October 27 2015 by The Lantern

TUESDAY, OCTOBER 27, 2015 THELANTERN.COM

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Photo Editor Samantha Hollingshead gives her take on the importance of communication, not judgement, between parents and kids. ON PAGE 3

THE STUDENT VOICE OF THE OHIO STATE UNIVERSITY

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YEAR 135, ISSUE NO. 55 @THELANTERN

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OUAB chef Marc Dullin gives students cooking lessons every week in the basement of the Ohio Union. ON PAGE 4

After the 49-7 win over Rutgers, OSU football enters its only bye week this season. ON PAGE 8

Buckeyes recieve innovation awards CLAYTON EBERLY Lantern reporter eberly.72@osu.edu

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Former president Bill Clinton speaks on stage about the future of equality and opportunity at the Clinton Global Initiative at the Sheraton Hotel in New York City on Sept. 29.

Bill Clinton to visit OSU, waives speaking fee The former president is scheduled to speak at Mershon Auditorium at 3 p.m. on Nov. 19 JOELY FRIEDMAN ● Lantern reporter ● friedman.312@osu.edu

ormer President Bill Clinton has waived the speaking fees for his Ohio State visit this November, said Hank Wilson, director of communications for the John Glenn College

of Public Affairs. ● In 2007, Clinton was OSU’s spring commencement speaker, and he has now been invited by the John Glenn College of Public Affairs to speak at OSU again in the Mershon Auditorium at 3 p.m. on Nov. 19. ● Clinton has previously charged between $100,001 and $200,000 for speaking engagements at Temple Law School and University of California Los Angeles, according to the Clinton Foundation website. CLINTON CONTINUES ON 2

EndHateOSU starts an expression SHANGQUAN SHI For The Lantern shi.719@osu.edu “When my professor said I read well for a black girl.” This message, scribbled on a Post-it note, joined a door-sized wall of accounts describing insensitivity experienced by students at Ohio State. The board, which welcomed students’ additions from Oct. 19 to 21 in the Ohio Union, was a soft launch of EndHateOSU. EndHateOSU is a collaborative program between the Undergraduate Stu-

dent Government and the National Residence Hall Honorary aiming to denounce stereotypes and slurs that are used across campus. “People are asked to talk about what they see on campus and what they experienced with this wall,” Adrienne Michelson, a third-year in political science and former director of diversity and inclusion for USG, said. “This wall represents systematic issues on expressions (concerning) race, gender, identities that are normally marginalized in society that are representative at Ohio State.” ENDHATE CONTINUES ON 2

SHANGQUAN SHI | FOR THE LANTERN

Ohio State students were invited to post Post-it notes describing instances of race, gender and identity insensitivity.

A team of five graduate nursing students won the student innovator award for developing an app called MobileYou at the 2015 Innovator of the Year Awards. This year’s awards were held at the Ohio Union’s U.S. Bank Conference Theater on Thursday, after the Annual State of Research Address given by the Vice President for Research Caroline Whitacre. “We are advocates for research, locally and nationally,” Whitacre said in her speech. “We communicate research stories and celebrate the research successes of faculty and students. We honor those who make extraordinary contributions to moving research forward.” The student innovator award was given to Sarah-Jane Baserman, Megan Miller-Lloyd, Phillip Newman, Stephanie Ritchie and Hayley Townsend. “We’re definitely very honored,” said Baserman, a second-year graduate student in nursing. “We were surprised to even be nominated — let alone win the award. It’s a privilege for sure.” Baserman said the app is for the low-income population here in Columbus.

2015 Innovator of the Year Awards recognize students, alumni and faculty “It finds free resources around town for food, housing, transportation and other things like that,” she said. The Innovator of the Year Awards began in 2010 and originally only consisted of two awards: the early career innovator and the innovator of the year, according to Beth Haas, director of communications and marketing for the Office of Research. The student innovator of the year award was added the following year in 2011. The nominees are requested by the deans at the university and they can each select two recipients in each award category, Whitacre said. “Colleges like engineering, medicine and agriculture tend to be where we see most of the nominations,” she said. “But this year,

INNOVATOR CONTINUES ON 2

PAGE 2 | THE LANTERN | TUESDAY, OCTOBER 27, 2015

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Campus area crime map: Oct. 20 – Oct. 26 JAY PANANDIKER Engagement Editor panandiker.1@osu.edu 1. A criminal damaging report was filed on Wednesday after a Bobcat construction truck suffered $3,500 in damage. The incident took place between 6 p.m. on Oct. 17 and 7:30 a.m. on Wednesday in the 50 block of East 9th Avenue. 2. A robbery and assault was reported to have taken place in the 90 block of East 16th Avenue on Wednesday just before 2 a.m. Two victims were struck multiple times in the face by the suspect, and one of the victims had belongings stolen. The suspect was arrested shortly thereafter. 3. A car was reported stolen around midnight on Friday from a house on Chittenden Avenue. The victim reported the keys to his Chevy Silverado were also stolen.

4. A staff member reported a theft from the Barnes & Noble campus bookstore just before 2 p.m. on Oct. 20. A woman was later arrested for her involvement in the incident. 5. Two men were arrested for possession of a concealed weapon at the intersection of Woodruff Avenue and North High Street on campus. The arrest was made just after 1 p.m. on Thursday. 6. A female student reported menacing by stalking on Oct. 20 just after 8 p.m. The incident took place at the Browning Amphitheatre. 7. A female staff member reported a theft in Knowlton Hall around noon on Saturday. Note: Crimes featured on the map do not represent the full extent of criminal activity in the campus area.

CREDIT: MADISON CURTIS | FOR THE LANTERN AND MICHAEL HUSON | CAMPUS EDITOR

INNOVATOR FROM 1

all the winners were health sciences. There was nursing, optometry and pharmacy.” Whitacre said the university has earned prestigious recognition and that the university is lobbying for research funding in Washington and arguing against restrictive research regulations. “We are currently ranked No. 16 among the nation’s best public universities according to U.S. News & World Report and we are first among Ohio publics in academics,” she said. Whitacre said that OSU is doing ENDHATE FROM 1

This campaign was started by Andrew Jackson, a second-year in political science and Spanish and a South Campus USG senator. “I had seen Denison University do something similar to this with their athletic department and I wanted to do more,” said Jackson, the director of service and scholastics for the National Residence Hall Honorary. “I wanted to make OSU aware of the discrimination that is still happening here at the university and how it can be fixed.” Michelson said the campaign is based on residents’ life on campus because that is where students start to “normalize themselves.” “You are a fresh student coming from somewhere in the world, you’re a resident and you are a first-year at Ohio State,” Michelson said. “You have to adjust based on what everyone else is doing.” Michelson said that a big part of the campaign is making sure the university and students are normalizing what is and isn’t right to say. “We’re having situations where people are causing violence against others,” Michelson said. “If we need to stop that, we need to go back to what they are saying and what they are thinking. That’s a proactive measure to stop the hate at OSU.” Elizabeth Maher, a third-year in history, stopped by and posted her own story. She said people who

well in several other rankings, too. The university is No. 12 in the nation for sought-after graduates, according to the Wall Street Journal. It is also No. 29 on Reuters Top 100: The World’s Most Innovative Universities. Whitacre said it was very difficult to select a winner from all the nominees. Awards were chosen by people from inside and outside the university to help maintain objectivity in the decision-making process. “The word impact was sort of the theme of this year’s presenta-

tion,” Whitacre said. “The awards are really about commercialization and the impact of taking research to the next step.” Other award recipients included OSU’s Robert Lee, a professor in the College of Pharmacy, and Melissa Bailey, an associate professor in the College of Optometry. The innovator of year award was given to Lee for his work in pharmaceutics and pharmaceutical chemistry and the early career inCLAYTON EBERLY | LANTERN REPORTER novator award was given to Bailey Recipients of the 2015 Innovator of the Year Awards. From for her work in visual optics and left to right: Melissa Bailey, Sarah-Jane Baserman, Hayley myopia development. Townsend, Phillip Newman, Stephanie Ritchie and Robert Lee.

have experienced prejudice often feel alone. “But when you see all those stories up there that you feel empathy with and a lot of people have experienced it, you feel like you can collectively fight against it,” she said. Jackson said the Office of Diversity and Inclusion’s Dialogue and Discussion Series on Diversity will continue in November to start the conversation on hate and how to combat it, with students, resident advisers, hall directors, assistant hall directors, as well as other faculty and staff. “The Diversity Discussions will happen throughout this semester as well as next,” Jackson said. “We will also be launching a visual campaign next semester that will be attacking slurs.” Michelson said students can submit instances of bias and discrimination through the Office of Student Life at the Multicultural Center. “With USG, we have a lot of policy work and emphasis on the (Bias Assessment and Response Team) tool,” Michelson said, “We want to make sure students know that this is a tool that they can use.”

“Back in January, when the Glenn School became the Glenn College, we wanted to have a celebration in the spring and have a major speaker talk about public service and its role in society,” Wilson said in an email. “The Glenn College asked potential speakers to waive their fee when we were looking for a speaker for the event.”

CLINTON FROM 1

Wilson said that Clinton was one of the people they asked to be the speaker, but he was unable to come to that particular event and instead offered to come speak later in the year. “This is a major opportunity for students to get to see a former president,” said Mircea Lazar, the communications director for

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Former President Bill Clinton speaks on stage about the future of equality and opportunity at the Clinton Global Initiative at the Sheraton Hotel in New York City on Sept. 29.

the OSU College Democrats and a third-year in international relations and economics. “I am excited to hear what he has to say about the major issues of the day and we want to encourage as many people as possible to attend.” Lazar said he doesn’t think that Clinton’s visit has anything to do with campaign politics, even though his wife, Hillary Clinton, is seeking the Democratic nomination for the presidency in 2016. “He just so happens to be the spouse of the current Democratic frontrunner,” Lazar said. Levi Cramer, the communications director for the OSU College Republicans and a third-year in political science, said he doesn’t think Clinton dropping his speaking fee during his wife’s campaign is coincidental. “It’s very interesting that so close to the election, the husband of one of the leading candidates is willing to come out and waive his speaking fee of hundreds of thousands of dollars,” Cramer said. Since Clinton has waived his speaking fee, Wilson said that ticket sales money will go toward the Glenn College scholarship fund after event expenses like venue rental and audio and visual productions are paid. OSU students can purchase tickets for the event at a discounted price of $10 through the Wexner Center for the Arts.

PAGE 3 | THE LANTERN | TUESDAY, OCTOBER 27, 2015

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Why parents and their kids should talk instead of judge

SAMANTHA HOLLINGSHEAD Photo Editor hollingshead.34@osu.edu Going to college is a very big step in the lives of students, but it’s also a big step for those students’ parents as well — probably the biggest step of trust. Universities and campuses are filled with so many things that would keep any parent up at night: parties, alcohol, sex and drugs. Most parents spend their days worrying about their child’s safe return. Some parents handle these worries in the wrong way, by being angry with their children when they mess up — or worse: by not talking with them or judging them. I was one of the lucky ones. My parents, although protective, were never overprotective, strict but not harsh, punishing yet forgiving, and always loving. For my 18th birthday, my friends threw me a party, a party I knew would have beer. Before the party, my mom asked me bluntly if it would have alcohol. Shocked that she knew, but too scared to lie, I told her the truth. To my surprise she wasn’t upset. She told me to be careful, to be safe, to be aware and, most importantly, not to get in the car and drive. As she spoke, not only did I respect the hell out of her, but I knew that in the future that I could always tell her the truth, with no judgement. I tell my parents everything, all my good and all my bad. It’s amazing — having real conversations about my concerns or experiences has helped me feel OK with them all. Now don’t get me wrong, my mom and

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dad scare me, but not in a bad way. I never feared breaking the rules, I feared my parents’ disappointment. I feared letting them down or letting myself down in the process. My parents always pushed me to do my best and to make the right choices. I am not perfect: I’ve made mistakes, I’ve pushed the boundaries of rules; but at the end of the day I know I can talk to my parents about it. Through my first years of college, my parents talked to me about alcohol and other touchy stuff. They didn’t lecture or tell me what I had to do. Instead they allowed me to talk, they asked me questions, they offered advice and they shared their stories as well. My parents were honest, and unlike most, they were never hypocrites. They knew that they made mistakes, but they knew their job wasn’t to keep me from doing the same but rather to help me through it. A parent’s main job is to love you unconditionally and to guide you. When we are younger, their guidance is simple. When we learned to crawl, they didn’t care which direction it was in — they were just happy we were moving on our own. When we learned to walk, they didn’t push us one way or another — they let us roam. But as we got older, some started to push or direct. My parents did the opposite. They showed me the best ways, but they let me decide. To this day I don’t regret any decision I have ever made, not that I have made a lot of bad choices. I never have because of my parents. They continue to love me through all my glory and all my faults, and they continue to never judge me. I can also honestly say I don’t hide things

Editor in Chief Amanda Etchison Managing Editor of Content Alex Drummer Managing Editor of Design Denny Check Copy Chief Robert Scarpinito Campus Editor Michael Huson Asst. Campus Editor Danika Stahl Sports Editor Ryan Cooper Asst. Sports Editor Kevin Stankiewicz Arts Editor Sallee Ann Ruibal Asst. Arts Editor Taylor Ferrell Photo Editor Samantha Hollingshead Asst. Photo Editor Muyao Shen Design Editor Kyle Powell Multimedia Editor Khalid Moalim Asst. Multimedia Editor Francis Pelicciaro Social Media Editor Liz Hackett Engagement Editor Jay Panandiker Oller Projects Reporter Jeremy Savitz

CREDIT: COURTESY OF SAMANTHA HOLLINGSHEAD from my parents. They know me better Samantha Hollingshead gives a than anyone because I have allowed them speech during her parents’ vow to, and the great thing is, I have gotten to renewals in 2013. know them, too. Things that never made sense about my parents have started to over the years beLantern cause I can talk to them about anything, Classifieds and in return they feel like they can talk to me about anything. My parents and I talk, HELP WANTED ANNOUNCEMENTS which is rare for many adults my age, and GENERAL NOTICES to those of you who don’t have the privilege, I encourage you to try. BAHAMAS Students, remember your parents love EGG DONOR NEEDED SPRING BREAK you the most in this world. Their overreCouple seeks $189 for 5-Days. actions and overprotective advice is all in egg donor 20 - 29 All prices include: good heart. When they want to talk to you yrs. old. College Round-trip luxury about safe sex or smart drinking, let them. educated; fit; party cruise. AccomWhen they want to tell you they worry, healthy; non-smokmodations on the island at your choice let them. Most importantly, listen to them er. Compensation of ten resorts. Appaand talk to them. They have walked in is $10,000 and lachia Travel. www. your shoes before and their experience and costs. Contact Anu Sharma, M.D., at BahamaSun.com knowledge will go a long way. asharmamd@veri800-867-5018 Parents, when your child does something zon.net. bad, don’t judge them, don’t lecture them, but instead talk to them. Talk to your teenagers and young adults about safe sex, safe drinking, drugs and anything else in life. Be there for them when they fall, and while you don’t have to pick them up, give them To a hand. HOME HEALTH AID The best thing my parents ever did was to NEEDED NOW Advertise avoid shoving me toward the perfect direcGo to tion in life. They let me walk down rough Home Health Aide and bumpy paths and watched me succeed positions offered thelantern. and move over obstacles, but they also asap with watched me fall, and I always knew that Ohio-At-Home com they walked it with me. Although a step Health Care Agency. behind, they were still there, ready for me $10/hr. when I turned around.

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Corrections The story “Buckeye Bites: A taste of Italy close to home,” published in the Buckeye Bites Oct. 22 issue incorrectly named the Cameron Mitchell Restaurant located in the Short North as Marcella’s Italian Kitchen. In fact, it is called Marcella’s Ristorante. A graphic that accompanied the story “OSU moves closer to energy privatization” in the Oct. 21 issue included information obtained via OSU’s Energy Dashboard website. The Lantern no longer has confidence in the accuracy of the data provided at that time, so the graphic has been retracted. 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

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COOKING IN COLLEGE Check out this week’s “Cooking in College” for some spooky good treats. ON PAGE 5

OUAB Chef Marc cooks up lessons for students Paris-trained Marc Dullin hosts weekly “OUAB in the Kitchen” class in Union’s instructional kitchen

SAMANTHA HOLLINGSHEAD PHOTO EDITOR

Chef Marc Dullin (right) and his teaching assistant Victoria Figliomeni, a fourth-year in hospitality management.

SAMANTHA HOLLINGSHEAD

Photo Editor hollingshead.34@osu.edu

Many college students live on a diet of ramen noodles and trips to the local campus dining halls, but some Ohio State students are learning how to cook healthy and flavorful meals with the help of OUAB chef Marc Dullin. Dullin, a third-generation chef, teaches “OUAB in the Kitchen,” where every week dozens of students head into the Ohio Union’s basement to the Instructional Kitchen. The OUAB event allows students the rare opportunity to learn to cook a full-course meal from all types of cuisine, all in a high-class kitchen located in a classroom setting, a point Dullin said was why he came to OSU. “Not only am I doing something that I love doing, but look at this place,” he said, referring to the kitchen. “This is state of the art … I think it’s one of the most unique kitchens you have ever seen in the world.” The kitchen includes cooking stations that are fully equipped with things like stovetops, fryers, refrigerators, cutting stations and grills. Dullin, who was born in France, did his culinary schooling in Paris. Although he completed the threeto four-year program, Dullin said this did not make him a chef, only a cook. “How you become a chef is basically years of working at different places under a lot of other chefs that have a lot of talent,” he said. “You work with people who have a little bit more experience than you, and you pick up from them.” After working in different restau-

(Below) The Instructional Kitchen in The Ohio Union.

rants and hotels across multiple “I always wanted to teach, tocountries, Dullin said his career as- ward the end of my career I always pirations began to change. wanted to give,” he said. “My legacy is to give my knowledge to somebody.” Dullin eventually found his way to the Columbus Culinary Institute, where he taught for nearly three years. After an offer from OSU came up, Dullin left because he felt that the job at OSU was more prestigious. “Oh, I love it tremendously,” he said. “Not only does Ohio State have so much to offer … I feel privMarc Dullin OUAB Chef ileged to work here.” Although the cooking class was “I was in South America and I already around and Dullin said he wanted to get back into the Unit- wasn’t responsible for its start and ed States, so I got an offer to be an success, he did help OUAB expand executive chef in Dayton, Ohio,” it. Dullin said. “From there, I mean it “What I can do and what I am was just one job to another toward proud of saying is we took this proColumbus.” gram to another level,” he said. Dullin found a passion for teachThe level seems to be working ing soon after and began to search very well for the class — every for a job that would offer him the week is packed full and even has opportunity. a waitlist. While students enjoy

“I always wanted to teach, toward the end of my career I always wanted to give. My legacy is to give my knowledge to somebody.”

a free meal that they made themselves and the opportunity to learn cooking techniques. OUAB committee member and doctoral candidate in earth sciences Melissa Wrzesien said that Dullin might have a lot to do with students returning. “There are people who come back multiple times and he remembers them and they remember him,” she said. “(The classes) could be very boring and you might just get free food, but it’s a whole evening with him, which is great.” Dullin said that there comes a hardship when teaching many students who don’t have a wide knowledge of cooking.

“It’s probably the biggest challenge that I don’t know where the skill level is,” he said. “I have a disclaimer that says, ‘Hey, there is so much I can show you and there is so little I can show you.’” Students shouldn’t feel discouraged if their cooking skills don’t measure up to those on TV cooking shows. Dullin says that the reality TV programs are far from the truth of a real kitchen atmosphere. “Here is the problem that we have … the chef shows on TV … they are not a reality,” he said. “For example, nobody ever runs in the kitchen … it is against the rules.” When asked how his personality

CHEF CONTINUES ON 6

Costume exhibit showcases evolution of fashion ABIGAIL SECKER Lantern reporter secker.1@osu.edu

COURTESY OF MARLISE SCHOENY

Costume on display for American Aesthetics.

An Ohio State costume exhibit illustrates the late 20th-century introduction of American influence to the global fashion stage. The Historic Costumes and Textiles Collection’s American Aesthetics exhibit features the work of American designers Geoffrey Beene, Bill Blass and Oscar de la Renta during the 1960s, ‘70s and ‘80s. The late 20th century was a period when the fashion world experienced a transition from primarily European influence to a more American fashion aesthetic, said Marlise Schoeny, assistant curator for the Historic Costumes and Textiles Collection. “Even today a lot of people still think that Paris is the center of fashion change. It really is happening globally,” Schoeny said. “I think expanding out into the

American market and really building off of American designers was one of the first times that it expanded outside of the French and British purview.”

“I think it’s an interesting thing to come and see just in general the change of aesthetics that was happening in the world at that time period” Marlise Schoeny Assistant curator, Historic Costumes and Textiles Collection

The transition to an American fashion aesthetic introduced the idea of casual styles of clothing rather than the formal couture ensembles that previously dominated the industry, Schoeny said. “I think (Beene, Blass and de la Renta) represent this more American ideal of sportswear — clothing that is wearable,

clothing that can be worn every day,” Schoeny said. “Certainly it is well-made and high end, but at the same time it’s not so avant-garde that you couldn’t wear it to the office or wear it to a lunch or whatever it is you were doing.” Beene, Blass and de la Renta’s innovative designs gained recognition throughout the ‘60s, ‘70s and ‘80s that contributed to the trio’s influence on global trends, culminating in each of the three designers being awarded multiple Coty American Fashion Critics Awards intended to promote and celebrate American fashion, Schoeny said. Gayle Strege, curator of the Historic Costumes and Textiles Collection, said the exhibit shows the evolution of styles across the latter part of the 20th century while also showcasing each designer’s individual contribution and influence on fashion at that time period. “One of the things that is really interCOSTUMES CONTINUES ON 6

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TUESDAY, OCTOBER 27, 2015 | A&L | 5

Theater performance examines importance of ‘stuff’ SADE TAVAREZ Lantern reporter tavarez.4@osu.edu

“I have always been fascinated by ‘stuff’ and ‘things’ and I have wondered at our attachment to them, at the mystery and absurdity From the eighth grade track of why we collect things and why T-shirt only worn once to the things have relative value,” Sobelle stuffed teddy bear one has had said. since kindergarten, objects have something about them that cements “This is a funny play, their importance in people’s lives. it’s a heartbreaking Theater artist Geoff Sobelle will work, it’s got some come to The Ohio State University’s campus to shine some light on magical moments, some the human attachment to “stuff.” bittersweet moments “The Object Lesson” is not about and comic moments.” sentimentality over materials, but more of an interrogation of the ob- Jennifer Wray Spokeswoman, Wexner Center jects that have taken a hold over our lives, Sobelle said. Jennifer Wray, spokeswoman for The performance will be an in- the Wexner Center for the Arts, teractive one where the audience shared about the upcoming performembers will be allowed to look mance. through boxes and items inside “‘The Object Lesson’ is a unique them. There are even some boxes theater piece about the significance labeled as ‘seats’ where the audi- of stuff; why we keep things, why ence sits. However, throughout the we leave things behind,” Wray said. performance, Sobelle might have “This is a funny play, it’s a heartthe audience member move if he breaking work, it’s got some magneeds that particular box. ical moments, some bittersweet

moments and comic moments. It really has it all. As an experience, it’s really different from what people think of when they think of theater.” “The Object Lesson” is Sobelle’s first solo performance. He said he usually works with ensembles and thought that a solo piece would be a challenge. Even though “The Object Lesson” is about questioning the meaning behind our value over objects, Sobelle said he still values his material things, although sometimes he could do without them. “I love my things, but I often feel that they are a burden. I’d like to have a better handle on my stuff, but then I always wonder what happened to that throwing knife I had when I was 10,” Sobelle said. “I’m pretty sure the neighbor kid walked off with it, but it’s always bugged me that I couldn’t find it.” The performance runs 8 p.m. Wednesday through Saturday. “The Object Lesson.” Tickets are $20, and half-price for OSU students.

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COOKING IN COLLEGE

A good punch kick-starts the party

ROBERT SCARPINITO | COPY CHIEF

ROBERT SCARPINITO Copy Chief scarpinito.1@osu.edu Halloween is on the horizon, and to match the theme, this weekend’s recipes are intended to add to the spooky ambience that makes Halloween fun. The first recipe is for a sickly green concoction, known as “puke punch,” which can work well in a cauldron as a centerpiece for a table full of food. A delicious punch requires a little more work than simply buying drinks for a party, but the result is worth the effort. Punches come in many varieties, and they’re each made in different ways — some requiring some overnight soaking, others needing little to no preparation. Puke punch requires some boiling of the ingredients particularly to activate the Jell-O, but it also helps to better blend the ingredients because of the heat And of course, the best thing about punch is the ability to customize each recipe. Nothing is stopping you from adding or removing ingredients from each recipe if you feel the need to. For example, you can adjust the amount of sugar in the recipe to your liking

PUKE PUNCH Prep time: 30 minutes + 4 hours inactive Servings: 15 at least 3 cups water 1/2 cup white sugar 1 3-ounce package of lime-flavored Jell-O mix 23 fluid ounces pineapple juice 1 quart orange juice (high pulp for extra chunkiness) 1/4 cup lemon juice 2 liters lemon-lime soda (chilled) In a large pot, bring the water, sugar and Jell-O mix to a boil on high heat. Once it starts boiling, bring the pot to a medium heat, and stir in the pineapple, orange and lemon juices. Occasionally stir it for the next 10 minutes. After 10 minutes, take the pot off the heat and let it cool down. Scoop the mixture into multiple resealable plastic bags, but don’t fill the plastic bags to the brim. Place the plastic bags in the freezer for about four hours. After four hours have passed, pour out the liquid into a serving pot. Stir in the lemon-lime soda and serve.

MUMMIES IN WRAPPINGS Prep time: 10 minutes Cook time: 20 minutes Servings: 8 1 package of Pillsbury crescents 1 package of 8 hot dogs Preheat the oven to 350 degrees Fahrenheit. Prepare a baking tray and coat the top with nonstick spray. On a counter, separate the eight sections of the dough along the dividing lines. Roll out each one individually using a rolling pin. Wrap each hot dog in the dough, leaving space for the “eyes” on the hot dog. Using a toothpick, create two eyes on each hot dog. Bake it in the oven for 18-20 minutes or until the bread browns. ROBERT SCARPINITO | COPY CHIEF

or maybe add some vodka if everyone is 21 years or older. Aside from puke punch, I’ve also thrown in a simple recipe for finger food that’s based on pigs in a blanket: mummies in wrappings.

It doesn’t take long to make, and the recipe only has two ingredients. It’s easy to make, but it’s enough to vaguely fit and match the Halloween theme.

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COSTUMES FROM 4

CHEF FROM 4

esting about this show, and the fact that it’s spanning these three decades, is looking at the real change in styles,” Strege said. “A lot of the things from the 1960s were sort of very stiff and A-line and minimalist in their design, and then when you get into the ‘70s it’s a little more soft and flowing, and then into the ‘80s there’s just a lot of embellishment and luxury and glamour.” The exhibit, which features evening wear, day wear, structured jackets and an assortment of little black dresses that range from four to five decades in age, offers visitors an opportunity to recognize the timeless elements of fashion relative to the contemporary styles of today, Strege said. “I think it’s an interesting thing to come and see just in general the change of aesthetics that was happening in the world at that time period,” Schoeny said. “Anyone who is wearing clothing or buying clothing is vaguely aware of at least trends or what they consciously decide to put on their body, and it’s interesting to go back and look at what was fashionable then and what were sort of the trends that were going on and how people were presenting themselves.” American Aesthetics will be on display in the Columbia Gas Lounge and Gladys Keller Snowden Gallery in Campbell Hall until April 30. Admission is free.

is in the kitchen is, Dullin said that he can be intense but fun. “I’m so passionate that some-

“Cooking is such a central part of our social life … cooking surrounds everything we do. All my life I have never regretted to be a chef.” Marc Dullin OUAB Chef

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times it comes across as being a little stern,” Dullin said, adding that he mixes it up with humor to keep the environment interesting. “He’s very engaging and tells jokes as he goes along,” Wrzesien said. “He makes it such an event.” Although he says he feels passionate about teaching others how to cook, Dullin said it’s a little ironic. “I wasn’t really a scholar and I don’t hesitate to say that,” he said. “I think that it’s funny that I am back into a school after so many years.” While cooking might have already been in Dullin’s blood, he says he has fallen in love with it. “I was so attracted to cooking … I was lucky enough to discover my passion … a reason of being. Cooking is such a central part of our social life … cooking surrounds everything we do,” he said. “All my life I have never regretted to be a chef.”

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TUESDAY, OCTOBER 27, 2015 | SPORTS | 7

FOOTBALL OPINION

Ohio State regains top form with J.T. Barrett starting MEGAN WEISS For The Lantern weiss.88@osu.edu After Saturday’s 49-7 win against Rutgers, it is apparent that redshirt sophomore quarterback J.T. Barrett has earned his starting position within the offensive unit. Ohio State coach Urban Meyer announced last week the news of Barrett starting over redshirt junior Cardale Jones for the first time in the 2015 season. Barrett was able to take the reins in the 2014 season as the previous starter, Braxton Miller, was injured before the season even began. Barrett went 11-1 as the starting quarterback before he was injured with a broken ankle in the fourth quarter against Michigan on Nov. 29 while the Buckeyes led 28-21. Jones then stepped into the starting position leading the Buckeyes through three major wins, one being the National Championship. After the celebration of the team’s success had finally settled down, the two quarterbacks geared up for one of the most publicized quarterback battles in college football history. The decision to claim one starter above the other seemed inevitable to all fans, but when it came down to it, the coaches had a much tougher decision, as both Jones and Barrett have a multitude of valuable qualities that they bring to the field. Jones’ confidence on and off the field gave him the ability to lead the Buckeyes to a 10-0 record as the starting quarterback. Meanwhile, Meyer has described Barrett as a “humble perfectionist,” which is shown through his leadership, as evidenced by the fact that he was voted as a captain this season. HOCKEY FROM 8

didn’t have his name called. But in the 21st round, with pick No. 309, the Youngstown Phantoms took him with their final pick in the draft — right behind current Buckeye defenseman Victor Björkung, who was selected by the Fargo Force. Being selected that low in the draft didn’t mean anything to Parran other than that it was time to go to work. Although Parran spent another season in Cleveland with the Barons, he was able to take advantage of an opportunity presented to him by the Phantoms: He could practice with the team whenever he wanted to. Not wanting to leave the opportunity on the table, Parran would often load his equipment into his car and make the hour-long trip out to Youngstown to practice with the team, hoping to secure a spot on the roster full-time the next season. His dedication and grit powered Parran onto the Phantoms for the 2013-14 season. His constant presence around Youngstown the year prior made it a tough decision to leave Parran off the team. “He’s a good kid, well-spoken, great in the community, very intelligent, does things the right way, doesn’t cut corners,” then-Phantoms coach and current Orlando Solar Bears coach Anthony Nor-

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OSU redshirt sophomore quarterback J.T. Barrett (16) runs with the ball during a game against Rutgers on Oct. 24 at High Point Solutions Stadium in Piscataway, New Jersey. OSU won 49-7. While both quarterbacks have different attributes that allow them to shine, the decision to claim one over the other as starter just didn’t seem possible. Within the first seven games for the Buckeyes, both Jones and Barrett saw significant time, allowing both athletes to make a case for why each deserves the big spot. With the OSU offense looking in disarray, the coaching staff looked for an answer, and they found it against Penn State. It wasn’t until the “Dark Night at the ‘Shoe” that the decision was clear. Barrett went from the red zone quarterback to taking over for Jones full time in the second half. een said. “When you do things like that you give yourself a chance. It’s hard to cut guys like that.” During his first year in Youngstown, Parran made a commitment to Brown University, turning down others from two fellow Ivy League schools — Princeton and Harvard.

“If someone walks around this university and sees the history and the tradition, what the people are all about here. They see the buildings and what they do athletically here, all these guys are taken care of. It’s pretty phenomenal.” Steve Rohlik Men’s hockey coach

But a year later, while still with the Phantoms, Parran had doubts about what was in store for his future and decommitted. “By Christmastime of my second year, it made sense to look for a place that would develop me more as a hockey player, while still having school be manageable and help me with school as well,” Parran said. “Somewhere that cares about their hockey program, that cares about their athletes and makes it a priority to help them get through

The Buckeyes’ offense finally revealed what the defending champions’ fans have been waiting to see this season. Winning 38-10 over Penn State revealed the high-powered Buckeyes we all remember from the 2014 season. After Barrett was named the school and be the best they can be at their sport.” Joe Exter, OSU’s goaltending coach, got on the ball soon after Parran’s decommitment from Brown. He, along with Buckeyes’ coach Steve Rohlik, enticed him to stay in Ohio for his collegiate career. “To me, (OSU) has the total package, the academics and the athletics,” Rohlik said. “So if someone walks around this university and sees the history and the tradition, what the people are all about here. They see the buildings and what they do athletically here, all these guys are taken care of. It’s pretty phenomenal.” In the 26-piece jigsaw puzzle envisioned by Rohlik for his team, he saw Parran being a key piece in Columbus. “His skating mobility, he’s got good size, he’s a six-footer but he’s a thick kid,” Rohlik said. “When you see him, nothing really rattles him, he kind of stays on the same page. From the outside looking in, he keeps that even keel. For us, we were looking for a mobile defenseman. He’s an in-state kid. We thought he’d be a good fit in the program.” Injuries have allowed the Saint Ignatius High School graduate to hop right into the mix this season. OSU currently sits winless in

starting quarterback following his performance against Penn State, the stage was set for the game against Rutgers. He proved himself more than worthy of the starting position by leading the Buckeyes to their most impressive blowout of a lesser opponent this season. Barrett led the Buckeyes to a 49-7 win in which he had 324 total yards of offense, with three passing touchdowns and two rushing touchdowns. The Buckeyes’ offense finally revealed what the defending champions’ fans have been waiting to see this season. As the Buckeyes took the field with their new starting

quarterback it was as if a sense of rejuvenation, readiness and confidence had been draped upon them; the team was and now is more ready than ever before. With Barrett leading the charge, we all witnessed the best game performed by OSU thus far. Although it may be eight games into the season, the Buckeyes finally look like they have a vision in mind for a second straight championship. As the captain led the team to victory, one can conclude that, with Barrett in the starting position, the Buckeyes have a bright future ahead.

KALEY RENTZ | ASSISTANT SPORTS DIRECTOR

OSU freshman defender Tommy Parran during the Buckeyes’ exhibition against Brock on Oct. 3. at the Schott. six tries, now three weeks into the 2015 campaign. Parran, however, has seen the ice in five of those six games. “We didn’t bring him in here to go end to end or anything like that,” Rohlik said. “We’re not asking a lot out of him right now even though with the injuries and whatnot on the blue line, he’s gotten thrown into the fire having to play a lot of

minutes.” As for now, the freshman acknowledges how much it took to get here and is enjoying the moment. “It’s been a battle,” Parran said. “If you put work in every day and you put your mind to a goal … hopefully it’ll pay off in the long run.”

TUESDAY, OCTOBER 27, 2015 | THE LANTERN | PAGE 8

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FOOTBALL COMMENTARY Why J.T. Barrett has earned his starting quarterback position. ON PAGE 7

‘GOING UP’: KEVIN STANKIEWICZ Assistant Sports Editor stankiewicz.16@osu.edu

It would be hard for the Ohio State football team to script a better way to begin its lone bye week of the 2015 season. Its first eight weeks of the season had been littered with lackluster outings, despite emerging victorious in every outing. But now, a nearly unblemished performance against Rutgers on Saturday in Piscataway, New Jersey, presides as the backdrop for the Buckeyes as their Week 9 rest gets underway. “It’s definitely what we’ve been waiting for,” junior running back Ezekiel Elliott said following the win. “Coach (Urban) Meyer has been talking about cracking the rock, kind of playing at the potential that we should be playing at.” The Buckeyes, who maintained their No. 1 ranking in the AP Poll and picked up 11 new first-place votes, did not just crack the rock: They broke it to bits. OSU controlled the game from the opening whistle until the clock showed 00:00, blasting the Scarlet Knights 49-7 behind the arm and legs of newly minted starting quarterback J.T. Barrett. The redshirt sophomore threw for 223 yards and three scores while tacking on two more touchdowns and 101 yards on the ground. Elliott added 142 rushing yards and two scores to go along with redshirt junior wide receiver Michael Thomas, who hauled in five passes for 103 yards and a dazzling 55-yard touchdown catch-and-run. The defense dominated, holding Rutgers to just 293 yards, its fewest number of yards gained all season long. The “Silver Bullets” nearly tossed a shutout had it not been for a 10-play, 90-yard touchdown drive with all second-string players on the turf. Even with the garbage time score, the defense looked like the stifling unit it was against Hawaii and Western Michigan.

“It’s definitely what we’ve been waiting for. Coach (Urban) Meyer has been talking about cracking the rock, kind of playing at the potential that we should be playing at.” Ezekiel Elliott Junior running back

“I think this performance tonight showed not only what our offense is supposed to do but what our whole team is supposed to do,” senior left tackle and captain Taylor Decker said after Saturday’s win. “(I) felt like it was a really complete game.” Stringing together a complete game had eluded OSU up to Saturday’s kickoff. Whether it be the quarterback carousel and a soft run

MEN’S HOCKEY

OSU enters bye week strong Second after big win over Rutgers thoughts led Tommy Parran to OSU MILES MCQUINN Lantern reporter mcquinn.7@osu.edu Tommy Parran didn’t see himself making it to this point. “I never thought I’d honestly get this far,” the OSU freshman defenseman said. When Parran uttered those words with pride and thankfulness present in his voice, “this far” represents a lot more than the mere two hours separating him from Columbus and his hometown of Shaker Heights, Ohio. Parran developed his game at the Tier 1 level with the Cleveland Barons program in Parma, Ohio. The Barons have sent numerous players to the NCAA Division I level and beyond, some of which starred at OSU including Tommy Goebel and John Albert, a former Buckeyes captain and current captain of the Manitoba Moose of the American Hockey League.

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OSU sophomore H-back Curtis Samuel (4) celebrates after a touchdown during a game against Rutgers on Oct. 24 at High Point Solutions Stadium in Piscataway, New Jersey. defense or the bevy of turnovers and penalties, something was always missing for the Scarlet and Gray. That trend, however, appears to have been reversed against the Scarlet Knights. The Buckeyes found their guy behind center in Barrett, whose performance led to him being named co-offensive player of the week in the Big Ten, and limited Rutgers to just 104 yards on the ground. The turnovers and penalty woes went by the wayside, too. OSU had just one turnover — an opening-drive fumble from Barrett after he accidentally collided with Thomas as the Buckeyes were nearing the red zone. But “the most impressive thing,” Meyer said, was that OSU was not penalized once during the 60 minutes of action. “That’s definitely a big step for us because if you look at all the games up to here, we had a lot of penalties, a lot of false starts … all that,” Elliott said. “Playing a clean game is great. Those penalties and turnovers kind of hurt our momentum, so when we are able to have our momentum and a roll, it’s a freight train.” Now, the freight train that is the Buckeyes is heading smoothly down the tracks, full of momentum, looking like the team that steamrolled everything in its way during the final games of 2014. “It’s that time of the year where teams either go up or they go down,

SAMANTHA HOLLINGSHEAD | PHOTO EDITOR

OSU cornerback coach Kerry Coombs and freshman cornerback Denzel Ward (12) celebrate after a tackle. and we needed to start going up,” redshirt freshman defensive end Sam Hubbard said. “It gives us a great feeling to get our bodies and minds right going into the bye weekend.” With no game on the docket, OSU will take advantage of a light practice schedule to get players back to full strength, as games against Big Ten heavyweights Minnesota, Michigan State and Michigan loom on the horizon. Last season, OSU had two open weeks — the first was on Sept. 20, just three games into the year, while the second was on Oct. 11. But in 2015, the Buckeyes have played in eight straight weeks, which begins to take a toll. “It’s huge,” Decker said of the bye week, noting that starters have played a majority of the reps in

“If you put work in every day and you put your mind to a goal … hopefully it’ll pay off in the long run.” Tommy Parran Freshman defenseman

It’s a rite of passage for the majority of hockey players wishing to play college hockey to spend a year or two in the junior ranks. In terms of where to play junior hockey, the United States Hockey League is the top junior league in the U.S., in addition to being the only Tier 1 junior league in the country. Of the 26 players on OSU’s roster, 20 have come by way of the USHL. In May of 2012, there was a possibility that Parran might be a part of the league via the USHL entry draft. When the draft began he waited, watching the names of players scroll by one after one. Round after round went by and Parran still

most games. “There are some guys dinged up, just some little things here and there. Those just start to add up on you, a bunch of little HOCKEY CONTINUES ON 7 things.” When the Buckeyes return, closer to full strength, they know the meat of the schedule awaits. But before the more competitive conference clashes begin, OSU will just savor its time off, especially knowing the team turned in its most complete performance of the season. “It will be nice just to get a little rest, get a little time away, just to kind of take a deep breath and then come back locked and loaded ready to go,” Decker said. OSU is scheduled to resume action on Nov. 7 at Ohio Stadium COURTESY OF OSU against the Minnesota Golden Go- OSU freshman defenseman phers. Kickoff is set for 8 p.m. Tommy Parran.