another family outing? It doesn’t matter if you’re sitting inside or on the patio; the Rivershore Bar & Grill has an outstanding waterfront view that looks over the Willamette River. Their menu has a showcase of choices from lobster to a half-pound bacon cheeseburger. The entrees go from $8 to $19. I had their halibut fish and chips and a chicken teriyaki burger with a cup of New England clam chowder. The burger was delicious, and the fish and chips were some of the best I have ever had. The batter was perfect. The New England clam chowder was amazing, and a cup is $4 and a bowl is $5, or you can add it to your meal as a side dish for just $1.95. I have been told the best time to eat at this restaurant is every Sunday from 8 a.m. to 2 p.m. when they serve an all-you-can-eat buffet that has dungeness crab and top sirloin for $14.95. Unfortunately, I was unable to experience that for myself. The bar area is a great place to come and relax after a long week. It has a great atmosphere for just hanging out. They have many TVs and have sports on most of the time. They also have a great happy hour menu that all can afford. I would suggest that you try their crab and spinach dip. It’s rich and creamy and well worth it. From the patio that oversees the Willamette River to the relaxing bar area, the Rivershore Bar & Grill is an affordable experience that everyone should enjoy. - Corey Wayne Romick
Brad Heineke Clackamas Print
Typhoon!
21900 Willamette Drive West Linn 503-387-3688 From the name “Typhoon!” I expected that I might be blown away by this restaurant; I wasn’t disappointed. The dining experience here was fantastic. Typhoon is a play on words referring to Thai food, as owner Bo Kline and her chefs are actually from Thailand. Typhoon! has gained attention and awards as the premiere Thai restaurant in the Northwest. The West Linn location can be found in the relatively new and upscale Central Village on Highway 43. It is a stunning restaurant with a great atmosphere and impressive architecture. Upon entering I was impressed by the huge tree that rose into a dome in the ceiling. They have a nice four-sided bar located in the center of the huge, open interior. There is a nice variety of seating options, including a large round table that seats up to 12 with an open fireplace in the center. There are
also three small outside seating areas at the second story level. They have a great happy hour menu from 4-6 p.m. that features slightly smaller portions of the main entree menu. The pricing on these ranges from $3-$5, while the dinner entrees are generally in the $10-$15 range. I was very impressed with the Miang Kum Fill spinach leaf with ginger, shallot, lime, toasted peanut, dried shrimp, a slice of Thai chili and coconut flakes, and then topped with Bo’s signature sauce. It was like a symphony of flavors to my taste buds. Another favorite was “Death by Asparagus,” which they rate as a three-star, their highest on their heat index. It was a generous portion of asparagus stir-fried with spicy red curry paste and chicken or prawns. I chose chicken and thought it was fantastic and the perfect spiciness for my tastes. It won the grand prize from the California Asparagus Commission. Typhoon! is my new favorite restaurant, and I can’t wait to go back. - Brad Heineke
Typhoon!
Brad Heineke Clackamas Print
&
Arts Culture
aced@clackamas.edu
Wednesday, May 25, 2011
these mortals be
The Clackamas Print
5
A Midsummer Night’s Dream Location: Osterman Theatre Show Dates: May 19 - 29 Price: $10 adults; $8 students, seniors, children Contact: JenS@Clackamas.edu Starring Cast: James Sharinghousen, Heather Ovalle, Emily Robison Summary: The classic Shakespeare tale is told once again, this time set in the South. Rating:
Photo Captions
1 All photos by Michael Bonn Clackamas Print
Clackamas’ production of “Midsummer” is nigh flawless. The accents were carefully studied and perfected with the aid of dialect coach Christine Young Gerber. I must admit that at first I wasn’t grooving on the Southern accents, but that changed by the second act. Oberon, played by James Sharinghousen, was by far my favorite character from the moment he walked onto the stage, sending smoke-like powder into the air. The light gave it the effect of fire, which is appropriate seeing as Sharinghousen is a licensed firebreather. What really cemented his awesome status into my brain was right after intermission. All I’m going to say about that is, if given the option, you should ask for seat 101, row B. As always, the chemistry between Sharinghousen and Artist-in-Residence Heather Ovalle, who plays the fairy queen Titania, is absolutely perfect. I really don’t want to give too much away about this unique production. Suffice it to say that it is a must-see. All the actors really fill their roles to a tee. Puck, played by Emily Robison, was the epitome of a wild child. Although it was a little difficult to understand her accent at times (most prominently with the line that ends “Lord, what fools these mortals be”), her performance was enjoyable nonetheless. The show will forever be in my memory as one of the best I’ve ever seen. “A Midsummer Night’s Dream” will be performed in the Osterman Theatre in the Neimeyer Center through May 29, Thursday through Saturday at 7:30 p.m. and Sundays at 2:30 p.m. Ticket prices are $10 for adults and $8 for students, seniors and children. All non-senior tickets will be charged a $2 service fee when bought at the door, so buy early or buy online at www.TheatreCCC.org.
4
1. Nick Bottom, played by Donovan Eilert, acts in a play within the play. At the end of mini-play, his character kills himself with a sword. 2. James Sharinghousen (front) plays Oberon, king of fairies. Out of spite he sends his trusty servant Puck (played by Emily Robison) in search of a flower that will make his queen, Titania, fall in love with the first living creature she sees. 3. Bottom demonstrates how to effectively roar. 4. Puck closes the play with a burst of baby powder after the famous epilogue addressing the audience. 5. Oberon perches on a railing, waiting to hear from Puck and musing about what may have happened to the bewitched Titania.
5
6
The Clackamas Print
aced@clackamas.edu
Wednesday, May. 25, 2011
‘Pirates’ find gold once again
Contributed by Disney
Captain Jack Sparrow is dragged by British guards after his capture by King George of Britian. He is then asked to help in their quest for the Fountain of Youth.
By Robert Morrison Sports Editor “You’re forgetting one thing, mate: I’m Captain Jack Sparrow” - Jack Sparrow On May 20, the new “Pirates of the Caribbean” made its way to the big screen. This fourth film in Disney’s series continues the journey of the pirate Jack Sparrow (played once again by Johnny Depp). As the end of the last film hints, this one is about the search for the elusive Fountain of Youth. The movie starts off slow with Jack alone and with no knowledge of the whereabouts of his precious ship, the Black Pearl, but gets you caught up to speed with the events since the last film. The new film has a mixture of humor, action and love. In the movie, Jack shows a side of himself that is rarely seen: his feelings. The feelings he has are not for just any women but for his old flame, Angelica (Penelope Cruz), the daughter and first mate of Blackbeard (Ian McShane). The relationship between Sparrow and Angelica shows audiences one to contrast what he had with women in the other films. The film starts off with a common story line for the “Pirates” movies of the main characters off to look for some item, but as the film continues, you get a number of smaller story lines, including the short appearance of Jack’s dad, played by Keith Richards. This movie also has the return of Captain Barbossa (Geoffrey Rush), but he returns in a way most would not expect. Many more pirate myths make their way to the big screen in this film, including both zombies and mermaids. The 3D version of this movie wasn’t bad but left some-
&
Arts Culture thing to be desired. The IMAX version is just alright because most of the action in the movie isn’t loud enough to hear the IMAX difference. The movie also has a few more sexual references then the former films. As the other movies in the series show, Disney can hang with the best of them when it comes to making movies. Rarely are there any times where animation or computer graphics are. That leaves Disney with one of the better movies so far in 2011 that not only gives the audience a great story but also gives them a more realistically made movie. For the mixing of what fans of the series like and the addition of new characters, “Pirates of the Caribbean: On Stranger Tides” gets a near perfect rating. I’d recommend this film for all ages.
Pirates of the Caribbean: On Stranger Tides (PG-13) May 20
122 mins.
Genre: Action Cast: Johnny Depp, Ian McShane, Penelope Cruz Summary: The story of Jack Sparrow continues as he searches for the elusive Fountain of Youth. Rating:
Best cocktails to satisfy any man
By Joshua Baird Arts & Culture Editor
M
aybe it’s because I have an old soul, or maybe because we called fruity drinks “Chick Drinks” in bartending school, but I have found that I have a great love for traditional cocktails. These are the drinks that many people would refer to as a “Man’s Drink.” The best of the best, in my opinion, is called an “Old Fashioned.” This cocktail is made by muddling two sugar cubes with a teaspoon of water, a dash or two of Angostura bitters and a cup of ice cubes. To muddle you simply take a wooden muddler (which looks like a miniature baseball bat) and beat up the sugar cubes. Add two more ounces of water once the sugar has melted and then pour an ounce and a half of bourbon into the mix, then stir and serve with a cherry. The next up is a “Manhattan,” which is one of my other favorites for when I want a drink while out on the town. This is a very simple cocktail to make. Pour ice into a shaker and add half an ounce of sweet vermouth, then pour in two and a half ounces of whiskey (bourbon is a favorite of many for this cocktail as well). Close the shaker and
shake that thing till your arm feels like it’s going to fall off – well maybe not that long; we don’t want you to damage your rotator cuff in the process. How else will you be able to throw a football the next morning? The problem with ordering this drink at a night club is that they always want to serve it in a dainty martini glass. This will do if you’re Cinderella going to your first ball, but not for a “Man’s Drink.” Ask for it in a low ball glass, one that is big enough that you can feel it in your hand. Some prefer it with the ice, others don’t, but it is always served with a cherry in the bottom. Then there is a “Rusty Nail.” No, not the kind you stepped on in your mom’s backyard while learning how to re-shingle the house in junior high; the kind that is made with scotch and Drambuie. That’s right, an ounce and a half of scotch and a half ounce of Drambuie. Build that bad boy on ice in that low ball glass we talked about before; pour in the scotch first and then layer the Drambuie on top. Don’t shake or stir this concoction, as the flavor will speak for itself. The last one that I want to tell you about today is called a “Tom Collins.” Now there are a whole slew of Collins drinks, and some of them aren’t bad (like the Joan Collins which is made with Chambord), but they are just a little too fruity to be considered a “Man’s Drink.” I would have to say that the original is the very best the family Collins has to offer. Made over ice in a tall glass, pour two ounces of gin, an ounce of lemon juice, a bit of simple syrup (made from sugar and water boiled together) and
top off with a few ounces of club soda. You can drink it as-is, but if you have to, put something in it.You should garnish this with a flag, also known as an orange slice wrapped around a cherry and then put together with a toothpick. Don’t ever use an umbrella unless it’s raining outside. Remember guys, it’s cool to order a cocktail, as long as it’s a “Man’s Drink.” Ladies, you have to wait until next week for the best of the world of women’s cocktails. Salud! Disclaimer: We at The Clackamas Print do not encourage drinking to excess or underage drinking of any kind. Remember to drink responsibly.
1¢
Proposed Part-time Faculty Increase
$4.50
Student Tuition/Fee Increase advertisement
Sports
sportsed@clackamas.edu
Wednesday, May 25, 2011
The Clackamas Print
7
Cougar stars sign at Division I schools
John William Howard Clackamas Print
Shayla Ball (middle) shoots over two Lane Community College defenders on Feb 25. Ball took her team to a Southern Region Championship and won the MVP.
By John William Howard Associate Sports Editor You’ve seen it; you’ve heard it; you’ve probably borne plenty of it yourself. “Oh, you go to Clackamas? Try going to a real college!” Scholars aren’t the only ones that have to deal with such skepticism. The upturned nose is turned even further from athletics at the community college level, and for good reason. Oftentimes the athletic programs at junior colleges are subpar and lack funding and talent. That, however, is not the case at Clackamas Community College. Since Clackamas joined the Northwest Athletic Association of Community Colleges in 1984, the Cougars have taken home 49 NWAACC titles and were the runners-up 25 times in all sports combined. This includes the backto-back championships in men’s basketball in 2009 and 2010, seven softball championships between 1989 and 1997 and national wrestling titles in 1971 and 2011. Out of these programs sprang countless talented athletes. Some have ended their athletic careers at
Brad Heineke Clackamas Print
Tyrell Fortune takes down his opponent during a tournament earlier this year. Fortune won his second NJCAA title in the 285 lb. division and signed with Oregon State University this winter.
Clackamas, but many have moved on and competed at the university level. A few stars, including Lisa Martin, who won a silver medal at the 1988 Olympic Games, and Matt Lindland, who wrestled his way to an Olympic silver medal in 2000, have reached the highest level that athletes can hope to attain. According to wrestling coach Josh Rhoden, there may be another athlete headed to the Olympic stage. That athlete is none other than two-time heavyweight national champion Tyrell Fortune, who has signed to wrestle at Oregon State University. Tyrell was a backto-back state champion in high school, winning his junior and senior years and coming in second his sophomore year. “Tyrell is super gifted and he is going to be successful because of his outlook and his mindset,” said Rhoden. “Clackamas was a great first step because we were able to help develop him as a wrestler and as a student here.” Rhoden mentioned that Fortune had put a lot of energy into his academics, something that is a goal for the whole team: the effort in
practice should match the effort in the classroom. Success begins with pen and paper and translates to the mat. Rhoden also shed a little light on his high hopes for the star wrestler. “He is attempting to make the World Team and hopefully get an invite to next year’s Olympic Trials as well,” said Rhoden. “I would not be surprised at all to see him in one of the next two Olympic cycles at the Olympic Games.” Fortune isn’t the only Cougar star that has been fought over by Division I competition. Freshman Max Jacobsen recently signed with Northern Arizona University, where he will continue his stellar basketball career and pursue a degree in electrical engineering. In his one year at Clackamas, Jacobsen led the Cougars in points and rebounds, helped to win and was named MVP of the Southern Region. “He was virtually unstoppable one on one in the low post and effective passer when he was double-teamed,” said men’s basketball head coach Clif Wegner. “Easily he was the top post player in the NWAACC. He was the Region
MVP, a team captain, a leader and a 3.9 student.” Wegner continued to say that, while they’d miss Jacobsen at Clackamas, he was sure of Jacobsen’s success at the next level for a variety of reasons. Wegner touched on Jacobsen’s athleticism and skill, but said that his most valuable asset was his brain. “He will be successful (at Northern Arizona) because he is very smart; one of the most intelligent players I’ve ever coached,” said Wegner, who predicted Jacobsen’s MVP award two months before the season had even ended. “He always understood what we need him to do and tried to do it. He has figured out that basketball is all about: getting your opponent off balance and keeping yours.” Yet another Cougar athlete that will be playing at the Division I level next year is sophomore guard Shayla Ball, who, like Jacobsen on the men’s side, lead her team to a Southern Region Championship and is an MVP. Ball averaged 21 points and 10 rebounds during the 2010-11 season, good for second and third place in the NWAACC. Earlier this month, Ball signed with the Eagles from Florida Gulf Coast University, a Division I school that offered a full scholarship. “Shayla’s D-I scholarship is a well-deserved result of her hard
work and determination over the last two years,” said Associate Athletic Director Kayla Steen, who is also the head women’s basketball coach. “She has had an outstanding two seasons at Clackamas and should have great success with the Eagles, able to make an immediate impact.” Fortune, Jacobsen and Ball are only three of the many athletes to join the long list of outstanding names that have moved on and competed at the next level. The extensive list includes talent from every sport in which Clackamas competes. Guard Miranda Martine will be playing basketball for Regis University in Colorado. Bianca Brambila will continue her soccer career at New Mexico Highlands University. Keisa Monterola, who was a South American junior champion in the pole vault, has signed with Eastern Washington University, and Ashley Suter, Clackamas’s star softball pitcher, will be on the field for Concordia University. So how do you answer that guy that mocks you for attending community college? “We’re going places, man. We’re going places.” For the full list of athletes that are moving on to a university with the intent to participate in sports, check updates online at www.theclackamasprint.net.
Join the leaders in
AVIATION, TRANSPORTATION, LOGISTICS and MORE! Undergraduate and graduate programs Learn in a NEARby CLASSROOM or from yOUR hOME! Continuously seeking adjunct faculty
worldwide.erau.edu/lead 800.522.6787
John William Howard Clackamas Print
Max Jacobsen (33) charges to the basket on his way to clinching the Southern Region Championship on Feb 25. Jacobsen led the team in scoring and rebounding.
8
The Clackamas Print
Wednesday, May 25, 2011
aced@clackamas.edu
&
Fitness Nutrition
Lean, green, healthy bean By Anna Axelson Associate Copy Editor Green beans, string beans, snap beans; whatever you want to call them, you don’t have to climb up Jack’s beanstalk to get them. Though green beans are available year-round, their season peaks between May and September, making now the perfect time to pay special attention to the produce aisle of your local supermarket. When selecting the perfect green bean, you’ll want to look for a long, stiff yet flexible bean that gives a nice snap sound when broken (hence the alias “snap beans”). In addition to being quite tasty and the most popular edible pod bean in the United States, green beans have numerous nutritious factors that make them that much more appealing. The green bean is a source of
many members of the vitamin alphabet (including A, B and C) as well as several antioxidants, fiber and minerals like iron, calcium, magnesium and potassium. They’re also free of fat, saturated fat, sodium and cholesterol. Could you really ask for a better vegetable? Green beans are so much more versatile than your traditional Thanksgiving green bean casserole. They are sold canned, frozen and fresh and have been battered, fried, dried, canned, pureed and even used in tempura dishes. Boiling, steaming, baking and even microwaving are popular methods of cooking green beans; however stir-frying preserves the best qualities of the fresh and healthy bean. Green beans can be cooked whole, cut crosswise, diagonally or French-cut (lengthwise); though if you want sweet-tasting, crisp beans, cut them as little as possible.
Recipe: Blackened Garlic Green Beans Ingredients: • • • •
One pound of fresh green beans One or two cloves of garlic One tablespoon of olive oil Salt and pepper to taste
Anna Axelson Clackamas Print
Instructions: 1. Begin by rinsing the green beans under cold water and breaking off each end. 2. Bring a pan of salted water to a boil and in handful-sized batches, blanch the green beans for four to five minutes or until tender. Drain green beans thoroughly, rinsing under cold water to halt the cooking process. Mince the garlic. 3. Over medium heat, preheat a frying pan and pour in a tablespoon or so of olive oil, moving the pan around to coat the bottom well. 4. Add the garlic to the hot oil. When the garlic has slightly begun to sweat and take on a little color, add the green beans to the pan. Sprinkle salt and pepper to taste and cook, stirring frequently until green beans begin to blacken. 5. Remove from heat and transfer your simple yet yummy creation to a serving platter. All that’s left is to stand back and enjoy the “oohs” and “aahs” that emit from your family and friends as they set their eyes and stomachs upon this beautiful side dish.
Are you in the know about H 2 O? By John William Howard Associate Sports Editor
i wonder ...
WARNERPACIFIC.EDU
what is my next move? Ranked as one of the best values and best baccalaureate colleges in the West by U.S.News & World Report 2010, Warner Pacific is an urban, Christ-centered liberal arts college in the heart of Portland. With 27 undergraduate majors, you can choose from hundreds of career options. 2219 SE 68th Avenue • Portland, Oregon 97215 503.517.1020 503.517.1540 warnerpacific.edu
You’re walking from one class to another on a rare sunny day and, quite without thinking, stop by the student store to quench your thirst with an icy bottle of Coke. A few hours later, the Coke bottle is balanced precariously on the edge of a recycling container and you aren’t at all satisfied. In fact, you’re even thirstier than before. The reason behind your dissatisfaction is that your body desperately needs water to function properly. Water is perhaps the most important thing in your body. You’ll die from hunger after four weeks (on average), but without water you’re finished in only three days. Water is responsible for cooling the body and transporting almost everything it uses to survive. This means that the amount of water you have in you needs to be carefully maintained in order to stay healthy, especially when exercising. According to track and field coach Keoni McHone, even the athletes, who should be the healthiest of the bunch at Clackamas Community College, don’t do the best job at staying hydrated. “I feel most of our athletes are dehydrated but don't know it since they have never been chronically dehydrated,” said McHone, who also mentioned
that watching the color of your urine and staying away from ‘super yellow’ was the best precaution to take. “The two symptoms I see are cramping or headaches. My solution is to tell them to drink more water or their performance will continue to suffer.” While most of the people on campus aren’t athletes, the same rules apply. We burn energy for every motion that we make, and so our bodies have to sweat in order to maintain a good body temperature. In addition to that, we use water to wash waste away and also use it in our blood, muscle cells and even our brain. “Since sweat is mainly water, we need to replace that water that was lost as sweat to maintain our (body temperature),” said Lillian Mayer, who teaches biology at Clackamas. “The best way to do this is to drink water.” Mayer continued to point out that dehydration doesn’t just cause dizziness. If lack of water gets dire enough, it can cause a loss of blood pressure, heat stroke and even death. She says that the most important thing to do is to listen to what your body tells you it needs. It also turns out that pure water isn’t all that our bodies need to stay healthy after exercise. “If you are really working out and doing a lot of strenuous exercise, you will also start depleting your elec-
trolytes - ions like sodium and potassium normally found in foods and salt,” said Mayer. “Salty water is not very tasty, so oftentimes companies will add sugar and flavorings to sport drinks. In some cases these are fine to drink, but you only need small quantities of electrolytes and lots of water. “If you drink too much Gatorade or other sport drinks, you tend to stay dehydrated because of the added ingredients. If there is a higher percentage of those sugars and electrolytes in your sport drink than in your body’s cells, then it can actually dehydrate you more. It is best to drink just a small sport drink and then a small, plain water.” On Mayer’s list of things not to drink for hydration, alcohol was number one. “Alcohol prevents your body from reabsorbing water in your kidneys and this can result in further dehydration, especially if one has been exercising or working strenuously, she said.” If there is one thing that you take away from this, let it be that your body has needs. Your body understands what it needs to work properly. That’s why your stomach growls when you’re hungry and you start to nod off when you’re exhausted. Your body is constantly giving off signals for what you need to do to stay alive and well; all you have to do is listen.