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The University of Oregon has long been known for its leadership in green chemistry and responsible product design. A new course taught by Senior Instructor Julie Haack aims to share that philosophy with business students, journalists, marketing students and lawyers. Continue reading
It’s a well-known fact that most full-time professors are paid not just to teach but also for research. And while we all know the “publish or perish” cliché, it’s not often that we get to see the research happening right under our noses. Here are just a few of the projects coming out of the UO. Material World UO chemist takes materials science to a whole new level Continue reading
For the people who live on the ground, in the real world, being stuck between House Republicans and these heavy rains is rather like being jammed between a bunch of rock-heads and a really soggy place. The result, of course, is a lot of hurt. Makes it tough to write/think about wine. Continue reading
The University of Oregon is known for the Ducks football team, but varsity sports aren’t the only ones making noise on campus. Of the UO’s 43 club sports, 38 are currently either in-season or practicing, and many end up competing both locally and nationally. Continue reading
Eugene Metro Fútbol Club is moving on up, with a new connection, new name and new opportunities for its more than 500 players. EMFC has joined forces with the Portland Timbers and its Timbers Alliance, becoming Eugene Timbers Fútbol Club and, in turn, notably allowing its youth groups to play on a bigger stage. Continue reading
It’s that time of year when the birds are getting restless. Migration is stirring in their bones — hollow bones evolved for long-distance flight. We expect thousands of Vaux’s swifts to roost in the old Agate Hall chimney for a week or so on their way south. Watch for the Audubon Society’s Friday night vigils Sept. 20 and 27 when that happens. The equinox on Sept. 22 comes as the change in day length is at its greatest. After equinox the rate of change decelerates until the change is barely noticeable during the season of longest nights. Continue reading
September in western Oregon can be dazzling. It’s a transitional month, pregnant with promises but already yielding the year’s harvest, the bounties of farms, fields and vineyards. This month usually finds Oregon’s vintners trembling on the brink: The vintage can make or break over the next few weeks. Grape clusters hang on the vines, fruit daily richer in color, sugars rising, flavors changing almost hourly. Continue reading
There’s a new kid on the block in Whiteaker’s culinary community. Grit is dignified but rough around the edges. And in keeping with Eugene’s passion for the slow food movement, Grit will offer an entirely farm-to-table menu that will change weekly if not nightly. Continue reading
“No foams, no gels,” says Sara Ellis, self-proclaimed “serial entrepreneur” and owner of the soon-to-open Carmelita Spats. Although the name invokes Mexican seafood (Carmelita is the name of her Chihuahua, and spats refers to mollusks) this is not really representative of the direction of the restaurant. It is more representative of the unique style of this restaurant. Continue reading
The biggest mistake one could make when eating at downtown Eugene’s Noodle Bowl is to order a noodle bowl. It’s a delicious dish but a safe Americanized choice as EW’s Best of Eugene Korean gem. “When the people come, if they want to try Korean food, I want them to ask the servers and get a recommendation rather than just getting a noodle bowl,” says Jae Lee, server and son of owner Sue Lee. Continue reading