Mount Hood

Wolves’ volleyball sees double loss to Alaska teams

Zoë Strickland | Managing Editor

Western’s volleyball team experienced a double loss at home against the University of Alaska Fairbanks Nanooks and the University of Alaska Anchorage Seawolves.

The Nanooks travelled to Western’s campus for a game on Oct. 12. Though it looked promising after the first set, the Wolves played — and lost — a tight game. The final score was 3-1 in favor of Alaska Fairbanks.

Junior Mariella Vandenkooy scored 22 kills and three blocks for the Wolves, topping the Western leaderboard.

The first set leaned in heavy favor of the Wolves. Though Nanook sophomore Kim Wong got her team on the board with the first kill of the game, the Wolves followed with three kills and two attack errors gaining five consecutive points. A kill by Nanook Maddie Davis interrupted the streak of points, which resumed with five more after Davis’s kill. The rest of the first set was a back and forth between the two teams, finally ending with a score of 25-14.

The middle two sets were both rounded out at 28-26, with the Nanooks taking the lead on both. While the Wolves completed their first set win with a series of consecutive kills, the Nanooks pieced their wins together.

The last set began with four consecutive points for the Nanooks. Their scoring took a brief break, allowing for Western to put themselves on the board with two points, and then resumed with a consecutive streak of five more. The rest of the set mimicked the first, resulting in a final score of 19-25, cementing the Wolves’s loss.

Western played Alaska Anchorage on Oct. 14. The team saw a similar fate as the match they played against Alaska Fairbanks three days prior — a 1-3 loss.

Vandenkooy led the board once again with a combined 18 kills throughout the course of the game.

The first set started out with four consecutive points on the part of the Wolves. What started out strong in the beginning of the set remained so, eventually resulting in a 20-8 advantage for the Wolves. After a timeout for the Seawolves, the Alaska team came back to score four consecutive points. The final score before the second set read 25-19.

The Seawolves kicked it up for the second set, putting themselves on the board with six points. As the set progressed, the Wolves consistently positioned themselves just behind Anchorage. The set ended at 25-23 in favor of the Seawolves.

Alaska Anchorage won the remaining two sets, boasting final scores of 25-17 and 25-21, respectively.

The Wolves go on the road next week, travelling to play Central Washington on Oct. 19 and Northwest Nazarene on Oct. 21.

 

Contact the author at journalmanaging@wou.edu

Getting festive for a horror fan-favorite

Caity Healy | Lifestyle Editor

“It’s Halloween, everyone’s entitled to one good scare.” As established by the 1978 horror film classic “Halloween,” the holiday’s original goal was for one thing: instilling fright into others.

The easiest way to accomplish this task is by dressing the part. Scary Halloween costumes were an original trick-or-treater favorite. If your intent this All Hallows Eve is to don yourself in spooky attire, your options are countless. Horror icons are well known by most; dressing as one is an incredibly simple, yet crowd-pleasing way to strike terror in whomever you come across on Oct. 31.

Purchasing or creating masks will allow you to dress as several infamous horror movie characters: Michael Myers, Jason Vorhees, Freddy Krueger and even Ghostface are among the many widely known faces. However, if you want to go as a more modern role, look towards movies such as “Annabelle,”“The Purge,” “The Babadook” and even the newly reinvented Pennywise from “It”.

Being scary doesn’t mean having to portray a character that already exists; you have the freedom to create an entirely new character you’ve never seen before. Often, all it takes to make a costume scary is to add a little bit of fake blood, which can be purchased or easily made, and tear up your clothes a little.

While Halloween is known for being spooky, the costumes don’t always have to be. For some, the best costume is simply dressing as something you’ve always wanted to be, or something that will get a laugh out of others.

Taking this route is the perfect way to create your own costumes. Throwing on a flannel and cowboy hat will transport you into the Wild West; putting your creativity to work can morph you into your favorite Snapchat filter, and wearing a black and white striped shirt can turn you into a criminal add white face paint and suddenly, you’re a mime. For more DIY inspiration, head to Pinterest for never-ending options.

However, if DIY isn’t your thing, you can always purchase a costume. Spirit Halloween in Salem is home to a large array of choices. Purchasing them brand new can be spendy though — for a cheaper option, look at secondhand stores, such as Goodwill.

If you have someone that you’re looking to team up with this Halloween, fear not. This often allows for the best dynamic duo costumes. Partners in crime — such as Batman and Robin, Mickey and Minnie Mouse, Mario and Luigi or even everyone’s favorite television couple Jim and Pam from “The Office”  — can make perfect couple ensembles. Don’t be afraid to get creative with these.

Contact the author at chealy16@wou.edu

BloodyVox Floods Rice Auditorium

Alexandra Martin | Entertainment Editor
Photo by Nick Brooks | Freelance Photographer

Nearly every seat in Rice Auditorium was filled this past Friday for the second show in the Smith Fine Arts Series 41st season, — BodyVox: BloodyVox, an imaginative and talented dance ensemble portraying the portentous lore that stems from people’s darkest fears and surrounds the month of October.

BodyVox is a dance company from Portland, Oregon, known for its dramatic imagery built through dance with a bit of a slapstick, theatrical twist. After being founded in 1997, BodyVox has attained an impressive number of accolades for performances in nine award winning films, three operas and 30 original shows, among many other achievements.

For the opening of the show at Rice, a singular gentleman emerged from the drawn velvety curtains in what appeared to be the get-up of a detective from a ‘40’s movie: trench coat, fedora, brief case — you get the idea. After some bizarre tight-lipped gesticulation toward the audience, he whipped a microphone and a cell out of his pocket and, using an application similar to Mouth Mover, began to present the night’s entertainment. He coaxed out a couple laughs from the audience by switching to an iPad as opposed to his phone and after a couple minutes, disappeared behind the curtain.

Each following entertainment piece alternated between the 11 performers present at Rice Auditorium while employing an array of props for each dance to drive home the theme “BloodyVox.” In the dance, “Dormez Vous,” which means “you sleep” in French, a bed was utilized to give the illusion of people sleeping and creatures of the night spilling out from underneath the bed. Piece by piece, the performances were aided by costumes and miscellaneous objects on the stage in addition to the choreography and music, maintaining the same nebulous feel throughout the show.

While there was not exactly blood in “BloodyVox,” when paired with a fog machine, flashing lights, ominous music and put near pitch black lighting over the audience, the evening’s entertainment casted a hematic shadow in the best way possible.

BodyVox wrapped up the first portion of the Smith Fine Art Series fall season. The entertainment will resume Jan. 12 with Celtic Journey: Sounds and Soundtracks, featuring Western’s own Dirk Freymuth.

Contact the author at journalentertainment@wou.edu

 

True stories of ordinary people

Alexandra Martin | Entertainment Editor

There didn’t appear to be an ounce of tension in the room of Dallas’s Pressed Wine and Coffee Bar on Sept. 30. Maybe it was the soft, warm bread and hummus platters or maybe, just maybe, it was the libations of wine delivered by the staff in the hall that kept the crowd preoccupied while waiting for the night’s entertainment to begin.

Portland Story Theater paid a visit to Dallas for the third annual Dallas Storyteller Festival. The festival is a week-long event full of assorted stories for all ages, workshops and, my favorite, charming recollections of youth.

One such story, told by Beth Rogers entitled “Angels” was a tale recalling her childhood and the trials she experienced being legally blind and attending a public school. After many years, Rogers was fortunate enough to have a teacher who took her under their wing. Now, as an adult, she is able to give back to society as a teacher and provide the same guidance and understanding for her students.

Another narrative, titled “Irish,” dictated by Lynn Duddy, was a chronicle beginning with Saint Patrick and the uncertainty regarding whether or not he was indeed of Irish descent. Duddy delves into the history of Saint Patrick and his everlasting influence on Ireland, despite his genealogy. She effortlessly links times of old with modernity regaling the tale of her upbringing: being put up for adoption and growing up in an Irish family. This was a story of acceptance and belonging to a family or society, like Saint Patrick, despite where life may have started.

Portland Story Theater was founded by Lynn Duddy and Lawrence Howard to be a place where creative minds gather to share their true recollections of growth, opposition, acceptance and the encounters people have throughout a lifetime.

If you missed out on this opportunity, Portland Story Theater holds shows on the first Friday of every month at 3333 NE 15th Avenue in Portland.

 

Contact the author at journalentertainment@wou.edu

Campus Dining debuts reusable containers

Sam Dunaway | News Editor

The Office of University Housing and Campus Dining is eager to unveil their latest approach toward campus sustainability: ReWOUsable food containers.

The cleverly named dishes will take the place of expensive single-use paper plates and bowls in Valsetz Dining Hall and the Summit. The food containers are available in both large and small sizes, and a double insulated reusable cup can transport hot or cold drinks. The three containers were given to students living on campus for free. Students will get a discount in all Campus Dining areas if they use these containers.

Single-use paper containers will still be an option around campus, but Campus Dining’s director, Albert Worotikan, encourages students to choose the “ReWOUsable” option.

Worotikan commented, “if I could encourage students to use reusable containers, we could stop purchasing this (single-use containers). All of this is going to go to the landfill and cost us money.”

Paper cups lined with resin, a plant-based chemical, are expensive. According to Worotikan, Campus Dining spends about 30 cents on each paper coffee cup and about the same for a large paper clamshell container. The hard plastic reusable containers cost about $2.75.

“I prefer to spend $2.75 and give that free to the students,” Worotikan remarked. “Save the planet and also save the budget.”

Western has spent close to $30,000 on this project. Worotikan commented, “We spend close to 60 grand a year on to-go containers. After a year, it’ll pay off. So, it’s a no brainer to me.”

“I’m excited about them, I always try to be conscious about how much paper and plastic I use, and this will make getting to-go food from Valsetz way more environmentally friendly,” said sophomore Ellen Moore. “And the saving money incentive is really awesome too. The money you save from using them will really add up the more you use them.”

Staff members and off campus students can purchase a ReWOUsable container at any campus dining location.

 

Contact the author at journalnews@wou.edu

 

Ribich takes the lead

Zoë Strickland | Managing Editor

David Ribich has had a good year. So good, in fact, that he was promoted from his position as a tent assistant at Steens Mountain Running Camp.

“I would be allowed to be a tent assistant last year but the camp founder said ‘you are on the verge of a professional career. We’re going to pull you out of the tent, you’re now a tent coach,’” explained Ribich. “Now, I’m up at camp as an agent for the kids to talk to.”

The camp’s founder wasn’t exaggerating Ribich’s accolades. In the past year, the track and cross country star has been named the 2016-17 GNAC Male Athlete of the Year, won the 1500-meter title at the 2017 NCAA Division II Championships and travelled to Sacramento, California to compete in the U.S.A. Track and Field Outdoor National Championships.

The latter is an honor few collegiate athletes receive. Described by Ribich as “the Olympic trials in an off-year,” the experience was one to behold.

“I raced against pro and top division athletes,” said Ribich. “I beat a lot of professional athletes signed by companies with contracts. So, this last summer really opened the door for me next year as a professional athlete.”

Ribich went into the event as the 33rd man in the nation and ultimately placed ninth in the final.  Solid stats for someone who started running for a no-frills team on a dirt track in Enterprise, Oregon.

“I didn’t come from the stellar program,” said Ribich. “I just had a good coach, a dedicated coach.”

His coach, Dan Moody, is still working after 42 years, and is currently in possession of the track star’s 1500-meter NCAA trophy — he put it on his mantle.

Ribich’s coach isn’t the only one from Enterprise rooting for him; Ribich gets letters and messages of support from citizens throughout the 2,000-person town. The letters are placed near his door in his room, serving as a constant reminder of both how he got to where he is, and what keeps him going.

“I came from such a small town that I constantly get messages and letters from people. I have them pinned up on my wall in my room right by my door, so everytime I open a door I look at a letter and read it, and that’s why I’m doing it … I’m doing this, and I’m doing it for them. Keeping me motivated is everyone counting on me back home that said ‘you’re going to be a professional athlete some day’ and putting that pressure on me, but it’s like a challenge to me. Having them support me still when I haven’t been home much is incredible.”

For Ribich, the decision to start running was made out of practicality. There were only two sports offered for men in Enterprise: football and cross country.

“I was just that super tiny skinny kid that had a big mouth,” he said. “(Cross country was) what I pretty much was only able to do and because, in cross country, it’s pretty much the only sport a 4-foot-10-inch freshman could beat a 6-foot, fully-matured man.”

Like every graduating senior on campus, Ribich’s future is on the horizon. With a major in communications and a minor in sports leadership and development, he’s paving the way for himself to continue on the path that he’s been running.

First up on his life plan: finishing out his athletic career, regardless of how long it may be. Then, the field is wide open.

“My major and minor are so broad that I know for a fact I want to be in the running community or running field,” said Ribich. “I just don’t know if it’s collegiate coaching, pro-coaching … I really enjoy public speaking. I’m actually writing a journal.”

The journal is a recent project of his — the first entry was written the night before the U.S.A. Track and Field prelims. Ribich is writing the currently untitled journal with the hope of using it in the future as a way of encouraging high school runners.

I just want to focus on my athletic and running career and … try to travel to high schools, public speak and just say like, ‘guys, you can do whatever you set your mind to. I was an 86-pound freshman from a small school, I went to a division two school, and now — hopefully — I’m a professional athlete.’”

In the immediate future, he still has to finish out the school year. He’ll be running the Wes Cook Collegiate meet on Oct. 14, followed by the GNAC Championships on Oct. 21.

Regardless of the path that Ribich chooses, it’s bound to be great.

“You don’t do college athletics because your friends are doing it, you do it because it’s something you find fun and it’s your passion.”

 

Contact the author at journalmanaging@wou.edu

Eating gourmet from a mug

Caity Healy | Lifestyle Editor

Whether you’re an on-campus student with the desire to stay in dorm or an off-campus student on a time crunch, or you’re simply out of clean dishes, now’s your chance to practice creating these microwave masterpieces.

What’s better than a meal in a mug? It’s effortless to eat while binging Netflix in bed, or perfect if you’re on the go. Made with ingredients that are cheap and easy to keep in a mini-fridge, these recipes are foolproof for any student.

Photo by Caity Healy

Simple Scramble

Crack 2 eggs into a mug. Add about 1 tablespoon of milk and stir. Microwave for 1 minute. Add any toppings you would like — cheese is a must — and cook for another 30 to 60 seconds. Season with salt and pepper.

Inspired by a recipe found on spoonuniversity.com

Photo by Caity Healy

Straightforward French Toast

Mix ¼ cup milk, 2 tablespoons of maple syrup, cinnamon and 1 egg in a mug. Take 1 slice of bread, butter 1 side if possible and rip it into bite size pieces. Submerge this in the egg mix. Microwave for 2 minutes, pausing every 30 seconds. Allow to sit 1 minute before eating. Optional: add chocolate chips for a really sweet treat.

Inspired by a recipe found on prettyprudent.com

Photo by Caity Healy

Manageable Mac n’ Cheese

Put ½ cup of macaroni noodles in a mug and pour in about 1 cup of water. Microwave for  8 minutes, checking every couple of minutes, until the noodles are soft. Add ½ cup of a cheese of your choice to the mug while there’s still a small amount of water. Heat for another minute, and stir until the cheese is melted.

Inspired by a recipe found on madebymonique.com

Photo by Caity Healy

Cheap Chocolate Cake

Purchase 1 box of chocolate cake mix. Take out about 2 tablespoons and mix with 2 tablespoons of soda — cola or cream soda are recommended — and microwave for 60 to 90 seconds. Weird, I know, but I promise it works. Plus, you can save the rest of the cake mix for a future mug cake.

Inspired by a recipe found on spoonuniversity.com

 

Contact the author at chealy16@wou.edu