11-20-2014

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THURSDAY, NOVEMBER 20, 2014 THE INDEPENDENT WEEKLY STUDENT NEWSPAPER AT BOSTON UNIVERSITY YEAR XLIV. VOLUME LXXXVII. ISSUE XII

MUSE

Liquid Art House, Knight Moves offer different dining options, pg.6

SCIENCE TUESDAY

Café ArtScience combines culinary expression, science, pg. 7

Tavern in the Square Marciano Commons

Stephanie’s On Newbury Precinct Kitchen + Bar

Top of the Hub

The Fairmont Copley Plaza The Beehive

BU students have options on, off campus for Thanksgiving break

Stephanie’s on Newbury, Precinct Kitchen + Bar and The Fairmont Copley Plaza are a few places offering Thanksgiving meals.

GRAPHIC BY MIKE DESOCIO/DAILY FREE PRESS STAFF

BY WILL TENTINDO DAILY FREE PRESS STAFF

With Thanksgiving break right around the corner, Boston University students are returning home to celebrate with family and friends. However, some students will remain in Boston for the holiday. For those students, finding restaurants and activities can be tough, especially on Thanksgiving, but Boston has many restaurants open and other activities planned for the holiday.

“Last year, approximately 350 students were accommodated in vacation housing hotel spaces [in the Hyatt Regency Cambridge and the Holiday Inn Boston-Brookline],” said Colin Riley, BU spokesman, in an email.

Outside of BU, restaurants in the Greater Boston area are open and offering a variety of options, including three or four course meals with a fixed price, regular menu options and vegetarian and gluten-free meals.

Stephanie’s on Newbury is open on Thanksgiving for the first time in 20 years, said Leo Fonseca, the CEO of Stephanie’s Restaurant Group. Fonseca said students should be able to enjoy a traditional, home-cooked meal regardless of whether or not they are able to return home for the holiday.

“If you’re not going to have it [a homecooked meal], I would say the second best thing is a home-cooked meal in a restaurant like ours, where comfort food is what we do everyday,” Fonseca said. “We’re as close to a

home-cooked meal as you are going to get, so if going home for your mother’s turkey dinner and pumpkin pie is not an option, then Stephanie’s is the second best thing.”

Stephanie’s serves adult entrees, which include an appetizer and dessert, starting at $48. Other Stephanie’s locations will open at 5 p.m. for drinks and smaller appetizers at the bar. For a cheaper turkey option, Legal Sea Foods locations will be serving a $21.95 turkey special. For those looking for a traditional family-style Thanksgiving, Precinct Kitchen + Bar is showing football games while serving a classic adult meal for $59.

Those with dietary restrictions can go to Red Lentil Vegetarian and Vegan Restaurant , where multi-course vegan meals are being served, or The Fireplace, which are

offering gluten-free options. True Bistro will offer both vegan and gluten-free meals on Thanksgiving Day. The Fairmont Copley Plaza is serving brunch from noon to 4 p.m. in the Oval Room for $80 per person, which includes live entertainment and a historical tour of the hotel.

Other venues with live entertainment include The Beehive in the South End, with live jazz throughout the day, and Beat Hotel in Cambridge, which features country, Americana and bluegrass music from 11 a.m. until midnight.

DJ Chromatix will perform at the King St. Tavern from 7 to 11 p.m.

CONTINUED ON PAGE 3

Hearth Shares lets diners contribute to homelessness prevention

BY MONIKA NAYAK DAILY FREE PRESS STAFF

Hearth Shares, a program initiated by Hearth, Inc., an organization focused on eliminating elder homelessness in the Greater Boston area, is partnering with restaurants throughout the city to allow diners to donate to the effort by adding $1 or more to their bill.

The program, in its first run this year, spans the months of November and December, as a holiday-giving program. Annie Garmey, director of institutional advancement at Hearth, said Hearth Shares is focused on raising funds and awareness to benefit the homelessness prevention effort.

“Our goals are to raise funds to benefit Hearth and Friends of Boston’s Homeless,” she said. “We are going to see how much is raised and make sure we can make a meaningful donation to at least one and maybe a couple other effective nonprofits in Boston working on this issue.”

Those at Hearth Shares are expecting the program to become an annual event and a staple of the holiday season in Boston, with more restaurants participating and more

people donating every year, Garmey said.

The Hearth Shares program expanded from the original 26 participating restaurants to 31 since the launching date of Nov. 1.

The 2013-14 Annual Homeless Census, conducted by the Boston Public Health Commission, determined there was a 3.8 percent increase in the overall number of men, women and children considered homeless from the previous year. The number of homeless families in the Boston area increased 5.8 percent, in addition to the 10.5 percent increase of adults in emergency shelters from the previous year.

Although the homeless population is increasing, Boston continues to see some of the lowest number of adults living on the streets compared to other major cities, according to the census.

Hearth placed more than 500 chronically homeless individuals into permanent housing over the past four years, with 90 percent able to retain their housing, said Jamie O’Loughlin, development and event planner for Friends of Boston’s Homeless.

“This is significant. This could ultimately end homelessness in the city of Boston,” she said. “It was such a brilliant partnership with Hearth because Hearth and

Friends of Boston’s Homeless, we are both looking to end street homelessness in the city of Boston. The way to solve that problem is through housing first. And our housing-first initiatives have been really successful.”

Kevin McCall, founder of Hearth Shares, based the Boston movement on a London program, Street Smart, which has

raised over £6.9 million to combat homelessness since its origin in 1998, according to the Street Smart website.

McCall decided to bring the project to Boston and created a committee within Hearth to jumpstart the process.

CONTINUED ON PAGE 4

PHOTO ILLUSTRATION BY AMELIA WELLS/DAILY FREE PRESS STAFF

Hearth Shares, a program designed in an effort to combat homelessness in Boston, provides diners with the opportunity to donate to homelessness prevention s in the city by recommending donations on bills at participating restaurants.

2

NEWS

Food sustainability proponents differ on rating system

BY INAARA TAJUDDIN & MINA CORPUZ DAILY FREE PRESS STAFF

While both in support of sustainable food efforts, Boston University Dining Services and student group Real Food Challenge advocate for different rating systems to evaluate these sustainable efforts.

BU Dining uses the Association for the Advancement of Sustainability in Higher Education and Sustainability Tracking, Assessment and Rating System to measure their sustainability performance, said Sabrina Pashtan, the sustainability coordinator for BU Dining from Sustainability@ BU. “When it comes to food, the University has committed to purchasing 20 percent sustainable food by 2018, the standards of which are set by AASHE STARS,” she said. “We buy a lot of organic food, and we try to buy as much locally-grown, raised and caught food as possible.”

Using the AASHE STARSsystem allows colleges and universities to gain recognition for sustainability efforts, inform through strategic planning and budgeting and create goals for continuous improvement, according to ASSHE STAR’s website.

Real Food Challenge, a student group on campus dedicated to food sustainability standards, calls for student researcher-led re-

porting and access to information, said Laura Kakalecz, founder of the group.

“Student organizers with Real Food Challenge call for a greater level of institutional accountability and transparency and student voice in decision making, while recognizing the support and strength that comes from being part of a national youth movement,” said Kakalecz, a senior in the College of Arts and Sciences.

RFC supports the use of the Real Food Calculator, which is also a way to track sustainable purchases, Kakalecz said. The group is a partner with ASSHE STARS, but the food calculator has not been used at BU. “Boston University administration has said ‘No’ to working with Real Food Challenge and committed to working with AASHE STARS, a self-reporting system on sustainable purchasing,” Kaklecz said.

The group has been attempting to reach BU President Robert Brown to talk about using the calculator, she said.

BU hosted a monthly Boston-area meeting with representatives from Suffolk University, Harvard University and Northeastern University Sunday at the Center for Gender, Sexuality and Activism to examine how to address sustainable dining practices at their institutions.

Drew Love, northeast assistant coordinator for the RFC,

PHOTO BY CLINTON NGUYEN/DAILY FREE PRESS STAFF

Boston University Dining Services and Real Food Challenge, a student group at BU dedicated to food sustainability standards, both support sustainable dining practices such as sourcing food locally, but the two differ on how to evaluate these efforts.

said the main flaw of reliance on AASHE ratings is its lack of third-party review.

“One of the key differences between AASHE and the Real Food Challenge is that for AASHE, a lot of it contains self-reporting,” he said. “The Real Food Challenge actually has students and a third party reviewing the invoices.”

Love said BU might not be using the calculator because they are satisfied with the ASSHE STARS system.

“Most of the time, BU dining halls review their records, submit their review to AASHE, then AASHE tells them essentially how sustainable they are,” he said. “It really doesn’t have that third-party objective review in the same way that the Real Food Challenge calculator does.”

Several students said despite what rating system the school uses, they support efforts on campus to have more sustainable dining.

Ja’nae Stewart, a junior in the School of Management, said efforts by BU Dining and student groups like RFC show responsibility and care about the environment.

“Sustainable dining at BU is great because they are being socially conscious, and they’re aware of their impact on the environment,” Stewart said. “It helps students become aware as well.”

Femke Hermse, a freshman in CAS, said more people should be aware of efforts going on around campus to support sustainable dining and food.

“I don’t think we support local farms enough though,” she

said. “When do you see in the dining halls support for local farms? Even the vegetables and salads are local but most people don’t know because nobody reads the cards.”

Xavier Bohorquez, a freshman in CAS, said given the high volume of food necessary to feed students, it is important for college dining halls to be aware how serve food in the most environmentally friendly way.

“Here, you are providing for and assisting so many students, thousands, so being environmentally friendly is very important because there are so many people here,” he said. “The choices you make on how you affect the environment by the foods you get make a much bigger impact here than really anywhere else.”

Dine Out Boston gives restuarants, diners more options

BY STEPHANIE PAGONES & GABI ARRIAGA DAILY FREE PRESS STAFF

Restaurant Week Boston was discontinued in 2013 and rebranded by the Greater Boston Convention & Visitors Bureau to be called Dine Out Boston, with the purpose of regaining the program’s

original success in the aftermath of the economy’s collapse and the birth of new deal options.

Restaurant Week Boston had run for about 13 years before it was rebranded, said Pamela Frechette, member and media relations coordinator at the Bureau. With the economic downturn and the influx of internet-based coupon services,

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such as Groupon and LivingSocial, the program struggled to stay afloat.

“We decided we needed to rebrand and that one size didn’t fit all in terms of the restaurants and the price points,” Frechette said. “So we developed a three-tier price point for lunch and dinner, the restaurant chooses the one that best reflects their operation.

They can offer, ideally, a very exciting menu at the right price point and still make some money and get people in there.”

Dine Out Boston gives restaurants more choices and more opportunities to be creative, Frechette said, as opposed to Restaurant Week, which dictated how many courses restaurants could offer (three) and how many choices were available for each course (three). Yet, the rebranded program’s inaugural event did not heed results as promising as its predecessor once had, she said.

“Winter of 2010, we had a high of 229 restaurants [participate in Restaurant Week],” Frechette said. “We did have lower numbers in Dine Out. We were down to 178 this summer. Now, you have to bear in mind, the restaurant has to be a member of the Bureau to participate. And there are restaurants that aren’t Bureau members.”

The program, funded by the Greater Boston Convention & Visitors Bureau, also pays for advertisements for Dine Out. Frechette said the required membership has

not stopped other restaurants that are not part of the Bureau to host their own alternative deals during the time of Dine Out. “There are renegade restaurants that put out another prefixed menu and call it the faux-dine out Boston or whatever they do,” she said. “You can’t stop them from doing that. We spend a significant amount on advertising and social media, so it’s for our members.”

Frechette said Dine Out Boston provides diners with good deals on high-quality meals and gives restaurants the opportunity to showcase their culinary ability and attractive atmosphere, which provides new and more long-term business.

“Ideally, if the consumers’ experience is good, they’ll go back and pay full price,” she said. “The Dine Out Boston menu reflects what the restaurant cuisine is like.

We deliberately run the program in these weeks in March and August when the city is very slow.

I’ve had restaurants that said they would’ve had to lay-off staff if it wasn’t for Restaurant Week a la Dine Out Boston.”

The March 2015 program runs for 13 days, March 1 to 6 and 8 to 13 with the option of following a regular dining schedule and plan on Saturday, with the added incentive for some credit card holders rewarded for spending during Dine Out. The August 2015 dates have not been announced yet, but the August 2014 dates were August 17

to 22 and 24 to 29.

Upon spending $21 or more, American Express Card members will be eligible to receive a $5 credit on their enrolled American Express credit card, according to Dine Out Boston’s frequently asked questions.

Several residents said the new three-tier pricing offered by Dine Out Boston allows for restaurants to be more creative with their menu.

“I definitely agree that making it more accessible is a good thing,” said Alejandro Aguirre, 23, of Allston. “I’ve done it [Restaurant Week Boston] maybe once or twice, and it has been usually at a more upscale place. Having it being managed less by a larger body and more being left to the restaurants themselves, I definitely think it’s better, but usually in those cases, it can vary.”

Thalia Blanco, 21, of Roslindale, said she often dines out and she looks forward to using more comprehensible menus.

“I go out a lot anyways, so if it’s cheaper, it’s better for me,” she said. “Most of the time, I do have trouble figuring out the menus, figuring out the times, because I’m a late person, so if they make that accessible, I can be more prepared for where I want to go and why I want to go there.”

Paige Smith and J.D. Capelouto also contributed to the reporting of this article.

NEWS

3

Late Night Kitchen to fully implement tipping system

BY JESSICA DORFAN DAILY FREE PRESS STAFF

In an effort to mirror operations of traditional restaurants, Late Night Kitchen at the Yawkey Center for Student Services at 100 Bay State Road will fully implement a tipping system for its employees by the spring semester, according to Boston University Dining Services.

BU Dining will pay servers a tipped employee rate of $2.63 per hour, which is the state minimum wage for tipped employees, and if they do not receive at least $9.25 per hour with tips included, BU Dining will pay the difference, said Scott Rosario, marketing director for BU Dining Services.

“This style of service and wages is typical of the restaurant industry. Through this system, servers are incentivized to provide a high level of service,” he said in an email.

“Our goal is to provide excellent experiences for our guests, and these changes will help impact the areas that need improvement.

We are planning to implement these changes with the start of the spring semester.”

Without tips, student servers make $9.25 per hour, one of the highest paid options for student employment at BU, which is $1.25 more than the state minimum wage at $8, Rosario said.

While the tipping system is planned to officially launch next semester, elements of the program have already been implemented, according to a former Late Night Kitchen server who asked not to be named. At the restaurant, signs reading, “Keep calm and tip your waiter” adorn the tables and booths in the basement restaurant.

The student said the tipping program was intended to begin this semester, and there have been rumors that the delay in the implementation is due to a sudden influx of workers who quit due to the chang-

es. Because the transition hasn’t been completed, workers are currently making “full wage,” in addition to tips, the former server added.

Hannah Freeman, a junior in the College of Arts and Sciences and a long-time server at Late Night Kitchen, said she has seen the restaurant go through many different stages and she has no problem with the new tipping system.

“If you really suck at getting tips, they [BU Dining] have to make sure that you get [the minimum], so if you are short on tips, you still get paid, but if you get more than that, you get whatever you make,” she said.

“I’m confident in my skills as a server, and I probably make more money now than I did before.”

According to student survey results and feedback from meeting with students, the speed of service and timely handling of the check are areas that need improvement at Late Night Kitchen, Rosario said.

Several students said they had mixed views about tipping at an on-campus restaurant.

Davis Barek, a sophomore in the College of General Studies with restaurant serving experience, said he supports tipping at Late Night Kitchen because tipping tends to help the employees out.

“Tipping is in place in order to provide good service,” he said. “This is fair because being a server can be a really stressful job.

Servers would have to deal with more tables than they could possibly give their best service to, and everyone would receive poor quality service.”

Barek said the change to the tipping system might be a way to save money for employers.

“With the cost of food, kitchen help and other overhead expenses, the profits are small, and employers will try to save as much money as they can,” he said. “For this reason, I think tipping is at…Late Night [because]

PHOTO BY JUSTIN HAWK/DAILY FREE PRESS STAFF

In order to function more like a traditional restaurant, Late Night Kitchen, at the Yawkey Center for Student Services at 100 Bay State Road, will fully implement a tipping system for its employees by the spring semester.

STORY HIGHLIGHTS • Student servers make $9.25 per hour without tips, one of the highest paid student positions at BU. • The tipping system is scheduled to launch spring semester; currently, the restaurant has signs encouraging the practice. they [BU Dining] have a budget that they have to work with.”

Victoria Dias, a junior in the College of Communication, said she feels it is unreasonable to expect college students to tip, especially on campus.

“I’m an international student, and where I live, tipping isn’t a thing. It’s completely

voluntary, and people don’t think less of you if you don’t leave extra money behind,” she said. “I’d rather be paid like a standard employee because when you work for tips, you depend on the generosity of another person, and that’s too volatile.”

Felicia Gans contributed to the reporting of this story.

Students can go to shows, tours off campus on holiday break THANKSGIVING, FROM PAGE 1

But the restaurant is open from 4 p.m. to 1 a.m. and is serving snacks and drinks during that time, in addition to the regular dinner menu from 5 to 10 p.m.

Top of the Hub at The Shops at Prudential Center will highlight live jazz from 4 to 8 p.m., and a complimentary visit to the Skywalk Observatory is included with any $65 four-course meal.

Students can get out of the city for Thanksgiving Day, and take a trip to Plimoth Plantation, where they experience a recreation of the Pilgrim’s first Thanksgiving in

1621. For $10, students can visit The Comedy Studio’s Thanksgiving show in Cambridge, which is open to all ages.

Rick Jenkins, founder, owner and manager of The Comedy Studio, said the Thanksgiving show would be one of their regular Tuesday-through-Sunday shows, which showcases 10 comics, two of whom have been featured on television and two of who are new to the industry.

“Our club is selling out all the time, so there was enough demand, and comedians notoriously want to get away from their families on holiday nights,” Jenkins said about opening the club on Thanksgiving.

There are also opportunities to volun-

teer throughout Boston on Thanksgiving.

Gabrielle Farrell, a spokeswoman for Boston Mayor Martin Walsh’s office, recommended that college students staying in Boston support the community through Project Bread, by either volunteering or making a contribution to help fight hunger.

Project Bread strives to end hunger in Massachusetts by providing sustainable access to food and collaborating with local communities, according to its website.

Tavern in the Square is once again open on Thanksgiving, but hopes to serve food to the less fortunate. The Central Square, Allston and Salem locations are all serving meals throughout the day to the homeless.

Patrick Dillon, the Allston location manager, said more than 800 people were helped between all three locations last year.

People have signed up to volunteer in large numbers, giving Tavern in the Square plenty of support on Thanksgiving, Dillon said.

“Fortunately, this year, we’ve had a great outpouring from the public, so we’re full for volunteers as of about two weeks ago,” he said. “There are a lot of people in the area who don’t have family to enjoy the holiday with, so whether they be less fortunate or be alone for the holiday season looking for a place to go and enjoy the dinner and get in that holiday spirit. That’s why we try to do it.”

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4

NEWS

Diners can donate $1 or more to homeless charities HEARTH SHARES, FROM PAGE 1

The two-year development of Hearth Shares emphasizes ease in participation of both restaurants and their guests.

Hearth is using social media outlets such as Twitter and Facebook to spread the message. Marlo Marketing is providing media connections, while the Citizens Charitable Foundation is covering the overhead for the project, so 100 percent of the proceeds can go toward helping the homeless, Garmey said.

The program relies on the efforts of restaurants to raise the money. A yellow card will accompany a customer’s check explaining Hearth Shares coupled with a PostIt note with a reminder when the bill is returned, and the customer can then indicate the amount they would like to donate.

Restaurants throughout the Greater Boston area, including

Tavolo, a pizza-pasta ristorante in Dorchester, are participating in the Hearth Shares program.

“We are a smaller restaurant, but with our volume, we’ve seen pretty good success,” said Colleen Harrison, manager of Tavolo. “My staff has been really great about getting excited about it, and guests have responded wonderfully. Sometimes we get $20. Sometimes we get $50. We have a lot of politicians, a lot of police and firefighters. Our regulars are in two or three times a week, and some are giving $1 to $5 every time they come in.”

Glenn Sundin, director of marketing and public relations for Boston’s Ming Tsai restaurants Blue Dragon and Blue Ginger, said Hearth provides all of the necessary materials to the restaurants, and will continue to distribute the information until the program ends in December.

“I would have to say it’s been

ramping up since its launch in the beginning of November. We are looking forward to seeing what the entire holiday season brings,” Sundin said. “It takes a handful of restaurants to get it started, but because it is so easy to execute, we expect there will be more signing on. It really will be a city-wide effort in the next few years.”

All seven restaurants of The Aquitaine Group are participating in Hearth Shares, said Jeffrey Gates, a partner at The Aquitaine Group restaurants.

“I thought it was a wonderful way to engage our guests that come and visit our neighborhood or live in our neighborhood,” he said. “This is something people are really interested in because a lot of the problems that we deal with seem to be these boomerang issues where we do the best we can and they come back a few days later.”

Jennifer Hartwell, associate director of volunteers and commu-

nications at Hearth, said members of Hearth Shares are focusing on long-term solutions, such as housing and outreach programs, to get homeless people off the streets and into homes.

“We are trying to eventually end homelessness in the Boston area,” Hartwell said. “That is our ultimate goal. What a lot of people don’t realize is there are a lot of working people who are living in shelters, living with friends or out of their cars because even with an income, they just can’t afford the rent, or at least the up-front cost, to get housing and then hold on to it.”

Some residents said this endeavor would ultimately be more successful if diners are reminded throughout their meals about the program.

“It’s a good idea,” said Katie Berg, 22, of Brookline. “People are already spending $20 or $30 at a restaurant. What is one more dollar going to do? If I knew about

it and knew what it was going toward, and if the waiter explained it to me, then I would.”

Ashley Jennings, 29, of the North End, said she sees merit in participating in small acts of generosity.

“It seems like it would be a worthwhile thing to do,” she said.

“Good causes are good causes, and you have to pay it forward and do nice things like this to have your karma line up. You have to eat, so you may as well go to places that are going to work towards something other than their own profit.”

Leah Offsevit, 27, of Jamaica Plain, said a customer’s ability to choose the amount they want to donate is the best way to offer the opportunity to give back.

“Anything that helps people give money to good organizations at a price point that makes sense to them is a good thing,” she said.

“Anything you can do to make it easy for people but also explain it to them is a good thing.”

On-campus Thanksgiving meal continues for students unable to go home

BY SARAH POFF DAILY FREE PRESS STAFF

In order to provide a traditional Thanksgiving meal for undergraduate students who are unable to return home for the holiday, Boston University Dining Services will host a Thanksgiving feast Nov. 27 in the Marciano Commons.

The feast, which will be hosted for the second year, is free of charge exclusively for BU undergraduate students, regardless of whether or not they have a meal plan, said Robert Flynn, BU Dining Services social media coordinator.

“It also allows a lot of our international students to experience an American tradition in a relaxed and friendly environment,” he said.

“There are a lot of international students that can’t travel for Thanksgiving, and we felt that this was the best thing for them. It’s a great way

to make new friends and get together with other students.”

More than 360 students, a majority of whom were international students, attended the meal last year, Flynn said. Given the slight increase in international undergraduates admitted to BU this year, the number of students at the feast is expected to increase.

“We just started sign ups, so there is only a couple dozen [signups],” he said. “It’s only been a couple of days. As word gets out and we continue to send out notices, the number will rise.”

From 1 to 3 p.m. on Thanksgiving Day, the classic meal will feature slow roasted turkey, fresh cranberry chutney, sour cream, chive whipped potatoes and pumpkin pie. Vegetarian and vegan options will also be available. Turkey will be served from the brick pizza station, Flynn said.

“A lot of local students in the Boston area also stopped by with their friends. It was great fun, and it will be again,” Flynn said. “We had about 15 to 20 staff members that volunteer to come in and work on this holiday.”

Last year, BU Dean of Students Kenneth Elmore and BU President Robert Brown welcomed students at the meal, ate with them, shared their own experiences of Thanksgiving and took pictures, Flynn said. It has not been confirmed whether they will be present at the feast this year.

Several students who were at the meal last year said it was a nice opportunity to get a good meal and meet other students staying on campus during the holiday.

Enze Yan, a College of Arts and Sciences junior, said she went to the meal last year because she couldn’t afford to go back home to China.

“Initially, [I] wasn’t ecstatic

about staying in Boston, especially at campus. [I] was lonely, but then I got to meet a lot of kids at the lunch, quite a lot from my home country too,” she said in an email. “[It’s] an authentic way to understand American festivals and celebrations.”

Tru Hoang, a junior in the College of Engineering from Vietnam, said he attended last year and will return for the upcoming Thanksgiving lunch.

“I had a great time, and for that reason, I have already reserved my spot for this year,” he said. “My hometown is on the other side of the globe, and so traveling home for a break as short as Thanksgiving is too expensive. It was fantastic food and great company.”

Hoang said it would be nice to hear more about the origin of the Thanksgiving tradition at this year’s lunch.

Melis Aydogan, a junior in the

School of Management, said the meal was a great way to get into the holiday spirit on campus.

“My family is not from the United States, so Thanksgiving was not really a tradition in our culture,” she said. “It’s important that BU’s dining service is doing this because it gives the opportunity for anyone on campus to come together and have a meal, regardless of your culture and traditions.”

Aydogan said she is looking forward to the Thanksgiving meal this year.

“I thought the meal last year was delicious. I was pleasantly surprised,” she said. “Dining hall food went from a 1 to 100 really quick. I hope this year’s meal will be just as tasty or even better.”

All students interested in attending should reserve their place online at BU Dining by Monday at 11 p.m.

PHOTO BY MIKE DESOCIO/DFP FILE PHOTO

For the second year, Boston University Dining Services will offer a Thanksgiving lunch at Marciano Commons for students unable to return home on Thanksgiving Day.

FEATURES

5

SPOTLIGHT THURSDAY, NOVEMBER 20, 2014

BU gastronomy program combines academia, “culinaria”

BY BROOKE JACKSON-GLIDDEN DAILY FREE PRESS STAFF

On an average weekday, Beth Wittenstein walks into the kitchens at 808 Commonwealth Ave. and starts cooking. She watches iconic Boston chefs and foodies carve, sauté and braise – and then she does it herself.

Wittenstein is a student within Boston University’s Master of Liberal Arts in Gastronomy, a graduate-level program that combines experiential culinary courses with academic concentrations. It’s a culinary school with a scholarly twist, where students carve charcuterie with James Beard Award winners, forage for ingredients in Massachusetts and study ancient fermenting practices with internationally renowned scholars.

Gastronomy, or the study of the culinary arts, is not a common field of study within the university setting, but it’s becoming more popular. As information about genetically modified organisms and world hunger increase in common consciousness, more graduates are pursuing food policy and culinary ecommerce. When cooking school doesn’t cut it, food studies and gastronomy programs allow students to explore the world of food from a different angle, be it fiscal, political or historical.

BU’s gastronomy program offers four major areas of study: business and entrepreneurship, communication, food policy and history and culture. Wittenstein, who now freelances for the food section of The Boston Globe, said the communication classes give the program an edge over similar pro-

grams at other schools – especially her class with Globe Food Editor Sheryl Julian.

“She [Julian] taught us everything you’d possibly need to know about food writing and getting your stuff out there,” Wittenstein said.

Wittenstein is in the Culinary Arts Lab, an eight-credit elective with lectures, food demonstrations and field trips. She arrives in the morning, puts on her whites and listens to a guest lecture and demonstration.

On Monday, the kitchens at 808 Comm. Ave. welcomed Debra Samuels, an author of Asian cuisine cookbooks and a Globe contributor. Samuels lectured on the Korean kitchen and made bibimbap, a rice bowl served with vegetables, protein and spicy chili paste. Wittenstein and her classmates followed suit, making their own rice bowls, before taking a short break. In the afternoon, the permanent professor leads a second cooking lesson. Students leave the Culinary Arts Lab with a culinary school experience.

Mary Beaudry, the interim coordinator of the MLA in Gastronomy program, said students pursue the degree because of the “good employability” of gastronomy.

“Food studies degree programs are popping up everywhere [now], but in 1991 [when BU introduced the program], people thought we were really silly,” she said.

“People said, ‘Why would you want to study food?’ That seems to have answered itself.”

Beaudry has the slow drawl of a sommelier, but she started working at BU through the archaeology program. One day in the early 1990s, Jacques Pépin, a television personality and iconic French chef, popped in

PHOTO BY ANN SINGER/DAILY FREE PRESS STAFF

The Culinary Arts Lab within the Boston University Master of Liberal Arts in Gastronomy program is an elective that gives students experience in cooking through field trips, lectures and hands-on classes.

Beaudry’s office and said, “You’re the only person here who specializes in food.”

Pépin and Julia Child were playing with the idea of a program that combined academia and culinaria, and they wanted an academic to help develop a food studies curriculum complete with anthropology, communication and history. Beaudry eagerly agreed and within the year, Pépin and Child founded the program, and Pépin was teaching a course for the program called “Culture and Cuisine of France,” which is still taught to students.

With about 100 students and a collection of adjunct professors, BU’s gastronomy program offers courses like “Artisan Cheeses of

the World,” taught by Ihsan Gurdal of Formaggio Kitchen. Gurdal is a former Olympic athlete who found his love for cheese while coaching volleyball at Harvard University.

“A whole panoplies of respected chefs have taught here [at BU],” Beaudry said.

One of those chefs is Boston-based Jamie Bissonnette, who taught culinary courses within the food and wine program for nine years. Now, he guest lectures in the Culinary Arts Lab. “To me, the word ‘chef’ invokes the word ‘teach,’” Bissonette said. “Chefs should be teaching their family, friend, guests – everyone they can.”

INBUSINESS Gluten-free trend expects higher market value in coming years

BY AMANDA LUCIDI DAILY FREE PRESS STAFF

Gluten, the protein composite that everyone loves to hate, has proven to be lucrative for businesses as more restaurants offer food that excludes wheat, barley, rye and wheat-rye hybrid triticale and businesses directly addressing the gluten-free diet have spawned from consumer demand for all things gluten-free. By 2017, the market for gluten-free food and beverages is expected to exceed $6.6 billion, according to research from Packaged Facts, a market research company specializing in food-based sectors.

Two Boston University students have decided to capitalize on the increasing need for dietary customization with a new technological advancement.

“What really brought it [dietary restriction] to my attention was when I came to Boston University my freshman year. I went to the dining hall at 100 Bay State and saw the gluten-free station,” said Jessica Morin, a junior in the College of Communication.

Morin and colleague Rachael MacDonald, a graduate student in the School of Medicine, decided to tap into this need for dietary accommodation with an app that will be installed in food trucks. The app will allow customers to create profi les linked to their order to help identify those customers with dietary restrictions.

“It’s more effective to have an order

written down through the app so you can see it as opposed to having to say it,” MacDonald said. “That can easily be forgotten, misheard or misinterpreted.”

MacDonald said the idea for the app stemmed from personal dietary matters.

“I have a lot of allergies, so from that standpoint I can totally understand the need for something that can cater to restrictions,” she said. “It is a serious thing, whether it be an allergy or a preference to choose gluten free food. It needs to be taken seriously and accommodated to in all situations.”

The number of people who need or want a gluten-free diet seems to only be expanding, MacDonald said.

“Everyone seems to be moving toward a healthier lifestyle, whether it be for their needs or just for the want to follow this health trend,” she said. “It’s good to be healthy.”

Vegan ice cream café FoMu, with locations in Jamaica Plain and Allston, has a variety of gluten-free options on its menu, which includes unique flavors such as avocado, rosewater saff ron and Thai chili peanut.

Catherine Davidson, retail manager of FoMu in Allston, said establishments that cater to those with dietary restrictions such as FoMu have been able to make a real difference in people’s lives.

“I had one girl in tears and she came around the counter and said ‘I can’t even explain to you how much this place has changed my life,’” she said. “FoMu had

GRAPHIC BY SAMANTHA GROSS/DAILY FREE PRESS STAFF

changed her relationship with her friends and her husband because she was able to not feel left out eating out because she had a specific dietary need.”

FoMu is able to accommodate those with restrictions because it makes its food from scratch, Davidson said, which allows the company to better understand its ingredients.

“We have a more hands-on approach because we truly care and try to be as trans-

parent as possible,” she said. “We make everything in small batches.”

As someone who works closely with clients on a gluten-free diet, Davidson said she isn’t quite able to pinpoint one reason why so many people are eliminating the protein composite from what they eat.

“I think that there’s a few reasons why people would choose a gluten-free diet,” she said.

CONTINUED ON PAGE 7

6

FEATURES

MUSE THURSDAY, NOVEMBER 20, 2014

Boston restaurants offer diverse culinary experiences

BY HEATHER GOLDIN & AYUSH KUMAR DAILY FREE PRESS STAFF

Although restaurants have always been a place for food, two Boston eateries are redefi ning the word, transforming restaurants into multipurpose spaces that provide a bit more than just a good meal. Liquid Art House is a gallery space where adventurous diners can try a Lithuanian cheese dumpling among a curated collection of furniture and paintings, and Knight Moves is a café where board game enthusiasts can choose from more than 300 titles while enjoying a coffee and a brownie.

Liquid Art House combines culinary inspiration, artistic creation Dynamic art gallery meets eclectic restaurant at Liquid Art House. Ruta Laukien is the visionary behind the gallery-restaurant concept. Although her background is in fi nance, Laukien brought together her two loves of art and food to a 10,000-square-foot space, which opened on May 6. LAH’s fall show, “Ready To Bare,” is on display until Jan. 5.

Laukien, who is Lithuanian, teamed up with chef Rachel Klein to bring the same level of artistry on the walls to the restaurant’s worldly menu. Klein worked for almost two years as executive chef of the Mandarin Oriental Hotel in Boston.

Klein designed a global menu for LAH, combining Asian and Middle Eastern flavors with a rustic flair. In addition to growing up with an artist father in New York’s SoHo neighborhood, Klein studied art history, which made working with Laukien the perfect fit, she said.

“When this opportunity came along, I really got it and understood it,” Klein said.

Klein makes seasonal changes to the menu to keep up with the gallery. The menu updates are made each time a new showcase is created for the gallery, and Klein said she usually waits to make decisions about food until she sees the art on the walls.

“It [the art] doesn’t have the same impact in print as it does in person,” she said.

“It can’t be forced.”

A piece by Australian painter Kerry Armstrong inspired Klein to create her popular Faroe Islands salmon gravlax with bright pink and purple beets, fennel, dill and lemon vinaigrette, which is sold to diners for $16. Most entrees on the LAH menu range from $25 to $39, with the exception of some of the more expensive steak entrée.

The restaurant seats about 250 people between the dining room, lounge, 21-seat bar and private dining rooms. From the music selection to the lounge furniture, art director Silvi Naci curates nearly everything for the space. Naci said she seeks out artists on suggestions from Laukien, as well as from former classmates at the New England School of Art and Design at Suffolk University. After almost eight years of guest curating in Boston galleries, Naci said she enjoys the challenge of fi nding pieces to fit different parts of the gallery.

LAH features both established artists and others just emerging on the scene. Some of the works have been sold for as much as $45,000 or for as little as $120. Growing up with a mother who treated food as if it was art, Naci said she is well suited to work with

PHOTO BY OLIVIA NADEL/DAILY FREE PRESS STAFF

Liquid Art House is an art gallery-restaurant in Downtown Boston that offers an exotic and artistic menu as well as rotating gallery exhibits.

Klein to create dishes inspired by the art.

The Oct. 8 opening of “Ready to Bare” coincided with Boston Fashion Week, inspiring Naci to curate fashionable art pieces.

“You get immersed in all your senses,” Naci said.

Laukien created LAH to mix food and art, but Klein said the gallery-restaurant has a slightly different focus.

“It’s not necessarily the art or the food,” she said. “It’s the diversity of the clientele.

We’ve coined the term ‘art hospitality.’”

Klein said the restaurant has the ability to create a dialogue among guests. She has noticed that LAH draws in a crowd from a variety of ethnicities, classes and nationalities — more than other restaurants in Boston with a similar price range.

Liquid Art House is open for dinner from 5 p.m. to midnight Sunday through Wednesday, and from 5 p.m. to 1 a.m. Thursday through Saturday. Diane Mantouvalos, LAH public relations representative, said the gallery is planning to open for brunch at some point in early 2015. She said Laukien has been asked to bring LAH to other cities, such as Milan and Dubai, but there are no concrete plans for expansion yet.

liked.”

After working down the street from Knight Moves at Eureka Puzzles and Games for several years, Trevelyan had the idea to form a place that could be “a library where people could come and play as many games as they want for as long as they want.”

Trevelyan is also a self-proclaimed lifelong gamer. He is quite good at chess, he said, and is a big fan of social gaming in general.

“A lot of what I grew up with was video games, with people sitting on the couch and talking face-to-face,” he said. “Online gaming has taken such a turn, [to the point] where you can communicate with people across the world. I like that, but I think there is a real quality about faceto-face interaction and laughing with your friends when they’re in your presence.”

Niels Burger, a 44-year-old Arlington resident, was enjoying Trevelyan’s café on

Within the usual board game fare, Knight Moves also offers intensive multiplayer strategy games such as The Settlers of Catan and Dungeons & Dragons.

“We do get some Dungeons & Dragons groups that come in here and dedicate a lot of time doing their thing, and we’re fi ne with that too,” Spencer said. “Personally, I’ve never had to deal with things getting too rowdy here.”

Aside from the board game aspect, Knight Moves is also unique compared to traditional establishments in that outside food is allowed and encouraged within the premises.

(A BYOB policy is also in place for those 21 or older looking to get their game on.)

The café makes money through a “cover charge” for those who want to come in and play a game (or two or three…), which is $10 for an unlimited amount of time per day.

Knight Moves also offers membership payment plans for either $15 or $120 a month, depending on the perks. Some benefits of the plans include free admittance for guests and complimentary drinks and snacks, depending on the kind of plan.

As the café continues to evolve — with its one-year anniversary coming up in January — Trevelyan said he might re-think the current laidback food policy. The café features only a limited number of menu options, including coffee, tea, soda and hot chocolate, as well as snacks such as chips, brownies, cookies and cheese plates.

“Depending on how much our concessions grow, that [the outside food policy] is subject to change,” he said. “We currently don’t have a full kitchen, but lately we have started offering more food options, like milkshakes and paninis.”

As for the future of Knight Moves, Trevelyan said he is overwhelmed by the positive response he has gotten from the business’s early days and wants to keep im-

Knight Moves invites patrons to stay, play at board game café Gone are the days when you have to sit at home for a night of Monopoly or Risk.

At the Knight Moves board game café in Brookline, you can play these games and more — 300 more, to be exact — while enjoying food, drinks and the company of fellow board game lovers.

Laura Spencer, a 23-year-old Community College of Rhode Island student, works at Knight Moves doing just about anything that needs to be done, from waiting tables to explaining complicated game directions. She said visitors are drawn not only to the novel concept of the café, but also its atmosphere.

“It is a very casual place that is inviting to people who enjoy playing games with each other and not feel like they are in an overly competitive atmosphere like a lot of other gaming stores,” she said.

Devon Trevelyan, owner of Knight Moves, said he was partly inspired to open the café following extensive travels in Europe.

“I’m a big fan of their café culture — a place that is quiet, yet has a vintage theme,” he said. “These are qualities I have always

PHOTO BY BETSEY GOLDWASSER/DAILY FREE PRESS STAFF

Knight Moves is a café in Brookline where customers can enjoy more than 300 board games while they eat.

Sunday while celebrating his birthday with his wife, son and daughter and playing Castle Panic, a game in which players must defend their castle from attacking monsters.

“I come here regularly,” he said.

“There’s nothing like this in Boston. This is a great place. I try to fi nd games that the whole family would like to play. We mix it up. Our daughter is 7, so we wanted to fi nd something that is pretty simple. With Castle Panic, they don’t like it yet because I’ve been impatient trying to explain the rules.”

proving the café without losing his initial vision for the café.

“We already have lines every Saturday. We’re just packed,” he said. “If expansion happens, it is tough because the feeling of community is what it’s all about.

I don’t want to open a gymnasium fi lled with tables of people playing games. We’re defi nitely a quality over quantity establishment.”

Knight Moves is open from 11 a.m. to 11 p.m. Sunday through Thursday, and from 11 a.m. to 2 a.m. Friday and Saturday.

FEATURES

7

SCIENCE TUESDAY THURSDAY, NOVEMBER 20, 2014

COMBINING CULINARY CREATIVITY WITH SCIENTIFIC FLAIR

BY MICHELLE MARINO DAILY FREE PRESS STAFF

GRAPHIC BY CLINTON NGUYEN/DAILY FREE PRESS STAFF

When culinary creativity and scientific principle meet up for a drink, celebrity chef Alton Brown is not always the one responsible. Café ArtScience, the brainchild of Harvard University biomedical engineering professor David Edwards, seeks to influence the way we think about food by consolidating flavors for heightened sensory experience.

The restaurant resides in Kendall Square adjacent to Le Laboratoire Cambridge, an art and innovation design center also founded by Edwards, which is a local iteration of Le Laboratoire in Paris, a center dedicated to science’s endless applications from perfumes and culinary inventions to advances in art and design.

“There’s a lot more going on here than your regular nickel-and-dime restaurant,” said Chef Patrick Campbell. “Between the center [Le Laboratoire] next door and the restaurant, it’s more of an all-encompassing cultural center.”

And with this new-age context comes the Café’s chic architecture. The glass building follows a clean layout with a green honeycomb-shaped light fixture over the bar and plenty of well-placed banquettes and private seating.

Food-wise, Edwards’ cooking staff is stuffed with plenty of industry elites. Campbell is a classically trained chef who has served as chef de cuisine at No. 9 Park and executive chef at Eastern Standard. Café bartender Todd Maul comes from Clio. Tom Mastricola brings his 25 years of experience managing Boston culinary landmarks such as Clio, No. 9 Park and Uni to Café ArtScience. Together the team elevates locally sourced food to inventive mediums, such as vaporized liquid and condensed flavoring.

Currently, the menu is set up from appetizers to desserts, and everything is tasting-size. Offerings range from the popular beef carpaccio to “tiny spoons” loaded with familiar favorites like peanut butter and jelly to a more refi ned cherry wood bourbon

gelée, or gelatin, concoction.

“It’s a special experience, but it’s not a gimmick. It’s not tiny pieces of food that come floating through the air on pillows,” Campbell said. “It’s substantial food that especially experienced diners can relate to.”

Although it was only opened on Oct. 31, Café ArtScience already has inventive plans for its menu. WikiPearls, spherical tastings wrapped in edible skins that are an invention of Edwards himself, are set to hit the café’s tables soon as means of heightening customers’ senses even further. Campbell said he and his team have been working on the emulsified butter Wiki. The skin on the outside can taste however his team dreams it, but they are testing out complementary flavors like white wine and champagne.

The team at the café is also looking to make use of Le Whaf, a machine created

by Edwards that transforms liquid into flavored vapor. The menu will continue evolving in accord with the restaurant’s scientific theme, Campbell explained.

“David is trying to do a lot of things for generations to come. For example, the use of Wikis to reduce packaging,” he said. “It’s the whole idea of less can be more. If you put a few cups of coffee or a bottle of wine into a Whaf, it’s enough to give 50 people a sensorial experience.”

Maul said Café ArtScience has allowed him to rethink bartending as a craft while simultaneously making a better drink as a result. Maul has spent his time challenging the status quo by researching and experimenting ingredients and processes, using tools like a centrifuge and rotary evaporator to insert efficiencies and novelty into his drinks.

“Bartending is the only trade that retards itself for sentimental reasons,” he said.

“There’s a lot of stuff happening in bartending no one could explain to me. Instead of talking to bartenders, I started talking to chemists.”

Gluten app in works by BU students GLUTEN, FROM PAGE 5

“Some are diagnosed by their doctor to stay away. Some go through a transitional period where they are trying to figure out the source of their health problems. It’s hard to say. I can’t really speak for people’s personal decisions.”

But Davidson said she also had reservations about just how unhealthy gluten is.

“Who knows if gluten is as bad as they say? For people with serious diseases that’s clear [that it is bad],” she said. “[But] there’s always something that the media and professionals deem bad and I think that moderation is key.”

Jack Knollmeyer, a sophomore in the College of Engineering, said he sees no need to adopt a gluten-free diet.

“I don’t eat gluten-free because I don’t have celiac disease or an intolerance [to gluten],” he said. “It doesn’t make sense to needlessly restrict my eating options.”

Knollmeyer said he was skeptical about going gluten-free.

“I think it’s popular because people assume that [gluten]-free means something unhealthy has been removed and therefore is healthier,” he said. “Even when gluten-free isn’t any healthier for people who don’t have an intolerance or celiac disease.”

So far, Maul has been able to extend lime juice with a centrifuge, run old wine through a rotary evaporator to reuse as an essence, vaporize garnishes to create a two-part drink experience and counteract drink dilution with the use of basic thermodynamic principles.

“If I stir up a drink, the ice and other stuff in the solution want to hit equilibrium.

The temperature wants to even out,” he said.

“I keep ice at negative 40 degrees [Fahrenheit] so it lowers the temperature of the solution without adding any water by volume. It makes a colder drink with less dilution.”

Maul said drinking at a bar should be a fun and interactive experience, the infusion

of science and technology meant only to improve or enhance it.

“The ‘science-ing’ happening is very subtle. I don’t want to juggle flaming monkeys,” he said. “We’re not chasing a stunt. We’re chasing a better product. Ultimately I’m asking, ‘can we utilize this all the way? Is it sustainable and does it create a conversation?’”

But innovation aside, Campbell said the intersection of the café’s namesake occurs far beyond its glass walls. With food comes scientific creativity.

“Science and cooking really go hand in hand,” he said. “Even if you don’t know it, chemical reactions are happening all the time.”

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OPINION

8

THURSDAY, NOVEMBER 20, 2014

Kyle Plantz, Editor-in-Chief Felicia Gans, Managing Editor

T H E I N D E P E N D E N T S T U D E N T N E W S PA P E R A T B O S T O N U N I V E R S I T Y

44th year | Volume 87 | Issue XII The Free Press (ISSN 1094-7337) is published Thursdays during the academic year except during vacation and exam periods by Back Bay Publishing Co.,Inc., a nonprofit corporation operated by Boston University students. No content can be reproduced without the permission of Back Bay Publishing Co., Inc. Copyright © 2014 Back Bay Publishing Co., Inc. All rights reserved.

Clinton Nguyen, Multimedia Editor

Conor Ryan, Sports Editor

Mina Corpuz, Campus Editor

Taryn Ottaunick, Opinion Editor

Stephanie Pagones, City Editor

Hannah Landers, Features Editor

Emily Zaboski, Photo Editor Shakti Rovner, Office Manager

Thanksgiving: Celebrating a Tradition of American Excess The day that started as a day to remember the Pilgrims and Wampanoag tribe coming together to give thanks for their fi rst successful harvest in 1621 (or at least that’s what we’re told in elementary school) has spun into a day of overeating, overspending and apparently overworking.

At least that’s what’s happening in Connecticut this Thanksgiving Day. In a demonstration of the twisted notions Thanksgiving has taken on, the Westfield Connecticut Post Mall in Milford, Connecticut distributed a memo to its retailers ordering them to open their doors at 6 p.m.

Thanksgiving Day as a head start to the Black Friday festivities.

“In support of our retailers and customers who are eager to get a jump on Black Friday shopping, Connecticut Post will open at 6 p.m. on Thanksgiving and will remain open through 10 p.m. on Black Friday,” the memo said. “Opening at 6 p.m. is mandatory.”

The memo also charmingly requested that employees refrain from posting comments about the request on any social media sites. Clearly, the mall’s General Manager Dan Kiley knew there would be some negative response to their forced early shopping spree. Otherwise, there would have been no need to discourage any online “advertisement” from the employees forced to work on Thanksgiving. And no holiday bonus was mentioned in the memo, for the record.

The term “Black Friday” was coined in the 1960s, well into the tradition of post-Thanksgiving shopping sales, as a term to recognize the start of the holiday shopping season.

The “black” refers to retailers’ sales moving from the red, or below their revenue goal, to the black by the time the holidays end and the New Year arrives.

Today, stores open as early as Thursday night and stay open through Friday as hoards of people roll in to buy things they may or may not need at discounted prices. What began as a well-intentioned sale has grown into a violent national phenomenon. Since 2006, seven shoppers have been killed in the yearly shopping-spree-turned-mall-brawl, and several

have been injured. Now, with stores and malls such as the Post Mall beginning their sales on Thanksgiving, there is a growing fear that the bloodbaths of Black Friday will seep into the family-oriented day of thanks.

While Thanksgiving purists may decry the destruction of Thanksgiving’s integrity, the fact remains that these stores would not open so early if there were no demand for them. Black Friday has become as much of a Thanksgiving tradition as the turkey, and with fewer people willing to go shopping on the holiday, those who are game are likely to snag the best sales before the Friday morning crowd rolls in.

Does this mesh with the “true” meaning of Thanksgiving? Probably not, but let’s be honest, the Thanksgiving we’re accustomed to is unrecognizable from the one the Pilgrims and Wampanoag tribe celebrated. While Americans today likely don’t wish to party like it’s 1621, it’s fair to say that every facet of Thanksgiving has been blown incredibly out of proportion.

First, there’s the Macy’s Thanksgiving Day Parade in New York, where enormous and costly star-studded floats gallivant through the city in a display of extravagance as Americans watch the show in person and on their televisions. While it’s safe to say the original Thanksgiving celebrants did not have displays such this, the parade is a manifestation of American excess, all wrapped up in a pretty float with Katy Perry lip-synching at the top.

Then there’s the Thanksgiving meal. According to recorded history, the fi rst Thanksgiving meal likely featured duck, venison, seafood, cabbage, onions, corn and squash.

By no means a modest meal, but it is doubtful they were able to consume any of these foods to excess. Today, an average Turkey Day feast consists of bread stuffi ng, green bean casserole, glazed carrots, mashed potatoes, bread, sweet potatoes with marshmallows, multiple pies sand yes, an enormous roasted (or deep-fried) turkey. Eating until one can’t move is encouraged, and most people end their

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So the holiday has become extravagant in its traditions. So what? As twisted as it may be, these traditions bind people together. All of this excess brings families together year after year, and in the end, that’s what the holiday is about. So eat too much, drink too much and spend too much this Thanksgiving, knowing that you are upholding tradition .

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hile Americans of today likely don’t wish to party like it’s 1621, it’s fair to say that every facet of Thanksgiving has been blown incredibly out of proportion.

This week’s crossword puzzle is brough to you by ELISE FISHER

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meals floating off into a tryptophan-induced haze, which can only be broken by the prospect of a violent shopping spree of Black Friday sales.

Is this what Thanksgiving has come to? Every “tradition” seems to fall under the overarching theme of excess: excess in display, excess in food and excess in spending. All of it seems to be the polar opposite of the holiday’s intentions, yet for the United States, it may just work.

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38. Russian emperor 39. Euro forerunner 40. Negate 41. Points 42. A stringed instrument 44. Apprehend 45. Angry 46. Genuine 50. Less hazardous 52. Vocalization 54. Conceit 55. Wreaths 56. Tableware 58. Mining fi nds 59. Drop to one’s knees 60. Poems 61. Corpse 62. Severe pain 63.

Anagram of “Yews”

1. Close-knit group 2. Extraterrestrial 3. Curbs (British spelling) 4. East southeast 5. Any long and tedious address 6. Utilizing 7. Blockage 8. Inexhaustible 9. S 10. Break out 11. Piety 12. False god 13. To tax or access 18. Weeps 22. German for “Because” 24. Flying saucers 26. Type of sword 28. Small fi nch 29. Poop 30. Hearing organs 31. Not us

32. Cassava 33. Back together again 34. Alleviating 37. Defrost 38. Pipe 40.

Wild hog 41. Provide food for 43. Fancy 44. With grace 46. Energize 47. Prepared 48. Concur 49. Loamy deposit 50. Untidy one 51. Relating to aircraft 53. Margarine 56. Calypso offshoot 57. Expression of surprised admiration

OPINION

9

THURSDAY, NOVEMBER 20, 2014

The Art of Chivalry: Dead or Alive? We Must Stand Alongside Israel

BY ROBIN NGAI COLUMNIST

Lately, I’ve been watching a lot of the Game Show Network with my roommates.

We’ve seen numerous episodes of “Family Feud” and have subsequently agreed that as a family, we would dominate and bring home that money.

We’ve also seen a lot of dating shows like “Baggage” and “The Newlywed Game,” all of it just being trashy reality television that we can’t help but hate to love. I’ve got to say that reality television is one of the best ways to procrastinate doing homework.

From what I’ve learned from watching these dating game shows, it seems that women really like having doors held open for them and for men to be chivalrous.

So, does this mean chivalry is not dead?

Yes and no would be the answer to that. I’ve heard arguments for both sides of the story, and before I explain my views on the matter, let’s have a look.

Yes, chivalry is dead. Men don’t open doors as often as they should, and women don’t need them to. Chivalry, as defi ned by the Merriam-Webster dictionary, is “the system of values (such as loyalty and honor) that knights in the Middle Ages were expected to follow.”

Knights of the Middle Ages defi ned chivalry and made it a part of their character, a part of who they were. Nowadays, men aren’t defi ned by the word anymore. Some women believe that they don’t need doors opened or dates paid for.

In an example that is used over and over again, if the man pays for the date, does the woman owe him something? The answer is no, but some women may feel the need to have to “pay back” the man in ways that do not pertain to money. Others feel that it is demeaning for women when men grab for the check in the 21st century.

Men can say the same thing about chivalry being dead. They no longer have to be chivalrous because women are independent and in no need of saving. Why should they

pay or open doors if that’s not what their date wants?

Others would disagree. I’ve also met women who believe that chivalr y is alive and by no means dead. Men should still do nice things for women and pay for first dates. In fact, I’ve seen many men who fight over bills and believe it is their duty to pay. And I’ve seen women who do the fake reach for wallets as well.

Everyone is guilty of either playing into chivalry or playing the chivalry card.

Here’s my take on it. I don’t think chivalry is dead or ever should be. It should last for centuries to come. What does need to change is how we defi ne chivalry.

I’ve been on dates where I’ve never been able to pay because the check is grabbed out of my hands before I even have the chance to protest. Doors have been opened for me and flowers have been given, and I don’t think that any of that should be wrong.

To me, that’s what chivalry is. It is to be respectful of what I want and to just be a nice person. But we’re in the process of redefi ning what it means to every person, every woman.

At the core of what chivalry is, it is about honor and loyalty and respect. For that kind of code to exist and last through time, it has to change, evolve. It is my opinion that chivalry is defi ned differently for every woman.

To some, it can represent paid dates and flower arrangements. To others, it can mean the refusal of those gestures. Every woman should be able to have a say in how she wants to be respected and treated. If a man treats her the way she wants to be treated, then that is chivalry.

I never want chivalry to be dead because in my eyes, it is a form of respect. All people should be nice and open doors, not because they’re a man, but because they are a good person.

Also, believing in chivalry doesn’t make me any less of a feminist. I’ve heard the arguments that a real woman, a real feminist, is one that doesn’t need a man to do things for her and can be on her own. That may be true for some, but being a feminist is also about accepting how other women want to be treated.

Just because I’m a feminist doesn’t mean that I have to only operate constantly as a one-woman show. I’ve opened doors for men (and women), and I’ve paid for dinners too. Kindness and respect is not a one-way street, and chivalry can have more than one definition.

BY MIKE NEMINSKI COLUMNIST

The acts of terror in Israel Tuesday, in which fi ve people — four of them rabbis and one a police officer — were murdered by two Palestinians in an attack on a West Jerusalem synagogue, have been the latest in the longstanding confl ict between Israel and Palestine. In June, Israel invaded the Gaza Strip to protect its borders. This confl ict, which lasted for several weeks, left approximately 2,000 dead, and with tensions now ramping up again, it is possible that the world could see a similar confl ict.

The Tuesday attacks were those of the most brutal nature. Israel is the United States’ closest ally in the Middle East, and over the course of the U.S. President Barack Obama administration, many have questioned the United States’ support for Israel.

In times of such strife, the Obama administration must announce that it unequivocally stands with Israel and will support whatever measures Israel feels necessary for its self-defense.

There is no doubt that the United States, as a world leader, should work with other nations to help prevent further confl ict. But in a time of great chaos in the Middle East, Israel has always been our most supportive ally in the region. In this past summer’s confl ict, the United States openly supported Israel, a support that cannot waver now.

Acts of terror like this cannot stand, and should not go unpunished, especially when those acts lead to the deaths of innocent worshipers. In addition, some have mentioned that the murderers were rouge agents, and Israel, as a whole, needs to continue to work with Palestinian citizens to make sure attacks like this do not happen in the future.

Yet that seems as though it may be a difficult task. After the attack, many Palestinians took to the street to celebrate, throw candy and hand out pastries. While these people do not speak for all Palestinians, it is hard not to notice that they were celebrating in quite

Interrobang

large numbers. These acts were not some successful war-ending operations, but acts of terror that took the lives of those praying. Why would one celebrate these deaths, unless there was a hatred for those who died? How is Israel, on the other hand, supposed to negotiate with Palestine, when its people are celebrating the deaths of innocent people?

In his first term, Obama’s support for Israel was often doubted. In fact, during the 2012 campaign, his opponent, former Massachusetts Gov. Mitt Romney, often criticized the president for never visiting Israel and voicing support for the state. As the United States has fostered a longstanding and much revered alliance with Israel, these accusations were harmful to Obama’s reputation. Since being reelected, Obama has taken a stronger stance and has clearly expressed his support for Israel. This was evident in the conf lict between Israel and Palestine this past summer.

Obama and U.S. Secretary of State John Kerry have already condemned Tuesday’s attacks. While a condemnation is a strong start, the United States’ support for Israel must not waver in the aftermath. It is easy to condemn such horrid acts of violence, but is another thing to stand by Israel as they work to make their country safe for its citizens. Please, let us not forget that distinction.

Israel has been a faithful ally of the United States, and when Israel is attacked in such a brutal way, the United States must stand behind its friend. Israel has every right to defend itself. While the country’s situation is unique in comparison to many other nations, the fact still remains that Israel has every right to protect its borders.

Obama has recently improved our country’s standing with Israel, something that was often doubted during his first term in office. It is now more than ever that this support cannot vacillate.

It is simply one thing for Obama and his administration to speak out against these violent acts, but his support must remain firm as Israel looks to secure its borders and seek out this source of the attack.

Seeing as three of Tuesday’s casualties in Israel also held U.S. citizenship, the United States should have no trouble being available to provide whatever assistance Israel needs.Israel has long been a strong ally for the United States, and in a time of crisis, the United States must make it clear that our support is consistent.

Thanksgiving, which falls on Thursday, Nov. 27, is a holiday full of food, conversation and family. We here at the ol’ Free Press were wondering what BU people would bring to the Thanksgiving table?

SMG: A cornucopia full of money.

CGS: An Easy Bake Oven pumpkin pie.

COM: Live tweeting of each bite during dinner.

CFA: A dramatized performance of the first Thanksgiving.

ENG: A 3D-printed turkey.

BU Dining: Tofurkey...which no one likes.

SHA: A well-set table inspired by Martha Stewart.

FreeP: Crab rangoons and dried seaweed.

10

SPORTS

2014-15 Sixers could be worst NBA team ever BENEDYKCIUK FROM PAGE 12

The Sixers’ Nov. 13 game against the Mavericks marked the most pathetic excuse for a basketball game I have ever seen. The Mavericks, 123-70, eviscerated the Sixers, marking the fifth loss by 50 or more points in franchise history.

No other team has lost more than three games by such a margin.

According to John Hollinger’s (ESPN.com) NBA offensive efficiency statistics, the Mavs have the best offense in the league. While that may be true,

the Sixers scored just 10 points in the first quarter and had just 29 at halftime.

The Mavericks scored more points in the first half (73) than the Sixers did all game (70). At one point early in the second quarter, Mavericks forward Dirk Nowitzki had 13 points; Philadelphia had 12.

They nearly pulled out a miracle of a win against the Houston Rockets (now 9-2), but were defeated at the buzzer by guard James Harden, giving his team the 88-87 victory. So, as a team, they have no talent or luck, a very important pair

for the success of any sports team at any level.

This current 76ers team is, without a doubt, the worst team in the NBA. Though it has not yet reached the record of “worst NBA season ever,” it has 71 games left to compete for that unwanted title. Believe me – that’s the only title the Sixers have a chance of earning in the near future, and they’re competing with the 1973 76ers (9-73).

Historically, the Sixers are a relatively good NBA franchise. They’ve hosted stars such as Julius Erving, Allen

Iverson and Wilt Chamberlain, have nine conference championships and three NBA Championships. Despite a dreadful run from 1991 until now, Philly still owns a total regular season record above .500.

The Sixers will not contend at any point in the foreseeable future, though.

The days of competitive Sixers basketball seem long gone. The team motto for the past few seasons has been “Together we Build.” I’m not quite sure exactly what they’re trying to build, but its progress does not seem very evident.

Club Sports: inline hockey drops overtime contest to Northeastern

BY CONOR RYAN DAILY FREE PRESS STAFF

The information in the following Boston University club sport highlights was taken from the BU Club Sports Event Calendar from Nov. 10 to Nov. 20.

Tuesday, Nov. 11 BU club squash drops match against Boston College, 7-2 The BU club squash team started off strong, but ultimately fell to Boston College on Nov. 11 by a score of 7-2.

The Terriers were able to gain two victories against the Eagles due to the strong play of senior co-captain Jack Chambers and freshman Joel Lavoie, but could not earn the victor y over BC after dropping a few tight contests.

Thursday, Nov. 13 BU club squash falls to MIT, 8-1 The BU club squash team labored on Nov. 13 in Cambridge, suffering a decisive 8-1 defeat at the hands of the Massachusetts Institute of Technolog y.

The lone bright spot for the Terriers came from junior Nicholas Carlson, who earned BU’s only win on the night.

Saturday, Nov. 15 BU men’s club soccer comes up short in conference tournament The BU men’s club soccer team concluded its fall season by taking part in its annual conference tournament at Har vard University. The Terriers faced off against the Crimson in the first match of the tournament, and had to quickly regroup after facing a 1-0 deficit at the end of the first half. BU would respond in the final 45 minutes of the game, however, scoring the equalizing goal to send the match to penalty kicks. Despite the Terriers’ best efforts, they were unable to get much past the Crimson goaltender en route to the loss.

Things did not get much better for the Terriers in the third-place match against Northeastern University later that day, as the team was shutout by the Huskies en route to a 4-0 defeat, concluding a strong fall campaign on a sour note.

BU club ice hockey bests Endicott, 6-1 The BU club ice hockey team extended its unbeaten streak to five games Saturday night by defeating Endicott College, 6-1, at the H. Alden Johnson Rink in Hamilton. The Terri-

ers were led on offense by junior forwards Taylor Parkinson and Matt Fineberg, who each registered two points on the night. Sophomore for ward Mike Minarczyk also scored his first goal of the season against the Gulls. Junior for ward Scott Woods and sophomore defenseman Ben Messick also made their presence felt on the ice, as both finished with a plus-4 rating.

BU club inline hockey stumbles against Northeastern, 8-7 In preparation for its final two tournaments of the semester, the BU club inline hockey team made the trek up to Dracut to face off against Northeastern University in a scrimmage. It was a back-and-forth affair, as the Terriers and Huskies traded goals throughout the game, with no lead being more than two goals. The game remained tied at 7-7 at the end of regulation, forcing both squads to move to overtime. In the extra period of play, Northeastern was able to capitalize and net the game-winning score in the 8-7 contest. Junior for ward Nick Breed paced the Terrier offense with four goals in the tilt.

PHOTO COURTESY OF BRANDEN BERGER

Despite junior forward Nick Breed’s (No. 11) four goals, the BU club inline hockey team suffered an 8-7 loss in overtime to Northeastern University Saturday night.

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BU men’s club rugby f inishes fall season with loss versus Coast Guard The BU men’s club rugby team ended its fall season Saturday with a 42-14 loss to the United States Coast Guard Academy at the Irish Cultural Center in Canton. While the Terriers only finished their fall campaign with one win, the team will have time to refocus for the spring season, when BU will take part in the Beast of the East Collegiate Rugby Tournament and other contests.

Sunday, Nov. 16 BU women’s club water polo records 16-6 victor y over Northeastern The BU women’s club water polo team ended its slate of preseason scrimmages with a game against Northeastern University Sunday afternoon at the BU Fitness and Recreation Center. The Terriers started off strong, scoring three goals over the first few minutes of play, but the Huskies answered back with three unanswered scores to make it a 3-3 game after the first quarter. BU continued its impressive attack in the second quarter, entering halftime with a 7-4 advantage. The Terriers easily put away the game over the final two quarters, outscoring the Huskies by a 9-2 margin to seal the victor y.

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SPORTS

11

Women’s hockey focuses on shoring up defense

BY JONATHAN SIGALL DAILY FREE PRESS STAFF

Early this season, the No. 7 Boston University women’s hockey team struggled to keep the shot totals of their opponents at a comfortable level, as opposing teams have averaged 26 shots per game against BU. This fi gure has, for the most part, coincided with positive results for the Terriers (8-3-1, 5-2 Hockey East), but several times, their opponent’s shot total has stood at more than 30 shots.

However, on Sunday, the Terriers allowed a low number of shots on goal in their 4-2 victory over the University of Connecticut.

Playing in the second encounter of a home-and-home series, BU held UConn (3-7-5, 0-3-2 Hockey East) to just 16 chances on goal in 60 minutes of play.

“While we have kept teams’ shot totals low in the beginning of the year, the past fi ve or six games, we’ve had a stretch where shots have gotten a little bit higher, and we’ve played spotty in terms of a 60-minute game,” said BU coach Brian Durocher.

“There have been too many games where we don’t quite display the right amount of thoroughness and respect with the other team.

We had a conversation about that before the game on Sunday, and it was probably as thorough and disciplined as we have been this year defensively.”

There was an eff ective com-

bination of strong play from sophomore goaltender Victoria Hanson between the pipes, high-tempo forechecks, clean line-changes and timely defensive stops. However, Durocher said this defensive trend cannot just be an isolated incident and must continue in the future.

“One game doesn’t make a season, so we still have work to be done,” he said. “Hopefully we can make Sunday a little bit of a stamp for our season, like when we were playing teams like Clarkson [University], St. Cloud [State University] and [University of] Minnesota earlier in the year.”

Terriers find success on penalty kill Even more impressive in the Terriers’ win over UConn was BU’s ability to execute every penalty-kill opportunity that came their way.

BU suff ered seven penalties on the afternoon and turned away the Huskies’ eff orts each time. The Terriers’ stout penalty kill unit remained strong even when UConn got man-advantage opportunities three times in both the second and third periods.

“It was a good day for killing penalties without a doubt,” Durocher said. “Part of it was we often play with a bit of high pressure. With certain people on the ice, we can not only high pressure defensively, but also keep the puck in their end and didn’t let them get in our zone very easily.

“We got them back on their heels. The whole group was pretty assertive with blocking shots and being aggressive in the neutral zone, but we also killed a lot of time with our own puck possession.”

The most striking aspect of BU’s penalty kill on Sunday was that it allowed four shots on goal, despite playing 10 minutes in total with one less skater.

Durocher said this is not attributable to a single player, but rather a collective team eff ort that kept the Huskies attacks at bay and continually cut off the angles for potential passes and shots.

“It has been a team mentality because the goalie doesn’t infl uence how many shots you give up, or if you get good line changes, or get the puck deep when you need to,” Durocher said. “Those were things that weren’t consistently there earlier in the year, but they certainly were on Sunday. We have had a bad run lately, and we needed to change that.”

Lefort continues strong play One of the key reasons the Terriers are scoring 3.42 goals per game this year is the stable play of junior forward Sarah Lefort.

The reigning Hockey East Player of the Year leads the Terriers with 16 points this year from seven goals and nine assists. On Sunday, the story was similar as Lefort tallied two assists against UConn and fi nished the game

T

here have been too many games where we don’t quite

display the right amount of thoroughness and respect with the other team. -BU coach Brian Durocher

with four shots on goal.

Her skill, presence and strength on the ice have been crucial to the Terriers’ success in the off ensive zone, Durocher said.

“Steady is the best word for her,” he said. “For wherever we’ve gone, from our highs to games where we weren’t quite as sharp, she has been consistent, not just with goals scored, but also creating assists and working hard. It’s really a compliment to her because she is a well-rounded player who is constantly improving her game. She just does a lot more for us than goal scoring.”

This weekend also saw the return of senior forward Marie-Philip Poulin to the lineup who, combined with Lefort, should provide the Terriers with a lethal one-two punch on the top line.

“With Sarah [Lefort] and Poulin, we have a fantastic combo, along with [sophomore forward] Samantha Sutherland on that same line,” Durocher said.

“They saw a lot of time together earlier this year and last year, so they know each other’s tenden-

cies pretty well. On Sunday, Marie felt great and had a little more confidence that things were in good order.”

PHOTO BY FALON MORAN/ DAILY FREE PRESS STAFF

Junior forward Sarah Lefort registered two assists in BU’s last game Sunday afternoon against the University of Connecticut.

Women’s basketball looks to build momentum with road match versus BC

BY ALEXANDER ARBASH DAILY FREE PRESS STAFF

The Boston University women’s basketball team will head to Chestnut Hill Thursday to take on crosstown rival Boston College.

Both squads will be looking to record their second consecutive victory of the season.

While the rivalry between the schools has been well documented across multiple sports, BU coach Katy Steding said it would be her first foray into the “Green Line Rivalry.”

“I’m fresh to it, so I imagine it’s like any rivalry, and it feels good when you get up on your opponent,” she said. “It provides a little extra spark before the game, and I know the girls are probably looking forward to it just like BC’s girls are probably looking forward to it.

“Versus Northeastern, it was new coach versus new coach. Now we’ve played two games, and they’ve

played two games. They’ve won one, we’ve won one, and we both had our successes, and we both had our non-successes. It’s a good matchup for both of us, and it’s going to be chock full of fun action.”

The Terriers (1-1) are coming off an impressive 63-62 win against Harvard University Monday at Case Gym. Sophomore forward Meghan Green played a huge role for the Terriers, as she recorded a career-high 19 points and seven rebounds. The Bedford, New Hampshire native has played well to start the season, as she is BU’s leading scorer at 15 points per game, while also pacing the team in rebounds per game (7.5) and tied for the lead in assists per game (3.0).

The Terriers started off the game slowly, as they allowed the Crimson (1-1) to get off to a 14-0 lead in the first six minutes of play. BU eventually began to make its mark on the scoreboard, but Harvard still entered halftime with a 35-23 lead.

With 11:20 left in the game, the Ter-

riers trailed Harvard 47-37. However, BU produced an 18-4 run in under seven minutes to take a 55-51 lead.

The Terriers maintained the lead for the rest of the game and held on for the 63-62 victory as Harvard missed a layup at the buzzer. The win was Steding’s first as head coach of the Terriers.

BC (1-1) is also coming off a hard-fought win against St. Mary’s College, 82-72, on the road Sunday.

The Eagles were down by as much as 13 points in the game. However, they came back with an impressive second half, outscoring the Gaels 50-37.

For the Eagles, sophomore Kelly Hughes made a huge impact, as she scored a career-high 24 points while notching seven rebounds and six assists. Another noteworthy player for the Eagles was junior Nicole Boudreau, who scored 12 of her 15 points in the second half. Boudreau also secured nine rebounds and six assists for the game.

Hughes is the Eagles’ lead-

ing scorer with 14 points per game, leading passer at 4.5 assists per game and third-leading rebounder with five boards per game. Boudreau also poses a threat, as she is BC’s second-leading scorer with 13 PPG, second-leading rebounder with 5.5 RPG and third-leading distributor with 2.5 APG. This will be BC’s first home game of the season and the first of a two-game homestand. For BU, this will be their second road game of the season, after losing its first to Northeastern University, 75-74, Friday.

“We’re still watching them, but obviously they’ve got the size advantage and experience advantage in that they’ve had their system in place for more than two games,” Steding said of the Eagles. “They have some good shooters, take a lot of 3’s and run the floor really well. They know their looks really well. They’re tough to play against. You gotta be on the top of your game defensively with them.”

PHOTO BY JUSTIN HAWK/DAILY FREE PRESS STAFF

Redshirt junior guard Troi Melton scored a career-high 11 points in BU’s win over Harvard University Monday.

BOTTOM LI NE THURSDAY, NOV. 20

FRIDAY, NOV. 21

SATURDAY, NOV. 22

SUNDAY, NOV. 23

MONDAY, NOV. 24

W. Cross Country @ NCAA Champion-

W. Basketball @ BC, 7 p.m.

W. Hockey v. Harvard, 7 p.m.

ship, Noon

M. Basketball @ Kentucky, 7 p.m.

W. Basketball v. Vermont, 2 p.m.

M. Hockey v. Maine, 7:30 p.m.

M. Hockey @ UConn, 3:30 p.m.

In honor of David Ortiz’s birthday W. Hockey v. UNH, 3 p.m.

Monday, the Boston Red Sox gave the slugger 15 birthday cakes — AKA Pablo Sandoval’s daily breakfast.

Sports

QUOTABLE It’s a good matchup for both of us and it’s going to be chock full of fun action.

-BU women’s basketball head coach Katy Steding on her team’s upcoming game against rival Boston College Thursday night.

THE BLUE LINE An Ode to the 76ers

Lethal Lefort BU women’s hockey forward Sarah Lefort has been a catalyst all season for the Terriers’ potent offense. p. 11

THURSDAY, NOVEMBER 20, 2014

Boston U. men’s basketball bests Norfolk State for 1st win of season

BY MIKE BENEDYKCIUK DAILY FREE PRESS STAFF

CONTINUED ON PAGE 10

PHOTO BY JUSTIN HAWK/DAILY FREE PRESS STAFF

Junior forward Nathan Dieudonne registered a double-double against Norfolk State University with 11 points and 10 rebounds.

BY ALEX ROZIER DAILY FREE PRESS STAFF

After a disappointing season-opening loss against Northeastern University Sunday, the Boston University men’s basketball team rebounded Wednesday night with a 71-63 road win against Norfolk State University. Despite trailing at halftime, BU came out in the second half with a 21-2 run that propelled the visitors to a victory.

The Terriers (1-1) required the leadership of their junior class, particularly guard John Papale, who scored a team-high 17 points on 5-for-9 shooting from the 3-point range. Junior forward Nathan Dieudonne recorded a double-double with 11 points and 10 rebounds, and classmate forward Justin Alston added 13 points and two blocks.

“Any time you win on the road, you need your upperclassmen to step up and lead by example,” said BU coach Joe Jones.

The Spartans (1-2) were guided on offense by the duo of forward — and former Terrier — Malik Thomas and guard Jeff Short. Thomas, who transferred from the Terriers in early April, fi nished the night with 19 points and 12 rebounds, while Short added a game-high 28 points along with 6 rebounds. The two ended the game shooting 34 of the team’s 52 attempted field goals.

The two sides were narrowly separated during the fi rst half. Five minutes in, Alston dunked off an assist from freshman guard Eric Johnson to give BU its fi rst lead.

Johnson started the game over freshman guard Cheddi Mosely, who was in the starting lineup in the loss against Northeastern.

“Just a coach’s decision,” Jones said about the replacement. “You’re going to see

that a lot this year. There will be different guys starting for sure, especially in that spot right there, that extra spot.”

Papale made four of his 3-pointers in the fi rst half and was the primary source of offense for the Terriers at that point. Yet Short was in control for the Spartans, leading the way with 17 fi rst-half points.

Norfolk State led 34-32 at halftime. BU was more accurate shooting the ball than the Spartans in the fi rst period, but its nine turnovers kept the Terriers trailing.

To start the second half, BU managed to take the fi rst large lead of the game. After a layup by forward LaTre’e Russell for the Spartans two minutes into the period, Norfolk State went scoreless for the next fi ve minutes of play.

On the other side of the floor, the Terriers scored 16 straight points, a run sparked by two back-to-back 3-pointers from Mosely. With 13 minutes remaining, BU led 5336, the largest differential in the game.

“We got into a rhythm. We were able to get some stops,” Jones said. “We did a good job with our zone. We were able to neutralize… Short. We were very active, and once we got some stops, we were able to push the ball up the floor and create some scoring opportunities in transition.”

BU was guided offensively in the second half by sophomore guard Cedric Hankerson, who excelled in getting to the freethrow line. Having shot the ball poorly to begin the game, Hankerson made 10 free throws in the second half and fi nished with 16 points, 7 assists and three steals.

“He’s [Hankerson] just such a great teammate,” Jones said. “He got himself to the foul line, as well as setting up his team-

mates. It got to be more of a transition game where he was able to outlet and make plays for his teammates. In the half court, he got to the rim and got to the foul line.

“He’s going to try to do whatever we need. If it’s guarding the opponents’ best player, if it’s scoring, if it’s rebounding, he’s the kind of guy that’s going to try to do everything to help us win.”

Despite the scoring output from the Terriers, the pair of Thomas and Short managed to fi nd the Spartans a way back into the game. Ending the team’s scoring drought with 12:35 left on the clock, the two scored six unanswered points, and two minutes later, Thomas converted a layup that cut BU’s lead down to 10.

Even with a fi fth 3-pointer from Papale, Thomas and the Spartans persisted as the redshirt senior hit a 3-pointer with 6:31 remaining to cut BU’s lead to four.

Hankerson’s shooting, however, provided BU with enough lift to edge out the Spartans. The sophomore hit a shot from long range to give the Terriers a nine-point lead with fi ve minutes left, and then converted on four more free-throw attempts to help BU fi nish on top.

After the win, Jones said it was refreshing to once again see one of his former players in Thomas — even though he was donning an opposing jersey.

“It was good to see Malik,” Jones said. “We wish him the best. We all miss him. I’ve coached against my brother. I’ve coached against my best friends. You’re kind of used to the competition. You blank those things out once the ball goes up. But we wish the best for Malik in his year at Norfolk State.”

John Papale Nathan Dieudonne Cedric Hankerson Justin Alston Leading players

The Philadelphia 76ers may lose 76 games this season.

They’ve been close before, but this year, I like their chances. They currently sit at 0-10, and have only come close to victory three times.

The 2009-10 New Jersey Nets broke the NBA record for consecutive losses to start a season when they started their campaign 0-18. That same Nets team became the sixth team in league history to win just two of its first 30 games, and they tied the record for the worst 50-game start (4-46) to a season in sports history – they tied the 1992-93 Dallas Mavericks and, of course, the 1972-73 Philadelphia 76ers.

Last year, the Sixers began a tanking campaign unlike any before, in an attempt to land a top prospect in the most talented NBA draft since the 2003 Draft, which hosted names like LeBron James, Dwyane Wade and Chris Bosh. The efforts – or lack of effort – of the Sixers did not work out in their favor, as they landed the third overall pick.

With that pick, Philly took Joel Embiid, an incredibly talented but injury-prone 7-footer out of the University of Kansas. He was unable to attend the event held at the Barclays Center in Brooklyn, so he watched from a live broadcast.

Tape delays made his reaction to being drafted by Philadelphia seem unenthusiastic and disappointed. Honestly, if I were Embiid, I think I would have been disappointed.

The 76ers have made losing a destructive norm. The organization has harmed itself and will continue to do so over the next few years. Additionally, their efforts will almost definitely hinder the development of potential stars like Embiid, Nerlens Noel and last season’s Rookie of the Year, Michael Carter-Williams.

Even before last season’s epic tanking, the team struggled to keep fans in the seats. One particular promotion, with the help of McDonald’s, provided free Big Macs to all those in attendance if the pitiful Sixers offense could miraculously muster 100 points.

Dating back to last season, the Sixers are a pathetic 4-41 in their last 45 games played. Their upcoming schedule features matchups against the Portland Trail Blazers (8-3), the Dallas Mavericks (8-3), the reigning NBA Champion San Antonio Spurs and the Kevin Durant-less Oklahoma City Thunder. Needless to say, the Sixers are going to have to earn their first win.

17 points

10 rebounds

7

assists

2

blocks

GRAPHIC BY SAMANTHA GROSS/DAILY FREE PRESS STAFF