September 15 2015

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TUESDAY, SEPTEMBER 15, 2015 THELANTERN.COM

CAMPUS

YEAR 135, ISSUE NO. 37 @THELANTERN

THE STUDENT VOICE OF THE OHIO STATE UNIVERSITY

Stay safe! This week’s crime map includes nine bicycle thefts, as well as an instance of public indecency.

ON PAGE 2

ARTS&LIFE >>

SPORTS >>

Copy Chief Robert Scarpinito talks the importance of spice in cooking in this week’s “Cooking in College.”

ON PAGE 3

Redshirt sophomore Gareon Conley returns to the field in hopes of redeeming last year’s preformance.

ON PAGE 8

REUNION AND REMEMBRANCE

OSU marching band, alumni honor deceased members of band

Members of the OSU alumni band during a performance on Sept. 12 at Ohio Stadium.

MICHAEL HUSON AMANDA ETCHISON Campus Editor Editor in Chief huson.4@osu.edu etchison.4@osu.edu Interim marching and athletic band director Christopher Hoch stood on the top rung of his ladder Saturday morning, a blackclad figure dark against the gray, overcast sky. A hush fell over the crowd of about 800 current marching band members and alumni, who returned to march during the Ohio State home opener against the University of Hawaii.

“I regret to inform everybody we have lost two members of our band family today,” Hoch said before announcing the passings of former band director Jon Woods and alumni band member Bill Werner Sr. “(Woods was) my friend, my mentor, I would not be who I am today if it weren’t for him.”

Woods died in hospice Satur-

day morning. He was known to have suffered from Parkinson’s disease.

“I know many of you were in the band under his leadership and under his direction,” he said. “And it is because of his leadership and because of who he was that you’re here today and you’re marching down the ramp one more time.”

Hoch climbed down from his ladder to join the alumni and current band members for “Carmen Ohio,” after asking for a pitch and everyone to put their arm around their neighbor.

Woods retired from his position with the marching band during the 2011–2012 academic year after serving as director for 28 years — the longest anyone has held the position. He also served as associate director for 10 years prior to that.

Woods studied music education as an undergraduate at Indiana University of Pennsylvania, and went on to receive a master’s degree in music education from

Pennsylvania State University and a doctorate’s degree, also in music education, from the University of Michigan, according to a biography published on the College of Arts and Sciences website.

During his time at OSU, the university’s marching and athletic bands, under Woods’ direction, performed at 35 bowl games, three U.S. presidential inaugural parades and NCAA tournaments for men’s and women’s basketball, the College of Arts and Sciences website stated.

The university issued a statement regarding Woods’ lasting legacy at OSU in an email Saturday afternoon.

“The Ohio State University community is very sad today to hear about the passing of long time band director Dr. Jon Woods,” the statement said.

“Our hearts and thoughts go out to his family. Jon Woods was dedicated to precision performance on the field, and this re-

SAMANTHA HOLLINGSHEAD | PHOTO EDITOR

mains the hallmark of the Ohio State band.”

A.J. Babcock, an alumni sousaphone who marched from 2000 to 2003, said that when he played, Woods was “the face of the band.”

“He was at the top of his profession,” he said. “He was someone respected by all of his peers across the country.”

Babcock said Woods relentlessly pushed enthusiasm within the band, simultaneously cheering and joking with them.

“He had a funny sense of humor,” Babcock said. “He’d be serious, and then he’d just slide in a musical joke or something.”

David Lee, who marched under Woods during most of his band career between 2008 and 2012, said that as much as Woods affected the band from a technical standpoint, for him, Woods’ legacy is cemented simply by his interaction and ability to help band members grow during their time under his leadership.

“I think the way that he interacted with people, and the way that he helped people grow was more than what he added to the technical stuff,” he said.

Standing in front of the north entrance of Ohio Stadium, Lee said the moment was grounding.

“It makes you think about what’s actually important,” he said. “Stuff like this: Being able to do what you love to do, with the people that you love to do it with. That’s what’s important.”

The university also offered its condolences to the family of Werner in an emailed statement Saturday evening. Werner had collapsed on the practice field Saturday morning while warming up with the alumni band in preparation for the afternoon’s performance at the ‘Shoe.

Hoch shared a few words with the band in memory of Werner.

“He was here doing what he loved: Being a part of this organization, being a part of this band family, to march down that ramp one last time,” he said.

BAND CONTINUES ON 2

2 | THE LANTERN | TUESDAY, SEPTEMBER 15, 2015

BAND FROM 1

“So, when you do so today, think of that, please. He passed away doing what it was he loved, and what we all love.”

It is this shared love for the band that keeps alumni coming back to march on the field year after year.

Dan Crist, an alumni bass drum who marched from 1977 to 1981, marched Saturday with his son, Alan Crist, a baritone in H-row and a fourth-year in music education.

Dan Crist said he was proud to march and share the band’s traditions with his son.

“We consider it one family,” he said. “There may be a younger group of kids playing, but it’s still TBDBITL.” Alan Crist said he wasn’t pressured by his dad to attend or march at OSU, but when the time came, the decision was his and no other marching band in the land stuck out to him.

“I teared up today,” Alan Crist said to his dad. “Thinking about you and all the people I’ve met through this.”

Joe Myers and Cyril Costoff have been coming back for the annual marching band reunion almost every year since it began 47 years ago. Myers, who is 87 years old, took over drum major duties for Costoff, who is 89 years old, in 1945. Meyers was only 17 years old at the time.

“I was the youngest until you got there,” Costoff said jokingly.

“He screwed it up.”

The two men have been friends for 70 years.

“We growl at each other all the time,” Costoff added. “We’re holding down the ‘40s.”

Myers said he always feels like he is in good hands under the guidance of current band members, adding that it’s still a thrill taking the north ramp into the ‘Shoe.

“I don’t know if there’s a favorite part. Just getting out there,” Myers said. “And hoping I don’t fall over.”

Myers didn’t seem to be running any risk of losing his footing during practice, as he twirled his baton around his neck, behind his back and even under his leg.

But, at his age, he said he felt this reunion would be his last.

Costoff said he hopes to make it back once more, next year, when he’s 90 years old.

For Myers, his final performance served as a fitting opportunity to honor the memory of Woods and Werner; to stand proudly at the 50-yard line as drum major, and to march down that ramp one last time.

@THELANTERN

Campus area crime map: Sept. 8–14 DANIKA STAHL Assistant Campus Editor stahl.145@osu.edu 1. Nine bicycle thefts were reported in the past week, two from Smith-Steeb Hall. Five of the thefts occurred over the weekend.

2. A staff member reported a case of breaking and entering on Sept. 8 at Busch House, which had a previous case of breaking and entering reported on Sept. 4.

3. An instance of public indecency was reported at the intersection of North High Street and West 12th Avenue at 2:13 a.m. Sept. 8. Three hours before, a case of public indecency was reported at East 13th Avenue.

4. Two counts of felony assault were reported in the past week on North High Street. The first occurred at 1 a.m. Sept.

8 and the second at 9:36 p.m. Friday.

5. A robbery occurred at 3:35 p.m. Sept. 8 at a multiple dwelling on Chittenden Avenue.

Crimes featured on the map do not represent the full extent of criminal activity in the campus area.

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The Lantern corrects any significant error brought to the attention of the staff. If you think a correction is needed, please email lanternnewsroom@gmail.com Correction (Sept. 10 issue)

Email letters to: etchison.4@osu.edu Mail letters to: The Lantern Letters to the Editor Journalism Building 242 W. 18th Ave. Columbus, OH 43210

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PAGE 3 | THE LANTERN | TUESDAY, SEPTEMBER 15, 2015

ARTS&LIFE THELANTERN.COM

@LANTERNARTSLIFE

GLASS OSU’s glassblowing club is open to students of all majors who want to fire up their lives ON PAGE 4 COOKING IN COLLEGE

Understanding spices and flavor MEXICAN-FLAVORED PORK ROAST Prep time: 40 minutes + 4 hours (inactive) Cook time: 1 hour Servings: 8–10 3–4 pounds pork roast 1 teaspoon cayenne pepper 1 teaspoon cumin 2 teaspoons salt 2 teaspoons black pepper 5 cloves garlic Salt and pepper 1 green pepper 1 large onion 1 teaspoon olive oil 1 cup water In the sink, rinse off the pork and dry it with paper towels.

Place it on a cutting board and trim off any excess fat.

Then make six small but deep incisions in the pork, and make sure they are big enough for your fingertips to fit in.

In an oven-safe pan (like a 9x9 or 9x13 Pyrex baking dish), place the pork.

Before putting away the cutting board, give it a rinse and dry it off to remove the pork’s residue. Peel some garlic cloves and cut them roughly into halves or thirds,

depending on the size of the clove. Set aside six of those portions, and then mince the rest into smaller bits.

In a small bowl, use a spoon to mix together the cayenne pepper, cumin, salt and black pepper. Then pour some of the mixture onto the pork, rubbing the spices into it. Try to get an even coating on all sides.

Put the halves or thirds of garlic cloves into the incisions in the pork. Then lift up the pork and make a bed of minced garlic under the pork.

Cover the dish with plastic wrap and put it in the fridge for at least four hours to marinate the pork. Use this time to go to classes or do some work.

When ready to start cooking, preheat the oven to 425 degrees Fahrenheit. Put a skillet on the stovetop on high heat and heat up the olive oil.

Take the plastic wrap off the pork dish and and use the skillet to sear the pork on all sides to keep the juices inside while roasting.

Add 1 cup of water to the baking dish so the pork doesn’t dry out in the oven.

Put the pork back on the baking dish and then put it in the oven for 30 minutes.

On a cutting board, remove all the seeds from the inside of the green pepper. Then chop it into relatively large bits.

On a cutting board, cut the onion in half and peel the skin off both halves. Chop up the onion.

In the skillet, throw in the onions and green peppers to stir fry them.

After the pork has been in the oven for 30 minutes, cover the pork with the onions and green peppers. Put the dish back in the oven for another 30 minutes.

After another 30 minutes, check the pork with a meat thermometer to see if it has reached 160 degrees Fahrenheit. If it hasn’t, put it back in and check every 5–10 minutes.

When fully cooked, take it out of the oven and let it cool for 5 minutes. Scrape the onions and green peppers off the roast, and then cut the roast into slices. Serve with the onions and peppers on top.

spices, however, is that they tend to be expensive. If you seldom use the spice, it feels like a waste of money, especially as a college student. It’s about accumulating a proper collection of spices that you use often, while also being varied enough to create different flavor profiles.

Of course, the idea of essential spices is purely subjective and is dependent on your palate. What I can do is recommend two basic spices that deserve spots in your kitchen: salt and black pepper.

Salt, unsurprisingly, adds a salty flavor to any dish. Sharing its name with one of the five major tastes, it’s used fairly often on both meats

and produce to complement their natural flavors. Meat tends to have a savory flavor that is enhanced by the salt, and when it comes to produce, salt generally complements the sweet ones like corn and balances the sour ones like tomatoes.

Black pepper is very often paired with salt because of its contrary flavor profile. Black pepper has an earthy yet vaguely spiced taste, which, when combined with salt, enhances the flavor of nearly any food item.

Salt and pepper are fairly universally used in many recipes across all cuisines, and they combine well with other spices to create complex flavors.

This week’s recipe is a bit more intensive than the previous ones, but I can vouch for how well the delicious savory taste of the pork is enhanced by the potpourri of flavor; the spice of the cayenne pepper is compounded by the natural flavor of the chopped green pepper, and the salt complements it. Furthermore, the earthy flavors coming from the cumin and black pepper synergize well with the sharp sweetness of the onion.

Even though this recipe is harder to fit into a busy schedule and requires more work and planning, it’s well worth the effort for this flavor-rich pork roast.

ROBERT SCARPINITO | COPY CHIEF

ROBERT SCARPINITO Copy Chief scarpinito.1@osu.edu One of my favorite things about cooking from scratch is the ability to control the flavor of the food.

That’s something you can’t do at restaurants, and boxed and frozen foods can really only be altered after they are made.

When starting from scratch, you can control the flavor profile from the start. Many ingredients — particularly produce — have a natural flavor to them, and they can be augmented by spices, most of which are very potent and heavily affect the flavor of a dish.

Having a good sense of what flavor spices and ingredients have comes with experience, and that experience can only be built by following recipes and experimenting in the kitchen. For example, if you want to make something indicative of Mexican cuisine, you’ll find that cayenne and cumin are essential spices to create the right flavor.

Understanding how flavors can be made and tweaked is the fun of cooking. The challenge of creating a flavor new to you or theorizing how a new spice will affect an existing flavor are great ways to keep cooking interesting.

The unfortunate thing about

Networking, ambition important for arts CAMERON CARR For The Lantern carr.613@osu.edu In a study earlier this year, SmartAsset, a company that gathers financial information to give advice for making major financial decisions, ranked Columbus the sixth best city for creatives based on the number of creative workers and the cost of living.

But for students wanting to get involved in the arts scene, taking those first steps can be overwhelming.

Kate Sherman, a fourth-year in art history and religious studies, has taken advantage of those opportunities that Columbus provides Ohio State students.

“I came to college not really knowing I was going to major in

art history,” she said. “I had little to no art experience. Really the only way that you can combat that is to start getting involved.”

Sherman has now had internships and work experiences with organizations, including the Columbus Museum of Art and the Wexner Center for the Arts, where she currently works as a gallery tour guide. Experiences such as these give students a valuable opportunity to learn what goes on behind the scenes of the art industry.

“I don’t think it’s like other jobs where it’s very clear-cut what the job description is, and I think you can definitely find that through internships,” said Marisa Espe, the Wexner’s Education Assistant and a 2014 OSU graduate.

Ken Aschliman, ROY G BIV Gallery director, pointed out that

said opportunities aren’t necessarily advertised.

“I’ve never posted a call for interns. I actually wait for people to contact me about internships,” Aschliman said.

Though it seems obvious, he said basic skills such as submitting everything requested in an application, avoiding spelling mistakes and following up distinguish strong applicants.

Aschliman also said some might believe that careers in the arts industry require less work or professionalism than other jobs, but that is not the case. Timeliness, a willingness to do any task and a positive attitude still remain vital in the field.

“This is just like any other business,” said Megan Ramhoff, promotions manager for PromoWest

Productions.

Ramhoff said some applicants jeopardize their chances by failing to dress properly — band T-shirts and gym shorts are not acceptable office attire.

Applicants who show a passion and strong work ethic, however, earn opportunities even if mistakes happen along the way, Aschliman said.

“Internships are learning experiences by definition,” Aschliman said. “You’re really there to learn, you’re there to get skills.”

Kendra Zarbaugh, a fourth-year in painting and drawing who has interned for the Greater Columbus Arts Council and ROY G BIV Gallery, said that while her internships were challenging at times, the work was worth the reward.

“I really kind of pulled up my

big girl pants and was like ‘okay, I have to do this,’” she said. “I pushed through because it was what I was supposed to be doing, because I wanted that knowledge.”

Zarbaugh also stands as an example of another important skill: networking. While working for the GCAC, she met Aschliman, who offered her an internship after seeing her hard work. He stressed the importance of networking and getting involved in the arts scene beyond internships and work experiences.

“Get involved in clubs that are similar to your major,” Aschliman said. “That’s a really easy way to get involved, get your first step into the art world.”

@LANTERNARTSLIFE

4 | THE LANTERN | TUESDAY, SEPTEMBER 15, 2015

THELANTERN.COM

Glass club fired up for coming school year

IAN BAILEY | LANTERN REPORTER

Jake Halas, a veteran member of the club, blows air into the glass to create “the bubble” that Jonathan Capps will work into the finished piece on Sept. 2.

IAN BAILEY Lantern reporter bailey.615@osu.edu Things are heating up on West Campus as members of the Ohio State Glass Club fire up their furnaces and begin work on their projects for the semester. The club, which has been an active organization on campus for over 30 years, has opened its doors for students

to observe the glassblowing process and engage in the experience of working with molten glass.

“It’s a really open and inviting environment. It’s a great place to get to know people … watch people have fun, learn how to use the material and do some wacky things with (glass) as well,” said Niko Dimitrijevic, a first-year Master of Fine Arts candidate studying glass.

Dimitrijevic, a new member to the

Glass Club, has several years of experience working with glass. He has spent the last two weeks working closely with other members of the club to share techniques and work together to educate incoming members for the semester.

“Most people have a general idea of what glassblowing is … but it is a completely different thing to actually do it, step in and be in front of the heat to see how the material

moves,” Dimitrijevic said.

Jonathan Capps, president of the club and a Master of Fine Arts candidate studying glass, takes charge each week and guides students through the meeting.

“We come together as a community and clean the studio first,” Capps said. “Then, each week a different group of students is responsible for what we call ‘Feast,’ and we have a family picnic style meal. It’s really a time to get to know each other and then learn some technique through demonstrations after the meal.”

Capps said he enjoys working with students to enhance their abilities in working with glass. He also notes that most don’t necessarily need to have prior experience in the field to qualify to take a class with the club.

We’re actually pretty open out here,” he said. “Any student is more than welcome to come out, watch and observe … As far as actually enrolling in a course, there are a couple of prerequisites … But mostly those prerequisites fall into general education requirements. A lot of kids are actually unknowingly able to take the courses.”

In addition to hands-on experience with molten glass, the club occasionally brings in glassblowers from around the country for demonstrations.

Professionals such as Lisa Demagall, Boyd Sugiki and Lisa Zerkowitz will come to OSU this semester to showcase their work

and share techniques with any student interested in attending.

Yukiyoshi Mineoi, a fourth-year in ceramics, said he has enjoyed participating in the club this past year.

“These guys are so skilled. It’s rare to get the opportunity to be so close to them while they are working and see some really amazing stuff,” he said. “It’s the ability to work with hot glass, casting glass and cold-working glass … These skills, you wonder how the hell it’s done. And these guys are doing it right here with you.”

As a culmination of its work, the club will hold art sales on campus, during which members will sell their finished pieces to help pay for their used materials from the semester, as well as help support the visiting artists program.

Capps said the autumn sale will take place Nov. 16-18 at the Ohio Union.

“We have a lot of OSU students and alumni come back and are collecting pieces that are made from the club. It’s a really great time,” he said.

The OSU Glass Club meetings are held every Wednesday evening 6:30–9:30 p.m. at the Sherman Studio Art Center, located at 1055 Carmack Road.

For more information about the club and membership information, visit the Undergraduate Student Organizations page on the OSU Department of Art website http:// art.osu.edu/ugrad-studies/orgs.

The Ohio State University Comprehensive Cancer Center — James Cancer Hospital and Solove Research Institute and Ohio State’s Division of Dermatology

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6 | THE LANTERN | TUESDAY, SEPTEMBER 15, 2015

STATS FROM 8

several intellectuals have brought it upon themselves to make games, such as baseball, even more sophisticated to get a better grasp on what a particular player’s value is. This trend has been growing into front offices across the sports world. “(Front offices) bring these analytical minds into their organization because they feel it will bring value to their team,” said Ryan Dunsmore, editor for SB Nation’s Houston Astros website, Crawfish Boxes. “It started with baseball because of the whole revolution of Bill James and how he wanted to find a bigger and better picture of what was happening on the field.”

This trend is relatively new to the sports world, and teams are still trying to find ways to balance the new wave approach for scouting players, the statistical and analytical mindset and the old-school approach for scouts around the game.

However, the teams that grasp this balance have shown signs of being more successful.

“In baseball, say you have a scout that says you should look at this guy and gives that information to the front office to see whether his numbers match up,” Dunsmore said. “This is where analytics has come in and said we need to see a picture that said this guy can hit and can make a difference for our team instead of just going off of the eyeball test. Those opinions still make it into the decision-making process, but you still need the numbers to be able to back it up.”

One advanced statistic used in the baseball world is wins above replacement, which calculates, based on a particular player’s ability and statistics, how many wins the player generates or loses for the club.

“Every play in baseball either contributes to runs scored or takes

away from runs scored,” said Jim Albert, a professor of statistics in the Department of Mathematics at Bowling Green State University. “Runs can be translated or interpreted in terms of wins with roughly 10 additional runs corresponding to one win. Obviously you want to score runs, but the objective essentially is to win the game, so every play has some impact on the probability of winning.”

This rise of statistics has changed the way teams, fans and even the media look at sports, but it has not changed the way fans and observers think about sports.

“I think that has not changed the mindset of anyone,” Dunsmore said. “We all know what a good player looks like. It may help people appreciate some other players too.”

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Photo illustration by Samantha Hollingshead / Photo Editor

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TUESDAY, SEPTEMBER 15, 2015 | SPORTS | 7

Block ‘O’ leader rallies the pack

SAMANTHA HOLLINGSHEAD | PHOTO EDITOR

Block “O” president Isaac Oyer, also known by his nickname “Mr. Ohio State,” before OSU’s home opener against Hawaii on Sept. 12 at Ohio Stadium.

Speakers are on, bumping hype KHALID MOALIM music to prepare fans for intense Multimedia Editor cheering. moalim.2@osu.edu Among the crowd, opposite the southwest entrance, is 23-year-old It’s an unusually breezy, cloudy red-bowtie-wearing Isaac Oyer, Saturday morning in early Sep- also known as Mr. Ohio State. He tember. Tents are lined up in the acquired the nickname Mr. Ohio parking lot of the southwest en- State after receiving screen time trance of Ohio Stadium. on national television during the It’s the calm before the big OSU vs. Alabama Sugar Bowl storm: the Ohio State football game in January. team’s home opener vs. Hawaii.

“People I didn’t even know Within hours, the tents are filled would message me. The amount with tailgaters covered in scarlet of Twitter notifications, text mesand gray or green and black re- sages and Facebook messages I sembling the team being cheered. got from people being like ‘dude

you’re all over TV’ was unbelievable,” Oyer said.

By 10 a.m on Saturday, Oyer was with his crew of friends joking around before leading his peers into the ‘Shoe for work. His job is more fun than tough. He’s the president of OSU’s Block “O” student section.

“I’m in charge of basically the whole organization, making sure everyone is doing their job … and honestly just to make it the best experience we can for our student athletes,” Oyer said.

Block “O” is the official student section of OSU athletics. The organization is made up of an executive board and committees for all sports teams.

Being from Springfield, Virginia, and in a brand new element in Columbus, Julia Schwabenbauer, a third-year in business, said Block “O” helped her get accustomed to life at OSU. “I didn’t know a lot of people coming from out of state, but standing in Block “O” I felt super-connected to the school,” Schwabenbauer said. “I became friends with everyone around me.

It felt like home.”

Becoming the president of Block “O” was unexpected for Oyer. With no family ties to OSU, he didn’t pay attention to Buckeye sports teams, nor did he ever see

sports in his future, despite being a three-sport athlete in high school.

“I actually wasn’t an Ohio State fan growing up in Columbus. Neither of my parents went to Ohio State. After coming here, I don’t know, Buckeye Nation takes over you,” Oyer said.

He said his plan was always to attend OSU to get a degree in engineering so he could follow in his father’s footsteps, but his plan didn’t go accordingly.

“I wasn’t really doing well with my chemical engineering and chemistry classes. I was really struggling. (My) GPA was super low,” Oyer said.

After struggling with his then-major, he did some thinking as to where he’d want to end up later in life.

“I never thought sports would be a thing, and even being in Block “O,” heavily involved in Block “O,” I never thought of sports.

And then after struggling with engineering for so long and being into sports as I am, it clicked,” he said.

Things clicked for Oyer when he realized he should get involved in the sports world. Step one, he said, was to change majors from engineering to classics as a way to have an easier courseload. The next step was to focus on Block “O” and gain experience with internships

to get real-world experiences.

“I knew a lot of people from the Blue Jackets, like in their front office, from playing hockey when I was like 5 or 6 years old … so I reached out to them and set up a meeting and kind of got me an internship with the Blue Jackets,” Oyer said.

Michelle Bucklew, marketing director for Block “O,” said she sees excitement through her friend Oyer.

“Obviously he gets a lot of TV time, but if you ever see him on TV, you know he’s excited about Ohio State, his job and what he’s doing,” said Bucklew, a fourthyear in marketing.

Though Oyer is always in the frontlines leading the pack to cheer for OSU athletics, Bucklew said he has not yet joined the superfan ranks attained by fans such as “The Big Nut” and “Buck-I-Guy.” “I think he created an image for himself the last year or so, but I don’t know if it’s superfan material,” Bucklew said.

All in all, Oyer said things have come full circle from his time as a high-school sophomore aspiring to be a general manager for a sports team to now.

“It’s just nice doing something that I love,” he said.

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“I felt down in the dumps,” Conley said. “I just kept thinking about it over and over again, and that just led to more bad plays.”

Although that game was not the start to his career he imagined, it proved to be valuable.

His poor performance made him realize that a change to his preparation was necessary.

“I felt like that Michigan State

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career start, was quickly benched in favor of the injured Eli Apple — who Conley was originally playing in place of — when Spartans wide receiver Keith Mumphery had two catches for 69 yards and a touchdown on their first offensive possession.

It was his first big chance to shine, but he let it slip away, which haunted the young corner.

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Entering the 2015 season with a new jersey number and attitude, redshirt sophomore cornerback Gareon Conley is starting to gain recognition as one of the most improved players on the Ohio State roster.

That did not seem likely after last year’s game against Michigan State.

Conley, who was making his first

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BLOCK O Block “O” leader Isaac Oyer, known as “Mr. Ohio State” to some, will lead the organization for one more year. ON PAGE 7 FOOTBALL

Tracking the rise of advanced statistics in sports COLIN GAY Lantern reporter gay.125@osu.edu

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OSU redshirt sophomore cornerback Gareon Conley (8) during a game against Hawaii on Sept. 12 at Ohio Stadium. OSU won 38-0.

Conley mounting personal comeback for Ohio State EVAN SZYMKOWICZ Sports Director szymkowicz.4@osu.edu Entering the 2015 season with a new jersey number and attitude, redshirt sophomore cornerback Gareon Conley is starting to gain recognition as one of the most improved players on the Ohio State roster.

That did not seem likely after last year’s game against Michigan State.

Conley, who was making his first career start, was quickly benched in favor of the injured Eli Apple — who Conley was originally playing in place of — when Spartans wide receiver Keith Mumphery had two catches for 69 yards and a touchdown on their first offensive possession.

It was his first big chance to shine, but he let it slip away, which haunted the young corner.

“I felt down in the dumps,” Conley said.

“I just kept thinking about it over and over again, and that just led to more bad plays.”

Although that game was not the start to his career he imagined, it proved to be valuable.

His poor performance made him realize that a change to his preparation was necessary.

“I felt like that Michigan State game, honestly, it took my confidence away,” Conley said. “I was just thinking about other things and I just felt like, when I thought about my

teammates more than myself that’s what made me take it more serious and prepare more because I wanted to do it for them more than I wanted to do it for me.”

That new preparation, which Conley honed in on during spring practice, has made a difference in his performance, especially the home opener against Hawaii.

Conley had his first career interception, and he said he believes now, this is only the start of what is to come.

“That was like one of the happiest moments of my life. It was just, the adrenaline rush I had, and when all my teammates came like, tackling me when I made the play,” Conley said. “It was just like the best thing ever.”

The feeling in that moment for Conley, compared to getting benched in East Lansing, Michigan, is “just the total opposite.”

During Monday’s press conference, OSU coach Urban Meyer was effusive in his praise for the redshirt sophomore.

“We all saw it coming. He was just a little undersized when he first got here,” Meyer said. “He’s a guy, it’s interesting, I made a point to our team probably about a thousand times, but every guy I called up that’s playing well does things right on and off the field, academically.”

But those in the program with more intimate knowledge of Conley’s talents have long-predicted his arrival.

At the Big Ten Media Days in Chicago on July 30, senior linebacker Joshua Perry predicted big things from Conley.

“But that kid, the way he’s worked this summer and some of the things he’s been through in his development right now is huge,” Perry said.

Conley’s development almost did not happen in Columbus.

Initially, the Massillon, Ohio, native was committed to Michigan. However when cornerbacks coach and special teams coordinator Kerry Coombs arrived in 2013, he stumbled across Conley’s tape.

“I only had the job a short period of time and I went (to former defensive line coach Mike Vrabel) and said, ‘We gotta get this kid. This kid’s gotta be a Buckeye,’” Coombs said.

Coombs added that they contacted Conley to gauge his interest in playing for the Scarlet and Gray.

“From that point, it was over,” Coombs said.

Conley said he has always been receptive to Coombs and his approach.

“He’s probably the most positive coach I have ever had,” Conley said. “I mean, he’s always going to tell you when you’re doing bad, or what you’re doing wrong, but that’s what you need.”

For Conley, who figures to be relied on more heavily than he was in 2014, he knows CONLEY CONTINUES ON 7

This is part one of a three-part series examining the rise and impact of advanced statistics on sports nationally and at Ohio State.

Sports are similar to the separation of the right and left sides of the human brain. The right side of the brain specializes in a human’s ability to be creative and show feelings and emotions. This is shown in sports as devotion to a particular team and even a crazy fan experience at a sporting event.

The left side of the brain, however, specializes in mathematics and analysis. For the past decade, these left-brained people have turned the sports world into a statistics-based, logical source of entertainment.

The science of statistics is used in any sort of profession.

“I would argue that statistics is really the science of how you collect, analyze and think about data,” said William Notz, vice chair for administration and undergraduate studies in the Ohio State Department of Statistics. “The differences typically occur in terms of the nature of the data, the nature of how you collect the data and maybe specific techniques you can use.”

This statistics revolution reached the sports world in many different ways, including in large part the explosion of fantasy sports. It started in 1961, when the company Strat-O-Matic came out with statistic-based board games for baseball and eventually for football in 1968.

“What they did was that they used data, for example with baseball, season data to create ‘players,’” Notz said. “What you do is that you would roll numerous dice, and based on the rules of the dice, that would tell you the performance of the player.”

This idea expanded on to the Internet and exploded into different sports, the most popular being football, baseball and basketball. This growing phenomenon made fans more aware of what was actually happening on the field.

“We are more aware of relative performance and some of the trends,” said Todd Nesbit, senior lecturer in the Department of Economics. “There are certain matchups such as a certain hitter against a certain pitcher that for whatever reason favors the particular hitter or pitcher that would be abnormal in relation to the rest of the stats.”

As the statistics world has grown, STATS CONTINUES ON 6