BSU 03-26-20 by The Ball State Daily News

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CORONAVIRUS COMMENCEMENT

Unceremonious ending

DAILY NEWS

Seniors reflect on cancellation of May commencement and abrupt end to school.

CORONAVIRUS

Stay-at-home order in place Here’s what Indiana’s new regulations mean for you and your family.04

News

Feeding the community

Food bank volunteers step up during COVID-19 crisis.03

Sports

Wins, records and more

Take a look at photos from Ball State Gymnastics’ successful season.06

Life

Working from home

Consider these six tips on how to study more effectively off campus. 08

Opinion

Letter to the Editor

The administrators and professors deserve grace during this transition to online classes.09

03.26.2020

The Quad area in front of the David Owsley Museum of Art sits empty March 23, 2020. Spring commencement ceremonies have historically been held here, but due to COVID-19 precautions, the area will sit empty this May. EMILY WRIGHT, DN

Charles Melton, Rohith Rao Assistant News Editor, News Editor Anxious, nervous and frustrated — that’s how Gabriel Kinder described his feelings on the numerous changes implemented at the university and elsewhere. “I guess what’s been a little upsetting for me is … everything just kind of

ballstatedailynews.com

There’s a lot of things about saying goodbye and moving on that I’m not necessarily going to get closure to.” - GABRIEL KINDER, Senior psychology major

ended abruptly,” the senior psychology major said. “I still expected to have six or seven more weeks here.” Kinder is part of Ball State’s class of 2020, which had its May commencement ceremonies canceled amid COVID-19 concerns as the university tries to ﬁgure out alternative options.

See END, 04

@bsudailynews

DNNews

03.26.20

Did you miss it? Catch up on the news from March 20 - 24 on ...

BallStateDailyNews.com Singer, actor Kenny Rogers dies at 81

County has ﬁrst COVID-19 death

the Grammy-winning singer with hits such as “Lucille,” “Lady” and “Islands in the Stream,” died at his home in Sandy Springs, Georgia. Rogers was under hospice care and died of natural causes. The Houstonborn performer sold tens of millions of records, won three Grammys and was the star of movies based on “The Gambler” and other songs.

died at Indiana University Ball Memorial Hospital due to SARCoV-2, the virus that causes the COVID-19 infection, according to the Delaware County Health Department. The individual died while being treated at the hospital and was the second positive test for the coronavirus in the county.

March 20: Kenny Rogers,

AP, PHOTO COURTESY

City Council hosts virtual meeting

Tokyo Olympics rescheduled to 2021

Holcomb’s executive order requiring public agencies to participate electronically to reduce the number of people physically present, Muncie City Council held its special meeting virtually and streamed it live on Facebook. Barring the City Council, which can meet remotely, all board and commission meetings through April 6 are canceled.

the president of the International Olympic Committee, Thomas Bach, and the prime minister of Japan, Shinzō Abe, announced the Olympics will be postponed to no later than summer 2021 due to health concerns. The statement said it was agreed the Olympic ﬂame will remain in Japan to serve as a “beacon of hope” during these troubled times.

March 23: Following Gov. Eric

ANDREW SMITH, DN FILE

VOL. 99 ISSUE: 27 CONTACT THE DN Newsroom: 765-285-8245 Editor: 765-285-8249, editor@bsudailynews.com

The Ball State Daily News (USPS144-360), the Ball State student newspaper, publishes Thursdays during the academic year, except during semester and summer breaks. The Daily News is supported in part by an allocation from the General Fund of the university and is available free to students at various campus locations.

March 21: An elderly female

EDITORIAL BOARD Brooke Kemp, Editor-in-chief Tier Morrow, Managing Editor Rohith Rao, News Editor Nicole Thomas, Features Editor Jack Williams, Sports Editor Jacob Musselman, Photo Editor Demi Lawrence, Opinion Editor Jake Helmen, Video Editor Alyssa Cooper, Social Media Editor Zach Piatt, Copy Director CREATIVE SERVICES Emily Wright, Creative Director Elliott DeRose, Design Editor Will English, Web Developer

March 24: In a joint statement,

POSTAL BOX The Daily News offices are in AJ 278, Ball State University, Muncie, IN 47306-0481. Periodicals postage paid in Muncie, Indiana. TO ADVERTISE Call 765-285-8256 or email dailynewsads@bsu.edu between 8 a.m. to 5 p.m. Monday - Friday or visit ballstatedaily.com/advertise. TO SUBSCRIBE Call 765-285-8134 between 9 a.m. to 3 p.m. Monday - Friday. Subscription rates: $45 for one year. POSTMASTER: Send address changes to The Daily News, AJ246, Ball State University, Muncie, IN 47306. TO DONATE Visit BallStateDailyNews.com.

4-DAY WEATHER

FORECAST Morgan Taylor, Weather forecaster, Benny Weather Group

THURSDAY

FRIDAY

SATURDAY

SUNDAY

SUNNY, CALM WIND

SHOWERS, T-STORMS

MOSTLY CLOUDY

Hi: 60º Lo: 48º

Hi: 62º Lo: 57º

Hi: 70º Lo: 46º

Hi: 54º Lo: 27º

THIS WEEK: For the remainder of this week, we can expect temperatures in the upper 50s and 60s, and possibly even in the 70s. We can expect showers throughout the week and some scattered thunderstorms entering the Muncie area.

DID YOU KNOW? We have 3 full time bus cleaners and 2 limited part time cleaners who vacuum, disinfect, clean windows and wash buses nightly.

JOIN THE DAILY NEWS Stop by room 278 in the Art and Journalism Building. All undergraduate majors are accepted and no prior experience is necessary.

CORRECTION

The Ball State Daily News is committed to providing accurate news to the community. In the event we need to correct inaccurate information, you will ﬁnd that printed here. To submit a correction, email editor@bsudailynews.com.

Download MITSBus app on the App Store and the Play Store for real-time locations and tracking.

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DNNews

03.26.20

A Helping Hand

Second Harvest Food Bank helps feed community during pandemic.

Bailey Cline Reporter

HOW TO HELP Volunteer:

Ralph Whysong said he has been a truck driver for Second Harvest Food Bank for nearly 10 years, and he’s never seen a turnout for free food distribution like he did March 21 at Delta High School. Despite the cold spring morning — with temperatures below 30 degrees — volunteers like Whysong, dressed in thick

Volunteers interested in helping Second Harvest Food Bank can fill out the Google Form on the coronavirus hub website, contact Kelly Arrowood at karrowood@ curehunger.org or call the emergency management agency at 765-747-7719.

Donate:

People can also donate online to Feeding America, a national network of food banks Second Harvest belongs to, or on the food bank’s website.

It’s heartbreaking to see how many people are hurting. It feels so good to be able to be out here, especially now, because everybody is so scared.”

The Indiana stay-at home order does not affect Second Harvest and its volunteer program because it is considered part of essential services, said Tim Kean, president and CEO of the food bank.

- RALPH WHYSONG, Second Harvest Food Bank truck driver jackets, gloves, reflectors, earmuffs, hats and facemasks, continued serving the long lines of vehicles gathered to receive meals. “We’ve had to really plan for this many people,” he said. “Logistically, it’s hard to get the numbers together.” But Whysong said he loves helping the community, and it was nice to see everybody “pulling together right now.” “It’s heartbreaking to see how many people are hurting,” he said. “It feels so good to be able to be out here, especially now, because everybody is so scared. So, it’s good to see the turnout [and] operation’s going well. We got lots of volunteers — that makes us feel really good.” Like grocery stores around the country, he said, the food

A volunteer carries a box of grapes to be loaded into a person’s vehicle March 21, 2020, at Delta High School. More points of distribution during similar events will be set up around the county. BAILEY CLINE, DN bank is scrambling every day to get enough food for people in East Central Indiana during the ongoing global COVID-19 pandemic. He said he has been working 40 to 60 hours a week, probably more, since the spread of the coronavirus in Indiana, adding “it’s a lot of food and a lot of work.” “I just pray that the people are patient because that’s the big thing — they want to get their stuff, and they want it now,” Whysong said. Apart from addressing concerns surrounding the

county’s March 20 disaster emergency declaration, Jason Rogers, director of the Delaware County Emergency Management Agency, spoke about the county’s efforts to tackle the pandemic in his daily video brief. “We know that there’s a lot of impulse buying that’s going on, and some of you may have trouble getting food,” he said, adding his office, along with its partners, are making sure “longcare needs are going to be met.” He said supply lines will continue, and more points of distribution (PODs), like the first one, which took place at

A volunteer carries a box of grapes to be loaded into a person’s vehicle March 21, 2020, at Delta High School. Some of the food people in line at the tailgate event received included chicken, corn casserole, grapes, oranges and milk. BAILEY CLINE, DN

ON BALLSTATEDAILYNEWS.COM: INCOME TAX FILING DEADLINE MOVED TO JULY 15

Delta, will be set up to ensure the community’s needs are met. “Just line up. There’s no reason to get out of your car, and we can make this a very smooth process and get you through the lines quickly,” Rogers said. For Chris Box, volunteer coordinator for Second Harvest, working the tailgate events, especially during the pandemic, means a lot. “You actually see who you’re giving to. You’re seeing a response from the community,” Box said. “They’re very appreciative, but it’s nice to know that no matter how bad your day is, how tough your day is, that somebody is going home and eating that day.” Box said there are tailgates in different parts of East Central Indiana Wednesdays, Thursdays and Fridays.

4See FOOD, 04

DNNews

03.26.20

CORONAVIRUS

Indiana’s stay-athome order What you can and can’t do for the duration of the new order

Indiana Gov. Eric Holcomb issued a stay-at-home order March 23, urging Hoosiers to remain at home, with the exception of essential activities. This order has been in effect since midnight March 25 and will last until April 7. The following is a condensed list of things for people to be wary of during the order:

Still Available: • Shop at grocery stores, pharmacies and gas stations for supplies. • Order takeout or delivery from restaurants and bars. • Go to work if designated as essential by your employer. • Use public transportation, ride shares and taxis only for essential purposes. • Take your children to daycares. • Pick up meals provided by free food services. • Visit family members for medical or essential purposes like providing food. • Do your laundry at a laundromat, dry cleaners and laundry services. • Take a walk, run, ride your bike or walk your pets outside while practicing social distancing. • Visit the state parks in Indiana.

Not Available: • Dine in at restaurants or bars. • Go to hair salons, spas, nail salons, tattoo parlors and barber shops. • Go to playgrounds. • Exercise at a gym or fitness center. • Attend large gatherings, including church services. - Staff Reports

END

Continued from Page 01 “I’ve been here for four years. I’ve put in a lot of time, a lot of effort, a lot of money,” he said. “While I do understand the entire situation and everything that’s going on, it’s just very frustrating to have that kind of taken away from me and not be able to have that aspect there for my family and that kind of celebration.” Kinder said he hopes it gets pushed back or delayed and would be upset if it doesn’t end up happening. Laura Coleman, senior teaching major, said she is also disappointed to not have the May

I’ve been here for four years. I’ve put in a lot of time, a lot of effort, a lot of money.” - GABRIEL KINDER, Senior psychology major commencement ceremony for people to see the hard work she has put in over the past four years. However, Coleman said she understands the concerns over having a large gathering during events like the commencement, adding “we don’t want to make

FOOD

Continued from Page 03 However, more tailgate events are being planned for other days of the week in response to the pandemic. According to the food bank’s website, six additional tailgates were planned during the month of March. People in line Saturday received chicken, corn casserole, grapes, oranges and milk. Second Harvest food distributors loaded enough food for three families per car, Box said. He estimated this amount would serve three families at least four meals or more. He said the food bank is getting a good response from its volunteers and people in need. He said the event at

matters worse by having all those people together.” While commencement is a concern for students like Coleman and Kinder, what they are more disheartened about is the abrupt end to their college experiences. Coleman was working at Brookside Elementary School in Indianapolis, which had its last day of classes March 12. The school was supposed to be closed until April before Gov. Eric Holcomb ordered all K-12 schools to be closed until May 1. While she never saw the school’s students react to the shutdown, as they had already been sent home, she did see Brookside’s faculty react to the closure. “It was kind of a little bit more abrupt than what they had thought,” she said. “Our teachers were a little bit more panicked because they didn’t have that Friday to use in order to distribute more packets and more resources for those kids to take home. So, there was a lot of panic and kind of disorganization and working together to try to get everything ready to go.” Coleman said she will not be participating in any online instruction for Brookside due to lack of resources in Indiana public schools. While she doesn’t have any particular concerns about her education going forward, Coleman said, it was upsetting

Delta probably had 400 or more vehicles present, and the expected number of people coming to get food in the coming weeks would be above the normal numbers. “We’re just going to keep pushing food out as long as we can, as fast as we can, for people,” he said. “We know there’s a big need, and it’s only going to increase.” Second Harvest and its partner agencies distribute meals through food pantries, soup kitchens and shelters, but changes to the free meal schedule might happen due to closures and other responses to the pandemic. Regular updates are posted to the food bank’s website regarding changes to or additional meal distribution times.

Ball State faculty, staff, graduates and their families fill John E. Worthen Arena for winter commencement Dec. 24, 2019. During the ceremony, students received their diplomas from Ball State President Geoffrey Mearns as they walked across the stage. CHARLES MELTON, DN not being able to continue the relationships she had created with the students and faculty at Brookside. She said she is still in contact with her teacher mentor at Brookside to see if she can help at all with classwork or food distribution at the school. Kinder is the president of the Active Minds chapter at Ball State, a mental health and advocacy group. At his chapter’s last meeting March 12, he said, the students were “at a loss for words.” The seniors in his club were upset because “they just didn’t expect things just to be over in the blink of an eye.” “They didn’t even know what to say,” he said. “A lot of them were very anxious, and very scared and very stressed because there was so much

uncertainty going on, and they didn’t know if they were going to have the right resources to help them through the rest of the semester.” Almost all of Kinder’s friends have already left Ball State and Muncie for the semester. He said he only has two friends still around only because they live off campus. “I was hoping to make some more memories before I go and do a little bit on the weekends with them, maybe travel a bit,” he said. “With this going on, I just kind of lost any of those last personal experiences and being able to say goodbye to all of them before everything ended and we moved on from college. It’s been kind of upsetting.” Over the next couple weeks, Kinder said, he had plans to

A volunteer from Second Harvest Food Bank carries food that will be loaded in the trunk of a vehicle March 21, 2020, at Delta High School. Chris Box, volunteer coordinator for Second Harvest’s tailgates, said each load distributed was enough to serve three families at least four meals or more. BAILEY CLINE, DN According to the website of Delaware County’s coronavirus hub, the county’s emergency

management agency is working on setting up food distribution points in the community with

wrap things up at his student organization, say goodbye to everyone, talk with some of his professors one last time and thank people for the opportunities they’ve given him — plans he is uncertain about ever being able to revisit. “There’s a lot of things about saying goodbye and moving on that I’m not necessarily going to get closure to,” he said. “That closure that I don’t get with a bunch of the people I’m very close to here is what has bothered me the most with having to leave college as a senior early.” Contact Charles Melton with comments at cwmelton@bsu. edu or on Twitter at Cmelton144. Contact Rohith Rao with comments at rprao@bsu.edu or on Twitter at @RaoReports.

Second Harvest. The county is in need of groups and individuals willing to assist with loading and unloading food at these sites, the website states. Volunteers will be given appropriate protective equipment and training and must be able to lift moderately heavy objects. “At the tailgates, we’re seeing a big turnout now, so we need more and more volunteers,” Box said. “I know that it’s a tough job. It’s a long job for volunteers that are out here lifting and moving stuff, but we appreciate it. I mean, we honestly can’t do this without volunteers.” Rohith Rao contributed to this story. Contact Bailey Cline with comments at bacline@bsu.edu or on Twitter @BaileyCline.

DNSports

03.26.20

Column

The new March Madness The world of sports now has a brand new meaning for the word “normal.” Zach Piatt Assistant Sports Editor

Zach Piatt sits with his head in his hands March 22, 2020, at Parkview Field in Fort Wayne, Indiana. “Anytime I walk into an empty sports venue, something feels off,” Piatt said. “It’s not right. It’s supposed to be buzzing.” JACOB MUSSELMAN, DN ILLUSTRATION

Zach Piatt is a junior journalism major and is a columnist for The Daily News. His views do not necessarily reflect those of the newspaper. During The Daily News’ editorial board meeting March 12, I got a call back from Ball State Athletic Director Beth Goetz. I excused myself from the room and asked her a few questions, just trying to figure out what in the world was happening. What she told me left me a little flustered. “There won’t be any competitions — not regular season, not conference, not nonconference, not offseason — no competitions for the remainder of the academic year,” she said. I had to hold back tears as I walked back into the meeting and told everyone sports were essentially done for the year. It’s still March, but the madness that comes with it has been, for lack of a better term, different. “Normal,” especially for us sports fans, is anything but right now. The last professional sports game took place March 11, a hockey game between the Ottawa Senators and Los Angeles Kings. It’s been 15 days. It’s only been 15 days without sports, and I have no idea what to do with myself. Even after all the time I’ve had to take this in, I’m still confused. I’m still nowhere near 100 percent sure what to do. What I am sure of, though, is it’s OK to feel this way right now.

Adam Schefter tweeted, according to Elias Sports, 1883 was the last time there were no professional games in the four major American sports (NFL, NBA, MLB, NHL) in the month of April. It’s been 137 years since the last time we’ve had no sports to watch. Not a single person walking this earth was alive to experience the last time. We weren’t prepared for this. We weren’t prepared to have our sports — our lifestyle — taken away

marking up all their different NCAA Tournament brackets. I’ve been playing some NCAA Basketball 2010 on the dusty ol’ PlayStation 3 and watching endless highlights of previous tournaments to keep the March Madness feeling alive. And don’t worry, I’ve still ﬁlled out my fair share of brackets, but they’re a little, for lack of a better term, different. I’ve got “Forrest Gump” taking down “Jurassic Park” in the ﬁnal matchup of this

It’s still March, but the madness that comes with it has been, for lack of a better term, different. ‘Normal,’ especially for us sports fans, is anything but right now.” - ZACH PIATT overnight. This sucks, I know, but it’s OK. It’s OK none of us have the answer just yet, and I believe it’s OK if none of us ever do. From what I can see, these 15 days are just the beginning, and we very well may be on our way to another sports-less April. It’s been hard — depressing really — to look at the sports schedule each morning and see nothing day after day. Sports are my life, much more than something I enjoy writing about. Because of that, I’ve found a way to keep them in my everyday life. March is a time every sports fan is supposed to be glued to the TV, constantly checking their phone for updates and

’90s movie bracket I found, Culver’s beating McDonald’s in the championship of the ultimate fast-food tournament and “She’s So High” topping “Take On Me” as the best onehit wonder of all time. My sister is amazed I can still talk about sports when none of them are going on, and I tell her it’s because I have to in order to stay sane. We all do. Yes, there is still madness in March, but it’s certainly not the kind we were looking for. Unfortunately, for the next however long, this is the new “normal.” Contact Zach Piatt with comments at zapiatt@bsu.edu or on Twitter @zachpiatt13.

ON BALLSTATEDAILYNEWS.COM: BALL STATE BASKETBALL’S ISHMAEL EL-AMIN ANNOUNCES TRANSFER

DNSports

03.26.20

GYMNASTICS

SEASON WRAP-UP Jacob Musselman | Photo Editor

Senior Rachel Benoit starts her ﬂoor routine March 8 at John E. Worthen Arena. The Cardinals went 11-4 in their season and were 6-0 at home.

Junior Arden Hudson performs her beam routine Feb. 8 at Read Fieldhouse. Hudson scored a 9.900, tying the program record in the event.

Late Night Munchies? Located in The Village Sophomore Stefanie Schweikert runs toward the vault March 8 at John E. Worthen Arena. On Senior Day, the Cardinals set a school record with a total team score of 195.850 to defeat North Carolina.

Senior Bri Slonim prepares to vault Feb. 8 at Read Fieldhouse in Kalamazoo, Michigan. Throughout the season, the Cardinals earned 16 ﬁrst-place ﬁnishes.

Mon. - Wed....11-3 a.m. Thurs.- Sat.....11-4 a.m. Sunday........11-12 a.m.

We’re here for you.

DNLife

03.26.20

LEADING NOTE Grace McCormick Reporter When Kelly Bryan was 5 years old, she picked up a bow and a violin and started gaining valuable skills that would last her a lifetime. “When you make a life decision at 5 years old, you learn perseverance and commitment,” Bryan said. “That instrument takes you through all the phases of development — awkward middle school, super busy high school and figuring out college. It’s so useful to fall back on that skill and know that you have tenacity and grit.” Both of Bryan’s parents were teachers, and she was inspired by the creativity of music education, which led her to pursue a degree in instrumental and general music education at Ball State, where she graduated in 2006. “I loved the experiences and life lessons through my experience in school music, so it was a great opportunity to be able to create those types of environments for others,” Bryan said.

Ball State alumna Kelly Bryan has played her violin throughout her professional career as an ensemble member and as a teacher. She continues playing her violin even as the executive director of the Midwest Clinic, an international band and orchestra conference. NATALIE BRYAN PHOTOGRAPHY, PHOTO PROVIDED

ON BYTEBSU.COM: THE LEGACY OF BOB IGER

Ball State alumna continues passion for music education as executive director of the Midwest Clinic. Now, Bryan expresses her passion for music education as the executive director of the Midwest Clinic, an international band, orchestra and music conference held in Chicago every December, where she “coordinates all of the details necessary to plan and run the event.” “Being [executive] director, it’s a lot like teaching, to be honest,” Bryan said. “Just understanding the scope of something and creating a plan to ensure you will get it done by the deadline. At school, you’re preparing for a concert, and here, it’s for an event instead.” During her interview for the position, Bryan said, she walked into a room of 18 interviewers, but she was not nervous. One of the interviewers was Tim Lautzenheiser, who Bryan met while he was teaching a class at Ball State. The two worked together at the ConnSelmer Institute, another music professional development conference, where Bryan held four different positions over six years. “In our interview while she was still a finalist, Kelly was

extraordinarily professional as always,” Lautzenheiser said. “It was like the NFL draft, and Kelly was the first pick.” Bryan received the job offer in late December 2019 and began her new job in early February. Some of her job responsibilities include booking venues, marketing the event and running social media pages for the Midwest Clinic. “Kelly is positive, brilliant, smart, nice — any positive superlative you can think of, that’s Kelly,” Lautzenheiser said. “It’s great to be around people like that because you can pass the ball blind to them, and you know they’re going to make a basket.” Although Bryan was the youngest and leastexperienced of the four finalists for the executive director position, she said, her experiences with Ball State’s Symphony Orchestra and her previous jobs as a teacher and conference organizer prepared her for her responsibilities as executive director.

4See NOTE, 08

Director Freddy Martin leads an orchestra performance during the Midwest Clinic in December 2019 in Westmont, Illinois. The Midwest Clinic attracts music educators and students from all 50 states and from nearly 40 countries. JOLESCH

ENTERPRISES, PHOTO PROVIDED

DNLife

03.26.20

Working 9 to 5

How to work and study more efficiently from home Work at a desk or table, not your bed Get comfy at your desk or living room table to start your online school work to retain your focus and concentration. According to American College of Healthcare Sciences, doing school work while in the comfort of your bed limits focus and decreases productivity. Instead of laying amongst familiar pillows and blankets, find a study space that has good lighting and enough room for you to spread out and work.

Listen to motivating music Turn to your favorite music-streaming platform, such as Spotify, YouTube or Apple Music, to find studying soundtracks. Playlists that consist of white noise and other background music can help

improve your productivity. According to a Stanford Medicine study, listening to music engages areas of the brain involved in making predictions and can sharpen the brain’s ability to sustain attention. So, consider plugging in your headphones and queuing up a soundtrack that best fits your study environment.

Have healthy snacks on standby Rather than running to your kitchen every time you’re hungry, risking getting distracted by your family members and losing your motivation to work, keep a few snacks within your reach on your desk instead. According to NAU Canada Online, almonds, dark chocolate, popcorn, fruit salad, yogurt, veggies and homemade trail mix are all options to keep your mind sharp

and boost your ability to focus as you work at home.

Use apps to improve your productivity To keep yourself from getting distracted, consider downloading apps on your phone or computer that limit your use on certain websites. Apps such as Forest: Stay Focused and Flora — Focus Habit Tracker encourage users to put down their phones by growing virtual gardens the longer the phone isn’t used. By downloading apps like these, your productivity at home increases, as they prevent social media or other websites from stealing your attention as you work.

Take frequent breaks While studying, giving your mind frequent breaks may help keep you concentrated on the task at hand. According to Oxford Learning, students

should take short and regular breaks rather than long breaks because it is harder to get back into a studying mode. Take a 15-minute break to walk around your neighborhood or to stretch to regain focus.

Keep a daily planner Transitioning to online classes can be difficult, especially when it comes to keeping all of your assignments organized and turning them in on time. Without your professor helping you keep track of what is due, it can be easy to miss a due date completely. To make sure you don’t forget about any assignments, keep a daily planner where you write down your homework assignments, due dates and important projects and tests. This will not only keep you organized but also help you pace out your work so you don’t become too overwhelmed. - Staff Reports

NICOLE THOMAS, DN ILLUSTRATION

NOTE

Continued from Page 07 “Some professors that I had and the relationships that I built through my experiences at Ball State were instrumental in paving the way for this

There’s so much to learn. Every day, I’m learning something new, and it’s challenging but also exciting.” - KELLEY BRYAN, Ball State alumna opportunity,” Bryan said. “This job is definitely one of my proudest moments, and I can say with 100 percent certainty

Midwest Clinic attendees line up at the gates before the December 2019 conference. The international orchestra conference draws approximately 17,000 attendees each year. JOLESCH ENTERPRISES, PHOTO PROVIDED that the connections I made at Ball State were critical in getting me to this point.” After graduating from Ball State, Bryan moved to Las Vegas for her first job as assistant orchestra director at

Clark High School. “I miss not being able to make music every day, and I miss the interaction with students,” Bryan said. “It was such a great experience, and I miss the good things.”

While Bryan said she loved her first job as a high school teacher, she struggled with taking care of herself. “Sometimes when I was teaching, I would realize it was 4 o’clock in the afternoon,

and I hadn’t eaten anything all day, so I would go wherever and get unhealthy food because I wanted something immediately,” she said. “I now recognize that if I don’t take care of myself, I will get burned

out very quickly … and have nothing to give others.” Bryan said she now plans out her meals weekly and exercises regularly to ensure she stays healthy. “It’s very easy with a new job to get overwhelmed and not take care of yourself,” she said. “There’s so much to learn. Every day, I’m learning something new, and it’s challenging but also exciting.” As executive director for the Midwest Clinic, Bryan said her favorite part is working with people she has looked up to throughout her career. “I have so much respect and regard for this organization, and everyone who I’ve gotten to work with has been incredible,” Bryan said. “I’ve been to the [Midwest] Clinic before as a professional, and I’m still giddy with the idea that I have this position.” Contact Grace McCormick with comments at grmccormick@bsu.edu or on Twitter @graceMc564.

DNOpinion

03.26.20

Letter to the Editor

Please be patient with the university

A Ball State student carries a television and other personal belongings March 16, 2020, outside Park Hall. Students were urged to move out of the dorms as soon as possible, according to an email sent out by Ball State President Geoffrey Mearns that day. JADEN WHITEMAN, DN Editor’s Note: The Daily News publishes Letters to the Editor with minimal copy edits and provides a headline only if the author does not provide one. The views expressed in letters do not necessarily agree with those of the newspaper. We reserve the right to withhold submitted letters depending on the content. Letters should be approximately 500 words and sent to editor@bsudailynews.com. With all of the news and happenings with COVID-19, this is a scary time for students. We are unsure about what our future is going to look like: Will we transition well to all online learning? Will we get to keep our jobs? Will we be able to pay for food, for housing, for other necessities? Will we graduate on time? The support that professors across campus have given to students is genuinely touching. We have had a lot of issues this year with faculty, and it would be easy to lose hope. The COVID-19 virus, however, is

truly showing who we have as professors at Ball State. So many of our professors have worked hard this semester, and this move online is just as painful for them as it is for us. But in every class I have been in, the faculty has been so compassionate and so concerned about their students. From offering to help personally with food insecurity, to providing a calm environment in which to share our fears and anxieties, to helping students develop self-care plans, they have been making an important difference in these trying times. They are helping students think through every worry and every concern about the virus, the move online, and what this all means in our personal lives. Their support is impressive, unmatched, and so greatly appreciated. While not every professor may be as compassionate as the next one, I am grateful for the ones that I’ve had and that my friends have had. And to those caring professors speciﬁcally: You are

all making a difference in our lives, and we will miss seeing you during the week. Thank you for your time and your hard work. Thank you for building a classroom environment that makes us think. Thank you for developing courses that challenge us, teach us, and inspire us. Your work does not go unnoticed, and you do not go unappreciated. Please remember that while we appreciate the concern you have for us, we are also concerned for you. Take care of yourselves. This is a hard time, and we all need our support systems. Please be patient with your professors. Please be patient with the university. Everyone is doing their best to keep us safe and healthy, and while the lack of information can be frustrating, please remember everyone is doing their best. Thank you,

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Ramped-up Ramen Emily Wright Reporter

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Being stuck at home doesn’t mean you’re just laying in bed all day – it’s the perfect time to try your hand at some new recipes. But, I know you’re still in college and don’t have all the time (or cash) in the world, so I stuck with something we all know and love – ramen. Here’s how you can ramp up your ramen in less than 10 minutes. Feel free to spin this recipe however you want with whatever ingredients you have on hand – this is just a starting point.

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Ingredients: • 1 package of Ramen Noodles (any ﬂavor) • Baby portabella mushrooms, chopped (I used three) • 1 celery stick, chopped • About a cup of baby spinach • 2 green onions, chopped • 1 tbsp soy sauce • ½ tbsp Sriracha sauce or gochujang chili sauce • Red pepper ﬂakes • 1 egg • Water

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Recipe: Bring about 2 ½ cups of water to a boil in a medium-sized saucepan to make the broth. Once the water starts to boil, toss in the mushrooms and celery, and lower the heat so the water is at a simmer. While these cook for a few minutes, boil 3 cups of water in another pot, and cook your ramen according to directions on the packaging. Hold off putting the seasoning packet in when the noodles are cooked. Back to the pot with the broth, once the celery has softened, toss in the spinach and the chopped white-root portion of the green onions. Add the soy sauce and Sriracha or gochujang sauce to the water, and turn the heat down to a low simmer. Optional: Add in some or all of the seasoning packet if you would like (I like to sprinkle about ⅓ of it in).

Drain the ramen noodles when they’re done cooking, and set them aside. In a third small pot, soft boil an egg to top your ramen. To do this, bring enough water to cover the egg to a boil, carefully drop the egg in and immediately bring it down to a simmer. Let it cook for about six minutes, and then take the egg out of the pot and peel the shell. It may take a few tries to perfect this process and timing, but there’s no time like quarantine to learn a new skill. Once your egg is done, your broth will also be ready. Put your noodles in a bowl, and pour your broth on top. Top your creation with the egg, the sliced green-leaf portion of your onions and red pepper ﬂakes if you want to add a little heat. Contact Emily Wright with comments at eewright2@bsu.edu or on Twitter @mediocremily.

ON BALLSTATEDAILYNEWS.COM See the video of how to make the Ramped-up Ramen, and keep an eye out for future recipes.

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