The Alestle Vol. 74 No. 34

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thinks the lack of affordable housing in the area has been a problem for some time due to the desire for higher-end housing.

“What happens in a gentrifying market like we have in Edwardsville is that there’s a lot of incentive for very successful developers, in conjunction with realtors, bankers and construction firms … because Edwardsville is a desirable place to live for them to create housing at the upper end because they make more money,” Harvey said.

The prices in Edwardsville are increasing, and Harvey said the housing prices are no longer sustainable.

“Anything close to half of one’s income that one pays on housing is not affordable — it’s not sustainable,” Harvey said.

Harvey said one of the reasons the Edwardsville Community Housing Alliance exists is to fight for a more sustainable form of housing for the public.

“We feel like there’s nobody voicing the difficulties that people with limited wages experience. First and foremost we want to do that and point out that things aren’t

Edwardsville leadership calls for more affordable housing BRANDON WELLS reporter

The definition of “affordable housing” is based on being at most thirty percent of one’s income. Looking at the average price of housing in Edwardsville, it is often not affordable for many people with the average Edwardsville housing price being $303,662, as reported by the Intelligencer in an interview with the city planner.

John Harvey with the Edwardsville Community Housing Alliance said he

great all over Edwa rd svil le, that it doesn’t work for a lot of people, that we say we think hard work and keeping your nose clean are important, [but] there’s a lot of people doing that and are struggling,” Harvey said.

Ward 1 Alderman Chris Farrar said he has been supportive of low-income housing in Hillsboro, Illinois, and wants to find a way to incentivize realtors and developers to build affordable housing in the area.

“We need to figure out how to incentivize developers to build low-income units using other partners that will help keep people living in our communities anywhere from teachers, waitresses, laborers and those kinds of things, where they can live in our community and enjoy the amenities of our community that they work in. I think that really builds community,” Farrar said.

Because of the variety of different income levels in Edwardsville, Harvey said he thinks people should try to be more aware of how important people with lower income are.

“If we want to continue to pay lip service to how valuable we feel essential workers are, and how thankful we are that people are willing to work in support of the rest of us, then I feel like [we should] acknowledge that the community that we

have with a balance of people is important. And we do not want to drive out people simply because they work these professions that have limited wages,” Harvey said.

Farrar said he believes one of the largest long-term issues with housing costs is how high the price of land is.

“People know how expensive land is, they know that, ‘If I sell it to you, you’ll turn around and you’ll probably put as many lots as you can on it and try to maximize your profits.’ And then you have to deal with zoning laws. There’s a lot of regulation that goes into it with developers. If you can, streamline that process for them or somehow incentivize them in such a way that they can decrease the cost to make it more affordable,” Farrar said.

Emily Fultz, the Edwardsville City Planner, said she did a study about affordability and income in Edwardsville, but believes a demand analysis should be the next step for determining how much of a need for affordable housing there is.

“After we get a handle on what the demand for affordable housing is, we’ll meet with elected officials, our city council. We’ll probably discuss this at a subcommittee meeting and even the city’s plan commission. At that point we’ll set goals for what we need to achieve related to affordable housing and then we’ll embark on an affordable housing plan to help us achieve those goals,” Fultz said.

Campus policies will stay in place as case rates grow BRANDON WELLS reporter

Mask and vaccination policies likely won’t be changing for the upcoming fall semester due to rising COVID-19 cases in Madison County.

According to the Madison County Health Department, the seven days prior to July 23 have seen the average rate of cases grow to eight percent, with the most cases happening to people from ages 10 to 40 years old.

Director of Community Health Amy Yeager with the Madison County Health Department said that her concern is the low vaccination rate in Madison County.

“We have over 46 percent of the people that are eligible currently in Madison County to get the vaccine [that still] have not been vaccinated, and that’s a pretty large percentage. That’s a lot more opportunity for the virus to make people sick … the more [vaccines] you have, you as an individual become more protected, but the more that is in the community, the more of a wall of protection

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there is,” Yeager said.

Yeager said the main reason the cases are spreading again is because people aren’t getting vaccinated or they’re not following guidelines to keep them safe.

“The restrictions have been a lot more reduced, people are a lot more relaxed [and] they’re not necessarily following the preventative precautions anymore ... If you are unvaccinated, you are still to be masking and social distancing, because that will also slow the spread,” Yeager said.

With school starting up for the fall, Yeager said she believes more vaccinations will help make sure children are able to safely return to school.

“The bottom line is the vaccine is working. We just want to try to keep people healthy,” Yeager said. “We’re getting closer to the beginning of school and we all want to have a fun summer and we all want those kids back in the classroom for a whole lot of reasons. It’s just going to take each of us doing our own individual part to keep everybody healthy and safe.”

With Pfizer booster shots still being up in the air, Health Service Director Ri-

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ane Greenwalt said she has not heard any information to suggest they’re necessary or will change the vaccination policy.

“The CDC has not recommended boosters at this time … If the CDC changes their regulations and their definition of fully vaccinated, we’ll change ours,” Greenwalt said.

Greenwalt said she thinks the upcoming Fall 2021 semester is still time for students to take precautionary measures, even if they’re vaccinated.

“As we prepare for fall, we’re expecting more activity on campus, so I think it’s important not just to protect yourself, but to protect the rest of the community. The only way I know how to do that is through the different levels of mitigation,” Greenwalt said.

Greenwalt said the campus will still work together with the Madison County Health Department to hold more vaccination clinics on campus if necessary.

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“We want to make sure that folks realize that if there’s a need [for the] vaccine, and people are wanting it and not able to get it in their area, we are happy to make that happen here,” Greenwalt said.

Regardless of vaccination status, Yeager said she wants to emphasize that people should still wear masks if they want to.

For more information regarding COVID-19 data and the campus health response, please visit the Madison County Health Department website or the SIUE Health Service website.

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State revenue budget stabilized after years of fluctuations BRANDON WELLS reporter

Although SIUE’s state revenue has fluctuated throughout the past decade, the recent fiscal year 2020 has seen high amounts of state revenue, possibly meaning more money for SIUE in coming years.

According to an article written by Capitol News Illinois, the state’s revenue increased by $6.8 billion in the Fiscal Year 2020.

With this increase in revenue, the reported state revenue received by the campus has become stable, with a flat budget of $58,491,000 being the steady amount planned from the 2020 fiscal years 2020-2022.

Chancellor Randy Pembrook said the funds appropriated from the state all go towards the general operating budget, which also includes money from tuition prices.

“The general operating budget pays to support the things typically associated with the educational component of a university — so the salaries that occur to hire faculty, to hire individuals who are working to support a particular academic area … certainly the cost of overhead — like air conditioning and heat and the normal things that would be associated with a class,” Pembrook said.

Pembrook also said it’s up to the university to choose where this budget goes rather than the state, but that its usual amount goes toward those general functions.

Depending on the amount given for the general operating budget, Pembrook said the University Policy and Budget Council would meet to discuss the different items it can be used for.

“There are no shortages of ideas … from anything like increases in salaries, to [the] creation of new programs, to different kinds of academic investments to improve the student experience — that could be like more sections of a class, smaller numbers within classes, more tutoring and more advising,” Pembrook said. “If we get an increase, then that’s pretty easy to look at the UPBC recommendations to think about what is important and then we just invest the money in those kinds of things.”

When the budget decreases, Pembrook said the way it’s handled is dependent on the amount. If it is smaller, the chancellor’s office will use money it has to fill in the gaps or small amounts are taken from each area to make sure the university is covered.

Pembrook also said situations like 2015-2016 where the budget from the state decreased by 72 percent, the university has to rely on a contingency fund to pay for

things outlined in the budget.

“What we try to do as a university — if you do an analogy — it’s kind of like what some people call a ‘rainy day fund’ for themselves, you have a little money put aside in a bank account. In a similar way, a university has a contingency and all the units have a contingency, so if we get to some kind of dramatic event … if you have a contingency, that’s when you think about spending it one time. You hope that’s not a seventy percent cut forever, [but] if it’s a one time adjustment, you can kind of depend on that,” Pembrook said.

Budget Director Bill Winter said the drastic drop from 2015-2016 and the increase of 256 percent from 2016-2017 were known as the Illinois Budget Impasse. This was a period in which the state did not have a full appropriated budget for 736 days, as reported by the Office of the Illinois Comptroller.

“In the case of the two year budget impasse, we went for ten months into the fiscal year before we even had any sort of budget approved. The state, by that time, would’ve paid tens of millions of dollars for salaries, but we were unable, for the large majority of the year, to get any money from the state. We didn’t know that when we were eventually going to get money how

Employees, co-workers remember late catering services employee as ‘kind, hardworking’ KRISTINA JOHNSON sports editor

Loretta Schneider had worked for SIUE’s Catering Services since 2003, and now former employees and co-workers remember her after her death.

Special Event Facilitator Patricia Apponey worked alongside Schneider throughout the years. She said before COVID-19, the two worked side by side in their office to handle upcoming events which the university was in charge of catering too.

“If the client called, they could call her directly with a catering menu. She would write it up and hand it to me to put it in our software,” Apponey said. “She would have to do the pricing for the event, so it was a matter of [us] working side by side asking, ‘Can you do this?’”

Over their years as co-workers Apponey said their relationship started to become a friendship outside of work too. This is something she said was bound to happen.

“Little by little you start as co-workers, but as time goes by you become friends. She was great. She had a wonderful sense of humor,” she said.

Apponey said she noticed Schneider’s hardworking demeanor immediately. She said sometimes Schneider would work overtime to fulfill her duties.

“I have never seen a woman work as hard as she did. She’d come in early in the morning [and] work until late evening, because there could be multiple events in one given day. She did everything for the event to make the client happy, whether it was an off-campus group or a department, she gave them above and beyond what they needed,” Apponey said.

Director of Dining Services Dennis Wobbe had begun working at the university after Schneider did, but worked with her frequently as he was her boss. He said her job as special events coordinator was always busy, and she fulfilled multiple jobs daily.

“Sometimes we could have multiple events in one day,” Wobbe said. “They could be small events she would have to cater to, or sometimes ones with over 300 people. She would have to make sure she had enough student workers to cover each event.”

Wobbe said he started at his position in 2008, and has worked with Schnei-

much [we would get],” Winter said.

The campus budget appropriation report indicated that the fiscal year 20152016 where the budget was $16,419,900 jumped to $58,560,200 in 2016-2017, leaving a large fluctuation with the following two fiscal years being somewhat reduced until stabilizing in 2020.

Outside of the general operating budget that includes the state revenue, Pembrook said the state also gives the university money not included for different projects if the state has an excess budget.

“That process is called RAMP, and it gives us a chance to say, ‘If there are additional dollars, then here are some buildings that you will help us renovate, if we have something like that here are some projects, some new programs that you will help us to fund,’” Prembrook said.

While the flat budget for 2021-2022 has been determined, Pembrook said the state might be able to allocate more funds for 2022-2023.

“Hopefully we would get a good number rather than flat budgeting … but maybe if fiscal resources were even better, then maybe we would get a positive number coming out, like a three percent or four percent [or] five percent raise for higher education,” Pembrook said.

07.19.21 Officer assisted Parking Service with confiscating an invalid hangtag from a vehicle.

07.21.21 Officer responded to a vehicle fire.

Edwardsville Fire Department extinguished the fire. Person was arrested on a Wood River Police Department warrant for Failure to Appear – Operate Uninsured Motor Vehicle. Subject was transported to the SIUE Police Department where she was fingerprinted, photographed, processed and released after posting $5000 bond.

07.22.21 Officer assisted Edwardsville PD with trying to locate a subject. Officer advised Edwardsville PD located the subject.

07.23.21 Loretta Schneider at the 2010 coming freshmen each year.

First-Year,

der throughout the past 13 years. He said Schneider was kind, hard-working and caring.

Ashley Hofreiter, former employee of Schneider, worked from 2006 to 2009 while she attended the university. Hofreiter said she enjoyed working at Catering Services while in college, namely because of Schneider’s ability to make the workplace enjoyable.

“She was an exceptional boss and really took an interest in getting to know you as an employee,” Hofreiter said. “A lot of that came from the fact that she valued family so much. She and her husband actually fostered some kids along with their own biological kids they had. I think she really just had a passion for working with youths and young adults.”

Since a majority of Schneider’s employees were college students, Hofreiter said she acted as her student employees’ mother for those who were away from home. She said Schneider would go as far as calling her college employees her kids.

“When we would walk into wherever

First-Night event held for in| Courtesy of Dennis Wobbe

we were, she’d say, ‘OK kids,’” Hofreiter said. “I think that felt really intimate and personal to us. In college you think you have it all figured out, which maybe seems true at the time. You have problems or issues [and] you are trying to figure things out. Lori was just somebody trustworthy you could go to. She wasn’t going to preach at you or tell you what to do. I think her biggest asset is that she would actually listen and would offer feedback.”

To this day, Hofreiter said she is friends with some of her old co-workers at Catering Services. She attributes this to Schnieder being able to maintain an enjoyable atmosphere at work for her employees.

“My friend and I went down to the visitation and we were talking about how the thing we kept circling back to was if it wasn’t for Lori being such a great boss, then we wouldn’t all be friends still,” Hofreiter said. “We probably would have left the job and wouldn’t have become the friends we are. I feel she’s kind of the key piece to a lot of [Catering Services] friendships and a couple marriages.”

Officer responded to a report of two male subjects that were involved in a physical alternation. Officer advised contact was made with bot subjects and there was physical altercation. Officer advised charges would not be filed.

07.24.21 Person was arrested for DUI. Subject was transported to the SIUE Police Department where she was fingerprinted, photographed, processed and released with a Notice to Appear. Citations also issued for Disobeying a Traffic Control Device/ Sign and Driving on a Suspended Driver’s License.

Officer responded to an active eyewash alarm. Officer advised that a subject pulled it to see if it worked. Officer advised there was no smoke, no fire, no damage.

07.26.21 Officer assisted ISP trying to locate a possible reckless driver. Officer advised he was unable to locate the vehicle.

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SIUE receives $1.8 million grant to aid in mental health care NICOLE BOYD copy editor

SIUE received a $1.8 million grant to launch the Behavioral Health Workforce Education and Training Program, which is a partnership between social work and nursing, intended to boost the number of mental health professionals in rural and underserved areas.

Melissa Bogle, assistant professor with the Graduate School of Nursing, said the grant is a federal grant that funds the development of training programs that serve rural or underserved populations from a behavioral health perspective. SIUE’s program is going to give sponsorships to students seeking their master’s in a social work degree or their psychiatric mental health nurse practitioner degree.

“It’s going to give them monetary support so that they can complete the program and hopefully really be able to dedicate their time to learning versus having to do things like work externally and look for funding sources elsewhere,” Bogle said.

“And it’s also going to provide a lot of educational opportunities for those people, above and beyond what they did in their normal education, where they’ll get to network with community partners, they’ll get to hear from experts in the field and they’ll get rotations in some specialized areas.”

Bogle said she and Jayme Swanke, associate professor in the department of social work and graduate program director for the master’s of social work program, had to provide statistics about rural Illinois and SIUE’s student population to the Health Resources and Services Administration to qualify for the grant.

“Not only do we serve underserved people in most of Illinois, but we also have students from disadvantaged backgrounds and students who have historically gone on to work in those settings after graduation,” Bogle said.

Swanke said the grant is intended to boost the number of mental health providers in underserved and rural areas.

“HRSA’s research shows that as students complete internships or clinical rotations or practicums they’ve been in these settings that are typically underserved, high-need, rural areas, that students, when they go there, they will stay there,” Swanke said. “So the goal is by establishing these

MENTAL HEALTH IN RURAL AREAS 21.2% of adults in nonmetropolitan

counties have a mental illness, and 4.8%

56.5% of rural residents report adverse childhood experiences, which increases

reported having suicidal ideation within

risk for behavioral and physical health

the year (2019).

problems (2017).

Rural counties have less counselors per 100,000 people (67.10 compared to 118.10), social workers (29.90 compared to 66.40), psychiatrists (3.40 compared to 17.50), psychologists (9.10 compared to 33.20) and psychiatric nurse practitioners (.90 compared to 2.20) than metropolitan communities (2017).

MENTAL HEALTH CARE PROVIDER SHORTAGE 52% of behavioral health organizations

Photo by Matthew Ball on Unsplash

community partnerships between SIUE and these community partners, that students who go and complete their practicum and clinical requirements there will then be hired on … keeping that knowledge and skill base within these areas that really need mental health professionals.”

Bogle said the grant is also intended to increase the number of mental health professionals by increasing the number of people who can complete the program without significant financial burden.

“Through funding and giving stipends, we’re helping support students who may not be able to do this training any other way,” Bogle said.

Swanke said the grant may allow new professionals to be of service to these communities by easing their financial burdens, as specifically in social work, many community mental health agencies aren’t able to pay them lots of money starting out.

“For a student that’s able to get a chunk of money to maybe pay down student loans or to help support themselves so they don’t have to take out additional loans to get through graduate school, that sets them up to be able to take a position that maybe is not going to be as lucrative starting out, but be of great service to the community and the profession,” Swanke said.

Rebecca Luebbert, associate professor and department chair of the School

54% of behavioral health organizations have

have seen an increase in demand for

had to close programs, while 65% have had

services since the start of the COVID-19

to cancel, reschedule or decline patients

pandemic (2020).

due to diminished capacity (2020).

Sources: Rural Health Info Hub, Rural Health Research Gateway, National Council for Mental Wellbeing

of Nursing, said there is a lack of mental health care services in certain communities because there aren’t as many services or providers available.

“I think the providers that are there may not have as many resources, they’re not as connected,” Luebbert said. “So I think this is a great opportunity to go and partner with those communities and with those agencies to provide that support.”

Swanke said there is a shortage of mental health professionals, partially due to increased demand.

“We have more people that are seeking out services coming off of the last 18 months, people being socially isolated, losing jobs, dealing with the loss of family, whether it’s death or severe illness or just separation, people’s support system hasn’t been there,” Swanke said. “So we’re seeing more and more people reach out for those services, and we just need more professionals in all spaces of health care and mental health care to help absorb that influx.”

Bogle said another contribution to the shortage is that there’s been a lot of professionals aging out of the practice.

“People who provide those care services, they’re getting older, they’re retiring.

There’s not as many new people coming in to fill the gaps,” Bogle said.

Swanke said Bogle reached out to her because the grant had to be interprofessional. Bogle said the intersection between

Kirsten O’Loughlin / The Alestle

social work and nursing is the result of turning the focus away from just what is physically wrong with an individual to a more holistic approach.

“We talk about the social determinants of health and that means there’s a lot of factors that go into your health, not just your biology, not just your weight, but also, where do you live? Are you employed?

Do you have the finances to take good care of your health? Is it a clean environment, is it safe? That’s where nursing and social work interact,” Bogle said.

Swanke said trauma doesn’t just affect an individual’s emotional and mental health wellbeing, but their physical health too.

“Those people tend to have higher rates of obesity and Type 2 diabetes and heart disease and cancers and chronic health problems that then we’re seeing these emotional traumas play out in a very different way,” Swanke said. “In social work, we tend to see literally the same people in different pipelines.”

Luebbert said partnering with social work is needed because having social work and nursing work together can provide comprehensive care.

“I just think it gives the communities, the patients that we serve, the best chance, the best opportunity for treatment when you have a team-based approach,” Luebbert said.

Alumnus and second generation police officer joins SIUE PD BRANDON WELLS reporter

Coming from a family of SIUE employees, Jeremy Spiller was hired on to join SIUE police after four years of service to the Madison County Sheriff’s Office.

Spiller said one of the inspirations he had for becoming a police officer was due to his father and his time at SIUE. “My father was a former police officer,as well as other relatives of mine, so that started my early influence as a kid.

As I got older, especially going through college, I started studying criminal justice and that’s when I for sure realized this is what I wanted to do,” Spiller said.

While studying criminal justice at SIUE, Spiller said his internship was also one of the deciding factors for becoming a police officer.

“I had the opportunity to intern with the Illinois State Police and got to see first hand what the day to day duties [are] like being a police officer,” Spiller Spiller said he decided to switch from the MSCO because he wanted to be more involved in community policing.

“This is the best opportunity for

After Spiller graduated, Schmoll said me to give back to my community and that’s why I wanted to continue my law he applied to be an officer at SIUE, but enforcement career at the university. Prob- the department was never able to get to ably the biggest difference [between SIUE him for an interview until recently.

“He’s our first laterand MSCO] is doing more al hire. So university police community oriented policwere able to get lateral hires ing,” Spiller said. just recently in the past year Due to already knowand a half … so someone ing some of his coworkers, had to have [been] a curSpiller said his experience rent police officer and at being at SIUE so far has least three years experience been welcoming. as a police officer [and] “I met a few of them that enables them to be because we were in the same hired on the lateral status,” police academy class, they Schmoll said. obviously got hired at SIUE Schmoll said he thinks [and] I got hired at Madison / photo courtesy Spiller has done well so far County,” Spiller said. of University Police Chief Kevin Marketing and due to his experience with Schmoll said he met SpillCommunications both being a police officer and a former student. er while he was a student “[He’s done] very well since he has and knew some of his family from an advantage because he went to school when he started out at SIUE. “I knew his father. When I started here … he already knows the geographical here in 1994, his father was a police offi- layout of our three campuses, especially cer here for several years before going on Edwardsville. He has already established to pursue a career in the U.S. Army. His relationships here with people around mother also worked in the Rendleman campus from when he was a student,” Schmoll said. building,” Schmoll said.

While at SIUE, Spiller said he enjoyed the environment SIUE has because of the amount of people he was able to meet. “[It was a] really great experience, it’s a great university. I got to meet several new people great people. I feel like … the SIUE community in general is very diverse and gives you the opportunity to see a whole different demographic of people that maybe you hadn’t seen before in your earlier years,” Spiller said.

Kevin Cannon, chair of the Department of Criminal Justice, said he remembers Spiller well from when he was a student in his classes.

“He was a very good student. He took his academics seriously and he put a lot of effort in the classes that he took,” Cannon said.

Cannon said he and his department are happy to see Spiller come back and join many of the other alumni who have gone to join the SIUE Police Department.

“The department is always happy to see one one of our alumni come back and work for the SIUE PD … I think with Jeremy working for the SIUE Police Department, that has a lot of opportunity for internal growth,” Cannon said.

MORE ONLINE: EXTRA FOOD TRUCK FRIDAY COVERAGE page 4

lifestyles

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Food Truck Fridays are a regular event in St. Louis’ Tower Grove Park throughout the summer and into early fall. With over 20 food trucks to choose from, each with their own menus, the decisions are nearly limitless. So, this is The Alestle’s guide to some of the food offered. The next Food Truck Friday is 4 p.m. on Aug 13.

Sando Shack brings a Japanese favorite to the Midwest EMILY STERZINGER opinion editor

As a Japanese-Amercian living in the Midwest, I’m pretty far from any authentic Japanese cuisine. Thankfully, Sando Shack surprised me by living up

to the hype. For those who may not know, katsu sando is a Japanese style sandwich made with a breaded cutlet; in this case, Sando Shack had chicken.

When I bit into that katsu sando I could tell that they knew what they were making. The first

| Emily Sterzinger / The Alestle

thing that hit me was the texture; from the toasted bread to the fresh slaw to the panko-breaded chicken, there was a perfect crunch in every bite. The flavor was also phenomenal, with the savoriness of the chicken cutlet offset slightly by the fresh tartness of the slaw. Though it didn’t come with any sauces, it wasn’t dry, and the panko breading held in the juiciness of the chicken well. The buttered toast was also a good choice for the sandwich, providing a subtly sweet complement to the rest of the ingredients.

My one complaint is that the cutlet itself, the “katsu” in this katsu sando, was slightly overcooked. This wasn’t too bad for the most part, but there were a few bites in which I could tell it

was a little burnt. Still, the sandwich tasted great even despite that, and overall Sando Shack captured an authentic Japanese taste, and definitely provided a filling meal.

The service was quick and friendly; despite the long lines, they didn’t take more than two 2 minutes to hand me my order.

The cashier was attentive too, making sure that each customer had everything they needed, including napkins and cutlery, before they went to sit. The price of the katsu sando was a little higher than other truck’s options at $12, but the price was still fair considering the ingredients and effort, plus the sandwich came with kettle chips on the side. For anybody wanting to try an authentic and unique Japanese food experience, keep an eye on the Sando Shack.

SANDO SHACK FOOD

SERVICE

PRICE

$

TOTAL 13/15

G Burrito’s classic Mexican food leaves lasting impression yet slightly overpriced KRISTINA JOHNSON sports editor G Burrito was the only food truck with a variety of Mexican cuisine, whereas other trucks featured solely tacos — so naturally the line was long. Their menu featured burritos, quesadillas and

tacos. Each menu item could be customized with your choice of meat. They also had Mexican sodas and other beverages to purchase, but no alcohol.

I tried their “G” Burrito, which is their standard burrito.

The burrito was filled with shredded chicken, Spanish rice, refried

| Kristina Johnson / The Alestle

beans, lettuce, cheese dip, pico de gallo, lettuce and sour cream.

For one burrito, the total came to $12.99 plus tax. Since the meal didn’t include any sides, I felt as if the price was a little high.

The burrito was a regular size and would not fill someone up if they were looking for a meal. On the other hand, this may have been the goal to encourage customers to try other food trucks. If that were the case, then I’d lower the price a little.

Although the line was long, I had purchased a drink from another stand and the wait went by quickly. The menu was printed on a piece of cardboard in a small font on the truck, which was kind of hard to read while standing in line. Once I arrived at the cashier to place my order, they were friendly and answered any questions about the menu.

Since every menu item is made to order and has quite a few food ingredients in them, it was a longer wait compared to Mission Taco. I believe I waited a little under 10 minutes as there were a few orders in front of me. My burrito was wrapped in aluminum foil to keep it warm until I was able to find a spot to eat.

When I unwrapped the burrito, steam came out of the packaging. This was a relief after my experience with eating cold tacos from Mission Taco. G Burrito didn’t have any knives to cut my food, so instead I used a fork and was able to somewhat put a cut down the middle of the burrito.

All of the fillings together made for a mouthful, but meshed together beautifully in my mouth.

In my opinion, you can’t go wrong with a simple burrito filled with rice, beans and chicken.

G BURRITO FOOD

SERVICE

PRICE

$

TOTAL 13/15

Narwhal’s Crafted lacked the variety I was hoping for ALEX AULTMAN editor in chief

I had heard many good things about Narwhal’s Crafted and was impressed by their extensive variety of drinks on their online menu. I really enjoy trying new cocktails when I go out and was expecting to come back to Narwhal’s for more. Unfortunately, upon looking at the

menus posted around their truck, I discovered they were only offering two different cocktails. My options were limited to a guava margarita and a Thai collins.

I placed my order for a guava margarita for $8 and within a couple of minutes it was dispensed from a slushie machine on the side of the truck like the ones at gas stations, garnished with a lime wedge and placed into my

hand. The cup, drink sleeve and straw were all made of recyclable materials. The cup had about 12 ounces of pink slush inside. The strength and price seemed about average. The drink itself wasn’t bad, but I didn’t like it as much as I hoped. It was largely due to me not being a fan of tequila. The guava complimented the sweet and sour of a margarita very well.

narwhal’s crafted FOOD

SERVICE

PRICE

$

TOTAL 12/15

Ratings graphics by Graphics Manager Kirsten O’Loughlin

wednesday, 07.28.21

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alestlelive.com

From Korea to Mexico, Seoul Taco does fusion cuisine right

GABRIEL BRADY lifestyles editor

Although I’m a big fan of both Korean and Mexican cuisine, I had never thought about combining them. With Seoul Taco, I realized the obvious harmony that

could be found through putting bulgogi on a taco.

Let me start by saying I am usually skeptical of fusion cuisine.

I think most of the time when restaurants introduce the concept, it fits into one of two categories. The food is either only a novelty, and not that tasty, or it

| Gabriel Brady / The Alestle

is simply just a mishmash of two foods with no reason.

I am happy to say that Seoul Taco does not fall into either category, and stands on its own.

When literally translated, bulgogi means “fire meat”, and I adore it.

For those unaware, it is a Korean dish served with sweet meat, vegetables and a spicy sauce, and as I found out, it fits beautifully on a tortilla, making a wonderful marriage between Korean and Mexican food.

As stated previously, I’m a fan of both types of food at play at Seoul Taco, so I knew right away what I wanted. That being, two tacos — one with chicken bulgogi, and the other pork.

The whole meal was priced very fairly, coming in at about three dollars for a taco.

The employees who took my order only made the experience

more fun. When I asked if their food truck took credit card payments, they said they accepted cash or card — and then added that they also took blood.

After a surprisingly quick wait, I got my tacos and sat down to eat. After one bite of the chicken taco, I knew I was in for a treat. The meat was seasoned very well, and the scallions added a touch of freshness.

Finally, the sauce came in and genuinely shocked me. There was a sparse amount of it on either taco, but it packed a punch regardless. I had to put the food down in the middle of eating it and wait before finishing it all off.

Even if I wasn’t already so enamored with Korean and Mexican food, I would definitely say Seoul Taco is the place to go for a delicious combination of two meals.

SEOUL TACO FOOD

SERVICE

PRICE

$

TOTAL 14/15

Buzz’s Hawaiian Grill flavor combinations leave you wanting more BRANDON WELLS reporter

Buzz’s Hawaiian Grill delivered one of my first meals of the day, and I wouldn’t mind starting out more days like that.

Their menu reflects the many cultural influences that have come to represent modern Hawaiian cuisine, providing various options for sides, appetizers and their main and small dishes.

Rice and island mac salad are

two staples of their main dishes, both of which came with the dish I ordered the teriyaki steak plate.

The steak itself was grilled after being marinated in their Hawaiian teriyaki sauce, leaving a sweet and savory taste in my mouth, despite being somewhat tough.

The white rice and island mac salad complemented each other well, and the juice from the slice of pineapple on the side sweetened some of

the food further.

The line was a bit long, but it went by relatively quickly and I had my food very soon after ordering. The dish itself came in a small biodegradable bowl, which held together well.

The food was priced at $9 without tax, and for me this felt like a very fair price. For the amount and quality of food being given, I wouldn’t hesitate to go back for more at a later date.

BUZZ’S HAWAIIAN GRILL FOOD

SERVICE

$

PRICE

TOTAL 12/15

Mission Taco was everything I want in a taco, but served cold KRISTINA JOHNSON sports editor When you think of tacos, the traditional fillings are typically beef or chicken, but at Mission Taco Joint, they had the option for fish and mushroom

tacos. After visiting their restaurant location this past year, I had an idea of what the food would taste like, but I didn’t have this particular dish.

I purchased the taco combo, which came with two tacos of your choice and a side for $10.

| Kristina Johnson / The Alestle

I decided to get street corn as my side for an additional dollar bringing my total to $11 with no tax. I felt as if this pricing was decent. The tacos weren’t very large and the side was small as well.

Since Mission Taco is based in the Midwest, I assume it’s more difficult to get fish shipped here and that factors into the price.

The fish taco was topped with cabbage, pico de gallo, chipotle Baja sauce and queso fresco. This is not a taco for people sensitive to spice. The chipotle sauce had a little kick and there was a good amount on the bottom of the taco. The street corn was very basic — with only one topping of queso fresco and a light dusting of salt and pepper.

The line to get my tacos was long, but other customers

and I were pushed through fairly quickly. The truck was only serving tacos and sides, so it was a fairly small menu to choose from. The person taking orders was friendly and welcomed me up when it was my turn to order.

They also read my order back, which is helpful for customers to make sure everything they ordered was correct. This truck was only accepting card payments.

I stood to the side waiting for my food no longer than two minutes before my name was called.

With the fast service, I received my food and I ate it within minutes of getting it, yet it was still lukewarm. I expected the fish to be the only warm item, as the other toppings I would assume are kept cold. Still, I was left unsatisfied with eating cold tacos.

MISSION TACO FOOD

SERVICE

PRICE

$

TOTAL 12/15

Burgers STL delivers a strange and delicious burger BRANDON WELLS reporter

With its namesake item being the main dish, Burgers STL delivered a delicious burger. I ordered the “original” cheeseburger which came with two beef patties with the choice of different cheese options, spinach, red onions, pickles and garlic aioli. The burgers themselves all also came with the choice of adding bacon, egg or chili, but I chose to get American cheese with spinach

and pickles.

The burger patties themselves were delicious, cooked to perfection and hot enough to cause the cheese to melt. For me, a burger with melted cheese is the only way to properly eat a burger. The American cheese coupled with the spinach and pickles was a good choice for me, though I regretted not getting onions as well. The sides ranged from fries topped with their signature seasoning to chili cheese fries, but I opted out of getting a side.

The line and wait for the food were not long at all, with it taking about five minutes to wait in line, order and get my food.

The staff seemed very efficient at getting people through quickly, which on a hot day made the experience much more enjoyable.

The price seemed to be decent, with just my burger without any sides coming out to about $10 with tax, but the taste of the burger itself was worth the price.

BURGERS STL FOOD

SERVICE

PRICE

$

TOTAL 13/15 Ratings graphics by Graphics Manager Kirsten O’Loughlin

THE ALESTLE WILL CONTINUE PUBLISHING ON AUG. 24

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view

SIUE’s spoofing issue is getting worse

THE ALESTLE STAFF editorial board

With subject lines like “GET THIS SUMMER JOB” and “free job opening” getting more common in our SIUE inboxes, it’s worrying that SIUE’s filters aren’t catching spam emails more often.

Whether it means getting better spam filters or teaching staff and students to be more aware, something needs to be done.

The problem of these emails isn’t new — in fact, they tend to use methods we at The Alestle have covered, such as “spoofing”, and other similar methods such as “phishing”. These methods, despite having traits in common, are different. Still, both are showing up increasingly in student inboxes.

The FBI defines spoofing as a method of disguising a form of contact, in this case, emails, as being from a trusted person, and seeking private information for malicious purposes. Converse-

ly, phishing attempts to mimic emails from a company or organization and links you to a fake version of the real organization’s website in order to have you provide login credentials or other sensitive information.

While these emails may on the surface just seem to be annoying and obvious scams, they’re not obvious to everyone. Some of the emails even appear to be fully legitimate, making credible looking email signatures or using the names of professors. Unfortunately, many fall for these scams, and end up sharing details like their personal email addresses or their phone numbers with scammers.

When people fall for these scams, it comes from a lack of technological literacy. Many will respond wholeheartedly to these scam emails without even checking where it comes from. When you get an email that claims to be from a professor but is using a domain other than siue.edu to send

it, you should double check that the email isn’t fraudulent. You can do this by checking for a professor by their name under SIUE’s People Search. Even if they come up under the entry, it’s best to email the professor through their SIUE email to verify if they sent the email.

It’s best to also consider if these offers are too good to be true. Sure, there are jobs you can take as a student that pay well.

But if an email is offering you $350 a week for four hours of work, consider why any employer would be willing to pay $87.50 an hour to a part-time, entry-level student employee.

However, this cannot solely be the responsibility of those receiving these emails. SIUE needs to do more to create awareness for these scams, and prevent students and staff from giving out private information.

One of the solutions would be to implement training for students as well as faculty and staff to

increase understanding of how to avoid these scams. Students could be taught how to recognize and ignore fraudulent emails via First Semester Transition, a required course helping freshmen transition into the SIUE community.

When covering valuable resources and skills to navigate campus, technological literacy is just as important. Faculty and staff, similarly, could be trained to be aware of these scams as a mandatory training that goes along with their employment.

Another solution would be to implement more spam filtering systems for SIUE’s email system.

While we understand that spam always finds a way to get past updates, dedicating more resources to help ITS implement regular updates would be of benefit to our community. These solutions listed could easily work in tandem with each other, so even when spam slips through the cracks, there’s more knowledge on how to avoid it.

white womanhood.

Sha’Carri Richardson was suspended for a month after smoking marijuana to cope with receiving the news of her biological mother’s death from a reporter during an interview. While this ruined her chance of being on the U.S. track team, white Olympic soccer player Megan Rapinoe got a feature in Forbes about her use of cannabis in her workout routine. Though CBD and THC are different, it still shows a significant double standard for Black and white athletes. Plus, if Richardson can run faster than everyone else after using a substance that can harm your athletic performance, she deserves to compete.

Another athlete that has faced a ton of racism at the hands of officials is gymnast Simone Biles.

She’s the most decorated gymnast

in history and can perform moves no one else can, but is penalized for it. In the U.S. Classic, she unveiled a new move called the Yurchenko double pike and was only given a 6.6 score for it because it was considered dangerous for other athletes to try. Scores given on new moves determine how they will be scored in the future, underselling Biles’ abilities and preventing her from getting ahead of her competition with moves they can’t even attempt.

The International Swimming Federation banned a swim cap designed for natural Black hair. The Soul Cap was designed for thicker hairstyles like braids, locks and Afros and is supposed to protect the hair from chlorine. They banned it for not following the natural shape of the head under the guise of making sure equipment

doesn’t give unfair advantages to swimmers. Other athletes actually believed the shape would be a disadvantage because it is bigger and could produce more drag in the water. Yet when it was discovered Michael Phelps had flipper feet and freakishly long arms it was a cute news story.

Black women athletes like Simone Biles and U.S. hammer thrower Gwen Berry carry the U.S. Olympic teams on their backs, yet are scrutinized and held back at every turn. The country relies on Black excellence to fuel its ego with medals, but refuses to stand up for those same athletes. Their white teammates need to stand with them and protest against these standards. As viewers we should also boycott the Olympics in solidarity with Black athletes.

The only gold medals the Olympics are getting are in transphobia and misogynoir

ALEX AULTMAN editor-in-chief

The International Olympic Committee has had several instances in recent weeks of penalizing Black female athletes, continuing a long history of placing unfair restrictions and standards on Black athletes.

The Olympics disqualified two Namibian sprinters for naturally high testosterone levels, believing they had an unfair advantage. This relates to the ongoing debate about transgender women in sports and is an example of how these arbitrary definitions of womanhood harm both cisgender and transgender women. The disqualification also continues the unfortunate tradition of masculinizing and demonizing Black women for not fitting into the mold of

contact the editor: sports@alestlelive.com 650-3527 wednesday, 07.28.21

SPORTS

THE ALESTLE WILL CONTINUE PUBLISHING AUG. 24 page 7

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Women’s Tennis earns Intercollegiate Tennis Association honors DANA MCLENNAN copy editor

SIUE’s women’s tennis team was recently recognized by the Intercollegiate Tennis Association, earning the 2021 Division I Women ITA All-Academic Team award.

The ITA also recognized five student-athletes with the 2021 ITA Scholar-Athlete award.

The team achieved a 3.5 grade point average for the Fall 2020 semester and a 3.6 for the Spring 2021 semester, placing them well above the 3.2 cumulative GPA that ITA requires for a team to be named All-Academic.

While the SIUE team has consistently taken home this award since 2012 under different coaches, the last three years have been under the direction of Head Coach Adam Albertsen.

“We are lucky. We have a really good group that competes on the court and in the classroom,” Albertsen said. “They work really, really hard and I’ve just been very, very lucky to have this group and they push for great success in the classroom.”

Albertsen said the team did an awesome job individually and as a whole through all the challenges the last year has brought them.

“I just can’t say how proud I am of this whole group,” Albertsen said. “The whole team really did very, very well this school year

and semester. We have some challenging majors with engineering and pre-med and bio and nursing.

This is a group that really works hard and I’m very proud of them.”

Redshirt sophomore Jill Lambrechts, a biological sciences major from Antwerp, Belgium, who is also minoring in math and chemistry, said the award is an honor.

“I always knew we were doing great in the classroom but ... it’s an honor to receive [the All-Academic Team] award, I think for the whole team,” Lambrechts said. “It’s really nice to get that one.”

Lambrechts, Jordan Schifano, Fabiola Perez, Melissa Vizcardo and Vanessa Reinicke were awarded ITA Scholar-Athlete honors for holding an individual GPA of 3.5 or above. Lambrechts, Reinicke and Vizcardo all held a 4.0 GPA. This marks the second year Lambrechts, Reinicke and Vizcardo have earned the individual Scholar-Athlete awards.

Beyond the court, Lambrechts said Albertsen helps to motivate the team to excel.

“He’s very up to date with everything. He always asks us about how our classes are going and he knows our grades, so he asks about those as well. Also, he tries to motivate us in the classroom and also in the tennis court,” Lambrechts said. “I think it’s just because the girls, we all like him and then he

gives us team spirit as well.”

Vizcardo, a redshirt sophomore and international business and finance major from Houston, Texas, also credited Albertsen for his support.

“He’s awesome, he really highlights academics and athletics because obviously, you need to have good grades to play, so I love him as a coach,” Vizcardo said. “I obviously like athletics and tennis but also academics, which makes him an awesome coach because I feel like a lot of coaches don’t really emphasize as much as he does on the academic portion.”

to understand how much of a business it is,” Dunn said. “So I totally get it, and a team’s gotta do what they gotta do.

“Nothing against the team for maybe considering trading me, or for leaving me unprotected. At the end of the day I get it. I’m just very excited for this next opportunity.”

But make no mistake, the 24-year-old defenseman will miss St. Louis. Basically everything about it.

His message to Blues fans?

“Obviously, thank you,” Dunn said. “The support has been overwhelming. Just wanted to let them know from my own words that I never requested a trade. I never wanted to leave.

“St. Louis definitely will always hold a big place in my heart. I hope they don’t turn on me because I’m just as much in love with the city as I always was. They’ve been great to me, and great to all the players that I played with.”

But now, four years after breaking into the Blues’ lineup, he’s a Kraken. Once the Blues signed Torey Krug last October in free agency after it became apparent that Alex Pietrangelo was heading elsewhere, Dunn saw this coming.

“I figured I would be the one exposed,” Dunn said.

There was a brief period

of uncertainty when the Blues also exposed Vladimir Tarasenko. Maybe the Kraken would pick Tarasenko.

But on Wednesday morning, Dunn got a brief call from general manager Doug Armstrong telling him it was official: the Kraken had selected him. In short order, Seattle general manager Ron Francis and coach Dave Hakstol also called.

The Kraken are expected to do plenty of roster shaping between now and their season opener Oct. 12 at Vegas. It’s possible Seattle could move Dunn at some point. But based on his conversations with Francis and Hakstol, Dunn thinks he has a future in Seattle.

“The way they talked about the organization from top to bottom with management and ownership, it seems like they’re taking no shortcuts or trying to ‘cheap out’ on anything whether it’s the practice facility, or (spending to) the cap,” Dunn said. “So there’s a comfort level just to know that everyone’s all in.”

A restricted free agent, Dunn wants to get a multi-year deal signed with Seattle in the near future. Francis said Wednesday night that that was the hope of the Kraken as well.

For now, Dunn continues his usual summer training in Toronto. Eventually, he’ll clear his

Lambrechts said the team keeps each other accountable and that really helps them all stay focused.

“I think it’s good that we’re in a team so we know if one person has to study, we make these study groups sometimes,” Lambrechts said. “Or say at that time we’re going out to do something but before we go, we need to study first, and it’s just very good that we’re still a team so everyone can talk about it, and then you motivate each other in that way.”

The organization and shared goal of the team to do well at ac-

ademics and athletics is what really makes them a successful team, Vizcardo said.

“It makes us be more together as we all want to succeed in the classroom as well as on the court, and I think we really do prioritize both academics and athletics. It’s not just one or the other, which is really nice,” Vizcardo said. “That’s what makes us closer as a team because we all have the same goals and aspirations.”

Lambrechts said in the future, as younger players join the team, she hopes she and the team can serve as leaders to them.

The tennis team comes together to cheer each other on at a match Oct. 12.

| Alestle File Photo

Farewell, St. Louis: Dunn says he’ll miss everything about his time here JIM THOMAS St. Louis Post-Dispatch

Jul. 24 — For the past couple of offseasons, trade rumors hounded Vince Dunn like a slick-skating forward.

He dealt with them the best he could.

“You definitely feel like you’re playing with a little something over your head,” Dunn told the Post-Dispatch. “It seems like a lot of teams wanted me, which is a good feeling. But at the same time, it sucks to know that maybe you’re that next guy out.”

Turns out he was, but in a different fashion after getting selected Wednesday by Seattle in the expansion draft.

“It’s still kind of the same situation,” Dunn said. “You choose to protect guys that you want to keep, and you leave guys (exposed) that you’re not necessarily afraid to lose.

“It’s not something that I would say affected my play by any means but it definitely makes you feel a different way in the locker room and on the ice. But very understandable.”

Such is the reality of the NHL, and professional sports in general.

“Your first year it flies by and everything’s so sweet and pretty, and then you really start

things from his townhouse in the Central West End in St. Louis.

He missed the Blues’ final 11 regular-season games as well as all four playoff games with a concussion, but says he’s healthy now.

“Doing great. Everything is on track,” he said. “It shouldn’t be an issue moving forward.

I’ve got everything under control now. It was pretty (bad) timing for me to get injured. It was a pretty tough year for our team with injuries and things like that.”

In part because of all the Blues’ injuries on defense, Dunn averaged a career-high 19 minutes 15 seconds of ice time last season. But overall, he had been frustrated with his ice time and role with the Blues, particularly during the 2019-20 campaign when his ice time was a career-low 16:16.

“Everyone wants more, no matter what line you’re on, no matter whether it’s minutes, whether it’s money,” he said.

“It’s a hungry league. That’s what makes it so good and so hard.

“You just have to be able to cope with it. I tried to take advantage of everything that I was given.”

Overall, through four seasons, 267 regular season games, and a Stanley Cup in 2018-19,

Dunn has no regrets.

For the Blues as a whole, something has been different since they entered the Edmonton bubble one year ago for the 2019-20 postseason. They’re below .500 — 29-30-10 — since then.

“I’m not sure what it is,” Dunn said. “I think maybe with the very different personnel that we had on our team, we were I would say a ‘lighter’ team. We kind of lost those guys that could do a lot of dirty work.

“Injuries played an impact in that. Cap space. Just losing certain players. And I think we changed the way our team played a little bit. We didn’t really have that Blues identity that everyone talks about. And I’m not saying that because I’m not a Blue anymore. I think a lot of guys would agree with that.

“I can’t really necessarily say it’s on someone, or it’s on something specific. I think as a group we weren’t as gelled together and as sacrificial as we have been in the past.”

Sacrificial?

“Like just doing the little things,” he said. “Like blocking shots. Little stuff like that. Like hits and playing a very grinding type game. I think this year you could say we were a little bit more skill-based. But it’s hard to say. I can’t really say why.”

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h r sc pe

AQUARIUS (Jan. 20 - Feb. 18)

PICES (Feb. 19 - March 20)

ARIES (March 21 - April 19)

TAURUS (April 20 - May 20)

GEMINI (May 21-June 20)

There will be a lot of work to do this week. You need to be smart, prudent and patient. It will be difficult to overcome the obstacle, but you have a chance to win, although it will take some time for its official confirmation.

CANCER (June 21-July 22)

You will seek meaning and purpose in everything. Such thinking can turn out to be dangerous and unnecessary.

Sometimes you have to trust your gut.

This is the beginning of stabilization in your life. If you have suffered from any deficiencies so far, have had troubles or problems that you have been unable to deal with for a long time, now everything will start to normalize.

Watch out for people around you. They may try to manipulate you and force you to misbehave. If someone asks you to do something, think about whether they really need it.

The arrangement of the stars will make it difficult for you to think logically.

You will feel tired and irritated, it will be more difficult for you to analyze events, draw conclusions, look for solutions.

Taking care of health and beauty by the way should be your priority now. Take care of yourself with a healthy diet and physical activity. Enjoy your hobbies. Meet your friends and relax.

LEO (July 23 - Aug. 22)

VIRGO (Aug. 23 - Sept. 22)

LIBRA (Sept. 23 - Oct. 22)

SCORPIO (Oct. 23 - Nov. 21)

SAGITARIUS (Nov. 22 - Dec. 21)

CAPRICORN (Dec. 22 - Jan. 19)

Your health is the most important thing this week.

If you are worried about something, be sure to see a doctor. Take more time for yourself. Take care of your physical and mental well-being.

Your ability to connect with others will be exceptionally good this week. You will talk a lot and enter into new negotiations. If you have difficult matters to approach to, you can finish them now.

There will be many opportunities for action this week. Be vigilant and choose what's best for you.

These can be situations at work, or an opportunity to take a trip.

You will be very creative in action. This will help you avoid a lot of trouble. You will find a way out of various difficult situations.

You will feel best in your family circle. The time you enjoy with your loved ones will bring you relaxation and peace. It is worth thinking how to make the best use of it — commit time to your loved ones.

Spend more time with your family this week. This is a good time to resolve family problems or conflicts.

Relatives will want to influence your decisions.

Don’t get frustrated and don’t give into pressure.

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