Tag Archives: new
A whistle blows, and immediately, the yelling begins. Players run for the ball as other teammates shout commands and support. One player drops the ball and laughs, apologizing before picking it up with her lacrosse stick and continuing on with the scrimmage.
By just watching, one would never realize that Linfield’s women’s lacrosse team struggled for numbers this season. And its not the only team, either.
Linfield’s women’s golf team also struggled for players this season, and is barely scrapping by with a team of four, although it is technically a full team.
“We have enough to fill a team, but for the most part, we could use a couple more girls,” said Samantha Smith, the head coach of the women’s lacrosse team and Linfield alum.
Currently, women’s lacrosse has 14 players, but is hoping to get up to at least 16 or 17 to have more subs available. Women’s golf is hoping to get up to about six or seven players next season.
The low numbers this year for both women’s golf and women’s lacrosse could be because of both the head coaches being new this year and not having enough time to recruit new members.
“It was tough for the women’s [golf] team because it had a coach step in partway through the season,” said Brynn Hurdus, the head coach of women’s golf and also Linfield alum.
Halfway through last season, the old women’s golf coach had to leave after saying he was too busy with work.
Another coach stepped in who had no previous experience coaching women’s golf, and Hurdus was hired in the summer. But it was too late, Hurdus said, and she couldn’t do any recruiting for this year’s team.
“I’ve talked to a lot of recruits, and it looks like we’ll have numbers back up for next year,” Hurdus said.
Smith has also been recruiting women through emailing previous players and other women on the team asking their friends to come out and play. So far, they were able to get three new players.
“It’s a huge relief,” Smith said. “Being a first-year coach, you don’t want to have to forfeit every game because you don’t have enough girls coming out.”
Samantha Sigler/ News editor
Samantha Sigler can be reached at email@example.com.
College Public Safety recently purchased a new vehicle and received iPhone upgrades.
The operating budget allowed it to purchase a Toyota RAV 4 to replace its current vehicle. CPS decided to replace the vehicle because of the high costs that were attached to maintaining it.
“The former [CPS] truck was reaching the end of its service life and was becoming increasingly unreliable,” said Rebecca Wale, director of College Public Safety and Environmental Health and Safety.
CPS partnered with Facilities Services to share the previous vehicle. Facilities can use it on a daily basis, but CPS can still borrow it if needed.
“[It] has more interior space, and is easier to park safely on campus,” Wale said. “[The new car] is also safer for passengers with airbags and safety features, such as anti-lock brakes.”
Inside are seat covers and mats that help make it a comfortable ride. There are also emergency supplies in the car.
In addition, the vehicle is 64 percent more fuel-efficient and contributes to Linfield’s sustainability commitment. The officers sometimes drive up to 70 miles per day when they perform their daily tasks.
“A reliable vehicle is important to make sure that CPS is responding to emergencies,” Wale said. “It is important the officers can respond quickly and safely.”
CPS also received new iPhones with its phone upgrade, which allows officers to receive emails while on duty and have connection to the main office.
Ivanna Tucker can be reached at firstname.lastname@example.org.
Photo by Sarah Mason/For the Review
McMinnville’s newest 3rd Street restaurant addition, Community Plate, specializes in American cuisine, which seems disappointing at first. As much as hamburgers, chicken nuggets and macaroni serve as comfort dishes, they don’t exactly thrill the inner foodie.
However, the initial disdain of eating the same food you could find in your grandmother’s kitchen wears off with the first bite of simple, uncluttered dishes, such as steel cut oats with cream and maple syrup.
The self-described “old school cookery” lives up to its name. Community Plate offers a quiet simplicity that extends to most of the dishes on the menu, including the “grilled cheeses” sandwich, which includes a mix of cheddar, Swiss and provolone on artisan bread with a sweet onion jam.
More hearty dishes include an apple, cabbage and roasted chicken sandwich; baked macaroni and cheese and meatloaf. A variety of fresh salads helps balance the menu, such as an elegant mix of field greens, goat cheese, pickled beets and filberts.
Owner and chef Eric Bechard, who also owns Thistle, prepares these simple dishes with as many local ingredients as possible, giving the old school dining experience a progressive twist.
Along with the breakfast and lunch menu, the establishment offers a coffee bar featuring in-house baked goods and fresh roasts from Stumptown Coffee Roasters. An extensive wine list and a variety of brews are also available.
Like the food prepared there, the interior of the establishment has an old-fashioned, understated feel. The unfinished wood floors, rusted pulleys and levers on the almost-bare walls and the Avett Brothers music playing in the background give the place a relaxed, barn-like atmosphere.
Mason jars and old dairy crates line the shelves behind the counters along with cookbooks with titles, such as “The Joy of Pickling.” The main grill and kitchen space are behind a bar lined with vintage stools, giving a personal feel to the food preparation process.
The food is slightly expensive for a college budget at about $20 for an entire meal and a drink, but since the ingredients are local, the cause seems to justify it.
Community Plate opens at 7:30 a.m. and serves breakfast and lunch. The restaurant will start dinner services May 19, Thursday to Monday from 5-9 p.m.
Joanna Peterson/Managing editor
Joanna Peterson can be reached at email@example.com.