VOL. 121, ISSUE 100
INSIDE
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© 2016 collegian media group
T H U R S D AY, F E B R U A RY 2 5 , 2 0 1 6
THE INDEPENDENT VOICE FOR KANSAS STATE UNIVERSIT Y
Sexual violence policies have ‘room to grow’
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PAGE 3: Why am I hangry?
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PAGE 4: Food Review: Manhattan gets Pie Five Pizza Co.
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Counseling Services gives back to students through donation shelf
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Total reported forcible sex offenses on K-State campus or property
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Data from Annual Campus Security and Fire Safety Reports | Graphic by Audrey Hockersmith
DANIELLE COOK & SHELTON BURCH THE COLLEGIAN
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total of 16 sex offense cases were reported in 2014 in K-State’s 2015 Annual Campus Security and Fire Safety Report, which covers K-State’s Manhattan campus. Not all campus sexual violence crimes go reported to the authorities, however, according to Jenna Tripodi, Center for Advocacy, Response and Education coordinator and advocate-educator, who said that in 2014, the CARE office served about 76 survivors. K-State’s policy regarding crimes of sexual violence states that “Kansas State University will maintain academic, housing and work environments that are free of discrimination, harassment (including sexual harassment and sexual violence), retaliation and stalking.” According to Pat Bosco, vice president for student life and dean of students, violators of K-State’s sexual assault policy are to be removed from the university or expelled. However, Bosco said he personally wants all sexual violence perpetrators to receive jail time. “If I had my druthers, I’d like to be able to have law enforcement in-
volved in addition to any on-campus judicial proceedings, which would result in expulsion if a student is found in violation of our sexual violence policies,” Bosco said. “So in my long history, over four decades now of addressing sexual assaults, as complicated as things are, I do favor criminal prosecution in addition to whatever we can adjudicate on the campus.” While K-State Counseling Services serves as a confidential resource for survivors of sexual violence and professionals at the CARE office are “designated as confidential respondents” for survivors as well, Bosco said, all other K-State employees are required by federal law to report sexual assault cases to the university’s Title IX coordinator, Travis Gill, director of the Office of Institutional Equity. “It depends on the nature of the incident,” Bosco said. “We immediately report all sexual assaults to Title IX. The investigation begins with the Title IX coordinator unless it’s confidentially reported to the CARE office. If it’s nonconfidential, we’re reporting immediately the incident to the Title IX officer, and Travis Gill will decide how to proceed. The investigation starts there.” see page
3, “POLICIES”
World-record biofuel research discussed over beer
EMILY MOORE
SARAH MOYER
the collegian
the collegian
In Kansas, approximately 1 in 7 people have food insecurities, according to a study done by the Kansas Food Bank and Feeding America on the “Hunger Statistics” page of Kansas Food Bank’s website. College students are not excluded from this population and can also have food insecurities. While some students may be short on money, there are students who may not be able to afford to buy food or essential hygienic products. K-State Counseling Services has taken a step to help with this problem among K-State students. At the entrance of the Counseling Services office, there is a shelf full of food and other hygiene products that are available for students to take when necessary. In fact, the shelf has a sign above it that reads, “Take what you need and leave what you can.” Wendy Barnes, online programs and outreach coordinator for Counseling Services, said the shelf is for the students, and the staff help keep the shelf full of products. “That way, the ones who are coming in and that are hungry, they can go ahead and have a safe space in which they can just feel free to take food and leave stuff if they want to,” Barnes said. “So we all donate to it. We try to bring in a donation to our monthly potluck days so that that way we keep it stocked.” Additionally, open donations to the shelf are also welcome. The entire process is anonymous, which allows students to grab whatever they may need. see page
5, “SHELF”
Nestled back in the upper balcony of the Tallgrass Tap House and accompanied by food and beer, community members gathered to hear about record-breaking scientific research by K-Staters at the second Science on Tap on Wednesday. The event was co-hosted by the College of Arts and Sciences and the Sunset Zoo. Kasia Kornacki, graduate research assistant in biochemistry and molecular biophysics and Sunset Zoo science communication fellow, presented the science behind her biofuels research project, which she said strives to create a more sustainable alternative fuel source. Kornacki said the “very special kind of oil” the project focuses on is similar to cooking oil, such as canola oil. Timothy Durrett, assistant professor of biochemistry molecular biophysics, is Kornacki’s overseeing professor and partner for the graduate research project. According to Kornacki, they currently hold the world record of 91 mole percentage of acetyl-TAGs within their second generation seed lines. The acetyl-TAGs within the seed signals that the plants have the characteristic to contain the special oil. This science means their project has a high success rate with their biological adjustment to the carbon-based plant they are work-
THIS DAY IN HISTORY The city of Miami gets its first drive-in on this day in 1938. The Miami drive-in charged an admission of 35 cents per person, which was more than the average ticket price at an indoor theater, and soon had to trim the price to 25 cents per person. history.com
APPLY TODAY
Raquel Borck | THE COLLEGIAN
Nicole Green, graduate student in biochemistry, asks Kasia Kornacki, graduate research assistant in biochemistry and molecular biophysics and presenter for the Science on Tap event, a question regarding biofuels on Wednesday. ing with in labs, Kornacki said. Kornacki said she wants 100 percent of seeds produced by their plants to have the special oil. This type of research was attractive to her because of its appeal to sustainability and alternative fuels, specifically plant and vegetable oil, Kornacki said. “When I came to K-State and found (out) about my professor doing this kind of research, I wanted to jump in on it immediately,” Kornacki said.
She presented an overview of the project and science behind it, stopping for discussion among tables of community members. The forum then resumed with time delegated for questions. Based on their research, the carbon footprint of the oil is less than ethanol and other current petroleum-based fuels. “This entire process from planting it to producing the oil is actually carbon neutral, meaning that it will not release any more
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3, “ON TAP”
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extra, unwanted carbons into the atmosphere,” Kornacki said in response to an audience member’s question about carbon emissions. “It will not contribute to more pollution,” Kornacki said. One of the other useful qualities of the oil is its ability to stay liquid at temperatures below freezing and reduced viscosity, which is how runny a liquid is, Kornacki said.
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THE BLOTTER ARREST REPORTS TUESDAY, FEB. 23 Wesley Charles Poore, of the 500 block of North Fourth Street, was booked for failure to appear. Bond was set at $1,000. Pebbles Shanice George, of Ogden, was booked for failure to appear. Bond was set at $3,000.
Frank Jay Cooper Jr., of Junction City, was booked for two counts of probation violation. Bond was set at $10,000.
WEDNESDAY, FEB. 24 Luke Alan Stallbaumer, of the 1700 block of Rockhill Road, was booked for driving under the influence. Bond was set at $750.
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Zits | By Jerry Scott and Jim Borgman
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thursday, february 25, 2016
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Studies show the science behind being ‘hangry’ ISABEL LAUBY the collegian
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tudies prove that being “hangry,” or increasingly irritable when hungry, is the brain’s reaction to a lack of glucose, according to Amanda Salis’ IFLScience article “The science of ‘hangry,’ or why some people get grumpy when they’re hungry.” “When I’m hungry, I have no patience and I can’t deal with people like I normally can,” Bailey Kilian, freshman in elementary education, said. Digested food gets turned into simple sugars such as glucose, fatty acids and amino acids. These nutrients are distributed throughout the body and used for energy, according to Salis’ article. The brain relies heavily on glucose to function. As time passes between meals, the blood glucose levels in the body drop, making simple tasks harder to perform, according to the article. Lowered levels of glucose can make it harder for someone to concentrate or behave within social norms, consequently causing them to snap at people or become “hangry.” Eating proteins and whole grains will result in fullness for longer periods of time and can
Illustration by Carly Adams
be a solution to avoid becoming “hangry,” Kristi Glessner, Hy-Vee dietitian, said. “A carbohydrate and a protein is going to be your best snack combination,” Glessner said. “So like a fruit with peanut butter or cheese and crackers, that’s going to be useful for longer.” The lowered levels of glucose also activate the brain to send instructions to other organs in the body to release hormones and increase the amount of glucose in the bloodstream, according to Salis’ article. Two of the glucose counter-regulatory hormones that are released, adrenaline and cortisol, are the same hormones released in stressful situations, according the article. This promotes similar responses to being stressed and irritated. The gene neuropeptide Y is a brain chemical that is released when an individual is hungry. This gene stimulates feeding behaviors by acting on a variety of receptors in the brain, including one called the Y1 receptor. Neuropeptide Y and the Y1 receptor also regulate anger or aggression, so increased levels of neuropeptide Y in brain fluid can also result in higher levels of aggression, according to Salis’ article. Serotonin, a hormone that
helps regulate behavior, fluctuates when we have not eaten or are stressed out, according to Mary Elizabeth Dallas’ Everyday Health article “Research Reveals Why Hungry People Get Cranky.” In her article, Dallas said a recent study done by researchers at the University of Cambridge revealed that low levels of serotonin can make it harder for the brain to control emotional responses to anger. Not everyone experiences hunger-induced anger, and some people are more susceptible to it than others, according to Jennifer Nelson’s Humana article “Do you get Hangry?” “The easiest way to handle ‘hanger’ is to eat something before you get too hungry,” Salis said in her article. Junk foods can increase “hanger” by temporarily spiking blood glucose levels and then declining faster later, according to Salis’ article. Julie Gibbs, director of Health Promotion at Lafene Health Center, said she suggests having snacks throughout the day. “I think with the busy lifestyles students have, it’s important for them to take snacks with them so they don’t go for a long time without eating enough,” Gibbs said.
ON TAP | K-State researchers
develop oil with useful qualities continued from page
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“That is the goal,” Kornacki said in response to a question about whether this fuel, if used in diesel engines, would not gel up when exposed to normal freezing temperatures. “When we have this oil in big amounts, it will not gel up. In tiny amounts it’s perfectly fine. It should be fine.” These practical examples, among other agricultural benefits, of how science could be affecting community members has drawn in participation. January’s event was also well attended by about 50-60 community members, according to Ella Casey, as-
sistant director for the Sunset Zoo. Nicole Wade, education specialist for Sunset Zoo, said K-State’s College of Arts and Sciences partnered in making the events happen. “Michi Tobler, who is in the Department of Biology, was actually instrumental in hooking us up with the right people within the graduate school and other departments,” Wade said. Kornacki was one of several accomplished local scientists featured at Science on Tap. The next event will be held on March 23 and will feature the winner of K-State’s Three Minute Thesis compe-
tition, Ryan Schmid, a graduate student in entomology. He attended Kornacki’s presentation and said he was excited for the event. He will speak on his research about a pest of wheat. Alice Harris, graduate student in entomology, said community members should be interested “if you like eating cookies and cake.” “We try to relate it to people’s food,” Schmid said. The Sunset Zoo has a strategy for hosting the free event at the Tallgrass Tap House on Poyntz Avenue, according to Casey. The zoo wanted to create “an informal way to talk about science,” Casey said.
POLICIES | Office of Student Life provides ‘loving care,’ Bosco says continued from page
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The 2015 college campus sexual violence documentary “The Hunting Ground” noted that at well-known universities, such as Harvard University and the University of California, Los Angeles, the ratios of sanctions to sexual violence crime reports were little to none, according to Jessica Haymaker, CARE office coordinator and advocate-educator. Haymaker said that because only 2-6 sexual violence crime reports are false — six being a high estimate — she believes schools need to work toward performing more thorough investigations of reported sexual violence crimes. “All systems need to be continuously evaluated for how they can improve their services to victims — the criminal justice system, the university system, whatever system we’re discussing — needs to be continuously evaluated for
how it’s currently serving survivors and how it could be better serving survivors,” Haymaker said. For university policies regarding sexual violence crimes to be more effective, students should be sure their voices are heard during the original composition or amendment process of said policies, Haymaker said. “Any policy for the university shouldn’t be made without students,” Haymaker said. “This is a policy that affects students. It’s for students, faculty and staff, so it should have been given input by students, faculty and staff.” According to Tripodi, many institutions’ sexual violence policies “have room to grow.” Tripodi said that when composing a policy regarding acts of sexual violence, words should be carefully chosen so as not to “parallel them to the criminal justice system,” as a university’s policy is not meant to accomplish the same thing as the
criminal justice system. “I think we need to look at our policies and not always try to parallel them to the criminal justice system because they’re not the same thing, and sometimes when we, as a society, do that, we fall short of serving survivors,” Tripodi said. Serving sexual violence survivors in the best possible ways is a priority in the Office of Student Life, Bosco said. “It’s important that my students know that we’re there for them, that we’re accessible and want to do everything that we can to support all of my students, particularly when they’ve been sexually assaulted,” Bosco said. “We provide an enormous amount of tender, loving care, from listening to responding to any academic personal challenges that our students may encounter during a very difficult time. That’s first and foremost.”
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thursday, february 25, 2016
Wildcats making charge to NCAA Tournament
RILEY GATES the collegian
The K-State women’s basketball team is flirting with a bid for the 2016 women’s NCAA Tournament. Should the Wildcats earn a spot in this year’s tournament, it would be a monumental step in once again making K-State one of the top-tier programs in women’s basketball. K-State has played in the NCAA Tournament before. It isn’t like the tournament is something new for this program. So why would a tournament berth mean so much for K-State this season? A tournament berth in 2016 would show that this is now head coach Jeff Mittie’s program and that K-State has moved on from the days of former head coach Deb Patterson, who essentially built the K-State program. Patterson coached the team from 1996 until after the 2013-14 season. She took the Wildcats to the NCAA Tournament nine times in her tenure and won two Big 12 championships. She built the program, but it was the accomplishments in those past years that really kept Patterson around longer than some felt she should have been. Patterson accumulated an 8580 record over her last five seasons in Manhattan. It was time for the Wildcats to move on. So they did. In Mittie’s first season at K-State, he coached K-State to a
File Photo by Rodney Dimick | THE COLLEGIAN
Head coach Jeff Mittie instructs his team while a free throw is shot during the second round of the Sunflower Showdown on Feb. 13 inside Bramlage Coliseum. The Wildcats defeated the Jayhawks for the fifth consecutive time in the series, winning 81-67. 19-14 record and made it to the second round of the Women’s National Invitation Tournament. It was nothing special, but with a new coaching staff and new faces on the team, it was a step in the right direction. The team has clearly been different ever since Mittie arrived in Manhattan. He has K-State back on the path to being a top team in the Big 12 like it once was. But Mittie is a coach who will not be satisfied with another WNIT berth. Mittie wants this team back in the bigger tournament. So what will it take to have the Wildcats dancing in 2016?
“With (this team,) we’ve always kept it on a four-game stretch,” Mittie said after Sunday’s win over Texas Tech. “This is the four-game challenge ahead of us, and then we go to the next four-game challenge. They know that our goal is to play in the NCAA Tournament. We control the games in front of us. We have to do more, as do 40 other teams across the country.” K-State currently sits at 18-9 and 8-8 in the Big 12. The Wildcats have two games remaining on the regular season to improve their tournament resume and build a strong case to earn a bid. As of Sunday, ESPN’s brack-
etology expert Charlie Creme had the Wildcats as one of his “Last Four In” for the 2016 tournament, and he had them slated as a nineseed in the tournament. Having a spot in the tournament is something that is a good sign for K-State, but Mittie said he knows that it isn’t good enough just yet. “When you look at how many teams have an at-large bid sewed up right now, there’s more teams in our category that need to do more,” Mittie said. “We just need to keep pushing for more and we’ll see where that shakes out at the end.” One player who could help
the Wildcats get over that hump and earn their bid is senior guard Megan Deines, a transfer from the University of Louisville who is finishing her basketball career at K-State. During her time at Louisville, the Cardinals played in the NCAA Tournament every year. Deines provides experience with making the tournament. She will have advice and motivation for her teammates as they push through the end of the season. “Just finish strong,” Deines said. “Our record might not show it, but we’ve played a lot of good teams. We played UCONN in the beginning of the year. It’s just finishing strong.” K-State’s final two regular-season games are home against Baylor and on the road against Oklahoma State. Even though the Wildcats know they will have to finish strong to earn a spot in the tournament, they will be sticking with the cliche of taking it one game at a time. Mittie said he knows what is necessary to make the tournament, but he just wants his team to focus on playing each game to their top potential and just win the games remaining. “We don’t talk a whole lot about (making the tournament) quite frankly,” Mittie said. “We know the goal. We also know that we’re a better team when we’re focused on the small things, about what’s made us successful in playing to our strengths. If we can continue to do those things, we can just lay it all out there and have some fun down the stretch here and see where it shakes out.” Riley Gates is a sophomore in mass communications. Please send comments to sports@ kstatecolegian.com.
Two Fat Guys Review: Pie Five Pizza Co. JON PARTON & TIMOTHY EVERSON the collegian
HHHHI Pizza is quite possibly the world’s most perfect food. We decided to try out the new Aggieville pizza place, Pie Five Pizza Co., located at 623 N. Manhattan Ave. Although the restaurant is part of a chain, it’s completely new to town and that’s what gave us enough of an excuse to grab some food.
ATMOSPHERE
Jon: My first thought was: What atmosphere? The restaurant was clean but completely devoid of any personality. There were pictures of pizza on the wall and not much else. It’s not to say the atmosphere was bad, it just wasn’t a feature of the restaurant. And if you’ve read our reviews before, you know atmosphere ranks pretty low in our considerations. Pie Five sells itself on fresh ingredients and fresh dough. They make personal pizzas right in front of you, which is a good way to emphasize just how fresh the ingredients are. Tim: Atmosphere is really just the topper on the cake when it comes to my thoughts on a restaurant. Odds are it
helps my view of a restaurant slightly, but unless it’s truly horrible, it doesn’t affect my opinion negatively. Pie Five is nothing special, just like your average Chipotle or Jimmy John’s. It’s more about the food, which in the end, I’m more than okay with.
FOOD
Jon: True to my Kansas City roots, I ordered the Jack Stack pulled pork barbecue pizza. The pie came with a less than generous amount of meat, along with red onions, cheddar and pickles. The crust was incredible. The crispness of the onions went well with the barbecue sauce. My only disappointment was in the sparse serving of pulled pork. It seemed like every slice only had one small piece. The cheesy bacon breadsticks, however, were amazing. Cheesy bacon breadsticks. I’ll say it again. Cheesy bacon breadsticks. There is no part of that sentence I don’t like. The buttery-flavored dough combined with bacon and cheesy goodness to create one of the best breadsticks I’ve ever had. Tim: I’ve always been a buffalo chicken kind of guy, whether it be wings, flatbread, dip or pizza. If something like that is on your menu, odds are you’re going to get my attention. The Buffalo Chicken pizza was good. The chicken was fresh and flavorful and the cheese was good. I enjoyed the
George Walker | THE COLLEGIAN
texture and taste of the crust, which I felt was pretty good considering it was coming from a chain. My only issue was the buffalo ranch-base sauce, which I felt was lacking a certain kick that I look for. My cheesy bacon breadsticks were pretty good. Not the best I’ve ever had, but good. The gem, though, was definitely the marinara dipping sauce. It was chock-full of tomato chunks that made
the whole thing absolutely delicious. I definitely will be getting whatever pizza includes that sauce when I return.
VALUE
Jon: Between the two of us, we ordered two pies, two orders of breadsticks and two drinks for just under $30. That said, we definitely ordered more than we could handle. I could have easily just ordered breadsticks or just the
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pizza and a drink and would have had a filling meal for about $10. I thought the food, with one minor reservation, was impressive, as was the price. I can definitely see myself going again. Tim: Fifteen bucks for a pan pizza, a nice amount of breadsticks and a drink isn’t the worst thing in the world. Maybe not the best choice if you’re budgeting, but if you’re
in the mood for some good places and are suffering from Pizza Shuttle or Domino’s fatigue, this will more than take care of you. I’ll be making a second trip sooner rather than later. Jon Parton is a senior in political science and Tim Everson is a junior in English. Please send comments to sports@kstatecolegian. com.
Don’t just act like you know what you are talking about. Get Educated.
Tip-Off Edition Covering Men’s & Women’s Basketball All Season
at Dillons
thursday, february 25, 2016
BatCats travel to Arizona for four games
File Photo by Cassandra Nguyen | THE COLLEGIAN
Then-sophomore infielder Jake Wodtke returns the ball to the field during the baseball game series against Santa Clara on Mar. 7, 2015, at Tointon Family Stadium.
AVERY OSEN the collegian
Coming off a four-game series in California, the K-State baseball team will travel to Surprise, Arizona, to take on No. 5 Oregon State and Utah. K-State split the series this past weekend with UC Riverside. The Wildcats won the games on Friday and Sunday while the Highlanders won on Saturday and
Monday. Last season, the Wildcats played both Oregon State and Utah in the same tournament in Arizona. K-State defeated Utah 3-2 in the first game on a walk-off hit by senior outfielder Danny Krause. The next day, the Wildcats lost to Oregon State 10-9. The Utah Utes struggled last season as they went 1636-1 and lost or tied in each of their last 10 games of the season. Last season in this tour-
nament, Oregon State went 3-1 with wins over Oklahoma State, K-State and Kansas, while losing to Oklahoma 9-6. The Beavers’ season didn’t end the way they wanted it to, however, as they lost in the NCAA Regionals to VCU and Dallas Baptist, ending their season. In the first four games of the season, Oregon State is 3-1 after beating Ball State, Minnesota and Utah. Their lone loss came to Utah Valley this past Saturday 12-9.
On the flip side, Utah is 1-3, as they played in the same opening tournament as Oregon State this past weekend. The Utes fell to Minnesota twice and Oregon State once, but they beat Ball State. Although a very small sample size, Wildcat junior infielder Jake Wodtke is batting .385 with five hits and two RBIs and has an on-base percentage over .500. Also, junior infielder Steve Serratore has started off well with the bat and is batting .308 with four hits and four RBIs in the young campaign. The only home run in the first four games for the Wildcats was from junior first baseman Jake Scudder, who hit the long ball in the third game of the series against UC Riverside. The Wildcat pitching staff has started the season strong, highlighted by senior right-handed pitcher Levi Mavorhis, who threw seven shutout innings in his first start of the season and had five strikeouts. Senior right-handed pitcher Corey Fischer had a solid first start as he threw five shutout innings and also had five strikeouts. The Wildcats will look for a strong pitching effort once again as they take on Oregon State at 2 p.m. Thursday and Friday and Utah at 6 p.m. Saturday and 2:30 p.m. Sunday.
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SHELF | Campus
services offer students help for malnutrition continued from page
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“It is a safe space,” Barnes said. “They don’t have to ask anybody if they can take anything. That’s why the sign says, ‘Take what you want, leave what you can.’” Having a lack of necessary resources could affect different aspects of students’ lives, Chaz Mailey, licensed psychologist in Counseling Services, said. “In many ways, if some of your basic needs aren’t being taken care of as a student, it is really difficult to function,” Mailey said. Malnutrition can affect “concentration, memory, sleep patterns, mood and your motor skills,” according to Chris Sherwood’s Livestrong.com article “How does not eating affect the brain?” “It makes me feel good, working here at Counseling Services, knowing that we are trying to do something for students that we think is really helpful, and if we could somehow reduce one other stressor in their life, I think that’s really important,” Mailey said. Barnes said the extra level of assistance can help the students within the department feel cared for. “I think smaller departments like ours, having something like this available for their students, it shows the students
you care about them and you’re concerned about their welfare,” Barnes said. Outside of Counseling Services, there are also drives on campus for canned goods to help those with food insecurity. The Introduction to Leadership Concepts class, LEAD 212, plays a role by collecting cans as part of a class project. Former LEAD 212 student Kandace Griffin, sophomore in animal sciences and industry, said she used her knowledge on food insecurity when asked for her response to the food donation shelf in Counseling Services. “Just having LEAD 212 and getting to experience donating cans and going to people’s houses, it’s kind of important to have that because some college students can’t afford or be able to afford food,” Griffin said. “I think with having that, it might be helpful for some of those students that want to try to get an education but also can’t afford food in the long run.” In addition to these on-campus efforts, there are multiple food pantries in the area. According to the “Manhattan, Kansas” page on the Food Pantries’ website, some of these pantries include the Flint Hills Breadbasket, the Wamego Family Worship Center, the Food Pantry of Junction City and the Junction City Caring Place.
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