Build the Monolith – Now!

“For the casual passerby, the UO’s new catering and central kitchen might be easy to miss since its exterior was designed to blend into its east campus neighborhood surroundings. But there’s no mistaking the Duck cookies made inside.”

Easy to miss?! Most of the folks passing by will be looking down at their cellphones!

“Come hither you cute little duckies. Grandma Wiccan has baked some cookies for you!”

Build the Monolith, but, not near the river. Stop dinking around! Students do not LOOK at the real world. They are not ascetically inclined. The Parking Monolith should have been built on the same spot the new Central Kitchen was built – to blend in! Why blend in? They destroyed Fairmont and Kesey’s quaint cottage. Now they want to destroy more of our river. Stop them………………if you can!

Since you can’t stop them, then promote The Cube, the giant windowless monolithic tower that will be the University of Oregon – of the future! Feed The Monster a huge hunk of beef that will last a hundred years. Students will drive to it. Park in it. Eat in it. Text in it, and, shit in it – all the time looking at their tiny phone screen. They won’t even notice the river.

“Have you been to the river?”

“What river?”

Start a program where the young take the old down to the river and let them run about doing funny old stuff, while they text. Then, students drive the elderly home in their jelly-bean cars that all look alike. Give them degrees and credit in ‘Old Human Relations’. Have them write papers on what it was like to tell crazy old people they can not feed the ducks anymore, because – they will die!

If it will be built, regardless of what the people say and want, make if fifty stories high! Read these lies from the Ministry of Campus Love. I want to see records of these parking wonderments.

My plan, is, once they are in The Groovy Cube, they will refuse to be taught in those old buildings, surrounded by Old Stuff. Normal Citizens then can demand that crap be bulldozed to the ground, and ascetic model low-cost housing be built – like George Miller planned. Go George, who platted Fairmont and Florence!


Jon ‘The Seer’

Construction crews have been working since spring to build the University of Oregon’s much-anticipated Phil and Penny Knight Campus for Accelerating Scientific Impact.

Now the UO is closer to answering a question on many Eugene residents’ minds: Where will the center’s hundreds of employees park?

UO officials last week applied for a building permit to construct a three-story parking garage on the existing 2.2-acre surface lot north of the Eugene Millrace, at the northeast corner of Millrace Drive and Riverfront Parkway, documents filed with Eugene’s Planning and Development Department show.

Chefs dipping strawberries in chocolate in the new central kitchen.

For the casual passerby, the UO’s new catering and central kitchen might be easy to miss since its exterior was designed to blend into its east campus neighborhood surroundings. But there’s no mistaking the Duck cookies made inside.

An open house from 4-6 p.m. Monday, May 23, will be an opportunity to see that first-hand and for the campus community and the east campus neighborhood to tour the new kitchen, watch chef demonstrations and talk with catering experts. The building is at 1793 Columbia St.

“We are incredibly proud of the high-quality, exceptional food our chefs create, often with local and sustainable ingredients,” said Tom Driscoll, director of dining services and associate director of housing. “In this new high-tech kitchen, we can provide campus and the Eugene community with even more options that will delight and inspire.”

The LEED Gold building features an advanced energy threshold design as well as a state-of-the-art kitchen and a full bakery. It will enable the catering and central kitchen teams to continue to bring award-winning food to campus dining venues and to catered events for the UO and Eugene communities.

The building is also home to the new University Housing Woodshop. University Housing has a long history of employing skilled craftspeople to create custom wood pieces to meet student needs in the residence halls. The woodshop and kitchen are completely separate.

“You wouldn’t normally put these two things together, but they had similar design needs and both benefited from the location of the building. This is a great story of partnering that allowed for cost sharing and collaboration,” Driscoll said.

The woodshop will also be open to the public at the open house event.

If you’re a student at the University of Oregon who chooses to dine on campus, chances are you haven’t given much thought as to where your food comes from. Or maybe you assume that it was made at whatever dining venue you got it from, such as the Dux Bistro, Common Grounds or Fire ‘n’ Spice.

While it may be true that individual dining venues create and plate entrees, at some point or another that food made its way to that dining venue from the central kitchen.

Head Chef William Mullins. (Natalie Waitt-Gibson/Emerald)

The central kitchen produces 100 to 150 sushi rolls, 250 wraps and 400 sandwiches in any given day. These products are called “finished goods,” and are usually found in a refrigerator section of a dining venue already wrapped and ready to go for students.

The current location of the central kitchen opened in the spring of 2016 and was previously located in the basement of Carson Hall. The central kitchen, located on Columbia Street between 17th Avenue and 19th Avenue, is a warehouse-sized building of about 22,000 square feet.

The venue houses the equipment and a 100-person staff needed to produce the 2,000 to 6,000 meals per day that UO students consume, according to William Mullins, Assistant Director of Culinary Operations.

Chef Mullins came to the UO in July after previously working at the Oregon State University kitchen for five years. Before coming to university operations, Chef Mullins worked in the hotel industry after going to school at the Culinary Institute of America at Hyde Park.

Chef Mullins additionally has over 25 years of experience as a chef. His first job was cutting baked potatoes open at a steakhouse, and since then he’s been working his way up to where he is today.

“I love it here,” said Chef Mullins. “It’s so much fun getting to be creative every day.”

Russel Blumish cuts trail mix bars into individual pieces. (Natalie Waitt-Gibson/Emerald)

At the central kitchen, operations start at 5 a.m. every day with general production and depending on the amount of catered orders, a day can end anywhere from 7 p.m. to 12 a.m.

Around 60 student employees work in the central kitchen, many of them in the catering department, according to Chef Mullins. The catering department can be one of the busiest departments depending on the day and how many orders the staff receives.

Orders can be things like coffee service, breakfast pastries, fruit platters, hot foods, or sandwich and lunch meat platters. The catering department is also in charge of putting on the late night breakfasts that happen during dead week and finals week at the UO, as well as the IntroDUCKtion lunches in the spring.

About Royal Rosamond Press

I am an artist, a writer, and a theologian.
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