Topic 1:About You-- Who's who in Media and Society this term:
: Share a bit about yourself. I am majoring in Journalism in hopes of having a career in writing. I would love to write for a newspaper, that it why I am here at LBCC. I want to earn a degree in writing.
: What are you most interested in learning about the media? What I would like to learn is what form of media works the best. I mean you have so many to choose from, which one does the public read the most. What is the best way to reach people? These are the questions I have.
: Tell us something you are passionate about outside of college. What I feel the most passionate about would be my family. I have two kids, a grandson, a husband, a mom, two sisters and a brother. These people mean the world to me. I interact with all of then on a daily basis, they are my passion.
Topic 2: Online Gaming-- Let's discuss "Gaming Can Make A Better World"
Jane McGonial is a game designer and has some thoughts on how playing online games could solves real world problems. Her goal for the next decade is try to make it as easy to save the world in real life as it is on online games.
The plan for this is to convince more people to spend more time playing bigger and better games. As of now gamers play online games 3 Billion hours a week. She believes that if we want to survive the next century, we need to increase that number to 21 Billion hours a week.
" You may think that's a lot of time playing games when we have so many problems in the real world," siad McGonial, but The Learning Institution said the opposite.
McGonial believes if we want to solve world problems like hunger, global warning, and obesity we need to play more hours on online games. We need to have EPIC WINS, this will teach us to become masters of the four traits she says you learn from gaming. They are, Urgent Optimism( extreme motivation), Social Fabric (builds up trust, bonds and collaboration), Blissful Productivity (gamers are hard workers, they do hard meaningful work if given the right work), and Epic Meaning(they spend more time typing about the World of Warcraft, then anybody else, does about anything else).
McGonial believes that by making more realistic games she can empower the gamers to solve real world problems.
Rather logical or not, McGonial's ideals are extreme. When you die in a video game you are still setting on your couch with a controller in your hand, but if you die in the real world you are dead! There is no coming back for another turn.
When I play online games it is always gambling games. I like the constant movement of the game, it's kind of like my brain. I can't keep just one thought in my head, I always am thinking of several things I need to be doing. I also like the challenge of trying to guess whats next in the game. will it hit big or just take it all.
I can see where McGonial may want the virtual world to be the real world, but we can't live in make-believe, we must live life in reality. I mean hell if all the money I get in the virtual world were real, I would be rich.
Reality is we all need to learn to work together and fix our real world problems. Something you can't do by playing a game.
Wednesday, September 30, 2015
Tuesday, June 2, 2015
Our Last Supper !
Deck:Second year culinary student's final event!
For 42-years now the second-year culinary students have hosted the French Banquet. This is one of the biggest events in their culinary arts program. Every year they sell 250 tickets to this event, all tickets were sold out. Thursday they served 124 guests and the next night they served 126 .
This event is for the second-year culinary students to show off their work for the community. They are tested on how they plan the banquet,come up with the nine course menu, prepare the food, plate presentation , and serve guests. This is a big part of their final grade in the program.
Todd Ketterman, head of the Culinary Arts program, oversees the whole banquet. He let the students plan everything; ordering food, planing the menu, holding meetings, and the execution of the event, while remaining in charge.
Chef Scott Hurley, is an instructor of the program and is in charge of the servers. He keeps the servers going, does the time keeping, and lets them know when to serve the next dish.
Jenna Mottern, a second-year culinary student, chose to lead the class as the sous chef of the banquet.
"We've always known that the banquet was at the end of the year and our biggest event. So, I actually have been thinking about it since winter break. I knew for a while that I wanted to be the sous chef for the banquet," said Mottern.
The French Banquet was held at the Commons Restaurant. Where the students transformed half the restaurant into a fine dining French experience for the guests. Tables were set with fine china and crystal glass ware, with French music playing in the background.
French inspired decor and art pieces were all around. The center piece was fashioned using two wine barrels holding up an old door, with hardware intact. Atop of which, held a cutting board and two bread baskets with a multitude of different, delicious looking french breads. Below, were colorful floral arrangements, as well as portraiture that stuck to the french theme.
By the entry doors sat two aged windows that seemed as if they came from a cottage on the outskirts of Paris. A dark wood hutch held ceramic tea kettles with floral designs, an old world clock and signs. Everything seemed suitable for a fine French Cafe'.
The servers, were first-year culinary students. They were dressed in all black with colorful ties. When it came time for the first dish to be served they were all ready and able. Chef Hurley was like a conductor and the servers like his orchestra, keeping in tune and never missing a note.
The first-year culinary students work as servers on the first night, then in the kitchen on the second night.
"I want to be a chef, food is what I surround myself with. Someday I want to move to a nice restaurant and maybe one day own my own restaurant," said Rachel Moll, a first-year student.
In the kitchen there was a buzz as the guests arrived and were seated. A sea of white hats pushing to plate the second course as the first course, the "Amuse", a small strawberry-balsamic sphere and herb goat cheese topped with basil and smoked black sea salt, was already on the guests plates. With the Hors d'oeuvre to be served in just minutes.
Servers weaved in and out of the restaurant, some carrying wine to fill more glasses and others carrying the dishes back to be cleaned. When a new course was to be served the white hats and the black suits all met in the scramble area. The three head chefs acting as their dispatch, instructing as the students worked at a furious pace.
Even seemingly frantic and chaotic, these men and women all were very collected.They maintained their duties like they had been handling this sort of stress for years.
The entire night never had a complaint from the guests. Instead, the Cafe' stayed alive and energetic. Even when a few glasses were accidentally dropped the chatter was never interrupted.
Verne Peterson of Albany, who was dining at the event said,"We have been to two of these now and they are great! We also go to the Satiam restaurant for their wonderful lunches."
At the end of event all of the students, first-year and second-year came out to be introduced to the guests. Mottern made a speech. She introduced all the students by their titles and thanked them for all their hard work. She then thanked all of the guests for coming.
All of the guest clapped as the students took their bow.
"I'v learned a lot, and I think one of the coolest things we do are these events. Were not just behind closed doors, were out in the community. People know what we are doing and they can be involved in it," said Mottern.
.
For 42-years now the second-year culinary students have hosted the French Banquet. This is one of the biggest events in their culinary arts program. Every year they sell 250 tickets to this event, all tickets were sold out. Thursday they served 124 guests and the next night they served 126 .
This event is for the second-year culinary students to show off their work for the community. They are tested on how they plan the banquet,come up with the nine course menu, prepare the food, plate presentation , and serve guests. This is a big part of their final grade in the program.
Todd Ketterman, head of the Culinary Arts program, oversees the whole banquet. He let the students plan everything; ordering food, planing the menu, holding meetings, and the execution of the event, while remaining in charge.
Chef Scott Hurley, is an instructor of the program and is in charge of the servers. He keeps the servers going, does the time keeping, and lets them know when to serve the next dish.
Jenna Mottern, a second-year culinary student, chose to lead the class as the sous chef of the banquet.
"We've always known that the banquet was at the end of the year and our biggest event. So, I actually have been thinking about it since winter break. I knew for a while that I wanted to be the sous chef for the banquet," said Mottern.
The French Banquet was held at the Commons Restaurant. Where the students transformed half the restaurant into a fine dining French experience for the guests. Tables were set with fine china and crystal glass ware, with French music playing in the background.
French inspired decor and art pieces were all around. The center piece was fashioned using two wine barrels holding up an old door, with hardware intact. Atop of which, held a cutting board and two bread baskets with a multitude of different, delicious looking french breads. Below, were colorful floral arrangements, as well as portraiture that stuck to the french theme.
By the entry doors sat two aged windows that seemed as if they came from a cottage on the outskirts of Paris. A dark wood hutch held ceramic tea kettles with floral designs, an old world clock and signs. Everything seemed suitable for a fine French Cafe'.
The servers, were first-year culinary students. They were dressed in all black with colorful ties. When it came time for the first dish to be served they were all ready and able. Chef Hurley was like a conductor and the servers like his orchestra, keeping in tune and never missing a note.
The first-year culinary students work as servers on the first night, then in the kitchen on the second night.
"I want to be a chef, food is what I surround myself with. Someday I want to move to a nice restaurant and maybe one day own my own restaurant," said Rachel Moll, a first-year student.
In the kitchen there was a buzz as the guests arrived and were seated. A sea of white hats pushing to plate the second course as the first course, the "Amuse", a small strawberry-balsamic sphere and herb goat cheese topped with basil and smoked black sea salt, was already on the guests plates. With the Hors d'oeuvre to be served in just minutes.
Servers weaved in and out of the restaurant, some carrying wine to fill more glasses and others carrying the dishes back to be cleaned. When a new course was to be served the white hats and the black suits all met in the scramble area. The three head chefs acting as their dispatch, instructing as the students worked at a furious pace.
Even seemingly frantic and chaotic, these men and women all were very collected.They maintained their duties like they had been handling this sort of stress for years.
The entire night never had a complaint from the guests. Instead, the Cafe' stayed alive and energetic. Even when a few glasses were accidentally dropped the chatter was never interrupted.
Verne Peterson of Albany, who was dining at the event said,"We have been to two of these now and they are great! We also go to the Satiam restaurant for their wonderful lunches."
At the end of event all of the students, first-year and second-year came out to be introduced to the guests. Mottern made a speech. She introduced all the students by their titles and thanked them for all their hard work. She then thanked all of the guests for coming.
All of the guest clapped as the students took their bow.
"I'v learned a lot, and I think one of the coolest things we do are these events. Were not just behind closed doors, were out in the community. People know what we are doing and they can be involved in it," said Mottern.
.
Friday, May 22, 2015
Results of The Copper Chef Competition are in.
The Eleventh Annual Copper
Chef Competition rose to the occasion with the competing chefs producing five
amazing dishes.
When asking the competing chefs why they enter this competition they all gave similar answers.
"It's good experience, and we are all good friends just testing ourselves. Our enemy here is time,"said Kara Carsner.
This year,five second year culinary student chefs met with their instructor, Chef Sami Hopson in the Santiam Restaurant to go over the rules for the competition. They decided who would go first, and in what kitchen they would be cooking.
The grand prize for the Copper Chef is a piece of copper cookware valued at about $350.
All chefs were given
90-minutes to prepare their dishes using only the ingredients that Chef Hopson gave
them. Each made elaborate, colorful dishes they presented to the
judges.
Contestants had two student helpers and Chef Todd Ketteman to help
keep track of time giving five minutes warnings. Their helpers were allowed to give dish descriptions and answer any questions by communicating with Chef Hopson or Chef Todd.
Chef Todd and the volunteers were forbidden to touch or taste their dishes in any way. They were also not to give feedback or critique.
Maegan Pimm was first in the Santiam kitchen, Jeremy Turetzky second in the Catering kitchen, Kara Carsner third in the Quantity kitchen, Winny Hu and Kelsey Ramer also in the Quantity kitchen.
Once the cooking began, different styles of food being prepared at each table. Carrots being chopped, onions being pealed, and chickens were carved and sliced.Sauces were made, spices and herbs sprinkled, soups stirred, and stuffed mushrooms were prepared.
All five chefs decided to
use the hindquarters of their whole chickens to make their amazing dishes. All five were creating their culinary masterpieces.
Even in competition, you could see the camaraderie between the competing chefs.
"We are all winners, and I will cheer for whoever wins," said Hu.
Throughout the competition
the chefs were running around the kitchen like bees around a hive. They were so
busy making their starters and entrees that they weren't in one place every long.
Before you knew it, the five
minute warning was announced. It was time for the chefs to plate their dishes to
be judged.
The judges were Tove Spencer Pastega, Foundation, Mike and Michelle Storrs ,Mike teaches math on campus,
and Michelle is a manager at American Dream, Charlie Eads owner of KGAL/KSHO radio station in Lebanon.
The judges were seated in
the Santiam Restaurant awaiting the dishes that the chefs were preparing for them.
It seemed that the judges
were thinking about every bite they took. They had that far-away stare in
their eyes, like maybe they were trying to remember where they had tasted the flavor before, and trying to identify just what kind of spices were included.
They cut the chickens and
looked to see the color of the meat, making sure it was the right color
and texture; they put a small piece in their mouths, taking in the flavors as they
chewed it.
The judges scored what
they thought about each bite they took, trying everything that was prepared.
After all dishes were tasted and given points, Chef Hopson thanked the judges and
collected the score sheets from them and they.Each judge was given gift certificates for their time..
The whole culinary
department cheered for Pimm as she cried, Chef Hopson was teary-eyed as she
presented Pimm with the grand prize.
When asked how she came up with the winning dish,Pimm said"I didn't know right away what I was going to make,so I took a minute to meditate,then I put my head in that space where I'm at home,and this is what I got. So make something good, now go!"
When asked how she came up with the winning dish,Pimm said"I didn't know right away what I was going to make,so I took a minute to meditate,then I put my head in that space where I'm at home,and this is what I got. So make something good, now go!"
The other chefs and the two
student helpers received gifts valued at around $40 each.
At A Glance
Culinary Arts program.
Friendly competition.
The Eleventh Annual Copper Chef Competition.
Five second year culinary students.
Five Judges
Santiam Restaurant at LBCC.
Jeremy Turetzky
Winny Hu
Kelsey Ramer
Kara Carsner and Winny Hu
Kara Cansner
Kelsey Ramer
Chef Todd Ketteman
Maegan Pimm
Maegan Pimm with the winning dish.
Chef Sami Hopson giving out the prizes.
The first place dish Tuscan braised chicken.
The competing chefs(left to right) Maegan Pimm, Jeremy Turetzky, Winny Hu, Kara Carsner, Kelesy Ramer.
. Pimm with the copper pan she won.
At A Glance
Culinary Arts program.
Friendly competition.
The Eleventh Annual Copper Chef Competition.
Five second year culinary students.
Five Judges
Santiam Restaurant at LBCC.
Pimm with Hopson after receiving first prize.
Monday, May 18, 2015
LBCC Has Went NUTS With Winners!
Deck: Hazelnuts and Chocolate
This competition began in 2001, where eight LBCC culinary students compete against each other.Using an original recipe with hazelnuts and chocolate for the best appetizers, main dishes, and desserts.
The Fourteenth Annual Hazelnut Competition was held April 26. Hosted by one of their instructors , Chef Kathy Body.
Judges this year were local community members and program supports, JoAnne McQweary, personal chef and LBCC culinary instructor Adrienne Ewanchyna, Margi Dusek with LBCC Business office, and Lori Fluge-Brunker with LBCC College Advancement.
The Oregon Hazelnut Marketing Board donated the cash prizes. Local hazelnut growers and long-time supporters of the college culinary program Wayne and Joanne Chambers supplied the hazelnuts for the competition.
Body has been an instructor at LBCC for 27- years. She has hosted this event since it began in 2001.
"I want to thank the Chambers for all of their support they give to the culinary program." said Body.
All the students competed as a part of the Culinary Arts program.
Kara Carsner a second-year Culinary Arts student took first place prize of $250 with her chocolate hazelnut mousse cake with hazelnut milk.
Carsner wanted to use hazelnuts to the best of her ability, that's how she came up with the cake, but she also had to use chocolate, so she used a chocolate cage.
Carsner and a friend practicing with hazelnuts as garnishments, and that helped her to come up with the garnishment that she used.
When asked how Carsner felt when finding out she took first place, Carsner said.
"I was freaked out, so happy. I was jumping around the store, because I didn't think I would place. It was really fun, so I'm glad I did it. It was a good experience. I want to thank the Chambers for supplying all the hazelnuts every year."
Nan Dong taking second place, winning $150 for her French hazelnut chocolate moon cake, using a recipe from China, that's how she came up with her cake.
A festival held in China every-year has moon cake for a special dessert, Dong just had to add hazelnuts and chocolate to their recipe to have a winning cake.
Dong was asked how she felt about taking second, Dong said.
" I was surprised, because it was last minute, and I didn't think I had quite finished it, I had to leave to return to OSU. I was felling depressed before I found out, then I was happy."
First thing Dong did was call her mom to let her know the news, her mom cried.
"When I leave here to go back to OSU, I will miss all the Chefs. I didn't know anything about cooking or baking, they have helped me a lot. I want to thank them,I'll miss them when I go back to my country." said Dong.
Joseph Page a veteran, received third place of $100 for his smoked hazelnut crusted chicken with hazelnut mole sauce.
Page's wife's family is Mexican so he wanted to impress his wife's grandma with something she would recognize. He did his research and found out the first mole's were made from hazelnuts. That's where he came up with his recipe after change it a bit. He took out some of the pepper and chocolate to not insult anyone's palate.
Page knew the rest of the students were making something sweet, so he went the other direction with some savory chicken.
"I think that flavor won people over, getting a little brake from the sweet with the savory dish I prepared helped me a bit." said Page.
When asked what Page felt after receiving the news that he won, Page said.
"I was very excited and overwhelmed. This is like a second career for me. I'm a veteran and I'm attempting to have some fulfillment to my life. It's something I can teach my kids to help them be independent when it's time for them to be."
Page is from N. Carolina, "I'm a southern gentleman, everything I do is in spirit of that." said Page.
This competition began in 2001, where eight LBCC culinary students compete against each other.Using an original recipe with hazelnuts and chocolate for the best appetizers, main dishes, and desserts.
The Fourteenth Annual Hazelnut Competition was held April 26. Hosted by one of their instructors , Chef Kathy Body.
Judges this year were local community members and program supports, JoAnne McQweary, personal chef and LBCC culinary instructor Adrienne Ewanchyna, Margi Dusek with LBCC Business office, and Lori Fluge-Brunker with LBCC College Advancement.
The Oregon Hazelnut Marketing Board donated the cash prizes. Local hazelnut growers and long-time supporters of the college culinary program Wayne and Joanne Chambers supplied the hazelnuts for the competition.
Body has been an instructor at LBCC for 27- years. She has hosted this event since it began in 2001.
"I want to thank the Chambers for all of their support they give to the culinary program." said Body.
All the students competed as a part of the Culinary Arts program.
Kara Carsner a second-year Culinary Arts student took first place prize of $250 with her chocolate hazelnut mousse cake with hazelnut milk.
Carsner wanted to use hazelnuts to the best of her ability, that's how she came up with the cake, but she also had to use chocolate, so she used a chocolate cage.
Carsner and a friend practicing with hazelnuts as garnishments, and that helped her to come up with the garnishment that she used.
When asked how Carsner felt when finding out she took first place, Carsner said.
"I was freaked out, so happy. I was jumping around the store, because I didn't think I would place. It was really fun, so I'm glad I did it. It was a good experience. I want to thank the Chambers for supplying all the hazelnuts every year."
Nan Dong taking second place, winning $150 for her French hazelnut chocolate moon cake, using a recipe from China, that's how she came up with her cake.
A festival held in China every-year has moon cake for a special dessert, Dong just had to add hazelnuts and chocolate to their recipe to have a winning cake.
Dong was asked how she felt about taking second, Dong said.
" I was surprised, because it was last minute, and I didn't think I had quite finished it, I had to leave to return to OSU. I was felling depressed before I found out, then I was happy."
First thing Dong did was call her mom to let her know the news, her mom cried.
"When I leave here to go back to OSU, I will miss all the Chefs. I didn't know anything about cooking or baking, they have helped me a lot. I want to thank them,I'll miss them when I go back to my country." said Dong.
Joseph Page a veteran, received third place of $100 for his smoked hazelnut crusted chicken with hazelnut mole sauce.
Page's wife's family is Mexican so he wanted to impress his wife's grandma with something she would recognize. He did his research and found out the first mole's were made from hazelnuts. That's where he came up with his recipe after change it a bit. He took out some of the pepper and chocolate to not insult anyone's palate.
Page knew the rest of the students were making something sweet, so he went the other direction with some savory chicken.
"I think that flavor won people over, getting a little brake from the sweet with the savory dish I prepared helped me a bit." said Page.
When asked what Page felt after receiving the news that he won, Page said.
"I was very excited and overwhelmed. This is like a second career for me. I'm a veteran and I'm attempting to have some fulfillment to my life. It's something I can teach my kids to help them be independent when it's time for them to be."
Page is from N. Carolina, "I'm a southern gentleman, everything I do is in spirit of that." said Page.
Friday, May 15, 2015
Here We Go Again With New Gun Law SB941
You can bet your life that by closing the so-called loopholes in the back ground checks done on gun buyers, we will never have to fear criminals having guns again, right? Only law-abiding citizens will have access to guns.
The new bill that was in-acted SB941 by Oregon Gov. Kate Brown on May 11,2015, clearly states that we will no longer be able to sale our guns to anyone but family. You will have to have a background check done on anyone else you may want to sale your gun to. This is just an expansion on a law that we already have, that doesn't work.
I ask you how many more expansions do we need on the same law? The government has been changing our second amendment since the gun control act of 1968 was in-acted. Then they expanded on it by coming up with the Federal Firearms Act.
In theory these laws would have been good if they would have worked. We know they haven't worked; criminals still kill with guns, people still get robbed, what has changed?
The problem with changing and adding things to our second amendment is that; we lose our rights that were given to us by our forefathers. Our right to protect our-self's against not only criminals, but our government.
There are other people in the world that have the same worries,as clearly stated by Chris Balm of Harrisburg, Ore.
"This is an insult, falsely sold as "reasonable" and "common sense. It is nothing more than an effort to create as much confusion, expense and inconvenience for law abiding gun owners as possible."
"We know no one with criminal intent will follow it, and for those who want to follow the law , it will be costly and difficult to do so, in the unlikely event they can find a dealer willing to subject himself to the liability he would face by conducting a transfer."
Is this something we the people need?
What happens if one of those transactions is delayed? And many will be. Who owns the firearm? Who must store it? Can it be returned to the original owner? What if HIS background check is delayed or denied?
This was not made clear in the bill!
"The system doesn't work now, so expanding it to transfers to friends is lunacy. Over 20 counties have expressed their opposition to this terrible invasion of privacy. Sheriffs have said they oppose it and wouldn't enforce it," said Balm.
Not only is Balm worried about his rights being taking, look at what Ed Pampinella, a local gun store owner has to say.
Ed Pampinella owner of Ed's Guns and Gear in Albany, blogged."This bill is far worse then we expected. You will NOT be allowed to transfer a firearm by simply calling the State Police (which often ends in a false denial anyway). Under this bill you will be required to run the transaction through a dealer. The potential complications of this are too many to list. Most dealers will want nothing to do with this, the cost will be high and that is only if you happen to be in a place where there is a dealer available!"
This is no joke, we are getting our rights taken away from us every-time our politicians decide they want to amend an already non-working bill. We need to put a stop to this abomination of our rights.
My family and I love to go target shooting, and hunting. These are our god given rights, why should we let the government take them from us?
Read the laws that were in-acted back in 1968, and on going since then. Our government needs to stop! If this worries you, you're not alone.
The Gun Control Act of 1968 (GCA or GCA68) is a U.S. federal law that regulates the firearms industry and firearms owners. It primarily focuses on regulating interstate commerce in firearms by generally prohibiting interstate firearms transfers except among licensed manufacturers, dealers and importers.
The Gun Control Act of 1968 expanded on The Federal Firearms Act on the licenses of firearm sellers and created limits to who was eligible to purchase a firearm, considering criminal background, mental stability, citizenship, and drug abusers.
The Firearm Owner Protection Act (FOPA) enacted May 19, 1986, is a U.S. federal law that revised many provisions under the GCA of 1968.Firearm dealers with a federal firearm license(FFL) were prohibited from doing business at gun shows. They were only permitted to do business at the address listed on their license.
Their reasoning for this bill was to close the so-called loopholes on the background checks. They want the public to believe this will make it where no person with a criminal background can ever again get their hands on a gun. It hasn't worked yet!
I saw a movie were only the police and military had guns, it was called "Schindler's List." We should take note of the actions that our government is doing against us, before we end up on a list of our own.
At A Glance
Gun owners rights.
The Seconded Amendment of the United States Constitution under attack again.
The affect it is having on law abiding citizens.
The lies our government is trying to sale us on gun control.
The new bill that was in-acted SB941 by Oregon Gov. Kate Brown on May 11,2015, clearly states that we will no longer be able to sale our guns to anyone but family. You will have to have a background check done on anyone else you may want to sale your gun to. This is just an expansion on a law that we already have, that doesn't work.
I ask you how many more expansions do we need on the same law? The government has been changing our second amendment since the gun control act of 1968 was in-acted. Then they expanded on it by coming up with the Federal Firearms Act.
In theory these laws would have been good if they would have worked. We know they haven't worked; criminals still kill with guns, people still get robbed, what has changed?
The problem with changing and adding things to our second amendment is that; we lose our rights that were given to us by our forefathers. Our right to protect our-self's against not only criminals, but our government.
There are other people in the world that have the same worries,as clearly stated by Chris Balm of Harrisburg, Ore.
"This is an insult, falsely sold as "reasonable" and "common sense. It is nothing more than an effort to create as much confusion, expense and inconvenience for law abiding gun owners as possible."
"We know no one with criminal intent will follow it, and for those who want to follow the law , it will be costly and difficult to do so, in the unlikely event they can find a dealer willing to subject himself to the liability he would face by conducting a transfer."
Is this something we the people need?
What happens if one of those transactions is delayed? And many will be. Who owns the firearm? Who must store it? Can it be returned to the original owner? What if HIS background check is delayed or denied?
This was not made clear in the bill!
"The system doesn't work now, so expanding it to transfers to friends is lunacy. Over 20 counties have expressed their opposition to this terrible invasion of privacy. Sheriffs have said they oppose it and wouldn't enforce it," said Balm.
Not only is Balm worried about his rights being taking, look at what Ed Pampinella, a local gun store owner has to say.
Ed Pampinella owner of Ed's Guns and Gear in Albany, blogged."This bill is far worse then we expected. You will NOT be allowed to transfer a firearm by simply calling the State Police (which often ends in a false denial anyway). Under this bill you will be required to run the transaction through a dealer. The potential complications of this are too many to list. Most dealers will want nothing to do with this, the cost will be high and that is only if you happen to be in a place where there is a dealer available!"
This is no joke, we are getting our rights taken away from us every-time our politicians decide they want to amend an already non-working bill. We need to put a stop to this abomination of our rights.
My family and I love to go target shooting, and hunting. These are our god given rights, why should we let the government take them from us?
Read the laws that were in-acted back in 1968, and on going since then. Our government needs to stop! If this worries you, you're not alone.
The Gun Control Act of 1968 (GCA or GCA68) is a U.S. federal law that regulates the firearms industry and firearms owners. It primarily focuses on regulating interstate commerce in firearms by generally prohibiting interstate firearms transfers except among licensed manufacturers, dealers and importers.
The Gun Control Act of 1968 expanded on The Federal Firearms Act on the licenses of firearm sellers and created limits to who was eligible to purchase a firearm, considering criminal background, mental stability, citizenship, and drug abusers.
The Firearm Owner Protection Act (FOPA) enacted May 19, 1986, is a U.S. federal law that revised many provisions under the GCA of 1968.Firearm dealers with a federal firearm license(FFL) were prohibited from doing business at gun shows. They were only permitted to do business at the address listed on their license.
Their reasoning for this bill was to close the so-called loopholes on the background checks. They want the public to believe this will make it where no person with a criminal background can ever again get their hands on a gun. It hasn't worked yet!
I saw a movie were only the police and military had guns, it was called "Schindler's List." We should take note of the actions that our government is doing against us, before we end up on a list of our own.
At A Glance
Gun owners rights.
The Seconded Amendment of the United States Constitution under attack again.
The affect it is having on law abiding citizens.
The lies our government is trying to sale us on gun control.
Saturday, May 9, 2015
First she learned,then she taught. Sami Hopson
As a young person with a dream, is someone help you realize your dream? Sami Hopson had a dream, and luckily she had help to make her dream come true.
Hopson, a 27-year-old former student of the Culinary Arts program at Linn-Benton Community College is now on the other side of the cutting board as an instructor.
Hopson graduated in 2009 from LBCC. Her parents were very strong-minded about her getting a four-year degree,however she always knew she wanted to work in the culinary field. After a year at Oregon State University, Hopson dropped out to attend LBCC Culinary Arts program, and never looked back.
She works hard at teaching her students how to handle the stress of being a chef, and helping them become the best they can be.
'Sami has worked for me for four years. She is passionate about her work and the industry in general. She has a great rapport with her students and has their best interest in mind. She works hard to make sure her students are successful and is a valued member of the culinary team and well respected." said Todd Ketterman, head of thr Culinary Arts program.
"I remember being really little and watching Mario Batali make pizza on television I was like-- oh my god, you can make pizza!I had no idea," Said Hopson.
As a youth, Hopson never had anyone to teach her how to cook, but she always wanted to learn.
"At my house, every night of the week we had awful teriyaki chicken, my mom was a terrible cook, but a really good baker. On Sundays my dad would burn chicken on the grill. Chicken is all I ever knew," said Hopson
When she was 16-years-old she got her first restaurant job. "I was in high school, maybe making some less than stellar life choices like most 16-year-olds do," said Hopson.
So her mom got her a job at Amuse, a little 70-seat restaurant in Ashland, Ore. doing dishes. She thought it would teach her some discipline and she would know where her daughter was at certain hours of the night.
"I was doing dishes and always looking in the kitchen thinking how cool those guys were. As the dirty dishes would come back. I would lick them. I licked the salad dressing containers and sauce pans, just to see what everything tasted like. I was so fascinated with what they were doing," said Hopson.
Hopson told her boss she really want to cook, He told her not to miss a single shift for one year and he would give her a chance. About nine months later one of the cooks quit. When she showed up for work, her boss told her to put on a coat because it's time to work in the kitchen.
"Thank god I'v been licking dirty dishes, because I knew what things tasted like," said Hopson.
The chefs in the kitchen she worked with were incredible, and she worked there through high school. They helped a 16-year old with no culinary background, and took the time to teach her how to be a chef.They didn't have to; they weren't getting paid to do it; no one asked them to.
"They were so caring with me, and I think that's the piece I really took with me into my teaching.Paying that little bit forward is really important to me," said Hopson.
Hopson has been an instructor at LBCC for almost five years now. Her area of training takes place in the Quantity Kitchen. Students start out unsure and become confident in their culinary abilities.
"Sami is a great instructor; she learned from the best, I think she does really well; she is real energetic and really cares about her students. I knew her as a student; she always worked hard.That hasn't changed since she became an instructor," said Veronica Dolphin, a worker in the kitchen where Hopson teaches.
Hopson's eyes get so big, and her voice fills with pride when she talks about her students.She believes in going that extra mile for the good of a student. She can identify with the stress and fast pace of the program, and she knows what her students are going though.It hasn't been that long since she herself was the student.
"Chef Sami keeps us well organized. I think she is amazing." said Winny Hu a second-year student of the program.
"I would not had ever thought that this is where I would have ended up, but it's a fantastic place to be." said Hopson
At a Glance
Samis Hopson
Culinary Arts program instructor at LBCC
Former student of The Culinary Arts program.
Hopson started teaching at LBCC four years ago.
Hopsons dream has came true.
"
Hopson graduated in 2009 from LBCC. Her parents were very strong-minded about her getting a four-year degree,however she always knew she wanted to work in the culinary field. After a year at Oregon State University, Hopson dropped out to attend LBCC Culinary Arts program, and never looked back.
She works hard at teaching her students how to handle the stress of being a chef, and helping them become the best they can be.
'Sami has worked for me for four years. She is passionate about her work and the industry in general. She has a great rapport with her students and has their best interest in mind. She works hard to make sure her students are successful and is a valued member of the culinary team and well respected." said Todd Ketterman, head of thr Culinary Arts program.
"I remember being really little and watching Mario Batali make pizza on television I was like-- oh my god, you can make pizza!I had no idea," Said Hopson.
As a youth, Hopson never had anyone to teach her how to cook, but she always wanted to learn.
"At my house, every night of the week we had awful teriyaki chicken, my mom was a terrible cook, but a really good baker. On Sundays my dad would burn chicken on the grill. Chicken is all I ever knew," said Hopson
When she was 16-years-old she got her first restaurant job. "I was in high school, maybe making some less than stellar life choices like most 16-year-olds do," said Hopson.
So her mom got her a job at Amuse, a little 70-seat restaurant in Ashland, Ore. doing dishes. She thought it would teach her some discipline and she would know where her daughter was at certain hours of the night.
"I was doing dishes and always looking in the kitchen thinking how cool those guys were. As the dirty dishes would come back. I would lick them. I licked the salad dressing containers and sauce pans, just to see what everything tasted like. I was so fascinated with what they were doing," said Hopson.
Hopson told her boss she really want to cook, He told her not to miss a single shift for one year and he would give her a chance. About nine months later one of the cooks quit. When she showed up for work, her boss told her to put on a coat because it's time to work in the kitchen.
"Thank god I'v been licking dirty dishes, because I knew what things tasted like," said Hopson.
The chefs in the kitchen she worked with were incredible, and she worked there through high school. They helped a 16-year old with no culinary background, and took the time to teach her how to be a chef.They didn't have to; they weren't getting paid to do it; no one asked them to.
"They were so caring with me, and I think that's the piece I really took with me into my teaching.Paying that little bit forward is really important to me," said Hopson.
Hopson has been an instructor at LBCC for almost five years now. Her area of training takes place in the Quantity Kitchen. Students start out unsure and become confident in their culinary abilities.
"Sami is a great instructor; she learned from the best, I think she does really well; she is real energetic and really cares about her students. I knew her as a student; she always worked hard.That hasn't changed since she became an instructor," said Veronica Dolphin, a worker in the kitchen where Hopson teaches.
Hopson's eyes get so big, and her voice fills with pride when she talks about her students.She believes in going that extra mile for the good of a student. She can identify with the stress and fast pace of the program, and she knows what her students are going though.It hasn't been that long since she herself was the student.
"Chef Sami keeps us well organized. I think she is amazing." said Winny Hu a second-year student of the program.
"I would not had ever thought that this is where I would have ended up, but it's a fantastic place to be." said Hopson
At a Glance
Samis Hopson
Culinary Arts program instructor at LBCC
Former student of The Culinary Arts program.
Hopson started teaching at LBCC four years ago.
Hopsons dream has came true.
"
Tuesday, April 28, 2015
Mark the Date! Copper Chef Cook-Off
May 6, marks the Eleventh Annual Copper Chef Cook-Off. Five culinary arts students will compete for a grand prize of copper cookware.
This competition lets the student show off their cooking skills. They will be judged by four judges, whose names will be kept secret until the day of the event.
Sami Hopson culinary arts instructor, is the organizer of the event. It will be held in the Quantity Kitchen in the Commons Cafeteria, at 2:30 pm.
All chef's will have 90 minutes to create a starter including appetizer, soup, salad, and an entree.
Spectators are welcome. Culinary arts students are often accompanied by family members, watching from the scramble area.
On May 7,the winner is announced during class when prizes will be handed out.
Sami Hopson
This competition lets the student show off their cooking skills. They will be judged by four judges, whose names will be kept secret until the day of the event.
Sami Hopson culinary arts instructor, is the organizer of the event. It will be held in the Quantity Kitchen in the Commons Cafeteria, at 2:30 pm.
All chef's will have 90 minutes to create a starter including appetizer, soup, salad, and an entree.
Spectators are welcome. Culinary arts students are often accompanied by family members, watching from the scramble area.
On May 7,the winner is announced during class when prizes will be handed out.
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