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Bulls, Bikes and Beliefs

Lizzie Martinez

Senior reporter
By age 18, Assistant Professor of Philosophy Jesus Ilundain discovered two of his greatest passions in life: philosophy and sports. Since then, he has pursued them with relentless enthusiasm, sharing his love of philosophy and cycling with Linfield students every day.
“He gets so excited about philosophy,” junior philosophy major Casey Tharp said. “He does such a good job of tying the philosophy in to its implications in real life.”
After studying philosophy during his last two years of high school in Spain, Ilundain decided to move to the United States to learn English and to study philosophy. In America, he discovered his passion for sports. 
Including cycling, swimming, tennis, medieval sword fighting and running with the bulls, Ilundain has explored a variety of sports. He relates it all back to philosophy and tries to incorporate it into his teaching.
“Philosophy gives you license to look into everything,” he said. “I’ve taught philosophy of ‘Lord of the Rings,’ of humor, of death, of sports.”
Many students may imagine philosophy as the study of arcane theories, Ilundain said it is anything but that.
“It’s not simply sitting in an ivory tower thinking,” he said.
Rather, Ilundain said he likes to relate philosophy to all matters of life, such as the Olympics, one of several topics he is researching.
Even though Ilundain chose to pursue philosophy because of the intellectual challenge and the thrill of the classroom, he knew sports would never be far from his life. In Pamplona, Spain, Ilundain grew up watching his relatives and fellow citizens run with the bulls, but said he never felt any pressure to join in.
Though foreigners flock to his hometown each year to prove their courage by running with the bulls in the famous festival of San Fermin, Ilundain said locals do not consider this a sport. The July running is the most publicized, but Ilundain said the bulls run through the streets up to eight times each year.
At 21, Ilundain participated in the running and continued for more than eight years, and he said most tourists do not realize the significance of the event.
“Foreigners come for the macho thing,” he said. “For us [locals], it is something of a personal reason.”
The challenge for each runner is to get as close as possible to the bull, without touching it, in order to try to lead it. If done right, Ilundain said, the bull will perceive you as his ÒbrotherÓ and follow you, like herd animals do.
If you are not close enough to get hurt, Ilundain said, then you have not run with the bulls. However, because of the increase in tourism, Ilundain said he has stopped running.
“There are so many people now,” he said. “There’s too many people to do it the right way.”
Though few activities seem as extreme as the annual running of the bulls, Ilundain said cycling and sword fighting are also intense sports.
During his time teaching at a community college in New Mexico, Ilundain connected with people trained in medieval renaissance sportsmanship, specifically sword fighting. Using both wooden and real swords, they learned a curriculum and studied techniques.
“I never knew people did that,” Ilundain said about discovering the sword fighting group. “I used to spend my allowance on swords when I was a little boy in Spain.”
After taking the job at Linfield, Ilundain turned back to  his passion of cycling, racing with other amateur cyclists in competitions all over the world.
His longest race was two years ago in Spain, in which he traveled 13o miles in one day. The course wound through country hills, one of Ilundain’s favorite parts of cycling. In the end, he placed 15th out of the 3oo participants. But long distances do not mean tough, Ilundain said. His toughest races have been those in which he competes with professional cyclists who race for a living.
“You hurt so bad [after the race],” Ilundain said. “In a different life, I would have loved to [be a professional cyclist].”

Though Ilundain said he will probably never give up cycling, he is now interested in learning archery or sharpshooting.
“see cycling as a lifestyle rather than a sport,” Ilundain said. “It’s how I relax.”
Although his ride to work has become fairly short since he moved into the Legacy Apartments, Ilundain said he rides anywhere from one to 1oo miles on any given day. The variety keeps cycling interesting and keeps him injury free, he said.

Summer’s over; fall into a good book

Brianne Ries

Assistant editor

      As autumn leaves set campus ablaze, it is clear that the days of summer bliss and reading simply for pleasure are behind us as homework and responsibilities add up.       With the “Twilight” series holding its grip on best-seller lists across the country, it is hard to think there is anything else on the shelves worth reading. Talk to professors and students in the English department, though, and you will get enough book recommendations, none of which deal with vampires, to last you the entire year. Anna Keesey

Assistant professor of English Anna Keesey said she tends to read selections recommended by her writer friends or books that were influential to her favorite writers. Keesey also said she reads a lot of nonfiction and books that are not very popular right now. “I tend not to read newly written books,” Keesey said. “I tend to read those five to 10 years later because there’s just not enough reading time in a lifetime, so I don’t want to read something that’s not worth my time.” Keesey pulled these recommendations directly from the shelves that line her office walls and tried to find ones that students would not run across in school or find easily at a bookstore. Three fiction books Keesey recommended are “So Long, See You Tomorrow” by William Maxwell, “The Fountain Overflows” by Rebecca West, a favorite of Keesey’s, and “Endless Love” by Scott Spencer. “I always recommend ["Endless Love"] to college students, because I think that it is one that maybe you need to be young to really love,” she said. Keesey also recommended various nonfiction books that were influential to her when she was young. Two of those books are “Cadillac Desert” by Marc Reisner, a book on the politics of water in the Western states, and “And the Band Played On” by Randy Shilts, a book about the AIDS epidemic. “[Shilts' book] is [one of] the [most] page-turnyist nonfiction books I’ve ever read,” Keesey said. “It’s written in a really exciting way. You get to see all the people who are involved in it from the very beginning. It’s just fascinating.”

Book recommendations:

1. The Boys of my Youth – Jo Ann Beard 2. True Grit – Charles Portis 3. Flaubert’s Parrot -Julian Barnes 4. The Mountain Lion – Jean Stafford 5. The Corrections – Jonathan Franzen

Q: What books would you take with you on a deserted island? A: Give me Moby Dick, the collected poems of Emily Dickenson, Hamlet and the Bible, and I’m good. Laura Allison

Senior Laura Allison would put “The Great Gatsby” on her list of recommendations, along with historical fiction and comic books. “I like ‘real books.’ You know, like, ‘The Great Gatsby’ or books you read in high school [that] you didn’t really get,” Allison said. “You go back to it again and you’re like, “‘Oh, this is really good.’” One title she would recommend is “The Watchman” by Alan Moore, a novel about superheroes during the Cold War era. “They are really interesting characters psychologically because theyÕre kind of screwed up, flawed characters, but they’re still heroes trying to save the world,” Allison said. When it comes to finding a good book, Allison said she goes through a bookstore, finds the ones that look interesting and adds them to a list of books she wants to read. Allison said she is drawn to books that make the reader care about the characters and have interesting prose and plot twists.

Book recommendations:

1. The Other Boleyn Girl – Philippa Gregory 2. The Watchman – Alan Moore 3. The Illustrated Man – Ray Bradbury 4. Anything by Jhumpa Lahiri  5. The Great Gatsby – F. Scott Fitzgerald

Q: What books would you take with you on a deserted island? A: The Other Bolelyn Girl, The Watchman, [and] The Illustrated Man. Lex Runciman

Professor of English Lex Runciman’s office, like Keesey’s, is also overflowing with books. He was prepared to recommend three books he read during the summer: “The Namesake” by Jhumpa Lahiri, “Bodies in Motion” by Thomas Lynch and “What Narcissism Means to Me” by Tony Hoagland. “Summertime reading for me falls into two categories,” Runciman said. “The first one is reading books I’m pretty sure I won’t teach, and the [second] is books that I might teach and I need to find out whether I should or could or want to.” From the humorous-yet-touching essays of Lynch, an undertaker in real life, to the contemporary account of what it is like to live, to the offbeat poetry of Hoagland, Runciman’s summer reads cover a variety of topics and tastes. How Runciman finds these books is quite simple. “I ask people like you what they’re reading,” Runciman said. Taking a tip from one of his advisees, he began reading “Anna Karenina” by Leo Tolstoy at the beginning of the summer. “I started it in June and finished it three days ago,” Runciman said. “But at some point I was liking it so much that I was rationing how much I was reading because I wanted it to still seem like summer every time I picked it up.”

Book recommendations:

1. The Namesake – Jhumpa Lahiri 2. Anna Karenina – Leo Tolstoy 3. Bodies in Motion – Thomas Lynch

Q: What books would you take with you on a deserted island? A: The collected poems of Elizabeth Bishop, collected [works of] Shakespeare and Moby Dick.

  Thomas Ross

Senior Thomas Ross said one of the best books he ever read is “Nothing in Sight” by Jehns Rehn. “I read it all in one sitting because I couldn’t put it down,” Ross said. “I started it in the afternoon, and I read very, very slowly, and I read it through the night.” The novel is about a German and an American soldier who end up stuck together on a buoy after blowing up each other’s vessels. “It’s a really powerful novel [and] a lot about the difference between being dead and dying,” Ross said.

Book recommendations:

1. White Noise – Don DeLillo 2. Nothing in Sight – Jens Rehn 3. The Confessions of Max Tivoli – Andrew Sean Greer 4. Timoleon Vieta Come Home: A Sentimental Journey – Dan Rhodes

Q: What books would you take with you on a deserted island? A: I’d probably take “White Noise” and “Gravity’s Rainbow” by Thomas Pinchin, books that are huge that I’d probably need to read again. “Nothing in Sight” [as] it would represent my situation very well, and a book of James Tate’s poetry.

Room Remedies

Spice up a room simply by adding color. Despite rumors around campus, students are not allowed to paint their own rooms. Adding fabrics and tapestries to the walls or windows puts in an element of texture and makes an instant difference. Splashes of color can be added to couches or beds with pillows or blankets.

In rooms with open closets or high beds, use a curtain to hide boxes or as a quick way to clean up a mess; or add functional pieces that serve as storage and additional seating. This instantly makes a room look more put together.

Be creative: Add elements that you make yourself; embellish simple pieces, or utilize items that can be reused as something other than their intended purpose.

Alternative lighting sources are great ways to not only for additional lighting but to add elements of interest and focal points to your space.

Having pictures on the wall or in frames gives a personal touch to your space and can serve as a reminder of friends and family when exam time comes around.

Placing plants in the rooms that are most used adds a sense of hominess and can instantly uplift a gloomy mood.

Apartment Therapy

Rachael Palinkas / Features Editor

Rachael Palinkas

Features editor

For many Linfield students, decorating their living space may not seem important or worthwhile, but for some, decorating is a form of self-expression and serves as a comfort when escaping to a peaceful, cozy place. Though the college puts restrictions on students and limits what they can do to their rooms, there are plenty of ways to accomplish decorating tasks without the use of prohibited items.
For seniors Jasmine Klauder, Whitney Cole, Kendall Moriarty and Rachel Logan, decorating their living space, Hewlett-Packard Park Apartment C303, is more than making it look nice; it is a way to express one’s self, which is important because so much time is spent indoors, they said. For Cole, having a decorated space works as an up-lifter in the middle of the rainy season.
The girls spent only $30 on their living room. They used items that each had previously and some things they borrowed from home to collaborate on an idea for the design.
“We shopped the clearance sections at Ross [Dress For Less],” Klauder said. “And we recycled old stuff to make it look new again.”
Klauder was the brains behind the design, but the decisions were made in cooperation with her roommates. The women gathered design inspiration from magazines and stores such as Bed Bath & Beyond and Pier 1 Imports.
Klauder’s bedroom is also stylishly decorated.
“It looks like something out of a magazine,” Moriarty said.
A useful tip the girls gave was to recycle materials and think of new, creative ways to use things. Cole, for example, took unwanted T-shirts and made pillowcases from them.
“Doing your own crafts adds so much to a room,” Klauder said. “It is about taking something that is used or a little run-down and making it look better.”

Sophomores Tasha Cooper and Stephanie Anderson had it a little easier when it came to meshing two styles into one room. They lived together in Grover Hall their freshman year and had the opportunity to learn each other’s design style.
For both girls, it is important to have a space that reflects who they are.
“It’s our home for the year.,” Anderson said. “We want some place that is welcoming and inviting for our friends. You take little pieces of things you like and then put it together to make a room that represents you.”
Cooper agrees that design makes their space feel like home.
“We wanted some place that was different from everywhere else on campus,” Cooper said.
The girls each have their own style, which is reflected on each side of the room, but comes together with interesting elements in a cohesive design.
The girls spent about $50 on bits and pieces they added to their room, such as the curtains and decorative flowers.
Everything in Elkington 215 is held up with sticky hooks nothing is tacked or nailed in.
In the dorms, it is hard to separate living space from work and dressing spaces. Anderson and Cooper had the idea of adding curtains to extend the look of the wall and to separate the sections of the room.
“Having the curtain creates layers in the room,Ó Cooper said. ÒIt makes the space we live in much more homey.”
Seniors Justin Roisom and Sam Barker think decorating a living space is important because of the instant impact it has on the feel of a room. It is, after all, their home away from home.
“It makes it be a place to live in and not just at,” Roisom said.
For the guys in Hewlett-Packard Park Apartment C102, it was not so much inspiration that guided the decorating of their room but the desire to make what they had work. Since they didnÕt plan beforehand, it took a little time to gather all the things each person held onto, to take what looked well together and then to buy items to finish it off.
Both recommend shopping at Ikea.
“It is affordable, do-it-yourself and stylish,” Roisom said.
Barker completely agrees.
“You can go around and get ideas about how you want your space to be, and then go down to the warehouse and find everything you want,” Barker said.
The guys estimated they spent no more than $40 on their living room. They found good deals and reused items from past years, such as a TV stand Barker made in high school.
Roisom and Barker said they recommend adding objects to the walls because it adds warmth to the room. Additionally, adding a simple area rug can tie a whole room together and hide carpet that is not so pleasing to the eye

Thank you for Petitioning

 

Brianne Reis

Assistant editor

 

Colleges nationwide argue to re-open debate on drinking age

A recent movement was unleashed calling for a change of the current legal drinking age.

 

In late August, the Amethyst Initiative came onto the scene, petitioning for debate on the reevaluation of the national drinking age. According to its Web site, www.amethystinitiative.org, there are 130 college presidents across the U.S. who support the petition, including signatures from the presidents of Lewis & Clark University and Willamette University. It is important to note that these signatures do not necessarily represent the view of the entire institution. So where exactly does Linfield fall on the matter?

           

“I think it is probably unwise for Linfield to take a position on the matter,” Hansen said. “I think we would have an interesting debate on our own campus.”

           

No doubt it would be a debate covering issues of health and the social risks of lowering the age to 18.

           

“I think for a lot of people they are looking at it from the perspective that most people move out at 18,” junior Alethea Samerotte said. “That’s kind of when you are an adult, so why not be able to make your own choices?”

           

Janet Jones, head of the Yamhill County Prevention Program, said she believes the drinking age of 21 is fine where it is.

           

“Lowering the drinking age is not defensible,” Jones said. “We don’t teach those who are of age to drink responsibly.”

           

The Amethyst Initiative cites the incidence of binge drinking among underage students as one of the key reasons why there needs to be a reevaluation of the law.

 

Hansen said surveys suggest that Linfield is in the middle range of schools that experience binge drinking and that there are harmful effects on the students who do decide to binge drink.

           

“We have considerable data that shows students who binge drink have more academic difficulty, more physical difficulty and they encounter behavioral issues at greater rates than others,” Hansen said.

           

Jones said it doesn’t matter what the age is because students who are 21 still binge drink because it is legal.

 

Students across the country fight for smoke-free campuses

 

Age defines countless aspects of the American culture. At 16, we have the freedom to drive, at 18 the right to smoke, at 21 the right to consume alcohol.

 

Across the nation the problems of tobacco use and alcohol consumption have been at the center of college movements. Riddled in debate and controversy, these issues are fueling student and administration discussion, and there are no signs that it will slow down anytime soon.

 

While these issues may not be making big headlines at Linfield, discussions are happening surrounding the smoking and drinking habits of our students. For example, at Wednesday’s Alcohol and Drug Abuse and Prevention Team (ADAPT) meeting, colleges focused on the effects of secondhand smoke and colleges moving toward a smoke-free campus.

 

Particularly in regards to smoking, junior Alethea Samerotte said she did not realize smoking on campus was a big deal.

           

“I see a few people on campus [smoking], but I didn’t realize it was that bad,” Samerotte said.

           

According to the American Lung Association of Oregon, 24 states have colleges with smoke-free campuses, including five colleges and universities in Oregon.

 

Last year, a survey distributed to Linfield students and faculty found that 38 percent of the Linfield community would support a smoke-free campus, 27.9 percent would somewhat support it, 16.9 percent oppose the idea and 17.1 percent highly oppose the ban.

 

Anonymous comments made during the survey said that some opponents of the idea threatened to transfer schools if it became a reality.

           

Samerotte said during ADAPT a speaker said one-third of the students on campus have lung problems that are set off by cigarette smoke.

           

“It doesn’t really affect me now, but if they were to ban it, I think we would be better off,” she said.

           

Dean of Students Dave Hansen said while most Linfield students do not smoke, they more often than not support the rights of smokers.

           

“The way I read the current student reaction is that they are much more forgiving of allowing a person to smoke as long as the secondhand effects don’t spill over.” Hansen said.

 

Linfield’s current policy states smoking must take place 30 feet away from all buildings.

           

“I don’t see that ban as likely to occur in the very short term,” Hansen said.

Weekly Wonders

Farmers’ Market provides an alternative market of which students should take advantage

 

Rachael Palinkas

Features editor

 

Local’s come together every week to give the community an opportunity to by fresh and locally made goods. Featured at the market are a number of different types of vendors, including local farms’ produce, handmade goods, such as soaps and lotions, preserves and honey, as well as sellers who focus primarily on food prepared to eat on-site. The McMinnville Farmers’ Market is held every Thursday from 1:30 to 6:30 p.m. starting the last week in May and running until mid-October.

 

Foodstuffs

Oakhill Organics is a main produce vendor at the Farmers’ Market and is set up to participate in the full 19-week period. They have gained much from their  experiences with the market, understanding that has helped to shape their business.

     Katie and Casey Vulla are the founders of Oakhill Organics and see the Farmers’ Market as more than just a marketing opportunity. By having direct interactions with their customers,  they have been able to build relationships that have often grown into friendships.

     “It’s value-added produce; it’s simple but it’s powerful,” Katie said. “The market provides the opportunity for us to have lower prices because we get to keep every dollar that we get.”

     Katie and Casey expressed that they have not really seen many Linfield students coming out to the market, but that those who do are loyal.

 

Homemade Goods

            Many of the booths  at the market feature goods that local families and businesses produce. Candle, Bath & Spa Co. is a staple in this area.

Owners Deborah Young and Chris Smith have been with the market for two years now. The Farmers’ Market has provided an avenue through which they have been able to modify their products in order to cater to  the needs of their now broad customer base.

   They rely on the McMinnville Farmers’ Market and other farmers’ markets as the primary way to distribute their product. They also use the Internet, catalogs and are beginning to sell in stores downtown.

 

On-site Chow

Haagenson’s Catering & BBQ, owned by Craig Haagenson, has been a feature food vendor for four years and has gained tremendous amounts of valuable material for the store, as well as for the market. 

“The convenience of the market is what I think most people  appreciate,” Haagenson said. “It’s about grabbing something like pulled-pork that is slowly cooked and walking down the street to get bread and veggies for dinner or even to get you through the weekend.”

For Haagenson’s, the market has helped to show the community the types of products that are available to them through its catering and to-go services. They have learned to adapt their menu at the market to cater to the environment.

Haagenson said he definitely expects to sees an increase in Linfield students  and parents at the Farmers’ Market during the last two months of the market season.

 “It has helped promote to Linfield our student discount that is [offered] on our to-go menu,” Haagenson said.

Cultivating Campus

 

Photo by Rachael Palinkas/Features Editor

Attention to details adds beauty to Linfield campus

 

Septembre Russell/Copy Editor

 

You’ve seen how great campus looks in print; the lush green trees, the carefully coifed grass, free from leaves, trash and debris. Everything appears surreal, inviting and, unlike the fast food we see in commercials, what you see is what
you get. 

Our campus isn’t gorgeous just because we live in Oregon, there are several individuals dedicated to the maintenance and preservation of Linfield’s sprawling green fields and landscaping.

The grounds crew at Linfield puts in painstaking work to ensure that campus stays in top condition.

It is almost a guarantee you will spot a member of the  grounds crew hard at work outside for the majority of the day despite the weather.

Summer is upon us, and it is hot enough out there to make birds drown themselves instead of just cooling down with a bath.

Imagine mowing and toiling the grass in last week’s 98-degree heat, donning closed-toed shoes, long pants and gloves, as these ensure workers’ safety. Despite the heat, uniform requirements can be menacing.

“That nice, crisp edge along the grass and pathways—they’re responsible for that,” senior Sara Burgoyne said.

That’s not all they contribute.  Grounds crew staff pull weeds, mow and edge the fields and lawns, trim trees, hedges and plant flowers all over campus. 

Their job isn’t complete when school ends for the summer; grounds crew staff work year-round, looking after campus while students are away enjoying their time off.

 While getting to know some of the crew off the field, some of the wisdom imparted included the disclosure that olive oil works wonders for split ends and that it isn’t a great idea to hang tight ropes up in the trees.

In the crew’s break room, you might find a South Park sticker along with a peg-board album hanging on the wall filled with pictures of student crew members, families and friends. Each member is known for his or her different quirks and talents, and they all work together to keep campus easy on the eyes. 

Groundskeeper Rick Knutz, who has been a grounds crew member for a decade, said that his favorite thing about working the grounds is pruning trees while everything else is “dreadful.” 

Sophomore Christina Michael has worked for the grounds for two years.

“I like being outside, and the crew is fun to work with,” Michael said.

Knutz and Michael bring up a common annoyance among crew staff: students tanning while the grass is being mowed.
     “(You) would think that they would notice a mower coming, sometimes not,” Michael said.

Members of the grounds crew work tirelessly, just like the rest of us—but in comparison, students barely make
the grade.

Classrooms  with windows that face an open field or sector of grass merely warrant a glimpse of what grounds crew work truly is.

The next time you pass one of grounds crew staff while on the way to take a test inside of an air-conditioned classroom, don’t take their hard work for granted, and try to place yourself in their closed-toed shoes. 

Out of sight, out of mind

Linfield students learn the harsh realities of homelessness in Yamhill County

 

For the Review by Kelly Copeland, Ashley Hollenbeck, Janelle Levesque and Elizabeth Schwinck

 

As students of the Sociology of Community class, we have learned about rural homelessness
and housing instability in Yamhill County. Before this class we had limited knowledge of the local homeless epidemic, but through research and service experience we now understand the harsh reality of housing distress in rural communities such as McMinnville.

In light of our learning experience, we interviewed Linfield students and asked about their perceptions of local poverty.

Of 13 students, administrators and faculty interviewed, most said when they think of homelessness words such as dirty, beer, old, men, greasy-haired, sad, unnecessary, camping and Wal-Mart came to mind.

These words describe the harsh stereotypes people carry about the homeless. This is a visual of typical urban homelessness that we are constantly exposed to through the media and in our daily lives.

Next, we asked students whether they thought homelessness was an issue in McMinnville. While many students said they are sure it is a problem, they were unaware of the extent of the issue. Some assumed it wasn’t a problem, because of
the climate.

One student who was surveyed said: Homeless people usually move to warmer areas, and because McMinnville experiences frequent rain and cold winters, homeless people are less likely to
live here.

Another question asked
was whether or not students
were aware of local service organizations in McMinville, and if they knew of any resources that are available
to help those who are homeless or homeless-affected.
Of those surveyed, most said they were aware of resources such as the St. Barnabas Soup Kitchen and religious-based organizations that help
the homeless.

While students are somewhat aware of homelessness and know there are services available, it is possible to attribute the overall ignorance of the issue to the fact that most students spend little to no time off campus and in the McMinnville community. This reality, that the distinct separation between the Linfield bubble and the outside community, is the overarching reason most students are uninformed.

One issue we are more aware of is the majority of Americans who buy into the stereotype that homeless people are the bums and throwaways of society. That is not true for many people who find themselves without a place to stay.

The majority of families simply fall on hard times, such as losing a job or having a medical emergency that leaves them in debt. However, many students have not had the opportunity to look beyond the stereotypes.

Another student reported: To help the homeless, I would become a motivational speaker and tell them to get off their lazy asses and go to work at McDonald’s.

Comments such as these highlight the general perception that homelessness is purely a product of laziness and lack of income. But, as the Sociology of Community class has studied this semester, the problem is much more than that. Howie Harkema, the operations director for the St. Barnabas Soup Kitchen, said this is not the case for the majority of those who come in for a free meal. More often than not, he
said, most people have homes but simply cannot afford to buy food after their rent has been paid.

It  can often be a balance between having a warm bed to sleep in or a hot meal for some, and many have to choose the bed. These
people, while they may not be
homeless at the time, are dangerously close to losing
their homes.

In order to gain a better
understanding of the issues of homelessness, it is necessary to know that it is not just the result of poor decision making. Sophomore Samantha Jordan is one student who is
more cognizant of the broader scope.

“I do understand that homelessness means exactly what it says: without a home,” she said. “A person who is kicked out of their home and is living with friends, passing time in multiple houses without a fixed permanent place of his or her own is also homeless.”

In contrast to the general views of the Linfield community, homelessness in Yamhill County is an increasingly dramatic problem. The first step to solving this problem is to raise awareness and to break the stereotypes.

Our generation can help solve the homeless epidemic, and as college students, we have the power to make
change and influence society.

Liquid Assets

It’s finals, and you need a cup of coffee to get you through your late-night study session.

Check out this list and decide which java spot is best for you

Jillian Beaudry/Editor in chief

 

O’Riley’s

Location: Riley Campus Center

Distance from Linfield: On campus

Hours: Monday-Thursday 7 a.m.-10 p.m.; Friday 7 a.m.-4 p.m.; closed Saturday; Sunday 6-10 p.m.

Price for 16 oz. black coffee: $1.29

Price for 16 oz. flavored latte: $3.35

Beans provider: Seattle’s Best

Milk provider: Spring Valley in Salem

Drinks offered: Shots of espresso, lattes, mochas, Americanos, drip coffee

Student discount: None

Payment: Cash, credit, debit, Wildcat Cash and declining meal plan

balance dollars

Reusable cup discount: Black coffee 90 cents, 10 cents off a latte 

Staff: Friendly, not the most well-trained baristas

Pros: Great location, can use your swipe card points instead of cash

Cons: High prices, long lines between classes, poor weekend hours

Starbucks

Location: 829 SW Keck Drive

Distance from Linfield: 1.63 miles, 6 minutes

Hours: Monday-Saturday, drive-thru 5 a.m.-10 p.m., café open 5:30 a.m.-9 p.m.; Sunday 6 a.m., café closes at 8 p.m., drive-thru at 9 p.m.

Price for 16 oz. black coffee: $1.75

Price for 16 oz. flavored latte: $3.40

Beans provider: Starbucks beans are flown in from Latin America, Africa, Asia and the Pacific and include an organic, shade-grown blend

Milk provider: Lucerne, Vancouver, Wash.

Drinks offered: Brewed coffee, espresso, mochas, lattes, Americanos, macchiato, frappucinos, double shot energy drinks

Student discount: None

Payment: Cash, credit, debit, checks

Reusable cup discount: 10 cents, brewed coffee refills with a registered Starbucks card are free

Staff: Friendly, can be a little hoity-toity and pretentious

Pros: Large variety of drinks, well-trained baristas, drive-thru, location close to campus, wireless hotspot, quick service, always willing to customize your drink no matter how crazy you sound, organic choices, drive-thru open late on crucial study nights

Cons: High prices, always busy, long drive-thru lines, must pay for internet connection

 

Cornerstone Coffee Roasters

Location: 216 NE Third Street

Distance from Linfield: 0.28 miles, 1 minute

Hours: Monday-Thursday: 7 a.m.-9 p.m.; Friday 7 a.m.-10 p.m.; Saturday: 7 a.m.-9 p.m.; Sunday 11 a.m.-5 p.m.

Price for 16 oz. black coffee: $1.50

Price for 16 oz. flavored latte: $2.75

Beans provider: The company roasts its own beans from Latin America

Milk provider: Mallorie’s Dairy Inc., Silverton, Ore.

Drinks offered: Lattes, mochas, drip coffee, Americanos and nearly 30 specialties like the Grasshopper or the White Angel

Student discount: 20 percent

Payment: Cash, credit, debit

Reusable cup discount: 50 cent refill for drip coffee in a Cornerstone cup

Staff: Kind, but aren’t the best baristas or the fastest, seems understaffed, orders are

often wrong

Pros: Low price with the discount, live music every Friday at 8 p.m., no cover charge, unique atmosphere, delicious scones and pastries served hot  

Cons: Long lines, slow baristas, sketchy characters who loiter outside, poor Sunday

night hours

 

K&F at Union Block Coffee

Location: 403 NE Third St.

Distance from Linfield: 0.17 miles, 1 minute

Hours: Monday-Friday 7 a.m.-8 p.m.; Saturday and Sunday

8 a.m.-7 p.m.

Price for 16 oz. black coffee: $1.50

Price for 16 oz. flavored latte: $3.25

Beans provider: Organic, K&F local roaster in Portland

Milk provider: Spring Valley Dairy, Salem

Drinks offered: Lattes, mochas, espresso, macchiato, Americano, cappuccino, drip coffee 

Student discount: 25 cents off specialty drinks

Payment: Cash, credit, debit, local checks

Reusable cup discount: 35 cents off when you bring in your own cup

Staff: Kind baristas who move through long lines quickly, well staffed overall

Pros: Eco-friendly and offers organic choices, local roaster, student and reusable cup discount, good location, desirable roast, convenience, consistent drink taste despite different baristas 

Cons: Cramped for space, can’t always get a table, closes early so you can’t get a 10 p.m. java hit, the best spot in the place (the couch in the corner) is always taken, can get noisy when crowded, no bike rack, no drive-thru 

 

Dutch Bros. Coffee

Location: 120 NE 5th St

Distance from Linfield: 0.43 miles, 3 minutes

Hours: Monday-Thursday 5 a.m.-10 p.m.; Friday and Saturday

5 a.m.-11 p.m.

Price for 16 oz. black coffee: $1.75

Price for 16 oz. flavored latte: $2.75

Beans provider: Grown in Guatemala, roasted by a private family

Milk provider: Umpqua, Roseburg, Ore.

Drinks offered: Drip coffee, lattes, mochas, freezes, Milky Way, Almond Joy, ER 911, Kahlua Kicker, Annihilator and more

Student discount: None

Payment: Cash, credit, debit, checks

Reusable cup discount: None

Staff: Attractive and friendly. Dutch Bros. is known for its young, good-looking employees.

Pros: Creative drinks, good hours, good-looking employees, nice waterfall feature

Cons: No one answers the phone, specialty drinks are high in calories, your car hits the curb turning into the drive-thru every time, no reusable cup or student discount

 

 

 

Brewmaster Alan

Alumnus travels an
unconventional road and makes his
college dream
come true

 

Justin O’Connell/For the Review

 

Though few Linfield students can deny their affinity for beer, most cannot imagine fusing it with their future careers and their college studies.

Linfield alumnus Alan Taylor, class of 1994, is an exception. As a Braumeister at Widmer Brothers Brewery in Portland, one of the largest microbreweries in the United States, Taylor merges his love of beer, science and physical labor.

While taking advantage of Linfield’s study abroad program, Taylor found himself in Vienna, Austria, where he had his first beer.

“(I had my) first tequila in Vienna, too. (I) saw a lot of museums in Vienna as well; it wasn’t just all drinking, for the record,” Taylor said.

Upon returning to Linfield, he began experimenting with his own brews.

“I got together with some friends from my freshmen year dorm, and we moved into Newby Hall, and that’s where it all started,” Taylor said.

Taylor said Newby’s Resident Adviser that year had a policy: If you brew it, you can drink it.

“So, the next day we started buying equipment, and two days later we made our first batch of beer,” he said.

Taylor’s early brewing experiences in Brewby, Newby’s name in those days, didn’t always go swimmingly.

 Forgetting to put the pulloff hose on their first batch, Taylor and his roommates woke up one morning to a closet full of
beer foam.

Another time, one of his fellow brewers was suffering from mysterious headaches.

“We were making so much beer that the CO2 content in the room was getting pretty high, and CO2 is heavier than air, so there was this layer of CO2 floating around in the air,” Alan said. “We figured out it was slowly poisoning him.”

Had the brewing in Brewby become too dangerous to continue?

“We just opened up some windows, cracked the door and it went away,”
Taylor said.

After Linfield, Taylor went to Germany, but decided being a professor of German did not suit him. Then a friend sent him a magazine about studying brewing science in Germany.

 “I thought that sounded pretty good,” Taylor said. “I applied to that program, and they said I had to do an internship. So I did internships in Berlin and then the Braumeister said (I) could just stay (there).”

Because he was dedicated to making beer and not just the glamour, Taylor and one of his first bosses in the brewing business hit it off.

“Oh man, (it was) every college person’s dream,” Taylor said.

Taylor said his new boss offered him a beer and quickly finished his own. While leisurely sipping on his beer, Taylor was offered another.          

“I think I had two liters before I was done brewing that day,” he said. “(I) walked outta’ there and I was like ‘wow, that is crazy.’ (My boss) leans into me and drops his glasses onto his nose and says, ‘you know we don’t have to do this every day.’”

Taylor graduated from the program in Berlin and came back to Portland, where he worked at Oregon’s Full Sail Brewing Co. for two and a half years, and then for two breweries in California before heading back to Germany.

“I ran a brew pub in Berlin as the general manager,” he said. “We had a hotel, a Biergarten for three hundred people outside and four hundred inside. I was looking to buy it at that point.”

 Taylor decided to come back to Oregon for the diversity of beer.

“I didn’t want to be making boring German beers,” Taylor said.  “I wanted to make stuff like we have here in Oregon, stuff with more hops and more character. Brewers are more conservative there, so (they) aren’t as interested as American brewers in trying different beers,” he said.           

Aside from his appreciation for beer, there are many reasons why Taylor enjoys his work.

“It has an intellectual and physical component to it,” Taylor said. “It’s not just sitting at a desk all day long. You’ve got to tear open some bags, go check the mash, got to bring out the hops. A lot of people in Germany say I can’t be a Braumeister; (I’m) not fat enough.”

Widmer is currently in the process of going nationwide and recently merged with Red Hook in Seattle, Wash.

“We’re going to be the second or third largest craft brewery in the United States,” Taylor said.

When looking back on his road less traveled, Taylor said his studies in German, math and physics at Linfield were crucial to pursuing his brewing career.