THE DAILY
MISSISSIPPIAN
Tuesday, March 22, 2016
Volume 104, No. 104
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
lifestyles Get ready for warm weather with these recipes Page 4
sports
Visit theDMonline.com
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sports
Diamond Rebels ready for early weekday game Page 7
Practice resumes, so does search for consistency Page 8
UM Museum ranked No. 12 in the country Memorial DM STAFF REPORT
for deceased professor today
COURTESY: OLEMISS.EDU
PHOTO BY: ARIEL COBBERT
The University Museum is ranked 12th in the nation out of college museums.
CHELSEA SCOTT
ccscott4@go.olemiss.edu
Recently, Best College Reviews ranked the UM Museum No. 12 in a national list of best college art museums in the country. Art Director Robert Saarnio
said the ranking was a thrilling honor and recognition for his staff. “Word is getting out that this museum has strong collections,” Art Director Robert Saarnio said. “We have support from the University, who understand what the arts and culture mean to this university, Saarnio
said. “We are in a real fortunate confluence of positive factors.” Saarnio said the museum maintains temporary exhibitions, as well as permanent artworks and artifacts owned by the University. The museum rotates temporary exhibits on a monthly basis to keep its displays lively.
The current temporary exhibition is a collection of fine art quilts spanning the 40-year career of artist Caryl Bryer Fallert-Gentry, according to the UM Museum website. The museum’s permanent exhibitions include scientific in-
SEE MUSEUM PAGE 3
A memorial service honoring University faculty member James Chambers will be held at 4 p.m. today at the Gertrude C. Ford Center. Chambers was the Associate Dean for Research and Graduate Programs in the School Of Engineering. Chambers, age 47, died Sunday morning in a fire at his home in Oxford. Guests attending the memorial service are encouraged to wear casual attire because family members and friends will be wearing Hawaiian shirts or scouting clothing in memory of Chambers.
Ole Missions sends students to Haiti during spring break CLAIRE HARPER
asharpe1@go.olemiss.edu
Fifty Ole Miss students traveled to Haiti during spring break with Ole Missions, a new campus organization. The organization was created by senior public policy major Caroline Loveless last summer with the goal of partnering students with global humanities efforts. Trip coordinator and junior international studies major John Pierce chose to partner with Mission of Hope, a Christian charitable organization based in Haiti. “Mission of Hope seeks to
help Haiti develop and become sustainable, which is something that is extremely important when seeking to work with an organization on a mission trip,” Pierce said. Junior English major Conner Adkins was interning for Mission of Hope when Pierce presented the idea of a partnership with the organization. Adkins agreed the partnership would be ideal for a student mission trip. Pierce said Mission of Hope allows individuals to sponsor a Haitian child, providing the child with food and an education. “The children go on to graduate high school and reinvest
the knowledge they’ve acquired back into Haiti,” Pierce said. Each mission trip participant was required to pay the costs of his or her flights and lodging in Haiti, but the University covered the costs of equipment such as paint rollers and brushes. In addition, Ole Missions hosted a fundraiser at Mr. Feather’s at the beginning of the month to help with funds. Last week, the team worked on installing water filters, planting trees and making personal relationships with Haitians.
SEE SPRING BREAK PAGE 3
PHOTO COURTESY: WESLEY MCFALL
Students pose for a photo with Haitians during spring break.
PAGE 2 | THE DAILY MISSISSIPPIAN | 22 MARCH 2016 | OPINION
opinion
THE DAILY MISSISSIPPIAN EDITORIAL STAFF: LOGAN KIRKLAND editor-in-chief dmeditor@gmail.com CLARA TURNAGE managing editor dmmanaging@gmail.com TORI WILSON copy chief thedmcopy@gmail.com DREW JANSEN LANA FERGUSON news editors thedmnews@gmail.com LIZZIE MCINTOSH assistant news editor COLLIN BRISTER sports editor thedmsports@gmail.com BRIAN SCOTT RIPPEE assistant sports editor thedmsports@gmail.com ZOE MCDONALD MCKENNA WIERMAN lifestyles editors thedmfeatures@gmail.com HOLLY BAER opinion editor thedmopinion@gmail.com ARIEL COBBERT CAMERON BROOKS photography editors thedmphotos@gmail.com CAROLINE CALLAWAY HAYDEN BENGE design editor ASHLEY GAMBLE online editor JAKE THRASHER CARA KEYSER illustrators
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COLUMN
My bank account and GPA are racing to zero MIA SIMMS
masims@go.olemiss.edu
“Go to college,” they said. “Follow your dreams,” they said. But “they” failed to mention that I would be selling my soul to The System. They never told me that I would be so poor that I considered mixing hot dogs and Ramen noodles, imagining it as dinner at Benihana just to get by. They never told me that once I partied my GPA away freshman year, recuperating would be one of the hardest things I’d have to do in my life. They never told me that all of this responsibility would pile on me at once. They never told me how hard THE DAILY
MISSISSIPPIAN S. Gale Denley Student Media Center 201 Bishop Hall, P.O. Box 1848 University, MS 38677-1848 Main Number: 662.915.5503 Business Hours: Monday-Friday, 8 a.m.-5 p.m.
this is. Once upon a time, I didn’t look at prices. Now I can’t help it. I cry when I’m shopping online and my total goes up to $60.20 because of shipping, when originally the order was a reasonable $54.20. At Walmart or Kroger, if my total exceeds $30, it’s time to put a few things back. Give me a break. Even after the monthlong break the school awards us. Even after my teacher has cancelled class twice this week. Even after I’m fired from my job because I just can’t. It’s never enough, but always too much. Two weeks ago I stayed up for two days studying for a test
The Daily Mississippian is published Monday through Friday during the academic year, on days when classes are scheduled. Contents do not represent the official opinions of The University of Mississippi or The Daily Mississippian unless specifically indicated. ISSN 1077-8667
that I successfully failed. Last she shouldn’t have loaned me night I did the same. This all the money in the first place? has me questioning my intelPlease, Sallie Mae, take it ligence. Was I really smart in back. I don’t want it anymore. high school, or did my teachers I’m more than halfway there, just favor me? Am I still smart? but that doesn’t matter. In Why am I drowning in this pool these final stages of my college of failure? career, I am living on a prayer. My bank account and GPA are That’s it. I’m not sure what to do racing me to the finish line of ru- from here. ining my life. Each 10 steps I’m Expect the worst. Pray for the granted, I’m denied an extra 24. best. Prepare to face your acaI’m in constant inquisition of demic death. Prepare to have a my purpose. If these four years negative balance in your bank don’t earn me a decent salary in account. the end, well— what will I do? Thank you, school, for makWill I even be able to get a ing this my reality. Thank you, job after this? Will I be able to bank account, as well. afford housing? Will Sallie Mae force me to be indebted to her Mia Sims is a junior journalforever? Will I spend every sinism major from Wren. gle check I get paying her when
The Daily Mississippian welcomes letters to the editor. Letters should be addressed to The Daily Mississippian, 201 Bishop Hall, P.O. Box 1848, University, MS, 38677-1848, or e-mailed to dmletters@olemiss.edu. Letters should be typed, double-spaced and no longer than 300 words. Letters may be edited for clarity, space or libel. Third-party letters and those bearing pseudonyms, pen names or “name withheld” will not be published. Publication is limited to one letter per individual per calendar month. Letters should include phone and email contact information so that editors can verify authenticity. Letters from students should include grade classification and major; letters from faculty and staff should include title and the college, school or department where the person is employed.
news
NEWS | 22 MARCH 2016 | THE DAILY MISSISSIPPIAN | PAGE 3
SPRING BREAK
continued from page 1 “Painting houses was an important activity because Haitians take great pride in the appearance of their houses,” Pierce said. The water filters the students installed will provide the families with up to 10 years of clean drinking water, according to Ole Missions. For Pierce, the most memorable part of the trip was having a group of students who chose to give their time to people in need instead of going on a typical college spring break trip. “The compassion they showed throughout the week is something I’ll never forget,” Pierce said. Among the students was
sophomore Wesley McFall, who chose to go on the Ole Missions trip because the trip worked directly with Mission of Hope, which she said she had heard was a remarkable organization. “The most memorable part of my week was experiencing the different culture and being able to talk to and get to know the Haitian people,” McFall said. Ole Missions is committed to working to enhance sanitation, nutrition, health care, education and economic situations in various communities. Since its start, the organization has led trips to Nicaragua and Haiti, and is planning another trip this summer. Each year, the organization aims to lead three mission trips.
PHOTO BY: ALICE MCKELVEY
This piece is part of artist Ben Butler’s Intervals and Disturbances exhibit on display at the University of Mississippi Museum earlier this year.
MUSEUM
continued from page 1 struments from the 19th century, Greek and Roman artifacts from 1500 B.C. to 200 A.D. and works by visual artists, such as Mississippi painter Theora Hamblett. Saarnio said the UM Museum is known for its collection of Greek and Roman antiquities, the largest of its kind in the South. “We have programs and lectures and artist talks,” Saarnio said. “We have lots of programs
for the children and youth, we have to do that to function or else people will be like “been there, done that”.” “I want students to know about this museum, it is so meaningful for students to come,” Saarnio said. “We have evening receptions with food and beverage, and we are also free with free parking.” Saarnio has had over twenty years of museum experience and worked in New England, Michigan, Hawaii and Oxford. Programming assistant and UM junior Kelly Loggins said the museum does a good job of involving students behind the scenes in addition to exposing
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them to its events and exhibits. “I’ve really enjoyed working at the museum and getting to see how everything functions,” Loggins said. “Everything from Harvest supper in the fall to yoga in the gallery on Monday mornings is for the benefit of the University and its students.” The UM Museum was the only one in the SEC ranked in the top in the top 15 on the list. The University of Florida’s Harn Museum of Art ranked 31st. “You can really tell how excited the staff are,” Loggins said. “It’s cool to hear the guests and member mentioning the ranking to people like [Saarnio], and his face lights up.”
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PAGE 4 | THE DAILY MISSISSIPPIAN | 22 MARCH 2016 | LIFESTYLES
spring recipes
MAYRA FABIAN
m.fabian10@gmail.com
It’s time to switch out those boots for the ever-popular flip-flops, and spend the weekends enjoying the wonderful Mississippi weather. Everyone knows the second half of spring semester requires the most self-discipline, and by now, most diets consist of beer and crawfish. But fear not: vegetables and fruit are finally starting to come in season, and their prices won’t set you back from spring festivities. Plus, fruits and vegetables mean vitamins and minerals, which in turn means more energy to stay up during the longer days! Now that the weather is no longer dreadful, you’ll be able to fire up the grill and eat outside— making meals all the more satisfying. Consider adding some of these recipes to your routine; not only are they tasty, but they also keep for a while in the fridge.
MEXICAN CORN ON THE COB 3-4 ears of corn (shucked and cut in half) ½ cup of lime mayonnaise (NECESSARY) 1 cup of cotija cheese (found by the milk, eggs, etc) Tajin fruit & vegetable seasoning (by the fruit) Most people raise their eyebrows at this recipe, but seriously, don’t knock it ‘til you try it. Start off by filling a large pot three-quarters of the way with water and let it boil. Place the corn in the water and boil until tender. After boiling, carefully drop the mayonnaise on the kernels. Now, pour some cotija cheese onto a flat plate and roll the corn until its surface is coated in cheese. Sprinkle a good amount of the seasoning on the corn— personally, I add some cayenne to the Tajin so it’s spicier— and presto, you have Mexican corn on the cob. This treat is extra delicious if you grill the corn instead of boiling it.
LEMON-GARLIC ASPARAGUS 1 lb. of asparagus 1 tbsp lemon juice 2 tsp minced garlic 1 tsp salt 1 tsp coarse black pepper 1 ½ tbsp olive oil 1 tbsp unsalted butter This recipe goes to show the power of three of my favorite ingredients: lemon, butter and garlic! You want to heat a moderately large-sized skillet to medium-high heat. After the pan has gotten to temperature, add the oil and asparagus. Shimmy the pan every minute or so to ensure an even cook. After two to three minutes, add the minced garlic to the pan to cook it slightly in order to get a sweeter profile. Then, add the salt and pepper and give the asparagus a good toss to coat it in the seasoning. At this point, go ahead and turn off the pan, and juice the lemon right on top (juice it
over your hand, though, to catch any seeds). The key to great asparagus is not to overcook it - no one likes mushy asparagus. These go well with literally any protein, or with a great vegetarian alternative.
PASTA SALAD WITH SPRING VEGETABLES 1 lb. of rotini (corkscrew) pasta, tricolor or plain ½ head of cauliflower ½ head of broccoli 1 green, red, or yellow bell pepper 1 cucumber ½ lb. cherry tomatoes (half the carton, usually) ¼ lb. pepperoni ¼ lb. parmesan cheese— make sure it’s the wedge Your favorite Italian dressing Follow the box instructions for cooking the pasta — it should take about eight minutes for “al dente.”
While the pasta is cooking, use a paring knife to break off chunks of the cauliflower and broccoli. The goal here is to get bite-sized chunks. Next, cut the cherry tomatoes in half. With the bell peppers, it’s best to cut around the core and slice the long way then across to create little squares. Take the cucumber and cut one long slice down the middle, then cut that in half, and slice; they should look like quarter circles. Same thing with the pepperoni — you want the pieces to be quarter circles and roughly the same size as all the other vegetables. The parmesan slab is the easy part. Using the same paring knife you used for
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LIFESTYLES | 22 MARCH 2016 | THE DAILY MISSISSIPPIAN | PAGE 5
GRILLED PINEAPPLE & STRAWBERRY SKEWERS WITH CHOCOLATE SAUCE AND TOASTED COCONUT 1 pineapple, skinned, cored and cubed 1 lb. of strawberries 1 cup of semi-sweet chocolate morsels ½ cup of toasted coconut 1 package of bamboo skewers, soaked in water for at least an hour If you don’t want to skin, core, and cube the pineapple yourself, feel free to buy the prepared whole pineapple and cut into cubes. Give the strawberries a good rinse while they’re in the carton still (you won’t have to use a strainer, win-win). Take off the leafy top, and cut in half. Next, grab a skewer and go to town with the fruit; I prefer patterns but do as you please! (Do not forget to soak the skewers in water first!) Grilled fruit is the cat’s pajamas, especially pineapples and strawberries. Make sure to put a coat of vegetable oil down first so the fruit doesn’t burn. Because they’re loaded with sugar, you want to keep a close eye on them and make sure the flames don’t get too high- a low heat is what you’re aiming for. The skewers should not be on for more than six minutes. Personally, double boiling chocolate on a grill gives me anxiety. I prefer to buzz it in
the microwave for multiple 10 second rounds, adding a ½ tsp of vegetable oil each round so it gets saucy. Usually takes about 45 seconds for half a cup. Place a pan on the grill to heat for a few minutes (do not let the handle on the heat). Add the coconut and constantly move it around so it toasts well. Once the smell hits your nose, take it off. When I say as soon as the smell hits your nose, I mean it— take it off or your coconut will burn. You can dip in the chocolate if you want. I like to take the fruit off the skewer, put it in a bowl, add a generous amount of the chocolate sauce, and finish it off with some toasted coconut. The warm fruit would also go great with some ice cream! ILLUSTRATIONS BY: JAKE THRASHER
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the vegetables, stick it straight into the slab and apply some pressure until a chunk breaks off. Continue to do that until you’ve finished the slab. Add all the vegetables into a large bowl along with the pasta and top with the parmesan and a healthy bit of your favorite Italian dressing (anywhere from a quarter to a half cup will suffice). It’s enough pasta salad to feed an army or a handful of friends or yourself for a few days. Don’t forget to refrigerate it if you don’t finish it the first day.
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PAGE 6 | THE DAILY MISSISSIPPIAN | 22 MARCH 2016 | SPORTS
sports
COLUMN
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with three minutes left. Then, on Friday, Middle Tennessee State decided they’d just
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Middle Tennessee Darnell Harris (0) and Perrin Buford (2) celebrate as they walk off the court after winning a first-round men’s college basketball game against Michigan State in the NCAA Tournament, St. Louis. Middle Tennessee won 90-81.
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This weekend was undoubtedly, unequivocally the best weekend in sports. The opening weekend of the NCAA tournament is non-stop action in top level basketball— on which it may or may not be possible to place bets. Maybe some of us set up four TVs to make sure we didn’t miss a second of the action. Maybe some of us didn’t go to sleep until the wee hours of the morning, instead watching the fourth session of the tournament. Maybe some of us caused a scene at Funky’s when Paul Jesperson hit a halfcourt shot to beat Texas on Friday night. That Northern Iowa money line was free. So free. This tournament was destined to ruin brackets from the first day. When Yale upset Baylor on
wreck everyone’s bracket by upsetting Michigan State. Then Northern Iowa beat Texas. It was an opening weekend full of craziness, wrecked brackets and buzzer-beating shots— or non-buzzer-beating shots, in Cincinnati’s case. The thing with upsets, however, is that they don’t usually last. For every 2013 Florida Gulf Coast that advances to the sweet 16 as a 15 seed, there’s a Arkansas Little Rock and a Middle Tennessee State to match them. While, sure, those teams pulled major upsets in the first round and sent everyone to the shredder with their bracket, they were completely mismatched in their second round games. Arkansas Little Rock lost by 17 to Iowa State on Saturday. Middle Tennessee lost by 25 to Syracuse on Sunday. Neither game was that close. There’s two teams higher than a 10 seed playing in the Sweet 16 next week. Those two teams? Syracuse and Gonzaga. I know that nobody has ever heard of those two teams. They’re the “Little Engine that Could.” Also, both of them played in the elite eight the past three years. The point, and the reality, is that these upsets are fun. They are. We enjoy the little guy getting spunky and winning a game they shouldn’t— but, on the other hand, these upsets don’t last. They don’t. Yes, sure, George Mason happened in 2006, but they didn’t win it. Florida ran them off the floor in route to their first of two back to back tittles. So, we enjoy them. We root for them, but in most cases— pretty much all of the cases— the big boys are winning the championships. The upsets wreck your brackets, sure, but at the end of the day some big name power conference team will walk off the floor in Houston in two weeks as national champions.
sports
SPORTS | 22 MARCH 2016 | THE DAILY MISSISSIPPIAN | PAGE 7
Rebels to play weekday game against Tennessee-Martin BRIAN SCOTT RIPPEE
bsrippee@go.olemiss.edu
It will be an early day for Ole Miss baseball on Tuesday when the Rebels host University of Tennessee-Martin at 11 a.m. The Rebels are coming off of a 4-1 week on the road that started with two midweek wins over UAB and continued with the winning of two games out of three in Knoxville against Tennessee. Ole Miss will pitch freshmen James McArthur in tomorrow morning’s contest against the Skyhawks. McArthur is 2-0 with a 6.06 ERA this season in five appearances, in four of which he started. He is coming off of an outing in which he went five innings, allowing a run on five hits in his second win of the year against UAB. The Skyhawks will start Jake Patzner Jr. On the mound. Bianco mentioned earlier in the year that McArthur may have been rushed back a bit earlier in the year from an offseason foot injury, but has since settled in a bit. Offensively, Ole Miss is coming off of a weekend in which it scored 18 runs against Tennessee, and the bats came to life
PHOTO BY: EVAN TURNER
J.B. Woodman high fives his teammates after scoring a run during the Louisville series. more in game two and three when it scored six runs and ten runs, respectively. J.B. Woodman is coming a 5-11 weekend at the plate in which he had 3 RBIs and a home run. Will Golsan had a 3-6 performance on Sunday as well. Ole Miss is hitting .286 as a team and its slugging percentage is .433 through 21 games. The offense has come and
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gone this year, but this team relies heavily on its defense and a deep bullpen that keeps them in games when the offense fades. Ole Miss is 21-30 for stolen bases on the year, a testament to Bianco creating scoring opportunities this year. By comparison, Ole Miss was 52-78 in that department a year ago. UT-Martin is 7-13 on the season and is coming off of a
weekend in which it was swept by Tennessee Tech. The Skyhawks have also yet to announce who will be pitching tomorrow. UT-Martin is led offensively by Austin Taylor. Taylor is hitting .315 with 14 RBIs on the year. Daniel Kerwin also has 14 RBIs and is hitting .273. The Skyhawks are hitting .286 as a team. Ole Miss defeated the Sky-
hawks last year 11-1 as Colby Bortles hit two home runs for the Rebels and drove in five runs. Tuesday will be the first of a four-game home stand this week for Ole Miss as it will host 14th-ranked South Carolina in its first SEC home series of the year. The Gamecocks are coming off of a sweep of 20th-ranked Arkansas this past weekend.
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PAGE 8 | THE DAILY MISSISSIPPIAN | 22 MARCH 2016 | SPORTS
sports
Football team resumes spring practice after break
PHOTO BY: ARIEL COBBERT
Coach Hugh Freeze paces during Monday’s practice.
CODY THOMASON
csthoma1@go.olemiss.edu
On Monday, the Ole Miss football team got back to work with their first spring practice since returning from spring break. Head coach Hugh Freeze said the practices have been back and forth so far.
“This is day seven,” Freeze said. “The first two days were non-pads. We didn’t have any competitions then, but since then it’s been about even. Before we broke for spring, it was a dominant practice by the defense. Today was a dominant practice by the offense.” Freeze outlined his plan for the week.
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“I thought we still looked like we were on spring break a little bit today, as far as the conditioning and getting back into it,” Freeze said. “Hopefully, they’ll meet with coach Jackson tomorrow, and we’ll get the film knocked out and come back Wednesday and Thursday.” Through the first seven practices of the spring, a few players stuck out to Freeze early in the process. Freeze said redshirt freshmen Alex Givens stood out to him during the spring training. Freeze also mentioned defensive lineman Marquis Haynes, DJ Jones and defensive back Myles Hartsfield as players that had impressed him. He stressed that plenty of players who had
been with the program longer had also performed well, along with redshirt freshman receiver Van Jefferson. With the departure of Laquon Treadwell and Cody Core, Jefferson has a great chance to move into the rotation as a receiver and possibly in the return game as well. “Van shows up every practice,” Freeze said. “He’s really looked good.” Freeze also addressed the defensive line, which is missing many of the contributors from last year’s group. “We need to get some kids healthy,” Freeze said. “ We’re without Fadol (Brown) right now, without Herbert (Moore), without Issac (Gross) in the team stuff. We need those guys to get back and give us the depth
we need, but I think we have a chance to be OK there.” Freeze also addressed a few of the players currently fighting their way back from injury — including redshirt freshman Eric Swinney, who has a chance to receive some of the carries vacated by last year’s leading rusher, Jaylen Walton. “He looked very good today,” Freeze said. “He hasn’t gotten a ton of carries, but today he looked quick, powerful and strong. He finished runs well. I liked what I saw. I think all of our guys, they’re all up over 200 pounds now, and they all have certain things, but he seems to finish runs with a certain amount of authority for sure that we might not have seen so much of in the past.”
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