The Lantern – April 7, 2020

THE LANTERN

The student voice of The Ohio State University

04.07.

2020. thelantern.com @thelanternosu @TheLantern

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TABLE OF CONTENTS FOOD & DRINK

3

BEST BREWERY

4

BEST ON-CAMPUS FOOD SPOT

5

BEST INTERNATIONAL ENTERTAINMENT FOOD

SPORTS

6

9

11

7

10

11

10

12

BEST LATE NIGHT EATS BEST CAMPUS BAR BEST DECEASED BAR

8

BEST BRUNCH

BEST STUDENT ORG

BEST DIY HOUSE VENUE BEST CONCERT VENUE

BEST MALE ATHLETE

BEST FEMALE ATHLETE

BEST FOOTBALL PLAYER

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Tuesday, April 7, 2020 | The Lantern | 3

BEST OF FOOD & DRINK BEST BREWERY SEVENTH SON Quarantine Crash Course: The basics of beer with Seventh Son Brewing

NICHOLAS YOUNGBLOOD Arts&Life Editor youngblood.27@osu.edu

W

ith most students trapped indoors, there is no better time to develop new interests. For some, this might mean picking up the guitar or cooking new recipes.

For others, it means finding new and creative ways to drink.

In order to get a better understanding of what goes into craft beer and how to get the most out of it, The Lantern consulted this year’s best brewery, as voted by our readers: Seventh Son Brewing Co., with 26 percent of the vote out of eight contenders.

Seventh Son has a taproom attached to its brewery at 1101 N. Fourth St., where it normally serves food from a rotating schedule of food trucks in addition to one-off brews you won’t find in a can. Right now, that model has shifted to a focus on carryout and delivery. Co-founder Collin Castore said the taproom provided two-thirds of the brewery’s revenue, but he has seen enormous support for its new delivery op-

BEKA CAGLE | FORMER LANTERN REPORTER

tion, which serves central Ohio as far as Lancaster and Delaware.

Don’t know the difference between a porter and a pale ale?

Castore and Seventh Son’s brewmaster Colin Vent gave the lowdown on what each variety brings to the table.

Malt, yeast and hops are beer’s essential building blocks, and the three basic kinds of beer include ales, lagers and stouts, Vent said.

Malt is the grain used to make a beer. Vent said this is typically barley, but it can also be wheat, rye or oats. Grain provides sugars, which are fermented into alcohol. All of the nonfermentable sugars and proteins in the grain that are leftover give beer the heavy mouthfeel that you won’t find in wine.

Malts are sprouted grains that are roasted, much like coffee

beans, and Vent said the way they’re cooked can massively impact the flavor. Dark roasts can taste of coffee or chocolate and dry roasted and caramelized malts can add sweetness. He said the toast-like, biscuit-y, baking flavors in beer come from malt.

Next up is yeast. Vent said yeast is responsible for fermenting the malt’s sugars. The flavor of yeast is hard for him to pin down, but it often provides the distinct fruitiness you may find in certain beers.

Finally, hops. Hops bring bitterness to beer, which would be far too sweet without them, Vent said. There are tons of varieties of hops, each with its own aroma and flavor.

“When you hear people talk about beers as being very citrus-y or grapefruit or tropical fruit

characteristics, things like that, those are all derivatives from the hops,” Vent said.

Although beer is always primarily made from the same three ingredients in the same process, Vent said there are hundreds of kinds of each, leading to endless combinations. Still, there are three major types of beer.

Ales are Seventh Son’s specialty. Current offerings from the brewery include Humulus Nimbus, Proliferous and Assistant Manager.

Vent said ales are defined by faster fermentation. All three ingredients contribute to an ale, but ales are the variety that most heavily features yeast. He said the yeast balances out the flavor.

Another major class of beer is lager. Vent said lagers ferment slower and at lower temperatures than ales, leading to a less noticeable yeast flavor.

“When you hear about lagers as being very crisp and things like that, it’s because it doesn’t have the overall yeast character on top of the beer to round it all out,” he said.

Finally, there are stouts. Stouts are typically made from the aforementioned dark-roasted malt, which Vent said gives them a coffee-like or chocolate-y taste. They are also often sweet, thanks to the addition of caramel malts.

Stouts don’t typically showcase hops. Vent said porters, another classification of beer, are essentially hoppy stouts.

While beers can have citrus,

coffee, chocolate or bread flavors in their own right, Vent said flavor additives are not uncommon.

Seventh Son recently released a collaboration with Listermann Brewing Company in Cincinnati called “Baked,” which features chocolate, vanilla and coconut to simulate the taste of brownie batter.

Castore said there are lots of trends and breweries that inspire them, but it’s ultimately about what they want to make. Castore cited a lobster- and seaweed-infused stout Seventh Son tried a few years ago, which Vent described playfully as “not one of our core options.”

“It’s kinda like anything else, with music or art, to a certain extent,” Castore said. “You’re always conscious of what else is out in the market and kinda what’s going on, but you want to use it to inform doing your own thing.”

Seventh Son Brewing Co. beer can be found in some grocery stores around central Ohio, Dayton, Cincinnati and Cleveland.

It can also be ordered for carryout from the taproom or online through the brewery’s website.

Fans outside the delivery radius can support Seventh Son by purchasing merchandise. Currently, 100 percent of proceeds from gift card purchases go to bar staff members who were furloughed due to the COVID-19 pandemic.

READ THE FULL STORY ONLINE

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BEST ON-CAMPUS FOOD SPOT MARKETPLACE ON NEIL PERSPECTIVE

THE STUDENT VOICE OF THE OHIO STATE UNIVERSITY

The Lantern is a student publication that is part of the School of Communication at The Ohio State University. It publishes issues Tuesday and Thursday, and online editions every day. The Lantern’s daily operations are funded through advertising and its academic pursuits are supported by the School of Communication. The School of Communication is committed to the highest professional standards for the newspaper in order to guarantee the fullest educational benefits from The Lantern experience.

Editor in Chief Kaylee Harter Managing Editor for Content Abhigyaan Bararia Managing Editor for Design Kelly Meaden Managing Editor for Multimedia Casey Cascaldo Copy Chief Anna Ripken Campus Editor Sam Raudins Assistant Campus Editor Lydia Weyrich LTV Campus Director Akayla Gardner Sports Editor Griffin Strom Assistant Sports Editor Andy Anders LTV Sports Director Brian Nelson Assistant Sports Director Khalid Hashi Arts & Life Editor Nicholas Youngblood Assistant Arts & Life Editor Ashley Kimmel LTV Arts & Life Director Oliver Boch Photo Editor Amal Saeed Assistant Photo Editor Cori Wade Design Editor Victoria Grayson Assistant Design Editor Richard Giang Social Media Editor Shelby Metzger Engagement Editor Lily Maslia LTV Special Projects Director Jack Long Oller Reporter Jasmine Hilton Miller Reporter Emma Scott Moran Director of Student Media General Sales Manager Lantern TV Production

Spencer Hunt Marie Pierce Tao Wang

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Email letters to: harter.830@osu.edu Mail letters to: The Lantern Letter to the Editor Journalism Building 242 W. 18th Ave. Columbus, OH 43210

NIC

HO

My tryst with the Marketplace on Neil started long before I sat down to write this story.

I first entered the spot — located at one of the southernmost parts of campus, on the corner of Neil and West 10th avenues — as a first-year in January 2018, about five months into my time both at Ohio State and in the United States.

I walked in not to eat, but interview for a job. A moment quite significant to me, as it would be the first job I ever had. Coming from India, I was not in the practice of having jobs over the summer or through high school, so the entire thing was pretty new to me.

It took me less than a day at the new job to realize that I had to get out of my comfort zone — and fast. I was not the greatest at social interactions, but that went out the window quickly as I came to understand that sticking to what I knew and felt comfortable doing was not going to fly in the fastpaced environment of a serving 4 7 6 3 1 9 8 5 2

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and cooking job.

I let go of my inhibitions, and every day became easier than the previous one, giving me the opportunity to grow as a person.

The me who left Marketplace in April 2019 was very different than who joined in January 2018.

Throughout the course of five semesters, the place taught me to be confident, social, a better leader and open to new opportunities.

It taught me how to work with a team, talk to new people and, most importantly, be responsible for my own actions.

It was during those five semesters that I further developed my passion for cooking. Sure, I liked food and enjoyed watching people cook on TV long before coming to the U.S., but actually getting the opportunity to work in a kitchen, even if at a campus dining location, gave me the push I never knew I wanted or needed.

When I think of Marketplace, I think of the people — not only those with whom I worked but

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those whom I served.

And that, to me, is its best quality.

After working there for as long as I did, you start seeing some familiar faces. Every interaction with different patrons was an opportunity to put a smile on their face and make their day a little better, from something as small as complimenting their tattoos or hair to remembering their names and even complete orders at times.

As for the people I did work with, some started as mere co-workers but turned into some of the closest friends I have had on campus. They made the shifts go by with such ease. Outside of work, with parties and movie, bowling, karaoke and trivia nights, they slowly became like a second family to me, and I would not have it any other way.

I experienced almost every kind of day at Marketplace. I spent the first and last days of a semester there, I have been there on weekends when everyone wanted to use up their swipes, and I have been there on game days when barely anyone came in. Sometimes I had at least 15 pizzas in the oven; other days, the oven was

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empty. I was working back in 2017 when Ohio State came back in the fourth quarter against Penn State to win, listening to it on the radio in the back kitchen. I am still upset I missed it.

For most people, a campus job is just that — a job. But Marketplace was so much more than that for me. It was my first job ever. I was in a new country by myself, without many friends. The job gave me confidence, experience and more importantly, a sense of belonging.

I always thought I would have time to go back to the place where it all began once more before I graduated — have one last pizza that I knew all too well how to make, or maybe a sandwich, with which I experimented the most. Maybe I would just talk to the people still working there.

With the way things are progressing, it seems highly unlikely. So for now, this story will have to do.

— Abhigyaan Bararia, Managing Editor for Content

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Tuesday, April 7, 2020 | The Lantern | 5

REVIEW BEST INTERNATIONAL FOOD

CAZUELA’S

C

azuela’s commanded the competition for best international food, grabbing the category’s top spot by a considerable margin with 41 percent of the votes. Tai’s Asian Bistro came in a not-soclose second, garnering 14.9 percent. Evidently, Cazuela’s holds a special place in Ohio State students’ hearts — including mine.

If you’re looking for a night of bar hopping, although not technically considered a bar, Cazuela’s original location on North Campus is a good place to start. It still gives off a fun, ripe-with-drunkcollege-kids vibe, but in a tame environment — and with clean bathrooms. It’s always the first place I stop when going out on the weekends. I’m serious. Every time.

For me, and I imagine for most customers, Cazuela’s isn’t about the food — it’s about the drinks.

The jumbo margaritas, a staple of any Cazuela’s experience, are, in fact, jumbo. Whopping 24-ounce glasses of flavored margaritas (take your pick of frozen or on the rocks) can be seen sitting on most tables around the restaurant at any given time. For $10.69,

from peach to mango to guava, there’s a flavor for everyone. And if the single-serve margaritas aren’t big enough, you can always get a pitcher for $22.14. It’s meant for the table, but you can finish it alone if you really believe in yourself.

If it’s not drinks you’re looking for, the food is still worth a try. The servers must think so — I guarantee you’ll be asked no less than five times if your table would like to order food before you drunkenly pick something off the menu just to be left alone.

While anything tastes good after a jumbo lime margarita or two, Cazuela’s food is something I would actually eat sober.

The restaurant’s Pacifico shrimp tacos are my go-to. And while they’re not actually Mexican food, the cheese fries are phenomenal. But my favorite edible Cazuela’s creation has to be the chips and salsa. They’re given to every table for free, so I’m not sure much thought goes into mak-

JACK WESTERHIDE | FORMER PHOTO EDITOR

ing them, but they’re just so tasty.

Aside from the food and drinks, there’s something inherently charming about Cazuela’s atmosphere, maybe because it looks like it used to be a house. Most restaurants I’ve been to aren’t split level with twists and turns from one room to the next, but perhaps it just makes Cazuela’s feel even more like home.

The main seating is on the left,

but down a neck-breakingly steep set of stairs on the right is a cute bar — the perfect spot to wait 30 minutes for drinks while you wait 40 minutes for your table. (To be fair, that’s only applicable on weekends.)

While Cazuela’s isn’t currently open for dine-in, it is open for takeout and delivery between 11 a.m. and midnight at its original location at 2321 N. High St.

41% of the vote

I haven’t been to the new location at Gateway, which opened October 3, although I was accidentally dropped there by an Uber once. Honestly, I didn’t even go inside. I don’t love Cazuela’s for the name, the food or even the drinks — although I’ve never had a better frozen margarita. I love it for the experiences I’ve had and the people I’ve brought there.

From my sister to friends from high school, everyone I’ve taken to Cazuela’s has enjoyed it, unless they’re lying to me. I’m attached to that place. Although I suppose after going there at least once a week for three months, you would be too.

—Shelby Metzger, Social Media Editor

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BEST LATE NIGHT EATS

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Buckeye Donuts B

AARON LIEN Lantern Reporter lien.47@osu.edu

uckeye Donuts owner Jim Barouxis said the iconic 24-hour doughnut shop has closed only once in the past decade — the week of Dec. 26, 2019 — for renovations.

Amid a pandemic, Barouxis said he doesn’t intend to break that streak.

While restaurants have switched to carryout only upon government order and many businesses have shortened hours or closed entirely due to health concerns during the COVID-19 pandemic, Buckeye Donuts, voted best late-night eats, remains open 24/7.

“I want to give people — even if it’s something small like just going to a doughnut shop and getting a breakfast sandwich — I want to give them that little normalcy that they had prior to this crazy situation,” Barouxis said.

The shop, located at 1998 N. High St., has been a popular place for students and staff on campus to enjoy a fresh doughnut, cup of coffee or breakfast sandwich since opening in 1969 and garnered 20 percent of votes for best late-night eats this year.

However, a March 12 email by University President Michael V. Drake announced that Ohio State courses would move entirely online, and students would be required to move out of residence halls by March 22.

“Everyone was out of town, and then OSU told everyone not to come back,” Miles Curtiss, a Buckeye Donuts employee, said. “Everything kind of happened in the middle of spring break, so we’re basically stuck in spring break mode right now.

What we were expecting for one week is what we’re expecting until maybe fall.”

To lower the chances of spreading COVID-19, Barouxis said the store removed every seat in its dining and waiting area, and the reduction in orders allows employees to sanitize the shop more often.

Buckeye Donuts also placed signs and tape around the shop to encourage patrons to

keep a six-foot distance between one another.

After three weeks of statewide lockdown, Barouxis said the shop has done well so far and has been through tougher times in the past.

“We’re stubborn. We’re tough. I mean, you can’t stay in business for 50 years if you’re not stubborn,” Barouxis said.

As for his employees, Barouxis said he also wanted them to retain some vestiges of their normal lives.

“I want to give my employees the normalcy of being able to go to work, clock in, be productive,” Barouxis said. “We’re getting by. The employees are all working.

Very few of them have lost their hours.”

Curtiss said the work environment has been positive the past few weeks, citing the shop’s tight-knit family environment.

While the situation is brutal, Curtiss said it could be worse.

Barouxis knows that all too well.

“When I took over, it was pretty rock bottom of the doughnut shop’s history in 2001,” Barouxis said. “So now, struggling to stay in business and survive, I was kind of used to that for the first two years I owned the shop.”

Barouxis said part of the shop’s current financial stability is due to community support. He said online orders have risen from 15-20 percent of the shop’s total revenue to 30-40 percent. He added that customers have been tipping more for employees they know are at risk of contracting COVID-19 while working.

Barouxis said 40 families in a neighborhood ordered doughnuts March 28 on Buckeye Donuts’ website and assigned one person to pick up the orders and deliver them.

Barouxis said he wants to thank customers for their help keeping his business alive despite the troubling times. He also thanked his employees for keeping the shop running.

“People do write-ups, and I get the credit, but I’m standing on the efforts and the contributions of the employees and their dedication,” Barouxis said.

NICHOLAS YOUNGBLOOD | ARTS&LIFE EDITOR

Jim Barouxis, owner of Buckeye Donuts shows off handmade doughnuts in his shop.

CoOked to order MAKES A DIFFERENCE

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Visit us at Olentangy & Ackerman Rd. or 11th & High St.

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Tuesday, April 7, 2020 | The Lantern | 7

BEST CAMPUS BAR & BEST DECEASED BAR

UGLY TUNA O

KELLY CONNER Lantern Reporter conner.274@osu.edu

n almost any pre-pandemic Friday night, High Street is filled with students ready to have fun.

Although High Street is full of options, the bar voted best on campus is tucked away near the corner of Summit Street and Chittenden Avenue. If this proves anything, it’s how loyal Ugly Tuna fans are.

Lantern readers voted Ugly Tuna 2 best campus bar with more than 30 percent of votes. However, its roots as the Ugly Tuna Saloona are not forgotten, as the defunct Gateway location took home best deceased bar with more than 40 percent of votes. The new dance and nightclub opened in spring 2019, a year after the original’s closing, and regained a quick following, known for its drink deals and enjoyable atmosphere.

“We’re all about fun, safety and making sure everybody has a good time,” Liam Van Vorhis, managing partner of Ugly Tuna, said.

The Ugly Tuna Saloona was a South Campus staple, originally located in the Gateway complex, just an escalator ride above what is now Cazuela’s Mexican Cantina’s second location. The location made the bar a favorite among students living on South Campus, Ashlyn Pissini, a third-year in human development and family science and an Ugly Tuna fan, said.

“The location was great since I lived on South, and it was more fun than the other bars,” Pissini said.

Ugly Tuna Saloona operated for 14 years before it shut down during spring 2018 when Campus Partners, the university’s real estate arm, did not renew the lease.

“I’m glad they found a way to reopen.

It’s not the same as the original Tuna, but anything’s better than no Ugly Tuna,” Pissini said.

The location’s accessibility was the ini-

tial draw for Ugly Tuna fan Lexi Mossing, a third-year in biomedical engineering who said she frequents the newer establishment multiple times per week.

“I live extremely close to Tuna, so we started going there out of convenience,” Mossing said. “We also love being there on weekends because it is not nearly as crowded as the other campus bars.”

Although Ugly Tuna is not centered on High Street, its popularity pulls customers the extra distance to Chittenden Avenue.

Van Vorhis said he believed in the brand’s strength to continue attracting crowds.

“We found this location risky, but thought the name would hold strong and be a good reopen to Ugly Tuna,” Van Vorhis said.

A claim to fame for the bar — old and new — is Ugly Hour. From 7 to 10 p.m., well drinks cost $1, which is a fan favorite among students and invites the crowd to come out early.

“Ugly Hour is the biggest reason why I love going to Tuna,” Pissini said.

Van Vorhis said Ugly Hour has been an Ugly Tuna tradition for 15 years and will continue to be for the foreseeable future.

There is more to the bar’s appeal than the deals, however. The bar is run like a family, Van Vorhis said, and the company takes pride in creating an environment that guests want to join.

“Our success is because of the staff,” Van Vorhis said. “Most of the staff are tenured, and a couple of them worked at the old Tuna and came back. It’s just how we operate and our standards.”

Mossing said the atmosphere and staff is part of what makes the bar so great.

“I just want to shout out all the bartenders because they’re my favorite people on the planet,” Mossing said.

KAYLEE HARTER | EDITOR-IN-CHIEF

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REVIEW BEST BRUNCH

HANGOVER EASY

H

angover Easy has been a staple of my college career.

The Neil Avenue diner’s slogan is “Breakfast cures all,” and I couldn’t agree more.

Apparently, more than 40 percent of our readers who voted agreed too. Hangover Easy has been the go-to spot for my roommates and me after any rough night, and time after time when I am feeling like a shell of myself, Hangover Easy makes me feel whole again.

I miss this place so much that when Gov. Mike DeWine announced the closure of restaurants and bars March 15 due to COVID-19, I had a dream about going there to eat and being forcibly removed by law enforcement.

I woke up nearly in tears. There was a time when my roommates and I spent nearly every Sunday in the restaurant, laughing and reminiscing over bottomless coffee. Though our in-restaurant hangouts are temporarily on pause, Hangover Easy is still offering takeout orders and our favorite dish on the menu — the HOE Benny.

The HOE Benny is one of the

restaurant’s takes on eggs benedict, though it doesn’t feature poached eggs or hollandaise.

It’s an English muffin with chorizo and two over-medium eggs topped with avocado, pico de gallo, cheddar cheese, crema and queso and served with HOE fries.

It packs a flavorful punch and always satisfies my cravings — hungover or not — and I cannot recommend it enough.

Menu items at Hangover Easy range from healthier options such as avocado toast to not-sohealthy choices such as the Walk of Shame — a breakfast sandwich served on a grilled Buckeye Donut. Sunday I decided to branch out and try something new, opting for the Pork Belly Benedict.

I placed the order, along with six other items for my roommates, and it was ready for pickup within 15 minutes, a pleasant surprise for a large order. I arrived for pickup and waited my turn to enter the restaurant — only two customers were allowed inside at once — to see a table blocking the way to the dining area that would usually be bustling on a Sunday morning.

No matter, the service was friend-

SARAH UPTON | FOR THE LANTERN

ly and fast as usual.

The Pork Belly Benedict rings in at $9.99 and features pork belly and over-medium eggs served atop biscuits and slathered with a sriracha hollandaise. The biscuits were buttery, moist, flavorful and more dense and spongy than flaky — just how I like them. If you choose a menu item that comes with toast, you can sub for biscuits for no charge, and you won’t regret it.

Unfortunately, the pork belly was probably the dish’s most disappointing element. It lacked flavor and was not as crispy as I had hoped. It tasted more like pulled pork than pork belly and didn’t

add much more than heartiness to the dish. The eggs, on the other hand, were cooked to perfection.

The whites were fully cooked without being overdone, and the yolks were delightfully runny.

The sriracha hollandaise was my favorite part of the dish. It was savory, creamy and spicy, albeit a little overpowering. This is really what made the dish for me and kept me coming back for more. I was only sad I didn’t have more of it for my potatoes — which were a bit cold and less crispy than their dine-in counterparts — and found myself scraping every last drop from the bottom of the takeout box.

Though the benedict was tasty, I was still jealous of my roommates who had ordered the HOE Benny, and I probably would not choose the pork belly again. Although we did not share any bites, my roommates said it was nearly as good as it was in the restaurant. However, we all agreed that we missed the cheery and bright atmosphere and smells of the restaurant.

Like most things right now, it just wasn’t quite the same on our living room couch. Still, eating breakfast together reminded me of the good old days, and getting takeout can cure a hangover just as well as dining in.

—Kaylee Harter, Editor-In-Chief

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Tuesday, April 7, 2020 | The Lantern | 9

BEST OF ENTERTAINMENT GUEST COLUMN

BEST STUDENT ORGANIZATION

Fishbowl Improv

Fishbowl Improv, a campus improv comedy troupe that has provided free shows for students since 2009, won best student organization with more than 15 percent of votes. In lieu of a profile, The Lantern asked the group for its take on how students can best cope with a semester ending in self-isolation.

The views expressed do not represent those of The Lantern.

Top tips to recreate Ohio State at home As Ohio State continues to work to smooth the transition of bringing this semester’s classes online, students are grappling with ways to recreate the atmosphere of THE Ohio State University.

Although you may be stuck at your parents’, here are some easy ways to bring the Ohio State experience to your permanent residence.

SET UP CONSTRUCTION Make sure your environment is never too quiet by creating your own construction. Start by knocking down your kitchen walls and installing a crane to sit idly for months on end. Take it a step further by streaming construction sounds through the night.

HONOR THE MICHIGAN RIVALRY Cover the M’s on your mom’s inspirational signs with red X’s.

Begin a hunt for any blue and yellow articles of clothing in your household and burn them while singing “Carmen Ohio.”

BECOME ACQUAINTENCES WITH YOUR FAMILY Before dinner, have your family members go around and say their names, years, majors and a fun fact.

RECREATE THE AROMAS OF THE OVAL You know that sweet springtime smell on the Oval? Now is your chance to bring it to your home.

Round up a bunch of skunks and set them loose in your house to simulate the ginkgo berries.

Yum!

RUB YOUR BALD DAD’S HEAD TO DO WELL ON ONLINE FINALS There is no denying our finals scores will decline during this period of virtual learning. With the library is closed, no one will be able to rub William Oxley

Thompson’s illustrious bronze bust, but any bald head will do in a pinch. Any time you pass your bald dad in the living room, give that egg a rub.

USE DUO TO GET INTO YOUR HOUSE Truly central to the Ohio State experience is Duo’s two-step authentication service. To get into your front door, knock twice, ring the doorbell, spin around, recite “Carmen Ohio” and then open it. Don’t forget a step, or you’ll be locked out.

OUABreakfast IN BED No need to worry about missing the OUABest events of the year — just create your own! Stand in line in your kitchen for an hour, then make yourself some eggs and toast and eat it right in bed.

TAKE A STROLL ON THE OVAL Mow strips of your lawn down and fill it in with concrete. You’ll be walking back and forth on your own personal Oval in no time.

SPRING CONCERT IS STILL ON! Get ready to rock family style.

These artists are so exclusive, OUAB couldn’t even get them.

Jam out to the classics: an old VHS tape of your family singing Christmas carols and the one song your little sister knows on violin. “Ode to Joy” is RIGHT.

GET TO YOUR ONLINE CLASS IN STYLE Install a CABS branded stairlift.

Don’t forget to hold on!

CELEBRATE THE SPRING GAME Wake up at 8 a.m. to drink Natural Light and watch your brother play Madden NFL.

KEEP YOUR FRAT PARTIES A-LIST When your postal worker or food delivery arrives, don’t just let them in! Ask them who they know there and then look through poorly constructed Google Sheets for a few seconds before deciding to just take the mail or food anyway.

DON’T LET YOUR FAKE GO TO WASTE Use a fake ID to get into the over-60 shopping hours at the grocery store. Make sure you know your ZIP code!

ICE YOUR LOVED ONES The only true way to consummate a friendship is by Icing them. Your family will never see it coming! Totally OWN your grandma by mailing her an Ice.

FEED YOUR FISH! There is truly no way to recreate the magic of a Fishbowl Improv (Ohio State’s best student organization) show, but you can pass the time by staring at your family’s beta fish. Is it dead, or does it just not move that much?

Who knows? You can rest easy, though, knowing that the fish in Fishbowl Improv will be back when you return to campus in the fall. In the meantime, follow us on social media (@fishbowlimprov) for humorous posts to get you through this trying time.

Thank you for voting us the best student organization!

Love, Fishbowl Improv

Editor’s note: Outreach and Engagement Editor Lily Maslia also serves as president of Fishbowl Improv.

10 | The Lantern | Tuesday, April 7, 2020

BEST DIY HOUSE VENUE MISFIT A haven for local music fans

COURTESY OF POY RAZ

CLAIRE MCLEAN Lantern reporter mclean.171@osu.edu For Ohio State students, community members and the general music-loving public, DIY — doit-yourself — house venues provide an energetic hangout for local bands and artists to perform and all to enjoy. One such venue, Misfit Manor, has been running since early 2016 and hosted about

150 shows over the years, including the Endless Summer Fest, which it has hosted every summer for the past four years, Poy Raz, the venue’s owner, said.

A DIY house venue books performances, typically by smaller, local bands and artists. The events often feature a live performance in one area of the house while several other areas are open for dancing and conversation.

Raz said he originally moved

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into the house with two friends in late 2015 and hosted his first show a week later. After that, he said Misfit Manor has been hosting shows several times a year, drawing crowds of people from various backgrounds and walks of life, which has earned the venue a reputation of inclusivity.

“I’ve seen our neighbor that’s in his 60s come over to a backyard show and he really enjoyed it,” Raz said. “It just kinda draws everyone. Definitely a lot of interesting fashion statements being made at these things.”

Misfit Manor diversifies the genres of bands it hosts and features a variety of different artists who often return to the venue, Raz said. Past performances include Columbus-native rock band Radattack, Kentucky-native party rock group Anemic Royalty and solo hip-hop artist Rhinestone Cowboy.

Raz compared Misfit Manor

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MANOR to a classic Friday night gathering in high school, when people from different social circles would come together to enjoy one another’s company, creating a strong sense of community and friendship among attendees.

“People genuinely seem to want to get to know you and they also want to understand you and they want you to feel welcome,” Noah King, a second-year in environmental policy and decision making and regular attendee of Misfit Manor, said.

Though popular among Ohio State students, King said Misfit Manor differs from a student organization.

“You go there and you don’t know who’s gonna be there because it’s not just a local Columbus thing. And that feels really

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cool because as an OSU student, you know, we’re more than just OSU. We’re Columbus too. So, that’s a part of Misfit Manor that I really enjoy,” King said.

Misfit Manor’s most recent show Jan. 2 featured Radattack, Rhinestone Cowboy, Anemic Royalty and Courtney From Work. Although its March 26 show featuring Teamonade, The Wastemen and Huevo Sin Sal was postponed due to COVID-19, Raz said he hopes to begin hosting again in late summer or early fall.

“I hope that if anyone is into this, they realize that it’s super easy to do and there’s no pressure,” Raz said. “You can have as many or as few shows as you want and it makes a huge difference in a community.”

THE NEWPORT

ONLINE GALLERY

KAYLEE HARTER | EDITOR-IN-CHIEF

View more photos of the best concert venue on our website www.thelantern.com.

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Tuesday, April 7, 2020 | The Lantern | 11

BEST MALE ATHLETE KALEB WESSON

BEST FEMALE ATHLETE EMMA MALTAIS

GRIFFIN STROM Sports Editor strom.25@osu.edu

KAYLA HARVEY Lantern reporter harvey.586@osu.edu Ohio State women’s hockey went on the best postseason run the program has ever seen this season, and junior forward Emma Maltais’ keen eye for making plays was the backbone.

Maltais, who took 34 percent of the votes for best female athlete, appeared in all 38 games and finished the season w i t h 59 points — an Ohio State record for single-season points that slated her at No. 6 in the nation.

“Playing in the WCHA is something that’s very challenging,” Maltais said. “Every team is good and that challenge has really helped me be consistent.

You have to be ready for every weekend.”

With the season cut short due to COVID-19, Maltais finished with 142 career points, ranking No. 5 in program history with a season still to go.

Of her 59 points, 40 came from assists, which shattered Ohio State’s record for single-season assists. Maltais finished No. 4 in the country at 1.05 assists per game.

She netted her 100th career point against Bemidji State

MAC KEN LAN ZIE SHA TERN N REPO KLIN | RTER

Nov. 2, an accomplishment shared with only 11 other Buckeyes.

“I would describe my game like a playmaker. I take pride in seeing the game and seeing the ice and seeing the play develop,” Maltais said.

“Having patience with the puck before I make a play, I think my speed and my power can help me puck-retrieve and get me in the position to make the play. My fitness has a lot to do with it, but I also take pride in all zones of the ice.”

During an Oct. 4 victory against St. Cloud State, Maltais notched her first career hat trick with four goals, which tied a program record and the NCAA single-game high for the 2019-20 season.

Maltais finished the season with three other four-point games.

Her fiery scoring carried her on a six-game point streak from Dec. 14 to Jan. 18, during which she notched 15 points from two goals and 13 assists.

Story continues online

This past year, Kaleb Wesson returned from a summer of workouts in front of NBA scouts and personnel with a list of small things to improve about his game.

The list was long enough to keep him out of the professional ranks for one more year, but the small changes made a big impact on the junior forward’s play, as Wesson logged his most impressive collegiate campaign to earn 46 percent of the vote for best male athlete.

Wesson led the team in scoring and rebounding for the second straight season, putting up 14 points and 9.3 boards while leading Ohio State

CORI WADE | AS

SISTANT PHOTO EDITOR

to wins against four top 10 opponents before the end of the COVID-19-shortened year. It was enough to garner Wesson a first-time spot on the All-Big Ten second team.

The 6-foot-9 big man trimmed off more than 30 pounds in the offseason, arriving for fall workouts with a new physique that wowed teammates and head coach Chris Holtmann alike.

The increased mobility allowed Wesson to play inside and out more than ever before, and he routinely made opposing teams pay with a much-improved shooting touch and deft

passing ability.

Wesson increased his 3-point shooting percentage by nearly 8 percent, hitting from beyond the arc at a .425 clip to lead the team.

In what might have been his best performance of the season, Wesson drained 4-of-6 3s in a 106-74 demolition of Penn State Dec. 7. Wesson turned in a season-high 28 points –– four shy of a new career-high mark.

Perhaps a gutsier highlight came in hostile territory during a Feb. 4 matchup with rival Michigan. Wesson scored 23 of the Buckeyes’ 61 points while his teammates shot less than 35 percent in a back-and-forth affair with the Wolverines.

The Buckeyes leaned on Wesson’s production as they eked out a 3-point win that came down to the wire.

Aside from Wesson’s scoring, he corralled 12 boards and didn’t commit a turnover in the win.

In fact, the improvements in Wesson’s rebounding and defensive efforts this season might have been the most revelatory in his game. Wesson posted nearly twice as many double-digit rebounding nights as he did in his first two seasons combined, including an 18-board affair against Nebraska Feb. 27.

Story continues online

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12 | The Lantern | Tuesday, April 7, 2020

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BEST OF SPORTS

BEST OF FOOTBALL CHASE

YOUNG

ANDY ANDERS Assistant Sports Editor anders.83@osu.edu

CASEY CASCALDO | MANAGING

AMAL SAEED | PHOTO EDITOR

State’s games against Maryland and Rutgers Nov. 9 and 16 after it was discovered that he accepted a loan in 2018 from someone he said on social media was a family friend.

Having already repaid the loan, Young was reinstated for Ohio State’s showdown with then-No. 8 Penn State Nov. 23. He responded with three more sacks and two more forced fumbles in a 28-17 Buckeye victory.

With Young anchoring the unit, the Buckeyes finished No. 1 in the country for total defense and No.

4 in scoring. He was essential to Ohio State’s 12-0 regular-season record, with subsequent Big Ten title and College Football Playoff appearances.

Young earned a fourth-place finish in the 2019 Heisman Trophy voting, the highest finish for a defensive player since former Notre Dame linebacker Manti Te’o finished second in 2012.

Following a year replete with achievements and accolades, Young decided to forgo his final year of eligibility and enter the 2020 NFL Draft.

In just three seasons, Young accumulated 30.5 sacks, second only to former defensive end Mike Vrabel in Ohio State history.

He added 98 tackles and 40.5 tackles for loss to that total.

Young projects as a top five overall pick in the draft, with many experts projecting him at No. 2 overall to the Washington Redskins.

EDITOR FOR MULTIMEDIA

In a decade that featured 10 first-round draft picks, five firstteam All-Americans and four top five finishes for Ohio State on the defensive side of the ball, defensive end Chase Young had the best season of any of them.

Young shattered the school record for sacks in a season with 16.5, cruising by the original mark of 14 set by former defensive end Vernon Gholston in 2007. The tally placed Young at No. 1 in the country for quarterback takedowns and No. 4 in tackles for loss at 21.5.

After establishing himself as the NCAA’s premier threat off the edge, Young took home both the Bronko Nagurski and Chuck Bednarik awards as college football’s defensive player of the year, with Big Ten Defensive Player of the Year and a first-team All-American nod to boot.

It’s only fitting that Young was voted with more than half of the total votes.

Young established himself as a terror with an unrelenting pace in 2019, with seven sacks in four games en route to a nine-game streak of at least half a sack to open the year.

After his masterpiece performance of a four-sack, two-forced fumble outburst against then-No. 13 Wisconsin Oct. 26, Young’s season hit a road bump.

Young was suspended for Ohio