Best music venue
40 Years of Newport Music Hall: How the Columbus staple has survived an ever-evolving music scene
By Nick DeSantis Asst. Arts & Life Editor
Disclaimer: The Lantern’s “Best of OSU” polling was conducted via social media and should not be considered statistically representative of Ohio State’s extended student body.
Likeany city’s music scene, Columbus has drastically changed in the past 40 years.
Concert venues, dive bars and record shops have all come and gone as genres and tastes change from decade to decade.
However, if sitting at the Ohio Union and looking across to the east side of High Street, one may notice a massive marquee hanging over a large set of wooden doors.
This sign belongs to none other than Columbus-renowned music venue Newport Music Hall, voted Columbus’ “Best Music Venue” among The Lantern’s readers for this year’s “Best of OSU” special edition.
Forty years ago, PromoWest Productions — founded by CEO and President Scott Stienecker — bought the rock club, then known as Agora Ballroom, and Newport was born.
Stienecker said the former owners of the venue, the Loconti family, intended to sell the lease to create a Walgreens; but for him, that was never an option.
He called the Loconti family as soon as he heard the news.
“I want[ed] to keep it a rock club, and Hank Loconti said, ‘You know what? Give me $25,000 here by Friday; I’ll sell you the lease.’ I had to scramble, and I raised the capital,” Stienecker said. “I raised $180,000 when I was 23 years old, and sent 25,000 of it back to the Locontis and secured the lease.”
Stienecker, an Ohio native who was living in California at the time, said he moved back to Columbus as soon as the lease was sold and turned the Agora Ballroom into what is now Newport Music Hall.
perform at the concert venue; however, his experiences at Ohio State and connections in the promotion industry helped.
“I was able to say, ‘Yeah, I used to be the head of the Pep Board for Ohio State, and I worked for Gary Purnell out in Berkeley, California,” Stienecker said. “That’s how I tried to open doors because nobody wanted to talk to a 23-year-old kid.”
In addition, Stienecker said his relationship with concert promoter Dave Lucas would eventually lead to more successful bookings.
“I had gone over and met with him because he wanted to get into Ohio more too, and because he was based in Indianapolis, and he did everything act that he put in [Newport] was Neil Young.”
active. Unfortunately, the rock club would face several other challenges in the months to come.
Steinecker said among other issues, the drinking age being changed from
the club and its attendance rates.
“I thought that was gonna put us under, but [it] didn’t,” Stienecker said. “We survived the late ‘80s, and then what would happen is when Ohio State would shut down for the summers, it would kill Newport’s business because all those kids would leave.”
As a result, Stienecker reached out to Lucas, proposing the idea to create an amphitheater in Columbus after seeing Lucas create Deer Creek Am-
“I said, ‘Hey, Dave, can I buy your drawings? I’m going to build one of these in Columbus. I need my summers to be bolstered,’” Stienecker said. “ And he said, ‘No, I won’t sell the drawings, but I’ll be your partner.’ So, he ended up being my partner. And we built the Polaris Amphitheater.”
Stienecker said PromoWest went on to build other venues in the city, such as Kemba Live, A&R Music Bar and
of new venues, Stienecker knew Newport — which had been active for decades — would remain.
Marissa McClellan, marketing director at PromoWest Productions, said she believes Newport’s ability to overcome economic challenges has made it
a desirable venue for concert-goers.
“For a long time, especially during the recession and the economical issues we were having in 2007-08, [Stienecker] was able to still keep making prices relatively low, so people canlan said. “And, you know, we’ve been able to kind of hold on to that over the years.”
McClellan said she believes the reason for Newport’s longstanding success lies in music fans’ common desire for popular performers to play smaller venues.
“We just had Jack White a couple weeks ago as an underplay,” McClellan said. “We had Green Day in 2017 as an underplay. So, sometimes, [the artists] want to play that grungy, small room too and, you know, kind of go back to the roots.”
Despite the many issues Newport has faced, Stienecker said it’s the little things that keep it timeless.
“The Newport’s as cool today as it was 40 years ago when we opened it,” Stienecker said. “It’s always had that vibe. It’s always had that, you know,
Peter Frampton, Melissa, those people have said, ‘God, this room just has a vibe to it. It’s like a raw rock club.’”
Best late night eat elbow grease, traditions and family values: examining the makings of Buckeye Donuts
By Nick DeSantis Asst. Arts & Life Editor
When searching for a late-night snack on Ohio State’s campus, a few obvious options emerge. The familiar signs of fast-food chains like McDonald’s, Wendy’s and Raising Canes light up High Street, attracting a crowd of students and locals alike.
But between the neon signs, one may see a line forming outside a small shop with aromas of glazed sugars, -
Buckeye Donuts.
The shop opened 55 years ago and has since become one of High Street’s most iconic staples, winning “Best Late Night Eat” during The Lantern’s 2024 “Best of OSU” polling.
Though many Columbus residents know the menu and its various do -
Buckeye donut — a chocolate donut with chocolate glaze and peanut-but-ing the shop running 24 hours a day is a lesser-known tale.
Eric Bretschneider, general manager and employee of Buckeye Donuts forcy can be traced back to its training process.
“When we hire a new guy or girl, unless they come with a lot of cooking background experience, or they’ve they’re experiencing, we’ll put them on “So, any of these guys you see here can take the register, and then once they get familiar with the register, then we’ll start cross-training them in the back.”
Bretschneider said using this training method creates a work environment where employees are better equipped to handle unexpected situations.
“At night shift, especially if [the store gets] really busy up front, they have two people working the register, and then they get a bunch of food tickets, and the guy in back is like, ‘I can’t keep up,’ the guy on the register can
schneider said.
Throughout one shift, Bretschneider said there is one aspect that is of particular importance — cleanliness.
will continuously clean any equipment or surface that isn’t in use. The most important step, however, is “bricking the grill,” a process which involves cleaning the grill with a brick.
“You throw some oil on [the brick] and we scrub it down with an abrasive material designed for cleaning the grill,” Bretschneider said. “Other places can use those chemical cleaners, but we don’t use chemical cleaners because we really don’t shut down. We don’t have time to get it clean enough that we can take chemicals to it and then get
For Bryan Thomas, a cook at Buckeye Donuts, every day begins with setting up for the breakfast rush.
“The grill will be on, so then we gotta cook all the bacon, cook all the sausage. A lot of times, they don’t do very much at night, you know, as far as restocking or cleaning or anything,”
hours are just making sure everything’s stocked up in case we do get busy, and then looking to see what needs are addressed as far as cleaning.”
Thomas and Bretschneider agreed that the most prominent process in the shop, which has been perfected throughout the past 55 years, is the donut-making process.
“We have a donut-baking machine. It’s a 70-year-old man named Yanni,” Bretschnieder said. “He’s been working here for 40 years and comes in on Friday, Saturday, Sunday mornings, and makes them.”
Bretschneider said the process for creating donuts is divided based on the shop’s two kinds of donuts: cake do -
nuts and yeast donuts. He said the process of baking cake donuts tends to be less laborious and time-intensive than that of yeast donuts.
“For the cake donuts, the mix will come in for the mixer,” Bretschneider said. “[The bakers] mix it up with some water. They’ll take it out and spread it on the table with the rolling pin. You’ll cut out your donut shape, put it on the screens and then you’ll put it in the fryer until it’s golden brown, delicious, give it a glaze and then it’s ready to serve.”
Bretschneider said when it comes to yeast donuts, the baking process typically takes a few more hours. He said the process begins when a bag of yeast, along with sugar and water, is dumped into the mixer. The mixture is then set aside in order to grow before being which keeps the dough warm while it is resting. After letting the dough rest
ready to be fried and served.
Thomas said for him, working in a community-centric environment has been extremely rewarding.
“You work at a corporate place, you got all these checklists, you got [general managers] coming in, and, you know, they’re going to count how many
We don’t do a lot of that here,” Thomas said. “The best thing about working at a family restaurant is they treat you like family.”
As far as Bretschneider is concerned, Buckeye Donuts will not un-
“Steady on. Like, there’s no plans to expand,” Bretschneider said. “ We just are gonna keep doing this. There’s nothing wrong with this, so we just gotta maintain this. Make sure we
fast and then keep it popular.”
NICK DESANTIS | ASST. ARTS & LIFE EDITOR
Best North campus bar
Out-R-Inn celebrates 55 years as campus staple
Lantern Reporter
This year marks the 55th anniversary of one of Ohio State’s longest-standing campus bars.
Out-R-Inn, which opened its doors
“Best North Campus Bar” by The Lantern’s readers in this year’s “Best of OSU” polling.
Steve Valentino, the bar’s general manager, said Out-R-Inn’s motivatpreserving the bar’s various traditions throughout the years.
“For the most part, everybody that’s worked here has gone to Ohio State, and I think that shows up when we’re working,” Valentino said. “It’s easy to pass down the legacy when you have guys that are sticking around for 10plus years, so it’s not like you have a fresh group of employees coming in year to year and starting fresh on how
and interact with customers.”
Valentino said not only does the bar have a rich history, but so does the building that Out-R-Inn occupies itself, which is over 100 years old.
“The building’s been owned by the same family since it was opened. In house. It had students living here for into a bar,” Valentino said. “The bar itself has expanded multiple times as
the bar slowly was built, starting in the
Billy Parrott, Out-R-Inn’s general manager, said the bar pulls in large crowds not just for game days, but also during weeknights due to regular event lineups and special deals.
“Tuesdays, we do our euchre league; it’s very popular,” Parrott said. “Wednesdays, we do our cornhole league; Thursdays, it’s double wells, $2 a piece on that; Fridays, we do $4 Yager and then Saturdays, we do $4 all Jack, which I think is pretty solid.”
Parrott said as a dive bar, Out-R-
tions for customers to choose from, including Parrott’s favorite: the rumple mint shot.
“Rumple mint is a peppermint Schnapps, and, honestly, it gets the job done,” Parrott said. “You have one or two, and then you’re ready to go for the night.”
Valentino said the bar’s loyal following of customers, who have developed meaningful relationships with
members over the years, played an instrumental role in Out-R-Inn’s over 50 years of success.
“We get a lot of repeat customers where if we’re open, they’re here four “They pop in to say, ‘Hi,’ they know all the bartenders at work and that happens pretty often.”
Best south campus bar Ethyl & Tank turns 10 years old
Lantern Reporter
Ethyl & Tank, the restaurant and bar -
ed 10 years of business in Columbus’ University District this February.
Since the bar opened its doors in February 2014, it has become one of the most popular bars among Ohio State students, recently being voted by The Lantern’s readers as “Best South Campus Bar” in this year’s “Best of OSU” special edition.
Cobi Mikesell, general manager of Ethyl & Tank, said the bar’s diverse selection of drinks and food — which in-
ings — is one of the many factors that help Ethyl & Tank stand out from other college bars.
“You have the nicer cocktails, we have more drafts to choose from, we have food to choose from,” Mikesell said. “We’re close to High Street [and] we have a cool atmosphere that seats plenty of people.”
In addition to serving daily happy hour specials Tuesday-Sunday from 4-8 p.m., bartender Mason Hammers -
alized deals every day of the week.
“You got tequila and Taco Tuesday, Wednesday is $10 mules and $20 li-
quor towers, Thursday is $5 nachos with 4-8 p.m. happy hour and Friday is liquor pitchers for $10 for four hours out of the day,” Hammers said.
When considering Ethyl & Tank’s signature food and drink items, Hammers said he believes the establishment’s most popular item is clear.
“The Double Dirty Shirley is a huge hit. The Dirty Shirley tank is 2.5 ounces of vodka sprite and a little bit of grenadine,” Hammers said. “When it comes
If you want to go crazy, add a little Cajun seasoning on them and then get a side of ranch. That is the best thing we serve.”
Mikesell, who has been the general manager going on two years, said Ethylences despite being an on-campus bar.
“We get everything here, with Newport as well, with concerts. Every week, we’re getting older clientele in and a lot for game days — you get everybody kind of coming into town,” Mikesell said. “This is one of the restaurants they see close to the stadium. We get everything from that to college kids coming in here trying to have a good night.”
For more information about the bar, visit its website.
Best cup of coffee
From bean to cup: A behind-the-scenes look at Stauf’s Coffee’s roasting process
Arts & Life Editor
It looked like a mechanic’s garage, with two large garage doors that sat open, allowing the fall breeze to waft inside — and yet, it still smelled of coffee.
A row of large trash bins lined the lofty warehouse’s interior side, but
Down the center of the warehouse was a wide aisle lined with palette upon palette of tan burlap bags, all painted with brightly colored tropical birdsent countries like Guatemala, Kongo or Ethiopia.
The garage — located at 112 S. Glenwood Ave. — is the home of Stauf’s Coffee’s main roastery, where head roaster Tommy Goetz said he has been roastyears.
Goetz said after graduating from Ohio State, he began looking for job opportunities and decided to work as a manager at Stauf’s in the meantime. -
ny would set him on a career path he’d never want to stray from.
After working as a manager for a
few years, Goetz said upper management asked if he wanted to roast coffee for a living, to which he quickly responded yes.
always something to learn about it, especially with what they’re doing with
what a gift; I get to do what I love, and,
good.’”
Goetz said it’s right to work. The roasting process begins when Goetz dumps unroasted beans into the metal funnel at the top of the Probat — a large -
er, convection oven and dryer. Of the three Probats Stauf’s has in its facility,
“If they grow co ee there, there is a chance that we have had it at one point. at is what makes us a little di erent from other roasteries, is that we have a large variety to choose from, which also keeps me on my toes.”
-Tommy Goetz, head roaster at Stauf’s
actually, I don’t think I could ever leave because I’d probably go through major withdrawal.”
Even after two decades, Goetz said old.
in the morning, when I come in, my mouth still salivates,” Goetz said. “It’s like one of those memory things that is just like, ‘Oh my gosh, that smells so
the machines are capable of holding 5, 12 and 40 kilograms of beans, respectively.
Goetz said one of Stauf’s most distinct qualities is the wide range of bev-
around the world, such as Brazil, Sumatra, Java, Guatemala, Ethiopia and more.
is a chance that we have had it at one point,” Goetz said. “That is what makes
ies, is that we have a large variety to choose from, which also keeps me on my toes.”
Once the beans are loaded into the Probat’s drum, or main roasting oven, Goetz said they are left to roast for between 10-20 minutes.
“It’s [a process] called pyrolysis,” Goetz said. “The beans go in at a certain temperature and they roast for a certain amount of time depending on what kind of bean it is, what we want to do with it and what’s our atmosphere like. Is it a cold, dry day or a hot, hu-
moisture.”
Goetz said when beans are in the Probat’s drum, their sugars, fats and proteins begin to break down, producing carbon dioxide — a process that brings the beans to what roasters call
“You’ll actually hear it. It sounds like popcorn in the actual drum, and that is usually a good tell of where we are at time-wise and temperature-wise,” Goetz said. “It tells us if we need to slow down the process or if we
need to hurry up the process.”
Goetz subsequently pulls and twists on a small knob, also known as a trier, on the face of the Probat. A small tube comes from the lever, which Goetz said he looks at from time to time throughout the roasting process.
“What this is showing me is what
Goetz said. “It’s so that I don’t have to stick my head in there; it just shows me a little sample of what is going down.”
must make a decision. He said taking the beans out of the drum to cool im-
for longer will create a medium or dark sugars are done caramelizing, they’ll start to carbonize. What that means is they’re going to break down more and produce more carbon dioxide, and in doing so, you’re going to hear a second crack. Because the carbon dioxide has nowhere to go, it is going to shoot out of the surface of the actual bean itself,” Goetz said. “Depending again on whating with it, we will either kill the heat and drop it and we’re done, or we let it continue.”
Once the decision has been made
Goetz said he lifts the lid on the oven, causing the beans to spill out of the main drum and into the cooling tray, which rapidly chills the beans.
“Even though it is done roasting, we need to let it sit because we kind of screwed them up molecularly, so the sugars, fats and proteins have to go back together,” Goetz said. “If we
like nothing.”
After four minutes in the cooling tray, Goetz said the beans sit in the facility for at least three days before being packaged and distributed to Stauf’s retail storefronts, online customers or one of the nearly 300 wholesale Stauf’s, including food-and-beverage establishments like La Chatelaine, Jackie O’s, BrewDog and more.
Emma Hunt, a barista at Stauf’s
Grandview Heights location, said her work begins once the beans are delivered to the store. She said each barista is extensively trained on the types of beans and roasts the store sells in order to be able to help customers pick taste.
“Throughout your training when you are making pour overs, you are
and smells and pinpoint what you can learn about them. Then, you try and match it back to the country or roast that it came from,” Hunt said. “Because we do that, we get to know each
gone to those farms and met those individuals, and I think the fact that they share that with us and we’re able to share that with others is really cool. It it also gives credit where credit is due, and I think that has always been really important to Stauf’s as a brand.”
Balcerzak said though Stauf’s isn’t its beans in Columbus, it has still bescene — being voted the “Best Cup during 2024’s “Best of OSU” polling.
“There are a lot of really good roastColumbus, so it isn’t that Stauf’s is the only one doing that in Columbus by any means. Columbus has a really us, the thing that is so special is the reach, which I think in part is due to how long we’ve been around and howcations.”
Despite its community-oriented company has expanded to allow cus-line and have them shipped across the country.
“People continue ordering our beans and getting them shipped out to Florida and California because that’skid,” Balcerzak said. “For us, being around for so many years gets you so many people who keep coming back.”
all pretty unique, so it is easy to pick which is fun.”
Olivia Balcerzak, who worked as a -
fore becoming the company’s social media manager, said the importance
“I think it’s really important that we we chose to get it from that location and the uniqueness that comes with it,” Balcerzak said. “I know we carry a lot and our roaster and our owner have
In order to keep up with the demand and around the country, Goetz said he and his roasting partner Rich Benson every day. produce,” Goetz said. “We’re kind of very consistent in what we do, and I think that’s what people appreciate about us. You know what you order from us, what you’re going to get.”
More information about Stauf’stion and how to place online orders, can be found on its website.
SAMANTHA HARDEN | ARTS & LIFE EDITOR
Best short north splurge
Forno Kitchen + Bar’s best-kept secret: the forno speakeasy
Lantern Reporter
Among Ohio State students and Columbus residents, Forno Kitchen + Bar has grown into one of the city’s most popular restaurants, even being voted “Best Short North Splurge” by The Lantern’s readers for this year’s “Best of OSU” special edition.
What’s more, for those who know where to look, the eatery also features a speakeasy-esque cocktail lounge, which is modeled after secret bars that rose to prominence during the Prohibition era and is thus the reason for the lounge’s hidden nature.
The Forno Speakeasy — which opened roughly one year ago in October 2023 — is now open every Friday and Saturday from 8 p.m. to 1 a.m., Forno marketing manager Chloe Land-
secret door, which opens to a staircase leading down to the speakeasy.
Sydney Heckeler, a fourth-year in international relations and Forno’s head hostess, said the speakeasy’s current space used to be a storage area for employees. It’s been exciting to see the barroom develop while still retaining its sense of mystery, she said.
“I’ve been working at Forno for about a year,” Heckeler said. “Since I started working, we had opened the speakeasy, and since then, it’s steadily gotten more and more popular, but I still feel like it’s a little bit of a wellkept secret.”
Landers said the restaurant aims to create a distinct dining experience for guests, distinguishable from neighboring restaurants and bars.
“Forno seeks to show anyone and everyone a great time through every aspect of dining,” Landers said. “From the intentional lighting to the highly
guests with an experience.”
The speakeasy, Landers said, is no exception.
“The Forno Speakeasy is a great time, perfect for events and intimate moments,” Landers said. “It’s our hidden gem.”
Heckeler said the speakeasy, though more “intimate” than Forno’s main dining area, still seats up to 50 people.
“It’s big, but it’s still pretty intimate.
ly has that speakeasy, underground
bar vibe,” Heckeler said. “There’s a full bar with barstools, but also tables, cute little couches with tables, then a whole couch section.”
Heckeler also said she wishes more Ohio State students knew about the speakeasy, as she believes it’s an ideal hangout spot for younger and older demographics alike.
“One audience I feel like the speakeasy hasn’t gotten to yet is people at [Ohio State] — college students. It is a really fun, cute little hangout area,” Heckeler said. “Especially if you’re
more relaxing vibe but [is] still pretty cool and unique. It’s good for pictures, for sure, and for celebration.”
Landers said Forno’s atmosphere, especially when it comes to its speakeasy component, is designed to make guests feel as though they are in a big city like New York City or Chicago.
“Forno makes me, personally, feel like a city girl,” Landers said. “It’s perfectly lit, and the service is spectacular. I think Forno gets the reputation as a splurge spot because it delivers a high-end product with an experiential hospitality component. It’s a pretty value-driven place.”
To enjoy both aspects of Forno, Heckeler recommends visiting for a late dinner and then staying until the speakeasy opens at 8 p.m. She said the speakeasy can also be rented out for a night, whether it’s the entire space or
More information about Forno, including additional details about the speakeasy, can be found on the restaurant’s website.
COURTESY OF FORNO SPEAKEASY
Roughly one year ago, in October 2023, Forno Kitchen + Bar opened its latest addition, the Forno Speakeasy.
Best game day tradition
Striking a chord: Men’s glee club discusses ‘Carmen Ohio’
By Lucy Lawler Managing Editor for Content
Despite being one of Ohio State’s newest on-campus facilities, the Timashev Family Music Building — located at 1900 College Road N. — possesses an old soul.
Students stroll down bright hallways, humming or snapping as their footfalls produce a vaguely melodic sound. But it’s the lobby, replete with ample study space and gentle chatter, that suggests a concrete reverence for years gone by.
Nestled among other items on a gallery wall, from archival photos to sleekly printed sheet music, one silver frame contains a golden nugget of knowledge many Buckeyes may be unaware of.
“In 1902, Ohio State played Michigan in Ann Arbor and lost the game 86-0. Fred Cornell, who attended the game, was a member of Ohio State’s Glee Club and a four-letter athlete,” the sign states. “On the train ride home, he began to compose a song for Ohio State by writing phrases on the back of an envelope. Inspired by the loss and hearing the Wolverine crowd sing ‘The Yellow and Blue,’ Cornell proceeded to pen the hymn.”
Thus, “Carmen Ohio” was born. Or was it?
According to a September 2019 article from the Ohio State Alumni Magazine, Cornell’s fateful train ride leans more toward legend than truth. In fact, author Victoria Ellwood said Cornell likely penned “Carmen Ohio” upon request from the glee club around 1903.
Regardless of the anthem’s origin, two conclusions prove evident: The Men’s Glee Club has a deep-rooted connection to “Carmen Ohio,” and the alma mater is a critical thread in Ohio State’s well-established yet ever-changing tapestry of time.
More than a century later, The Lantern’s readers chose singing “Carmen
Ohio” as their favorite game-day tradition in 2024’s “Best of OSU” polling.
year in music education and Men’s Glee Club member, said the tune’s mystique remains fully intact for him and his fellow vocalists.
“It takes on a whole new meaning as a part of the group and as a member of the school because the themes of brotherhood, and the themes of time and change and standing fast through all of that really mean a lot more when you’re here and understanding why it’s so special — why it withstands that time and change,” Giles said. “No matter how many times we’ll sing it, it’ll still be special to me. To be candid, the group, I did start to tear up a little bit.”
Seasoned glee club member Shaan Desai, a fourth-year in economics and international studies, agreed.
“There’s something cool and uniting about it because even though we’ve worked on the harmonies and everything, the words are still for everyone,” Desai said. “I feel like a lot of songs that we sing kind of do get a little bit old, but that one I don’t think will ever get old just because everyone has a different experience with it.”
Desai said the ensemble typically learns “Carmen Ohio” during the second week of fall semester each year. Besides being a concert and tailgate staple, the number likewise serves as a multi-way bridge between current, past and future club members.
“If someone like [Giles] was visiting our choir last year from high school, thinking about coming here, we always include them, teach it to them really quickly and sing it with them at the end of rehearsal,” Desai said. “If we have alumni come, we sing it with them at the end of our rehearsals.”
In this respect, “Carmen Ohio” has
matured to symbolize the organization’s fraternal love, glee club member Rhys Davis said.
“Shoulder to shoulder, arm in arm, we sing it every single time,”glish education. “So, I’m immediately struck by how, sort of, connected it makes us all feel.”
Giles said singing “Carmen Ohio” on game days is just one way of embracing Ohio State’s distinct musical world, even for those who have zero involvement with the Men’s Glee Club.
“It’s just about togetherness,” Giles said. “It’s about excellence, but it’s about togetherness through struggle and through all the trials of life.”
— who participated in collegiate track, basketball, baseball and football, according to Songs of The Ohio State University’s website — Davis said appreciating the arts and ath-
letics “side by side” is one goal that comes to mind.
“If more people did know the story of how the music program here and the football program here are so intricately linked, that’s a really, really interesting side of our story,” Davis said.
Ultimately, Desai said Cornell’s meaningful relationships with music and the Men’s Glee Club should not be overlooked by Ohio State’s wider fandom.
“I do wish people knew more about it. I feel like some people at football games, after we lose, just don’t even want to sing it,” Desai said. “But I’m like, ‘I feel like that’s the best time to sing it because, you know, it’s who we are.’ We’re proud of who we are, and it’s just really cool that I get to be a part of the same organization that this guy, over 100 years ago, you know, was a part of who wrote this awesome song that we all sing every day and everyone on campus knows the words to.”
mater, “Carmen Ohio,” together.
SANDRA FU | PHOTO EDITOR
Ohio State football players stand shoulder to shoulder to sing the alma
Best male athlete Bruce Thornton serves as head of the buckeyes’ family table
By Sam Cipriani Asst. Sports Editor
Iatthe helm of the Buckeyes’ basketball program, the team observed
aren’t just a team, but also a family.
Bruce Thornton, who was voted “Best Male Athlete” in The Lantern’s 2024 “Best of OSU” polling, has stepped into a leadership role for the Buckeyes, hoping to lead his team time in his collegiate tenure.
With his collegiate career halfway completed, Thornton — a junior guard — said he has not only worked to adapt to the Buckeyes’ new additions, but has also taken teammates’ advice to develop his own skills further.
“I’m not ashamed of asking people like, ‘What do y’all do there? How did y’all prepare, get ready for games as a team?’” Thornton said. “So, I’m trying as a leader, so I can understand how to help everybody.”
Despite earning All-Big Ten Third Team honors in 2023-24 — leading Ohio State with 15.7 points, 4.8 assists and 1.2 steals per game — Thornton and the Buckeyes fell short of the NCAA Tournament for the second straight season.
two seasons and noted their “ups and downs,” expressing frustration with a lack of success under previous head coach Chris Holtmann.
“It was some of the worst college basketball, and we did have some positives,” Thornton said. “There’s a lot of learning curve, and what I tell my teammates now is that it’s a long season.”
Thornton said his leadership must court, also emphasizing the importance of achieving both personal and team goals that weren’t accomplished
year guard Lance Jones (55). Ohio State upset No. 2 Purdue 73-69 at the Schottenstein Center Feb. 18.
ship,” Thornton said. “I feel like the reason I came here was to go to a Big Ten and national championship.”
Thornton said Diebler’s involvement in all facets of coaching, namely playing during practice, has helped the coach foster chemistry with Thornton and his Buckeye teammates this season.
“It’s great because as a former college player, he understands the daily grinds,” Thornton said. “So, him still
fun and funny sometimes, but it’s great vibes. You’re just seeing his passion each and every day.”
When it comes to his team vision, Diebler said it’s crucial to have players like Thornton, who lead by example in and out of play.
“As we’re trying to establish a pace, an intensity, a passion, a work and energy, I think a leader’s responsible to
demonstrate that on a daily basis,” Diebler said.
Senior forward Kalen Etzler, Ohio State’s longest-tenured player, had a similar sentiment about leading on and
“One thing that always sticks out in my mind is when people say, ‘You can’t build a good car with crappy parts,’” Etzler said. “That’s a big part of basketball, and seeing your top guys give it their all
Notably, Diebler expressed the importance of making his team feel connected to his own family.
“These guys know that my wife, and I and our family consider them family, and there’s a time commitment from our standpoint to them for that to be real,” Diebler said. “I think, more importantly, they know, like most family members or parents would, I’m just committed to doing everything I can to help them grow as men, certainly as players, but as
men too.”
The shift in energy to a more family-like atmosphere has done wonders for the Buckeyes’ morale, Etzler said.
his team over to his house for “family dinner nights,” hoping to allow players and coaches to develop deeper relationships outside the game.
Etzler said it’s easy to see the positive impact Diebler’s family dinners have had on his team.
“He cares a lot about us, and I love it,” Etzler said. “Just going to dinners
real family aspect. You can just see the guys respond to it.”
What’s more, Thornton said family extends beyond just the team.ing that “Buckeye Nation” will support him on his journey to grow into a better basketball player has played a key
Check out this exclusive Lantern TV interview with Bruce ornton!
Don’t miss this inside look at Emeka Egbuka’s career.
CALEB BLAKE | LANTERN FILE PHOTO
Best female athlete Cotie Mcmahon discusses new leadership role
By Sam Cipriani Asst. Sports Editor
EBuckeye star forward Cotie McMahon, who was named “Best Female Athlete” by The Lantern’s readers for this year’s “Best of OSU” special edi-
McMahon — a junior — helped lead a team of veterans to earn an appearance in the 2023 NCAA Tournament. After being expected to make the Final Four by many analysts and fans, the Buckeyes were instead stunned by the No. 7 seeded Duke Blue Devils in just the second round, sending them home for good.
This season, McMahon must pick up the pieces of a Buckeyes squad that lost seven of its 10 leading scorers headed into 2024.
McMahon said she’s been navigating the transition of losing her own personal mentors — including former Ohio State guard Jacy Sheldon — while she takes on the role they once played in her life.
“Losing [Sheldon] has kind of affected me a little bit,” McMahon said. “You know, I always looked to her, but now a lot of people are looking to me, so I just have to get used to playing that role.”
Ohio State women’s basketball headportance of having McMahon and other veterans lead a youthful Buckeyes roster.
“We certainly got to lean on them because we have so many newcomers,”
For the 2022-23 season, McMahon was named Big Ten Freshman of the Year, and her rise to prominence didn’t stop coming into her sophomore campaign with the Buckeyes.
McMahon started all 32 games in the 23-24 season on her way to FirstTeam All-Big Ten honors during the
2022-23 season. She was Ohio State’s second leading scorer, dropping 14.4 points per game and adding a teamhigh 6.3 rebounds.
Despite her exponential improve ment as an underclassman, McMahon said she believes she still has room to grow as a player.
“Just my outside shot,” McMahon said. “Mostly catch and shoot because, dribble and into the paint, so nine times out of 10, the defenders are going
McMahon said her personal oppor court, as she understands she must evolve as a leader in order for the Buck
“My biggest thing that I’ll teach them is just to said. “Because when you have anything.”
On Sept. Mahon was named to the FIBA 3x3 U23 World Cup, led by head coach tina Batastini.
Batastini said McMa hon’s combination of a strong physical skill set and basketball-oriented mind makes her a threat with the ball in her hands. She also said her competi tive drive is unlike anything she’s ever seen.
“She’s an assassin, like she is hy per-competitive,” Batastini said. “Just her will to win, for me, was pretty high.”
McMahon admitted that like every body, she has her own faults.
Patience, she said, is the quality she most wants to nurture moving for ward.
“I don’t really have patience, and I’ve kind of struggled with it,” McMa
hon said. “Especially because we have a huge freshman class. It’s just different; I haven’t really seen or had to
came in, it was all upperclassmen.”
has the potential to successfully lead the Buckeyes all season, but noted strong start.
“I think if you look at last year, [McMahon] played really well like January, February and down the stretch of the season, but kind of got a slow start for her standards,” McGuff said. “I
just think, hopefully, she can put it together from day one to the last game.”
Don’t miss this inside look at Cotie McMahon’s career!
CALEB BLAKE | LANTERN FILE PHOTO
By Noah Weiskopf Sports Editor
Emeka Egbuka had a decision to make.
Many expected he would go to the NFL, be a high-round draft pick and the next great Buckeye wide receiver to play at the professional level.
Or he could return to Ohio State and
He has never beaten Michigan. He has never competed in a Big Ten Championship. He has never played for a national championship.
As the new year broke, Buckeye players like Jack Sawyer began to announce they would return for another season, and the more that Egbuka looked at his options, he realized he only had one.
He needed to come home.
Egbuka, who decided to return to Ohio State for his senior season, was voted “Best Football Player” by The Lantern’s readers in this year’s “Best
Best football player e meka e gbuka
ly committing to Ohio State Dec. 11, 2020.
When Egbuka arrived in Columbus,lish himself as a team leader.
“When you come in as a freshman, you really don’t know what you don’t know,” Egbuka said. “You’ve never really experienced college ball, you don’t know what it’s like.”
Luckily, Egbuka said some of his older teammates like Chris Olave, Garrett Wilson and Kamryn Babb guided him, leading by example.
a pro handles his business,” Egbuka said.
In his freshman season in 2021, Egbuka appeared in 10 games, making nine receptions for 191 yards.
Then, in the preseason of his sophomore year, it became clear Egbuka was being primed for a much bigger role.
“The catches that he made, and he’s just super smart,” Babb said. “He got the game very fast, got the playbook fast. Some of the catches that he made, you could just tell — with him, it just came natural.”
In Ohio State’s 2022 season opener against Notre Dame, Egbuka turned in a team-high nine catches for 90 yards and a touchdown. In four of his next -
campaign with 1,151 total yards and 10 touchdowns.
That coming-out party was not surprising to Babb.
“We knew who [Egbuka] was, and we knew what his capability was,” Babb said.
The 2022 season’s end, howevthe Buckeyes fell to Michigan, missed the Big Ten Championship and lost to Georgia in the Peach Bowl.
And Egbuka’s 2023 season didn’t get much better.
“Best
sprain in the team’s 37-17 victory over Maryland, causing him to miss three games. Consequently, Egbuka managed only 515 receiving yards and four touchdowns on the season.
The Buckeyes fell to Michigan 3024 and were absent from the Big Ten Championship game — again.
After his junior year ended with an embarrassing 14-3 loss to Missouri in the Cotton Bowl, the NFL beckoned, business.
In January, Egbuka said he was 5050 on which path was the right one — stay in school or go to the NFL. The more he thought about his choice, the more he felt pulled toward his eventual decision.
“I felt like the NFL is always going to be there,” Egbuka said. “But these moments that you get to spend in college playing with some of your best too often.”
Ohio State fans have made it evident how appreciative they are of Egbuka’s return.
“Buckeye Nation has been super supportive through all of it, so I love everybody out there,” Egbuka said.
his community Aug. 25 when he organized a Christian Fellowship event on North campus with Babb, along with current teammates J.T. Tuimoloau, TreVeyon Henderson and Gee Scott.
At the event, an estimated 2,000 people gathered to hear the players’ testimonies, as well as to celebrate their faith through public baptism(s).
Egubka spoke to the gathered masses, recalling the time he attended a church service and was invited on stage by the pastor — an experience he in his life.
“Sometimes, that’s all it takes,” Egbuka said. “Sometimes, it takes your curiosity. Sometimes, it takes you stepthe hardest one, but God has kept me
ever since then. I went up to the stage, and I received the Holy Spirit for the
Egbuka said the moment brought him face-to-face with the reality that him to ask himself, “Is this all my life amounts to? Is it just football?”
Egbuka realized football could end at any time through injury or missed opportunity, and he was destined for greater things than wins and losses. His faith, not his sport, is what de -
“He gave me a new sense of hope and a new sense of peace,” Egbuka said.
That peace is evident in the person Egbuka has become as he embraces
Egbuka graduated in December 2023 with a degree in marketing, ful-
season, he is on track to become Ohio State’s reception and receiving yards leader. He is also only 38 catches away from passing Michael Jenkins’ record and 516 receiving yards away from passing that of K.J. Hill.
Egbuka knows his time at Ohio State is coming to an end, and he aims to invest in the next generation the same way his mentors invested in him.
Among his proteges is freshman Jeremiah Smith, whose spectacular catches have already shown how he will carry on the legacy of great Ohio State wide receivers.
The future, for now, looks familiar to Egbuka, and his calendar has some big dates circled:
Nov. 30 — the Michigan Wolverines at Ohio Stadium, Dec. 17 — the Big Ten Championship in Indianapolis and Jan. 20 — the National Championship game in Atlanta.
He hopes each one brings a Buckeye victory, but he also knows no matter how this season ends, he gave Ohio State and its fans everything he had to give.
“Knowing the students have con-
dence in myself and my ability,” Egbuka said.
CARLY DAMON | ASST.