Vol. 81 | No. 12 by The Signal

BURIED IN NOV. 12 - NOV. 18, 2013

VOL. 81 | NO. 12

FOOD

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inside

Ugly State University

Georgia State ranked No. 8 ugliest college campus in the country

News | 4

treat yourself Save money where it matters, but donâ&#x20AC;&#x2122;t let that consume your life

Opinions |7

DiY Dinner Throw your own fabulous dinner party with these four tips

A&L | 15

Get to know some of the local vendors and establishments found minutes from campus

Senior Baller

Arts & Living | Pages 9-15

PHOTO ILLUSTRATION BY CANDRA UMUNNA | THE SIGNAL

Family support pushes Kendra Long to be her best

Sports |18 DAILY NEWS AT WWW.GEORGIASTATESIGNAL.COM

News 3

Opinions 6

Arts & Living

Sports 17

NEWS

TUESDAY, NOVEMBER 12, 2013

last week...

blotter

Local

Elementary school closed after stomach flu outbreak

Knight Elementary School located in Gwinnett County was closed on Friday after more than 10 percent of students began suffering from the stomach flu. The Gwinnett County Health Department recommended the school’s closure after several students were absent on Thursday due to upset stomachs. According to Principal Toni Ferguson, the school will be working closely with public health officials to clean the school and monitor the students.

National

FDA to ban trans fat in the United States

The U.S. Food and Drug Administration (FDA) announced on Thursday that despite recent decreases in trans fat in American food products, the agency will begin steps to ban artificial trans fat entirely. According to FDA Commissioner Margaret Hamburg, further limitations on trans fat could prevent 20,000 heart attacks annually. The Partially Hydrogenated Oils (PHOs) found in artificial

trans fat has been recognized by the FDA as unsafe for use in food due to its links to increased risk of heart disease. A 60-day comment period is currently taking place to determine the length of time necessary for food manufacturers who use artificial trans fat to implement alternatives.

Global

Typhoon Haiyan destroys Philippine city

Over 1,200 people have been reported dead after Typhoon Haiyan hit the Philippines on Friday. CNN reports that no building in the city of Tacloban appears to have withstood the full force of the storm and fallen buildings, trees and a destroyed airport have made delivery of aid to the victims difficult for rescue crews. According to the Philippine Red Cross, communication lines were down in the Leyte province and power supplies had not been restored as of Saturday morning. Tacloban is the capital of the Leyte Province, part of the eastern islands where Haiyan first hit. Almost 100,000 families have been sheltered in more than 300 evacuation centers so far, according to the Red Cross.

Weather WED 48/26

FRI 58/40

SAT 65/53

Georgia State student robbed on Peachtree St. Peachtree St. at Upper Wall Street

On the well-lit and bustling Peachtree Street, two shadowy figures approached a young Georgia State student and demanded his wallet and backpack at 8 p.m. on Nov. 7. One of the robbers pointed what appeared to be a gun from his jacket pocket at the victim who gave the description of the figure as a black male with short black hair, standing at 5’8” wearing a blue football jacket with black jeans. Police are handling the investigation.

Nov. 8

Student loses her keys and lanyard University Commons

source: weather.com THURS 55/31

Nov. 7

Commons. However, with recent Commons security problems, she probably won’t have much trouble getting in.

Commons resident loses wallet – again University Commons

Yet another report of theft was filed when a student left her wallet unattended and it was stolen at the University Commons Friday night.

Leave the building or go to jail Citizens Trust Building

Georgia State police had quite the adventure Friday when they responded to a disturbance incident in the Citizens Trust building. Following physical altercations, the individual causing the disturbance was escorted off the property and issued a Criminal Trespass Warning.

A Georgia State student lost her dorm room and mailbox key along with her lanyard in the University

SUN 67/57

Photo of the week CANDRA UMUNNA | THE SIGNAL At The Signal’s annual potluck on Sunday, staffers brought an assortment of food from different cuisines and cultures around the world.

THE SIGNAL

STAFF

Editorial Department

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ASSociate NEWS EDITOR ASSociate ARTS & Living EDITOr ASSociate SPORTS EDITOR ASSociate Copy EDITOR

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NEWS

www.georgiastatesignal.com/news

POPPIN’ PILLS

Researcher discovers method to improve morphine effect and lower chances of future painkiller abuse According to http://painkillerabuse.us...

1 IN 5 YOUNG PEOPLE HAVE ABUSED PAINKILLERS & 2.5 MILLION PEOPLE START PAINKILLER ABUSE EACH YEAR Staff Reporter

r. Anne Murphy discovered a method on Oct. 3 to help prevent the human body from becoming accustomed to the effects of morphine. Murphy, an associate professor at Georgia State, and senior graduate student Lori Eidson conducted research on what causes morphine, a drug used to manage pain, to wear off over time and what could be done to sustain the effects of addiction. “Targeting this particular receptor could change the way chronic pain is managed, specifically, enhancing the effects of morphine and eliminating the need for dose escalation over time,” Murphy said. “Our results have exciting implications for the clinical treatment and management of chronic pain.” Murphy and Eidson’s experiment consisted of blocking a certain receptor in the brains of rats that were physically suffering with a great deal of pain. The blocking of this receptor led to a longer-lasting morphine effect. The findings are a huge step toward helping the proper usage of not only morphine, but other painkillers as well. “My hope is to first increase awareness that the likelihood of people taking opioid for chronic pain management have a very small likelihood of becoming addicted to their medicine, and secondly, help determine what family of drugs [is] effective in modulating pain in females and the elderly,” Murphy said.

PHOTO BY RAVEN SCHLEY | THE SIGNAL

Morphine and other painkiller abuse is an issue among college students throughout the country. According to the Center for Disease Control and Prevention, almost 90 percent of all poisoning deaths are caused by painkillers. Past research has proven that morphine may also prompt certain cells in the brain to suppress the strength of morphine, making addiction more likely. Dr. Amanda Divin and Dr. Keith Zullig, from Western Illinois University Department of Health Sciences, focused on the psychological hold morphine can have on humans. The two researchers did a survey of 26,600 randomly selected college students from 40 universities, which revealed that students who reported feeling hopeless, sad or depressed were 1.18 to 1.43 times more likely to report using opioid painkillers like morphine “Addiction to painkillers is a tragedy and highlights how antiquated pain management is,” Eidson said. “Humans have been using morphine to treat pain for centuries, but not much has changed. As basic science leads the way to more specific drug targets. I hope that negative side effects including addiction will no longer be an issue.” Painkillers also appear to be very accessible, according to Robert Jamison, associate professor of psychiatry at Harvard Medical School. “It’s partly an issue of availability,” he said. “More people have access to these medicines today than 15 or 20 years ago.” Jamison added that on college campuses, students sharing these pills perceive them as safe because they have been approved by the

Food and Drug Administration or tested and prescribed by a doctor. Yet Jamison said students are living in a time when individuals are taking advantage of lenient doctors who are prescribing more opioids then ever before. “Dependence on opioids is a serious and growing health concern right here in metropolitan Atlanta. Whether the addiction is to prescription painkillers or heroin, opioid addiction affects every socioeconomic segment in the city,” Dr. Tommie Richardson, an addiction medicine specialist at Ridgeview In-

stitute, said. Dr. Kyle Frantz, associate professor for Georgia State’s Neuroscience Institute, highlights how prescription drugs can seep into young people’s lives. ”I saw peer pressure in college. What is likely more challenging today is access to drugs and delayed onset of responsibility and independence for some young people, both contributing to continued alarming rates of drug abuse especially among people aged 18 to 24 in the United States,” he said.

INCREASING SALES While deaths from prescription painkillers abuse tripled from 1999 to 2008, sales of prescription painkillers continued to increase in 2010. (Statistics from http:// http://www.cdc.gov/vitalsigns/PainkillerOverdoses/)

8 Sales

NOTES: 7

• • •

Deaths per 100,000 people Sales per 10,000 people Death report for 2010 unavailable

$ $

RATE

ERIC YEBOAH

3 2

Deaths

1 0 1999

2002

2004

2006

2008

2010

NEWS

TUESDAY, NOVEMBER 12, 2013

Campus

Green space to make Georgia State campus less ‘ugly’ Top 10

CAMERON WASHINGTON

(according to http://complex.com)

lthough Georgia State’s campus may look like a concrete mammoth, the University is taking steps to make the campus more appealing to future residents. Georgia State possesses the eighth ugliest college campus in America, according to Complex. com, an online-based magazine that created this year’s top 50 ugliest colleges list. In Georgia State’s review, Complex pointed out many flaws around campus, such as its “non-cohesive” plan and lack of a central campus. “The school sees a lot of crime from the surrounding city area,” the review read. “Some students have gone so far as to refer to the school as a glorified high school.” Junior philosophy major Ayesha Kirk believes that Georgia State’s campus is in need of some major upgrades, especially in landscaping and sustainability. “It looks like we’re in a prison,” she said. “I feel that we are in need of an updated plaza because the current design looks really depressing.” Yet, recent additions to campus, including the new law building at 25 Park Place building and adjacent property around Woodruff, hope to revive the university’s expanding infrastructure and downtown presence. In an effort to make the campus more aesthetically appealing, Kell

Ugliest Campuses

1) Ava Maria

University

2) City College of New York

3) Rochester

Institute of Technology

4) SUNY Purchase 5) SUNY Buffalo,

North Campus

6) Drexel University 7) SUNY Stony Brook

8) Georgia State University

9) Community

College of Rhode Island - Knight Campus

10) Rowan University

Staff Reporter

PHOTO BY CANDRA UMUNNA | THE SIGNAL Buildings like the former-parking-garage-turned-classroom-building Kell Hall contributed to the University’s negative ranking. Hall will be demolished to make place for a “greenway” in the middle of Georgia State’s campus. The greenway is expected to be completed by the summer of 2018. “We need green space at the core of our campus to achieve this vision for lawns and public areas that will for the first time give our University community inviting and attractive areas,” President Becker said in the State of the University Address on Oct. 2. Moreover, the destruction of Kell

Hall will eliminate some of the old concrete and brick making up the majority of the campus, while the new greenway will attempt to modernize Georgia State’s traditional look. “Because of where we are in downtown Atlanta, there’s really not much we can do to make it look like a traditional campus,” Susan McMahon said. “I mean the whole kinda feel down here is non-traditional. Walking to class you walk by people going to work and homeless people.

It’s not even really our campus, we share it.” Senior computer science major Jazmine Jackson is also pretty excited about the upcoming renovations to Kell Hall. She commented on the transition from Kell Hall to a new greenway and Georgia State’s expanding downtown presence. “Kell Hall is scary to me,” Jackson said. “I think that that this new green area will make the campus more pretty. The only other thing I can think about changing on the campus

Academics

Students unable to take American Sign Language as foreign language CAMERON WASHINGTON Staff Reporter

hen junior psychology major Sammie Luke found out that American Sign Language (ASL) had been added as a foreign language, he was ecstatic. But on Monday, Oct. 28, while preparing for registration, he discovered a departmental policy that he found unsettling. As a psychology student, Luke currently does not have the option to enroll in an ASL course to fulfill the foreign language requirement of his major’s curriculum. “Freshman year I found out that ASL was offered at Georgia State,” Luke said. “Since then I have wanted to take it as a foreign language.”

In spring semester 2013, ASL courses were finally upgraded from electives and added to the list of foreign language courses offered at Georgia State. Since that semester, all students were guaranteed the option to enroll in an ASL course and receive credit under Area C of the core curriculum. However, students are not guaranteed the ability to take the course under another area, as Dr. Susan Easterbrooks—the driving force behind ASL’s annexation–explains. “At this point, the decision for Area F credit is at the discretion of each individual department,” Dr. Easterbrooks said. “If your department doesn’t allow it as a foreign language option, you would want to petition your department to permit it and get some students

together to make a formal request to the department to add it. But again, it is strictly up to the individual department.” To earn a degree from Georgia State, students must meet the standards of education set forth by the University itself, the college of the student’s major and their department. Curriculums to be completed by students are divided among seven areas: A-G. University degree requirements span over areas A-E in registration. Curricula in areas F and G are designed by the colleges within the university, and then specified by the departments of each college. Because each department in the university has control over areas F and G, departments can pick and choose which courses students must take to earn credit.

The College of Arts and Sciences requires students attempting to earn an Arts degree to complete one second-level foreign language course under area F, according to Georgia State’s undergraduate catalog. Of the 20 B.A. programs offered at Georgia State, psychology is one of programs that does not offer the option of ASL courses to fulfill this requirement. After reading Dr. Easterbrooks’ comments in a Facebook message on Oct. 30, Luke decided to take action and begin the process of petitioning the Department of Psychology. “I am totally ready to go through with this,” Luke said. “I want to take this under area F to help fill my credits of a foreign language since it is a foreign language. I don’t think ASL should be regarded any differently than any

other language. Also, I have already met my area C credits.” Luke also believes that learning a new language will help him in his future career. As an aspiring psychologist, he believes that being able to communicate through multiple languages would allow him to treat a wider variety of patients. “I want to take ASL so that I will be able to reach a marginalized group that is often forgotten about or just ignored,” he says. “I plan to counsel LGBT Youth who already have it hard, adding deafness to an LGBT identity can only be harder. I want to be able to easily and fluently communicate to deaf people through their language.” ASL has already been approved and accepted as a course and as a valid language by the University. Why has the Department of Psychology not accepted it yet?

NEWS

TUESDAY, NOVEMBER 12, 2013

Feature

Balancing student life and LYFE Marketing CIARA FRISBIE Staff Reporter

our current Georgia State students are proving that they can balance student life while managing their own successful marketing company, LYFE Marketing. LYFE, “Live Young For Ever,” a company that promotes business products, services and events by using social media platforms such as Twitter, Facebook and Instagram. “When you’re younger, you have dreams and aspirations to do great things, but as you grow older, you’re forced to get a job and deal with the hardships of life. Through those experiences, dreams and aspirations might lead astray, but our motto here at LYFE Marketing is to always strive for what you really want to do–stay young forever and go out into the world and chase after your dreams,” Keran Smith said. They said that they wouldn’t have been able to reach out to so many new students if it hadn’t been for the team establishing a strong social presence as a social media marketing company right from the beginning of LYFE’s development stage. Currently, the marketing team of students has seen a massive increase in the number of Twitter followers, which is now up to 10,000 people, and on their LinkedIn profile, which has reached out to over 8,000 business professionals. Some of the companies that they have worked with include Westmar Student Lofts, This is it! BBQ, Romeo’s Pizza, Cutting Edge Barber and Beauty Institute, Ali Baba and Clearon Bleach Tablets. According to LYFE Marketing’s website, Josh Parham, WestMar Student Lofts’ leasing manager, said that the team of students was able to take the company’s Twitter account from a couple of hundred followers to several thousand in a matter of months. At the moment there are open internship positions being offered by LYFE Marketing as a community manager and in marketing and sales.

SUBMITTED PHOTO Left to Right - Sherman Standberry, Keran Smith, Jayde Powell and Sean Standberry The only two general requirements applicants must meet are willingness and interest to learn about these positions and social media marketing and availability. These are paid internships, based on each project given to the interns. Community managers will receive $100 per successful campaign that they operate. The responsibilities include executing the social media marketing needs of these businesses. Marketing and sales interns are responsible for learning how to reach clients and how to be persuasive. According to Sean Standberry, one of LYFE’s founders, it is a very flexible position and these interns will receive a 15-percent commission. “We have interviewed and selected two people for positions so far but as we continue to grow as a company, people should always apply and fill out the applications,” co-founder Sherman Standberry said. The group has also had two fashion shows, which, according to Sherman, both sold out of tickets each time. The first show grossed over $5,000. They used these two fashion show events to test their abilities to see if they really understood what they were doing and exactly what they were getting themselves into. The company started off with a common interest of entrepreneur-

“

Our motto here at LYFE Marketing is to always strive for what you really want to do - stay young forever and go out into the world and chase after your dreams.” - Keran Smith

ship among the three co-founders, Sean and Sherman Standberry and Keran Smith. The students observed how large of an impact social media was having on young adult lives, as well as the desire of companies to attract more customers on a larger scale. A very early example of LYFE Marketing establishing themselves was by creating a $500 scholarship for other students to use towards books called the “College LYFE Scholarship.” The LYFE Marketing team said that they hoped they could show other students that it is possible to balance educational responsibilities and establishing oneself as a professional, even before graduating from Georgia State. In an age when social media marketing was still in its first stages of development, these entrepreneurial students began investigating differ-

ent approaches that would improve traditional marketing tactics, such as magazine advertisements and billboards. They felt that marketing strategies at the time weren’t grabbing the attention of modern newage consumers. Sean Standberry, a senior accounting major and director of marketing and sales, said he must develop relationships with businesses in the greater Atlanta area, as well as with other businesses from different locations by setting up meetings to explain what LYFE Marketing does and consult them on strategic managing. He said that over the summer of 2013, LYFE Marketing managed to stream $40,000 worth of revenue in 40 days using only Instagram as the social media platform for one particular company that hired them. Sherman Standberry, a junior accounting major, is the director of so-

cial management for LYFE Marketing. He oversees business campaigns to ensure that they are being executed properly as well as figuring out new ways to make money for LYFE Marketing’s constantly growing clientele. This December will mark two years that Sherman has been working with LYFE Marketing. He encouraged students to always keep their long-term goals and commitment in mind. “I have seen so many businesses fail because people started a company with their friends and didn’t think the possible consequences through. Choose people for your company that have certain characteristics that will benefit the company and team that you’re establishing as a whole, and keep in mind that people have to build equity and demand for the services they will be providing,” Sherman Standberry said. Jayde Powell, the social management lead, is a junior managerial science major and is minoring in Spanish. A student assistant at the Office of Diversity Education Planning, her job at LYFE is to manage campaigns for businesses and has been working for the student-run company since May. Over a two-year span, these students have managed to work with over 25 different businesses, and one of their clients, Cardinal Group Management, won student housing’s “Best Social Media Campaign” in 2013. Keran Smith, director of social strategy at LYFE, is a sophomore marketing major with some background in law. His job at the company is to find the best strategies on social platforms, such as Twitter, to reach target audiences. “If we need to have a video made for LYFE Marketing, instead of paying someone to record the video for us, we would much rather teach ourselves how to do it and be innovative,” Smith said. The students operating LYFE Marking said that there isn’t anything they can’t accomplish, because they view themselves as passionate and determined individuals with “the mindset and heart to believe.”

Student Government

SGA hopes to increase voter turnout with new commission LAUREN BOOKER Staff Reporter

embers of the Student Government Association are concerned about the lack of students voting in last year’s election and seek to increase turnout by electing five members to next year’s Election Commission on Nov. 7. Leading the 2014-2015 Elec-

tion Commission is Samantha Schikowski, a junior journalism major with a concentration in public relations and a double minor in marketing and political science. As election commission chair, she said she hopes to raise student knowledge of the candidates running for office in SGA. “I feel that there should be more events for the election just so that students are informed on who they are voting for,” Schikowski said. “I think that some students

don’t take heed about how important elections are in terms of the Student Government Association. I definitely want to play a major role in helping students get informed.” Christy Tarallo, freshman political science major with a concentration in international affairs and pre-law, expressed her thoughts on connecting with candidates personally to ultimately generate an increase in voter turnout at the last meeting. “Maybe we could have a game

night in Hurt Park and have all the people who are running for a senate position or a VP position get to know people and play games with them and create their teams,” Tarallo said. They were pleased to have Lanell White, a senior sociology and computer information systems double major, become a part of the Election Commission as an officer. White is a non-traditional student who is involved with the NAACP, volunteers with Spotlight and par-

ticipates in Incept as an Inceptor. In addition to new member elections, SGA also announced that they have used 39 percent of their budget. They have also approved six co-sponsorships totaling $2,479.74. The Student Government Association is also putting out their new SGA Insider, which is free and can be found in the SGA office. This is just one of many attempts SGA has made to get students more aware of SGA’s elections and initiatives.

OPINIONS

www.georgiastatesignal.com/opinions

WHAT YOU’RE REALLY PAYING FOR IN HEALTHY VENDING MACHINES A

AMI DUDLEY Opinions Editor Ami is a senior English major and published flash fiction writer. “I’ve constructed my premier works on coffee napkins.” Follow her @amidudley

re “healthy” vending snacks inherently healthier? Essentially, no. Mind-boggling? Yes. Like the sign on the Healthy Vending machine reads, many of these “better options” promise “low calories” and you’ll get just that... only that. What these products don’t advertise (but you can find on their label) is that what they lack in the caloric department, they make up for elsewhere. Janet Brancato, founder of nutrition coaching company Nutopia, put it best when she said, “You have to keep in mind they’re snacks... they’re still going to be sodium, fat and added sugar.” Here’s an eye-widening example: A bag of strawberry yogurt flavored Simply Chex in the Healthy Vending machine has a low 140 calories compared to the 220 calories in a Nestle Crunch bar. Crunch even tops Chex in the fat department by 7g. But it’s when we look a little further down the label that we find where the playing fields are evened out. Both Chex and Crunch come uncomfortably close in the carb department with Chex containing 27g and Crunch containing 30g. But the grand masquerade of it all is in the sodium department, where Chex triumphs over Crunch with a staggering 270mg to Crunch’s 60mg, almost five times that of it’s “unhealthy” peer. Many students pass up cream-filled cupcakes and cheesy garlic bread-flavored Lays potato chips to purchase baked chips, fruit snacks and other self-professed healthy snacks from Healthy Vending machines. But the only thing these students are purchasing is peace of mind. With obesity steadily on the rise and the CDC reporting one-third of American adults as obese, we need more than peace of mind right now. So, why the “healthy snack” deception in the push for a healthier America? It would be presumptuous and, at best, naive of us, not to acknowledge the profitability of this push for a healthier America, and, more specifically, the monetary profitability. According to statistics published by the FDA, the U.S. weight-loss market has raked in over $60 billion in this year alone,a clear nod to the “supply and demand” nature of our capitalistic society. With so many Americans willing to empty their pockets for a chance at either looking like a contestant off of America’s Next Top Model or simply being “healthier,” it’s plausible that the weight loss industry will say anything to convince a consumer to purchase a product, even if it couldn’t be further from the truth. The truth is that carb and sodium-counting are just as important, and, in some cases, more important than caloriecounting and fat-checking when it comes to health. However, many of these snacks, as we saw in the example, sacrifice healthier counts of carbs and sodium to make up for taste and a lack of caloric energy. When speaking to my appointed nutritionist, Alyssa Dragutsky, at the Georgia State Recreational Center, she informed me that “there are no bad foods.” Are there better options? Of course. But are the options in the Healthy Vending machine better? So much better that they needed to be separated from the rest of the snacks and deemed “healthier?” No. We should make healthier choices, but to do so we have to consider what “healthy” really means and acknowledge the fact that “healthy” has been largely defined by a profit-hungry industry.

ILLUSTRATIONS BY MORGAN BROWN | THE SIGNAL

Why you should reward your penny-pinching I MITCHELL OLIVER Columnist Mitch is a junior finance major and student financial advisor. “My goal is to have more college students financially literate.” Leave your questions for him online at georgiastatesignal.com

Follow him @madmoneyATL

OPINIONS

TUESDAY, NOVEMBER 12, 2013

n this modern world, everyone is a self-professed financial adviser filled with millions of books, drilling the idea that saving and being thrifty is the only way to financial success. I am here to turn the tables and pose a revolutionary idea to college students: Spend more money now, and save later! Many of you are spending so much time being thrifty and not enjoying life. Why? It comes down to the simple economic theory of earnings potential. Milton Friedman put it best when he said, “You are never going to be poorer than you are today.” This is especially true for the majority of college students in school today with either no job or a low-paying part time job. Just think: no matter what happens, you will be making more money in the future than you are now. This is practically inevitable. So, it is in your best interest to borrow money when you need to, enjoy those priceless moments, and stop eating Ramen noodles every night. Besides, why is it that we feel the need to save every penny? To increase our savings? That in itself is counterintuitive for those with student loans.

Is it because we fear we might not get a job out of college? This mindset is extremely defeating and discouraging. If all through college you fear you won’t land a job just because “everyone else” says you won’t, then you are bound to be unemployed! It is hard to argue against any point solely based off of what we think is happening to everyone else. I’m not advocating that all students go out and max out their credit cards, spend recklessly or generally be fiscally irresponsible. In fact, those of you who are avid readers of my column know that I encourage students to be mindful of their spending. I just wish more students would stop stressing to save every last penny while sacrificing college memories that they will never get to experience again. Take spring break for example. Spring break is a staple in the student’s collegiate experience. In one week, you’ll have gain priceless stories and memories that you’ll have to tell for years to come. But many students will miss out on this. Not because they can’t afford to take advantage of Spring Break but because they think they can’t afford

to.

Dollars & Sense with

There are several ways to affordably enjoy Spring Break. How about a road trip with friends to Orlando? With just four people you’re splitting gas, food, and several other expenses up four ways. Want to go a little further than the next state over? Check out websites like studentcity.com which not only allows students to sign up for trips but you’ll get discounts on air fair, coupons on food, and group discounts. So, be smart about your money, but do not feel the need to fit the “poor student” college stereotype just because you are afraid of spending money. Think from a logical perspective. Say you spend all of your time saving money, not going out to events, extreme couponing or the multitude of activities people do to be frugal. If you really work at it, you might save $1,000-2,000 per year. That sounds like a good bit, but at what cost? The hours spent driving around looking for the best deal, or maybe the time spent bored not going out with friends. Now think about when you land your first well-paying job around age 25

Mitch

or 30, making $45,327 per year. I took the $45,327 from NACE’s (National Association of Colleges and Employers) yearly salary survey for recently graduated seniors. For those not in NACE’s ‘average salary’, you will still be making more money after college than you are now that $1,000-2,000 you spent your whole year saving back in college is made up in a matter of weeks at your new job. It’s as if you went through unnecessary hardship for no reason in college all because of a vague fear of not making more money in the future. Unless, of course, you make an honest effort and go out of your way to not have a full time job. Again, the point must be stressed. Live your life now and don’t torture yourself to save pennies in comparison to what your future earnings will be. Again, I encourage you to be conscious of your spending and make an effort to save money when you can but reward your efforts. Saving all your pennies for a rainy day that may never come may end up causing you to miss out on many sunny days.

From the Editorial Board

Lay off food trucks to let small businesses grow

f you visit Underground Atlanta on any given Wednesday afternoon, you might be pleasantly surprised by the aroma and diversity of the food on display at Upper Alabama St. From 11 a.m. to 2 p.m. in the afternoon each week, about half a dozen food trucks line up to whip together quick, delicious meals for passing tourists, downtown workers on their lunch breaks and Georgia State students in between classes. Yet this is one just a handful of places where these trucks are lawfully able to set up amid a municipal bureaucratic regime that rivals even Washington at its worst. Indeed, though the food truck industry in Atlanta has grown leaps and bounds in recent years, a confusing and conflicting set of state and local ordinances have caused tremendous problems for these local businesses. Last year, for example, Atlanta Police shut down a slew of trucks off of Howell Mill at the aptly-named Food Truck Park – the first permanent location in the city open seven days a week for trucks and mobile vendors. Interestingly enough, however, none of the trucks shut down were in violation of any food-safety or health codes. All of the shuttered businesses had valid licenses, too. But

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they were closed nonetheless. The crackdown was based on the city police’s enforcement of an obscure state law requiring “mobile food services” to cycle between a maximum of two locations stipulated by permit, meaning trucks would have to reapply – and spend hundreds of dollars in the process – each time they wanted to set up in a new location. The move came as a surprise to many truck owners because the City Council of Atlanta actually relaxed many of its mobile vending rules in 2011 – following a trend of other major cities trying to attract small businesses. But where does that leave us today? Since then, quibbles over the county’s outdated approval process regarding health safety have continued to slow down permits for sales on private property. And you can forget about public sales. For many reasons, vendors on public lands – mostly private sellers with small carts – were effectively charged out of existence. This was due to an exclusive contract the city signed in 2009 with a Chicago-based company granting them a monopoly over spaces available to lease out on public land, according to Creative Loafing. However, after a negative verdict in a lawsuit challeng-

ing the city of Atlanta’s authority on this deal and several years later, Mayor Kasim Reed’s administration has remained stubbornly recalcitrant in issuing new permits to street vendors to sell on public lands, prompting a contempt of court hearing last week. So let’s recap: Conflicting and outdated legislation on the local and state levels have created a confusing bureaucratic regime that actively limits the growth of local food trucks, a thriving community of small businesses, on private property, But not only that. On public places, the mayor has actively gone against the rulings of the judicial system explicitly granting street vendors the right to hawk their wares, much less allow food trucks the right to set up shop on the sidewalk edge. He even made national news in the process. However, in places like Portland and Los Angeles, food trucks have become common staples of downtown cuisine – a mark of the city’s diversity, vibrance and culture. Sadly, based on its action, the City of Atlanta appears to not be interested in any of that. It’s time to change that. The city needs to focus on making Atlanta an easier place to live and play, starting with food trucks.

You’ve got the opinion. We’ve got the soapbox. To be a guest columnist, send in your thoughts to signalopinions@gmail.com. To be a (paid) staff columnist, download an application from georgiastatesignal.com/employment and turn it in to Dr. Bryce McNeil at 330 Student Center.

OPINIONS

TUESDAY, NOVEMBER 12, 2013

How we are disconnected in a very socially interconnected world

JABARI KIONGOZI Columnist Jabari is a senior political science major and standup comic. He writes to both entertain and inform. Follow him @JoeBraxton

’m a comedian first and a journalist second. As a comedian, I like to stay informed with all the rubbish we’re fed so I can easily relate to my audience. Sports is a good example of this. All my Falcons fans know how tough these past Sundays have been on us. We have more L’s than a Spanish conversation. But even without Julio Jones, we’re better off than, say, the Jaguars. Their offense is so horrible they couldn’t receive a text. And we also feed into knowing about celebrities and their lives. Practically everyone knows Chris Brown gets jammed up more than five o’clock traffic. But as a journalist, I wonder why this is news? It gets to me, just a little, that news feeds can be flooded with sports and celebrity news, travel destinations, food porn, cats, dogs and horse shit. I’m not pissed off, just frustrated at how hard it is to get away from it. It’s like being stuck in class with the person whose computer is making that “I’m on my last breath” noise. We are more interconnected. It is very true. But this has also made us more disconnected from pursuing and achieving a common goal. The Huffington Post’s headline story on Nov. 3 read, “Bill Gates: Prioritizing Worldwide Internet Access Over Malaria Search Is A ‘Joke.’” First off, who could possibly fathom otherwise? But more interesting than the subject is that it only received 1,200 shares and 4,200 likes on Facebook, accompanied by 457 tweets as of Nov. 7 (11:59 p.m.). In the realm of social media––and I’m giving social media way too much power when saying this–– those are insignificant figures. There are teenage girls putting up higher numbers than that on Instagram.

So for me, it’s hard to identify what’s important now. What can we all care about? What do we care about? Justice for Trayvon Martin, and let us not forget Troy Davis. Long live the Occupy Wall Street movement. But the biggest movement I see has been us losing. In each of those episodes, the American people came together to fight issues we agreed on. And when we didn’t win, we gave in to other headline news as it caved in. We allow it to focus our attention back onto a sea of connection that we can only see the surface of. Our attention is fixed until the next tidal wave because the blogs, photos and Vine compilations are typically fascinating. I, too, get caught up with things of that nature. I catch highlights of the VMA’s, CMA’s, YTMA’s (YouTube Music Awards), MMA (mixed martial arts). I secretly watch anime and stay up on what’s happening in the NBA. And I’m enthused basketball season is back as is Lebron James’ hairline. James’ hairline goes back so far, the last time he subbed in, it stayed on the bench! It would be great to reconnect on an honest level. Karon Franklin, a current Georgia State student, once posted on his Facebook, “Farmers should get paid more than athletes.” I found it intriguing that the thought never crossed my mind before reading that status update. But I know not enough people have come across that, either. So I think we should stop being fed something we’re told to want and be given some radical stuff. Insist truth and controversy no longer be withheld. Knowledge is power and what we’re unintentionally allowing ourselves to know really ain’t sh*t.

YOUR VOICE • YOUR OPINIONS Would you prefer snacks at the healthy vending machine?

Joseph Ruzicka Choice: Healthier

“I mean its the same prices for healthier options,and personally I like the Miss Vickes chips. It is a little expensive on the bottom but for chips its still a dollar for healthier choices.”

Rouzbeh Teimouri Choice: Unhealthier

“Well if the healthier ones were right here (Library South vending machine area), why wouldn’t I choose it? So it is really about location.”

Jasmin Harris

weekly comic by william miracle

Choice: Unhealthier

“I would be a more frequent choice of the healthier kind if they put them in more areas around campus but it seems like the nonhealthier snacks are everywhere.”

Chung Nguyen Choice: Unhealthier

“For me its about preference of the product and what I want to eat at that time.”

Jasmine Jones Choice: Healthier

“There is not alot on campus that are healthy for you and when I am on the go and need something healthy this is what I choose.”

ARTS & LIVING

www.georgiastatesignal.com/artsandliving

Roll on, Food Trucks! Winter brings the demise of many a food truck, but there are still places you can go for food from your favorite restaurants on wheels

PHOTO BY ANDRES CRUZ-WELLMANN | THE SIGNAL The food trucks visit Upper Alabama Street above Underground Atlanta every Wednesday from 11 a.m. to p.m.

JOHNNY GIPSON

Associate Arts & Living Editor &

JEWEL WICKER Staff Reporter

inter might bring the demise of many food trucks, but there are still a few areas you can go for food from your favorite restaurants on wheels. Food trucks usually frequent popular areas like Centennial Park, Midtown, Underground Atlanta and the Food Truck Park, based on a weekly schedule. The vendors post their locations on their websites and social media accounts ahead of time. Tan Bowers, co-owner of the Atlanta Food Truck Park and Market on Howell Mill Road, said that during the winter months the park decreases the number of food trucks on the property from 21 to 12 or fewer. She explained that chefs at the food truck park go to great lengths to ensure that their food trucks sell more than just the typical hot dogs or nachos. “People have no idea you can get freshly steamed lobster rolls from a food truck, but all of our chefs are certified. It’s about trying to be creative and letting people see the vastness,” Bowers said. Food trucks that frequent the park offer a variety of dishes, from Mexican soul food (The Blaxican) to Carribean vegan dishes (Healthful Essence). The owners of Indian cuisine-based truck Masala Fresh travel to Kenya twice a year to get spices for their food. Bowers said the Food Truck Park was created in 2012 to help small business owners. “My business partner, the owner of Sweet Auburn [BBQ Food Truck], realized there wasn’t a lot of places for food trucks to go. Our goal is to make sure these small businesses are more profitable,” Bowers said. During cold months, the park hosts events like Stew and Brews, where food trucks make soups and stews; and Brunch with Santa, which includes a professional photographer and Christmas tree vendor. Jacqueline Foresta, Georgia State senior, said she has not eaten at a food truck but would like to try one. “When I’m on campus, I’m not going to pay

for food when I can use my Panther ID Card, but I want to try a food truck,” she said. Bowers has spoken with Georgia State about accepting the college’s meal vouchers and parking food trucks close to campus for students. “We would love to take [Georgia State’s] meal card, but they won’t allow it,” Bowers said, referring to University officials. Bowers was also told she cannot park more than two trucks on campus at a time, and none of the trucks can be close to dining facilities. She explained that although the Atlanta food truck industry has grown at a rapid rate over the last few years, they still have a long way to go. “Atlanta hasn’t gotten into the hype of what we have. It’s not going to be long before fast food restaurants have food trucks, too.”

Chicken sofrito, smoked pork, beef and cheddar and veggie arepas are $4. The Venezuelanstyle corn cakes are stuffed with slow-roasted meat and a signature “kicky” sauce, or a creamy, cilantro-jalapeno sauce. Wow! was featured on the Food Network and other cooking channels, and was named the number one food truck in Atlanta by the AJC’s food and event guide, “Best of the Big A,” in 2012. Cross said the food truck shuts down for a few months during the winter, costing the company about $10,000 a month.

The Marlay Mobile

Marlay Mobile manager Alana Danner explained that the food truck was started by Decatur pub The Marlay House in 2011 as a way to

Mighty Meatballs

Brothers Sean and Jason Truelove started Mighty Meatballs the summer of 2011 with their great-grandmother’s 100-year-old recipe. The

truck business is the amount of people I come into contact with every day. I meet so many different people simply because of the locations I travel to. Everyone is unique, and I get to take in new scenery on a regular basis.” Vinces also confirmed that the food truck business slows down in the winter, forcing him to close between the months of January and March. He takes this time off and enjoys the freedom of being self employed. The Taco Buggy features a variety of Mexican food, the most popular being a taco called “Chipotle off the Ol’ Block,” featuring avacado, cilantro and creamy chipotle sauce. All tacos are $3, and the purchase of three includes a free drink.

Go Genki

Go Genki, located in both Underground and the Food Truck Park, features Japanese cuisine including noodles and sushi. It has already been

ANDRES CRUZ-WELLMANN |THE SIGNAL

CANDRA UMUNNA |THE SIGNAL

Italian meatball meal uses the recipe for pork and beef meatballs, and is served with pine nuts, raisins, fresh parsley and marinara sauce. The meatballs can be served with spaghetti, as sliders, or in lettuce wraps or sandwiches. Mighty Meatballs keeps a truck at the Atlanta Food Truck Park. The truck both caters an participates in festivals during the winter. “We saw the food truck industry starting up and wanted to get in on the trend,” Sean said.

Wow! Food Truck

Wendy Cross opened Wow! in 2011 after her brother, actor and comedian David Cross, took her to an arepa bar in New York. Cross wanted to bring the Venezuelan dish to Atlanta, and a food truck was the cheapest way to do so. “It’s way less expensive to start a food truck than a brick and mortar,” Cross said.

take their signature fish and chips on the road. “We found a Chevy step van that used to be a mail delivery truck and turned it into a mobile food truck,” she said. The pub and food truck’s menu was inspired by the owners growing up in Ireland. The food truck shuts down in the winter, but customers can still dine at the pub for the same cuisine.

Taco Buggy

Taco Buggy owner Paul Vinces explained that although his truck hasn’t been in business for long, he’s no novice to the food industry. Boasting 20 years of restaurant experience, Vinces has also owned a Mexican restaurant, tapas lounge and winery. “I really prefer working out of a truck because the hours are a lot more flexible. It’s also more street friendly for consumers that are on the move, and you can take your business anywhere.” Vinces stressed the importance of being consumer-friendly and accessible, and that interacting with patrons makes running a mobile business worthwhile. “The best thing about working in the food

ANDRES CRUZ-WELLMANN |THE SIGNAL

named the number one Atlanta food truck of 2013 despite its recent opening this past July. “We try to draw as much attention as possible,” said Nick Muegge, Genki manager. “We purposely use bright yellow and green on our truck to catch eyes and stand out. We’re the only food truck with satellite TV that shows the games on Sundays, so we take pride in knowing we appeal to the customer.” Though Genki has three restaurant locations (Buckhead, The Prado and Virginia Highlands), Muegge still reaches out to businesses and parks for further business expansion. Go Genki has over sixty items on its menu, including the popular super-crunch sushi roll (filled with salmon and cream cheese). Plates are $10-$12 on average.

Visit http://www.atlantastreetfood.com

Barriga llena, corazón contenta–

b u A t e e w S

Happy stomach, warm heart Arepa Mia

PHOTO BY ADJOA D. DANSO | THE SIGNAL

he creator of Arepa Mia, Lisbet Hernandez, was an immigrant hoping to share her cuisine with those who weren’t familiar with it. Hernandez moved to the U.S. from Caracas, Venezuela in 1998. After trying out New Orleans, La. and North Carolina, she finally settled in Atlanta in 2003. Prior to stating Arepa Mia, Hernandez worked as a chef specializing in Italian food. She became familiar with the market because of an Italian sandwich shop that was in business there at the time. In 2011, Hernandez took a chance on a friend’s advice and began serving arepas at The Curb Market’s Open Picnic. “I would make them at home and bring them every Friday,” Hernandez said. After a year and a half and countless sold-out days, Hernandez decided to buy a stall

just beside the doors where she got her start. Arepa Mia’s signature dish is the arepa, a staple in Venezuelan culture and cuisine. Arepas are cornmeal cakes that are cooked on a griddle. They are then cut in half, filled with shredded meat, onions, peppers, cheese, black beans and other ingredients. As it says on Arepa Mia’s wall, it is to be eaten like a burger. Additionally, Arepa Mia serves traditional empanadas, cachapas and the Venezuelan national dish pabellon: shredded beef, black beans, fried sweet plantain and Venezuelan white cheese. The most unexpected thing about Arepa Mia for Hernandez has been the positive feedback from the Venezuelan community. Customers have brought their Venezuelan family members straight from the airport to have Arepa Mia. “[I think it surprises] every Venezuelan to see a little Venezuela outside our own country because we never really immigrate... It’s a great compliment,” Hernandez said. Hernandez has always felt that the market was home and has no plans to change professions anytime soon. “I love to teach people about my culture and my cuisine. They love to learn and they are curious,” she said. Should Hernandez ever choose to expand, the original Arepa Mia would remain. “This is my beginning. I don’t want my beginning to go.”

PHOTO BY ADJOA D. DANSO | THE SIGNAL Top: Owner and creator of Aprepa Mia Lisbet Hernandez prepares for the busy day ahead. Bottom: Arepa Mia has a vast menu of traditional Venezuelan cuisine.

By: Adjoa

Men die for it, women cry for it

The Sweet Market is one best-kept se been serving t community

Grindhouse Killer Burgers

he majority of the shops and stalls in the Sweet Auburn Curb Market exist only within the market. However, Grindhouse Killer Burgers found second, third and fourth homes after getting started in the market. Head cook Carl Johnson has been working at Grindhouse since its humble beginning on Edgewood Avenue in 2009. Johnson, a “Grady baby,” was born and raised in Atlanta. Though he’s never received a formal culinary education, Johnson has 30 years of cooking experience under his belt. From 11 a.m. to 3 p.m. every Monday through Saturday, Johnson shows off this culinary knowledge at Grindhouse. Although Johnson also has a position at the Grindhouse on Piedmont Avenue, the Sweet Auburn Market is home. “Over there, there’s a wall between you [and customers]. Over here, we’ve got a window,” Johnson said. Johnson maintains that his burger is better than what can be found at any other Grindhouse because of the experience provided. “I talk to you through your whole meal. It creates a sense of friendship and camaraderie,” he said. Everything on the Grindhouse

PHOTO BY AFI CAKPO | THE SIGNAL

menu is good, but Johnson recommends a specific meal. “I’m a Coke drinker, so of course, Coke. I’m a barbecue dude so [the] Cowboy [burger]. And, of course, onion rings, because it’s my recipe.” The turkey burger is also his own recipe at the Sweet Auburn location. What really makes the market special for Johnson is the people. “The best thing is the different people. I like my customers. I like seeing different people all the time.”

CANDRA UMUMNNA | THE SIGNAL Top: Carl Johnson of Grindhouse Killer Burgers cooks up a storm to create a delicious burger. Bottom: Gridhouse’s signature burger is the Grindhouse Style, it includes caramalized onions, lettuce, American cheese, pickles and Grindhouse sauce.

PHOTO

Joy. Comfort. Warmth.

burn Marke t

Sweet Auburn Bakery

a D. Danso

t Auburn Curb e of Atlanta’s ecrets and has the Downtown y since 1918.

OS BY AFI CAKPO | THE SIGNAL

Authentic African and Caribbean cuisine AfroDish

PHOTO BY AFI CAKPO | THE SIGNAL

he owner of AfroDish Ralph Sarpong came to Atlanta from the West African country of Ghana. A Georgia State alum with a degree in finance, Sarpong recalled the earlier days of his business. Getting started 16 years ago was only a challenge because African and Caribbean cuisine had not yet been brought to the area. “With time it started getting a little better... It wasn’t that bad.” Sarpong shares the business with his wife and their son. The only time AfroDish faced hardship was during the recession.

The economic climate had a negative impact on the flow of customers to the market as a whole. AfroDish’s menu is composed of traditional West African dishes, including seasoned jollof rice, goat and oxtail stews and egusi, a spinach stew. Additionally, Caribbean favorites such as jerk chicken, curry chicken and fried plantains are served. Sarpong said there is no single dish that is customers’ favorite. “Now when we cook, it’s not enough,” Sarpong said. “I sell out of everything every day.

PHOTO BY AFI CAKPO | THE SIGNAL Top: Chris Sarpong of AfroDish prepares a plate for a customer. Bottom: AfroDish serves up several kinds of Jamaican and African foods.

PHOTO BY AFI CAKPO | THE SIGNAL

he Sweet Auburn Bakery opened shop in the Curb Market around five years ago with the mission of being a neighborhood bakery. Owner Nathan Johnson had a vision of good, consistent products served at a place with an intimate feel for customers. The bakery is unlike others around Atlanta in that is focuses on classic bakery finds: cookies, brownies, bread and cupcakes. There’s no emphasis on finding the next big food trend. Johnson chose the Sweet Auburn Bakery because he enjoyed being able to create something people enjoy. “There’s something very visceral, very immediate about seeing somebody get excited over cookies and baked goods,” he said.” Sweet Auburn Bakery pastry chef and Georgia State alum Mark Bishop went to the bakery from the Four Seasons. “It doesn’t matter to me if it’s a $19 cheesecake or a $20 layer cake or a $400 wedding cake. I still think you should use the same measuring stick and have the same standards in your product,” Bishop said. He recommends the key lime cheesecake and key lime tart. But the bakery also houses generous-

ly-sized cupcakes of various flavors. Regardless of which dessert customers choose, everything is made in-house from fresh ingredients. “I make everything from scratch...and that’s what I love about it because I’m very passionate about making things from scratch,” Bishop said. What many people might not know about the Sweet Auburn Bakery is that they also serve coffee. The bakery acquired Café Campesino from a stand that was previously in the market. According to assistant manager and coffee expert Amanda Smoker, the unique South American and Indonesian blends are best enjoyed either alone or with one of the bakery’s various cheesecakes or danishes. The danishes bring out the subtle flavors of the coffee “because there are so many different levels of flavor in our danish[es],” Smoker said. The consensus at the Sweet Auburn Bakery is that the pumpkin cheesecake is currently the best thing offered. Everyone at the bakery is committed to creating an experience to show customers they are valued and providing a “moment to enjoy,” in Johnson’s words.

PHOTO BY ADJOA D. DANSO | THE SIGNAL Top: Sweet Auburn Bakery is a dream place for all cake lovers. Bottom: The Sweet Auburn Balery features an array of cheesecakes, including pumpkin, key lime and sweet potato.

columns

Top 5 drunk food spots

D PAUL DEMERRITT Columnist

Paul DeMerritt is a freelance journalist and musician with extensive experience reporting on the music and culture of Atlanta and the globe. Follow him @PaulDeMerritt

runk food is an art—or at least it can be. The inebriate’s late-night nourishment does not have to consist of greasy McMystery meat and diabetes-inducing refreshments. But before I praise the wealth of Atlanta’s finest boozy establishments, it is important to define what classifies as “drunk food.” Restaurants that qualify must have late weekend hours, prices that allow patrons to be fully satiated for under $15 and relatively fast service. Here are the top five:

Ben’s Brown Bag, located between 10th and 11th streets, turns fast food on its head by proving that food can be all at once delicious, sustainable and quick enough for the plastered wanderer. Ben’s menu is limited to hamburgers, sloppy Joes and PB&Js, but all the items are carefully and tastefully crafted. The potato chips are freshly sliced and pressure-fried to become the best-tasting chips in Atlanta. Menu highlight: Cheeseburger with sour cream and onion potato chips ($7)

Delia’s Chicken Sausage Stand

Woody’s Cheesesteaks

The ultimate mecca for quality organic drunk food, Delia’s Chicken Sausage Stand is supremely satisfying without being (too) shameful. Delia Champion, who also founded the popular Flying Biscuit Cafe, handcrafts all the chicken sausage with no preservatives, fillers or additives. Delia’s is located on Moreland Avenue, within walking distance of East Atlanta Village, making it an ideal location for inebriated patrons. Menu highlight: Double D Sliders, which consist of chicken sausage patties in between a grilled Krispy Kreme donut and coated with strawberry cream cheese ($4.99)

Krispy Kreme donuts

Hands down, Krispy Kreme donuts are the jewel of the South. When the famed hot light glows red, every lucky customer is ensured the melt-in-yourmouth glazed euphoria of a fresh Krispy Kreme donut. Their Ponce De Leon Avenue location is particularly endearing, as it provides a short drive from the downtown, East Atlanta and Little Five neighborhoods. Their menu is, of course, limited to their selection of donuts and coffee, but no one should be purchasing anything from Krispy Kreme aside from donuts anyway. Menu highlight: One assorted dozen ($8.63)

Ben’s Brown Bag

Woody’s Cheesesteaks has been a mainstay in Atlanta’s food scene since it opened in 1975. Thirty-three years later, Woody’s still provides some of the most tantalizing cheesesteaks in Atlanta. Located across the street from Piedmont Park (on the Monroe Drive side), Woody’s cuisine is hearty, the servings are generous and the staff is notoriously friendly. It closes at 4 a.m. on weekends, lining up perfectly with drunk witching hours. Woody’s also features local Atlanta treats such as King of Pops and Frozen Pints craft beer ice cream. Menu highlight: Original cheesesteak ($6.50)

R. Thomas Deluxe Grill

“Let your food be your medicine,” R. Thomas’ website proclaims. James Russel Thomas’ cooking embodies this ethos by ensuring that every ingredient on his robust menu nourishes body and soul. His Deluxe Grill, open on Peachtree Street since 1985, sports the diversity of a diner with the eccentricity of an organic restaurant. The prices are a bit steep compared to most drunk food establishments, but the high-quality ingredients, the 24-hour dining and the extensive menu make up for the extra damage to your wallet. Menu highlight: Sloppy Veggie Joe, Southwest chile tortilla stuffed with a spicy, tangy mix featuring R.’s homemade veggie burger; served with cinnamon sweet potatoes and red slaw ($12.50)

Sex column

Improve your health with sex

E RACHEL KINGSLEY Sex/Dating Columnist

I believe that even though our society has become more open about sex, it’s still a highly taboo subject. If we want to become more open and accepting, we need to start with education. I write about my own experiences as a single girl dating in Atlanta. Follow her @rachelkingsley

veryone knows how amazing sex and orgasms feel, but we don’t always know what benefits orgasms have for our bodies. Humans are sexual creatures—we are one of the very few organisms that have sex for pleasure as well as reproduction. First off, sex lowers the rates of depression and eases tension. So say you’re stressed to the max about midterms, or your job or both—having an orgasm releases all sorts of endorphins that make you happy and calm you down. Another likely side effect that occurs after your orgasm has calmed you down? The desire to sleep. This is due to the sudden drop of blood pressure after an orgasm; thus, your body has a sudden sense of drowsiness. So ladies: Don’t get mad at your boyfriend if he doesn’t want to cuddle after sex—blame biology. Who needs Botox when you’re having lots of sex?! The hormone dehydroepiandrosterone(DHEA) repairs tissues on and in your body that keep you looking young. Also, not only do orgasms help our bodies stay young, they make our brains stay young, too. Research has shown that orgasms boost

memory, which can help ward off Alzheimer’s. Sex has also been shown to battle breast cancer. Stimulation of the breast tissues stimulates the cancerfighting hormone oxytocin, which helps fight off cancer-causing cells. So you woke up late this morning and didn’t have time for the gym? Don’t you worry—30 minutes of sex can burn over 85 calories, and that doesn’t even include foreplay. Sex can also help cure the common cold, boosting your immunity like regular exercise. And lastly, orgasms can help with headaches and mild pain. The endorphins released during an orgasm act as a natural morphine for your body.

So now you’re asking,

“What are the negative effects that sex and orgasms can have on your body?”

The answer:

Absolutely none. Research has shown that safe and consensual sex can only have a positive effect on your mind and body. So for your body, mental health and well being—go have sex, and just think of how healthy you’ll be after.

TUESDAY, NOVEMBER 12, 2013

Panther at Large

German beer: It’s not just a drink. It’s a cultural phenomenon.

CALEB ROBERTSON Columnist

Caleb Robertson is an English major at Georgia State. No, he does not want to teach. He is currently studying abroad at Mainz University in Mainz, Germany. Follow him @CJRobertson

erman cuisine consists of many foods rich in history and steeped in the cultural background that created the hardy German people. The most important component to a well-balanced German diet is not the schnitzel or bratwurst or pretzels -- it’s beer. Now just to heed off any critics here and now, this article will not be poking fun at a German stereotype about their beer intake. Rather, consider this a love letter to German beer and the culture that brews it. The Reihnheitsgebot, or “German Beer Purity Law,” which has its roots in 16th century Bavaria, allows for only three ingredients in beer: water, barley and hops. Later, yeast was added to the list of acceptable ingredients. The law was eventually written off completely, but its legacy can still be tasted in the German beers brewed today. Being unable to rely on outside ingredients like orange peels or syrups made German brewers focus on the brewing process itself and the ratio of the ingredients together. This led to German brewers perfecting the process to create a wide range of delicious, pure beers. Even the German beers you can buy in America, like Becks, have a fresher, more crisp taste to them. Every beer I’ve tasted— from the lighter pilsners to the darkest double bocks—offers a pure, full flavor. Not only is German beer delicious, it’s also sold everywhere. Even the McDonald’s sells beer. I went to a party on campus a couple weeks ago, and there were multiple bars on the campus. You can drink it everywhere, too: in the street, in the back of a car, on campus. There are no open container laws in Germany. Additionally, once you’re done with that six-pack, you can turn the glass bottles in at the grocery store for 25 cents a piece. That may not sound like much, but getting the equivalent of two U.S. dollars back for every six-pack you turn in adds up. One thing to watch out for: A “Radler” is a beer mixed with Sprite. They are tasty and refreshing on a hot day, but they are only 2.5 percent ABV. They are sold in six-packs that resemble the regular kind, so be sure to check the label before buying, or you might be the only sober one at the party.

November 11-16, 2013

November 11, 2013

Film Screening & Discussion: “A Place at the Table” 2 - 5 p.m. Speaker’s Auditorium

November 11-16, 2013

Look for Student Government Association’s social media campaign focusing on ﬁghting hunger and homelessness in Atlanta.

November 12, 2013

Service project: Café 458 9 a.m. - 12 p.m. Registration: Alison Smith 404-874-8001 ext. 1120

November 12, 2013

Service Project: Covenant House 4:30 - 8:30 p.m. Registration: aepperson1@gsu.edu

November 13, 2013

Dessert for 2: Non-Proﬁts and GSU 2 - 5 p.m. Contact: Jennifer Bodnar 404-413-1552 Sinclair Suite By invitation only.

November 13: 5 - 7 p.m. & November 14: 4 - 6 p.m.

City Walk Sponsored by: SafeHouse Outreach & Leadership Development 430 University Center Take a walk around Atlanta and see the city in a way you may not have thought of before. The City Walk will be followed by a pizza party and reﬂection session with non-proﬁt leaders from SafeHouse Outreach.

November 14, 2013

Salvation Army Bell Ringing 11 a.m. - 2 p.m. (Underground, Peachtree Center GSU Student Center & 50 Peachtree Street) Look for the diﬀerent athletic teams ringing bells and competing to raise the most money for charity.

Supported by Student Activity Fees In collaboration with: Ahimsa House ~ Athletics ~ Atlanta Community Food Bank Café 458 ~ Intercultural Relations ~ Gateway Center ~ OAASS&P University Housing ~ Lost-n-Found ~ Leadership Development Student Government Association ~ Covenant House ~ Recreational Services ~ SafeHouse Outreach ~ Salvation Army ~ Interfaith Council

November 15, 2013

Film screening & Discussion: “Soul Food Junkies” 2 - 5 p.m. Speaker’s Auditorium

November 15-16, 2013

Sponsored by University Housing Box City is an interactive awareness campaign. Student teams will create a box city, engage in dialogue concerning hunger and homelessness, and complete service projects the following morning at various community organizations. Kerry Wallaert kawallaert@gsu.edu

November 16, 2013 Canned Food Drive Georgia State vs. Louisiana Lafayette

Everyone who donates will receive a voucher for 1 free basketball ticket through December.

REVIEWS

TUESDAY, NOVEMBER 12, 2013

10th & Piedmont deserves a second visit PHOTO BY ADJOA D. DANSO | THE SIGNAL

Grade: AVerdict: 10th & Piedmont has a casualyet-posh atmosphere and great food, but will leave you wanting more. ADJOA D. DANSO Copy Editor

hen you walk into 10th & Piedmont at dinnertime, you’re immediately struck by the resturaunt’s chic, calm ambiance and contemporary interior design. The recently revamped menu features a variety of food, from shrimp and scallop nachos, to filet mignon, to a classic burger, hinting that everyone is guaranteed to find something they enjoy. The bocadillo, a sandwich composed of shredded pork, arugula, asiago cheese and tomato marmalade, is cut into four, making it perfect for sharing. What makes this dish stand out, though, is the kick of wholegrain mustard. Also perfect for sharing is the restaurant’s take

on chicken and waffles. Instead of Belgian waffles with a side of fried chicken, 10th & Piedmont serves up battered chicken on a skewer that looks like a corn dog. The “waffle” outer is crispy and sweet, and the chicken inside has a smoky flavor that feels like a serious meal. The pseudo-corn dogs come with three dipping options to be mixed and matched as desired: syrup, powdered sugar and hot sauce. 10th & Piedmont challenges expectations once again with it’s play on shrimp and grits. The “shrimp on grits” consists of seared juicy shrimp presented on a cake made of grits. The outside of the cake is firm, but the inside is the smooth Southern grits everyone knows and loves. The wild mushroom ravioli was a crowdpleaser, even to someone who’s not the biggest fan of mushrooms. The ravioli is filled with spinach and mushrooms and sits in a generous

helping of cream sauce with multiple types of wild mushrooms on top. The dish was definitely created with mushroom-lovers in mind. The icing on the proverbial cake came as a chocolate soufflé with crème anglaise. Made freshto-order in 17 minutes, the soufflé can be enjoyed with the cream either poured into the piping hot interior, or as a dip for each individual bite. The richness of the chocolate is balanced nicely by the lightness of the cream. The food is served quickly and employees are genuinely attentive to customers’ needs, which makes up for the dim lighting. However, the portions aren’t as hefty as what’s expected from your neighborhood sit-down place. The majority of the prices won’t break a student’s bank and there’s no lack of flavor here. At the end of the day, 10th & Piedmont is a great choice for a more mature chill night out with friends.

PARQUET COURTS Tally All The Things That You Broke

2 3

ODDISEE The Beauty In All / Tangible Dream

4 5

BOARDWALK Boardwalk

6 7 8 9

COURTNEY BARNETT The Double EP: A Sea of Split Peas

NIGHTBEATS Sonic Bloom

SANGO North

LA LUZ It’s Alive POMPEYA Tropical SONS OF THE MORNING Speak Soon, Vol. 1 COSMONAUTS Persona Non Grata

NOW PLAYING AT

Cinefest

MOVIE REVIEW:

Thor: The Dark World Running Time: 112 minutes Rating: PG-13 Grade: BVerdict: “Thor: The Dark World” feels like a summer blockbuster that missed the cue by about 4 months. MAHAD MOUSSE Staff Reviewer

ell, clear out your calendar for months of Internet speculation, save the pocket money and prepare to feverishly debate your friends between smoke breaks. While this summer’s “Iron Man 3” tentatively hinted at it, “Thor: The Dark World,” officially kicks off the countdown to Marvel’s’ multi-billion dollar film crossover project, “Avengers 2.” And now that box office screenstealer Tony Stark has already been given his chance to charm and quip his way back into America’s heart, it’s the market designated 2nd most popular Avenger’s turn to take a central role in his own story. No expense is spared getting you back on track in Thor’s world. Chris Hemsworth returns as thunder in all his occasionally shirtless glory, The Asgardians are back, that epic feel from the first film is turned up a notch and even Anthony Hopkins was arsed into return to Shakepsearing it up as

Odin. Villains are a central part of any good story. But when the character in question isn’t even supposed to be the MAIN villain and ends up being more interesting than the rest of the cast combined, that’s a sign that your central story isn’t really all that captivating. Unfortunately, what Malekith doesn’t count on, is that same woman happening to be the object of affection of one god of thunder. After Iron Man 3 succeeded so well in making us care about the world of Tony Stark, Marvel tried to apply some of that magic to “Dark World.” True to it’s word, there’s a lot more time spent on Asgard in this film, and all those holes in development of Thor’s mostly bland background are finally filled in. It’s just that they are all terribly uninteresting. The film certainly looks pretty, and when it comes to action it packs all the punch you’ve come to expect out of these big budget Marvel projects. But the story they’re built around feels lacking and painfully generic.That’s not to say they’re aren’t some great character moments to be found. While Natalie Portman may as well

not even be there (being downgraded from plucky brainy lead girl to damsel in distress in what has to be record time) and Kat Dennings reveals just how annoying her one-liners can get when she’s given too much screen time, it’s Tom Hiddleston’s Loki who is given the most to work with. Of all the characters in the film, Loki is the only one who shows any signs of the growth through his last two outings (first Thor movie and “Avengers”). And the scenes he has with Thor are among the best (and surprisingly) most touching in the film. Loki and Thor’s relationship as brothers has rarely been delved into, and if “Dark World” succeeds at one thing, it’s the way it finaly explores this complicated relationship. In the end, “Thor: The Dark World” feels like a summer blockbuster that missed the cue by about 4 months. It’s dazzling to look at and delivers all the brainless thrills just right. But in a movie market that’s been oversaturated with superheroes, the Marvel brand has risen to the occasion enough times to prove we should expect more than just another hashed together fill-in to tide us over till “Avengers 2.”

Synopsis: One of Federico Fellini’s masterpieces. The story of a troubled movie director who retreats into his memories and fantasies. Posing questions about art and the creative process. Showtimes: Weekdays: 11 a.m., 3 p.m., 5 p.m. and 8 p.m. Weelemds: 1 p.m., 3:30 p.m. and 6 p.m. Running time: 138 minutes Rated: Not Rated

ARTS & LIVING

TUESDAY, NOVEMBER 12, 2013

Growing coffee for a cause Richard Stafford started his business to help former student Kevin Arita

Staff Reporter

Associate Arts & Living Editor

Dinner parties do not need to take up a lot of time, nor do they need to be expensive. Here are some easy tips for throwing your own dinner party:

Make it simple

Bring out your best dinner plates, décor and your closest friends. There is a difference between having a party and having a dinner party. Invite the people who you love most— the people who will not judge you if you bought your wine glasses at Ikea. Several different blog websites offer cute place cards. One of my favorites is the blog Eat Drink Chic because it offers free printables that will look fabulous on any dinner party table.

Food, food, food

The most important part of the dinner party is the food. Many can go as far as planning an entire meal, while others prefer the simple way. I like making easy hors d’oeuvres before a meal that take 15 minutes to prepare and cook. For a simple meal, I like making a fish filet, rice and broccoli. For dessert, strawberry shortcake is always a success, because it is both easy to make and looks great on a silver platter.

cuisine gets boring,

PEDRO ALVARADO Staff Reviewr

PHOTO BY MIKE EDEN | THE SIGNAL Outside of school, Professor Richard Stafford roasts his own coffee beans for his business., Yonah Coffee.

But the production of coffee from those coffee beans was not as simple as their journey to Georgia. “It’s extremely difficult to get coffee plants to make beans,” Stafford said. “You have to have the right humidity, sunlight and watering. The firstcrop takes about four years.” Adjustments had to be made in the Yonah greenhouse to create an environment similar to that of Central America to accommodate the plant. To keep the atmosphere humid throughout the year, the greenhouse is heated with natural gas. For eight months out of the year, the sides are taken off the plants to give the beans the feeling of growing outside. The challenges of producing coffee beans has not discouraged Stafford, though. He compared

the special care with which he must accommodate the coffee plants to his experiences with Arita. “I’ve discovered that growing coffee is just like assimilating immigrants into a new culture,” Stafford said. Yonah coffee is now available in 20 stores throughout Georgia, the closest location to Georgia State being Tweeds clothing shop on Marietta Street. The coffee beans on sale now are imported from the same area in Santa Rosa, Honduras as the original coffee beans. The company’s first Georgia-grown coffee beans will be available for purchase November 2014. In the spring, the company will move on to its next adventure: growing cacao plants for chocolate.

We are in college, so there’s really no need to cook a four-course meal. You don’t want to spend the entire night in the kitchen, away from your guests. “Where did you get that tablecloth?” An easy answer would be, “Oh, I bought it at Target.” But let’s spice it up a bit, shall we? Making your own tablecloth and napkins saves so much money. You not only get to pick out the different fabric designs, but you save money at the same time. It’s a win-win. Do not forget about the flowers. There is something about having flowers on a dinner table that puts everything together. When your guests are bored, your party is a snooze. That is why entertainment can play such a big role. When you’re in good company, it is not so much of a hassle. But when a new guest is invited, games can be the perfect solution. Charades, Cards Against Humanity or another suggestion will add to your party. Do not stress out about your party—your college friends could probably care less if the colors are coordinated. Make sure you include some décor, and ensure the food is delicious and the entertainment is buzzing. Dinner parties are meant to be fun, and it all begins with the planning.

What you’ll need:

One package of Ramen One jar of spaghetti sauce Shredded cheese (optional)

Instructions:

Spice it up: Décor

Entertainment

When I lived in dorms, one thing that was consistently inconsistent was the quality of dining hall fare. Sometimes it was good, sometimes not. Here is a recipe for one of my tried-and-true dorm dining delights that can be made with minimal expertise and cash. When I was in the cramped comfort of my dorm room, I frequently made a dish I call “Spaghetto”—a variation of Ramen using Ragu and shredded cheese.

SPaghetto

Throw a fabulous and easy dinner party KAYLYN HINZ

When dining hall make your own

NAJA MCGOWAN nder a canopy of oak trees, nestled in the foothills of the Blue Ridge Mountains, a greenhouse hums traditional Honduran music—a prelude of what is to come. This greenhouse is the home of Yonah coffee, a facility in Habersham with over 1,000 coffee plants that is owned and operated by Dr. Richard Stafford of Georgia State’s Communication Department. Stafford named his company “Yonah” after the Cherokee word for bear. The mountain was so named because of its resemblance to a sleeping bear. “No one has grown coffee commercially in the U.S. other than Hawaii, so we thought that naming it after the mountains would give it a sense of location and belonging to Georgia,” Stafford explained. Stafford’s passion for helping people is what led him to bring the tropical coffee plant to the rolling hills of the Peach State. “Yonah coffee started originally as a way to obtain immigration papers for a young man named Kevin Arita in Norcross,” Stafford said. Kevin Candelario Arita was a former student of Stafford. Sheimmigrated to the United States at the age of 10.In 2011, while in Honduras in search of Arita’s birth certificate, Stafford collected 1,000 coffee beans on a whim from the Honduran mountain city of Santa Rosa. When Kevin needed an employer for his work visa, the coffee beans came into play. “We started it [Yonah coffee] because his family had a 150 year history of growing coffee in the mountains of Honduras,” Stafford said.

Spice it up

KAYLYN HINZ THE SIGNAL

Make your own Party napkins Step 1: Pick out a variety of different fabrics

that coordinate. Step 2: With each fabric, use measuring tape and mark the fabric 16”x16” with a Sharpie. Step 3: Cut the fabric with either a nice pair of scissors or upholstery scissors. It’s that simple. Sewing the edges of your napkins is another option, but for a simpler effect cutting with scissors is just fine. You are now ready for the dinner party. Enjoy!

In a sauce pan, boil the noodles on a medium-high temperature until they begin to separate. Do not use the seasoning pack that comes with the noodles; save it for the next recipe. Drain the water and return the noodles to the saucepan. Add the jar of spaghetti sauce, stirring frequently, until the noodles are completely separated and the sauce is bubbling consistently. Remove from heat and add a handful of cheese. Stir the cheese into the Spaghetto until it has melted completely and is evenly distributed throughout. Serve and eat. I highly recommend using cheese even though it’s optional and is an additional cost. It adds flavor and texture to the meal and can help increase the number of servings. This way, you can either share your food or have an additional meal for a later time. The total cost for this meal is about $2 without cheese and around $4 with pre-shredded cheese (block cheese that you shred yourself is much cheaper). Spaghetto keeps for a pretty long time in your fridge. So even if you don’t share, you don’t have to be in a rush to eat it before it goes bad.

calendar

TUESDAY, NOVEMBER 12, 2013

Campus Events State of the Industry Nov. 12 7:30 p.m.

Student Center Ballroom This is a perfect event for students interested in the music industry. There will be three panelists, Sean Mcnichol, Kevon Jaundoo and Menardini Timothee. Each panelist will give students advice and an insight into the music industry. The discussion will be in a question format and students can even tweet using the hashtag #StateoftheIndustry.

QueerSlam Talent Show

Nov. 14 7 p.m. Saxbys Coffee, Library North The Alliance for Sexual and Gender Diversity presents QueerSlam, a place to showcase queer talent. Singers, poets, comedians and other talents are invited to show off what they have got. Contact Alliance president Taylor Alexander for more information.

Concerts Soul Food Junkies Nov. 15 2-5 p.m. Speaker’s Auditorium

The film Soul Food Junkies examines culinary traditions passed down from generation to generation. It looks at the historical and culinary consequences for this particular diet. It also explores ways to challenge the food industry, create eco-friendly gardens and much more.

An Afternoon with Steve Harvey: Education and SelfImprovement

Nov. 13-14 Time varies The Balzer Theater at Herren’s Performed by Shontelle Thrash and Driected by Rev. Dr. Shirlene Holmes this play is about the killing of Amy Biehl, an American Fulbright scholar and how a mob of students killed her. It is told from the mother’s perspective of the boy’s accused of her death. For ticket information go to theatricaloutfit.org/tickets.

Radio City Christmas SpectacularThe Rockettes Nov. 11-23 Since the Christmas spirit begins early, celebrate the Rockettes as they finally return to Atlanta with a brand new show. Brand new scenes, sets, costumes and special effects will be showcased. They will also be preforming five new numbers. This is a Christmas event you do not want to miss. For ticket information visit cobbenergycentre.com.

The Atlanta Photo journalism Seminar Nov. 14-16 The Westin

Come out and enjoy several seminars on photojournalism. Photographers from all over the nation will be there to give advice

The Story So Far

William Control

The Story So Far

Tea Leaf Green

Ha Ha Tonka & Samantha Crain

Third Eye Blind

Elton John

MGMT

Small Black

Of Montreal

Rick Ross

Nov. 12, 8 p.m. The Buckhead Theatre

Nov. 14, 6 p.m. The Masquerade

Nov. 22, 8 p.m. The Tabernacle

Nov. 13, 9 p.m. The Drunken Unicorn

Nov.14, 6 p.m. The Masquerade

Nov. 9 p.m. Terminal West

Nov. 16, 8 p.m. Phillips Arena

Nov. 17, 8:30 p.m. Terminal West

Nov. 19, 7 p.m. The Masquerade

Nov. 19, 9 p.m. The Earl

Nov. 24, 8 p.m. The Tabernacle

Nov. 20, 8 p.m. Fox Theatre

Nov. 18 3 p.m. Sports Arena

Ending the semester, Steve Harvey is coming to Georgia State to give advice and share inspirational stories from some of his life experiences. Harvey is an acclaimed actor, author, comedian, television and radio personality. Come out and hear what he has to say about life.

Corrections In the story “Officials discuss new entrepreneurship program” that appeared in the News section of the Nov. 5 issue, the newspaper misspelled the name of Dr. Robert M. Gemmell as well as the Herman J. Russell Center. The Signal regrets these errors.

Live, Learn, and Work with a Community Overseas.

Downtown Events Mother to Mother

The Head and The Heart

as well as teaching hands-on demonstrations. This is something no Atlanta photographer wants to miss. Go to photojournalism.org for more information.

Centennial Olympic Park’s Ice Rink Nov. 23

Since the Christmas spirit begins early, celebrate the Rockettes as they finally return to Atlanta with a brand new show. Brand new scenes, sets, costumes and special effects will be showcased. They will also be preforming five new numbers. This is a Christmas event you do not want to miss. For ticket information visit cobbenergycentre.com.

The Ponce de Leon Beer Festival Nov. 16 400 Ponce De Leon Ave. 11 a.m. -9 p.m.

Come out and try a variety of beers from breweries from all over the southeast. Enjoy food, entertainment and a day full of beer. For more information go to theponcedeleonbeerfestival.com

Take charge of your future while making a real impact as a Peace Corps Volunteer. Learn a new language and get the crosscultural & technical skills to create projects in your community. Make a difference overseas and return home with the experience and global perspective to stand out in a competitive job market. Paid travel, vacation time, living stipends, and full medical benefits are inluded with Peace Corps service.

You could be making a difference overseas by this time next year. Submit an online application by December 1st to be considered for programs departing before December 2014! www.peacecorps.gov/apply

For more information contact regional recruiter Dwan Adams Email: dadams@peacecorps.gov | (404) 562-3470

SPORTS

www.georgiastatesignal.com/sports

PHOTO BY MIKE EDEN | THE SIGNAL Women’s basketball players scrimage in preparation for the upcoming basketball season.

PUTTING THE PIECES TOGETHER A preview of the 2013-14 women’s basketball season

ALEC MCQUADE

Associate Sports Editor

ne word comes to mind when looking at the 2013-14 women’s basketball team: diverse. This diversity comes in all senses of the word amongst the 14 women that amalgamate to form a competitive team with a concrete chemistry: height, depth, abilities and strengths. Head coach Sharon BaldwinTener has high expectations for her team, saying this is one of the strongest, fastest teams she has had at Georgia State. “I think we’ve got a lot of pieces,” Baldwin-Tener said. “We should be able to push the ball more, we should be a bit deeper, be able to play some more people and not drop off significantly when we go to the bench.” Baldwin-Tener has eight players returning to the team, six of whom were the team’s leading scorers on last year’s 13-16 season. Senior Kendra Long is the most experienced returning player. Long played in all 90 possible games over three seasons at Georgia State, starting in 74 of those. Last season she started every game but one.

The 5-9 guard has 867 career points and needs 133 to hit the 1,000-point milestone. Long has a school record of 165 three-pointers with the Panthers. “I think we [are] in the best shape we [have] ever be in,” Long said of her team. “The conditioning we’ve been doing over the summer, we’ve been working hard.” Conditioning has been a heavy focus for Baldwin-Tener, saying it will make it so each player can handle more minutes on the court. Adding depth to the team are six juniors to balance the number of upper- and lowerclassmen on the team. Of the six juniors, there are two contrasting transfers filling in gaps in the Panthers’ lineup. Brittany Logan, a 6-foot-4-inch center, transferred from Georgia Perimeter College after playing two seasons with their team. Logan was an All-American honorable mention who averaged 10 rebounds per game and racked up 17 double-doubles in the 2012-13 season. Logan was ranked 14 in the NJCAA in points per game averaging 10.3. “She’s a big presence,” BaldwinTener said on her new center. “She’s very physical down low and that’s something that we’ve really not had

“

We should be able to push the ball more, we should be a bit deeper, be able to play some more people and not drop off significantly when we go to the bench.” - Head Coach Sharon Baldwin-Tener

in the three years I’ve been here.” Measuring in at 4-foot-11-inches, Alisha Andrews is eligible to play for the Panthers after having to sit a year because of transferring from UNCW. “It feels real good,” Andrews said on finally returning to the court. “We had a scrimmage...I was just smiling the whole time. We didn’t do as well as we wanted to, but I was just happy to be back on the court.” Andrews was the Colonial Athletic Association Rookie of the Year in 2010. The guard shot 132 threepointers in two seasons. The word diverse can be stretched even further as the Panthers have two players who came from out of the country to play for the team. Maryam Dogo is from Kaduna, Nigeria and in her second season with the Panthers. Dogo is a redshirt junior who played in all 29 games last season scoring 142 points.

Another newcomer to the team is freshman Mariam Hannoun, who came to Georgia State from Nahariya, Israel. In Israel, Hannoun regularly played in European U-20 championships, but now is making the adjustment to American basketball, which has significant differences from the international game. An expanded court, larger threepoint arc, different shape of the lane and fouling rules are some of the notable differences from international basketball to American. “I think here, [I] work harder than in Israel,” Hannoun said explaining that it has been a challenge to adapt to a new style of a game she’s played her whole life. Last season, the Panthers started strong opening their season with a victory over the University of Central Florida and going 8-3 against

non-conference opponents. The team started their final season in CAA losing five of their first six games and finished 5-13 in the conference. This season seems brighter for the Panthers as they move into the Sun Belt Conference, an up-tempo and competitive conference in women’s basketball. Baldwin-Tener said that she sees her team having much success in the conference. “It’s not as big,” Baldwin-Tener said of the Sun Belt, “...so I’m hoping we’ll have the advantage there, but the thing is a lot of the teams are very athletic and very quick.” The Panthers will open their season on the road in the Preseason WNIT tournament Nov. 8-14. They make their home debut on Nov. 19 against UCF. Other notable games this season will be when the Panthers host their annual Georgia State Invitational over Thanksgiving weekend. The Georgia Bulldogs, George Washington and Jacksonville State will travel to the Georgia State Sports Arena for the invitational that takes place Nov. 29-Dec. 1. The inaugural Sun Belt game for the team will be Jan. 1, 2014 against the Troy Trojans.

SPORTS

TUESDAY, NOVEMBER 12, 2013

woMen’s Basketball Feature

Long’s family drives her to success LEAH JORDAN

Associate Copy Editor

PHOTO BY MIKE EDEN | THE SIGNAL Georgia State senior Kendra Long was named to the Sun Belt AllConference Preseason Team Third Team as one of the top 15 players.

endra Long has a supportive family and is generally inspired by people, hence her sociology major and compassion for others. Long is a student, daughter, sister and friend. She also happens to be the school record-holder for 3-point baskets made (165) and the only senior on the women’s basketball team. Long loves the Georgia State campus because of its diverse environment and the fact that her roommate Alisha Andrews doubles as her new backcourt mate. She is “like a sister” to Long. “On the weekends we get together, we walk to Waffle House, go to the rec [center],” she said. Long also loves the campus because of the location—it’s only a fifteen minute drive from her family. Long’s close-knit family serves as a great support system: Her mom, Trina; dad, Kedral; and older brother, Kedral, Jr. cheer her on at every home game. Her mom regularly visits her dorm at The Lofts and cooks dinner for Long and Andrews. Before Long plays, she listens to her brother’s music to pump her up. Kedral, Jr. also sends her a text message before every game, which makes her feel more confident on the court. “I have it so loud, my Dre Beats,” Long said. “My brother sends me a text before every game, too. He says, ‘Go hard,’ stuff like that. It helps.” Her brother was a big influence on how she began her basketball career 14 years ago. “I used to be in the house watch-

ing cartoons [and] my brother and his friends used to make too much noise outside,” Long said. “I’d used to look and I was like, ‘I should go play!’” Her basketball career began when she made the boys-14-andunder basketball team at Tabernacle Baptist Church in Atlanta when she was only seven years old. “I only scored one point the whole year,” she said. Long has hobbies outside of basketball, too. Like many other girls, she loves shopping. “I like shoes, Jordan’s. I have 20-something pairs,” Long said. “Every year in January, I give like four pairs away. I put a picture on Instagram and say, ‘Anyone know anyone who needs some shoes?’” On top of being a student athlete and having hobbies outside of basketball, Long takes classes like every other student. Her academic adviser has study hall hours made for her, and the adviser balances the hours with team practices. Tutors are also made available to student-athletes. Long studies sociology because she wants to help children. “I wanted to have the ability to help young children channel their inner emotions and be able to express themselves in a way that would be beneficial to them not only now, but in the future,” she said. As far as being a leader on the team goes, Long knows she has a responsibility. “I think that’s what I have to do,” Long said. “I’m older…I’ve been here the longest. So they’re going to look at me and see what I do, and go by that.” Long was named to the Sun Belt All-Conference Preseason Team

What is an SI Leader? The Supplemental Instruction program is a premier academic assistance program that offers peer-led study sessions for courses in the core curriculum. SI Leaders are paid student leaders who facilitate study sessions that cover course concepts and address effective study skills. Why should I become an SI Leader? Strengthen your communication and leadership skills Help students achieve academic success Receive a monthly stipend! What are the qualifications?  Overall institutional GPA of a 3.0 or higher and an A- or better in the course you wish to serve as an SI Leader  Must be a sophomore, junior, or senior  Excellent communication skills  Working knowledge of campus resources for academic success How do I apply? Visit the Office of Supplemental Instruction located in 249 Sparks Hall or e-mail supplementalinstruct@gsu.edu to pick up an application and faculty recommendation form. Applications are due by NOVEMBER 29th.

Third Team as one of the top 15 players, but is modest and humble. She didn’t celebrate, but her family congratulated her when they found out. Long has been playing basketball at Georgia State since she was a freshman. She originally planned to play for Georgia Tech, but found a better opportunity at Georgia State. “The real reason behind it is when I signed [to play at Georgia Tech] they said I had to get redshirted because in high school I had a breathing problem…I didn’t want that,” Long said. “I said, ‘I’m going to get signed at Georgia State.’” Coach Sharon Baldwin-Tener has no doubts about how Long will perform in the upcoming season. “Kendra...has a great attitude and the other players respect what she brings to the team. She’s never missed a game and comes ready to play.” Long knows what the team is up against for the 2014 conference play. For their first conference game on Jan. 1 they will play Troy, the defending conference champions. “We’re ready for it. We’re excited to play…we’re ready to play,” Long said. Once the coming season is over, Long plans to graduate in summer 2014. Her preference would be to stay close to her family in Atlanta postgraduation, but if a unique opportunity such as playing basketball overseas presented itself, she would take it. Long will know by mid-season if that is a possibility. “I’m from here…I love it. I’m not going [anywhere]. Unless I go overseas, that’s the only way. Ain’t no place like home.”

PANTHER Of The Week

GEORGIA STATE ATHLETICS

ABIGAIL TERE-APISAH WOMEN’S TENNIS

Abigail Tere-Apisah finished her fall tennis season by competing in the National Indoor Intercollegiate Championships this past weekend in Flushing, N.Y. She dropped her opening match against in the tournament to the No. 2 seed, putting her into the consolation bracket, but then played some of the best matches in her career. In the consolation bracket, Tere-Apisah defeated No. 4 in the country Zsofi Susanyi from California University followed by No. 36 Michigan’s Ronit Yurovsky 6-1, 6-4 in the quarterfinals. Tere-Apisah found herself in the consolation final by defeating No. 18 Auburn’s Pleun Burgmans 6-3, 6-2. She faced the No. 1 seed in the tournament, Beatrice Capra from Duke, in the final, but came up short 7-5, 6-4. Tere-Apisah is a senior health and physical education major. She graduated in Albury high school in Austrailia, but grew up in Port Moresby, Papua New Guinea.

23 19

SPORTS

TUESDAY, NOVEMBER 12, 2013

Sports Calendar Tue, Nov. 12 Men’s Basketball Vanderbilt Nashville, Tenn. 8 p.m. 1340 AM The Fan 3

Fri, Nov. 15 Volleyball Troy* GSU Sports Arena 7 p.m. Sat, Nov. 16 Football Louisiana-Lafayette* Georgia Dome 2 p.m.

Wed, Nov. 13 Volleyball Western Kentucky* Bowling Green, Ky. 7 p.m. Fri, Nov. 15 Women’s Cross Country NCAA South Regional (6k) Tuscaloosa, Ala. 12 p.m. Fri, Nov. 15 Men’s Soccer Belmont GSU Soccer Complex 7 p.m.

briefs

*CONFERENCE GAMES

Sun, Nov. 17 Volleyball South Alabama* GSU Sports Arena 12 p.m. Mon, Nov. 18 Men’s Basketball McNeese State- NIT Season Tip-Off Tuscaloosa, Ala. 5:30 p.m.

Men’s basketball

Tue, Nov. 19 Women’s Basketball UCF GSU Sports Arena 6 p.m. 88.5 FM WRAS Tue, Nov. 19 Men’s Basketball Alabama or Stillman College- NIT Season Tip-Off Tuscaloosa, Ala. TBA 1340 AM The Fan 3 Thu, Nov. 21- Sat, Nov. 23 Volleyball Sun Belt Conference Championship* Troy, Ala. TBA

On Saturday afternoon, Georgia State defeated Southern Poly 97-78 at home. Sophomore guard R.J. Hunter led the team in points with 27. Redshirt junior forward Curtis Washington tied the school record in blocks with nine.

Court volleyball The Panthers lost to University of Arkansas at Little Rock 1-3 at home on Friday night. Sophomore outside hitter Dede Bohannon led the team in kills with 20. On Saturday night, the Panthers lost to Arkansas State 1-3 at home. Sophomore middle blocker Eliza Zachary led the team in kills with 15.

Women’s basketball On Friday night, Georgia State lost to UT Martin 84-80 in the opening round of the preseason WNIT. Senior guard Kendra Long led the team in points with 20. For more briefs, visit http:// georgiastatesignal.com/sports

Sun Belt Standings STANDING

FOOTBALL

WOMEN’S SOCCER

COURT VOLLEYBALL

1st

UL-Lafayette 4-0

WKU 6-2-0

WKU 14-1

2nd

Akansas State 3-1 UL-Monroe 2-1

South Alabama 5-2-1

UALR 12-4

UL-Lafayette 5-2-1

Texas State 10-6

4th

Troy 3-3

Texas State 4-3-1

UL-Lafayette 8-8

5th

Texas State 2-2

Troy 4-3-1

UT Arlington 8-8

6th

WKU 2-3

Arkansas State 4-4-0

South Alabama 8-8

7th

South Alabama 1-3

Arkansas State 7-9

8th

Georgia State 0-4

Georgia State 4-4-0 UL-Monroe 1-7-0

UALR 1-7-0

Georgia State 4-11

UL-Monroe 2-14

3rd

9th 10th

Troy 6-10

What’s

Happening ber Novem3 201 Monday Tuesday

Supported by Student Activity Fees

Wednesday

12 11 Distinguished Speaker Series: Steve Harvey

Thursday Plaza

Expression Session: Open Mic Session 7-10 p.m. Courtyard Stage Student Center See details below.

Plaza

7-9 p.m. 470 University Center

16 & 17

Portraits of Pain in the Gallery Lo unge

Soul Food Cypher

3 p.m. GSU Sports Arena FREE with GSU ID $5 for public at the door See details below.

Sat-Sun

12-1 p.m. Library Plaza

Friday

12-1 p.m. Library Plaza

Portraits of Pain, an art exhibition by GSU student Haseena Peera, is on disp la y in the Student*Universit y Center’s Gallery Lounge through Wednesd ay, November 27 . The exhibit show cases ink drawin gs of controversial subj ects, such as the emotions of abus e, politics, religion and bein g true to total self.

22 Campus Events studentevents.gsu.edu

Cinefest Film Theater spotlight.gsu.edu/cinefest

Spotlight Programs Board spotlight.gsu.edu

Student Media studentmedia.gsu.edu

Student*University Center studentcenter.gsu.edu

Cinefest

8 1/2, Nov. 11-17

Film Theater

M-F: 11 a.m., 2 p.m., 5 p.m., 8 p.m. t S-S: 1 p.m., 3:30 p.m., 6 p.m.

FREE for GSU students, faculty & staff with ID. Guests $3 before 5 p.m. & $5 at 5 p.m. & after.

SPOTLIGHT PROGRAMS BOARD PRESENTS Wednesday November 13 7-10 p.m. Courtyard Stage Student Center Come and showcase your voice, poetry, singing, rapping, dancing and more. Sign up in 380 Student Center or call 404-413-1610 for more information.

Blue Jasmine, Nov. 18-24

M-F: 11 a.m., 3 p.m., 7 p.m. t S-S: 1 p.m., 5 p.m.

Stardust Memories, Nov. 18-24

M-F: 1 p.m., 5 p.m., 9 p.m. t S-S: 3 p.m., 7 p.m.

STEVE HARVEY DISTINGUISHED

THE

For event details, visit our websites:

SPEAKER 2013-2014

Supported by Student Activity Fees

Panthers on Ice Tuesday, December 3, 7-11 p.m. Centennial Olympic Park '3&& GPS TUVEFOUT t GPS HVFTUT

Come take a relaxing break before finals start! Spotlight Programs Board presents the annual Panthers on Ice. Enjoy a night of ice skating at Centennial Olympic Park with warm winter treats!

Save the Date!

Share your artwork in the Gallery Lounge Campus Events is seeking student artists to display art in the Student*University Center’s Gallery Lounge in January 2014. Applicants need not be majoring or minoring in art. Pieces should address a social issue (for example, poverty, women’s rights, racism, LGBTQI awareness, etc.). Contact cecourtyard@gmail.com for more information or an application. Applications are due Friday, December 6.

23 & 24

3 p.m.

SERIES

MONDAY, NOVEMBER 18 GSU SPORTS ARENA

FREE with GSU ID

$5 for public at the door

Multi-faceted entertainer Steve Harvey believes that dreaming pays off with hard work and perseverance. The acclaimed actor, TV and radio personality, best-selling author and fashion entrepreneur inspires audiences with his savvy business sense and genuine passion for family and helping others. Named one of Reader’s Digest’s 100 Most Trusted People in America in 2013, Harvey also remains dedicated to philanthropic initiatives that create uplifting educational opportunities for young men and women. He is currently the popular host of the TV shows Family Feud and Steve Harvey, as well as the top-rated radio host of the Steve Harvey Morning Show.

Followed by meet and greet t

studentevents.gsu.edu