1 0 . 1 6 . 1 3 // I NDY // 1
04 VOL. 076
DISCOVER US ONLINE
F O O D P. 5
B O S N I A P. 9 T H E AT E R P. 21
1 // I NDY // 10 .16.13
1 0 . 1 6 . 1 3 / / I NDY // 2 Franklin Norman (5) b ounce d back from an eight-p oint p erformance i n t h e s e a s o n o p e n e r, s c o r i n g a n e a r t r i p l e - d o u b l e w i t h 1 7 p o i n t s , seven reb ounds and seven assists. Clark is now 2-0 after a 92-75 win over Portland Community College. ( K i l l i a n B a i l e y/ T h e I n d e p e n d e n t )
3 // I NDY // 10 .16.13
Editor-in-Chief: Aleksi Lepisto e ditorinchief@ students.clark.e du Managing Editor: Sophia Coleman managinge ditor@ students.clark.e du C op y E d it o r : E va n Jo n e s c opye dit o r @ st ude nt s . c l a rk . e du V i s u a l s E d i t o r : B r a d l e y Yo r k visualse ditor@ students.clark.e du Multimedia Editor: Killian Bailey multime diae ditor@ students.clark.e du Business Manager: Debbie Peters businessmanager@ students.clark.e du
Come Join Us
December 9th – 12 th at Central Park’s Burgerville
adve r t i s e me nt
Indy Sta f f
Choose any combination of these
TWO Burgerville favOriTes fOr $7.00
Adve r t i s i n g M a na ge r : D a rri k B u rn s adve r t i s i n g ma na ge r @ st ude nt s . c l a rk . e du Adve r t i s i n g S a le s Rep re s e nt at ive : K yle S ouve n i r adsales@ students.clark.e du News Editor: Rob ert Berman newse ditor@ students.clark.e du @IndyCCnews C a mp u s E d it o r : R ya n R ut l e d ge campuse ditor@ students.clark.e du @IndyCCcampus Sp o r t s E dit o r : Tyle r Urke sp ortse ditor@ students.clark.e du @IndyCCsports Arts & Life Editor: Stephanie LaRue artse ditor@ students.clark.e du @IndyCCarts
Deluxe Crispy Chicken Sandwich
Spicy Anasazi Bean Burger
Wild Alaskan Halibut Fillet Sandwich
TWO Milkshakes Or sMOOThies fOr $6.00 Regular size, any flavor.
Offer Valid Only at Central Park Burgerville 2200 E. Fourth Plain Blvd, Vancouver, WA from 12/9 - 12/12
Please Recycle. ©2013 The Holland, Inc. BV27_1113
Cl a rk C ol lege do e s not disc rim inate o n the b a sis of rac e, c olor, nat iona l o rig in , s ex, disability, a ge, religion, s ex u al orie nt at ion , gende r ide ntity, gende r exp re s sion, p ol it ic al af f i l i at ion , c re e d, dis c ha rge d vete ra n status, ma rit al st at u s , hono rably dis c ha rge d vete ra n o r Vient am - e ra vet e ra n status in its p rog ra m s a nd ac t ivit ie s .
LET T ERS T O T H E E DI TOR
Let t e rs s hou ld b e no lo n ger tha n 25 0 wo rds , s ig ne d, a nd i nc lude a c ont act pho ne numb e r a nd e ma il addre s s . L et t e rs s hould b e s ent to theindep e nde nt@ stude nt s .c l ark .e du . L ette rs a nd e dito ria ls re c eive d b e come t he prop e rty of The Indep e nde nt a nd a re sub j e c t t o e dit i n g.
EDIT ORIA L POLIC Y
T he I ndep e nde nt serve s the public by p res entin g ti mely and fac t u al in fo rmatio n to reade rs; it p rovides a for u m for pu bl ic exp re s s io n ; a nd it is a le a rn in g lab. 1 9 3 3 F o r t V a n c o u v e r W a y - V a n c o u v e r , WA 9 8 6 6 3 PHONE: WEB:
COVER PHOTO Aleksi Lepisto
adve r t i s e me nt
The I ndep e nde nt i s the officia l student public atio n of C l ark C ol lege. I t is publis he d durin g Fa ll, W inte r a nd Sp ri n g q u ar t e rs fo r Cla rk’s app roximately 23,0 0 0 stude nt s i n addit io n to sta ff, faculty a nd the lo ca l c o m mu n it y. Re sp ons ibilitie s fo r establis h in g news and de c idi n g i s sue s rel ate d to c o nte nt rest solely with t he stude nt st af f.
1 0 . 1 6 . 1 3 / / I NDY // 4
LETTER FROM THE EDITOR A leks i L epi st o E dito r- i n - C h ief
Last year The Independent broke the story about Clark’s decision to shut down the culinary program and begin a teach-out to renovate the curriculum and facilities. Published last spring, the story lacked detail because the information was not available and the Culinary Taskforce was still drafting a proposal. In this issue, The Independent staff and contributors present the results of countless hours to accumulate and review more recent material released by the college, specifically the task force’s proposal. The 60-page proposal contains survey results, a draft of ideas and specific changes suggested for the culinary program. It also contains a survey about food service on campus that the college conducted. It’s important to note that the proposal is just that. As it stands, all of the changes we report on in this issue only take effect if college officials approve and implement the proposal. Because this is the case, we felt it important that the college community review the information. Although the proposal seems to address a number of important issues, in our opinion the process has been poorly implemented. As we near Winter quarter, and weather shifts, it seems as though little consideration was made for students who are more or less forced to eat on campus. There is no outdoor heating, no rain shelter and no seating area near the food carts. Further, the college planned for only three carts to begin serving this quarter, and only two were able to actually open. A third cart, owned by Heidi and Don Batchelor, who also own Chewy’s Really Big Burritos, has been installed in place of Foody Blues, a barbecue cart we reviewed last year. We have yet to find a definitive reason from Foody Blues about their difficulties. We understand that the carts were a temporary fix for the food issues on campus, but it’s hard for me to accept that there aren’t better ways to use them. And while the plan is to judge their effectiveness before making more concrete plans as we reported online, as far as we could determine, the college is not collecting any sort of data like sales or foot traffic which would be needed to assess the effectiveness of the carts. To show a contrast between last year and this year, The Independent tried to find data regarding the number of customers who purchased in the cafeteria. Unfortunately, it seems that these numbers are also not available.
We fail to understand how an accurate assessment could be made about the effectiveness of the carts given these circumstances if they are true. Which makes The Independent ask: Why hasn’t the college expanded the food cart area to a larger pod with more than just two companies. If the plan is to transform the cafeteria to open the floor plan and create an easily accessible food area, would it not make sense to recruit as many third-party vendors as possible to serve on campus? More carts would diversify the menu and allow for expanded food service hours, another key point noted in the survey. Plus, it seems like this would provide an opportunity to see what food options and criteria are important to customers, beyond the survey that was conducted. We do think that a transformation of the cafeteria and the eating space would be a great improvement to the campus, and will admit that we are excited to see the results. But a better and more thoughtful transition that uses more third-party vendors to offer better variety and value to the students should be a priority. To read the proposal in it’s entirety, follow the QR code below to download the PDF.
Cont act A leksi Lepist o at e dit orinchief@ st udent s.clark.e du
CORRECTIONS In our November 6 issue, we incorrectly reported that the Basic Food Employment and Training program at Clark College offers assistance with housing, food and transportation. Not all services offered by the state program are available at Clark College. Students must be receiving federal food benefits to qualify BFE&T assistance. In our October 16 issue, we incorrectly stated Dena Brill’s ASCC president email as firstname.lastname@example.org. It is actually asccpt@clark. edu
5 // I NDY // 10 .16.13
REDESIGN WOULD REQUIRE NEW FLOOR PLAN Tra Frie s e n & Rob e rt B erma n On l i ne & N ews e dit o rs @ I ndy C C news
he Culinary Arts facility in Gaiser Hall will be remodeled over Summer and Fall quarters 2014. The Culinary Arts Taskforce proposed the changes last spring, which include adding a second floor to the facility as part of the Culinary Arts program overhaul. The remodel would expand the dining facilities into Gaiser Hall’s northeast corner, where it would open into the courtyard in front of the bookstore. The college would also add a second floor to accommodate office space and three new classrooms. One classroom would contain a demonstration kitchen and the other two would be SMART classrooms, which feature projectors and computers. The task force also proposed new places for students to eat on campus. Students and local vendors would run food kiosks around campus. The college would run its own food cart. The college has not figured out how to fund the remodel, President Bob Knight said. The task force recommended the college conduct a predesign study, estimated to cost $113,000, to determine the overall cost of the renovations, the effect it would have on dayto-day college operations and provide visual mock-ups of the new facility. The current facility was built in 1980 and accommodates the old Culinary Arts program which focused on cafeteria service and small dining.
The dining room served a Thanksgiving buffet to the community on glazed ham and a variety of other side dishes and pies. (Killian Bail
The Clark Room serves customers Tuesdays-Thursdays each week, and offers full-service dining. “I wish I had more training because you’re only limited to what you have available. Since the program has been shutting
Culinary Taskforce Members: Karen Wynkoop Tasaday Turner John Maduta Ara Serjoie Kael Godwin Susan Maxwell Gregory Retchless
down over the last couple of quarters it’s harder to get that full range of training for students.” — John Freeman, management student The for-profit International Air and
Hospitality Academy began holding
classes in Clark College’s kitchen.
Vicki Cheng Daryl Oest Tierre Benton Ian Titterton Adnan Hamideh Co nt ac t Tra Frie s e n at o n l i ne e dit or @ st ude nts.c la rk.e du Co nt ac t Rob e r t B e rma n at news e dit or @ st ude nts .c la rk.e du
Clark charges the academy $2,500 to rent the space and $ 5,440 to cover utilities, staff time and maintenance. The rental agreement expires May 23, 2014.
1 0 . 1 6 . 1 3 / / I NDY // 6
CLARK REVAMPING CULINARY ARTS PROGRAM Rob er t Berman News e dit or @IndyCCnews
Nov. 26. The meal cost $8.50 and offered oven-roasted turkey, honeyey / The Independent)
The program is closed to new students during the redesign. Current students will finish this spring. The dining room serves 40- 45 meals per day. Since the cafeteria shut down, business for the dining room increased about 25 percent. The dining room menu has nine items, including five hot meals, two sandwiches and two salads. Two options are vegetarian. The dining room will close after Winter quarter. According to the Oregon Culinary Institute, 87 percent of graduatges with
s Clark’s Culinary Arts program goes into hiatus, the services it provides are also temporarily closing. The cafeteria stopped serving students at the end of Summer quarter. The dining room will close after Winter quarter. The cafes in Joan Stout Hall, Hannah Hall and Bauer Hall are not a part of the program. Clark will hire a professor for Fall quarter 2014, who will develop the new curriculum, according to College President Bob Knight. Vice President of Administrative Services Bob Williamson said the college wants to get the program accredited by the American Culinary Federation. The college must submit three applications and undergo a site visit to gain accreditation, according to the federation’s website. The Culinary Arts Taskforce, formed in fall 2012, is charged with updating Clark’s program. The task force includes Clark staff and faculty, as well as two instructors from the Clark County Skills Center. In a recent proposal the task force said the old program burdened the culinary students with too much of the campus’ food production. As a result, students on both sides of the cafeteria counter suffered, according to the proposal. The cafeteria’s hours were short. Hungry students could not find hot food early in the morning, or later in the afternoon, the task force said. The cafeteria was also closed during breaks, during finals week and between quarters. It was open when culinary students were in class. The proposal said that the focus on food production also took away from the culinary students’ learning. The curriculum did not leave enough time to develop tool skills, dietary understanding or exploration of international foods. The task force proposed a hybrid approach to solve both problems. Under the proposal, the college would bring in local vendors to serve food on campus alongside culinary students. Food kiosks and carts would be open all day and serve a variety of foods, according to the task force. Another major challenge for the program was its open entry format, the task force said. Since students could enter the program during any quarter, it was difficult to keep up with production while providing relevant training to students who started at different times. The proposed program would only accept new students during Fall quarter.
a culinary arts degree find work in the field.
Cont act Rob er t Berman at newse dit or @ st udent s.clark.e du
7 // I NDY / / 10 .16.13
Nenad Indic graduated from Clark’s baking program in 2001 and owns Julia Bakery in Vancouver which has been operating for six years. He said he hired a second year Clark bakery student and thinks Clark’s program is better than others. (Tra Friesen / The Independent)
MAKING THE CUT Assessing the value of culinary school Tra Frie s e n & St epha n ie L a R ue On l i ne & Ar t s e dit ors @ I ndy C C ar t s
Students considering a culinary program face an expensive decision about enrolling in formal training or finding work in the field right away. Clark’s Director of Career Services Edie Blakley said it takes a combination of work experience and education to be successful in the food industry, but each plays an important part. Lorenzo Leon Guerrero, 26, transferred to the Western Culinary Institute, now known as Le Cordon Bleu College of Culinary Arts, to further his education. He’s been working in the restaurant industry for five years and is now a line cook at Clyde Common, a European style tavern in Southwest Portland that has been featured in “Esquire” and
“Food and Wine” magazines. Leon Guerrero attended Clark’s program for three quarters in 2008, but it didn’t live up to his expectations. He thought the program prepared students for cafeteria service work rather than restaurant work. “I just don’t feel the restaurant was busy enough to give their students the actual ideal pressures of constant tickets coming in that you would see in a normal restaurant,” Leon Guerrero said. He recommends culinary education for those interested in the field. He said he notices that people with culinary school experience are better problem solvers. But not everyone in the industry agrees culinary school is a worthwhile investment. It’s possible to work in the food industry without attending culinary school. Adam Kekahuna, 42, owner of No Ka Oi Catering Company said he prefers to train employees himself because he thinks 90 percent of culinary students come out “pretty pretentious.” The company doesn’t employ anyone with culinary degrees, although he has in the past. Joshua Luce, a 13-year veteran of the industry, started working without pay when he was 14 as a pantry cook for the Spokane Clinkerdagger. Now 27, Luce is a sous chef at Portland Brewing Company and said he sees
1 0 . 1 6 . 1 3 / / I NDY // 8 value in culinary education, but it’s not a replacement for experience. He said when he sees “a resume that just has culinary school on it, they would be hired in at preparatory level or maybe even a dishwashing level.” Leon Guerrero still finds value in a culinary degree. “If one day I become a chef and I have two applicants coming to my kitchen and I see one went through culinary school, I would probably prefer his resume over someone who hasn’t,” Leon Guerrero said.
Co ntac t Tra Frie s e n at o nl i ne e dit or @ st ude nt s .c la rk.e du Co ntac t St ephan ie L aR ue at a rts e dit or @ st ude nt s .c l ark.e du
ADVERTISE WITH THE
Contact Advertising Manager Darrik Burns at email@example.com for more information
adve r t i s e me nt
9 // I NDY // 10 .16.13
WRITER ACTOR REFUGEE by Bri Scharmann
Watc h Prcic read from h is novel
1 0 . 1 6 . 1 3 / / I NDY // 10 As a Bosnian Muslim, Ismet attempt to escape through writing. assimilating into a new countr y Prcic was a target of genocide. “I had Prcic recalls hiding with his and coping with post-traumatic Serbs in my family who went to the younger brother Nedsad in their stress disorder, Prcic relies on other side and were shooting at us,” basement for hours during grenade theater and writing. “If you don’t he recalled during a recent inter view attacks. His hometown is infamous understand something, the best way with The Independent. for the Tuzla Massacre, an attack to understand it is to write it or to “I keep tr ying to tell people that killed 71 and wounded 240 paint it, because then it makes you if like suddenly Washington was more. focus on what you know and then fighting Oregon. It’s A Nor wegian-funded you slowly build a structure out of The Bosnian War lasted from insane. Ever yone independent study it so you understand what you went March 1, 1992 – Dec. 14, speaks the same by the Research and through and what you want to say,” 1995, totalling 3 years, 9 language. Same Documentation Center he said. months, 1 week and 6 days. songs. Same humor. in Sarajevo The National The war caused more than Same ever ything. But concluded that Clark psychology professor Institute of Mental 100,000 total deaths. suddenly there are “approximately John Governale said people Health website with PTSD can have dramatic these divisions.” 97,000 people states that, “People Listen to Dr. Nick Forrest reactions to everyday sounds, Most people at were killed in who have PTSD explain the nuances of the such as a car backfiring. Clark have never the war.” may feel stressed conflict. experienced the But just or frightened even horrors of living in before his 18th birthday, when they ’re no longer in danger.” a city under siege. when Prcic could be Writing is one method therapists use The theater adjunct forced into the Bosnian to help patients cope with PTSD. instructor has. He militar y, he secured “It’s really therapy,” Prcic said. “I visited Clark last paper work to escape to didn’t have insurance. I couldn’t go month to read from Scotland with a theater to a shrink. So I just had to sit down his prize-winning youth group. and write it.” The city of Tuzla is named book for the Columbia From there, he made The “There will always be a grey after the salt deposits found Writer ’s Series, a his way to Croatia living product was area. Authors will always have beneath it. It’s also the site of part of International in fear of being deported “Shards,” some part of them in their the Tuzla Massacre, a shelling Education Week. and terrified to hear his based on books. It seems to me that’s by Bosnian Serbs during the His novel “Shards” native tongue spoken, a fictional a given. I’ve never known a war on May 25, 1995. has been out for more unsure which side of the character writer who doesn’t come at than two years, but conf lict the speaker was named after writing with some element its upcoming Bosnian on. himself who of themselves in there. Once release encouraged him to not only After months in Croatia, he escapes Bosnia you declare something fiction, revisit the Clark campus, but his immigrated to the U.S., where his to start fresh it’s fiction. There’s kind of a memories of living in war-torn uncle lived. Prcic took English in California. contract there. It’s not to be Bosnia. classes growing up, but learned most The book, taken as history, it’s not to of his English watching late night published in be taken as fact.” said James television and listening to music. 2011, garnered Finley, English professor. Soon his room was covered with several notable ESCAPING THE CONFLICT posters of The R amones, The Clash reviews and received the National Prcic, 36, was born into a Muslim and Monty Python. Endowment for the Arts Award for family in the third largest city in With his uncle’s help, Prcic fiction. what is now Bosnia. But when Prcic enrolled in college and eventually He also found comfort in was 15, his world exploded. After graduated with a Master of Fine Arts theater, first joining a theater Bosnia declared independence from the University of California, troupe in Tuzla, the same group that from Yugoslavia in 1992, Serbian Ir vine. traveled to Scotland to escape the Christians began an ethnic cleansing countr y, and later even teaching a campaign against the Muslim drama course at Clark. COPING WITH WAR majority to create a Serb-controlled Bosnia. Prcic f led to the U.S. where C O N T I N U E S O N T O PA G E 1 1 he continued to relive the war and To deal with f leeing his home,
11 // I NDY // 10 .16.13
For Prcic, it’s been a process of picking up the pieces. The aftermath of war has been a process of rebuilding for the countr y and its people. Prcic returned to Bosnia after the war in 1997 and visits frequently. In 2005, he married his wife Melissa after following her to school in Los Angeles. They eventually moved to Portland, where he currently lives. Last month he returned to Bosnia to finalize the translation and release of his book. He is working on another publication related to the Bosnian conf lict, this time focusing on his mother ’s stor y, and wants to teach again at Clark. His former students appreciate his ability, which was crafted by his experiences. “He didn’t just teach, he shared,” former Clark student Andru Sasser said. “He was vulnerable and honest with us about his passion for theatrical arts and gave us all a reason to care about theater beyond a mere curiosity or vague interest.” W hile he may have escaped the war, he hasn’t entirely forgotten. The damage is still with him, he explains. “ Your body doesn’t know the difference between what is peace and what is war.”
adve r t i s e me nt
adve r t i s e me nt
“Shards” is a fictional autobiography about Prcic’s life and experiences growing up in the midst of a war. The novel has won multiple awards since being published in 2011. (Cover Courtesy of Ismet Prcic) Co nt ac t B ri S c harma n n at b. s c harman n @ st udents .c la rk.e du
1 0 . 1 6 . 1 3 / / I NDY // 12
WANTED: HIGHLY MOTIVATED INDIVIDUALS. ABLE TO STUDY OFF-HOURS. LIFE-ALTERING EXPERIENCE GUARANTEED. WGU Washington is seeking community college graduates who are driven to succeed. Earn your bachelor’s degree in business, information technology, health professions, or teacher education on terms that fit your busy life. We’re online, accredited, affordable, and we’re here for you.
adve r t i s e me nt
adve r t i s e me nt
13 // I NDY // 10 .16 .13
H A P P Y H O L I - DAT E S
Yo u r g u i d e t o w i n t e r dating on a dime Soph i a C ole man M a nag i n g e dit or @ I ndy C C ar t s
Gloomy winter weather is not the most inspiring backdrop for a romantic evening. Luckily, The Independent has you covered! Here are some inexpensive ways to create warm memories.
STARGAZE It may be too cold to lie under the stars, but OMSI’s Kendall Planetarium is open year round. The planetarium is the largest in the Northwest and offers multimedia presentations on space science and astronomy. Cost: $5.75 for non-OMSI members or $4.75 for members. omsi.edu/planetarium
DANCE Whether it’s your first date or you’ve been dating for a while, dancing is a great way to get close. Get dressed up and dance the night away. It costs less than a movie, plus it’s great exercise. Don’t know how to dance? Stumptown Dance, and many other places offer free lessons with admission. And if the date goes awry, go there with one date and leave with another! stumptowndance.com facebook.com/pages/Stumptown-Dance/106042966101681 For more dancing options in the Portland area, check outportlanddancing.com
BAKE Make an excuse to try that recipe from Pinterest. Pop in a movie while your treats are in the oven. Try peppermint snickerdoodles! These cookies feature real bits of crunched up candy canes. Recipe by Lucas Wiseman: dtc-wsuv.org/lwiseman/recipe
Explore different varieties of beer or wine together for a fraction of the cost of full-size drinks. Loosen up, relax and have fun. The possibilities of places to try are infinite. Always drink responsibly. Try Loowit Brewing Company in Vancouver, Laurelwood Brewing Company in Battle Ground or Breakside Brewery in Northeast Portland.
S K AT E No need to break the ice on this date. Enjoy a race around the rink or a slow skate hand-in-hand. Afterwards, warm up with with a hot drink or each other. Cost: $9.75 (including skate rental) at Mountain View Ice Arena; $13 (including skate rental) at Lloyd Center Ice Rink mtviewice.com/ lloydcenterice.com/Public/default.html
ADMIRE Every fourth Friday is free admission at the Portland Art Museum 5-8 p.m. No need to check the weather for this date. Broaden your perspectives inside, away from the winter elements. The bonus? Stealing a kiss around the corner from a priceless work of art. The museum is closed Mondays. Cost: $12 for students with ID and seniors, $15 for adult General admission, Free for 17 and under. portlandartmuseum.org/home
SHINE Cruise or stroll through a beautiful light show. Check online for dates and times. Portland International Raceway Cost: $6 per person for walking or biking, $16 for cars winter wonderlandportland.com/portland-holiday-lightsdisplay-info.htm Zoo Lights Peacock Lane Cost: Free peacocklane.net
Cost: $10 oregonzoo.org/events/zoolights
Cont act Sophia Coleman at managinge dit or @ st udent s.c l a rk . e du
1 0 . 1 6 . 1 3 / / I NDY // 14
15 // I NDY // 10 .16 .13
Head coach Al Aldridge is in his second year of coaching the women’s basketball team. Aldridge has a history of winning and left Prairie’s women’s basketball team with a record of 710-134 after 32 seasons according to The Columbian. (Aleksi Lepisto / The Independent)
E X P E CTAT I O N S H I G H FO R CLARK BASKETBALL TEAMS Tyle r Urke Sp or t s e dit or @ I ndy C C sp or t s
One year ago, two new basketball coaches started their coaching careers at Clark College. Although they were hired to maintain the winning ways of the previous year, they had very different seasons. Head coach Al Aldridge was able to duplicate the successes of the 2011-12 women’s team as he led the Penguins to a 13-3 league record and a playoff spot. After a 25-4 record and winning the Northwest Athletic Association of Community Colleges West division for
the 2011-12 season, the men’s basketball team led by head coach Alex Kirk limped to a 7-9 league record and missed the playoffs. But that was last season. This year both coaches are expecting big things. “Our goal is to win the West division and the NWAACC Tournament,” Aldridge said. Two women return from the previous season: guard Nicolette Bond and forward Andrea Smith. Bond was the team’s third leading scorer last year. Aldridge said the sophomore leadership is much better than last year. “The sophomores we have this year are all captains,” Aldridge said. “They are
providing the kind of leadership we need.” One of these sophomores, Brooke Bowen, transferred from Division II Seattle Pacific University. Bowen played at Skyview High School in Vancouver and was First Team All-State and Most Valuable Player of the Class 4A state tournament while leading her team to a state title. Bowen said she is really excited for this season and thinks they have a strong team. She believes the team has the potential to win the NWAACC championship but it will depend on “everyone buying in.” The fourth sophomore on the team, from Division II New Mexico Highlands
1 0 . 1 6 . 1 3 / / I NDY // 16 University, is Haley Grossman. Grossman played at Battle Ground High School and was a First Team All-League player. The team benefited this offseason due to the two transfers and it made the recruiting process easier the second time around, Aldridge said. “We had a better feel for the kind of kids, character-wise, that we wanted to have.” Only one player on the 2013-14 roster is from outside Washington state. Micaela-Marie Leina’ala Bitanga is from Honolulu and was the last player to sign her letter of intent to play at Clark. She is projected to be the team’s starting point guard.
the men have more players who have played at higher levels. Sophomore Max Livingston played at Division II Hawaii Pacific University and forward Josh Hall redshirted at Division I California Polytechnic State University. Hall played at Hockinson High School and was a four-time First Team All-League player. The women’s season kicked off at the Yakima Valley Tournament Nov. 22 against Yakima Valley Community
College at 6 p.m. They went 2-1 in the tournament. The men started the season with a win against Bellevue College and Price led the way with 24 points, 10 rebounds and three assists in a close 75-72 contest. The Penguins are 2-0 this year.
Cont act Tyler Urke at sp or t se dit or @ st udent s.clark.e du
C R E AT I N G A N E W C U LT U R E Last season, the men raced to an early 9-2 record but were decimated by injuries. At one point only six players suited up for games. Now that he has a year under his belt and was able to focus on recruiting, Kirk expects them to be a playoff caliber team. “Last year our primary focus was to instill a culture that we felt would breed success, and in doing so we really are hoping to get ourselves to win all the close games we lost last year,” Kirk said. Clark lost eight games by seven points or less last year. Franklin Norman, a freshman from Benson High School in Portland, is part of the “new culture” Kirk is trying to create. Norman likes the whole coaching staff and said of Kirk, “He lets you play freely, as long as you do what he says.” Although the team has six sophomores, only three players are returning. Wing player Sean Price led the team in scoring, defensive rebounds and assists last year. Ronalds Elksnis is a 6 foot 8 inch forward from Latvia and played at La Jolla Prep in California. Guard Paul Golden redshirted last year and is also from La Jolla. Despite lacking players who played with and against each other in high school like the women’s team has,
Returning player Sean Price leads Clark with an average 25 points per game. Price is seventh overall for points per game average in the NWAACC and second in the West Division. (Aleksi Lepisto / The Independent)
ROSE CITY ‘TIL THEY DIE Stephan ie L aR ue A rts e dit or @ I ndy C C sp or t s
The Portland Timbers have had their share of ups and downs since joining Major League Soccer in 2011. After finishing eighth out of nine teams in the Western Conference last season, the Timbers finished first in the conference this year and made the playoffs for the first time in franchise history. The Timbers put up a fight in the postseason, but lost to Real Salt Lake by three aggregate goals in the Western Conference finals. Regardless, it was a banner year for professional soccer in Portland. While the Timbers make headlines on the field, the organization spends a lot of time investing in the community through service and youth soccer development. The effect of these programs is felt in Clark County by nurturing local players like Clark’s Abdiel Morfin. Morfin, an 18-year-old freshman from Canby, Ore., plays center back for Clark’s men’s soccer team, which had a record of 19-3-1 this season. He started
playing when he was 6 years old on the team his uncle coached in McMinnville, Ore. Morfin tried out for the Timbers under-18 team last year and not only made the starting roster, but was elected team captain. Being a part of the U-18 team gave Morfin some unforgettable opportunities. The team traveled across the country to play top ranked development academy teams. Morfin even practiced with the Timbers professional team over spring break and was called to play in the season-ending Timbers Reserves match, where the team defeated the Seattle Sounders FC Reserves 3-2. “I didn’t get to play that game just ‘cause they’re professionals,” Morfin said. “But I got to sit the bench and I was part of the roster, and it was just a really good experience.” Morfin plans to try out for the Timbers U-23 team next year. The Portland Timbers Youth Development Information Sheet says MLS requires all teams in the league to have a U-18 and U-16 Boys Academy team, but the Timbers go the extra mile,
hosting camps and programs for kids as young as 5 years old. Timbers players also attend these camps. Timbers Youth Academy manager Erik Lyslo said interest in youth soccer is at an all-time high. “I think as we progress each year in the youth department and beyond, and people see how well our programs are run, the interest will continue to grow,” Lyslo said. “But our first-team’s success doesn’t hurt the process either.” Lyslo said the sky is the limit for the Timbers Academy program. “As we begin to see our pre-academy players who have trained with us from age 11 start to filter into the academy, then you will start to see our academy programs continue to improve on top of how well they are playing already,” he said.
S TA N D T O G E T H E R Another way the Timbers organization stands out is through its Stand Together community service program. While MLS gives to charities through its MLS WORKS program, Stand
(Bradley York / The Independent)
17 // I NDY // 10 .16 .13
1 0 . 1 6 . 1 3 / / I NDY // 18 Together helps people in the Portland Relations, Christa Thoeresz said the area. team takes pride in its involvement with According to the Timbers website, the community. “Our players combined the mission of Stand Together is “to attend hundreds of community events harness the power of sport to improve every year, and often go above and the lives of children and beyond what is asked families in the Portland of them,” she said. For metro area through example, Thoeresz said targeted programs, Timbers forward and deep partnerships Camas High School and philanthropic graduate Brent Richards giving.” Through Stand raised more than $3,000 Together, the Timbers this year for children’s donated $986,950 to cancer research by dying different nonprofits his hair and then shaving that support education it off. and the environment. For more information The Timbers also — Ab diel M orf i n about Stand Together host a dedicated week and the Portland called Stand Together Week where team Timbers Youth Development Program, members invite anyone to volunteer visit portlandtimbers.com. with them to do projects like cleaning up parks, teaching kids about nutrition and packing food at the Oregon Food Bank. Co ntac t St ephanie LaRue at The Timbers Director of Community a rtse dito r@ st udent s.clark.e du
just love d
it. If I would b e able to
do it again, I definitely would. ”
Abdiel Morfin scored the tying goal in the 90th minute of the semi-final match against Highline Community College on Nov. 16. Clark finished the season with a 19-3-1 record. (Killian Bailey / The Independent)
When the Timbers score a goal, environmental volunteer organization Friends of Trees plants a tree. The next volunteer planting event is on Dec. 7 from 9 a.m. to 1 p.m. (Bradley York / The Independent)
19 / / I NDY // 10 .16 .13
VO L L E Y BA L L F I G H TS TO P L AYO F F S
Clark led the NWAACC in blocks per game with 2.12 and Karissa Paltridge (8) led the team with .93 blocks per game. Paltridge was also the only Clark player to make an All-Star team as she was First Team from the West Division. Jazmyn Boyd-Clark (1) led the team in kills per game with 2.51. (Aleksi Lepisto / The Independent) Tyle r Urke Sp or t s e dit or @ I ndy C C sp or t s
Fall was a successful season for the Penguins in the playoffs. Some teams just had to work harder than others to get there. The volleyball team fought an uphill battle from the beginning, losing eight of its first nine matches. Part of this was due to early injuries but the team also had to adjust to a new playing style under head coach, Mark Dunn. Dunn is new to Clark but not new to coaching as he has almost three decades of experience and won a National Collegiate Volleyball Foundations Division II championship at Sonoma State University. Director of Athletics Charles Guthrie believes Dunn “will infuse the Volleyball program with an intense level of energy and excitement.” “A lot of teams we’ve been playing have had 14 matches under their belt, and we’ve played four,” Dunn said after the team started 0-4. “Progressively we’re getting better and better as they get to know one another, and my new system.” After the 1-8 start to the year, the playoffs seemed far away for the Penguins. However, these games did not count towards their league record meaning if they could play well against the teams in their division, they had a shot. Clark won four matches in a row including its first league
match against Tacoma Community College but, proceeded to drop its next two. After a grueling October schedule the Penguins were 4-6 in league play with four matches left and tied for fifth in the division. The top four teams advanced to the Northwest Athletic Association of Community Colleges Tournament. In a thrilling five-set victory the Penguins overcame Pierce College keeping their playoff hopes alive. But after losing to Highline Community College, Clark found itself on the outside looking in, tied for fifth with two matches left. At this point the Penguins needed to win both games and Highline needed to beat Pierce on the last day of the season in order to secure a playoff berth. The Penguins did their part sweeping both Grays Harbor College and Green River Community College and Highline swept Pierce allowing the Penguins to sneak into the tournament with a 7-7 record. Dunn said after the team started 0-4, they would make the tournament this year. The team didn’t let him down. Clark lost to eventual champion Blue Mountain Community College in the first round of the double elimination tournament. They beat Shoreline Community College later that night but were quickly dispatched by Tacoma the next day, ending their playoff stint.
Cont act Tyler Urke at sp or t se dit or @ st udent s.clark.e du
1 0 . 1 6 . 1 3 / / I NDY // 20
CAN YOU HEAR ME NOW? Cell coverage at Clark could expand next year Ca rl Fre e man Sta ff rep or t e r @ I ndyCC news
Cont act Carl Fre eman at c.fre eman2@ st udent s.clark.e du
theCOLLEGE BURGER Monday through Friday 8am-3pm
AT CLARK COLLEGE
Chewy’s Burrito’s & More
Monday through Friday 10am-2pm
adve r t i s e me nt
Clark is negotiating with AT&T to erect three 15-foot cell towers on the roof of the Penguin Union Building. The towers are not expected for at least a year, but would improve cell phone service on campus, Clark officials said. Clark and AT&T are negotiating how much the communications company would pay to lease the space, said Bob Williamson, vice president of Administrative Services. Pacific Telecom Services, a representative of AT&T, came to Clark in April looking for a place in Vancouver to install cell towers. The towers would provide service exclusively to AT&T. President Bob Knight told the College Council in October that he decided to go forward with exploring the opportunity. Potential health problems are a main factor in the contract, said Williamson, who is negotiating the contract. Williamson said AT&T will be required to conduct tests to see if the radio waves exceed U.S. standards. The college is also looking into third-party testing, Williamson said. AT&T has offered to pay for this separate test. According to the American Cancer Society, some people have concerns that living, working or going to school near a cell phone tower might increase cancer risks or other health problems. However the organization reports on its website that there is very little evidence to support the idea. “We will certainly negotiate for the best deal possible and if we don’t feel like we are getting the terms that we want we’ll walk away,” Williamson said. The project’s timeframe is unknown. According to Williamson, even if they come to a deal AT&T has to go through a site review and permitting process with the city of Vancouver. “I don’t expect cell towers to be up anytime within the next 12 months,” Williamson said. Four other community colleges in Washington have leased property for cell towers, Williamson said. According to Williamson, the college would look at other proposals, if competitors submitted them. “Our goal is not to become the cell tower capital of Vancouver,” Williamson said. The new towers may benefit campus security. Ken
Pacheco, Director of Security & Safety, said the cellphone capabilities on campus are limited. At certain times of the day and during weekends there is not a dispatcher answering Security’s landline. During those times, calls are transferred to officers who carry cell phones. Clark provides AT&T phones for the officers. Pacheco’s cellphone has no signal in his own office. Pacheco said that if on a Saturday night someone were to call the landline and transferred to the officer’s cellphone in a dead zone, the officer would not receive the call. Pacheco said he likes the idea of improved cellphone reception, but he is skeptical. “Until somebody shows me that something is gonna help you I’m not gonna jump up and have a parade to find out the thing is the same as it always was.”
21 // I NDY // 10 .16 .13
Nicholas Detering, playing Wesley, delivers a monologue after slaughtering a lamb. A family tragedy, this play is another example of the theater department’s shift toward more controversial productions. (Jenny Shadley / Clark College)
CURSE OF THE STREAKING CLASS Ca it l i n C al sb e ek Co nt ri but i n g rep or t er @ I ndy C C ar t s
“Come to the show. I’m going to be naked.” That was the pitch one of the student actors in Clark College’s Fall performance used to lure friends to see the play. Nicholas Detering, starring as the son Wesley, shed his clothing for a brief stroll across the stage in Sam Shepard’s “Curse of the Starving Class.” The 1978 play opened Nov. 8 to start Clark College’s 2013-2014 theater season. Detering and eight other cast members, of whom seven are Clark students, staged the story of a small American family’s fiscal troubles, directed by Mark Owsley. The play is packed with symbolism, Detering
said, and focused on the family’s plots against each other for the fate of the family farm. While this is the first performance of the play at Clark, according to Gene Biby, the college’s theater program director, Detering is not the first naked performer. Biby said the department produced “Equus” by Peter Shaffer in 1997, which was about a young man’s religious and sexual fixation on horses and also featured nudity. The theater department mission statement explains its stance on adult themes, saying, “Our script selections reflect our mission to educate students and to initiate dialog about important topics. As a result, they may include violence, strong language or overt sexuality that some audience members may find provocative.” Biby said the department clearly prints this on the programs to warn
sensitive viewers. Biby said the cast and crew tackled varying challenges for the year’s first production, like whether to use a real or fake lamb as a prop, one of the main symbols of the story according to Biby and Detering. “We’re done with the show at 10 o’clock on Saturday night,” Biby said. “And who’s going to pick up a lamb and haul it back to wherever it needs to get hauled back to?” The show featured a fake lamb and a recording of one bleating for sound effects. Detering and Derek Neiman, who played the father Weston, said line memorization was difficult. Detering said he had to remember about 400 lines, the most he’d ever done. While Neiman said auditions required only a few minutes of scene preparation in groups of three or
1 0 . 1 6 . 1 3 / / I NDY // 22 four before Owsley analyzed their performance, the creation of the show took much more time. Actors worked with Owsley directly for about 12 hours per week, according to Neiman, meeting Monday through Thursday from 6:30 to 9:30 p.m. since rehearsals began in the second week of the quarter. The first shows of the season aren’t as popular as later shows, especially the musical, Biby said, but college students would benefit from seeing “Curse of the Starving Class.” “It addresses some of those big life issues,” Biby said. Detering said watching the performance is valuable simply for a person to expand their knowledge. As a final incentive, Detering added, “Plus I’m beautiful naked.”
Co ntac t St ephan ie L aR ue at a rts e dit or @ st ude nt s .c l ark.e du
P L AY W I L L R A I S E E Y E B ROWS Review by Bri Scharmann Sta ff rep o r t er @IndyCCa r t s
As a dark comedy, the play delivers. One minute I smirked as Ella lectured her daughter about feminine hygiene products, and the next I was stunned to see the father, Weston, passed out drunk on the kitchen table. The dialogue is fast, often too fast, while the scenes are not. The play is character-driven as opposed to plotdriven. It can be hard to engage an audience with dated conflicts such as farm foreclosure and running away from home on horseback. The dialogue was also confusing at times, especially when a conversation changed abruptly and became a monologue. The script had me raising my eyebrows with odd twists, such as a character talking to a maggot-infested
lamb in the kitchen, but the cast had me applauding. Even while the fast-paced dialogue overwhelmed at times, the actors performed magnificently. When Wesley and Emma screamed at each other, their performances made me empathize with the sibling dynamic. While the audience may scratch their heads at the bizarre monologues, the family’s interactions ring true. There is something for everyone to appreciate when siblings fight over the mundane or parents criticize their children’s interests. The scene when Wesley pees on his sister’s homework, while jarring and mildly funny, symbolizes my views on the play: Questionable writing but excellent acting.
Cont act Bri Scharmann at b.scharmann@ st udent s.clark.e du
Emma, played by Katie Lindstrom, is covered in mud after being bucked off of the family horse, angry about the decision to sell it and go to Europe. (Jenny Shadley / Clark College)
BE A COUG. 23 / / I NDY // 10 .16 .13