International CookBook

Linfield Receives 60 new international students each fall. At any given time, there are up to 110 students from  different parts of the world on our campus, each one bringing a different culture and flavor with them.

Chrissy Shane/Features editor

Linda Nilsen

Oslo, Norway




kjøttkaker (MEAT CAKES)



1 pound boneless beef chuck

1 tablespoon potato starch

1 tablespoon salt

1 ½ teaspoon ground ginger

½ teaspoon pepper

3/4 cup stock


2 cups brown gravy


Grind the meat three times, then mix with the dry ingredients. Gradually add the stock. Form round cakes, and brown on all sides in butter. Simmer in brown gravy until thoroughly cooked, 5-8 minutes. Serve with boiled potatoes, creamed peas and lingonberry compote.


Arun Bajracharya

Kathmandu, Nepal





1 cup black lentils

 1 table spoon ginger paste

 or ginger juice

 1/4 tea spoon asafetida(Hing)

 1/2 tea spoon Cumin Powder (Jeera) 

 3 table spoons oil

 Salt to taste


Soak black lentil in water overnight or until the black coating is easily removed. Remove the black coating with water then grind the lentils into a paste with minimum water. Add all of the spices to the lentil and mix well. Heat a few drop of oil in the pan, then put the lentil paste on the pan in a small patty shape (just like a pancake). Cook golden brown on both sides and serve hot.


Grade Akira Nakagawa







1 cup of water

1 egg

Cooking oil

(enough to cover shrimp)


First, mix the water, egg and flour to make the batter. Then     dip the  shrimp in the batter

and put in the hot cooking oil,

about 365 degrees. They are done when

they can be easily pierced with a fork or chopstick.


Maria Jose Vargas





1 1/2 pounds of beef

1/2 kilo of sausage, frying

1/2 kilo of sausage, cocktail

2 large red onions

2 large red peppers

2 locotos (hot peppers)

2 tomatoes

3 eggs

1 kilo of potatoes

Cut meat into medium cubes and fry, adding salt and pepper to taste. Do the same with the sausage, then mix the sausages and meat in the same pan.

Cut potatoes into strips and fry (french fry style).

To serve: base plate is placed on a portion of french fries, add the meat mixture to the onions over the peppers and cut into thin strips with medium pieces of tomato and top with halved boiled eggs.

Chrissy Shane can be reached at



Connections beyond the seas: Linfield and Japan

Kaylyn Peterson/Copy Chief

Have you noticed any new faces on campus this year? How about anyone missing? Every year, students study abroad and participate in exchanges to and from one of the many countries Linfield works with. One country that Linfield has a long-standing tradition with is Japan.

Linfield has an exchange program with four institutions in Japan, in which current students go to study. Depending on what type of degree each student is working toward decides whether the student will study abroad at Kanto Gakuin University in Yokohama, Rikkyo University or Aoyama Gakuin University, both in Tokyo, or Doshisha University in Kyoto. Kanto Gakuin University (KGU) is for students seeking a Japanese minor, while the rest are for Japanese majors.

This year, Linfield is hosting 43 Japanese students and one teaching assistant, Nao Okumura, who is also a full-time matriculating student majoring in sociology. There are also eight Linfield students currently abroad in Japan at three of the locations.

Junior Samantha Javier studied abroad during the fall of 2011. She studied at KGU for her Japanese minor. Javier prepared for her travels by taking the required language classes, gaining experience outside the classroom and talking to students who had previously traveled abroad.

One of the biggest differences Javier faced while abroad was the difference in atmospheres between KGU and Linfield.

“At the time, we had to leave an hour and half early before classes start just to get there on time. So, we walked and took the train,” Javier said. “Also, the classroom  environment was different. There were about five of us in each [language] class. The teachers really focused the lessons on where each of us needed the help most, and we got to know our teachers on a more personal, fun level, [even though we didn’t actually attend class with KGU students].

“[Also], there was an easily noticeable sense of kindness and care between the students and faculty, versus the more professional relationship here at Linfield,” Javier said. “If you had a problem, the staff there were really concerned and did everything they could to help you out, which is just a part of Japanese culture.”

The Japanese students who traveled to McMinnville faced similar adjustments when they arrived at the beginning of the school year. Such was the case for sophomore Haruka Mukai, who traveled from Doshisha University where she is a history major. Adjustments for Mukai vary from things as simple as living in dorms to the friendly nature found on campus.


Many things surprised her about American culture.

“I was really surprised that few American students are late or absent from class. Also, school in America requires much more assignments than school in Japan,” Mukai said.

“In America, we can easily make friends with people who [have] a different background. It’s amazing to be able to know a lot of culture. And I really enjoy classes at Linfield, since many students actively participate in their class and teachers are kind and have a great enthusiasm for teaching.”

The biggest difference Mukai has experienced is living in the dorms.

“In Japan, living in a dorm is not common. Many students live by themselves or with their family. So, it was hard to get used to the life in a dorm, without a bathtub,” Mukai said.

In Japanese culture, most people take long, hot baths at the end of each day to wind down.

However, Mukai said there are many positive aspects to this switch as well.

“[Here], I live in a dorm and I can go to a class in five minutes,” Mukai said. “It’s amazing for me. I don’t have to wake up early and get on a crowded train every morning anymore. In this sense, life here may be less stressful.”

While students who travel have many new cultural experiences, so do the students working and helping them get adjusted to life in a new country. Sophomore Whitney Brittingham worked for the first part of the school year as an assistant in the International Programs Office, where she helped a group of Japanese students adjust to American culture.

During her time working with the students, Brittingham noticed the things the students had a hard time adjusting to.

“Some things were definitely surprising,” Brittingham said. “For instance, it seemed to be difficult to adjust to American soda, [such as root beer] and mints because those are flavors that are typically associated with medicine in Japan. The American accent can be hard to adjust to as well because of the variety of local terminology and the differences between accents of different regions in America.”

Students at Linfield and in Japan are all affected by the exchange program between Linfield and the Japanese institutions and can benefit from the cultural opportunities it provides.

 Kaylyn Peterson

Kaylyn Peterson can be reached at

Photos courtesy of Samantha Javier

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