The Print Edition

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Sports I 9

Dawgs cruise in home opener

FRIDAY

NOVEMBER 16, 2012

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LIFE I 7

Reflector The

REFLECTOR-ONLINE.COM 125TH YEAR | ISSUE 23

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THE STUDENT NEWSPAPER OF MISSISSIPPI STATE UNIVERSITY SINCE 1884

Bulldog seniors honored in home finale BY RAY BUTLER Staff Writer

It has been an extraordinary ride for Mississippi State’s 2009 football signing class. After going through what senior cornerback Corey Broomfield described as “the highest of the highs and the lowest of the lows,” State’s seniors will be honored before taking the field at Davis Wade Stadium one last time Saturday against the Arkansas Razorbacks.

“It means a lot,” Broomfield said. “One thing I can say is the fan base, the state and the school have been behind us the whole way.” Nick Bell will be remembered prior to Saturday’s game, along with the other seniors who will be honored. Bell, who lost a courageous fight against synovial sarcoma in November 2010, was part of MSU’s 2008 signing class and would have been playing his final game in Davis Wade Stadium on Saturday. In addition to remembering Bell, the north end zone on

Scott Field will read “Nick Bell 36” to remember the former MSU defensive end. Throughout the week, several of State’s current players and coaches, including head coach Dan Mullen, talked about Bell and his lasting effect on MSU’s football program. “That is probably the most significant thing that’s happened during my coaching career,” Mullen said of Bell’s death. “It’ll be a great opportunity to thank Nick’s mom, who’s always with us, continues to support everything we’ve done and say another goodbye to him on Saturday.” SEE SENIORS, 10

Students prep for academic crunch time BY HILLARY LAPLATNEY Staff Writer

HANNAH WILLIAMS | THE REFLECTOR

Three Little Pigs owner and chef Bobby Martin learned a lot about food service before opening his restaurant in May 2011.

MSU grad brings barbecue back home BY JOHN GALATAS Campus News Editor

For as long as he can remember, Bobby Martin, owner and chef of Three Little Pigs restaurant in Starkville, recalls his family encompassing True Maroon traditions. Born and raised in Memphis, Tenn., Martin’s family has owned English bulldogs since he was six, every one bred from Mississippi State University’s mascot. He said his family pet and love for animals led him to MSU in 1994 for the pre-vet-

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erinary program, but changed his career path after working on the side. “I came down here to be pre-vet,” he said. “My freshman, year I did not work at all. My sophomore, year I went to work and got a job at Harvey’s as a salad prep cook and ended up working for them through the rest of college.” Martin said he credits his culinary beginnings to Harvey’s chef Carnell McGee. After learning more, Martin said he became interested in the restaurant industry and graduated from MSU with a business degree.

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POLICY

Upon graduation, Martin moved to the state of Washington to begin his career in the restaurant business. He ran a seafood house and also managed a kitchen at a restaurant called The Wild Buffalo. As his knowledge of cooking and menus grew, Martin returned to Starkville in 2006. “I was looking for a place out there, but family brought me back this way. I was looking for a place to call my own and open my own business,” he said. “After several years of looking and trying, and looking and trying, I found out there was a Three Little Pigs in Starkville for sale.” SEE MARTIN, 2

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FRIDAY

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As the academic semester comes to a close, many Mississippi State University students are making a last-minute effort to bring up their grades. John Forde, head of the Department of Communication, said students hoping to improve their grades now need to take advantage of the provided course material such as textbooks, study guides and study sessions with classmates. “If there is extra credit, students need to be sure that they do it because sometimes that makes a difference,” Forde said. “It might only be a little bit of difference, but that could be the difference between (passing and failing).” Forde said he would advise students against a few things such as asking teachers for extra credit opportunities which are not available to everyone.

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“It’s irritating when the students come up, say, the last day of class or as they’re turning in the fiForde nal and ask if there’s anything else they can do,” Forde said. “There’s really not at that point. You need to really focus on what you can do and focus on it now. Don’t wait.” Ashley Sullivan, junior accounting major on MSU’s President’s List, said her advice to students is to study in advance. “Even a little here and there helps when the stress of studying for finals starts to kick in,” Sullivan said. Forde also said students still have time to improve grades before the semester ends, but he would warn students against waiting much longer to bring up their GPAs.

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