Nov. 14, 2018

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Before this season’s first expected snowstorm, meet the Syracuse startup company that is using technology to change the way people plow their driveways.

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dailyorange.com

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This weekend marks the one year anniversary of Glazed & Confused, a doughnut bakery and coffee shop, opening in downtown Syracuse’s Armory Square.

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Technology columnist Eamon Gallagher argues that YouTube’s education initiative has potential benefits, but won’t fundamentally change the education landscape.

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DIVERSEìVOICES

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For more than 40 years, Syracuse basketball head coach Jim Boeheim has kept organized by writing his schedule on the pages of small pocket-sized notebooks.

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on campus

Hendricks pantry expands outreach

By Mary Catalfamo asst. digital editor

New SU diversity officers discuss plans for student, faculty engagement Story by Diana Riojas digital copy chief

Illustration by Sarah Allam

illustration editor

S

yracuse University has appointed diversity officers in four of its schools and colleges since the summer, all of whom are being led by interim chief diversity officer and School of Social Work chair Keith Alford. Alford and the four appointees said they will use a bottom-up approach to assess the concerns of students, faculty and staff regarding issues of diversity and inclusion.

The diversity officers said they are trying to create open dialogues about diversity on campus. For Alford, this means holding a lunch series where he will sit with four to seven students from different cultural backgrounds and discuss how their schools and colleges can improve issues affecting students from underrepresented groups.

“I’m hearing from people who literally are walking on campus, taking classes, working on projects,” Alford said. “I want to be able to use quotes from these students and highlight their experiences.”

Alford has also been holding meetings with the diversity leaders, where they can discuss initiatives they want to bring to their colleges.

The diversity officers were appointed after the spring 2018 Theta Tau videos controversy. Protests erupted on campus in April after videos surfaced showing people

see officers page 4

Syeisha Byrd, director of Syracuse University’s Office of Engagement Programs who took over as head of the Hendricks Chapel Food Pantry at the beginning of the semester, said she wants to generate greater awareness of the pantry, increase donations and community outreach and reduce the stigma surrounding the pantry.

The Hendricks Chapel Food Pantry is located on the second floor of the chapel.

The pantry — which averages seven visitors per day, Byrd said — provides free food and personal care items to students who suffer from hunger and food insecurity, which is a lack of reliable access to a sufficient amount of affordable and nutritious food.

Byrd took over the pantry when its founder, Ginny Yerdon, retired earlier this year.

“I want a student to walk in there and not have their head hung low because they have to use the pantry,” Byrd said.

She has been working with students who volunteer at the Hendricks Chapel Food Pantry and with an organizer from the nearby University United Methodist Church to implement new initiatives and fundraisers. She volunteered at UUMC about two weeks ago.

“They have a really well-run food pantry,” Byrd said. “I just wanted to see what their system was like.”

Galyn Murphy-Stanley, outreach coordinator for UUMC, said their connection to the food pantry in Hendricks was established by student volunteers who worked at both pantries. Murphy-Stanley see pantry page 4

student association

Student liaison aims to improve GSO-SA communication

By Gabe Stern staff writer

Obi Afriyie served as parliamentarian for Syracuse University’s Student Association for two years. Now a graduate student, he will work as a liaison between the Graduate Student Organization and SA to improve communication between the two government bodies.

Afriyie, a GSO senator and graduate student in the School of Education, described the relationship between SA and GSO as “disconnected, but improving.” His new role

as liaison is intended to open more streams of communication between the two organizations, GSO president Jack Wilson said.

Afriyie said the disconnect between the two student bodies stems from the fact that many graduate students aren’t as aware of SU’s culture in the same way undergraduate students are.

“SU students view grad students as those TAs that are always in line at Recess or the TAs who don’t answer their emails,” Afriyie said. “They don’t know what it’s like to be a graduate student. The university doesn’t

NOV. 5 Date Obi Afriyie first proposed GSO’s safety awareness initiative

offer a lot of support for them.”

Unlike Afriyie, most graduates spent their undergraduate years at different universities, he added. He also said graduate students often don’t know many of the services available to them, such as the Slutzker Center for International Services and the LGBT Resource Center.

Afriyie attends multiple SA meetings per month, reports back to the GSO and selects initiatives that he wants to work on with SA. The relationship between the two organizations is improving, but in “baby steps,” he said. He’s struggled

to quantify improvement between the two organizations because it’s too early in the year to see the effect of his role, he added.

“I think that there just hasn’t been a lot of effort on the part of both the (GSO) senate and (SA) assembly to interact with each other,” Afriyie said. “A lot of times the only people who really ever interact are SA president and vice president, and then, like, the GSO president.”

Torre Payton-Jackson, SA’s public relations co-chair, said that her only source of communication with see sa page 6

2 nov. 14, 2018

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First-year update Students and faculty reflect on the effectiveness of SEM 100, SU’s new first-year forum.

See Thursday’s paper

NEWS

Senate session SU’s University Senate meets for its monthly meeting in Maxwell Auditorium.

See Thursday’s paper

Vending for safety An SU student organization is trying to fund the installation of safe-sex vending machines.

See Thursday’s paper

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city

university politics

SU alumni expand local snow plow company SU appoints 1st woman board chair

By Gillian Follett

contributing writer

Plowz & Mowz, an on-demand snow plow and lawn care company founded in 2013 by two Syracuse University alumni, has recently moved its offices to downtown Syracuse. Its owners plan to expand the company’s reach across the northeast this winter.

Syracuse is expecting some of its first snowfall of the season this week. Plowz & Mowz, which connects customers to lawn care and snow plow service professionals, has expanded from its central New York origins to provide services across the Atlantic coast, Midwest and as far away as Texas.

Co-founders Andrew Englander and Wills Mahoney instantly recognized the potential market for an on-demand

snow plowing service when they graduated from SU. Customers can either log into the company’s website or download the smartphone app to request a variety of outdoor home services. The customer is given a quote and matched to a lawn care professional, who will complete the requested service on a date specified by the customer.

These professionals are sometimes able to reach a customer’s home in as little as 10 minutes, Englander said.

Snow plow and lawn care professionals have had difficulty securing new clients and often didn’t receive pay from their regular clients for several months after providing their services, Englander said. When they work with Plowz & Mowz, professionals are paid within 24 hours, he said.

They are also introduced to a

type of customer that Englander referred to as the “DIY� customer — someone who has been reluctant to sign onto an expensive annual contract with a snow plow or lawn care service.

Englander and Mahoney decided to remain in Syracuse when they began their startup and have been growing their business in central New York, Englander said. “We raised money, and we didn’t want to take it to Silicon Valley, or anywhere else, we wanted to do it with Syracuse labor and, really, Syracuse talent,� he said. “We’re just so excited to be doing it in downtown Syracuse.�

Englander and Mahoney both graduated from SU in 2005, Mahoney with a degree from the School of Information Studies and Englander with a political science degree from the Maxwell School of Citizenship and

Public Affairs. The pair said that SU prepared them well for the business world.

Mahoney shares his business partner’s enthusiasm for the city, which played a key role in their decision to move their office downtown. “We wanted to make a statement that the city of Syracuse is coming back, and there’s definitely a tech scene downtown and we wanted to be a part of that,�

Mahoney said. “There’s plenty of opportunities here.�

Plowz & Mowz started with snow plowing but now offers a variety of services, including lawn mowing, weed removal, mulching and fertilizing. Englander said he wants the company to become a “full end-to-end solution for everything outside the home.� see plowing page 6

suny-esf

Governing body calls for final exam policy

By Casey Darnell Asst. news editor

Kathleen Walters, a Syracuse University alumna and business executive, will replace Steven Barnes as chair of the university’s Board of Trustees in May 2019, according to a Monday SU News release.

Walters currently serves as vice chair of the board and as executive vice president of Georgia-Pacific LLC, a major paper products company, according to the release. She will succeed Barnes when his term ends in May 2019, and will be the first woman to hold the position, per the release.

The chair of Board of Trustees is one of the most influential decision-makers at SU. Barnes has served as chair since 2015, and has been essential to institutional planning under Chancellor Kent Syverud. The board unanimously elected Walters as chair, according to the release.

In addition to her role as vice chair, Walters works on several of SU’s planning committees, including those for budget and academic affairs, according to the release.

Walters and her husband Stanley Walters, a graduate of the Class of 1972, have supported university initiatives including the Annual Fund and the Cold Case Justice Initiative, according to the release.

She worked as a CEO of SAPPI Fine Paper North America, and has see chairwoman page 6

news briefs Here is a roundup of Syracuse area news this week.

FIRE VICTIM RECOVERS A Syracuse man who was caught in an apartment building during a fire last Wednesday has made a full recovery since he was removed from the building by firefighters. The man, Robert Smith, was transported to Upstate Medical University Hospital in critical condition.

JOANIE MAHONEY, chief operating officer at SUNY-ESF, attended Tuesday’s Academic Governance meeting. Conversations revolved around creating a final exam scheduling policy to help students. gillian farrugia contributing photographer

By Micah Castelo staff writer

SUNY-ESF’s academic governing body passed a resolution to create a final exam schedule policy at its Tuesday meeting.

The resolution, sponsored by Academic Governance’s Student Life Committee, calls for a policy determining how many final exams students can take in one day and how faculty should accommodate students requesting alternative final exam times.

Neal Abrams, chair of the Student Life Committee and a chemistry professor at SUNY-ESF, said the resolution came from the realization that no policy existed regarding final exams. “A student can have anywhere

from zero to an infinite number of exams in one day on our campus,� he said.

The committee also developed the resolution after considering that SUNY-ESF’s course schedule for the 2016-17 academic year was reset to minimize students’ scheduling conflicts and maximize the use of instructional spaces, according to a draft of the resolution.

The draft also said that SUNYESF’s final exam schedule is directly tied to Syracuse University’s final exam schedule, and some SUNYESF students may take SU classes that have conflicting final exam times. SUNY-ESF’s existing final exam schedule prevents faculty from spreading final exams equally over finals week.

Professors are generally willing

to work with students who ask to reschedule their final exams if they can’t make it to the original times scheduled, Abrams said. There are some students, though, who feel as if they don’t have the right to make that request, he added.

The resolution calls for the right of students to have no more than two final exams scheduled in one day, Abrams said. Professors should also be responsible for working with their students and other faculty members to schedule alternative times to take conflicting exams, he added.

Although the resolution passed, some faculty members and students expressed concerns.

Lee Newman, an environmental and forest biology professor, said students shouldn’t have to take more than two exams in one day,

but it’s hard for professors to accommodate multiple students who can’t take the exam at a single alternative time. When that happens, she has to make multiple versions of the same exam and block out more time from her schedule for each student with a schedule conflict, she said. “When a faculty member is seen as approachable, we’re asked all the time to do this and that, which causes equitability issues in terms of having people make more accommodations than others,� said Kim Schulz, a biology professor.

Schulz suggested having a rule that determines which professors get asked for accommodations so that the same ones don’t continually have to create multiple exams.

James Quinn, president of see suny-esf page 6

source: localsyr

PRIEST ACCUSED A Syracuse priest was on a list of clergymen accused of sexual abuse of children compiled by the Buffalo Diocese. The priest previously worked at the Assumption of Blessed Virgin Mary Church and St. Joseph’s Health Hospital. source: cnycentral

CITY COLLECTS TAXES Syracuse city officials partnered with researchers at Syracuse University to send out handwritten letters requesting payment of late taxes. The city collected about $1.5 million more than it predicted it would receive from traditional legal letters. source: the bradford era

4 nov. 14, 2018

dailyorange.com news@dailyorange.com

from page 1

officers in the Theta Tau engineering fraternity house engaging in behavior Chancellor Kent Syverud called “extremely racist, anti-Semitic, homophobic, sexist, and hostile to people with disabilities.” The fraternity at the time called the videos a “satirical sketch.”

Chancellor Kent Syverud appointed Alford as interim CDO in June, and Alford will continue his role until a permanent appointment is made. A workgroup formed

by Syverud recommended in 2016 that the position be created.

One concern Alford said he has heard from students is the retention rate for faculty of color. While he does not play an active role in hiring faculty, Alford said he would lend his skills if asked.

Kishi Animashaun Ducre, associate dean for diversity, equity, and inclusion for the College of Arts and Sciences, said she will offer to help the university find more diverse job applicants. from page 1

pantry said she’s been helping the Hendricks pantry apply to become a partner of the Food Bank of Central New York.

Andrea Cornelius, a senior food studies major, interns at the Hendricks Chapel Food Pantry three days per week and volunteers at UUMC. Cornelius said she’s seen an uptick in visitors since the pantry moved into the Office of Engagement Programs.

“I think with the engagement office, word gets out more easily because of Sy, because she’s involved with so many people,” Cornelius said, using Byrd’s nickname. “There was a big spike last year in users, and I’m sure it might maintain that spike this year.”

Byrd is working with Kyle Westerlund, a senior citizenship and civic engagement major, to start an “Adopt-A-Month” program that recruits academic departments and student organizations on campus to keep the pantry stocked with goods for one month.

One way to increase faculty and staff diversity is to advertise available jobs in inclusive language, she said. Ducre was appointed in September, but she has taught in the African American Studies department at SU for 13 years.

Ducre has started three-hour inclusive teaching workshops for Arts and Sciences faculty. Almost 200 faculty members have completed the training, which will continue throughout the spring 2019 semester, she said.

The large size of Arts and Sciences’ student and faculty body can make it difficult to increase diversity, but also provides opportunities for SU as a whole, Ducre added.

“Because we are so large, we touch every student that gets a degree from SU. It’s important that we begin to do and get it right,” Ducre said. “But again, if we can do it here, then we can ensure that Syracuse University itself is an inclusive campus.

James Rolling Jr., director of diversity, equity and inclusion in the College of Visual and Performing Arts, said he faces unique challenges in VPA. Many faculty and students

are based in different buildings on campus, so it’s difficult to determine which issues to address first, he said.

Rolling Jr. is trying to gather feedback from students by creating a survey portal where students, faculty and staff can send anonymous feedback regarding any diversity initiatives or concerns.

It’s important to increase funding for people of color through grants and also to see a high retention rate among these students, Rolling Jr. said. He was a first-generation college student and couldn’t have attended without scholarship money.

His plans involve investing in long-term “systemic” change by applying for external grants instead of focusing on guest speakers, he said.

Rolling Jr. also plans to create a diversity council similar to the one that College of Engineering and Computer Science diversity dean Karen Davis has formed. He will handpick the faculty and staff on the council, which will meet for the first time in the spring 2019 semester. The council will be a line of com-

munication for students and faculty to discuss concerns, Rolling Jr. added.

Davis has already appointed student liaisons from multiple student organizations to be part of her inclusion council. Davis said more diversity initiatives will be introduced once the school’s diversity audit is completed in January.

Dawit Negussey, SU’s faculty fellow for diversity and inclusion in the Graduate School, said he plans to continue the efforts he has already implemented prior to stepping into the new position. That involves recruiting graduate students through the GEM GRAD Lab program. The program offers underrepresented students exposure to the benefits of research and technology careers and encourages young people of color to consider graduate education in STEM fields, according to its website.

Ducre said the true measure of success for diversity initiatives will be how they deal with a problem or controversy. If the initiatives are successful, they will mitigate problems, she said.

“That will be the true test,” Ducre said.

The pantry was fairly empty during March and April last year, Byrd said. “AdoptA-Month” is a way to ensure that there will always be food in the pantry.

The club BrainFeeders has already signed up for October 2019, Westerlund said. He’s handling outreach to student clubs and Greek life organizations, while Byrd contacts academic departments.

“Syeisha is going to give the organization or department a list of what they’re lacking at the food pantry,” Westerlund said. “Then, with that list, they’ll focus the food driving on what we need at the pantry.”

Byrd also wants to pursue a type of donation drive called a “canstruction” with the Carrier Dome, an event in which participants build a structure out of canned goods that are then donated after the competition.

“My goal, my overall dream, would be to do it during a basketball game — backcourt,” Byrd said. She said it would be ideal to have corporate sponsors, as well as students, participate in the competition.

Not all of Byrd’s ambitions have gone without setbacks. She hoped to work with a team of design students to restructure the pantry, but they chose to work on another project. Byrd said she’s talking with a design professor to attempt the project next semester.

Nathan Shearn, a senior anthropology major, volunteers at the pantry and said he thinks it could use more volunteers. Byrd said in an email that 711 people used the food pantry between August 2017 and May 2018.

“We need to bridge the gap between students who need the resources and maybe don’t know about it and the students who are willing to volunteer their time to make sure that the resources are still there and that the food is still there and useable,” Shearn said.

Shearn said his father, who works at a Buffalo school, told him about a student who went a few days without eating while working multiple jobs and caring for his siblings without support from his parents.

“He was working at the library one day and just collapsed,” Shearn said. “Hearing

these kinds of stories really compelled me to get engaged with organizations on campus … because I wanted to do something about it.”

The Wisconsin HOPE Lab, which studied the experiences of low-income students in post-secondary education before closing in July, published an April study that found 36 percent of university students and 42 percent of community college students reported being food insecure during a 30-day period.

Being food insecure while in college can negatively impact academic performance and chances of graduating, especially for low-income students, according to researchers at the lab.

The pantry in Hendricks sees the most use from upperclassmen and graduate students who live off campus and may not have money for food after paying for rent and utilities, Byrd said.

“We think a lot about: ‘How do we help the community?’” she said. “Sometimes we have to look right at the university and also ask ourselves: ‘How do we help our students?’”

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OPINION

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tech

Video learning won’t replace lectures

R

ecently YouTube invested $20 billion into new educational videos, an example of the trend of expanding access to online learning. Syracuse University students already have access to the video learning site Lynda.com, and some professors use video lessons to supplement in-class material.

Though YouTube’s initiative has the potential to significantly change the education landscape, it certainly won’t make lectures obsolete.

Jeremy Balka, a professor at the University of Guelph in Ontario, and an expert in teaching on YouTube, said it’s important to make resources available for his students when they’re outside of the classroom. “I’ve always thought it kind of silly that we think you must learn statistics now, at 9:30 a.m. on a Monday,�

Balka said. “For those students who are actually trying or really want to learn, and they don’t understand something, they can watch the video and hopefully sort it out.�

EAMON GALLAGHER TECH CHECK

But this access is supplemental — it’s not just a reason to skip lecture. “It’s a legitimate fear, perhaps, that some institution would think that this was OK to slap up some videos and just call it a day, but I think the vast majority of people realize that’s not really going to be sufficient,� Balka said.

Professor Subha Ghosh, the Crandall Melvin professor of law and director of the technology commercialization law program at SU, echoed similar thoughts.

Ghosh, who records lectures using Mediasite, a video platform utilized across SU, said it “allows the university and certain faculty to showcase themselves as well as proliferate the knowledge. I guess the question is whether it makes that piece of paper worth more or

worth less.�

But YouTube teaching will never replace an actual, in-person education and physical diploma. “I think it may give people the wrong idea if they’re not given the context or if they’re only getting the knowledge piecemeal,�

Ghosh said. “The thing about an actual class is that you see things rigorously, and you see individual pieces of information as a whole, and how they fit together.�

Video learning’s chief influence, then, will probably take place outside of a university context.

Although many professors take advantage of video learning and recognize its potential, it’s not a threat to the educational status quo.

It seems unlikely that YouTube and other video hosting sites take the place of classroom learning.

OP NEEDS COLUMNISTS

We’re currently hiring business, conservative and liberal columnists. If you’re interested, email opinion@dailyorange.com

Eamon Gallagher’s is a freshman in the School of Information Studies. His column appears biweekly. He can be reached at etgallag@syr.edu.

scribble

business

New Amazon location should benefit students

Happy Spicy Guacamole Day

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mazon officially announced the two locations for their newest headquarters, and Queens made the cut. The company also pledged to spend $5 billion and create 50,000 new, high paying jobs. And according to Amazon, these jobs would pay an average of $100,000 a year.

As students, this is fantastic news. A New York headquarters could be incredibly beneficial to students in the state, like students at Syracuse University, studying tech and business. Because many students call the New York City area home, SU could be a hotspot for Amazon internships.

Prior to the announcement, NY Governor Andrew Cuomo said he would change his name to “Amazon Cuomo� if the company decided to build its headquarters in New York. This comes after Cuomo had reportedly offered hundreds of millions of dollars in subsidies for the internet giant to come to the state. Subsidies offered to Amazon will most likely come in the form of tax breaks and tax relief.

Aside from the massive subsidies, Amazon coming to New York could be extremely beneficial for the state. While the nationwide

t h e i n de p e n de n t s t u de n t n e w s pa p e r of s y r ac u s e , n e w yor k

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PATRICK PENFIELD

TAKES MONEY TO MAKE MONEY job growth average has been 11 percent over the past eight years, New York’s job growth has been 9.6 percent. A $2.5 billion investment and 25,000 new jobs would act as a catalyst to spur growth throughout the state.

Ray Wimer, a professor of retail in the Whitman School of Management, said while there are still many unanswered questions, there is potential to create purchasing, production, financials and management jobs and internships.

He also noted that before it is possible to measure Amazons exact impact it is important to understand what these new headquarters mean and what New York is going to have to give up.

Ultimately, Amazon’s impact cannot yet be quantified, but one this is for sure — students should be one of the benefactors of this expansion.

Patrick Penfield is a sophomore accounting major. His column appears biweekly. He can be reached at fpen2021@syr.edu.

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6 nov. 14, 2018

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from page 3

from page 1

Jay Purdy, the owner of the combination bar and beer store Now & Later on Tipperary Hill, has used Plowz & Mowz for more than a year. Initially he used the service for mowing, but now said he uses it for snow plowing four to six times per year, he said.

“It’s almost like Uber, where you can put in the size of your yard or driveway and they give you the cost so you know ahead of time what it’s going to cost you,” Purdy said. “It’s definitely a very convenient service.”

Plowz & Mowz, which already has a service area of about 30 cities according to its website, plans to launch their services in Westchester County, northern New Jersey and the Philadelphia and Washington, D.C., metro areas this winter. They’re also hiring various new positions in customer service, marketing and finance, Englander added.

While the company is expanding, Englander said having its roots in Syracuse has been advantageous to the company’s growth.

“If you can make it work in Syracuse, where sometimes there’s 120 inches of snow, you can make it anywhere,” Englander said.

GSO has been through Afriyie. The communication he’s provided has been effective, and Payton-Jackson still described it as a “working relationship.”

Afriyie stood in front of the SA assembly on Nov. 5 and proposed a jointly-funded safety awareness initiative between GSO, SA and the Department of Public Safety. While taking questions from the SA assembly, he heard concerns about the feasibility and effectiveness of the initiative.

“I know how SA members are,” he said.

“They’re very skeptical at first, but that’s just because they have passion. They have different viewpoints. I was one of them for four years.”

Wilson and former GSO president Rajesh Kumar said past communication between the two organizations has largely been centered around funding for Student Legal Services.

The two communicate through the student governing council, which is a committee composed of leaders from GSO, SA, SUNY-ESF’s undergraduate and graduate student governments and the president of the Student Bar Association, Wilson said. The committee discusses what each organization is working on and ways that they can collaborate monthly.

This has been the main source of collaboration between GSO and SA, but it’s also been a point of contention, Kumar said. Last year, the GSO senate expressed frustration over a private meeting held by Chancellor Kent Syverud, then-SA President James Franco

plowing

sa

gifollet@syr.edu

from page 3

chairwoman held leadership positions at international companies like Scott Paper Co. and KimberlyClark Corp, both paper product companies, according to the release.

Walters also holds a position on the board of directors for the World Affairs Council, INVISTA, Georgia Aquarium and the Grocery Manufacturers Association, according to the release.

She graduated from SU in 1973 with a bachelor’s degree in mathematics, and earned a master’s degree in finance and strategic planning from the Wharton School at the University of Pennsylvania, according to the release. casey@dailyorange.com

from page 3

suny-esf SUNY-ESF’s Undergraduate Student Association, said the amendment would put a heavier burden on professors.

“I don’t think we should be limiting it,” he said. “It’s a conversation between the student and the professor. This seems like it would be creating a whole situation that would be so much harder for professors to control and manage.”

OBI AFRIYIE spoke at a recent Student Association meeting about increasing collaboration between SA and GSO on initiatives. hieu nguyen asst. photo editor

and Dolan Evanovich, senior vice president for enrollment and the student experience.

Franco later said that there was no deliberate intent to leave GSO out of the conversation.

SA and GSO have coordinated off-campus transportation, Kumar said. They also sent similar resolutions shortly after President Donald Trump was elected that called on SU administrators to declare the university a “sanctuary campus.”

Besides these issues, collaboration between the two organizations has been scarce. Afriyie’s public safety initiative is the first that Wilson

can remember between the two organizations in the past two years, he said.

Afriyie said that before the organizations can collaborate regularly, they have to find a common issue that both groups of students face. He presented in front of the SA assembly again on Monday, hoping to get funding for the safety awareness initiative.

“We’re all still students. We all get mad at the administration,” he said. “We all complain about the lack of student resources, and a united front is stronger than a divided one.”

Other suggestions included making final exam schedules available to students before the academic year starts, having two time options for each exam as part of an alternative exam schedule and using the pre-exam reading day to schedule alternative test times.

Abrams said the committee did not want to micromanage certain aspects of the resolution because each case is different.

He also said SUNY-ESF cannot enforce certain changes, such as releasing a determined

final exam schedule and scheduling makeup exams on reading day due to policies outside the college and partnerships with other universities.

The Student Life Committee wants to help students who may not know they can reschedule their final exams because of a schedule conflict or back-to-back exams, he said. The committee hopes to have the resolution implemented for the spring 2019 semester.

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dailyorange.com @dailyorange nov. 14, 2018

eì PAG E ì 7

slice of life

Guitar project to conclude Friday

By Patrick Henkels contributing writer

The Valenti family, who owns the doughnut shop, said it has been a successful first year. Glazed & Confused will expand to other locations in upstate New York including Rochester and, possibly, Ithaca. paul schlesinger staff photographer

Sugar-coated celebration Glazed & Confused celebrates its one year anniversary this weekend

By Sarah Slavin asst. copy editor

K

eith “the fry guy” Juman sometimes found himself at 10:30 p.m. huddled over Paul Valenti’s newest doughnut creation.

Juman was Valenti’s guinea pig for doughnuts and glazes — Valenti was trying to perfect the menu for a shop.

Since then, Valenti has turned his vision of a doughnut shop into a reality, one late night food brainstorm at a time.

On any given Saturday morning, the Valenti family isn’t heading to soccer practice or watching cartoons at home.

Instead, they’re running the family busi-

ness Glazed & Confused. Paul and Sarah Valenti, along with their two children Isabella and Roma, spend much of the their time working at their specialty doughnut shop in Syracuse on the outskirts of Armory Square.

This weekend marks the one-year anniversary of the shop. It came to life after the Valentis tested their sweet treats at “Taste of Syracuse” and received positive feedback. Since opening, the business has grown rapidly, with more than 20,000 followers on Instagram to prove it.

When co-owner Paul Valenti began brainstorming the shop in summer 2016, he knew he wanted to “create an experience” for customers. He soon discovered

how to pave the way for the best customer experience by perfecting their recipes and establishing a brand.

For the Valentis, creating the memorable experience also meant sticking to their vision. The business’ goal is “keeping it local,” “keeping it fresh” and “having fun,” Paul said.

This inviting atmosphere is evident upon walking in the door. With artwork on the walls, ceramic doughnuts made by Syracuse elementary school students on display and music blasting from their five speakers, a fresh energy greets every customer.

This vision translated into the creative process of finding a logo. With a see doughnuts page 8

slice of life

Vegan doughnuts prove popular in Syracuse

By Lyle Michael staff writer

It snowed handcrafted vegan doughnuts at Blue Tusk Doughnuts’ pop-up event in Syracuse this weekend.

Run by baker and owner Joel Kircher, the Ithaca-based eatery had pastry lovers biting into a variety of vegan doughnuts at a pop-up at Green Planet Grocery on West Genesee Street. Kircher’s set-up with the doughnuts and coffee, coupled with his relaxed attitude, created an inviting atmosphere for those at the store. With a second doughnut in hand, many customers left as Blue Tusk fans.

“It’s great to host Blue Tusk for their first pop-up in Syracuse,” said

Caleb Liber, the head buyer at Green Planet, an all-natural foods store.

Liber first met Kircher last year at Copper Horse Coffee, the Ithaca roastery and brewery where he buys his coffee from. Being vegan himself, Liber said he knows these doughnuts are hard to come by and couldn’t wait to offer them at the store for people to sample.

“When you look at the doughnuts, they might not appear traditional in appearance,” said Jesse Harriott, the head roaster and co-owner of Copper Horse Coffee. “But once you bite into them, they are just delicious.”

Harriott said when he first started Copper Horse four years ago, Kircher would create and distribute samples of his doughnuts — non-vegan then

— to go along with the coffee in an unofficial sales and service capacity.

The vanilla glazed flavour is Harriott’s favorite, echoing the popular sentiment that coffee and doughnuts are the perfect match.

Kircher said he not only sees Harriott as a good friend and former bandmate, but also a significant source of encouragement. Harriott was the person who encouraged him to start his own venture.

After several failed recipes, Kircher finalized his vegan doughnuts last year at a festival at Cornell University. More than 200 doughnuts sold out in two hours.

Although his business is dedicated to offering vegan options, Kircher is not vegan himself — his wife is

vegan, and many of his friends are lactose intolerant. With these two communities in mind, he decided to cater to the vegan community and focus on just one or two recipes.

The use of coconut oil, almond milk and a blend of egg substitutes in potato starch and chia seeds — plus a little secret blend — creates the doughnuts Blue Tusk is known for, Kircher said.

For over a year, Kircher took Blue Tusk to festivals, pop-ups and farmers’ markets in Ithaca before making his Syracuse debut at Green Planet. Saturday morning’s sale sold out all 120 donuts.

“These new vegan doughnuts are pretty good, not like a see vegan page 8

One week before Friday, five Syracuse songwriters were given an acoustic guitar and a simple recorder. Their mission, as part of the fifth annual Syracuse Acoustic Guitar Project, was to take the week to write and record an original song.

On Friday, the performers will put on a concert featuring their weekold songs.

Created in New York City, the Acoustic Guitar Project is an international songwriting showcase that spans more than 55 cities. Jeffrey Pepper Rodgers, an adjunct professor at Syracuse University, has been a curator for the project in Syracuse since 2014.

The mantra for the project is “One guitar. One week. One song.”

Each city chooses five new songwriters every year. One guitar is designated to the city, which is then signed and passed on to the next artist — the Syracuse guitar has been used to write 30 songs. At the concert, musicians also play other originals from their repertoire.

Rodgers teaches honors classes in songwriting and creative nonfiction writing at SU. While Rodgers is a man of many different passions and hobbies, he cites music and songwriting as his primary joys.

“I love guitar and exploring and finding something,” he said.

With influences ranging from Tom Waits to Stevie Wonder, Rodgers said while his musical tastes vary, he thinks there are elements within acoustic songwriting that are lacking in today’s more electronic music climate.

The simplicity of acoustic music, Rodgers said, taps into the roots of songwriting. He said music isn’t about the equipment, which can sometimes overshadow the song itself.

“Music these days can get cut off with phones and other technology,” Rodgers said. “I think it can make people lose sight of the interesting process that is songwriting.”

Rodgers’ history with music can be traced back to his upbringing in Morristown, New Jersey. Despite not being raised in a musical family, Rodgers remembers listening to countless records and learning songs by ear with his brother.

“My brother and I created this musical world,” he said. “It was a fantastic way to learn music and how to perform.”

In addition to his career as an educator and musician, Rodgers is the founder of Acoustic Guitar Magazine and a grand prize winner of the John Lennon Songwriting Contest. A published author, Rodgers’ books include “Songwriting Basics for Guitarists” and “The Complete Singer- Songwriter: A Troubadour’s Guide to Writing, Performing, Recording see guitar page 8

8 nov. 14, 2018

dailyorange.com pulp@dailyorange.com

from page 7

doughnuts more “hipster” design originally in mind, Paul said they decided on their current logo — a doughnut with a mustache — because it was more “fun” and appealing to the kid-friendly audience they hoped to bring in.

Paul said the next step was satisfying Syracuse’s need for a doughnut shop by perfecting their product. The Glazed & Confused team meets each Tuesday to discuss upcoming special flavors and what products are selling best. For their first year, 12 signature doughnuts were on the menu along with many specialty doughnuts.

Beyond creative recipes, freshness is their priority — it’s one of the biggest things that sets them apart, Paul said. With their production flow, customers can expect to buy a doughnut that was made less than 10 minutes before.

“If we kept the freshest product possible, then hopefully having good service and making an experience would bring people back,” Paul said.

While things are going well for the shop now, there were a few minor kinks to work out when they first started. In the business’ early days, they sometimes underestimated the number of doughnuts they should make each day and how long each batch took to make.

One problem that the Valentis didn’t face was with their staff. Figuring out the logistics was a matter of trial and error, but the shop’s staff made the transition process much easier, said Sarah, co-owner and assistant director of events and facilities at Syracuse University’s College of Law. “We’ve had virtually no turnover,” she said.

“Without sounding cliché, our staff is really kind of like our family.” from page 7

vegan traditional doughnut,” said Patrick Mast, a regular at Green Planet who tried the apple cider flavour. “Syracuse definitely needs more vegan bakery items.”

The response to Blue Tusk has been great,

Two of the family’s final steps when creating Glazed & Confused were creating a brand and giving back to the community. They engage with customers outside the store itself — as of Nov. 12, the store has 21.3 thousand followers on Instagram and more than 12,000 likes on its Facebook page.

Paul has a background in social media and marketing. He’s the founder of Sugoi Social Media and considers himself a “media junkie.”

He knew from the start that this was something Glazed & Confused should capitalize on, so he worked to cultivate a large following early on.

“I think I underestimated the power of how fast that would travel,” he said.

He was “moved” when he’d see customers document each part of their experience — taking photos of the storefront, the glass case of doughnut boxes. This motivated him to keep the case of doughnuts filled and to change the display every couple of days. He knew people would want to take a picture of a full display and share it on social media.

While their successful following can be attributed to Paul’s tech-savviness, he said it is also a matter of luck because a couple people sharing something online can go a long way.

The Valentis’ 11 year-old son and co-founder, Roman, also believes their social media presence is something that led to their popularity. Roman, who typically works in the store on the register, said a big part of the business is their ability to give back.

“We try to give back to the community a lot, and they give back to us too,” Roman said.

In creating the idea for the store, both Sarah and Paul knew they not only wanted their children to learn the importance of working and running a business, but also the importance of giving back to the community.

“We thought it was important for our kids to learn the whole business portion of things, to understand that ... you’re paying your bills, you’re paying your staff, you’re thinking about yourselves last,” Sarah said.

Ten percent of their profits are donated back to the community, whether that’s through donating doughnuts to the Rescue Mission or making a donation to a raffle fundraising for a cause. Each month, they pick a new organization to donate to — past organizations have including United Way and the American Heart Association.

For Paul, being mission-based is extremely important. No matter how popular they get, he doesn’t want the business to lose sight of giving back.

“Obviously, you can smile, because you’re doing what you love and you’re passionate about it,” Paul said.

This passion has led them to expand both internally and externally further into central New York. On Nov. 27 the store will be launching its new menu, keeping only two doughnuts from the original menu.

It also has many things planned for the future. The Valentis are in the process of opening up another location in Rochester for spring 2019 and hope to open up a shop in Ithaca as well.

Looking ahead to summer 2019, Glazed & Confused will begin its late-night Friday hours and specialty milkshakes, which they test-ran for six weeks this fall. Paul said there’s a possibility of them getting a liquor license for Sunday brunch events.

Glazed & Confused will celebrate its first birthday on Nov. 15. The bakery will have extended hours until 7 p.m. and will offer $1 doughnuts and free coffee.

Kircher said.

“Everyone wants to give it a try,” he said.

“Now, I’m working on vegan meals to serve at festivals. We also do locally-raised meat products at such events.”

Blue Tusk makes waffles, too. Kircher is satisfied with his concise array of pastry and wants to let it sink in before he decides

to introduce more. As to whether there will be a permanent Syracuse Blue Tusk location anytime soon, Kircher didn’t bite.

“Maybe in the near future,” Kircher said, smiling with a soft, vanilla glazed treat in hand.

For now, doughnut lovers can visit Blue Tusk at its Ithaca location at 3861 N Main St., Burdett.

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from page 7

guitar and Business.”

This year, Syracuse’s Acoustic Guitar Project will feature Liam Alone, Todd Hobin, Peg Newell, Andrew VanNostrand and Steve Winston.

Liam Alone, whose real name is Billy Harrison, combines elements of folk and soul in his music. He creates a hybrid style, such as mixing Jimi Hendrix and John Mayer — it’s evidenced in his tune “Gypsy Soul,” which features impressive guitar playing coupled with smooth vocals.

When writing a song, Alone said he tries to write about anything that’s relatable.

He often starts with a melody or title, then builds the song from there. Alone was born and raised in Syracuse, and said he hopes to continue writing songs and traveling after finishing up his current fall tour.

Steve Winston majored in graphic design at SU, but found his true passion in music. Now, at 53 years old, Winston is a working as a musician in the Syracuse area, taking gigs with various bands and other projects.

Winston expressed his appreciation for the city of Syracuse’s wealth of creativity.

“We’re very spoiled here,” Winston said.

“Syracuse has a great scene and nobody seems to notice it.”

Rodgers echoed Winston’s feelings about the city’s music environment. The area’s variety of entertainment stands up to more recognized scenes such as San Francisco, Rodgers said. As this Friday’s concert approaches, Rodgers is enthusiastic for this year’s project. It’s an annual staple for the Syracuse music scene, he said.

“What’s special about the project is that it gives listeners a really close view of these artists and their creative process,” Rodgers said.

The concert is at the Folkus Project off of East Genessee Street and starts at 8 p.m.

General admission tickets are $15 each. pthenkel@syr.edu

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KITCHEN PULP

dailyorange.com @dailyorange nov. 14, 2018

Kasai Ramen, a new ramen restaurant in downtown Syracuse, features homemade noodles, bao buns and fried chicken sandwiches with traditional Japanese flare. Kasai’s owner, Kyle Mastropietro, said tea will also be an essential part of the menu. lauren miller asst. video editor

By Leah Toney staff writer

S

yracuse is finally getting a ramen restaurant.

Kasai Ramen, located in Armory Square, opened at 11 a.m.

Monday. Kyle Mastropietro, the restaurant’s owner, said he hopes to “wow” guests with a combination of an authentic eatery and modern scenery.

Nestled in a large and open space with wood garnishes on the walls, diners can enjoy two levels of seating — the main level has a grand bar, decorated in an elegant marble, while ground level seating provides a view of the kitchen.

“I think diners will feel like they are in east Manhattan,” Mastropietro said. “Every part of the restaurant is really connected and it’s just a fun spot to be in.”

Opening a restaurant has been Mastropietro’s lifelong dream. After moving from Philadelphia to Syracuse, he realized he couldn’t find authentic-tasting ramen. So, he began to explore how to make his own. When the opportunity presented itself to open his own ramen restaurant, Mastropietro seized it.

“I’ve participated in other people opening restaurants, but this will be my first time owning one,” Mastropietro said. “But this is what I have always wanted, and I brought Tom and Ryan on for the ride.”

Tom Long and sous chef Ryan Bar-

Oodles of noodles First ramen restaurant in Syracuse opens its doors in Armory Square

By Leah Toney staff writer

rett have been in the restaurant business for an extended period of time as well.

Before Kasai Ramen, Barrett worked as a sous chef at Noodle Noodle in Turning Stone Resort Casino.

With their past experiences and expertise, Barrett, Long and Mastropietro created a menu to reflect traditional Japanese cuisine while incorporating a style of their own.

“We studied the fundamentals of ramen and we really want to leave it

there,” Long said. “Traditional Japanese ramen really needs no tweaking, but we also want to put our own little influence on it as well, which I think people will see through our menu.”

Kasai Ramen aims to foster a welcoming and communal atmosphere. The dishes are designed for sharing — an opportunity to inspire customers to try new foods.

“Maybe someone can try a sea urchin for the first time or get a couple of appe-

tizers and have our full duck for a shared entree,” Barrett said.

The restaurant hosted pop-ups around Syracuse several months before its opening in an effort to gauge customer perception.

Barrett said the restaurant’s main mission is to make its food accessible to the entire Syracuse community. By sourcing nearly all of its ingredients locally, Barrett said Kasai Ramen hopes to create an experience of super high-end food at affordable prices, paired with a relaxed dining experience. The restaurant wants to help support local business and farms through its ingredients when possible, while also sourcing some specialty flowers, teas and salts from Japan.

“When people see our menu, they may expect us to be stuffy or a little uptight, but it is not going to be like that whatsoever,” Mastropietro said.

Tea is an essential part of the Kasai Ramen menu. The team is excited to grow the “tea scene” in Syracuse by highlighting the specialty teas they have to offer.

The restaurant works with UniTea, a small business that gets in contact with the farmers of the teas overseas. Patrons can also enjoy a variety of other drinks, including Japanese whiskeys, traditional sake and seasonal cocktails.

Kasai Ramen is open 11 a.m. to 9 p.m. Monday-Friday and 4 p.m. to 10 p.m. on Saturdays. ltoney@syr.edu

eìPAGE 9

10 nov. 14, 2018

dailyorange.com sports@dailyorange.com

volleyball

SU enters final 3 games with NCAA tournament in reach

By Eric Storms staff writer

Syracuse volleyball has never made the NCAA tournament. But after 23 of 26 regular season games, the Orange (16-7, 12-3 Atlantic Coast) rank No. 31 in RPI, the metric used by the committee to select the 32 at-large bids to the tournament — 32 receive automatic bids by winning the conference.

“In this spot it’s really scary,” head coach Leonid Yelin said. “How close are we gonna get? You can even smell it. So, this is from my past experience, it’s a very dangerous time.”

SU only has a few comparable seasons. In 2004, the Orange started 25-5 before a loss to Pittsburgh in the regular season finale followed by another loss against the Panthers in the Big East Tournament kept SU from advancing further. In 2010, the Orange were 21-3 before dropping six of their last eight, once again not doing enough to get in.

Since he was hired as head coach in 2012, from page 12

cornerbacks an injured Fredrick. Bradshaw left the Louisville game and came back from the locker room with a sling on his left arm Friday. His status going forward is questionable, but Babers said Monday he hopes both Bradshaw and Melifonwu — who’s missed time with a pulled hamstring — will be healthy come Saturday.

Friday was the first time Babers started Williams or Melifonwu over his established pair of starters. Bradshaw’s benching came after a couple of rough outings for the junior against North Carolina State and Wake Forest.

In recent weeks, Bradshaw said he’s had lapses, like the deep pass he allowed to Kelvin Harmon when NC State came to the Dome on Oct. 27. On the play, Bradshaw played off Harmon, just not far enough. Standing at four or five yards off the line of scrimmage, Bradshaw was a few yards too close and didn’t provide

the closest Yelin has gotten Syracuse to the tournament was the 2015 season. The Orange entered November that season at 14-6, and despite going 9-2 over the final month, the eight losses were enough to keep Syracuse out of a tournament bid.

“I think we’re OK right now,” senior Jalissa Trotter said. “I think everyone is pleased with our standing. We definitely could be ranked a little better but we did take a hit or two from some losses. But I think right now everyone knows that’s very important to keep that spot or to get a better RPI.” Yelin valued the RPI metric and made sure his team was challenged early in the season.

While the Orange normally play a home tournament against unranked opponents, SU passed on that this season, in part because there weren’t enough high-quality opponents that wanted to play.

Instead, the Orange headed to the Marquette Tournament where SU faced off against Marquette (18th in current RPI), USC (7th) enough room to counteract Harmon’s speed, Bradshaw said.

“That’s all it took,” Bradshaw added.

The next week at Wake Forest, Bradshaw got beat badly, twice, on double moves by wideout Scotty Washington. One went incomplete because of a badly thrown ball, but the second was a walk-in touchdown for Washington.

So after his consecutive bad starts, Bradshaw took a seat at the start of the Louisville game. On Monday he was listed as the starter on the two-deep depth chart for Syracuse’s upcoming game against No. 3 Notre Dame.

But whether Bradshaw does or doesn’t start, he’ll play some, as will Fredrick, Williams and if he’s healthy, Melifonwu.

Against the Irish, which ranks 45th nationally in passing yards per game, 14th in completion percentage and gets starting quarterback Ian Book back from injury Saturday, Syracuse is going to need them. aegraham@syr.edu | @A_E_Graham

CHRIS FREDRICK recorded four tackles against Louisville on Nov. 9. The 5-foot-11 redshirt junior is second on SU in interceptions (3). max freund asst. photo editor from page 12

boeheim down. In coaching, the more you can focus on coaching and eliminate the other stuff, the better you’ll be.”

He gets the calendars from the Orange Club Athletics Program, the primary fundraising arm for Syracuse Athletics. A month spans on two pages with tiny squares for each day. Boeheim thinks converting to the calendar on his Samsung cell phone would only complicate his scheduling matters. “I can’t quite do that,” he said.

Each of the pages includes team practices, games, recruiting trips, charity golf events, his childrens’ college games, speaking engagements and functions related to his foundation. His groundwork includes trips to his twice-per-week Pilates regimen and to see his daughter Elizabeth to fish in Montana. While the Boeheim family plans summer vacations, nothing gets booked until Jim has checked his pocket calendar.

“I don’t know how he does it,” said his younger sister, Barbara.

There are no practice outlines, player observations or game plans in the notebooks — just his scheduled appointments for the day. In the offseason, much of his notebook centers on recruiting or meetings related to the Jim and Juli Boeheim Foundation. During the season, it’s mostly Syracuse basketball events and those of his three children, all of whom play college basketball. In his notebooks, he jots down the games of his children he can get to. This season, that means all of Buddy’s games, some of Jimmy’s Friday night games in Cornell and Jamie’s games at the University of Rochester.

Jim Carrick, a longtime friend and member of the Boeheim Foundation’s board of directors, said he asked Boeheim to schedule a meeting a few years ago. The coach reached for his back pocket and pulled out the planner, jammed with appointments related to Coaches vs. Cancer.

Seemingly everyone who knows Boeheim

and BYU (5th). Syracuse lost all three games.

Pittsburgh all but guaranteed the ACC’s automatic bid sitting with a 26-1 record, meaning the Orange need to get in as an at-large team. A win over then-No. 22 Louisville (36th) stands out as SU’s biggest resume booster.

Aside from losses against Iowa (68th) and Notre Dame (62nd), Syracuse has only lost to top-30 RPI teams.

SU’s remaining three games are against Virginia Tech (143rd), Wake Forest (208th) and NC State (92nd), meaning any loss would be their worst of the season.

The seniors realize how close they are, having worked four years to reach this point.

“They know,” Yelin said. “Of course they know. We’re trying not to talk about it because there are a lot of things you want to make your players not thinking too much about this and get stuck trying to be afraid to do something to win.”

Trotter and fellow senior Santita Ebangwese both said the players follow the RPI closely. But right before each game, they try from page 12

chukwu trying to find himself on the basketball court,” sophomore forward Oshae Brissett said. “He’s been putting in a lot of work. I see him before and after practice, with the coaches, asking questions. Just different mindset, different approach to the game.”

After Syracuse’s victory over MSU, head coach Jim Boeheim said Chukwu has been putting himself into better position for rebounds.

Less than two minutes into the game, Buddy Boeheim shot a 3 from the right corner. Chukwu ran straight to the left block in transition. Anticipating a rebound on the opposite side of the shooter, Chukwu pushed the man boxing him out underneath the rim. So when Buddy’s shot bounced to the left block, Chukwu stood alone, his long arms in the air to put the ball back in with his left hand.

Two minutes later, Tyus Battle received an inbound pass in the left corner while Chukwu sprinted toward the right block. Battle rose up, mirroring the previous play, as Chukwu pushed his defender underneath the rim. The rebound again bounced to the far side, where Chukwu was positioned on the right block, and he finished the simple putback. In the last two and a half minutes of the game, Chukwu crashed the lane, slipped past his defender and snatched a Buddy runner miss. He turned and flung up a small hook shot with his right hand to give him his 13th and 14th points.

“He didn’t play his first year, sat out a year, got hurt, last year was his first year playing,” Boeheim said. “This is his second, to me. He’s doing some things better. He’s closing on the ball better.”

On two of Chukwu’s seven offensive rebounds, he immediately rose to the well knows the role the calendars play in Boeheim’s life. SU assistant head coach Allen Griffin said he picked up the habit from his boss, too. Once, Boeheim was fishing with assistant coach Gerry McNamara, who had not previously seen the notebooks. But when he inquired about a future fishing date for the next month, Boeheim pulled out a notebook from his back pocket. There was only one day on the calendar that Boeheim had open. He asked McNamara if they could fish that day.

“Coach, my schedule is not as filled as yours,” McNamara told Boeheim. “That day is fine with me.”

Tom Coughlin, the legendary NFL coach and current Jacksonville Jaguars executive vice president for football operations, has known Boeheim since they played against each other in high school basketball. He said Boeheim’s commitment to pocket calendars reflects his do-it-all approach toward his life.

Coughlin recalled a chance encounter with Boeheim at Syracuse Hancock Inter-

not to think about it, instead focusing on game plan and how exactly to beat the opponent at hand.

Senior Christina Oyawale said everyone on the team is dedicated to the moment, knowing something larger is in play. Any loss from this point forward could send the team to the wrong side of the tournament bubble.

“You can see it in faces, you can see it their hearts in when we talk,” Oyawale said. “It’s not just a ‘Let’s go get this.’ It’s everyone coming to show up and do their part, and that’s what we need to move forward.”

Associate head coach Erin Little said the biggest challenge going forward will be keeping the players fresh, especially as schoolwork increases toward finals. The turnover from traveling can also increase fatigue this late in the season.

But the formula for the Orange to finally crack the big dance is straightforward.

Said Yelin: “Very simple: keep winning.” estorms@syr.edu

hoop and drew a foul. Last season, Chukwu shot 63.2 percent from the line. But on Saturday, after the first offensive board in the second half, Chukwu made the pair.

Then on the second, he converted on both again. He hit another to make it five in a row, but made just one of his last three after going 2-6 against Eastern Washington. His streaky shooting from the line still remains.

He’s been putting in a lot of work. ... Just different mindset, different approach to the game.

Oshae Brissett su forward

Chukwu showed his faults on four personal fouls against Morehead State. He committed three offensive fouls — one on a push off in the post, another on an illegal screen and a final one going up for a rebound — all in the first half. He added his fourth when he closed out too hard on a guard attempting a floater. While he blocked the shot clean up high, his legs hit the player because of Chukwu’s aggressive closeout.

Although in that moment Chukwu fouled, protecting the rim is still what he does best for Syracuse. Brissett said the center is rotating better to provide help during defensive rotations. Chukwu knows that “being a defensive stopper” is one of his strengths. Once rotating to protect the rim, Chukwu gets to do one of his favorite things on the basketball court.

“When you spike it, I like that one,” Chukwu said. “When I spike it, oh man. That one fills me up with energy.” wmheyen@syr.edu | @wheyen3

national Airport, where Boeheim waited for a plane with his 1986-87 team. Coughlin, then a wide receivers coach for the Green Bay Packers, was in Syracuse to scout a player. He struck up a conversation with Boeheim, who rattled off a number of his arrangements.

“It was amazing how much he had going on, and how well he could refer to people and other events in sports,” said Coughlin, who was Boeheim’s resident advisor in Sadler Hall. “Same guy, same mind, with insight. That calendar seems to really help him in that sense.”

Boeheim’s wife of 21 years, Juli, knows to repeat herself if her husband doesn’t have his notebook out. When she’s telling him about an event on a future date, she asks him to take out the calendar. Otherwise, he’ll probably forget.

“These days, how many people actually use them other than him?” said Juli, shaking her head. “Every day is filled. Speaking, recruiting, whatever. The guy is 95 miles ahead.” mguti100@syr.edu | @Matthewgut21

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Valuable time off

Dancing?

Syracuse volleyball needs to avoid a late-season slide to make the NCAA tournament.

See page 10

Nathan Henderson redshirted a year for Syracuse cross country, and it’s paying off this season.

See dailyorange.com

S PORTS

Downstate matchup SU women’s basketball takes on No. 20 Texas A&M in White Plains on Wednesday.

See Thursday’s paper

dailyorange.com @dailyorangeÍrsz ͯ² Í°Ž¯œÍ:Í PAG E 12

men’s basketball

Chukwu improves in 2nd full year

Taking note

By Billy Heyen

asst. sports editor

Small notebooks have kept Jim Boeheim organized for 43 years Story by Matthew Gutierrez senior staff writer

Illustration by Bridget Slomian presentation director

J

im Boeheim swiveled the chair beside his desk in the Carmelo K. Anthony Basketball Center and reached for a drawer to his left. With both of his hands, he scooped out about two dozen orange pocket-size notebooks — decades of history, piled on his desk.

Recruiting visit itineraries dating back to the 1990s. Family vacations. His children’s schedules. For over 40 years, all of it has stayed in the same place.

After placing the schedules on his desk, Boeheim pulled out his current notebook from his back pocket. “They’re usually orange, but this is the first gray one I’ve had,� Boeheim said as he opened the notebook.

For the entirety of his 43-year head coaching career, Boeheim has written down his daily schedule in old-school, pocket size, vinyl calendar notebooks. Each of Boeheim’s notebooks are filled to the brim with scribble. “I’ve got something every day, doesn’t matter what month it is,� Boeheim said. “Every day is something. Recruiting is all-year around. There are very few off days. We don’t take long vacations. Two or three days, here or there. You’re busy at this job.�

Boeheim, who turns 74 on Saturday, is old fashioned. He doesn’t have a computer. He reads almost no emails because only a handful of people know his email address. To reach him, you have to text or call. A pair of locks in the Melo Center were digitized, meaning entry requires the swipe of an SU ID. But Boeheim ensured two doors on the north side of the building required keys.

Syracuse Director of Operations Kip Wellman said Boeheim’s schedule is so packed that he’s seen his boss draw arrows and fill the margins with notes.

Boeheim prefers paper over technology because he doesn’t want to start his day with 20 emails to read, whether they’re about practice, recruits or upcoming events. He’d rather spend that time reading the newspaper, watching cooking shows, preparing for that day’s practice or chatting with his coaching staff and players. “Lot of notebooks,� Boeheim said, with a laugh as he looked at them sprawled on his desk. “They include everything I want to do, really. Every day, I have a few things written see boeheim page 10

The excuses exist for Paschal Chukwu. He started his organized basketball career in the United States fou r ye a r s before college.

He played limited minutes at Providence as a freshman. He sat out nearly CHUKWU t wo sea sons after arriving at Syracuse. “At the end of the day you just gotta play,� Chukwu said. “Yeah, I sat out two years and all that.

But at the same time, I worked out every day at practice. So when I step out there, I know what to do ‌ I’m not using it as an excuse.�

7 Number of offensive rebounds Paschal Chukwu grabbed against Morehead State, the second-most in his Syracuse career

Chukwu, a 7-foot-2 center for No. 15 Syracuse (2-0), is coming off one of the best games in his college career. In the Orange’s 84-70 win over Morehead State, Chukwu racked up 14 points, 10 rebounds and six blocks. It was the senior’s seventh double-digit scoring game, fourth double-double, and third game with six-plus blocks in his time at Syracuse. As Syracuse heads into matchups with two high-major teams in Madison Square Garden on back-to-back days, there’s a higher belief in Chukwu than there was last year. “I felt like last year he was still see chukwu page 10

football

Size corresponds with Syracuse cornerbacks’ play style

By Andrew Graham senior staff writer

For all nine of Syracuse’s games prior to Friday against Louisville, the same pair of cornerbacks — junior Scoop Bradshaw and redshirt junior Chris Fredrick — started.

But on Friday, SU head coach Dino Babers ran out freshman Trill Williams to start the game.

In opting for the 6-foot-2 Williams over a 5-foot-11 Bradshaw, Babers introduced a different type of cornerback into No. 12 Syracuse’s (8-2, 5-2 Atlantic Coast) starting lineup. Williams and his redshirt

freshman counterpart Ifeatu Melifonwu (6-foot-3) are both taller and bigger than Bradshaw or the 5-foot11 Fredrick.

When on the field, the shorter cornerbacks leverage good positioning and technique to win matchups while their younger teammates can rely on physicality and instincts.

Recently, due to injuries and poor play, the freshmen have been pressed into duty. “They can do a lot of things that we can’t do,� Bradshaw said on Oct. 16 of Williams and Melifonwu. “They’re very athletic.�

Williams has seen action

against Western Michigan in the season opener and every game since, either at nickel or cornerback. Melifonwu first played significant minutes for an injured Bradshaw against North Carolina.

Matched up mainly against the Tar Heels’ No. 1 receiver Anthony Ratliff-Williams, Melifonwu shined, leaping and using his long arms and big frame to block off Ratliff-Williams and breaking up four passes. He broke up two passes on a UNC three-and-out late in the fourth quarter. “I saw like three PBUs,� Babers said after the comeback win, “which

is really good. He’s got long arms. He can stay close to people.�

Melifonwu and Williams’ longarmed, physical style isn’t a viable option for Fredrick or Bradshaw.

The smaller corners need to stick on receivers’ hip-to-hip and position themselves with a chance to play the ball while running routes alongside wideouts.

Fredrick did that perfectly when he intercepted a pass against Florida State in Week 3, stepping inside the wideout and reading quarterback Deondre Francois’ eyes to cut off the pass and take it the other way. He did the same

thing for a game-sealing interception against Wake Forest two Saturdays ago.

With Fredrick and Bradshaw for the most part doing their jobs, fill-in duty — either spelling or relieving an injured player — has been the most common path to playing time for Melifonwu and Williams this year. But with a spat of injuries throughout the position group since the bye, there’s been more time for the youngsters to see the field.

Against UNC, when Melifonwu came on, Williams was already in for see cornerbacks page 10