THE DAILY
MISSISSIPPIAN
Tuesday, March 2, 2016
Volume 104, No. 96
T H E S T U D E N T N E W S PA P E R O F T H E U N I V E R S I T Y O F M I S S I S S I P P I S E R V I N G O L E M I S S A N D OX F O R D S I N C E 1 9 1 1
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Diamond Rebels prepare for Memphis
Lenoir dining provides Event recognizes women on campus affordable meals, experience for students KIARA MANNING
kamannin@go.olemiss.edu
Lenoir Dining offers students a culinary change of pace on campus while allowing hospitality majors to get hands-on experience in the restaurant business. Lenoir offers three-course meals every Tuesday and Thursday for $7 and $10 to the general public. Lenoir is entirely run by students, from cooking and serving to management functions. All tips are donated to the Nutrition and Hospitality management student scholarship fund. “Lenoir Dining gives students a chance to learn about restaurant management,” senior hospitality major Lucy Coleman PHOTO BY: ALEEA BURGE said. “All of the food is cooked Jasmine Guy speaks to a crowd at Fulton Chapel Tuesday for the second annual Womens Empowerment Event to celebrate the contribu- by students and the front of the tions of women on campus. house is run by students.” Students rotate positions to Award Ceremony in Fulton these accomplishments made DAWN BODDIE learn every aspect of the hospiChapel. by women,” Sutton said. thedmnews@gmail.com tality business. Assistant Vice Chancellor Student Housing, Ole Miss “We’ve been going through all With March comes Wom- for Student Affairs and Dean Athletics, E.S.T.E.E.M., Sig- types of training,” Coleman said. en’s History month, a tra- of Students Melinda Sutton ma Gamma Rho and the Cen- “I’ve had different positions, indition that was established played a key role in organiz- ter for Inclusion and Cross cluding server and host. We also Cultural Engagement hosted in 1987 and continues with ing the event on campus. have front of house manager, “March remains the month events like Tuesday’s kickback of house manager, we’ll do off Women’s Empowerment each year that we highlight SEE WOMEN PAGE 3 different kitchen stations and
prep work.” Coleman said she loves getting experience while also having the opportunity to work with her friends. “It’s way better than sitting in a lecture hall all the time,” said Coleman. The restaurant features themed meals every week, such as comfort, Greek and Southern foods. “We have a quantity foods class twice a week and we’re split into groups where we pick what we want to cook and every group picks a theme,” senior hospitality major and chef Claire Bolen said. Lenoir Dining is a team effort and requires all staff to be mindful of the needs of their customers. Bolen said the students’ bond and the hands-on experience are part of Lenoir Dining’s success and the reason she enjoys working there. “Each of us are really good at different things, so we kind of bounce off each other and help each other out,” Bolen said. Teamwork is extremely important at Lenoir dining to make sure everything runs smoothly. “Each of us has a specific job
SEE LENOIR PAGE 3
Crawfish businesses see steady increase in sales CLAIRE HARPER
asharpe1@go.olemiss.edu
Two mobile crawfish companies in Oxford, The LandShark and Cajun Crawfish Co., are already seeing an increase in revenue with crawfish season officially underway. This crawfish season, which began in the end of January and will continue through early to midJune, is shaping up to be a strong season quality-wise, according to The LandShark’s owner, Jared Foster. “I did more crawfish this weekend than I did the whole month of February last year,” Foster said. Both companies charge $6.50 per pound of crawfish, importing their crawfish into Oxford from
Louisiana. Foster sources from a family friend with 6,000 acres of crawfish farms in Southern Louisiana about 30 minutes from Baton Rouge. Foster has a driver who makes the 15-hour round trip drive to Louisiana and back to Oxford four times per week, but he also makes the drive himself sometimes. Foster said The LandShark will need to increase the trips to every day of the week in the near future. Derek Linton, owner of Cajun Crawfish Co., buys from vendor Riceland Crawfish Inc. in Eunice, Louisiana. The crawfish business is a guessing game, according to Foster. He has been selling around 1,000 pounds per weekend this season, a sharp increase from the 450 pounds he was sell-
ing in February 2015. “To empire a crawfish business, you have to be able to pull in costumers,” said Foster. Not having to buy from a large vendor presents a benefit for Foster, who is able to get crawfish in several hours with a hired driver, unlike some businesses that must deal with a supplier. Linton said, despite several small crawfish businesses being concentrated in Oxford, he said he doesn’t see a lot of competition. “We all kind of work together; we’re all friends, to be honest,” Linton said. The LandShark and Cajun Crawfish Co. also parallel their businesses by both selling crawfish to bars on the Square. Linton
SEE CRAWFISH PAGE 4
PHOTO BY: KAMERA GRIFFIN
Dixie Crawfish workers prepare their next batch of famous seafood, crawfish, corn, potatoes and sausage.