Wednesday, January 25, 2012 Print Edition by Collegiate Times

Wednesday, January 25, 2012

An independent, student-run newspaper serving the Virginia Tech community since 1903

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COLLEGIATETIMES 109th year, issue 6

News, page 2

Food & Drink, page 6

Opinions, page 3

Sports, page 5

From your cellar to The Cellar

Study Break, page 4

Sudoku, page 4

Show highlights Iraqi struggles

DANIEL LIN / SPPS

At restaurants with BYOB alcohol licenses, patrons can bring their own bottles, and waiters will open and pour them. BRAD KLODOWSKI / SPPS

Author and actress Heather Raffo performs in “Sounds of Desire.”

A new Virginia law allows restaurant-goers to bring their own bottles of wine to licensed establishments — for a fee

KELSEY JO STARR

CODY OWENS

news staff writer

ontwitter

news reporter Wine connoisseurs will no longer have to put a cork in it when lamenting for a better Bordeaux to go with their porterhouse. Virginia’s Senate Bill 1292, which was signed on March 25, 2011, and went into effect on July 1, 2011, permits “the consumption of lawfully acquired wine” in ABC-licensed restaurants, thus allowing customers to bring in their own wine to the establishments. A similar bill was shot down by the Maryland state legislature last year. Businesses acquiring a BYOB — or bring your own bottle — license need not worry about cuts to their alcohol revenue, though. They can charge a “corkage fee” for wine brought in, and will uncork a bottle and serve its contents to customers, much like if a patron ordered restaurant wine. The fee usually equals the markup restaurants add to the base cost of a bottle of house wine. “If (the restaurant) charges $10, $15 or even $20 more than what they pay, that should be their corkage fee,” said Keith Roberts, the owner of Vintage Cellar. “I have paid corkage fees that were $25, but I brought wines that, if they were on the menu, would be $100. It’s still worth it.” The Cellar Restaurant charges an $11 corkage fee per bottle, while 622 North and Poor Billy’s Seafood Restaurant both charge $20 per bottle. Natasha’s Market Cafe in Floyd, Va. has a fee of $2 per glass used. Corkage fees in some areas of Virginia, such as in restaurants closer to Washington, D.C., can range from $25 to $35. Randall Horst, a Vintage Cellar employee, finds the fee fair and reasonable. “If you’re going to be using your glassware, washing your glassware, and (if) there is going to be a certain amount of broken glassware, it makes sense to have a corkage fee,” Horst said. While the law permits restaurants to become a BYOB establishment, it is not mandatory. Many restaurants, such as Boudreaux’s, have not adopted the policy due to perceived lack of need, among other reasons. Some restaurants and chefs were initially worried that the corkage law

Tech brings ‘Sounds of Desire’ to engage students in Islam outside of the Middle East

On bringing your own wine to restaurants//

“ “ “ “

a few people do it here in Richmond, but not many… @Scottrunz

lot’s of people do and all thanks to @JeffMcWaters hard work during the #VAsession11 #corkage @wrossgrogg

I don’t even see what’s supposed to be appealing about that. @sarahgroat_

Don’t we pay enough fee’s to BUY THE WINE? @Sothisislife101

would result in inexpensive wines being brought in that would not complement their food, but Danny Doolittle, an employee at The Cellar, has found the opposite to be true. “Some of the customers have complained that we don’t have fine enough wine for The Cellar’s food,” Doolittle said. “People who do really love our food want a very expensive bottle of wine with their meal.” When customers bring in their own bottles, he said, the wine was at least $40 to $50 higher than their house wines. He said it would not make sense for the restaurant to keep very high-priced bottles of wine constantly in stock. Horst said restaurants should not worry about proper drink-and-meal pairings, as patrons should plan accordingly. “It’s on the customer,” Horst said. “If they’re bringing in a special bottle, then hopefully they already have a special

meal they want to have with that wine.” John Boyer, a geography instructor who teaches geography of wine at Virginia Tech, said he believes having a corkage fee will deter customers from bringing lower-quality wines. He said the corkage law is aimed more at oenophiles who own bottles that restaurants could not obtain. “Another primary reason for this (law) is that you would bring a wine that is simply not able to be bought on the open market anymore because it’s a 10-year-old vintage,” Boyer said. “You bring one of those into a restaurant and people recognize it immediately.” Many have commended the law for being welcoming to the customer. Sean Domer, a Poor Billy’s employee, said the law gave patrons more choices. “If somebody just came back from California and they had this great wine see WINE / page two

Virginia Tech hosted “Sounds of Desire” on Saturday, a onewoman show accompanied with traditional Iraqi music. The performance, which started touring in Edinburgh, Scotland in 2003, depicts the lives and struggles of Iraqi women. The Dean’s Advisory Committee on International Initiatives for the College of Liberal Arts and Human Sciences sponsored the appearance. Over the past few years, the group has been bringing in lecturers to speak about the Islamic world outside the Middle East, said Sue Ott Rowlands, the college’s dean. But this year, the focus shifted away from speakers and toward performances, hence “Sounds of Desire.” “Sounds of Desire” was originally a play called “9 Parts of Desire,” featuring one woman, without music that told the stories of nine fictitious Iraqi women living during various period of Iraqi occupation, such as the Gulf War and Operation: Iraqi Freedom. The new version features actress Heather Raffo, who said she believes her stories talk more about the collective American and Iraqi psyche. “It was always written as a Civil War of the psyche, which is why it’s a one-woman show and a nine-woman show,” Raffo said. “You see one person torn into all these different parts about what it means to be Iraqi and carry that heritage and what liberation means, and do they want to say and want to go, and all these things that are in every Iraqi.” According to Raffo’s explanation of the play on her website, the material came from talking with Iraqi women, as well as experiences she has had with

her family in Baghdad. “I call it a fiction, because it is, but it’s all based on fact,” she said. “I can’t point to something in the play and say, ‘Oh, that doesn’t happen.’ I have a lot of little girl cousins, and the going story was always how do you teach them what to say? Do you tell them you don’t like Saddam (Hussein), or do you praise him at home because when they go to school, what will they say?” One act originally featured a young girl who told her schoolteacher that her father opposed Hussein’s rule, leading to his death. Other characters included an artist who wanted to become an inspiration for Iraqi women, an Iraqi-American who feared for her family’s life and a Bedouin woman who claimed that “only men know real peace. Woman cannot know peace.” When “9 Parts of Desire” began touring, Raffo reduced the number of acts in her show, and replaced the advanced sets and costumes with four musicians. She renamed the show “Sounds of Desire.” Amir ElSaffar, the composer, vocalist, as well as trumpet and santoor player for the show, said Raffo wanted to include music since the beginning, but was unable to until it began touring. The original plan was for ElSaffar and Raffo to perform a duet, but later a second vocalist, percussionist and oud player was added. Students were very inspired by the performance, including sophomore theatre major Julia Katz. “I’m glad the grants exist for this program to be able to bring many voices, particularly minority and female voices,” she said. “As a theatre student, I notice that ethnic- or femalebased theater becomes very marginalized, and I’m glad it made it to the forefront on campus.”

Freshman honored at White House JOSH HIGGINS news reporter Elena Nadolinski is in a dilemma. She has to decide whether she is going to intern with Microsoft or IBM. The freshman computer science major was recently honored at the White House with the Aspirations in Computing Award from the National Center for Women in Information Technology for her high school computer science career. The elite world is nationally recognized as one of the highest honors for high school students in the field. But despite her talent for the subject matter, Nadolinski was not

always comfortable being one of the only girls in a traditionally maledominated industry. “Some girls really have trouble with it. They’ll go into a class and say they are so nervous because they are the only girl and feel like an outsider,” she said. “I feel like in high school, when I first entered that computer science class, I felt the same way.” Being a woman, however, has not stopped Nadolinski from pursuing the career she has wanted since the 10th grade. After taking the only computer class that was offered at her high school, she taught herself the skills and joined the robotics club, in which she was a member for

three years. “My motto is that I can solve any problem using my own methods,” she said. “They may not be as efficient, but I’ll get it done. It may not run well, but it will run.” Nadolinski became the president of the robotics club, which placed second internationally in the Botball Robotics Tournament. For the competition, they took an iRobot Roomba vacuum cleaner and created a robot out of it. The club used an unorthodox strategy to compete. “We had three robots — usually a team would have two robots — because we had one robot that was pretty much running without a

brain,” she said. The technique worked, as the club broke regional high school records in the regional tournament. However, in the international tournament, the robot encountered technical problems, costing it the first place spot. But high school isn’t the end of Nadolinski’s passion for computer science — she is pursuing her interest at Virginia Tech and through a summer internship at either Microsoft or IBM. As part of her interview process for Microsoft, the Fairfax, Va. native was flown to Seattle to see the company. see STEM / page two

BRAD KLODOWSKI / SPPS

Elena Nadolinski recently won the Aspirations in Computing Award.

news

january 25, 2012 COLLEGIATETIMES

editors: nick cafferky, michelle sutherland newseditor@collegiatetimes.com/ 540.231.9865

MLK Day of Service RIGHT: Team leader Brett Burnette helps paint a Blacksburg daycare during the Martin Luther King Jr. Day of Service, which took place Saturday, Jan. 21. LEFT: Freshman Greg Bennett (left) helps clean up with senior Brett Burnette (right) after painting parts of a daycare. photos by Steven Silton

Wine: BYOB offers more choice from page one

that they found and they want to share with friends or with some food, then we’re not going to stop them from having that experience,” Domer said. Roberts echoed that sentiment, saying the option to bring one’s own wine is valuable when planning a special evening or satisfying a particular palate. “Chances are you can bring something more specific to your taste,” Roberts said. “We were in the mood for an Oregon pinot noir, and we went to a restaurant that didn’t have things like

that.” As in all things, there is certain etiquette to follow when bringing one’s own wine. Even if the customer heard through the grapevine that a restaurant allows it, they should confirm it. Boyer stressed the importance of calling the restaurant prior to a visit, asking for permission to bring a bottle and if there is a corkage fee. “Always call in advance and make sure they have a corkage fee and see what it is,” Boyer said. “You want to be a smart consumer.” Additionally, if a special bottle requires aeration, make sure to notify the restaurant in advance,

as not all establishments have a decanter, which is a glass vessel that holds wine, allowing it to breathe. When choosing a bottle to take, always check a restaurant’s wine list. Most establishments will not allow customers to bring in a wine that is already offered at the restaurant. Offering the server or sommelier a taste of wine is considered proper etiquette. Boyer also said he would tip more generously, as the waiter loses a sizable portion of their tip when wine is brought into a restaurant. On his site DrinkWhatYouLike. wordpress.com, wine blogger Frank Morgan recommended

ordering at least one bottle of wine from the restaurant in addition to the bottle brought in. He found that many establishments will waive the corkage fee on the customer’s bottle in return. While the corkage law is still relatively new, Doolittle said he believes, depending on customers’ actions, it could become commonplace. Both he and Domer agree this is a move that is beneficial for businesses. “If you think about it, it is all profit, because you’re not giving away a product, but you’re still getting the fee from it,” Domer said. “There’s no disadvantage to it.”

STEM: Tech supports women in science from page one

“Microsoft is like a big playground. It feels like a college with a couple extra billion dollars floating around the campus,” she said. However, not all women find the field as enticing as Nadolinksi. Despite White House efforts, there are still few women who gravitate toward STEM — science, technology, engineering and mathematics — fields. But women nationally, as well as at Tech, are trying to change this. “It was kind of an eye-opener (to see) how much it is still a problem and how many great people there are that are trying to change that,” Nadolinski said,

referring to her trip to the White House. The gender discrepancy has been historically widespread, according to Bevlee Watford, the associate dean of academic affairs for Tech’s engineering department. “The society you live in said girls get pink dolls, while boys get trucks,” she said. “If you go back to the 50s, girls were basically raised to become wives and mothers. They were not encouraged to pursue careers outside the home.” Watford said she believes including engineering curriculum in elementary school

classes would help promote diversity in the STEM fields and could end societal norms. There are programs at Tech in place to help retain women in the STEM fields, including the living and learning communities where females live with others in their field. Nadolinski said the advice she received from speakers at the White House, among others, has helped her overcome obstacles. She learned how to apply for programs and become involved, even as a freshman, to help her become more competitive in her field.

“The first semester was hard. I remember when I entered high school that I thought it was hard,” she said. But it’s like one week’s worth of work in high school is one day in college. There’s never a pause button, even on the weekends. If you’re not doing work, you’re doing something wrong.” But even as a freshman, Nadolinski still has a big decision to make: Microsoft or IBM. “Both of them are awesome and will give me a lot of opportunities,” she said. “I don’t really know what I’m going to do at this point.”

CVS’ ‘blacklists’ doctors in Florida AMY PUVAK mccatchy newspapers ORLANDO, Fla. — Two months ago, a small number of doctors in Florida received an unsigned letter from CVS/pharmacy informing them that the company’s pharmacists would no longer fill prescriptions they write for painkillers and other powerful, addictive drugs. The letter, which some have referred to as a “blacklist,” has been criticized as discriminatory, and at least one Orlando doctor is firing back with legal action, claiming CVS has essentially pegged him as a criminal. But CVS is also being praised for taking the measure at a time when prescription-drug abuse has reached epidemic proportions in Florida. The company, which has more than 700 stores in Florida, refused to answer any specific questions about why or how it compiled the list. The company also won’t say how many doctors statewide were notified that their prescriptions would no longer be filled. “We have informed a small number of Florida physicians that CVS/pharmacy will no longer fill the prescriptions they write for Schedule II narcotics,” CVS spokesman Mike DeAngelis said in an emailed statement. “While we regret any inconvenience this may cause for our customers, we treat the dispensing of controlled substances with the utmost care and seriousness. CVS/pharmacy is unwavering in

its compliance and measures to prevent drug abuse and keep controlled substances out of the wrong hands.” For years, prescription-drug abusers and dealers flocked to Florida because there was little to no legislation and regulation of pain clinics, and no shortage of rogue doctors willing to prescribe the pills. In 2010, 90 of the top 100 oxycodone-purchasing doctors in the nation were from Florida. Law enforcement responded to the epidemic by targeting drug rings — individuals or groups who buy hundreds of pills at pain clinics for sale on the street — and the doctors who supply to them. Lawmakers enacted legislation in July that toughens penalties against doctors and banned most physicians from dispensing drugs such as painkillers from their offices. But this is the first time a major pharmacy chain is taking such an action — at least publicly — and it’s unclear what impact it will have. Industry experts say they can’t recall another instance in which a pharmacy chain refused to fill a group of doctors’ Schedule II prescriptions. So what’s the motive behind such a measure? CVS won’t say. Though the spreadsheet of doctors is titled “CVS-DEA: Florida High Prescribers,” a spokesman with the U.S. Drug Enforcement Administration said his agency didn’t have anything to do with the pharmacy’s list, which the Orlando Sentinel obtained.

Critics of CVS, such as Orlando attorney Gus Benitez, say the pharmacy chain should be interested in making a profit — not cutting sales by limiting prescriptions for drugs such as oxycodone. Benitez filed suit against CVS in December on behalf of one doctor on the list, Sylvester Hanna, who owns Wellness Centers USA, a pain clinic. “When you take this action — when CVS takes this action — they’re blacklisting these doctors, and they’re casting this net where they’re affecting a lot of people,” Benitez said. The defamation suit claims that by telling its pharmacists to refuse to fill Hanna’s prescriptions, CVS is falsely implying that the physician is acting unethically or illegally. Benitez said Hanna was “totally shocked” when he received the letter. “It’s emotionally affected him,” Benitez said. “He’s really, really upset that this is being done to him.” Benitez noted Hanna hasn’t been arrested and said his medical office has a system of checks and balances to weed out patients who don’t truly need pain medication. Many doctors on the CVS list are not strangers to law enforcement. Five of the Orlando-area physicians who appear on the list have been arrested for prescriptiondrug- or medical-practice-related crimes. None of those cases has been resolved; all are still active in the courts. Mladen Antolic is accused of

running a pill mill and hosting wild sex and drug parties at his Hunter’s Creek home with women whom he treated at his Orlando practice. He faces more than a dozen charges, including trafficking in a controlled substance and racketeering. Ralph Chambers is accused of dispensing virtually unlimited amounts of pills to patients who asked for drugs at his Sanford and Orange City offices. He faces charges of Medicaid fraud and conspiracy to commit trafficking in illegal drugs. Ronald Lynch was banned from prescribing controlled substances, yet he continued to write prescriptions for the drugs, the Department of Health said. Michael Moyer is accused of prescribing painkillers and muscle relaxers without valid medical reasons from his Winter Park office. He faces a variety of charges, ranging from trafficking of a controlled substance to marijuana trafficking. Vincent Scolaro was sentenced to jail and probation in 1999 for illegally obtaining or attempting to obtain a controlled substance in Volusia County. He was recently arrested again after investigators said he was illegally operating a pain clinic in Seminole County. Orlando defense attorney Mark NeJame, whose firm NeJame Law represents several of the physicians on the list in their criminal matters, said CVS has created “an injustice for the many very good doctors out there who have clients with true pain issues.”

what you’re saying On Gingrich revealing hipocrisy

Newt Exposed: NewtExposed.com Learn it. It’s all right there.

Anonymous: He’s just slimy. Anon: I’m republican but I thought S.C. was a

tragedy. Romney is the only electable one that can stand a chance to beat Obama. He may not share my views 100% but I have to vote for him because he by far stands the best chance. He’s moderate so he would have the best chance with independent voters too. Gingrich is witty but he has waay too much baggage. Republicans have nothing to blame but themselves if they loose the election because some other candidate got the nomination. I hope I’m wrong.On Megaupload.com shutting down (Jan. 24)//

Anonymous: Wait, why would someone migrate to a similar site? Does that make any sense? Megaupload was shut down, any cyberlocker service that operates in a similar manner could theoretically be next. That’s why many are either changing the way their site operates or blocking US IPs.

Cruce: Posting as “Anonymous” on this article is slightly ironic, don’t you think?

On the police search for suspects in armed robbery

SS: The football players are back in town I see.

Why is it always>>a Black man or latino/minority. Even in Blacksburg where it’s 90% white you’d think most robberies and petty crime (at least to make the news) are white people. Aside from the shooters, every robbery story I’ve read on here for the past couple of years is always a black male... in Blacksburg.Remember the girl who was held at gunpoint and told to withdraw money? Kinda interesting.

Karen: Hmm... I think you might be missing

stories then. This guy, from a story published ~one month ago, is white. http://www.collegiatetimes.com/stories/19033/ journell-posts-bail-awaits-trail

Hmm: Where is the field goal kicker? Reader: Why didn’t the CT or Roanoke

Times link to the sketch? It’s here: http://www. blacksburg.gov/Index.aspx?page=10&recordid=25 75&returnURL=%2findex.aspx%3fpage%3d23

On the Tech wrestling team beating UNC

Anonymous: Interesting tidbit not mentioned

was that Livorio (UNC’s 133 pounder) used to wrestle for VT.

On Egypt and Iran fighting for democracy

John Stevenson>> My question is given that Iran is in violation of the UN’s nuclear non-proliferation treaty, doesn’t that require sanctions against Iran? Letting Iran build a nuclear weapon weakens supranational institutions and send to a message to other countries that they need not comply with binding treaties.

opinions

editors: scott masselli, sean simons opinionseditor@collegiatetimes.com/ 540.231.9865

january 25, 2012 COLLEGIATETIMES

Our Views BYOB sounds like a bargain, but proves costly [staff editorial]

ome Blacksburg restaurants are starting to adopt BYOB — or bring your own bottle — alcohol licenses. In short, customers can enjoy their own wine at restaurants with this license. But there is a catch. Bringing a bottle may break the bank, as corking fees cost more than glasses, and even some bottles, of wine alone. For businesses that already serve alcohol, this isn’t a major economic swing, but for those that don’t, it could mean more revenue. However, this is not a necessity in Blacksburg, or more specifically downtown. After all, this is a college town, which comes with more than enough bars — happy hour hot spots that, thanks to their own liquor licenses, do not charge customers for bottle opening. But what do BYOB licenses mean to the average customer in a college town? Most patrons in

Blacksburg are obviously college-aged students, who are living on limited budgets and are typically not wine connoisseurs. Corking fees at restaurants with this license cost $11 at the least. And since most college students don’t spend more than $15 on a bottle of wine, many are left wondering whether the fees are worth the price. On average, it seems that patrons would spend more than $20 just to bring their own wine to a restaurant and have it “professionally” opened. Sure, this license serves as a handy substitute for a restaurant that cannot pay for a full liquor license. But what is in it for the customers? Why not just drink after dinner and open your own bottle of wine for free? Let’s face it, you’re probably going to regardless of whether you drink at a restaurant.

For those who can afford an incredible bottle of wine — that also comes with an equally incredible price tag — and want to bring it to a restaurant, the corking fee is seemingly insignificant. But there aren’t many people frequenting the restaurants of downtown Blacksburg who have the means or the desire to do this. That is, unless we count John Boyer. BYOB licenses won’t negatively affect businesses in Blacksburg, but they probably won’t bring in enough new revenue to make them worthwhile. Instead, college students will continue to drink their cheap-ish wine at home, minus the corking fees. The editorial board is composed of the editors of the Collegiate Times.

Rigid instruction benefits students W

hile many people register for classes, they consider what type of professor will teach the curriculum. Some students prefer professors who give them room to learn in their own ways, with little direction concerning assignments. These professors typically assign only a few grades during the semester, while providing students ample time to complete assignments. I, on the other hand, prefer a different, more rigid, class structure. Education makes more sense this way and allows me to learn more. Professors with a relaxed teaching method often ask broad questions on tests and assign projects with a multitude of potential topics and methods, giving students freedom and room to strengthen their argumentative skills. But when professors give clear directions for assignments and test students on specific content from class, they too help develop students' abilities. And students are also able to prove that they interacted with class materials. Isn't the whole point of choosing certain classes to learn specific content on a topic? Furthermore, I think rigid professors are more effective teachers, at least in my experience. Listening to a professor lecture while taking notes on the key points is the best way I learn. When professors turn a discussion to the class, it often goes off-topic, and students only talk to

receive participation points. I am also more successful in a class with multiple, coordinated assignments. In classes that require only a few assignments, overall grades take big hits. Instead, when many assignments are scheduled throughout the year, which go along with readings and lectures, students can interact with the content. This allows them to learn more since they are given more opportunities to prove they understand the content. Also, if a student doesn't score well on one assignment, it isn't as big of a deal as in a class with less assignments. In addition, I am a college student, and therefore very busy, so I tend to procrastinate on much of my schoolwork because the organizations I am involved in oftentimes take priority. So when a professor gives me weeks to work on a big project, the time typically goes to waste. But when weekly or bi-weekly assignments are due, I don't slack off. Rather, I work on these consistently throughout the semester, taking a lot of stress out of my life. Overall, I prefer professors who are organized and give clear directions. Balancing workloads from five to six classes is a tough job. Specific instructions from professors offer students a better chance to succeed in the classroom, further preparing them for the workforce they will inevitably enter in coming years.

DIETER SELTZER -regular columnist -sophomore -philosophy major

The Collegiate Times is an independent student-run newspaper serving the Virginia Tech community since 1903 Collegiate Times Editorial Staff Editor in Chief: Zach Crizer Managing Editor: Lindsey Brookbank Design Editors: Danielle Buynak, Victoria Zigadlo Public Editor: Justin Graves Web Editor: Sarah Watson News Editors: Nick Cafferky, Michelle Sutherland News Reporters: Josh Higgins, Cody Owens, Erin Chapman News Staff Writers: Priscila Alvarez, Abby Harris, Gina Paterson, Ashley Seagar Features Editors: Chelsea Gunter, Patrick Murphy Features Reporters: Nick Smirniotopoulos Features Staff Writers: Courtney Baker, Torie Deible, Dane Harrington, Kevin McAleese, Andrew Reily Opinions Editors: Scott Masselli, Sean Simons Sports Editors: Matt Jones, Zach Mariner Sports Reporters: Michael Bealey, Josh Parcell Sports Staff Writers: Eric Avassi, Zander Baylis, Alyssa Bedrosian, Cody Elliott, Taylor Hay, Alex Koma, Ashleigh Lanza, Brian Marcolini Photo Editor: Daniel Lin Enterprise Team Editor: Liana Bayne Public Information Director: Dishu Maheshwari Training Director: Kelsey Heiter Copy Chief: Spenser Snarr Copy Editors: Nora McGann, Luther Shell Layout Designers: Bethany Melson, Alicia Tillman Online Director: Alex Rhea Collegiate Times Business Staff Business Manager: Philipp Kotlaba Student Publications Photo Staff Director of Photography: Paul Kurlak Lab Manager: Austen Meredith College Media Solutions Ad Director: Brandon Collins Asst Ad Director: Matt Freedman Account Executives: Johnson Bray, Kevin Jadali, Alyssa Brown, Brian Dickson, Janssen Claudio Inside Sales Manager: Mario Gazzola Assistant Inside Sales Manager: Adam Shata Office Manager: Kayley Greenday Assistant Account Executives: Alex Perry, Kacie Nolan, Jordan Peugh Creative Director: Casey Stoneman Asst Production Manager: Colleen Hill Creative Services Staff: Danielle Bushrow, Michael Craighead, Alyssa Morrison, Molly Vinson

Voice your opinion. Readers are encouraged to send letters to the Collegiate Times.

SPEAKING Students should be treated as adults T

he beginning of a new semester brings a host of unfamiliar settings that students must adjust to. These can range from different living environments, new classes and maybe even a changed major. But an adjustment all students can relate to is acclimating to a new set of professors. Having a new — or mostly new — slew of professors is not necessarily bad. The fresh faces can even be stimulating for students. However, depending on their teaching styles, different professors can pose significant challenges. Initially, some professors strike students as fun and engaging, while others seem boring and unpleasant. But there is another type of professor — the worst kind. These professors cannot seem to view their college-aged students as remotely responsible adults and treat them accordingly. These professors even have mandates for every interaction with their students. They tell them where to sit, what they are allowed to do before class, what materials to purchase and what kind of homework procedure to follow. Some go as far as telling students in certain organizations that they must sit in certain parts of the room. What if someone else wanted to sit there? These professors make misguided generalizations about students — that we are wholly irresponsible and incapable of completing assignments on our own. However, they then proceed to treat us as if we are 11-year-olds who are attending middle school for the first time and cannot remember our locker combinations. Frankly, this kind of treatment from professors — especially in upper-level classes — is insulting to students. It is understandable for a teacher to hold a middle schooler's hand. But college students, on the other hand, have been around the block once or twice. Almost all college students are 18 or older — of age to vote and serve their country. Many of us are legally allowed to purchase alcohol. We can drive, own property, get married and even become parents. So why can't we handle a college class? To answer this question, these professors might say some-

thing like, "Every semester I have students who wait until the last minute to complete assignments and e-mail me frantically asking for help, and it's really annoying." Fine, there are some irresponsible people attending Virginia Tech. But there are irresponsible people in every setting, whether it be collegiate or professional. The point is, not every college student is careless. There are many of us who work hard and stay on top of our schoolwork. Professors who assume that all their students, no matter what they have accomplished, cannot handle themselves is extremely frustrating. It is also irritating when controlling professors ban their students from taking notes in a certain format — in a way, they are also manipulating how students learn the material. By the time students enter upper-level courses, they usually understand what note-taking and study habits are most successful for them. I must be mistaken, but I thought that one objective of a college education is for students to learn how to handle responsibility on their own. After all, this will be required of them in the work force or graduate school. If college students are able to live on their own, then they can learn on their own. Students are the ones wasting time and money if they fail, right? I would like to offer some friendly advice to these professors — please give your students the benefit of the doubt. Most of us work hard and understand that we alone are in charge of our success. I understand punishments for irresponsible actions such as not turning in homework or failing to attend class. But try to give students even a modicum of trust. If you don't let us be responsible for ourselves, how can we prepare for what's ahead?

GABI SELTZER -regular columnist -senior -philosophy major

365 Squires Student Center Blacksburg, VA, 24061 Fax: (540) 231-9151 opinionseditor@collegiatetimes.com All letters to the editor must include a name and daytime phone number. Students must include year and major. Faculty and staff must include position and department. All other submissions must include city of residence, and if applicable, relationship to Virginia Tech (i.e., alumni, parent, etc.). All letters should be in MS Word (.doc) format, if possible. Letters, commentaries and editorial cartoons do not reflect the views of the Collegiate Times. Editorials are written by the Collegiate Times editorial board, which is composed of the opinions editors, editor-in-chief and the managing editors. Letters to the editor are submissions from Collegiate Times readers. We reserve the right to edit for any reason. Anonymous letters will not be printed. Have a news tip? Call or text 200-TIPS or e-mail newstips@collegiatetimes.com Student Media Phone Numbers Collegiate Times Newsroom 231-9865 Editor-in-Chief 231-9867 College Media Solutions Advertising 961-9860 The Collegiate Times, a division of the Educational Media Company at Virginia Tech, was established in 1903 by and for the students of Virginia Polytechnic Institute and State University. The Collegiate Times is published every Tuesday through Friday of the academic year except during exams and vacations. The Collegiate Times receives no direct funding from the university. The Collegiate Times can be found online at www.collegiatetimes.com. Except where noted, all photographs were taken by the Student Publications Photo Staff. To order a reprint of a photograph printed in the Collegiate Times, visit reprints.collegemedia.com. Subscription rates: $65 semester; $110 fall/spring. The first copy is free, any copy of the paper after that is 50 cents per issue. © Collegiate Times, 2011. All rights reserved. Material published in the Collegiate Times is the property thereof, and may not be reprinted without the express written consent of the Collegiate Times.

january 25, 2012

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Regular Edition Today’s Birthday Horoscope: Your spiritual practices clear your mind, especially on your birthday. Take a moment to meditate on the coming year. Consider what you’d like to see happen for yourself and for others. Why not? It all comes down to love. Give thanks.

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Piled Higher and Deeper by Jorge Cham 5 8 8 2 3 6 3 4 2 1 7 3 4 7 1 3 6 5 4 8 2 1 5 4 9 6 8

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This could be you . . .

Crossword

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Week ending Jan. 21, 2012

Top tracks

( ) Last week’s ranking in top five

Turn Me On • David Guetta & Nicki Minaj

(2) 1

Set Fire to the Rain • Adele

(1) 2

What Doesn’t Kill You • Kelly Clarkson

(3) 3

Good Feeling • Flo Rida

(4) 4

We Found Love • Rihanna

word

WORDSEARCH: Circus Locate the list of words in the word bank in the letter grid. A

W N

W W M

W A

W X

W S

W A

WORD BANK 1 Acrobat 2 Animals 3 Arena 4 Audience 5 Balance 6 Clowns 7 Costumes 8 Elephants 9 Fire Eater 10 Hoops 11 Horses 12 Juggler 13 Lions 14 Ringmaster 15 Tent 16 Tiger 17 Tightrope 18 Trapeze

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rina

tesel

DO YOU HAVE WHAT IT TAKES TO BE COUPLE OF THE WEEK?

swno

ynusn

SEND US:

cldyuo

umdih

indyw

tmros

YOUR NAMES WHEN YOU STARTED DATING WHAT YOU SAY ABOUT EACHOTHER ABOUT YOUR FIRST DATE

i t n y

n r

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sports

editors: matt jones, zach mariner sportseditor@collegiatetimes.com/ 540.231.9865

january 25, 2012 COLLEGIATETIMES

Hokies look to continue winning ways against BYU The BYU Cougars come to town for the Hokies’ ﬁnal non-conference game of the regular season BY BROOKS TIFFANY | sports staff writer The Virginia Tech men’s basketball team will host the Brigham Young University Cougars (175, 6-2 WCC) tonight in Cassell Coliseum in a rare match-up that features two teams that haven’t faced each other since Dec. 29, 1967. The past match-up represents the one and only time these two teams have crossed paths, as BYU downed the Hokies, 97-64, in the All-College tournament at Oklahoma City University. Neither team is looking that far back for game notes since today’s game offers the final chance for either team to prove themselves against an out-of-conference opponent during their regular season schedules. The Hokies (12-7, 1-4 ACC), fresh off a hardfought road win against in-state rival U.Va., will look to build upon that momentum and begin piecing together a win streak that could take their season to another level. The Cougars are looking to crack the top 25 and put themselves on the radar for the NCAA tournament, as they don’t have many chances left to impress the selection committee. A road win over the Hokies followed by winning out in the WCC could punch the Cougars' ticket to the dance, so expect a determined BYU team to take the court tonight. BYU comes to town without the services of Jimmer Fredette, who led the nation with 28.9 points per game last year and was touted by many as the country’s No. 1 point guard. Fredette was drafted in the first round by the Milwaukee Bucks before moving to the Sacramento Kings. However, BYU has consistently found success under head coach Dave Rose, never losing more than 10 games in a season since he took over in 2005. This season isn’t any different, as the Cougars seem to have adjusted their style of play to compensate for Fredette's absence. The Cougars now lean on forwards Noah Hartstock and Brandon Davies, who have combined to put up 31 points per game this season, serving as the offensive anchors. This spells trouble for the Hokies, who have struggled down low in blocking and rebounds (ranked 152nd overall), as the Cougars will surely try to exploit this with a heavy dose of posting up for close-range shots and snatching anything that comes off the boards. Tech will need players like senior Victor Davila and freshman Dorian Finney-Smith to step up, get physical and put up a wall against the low post. The Hokies antidote to BYU’s down low onslaught may come in the form of doubling down on Davies and Hartstock when they try to post up. This would force them to take difficult shots of their own or give the ball up to outside wing players like Charles Abouo and Brock Zylstra or point guard Matt Carlino, who have been in shooting slumps lately. BYU’s shooting woes come in the form of a

dismal 4-36 from beyond the arc in their last two games, one of which they dropped to Loyola Mary, 82-68. If Tech can force coach Rose to adjust his game plan away from the post and instead put the pressure on his wing players to start threatening from 3-point land, then the Hokies will have turned the tables and exposed a chink in BYU’s armor that may bring them to their knees. In addition, Tech head coach Seth Greenberg will be looking for continued production from leading scorer Erick Green, who has tallied double digit points in every game this year, and newfound “Energizer bunny” Dorenzo Hudson, who has been impressive off the bench in the last two games and recently played a key role in knocking off Virginia. A win over the Cougars will give the Hokies their first winning streak of 2012 and generate some much needed optimism among the Hokie faithful, as Tech faces a daunting, but exciting, ACC schedule to close out the season. Tip-off is set for 7 p.m. in Cassell and will be carried on ESPN3.

more info Brigham Young University (BYU) Location: Provo, Utah Students: 34,130 Colors: Blue and tan Nickname: Cougars Religious afﬂiliation: The Church of Jesus Christ of Latter-daySaints Famous graduates: Mitt Romney, Steve Young, Aaron Eckhart

Lifestyle & Community have a big announcement, selling things, need help? Free for VT students! Place an ad or announcement at collegiatetimes.com, visit our business office at 618 N. Main St. 9 am- 5pm Monday-Friday, or call (540) 961-9860. Students can come into 618 N. Main St. to place a free ad. Rates as low as 32 cents per word, contengent on the number of days to run. Prepaid. 15 word minimum. Cash, check, Visa, Mastercard, Discover, and American Express. Deadline: 3 pm 3 business days prior to publication.

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BYU head coach Dave Rose has his team in third place in the West Coast Conference entering tonight.

name // brew info // / female 11 weeks old lab mix week interests // taking inter walks around the duckpond with her 2 duck moms Logan Hand mom and Sarah S Rodden, and flirting f with boy dogs at the dogpark.

“Plants”

Pet Advice of the Week:

Aquarius (Jan. 20-Feb. 18) -- Today is a 9 -- Harness your ambition for monetary gains. Today you’re especially sensitive to good business. Trust your optimism. Be surprisable.

Taurus (April 20-May 20) -- Today is an 8 -- Aspire to great heights. Friends gravitate to your orbit so get something exciting in action. Explore every lead. A benefactor appears.

Leo (July 23-Aug. 22) -- Today is a 7 -- Power on at work: Wheeling and dealing may be required. Work out a win-win compromise. Research purchases carefully. Facilitate creativity in others.

Scorpio (Oct. 23-Nov. 21) -- Today is a 7 -- Have a good time with friends. See if there’s a way to make the impossible happen. Consider making something beautiful for your home. Save energy.

Pisces (Feb. 19-March 20) -- Today is a 9 -- Your dreams bring answers. It’s time for reinvention and setting extraordinary goals, even if you don’t think you can reach them. Trust your power.

Gemini (May 21-June 21) -- Today is an 8 -- Save caustic remarks for later. The spotlight is on, and respectful service works. You can move up a level here. Use your experience and connections.

Virgo (Aug. 23-Sept. 22) -- Today is an 8 -- Greet people with an open hand. Listen carefully to your partner’s crazy suggestion. Pay attention to details since they’ll be useful. Get a second opinion.

Sagittarius (Nov. 22-Dec. 21) -- Today is an 8 -- Your peaceful thoughts manifest themselves. Stop and listen before you speak. You can stay close to home and still think outside the box.

Aries (March 21-April 19) -- Today is an 8 -- Write down your blueprints for a vision. Listen to a dreamer, and let go of a fear. Stick to the facts. New info brings new possibilities.

Cancer (June 22-July 22) -- Today is an 8 -- Exploration and expansion of the heart and mind call out. Cultural, educational and romantic adventure entices. Review options and choose.

Libra (Sept. 23-Oct. 22) -- Today is an 8 -- The creative energy sizzles, and you’re on a roll. You’re generating money, and the work reflects well on you. Keep track of your hours and expenses.

Capricorn (Dec. 22-Jan. 19) -- Today is an 8 -- Channel your message to get the word out effectively. The winds are blowing your way. Stroll around a garden or down a nature trail.

“Put your dog on a regular schedule and stick to it, this includes weekends as well. Dogs thrive on routine and upsetting their familiarity causes them to feel nervous or uneasy. Try to walk your dog the same times every day...The bedtime walk is especially important because it keeps your dog from getting overly anxious in the morning after not going to the bathroom all night.” by Tony Smith yahoo.com

Have a question you need answered about your pet? Or want your pet featured in next week’s paper? Email your questions to studybreak@collegemedia.com with the title ‘Pet of the Week.’

food & drink

january 25, 2012 COLLEGIATETIMES

Cook-Out shakes things up

editors: chelsea gunter, patrick murphy featureseditor@collegiatetimes.com/ 540.231.9865

The Classic Gin & Tonic

COURTESY OF LUKE MASON

JIMMY HUDNALL | features staff writer The gin and tonic is generally viewed as a summer drink, yet it is still a viable mixed-drink candidate now given our unusually warm winter thus far. Being a simple drink combining — wait for it — gin and tonic (with a splash of lime), this concoction is easy to make from the comfort of your home. This cocktail is believed to have been conceived at some point during the early 18th century by the British army. The men initially added tonic water to their medicine and eventually grew to appreciate the taste, mixing DANIEL LIN & TREVOR WHITE / SPPS

Located at along South Main Street, Cook-Out has customers anxiously lined up for quality shakes, burgers and barbecue.

it with other liquids, including gin. Ingredients: 2 oz. gin

The notorious North Carolina Cook-Out chain arrives in Blacksburg, providing affordable, southern meals

4 oz. tonic water 1 tablespoon lime juice

irginia Tech students have been making a commotion about the recent opening of the fast food restaurant CookOut, so I decided to jump on the bandwagon and see where the extreme fascination is coming from. When I went to check it out, the sea of satisfied customers seemed to mirror the excitement of my peers. While the overwhelming, favorable social consensus was sure to impact my opinion of the restaurant, my less-thanpositive view of fast food restaurants was sure to level the field and provide me with a more balanced perspective. When I took a look at the menu, my immediate reaction was curiosity and utter confusion. How could a fast food joint serve premium milkshakes, hot dogs, barbecue, quesadillas and cheesecake, while still maintaining quality and integrity? Despite the vast array of food options, there was no space on the menu for healthy alternatives such as salads or fruit. I was surprised and disappointed — but then again, this fast food restaurant is quite different from others. Cook-Out seems to have clearly embraced its identity as a southern restaurant, which doesn’t usually involve offering healthier options. Cook-Out’s uniqueness seems to explain its lack of conformity to the traditional fast food restaurant; after all, its locations are mainly found in North Carolina, allowing it to focus its efforts and specialties based on its target market. As my friends and I stood dumbfounded in the line looking at the countless options, one of the employees explained the majority of the menu was made available through their trademark meal deal called the “Cook-Out Tray.” This option allows you to choose your

main item, two sides and a drink for less than $5. Now, this meal deal seemed rather ordinary to me until I saw the choices, which in a sense matched the restaurant’s eclectic identity. While the main items included quesadillas, hot dogs, burgers and barbecue, the side items included fries, hush puppies, chicken nuggets and a quesadilla. That’s right; you can get two quesadillas as your main item, and then get another quesadilla as one of your side items. In theory, you could walk away with four tasty quesadillas and a cold drink to wash it down. Besides the almost endless options, the meal deal, as well as the entire menu, offers the added allure of inexpensive prices. You get a ton of food at a reasonable cost, which is probably why Cook-Out decided to cross the state line and cater to college students with heavy appetites and empty wallets. After observing the menu extensively — still unsure of what to think of the restaurant — I resolved to order a barbecue plate with hush puppies, fries and coleslaw. While the 40 different choices of “Fancy Milkshakes” sparked my attention, I was confident my body would be plenty full from the meal and could skip the rich, but delectable, treat. As I awaited my meal with eager anticipation, my overall experience turned out to be average. The meal was tasty, but it was ultimately just inexpensive fast food. There was nothing about it that would spark the excitement I had seen from so many of my peers. Although I left the restaurant with the decision not to join the Cook-Out bandwagon, I finally understood why it attracts such attention amid our bus-

tling college town with 30,000 hungry students. It is different than any other fast food restaurant I have ever been to, both in the variety of options and in the affordable pricing, which provided a novel experience. And to the restaurant’s credit, it did exceed my expectations considering the fact that I assumed the wide range of food options would result in lower quality. It is indeed quite impressive for a restaurant to provide both barbecue and cheesecake without compromising quality. Despite the range of options and the cheap food, I don’t expect to be an excited, returning customer. It is entirely possible my disinterest in fast food led me to my unsatisfied conclusion, and that, in an objective eye, the restaurant may live up to expectation. However, it is also a possibility that the rarity and allure of such a novel fast food restaurant masked the reality that Cook-Out offers reasonably priced, average food in various appearances. Thus, if you are health conscious or are more interested in a traditional meal, you may share my average review of this restaurant. However, if you like the idea of having a mix of tasty, inexpensive foods, which are sure to fill you up without breaking the bank, then join the crowd and head on over to Cook-Out

NICK SMIRNIOTOPOULOS -features reporter -sophomore -communication major

1 lime wedge (optional) Directions: 1. Fill a glass with the ice. 2. Pour in tonic water, gin and lime juice, and stir. 3) Garnish with lime wedge and enjoy.

Chocolate Eclair Cake BY EMMA GODDARD | features staff writer

Looking for a simple dessert to whip up? Well then this basic cake recipe is right up your alley, as it requires little preparation. Although the cake must refrigerate for 12 hours before being served, the end result is worthwhile. Beneath the chocolate icing, there are layers upon layers of graham crackers and vanilla pudding, which make for a sweet treat. Prep time: 10 minutes Cook time: 12 hours Ingredients: 1 (16 oz.) package graham crackers 2 (3.5 oz.) packages instant vanilla pudding mix 4 cups milk 1 (16 oz.) package frozen whipped topping, thawed 1 (16 oz.) package prepared chocolate frosting

Directions: 1. In a large bowl, combine the milk and vanilla pudding according to the directions on the box. Fold in the whipped topping. 2. Line the bottom of a 9-inchby-13-inch baking pan with graham crackers. 3. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. 4. Cook the container of prepared frosting, uncovered in the microwave for one minute on half power. 5. Pour the frosting over the top of the cake. 6. Refrigerate for at least 12 hours before serving.