Mount Hood

Based on the theory of transformative justice, a Japanese Healing Garden has been established in the Oregon State Penitentiary.

Sage Kiernan-Sherrow | News Editor

“Punishment doesn’t work … we need to find an alternative way to rehabilitate offenders,” said criminal justice professor, Miyuki Arimoto, during her talk, “Transformative Justice: Diminishing Boundaries through the Healing Garden Project at the Oregon State Penitentiary,” held on Nov. 13. The Healing Garden Project began five years ago as a grassroots effort combined with an inmate-led initiative centered around the idea of a “koi pond” being indoctrinated into the prison environment. 

“Prison is a boring, monotonous place,” stated Arimoto, “(the inmates) thought that nature might help to reduce altercations.”

Over time, the idea of creating a fully functional Japanese-style garden was formed. Inmates wrote grants and the project developed collective advocacy, resulting in approximately $500,000 being raised. Renowned Japanese garden designer, Hoichi Kurisu, donated his design and equipment to the project. He even advocated for inmate involvement in construction, saying that “this is (part of) the necessary process of healing,” according to Arimoto. 

Amassing a total of 13,000 square feet, the garden is only the second in the nation to exist within prison walls — the first being in Maryland — and 180 inmates spent over 12,000 hours developing it.

In a video shown during the presentation, an inmate named Johnny Cofer stated, “there was so much more at stake than just building something aesthetic; there was potential for building a space that could make a really impactful difference on the lives of people that live here … I can remember that the best times in my life were spent out in nature … this place … will be transformative.”

Professor Arimoto recalled a similar testimony, where one inmate she described as “macho” broke down after thanking her and telling her that he could not stop touching the trees and smelling the earth, after not having been able to for the past 40 years. 

“Past research suggests that exposure to nature improves certain conditions such as depression, anxiety and Alzheimers … the recovery process becomes faster,” Arimoto recounted.

Arimoto is a member of a team conducting an impact study on the effects of the healing garden on inmates and staff. Using both qualitative and quantitative research over the course of two years, Arimoto hopes to analyze not only psychological effects but also the effects of a transformative justice system. Arimoto defines transformative justice as an expansion to traditional restorative justice, which “recognizes the potential for human growth … and provides (inmates) with an opportunity to make amends.”

“They are paying back society by transforming themselves for the better,” said Arimoto.

However, Arimoto also admits that there have been some criticisms about the project, citing complaints about using the money for a garden rather than using it to help transition inmates back into society and fears of violence within the garden. 

Arimoto combated these fears, saying the garden will help “to create nice neighbors instead of angry neighbors,” and will assure that inmates must go through a strict screening process to be able to utilize the garden. 

“Without trying, we won’t know if it works or not,” stated Arimoto. “It might not be the solution, but it might help to reduce recidivism.” 

 

Contact the author at howlnews@wou.edu

Photos courtesy of Professor Miyuki Arimoto

Western alumni, Lisa Lowell, has become a prolific writer and teacher after achieving her masters. Here is her story.

Sage Kiernan-Sherrow | News Editor

Lisa Lowell has always been a writer. As a local Oregonian born into a family of artists who “don’t do competition,” Lowell said that writing became her niche. However, as a high school student, Lowell admitted that she “wasn’t a very good writer,” or rather, she held contempt for any type of writing which stifled her creative process. 

After being asked to follow a prompt for a class assignment — and failing miserably, preferring to add in her own flair of fantasy and magic — her teacher submitted her work to various scholarships unbeknownst to her. She received a scholarship to Brigham Young University, but ended up losing it as she wanted to pursue a career in teaching history rather than English, later being named the VFW Teacher of the Year in 2011. 

However, after realizing that “you can’t (become) a history teacher as a woman because they also want them to be a coach,” Lowell opted into getting a masters degree in English as a second language from Western Oregon University. 

Lowell called Western “very cooperative” in helping her basically design her own degree. Throughout this time, Lowell continued her writing, but after graduating in 2006, her husband went through a terrible accident, resulting in Lowell putting her art temporarily on hold. 

But after six years of contacting different publishers, she ultimately published three books in “The Wise Ones” series, and her fourth is set to come out in March of 2020. 

“The Wise Ones” is a fantasy series with each novel focusing on one or two stand-alone characters within the overall universe. It starts with the dragons — the keepers of the magic — going into hibernation, during which 16 Wise Ones are chosen to contain it. Lowell compared her writing to that of C.S. Lewis’ “Chronicles of Narnia” series, in that it is “not full of smut and violence,” and “there is a higher-being” central to the plot, although the series is not “overtly Christian.” 

“Each Wise One has their own adventures focused around how they find and come into their magic,” Lowell said, “people think that it’s YA, but the characters are adults strictly controlled by their morals, or they can’t control their magic,” Lowell said.

For example, one of her characters takes the magic when he becomes 25, freezing him in time while his wife and children age in front of him. The moral issue central to the plot is him attempting to remain faithful to his wife despite prophecies of another woman being important to fostering his magic. 

Lowell’s work can be found on her website, magicintheland.com, which also includes a blog dedicated to informing not only readers about the world she has created, but also writers who might want to travel the same path as her. Her blog features book trailers, as well as videos about writing tips and the publishing process. She will also be attending the Dallas High School  Holiday Bazaar on Dec. 7, where she can be found selling her books. 

In regards to writing, she said that she enjoys it because “it’s a different kind of teaching,” and offered this advice to fellow writers: “if you’re not creating, entropy happens, and you’re going to fall apart.”

 

Contact the author at howlnews@wou.edu

Photo courtesy of  Lisa Lowell

Cannon Gallery — a platform for stunning faculty work

Never Retallack  | Entertainment Editor

Cannon Gallery — Western’s very own art exhibit within Campbell Hall, opened its biennial production of faculty art on Nov. 13. The exhibition will be open until Dec. 13 and holds works from the following: Jen Bracy, Clay Dunklin, Jodie Garrison, Mary Harden, Rebecca McCannell, Peter Hoffecker Mejia, Sung Eun Park, Gregory Poulin, Daniel Tankersley, Diane Tarter, Garima Thakur and Jen Vaughn. 

The only art faculty member not showcasing in the exhibition is Paula Booth, who happens to be the gallery conductor; she and her team of interns and students displayed all the faculty’s pieces into a fluid gallery.

There was a very eclectic collection of art that faculty had submitted; these pieces were whatever the professors were working on since the last biennial showcase. Each professor used a different medium; Poulin used oil on canvas, Thakur created a video, Tarter used collage on blackboard and it goes on and on, with each faculty member showing their different specialties.

The flow of the gallery was interesting. Walking in, viewers made two circles around the perimeter before going through the middle.  Booth and her team strategically placed Thakur’s modern video next to Poulin’s classic still-life oil paintings. The stark contrast between pieces was pleasant as a viewer — the way each transitioned to a different faculty’s art was never predictable.

I am no art expert, and some of the pieces left me contemplating what their true meaning was, such as Park’s mixed media work — simple, yet complex. Dunklin’s piece, “Play On,” was a video that reminded me of a more positive episode of “Black Mirror,” featuring trippy visuals and quirky messages on the screen. A couple pieces that did stand out to me in their message were Bracy’s mixed media on wood pieces called, “Packing Heat” and “En Mass(e),” which show horrifying statistics of gun violence within the United States. 

Talking to Professor Rebecca McCannell about her three pieces, “Illumination,” “Chaos” and “Vertigo,” I was surprised to learn about the complexity of her artwork. Her method was that of reductive screen printing, a tedious process that requires precision when attempting to add colors to a piece layer by layer. McCannell went as far as changing the craft of screen printing to better suit her project. 

“I developed this method where I paint a piece of clear plexiglass with red paint, and then any area I want light to shine through I have to scrape away with a palette knife or exacto blade,” explained McCannell. 

McCannell’s pieces were based on photographs that she took underneath the Eiffel Tower which is a unique perspective — less glamour of the overall appearance, but rather the inner workings. 

This gallery was interesting to walk through; whether an art connoisseur or not, this exhibition showcases stunning art by Western’s faculty, and definitely deserves recognition and praise. 

 

Contact the author at howlentertainment@wou.edu

Photo by Mikayla Bruley

Opinion: Thanksgiving deserves just as much love as Christmas

Cora McClain | Editor-in-Chief

So it’s November, which means the most family-centric holiday is right around the corner. It’s a wonderfully festive time that brings people together through love and thankfulness. That’s right — it’s Christmas (and other winter holidays).

Almost as soon as the Halloween decorations come down, they are replaced with dreidels, kinaras and stockings. Nov. 1 seems to signify the changing of holiday seasons as Michael Bublé’s velvety pipes belt out “It’s Beginning To Look A Lot  Like Christmas” over the speakers in public places. November has turned into a month-long preparation for the winter holidays, specifically Christmas, and overlooks a special little day on the fourth Thursday of November, where families gather around and gorge on carbs and turkey. 

While the origins of Thanksgiving are not the best — and poorly represented — the meaning of modern Thanksgiving has come to signify the gathering of family. Sure, Christmas is about gathering family too (as it is an aspect of any holiday) but just because Christmas is branded better, with more celebrity cover albums than I can count and a crazy man who climbs down chimneys and eats cookies as a mascot, it shouldn’t overshadow Thanksgiving. If anything, Thanksgiving just hasn’t been given enough branding to make it any more than a fly-over holiday. 

I mean, are there any Thanksgiving-themed songs? Adam Sandler’s “The Thanksgiving Song” doesn’t count. What about Thanksgiving-themed movies? Even if there is just one or two, they can’t possibly outweigh the massive amount of Christmas-themed-and-adjacent movies, TV shows and other entertainment media. Without these forms of media, it becomes easy to skip over Thanksgiving, as if it doesn’t exist. However, Thanksgiving still deserves recognition and celebration.

From good food to appreciation, Thanksgiving has a lot to offer as a holiday. Whether the Thanksgiving table is filled with mashed potatoes and gravy or kimchi and jeon, just being around a table of good food, no matter the food, honors the holiday. More important than the food on the table (I know, nothing is more important than food) are the people around the table. 

Extended family, close family and found family in friends all make the holiday what it truly is. Spending quality time with people, whether in constant contact or only seeing them every-so-often, makes Thanksgiving a holiday worth celebrating.

Finally, the “giving thanks” aspect of Thanksgiving allots the holiday its own spin on the “family gathering” facet of every holiday. Just like how Christmas’ gimmick is giving presents, Thanksgiving is all about taking a moment to reflect on the good things in life. Reflecting on the positivity like this is something special that Thanksgiving is centered on. While it may not seem important, taking a serious look at all there is to be thankful for can be very encouraging in troubling times, and maybe people need a little more positive reflection. 

So, don’t just let Thanksgiving fall to the wayside as Michael Bublé plays from the speakers, remember the fourth Thursday of November as a day to reflect and gather and eat.

 

Contact the author at cmcclain17@wou.edu

Photo by Mikayla Bruley

Check out Grills Gone Wild for a variety of food

Rylie Horrall | Lifestyle Editor

Grills Gone Wild is located near the Donut Bar, behind the New Life Ministries church. The food cart, owned and operated by Toto Hall, opened last month on Oct. 17. 

The first food truck she had started was an espresso truck about 20 years ago; from there, her business grew and evolved into the food truck that’s currently in Monmouth.

Hall had lived in Monmouth back when Western was still known as the Western Oregon State College. She had decided to open a food truck here in town after hearing about the food annex from an old friend, and thought the location held a lot of potential and great people.

The food truck’s menu consists mainly of grilled sandwiches, many of which contain bacon.

“I love sandwiches and I love bacon so I decided to design bacon related sandwiches,” Hall explained.

Grills Gone Wild also carries a diverse selection of fries, gyros, desserts and various other dishes. The reason for the large variation and occasional changes to the menu is because Hall likes to modify the menu according to what her customers are craving. 

“I (have) specials weekly or so and keep modifying my menu to bring food(s) locals want to eat,” Hall said.

The signature dish for Grills Gone Wild is the deep fried peanut butter, banana, marshmallow and Nutella dessert sandwich, which can’t be found on the menu, but can usually be made if prompted. The dish Hall recommends to first-time customers is either the garlic parmesan fries, or any sandwich that has bacon on it. 

In addition, Hall is in the process of expanding the gluten-free options available on the menu. Currently, Grills Gone Wild has gluten-free burgers, Philly cheesesteaks and cheesy melt sandwiches. Hall is attempting to find gluten free pita bread for chicken gyros as well, and tries to carry gluten free chicken tenders when she can.

Once winter season rolls around, Hall hopes to add soup as well to the ever growing menu.

When asked if she had anything else to add, Hall had a sentiment she wished to share.

“I love this small town and I hope to find more hungry patrons I can serve and hopefully make them happy or happier one bite at a time.”

Grills Gone Wild is open on Monday, Wednesday, Thursday, Friday and Saturday from 12–6 p.m. The food truck can be found on Facebook by searching “WouHoo Grills GoneWild,” and is in the process of getting other social media accounts set up.

 

Contact the author at rhorrall17@wou.edu

Photos by Mikayla Bruley

Apple themed dessert recipes

Rylie Horrall | Lifestyle Editor

Thanksgiving is a time of giving and spending time with loved ones. It’s also a time for a lot of food, including delicious desserts. Here’s some apple themed sweets to bake for that next holiday gathering.

 

APPLE PIE

Start to finish: 1 hour and 20 minutes

Serving size: 8 slices

1 unbaked pie crust

7-8 Granny Smith Green Apples peeled and sliced thin or chopped into small cubes

¾ cup of brown sugar

2 tablespoons of cornstarch 

1 tablespoon of vanilla

2 teaspoons of cinnamon

 

Preheat the oven to 375 °F.

Peel and slice (or chop) the apples and place them in a large mixing bowl. 

In a smaller separate bowl, mix brown sugar, cornstarch and cinnamon together.

Add the small bowl of ingredients to the apples, mixing and fully coating the apple slices.

Drizzle the vanilla over the apple mixture. 

Add apples to a prepared unbaked pie crust, top with pie dough or crumble. Bake for 50-55 minutes or until golden brown.

 

 

APPLE CRISP

Start to finish: 1 hour

Serving size: 4-6 pieces

6 apples — peeled, cored, and sliced

2 tablespoons of white sugar

1½ teaspoon of ground cinnamon

1 cup of brown sugar

¾ cup of old-fashioned oats

¾ cup of all-purpose flour

½ cup of cold butter

 

Preheat the oven to 350 °F.

Toss apples with white sugar and ½ teaspoon of cinnamon in a medium bowl to coat, then pour into a 9-inch square baking dish.

Mix brown sugar, oats, flour and 1 teaspoon of cinnamon in a separate bowl. Use a fork to mash the cold butter into the oats mixture until it resembles coarse crumbs. Spread over the apples to the edges of the baking dish and pat the topping gently until even.

Bake in the preheated oven until golden brown and the sides are bubbling.

Recipe from allrecipes.com

 

SWEET APPLESAUCE

Start to finish: 30 minutes

Serves 4 people

4 apples (preferably granny smith)

1 tablespoon of ground cinnamon

2 tablespoons of white sugar

 

Cut and core the apples. If desired, apples can also be peeled, but it’s not necessary.

Take a medium sized pot and fill with about an inch of water. Turn stove top on between levels 4 and 6. Once it’s set, place apples into the pot as the water begins to heat up. 

Begin stirring after water begins to boil. Continue stirring until apples are soft, then start mashing with stirring utensil. Mash apples until desired texture and thickness.

Turn off the heat on the stove and add in the sugar and cinnamon. More sugar and cinnamon can be added as preferred. Stir until fully mixed in.

Serve once cooled, or store in a container for later. The applesauce can be kept in the fridge for about a week and a half, and can last up to three months in the freezer if packaged in a freezer bag.

 

Contact the author at rhorrall17@wou.edu

Photos by Trinity Phan-Low (apples & applesauce)

Photos by Rylie Horrall (apple pie & apple crisp)

Simple DIY Thanksgiving decorations

Rylie Horrall | Lifestyle Editor

As a child, you may have made Thanksgiving decorations in school, such as the classic hand turkey. Here’s some of those decorations that you can still use now.

 

Hand Turkeys

Hang a blast-from-the-past decoration that can be made into a chain. Start by tracing your hand onto a piece of paper and then cutting it out. Color the fingers to create feathers. Alternatively, trace your fingers on various colored paper, then cut and glue onto the fingers of the hand outline. Draw a face onto the thumb to make the head of the turkey.

To make the hanging chain, repeat the process as many times as desired. Take the finished hand turkeys and glue the head of the turkey onto another turkey just below the tip of the pinky. Hang where desired when finished.

 

Pinecone Turkey Centerpieces

Decorate your dining table with an easy-to-make centerpiece. Take a pinecone — which can be bought in bulk or potentially found outside for free — and glue googly eyes onto the front of it. Alternatively, eyes can be drawn on paper, cut out and glued on. Take some colorful paper and cut out oblong oval shapes to create feathers. Glue the makeshift feathers onto the pinecone near the back. Repeat this step to layer the feathers. Lastly, cut a small triangle out of orange paper and glue it on to make a beak.

 

Turkey Treat Bags

Organize your snacks and create a cute decoration in the process. Take a small plastic bag and fill it with Reese’s Pieces (or a different candy of your choice). Tie off the end with a string or hair tie. The end of the bag can be fluffed up to make a tail, or you can add to it by cutting feathers out of paper. Take an orange pipe cleaner and twist it to make a beak, leaving extra standing up in order to glue googly eyes on. Alternatively, you can use candy corn for beak and paper for the eyes. Take yellow pipe cleaners and twist them to create feet, or use paper glued to the bottom of the bag.

 

Contact the author at rhorrall17@wou.edu

Photo by Rylie Horrall (hand turkey)

Photo by Cora McClain (pinecone) 

Photo by Trinity Phan-Low (treat bag)