9-17-2015

$ How brick and mortar restaurants view food trucks as a way to creatively brand business.

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Restaurants in college towns cater to students on a budget.

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THURSDAY, SEPTEMBER 17, 2015 THE INDEPENDENT WEEKLY STUDENT NEWSPAPER AT BOSTON UNIVERSITY YEAR XLIV. VOLUME LXXXIX. ISSUE III.

Dining focuses on sustainability to make impact

Businesses opening up shop at Innovation and Design Building

BY ELLEN CRANLEY AND JULIA METJIAN DAILY FREE PRESS STAFF

PHOTO ILLUSTRATION BY OLIVIA NADEL/DFP FILE PHOTO

The 2015 Boston University Dining Services Sustainability Report announced that BU reached its goal of obtaining at least 20 percent of food from sustainable sources.

BY SEKAR KRISNAULI DAILY FREE PRESS STAFF

Boston University Dining Services released its 2015 Sustainability Report earlier this month following a semester-long survey last fall. The report highlights some of the university’s latest accomplishments and continuing efforts in achieving sustainable dining on campus since the initiative began in 2007.

As 90.3 percent of the 3,049 student respondents declared sustainability as an important issue to them, the report states that “together we’re making a difference, a big difference.”

After eight years of effort, the report presents the university’s most significant progress yet. Last year, BU Dining committed to getting 20 percent of its food from sustainable resources by 2018. The school achieved that goal this year, three years ahead of schedule.

The report shows that over the past year, 22 percent of the food and beverages BU Dining purchased met the Association for the Advancement of Sustainability in Higher Education’s Sustainability, Tracking, Assessment and Rating System’s sustainable food criteria.

The 22 percent included a cumulative

328 tons of sustainable food, including 23 tons of beef from grass-fed cows, 53 tons American Humane Certified turkey and 250 tons of cage-free and American Humane Certified eggs, according to the report.

Sustainability Coordinator Sabrina Pashtan said that accomplishing the goal early required “effective colaboration and strong partnerships” with supply chains, farmers, processors, vendors and distributors around the New England area.

“A lot of great co-ops in the region are able to supply us with certain products such as ground beef, hamburgers and hot dogs, as well as dairy,” Pashtan said in an email.

“Our chefs and buyers have worked hard to accommodate these new products into our menus, and to make locally-grown produce a priority in season, something which often requires more planning, organization and hard work to accomplish.”

Pashtan also said she hopes the report “inspires others to explore where their food comes from and make informed food decisions, both on campus and when they leave.”

The report further states that BU Dining looks forward to replacing current conventional pork with 100 percent gestation crate-free pork by 2017 and 100 percent sustainable seafood by 2018, as well as by helping build a New England food system,

supporting local businesses.

Director of Dining Services Barbara Laverdiere said that BU has “made a lot of progress” in sustainable living and food since she came to the universty in 2005.

“It’s not easy sourcing local food items that meet our criteria when you have almost 10,000 students on meal plans,” she said in an email statement. “We’ve had to be very creative and aggressive on many fronts to get what we need.”

Dean of Students Kenneth Elmore said the Sustainabilty Program has urged him to be more mindful of what he eats and where it comes from.

“There’s a big push about local sourcing.

That’s one of those things, for example, that makes me think a little bit more about my food in general,” Elmore said. “A basic thing like eating, a basic thing like food, truly can make a difference if more of us are conscious about it.”

Cutler Cleveland, professor of earth and environment in the College of Arts and Sciences, said that it’s important for a university like BU to enact sustainable methods and ensure that the community participates in them.

“We have a responsibility in the business side of the university to make sure that CONTINUED ON PAGE 4

The Seaport District’s Innovation and Design Building is showing promise for dining and businesses, with eight shipping container businesses set to open shop near the property and attractions taking place inside the building.

Popular food truck vendors Roxy’s Grilled Cheese and Mei Mei Street Kitchen along with Jubali, Yankee Lobster Company, Triangle Coffee and Cut-Splice will operate locations out of the shipping containers located on the promenade, said Maggie Dow, spokeswoman for the IDB. “They have five containers delivered to the building and three more on the way,” Dow said. “They’re all expected to open early October … [but the open date] is still sort of up in the air.”

Serving as a storehouse for the South Boston Army Base until its purchase by the City of Boston in 1983, the building is now home to a community of design, manufacturing and research firms, according to the IDB website. Jamestown Properties bought the space two years ago and has partnered with companies like with American Field and Ball and Buck to rebrand the space, Dow said.

American Field hosted a pop-up market that took place on the seventh floor of the building Saturday and Sunday, featuring more than 50 vendors selling American-made products.

Kimberly LaFoy, co-founder of Loyal Supply Co., a design firm, retailer and home goods distributor, said she was thrilled to see such a great turnout at the market.

“We knew a few other people who were coming and this is actually our first popup we have ever done,” she said. “We really like the group of people we knew were coming, and wanted to see the community that was going to turn out and we knew it would be great for the store.”

LaFoy said she enjoys being able to have retail space where she and her employees can meet and collaborate with other vendors and customers.

Patrick Clarke, founder of bracelet retailer Cape Clasp, said that he and his company love American Field and will do CONTINUED ON PAGE 4

2

NEWS

Following student input, Basho Express coming to Comm. Ave.

BY CHRISTY OSLER DAILY FREE PRESS STAFF

The George Sherman Union’s popular sushi vendor, Basho Japanese Brasserie, will soon open a Basho Express location on Commonwealth Avenue, occupying the storefront vacancy between Starbucks Coffee and the entrance to Warren Towers on Boston University’s Charles River Campus.

Basho Express’ exact opening date will be determined as BU Dining Services approaches the final stages of construction and permitting. Currently, it is set to open in mid-October, BU Dining’s Marketing Director Scott Rosario said in an email.

When BU Dining decided to fill the vacancy, the most important factor was adding to and complementing the portfolio of retail dining options currently available, Rosario said. Basho was chosen because it offers a new option the BU community can’t get at the surrounding food vendors, he said.

Rosario said that another important factor in determining the right partner was student feedback. The feedback was collected through the annual Dining Services student survey and the semi-annual Dining Services Student Advisory Group meetings.

Additionally, BU Dining received feedback from a series of intercept surveys on the 700 block of Commonwealth Avenue.

“The results of all the feedback received narrowed down the

PHOTO BY SARAH SILBIGER/DAILY FREE PRESS STAFF

Basho Sushi plans to open a Basho Express in October next to Starbucks underneath Warren Towers.

choices that students were most interested in,” he said. “The last step was to find the right partner.

Basho, already having an excellent relationship and presence with the BU community, was a one of several options reviewed.”

Carina Wong , director of sales and operations at Basho, said Basho’s name is known among students, and students seem to really enjoy its sushi.

“Basho has been providing sushi in the GSU for the past three years and has been very successful,” she said. “I think create-yourown-bowl and sushi roll are very popular. Students love the bowls, especially during lunch.”

The style of service at Basho Express will be very similar to popular national burrito brands such as Chipotle and Qdoba, and it will continue to offer Basho’s popular sushi bowls, Rosario said. It will not be like a traditional sushi restaurant, although it will offer limited seating.

“The concept will include a made-to-order menu of lighter fare focused on Japanese cuisine,” he said. “The menu will include a variety of rice, sauces, vegetables, protein choices with several options to wrap your meal or make it in a bowl. The concept is focused on quick service, healthy options that are easily taken to-go.”

However, unlike the Basho in the GSU, Basho Express will not take dining points. Students will be able to use convenience points instead. Rosario said this decision was made based on how the space will be used by the BU community and the makeup of the customers.

“The 700 block of Commonwealth [Avenue] has several small street front retail locations designed for quick service and with limited seating,” he said.

“The dining locations in this area serve the entire community including part-time students, commuters, faculty, staff, guests and others who share this area of

Boston with the university.”

Multiple students said they are thrilled about Basho Express, but have mixed feelings about it only taking convenience points.

Arohi Beri, a sophomore in the College of Arts and Sciences, said the convenience of the new location is great to pick up food after class.

“I love sushi, so I’m really excited to have another option for where I can get sushi from,” Beri said. “It would definitely be more convenient for me after class because the lines in the GSU are crazy so it would be nice to be able to just walk right across the street.

But, I do wish they took dining points because it would be easier than having to use my own money.”

Irene Cui, a sophomore in the College of Communication, also said she is looking forward to the convenience of the new location.

“I think it’s more convenient with another location,” she said.

“A lot of people like Basho, maybe having a second place would mean less people and short lines.”

Karli Bendlin, a junior in COM, said she is excited for Basho Express and the payment actually works well for her. “[The fact they only take convenience points] is good for someone like me because I live in apartment, so I don’t have a dining plan,” she said. “So, it works perfectly for me that they aren’t taking dining points. I will probably go there every day. It will be my new go-to lunch place.”

Delivery services not worried about Internet companies in industry

BY OLIVIA QUINTANA DAILY FREE PRESS STAFF

As Google and Amazon expand into the food delivery industry, the question still remains what will become of dedicated food and grocery delivery services like Instacart and GrubHub, sites that operate in Boston and have plans to expand.

Google Express, which began just under two years ago in Northern California, launched in the Midwest on Sept. 8, expanding grocery and food delivery service to over 25 million more people.

On the same day, Amazon expanded its restaurant delivery service Prime Now into Seattle.

Gus Lopez, general manager of Amazon Restaurants, described his excitement about Prime Now’s expansion.

“Prime members can now enjoy food from the Seattle restaurants they love without having to drive all over the city,” Lopez said in the release. “For many of these restaurants, this is the first time they are offering delivery, and we are delighted they have chosen to work with us.”

Michelle Faulkner, spokeswoman for grocery delivery service Instacart, said if Google and Amazon were to expand into Boston, it would not be of concern because those companies have “a completely different model” from Instacart.

Instacart recognizes the preferences shoppers have, Faulkner said, especially when selecting pro-

PHOTO ILLUSTRATION BY JUSTIN HAWK/DAILY FREE PRESS STAFF

Companies like Amazon and Google are developing food delivery services that will compete with sites like GrubHub, Foodler and Seamless.

duce.

“Grocery shopping can be really personal for some people,” Faulkner said. “Some people like green bananas, some people like lean meat, some people like avocados that will be ripe tomorrow. Instacart shoppers go through a lot of training to choose the produce because you wouldn’t want just anyone picking out your groceries. There’s some finesse and skill that goes along with it.”

Boston continues to be an important location for Instacart, Faulkner said.

“Boston was the third city for us, so we’ve been here for awhile, and our geographic section [here] stretches farther than any city oth-

er than San Francisco,” Faulkner said. “We’ve extended far into the suburbs. We’ll definitely continue to expand. Every couple of months we expand and add new zip codes.”

Interestingly enough, Faulkner said, Instacart tends to expand based on cities with higher levels of precipitation, as people are less likely to want to go out for groceries in poor weather.

“Something interesting about Instacart is that we do really well with cities with a lot of precipitation, like Boston,” Faulkner said.

“So we look at that when expanding. Our second city was actually Chicago, where there’s a lot of snow, and then after that, our third

was Boston, where there is certainly a lot of snow.”

Lindsey Ruthen, a spokeswoman for GrubHub, said Boston is a great place for food delivery services.

“Boston is a great market for us. We currently have more than 1,000 restaurants in the area,” Ruthen wrote in an email. “While it’s easy to assume a majority are hungry college students, we have a wide variety of customers including, but not limited to, business professionals, working parents and people who are looking for new delivery options in their neighborhood.”

Despite the success they have seen in Boston, Ruthen said

GrubHub’s biggest competition will likely always be paper takeout menus.

“Our biggest competition remains the menu in the drawer. 95 percent of takeout orders are still placed via paper menu and phone,” Ruthen said.

Several residents expressed how useful food delivery services are for those who might lead busier lives.

Jian Xu, 45, of Brighton, mentioned how helpful food delivery services can be.

“Food delivery services are really helpful if you’re busy, or even if you don’t feel like getting food yourself,” he said. “That’s good if they’re doing well here or wanting to come here.”

Stephen Quin, 46, of Brighton, said the services are beneficial for those who need them.

“I’ve never personally used any of those services, but they sound interesting,” he said. “I guess they work nicely for those who are too busy to go themselves to get food so they serve their purpose.”

Amanda Roche, 33, of Back Bay, said there could be healthy competition if more businesses expanded into Boston.

“I like the idea of food delivery services. They’re a nice alternative to having to go yourself to get food,” she said. “If we had more companies coming into Boston, that would increase competition between them, which could be good for customers.”

NEWS

3

Restaurants considerate of prices for students on budget

BY MONIKA NAYAK DAILY FREE PRESS STAFF

Catering to college students with tight budgets, the Collegiate Coupon Book offers deals and promotions straight from businesses both on campus and in the city. Distribution of the coupon books provides advertisements for restaurant and business owners, but the discounts also indicate which locations will help students save money.

Spiro Kouvlis, co-founder of UBurger, said the coupon book, in addition to social media efforts, has been effective for bringing students into the restaurant.

“The majority of our customers are college students,” Kouvlis said. “We use a lot of social media.

We are posting a lot of pictures of our foods. In this tech age we are living in, everyone is on their social media apps, it’s a great way to spread the word about our company, or any business really.”

While many college students frequent the restaurant, Kouvlis has promoted the restaurant as a place for everyone for any day of the week. UBurger’s outreach methods, however, are not necessarily unique.

Many area restaurants tailor their practices to keep prices down and

PHOTO BY OLIVIA NADEL/DAILY FREE PRESS STAFF

Hanane, of Crispy Crepes Café, pours a crepe for a customer Wednesday afternoon.

students coming in.

Brahim Bendok, owner of Crispy Crêpes Café in Boston University’s South Campus, has made upgrades to his restaurant through advertising and changing up the menu to keep pricing low.

“85 percent of the business is with the students,” Bendok said.

“We try to keep our cost low just by doing the shopping for ourselves … It saves 10 to 15 percent so we don’t have to charge that 15 percent to the customer. A lot of

places will go online and will place orders through a supplier and that supplier will bring the food and ingredients to your place, but that comes at a price.”

The concept of the restaurant, Bendok said, is not found anywhere else near campus.

“We have a good concept,” Bendok said. “That’s the secret of staying longer. What we have is different than anybody else. We do French crêpes, we do breakfast, and we do Middle Eastern with shwarma

kebabs, and this is something different.”

Rico DiFronzo, executive chef at the Union Oyster House and an instructor at Boston University’s School of Hospitality Administration, said that how restaurants operate depends on their client base.

“Sometime they’ll deal with the specials or the promotions or the things that attract the attention of the students, key items that [students] like to eat that an 80- or 90-year-old wouldn’t want to eat,” DiFronzo said.

“They’ll tailor a menu to your likings.

Basically, they’ll do things to help themselves, too. They’ll reduce the price of items to get you in the door.

Then they’ll sell the other things like drinks, desserts,or appetizers.”

Several residents said they advocate restaurants’ decisions to offer lower menu prices, but sometimes that is not enough.

“A lot of us have 9-to-5, Monday through Friday jobs, but we still can’t afford to pay the prices at the restaurants,” said Sandy Boyce, 65, of Roxbury. “That’s why most will just stay home and cook or go to McDonald’s or Burger King.

We want to go to fancy restaurants too, but we can’t afford it.”

Destiny Archambault, 25, of Brighton, said she supports participation in programs like Dine Out Boston that invite consumers into higher-end restaurants with a promise of a lower priced meal.

“They have Restaurant Week [now rebranded as Dine Out Boston] with the prefixed stuff which seems to be a little more affordable and it seems to be pretty popular,” she said.

“There are a bunch of deals that go on. Restaurants have prefixed appetizer-entrée-dessert that they have set out at a cheaper price than it would be. That would be a great way to get people to go out to eat.”

BU Dining Twitter monitored to measure student feedback

BY PAIGE SMITH DAILY FREE PRESS STAFF

Boston University Dining Services has not been shy over its marketing strategies, implementing interactive social media schemes and engaging students on their overall dining experience.

BU Dining’s Twitter account (@ BUDiningService) has made waves in terms of student interaction within dining halls across campus. The account boasts an average response rate of 10 minutes, said Dining Services Marketing Director Scott Rosario, making it an ideal way to gain feedback from students.

The account currently has more than 6,100 followers.

“We looked at what the BU community was doing via social media, we looked at administrators on campus and how they used social media and we knew that Twitter was the best way to engage our students,” Rosario said in an email.

“We wanted to have a conversation with them, using Twitter is the way to have a conversation with such a large audience at once.”

Puns and jokes abound, BU Dining’s Twitter converses with students in some unusual ways.

Leading up to BU’s famous Lobster Night on Wednesday, for example, BU Dining filled its Twitter feed

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Twitter user Alyssa Langer tweeted, “@BUDiningService @ TheNikkiJenner and I are so excited for lobstahs tonight!” BU Dining replied approximately one minute later, “Oh we forgot to tell you, both of you have to wear a Lobster Costume tonight while eating. We kid, because we love!”

Rosario said social media interaction is a way to continue moving forward with tech-savvy students, allowing BU Dining to “act quicker and listen more” to what students have to say.

“With social media or goals in general, you can’t get complacent, we are always evolving and always listening and looking for the next thing,” Rosario said. “We monitor our Twitter channel seven days a week, from morning to night, we are approachable. We use levity when it comes to engagement, we know we’re not trying to make some grand discovery in science, we’re trying to make sure you’re getting a good meal and have a great experience.”

The interactions directly influence aspects of the menu such as Vegan and gluten-free options, Rosario said.

“Specifically, this past fall many students reported that there was an uneven balance of proteins as part of our Vegan menu,” he explained. “We increased the number of different vegan proteins to include more tempeh, beyond meat, seitan, quinoa, beans, mushrooms and lentils.”

In responding to students’ requests, BU Dining appreciates students for their inputs in a sociable manner, Rosario said.

Twitter user Brandon Web-

ster asked for varied vegetarian options at the sandwich station Tuesday, tweeting “@BUDiningService I mean avocado would be amazing, but you guys are the experts. Just getting tired of cheese and tomato.” BU Dining’s Twitter replied, tweeting “Totally understandable Brandon, thanks for thinking the input. We’ll work on it.”

While Twitter is the primary mode of interaction between students and Dining Services, speaking with a dining services team member or manager is another alternative.

BU spokesman Colin Riley agreed with Rosario on the importance of the dining experience on campus, saying that student feedback has impacted the George Sherman Union’s Union Court options, for example.

“It’s very important to the university to hear from the students on what their experiences are, their likes and dislikes, their options that they’d like to see,” Riley said. “It’s helped us in the dining halls by putting in stations and options including gluten-free pantries and Asian food stations, so it’s very important to have students’ input, particularly since students are only here for four years.”

Riley also agreed that Twitter is an effective way to reach out to students on campus, particularly if the account is well maintained.

“The social media of Dining has been terrific, responsive and helpful to students by engaging them to the particular meals and options that are being offered,” he said.

“We like to echo that, and see what is going on with student feedback.”

Several students said they appreciate BU Dining’s digital marketing efforts and online engagement with the community on

PHOTO SCREENSHOT/TWITTER.COM

A tweet from Boston University Dining Service’s Twitter account.

Twitter.

“I follow them on Twitter and they seem to be pretty receptive to ideas and suggestions,” said Elizabeth Awtry, a junior in the College of Arts and Sciences. “They made a lot of changes over the summer too so it seems like they work pretty hard to make it the best they can.”

Katy Reny, a sophomore in the College of Engineering, said she always has positive experiences interacting with BU Dining.

“BU Dining tweets back to me within a few hours every time I tweet at them,” she said.

College of Communication sophomore Katie Milliken said while she doesn’t have Twitter, BU Dining Services should consider creating a Snapchat account.

“A lot of students would use that,” she said. “Judging from my friends’ use, I think their marketing strategy seems to attract a lot of attention especially with their age-appropriate responses, but it’s just another Twitter. It’d be fun to see if they can innovate their Twitter use and make a competition or something.”

4

NEWS

Residents interested in creative use for Innovation and Design Building SEAPORT, FROM 1

anything to support then.

“We made a commitment to keep all of our stuff handmade in the U.S.,” he said. “We support several non-profits that are local, all Massachusetts-based, so 15 percent of all of our proceeds go there.”

Clarke said that he appreciated the opportunity to stay involved and meet artisans. He also said he was thankful that a market event like American Field allows Boston to see that not every product needs to be expensive.

“Things like this bring a lot of awareness to people in Boston, so they know what it takes to get things made in America and they don’t have to be crazy expensive,” Clarke said. “It’s cool to have people see the process and appreciate everything behind their favorite finished products.”

Several residents expressed interest in the Innovation and Design Building and the creative way the space is being used.

Alan Newsome, 32, of Brighton, said he would be interested in trying out food from food vendors along the promenade.

“Food trucks always have really awesome food and that seems like a nice way to spend a weekend,” he said. “It sounds like fun.”

Kathryn Rich, 62, of Back Bay, said although she is not into food trucks, she likes the idea of having a place for retail like the pop-up market.

“That’s a nice idea to have something like that,” she said. “I bet a lot of people went, I mean something like that would have something for almost everyone.”

Carolina Stein, 36, of Brighton, said she likes the idea of using storage containers to host

PHOTO COURTESY THE INNOVATION AND DESIGN BUILDING

The Innovation and Design Building in the Seaport District will have eight shipping container restaurants, which will begin to operate over the next several weeks.

restaurants and businesses.

“That’s really cool,” she said. “It seems like something I would go to, I mean food trucks

are always cool. I feel like there is always cool stuff happening around Boston and that sounds like something that would hap-

pen here.”

Olivia Quintana contributed to the reporting of this article.

Sustainability in spotlight as Dining Services provides local options SUSTAINABLE DINING, FROM PAGE 1

the goods and services we provide students, faculty and staffs to support them is also consistent with our teaching and research’s mission and sustainability,” Cleveland said. “Food is a major part of that footprint of a university. Paying attention to the whole chain of food supply, how it’s produced, how it’s transported to how it’s processed,

how its consumed, how its disposed … is extremely important.”

Several BU students said the report tells them how important sustainable eating and living is for the university as well as for the greater Boston area.

Lina Marcela Gonzalez, a first year graduate student in the College of Fine Arts, said that the result of the report proves how BU can aim for more ambitious goals

in fostering sustainability for the future of campus life.

“The result [of the report] is pretty remarkable,” Gonzalez said.

“What we’re trying to achieve, our prime goal is to make life better, and we cannot afford not to find ways to do things that are more amicable, efficient and economical.”

Emily Whittington, a junior in the College of Communication, said she appreciates BU’s efforts to

engage the Boston community in its sustainability program and efforts. “[BU] should help and support local farmers as well and that’s one thing I really like that BU does. It makes sense to get food closer to you and also just support the local economy,” Whittington said. “Being such a big university and establishment in Boston, it’s good that they are leading the way to sustainable living.”

Steven Li, a junior in the College of Engineering, said that BU should better inform students of its sustainability efforts due to the importance of the issue.

“I haven’t heard that much, so probably begin with spreading their achievements. I think this report is a good start,” Lee said. “Or emphasize that a specific type of food in the dining hall is received through sustainable efforts.”

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FEATURES

5

SPOTLIGHT THURSDAY, SEPTEMBER 17, 2015

Boston Public Market embraces sustainable food products

BY ELIZA SULLIVAN DAILY FREE PRESS STAFF

Boston Public Market, located immediately above the Haymarket MBTA station, hosted its Harvest Picnic Sunday. The picnic was a single event in a series meant to widen the reach of the Market.

Home to over 30 vendors, the Market provides small and often family-run businesses with a welcoming, communal space to sell their wares in. Well-known local names such as Bon Me and Union Square Donuts have also taken up residence alongside mom-and-pop farm stands and specialty shops.

The Market opened in July in the heart of the newly developing Market District, which also hosts Haymarket’s open-air vegetable and fruit vendors.

“Everything in the Boston Public Market is grown, raised or provided in some way by Massachusetts or New England,” said market manager Tiffani Emig.

“That’s different than pretty much every other market out there.”

PHOTO BY SARAH SILBIGER/DAILY FREE PRESS STAFF

Alex Miller and Ashley Wood of Cambridge enjoy food from the Boston Public Market on Sunday.

Sunday’s event was meant to be an outdoor picnic on the Rose Kennedy Greenway, but due to rain, it was moved to the inside of the Market itself. The scheduled lawn games were set in the children’s area, and musicians were also brought inside.

Welcoming visitors was music from members of the Boston-based band Damn Tall Build-

ings. The band recently wrapped up a tour around the United States and spent the day playing traditional folk music. Having previously visited the Market, the band didn’t hesitate to get involved with the picnic.

“We do mainly originals, except for today,” said Avery “Montana” Ballotta, who plays first fiddle for the group. “…We just got a

call [about performing here], and we thought it was pretty cool.”

Aside from the musicians and some games, Sunday was a rather standard day at the Market, which is regularly open Wednesday through Sunday. The local vendors, as Emig said, come from locations ranging from downtown Boston to the entire New England area. There are 37

permanent vendors in total, and they sell products such as dairy, coffee, pastries, meats and produce.

Embodying the local and homegrown ideals of the Market is the family-owned and operated Boston Honey Company.

Addie Reseska has been helping her husband Andy, the founder of Boston Honey Company, with his products for nearly 20 years. Her husband began with a single hive in 1996 as a hobby, but today has between 21,00 and 22,000.

“All the products come from the hives sustainably,” she said.

Their products include a wide variety of honeys, each with a unique flavor based off of where the honey comes from. This strategy helps customers know exactly where their food is from, a major theme in the localization trend.

“During the winter months, after November, we bring some of the bees south,” Reseska said. “…Once our bees are there, they produce Gallberry honey and Florida Orange Blossom honey.”

This process helps to keep both the bees and the workers working, ensuring a consistent CONTINUED ON PAGE 7

CATALYST THURSDAY, SEPTEMBER 17, 2015

FDA enacts new laws to prevent foodborne illness outbreaks

BY LIZ VANDERAU DAILY FREE PRESS STAFF

Deadly bacteria like Listeria, E. coli and Salmonella can, and occasionally do, lurk on the food consumed by Americans every day. According to the Centers for Disease Control and Prevention, approximately 48 million Americans get ill and 3,000 die each year from food-related diseases caused by these bacteria.

To combat those critters, the Food and Drug Administration finalized a set of laws on Sept. 10 called the Food Safety Modernization Act. The laws, which initially passed through Congress on Dec. 21, 2010, outline stringent guidelines for food manufacturers to follow in hopes of preventing future outbreaks of foodborne illnesses.

In recent years, there have been several outbreaks caused by common foods such as cantaloupe, caramel apples, peanuts and ice cream. Just last week, authorities claimed that a certain brand of cucumbers imported from Mexico had caused a Salmonella outbreak that sickened nearly 350 people.

PHOTO COURTESY PIXABAY

The Food and Drug Administration released new federal food safety rules Sept. 10 after several deadly bacteria outbreaks.

The presence of deadly bacteria in these foods is generally caused by violations of health and sanitation practices. There are a variety of opportunities for food to be contaminated, including the use of old or dirty equipment, inadequate temperatures in storage faculties and poor employee hygiene,

among others.

“The challenge with foodborne illness is that there are so many opportunities for microbes to enter our food systems, starting with production and preparation,” said Lauren Ferraro, a nutritionist at Boston University’s Sargent College of Health &

Rehabilitation Sciences. “For example, animals that are raised for food have millions of microbes in their guts. If a small amount of the intestinal juices contaminates the carcass, this can cause a foodborne illness in the person who consumes it.”

The FSMA, which is com-

posed of seven foundational rules, is intended to reduce the likelihood of food being contaminated while it is processed, transported and stored. In doing so, the FDA wants to shift its focus from responding to outbreaks to preventing them from occurring in the first place.

“The food safety problems we face have one thing in common — they are largely preventable,” said Michael Taylor, the FDA’s deputy commissioner for foods, in a statement to the Associated Press.

Under the new laws, food producers will need to make plans that outline how they will keep their facilities clean and keep logs of all activities that occur in their production centers. The FDA will have the right to review these plans and logs at any time. It will also have the power to close any plants with inadequate safety plans.

“Moving forward, there will be more standardized methods for water, worker hygiene or cleanliness, composting and sanitation of buildings, equipment and tools,” Ferraro said.

Starting next year, the FDA CONTINUED ON PAGE 7

6

FEATURES

INBUSINESS THURSDAY, SEPTEMBER 17, 2015

Food trucks drive innovative branding in business growth REPORTING BY MONIKA NAYAK

GRAPHIC BY KATELYN PILLEY

South Campus

"We were trying to build our brand and do some concept testing and the food truck turned out to be an incubator for us in terms of developing our brand and concept."

Mei Mei

Andrew Li, owner of Mei Mei

First truck opened

Income Breakdown Roxy’s: 70% from trucks and catering Mei Mei: In the summer, it’s close to 50/50.

In the winter, it’s 80% restaurant, 20% truck.

Bon Me: 60% from trucks

Brick and mortar opened

2012

2011

First truck opened

First truck opened

2013

Projected 2015

2014

2016

Second truck opened

Fourth and Fifth Truck

Brick and mortar opened Second truck opened

Third Truck

Allston

Sixth Truck Restaurant in Chestnut Hill Restaurant in Fort Point Stall at Boston Public Market

Brick and mortar opened

Kendall Sq.

Roxy’s Grilled Cheese

Bon Me

SOURCE: Food Truck owners

MUSE THURSDAY, SEPTEMBER 17, 2015

Vegan cuisine takes on bold flavors at Whole Heart Provisions

BY ROSS HSU DAILY FREE PRESS STAFF

Rebecca Arnold, a chef who has worked at Pain D’Avignon, Alden & Harlow and Sarma, has always wanted to make a healthy fast-food joint. With Whole Heart Provisions in Allston, she’ll do just that.

“The idea is to bring veggies back to the table,” she said of the new restaurant.

“I want to provide people with a healthy option that’s mostly vegetables for when they’re on the go.”

Helmed by Arnold and James DiSabatino, the founder of Roxy’s Grilled Cheese, Whole Heart Provisions will be a fruit-and-veggies focused, quick-service restaurant that uses styles and flavors from around the world to make veggies the star of every dish.

Don’t call it vegan, though.

“We’re not just a restaurant for vegans,” Arnold said. “We’re a restaurant for everyone. We’re making vegetables in really bold, flavorful ways.”

The restaurant will function in an assembly line style. Think Chipotle or Subway — there will be featured and suggested flavor combinations and bowls, as well as side dishes, but customers will be free to create their veggie bowl as they see fit.

PHOTO BY SARAH SILBIGER/DAILY FREE PRESS STAFF

Whole Heart Provisions, located at 487 Cambridge St. in Allston and founded by James DiSabatino and Rebecca Arnold, will open this month.

“Customers will choose between greens or grains for their base,” Arnold said. “We’ll have different options within greens or grains. You chose your style, and then each style comes with a sauce and a crunchy element.”

The grains in question will be jasmine

rice or a brown rice and quinoa pilaf, while the greens will be marinated kale or leafy salad greens. However, Arnold and DiSabatino plan to rotate options occasionally.

The same goes for Whole Heart Provisions’ signature styles — Korean, Mexican, Vietnamese and more.

“Our focus will be on bold flavors,” Arnold said. “For example, our Korean bowl has bulgogi beets in it. Bulgogi is a marinade usually used for beef … We’re putting that on beets, so they get that meaty, beefy flavor.”

Arnold pointed out that many vegan restaurants make the mistake of trying to imitate meat.

“We’re trying to showcase the vegetables, not make meat,” she said. “We’re aiming for big, bold flavors, not chicken made out of flour.”

Among those restaurants trying to imitate meat, Arnold implies, includes Root, the recently-closed restaurant whose real estate Whole Heart Provisions will be filling.

“People come by and ask if we’ll have the Root burger or the Root fries,” Arnold said, chuckling. “It’s not like that. We’re not trying to replace them.”

Whole Heart Provisions will be next door to Roxy’s Grilled Cheese, whose founder DiSabatino is described by Arnold as having “the brain for business.” He’ll manage the big picture while Arnold is in the kitchen.

Given DiSabatino’s recent success with the Roxy’s food truck and his burgeoning brand, the question of expansion CONTINUED ON PAGE 7

FEATURES

7

Market supports local industries SUSTAINABLE FOOD, FROM 5

process and sustainability for the hives.

In addition to staple vendors like the Boston Honey Company, there are often temporary visitors. Present at the Harvest Picnic and for the past few weeks, Maine Sail Freight brings products from the Portland, Maine area into Boston via ship to sell in sustainable spaces like the Market.

“We chartered a 130-foot schooner from 1925 — a super old, beautiful, historic schooner that brought 6,000 pounds of product from Portland,” said Eva King, a collaborator with the Greenhorns, the organization that runs Maine Sail Freight.

With fun events like the Harvest Picnic and unusual vendors like Maine Sail Freight, the Market hopes to bring in more families with activities that appeal to children and their parents. According to the Emig and the Market’s calendar, there are events for the public going on almost every day.

Young professionals are also a target group for the Market, as more and more of them move to the Market District area.

Events such as Thursday’s “Sampling Night at the Market” target this group with an opportunity to sample and purchase goods

from vendors. The Market also continues to bring in musicians, including groups from Berklee College of Music, for afternoon and evening performances.

Locations and organizations similar to the Market are becoming central to the city’s movement toward local, sustainable food sources.

“It’s an especially good way to connect to the local agricultural scene,” Emig said.

Further evidence of this movement will be readily available Sunday during the annual Boston Local Food Festival. Running from 11 a.m. to 5 p.m. on the Greenway, this event will expand upon the Harvest Picnic by showcasing local farmers, restaurants, food trucks and chefs alongside live local music, fun activities for families and health exhibits.

Localization and the smaller market industry are making it easier for consumers in a major city to feel a connection to their food. That change allows more sustainable practices to exist and incredible places like Boston Public Market to flourish. This thought is best expressed through Reseska’s business philosophy.

“Every product tells a little story,” she said. “…It’s a way to educate the consumer.”

ALL STUDENTS GET 15% OFF. WITH VALID COLLEGE STUDENT I.D.*

FDA institutes radical improvements FOODBORNE ILLESS, FROM 5

will have to inspect high-risk plants once very three years. Right now, the FDA only inspects facilities approximately once every 10 years.

Scott Rosario, marketing director of BU Dining Services, said the FDA regulations are continually reviewed and provide high-quality training to food service workers.

“All of our employees are trained in proper food handling,” he said. “Hourly employees go through the ServSafe hourly employee certification and all managers are certified through the ServSafe manager training. Even our student staff goes through a mandatory food safety class. Every time there is a break in service, there is continued training … Intersession, spring break and summer are the busiest times [for] staff training.”

In addition to cleaning up people food-making facilities, FSMA includes rules that pertain to preventing the spread of bacterial disease in pet food by regulating food that is imported from other countries and ensuring the sanitation of food transportation.

FSMA is one of the most radical changes in the FDA’s food safety laws in more than 70 years. The laws will start being enforced this month.

The changes will not likely be any trouble for food manufacturers. Recalls

caused by outbreaks are notoriously expensive and damaging to both affected companies and their customers. In addition to helping these companies and lessening the potential for the spread of deadly diseases, FSMA will most likely give consumers peace of mind.

“Consumers themselves will know now that their food is safer,” Ferraro said. “The more standards are put into place for production, preparation and storage of foods, the more confident a consumer can be that their food is safe.”

T

he FDA wants to shift its focus

from to

responding

outbreaks

preventing

to

them

from occuring in

the first place.

961 COMMONWEALTH AVE BOSTON, MA 02215 SAT - WED • 11AM - 10PM THURS - FRI • 11AM - 1AM

Restaurant deviates from vegan norm WHOLE HEART PROVISIONS, FROM 6

in food truck form arose.

“It’s an option,” Arnold said. “We definitely have a history with them. We’d love to open another location or two as well.”

Along with vegetable bowls, Whole Heart Provisions will serve “small-plate style” sides. So far, Arnold has sesame sushitos, crispy Old Bay Brussels sprouts and seared avocado planned. The restaurant also features beverage fountains serving lemonade, green mint tea, house-made juices, kombucha and floats made with FoMu ice cream.

Arnold is anxious for the restaurant’s opening, which she hopes will be in about two weeks.

“I learned a new word the other day,” she said. “Stress-citing. So it’s stressful, and very exciting.”

When asked whether she thinks Whole Heart Provisions will succeed among the infamous late-night drunken Allston crawlers, she laughed.

“I don’t think the drunk kids are our clientele,” Arnold said. “We won’t be open past 9 p.m. We hope people will be coming out of class or the gym looking for a quick, healthy way to fill up.”

Whole Heart Provisions will open at 487 Cambridge Street in Allston at the end of September.

$1 FRIES WITH PURCHASE OF BURGER + DRINK.*

*Regular fries only. Valid at this location only. Valid and current college student I.D. required at time of purchase. Limit one discount per customer. Offer not valid with gift card or alcohol purchases. Void where prohibited. State sales tax applicable. Cash value 1/100¢. Offer expires 10.15.15. ©2015 BURGERFI International, LLC. BURGERFI® and the BURGERFI® logo are registered trademarks of Restaurant Development Group, LLC. The BURGERFI system consists of restaurants owned and operated by affiliates of BURGERFI International, LLC., and independently-owned and operated franchisees of BURGERFI International, LLC.

OPINION

8

THURSDAY, SEPTEMBER 17, 2015

Mike DeSocio, Editor-in-Chief Joe Incollingo, 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

45th year | Volume 89 | Issue III 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 © 2015 Back Bay Publishing Co., Inc. All rights reserved.

Samantha Gross, Multimedia Editor

Justin Pallenik, Sports Editor

Olivia Nadel, Photo Editor

J.D. Capelouto, Campus Editor

Katie Aramento, Editorial Page Editor

Katelyn Pilley, Layout Editor

Mina Corpuz, City Editor

Sonia Rao, Features Editor

Shakti Rovner, Office Manager

Minimum wage bests tipping, but cooperation is key As college students, many of us have worked in some aspect of the food service industry during our young adult years.

Whether we stood behind the counter at Dunkin Donuts or spent our nights shuffling from table to table at a five-star restaurant, we’ve all had experiences with people eating out. Poor tippers, however, are the most memorable.

But on Sept. 10, New York Gov. Andrew Cuomo announced his support for a statewide minimum wage of $15, The Atlantic reported. He aims to “add fairness to our economy” and bring 2.2 million full time workers out of poverty.

Then on Tuesday, Chef Tom Colicchio became one of many restaurant owners to back Cuomo’s policy and hop on the bandwagon. Best known for co-founding Gramercy Tavern and for acting as head judge on Bravo’s “Top Chef,” Colicchio told Eater he will be raising wages and eliminating tips from lunch hours at his New York restaurant, Craft. Menus at the a la carte restaurant will now read, “prices are inclusive of service.” Colicchio won’t stop patrons from tipping, but customers’ bills will no longer include a tip line.

It seems logical: servers work just as hard as others who receive minimum wage for their jobs, but they often walk out with little to no money to put towards their family, their student loans or their mortgages. And while students may not have houses or children on the line, other servers are relying on tips as their singular

form of income.

One would think that this is common knowledge — if you haven’t worked in the food service industry yourself, it’s likely you know someone who has or does. But even still, so many people in this country go out to eat with a preset notion that they will not be tipping, no matter how positive their experience is. Servers have to go the extra mile to make you feel welcome, make sure your food is satisfactory, get your side of ketchup, clean up your spilled drink and wipe down the smears of chocolate cake on the table when you’re finished, just to receive a few dollars extra toward their modest pay.

That being said, this minimum wage offering seems on the surface as if it could only be beneficial. After all, most people do leave generous tips, and some will continue to do so even if their receipts don’t prompt them to. It’s almost an unwritten rule: if someone is serving you and giving you a pleasant experience, you tip him or her. It’s an exchange of services — a human being is bending to your will, and you should show them gratitude for that.

Some would argue the opposite, though, and those people aren’t wrong.

Tipping is a custom of the United States, after all. In most European countries, tipping is unheard of. A job is a job. If someone is being paid to serve you food and give you a pleasant experience, then they should do it. Food prices include service, and that’s that.

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ers better wages will prove that patrons respect their service. That seems to be what Colicchio is trying to do with his new policy. He said in the Eater interview, “Waiters don’t want to work lunch shifts because they don’t make as much money. So in a way, we’re saying you don’t have to worry about what you’re going to make tip-wise and you’ll be fine. So I think this will be positive for the service staff.”

New York does seem like the best place to begin a trend such as this. Patrons of restaurants in New York City are more inclined to spend larger amounts of money when they eat out. Here in Boston, though, the disappearance of tips may result in a lack of patronage at eateries — much of Boston is populated by students, and a rise in prices may turn many away, even if they had initially planned on spending the same amount on a tip. All in all, paying servers more seems to be a step in the right direction, but the change will obviously take some getting used to.

This week’s crossword puzzle is brought to you by Casey Mintz

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But what happens when tips do disappear? Here in the U.S., we are so accustomed to being patted on the back for our good work that taking the blatant rewards away may make us less inclined to do it well. The incentive disappears and we are faced with the challenge of doing good service without being rewarded.

It’s okay to think that this mentality is shallow, because it is. We shouldn’t necessarily expect a high-five and a kiss every time we do our jobs well. Other workers don’t. But sometimes it takes a lot of muster to swallow your pride and take heat from disrespectful customers, and having some hope that you might receive a tip at the end of the tunnel makes sucking up to them worth it. Without that to look forward to, it may be harder to take the blow.

That being said, workers in the food service industry are some of the most dedicated and hard-working people out there.

By all means, they deserved to be valued for their work. Perhaps giving these work-

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ACROSS 1. Stop for a horse 5. Exploded stars 10. Flutter 14. Not his 15. Small African antelope 16. Hindu princess 17. Disgraceful 19. At the peak of 20. Ribonucleic acid 21. Graven images 22. Display 23. Ointment ingredient 25. Of a pelvic bone 27. Record (abbrev.)

28. A daily evening church service 31. Wanderer 34. Make improvements 35. Japanese apricot 36. Bucolic 37. Skating jumps

DOWN 38. Permits 39. “___ the season to be jolly” 40. Female internal reproductive organ 41. Not last 42. Completely 44. Spy agency 45. Unreactive 46. Military quarters 50. Manacles 52. Habituate 54. Alkaline liquid 55. Murres 56. Teen 58. Adolescent 59. Blockages 60. Relating to urine 61. Where the sun rises 62. Children 63. Carve in stone

1. Vortex 2. Reddish brown 3. Keyboard instrument 4. American Sign Language 5. Scandinavian 6. Heavenly hunter 7. Six-stringed instrument 8. In an opprobrious manner 9. Female sib 10. Donnybrook 11. Recent arrival 12. Shortly 13. A hollow cylindrical shape 18. Lubricated 22. A region of SE Pakistan 24. By mouth 26. Focusing glass 28. Manicurist’s board

29. Catches 30. Essence 31. Anagram of “Tine” 32. Norse god 33. Baffles 34. In an uplifted manner 37. Affirm 38. Teller of untruths 40. Mining finds 41. Infernos 43. Child 44. Gentle stroke 46. Protrusion 47. Alarm 48. Faultfinder 49. A two-masted sailing vessel 50. Adorable 51. Component of urine 53. Cozy corner 56. Play a role 57. Prompt

OPINION

9

THURSDAY, SEPTEMBER 17, 2015

Saying goodbye to my disorder

BY CASEY MINTZ COLUMNIST

When I first was told I would be writing for the annual Dining Out issue, I was so excited. The first thing I thought of was to write about eating disorders, because a discussion about food wouldn’t be complete without a discussion of those who don’t eat it. Plus, writing about eating disorders is kind of my thing: it was writing about my eating disorder that got me a column in the first place. My writing sample was about my eating disorder, as was my first column, as were two other columns I wrote the first semester of my freshman year. No sweat, right? It’s my gig.

However, as I went to sit down and write, I was stumped. I couldn’t put pen to paper (or, more accurately, fingers to keys). I didn’t know what I could write about food, or lack thereof, that I haven’t already written about.

Freshman year, it was still fresh. I was still barely recovered from my eating disorder, which had me in its hold since I was nine years old, on and off. At that point, I had been in and out of treatment for nearly 10 years, and the effects of such a long-term starvation were still wracking my body. I’d still wake up some days and just not want to eat, and I’d still look in the mirror and imagine myself with more prominent hipbones or a wider thigh gap.

But I haven’t done that in a while. I haven’t restricted my diet in over two years now — not even one meal. My body has settled at its natural weight, and I don’t hate it anymore. I know that I won’t wake up in the morning and suddenly feel like I have gained 20 pounds. I know that I am finally recovered.

So this is my swan song: this will be my last column about eating disorders. Specifically, my eating disorder. I can’t promise I won’t write about them in general, but I’m done discussing mine. It has been laid to rest.

It is over. I am done. I don’t want it to be a part of me anymore.

I’m writing this to say that the worst is over. There were times when I thought that it would never be over and that I’d have the eating habits of a severely anorexic teenager forever. I thought I’d never be able to be

at peace with my thighs, but I’m okay with them now. I even like the two long scars on the backs of them that I got from surgery over the summer (that’s a column for another day).

But I can’t lie to you and say that there aren’t still remnants of a past when I’d have nightmares about people trying to feed me.

Recovering from my eating disorder was the hardest thing I’ve ever done in my life. Because I was so young when it first hit me, I didn’t just have to re-learn how to eat — I had to learn how to eat, period.

There will always be moments when the little voice in my head yells at me to stop eating. I will always question getting a salad over pasta when what I really want is pasta.

And I will probably always half-dread and half-crave the moments when someone tells me I’m small.

But doesn’t this sound like every girl (and probably those of all genders, though I can only speak for my own)? Doesn’t it sound like you?

And this is what I want to talk about: not my personal experience with an eating disorder, but the pervasiveness of a culture of disordered eating and negative body image.

We’ve created, over the years, a culture where it’s normal to be dissatisfied with your body. I would go so far as to say that it’s preferred, even, because if you don’t hate your body, what will you even find to talk about?

If you display too much self-confidence, what will other people think? Will they call you vain or conceited or self-obsessed? Everyone is insecure nowadays, and most people are insecure about the amount of space their bodies take up.

This culture of disordered eating and self-hate is so commonplace that I know people who don’t even know they have eating disorders. Take, for example, the girl who restricts herself to 700 calories a day (below starvation levels) because she wants to stay thin, or the boy who makes himself throw up after he’s eaten so that he can eat more. Take the constant talk of “I shouldn’t eat that” or “I feel so guilty that I ate that” or “I need to work that off.” Take me, at nine years old, Googling “my thighs are fat” and finding 7.5 million results.

Take a second to watch others and listen to yourself the next time you have a conversation. How long does it take for food or diets to come up? We are obsessed with it, and obsession often leads to disorder.

I’m not saying I know what to do with this information. I’m not saying I can change this, or that it’s even possible to change. But I no longer want to make my eating disorder interesting fare to write about, because eating disorders don’t always end in bylines printed in newspapers. Sometimes they end in lifetimes, etched on tombstones.

Appreciating my restaurant jobs

BY SARA RYAN COLUMNIST

In a lot of ways, working in a restaurant is the hardest job I’ve ever had. My feet never stop aching and a fresh coat of nail polish never survives an entire shift.

I’ve lost two pairs of Sperry’s to my summer job at a country club. Causes of death: tomato juice and balsamic vinaigrette.

It was miracle if I made through a shift without getting unrecognizable sauces and stains on my shirt. By no means is food service a glamorous industry.

Two years ago I walked into Late Night Kitchen in cutoffs and a grungy Coldplay T-shirt and somehow left with three hostess shifts. It was my first job and I wasn’t sure what to expect. I made a lot of mistakes in those first few days, and I collapsed into bed immediately after each shift. I bought orthopedic inserts my grandma recommended. It got even harder when I began training people when I’d only had four days of experience myself.

As tiring as the hours of serving, cleaning and smiling have been, I don’t regret starting at Late Night by any means. In a lot of ways, I’ve learned to be a better employee and an overall better person.

What may be the best perk of my jobs in food service is gathering stories I get to tell as a result. There’s the time I lost a noticeable amount of hair to a crème brûlée torch. One night, I had a customer curse me out because we ran out of plastic forks.

I’ve messed up more orders than I can count. Just last week I fell on a recently mopped floor and am now sporting a sick bruise. It’s rare to leave a shift without a story to share when I get home.

When you work in food service, you meet all kinds of people: those who are also working 10-hour shifts, the favorite customers and the really bad tippers. It’s a great intersection of different people — everyone has to eat, after all.

As much as this industry has its challenges, it also has its rewards. Your co-workers can become some of your best friends, if only because not one of your

other friends is working Friday and Saturday nights, too. I’ve said, “I can’t, I’m working” more times than I can count. No one has your back like the people who are also fighting to turn over tables and keep customers happy.

Perhaps most importantly, my jobs in food service have just taught me to be a better person. The Waiter Rule states that the way someone treats service workers (such as waiters) is a reflection of that person’s true character. This is a real thing. It has its own Wikipedia page. While I may not have been the genius to come up with this principle, I completely agree with the sentiment.

Working at different restaurants, I’ve learned that each customer request sparks a chain reaction, especially when that request is atypical. It’s not like I thought the kitchen was some magical place, but it’s a totally different experience to be the one hustling to fulfill that specific request.

I’ve become more conscious of what I ask and expect of servers. This is not to say you shouldn’t ask for what you want when you’re out, but that a smile and some compassion can go a long way.

These jobs have also made me a much better tipper. There’s nothing more demoralizing than finding a 20 cent tip on a table. I aim for 20 percent (my math skills aren’t the best), and I never ever leave that tip line blank. Don’t worry. This isn’t some self-serving piece on tipping your server — though if you want it to be, I work at Late Night on Fridays and Sundays.

Most of the time, I like working in restaurants. No two days are the same, and I never know what to expect. I’ve had great bosses and even better co-workers. I enjoy making people’s days a little bit better with a good meal and great service. But you can’t learn the most on the good days.

The challenging ones have so much more to teach.

All of this is to say that I think everyone should work in food service for at least six months. No matter who you are, this industry can teach you something. It can teach you to be humble. It can teach you how to work under pressure. It can teach you how to rein in your emotions when all you want to do is yell at that idiot at Table 12.

I’ve worked a dozen or so different jobs over the past two years (usually consecutively — I can hold down a job, I promise), and I’ve learned the most from the ones where I worked directly with customers, either as a hostess or server. It hasn’t always been easy, but it has (probably) been worth it.

Interrobang At Wednesday night’s Republican presidential debate in Simi Valley, California, candidate Marco Rubio brought a bottle of water to the debate stage in preparation, he said, for the state’s drought. We here at the ol’ Free Press want to know, what food or drink would BU people throw at Rubio for making that joke?

BU Athletics: Cane’s Sauce

BU Dining: That green goop from Lobster Night

COM: A piping hot PSL

BU Housing: Confiscated PBR

CGS: Juicy Juice

Questrom: McCormick and Schmick’s gift cards, as campaign donations

SAR: Tempeh (or whatever it’s called) FreeP: Nothing. We need print night fuel.

10

SPORTS

T.J. Ryan optimistic following retirement due to concussions

BY SARAH KIRKPATRICK DAILY FREE PRESS STAFF

T.J. Ryan admits he felt invincible. As a member of the Boston University hockey team, and throughout his entire hockey career, he always wore a full cage mask, as opposed to opting for a half-visor. Behind that guise, nothing could go wrong, could it?

It did. After sustaining several concussions throughout two seasons, Ryan has decided to untie his skates one final time and bring his hockey career to an end before his junior year. He retires from the program filled with pride, though, and with the full support of his teammates and coaches.

After BU’s Beanpot consolation game against Harvard University in February 2014, Ryan called his father on the bus ride home and said, “I don’t feel good. I need to come home.”

That phone call was just the beginning.

Several more concussions followed over the span of the next year-and-a-half. He missed the next four games after the Beanpot, then was benched again in a game against Northeastern University later that month with concussion-like symptoms.

He never came back earlier than he was ready, he said, and trusted the decisions of the team’s medical staff. He underwent all the proper tests, and rested as much as he needed.

But the problem lingered. Ryan was shut down for the 2014-15 season after sustaining another head injury on Jan. 10 in a game against the University of Wisconsin. After feeling healthy again, he resumed summer training.

But in a summer league game a month ago, he became concussed once more.

“I bumped into somebody,” Ryan said.

“We collided, it wasn’t even a hit. That’s when I realized that I’ve reached the tipping point.

“My head, it’s not capable of taking hits anymore.”

Ryan finished his BU career with one goal and two assists in 27 total games.

He’s been around BU hockey his entire

life. His father, Tom, is a radio broadcaster for the team and was roommates with current Terrier head coach David Quinn when the two attended BU between 1984 and 1988. T.J. has been attending games since he was four years old, traveling across the country with his father.

Ryan attended Newton North High School, opting to go the public school route, unlike many NCAA-bound hockey players.

He never focused solely on hockey — he also excelled in golf and lacrosse. Hockey was the primary passion, however.

Upon graduation in 2011, Ryan played two seasons for the South Shore Kings of the Eastern Junior Hockey League. At one point during his junior hockey career, he played for two-and-a-half weeks with a broken ankle.

He joined the BU hockey team as a walkon prior to the 2013-14 season.

“His ultimate goal in hockey was to play BU hockey,” Tom said. “He proved a lot of people wrong. And most importantly, earned his way there. Nothing was ever given to him.”

It wasn’t the easiest decision to depart the team he always dreamed of playing for, and the game he always loved, T.J. said.

“It’s just tough to stop doing something you’ve done your entire life,” he said.

But it was the right choice.

In NCAA men’s ice hockey, concussions occur at a rate of 1.47 per 1,000 playing hours logged and account for 9 percent of injuries in the sport, according to a 2010 study. Several college hockey players have had to miss significant time due to head injuries: Amanda Kessel, who plays for the University of Minnesota, gave up the remainder of her NCAA eligibility due to a concussion. More locally, Colin Blackwell of Harvard University missed the 2013-14 season and withdrew from school for a semester to focus on concussion recovery.

Concussions have become an increasingly prominent issue across all sports. And as the problem is brought more into a public light, science and recovery options fail to keep up at the same speed. As Ryan said:

Mariota paces Titans in 42-14 win

PHOTO COURTESY OF STEVE MCLAUGHLIN

Recently retired T.J. Ryan finished his BU career with one goal and two assists in 27 games played.

“There’s no real way to know.”

Ryan suggests that the game has simply gotten faster and players have gotten stronger.

He also posits that while a visor increases the chances of losing teeth, it increases awareness of your surroundings and doesn’t give the illusion of being a complete shield, as he mentioned his cage did.

“I think if you eliminate the mask, the game would be a lot safer,” Ryan said. “As far as the brain goes, it’s much safer. It’s more important.”

Ryan, who is studying economics, plans to finish his BU degree. He also plans to continue attending BU games, just as he has his

entire life.

of. And I’m still excited for the team this year.

I’m not going to be playing, but I’ll still go to every game. My best friends for life are on the team, so it’s not like I’m going to be leaving entirely.”

The support of Ryan’s teammates, he said, has always been evident. Even in 2014-15, in BU’s run to a Beanpot title, a conference championship and the national championship game, when Ryan had to watch all but three of those games from the stands, he was never excluded from the excitement.

“When you’re with your teammates every day, everyone has one goal,” he said. “I never really felt not a part of it.”

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“It’s been the best two years of my life,” Ryan said. “It’s an awesome family to be a part

For him, that friendship is undeniably invincible.

B BENEDYKCIUK, FROM PAGE 12

Although Mariota was competing against one of the NFL’s weaker defenses from last season, he was leading one of the league’s worst offenses. The Honolulu, Hawaii, native made his teammates better — an invaluable skill exuded by elite players.

His first career touchdown pass, a 52-yard laser to Kendall Wright, showcased the speedy receiver’s run-after-catch ability.

Bishop Sankey, who scored just two touchdowns all last season, scored two already in Tampa this Sunday (one rushing, one receiving).

I will not make any crazy claims about the Titans succeeding this year, as I still don’t believe they are a playoff team. I will not even say that Mariota will have a more decorated career than Winston. It’s been one game, and I’m not that naive.

I will say that Mariota will have a better rookie season than two recent rookie QBs with similar styles — Robert Griffin III and Russell Wilson.

Although RGIII has since lost his starting job in Washington due to injury and other off-the-field complications (proving once and for all that he was not worth the three first-round picks that the Redskins sacrificed to the St. Louis Rams at the 2012 NFL Draft), he had a stellar rookie season.

He threw for 20 touchdowns and just five interceptions that year, and finished the season with a passer rating of 102.4. Even more impressively, he led Washington to the playoffs for the first time since 2007.

Seattle’s Russell Wilson has led his team to back-to-back Super Bowl appearances. Starting all 16 games, Wilson improved each week during his rookie sea-

son in 2012. He threw for 26 TDs and 10 INTs, and also ran for four scores. Wilson led the Seahawks to the NFC semifinal game, a close contest they lost to the Atlanta Falcons, 30-28. But Mariota has the football intelligence and the raw talent to be better.

As the season progresses, defenses will read Mariota more effectively. Each week, teams will be more prepared for the Tennessee offense, and they’ll pressure him much more than the Tampa Bay defensive line did. The Titans will play J.J. Watt’s Houston Texans twice, so the former Duck will face some serious pressure this season. However, Mariota has given me reason to believe that he can handle that pressure.

It’s no wonder why Chip Kelly of the Philadelphia Eagles (and Mariota’s coach at Oregon) pursued the quarterback so strongly. According to NFL Network’s Ian Rapoport, the Eagles offered the Titans two first-round picks, a third-round pick, starting QB Sam Bradford, budding star defensive end Fletcher Cox, cornerback Brandon Boykin AND starting linebacker Mychal Kendricks all for the second overall pick — or more simply, Mariota — in last year’s draft.

The fact that Tennessee turned down that mammoth offer speaks volumes about this young man’s character and ability. He’s big, he’s fast, he’s strong and he’s humble. He’s exactly the type of player a team likes to build a team around, and will undoubtedly be a household name in the near future.

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SPORTS

11

Women’s soccer set to take on Providence after first win

BY CHRISTOPHER PICHER DAILY FREE PRESS STAFF

Following a much-needed victory in its home opener Sunday, the Boston University women’s soccer team is set to host Providence College Thursday night.

BU is looking to win its second consecutive home game and get on a roll before the start of Patriot League play this weekend.

The Terriers (1-4-2) will have their work cut out for them. Providence (6-2) comes to Boston on the heels of an impressive double-overtime road win against Boston College, one of the Terriers’ closest rivals.

BU snapped its slump this past Sunday afternoon at Nickerson Field in a 2-1 overtime victory over Hofstra University. Finishing goals as well as games have been clear struggles for the Terriers thus far during the 2015 campaign.

However, those deficiencies appeared to dissipate on the comfort of their home turf. Sunday’s victory was far from easy for the reigning Patriot League champions, but BU coach Nancy Feldman said it was easily the team’s strongest performance of the season.

“We were able to sustain ourselves during those periods and when they tied the game,” Feldman said. “We were also able to regroup to try to get back to what we were trying to do. It is just a persistence, a will and a confidence.”

Hofstra (5-3), like Providence, excels at the striker position with the ball at their feet. On Sunday, BU dominated the defensive-third, making Hofstra play with its back to the goal the entire game.

“It was a team effort. It sounds cliché but it was,” Feldman said. “It’s a matter of just limiting

touches of those attacking personalities, and [we are] trying to do the same thing on Thursday, as Providence has some really talented attacking personalities.”

Before their first win, the Terriers had scored three goals in six games, making it almost impossible to string together some victories. Last week, Feldman stressed the importance of finishing and technique during practice.

Senior attackers Jenna Fisher and Clare Pleuler cashed in on the extra repetition Sunday. Fisher’s cross that led to BU’s first goal and Pleuler’s game-winning longrange blast were definite difference-makers in the victory.

“Clare is a very, very talented attacking player,” Feldman said.

“You can sharpen up talent, and repetition brings out confidence in players.”

The offense will be counted on again to pull its own weight,

as the defense will have its hands full with a confident Friars squad.

Providence has scored an average of 1.5 goals per game this season, while limiting its opponents to 1.12 per contest. Against a team that attempts 13.9 shots per match, it will be important for the Terriers to limit the Friars’ chances and sharpen their defensive attack.

Additionally, Feldman and her squad will look to control the pace and tempo of the game because they know individual efforts will not be enough to win.

“It is a little more to do with the ebbs and flow of the game, and how we are able to maintain ourselves and our play throughout the course of the game,” Feldman said.

Thursday is the perfect time for the Terriers to prove to themselves and their conference that they can play the full 90 minutes on a consistent basis.

PHOTO BY DANIEL GUAN/DFP FILE PHOTO

Senior midfielder Clare Pleuler tallied the game-winning goal against Hofstra Sunday.

“Again it sounds cliché, but we need to keep getting better game to game,” Feldman said.

“We can’t think too far ahead and need to stay in the moment.”

Life after BU on Gilbert’s mind as a finance major and psychology minor GILBERT, FROM PAGE 12

slavery and to kind of change the whole way we think about the North versus South. And he was Honest Abe – just a good guy.”

I’m a finance major and a psychology minor, and I really want be a portfolio manager one day and get into investment management.”

What do you want to do for a career?

What do you like to do in your free time?

Well you mentioned basketball before. I like to play basketball as much as possible. I’m also a big FIFA player. I think everybody on the team loves FIFA because it’s just our game being played in video game form so we have tournaments all the time.

FIFA’s definitely a big one for us.

Coolest place you’ve ever been?

Best place to eat on BU campus?

I went to the World Cup in 2010 in South Africa with my dad, and I saw four games. Probably about six of the eight teams that I saw were the best at the time, and it was just an unbelievable atmosphere with all the vuvuzelas and everything. It was ridiculous.”

I think I’ve given so much money to T. Anthony’s, it’s not even funny. T. Anthony’s is a great spot just to hang out. You can get the jukebox going, and it’s great fun with the team

Men’s hockey hires alumnus Chris Dyment as director of operations

BY JUDY COHEN DAILY FREE PRESS STAFF

The coaching staff shuffle ended for the Boston University men’s hockey team Wednesday when head coach David Quinn announced former Terrier defenseman Chris Dyment as the new director of hockey operations.

It was the only spot left unoccupied after former associate head coach Steve Greeley departed for the New York Rangers in August, making room for Albie O’Connell to move into that role while former director of hockey operations Scott Young was promoted to O’Con-

nell’s old job as assistant coach.

“We’re really excited to add Chris to our staff,” Quinn said in a release from BU Athletics. “He has a lot of good experience in hockey, especially after running a junior program the past two seasons. He certainly possesses all the qualities we’re looking for in a director of hockey operations.”

Dyment was named Bentley University’s assistant coach in July but instead opted to take the job with BU. Like his new co-workers, Dyment also took the ice for BU, though his tenure spanned from 1998-2002. The defenseman re-

corded 20 goals and 52 assists in 142 games as a Terrier, co-captaining the squad during his senior season.

In his freshman year with the scarlet and white, Dyment was teammates with O’Connell, putting up six points in 25 games, all while O’Connell tallied nine goals and 30 assists in 36 contests. The Terriers also won the Beanpot that year.

After O’Connell finished up his collegiate career, Dyment added to his resume. He won two more Beanpots in 2000 and 2002 and was named to the ACHA All-America Second Team in those same years as well. In his sophomore season,

Dyment earned Hockey East First Team All-Star honors in addition to being presented with the award for Hockey East Best Defensive Defensemen that year, too.

Dyment never cracked an NHL lineup, but was drafted by the Montreal Canadiens in the fourth round of the 1999 NHL Entry Draft, 97th overall. He spent time in the American Hockey League, East Coast Hockey League and Italy’s Serie A before retiring from playing in 2009. He won the Calder Cup with the Houston Aeros of the AHL in 2003 and also served as assistant captain of the Providence Bruins for two years following a

yearlong stint with the Springfield Falcons.

Removed from his playing career, Dyment was a skills instructor around the state before spending the past two seasons as head coach of New Hampshire Jr. Monarchs of the United States Premier Hockey League. The team finished in the middle of the standings this past season, posting a 20-20-0-4 record in 44 games.

Though he was the head coach, Dyment’s responsibilities extended past the ice. He was also in charge of everyday operations for the organization and took care of practices, recruiting and game preparation.

No. 17 field hockey takes on Lafayette to open Patriot League play

PHOTO COURTESY BRADFORDST219/ FLICKR

Senior back Rachel Coll will lead the Terrier defense against Lafayette in their Patriot League opener.

BY RANYA MUFTI DAILY FREE PRESS STAFF

After an up and down weekend against Boston College and Providence College, the No. 17 Boston University field hock-

ey team will play its first Patriot League game of the season against Lafayette College Saturday at New Balance Field.

The Terriers (4-2) are coming off a 3-0 victory against Providence (0-6) this past Sunday, where BU dominated throughout the game.

All three of the goals scored by the Terriers came off penalty corner opportunities.

BU’s upperclassmen displayed great leadership as well, as all three goals came from the team’s co-captains, senior midfielder Sofi Laurito (2) and senior back Rachel Coll (1).

Junior back Bea Baumberger Altirriba assisted on all three goals, tying her with junior midfielder Hester van der Laan for most points on the team. Laurito falls third in points on the team, with six so far this season. “[Laurito and Coll] are both very talented hockey players,” said BU coach Sally Starr. “This week is

very important for them. They’re ready to play on game day and, as a result, they’re having a lot of success.”

Junior goalkeeper Cammy Jensen received her first career shutout in the game against Providence.

Jensen boasts a .676 save percentage and made two difficult saves in the previous game.

“I was really glad to see [Jensen] get [the shutout],” Starr said. “It’s great for her confidence since she’s filling some big shoes having to play for [graduated netminder] Valentina [Cerda-Eimbcke]. She’s a kid that has a lot of confidence in herself and I think she’s a kid that our team has a lot of confidence in.”

The Terriers have a big test up ahead of them this weekend, though, as Lafayette (5-1) is currently riding a two-game winning streak and its defense has been a constant threat throughout this season.

“This time of year you’re still trying to fine-tune things,” Starr said. “Overall, our individual defense and our team defense are areas that we’re trying to improve upon and then as well as building on our penalty corner execution, which was excellent last weekend and we want to ensure that it’s something that’s working really well.

“We’re doing a great job of winning the ball off our press,” she added, “and I would like to see more goal-scoring opportunities and really try to get more positive play off our game.”

The Patriot League honored Leopard senior Hannah Millen for the third week in a row as Defensive Player of the Week and junior Katelyn Arnold was named Goalkeeper of the Week for the first time this past Monday.

“It’s a tough opening game for conference play,” Starr said. “Lafayette is an outstanding team, they’re

well coached and they’re having an outstanding season … They’re a team that defends really well and they’re a team that can attack.”

In their past two games, the Leopards have only allowed one goal, as Arnold recorded the second shutout of her career last week against Monmouth University. On the offensive side, senior Katie Birle is tied with junior Amanda Magadan for the team lead in points with 10 apiece.

Starr expects Saturday’s clash to be a tight-scoring one, though after a stellar week of practice she is optimistic that her team can start Patriot League play off with a bang.

“We’re excited for it, it’s a home game for us, and that makes a nice opener for our conference play,” Starr said. “We’re having a really good week of practice and our total focus is on Lafayette right now, so I’m anticipating a really competitive, hard-fought hockey game.”

Quotable “When something goes wrong you have to take that mistake, put it in your back pocket, and learn from it, but you always have to stay confident and trust your skills,” said junior goalkeeper Matt Gilbert. p. 12

Sports

Dyment in the Rough Men’s hockey fills coaching vacancy with former captain, All-American. p. 11

Thursday, September 17, 2015

20 Questions with men’s soccer goalie Matt Gilbert

The Blue Line Marcus Mariota shines in NFL debut

BY NICK NEVILLE DAILY FREE PRESS STAFF

BY MIKE BENEDYKCIUK DAILY FREE PRESS STAFF

Football season has now officially started, and fans everywhere have already suffered great anguish or welcomed great joy. The start of a new season brings hope to many struggling franchises, particularly those that have recently undergone major changes. The Tampa Bay Buccaneers and the Tennessee Titans are two prime examples.

When the Buccaneers welcomed the Titans into Raymond James Stadium Sunday, all eyes were on the two quarterbacks making their respective NFL debuts. Tennessee’s Marcus Mariota and Tampa Bay’s Jameis Winston each have the talent to succeed in the NFL, as proven by their Heisman Trophies.

Sunday was the first time in NFL history that two rookie quarterbacks selected first and second overall in the same draft squared off in Week 1. As such, the matchup between the Bucs and Titans was highly anticipated. “Which QB will make the better first impression?” and “Will one star shine brighter than the other?” were two of the many questions asked leading up to game time.

Mariota was confident, poised, and ultimately shattered expectations in his career opener. The former University of Oregon star threw for four touchdowns and 209 yards, and completed 13 of 16 passes. He ended the day with a passer rating of 158.3 — the highest of any quarterback in Week 1 and the highest possible rating for any passer. Mariota is the first rookie to throw for four touchdowns in his debut since Fran Tarkenton did so for the Minnesota Vikings in 1961. Needless to say, Mariota is already in good company.

Winston struggled mightily in his first career start, though, and as a result met a much different outcome. His first career pass was intercepted by Tennessee’s Coty Sensabaugh and returned for a touchdown.

(Interestingly enough, the last quarterback to complete that feat was Brett Favre in 1991. So, perhaps Winston is also in good company.) Winston ended the day completing 16 of 33 passes for two TDs and two interceptions. His 64.0 passer rating was among the league’s worst in the first week.

CONTINUED ON PAGE 10

The Boston University men’s soccer team is off to a solid start to the 2015 campaign, and the team owes much of its early success to junior goalkeeper Matt Gilbert. On a team with a number of fresh faces, BU coach Neil Roberts has turned to the veteran out of Madison, New Jersey, for leadership, and he has responded.

The Terriers (3-1) have won three of their first four contests, including the last two, during which Gilbert has only allowed one goal. He has already made 16 saves on the year, and boasts a 1.24 goals against average.

As a redshirt freshman in 2013, Gilbert started in 15 games, tallying six shutouts while finishing second in the Patriot League in saves per game with 4.47. He did not see any action last season behind Patriot League Scholar-Athlete of the Year Nick Thomson, who had a stellar senior campaign, but this year Gilbert is back and excited to reclaim his starting role.

Matt Gilbert is much more than just saves and statistics, though, and The Daily Free Press sat down with him to learn more about BU’s standout goalkeeper.

What are your personal goals for this season?

I just really care about the wins this year.

I think getting as many wins as we possibly can this year is my personal goal. Obviously I don’t want to let in any goals, but if we win a game 4-3, look, we got the W, that’s what we need. I think going forward we want as many wins as we can possibly get, 15 is the goal right now, so hopefully we can get to that.

How’s the dynamic of this team different from last year’s?

Last year’s team had a lot of senior leadership. This year there are a lot of younger guys.

We brought in 15 guys this offseason so it’s a much younger locker room, but at the same time I think we brought the family aspect back from last year. I think we have a very tight knit group which is great I’ve seen you playing pickup basketball at FitRec a bunch of times. Do you think you’d be playing college hoops if you weren’t playing soccer?

I don’t know … I’d like to think so. Basketball has always been one of my first loves. I just love playing pickup, and I’m friends with all the guys on the [men’s basketball] team so maybe I would be. But soccer is my number one goal right now.

What is your best advice for a young soccer player?

Definitely just work hard. You can’t work hard enough. And stay confident. I think the biggest thing, especially as a goalie, is you have to have a short memory. When something goes wrong you have to take that mistake, put it in your back pocket, and learn from it, but you always have to stay confident and trust your skills.

GRAPHIC BY SHIVANI PATEL/DAILY FREE PRESS STAFF

Junior goalkeeper Matt Gilbert is second in the Patriot League with 4.47 saves per game.

Did you do anything special this offseason in preparation of reclaiming your starting role?

I trained with our strength and conditioning coach Vinnie Calautti every day at like 6 a.m., and I also trained with a local team, the Boston Rams, this summer, so it got me fit and ready to play this season.”

If there were a movie about your life, who would play you?

I would go ahead and say Michael Cera, or a lot of people reference me to Linguini in ‘Ratatouille,’ the chef.”

What’s one interesting thing most people don’t know about Roberts?

Neil’s just such a great guy. He’s the father figure of the team and you can go to him with literally any problem you have — school, soccer, family-related. He really understands that kind of father mentality.

How about something most people don’t know about you?

Probably ‘SexyBack’ by Justin Timberlake. That’s a great song.

I’m big into the stock market and investments. I really want to be a funds manager one day, and I think that’s probably one thing people don’t know about me is that I really take my studies seriously and I follow the stock market every day. It’s basically like a game to me and it’s a lot of fun.

Favorite movie?

If you could meet any athlete, who would it be?

Favorite guilty pleasure song?

Definitely ‘Superbad.’

Favorite actor?

So that would have to be Jonah Hill of course. He’s a really funny guy.”

Who’s the team prankster?

That’s a tough one… I might have to go with [senior forward] Lucas McBride – you always have to watch out for that kid. He’s always sneaky.”

Do you have any special pregame rituals?

I listen to the same eight [or] nine songs before every game, same order. It’s about a 40-minute playlist and I just listen to it every time.”

Definitely [U.S. National Team goalkeeper] Tim Howard. He’s got one of the best mentalities as a soccer player, as a goalie.

He has Tourette syndrome, and I’ve read his book. He just seems like a great guy on and off the pitch, and he demands a lot from his players.

If you could meet anyone from history — dead or alive — who would it be?

There’s so many good people in history, maybe Abraham Lincoln to be honest with you. He was the 16th president, and he did a lot of progressive things for slavery and to kind of change the whole way we think about the North versus South. And he was Honest Abe. Just a good guy.”

Best memory at BU? Recently actually, coming out of these doors for the Terrier Tailgate and seeing that crowd of 7,000-plus. I don’t know if I’ll ever experience anything like that in my life, and I was glad to experience it.”

If you could meet anyone from history – dead or alive – who would it be?

There’s so many good people in history, maybe Abraham Lincoln to be honest with you. He was the 16th president, and he did a lot of progressive things for CONTINUED ON PAGE 11

BOTTOM LI NE THURSDAY, SEPTEMBER 17

Women’s soccer vs. Providence, 7 p.m.

FRIDAY, SEPTEMBER 18

SATURDAY, SEPTEMBER 19

Brett Favre highlights a list of 100

Field hockey vs. Lafayette, 12 p.m.

players eligible to be inducted into the Pro Football Hall of Fame released Wednesday.

Men’s soccer @ Princeton, 4 p.m.

SUNDAY, SEPTEMBER 20

MONDAY, SEPTEMBER 21

Women’s soccer vs. Bucknell, 2 p.m.

he intends to sign with the Cleveland

Instead of accepting the nomination, Browns.