The Daily Mississippian - June 12, 2014

The Daily

Thursday, June 12, 2014

Mississippian

Vol. 102, No. 140

The Student Newspaper of The University Of Mississippi | Serving Ole Miss and Oxford since 1911

Diamond Rebels return Local chef to host equality dinner in New York

BY LACEY RUSSELL dmeditor@gmail.com

GIANA LEONE | The Daily Mississippian

The Diamond Rebs returned to a crowd of waiting fans in Oxford Tuesday after the super regional victory over Louisiana-Lafayette that secured Ole Miss a spot in the College World Series for the first time since 1972. Junior pitcher Sam Smith is shown above high fiving fans upon arrival in Oxford. For more photos from the Rebels’ return as well as a preview of their upcoming matchup against Virginia, see page 4.

Forensic chemistry program ranks among top in nation

BY CODY THOMASON & LOGAN KIRKLAND thedmnews@gmail.com

The Ole Miss forensic chemistry program was recently ranked the 13th best program in the nation by ForensicsColleges.com.

Murrell Godfrey, director of forensic chemistry department and associate professor, said the forensics program specializes in preparing students for a job in criminal investigation or law enforcement, more specifically in crime scene investigation, as well as preparing them for pursuing a graduate degree in a number of fields.

Opinion:

“I was surprised to see that we were one of only three undergraduate programs listed in the top 15 by ForensicColleges.com,” Godfrey said. ”It is always a humbling feeling whenever I see the forensic chemistry program listed among the best in the country.”

The Ole Miss program requires chemistry, criminal justice, biology and other courses along with a 10-week internship at a state or federal crime laboratory to provide hands-on experience.

“Our forensic chemistry program contains a demanding science-based curriculum that prepares our graduates

See CHEMISTRY, PAGE 3

Feature Photos: The Rebels Return

A call to sexual health awareness

See Page 2

for versatile careers in forensics laboratories including the Federal Bureau of Investigation and the Drug Enforcement Agency,” Godfrey said.

“Our students have ongoing research and internship collaborations with the Mississippi State Crime Laboratory that help prepare our students for the ever-changing world of forensic science.”

The forensic chemistry program is one of only six programs in the country accredited by The Forensic Science Education Programs Accreditation Commission through The American Academy of

See Page 4

Oxford Chef John Currence, creator of the City Grocery Restaurant Group and mastermind behind acclaimed restaurants such as City Grocery and Big Bad Breakfast, is frequently regarded as being an innovator in the restaurant industry.

While the famed chef is most known for his bold style of cooking, he has recently made national news for his bold statements on the importance of acceptance and equality in the state he calls home.

On Friday, Currence and fellow Southern chefs Art Smith and Kelly English will host the first-ever Big Gay Mississippi Welcome Table in New York City on the eve of 35th annual Mississippi Picnic held in Central Park.

The evening will feature several Southern culinary icons and celebrity chefs who will join forces in opposing Mississippi’s recently passed Religious Freedom Act, a controversial bill that could allow state residents to sue over laws they say place a substantial burden on their religious practices.

While supporters of the bill maintain the law is necessary to secure first amendment rights and protect religious freedoms, opponents say it could be used to discriminate against members of the LGBTQ community.

“I’m furious,” Currence said.

“I don’t like the way that Mississippi is perceived, because I know the quality of people who live here. We give ourselves over to a vocal minority who perpetuates a negative stereotype about the state. It is paramount to the future of Mississippi that we move forward, that we break free of the shackles of our history and of the small mindedness of a very small amount of people.”

For the past several years, Currence said he has participated in dining events with City Grit, the venue of the dinner, in summer.

This year, however, with the grand opening of his new Big

The DM will publish on Tuesdays and Thursdays during the months of June and July.

COURTESY CITYGROCERYONLINE.COM

JOHN CURRENCE

Bad Breakfast location in Birmingham, it appeared as though a dinner would be impossible to execute. That was until he caught news that the potentially discriminatory bill had been passed.

“I was just, spewing venom, I was so mad, because this was a Thursday afternoon, and the law had just been signed,” Currence said. “ It had been passed on Tuesday and signed on Wednesday.

“Just sort off the cuff, I said alright about the City Grit event and maybe not going, and I went, ‘Wait a minute. Let’s go. Let’s go and let’s do it at the same time as the block party, and just do a big gay dinner, and poke a stick in their eye.’”

What began as an angry reaction quickly evolved into a reality. As time progressed, more and more chefs became interested in contributing their talents to the dinner.

Slowly but surely Currence recruited an army of culinary superheroes to provide the supporters of the Mississippi LGBTQ community with a delectable culinary experience.

Chef Jamie Bissonnette, 2014 James Beard award winner in the category of Best Chef in the Northeast, will provide guests with their first taste of Southern inspired appetizer dishes.

The dinner will proceed with See DINNER, PAGE 3

MORE INSIDE Opinion .............................2 News .............................3 Lifestyles .............................6 Sports .............................7 thedmonline . com

@thedm_news

OPINION PAGE 2 | THE DAILY MISSISSIPPIAN | 12 JUNE 2014 | OPINION

THE DAILY MISSISSIPPIAN EDITORIAL STAFF: LACEY RUSSELL editor-in-chief dmeditor@gmail.com SARAH PARRISH managing editor dmmanaging@gmail.com LOGAN KIRKLAND news editor thedmnews@gmail.com DYLAN RUBINO sports editor thedmsports@gmail.com GRACE LOVVORN lifestyles editor thedmfeatures@gmail.com SIERRA MANNIE opinion/online editor thedmopinion@gmail.com GIANA LEONE photography editor thedmphotos@gmail.com MADDIE THEOBALD DANIELLE MINUS design editors

COLUMN

A call to sexual health awareness

BY REID BLACK

reid.black2013@gmail.com

ADVERTISING STAFF: MATT ZELENIK advertising sales manager dmads@olemiss.edu DAVID JONES EVAN MILLER account executives

S. GALE DENLEY STUDENT MEDIA CENTER PATRICIA THOMPSON Director of Student Media and Daily Mississippian Faculty Adviser ROY FROSTENSON Assistant Director/Radio and Advertising MELANIE WADKINS Advertising Manager DEBRA NOVAK Creative Services Manager MARSHALL LOVE Daily Mississippian Distribution Manager THOMAS CHAPMAN Media Technology Manager JADE MAHARREY Administrative Assistant DARREL JORDAN Broadcast Chief Engineer

Recently, I took the opportunity to test myself for the presence of human immunodeficiency virus, commonly known as HIV, in my body. I did this not with any real fear that I would receive a positive result, but rather with an attitude of agnosticism, assuming that until I actually received a result that I did not have any clue as to whether it would be positive or negative.

In reality, I was certain my result would be negative. I know how HIV is transmitted, and more importantly, I know how to prevent HIV transmission.

On a personal level, as a Mississippian, this is especially important knowledge to have, since Mississippi ranks seventh in the nation for HIV/AIDS prevalence.

We are home to nearly 100,000 HIV-infected individuals, and with a population just shy of three million, this means that about one out of every 33 people are infected with the virus. Compare this to national statistics, where the virus affects one out of every 300 people.

So why isn’t this something we talk more about in Mississippi?

More importantly, why isn’t this something, as Mississippi’s flagship university, we talk about on campus?

Unsurprisingly, it just so happens that some people are, in fact, trying to encourage this kind of discourse,

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and I had the pleasure of meeting of one of them. She talked about how she and others have worked tirelessly to push pamphlets and distribute condoms (for both males and females) across campus.

Currently, condoms are available on campus either in the Health Center for free or in the P.O.D. for purchase. Educational pamphlets are available only in the former.

Before I make my next point, let’s take a step back. Before you came to Ole Miss, you had to send in a record of your immunizations.

You may have even had to receive some. That’s because on a campus where over 20,000 students and employees brush shoulders on a daily basis, the implications for maintaining health safety become vast and complex, and immunizations are a necessity for preventing the spread of some awful illnesses (yes, vaccinations are essential, and no, they do not cause autism), so we can acknowledge that the task of promoting and maintaining student and employee health on campus is vital (and probably quite extensive).

My question is this: When it comes to educating our students and employees about viruses such as HIV and herpes, which can’t be vaccinated against, why do we fall short? Unlike their sexually transmitted bacterial counterparts, HIV and herpes can’t be cured (save for those two infants at UMMC in

The Daily Mississippian is published Tuesdays and Thursdays during the summer.

Contents do not represent the official opinions of The University of Mississippi or The Daily Mississippian unless specifically indicated.

Letters are welcome, but may be edited for clarity, space or libel.

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Jackson). With respect to these facts, it seems that, ideally, we should be overwhelmed with posters, pamphlets, and prophylactics in constantly populated areas such as the Union, the library, and by far most importantly, the residence halls.

And let me emphasize this last location — we should have free condoms and pamphlets in the residence halls. We should have free condoms and pamphlets in the residence halls. Am I tired of saying it yet? No, because we should have free condoms and pamphlets in the residence halls.

It seems like a no-brainer. Why would we even risk higher rates of STD transmission? On a related note, why would we risk any unwanted pregnancies? Yes, it is a no-brainer. So why don’t we have free condoms and pamphlets in the residence halls?

Because we live in a state where traditional sexual practices are valued highly and abstinence as an ultimate form of birth control and disease prevention is literally preached. And to give advocates for abstinence credit where it is due, this is true. Furthermore, abstinence advocacy is no problem of ours. However, problems do arise when abstinence seems to become a policy, because the fact is that abstinence is not right for everyone. Can everyone practice it? Yes, of course. But that doesn’t

The Daily Mississippian welcomes all comments. Please send a letter to the editor addressed to The Daily Mississippian, 201 Bishop Hall, University, MS, 38677 or send an e-mail to dmeditor@gmail.com.

Letters should be typed, double-spaced and no longer than 300 words. 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.

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mean that they should or should have to, especially when free condoms are almost stupidly easy to come by for certain departments on campus, which, by the way, are more than willing to distribute them in residence halls free of charge.

Just to make myself clear, none of this is to condemn anyone who practices or advocates for abstinence as a form a birth control and/or disease prevention. However, I do criticize those who think it better to keep alternative methods of birth control and disease prevention as well as information regarding STDs and pregnancy out of the hands of students, especially at an institution where education, selfdevelopment, and public impact is essentially our entire premise.

In conclusion, I challenge our university to adapt to the behaviors of our students and respond to the needs of our state in a meaningful and proactive way. Furthermore, I encourage all of us to to continue to re-evaluate our traditionallyheld beliefs, with our judgement from others, and adopt an attitude of awareness and rationality, especially with concern to this matter. Such changes could mean the difference between “positive” and “negative” for so many people.

Reid Black is a sophomore biochemistry and philosophy major from Pascagoula.

NEWS NEWS| 12 JUNE 2014 | THE DAILY MISSISSIPPIAN | PAGE 3

continued from page 1

Forensic Science, Godfrey said. Godfrey also said the program is only one of only four accredited undergraduate programs in the South and the only one in Mississippi that offers a Bachelor of Science degree in forensic chemistry.

Godfrey said he feels this honor will help the program gain exposure and increase interest for prospective students.

“A large percentage of our forensic chemistry majors are nonresidents,” Godfrey said.

“National recognition by ForensicColleges.com and other outlets serve as tremendous recruiting tools that assist us in attracting the nation’s most talented students.”

Jackie Gledhill, senior forensic chemistry major, said forensic chemistry is not offered in the state of Georgia and because of the program’s rigorous classes and high expectations, she has had research opportunities in analytical chemistry, physical chemistry, forensic DNA and many more.

“The fact that the University of Mississippi’s forensic chemistry department is ranked 13th in the nation shows that our advisors and professors know exactly what and how to teach in order for us to successful,” Gledhill

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Gledhill said the program has meetings a few times each semester for students to receive answers to any questions they have and for seniors to present their internship projects.

“This is an opportunity for the students to see where this major will take them once they get through the general classes,” Gledhill said.

Gledhill and senior forensic chemistry major Tamara King are participating in the same internship with the Mississippi State Crime Lab in Batesville, and Gledhill emphasized that the classes required helped with their success.

“I believe that our program is ranked so highly due to the amount of chemistry and lab classes that we are required to take,” King said. “These classes help us prepare for our internships and future jobs and set us apart from other forensic science majors.”

Godfrey said he is excited for those who helped make the program a success and is eager to see what is to come in the future.

“This is a tribute to the hard work and dedication my colleagues contribute to the program,” Godfrey said. “It also reflects the quality of student that matriculates through our rigorous curriculum.”

DINNER,

continued from page 1 the first plated dish prepared by Southern food giants, Virginia Willis and Bill Smith that Currence describes as an insanely refined and delicious seafood stew that will be a culinary cross between coastal Georgia and North Carolina.

Food Network celebrity chef Aarón Sánchez will work with Currence to prepare a quail dish, marinated and grilled with roasted beets and rose petal vinaigrette.

Refried black-eyed peas with saffron rice, fire roasted onion and pepper relish to go on top – a Southern nod to Mexico.

Continuing with the Southern theme, Chefs Smith and English will provide a Deep South rabbit and dumplings dish, drawing culinary influence from Louisiana and Mississippi.

The meal will conclude with an ambrosia-inspired fruit salad sundae provided by pastry chef Dwayne Ingraham and Bryan Petroff and Doug Quint, founders of New York’s own Big Gay Ice Cream Shop. Currence admits the initial concept for this dessert was a joke.

“The first thing that Kelly and I said when were going to do the meal was, ‘We need to make this totally campy, and have the courses be stuff like fruit salad.’” Currence said. “When Bryan (Petroff) and Doug (Quint) from Big Gay Ice Cream heard that, they were like, ‘We’re totally stealing that. We’re doing a fruit salad sundae.’”

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ficer in the state, you know he’s absolutely not going to be part of anything that would suggest the legality of discrimination,” Currence said. “There’s a chair with his name on it at the corner of Mott and Prince.”

The zealous chef ’s ultimate goal is for this dinner to light a fire conversation within the state, and that Mississippians will begin to take issues of human rights, acceptance and inclusion more seriously in the years to come.

“This is all part of a greater conversation,” Currence said. “It’s difficult at times because this conversation pushes people’s buttons, it pushes into areas that are not comfortable for them, because you have to say things that people don’t want to hear.

“I’m approaching a half century, and having spent almost half of my life in Mississippi, I consider myself a Mississippian at this point, and desperately want to be part of the generation that leads the state out of the dark and leads it into a place where it is celebrated for being as wonderful as it is.

Proceeds from the dinner will be donated to LGBTQ groups on Mississippi university campuses.

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chefs, it’s no surprise that tickets for the dinner sold out in a matter a minutes, despite the fact that they were $95 each.

“We’ve received nothing but positive feedback,” Currence said.

“It’s very nice, but frankly it’s very easy. We’re on the right side of this thing. This is about putting Mississippi in a positive light. There’s nothing positive about discrimination. It is an ugly, terrible, awful place to be, and there are some of us who will not stand for it. If we’re here we can’t prosper in that kind of environment.”

On May 10, Gov. Bryant delivered the commencement to The University of Mississippi’s graduating class, an event that also sparked opposition exhibited by students and faculty.

Currence said the night before the governor’s speech, the two shared conversation in which he invited Bryant to attend the dinner. A confirmation has yet to be verified.

“We can’t imagine anything that could possibly look better than him being at this dinner, and no pun intended, holding hands with us just to telegraph the message to the world that as the senior of-

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SPORTS PAGE 4 | THE DAILY MISSISSIPPIAN | 12 JUNE 2014 | SPORTS

Feature Photos: The Rebels Return

Giana Leone | The Daily Mississippian

Sophomore outfielder Cameron Dishon recieves a congratulatory kiss from Shelia Padgett, assistant director of academic support.

Giana Leone | The Daily Mississippian

Assistant coach Carl Lafferty greets the crowd.

Diamond Rebels to face Virginia first in Omaha

BY DYLAN RUBINO thedmsports@gmail.com

The Diamond Rebels have advanced to Omaha for the first time in 42 years, but the road gets a lot harder from there as the eight best teams in division one college baseball square off.

A national championship is on the line at TD Ameritrade Park in Omaha, Neb., and some unfamiliar faces have made it to this stage.

Only two of the eight national seeds made it to Omaha in Virginia (49-14) and TCU (47-16).

The Southeastern Con-

ference led all conferences in the number of teams advancing to the NCAA Baseball Tournament with 10, but only two of those teams made it to Omaha in Ole Miss (46-19) and Vanderbilt (46-19). Some of the favorites to make it to Omaha from the SEC were Florida, South Carolina and LSU. All three of these teams lost in regional action.

The other four teams that advanced to Omaha are Louisville (50-15), Texas (43-19), Texas Tech (45-19), and UC Irvine (40-23).

The Rebels faced a great team in Louisiana-Lafayette,

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one of the eight national seeds at their home park to advance to Omaha and they’ll face another national seed to start off the College World Series in Virginia.

Virginia comes into Omaha with a 49-14 overall record, going an astounding 34-4 at home, 13-7 on the road, and 2-3 in neutral site games. The ACC may be the next best baseball conference in the country behind the SEC and Virginia went 22-8 in conference play. Virginia has played extremely well against NCAA Tournament teams from the conference all season long, taking two out of three against Miami, three out of four against North Carolina, going 3-0 against Georgia Tech, 2-2 against Florida State, and two out of three against Maryland in the super regionals. Virginia has also played well against SEC competition. They opened up their season against Kentucky and lost 8-3, but they played Arkansas in the Charlottesville regional, defeating them twice.

When the Rebels meet up with Virginia on sunday,

best fielding team in Omaha, with a .982 fielding percentage, which is the best out of the eight teams in Omaha.

Virginia entered the 2014 season as the preseason No.1 team in the country and advancing to Omaha and making it through the tough ACC proves Virginia is well deserving of their spot in Omaha and as the favorite to win the national championship. Ole Miss will have to defeat two national seeds back-to-back in order to continue their stay in Omaha. The Rebels are very capable of winning it all, but advancing to the championship round on the 23rd of June provides a daunting task.

The matchup is set for 7 p.m. Sunday.

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they’ll have to deal with one of the best pitchers in the country in sophomore Nathan Kirby, the ACC pitcher of the year. Kirby went 9-2 as a starter in 16 games, with an eye-popping 1.73 ERA, which led all pitchers in the ACC. Kirby has held batters in check all season long holding his opponents to a .182 batting average. Kirby was also fifth in the ACC in innings pitched and strikeouts.

Virginia leads all of the college world series teams in on base percentage with .379, while Ole Miss is not far behind with .372. The Rebels lead all the teams in Omaha in slugging percentage with .421. Virginia has a .382 slugging percentage.

The Rebels have had one of the best offenses in the country all season long, averaging more than six runs per game and they’ll need to continue swinging the bats well in order to get by the top notch pitching staff the Virginia has. Virginia has a 2.31 team ERA, which is good for top five in the country.

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CONGRATULATIONS! to the Ole Miss Baseball Team

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LIFESTYLES PAGE 6 | THE DAILY MISSISSIPPIAN | 12 JUNE 2014 | LIFESTYLES

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curiosity.

“When immigrant entrepreneurs move to another country or another region and cook the food of their home, people are going to want to frequent that restaurant because it’s exotic and authentic at once,” Arnold said.

Oxford has a diverse food scene. On Jackson Avenue alone, there are numerous cultures represented by restaurants—Thai, Japanese, Chinese, Indian, and Mexican, to name a few.

There’s only one restaurant in Oxford with Vietnamese components, H2O Oxford Oriental Café on University Avenue, but Nguyen considers it rather colloquial.

“They put ketchup in their pho instead of sriracha; that’s not real Vietnamese,” Nguyen said.

Based on the Vietnamese Student Association’s events’ past success, Ly believes there’s room for more genuine Vietnamese food.

“We’re expanding our culture, and diversity is always good. We have a lot of people from different cultures—Americans, Indians and Hispanics who come eat Vietnamese food. So I believe there’s room for more Vietnamese restaurants in Oxford and all over the place,” Ly said.

Fusion cuisine, the combination between elements of different culinary traditions and cooking methods, is a big part of the Southern food philosophy.

“If you pick a moment in Southern history, you would be easily able to point to an immigrant culture whose foodways became a part of Southern foodways,” Hall said.

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Middle Eastern influence in Southern fine dining,” Arnold said.

There’s a historical imprint on Southern food can be seen throughout the region.

“You see the Greek influence on restaurants in Birmingham.

In New Orleans, you see the imprint of Italian and Lebanese immigrants in Mississippi.

And now in the South, you see the imprint of Hispanic immigrants in the rural South and the imprint of Asian immigrants in the coastal South as people who come from traditional fishing cultures and settle in places like Houston and Biloxi,” Hall said.

Tony Ly, president of the Vietnamese Student Association at Ole Miss, said there’s more Asian-oriented food farther south in Mississippi, like on the coast, but his group is sharing its food culture on campus. The Vietnamese Student Association hosted its 4th Annual Taste of Vietnam on April 16 to generate interest in their national cuisine by way of serving pho to the Oxford community.

Mimi Nguyen, secretary of the student association, grew up on her mom’s home-cooked pho.

“Pho is a Vietnamese beef noodle soup, the kind that we love,” Nguyen said. “In the (Vietnamese Student Association’s) pho, there’s beef soup bones, charred onions, roasted ginger, spices as in star anise, fennel, coriander seeds, cinnamon, and then there’s fish sauce. Traditionally, meats such as tripe, beef balls, shrimp balls, pork balls, or pig ears could be used too, but a good hoisin sauce is what makes it.”

Foreign cultures’ cuisines intrigue consumers and create

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Melissa Hall, assistant director of the Southern Foodways Alliance, said the interplay between Italian and Southern cuisines is a perfect marriage in large part because of the growing season in the South offering fresh ingredients and both cultures’ traditional reliance on the pig as a major protein source.

“Here in the South, if you were going to describe Southern food for working class Southerners somebody might say greens, pinto beans, pork and corn,” Hall said. “If you were talking about working class Italians, you’d probably talk about the same four things.”

Their “Magnolia Rosa Insalata Pizza”, that finished second nationally in the American Pizza Championship in Orlando, Fla., in 2012, boasts true Italian roots mixed with Southern heritage.

“Some of the things from a cooking standpoint are true about Italian cooking the same as they are with Southern cooking. It’s heavily reliant on what you have, what’s fresh and what’s in season. It’s comfort,” Dutch Oostendorp said.

Sara Camp Arnold, managing editor for the Southern Foodways Allianc, said the South’s system of slavery also influenced its food because slaves brought over food preferences that they not only ate, but also cooked in white kitchens as well.

“Foods like okra and sweet potatoes along with the African yam, things like gumbo, which have international influences but have been Southern foods for a long time. Now, you see things like cinchier collard greens or boiled peanut hummus that have an Asian or

8

Every region of the country and world has foods unique to its native consumers and chefs.

Pork, fried chicken, corn and grits come to mind when thinking of the South, but foreign cuisines and the corresponding cooking techniques impact Southern food culture.

Dutch and Rebecca Van Oostendorp moved from New York to Sardis to be closer to Rebecca’s family, and they brought their pizza with them.

Eventually, they wanted to share it so they opened the Italian restaurant, TriBecca Allie Café on South Main Street in Sardis.

TriBecca represented Ole Miss and won the first annual South Eastern Conference

Pizza Classic on April 19, and they are set to compete in 2015 at the World Pizza Championships hosted in Italy.

They say their goal is to create a community, family and a greater understanding of pizza.

“We’ve established community with our restaurant and that’s what we set out to establish was to bring life to a small town main street and to share experiences that we’ve had with food with other people,” Rebecca said.

The food is cooked in a wood-fired oven that Dutch handcrafted, and they buy all of their ingredients fresh.

“Whatever you’re eating on the special was most likely purchased within the last 72 hours,” Dutch said.

4

clhach@go.olemiss.edu

Sudoku #7 5 1 9 3 4 3 8 4 6 7 7 2 6 8 1 9 4 1 5 8 2 3 5 4 6 8 6 7 9 2 1 9 3 7 5 4 5 2 1 3 6 7 8 2 9

BY CARTER HACH

LIFESTYLES LIFESTYLES | 12 JUNE 2014 | THE DAILY MISSISSIPPIAN | PAGE 7

COLUMN

Which came first? The Yeezus or the egg?

BY CONNOR WROTEN connorwroten@gmail.com

Chances are that if you’ve been even mildly following music in the past year, you’ve heard about Kanye West releasing his smash hit album “Yeezus.” “Yeezus” garnered major critical acclaim and success, reaching number one in 31 countries and maintaining an 85 out of 100 rating on Metacritic, which presents an average score normalized from major music critics. The album combines elements of pop, hip-hop (especially Chicago drill), and industrial music, making it innovative in the mainstream eye.

But was it really all that innovative? “Yeezus,” as an album, has been often compared to releases from experimental hip-hop trio Death Grips. But what’s a “Death Grip?”

Death Grips is a group that has grown from an underground phenomenon to number three on the Billboard US Top Heatseekers and within the top 50 lists of both the US Rap Albums and US Top Rock Albums seemingly overnight.

Like Kanye’s Yeezus, their albums combine elements of industrial and hip-hop, but their efforts tend to be far more abstract and experimental, both musically and lyrically. Because of their more intangible characteristics, I find the comparison to be reaching.

Instead, “Yeezus” has far more in common with an album titled “The Wilderness of North America,” which was released in 2008 by Texas rapper Michael LaCour, who goes by the stage name “B L A C K I E... In All Caps, With Spaces.” Like Kanye, LaCour can be heard rapping over beats that are abrasive and heavily distorted, but has been doing so nearly six years before West, and two years before Death Grips.

One thing the various music also shares is the “smash cuts” or glitch-like samples of songs that may seem out of place or dated in comparison to the way the rest of the song is presented (in West’s case this would be “Gyöngyhajú lány”

by Omega being sampled in “New Slaves” while LaCour uses “Wild World” by Cat Stevens in “B L A C K I E… Is

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Another commonality in the two releases is the lyrical content. In both cases, the albums discuss racism, consumerism and stereotypes.

There are, however, plenty of other albums that are notable for similar styles that are most definitely worth checking out.

Provided is a list of essential experimental hip-hop albums that arguably contributed to the sound of “Yeezus.” Some are more abstract than others, but all tend to maintain a general sense of “Well, I guess this could still be considered rap.”

“cLOUDEAD: jiouiocLOUDEAD” (2001) “Techno Animal: Brotherhood of the Bomb” (2001) “El-P: Fantastic Damage” (2002) “Faust vs. Dälek: Derbe Respect, Alder” (2004) “Food For Animals: Belly” (2006) “B L A C K I E: Wilderness of North America” (2008) “K-the-I???: Yesterday, Today, & Tomorrow” (2008) “Shabazz Palaces: Black Up” (2011) “Death Grips: The Money Store “(2013) “Deep Puddle Dynamics: The Taste Of Rain…Why Kneel?” (1999)

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SPORTS PAGE 8 | THE DAILY MISSISSIPPIAN | 12 JUNE 2014 | SPORTS

COLUMN

Football Recruiting: Part 4 This fourth installment of a six part series focuses on the Rebels’ prospects for defensive end and tackle for the 2015 recruiting class.

BY CODY THOMASON csthoma1@go.olemiss.edu

In 2015’s recruiting class, Ole Miss will look to bolster their front four and add some well needed depth to a group that has had some injury struggles in the past. The Rebels are looking into the junior college and high school ranks to find their next set of defensive ends and tackles.

Two of the biggest recruits the Rebels are looking at for the defensive tackle position are Fletcher Adams and D.J. Jones.

Currently attending Juco powerhouse and defending national champion East Mississippi Community College, 6-foot-2, 310 pound D.J. Jones looks to make an instant impact on whatever team he signs with. Rated as the number one junior college defensive tackle and number four junior college player overall by 247’s composite rankings, Jones is being heavily recruited by a multitude of schools, especially in the SEC.

Jones recently narrowed down his list to a top ten that included Tennessee, Ole Miss, Alabama, Auburn, Clemson, South Carolina, USC, Florida, Florida State and Georgia. Jones visited the Rebels on May 31.

Fletcher Adams, the brother of Mississippi State defensive lineman Nelson Adams, is another hot prospect for the Rebels. Ranked as the fifth best prospect in Mississippi by 247’s composite rankings, Adams has listed Ole Miss as his leader in multiple interviews with Rivals.com. Also vying for the Brandon prospect’s signature are Mississippi State, Florida, Alabama, Louisville and Mizzou. Adams is taking a lot of visits this summer, and is considering making his commitment late this summer.

One of the top prospects Ole Miss is after for defensive end is Kyle Phillips.

247Sport’s composite rankings put him as the No. 7 strong-side defensive end in the country. If the Rebels are

to land him, however, they will have to beat out the Ala-

COURTESY RIVIALS.COM

are Georgia defensive ends Austin Bryant and Titus Da-

COURTESY RIVIALS.COM

FLETCHER ADAMS

D.J. JONES

bama Crimson Tide and LSU Tigers for his services, as both schools have strong interest in him and have hosted him on visits. Phillips recently visited Ole Miss as well. Phillips, however, is not close to making his decision yet and in addition to Ole Miss, LSU and Alabama he is also looking at Auburn, Georgia, Tennessee, Florida State and Ohio State.

Two more strong prospects

vis.

Bryant, from Thomasville, Ga., is ranked as the 11th best weak-side defensive end by 247’s composite rankings. Bryant listed a top ten in an interview with Rivals in April, and included Stanford, Clemson, Florida State, Notre Dame, UCLA, Florida, Ole Miss, South Carolina, Texas A&M and Penn State, and has now added LSU to

that list as well. Bryant also listed the schools that were recruiting him the hardest, with Clemson, Stanford, South Carolina, Notre Dame and Florida making up that list.

Titus Davis is a three-star prospect according to 247’s composite rankings. According to Rivals.com he is 6’2 228 pounds, and is from Stockbridge, Ga. In an interview with Rivals he listed Georgia Tech, Ole Miss, Missouri, Virginia Tech and West Virginia as his top five right now. The hometown Georgia Tech Yellow Jackets have been recruiting him heavily, and provide stiff competition for anyone trying to land him.

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