eEditor Staff
Dear Duck Living Readers,
Fall is here! The air is crisp, the leaves are changing and students have returned to campus with renewed energy. This change in seasons is all about possibility – to try new foods, new places and new habits. Between midterms, cozy sweaters and the guarantee of pumpkin spiced everything, it’s the perfect time to recharge and maybe even redecorate.
This issue, we’re diving into all things autumn. From students showing up in style to eating well without breaking the bank; in this issue, you’ll find stories that capture the season’s spirit. Here’s to a season filled with good food, good style and good company.
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Thanksgiving
on a budget
Written by Karley Brenneman
Photos by Brayden Day
Designed by Adaleah Carman
The leaves are changing, the streets are wet and the scent of sunscreen has been swapped for the cozy waft of pumpkin spice. It’s undeniable, fall is upon us and Thanksgiving is barreling close behind. College Thanksgiving is a beautiful madness, and students who go through unfathomable lengths to save a few bucks are suddenly offering to cook for all their roommates, friends from class, and that random stranger they made friends with after an accidental hallway collision. It’s chaotic and cramped, but even with tight budgets and tiny kitchens, it’s never too much to start new traditions and whip together a meal that
Ingredient Swap
Most of the time, people think Thanksgiving must mean turkey, but opening the door to the possibility of swapping traditional Thanksgiving food out for financially sound choices opens the possibility of saving money and stress! What college student doesn’t want that?
Here are some suggestions:
First, swap the classic turkey for walletconscious chicken! They have nearly identical nutrition values and a caloric content of 20-26g of protein per 140-190 calories, so your macros stay safe. It’s also important to remember turkey prices skyrocket to an annual high during the holiday months, and there’s always whole, cooked rotisserie chickens from Costco for $4.99 all year. No Costco card? Don’t worry, Safeway rotisserie chickens are just as convenient and typically around $10.
Another option is to switch traditionally baked pumpkin pie for easily bought muffins! Instead of suffering from the emotional labor of baking a homemade pie, opt for store-bought pumpkin muffins. They’re cheaper, portioncontrolled, and perfect for brunch the next morning. Plus, you can easily jazz them up with a simple whipped cream or cream cheese frosting for that homemade illusion.
Finally, trade the fresh vegetables for the canned and frozen options! An unfortunate truth is that the canned and frozen veggies will likely be the cheaper option, but a fortunate secret is that no one will notice, or care, that the green bean casserole is brought to them by store-brand green beans and corn.
Mixing Pan Miracle
Don’t be afraid to get creative, the side dishes don’t need to be separated and live on different plates. Picture this: a beautifully crafted casserole with a base of stove top stuffing, canned green beans and corn, a layer of rotisserie chicken, topped with mashed potatoes from a pouch, and even a drizzle of store-brand cream of mushroom to elevate it if you’re feeling fancy. Another plus? Less dishes to clean!
Friendsgiving Field Report
To see how other students are celebrating on a budget, I asked junior Maya Thompson, a sociology major and repeat Friendsgiving host, what her off-campus feast entails. “Last year, our turkey was actually meatloaf, and it was the best decision we made,” she said. “We spent the money we saved on boxed wine and a pie someone’s mom baked.” Her biggest tip? Don’t stress about coordinating dishes. “Everyone brings something. Last year we had four mashed potato dishes and no gravy. It was chaos.” But it was their chaos, and the memories hold strong for Maya today.
Tiny but Mighty Tips
Vibe is everything, and you don’t need a massive budget to feel content. Switch on the mood lighting, turn on some jazzy music, invite your friends, pretend your life is together for a night, and let the memories outweigh the subtly avoided expenses. Remember, the food and plating aren’t graded assignments, but a moment to be grateful for all the people you’re willing to get thrifty for.
Campus Dining
Meets Dietary Needs
Written by Daisy Valencia
Designed & Illustrated by Ava Klooster
As a Freshman Duck, I’ve found it fairly easy to live a vegan lifestyle. On-campus dining options have offered plenty of delicious plant-based options, allowing me to give up animal products altogether.
Anyone with any dietary restrictions can tell you that eating out can be extremely inconvenient. From looking up the menu ahead of time and having to remind a server about your restrictions, it takes extra self advocacy. However, the real inconvenience stems from the menu itself. Many restaurants only offer a handful of vegetarian options, and you may be out of luck if you want a completely vegan meal or any gluten-free substitutions. Not to mention that there is no guarantee that gluten-free options are completely safe for those with celiac disease, as cross-contamination may occur as a result
of gluten-free meals being made in the same kitchen as non-gluten-free meals.
Students in their first year at the University of Oregon may be worried about their on-campus meal options, especially if they are relying on a meal plan and are living away from home. Fortunately, the University of Oregon and dining administration have made an effort to supply a variety of dining options for all students regardless of their restrictions. Silverio, a worker at Unthank’s dining hall, said, “I think it’s very important to have a space in which students can eat freely without having to worry about their dietary restrictions. Before I learned about Watershed, I didn’t know about any other place [on-campus] that served this kind of food.”
Watershed is a restaurant in Unthank Hall which serves delicious smoothies, salads, and acai bowls, all gluten-free. They do offer fish and chicken in two of their specialty bowls, but they have three other delicious specialties that are animal product free. They center their plantbased options, rather than framing them as alternatives to meat. This distinction might not seem important, but it can help change the perspective of food restrictions being seen as ‘other.’ Their soft serve ice cream options are all plant based, vegan, soy-free, and allergen free–yet another example of how they commit to dietary accessibility.
“This place started four years ago and ever since, we’ve been making new recipes. Everything is fresh,” said Rodrigo, an employee of Watershed.
“
This place started [about] four years ago and ever since, we’ve been making new recipes. Everything is fresh.
Rodrigo Watershed Employee
Fresh Marketcafé, located in Global Scholar’s Hall, provides additional options for those with dietary restrictions. They have build-your-own breakfast and lunch bowl options, but the most popular option is the sushi. The menu is broken down into sushi burritos and bowls, delivering a delicious variety of meals for pescatarians. They also have a veggie burrito option for those who cut out all meat and fish.
For the students with the Carson-based meal plan, there are always plenty of options available all day long at Carson Hall. You can plan ahead of time by checking the daily menu, which includes markers for the most common potential allergens. For sources of protein in your meal, look for the tofu or beans options that are included in the usual rotation.
There are also plenty of sweet or desert items offered all times of day that are gluten-free and vegan.
Dining out while having dietary restrictions has always been inconvenient, but once you learn about the options available it gets easier. On-campus dining offers accommodations for every meal of the day, and the selection of food options continues to grow.
YARDY RUM BAR:
bringing caribbean cuisine to eugene
Written by Campbell Williams
Photos by Alyssa Garcia
Designed by Ryan Ehrhart
Tucked away in a bright blue house on Lincoln Street lies Yardy Rum Bar, Eugene’s most exciting new spot for fine dining. After being mentioned in the New York Times Top 50 restaurants in the country, Yardy has risen to new heights and is getting nationwide attention for their establishment. With a constant line around the corner and customers singing nothing but praise for the food, service and ambiance, saying the restaurant is a success is a wild understatement. This is due in no small part to Isaiah Martinez, head chef and co-owner of Yardy.
Martinez grew up in Crown Heights, New York City, and was raised on WestIndies and Caribbean cuisine from his family. When he came out to Eugene to help a mentor open an Italian restaurant in town, he was obligated to stay much longer than expected due to the COVID pandemic. Realizing he was more or less stuck in Eugene, he decided to open up his own food cart, the first iteration of Yardy, to deliver his home-grown
Caribbean food to the people of this city. Within a few years, Martinez was able to open up a brick-and-mortar restaurant in a tight nook on Lincoln
“I was really motivated to see my friends help my dreams come true,” he said. Upon acquiring the property for the restaurant and with the help of the Eugene community, there was only a 3-week turn-around to get the building restaurant-ready. Martinez went into business with fellow owner and bar manager Nico Centanni, University of Oregon alum and highly-acclaimed bartender, and opened their doors in February of
“It’s important for history… most people don’t know about Caribbean food and culture,” Martinez said, and with the constant line out of the door, it’s easy to see that the people of Eugene agree. Upon speaking to customers leaving Yardy, everyone had nothing but amazing things to say about the restaurant, whether it be the quick and attentive staff, the comfortable dining experience, or the delicious food.
“Everything there makes you feel at home and closer to the people seated around you,” said Noah Gagnier, a customer at Yardy. The restaurant is located in what seems to be a regular house, and the energy they provide embodies that homey feel perfectly. The sound of conversation and laughter fills the building, accompanied by warm lighting and beautiful decor that makes everyone feel at home while eating there. One customer mentioned that their drinks came in mismatched glasses, only adding to the homemade energy that Yardy embraces fully.
“It’s hard to be that good with that many options,” said Chloe Gallagher, a customer leaving Yardy after a meal, giving some insight into the vast selection that Yardy offers as well as her experience with Martinez himself. She spoke about going to Yardy when
it was just a food cart, getting to know the staff and even bringing Martinez mushrooms that she had foraged for some of his dishes. Gallagher even reached out to Martinez on catering
in the area. Yardy partners with several Eugene farms, such as Lively Organic Farm, Hive On, Laughing Stock Farm and a multitude of others, showing not only their dedication to bringing organic
her wedding, but after being unable to help, he still recommended another local restaurant that would be up to the task.
“You could tell it was handcrafted,” one customer said in reference to the Tí Punch cocktail that she ordered, but that reflects the philosophy of the whole restaurant. All recipes are hand-crafted by Martinez himself, inspired by Caribbean cuisine but including many vegan and glutenfree options so that anyone who’s hungry is welcome. Folks mentioned the vegan potato salad, fried chicken sandwich, and jerk chicken as standout items on the menu, but people enjoyed every aspect of the restaurant and their offerings. Gallagher noted Yardy having in-house fermentation, resulting in “the best pickles” she’s ever had.
“Everything’s original, like me,” Martinez said. He doesn’t go out of his way to obtain original ingredients that would normally be used in the Caribbean dishes he serves, opting instead to get Pacific Northwest ingredients from local farms
and it’s hard to picture it ending anytime soon. The only complaint that could be gathered from those waiting outside is that the line can be long, as Yardy only does not take reservations and opts for
UO Students Express Themselves through back-to-school fashion
Written by Daisy Valencia
Photographed by Arianna Rinaldi
Designed by Abigail Raike
It’s not easy trying to put together a nice outfit every day, especially as the year progresses and study sessions end well past midnight. The back-to-school rush had everyone wearing their best fits, likely planned weeks in advance, but Oregon weather isn’t kind to anyone wearing less than two or three layers. The rain ruins suede and leather, and the plummeting temperature discourages us from throwing on anything but sweatpants and Uggs. However, there are many students who put aside time and energy in the mornings to dress up and show off their unique style, here are some of them who caught our eye!
Hasset Tesfaye
Freshman Hasset Tesfaye styles a mix of Hollister and thrifted pieces. Inspiration strikes when she finds a unique piece at the thrift store that she’ll base the whole outfit around. Hasset finds her accessories from small businesses and likes to go to pop-up shops in Portland to find jewelry.
Chris Barry
Freshman Chris Barry is dressed in his usual alternative style. He prefers to source his vintage clothes at select Portland thrift stores and vendors who curate grunge pieces. Chris says, “More people need to discover their own unique style and not be afraid of looking different.”
Kara Blanton
Junior Kara Blanton wears a comfortable baggy outfit dressed up with accessories. She aims to mix cozy and chic, drawing inspiration from alternative and streetwear styles. Kara coins her personal style as “boho baggy.”
Margot Liebrecht
Freshman Margot Liebrecht sports denim-on-denim and showcases her thrift finds. Many people who thrift online prefer apps like Depop, but Margot’s favorite online marketplace is eBay. Her accessories are sourced from small businesses, and she even reps her roommate’s handmade jewelry.
Zöe Fruits and Olivia Heffernan
Seniors Zöe Fruit (left) and Olivia Heffernan (right) wear complementary outfits made up of thrifted and family heirloom pieces. Zöe wears her shirt from third grade and says her style icon is her mom. Olivia wears her grandmother’s hair barrettes and says her style inspiration is “younger pictures of myself in kindergarten.”
Eugene, Oregon is an eccentric melting pot of all styles, and our student body at the University of Oregon represents just that. All styles are united by an active thrifting culture that gives new life to old pieces. While we only captured a few styles for now, all styles are appreciated and we take note of how great you all look!
The Short Life of
School Year Resolutions
The first day of school motivation that starts its decline shortly after - and students know it.
Written by Sophie Turnbull • Photos by Alyssa Garcia • Designed by Eva Kuo
The build-up to the first day of school is always something that causes excitement – it’s like a reset button for our lives. After a long summer, we walk onto campus feeling like a new person, arriving early to class, looking our best, and feeling our best. This year, we believe we will have it together. We promise ourselves to wake up earlier, get to class on time, actually use the library, and maybe even hit the gym before our lecture. It’s a familiar pattern – the annual tradition of becoming the “best version” of ourselves, at least for a little while.
The first day of school carries a unique kind of optimism. Coffee shops buzz with students eager to be productive, the gym is full of unfamiliar faces and even the library hears chattering from the places
that are supposed to be silent. This is the reality of the firsts of the school year. People are motivated and excited to change themselves now that summer’s over. These realities are short-lived.
Excitement slowly fades as the first day or week turns into the second, third, and so on. New habits begin to slip, and resolutions are quietly replaced by our old routines.
This year, we took a look at what happens after students’ first week glow fades, and how long the “new school year, new me” energy really lasts.
It is easy to differentiate the first weeks of school from the rest. During the first few weeks, the campus feels alive with
possibility. Students are everywhere, crowding the gym, forming long lines through the Duck Store, and wearing new outfits to look their absolute best.
Sierra Winchester, a fourth-year student, notices the shift right away. “The REC is unobtainable,” she says, “If you don’t want to be working out for at least two hours, you have to get a different gym membership.” She explains the dramatic reality that reoccurs every time a new year starts – this is her fourth time witnessing these patterns. “Outfits as well. People care a lot more about what they look like in the first month,” Sierra adds.
It’s true – the first week seems to inspire some kind of performance. There’s an unspoken competition to look productive, to look changed and to look like you’ve evolved over the summer. But quickly into the school year, this new energy starts to leave. The gym empties out, planners that were once color-coded now sit at the bottom of backpacks, and the sweatpants-hoodie combination becomes the new uniform for classes.
Mia Chitica, a third-year student at the University of Oregon, works at the Rec Center and sees this change every year. “After the first couple of weeks, it seems like everyone is over the hype of getting back into fitness,” she says. “Week six or seven, when it all piles up.” Midterms hit, routines blur, and the optimism of the first week turns into survival mode.
For many students, this drop-off isn’t about motivation, but a result of everything else that piles up. As the semester picks up, students’ energy gets redirected towards “surviving” rather than improving. Julian Rameriez-Sanchez, a sophomore member of the Filipino club, has noticed this pattern firsthand. “By midterms, the first half is getting used to the feeling of pressure under you,” he says. “But during midterms, you have all that pressure with the end in sight, so I want to push forward – which stresses me out.”
He’s seen the same patterns play out in his club. “In the Filipino Club, we’ve had a high attendance,” Rameriez-Sanchez
said. “The next week, a few less, but still high. It’s nice to see more freshmen coming out and actually participating on campus.” The early enthusiasm fades across the board – not only in clubs, but in classrooms too. Professors and other students often report full rooms in the first two weeks, followed by empty rows by week four. It’s not always a lack of care, but just a shift in stamina.
As motivation from the first weeks is buried under the reality of exams, projects, late nights and balancing student life, the campus becomes quieter
and old routines set in. The spark that was once a resolution, dims after the first few weeks are over.
But this gets me thinking, maybe schoolyear resolutions aren’t supposed to last the whole year. Maybe they are just a tool – a small burst of optimism that helps us ease back into the rhythm of things. Because even if our motivation doesn’t last past midterms, we know that the desire to start fresh always returns with the next first day.
Eating Healthy at College
Written by Daniel Ortolan de Souza
Designed & Illustrated by Dewni Mirihana
Being in college is great, until you have to eat. Many students feel this way, especially when trying to eat healthily. Cooking can be stressful during the school term, so sometimes we end up eating anything we can get our hands on and forgetting about our health. Here are some tips for students – mainly living off campus – on how they can eat healthier, and without breaking the bank.
Tip 01:
Eating more throughout the day
This doesn’t have to be meals or things of that nature. Fruits or granola bars are great things to eat throughout the day as they provide enough energy, fiber, protein and healthy fats. Eating these will make it so that you aren’t super hungry when eating your lunch and dinner.
Tip 02: Cook with roommates
Cooking can be stressful and very daunting at the beginning, but it doesn’t have to be that way.
If you have friends around, you will actually enjoy the cooking part, be laughing and will be hanging out with your friends. Split the costs so at the end of the day you probably won’t be paying too much for your meals.
Tip 03:
Meal plan for the week
Cook in bigger portions, so that you have some for the rest of the week. Set out a day of the week that is your cooking day, or a period in the day that you will cook for your week. This is the best thing you can do. Because you come home tired or needing to do homework and don’t have time to cook, your food is already prepped and ready to go, all you have to do is throw it on the microwave and wait a couple minutes until you hear the beep!
Tip 04: Look for easy and cheap recipes
You can find easy and cheap recipes anywhere. Websites like budgetbytes. com are great because they have almost anything you would like to eat, and tells you on average how much you will be spending per meal and per serving. You only have a couple ingredients, but don’t know what you can make with it? You can filter certain ingredients and find recipes that use the ingredients you choose. The website also contains tips on how you can be even better when making the recipe taste delicious.
Tip 05: YouTube
YouTube is one of the best sources for recipes, there are innumerable videos about cooking, how to cook. You can follow along and understand the process of how to cook so you can get better at the skill over time.
Bonus Tip:
ECM Student Food Pantry
ECM Student Food Pantry is a place where college students in the greater Eugene area may get food for free. This includes canned fruits; frozen and fresh vegetables; bread, rice, pasta, cereal. Canned beans, soups and many other things. This great resource is open on Wednesdays and Thursdays from 4:00-6:00 p.m @ 710 E 17th Avenue. Remember to bring a bag for your food, and although they don’t require your student ID card they will ask for your 95#.
WFall Apartment Essentials
Written by Yasmin Alvarez • Designed & Illustrated by Amanda Bell
ith the fall term in full swing, students have been living up to their Pinterest fantasies. Knowing what to include in your apartment can be a daunting task. From decor that can fit right into your living room, candles by your deskside table, or kitchen essentials, the list seems to be never-ending. But don’t you worry, if you’re looking to spice up your apartment and make it cozier, we’ve got you covered with all the latest essentials vetted by other UO students and myself.
Candles
There are numerous fall candle scents available with a variety of brands offering a wide range of options. The essence of the season can be brought straight into your home by having a fresh, popular fall scented candle. One of the best natural stimuli that benefits our brain chemistry is lighting candles, so why not treat yourself to a Wood Wick candle?
Books
Tin 2 3 4 5 1
Coffee Machine / Pot
For caffeine addicts, having a coffee machine or a pot is an essential must-have! A capsule, french press, Moka or a simple drip coffee maker can get you going through the toughest times during the season. Having your own setup saves time and money compared to daily cafe runs. Plus, nothing beats the fresh smell of coffee roasts during any time of the day.
For academic knowledge, entertainment, or simply decoration, books of any kind should take up space on your bookshelves. As the air gets cooler, it’s the perfect opportunity to cozy up with a murder mystery, drama, or just a really good novel set in autumn.
Pumpkin Spice
The pumpkin spice trend seems to be inevitable this time of year, and it’s definitely here to stay. Current thirdyear cinema studies student, Angie Simpoo, said that she’s “Always having something pumpkin spice.” The number of pumpkin spice products appears to be increasing and finding their way into people’s homes more frequently lately. Once the crisp brown and orange hues of the leaves hit the pavement, that’s the signal that fall is present, as well as the consumerism wave of pumpkin spice.
Baking a fall bread, filling your environment with warmth and comfort, as well as a yummy aroma, lifts the spirits. An autumn decorated focaccia, chocolate pumpkin bread, or even cinnamon rolls can fit nicely into any loaf tin. Baking can even be a fun form of decompressing!
Blankets
The best item to keep you warm is something you already have lying around. A fuzzy, soft blanket is exactly what one needs in their living space. Not only will this keep you warm from the weather, but it’s also a perfect amenity for hosting a fall movie night. Watching Coraline with a warm cup of your preferred beverage on a chilly autumn night, wrapped up in a blanket, is a top-tier feeling.
Boots
It’s no surprise that the rise of fall apparel includes a nice pair of boots. You can travel from the West to the East Coast and expect to see at least one person wearing a pair of boots this time of year. “They’re stylish and chic. My favorite pair to wear is ‘Report,’” Angie says. Evolving your fashion style with an awesome pair of boots is ideal for fall.
Pumpkin Decor
Warm Curtains
Installing warm-toned curtains radiates a comfortable, striking, yet vibrant tone of choice to your rooms. By sticking to this color palette, you can bring the season of fall indoors nearly instantly. You can also match your sense of style and vibe with the curation of curtains.
Soup Bowl
As the temperature begins to drop, leaves shifting in color, fall is officially upon us. It’s essential to have a good bowl for your favorite seasonal soup. Whether you favor tomato, chicken noodle, pozole, French onion, potato leek, etc., having the right soup bowl dedicated to your meal adds a touch of character to both your living space and tableware. 9 10
Pumpkin season in Oregon peaks during October; however, what doesn’t rot are fake pumpkins — the essential type of decor to add life to your living space. Dariush Norton, a thirdyear History major, says: “If I had to decorate for fall, it would be Halloween-centered; leaves, warm Autumn.”
A spread of essential everyday items of the season are the building blocks of staying cozy. The weather is dropping, and so will our moods. By incorporating creativity and a sense of welcomeness in the spaces where we spend most of our lifetime at, it transforms the possibilities of easy living. When investing our time and energy into our living spaces, it could lead to a positive impact on our overall well-beings. Figuring out what’s a need in this economy is stressful enough, so, it’s important to make sure we’re taking care of ourselves at the end of the day and breathe.
Dariush Norton Third-Year History Major student at UO “
If I had to decorate for fall, it would be Halloween-centered; leaves, warm Autumn
