Interviewing Western students on their dream travel destinations
Sarah Austin | Lifestyle Editor
With COVID-19 limiting travel for many, “The Western Howl” set out to create a piece where we ask students their travel dreams. In between classes, I caught Western senior Bailey Schafer, an education major, to ask her about her dream destination.
If you could leave tomorrow and go anywhere, where would you go?
Ireland.
Have you been there before?
Yes. I’ve been there twice. First when I was 11 and the next (when) I was 17.
That must be a long flight.
Yeah. It’s like 16 to 18 hours.
What do you do for that long in a plane?
Sleep mostly or read. If it’s a nice plane I’ll watch a movie.
What factors (cuisine, architecture, natural beauty, nightlife) draw you there?
I have family there, it’s really beautiful. There (are) a lot of landmarks to visit too.
What key things would you do while there?
Visit The Giant’s Causeway and the Cliffs of Moher.
Where would you go to eat?
There’s a cafe I really like called Java Republic. My uncle owns it, it’s like the Dutch Bros of Ireland.
What barriers keep you from actually going?
Money and being able to take time off of school and work.
Since you’ve been there before, how much would you say it cost to go?
A few grand. I stay with family so I save there and with food but it’s really the plane tickets that are expensive. Traveling by bus there is cheap too.
If you were able to take time off work and school with your current financial resources, realistically where would you go?
I would go to California to visit my best friend! She lives in San Bernardino.
Four tricks to leave a good impression on potential employers
Sarah Austin | Lifestyle Editor
The need for a job becomes apparent for just about everyone at some point in their life. One of the most important things about a job can be the interview — it sets up not only the opportunity for employment, but also for one’s path as they progress at said job. Here are four of the most important focusing points to help land the job. Dress for the job being interviewed for. According to Jill Hurd, broker at Taylor & Taylor Realty Co. in Lincoln City, “It shows the person’s motivation and determination.”
It is safer to overdress for an interview than to underdress. If applying for a job where the dress code is casual, go business casual if possible. Dress up an outfit that is already owned with small details such as adding jewelry like a watch or earrings, accessories like a portfolio or purse and wearing a clean pair of shoes. Make sure to also be well groomed.
Dressing for success in business casual wear is a great way to impress potential employers.
First impressions are important, so make sure you show up prepared for the interview. Know who is conducting the interview and memorize their name. Bring a resume copy and any references to the meeting. This shows organization and gives the appearance of professionalism. Research the company as well so if a question arises the ability to answer will be quicker and the interviewer will be more likely to remember you. Lastly, read the listed job post, and look up the resumes of other people with the same title. This is a great way to tune up a resume with skills that may not have previously been considered.
Eye contact with the interviewer is proven to convey confidence and self esteem which are important qualities in an employee, according to Fusion Career Services. This can be a difficult task for many, but try to remember to look them in the eye at least 50% of the time, or try focusing on one eye and switching while they talk.
“Eye contact is the number one thing for me,” said Jody Gaver, guidance director at Taravella High School in Florida. “I always tell my students that. If you can’t look in my eyes to talk to me and show interest and are looking around everywhere, I would be concerned you can’t do your job well.”
Tardiness to an interview can foreshadow later punctuality issues. Not only will arriving 10 – 15 minutes early to an interview allow time to decompress and prepare, but will also indicate to the employer that their time is valued and can earn respect.
“I have always been praised for showing up early to interviews and making it a talking point before exiting at the end that being on time is something I pride myself in,” said Caitlyn Kessinger, former nanny in Dallas.
October begins and so does the search for scary fun activities
Sarah Austin | Lifestyle Editor
For many Oregonians fall is the time to flourish. As the leaves begin to change the need to go and adventure increases. From pumpkin patches and corn mazes, to music festivals and haunted houses — the possibilities are endless. While many people have traditions they follow each year, these hair-raising options could help switch up the fun for any age.
Photos courtesy of Karly Packineau
Bauman’s Farm & Garden (Gervais) — Starting in 1895, this family run farm has activities for all ages, ranging from farm animals and pumpkin picking, to obstacle courses and mazes. Open Oct. 8 – 9, 16 – 17, 22 – 24 and 30. Hours vary. Admission is $11 – $26.
Chamber Of Darkness Haunted House (Monroe) — Not recommended under eight years old, this premiere haunting experience is themed as a “Wicked Wonderland.” Open Oct. 12, 18 – 19, and 25 – 26 from 7 – 11 p.m. Admission is $8 with $1 discount if a canned food donation is made.
Escape The Room Oregon (Springfield) — This fun adventure features six fully immersive Halloween puzzles to escape with a group. Open Wednesday – Sunday with various hours. Admission is $30 a person, with a $5 coupon on special days.
Hood River Valley Harvest Fest (Hood River) — The old fashioned fall festival is a fun filled event with over 125 local vendors of food, wine, crafts and more for the whole family. Open Oct. 15 – 17. Kids 12 and under are free, adults are $10 and seniors are $5.
Milburn’s Haunted Manor (Hubbard) — Both a trick and a treat to experience a total immersion experience that will make you scream. Open Oct. 8 – 10 from 7 – 11 p.m., and 15 – 17, 22 – 24 and 28 – 31 from 7 – 10 p.m.
The Fear PDX (Portland) — With five terrifying attractions, this haunted house is known as the scariest in the Pacific Northwest. Open Thursday – Sunday through the month of October, from 7 – 10 p.m. Thursday and Sunday, and 7 p.m. – 12 a.m. Friday, Saturday and Halloween. Tickets start at $29.99 with discounts for bigger parties.
The Pumpkin Patch on Sauvie Island (Portland) — This 52 year old farm offers free hayrides, a newly designed corn maze each year, a cafe, a fresh market, an animal barn and a cow train on the weekends. Open daily; dates, hours and admission vary depending on which attraction is chosen.
STRANGEST THINGS HAUNTED FARM (Eugene) — This terrifying interactive haunt covers popular horror films from the last 30 years with themed mazes, rooms and zones. Open Thursday – Saturday, 8 – 11 p.m. Admission varies on party size.
A student’s guide to managing feeling homesick while living away from home
Mirella Barrera-Betancourt | Staff Writer
While COVID-19 continues on its rampage around the world with the recent emergence of the delta variant, college students have held out and moved back to campus for in person classes. Although most welcome the change, many first-year students have taken the biggest hit. Following the events of virtual classes in 2020 and 2021, more college students than ever are having to endure a stressful change in schedule and routine. Here are four tips on managing homesickness while away at college.
Connect with family and friends back home. A good way to combat feelings of homesickness is to find ways to stay in touch with family members. An easy way to do so is by taking advantage of today’s technology and video chatting with friends and family. Seeing a familiar face in the midst of unfamiliarity has proven to be cathartic in more than one way. For those who live closer to home, setting up a time to meet up with family in person is also as effective.
Establish a routine and familiarise oneself with the new surroundings. College students can spend up to nine months at a time on their college campus, sometimes more. It is important that students learn to establish a set routine that makes their temporary living situation feel more like home. Walk around campus and become familiar with scenery and surroundings. Explore the town that will be called home for the next few years, such as grocery stores, restaurants and retail stores.
Get involved in campus activities by joining clubs, community organizations and volunteering. Everyone wants to be welcomed and feel a sense of belonging. Getting a job or joining clubs or other student organizations is a great way to combat feelings of homesickness. It keeps the mind occupied while also providing comfort and security. Western is home to more than 60 clubs and organizations, so students are sure to find something that reflects personal passions.
Take advantage of campus resources. Many first-year or transfer students do not take advantage of the resources their university provides. Western is proud to have their WOU Ambassadors, which work with the Admissions Office on campus to provide campus tours, help with preview days as well as other various on campus activities. Sometimes feelings of homesickness can be brought on by stress. When classes or workload gets tough, or if one is in need of a much needed emotional or psychological break, the Student Health and Counseling Center is open for virtual and in person appointments from 8 a.m. – 5 p.m. to provide counseling. Western is also home to the PLUS team — students who welcome first-year students during orientation, New Student Week and registration. The PLUS team is there to serve any students in need of guidance, and are always willing to help make college a happy and healthy experience.
Understanding the pros and cons of caffeine consumption amongst college students
Mirella Barrera-Betancourt | Staff Writer
Classes at Western are underway, and with them has initiated the caffeine rush so many university students experience. Studies have found that over 50% of university students consume caffeinated beverages daily. With coffee being a staple in almost every student’s diet and lifestyle, it is important to consider the potential health benefits — and detriments — of drinking it, including what it could mean for students’ bank accounts and mental energy.
Pro: Boosts metabolism
Coffee, specifically black coffee, contains chlorogenic acid, which has been linked with lowering glucose levels. This kick starts metabolism, eventually leading to weight loss. That being said, coffee must be consumed in moderation in order for it to take effect. The recommended amount of coffee is 400 milligrams per day.
Con: Increases anxiety levels and the likelihood of panic attacks
Caffeine is a stimulant drug, and while it keeps one awake, consuming too much, or even the recommended amount, can lead to jitteriness, muscle twitches, heart palpitations and even an increased likelihood of panic attacks.
Pro: Decreases the risk of Alzheimer’s and Type 2 diabetes
People who drink a moderate amount of coffee are 65% less likely to suffer from Alzheimer’s disease. As for diabetes, the antioxidants found in coffee can aid in boosting metabolism and insulin levels, which can help keep insulin levels from plummeting.
Con: Loss of sleep
Caffeine has been found to disrupt the REM sleep cycle, as well as one’s circadian rhythm — which is the body’s internal alarm clock. Add that to the little amount of sleep many students already experience due to exams and assignments and it can all become a big hassle. To avoid this, it is better to consume caffeine in the mornings.
Pro: Increase in memory retention, focus and mental energy
Small doses of caffeine in the system can help with minor attention issues, such as being unable to focus during lessons or difficulty with storing information. It increases levels of alertness, and in dire circumstances, can help one remain awake with a boost of energy.
Con: The cost adds up over time
Caffeinated beverages are expensive, especially if bought from popular coffee chains. If consumed daily, perhaps it is best to make a pot at home.
Apple cider is a classic fall drink. What better way to kick off the new term and get cozy than with a nice warm mug? These simple recipes require few ingredients and a stove, hot plate or instant pot so it can even be done in the dorm — no juicer or apple press needed. With leftovers lasting in the refrigerator for up to two days, or in the freezer up to three weeks, enjoy these ciders for the whole season.
APPLE CIDER SANGRIA
Start to finish: 2 ½ hours
Yields: 6 – 8 servings
1 bottle of pinot grigio (750 milliliters)
2 ½ cups premade apple cider
2 honey crisp apples
2 granny smith apples
1 cup cranberries
Rosemary sprigs (optional)
Cinnamon stick
Slice all apples.
In a large pitcher or punch bowl, add in pinot grigio, apple cider, apple slices, cranberries, rosemary sprigs if desired and cinnamon sticks.
Stir together 2 minutes and place in the refrigerator for 2 hours before serving.
To serve, pour into a cup and spoon some of the fruit slices into beverage then garnish with cinnamon stick and a rosemary sprig. Remember to drink responsibly.
Recipe from The College Housewife
HOMEMADE APPLE CIDER
Start to finish: 3 hours
Yields: 8 – 12 servings
10 – 12 apples, any type
1 ½ tablespoons cinnamon
1 tablespoon allspice
½ cup sugar or sweetener substitute
Cut apples into large chunks then put in a large pot. Fill water 2 – 3 inches over the top of the apples. Add in cinnamon, allspice and sugar and mix. Bring to a boil and watch for 1 hour. Cover pot and reduce heat to low and simmer for two hours — the longer it simmers, the stronger the taste. Strain apple cider to remove food waste then stir. Serve warm or refrigerate and serve cold.
Recipe from OCB Blog
INSTANT POT VEGAN APPLE CIDER
Start to finish: 30 minutes
Yields: 8 servings
4 apples, gala, fuji or any sweet red
1 orange
2 cinnamon sticks or 1 teaspoon cinnamon
5 – 6 cloves
⅛ teaspoon black pepper
5 – 6 dates or 1 – 2 tablespoons sweetener
½ inch fresh ginger (optional)
4 – 5 cups water
Core apples and slice into cubes. Peel, slice and remove seeds from the orange.
Add all ingredients into the pot. Mix with a spatula. Close lid and pressure cook for 11 minutes on high pressure.
Let pressure release naturally at the end of the cooking cycle. Open the lid and let cool for 3 minutes.
Transfer the mixture to a strainer, pressing and mashing to remove as much liquid as possible from the mix.
Serve cider hot or cold.
If using a saucepan instead, follow the same instructions but cook for 2 hours on medium heat with the lid half on. Strain at the end.
Recipe from Vegan Richa
VEGAN MULLED APPLE CIDER
Start to finish: 1 hour 10 minutes
Yields: 8 – 12 servings
2 green apples
2 red apples
2 yellow apples
1 orange
2 cinnamon sticks
½ cup maple syrup
1 teaspoon ground nutmeg
12 cups water
Wash apples, peel orange and cut all into quarters. Place all ingredients in a large pot and bring water to a boil. Reduce to medium heat once boiling and simmer on low for 1 hour. Strain cider from the pot and serve hot.
Kicking off this year’s National Hispanic Heritage Month the right way
Mirella Barrera-Betancourt | Staff Writer
National Hispanic Heritage Month in the United States runs from Sep. 15 to Oct. 15, a time that honors the history, cultures and traditions of Hispanic Americans. With their food being one of the many contributions to this nation, it’s no surprise that Hispanic food has become integrated into the American lifestyle and cuisine. What better way to celebrate this year’s Hispanic Heritage Month than with some of these tasty Latin American dishes.
RED PORK POZOLE
Start to finish: 5 hours and 20 minutes
Yields: 6 to 8 servings
¾ cup of dried chiles de árbol
4 or 5 dried anchochiles
6 cloves garlic, 2 smashed, 4 finely chopped
Kosher salt
2 pounds boneless pork shoulder, trimmed and cut in half
2 teaspoons ground cumin
2 tablespoons vegetable oil
1 large white onion, chopped
8 cups low sodium chicken broth
1 tablespoon dried oregano, preferably Mexican
1 bay leaf
Three 15-ounce cans white hominy, drained and rinsed
Break the stems off all the chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water. Use a plate to keep the chiles submerged and soak until soft, about 30 minutes. Add the chiles, 1 ½ cups of the soaking liquid, smashed garlic and ½ teaspoon of salt to a blender. Blend until smooth. Strain through a fine mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
Rub the pork all over with the cumin and ½ teaspoon of salt; set aside. Heat the vegetable oil in a dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook for 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
Stir in 2 cups of water, chicken broth, oregano, bay leaf, ½ teaspoon of salt and ½ cup to ¾ cup of the chile sauce depending on personal taste. Bring to a low boil, then reduce the heat to a simmer. Partially cover and cook, turning the pork a few times until tender, about 3 hours.
Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the pozole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.
Recipe from Food Network
Gorditas are a staple in every Mexican dinner table.
GORDITAS
Start to finish: 30 minutes
Yields: 4 gorditas
2 cups Maseca corn flour
½ tablespoon salt
2 cups water
10 ½ ounces ground pork rinds
Mix the Maseca with the salt and water until it makes a soft uniform dough. Make small balls and flatten them slightly. Put the pork rinds in the middle and form the gordita.
Heat some oil in a pan and fry the gorditas until they are golden brown. Put them on a paper towel to absorb the excess oil.
To serve, open the gorditas in the middle and accompany them with onion, lettuce, cilantro and sauce as desired.
Recipe from Mexipes.com
Take a break from classes and whip up some dobladas.
DOBLADAS
Start to finish: 30 minutes
Yields: 10 servings
1 cup farmer cheese, queso fresco or queso de capas
1 small red bell pepper, finely chopped
1 small onion, finely chopped
½ teaspoon pepper
½ teaspoon salt
¼ cup olive oil
¼ teaspoon garlic powder (optional)
10 flour tortillas
Mix cheese, pepper, onion, black pepper, salt and garlic powder together.
Put 1 heaping tablespoon of the cheese mixture on the lower half of a tortilla and fold over to make a half-moon shape. Press lightly.
Heat oil in a skillet on medium high heat and fry until crisp and golden on both sides.
Drain on paper towels and serve warm. Serve with salsa if desired.
