Friday, February 1, 2013 Print Edition

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inside on page 8 An independent, student-run newspaper serving the Virginia Tech community since 1903 www.collegiatetimes.com

COLLEGIATETIMES 109th year, issue 65 News, page 2

People & Clubs , page 4

Opinions, page 5

Sports, page 3

Study Break, page 6

Sbarro to be replaced by gourmet burgers DEAN SEAL associate news editor

Burger fans rejoice. The Sbarro in Squires, acquired in 2002 by Dining Services, will be relinquishing its space when their contract expires. While rumors have circulated that a Panda Express franchise would be taking Sbarro’s spot, an upscale, gourmet burger concept will be taking the space instead. The abundance of pizza places on Tech’s campus was a major determinant of Sbarro’s departure. “We’re getting some feedback from the Student Government

Association, and from the Dining Services’ Student Advisory Council,” said Luther Moseley, assistant director of Squires and the Graduate Life Center for Dining Services. “They’ve said, ‘We’ve got pizza at West End Market, we’ve got pizza at Pizza Hut at Hokie Grill, at Dietrick, DX and Turner Place. We don’t need more pizza.’” Giving credence to the rumors, Moseley has said the top candidates for Sbarro’s replacement were a Chinese eatery and a burger place. After discussions with the SGA and the council, Moseley said, “We’re going with burgers.”

Had Dining Services chosen a Chinese restaurant instead of burgers, Panda Express was the “leading contender” to fill the space. However, Moseley said that Dining Services was not excited about the idea of contracting another franchise. Instead, a burger restaurant created by Dining Services offered more flexibility. “We found that if we go with the burger concept, we can do something on our own, without having to franchise it,” Moseley said. “So the burger concept is what we’ve researched and feel like will be widely supported by the student body, and this is

going to be a great location for it.” According to Moseley, the burger concept is entirely

The burger concept is what we’ve researched and feel like will be widely supported by the student body.”

Luther Moseley Associate Director of Squires developed by Dining Services,

using in-house chefs. Members of Dining Services, including Moseley, visited upscale burger restaurants, mostly in Northern Virginia, to find inspiration for their burger crafting style. Nazim Khan, Executive Chef Senior for Dining Services, is developing the menu and recipes for the new location, which will include beef, turkey and veggie patties. The veggie patties will be black bean based, and completely different than those served at Au Bon Pain. Speaking about Khan’s take on the veggie patty, Moseley noted, “I’ve tasted it. It’s wonderful … and it will be a fresh patty, not a frozen,

purchased product.” The restaurant will also serve hand-cut fries, and it intends to use potato buns and fresh ingredients. The provider for meats used in the burgers has not been determined yet, though it may be local. “We’re talking to VT Meats as a possibility, but beyond that, the closer we can get it, the better,” said Moseley. “We’re not sure (VT Meats) is going to be able to provide the quantities that we’re going to need, because we’re expecting this to be pretty high volume. But if we can’t get the total quantities, maybe we see BURGER / page two

Milking it for all it’s worth Students lobby to state legislators

CODY OWENS news staff writer

Got milk? Virginia Tech does — and it wants to use it. A new partnership between Dining Services and the department of dairy science brought milk harvested from the university’s own cows to D2 at Dietrick Hall. Available in whole, skim and 1% chocolate, the local milk further separates Tech’s dining program from the rest of the herd. Dining Services previously had an agreement with the department of animal and poultry eciences to provide local beef and pork to the dining halls. Ted Faulkner, director of Dining Services, had a vision to have local milk as well, but couldn’t find the right person. Me a nwh i le , Sha ne Brannock, Tech’s dairy farm superintendent, heard of Dining Services initiative and wanted in. “I contacted Dining Services about a year ago asking if they would be interested in partnering,” Brannock said. “They were glad that I contacted them because they had been wanting to do the same thing for quite some time.” Initial plans were made in the fall of 2011, but several obstacles still had to be overcome. While the milk comes from Tech’s Dairy Center, located toward the southwest of campus, it doesn’t stay there. After being harvested from one of the 250 dairy heifers, the milk is then shipped to the James River Department of Agribusiness, a Va. Dept. of Corrections-run facility near Richmond, where the milk is stripped and pasteurized by offenders. “The Dept. of Corrections ships milk all over the state

JUSTIN GRAVES news reporter

Yesterday, as part of the annual Hokie Day, 108 Virginia Tech students traveled to Richmond to lobby to state legislators on issues that are important to Virginia Tech’s future. These students came from every college at the university and

important in higher education. “Our legislators already understand how important STEM is to the future of our economy on the global scale,” Shelton told students. “We also want them to understand that Virginia Tech graduates more than twice as many STEM graduates each year as any other individual institution of

KEVIN DICKEL / SPPS

The dairy farm at Tech uses 250 heifers in its ‘milk herd’ to harvest 335 gallons of milk every other day. and in North Carolina, Maryland, and DC,” Brannock said. The university was already in agreement to sell all of its milk to the Dept. of Corrections, so Dining

We want to be transparent with the students on where the food products come from. Ted Faulkner Director of Dining Services

Services had to make a deal with them to have some of the milk shipped back to campus after pasteurization. Before everything was finalized, Dining Services went in person to tour the plant and make sure that their milk had met the university’s nutritional and taste standards. “Their chocolate milk pro-

file had a sugar substitute in it, but we felt strongly that the f lavored milk be very similar to what we currently had,” said Faulkner. “It took a while for them to convert over to sugarcane versus imitation sugar.” Before Dining Services could fully convert to the Tech milk, they had to notify their previous supplier that they would no longer be purchasing bulk milk from them. The new milk began to be served on the first day of the spring semester. After processing it at James River, the Dept. of Corrections brings back 335 gallons of Tech’s milk to campus every other day, equaling about 4,000 gallons a month. “We’re very proud of this relationship,” Faulkner said. “We want to be transparent with the students on where the food products come from.” Having this milk being brought from Tech’s fields to its glasses aligns with the university’s sustainability

initiative and has left some people udderly excited. “I think if you have a local resource, you should use it,” said junior Becky Garnett, an animal and poultry science major. “It doesn’t get much more local than across campus.” Faulkner added that students have requested more sustainable practices such as using local meat and, although the milk must be shipped from James River and back, this is as local as possible. “We don’t have the ability to pasteurize it on campus, but bringing it back on campus brings it full circle,” Faulkner said. While offering milk harvested on campus for consumption is an impressive feat for the university, it’s made even more so considering that its students are the one’s doing the milking. “We rely on student labor heavily,” Brannock said. “We rely on students for see MILK / page two

COURTESY OF MICHAELE WHITE

Tech alumni joined 108 students to discuss funding and policies. ranged in every year from freshman to graduate student. The 15-year-old Hokie Day tradition used to be a day for alumni to lobby General Assembly primarily on funding issues, but in the years that students have joined, last year was the first time students outnumbered the alumni. “All of these students understand the importance of legislative advocacy and are here today to make a difference for the university that they will, someday, be alumni for,” said Tom Tillar, vice president of alumni relations and a member of the Tech class of ’69. At the towering SunTrust Building, students received talking points from university administrators like Tillar, President Charles W. Steger, and Vice President for Finance and Chief Financial Officer Dwight Shelton. These talking points stressed telling stories about their experiences and what they individually felt was

higher education in Virginia. We do more than any of those two combined.” Among other legislative priorities were increased brain disorder and health sciences research. Some of this funding would assist the Virginia Tech Carillon School of Medicine and Research Institute with future projects. The research that institutions like Carillion are doing in Roanoke is going to make the next few years very interesting, said Speaker of the House of Delegates William J. Howell (R-28th). Sen. John Watkins (R-10th) met exclusively with Hokie Day participants and spoke on this issue as well. He is a Tech alumnus and has over thirty years of service in the state government. “It’s things like this that, someday, will make health care more affordable. We are doing everything we can at our level see HOKIE / page two

Tech kicker expresses regret over pepper spray incident MALLORY NOE-PAYNE news editor

Virginia Tech football player Cody Journell sprayed a can of pepper spray in Blacksburg’s Buffalo Wild Wings last Thursday night, clearing out the restaurant and bar. The incident happened around 9 p.m. Thursday as Journell and some of his friends were watching the Virginia Tech-Virginia basketball game. Journell described the incident as an accident and

expressed regret. “Stuff likes this happens,” Journell said, “Accidents happen.” JOURNELL According to Journell, he was describing to his friend how her small can of pepper spray worked, holding the key-chain sized can in his hand. As he passed it back to her, it was triggered and released. According to a server who was working at the time

and witnessed the incident, Journell immediately approached someone who worked at the restaurant and admitted that it was him and that it had been an accident. Later, Journell went to the police himself to report the incident. The entire bar and most of the restaurant ran outside onto the patio. People were crying, coughing and throwing up from the effects of the gas. The restaurant was cleared for approximately an hour

and about $50 dollars of tabs were left unpaid. Those working at the time also lost money in unpaid tips. “I think he meant to do it,” the server admitted, based on observation, “But I don’t think he knew it was going to have the effect that it had.” “He was extremely apologetic,” the server emphasized. Buffalo Wild Wings and those affected are currently not pressing any charges. Police did not make an arrest. A security camera caught the incident on tape, but the

Collegiate Times was unable to obtain a copy of the video. Buffalo Wild Wings was unavailable for c omment. Journell, who will be a redshirt-senior in the fall, is kicker on the football team. In 2012, he played in all 13 games, kicking game winners against Georgia Tech, Boston College and Virginia. He went 20-25 on field goal attempts in 2012. On Dec. 21, 2011, Journell and two others went to the apartment of Tech basketball player Dorenzo Hudson and his

roommate to retrieve stolen marijuana, according to prosecutors.Journell remained in jail through Dec. 28 before being released on a $100,000 secured bond. He was suspended from the team until his legal matters were resolved. In May, the court found Journell guilty of misdemeanor trespassing. He was sentenced to 100 hours of community “service. Follow the writer on Twitter: @MalloryNoePayne


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