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D A I LY E M E R A L D . C O M
đ&#x;?‚ FOOD
ALL IN THE FAMILY FOR OVER 22 YEARS,
13th Avenue’s Caspian Mediterranean Cafe has been serving burgers and gyros to the campus community. Owner and UO alum Elhaam Yazdi details the restaurant’s origins and her hopes for its future. U N D E R S TA N D I N G T H E F I R I N G O F B A C H F E S T I VA L D I R E C T O R
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đ&#x;”Ś NEWS
NEW AFFIRMATIVE ACTION DIRECTOR HAS SOCIAL JUSTICE IN HER GENES Director of the Office of Affirmative Action Tracey Tsugawa. (Courtesy of uoregon.edu)
➥ LOGAN During World War II, Tracey Tsugawa’s parents and grandparents were incarcerated in U.S. internment camps, and it caused a streak of strong political consciousness in her family. Now Tsugawa will bring that sense of social justice to the University of Oregon as the new Director of the Office of Affirmative Action and Equal Opportunity. Tsugawa has an extensive resume with experience in education and civil rights. This includes 15 years as a civil rights investigator, consulting for various community-based organizations and instructing at the undergraduate and graduate level. She credits her mother for the inspiration to get into this line of work. “She was a force of nature‌ She had a very strong political and social consciousness that I heard about from day one as a child,â€? Tsugawa said. “It was because of her that I started asking questions about why the world is the way it is.â€? Tsugawa is finishing her job as Title IX Officer at UC Santa Cruz. She will start remotely at the AAEO office on Oct. 1 and is expected to arrive on campus by mid-October. The Emerald is published by Emerald Media Group, Inc., the independent nonprofit media company at the University of Oregon. Formerly the Oregon Daily Emerald, the news organization was founded in 1900. VO L . 1 1 9 , I S S U E N O. 1 1
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Throughout high school and while studying at Oberlin College in Ohio, Tsugawa questioned the way things were in the world and thought about what she could do to change them. “By the time I graduated, I had settled on education as a means for social change,â€? Tsugawa said. “That really sort of set me on the path‌I fell in love with teaching.â€? Tsugawa got into higher education but also focused on community-based education. This led her to the variety of work exhibited on her resume. “It’s much more than a job. I feel like it’s a calling for me,â€? Tsugawa said. “I feel a responsibility to make the world a better place for everyone.â€? Tsugawa is excited about the opportunities she will have at UO and new challenges she will face. “[I want to] make sure that we have a campus that is as free as possible from forms of harassment and discrimination, and cultivate a campus that is truly inclusive and welcoming for everyone‌â€? Tsugawa said. “I’m totally excited about coming to Oregon – totally excited about becoming a Duck.â€? NEWS EDITORS WILL CAMPBELL ERIN CAREY FRANKIE BENITEZ A&C EDITORS SARAROSA DAVIES ZACH PRICE DANA ALSTON OPINION EDITOR BILLY MANGGALA SPORTS EDITORS GUS MORRIS JACK BUTLER SHAWN MEDOW PODCAST EDITOR ALEC COWAN
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MARKS, @LOGANTMARKS
Tsugawa mentioned two overarching goals for the AAEO office. One is providing prevention education and training for office staff on how to address interpersonal conflict. The other is making processes more transparent so people know what their options are. She also emphasized the importance of protecting people instead of the university. “Our job is to protect the students, staff and faculty of the campus, not to protect the university‌We need to be independent and autonomous to a degree so that we can protect people.â€? Tsugawa is excited for the prospects of her new job, including the possibility of being able to teach again, something that was not an option at UC Santa Cruz. “I would love to get back in the classroom and teach environmental justice if possible,â€? Tsugawa said. “But my primary responsibility coming in this fall is to work on developing the office, so I can’t imagine that I will have time to consider teaching during my first year. But if that ever becomes a possibility at the University of Oregon, I would love to get back into the classroom.â€?
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ON THE COVER
Owner of Caspian Mediterranean Cafe, Elhaam Yazdi, standing outside of her restaurant on 13th Ave. Photograph by Adam Eberhardt.
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Welcome to the University of Oregon!
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Sports reporters Jack Butler, Gus Morris and Shawn Medow review and preview each Oregon football game this season. Included in their talks are stat breakdowns, in-depth matchup analysis and predictions. Listen in to be prepped for every game this season.
More at dailyemerald.com: • Analysis of every game • Preview of Cal game NEW ON VIEW
Graphic Ideology: Cultural Revolution Propaganda from China Conversations in the Round House: Roots, Roads, and Remembrances The Barberini Tapestries: Woven Monuments of Baroque Rome Barbara MacCallum: Appropriating Science
jsma.uoregon.edu • 541.346.3027 EO/AA/ADA institution committed to cultural diversity
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Look for the next episode on Wednesday, Sept. 27
đ&#x;”Ś NEWS FIRING OF OREGON BACH FESTIVAL DIRECTOR IS STILL A MYSTERY ➥ ERIN
C A R E Y, @ E L C A R E Y
Oregon Bach Festival Artistic Director Matthew Halls was fired last month, and the reason is still unclear. (Courtesy of Around the O)
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In 2011, Halls was named the festival’s ‘artistic director designate,’ and in 2013, he replaced Rilling as the artistic director. In a press release on Aug. 27, OBF acknowledged the parting with Halls and said that program directors are “moving forward in an exciting direction that will bring new voices, points of views and artists with more diverse backgrounds to festival audiences� using multiple curators instead of a solitary individual. The press release also stated that the change comes as part of a currently ongoing process to bring together the OBF and university communities and also align with the university’s goals. UO also issued a statement about the firing: “The university is disappointed and saddened that Matthew Halls’ relationship with the Oregon Bach Festival (OBF) has drawn to a close. We are thrilled with the successful series of performances orchestrated by Mr. Halls and by his creative conducting. Nevertheless, it is not uncommon for there to be differences among the parties involved in such festivals.�
Last month, University of Oregon fired Oregon Bach Festival Artistic Director Matthew Halls. The firing was a shock because in June the university gave Halls a long-term contract that included the promise of a six-figure paycheck. But the reason UO fired Halls is still unclear. UO also agreed to pay Halls $90,000 in a settlement that included a “non-disparagement clause,� meaning that neither Halls nor the university would release any negative statements about either party. The Oregon Bach Festival is one of the university’s biggest events, with a great deal of publicity surrounding it every year and thousands coming to Eugene to attend. It’s funded by grants, donations and ticket sales. But with the recent firing of Halls, the question remains of whether it will add to OBF’s problems of declining attendance. Founded in 1970 by German organist and conductor Helmuth Rilling, the once informal concert and series of workshops has since transformed into a twoweek event that has featured many notable artists.
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đ&#x;“– COVER
the vori te in lo c al fa a a rd t) is rh e o b it E u rr t. (Ad a m ak fa st b h re ig b n e t a Th ll a s g, a s we mornin
The gyro is a classic staple of Casp ian’s menu. (Ada m Eberhard t)
Late night feasts ➥ SARAROSA
D AV I E S , @ S R O S I E D O S I E
Caspian Mediterranean Cafe owner Elhaam Yazdi didn’t predict the success of her restaurant’s now famous American double cheeseburger. It’s become a popular item, especially on Friday and Saturday nights when students are looking for food after bars close. Yazdi decided to expand the establishment’s hours on weekend nights shortly after inheriting the cozy, whitewalled restaurant from her parents 11 years ago. She added burgers to the menu to provide more options for patrons and the post-bar crowd. Caspian has been a campus mainstay since 1995, but only recently became a late-night dining spot for students heading home from Taylor’s Bar and Grill or Max’s Tavern. From an upstairs renovation to the addition of American food to its
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menu, Caspian’s staff and its patrons have witnessed the restaurant change over the years. Today, Caspian is known for its late hours and comfort food — both American and otherwise. Yazdi, 32, grew up in Eugene and went to UO. Her parents, originally from Iran, moved the family from Davis, California, to Eugene to be closer to family in the area. “We just settled down here and stayed,� Yazdi said. “[My mom] loves the rain. She loves the atmosphere here.� The restaurant is named Caspian after the Caspian Sea, located in northern Iran, where Yazdi says the area is lush and green like Oregon. Before the family moved to Eugene, her parents owned a similar restaurant in Davis that served Persian and
Mediterranean food to college students in the area. Her parents always liked the idea of owning a family business, and they opened their first restaurant on Yazdi’s first birthday. She has been around the food business since. “It’s kind of part of my culture, part of my life,� she said. Many of Caspian’s recipes are family recipes. Yazdi has a hard time eating other restaurants’ hummus, a dish made from ground chickpeas mixed with sesame paste and olive oil, because she prefers Caspian’s take. Despite the addition of American food to Caspian’s menu, Yazdi’s favorite dishes remain traditional Mediterranean fare. “I don’t want [the restaurant] to lose its overall feel,� Yazdi said. The cafe serves an expansive menu — including Mediterranean and Middle
Eastern classics like gyros and shawarma to breakfast burritos and Philly cheesesteaks — a result of Yazdi’s changes when she took over the restaurant. Popular items include the Meat Lovers burrito, shawarma and double cheeseburgers. Yazdi worked at Caspian through high school and college. Many of her goals for the restaurant come from experiences she had as a young adult. Yazdi thinks her background as a student helps give her insight into the community’s needs, especially concerning late night food around UO’s campus. “My parents are a bit older. My father is in his 80s and my mom is in her 70s,” she said. “[The restaurant] kind of needed a new, fresh start after all those years.” She thought studying business would help prepare her to run the restaurant, but after taking an introductory business class and disliking it, she switched to majoring in sociology. According to her, sociology fostered the social and people skills she needed to run a business. Yazdi’s social life in college also influenced her success at Caspian. During her senior year, after a night out at Taylor’s, Yazdi and her friends were hungry. She realized that many campus area restaurants weren’t open late, and was inspired to change that. Caspian is open until 2:30 a.m. Wednesday through Saturday and midnight during weekdays, serving cheeseburgers and other fare to partiers and late-night studiers alike. The bustling restaurant has an upstairs seating area to accommodate more customers. Yazdi says hundreds of people can go through its doors in a given day. “I would say the best part is [that] you get to meet really different, amazing people,” she said. “Being in Eugene, it’s not necessarily culturally wide, but being on campus you get to be in this little spot where you get to see people as a freshman and on. At this point, I’ve seen people start as a freshman and now they are teaching.” Caspian employs both students and community members. Some
employees have worked there for 10 years. Yazdi, who spends most days at a corner table in the restaurant hunched over paperwork, says the staff is “kind of like a family.” Prep cook and employee Luke Zimmerman says that Yazdi is “honestly the best boss [he’s] ever had.” Northwest Christian University senior Fern Delgadillo has worked at Caspian for about two years. She frequently works shifts in the mornings and at night on the weekends, and says that Yazdi is great at scheduling these around a student’s needs. On Sunday, Delgadillo worked the morning shift, delivering plates full of bright yellow eggs and steamy homefries to the tables. She took orders and talked to patrons about the new school year as Alanis Morissette played on the radio. Delgadillo likes interacting with customers, especially fellow college students, as she works. “I’m a college student myself, so I like to ask them about their days — you know, things your parents usually ask you,” she said. She says she’s seen many students come through the business both sober and drunk, and she has broken up some alcohol-fueled fights during the night shift. But she understands her fellow students’ experiences. “I’ve been there, done that,” Delgadillo said. She doesn’t plan on working there after graduation. Ultimately, Yazdi says she would like Caspian to stay the same. She feels that she has created a successful business and expanded on her parents’ goals for the restaurant. Whether they are stopping in for a cup of coffee or a full meal, Yazdi enjoys seeing regulars come through the restaurant. “Little things...made me feel like if I gave it a shot here, then maybe I could prove it and bring something different to the campus,” Yazdi said. Caspian Mediterranean Cafe is open seven days a week at 863 E 13th Ave. Sunday through Tuesday, it’s open from 8:30 to 12:00 a.m., and Wednesday through Saturday from 8:30 to 2:30 a.m. The cafe’s phone number is 541-6837800.
I would say the best part is [that] you get to meet really different, amazing people,” she said. “Being in Eugene, it’s not necessarily culturally wide, but being on campus you get to be in this little spot where you get to see people as a freshman and on.”
The Ka ba ba pl ate mixe s ta ste s fro m ea ste rn we ste rn cu ltu res an d . (Ada m Eb erh ardt)
e n ts th pli me a rd t) a t c o m d a m E b e rh th t r e s (A s . e d s e a h dis va is s av o r y Ba c la ent of a s s or tm
ELHAAM YAZDI T U E S D AY, S E P T E M B E R 2 6 2 0 1 7
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đ&#x;?‚ FOOD
COOKING OUTSIDE THE PIZZA BOX ➥ DANA
ALSTON, @ALSTONDALSTON
It was a year ago, partway through my bi-weekly Panda Express feast, when I considered ditching my plate of kung pao chicken and cooking for myself on a regular basis. Don’t get me wrong; Panda hadn’t lost its sweet-yet-spicy muster just yet, and it would be weeks until I gave up Joe’s Burgers. But the fact was I’d had too much fast food throughout my college career. Approaching the Subway counter was routine and the workers at Chipotle recognized me from at least 20 feet away. My rate of unhealthy calorie consumption was beginning to get embarrassing. This will also be my fourth year in college and dorm food is far from a possibility. If I didn’t start cooking soon, “better late than never� would be long gone. Thus, I thrust myself into the culinary world this summer, spatula first.
How does one jump-start a career in the kitchen? I started by binging “Cutthroat Kitchen� and studying it like a practice final exam. For those unfamiliar, “Cutthroat� is a show that places four chefs in a cooking competition and sabotages their supplies by replacing ingredients or utensils with impossibly difficult substitutes. Most people watch it for entertainment. I was searching for knowledge. Watching professional cooks make ice cream in a cement mixer was hilarious but also inspiring; if they could pull that off, I could make anything I wanted. For my first recipe, I went with a humble box of mac ‘n’ cheese — you can’t go wrong with Kraft. Simple, right? Wrong. Sure, I boiled the macaroni correctly. But for reasons beyond my current understanding, I ignored the packet of powdery cheese and dumped the
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đ&#x;?‚ FOOD noodles into a milky, buttery sauce pan. It was five minutes into my meal when I realized my mac ‘n’ cheese completely lacked cheese. Not an awesome start. Maybe the occasional cooking show wasn’t the best form of instruction. I had other resources available that I had ignored. My parents gifted me a cookbook at least 1,000 pages long, but it was more daunting than a film theory textbook. Luckily the geniuses over at Buzzfeed struck gold with Tasty, a Youtube channel that breaks down recipes into bite-sized visual chunks. Maybe it could help a lost soul like me discover his talent. All I needed to do was find a recipe more simple than boxed mac ‘n’ cheese. That’s an impossible task. But after 15 minutes of browsing, I found a pasta recipe that
seemed durable enough to withstand my ineptitude in front of a stove: fettuccine with tomato, broccoli and pesto. Literally all that was asked of me was to boil pasta and cook broccoli and tomatoes, adding a generous cup of pesto. After a couple hours of pep talking myself into confidence, it turned out really well. Sure, I may have over-pestoed the vegetables to the point of near poisoning, but the meal was edible and healthier than anything I had eaten over the past three years. Point being: cooking isn’t that scary, and food exists outside the EMU. If a hapless goof like me can whip up some fettuccine, the average student is probably capable of earning a Michelin star. Think outside the pizza box, and the pasta-bilities are endless.
Staff writer Dana Alston finds that with just the right mix of ingredients, students can create delicious meals. (Dana Alston)
Cooking vegetables in a pan can open up delicious options for a complete meal . (Dana Alston)
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AFTER A DIFFICULT FIRST SEASON, JESSICA YU GETS BACK ON TRACK ➡ AARON
A LT E R , @ A A R O N A LT E R 9 5
Jessica Yu’s freshman season with Oregon soccer didn’t go as planned. Despite a high school career during which she led her school in scoring all four years and racked up accolades, Yu struggled to acclimate to the college game. She finished the year with only a single start and zero goals. After spending her offseason grinding to improve, she is starting to make her mark on the Ducks. “I think last year I struggled a lot with my confidence,” Yu said. “I just had to take a deep breath, play my game and focus on having fun again.” It’s clear that in her sophomore year the forward has worked out the kinks that hamstrung her debut season. Yu scored her first career goal against Montana on Sept. 15 and followed it up with a second one against Idaho State two days later. Perhaps most telling of her progress is her playing time. After finishing 2016 with 545 minutes played, she’s already been on the field for 360 minutes this season after only eight games — seven of which she started. Her father, Jeff Yu, first noticed something different about his daughter’s approach to the game this summer following the team’s trip to Beijing, China. “She just started working out, especially on the fitness,” Jeff said. “I think that was a big deal. The first year was getting used to a whole new environment, and I think she had a better sense of what to expect coming into this year.”
One of the key aspects of Yu’s development was working with Oregon associate head coach Manny Martins, who often works one-on-one with players to improve aspects of their game. “Manny’s been great,” Yu said. “Just going over film with me and then coming out in Papé [Field] and doing a lot of work with quickening my trigger on my shots.” With two goals already, it’s apparent that Yu’s work with Martins has taken her finishing skills to the next level. The other key to her newfound scoring success: Yu’s teammates. “It’s amazing,” Yu said. “That goal [against Montana] obviously wouldn’t have happened if Marissa (Everett) doesn’t give me that perfect ball through. And Char (Curran) has been just great — a very dynamic player in the midfield. As the season’s gone on, we’ve gotten more comfortable with each other, and that’s been incredible.” For Ducks head coach Kat Mertz, Yu’s struggles were part of the college experience — and her success is no fluke. “That’s college soccer,” Mertz said. “You come in as a freshman. You work hard. You develop. You don’t see all the minutes that you want — you’re used to being a 90-minute player for your club team. She’s worked hard at it. She comes in to do film with coach Manny. She does extra sessions. For her to just get that goal, hopefully that’s the first of many.”
Oregon forward Jessica Yu (16) keeps the ball from going out of bounds. (Adam Eberhardt)
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