OPB’s First Look: ICE activity spikes in Oregon

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Good morning, Northwest.

Oregon saw a dramatic surge in immigration enforcement last month, according organizations that track ICE activity.

OPB’s Holly Bartholomew and Troy Brynelson lead off this morning’s newsletter by digging into the data.

Also this morning, Oregon’s public defense crisis eases slightly, and Corvallis considers closing two neighborhood schools.

Here’s your First Look at Friday’s news.

—Bradley W. Parks

‘Detain first and ask questions later’: Oregon ICE arrests shot up in October

Immigration enforcement throughout the country has slowly ramped up since the start of Trump’s second term.

But detentions in Oregon jumped dramatically in October, increasing by at least 550% compared to previous months, according to figures from the Portland Immigrant Rights Coalition.

PIRC is a nonprofit hotline that tracks ICE sightings and arrests and provides legal aid to those who have been detained. It confirmed 329 arrests in Oregon in October.

PIRC board member Natalie Lerner told OPB that this figure was likely an undercount of the true number. (Holly Bartholomew and Troy Brynelson)

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3 things to know this morning

• In Oregon, federal agencies have begun the slow process of reopening after the government shutdown, although it’s unclear how quickly things will return to normal. (Joni Auden Land and Lauren Dake)
• The number of Oregonians charged with a crime who don’t have an attorney has decreased by 30%, according to the head of the Oregon Public Defense Commission. (Lauren Dake)
• Corvallis School District leaders will vote this week on whether to close two neighborhood schools. The district is facing a nearly $4 million deficit for next school year. (Natalie Pate)

Newport fights potential ICE facility, plus Trump’s National Guard legal defeat

The Trump administration’s immigration crackdown is entering a new chapter in Oregon. (Dirk VanderHart, Bryce Dole, Michelle Wiley and Andrew Theen)

Listen

Headlines from around the Northwest

• Seattle Mayor Bruce Harrell concedes reelection fight to progressive activist Katie Wilson (Gene Johnson)
• Intel will cut another 669 workers in Oregon by the end of 2025 (Kyra Buckley)
• As SNAP funding returns, Bend stands by $20K donation to food bank (Kathryn Styer Martínez)
• Portland ballot proposal would divert climate tax funds to hire police (Alex Zielinski)
• Oregon transportation boss steps down as Rose Quarter faces inflection point (Bryce Dole)
• Portland city councilors reject plan to cut millions from homeless camp removal program (Alex Zielinski)
• University of Oregon’s statewide economic contribution edges out peer institutions (Tiffany Camhi)
• As federal government reopens, tens of thousands of Oregon households still at risk of losing heat (Monica Samayoa)

Listen in on OPB’s daily conversation

“Think Out Loud” airs at noon and 8 p.m. weekdays on OPB Radio, opb.org and the OPB News app. Today’s planned topics (subject to change):

• Ashland recycling center first in series of new facilities part of Oregon’s Recycling Modernization Act 
• Portland artist wins World Fantasy Award for her woodcut prints 
• Private donation helps Southwest Washington Head Start provider resume programs, bring back furloughed staff

Superabundant recipe: This mock camas tart with caramel and hazelnuts proves you can fake it ‘til you make it

Mock dishes might sound unusual to many of us today, but in years past people didn’t shy from crafting a popular dish from unorthodox ingredients when they couldn’t get what they needed.

Mock apple pie turned stale crackers into fruit during Civil War food shortages, or mock turtle soup made calf’s head into a luxury.

This recently provided some inspiration for a mock Thanksgiving dish — a faux camas tart with caramel and hazelnuts.

A mix of roasted parsnips and chestnuts captures the earthy sweetness and nutty complexity of camas bulbs, which aren’t in season this time of year.

And hazelnut crust provides the perfect base while gooey caramel sauce and roasted hazelnuts serve as the perfect topper.

Of course, you also can’t go wrong with whipped cream. (Heather Arndt Anderson)

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