Mount Hood

Restaurants offering delivery and dine-in near Monmouth

Get dinner delivered from these eight local restaurants

Mirella Barrera-Betancourt | Staff Writer

With food delivery apps like GrubHub, DoorDash and Uber Eats becoming popular nationwide, it is no surprise that college students have been amongst the many to hop on the trend of food delivery. Here are some restaurants in and around Monmouth that are offering delivery services.

  • Yeasty Beasty — 167 Main St. W Monmouth, OR. Offering delivery on their website and dine-in services. Open Sunday – Saturday, 11 a.m. – 10 p.m.
  • Lunitas Mexican Food — 365 E Ellendale Ave. Dallas, OR. Offering delivery on DoorDash and GrubHub. Dine-in and drive-thru services offered. Open Sunday – Saturday, 8 a.m. – 10 p.m.
  • Carl’s Jr. — 131 Pacific Highway N Monmouth, OR. Offering delivery on DoorDash, dine-in and drive-thru services. Open Sunday – Thursday from 6 a.m. – 11 p.m.; Friday – Saturday, 6 a.m. – 12 a.m.
  • 7-Eleven — 1696 Monmouth St. Independence, OR. Offering delivery on their website and DoorDash. In-store shopping available. Open 24/7 every day of the week.
  • Burgerville — 615 E Main St. Monmouth, OR. Offering delivery on DoorDash and drive-thru services. No dine-in. Open Sunday – Saturday, 10 a.m. – 10 p.m.

  • Momiji Sushi Restaurant — 183 Main St. W Monmouth, OR. Offering delivery on DoorDash, dine-in and takeout services. Open Sunday – Thursday from 11 a.m. – 9 p.m.; Friday – Saturday, 11 a.m. – 9:30 p.m.
  • Subway — 113 E Main St. Monmouth, OR. Offering delivery on DoorDash, dine-in and takeout services. Open Sunday – Saturday, 9 a.m. – 10 p.m.
  • Urban Deli Mexican Food — 145 Monmouth Ave. N Monmouth, OR. Offering delivery on DoorDash, dine-in and takeout. Open Monday – Saturday, 11 a.m. – 9 p.m.

Hours may be subject to change.

Contact the author at staffwriter@thewesternhowl.com

Discussing the importance of mental health at Western

Western professor Lars Söderlund on acknowledging students’ mental health

Mirella Barrera Betancourt | Staff Writer

Depression, anxiety and other mental illnesses common among university students have emerged at an increasingly large rate in the age of the coronavirus pandemic. In a recent survey conducted on college students by Inside Higher Ed and College Pulse, 50% who participated chose mental health as a potential reason for poor academic performance. 

With some universities experiencing a lack of easy and accessible mental health care, college professors are now more than ever having to act as gatekeepers to students’ mental health. However, faculty are rarely trained for such scenarios. Thus, the question becomes: what can university faculty members and educators possibly do to help tend to students’ mental and emotional health needs? 

At Western, professors approach mental health in different ways. Many, if not most, include a few links to university and campus resource centers in their syllabus, with some falling under disability accommodations. Some professors are also open with their own struggles, teaching students that it is important not to shy away from the topic of mental health.

Western professor and chair of English department Lars Söderlund, Ph.D., takes it one step further and advocates for students to ask for assignment extensions when necessary. He acknowledges that deadlines don’t always reflect instances of real life situations and wants to be sensitive to that. 

“The courage it takes to ask for an extension is, I think, important for professors to reward when it’s possible and when they have enough time,” Söderlund said.

Oftentimes, students have a negative perception that college professors are clueless or ignorant to their students’ mental well-being. Söderlund argues that this is not usually the case. 

“In a lot of cases, students are going through a lot and professors are going to understand that too,” Söderlund said, “so while it’s important not to expect extensions, I think it’s always good to ask.”

Most professors at Western have even tailored their grading to accomodate students struggling with social anxiety disorders, removing participation points as part of the grading criteria. Even those that do require participation are willing to make the time and effort to work with students to come up with something that works for them. “A lot of professors are more lenient than you think,” Söderlund added.

Of course, many professors are often burdened with the task of feeling the need to “fix” students’ problems, and Söderlund is no exception. Upon asking how he would go about helping a student dealing with emotional and mental drawbacks, Söderlund said, “My first reaction would be ‘Okay, this person is in stress, how can I fix it?’” 

Söderlund went on to explain the importance of validation — the act of affirmation that a person or their feelings are valid and understandable. He said that professors seeing themselves as a supportive role for the student and having an “I’m here to help, but you know best” mindset could greatly assist students in distress. 

For those students struggling with managing feelings of depression, anxiety or loneliness, Söderlund recommended reaching out to the many resources the Western campus and the cities of Monmouth and Independence offer. He also mentioned the existence of suicide and mental health helplines, which include the National Suicide Prevention Hotline 1-800-273-8255 and the Polk County Mental Health helpline 503-623-9289. They, too, are resources available for students 24/7. 

Söderlund highly advocates for putting in the time to find the right therapist — a process that may take weeks or even months — and acknowledging when a certain type of therapy is not working. And if those feelings start to negatively impact academic performance, Söderlund advises students to take it up with their professors to see if they can come to a consensus regarding participation and class work. A way to do so, according to Söderlund, is by reaching out during office hours or by appointment to ensure a timely and successful meetup. This way, everyone can make the best of their situations.

If students are in need of psychological or mental help, the Student Health and Counseling Center on the Western campus is available for virtual and in person appointments from 8 a.m. – 5 p.m. Monday – Friday. Students are also encouraged to join support groups and workshops. For more information, go to the SHCC website, wou.edu/health.

Contact the author at staffwriter@thewesternhowl.com

Four tips on combating homesickness in college

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.

Contact the author at staffwriter@thewesternhowl.com

College students and coffee: A match made in heaven?

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.

Contact the author at staffwriter@thewesternhowl.com

Hispanic Heritage Month: Three must-try dishes to celebrate

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 ancho chiles

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.

Recipe from Hispanic Food Network

Contact the author at staffwriter@thewesternhowl.com