LSA News

No. 100, September 2009

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Wally's Way
by Jennifer Rowan

As I write this, it has been a scant week since the death of Wally Slocum, former library co-worker in the Law Library, and I can't shake the feeling that Eugene (and especially the UO campus) is a less interesting, colorful and compassionate place without him. Hard to believe that I won't be running into Wally, an avid film enthusiast, waiting in line at the Bijou Arts Cinema or spot his distinctive, portly figure in animated discussion with Frog on East 13th or noshing on an unhealthy snack while wending his way through campus. The Library, too, has lost an edge and a vibrancy, as Wally was an institution within the institution in the many years before his retirement.

I worked with Wally for all of my ten years at Law. Other people came and went, but Wally and I always had adjoining workspaces in Tech Services. It was obvious early on that he had designs on the huge mail table where I sorted the incoming parcels for the Library and Law School. Afterhours, it was the perfect spot for spreading out the fabrics he collected all year that were used for the colorful Country Fair banners. It was also a great spot to display, as needed, the vintage collection of 1960s psychedelic posters that he kept stored in his office. Wally's office was ever a trove of treasures and trash, both at the old law building (now McKenzie) and in the Knight Law Center: in addition to the fabric and the posters, he had a personal archive of tattoo and body arts magazines, miscellaneous yardsale acquisitions (one of his passions), a substantial cache of chocolate rabbits (half price, after-Easter bargains) and an endless supply of corn nuts, and of course, a great bin of bird seed for the pigeons who roosted on the north side of the building. Wally didn't drive. He somehow managed to lug his supplies, purchases and possessions from place to place, usually balanced in a precarious perch atop his ancient bicycle. I don't know how he managed after he had to give up using a bike, which was not a single bike, rather a series of equally disreputable yard sale bikes that were always breaking down or being stolen.

Wally had his degree in Library Science from the University of Oregon, as did two of his bosses at Law: retired Law Associate Mary Clayton and Lelah Conrad, one-time head of Tech Services. He had a formidable institutional memory and was a tireless (sometimes tiresome) raconteur of library history and gossip. He never missed work in the years I knew him, even when he was sick, and he had saved many hundreds of sick hours to show for it — enough, he liked to say, for a quadruple bypass (one immediately flashed on the diet of chocolate bunnies and corn nuts). Every year, he dedicated the entirety of his allotted vacation time to the Oregon Country Fair: with his multitude of projects and oversight of the construction of cloth banners, he would take off the two weeks before the Fair and a week after, and it was then that Wally was truly in his alter-ego element and with his designated community.

Wally was a genuine eccentric and curmudgeon, and I will always think of him with exasperation for his longwinded diatribes and fussy ways, and with admiration for his endless generosity and thoughtfulness to so many. He loved to give away calendars. For years after I had left Law for my job at A&AA, I would receive a shabby mailing envelope with my name in Wally's crabbed handwriting and a new art calendar of some sort inside. When I started Chinese language classes in 1994, Wally brusquely handed me a stack of expensive Chinese dictionaries from Powell's after he'd been to Portland on one of his fabric buying trips. He often left small (odd) things on my desk, usually something he'd found at a yard sale and thought my daughter might like. He made regular handouts to street people — one often saw the discreet flash of a twenty dollar bill as he concluded his conversation — he invested in alternative businesses (and was often the loser when the enterprise went belly-up) and he was a loyal fan and groupie to any number of NW musicians, bankrolling their medical expenses, travel money, and much much more. After retirement, when he had moved to a studio apartment in the Eugene Hotel (where he had actually worked as a bellboy at some point in his early history), Wally came to be involved in a project to provide fabric for baby quilts for the preemies in Sacred Heart's neonatal clinic. A lifelong bachelor, Wally created a dense and rich surrogate family out of the community around him. At Law, during the Dennis Hyatt years, Wally was warmly appreciated not only for his professional contributions as law monographs cataloger and government documents clerk, but for the quirks, foibles and innumerable kindnesses that made our work and our work culture that much more interesting and special and real.

Wally Slocum at the 2009 Oregon Country Fair photo by Ben Farrell

Remembering Wally — An Open Letter to his Friends and Fans on Saturday, August 22nd
by Ben Farrell

Wally Slocum passed away last night at around 8:45 PST. He was comfortable, and there were loving people with him. His nieces came in from Portland and Bend to spend his last days with him, and he was visited by many OCF people including Rebeca and Bernie Bradvica, Jeff and Louise Harrison, Jon Pincus, and myself.

Wally was a long time supporter of the Oregon Country Fair and he was with the Fair from the earliest days. He sat on the OCF board for a number of years, coordinated and oversaw the production of many of the colorful banners that festoon the fairgrounds and was a huge supporter of local, talented musicians and artists.

Wally also worked with me for the UO Library System, and his office was next door to mine at the Law School for several years. He was a fine librarian and had an especially deep fount of knowledge about the library classification systems.

Wally was an interesting man, intensely interested in movies, art, music and the alternative culture scene. He had a huge collection of psychedelic posters, collected local artists, supported musicians and vaudevillians throughout his life and fed the squirrels daily at UO for over 25 years. He had a heart of gold.

Members of his family were Oregon pioneers, and he had many interesting stories to tell about them. He loved chocolate, potato chips, and people...not necessarily in that order, but maybe so.

Today is the OCF annual picnic. Wally was personally responsible for bringing together and maintaining the huge collection of plates, silverware, table settings, napkin holders and other cooking equipment for that was used for many years at that event. A significant portion of that collection was lost in a fire several years ago, but Wally actively sought to replace much of it, at his own personal expense, in the ensuing years.

Wally could regale you for hours with anecdotes about rock bands famous and obscure, folk artists, vaudevillians, movies or, occasionally, politics. He always had considered opinions on just about anything under the sun, but he was discreet, kind and judicious when sharing them.

Memories of Wally
by Dennis Hyatt

Wally was always giving gifts to people, especially concert tickets, and especially to people who couldn't afford them otherwise. I remember first hearing about his generosity with tickets while he was distributing 25 tix to one of the last Dead concerts held in Autzen Stadium. And every Christmas, he gave out themed wall calendars. So many were in his office one December, that I remember thinking he must be single-handedly keeping some calendar companies in business.

When I was a volunteer on the Friends board of the UO Museum of Natural and Cultural History, I helped coordinate the Museum's annual Identification Day, usually held in late May, an event for which people were asked to bring their Native cultural artifacts and natural objects (such as fossils, plants, bones, and stones) to experts for identification. When I told Wally that the Museum needed large banners to direct people to the appropriate experts in our expanded outdoor venue, he designed, crafted, and donated beautiful banners that were far better than anything we could have done ourselves. These banners have been used for several years, and in photos and at the event have become a way to identify ID day. He was incredibly generous with his time, talent, and money in making these banners.

For most of his career in the UO Library system, Wally worked with serials, and his office was filled with magazines and journals that presented problems in cataloging, changes in title, possible discontinued publication, etc. I knew he read or scanned several of the titles the Law Library subscribed to, but it was some time before I realized that Wally himself subscribed to lesser-known magazines that appealed to his many interests. One day in his office, he showed me two of his favorites: a quarterly magazine devoted entirely to creative typefaces (he critiqued the issue we were looking at that had alphabets with letters that were all neckties, all wild animals, all vegetables, all hand silhouettes, etc.), and a monthly glossy photo-magazine devoted to tattoos and body piercings (yikes — a little out of my comfort range). Wally was indeed one-of-a-kind, an interesting person and work colleague.

In the late 1980s, the Law Library staff was responsible for filling some very large display cases in the Law School hallway that ran between the Library at one end and the Dean's office at the other. Tired of putting up cheesy displays about computer research, or old books, or dead judges, we were desperate for something interesting. Wally came to the rescue by putting up the most memorable UO Law Library display of the 20th Century — parts of his psychedelic poster collection from the 1960s, including anti-war posters, pro- and anti-drug posters, and, of course rock posters. It was a wonderful, colorful, interesting display, and a tremendous hit in the School, as students and faculty stopped to admire it often. However, it wasn't such a hit with the Dean himself, who thought the display made the School look bad because (gasp!) alums might think we were advocating against war or for drugs. We mumbled something about freedom of expression and interest in cultural history, and the display stayed in place for quite a long time (an added benefit of Wally's good work: the Law Library was relieved of most Law School display case duties for the 1990s which were handled by the Dean's office instead).

When I was director of the Law Library, we started recognizing ten-year work anniversaries of the staff. Although Wally had already worked in the main library at the University for many years, his 10th anniversary of working in the Law Library wasn't until February 1994. As part of the celebration festivities for Wally (he grumbled all the way through the hoopla), we presented him with a 10-pound bar of chocolate from Euphoria. He tore away one corner of the wrapping, and when he saw what it was, he replaced the corner wrapping and took the present into his office. I think all of us thought he would break off chunks of chocolate to share at the party. Alas no! But three days later, he did ask that we not give him any more chocolate for awhile. He had just finished eating the entire 10-pound block.

For his 20th work anniversary of working in the Law Library in February 2004, the party for Wally was held in a short-lived café in Cottage Grove called The Brothel. Part of the The Brothel's appeal as a party site was that it was adjacent to a fabric store that Wally had never been to before. As I recall, that celebration cost him several hundred dollars out of pocket as he couldn't leave without buying several yards of various fabrics that caught his eye. At the party, one of the gifts we gave Wally was a quilt, designed and hand-made by my wife Patty, that included the names of the Law Library staff Wally had worked with stitched into the pattern. Over the following years when he saw Patty, Wally always commented how much he liked that quilt and said that he used it as a comforter in his chair at the Eugene Hotel every day. And, typical of Wally, he said that he sometimes went to bed with the staff tucked under his chin. I hope we were with him to the end.

Blackberry Nation:
Recipes that celebrate Oregon's Signature Berry

photo by Jennifer Rowan

End-of-Summer Plum Berry Crisp
Recipe from Jennifer Rowan

Nothing marks the last exquisite weeks of summer like ripe blackberries on the vine. They are considered weeds in the Willamette Valley: formidable thorns, but plentiful, fragrant, delicious and free. I can't let the crop languish without going forth, with an empty Nancy's yoghurt quart container in hand, to my favorite (secret) picking spot along the Amazon Creek. This is the recipe I've been enjoying during the last two harvest seasons — easy and quick with a large impact. Maximum enjoyment while still somewhat warm and accompanied by a small scoop of good vanilla ice cream (we've been eating Julie's Organic Vanilla).

• Use your fingers or a pastry blender to cut the butter evenly into the flour so that it resembles lumpy cornmeal (don't overwork it).
• Mix in the rolled oats, brown sugar and salt.
• Put the bowl into the refrigerator until the filling is ready.
  

• Peel and slice up the plums and place in a small pan.
• Add sugar and juice.
• Simmer for 3 minutes.
• Plop into a buttered baking dish (I like to use a smaller, round Corningware dish for a deeper crisp with less topping) and mix in the remaining berries.
• Spoon the oatmeal topping over the top and place in a 350 degree oven. Bake for approximately 20-25 minutes until berry mixture is bubbling and the crisp has browned.

Blackberry Gratin
Recipe from Julia Simic

1 cup milk
2 egg yolks
1/2 cup sugar
1/4 cup flour
3/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup Mascarpone

• Scald the milk in a saucepan.
• In a bowl, beat the egg yolks until they are light and pale. Add sugar one tablespoon at a time, beating well. Fold in the flour and beat until smooth.
• Slowly pour hot milk into the egg mixture, beating constantly, until smooth. Return mixture to the saucepan and cook, stirring, until it comes to a boil. Boil for 2 minutes, remove from heat and pour into a mixing bowl to cool to room temperature. Cover and refrigerate at least 1 hour, until well chilled.
• Whip the cream and vanilla until thick and it begins to hold its shape.
• Whisk the egg mixture until smooth. Fold in the Mascarpone, then the whipped cream. Chill until ready to use. Keeps up to 2 days.
  

Assemble the Gratins:

• Preheat oven to 425 degrees. Position one rack in the middle of the oven and another 4 inches from the broiler.
• Place 6 gratin dishes on a baking sheet.
• Put 1/4 cup of the custard in each dish. Divide the blackberries among the dishes and sift 6 teaspoons of confectioners sugar over the berries. Top with remaining custard and sift 3 teaspoons of confectioners sugar over the top.
• Bake on the middle rack of the oven 5-7 minutes, until the custard it heated through and the berries give off some juice. Remove the gratins and set the oven to broil.
• Place the gratins on the top rack and broil until the custard is brown, 1-1 1/2 minutes, watching carefully that the custard doesn't burn. Serve immediately.

Before the Drambuie/blackberry cheesecake recipe, here are some things I have discovered about cheesecakes over the years.

Different types of cheeses determine the texture of the cheesecake. You can use farmer's cheese, which produces a full-flavored but somewhat grainy cheesecake. Cream cheese creates a nicely creamy cheesecake. Ricotta yields a creaminess somewhere in between. You can also make savory cheesecakes out of other soft cheeses such as brie, camembert, or any of the many varieties of blue cheeses.

For any cheesecake, however, it's important to use the finest quality cheese you can find. I have found that, for dessert cheesecakes, the cream cheese that produces the best taste is fresh cream cheese that I get from local organic grocers. Having a fuller-bodied flavor, I find that I have to use a larger quantity of flavorings such as lemon juice or vanilla than I do with packaged cream cheese. Once I started using fresh cream cheese, I would now never use anything but.

Cheesecakes are basically puddings. Since they are generally baked in a slow oven, I never use flour as a thickening agent because the oven is not hot enough to cook the flour and the cheesecake comes out tasting pasty.

Some recipes suggest baking in a water bath. Baking in a water bath is a safe and foolproof method to prevent the top of a baked cheesecake from cracking while cooling. However, I found that the crust, even a cookie crust, comes out soggy if the cheesecake is baked in a bath. I like the crust, so I don't use a water bath. Cracking is generally caused by overbaking or by overbeating, particularly once the eggs have been added. If cracking does happen you can always use a topping to cover it. Or just serve the cheesecake with the crack as Julia Child would have done.

I like to try different types of crusts for cheesecakes. I like traditional pastry crusts and a variety of cookie crusts. In all cases, I like a thin crust. The crust merely makes the cheesecake easier to serve. It's a pedestal for the cheesecake and should not overpower it. I generally do not make the crust out of graham crackers. Instead I use cookies such as French or German butter cookies that make a more subtle tasting crust. Or I bake my own butter cookies and use them for the crust.

To get the crust even, thin, and at a clean angle at the edge, I use a metal measuring cup to press down the crumbs and angle them into the edge.

Always have your ingredients at room temperature. If the cheese is not at room temperature, it will be difficult to beat it into a smooth mass without overbeating it. Once I have made the batter, I press it through a medium sieve to ensure creaminess and then I bang the pan on the counter several times to help remove air bubbles.

Like many cakes, cheesecakes improve with age (up to a point). If I am going to serve a cheesecake on the weekend, I make it on Tuesday or Wednesday and let it sit in the refrigerator for three or four days.

Being a pudding, cheesecakes are done when they still jiggle in the middle but the middle should feel barely firm to the touch.

Combine flour and sugar. Cut the cold butter into small squares and incorporate it into the flour mixture as in making biscuits or scones, working it in with your fingers until it almost holds together. Press the mixture into a 9.5 x 3 inch spring form pan. Bake for about 20 minutes until the crust is just beginning to color. Remove from oven. Let cool a few minutes, then brush the sides of the pan with a small amount of melted butter.

3 to 4 Tbsp Drambuie
½ teaspoon cinnamon, preferable Vietnamese or China Cassia
4 eggs

Pour a small amount of the batter into the pan over the baked crust. Add a few frozen blackberries. Pour in some more batter; add some more frozen blackberries. Try to keep the blackberries within the batter so that they do not touch the sides of the pan. If any blackberries are sticking up through the batter after you've poured it all in, push them down into the batter with your finger. Smooth the top.

Bake for about 40 minutes. To tell when it's done (as with all cheesecakes), the center should still jiggle like jell-o but should feel barely firm to the touch.

Dreaming at My Desk
by Harriett Smith

Cheese

On August 27 I took a few hours off in the middle of the day to attend a cheesemaking workshop. Sponsored by the Lane County office of the OSU Extension Service, the class was absolutely packed with eager would-be cheesemakers, some of whom had come with friends or partners. In fact, the first class session had closed, with 32 students, and there was so much demand a second session of 32 (mine) was scheduled. Apparently class size is usually around 18 people. The instructor told us that there were about 32 more on the waiting list! Clearly, home cheesemaking interests a lot of people in this community.

Our instructor, Susie Busler, was an experienced and knowledgeable Master Food Preserver and cheesemaker, and she was aided by a number of other Master Food Preservers. These folks go through more than 40 hours of training to get their title, and in return volunteer for 40 hours during food preservation season. One of the volunteers was an older man, who showed us how he had made his own cheese press for $10 from common household items and some maple he'd cut into rounds. It looked almost as spiffy as the $175 press that was also displayed.

We weren't making cheeses that needed pressing in our class. Susie focused on the basics and the easiest types of cheeses to introduce us to the craft. Before we started, she emphasized three crucial concepts: sanitation and sterilization, accurate measuring, and precise temperatures. All utensils and pots used for cheesemaking should be sterilized, either by boiling for a few minutes or by cleaning with bleach and then rinsing very thoroughly. Pasteurized milk ingredients should always be used if you want to avoid salmonella, listeria, and other very unpleasant diseases, which can be borne in raw milk from even the cleanest of dairies.

As in baking, accurate measurements are important in cheesemaking if you want to get the result you expect. Someone asked if it was possible to mess the cheese up so badly that you had to throw it away. No, Susie said, you will always get something healthy and edible, but you may not get the result you wanted. And you will not get the exact same thing twice in a row. She pointed out that of our four cooking groups, each one had different results although we all used the same recipe. And that was true! In my group of eight's big pot of queso fresco, the thin yellowy whey rose to the top and the white curds were at the bottom. Other groups had the opposite result! Susie told us that your cheese results are influenced by, oh, just about everything — the food the cows or goats were eating, the time of year and temperature, the room temperature where you are making the cheese, the wild yeasts in the room where you are cooking, whether you heat the milk slowly or quickly...a million little variables make each home-crafted cheese unique.

(story continued)

The World Around Us
A Week Without a Night
by Laine Stambaugh

In December of 2001, I wrote an article for LSA about Scandinavian family traditions at Christmas and how I'd traveled back to North Dakota with my mom for her 50th high school reunion. That was my first real experience exploring my Norwegian roots, and I still think back on that entire adventure with great fondness. To date, I have still not had the amazing opportunity to visit Norway myself, but I was excited to hear that one of our own, Tiffany VanPelt in the Library Administration Office, was planning a trip to Norway in June. She graciously agreed to this interview. So, let's go to Norway and examine a different angle on an American tradition!

Tina's family

L: Tiffany, you recently traveled to Norway to attend the wedding of a relative. I wondered if you would be willing to answer a few questions that could help us all understand how an event that is familiar to us here in the United States could be so very different in another country, and what some of those differences might be. Tell us a little about the circumstances that took you to Norway.

T: Well, we traveled to Horton and Kragerøi (pronounced KRAY-ger-uh). My husband's brother met his fiancée while on tour with his band, Blitzen Trapper, at a show in Oslo. They had a whirlwind romance, and decided to marry quickly (according to Tina, long engagements are bad luck — of course, mine was two years!), in her hometown of Horton.

L: What was your first impression of Norway, when you arrived on the scene? What differences did you notice immediately with the people?

T: Well, the airport in Oslo, Gardemoen (pronounced GAR-duh-mun), was very modern. Lots of hardwood and frosted glass — kind of like a giant Ikea! We found out later that it had been redone recently. Little things were different, but I have to say the thing that really caught my eye were the warnings on cigarettes in the duty-free shop windows. Unlike here, the health warnings are huge, taking up about half of the box space, and they don't pull any punches. Some of the warnings were in Norwegian, but most were in English, saying things like "Smoking WILL kill you." I liked that, but it made me realize the influence of our tobacco lobby here that we don't have such direct warnings on our cigarettes.

It was raining pretty hard when we got there, so we didn't get to see much of Oslo. I was pleasantly surprised by the amount of greenery. Norway looks kind of like Oregon, but the forests there are more aspen, birch, or elm trees, rather than fir. There were lots of rock formations, but they weren't volcanic like ours. We also went through lots of tunnels. As my brother-in-law joked, "the Norwegians just blast their way through — no going around!"

I guess I was most surprised by the high standard of living. Don't get me wrong, I knew we weren't going to a third world nation, but everything seemed very clean, everyone we met had very nice homes and vehicles, and the people just seemed very relaxed. Norway is the wealthiest nation in Europe, and you can definitely tell. The exchange rate was particularly hard to get used to — $4.00 for a 20 oz bottle of Pepsi! — but luckily our hosts were amazing. If we had been responsible for our own food, it would have been a very hungry trip.

(story continued)

A Meal and Music
Warm Days are the Perfect Time for a Greek Dinner
by Terry McQuilkin

I enjoy putting together "theme" dinners. Perhaps in a previous life I was a restauranteur (although if that's the case, the restaurant certainly went out of business very quickly). Whether it's just the two of us or a dinner party for 10, I like to make an attempt at integrating the visual, aural and gustatory experiences. So with this column I'm inaugurating what I hope will be a recurring series, in which I share with you a menu and the background music we picked to go with it.

This is not a recipe column: You can do much better by visiting one of several websites in order to figure out how to make the stuff, since we tend to cut corners shamelessly (our shortage of time and kitchen-counter real estate, for example, led us to use store-bought tzaziki instead of making our own, which would have been fresher and cheaper) and we take whatever ethnic cuisine we like and deviate from it so greatly that our menus become downright postmodern.

I'm not a purist about the music in put on, either. I'll just tell you what music I put into the CD player. When it comes to "world music," I like to balance what seem to be the most authentic (from an ethnomusicology standpoint) with what would be least distracting to our guests. I do want to take an opportunity to share with you some of the CDs that we have here in the Douglass Room, especially since staff as well as faculty may now borrow compact discs in the Douglass collection (in addition to the "Doug Circ" collection, which has long been available to all).

A Greek Meal for an Oregon Summer

The Menu

Ciabatta bread, with olive oil and balsamic vinegar
Dolmas (with lemon)
Greek salad
Lemon-oregano-marinated grilled chicken, with tsatziki, over pita
Yukon gold potatoes (slathered with olive oil, oregano, salt and pepper and grilled slowly)
Tabouli
Berries over non-dairy ice cream

The Music

Greece: A Musical Odyssey
Putumayo World Music, p2004 (PUT 225-2)
Doug Circ COMPACT DISC CX15406

Music from the Wine Lands
Putumayo World Music, p2006 (PUT 252-2)
Doug Circ COMPACT DISC CX15388

Instrumental Folk Music from Greece
Topic Records, p1996 (TSCD915)
DOUGLASS COMPACT DISC CX3752

Fact File Answers
Science Librarian knows the weather

Last month we asked you to identify meteorological events and people associated with weather phenomena. We assume that the first few questions were a breeze, but some of you were blown off course by the last question. We asked you to give us the early twentieth-century year in which the English wilted during a record-breaking summer heat wave, noting that it was the same summer that George V was crowned and the same summer that Parliament passed an act giving its members a salary for the first time. Anglophiles might remember that George's reign began 1910; however, it was important to remember that the coronation of George V didn't take place until June, 1911.

We received one perfect submission — from Victoria Mitchell, head of the Science Library. Coming her way will be a gift card worth $10.00 toward purchases at the UO Duck Store.

To revisit the clues, see the August issue's Fact File.

The answers:

1. The Donner Party
2. Napoleon (trying to conquer Russia)
3. Korea
4. The Old Farmer's Almanac
5. Benjamin Franklin
6. The Grapes of Wrath by John Steinbeck; Woody Guthrie
7. The Labor Day Hurricane (of 1935)
8. Francis Beaufort
9. 2003
10. 1911

Anaheim and Orange Peppers
photo by Laura Damiani

Announcements

After a publicity blitz and many phone calls made by recruiter Lisa Sieracki, the Library Staff Association has found a new chairperson! Kate Burns of the Acquisitions department has agreed to be our intrepid leader for 2009-2010. Lisa Sieracki has agreed provisionally to be vice chair, but if anyone is interested in taking on that role she would be happy to relinquish it. Please contact Lisa at 6-1834 or Kate at 6-1821 if you'd like to discuss the vice-chairship.

Many LSA volunteers have been involved in the organization for a long time, and we would really like to recruit some "new blood". After all, we still hope to retire some day. So please, don't be afraid to toss your hat in the ring.

If another candidate for Chairperson emerges, we'll have an election at the Gonzo Revue on September 10, but barring that: Congratulations Kate!

Events of Interest

As well as featuring upcoming LSA events, we'd like to get the word out about events staff are involved in that might be of interest to co-workers. If you'd like the world, or at least your co-workers, to know about something cool coming up, please email Harriett Smith or lsaweb.

LSA EVENTS

Thursday, September 10, 2009: The "looming leviathan", as some have called it, is nearly here — that amazing show we call the Gonzo Revue! The Gonzo will take place from 1-2 p.m. in the Knight Library Browsing Room. If you want to see your co-workers do things you would never have imagined they could (or would) do, be sure to arrive early for the best seats. Performers, don't forget to email Tiff Thornton (or phone her at 346-1937) to get your own act scheduled. She needs a title, a list of participants, and a brief description of what type of mayhem you might cause.

Tuesday, November 17, 2009: The LSA Holiday Sale will be held from 11 a.m. to 1:30 p.m. in the Knight Library Browsing Room. Shoppers' checks will be held until after payday on November 30. The Sale features just about anything library staff and faculty care to make and bring in to sell. Food items large or small are always welcome! There is also a rummage table. No books, please, unless they are hand-crafted blank books or your own small press printings.

NON-LSA EVENTS

Sunday, September 6, 2009: Accordions Anonymous will be playing a free outdoor concert at 6:30 p.m. at Washburne Park, Agate and 20th in Eugene. Bringing your own seating is recommended.

People in the Library

Goodbye: