GRAD TO USE ANCIENTS’ DINING HABITS TO REFINE FRENCH CUISINE

Anthropology degree in hand, Dana Eveland soon will begin a program based on the famed Le Cordon Bleu school of cooking at the Western Culinary Institute in Portland. These two seemingly unconnected pursuits make perfect sense to Eveland who focused her UO studies on physical anthropology, specifically on eating, the gut and digestion. "The bodies we have today evolved over long expanses of time and adapted to environments and diets vastly different that those we have today," she says. "My goal is to combine what I’ve learned about anthropology with what I will learn about cooking to put culinary arts into a bigger picture of human evolution. I want to take what I’ve learned at the UO and apply it to today’s world to answer, for example, questions such as ‘what diets should we be following’?" Eveland credits a course called "Primates and Nutrition" for crystallizing her interest. "That course taught me a great deal about what foods help and what foods hurt the bodies we’ve evolved," she explains. SOURCE: Dana Eveland, (541) 684-8975 or (541) 954-6103.

Senior Brian Hinderberger is headed for Hollywood after graduation, but not until he edits a video he hopes will open a few doors for the ambitious documentary producer. The video, "Kent State and the Transformation of a Nation: A People’s History of Kent," will be entered in the prestigious Sundance Film Festival this fall. Hinderberger, who came to the UO after spending four years in the Navy, knew he wanted to make videos, so he enrolled in the School of Journalism and Communication. There, a class on making documentaries confirmed his choice. He’s collaborating on the Kent State documentary with producer/director Daniel Miller, who was at Kent State on May 4, 1970, the day Ohio National Guardsmen fired on a group of peaceful Vietnam War protesters, killing three and wounding nine. Hinderberger says the documentary focuses on student activism both before and after the tragedy. "This is a great opportunity for me," Hinderberger says. "I want to be a director, and editing is a good way to start. Editors have a lot of creative freedom," he explains. SOURCE: Brian Hinderberger , (541) 683-7435; e-mail bhinderb@gladstone.uoregon.edu.

Yulia Libov is proud to be an American capitalist, even though she never met one until she was 13 years old. That’s when Libov, now a UO senior, and her family emigrated from Russia to the United States. "I was fascinated with finance and capitalism. Growing up in Russia, I had no opportunities to learn about this," she explains. The family moved to Portland where both she and her parents, both professionals, took menial jobs. At 14, Libov worked up to 20 hours a week while she finished high school, saving much of the money for college and to pay for the six months she spent in Denmark as an exchange student. By the time she was 16 years old, Libov was working as an office temp, learning even more about business and saving her money. One thing she decided very early was that she didn’t want to be in debt. So, Libov financed her UO education through scholarships–as many as six some years. Three years into college, Libov still was searching for her career niche, unsure about exactly what she wanted to do. Then, she met an investment banker. That clicked. One year later, she’s ready to graduate with a job waiting for her on Wall Street with Bear Stearns & Co., one of the world’s top investment brokerages. SOURCE: Yulia Libov, (541) 431-0430; e-mail yulialib@yahoo.com.

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