Oregon State University, which expects international enrollment to surpass 1,800 this fall, is opening a 365-bed dormitory, half for international students, with classrooms and laboratories for a program that helps international students adjust. PSU already has one building, East Hall, to support international students and Americans studying abroad. PSU and the University of Oregon each may see enrollment for students from other countries top 2,000 this year.
Read more from The Oregonian. (Published Sept. 26, 2011)
Oregon State University, semi-quiet during the summer, was flooded with students Monday for the first day of fall-term classes. The university expects to enroll 25,000 this fall.
More than 3,000 of those students on campus were freshmen, including Nicole Elsmore and Caitlin Brenton. They took a long lunch at Arnold Dining Center and discussed their morning classes: chemistry for Elsmore, and college composition and algebra for Brenton.
Read more from the Corvallis Gazette-Times. (Published Sept. 27, 2011)
Video: “A look at the new OSU International Living-Learning Center”
The cafeteria: a cavernous room filled with counters of lukewarm food sitting beneath a heat lamp for hours. Such dining was a staple for colleges and universities for years.
But not a single cafeteria can be found today at Oregon State University. In recent years, University Housing and Dining Services has filled the campus’ three dining halls with salad bars, convenience stores offering fresh fruit and vegetables, and smaller concept restaurants with menus that aim to provide inexpensive healthy options and authentic international cuisine for students on meal plans and anyone else in the campus community.
Read more at Corvallis Gazette-Times. (Published Sept. 26, 2011)
[KEZI News. (September 19, 2011)] – It’s that time of the year again, just a week until local universities begin classes. And that means hundreds of students will be schlepping their bags and moving into dorms.
It has been a very busy past few days moving into the dorms on Oregon State University campus. Sunday was the big move-in day, but Monday many were still bringing in the odds and ends to prepare for the first day of school. <more>
[The Gazette Times. (September 19, 2011)] – Ben Dawley brought the necessities with him to his new dorm room at Oregon State University’s Finley Hall residence hall: bed linens, clothes and a computer.
However, “the most important thing” was a box full of Xbox video games, joked his mother Theresa Dawley as she helped unpack Ben’s things from the family’s minivan parked near the hall between Western Boulevard and Washington Avenue. <more>.
[The Gazette Times. (September 18, 2011)] – How tight is the Corvallis rental housing market right now?
Bob Loewen of the Corvallis Housing Division is ready with an illustration: “If I grabbed your necktie and pulled as hard as I could, it still wouldn’t be tight enough.”
The vacancy rate, he adds, is almost too low to measure.
“If I had to hazard a guess, I’d say we’re probably getting down to about 1/10th of 1 percent.” <more>
[The Gazette Times. (September 7, 2011)] – This fall’s freshman class of Oregon State University will be about the same as last year, but if those students haven’t lined up on-campus housing, they’re facing stiff competition for off-campus rentals.
Bob Loewen, the housing program specialist for the city of Corvallis, said the rental vacancy rate is around a half of 1 percent. International students, newly enrolled graduate students and students who moved away during the summer are expected to drive that vacancy rate even lower. <more>
[Food-management.com Magazine. (August, 2011)] – PUTTING IT INTO PRACTICE – In Corvallis, OR, sustainability is practically woven into the fabric of everyday life, and the catering operation at Oregon State University fits right in.
“There is a real market for it here,” says Chris Anderson banquet manager, OSU Catering. “It’s inherent in the community’s values.”
Requests for all-local, all-organic, vegetarian and vegan menus are popular already and are clearly on the rise, he says. OSU Catering composts 100 percent of post-consumer waste, uses an electric vehicle for short-range deliveries and partners with local food producers for produce, dairy and seafood. The operation recycles its used cooking oil, which is then processed to make bio-diesel fuel. <more>
