Mount Hood

Join the holiday scavenger hunt for hidden gnomes

“Gnome on the Roam,” a free holiday event in Independence

Natalie Dean | Entertainment Editor 

In order for the community to celebrate this year’s holiday season, many local events and traditions have to make accommodations. “Gnome on the Roam,” a free family-friendly scavenger hunt, is a holiday event hosted by the Independence Downtown Association. Running from 8 a.m. to 8 p.m. and spanning from Nov. 28 to Jan. 9, there will be plenty of time for members of the community to participate in the scavenger hunt and find the 15 plus gnomes that are painted in the shop windows along Main Street and C Street in downtown Independence. 

These crafty little gnomes will be hiding well, so be on the lookout and pick up a scavenger hunt form ⏤ they will be available in front of Indy Commons and other businesses starting Nov. 28. Once all the mystery items have been found, people can drop off the form in the dropbox at Indy Commons, 154 S Main Street, for a chance to be entered into a weekly drawing. 

The prizes will include $20 gift certificates to any downtown business of your choice. Updates on the “Gnome on the Roam” scavenger hunt and future events can be found on the Independence Downtown Association’s Facebook, and their Instagram page @downtownindependence. 

Contact the author at ndean17@wou.edu

Six ways to celebrate Thanksgiving during COVID

Enjoy Thanksgiving together while social distancing

Allison Vanderzanden | Lifestyle Editor

COVID-19 has impacted nearly every aspect of our lives, including celebrating holidays. It’s important to stay safe and protect loved ones by maintaining social distancing and adhering to state and national guidelines. Here are some new Thanksgiving traditions to try with family and friends this year.

1) Virtual gathering: With numerous communication options available ⏤ such as FaceTime, Skype, Google Meet and Zoom ⏤ scheduling a virtual meeting with family and friends can be a good replacement for in-person celebrations. Each family can prepare a feast at their own tables while enjoying the company of others through a computer screen. Set a laptop at one end of the table and chat away.

2) Exchange Thanksgiving dishes: If loved ones live nearby, consider swapping side dishes. Have each household make one side dish — mashed potatoes, a casserole or a salad to name a few — and leave a dish on one another’s doorstep. If close relatives live some distance away, band together with neighbors to create a contactless potluck.

3) Share recipes: As opposed to cooking for one another, design and send loved ones recipe cards. Go old-fashioned and send a notecard in the mail, or simply text and email the recipes. Send them ahead of time so that everyone can make each other’s favorite dishes on Thanksgiving Day.

4) Movie marathon: Enjoy some holiday classics with the household or watch one of each person’s favorite. Use Teleparty ⏤ a Google Chrome extension ⏤ to watch along with friends and family, no matter how far they are. Leave movies playing all day, or begin the morning by watching the Macy’s Thanksgiving Day Parade before jumping into movies.

5) Outdoor games: If the weather permits, try hosting some games outdoors. According to the Centers for Disease Control and Prevention, gathering outdoors promotes social distancing and is better ventilated than indoors. Cornhole, soccer, bocce ball and Kan Jam are just a few games to be played outside, or simply toss around a football.

6) Give back: There are also many ways to help in the community this Thanksgiving. Collect canned foods and nonperishable goods to donate to a local food bank. The Food Pantry at Western is open on Mondays, Wednesdays and Fridays for two hours each day; check their website — wou.edu/foodpantry — for updates. Alternatively, donate money to local organizations and charities, or cook a meal for a homebound neighbor. 

No matter how Thanksgiving is celebrated this year, remember to maintain social distancing when possible and wash hands often.

Contact the author at avanderzanden19@mail.wou.edu

 

Gobble down some new Thanksgiving meals

Three alternative Thanksgiving recipes to make this year

Allison Vanderzanden | Lifestyle Editor

Thanksgiving is all about the food, but the traditional oven-roasted turkey and stuffing may not be for everyone. Whether looking to try something new, create a twist on the classics or the usual meals are just getting old, there are dozens of ways to spice up Thanksgiving dinner. Find the recipes for these alternative Thanksgiving dishes on our website, wou.edu/westernhowl.

TURKEY MEATLOAF

Start to finish: 1 hour 40 minutes

Servings: 6 servings

Cooking spray

1 tablespoon extra-virgin olive oil

1 large onion, chopped

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1 tablespoon finely chopped rosemary

1 teaspoon chopped thyme leaves

2 pounds ground turkey

¾ cup bread crumbs

½ cup milk

2 tablespoons Worcestershire sauce

1 large egg

⅓ cup ketchup

2 tablespoons brown sugar

Preheat the oven to 325ºF and lightly grease a large deep baking dish with cooking spray. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about five minutes. Season with salt and pepper then stir in garlic and herbs. Cook for about one minute until fragrant. Remove from heat and let cool slightly.

In a large bowl, mix ground turkey, breadcrumbs, milk, Worcestershire, egg and cooked vegetables until combined. Season with salt and pepper.

On a prepared baking dish, form meat mixture into a loaf. In a small bowl, stir ketchup and brown sugar until combined, then brush over loaf. Bake until internal temperature reaches 160ºF, about 1 hour 20 minutes.

Recipe from delish.com

MASHED POTATO CASSEROLE

Start to finish: 55 minutes

Servings: 10 to 12

3 pounds russet potatoes

7 tablespoons butter

¾ cup sour cream

¼ cup milk

½ teaspoon garlic powder

¾ teaspoon salt

1 cup shredded cheddar cheese

TOPPING

¼ cup panko bread crumbs

1 tablespoon butter

2 tablespoons chopped chives

5 strips bacon cooked

½ cup shredded cheese

Preheat the oven to 350ºF. Peel and chop the potatoes, then add to a large pot. Cover with water and heat over high heat; boil the potatoes in water about 20 minutes or until softened.

Drain the potatoes and add to a large mixing bowl. Add the butter, sour cream, milk, garlic powder and salt. Mix with a potato masher, or use a hand or stand mixer for creamier potatoes. Add the shredded cheese and stir to combine.

Spray a two-quart baking dish with cooking spray. Spoon the potato mixture into the dish. Smooth the top with the back of a spoon.

In a small saucepan add the butter and panko bread crumbs. Cook over medium heat until just toasted. Sprinkle on top of the potatoes.

Top with shredded cheese and bake for about 15 minutes until the cheese is melted. Top with bacon and chives just before serving.

Recipe from houseofyumm.com

VEGAN PECAN PIE

Start to finish: 45 minutes plus overnight to set

Servings: 1 pie

2 tablespoons vegan butter

1 ½ cups finely chopped pecans

½ cup coconut sugar

¼ cup pure maple syrup

¾ cup unsweetened full-fat canned coconut milk

2 teaspoons vanilla extract

3 tablespoons cornstarch

¼ teaspoon fine sea salt

One 9-inch prepared pie crust

Preheat the oven to 350ºF then parbake prepared pie crust for seven minutes. Set aside to cool. In a measuring cup, combine the coconut milk and cornstarch, then whisk until smooth.

In a saucepan, melt the vegan butter over medium heat. Add the pecans and toast for about 30 seconds while stirring continuously. Pour in the maple syrup, coconut sugar, coconut milk mixture, vanilla and salt. Whisk until smooth.

Remove from heat then pour the mixture in the pie crust until filled to about ¼-inch of the top of the crust. Bake in the oven for about 30 minutes or until filling appears mostly firm when gently shaken. Cool on the counter for two to three hours then cover and store in the refrigerator for at least eight hours, ideally overnight. Allow to sit at room temperature for at least an hour before serving for best texture.

Recipe from makingthymeforhealth.com

Contact the author at avanderzanden19@mail.wou.edu

Let’s talk turkey puns!

Share some turkey puns during thanksgiving; they are sure to get at least a few pity chuckles

Compiled by The Western Howl staff

Gobble ‘til you wobble.

I’d like to cut back on thanksgiving leftovers but I can’t cut back cold turkey

Where do turkeys go when they die? The gravey-yard

Gravy is the turKEY to my heart

What did the cranberry say to the gravy? Let’s get sauced. 

It doesn’t get butter than this. 

Nobody puts gravy in the corner. 

The nap after eating is called the silence of the yams. 

Bread-y or not, here I crumble!

Gobble me, swallow me, drip down the side of me. 

What do you call a turkey after Thanksgiving? Lucky

This week in completely made up horoscopes

The Western Howl Staff

Theme: Family conversation starters for Thanksgiving

 

Aries 3/21-4/19  

Look Uncle Rob, I’m going to need you to stop sending me all lives matter memes on Facebook. 

 

Taurus 4/20-5/20

Mom, dad, I have something to tell you … I’m gay. 

 

Gemini 5/21-6/20 

*silently drinks cranberry juice during the entire dinner*

 

Cancer 6/21-7/22

I’m going to quit and get the fear.

 

Leo 7/23-8/22

I’m never going to another family dinner party. EVER

 

Virgo 8/23-9/22

Boycott Amazon.

 

Libra 9/23-10/22

Listen up aunties, stop asking me if I’m in a relationship. Tinder is rough around here. 

 

Scorpio 10/23-11/21 

So how about them uh. SpOrts huh? Haha

 

Sagittarius 11/22-12/21

So uhhhh.. I lost my virginity.

 

Capricorn 12/22-1/19

I’mfailinghalfofmyclasses so April how’re the kids?

 

Aquarius 1/20 – 2/18

So I’m a BIG supporter of pineapples on pizza. Anyone else???

 

Pisces 2/19 – 3/20

How about we discuss the rise and fall of capitalism?

The IFC makes preliminary funding decisions

The IFC faces threats of funding withdrawal and being denied consultations for applying a fee

Sydney Carpenter | News Editor

Over the course of several months, Western administration and the Incidental Fee Committee have been in debate over the IFC’s Incidental Fee.

For winter term, it was discussed in the committee’s Oct. 29 meeting that President Rex Fuller would potentially be supplying another $1 million stimulus from the online tech fee — similar to funding supplied in fall term. IFC members briefly discussed applying a flat rate fee of $25 in comparison to their current fee system: students with one to five credits pay $265, and students with more than six credits pay $395.

In their Nov. 5 meeting, the committee announced that President Fuller changed his $1 million offer to $415,000 on the condition that the committee does not attempt to make any mid-year fee modifications and maintains their two-tier system approved back in spring 2020. 

In an email sent to ASWOU President NJ Johnson, President Fuller projected IFC expenses totaling $900,000 due to winter term being less expensive. Fuller cited that remaining funding for winter term would come from the $100,000 carryover from fall term, $85,000 from the current IFC fee and $300,000 from the $1.3 million in IFC reserves.

Despite Fuller’s conditions, the IFC has opted to carry out its normal governing processes — an extensive list — protected by OR statute 352.105.

“(There are) serious problems making our committee rely on online fee,” said junior philosophy English double major and IFC member Nick Denning in the fourth meeting transcripts. “No control over the amount of money we receive, administration is doing that all on their own and they decide what to charge and where money goes. All of a sudden we are reliant on online tech fees. (We) cannot criticize it because (our funding) will go away.”

Following their own timeline and deciding to not rely on Fuller, the IFC approved all preliminary budget proposals in their fifth meeting held on Nov. 12. Although the IFC requested areas to present budget proposal reflecting 50% funding, areas such as Student Media received an additional $1,500 to meet their needs, so they would not need to pull money from their reserves; Campus Recreation was given an additional $5,000 to increase workers to full time; Creative Arts received an additional $1,000 for student employment; ASWOU’s budget was given an additional $4,452 to allow Office Coordinator to be 1.0 FTE; Athletics requested funds for both winter and spring term in preparation for plane ticket purchases if travel is allowed.

After approving budget proposals, the committee discussed potential fee prices; in their deliberation, the IFC agreed to two possible fee scenarios. The first scenario involves all students, regardless of whether they are taking an online class, paying a flat rate fee of $150 and around $360,000 would be taken from reserves if the committee is not able to convince the Board of Trustees to lower the online tech fee. In the second scenario, if the IFC can bring down the price on the online tech fee, then all students, regardless of whether they are taking an online class, would pay a flat rate fee of $175 and around $250,000 would be taken from reserves.

Additionally, newly elected IFC Chair Makana Waikiki announced that although she attempted to request a Dec. 16 emergency meeting with the Board of Trustees, Chair Betty Komp did not reply to Waikiki. Instead, Komp only replied to ASWOU President Johnson, saying that she couldn’t endorse an emergency meeting.

At this time, due to the unwillingness of the Board of Trustees to meet with the IFC and President Fuller’s plans to withdraw funding if IFC continues its process, the committee intends to submit an appeal to the Higher Education Coordinating Commission to have the IFC’s situation discussed at their Dec. 10 boarding meeting. Until then, the IFC is continuing to the next phase of their fee establishment process: open hearings being held via Zoom on Nov. 19 from 9 a.m. to 11 a.m., and Nov. 20 from 10 a.m. to 12 p.m. During these hearings, members of the community can voice their concerns on fees or advocate for more funding in various areas. To participate in the hearings, visit https://wou.edu/ifc/.

As more information is released, the story will be updated.

Contact the author at scarpenter18@mail.wou.edu

WOU food pantry continues to provide services despite COVID

Western’s Food Pantry remains open despite the year’s circumstances

Sydney Carpenter | News Editor

At Western, there have been university-wide layoffs, budget cuts and projected program reductions. The Board of Trustees have coined the term “right sizing” for the university. Due to COVID-19, the “adjustment” has been amplified.

Despite the financial circumstances the university is facing, the Western Food Pantry has remained available to community members.

Back in March, when COVID was first documented in Polk County, grocery stores in Monmouth and Independence were cleared of sanitization products, personal hygiene goods and produce. Dissimilarly, Western’s Food Pantry shelves were filled with products for the community.

According to senior applied math major and student coordinator of the Food Pantry Josh Salsbury, the Food Pantry’s “source” — Marion Polk Food Share — donated enough food to roll over into fall term after Oregon’s Joint Special Committee on Coronavirus passed their fourth policy proposal. This proposal was designed to fund food banks. 

At the time of the food bank donation, students had mostly vacated campus; however, Food Pantry services are not exclusive to students. The Pantry welcomes all who are in need regardless if they live in Polk County or aren’t associated with Western, Salsbury explained. 

After Oregon released its COVID safety guidelines, Salsbury reported that the Food Pantry hastily adapted its services to abide by Oregon law.

“It was a really difficult transition,” said Salsbury. “To illustrate that, during winter term of last year, the Food Pantry had 30 weekly volunteers keeping it open and helping with our services. Due to COVID guidelines and because we weren’t really sure what COVID was going to look like because of how scattered the information was, we went from having 30 volunteers to having maybe four or five.”

In addition to reduced volunteers, it took two attempts to establish an effective COVID-compatible food acquisition system.

“At the start of COVID, the system we had at the time was very rushed because we were trying to make sure we had a COVID-compliant system,” said Salsbury. “We had prearranged bags or food boxes. We had three different options of bags to still accommodate the choice.”

Salsbury explained that the Food Pantry didn’t like the first system because of the fewer options a customer had when they chose from prearranged bags.

Around the beginning of summer, the Food Pantry switched to their final and current system that Salsbury referred to as the “restaurant style” system. When customers currently go to the pantry, instead of the pre-COVID “grocery style” system, they order food off a menu and a worker packs the requested food, rather than allowing the customer to peruse the shelves. This ensures social distancing and limits the amount of people touching the food.

Despite these unusual circumstances, customers have reported the Pantry is maintaining quality service during this time.

“The transition from normal to COVID was pretty smooth,” said community member Shannon Howard. “They did a really good job; I was impressed. They stayed open when I thought they would close.”

Howard reported that although the Food Pantry is receiving only 50% of its funding and reducing staff, he still has access to all the food he needs.

“(It’s a) real big help for me, especially the fresh milk, eggs and cheese,” said Howard.

Howard also commented that prior to COVID, the pantry was actually prepared, citing that the pantry provided sanitizer.

Going forward, the Food Pantry hopes to continue to provide for their community and destigmatize using the pantry. For information on Food Pantry hours and how you can donate, visit https://wou.edu/foodpantry/.

Contact the author at scarpenter18@mail.wou.edu