September 8 2015 by The Lantern

TUESDAY, SEPTEMBER 8, 2015 THELANTERN.COM

ARTS&LIFE

thelantern THE STUDENT VOICE OF THE OHIO STATE UNIVERSITY

Check out Copy Chief Robert Scarpinito’s take on why cooking with and for others is important in this week’s “Cooking in College” column. ON PAGE 3

ARTS&LIFE >>

Check out the sports section for The Lantern’s recap on the Buckeyes’ season opener against the Virginia Tech Hokies. ON PAGE 8

TUITION HIKES

OUT-OF-STATE, INTERNATIONAL RATES CONTINUE TO CLIMB

MUYAO SHEN | ASSISTANT PHOTO EDITOR

Thousands of people gathered on the Oval for the student involvement fair on Aug. 23.

Tuition increases to cover inflation and university costs Ohio State has projected the university’s tuition and fees revenue after financial aid to increase nearly two percentage points in the coming fiscal year. The expected 1.9 percent rise would bring the tuition and fees revenue after financial aid total to $866.7 million during fiscal year 2016, said Rob Messinger, a spokesman for the Office of Business and Finance, in an email. The majority of that increase was paid by out-of-state and international undergraduate and graduate students, according to the August 2015 Board of Trustees interim finance report. The rest of the money came from increases in in-state professional

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World of Beer, a tavern chain with a vast selection of stylized beers, opened a location in the South Campus Gateway this past weekend. ON PAGE 3

EILEEN MCCLORY Senior Lantern reporter mcclory.10@osu.edu

YEAR 135, ISSUE NO. 35

school fees, including law, dentistry and optometry. The finance report states the increases will partially cover inflation and university costs, adding tuition and fees make up 70 percent of university revenue to cover the university’s academic mission. The remainder comes mostly from the state of Ohio’s academic subsidy. TUITION CONTINUES ON 2

‘13-14

$25,451

‘14-15

$26,537

‘15-16

$27,362

OSU out-of-state tuition and fees

Ohio State tournament aims to kick cancer SHIYUN WANG Lantern reporter wang.6973@osu.edu Families, charities and cancer research groups across the United States observe September as Childhood Cancer Awareness Month. On the Ohio State campus, a group of OSU students are raising funds for childhood cancer research by playing kickball games. The third annual Kick-It Kickball Tournament at OSU will begin at 6:30 p.m. on Friday on the Lincoln Tower Fields. Students will play kickball in a group of eight to 10 and each is expected to raise at least $50 to support childhood cancer research. Five children who currently or have previously battled cancer will participate in the event as well, playing kickball and interacting with student players. Kick-It at OSU plans the tournament. Kick-It at OSU raises funds on behalf of Kick-It, a non-profit organization that raises money for children’s cancer research across the country. Quinn Clarke was 10 years old when he asked his parents about starting a fundraiser for cancer research, according to Kick-It’s website. Clarke was battling cancer for the second time, and wanted to raise money through his favorite game, kickball. As a result, the kickball tournament was founded in Chagrin Falls, Ohio, in 2009. Since then the organization has raised over $3.4 million, according to the website. “One hundred percent of what we raise goes directly to research, so everything you raise will help to find a cure,” said Katie Widman, a third-year in marketing and vice president of Kick-It at OSU. The organization is working toward a goal of $60,000 this year. The money raised will go to research programs of rare types of cancer with greatest research potential, said Ana Sinicariello, a third-year in sports industry and president of Kick-It at OSU. Sinicariello said Kick-It at OSU raised about $43,000 for the osteosarcoma study by Jiayuh Lin, principle investigator of the Center of Childhood Cancer and Blood Disease at Nationwide Children’s Hospital, during the second tournament. According to Kick-It’s website, about 13,500 children are diag-

KICKBALL CONTINUES ON 2

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2 | THE LANTERN | TUESDAY, SEPTEMBER 8, 2015

TUITION FROM 1

KICKBALL FROM 1

Out-of-state and international students make up about 25 percent of OSU graduate and undergraduate students said Amy Murray, university spokeswoman, via email. The remainder are students from Ohio. In -state tuition and fees have been frozen since the 2012 –13 school year, Messinger said. However, out-of-state tuition and fees have increased every year since then, from $25,451 per year in 2013–14 to $27,362 per year in the 2015–16 school year. “Despite the comprehensive freeze for in-state students, the university needs to continue to invest in the quality that students deserve and expect,” Messinger said. Returning international students’ tuition is set for $28,364 for fiscal year 2016, according to the June 5 board meeting minutes. First-year international student tuition was set at $29,304, a 6.4 percent increase from the previous year, though the numbers can vary individually. However, Messinger said those students who were out-of-state or international are still getting a good deal. He said that when OSU’s tuition costs are compared to those in the Big 10, OSU still is one of the best schools for out-of-state student costs. “That data shows that Ohio State remains a good value for out-of-state students,” Messinger said. “Last academic year, the university was third most affordable among Big 10 schools for out-of-state tuition and fees.” A chart in the June 2015 board finance report shows out -of-state tuition was lower than Ohio State’s at only two other Big 10 schools for fiscal year 2015: the University of Nebraska, at $21,990, and the University of Minnesota, at $20,810. Zihan Shi, a first-year international student in international relations, said her friends had told her that OSU was a cheaper option than some other nearby schools, including Indiana University at Bloomington. “I’m international, so I have seen the increases, but the university has to do this,” Shi said. In-state student Max Fernandez, a first-year in biomedical science, said he didn’t understand why only out-of-state students would see tuition increases. “It seems like a bad strategy to increase it for out-of-state students,” he said. “I don’t know why not just increase it across the board.” Messinger said it was unclear whether another tuition freeze for in-state students would occur next year. However, he said the university was committed to affordability. “We know that affordability is a central issue in higher education, and Ohio State has taken a leadership role nationally in finding creative solutions,” Messinger said. “While we cannot promise that every cost will be frozen in the fu-

nosed with cancer each year. “We still do not know a lot about childhood cancers,” Lin said in an email. Thus, a major challenge oncologists are facing is finding out which mutations cause the cancer and developing new drugs to selectively target these cancer-promoting proteins in order to cure childhood cancers, Lin added. Lin said he also believes that in some cases, children actually have a greater chance of surviving cancer since children in younger ages have better regeneration ability than older people, because they have more stem cells.

thelantern THE STUDENT VOICE OF THE OHIO STATE UNIVERSITY The Lantern is a student publication which is part of the School of Communication at The Ohio State University. It publishes issues Tuesday, Wednesday and Thursday, and online editions every day. The Lantern’s daily operations are funded through advertising and its academic pursuits are supported by the School of Communication. Advertising in the paper is sold largely by student account executives. Students also service the classified department and handle front office duties. The School of Communication is committed to the highest professional standards for the newspaper in order to guarantee the fullest educational benefits from The Lantern experience.

Students in Kick-It at OSU CAMPUS CRIME said they are inspired by seeing their “Kick-It All-Stars” — children who have or previously had cancer — having fun and smiling. As of Monday, 52 teams have signed up for this year’s kickball tournament on the Kick-It at OSU website and over $12,000 has been raised. Sinicariello said $60,000 is a really high goal, but they are hoping to reach it. “Every little bit counts … you have $1 to donate or you have $100 to donate, everything is incredible and can help us make a change,” Sinicariello said.

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1. A public safety notice was issued this week after an assault and robbery occurred at approximately 1:50 a.m. on Sunday near the corner of West 11th Avenue and College Road. 2. Four thefts were reported on campus on Monday, two of which occurred at residence halls. One of the incidents, at Mack Hall, occurred earlier in the week, between Thursday and Friday. 3. A female student reported a theft at approximately noon on Monday at the South Oval. 4. A theft occurred Saturday morning at approximately 2:12 a.m. on East 13th Avenue, just east of North Pearl Street. 5. A burglary from a motor vehicle occurred at approximately 6:15 p.m. on Thursday on the 1900 block of Iuka Avenue. Two other burglaries from motor vehicles occurred within several blocks from one another, on Frambes Avenue and East 15th Avenue, at approximately midnight last Tuesday.

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Corrections and Clarifications Correction (Sept. 3 issue) The article “Chipotle to begin delivering on OSU campus” incorrectly stated that Chris Arnold is the chief marketing and development officer for Tapingo. In fact, he is the chief marketing and development officer for Chipotle. Correction (Sept. 3 issue) The headline of the article “Volleyball prepared to open schedule in DC” should have read “Volleyball prepared to compete in home-opener DC Koehl Classic.”

Correction (Sept. 3 issue) The article “Jon Taffer talks Columbus and college bars” incorrectly stated when new episodes of “Bar Rescue” air. New episodes air on Spike starting Oct. 4 at 10 p.m. Correction (Sept. 3 issue) The article “Across the Oval: Mortar Board Society carries a torch, wins national recognition” incorrectly listed Danika Stahl, Assistant Campus Editor, as the author. In fact, Kyle Powell, Lantern reporter, wrote this article.

PAGE 3 | THE LANTERN | TUESDAY, SEPTEMBER 8, 2015

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A WHOLE NEW WORLD OF BEER

Students pay it forward in arts district YUÈ WÚ Lantern reporter wu.1710@osu.edu

New tavern chain focuses on a large selection of stylized beers MASON SWIRES Lantern reporter swires.4@osu.edu

MASON SWIRES | LANTERN REPORTER

Photos, from top: Part of the cooler that takes up the entire back wall of World of Beer. Garnishes that World of Beer uses in cocktails are seen at the bar.

Labor Day marked the opening of Ohio State football, but it also brought the opening of World of Beer, a tavern chain, in the South Campus Gateway on North High Street. World of Beer capitalizes on a vast, promising selection of stylized beers with a heavy focus on promoting local breweries and indulging their customers’ taste for craft beers and liquors. At World of Beer’s VIP pre-opening, The Lantern got a sneak peak at a night of business. The live band — which performs every Wednesday, Friday and Saturday night — played almost endlessly. From pop hits to classics, the acoustic set was a perfect compliment to the laid-back atmosphere and soft lighting that bathes the bar in an antique sort of way. Former OSU lineBEER CONTINUES ON 4

As many students started their three-day weekend with a lazy and cozy Saturday morning, a group of OSU students had taken a seat on a COTA bus and headed to the Short North area, known as the art district of Columbus, to begin their voluntary community service co-sponsored by Pay It Forward and the Short North Alliance. “We want students to kind of step outside that campus environment and get introduced to the community of the Short North and give back to their communities on their busy Saturday,” said Kayla Lowery, a third-year in psychology and service intern from Pay It Forward. The core mission of this service trip, according to the Pay It Forward website, was helping the Short North Alliance to “clean up and help with painting at this beautiful community located very close to our campus.” “Our normal day-to-day activities are to pick up trash, water plants (and) take care of graffiti,” said Greg Feldman, operations manager of the Short North Special Improvement District. “We are always looking for volunteers to come out.” Even though the service trip was scheduled in the early morning, students who attended this trip felt it was meaningful. “I think it’s definitely worth it,” Lowery said. “Every time I serve, I get just the best feeling inside. I feel like my day had a meaning today. I could have sat on my couch and watched Netflix all day, and it’s great, but ultimately, I don’t get that sense of fulfillment.” The temperature on Saturday reached 88 F, but the heat did not impact volunteers’ passion. “I just feel happy to know that the streets are cleaner now because of what we did today,” said Kaitlin Acton, a first-year in Korean. “I mean who else is going to do it? We need people that are willing to be volunteers like this.” Beyond the simplicity of cleanSERVICE CONTINUES ON 4

COOKING IN COLLEGE

ROBERT SCARPINITO Copy Chief scarptinito.1@osu.edu Food is a universal medium of communication. Offering someone a bite to eat without saying a word is a kind, warm gesture understood by most. If a dish has an appetizing aroma, you’ll know by the smell of the dish itself, and Instagram has proven that simply looking at food is appetizing all on its own. In many ways, food is a bonding

agent between people, a kind of social glue that brings people together. Think about how many times you’ve eaten with at least one other person since the semester started; then consider how many times you’ve talked about each others’ food and perhaps shared it. Eating with friends and sharing a meal is a fairly integral part of the human experience, and what better time to do so than in college, a time when meeting new people is as easy as breathing and walking?

Living on campus in the residence halls makes it almost too easy to meet acquaintances and friends, and with 27 of the 34 residence halls equipped with kitchen facilities according to the Office of Student Life, it shouldn’t be hard to get to into a kitchen with new roommates, neighbors and friends. On-campus living shouldn’t stop anyone from trying to cook. Of course, it’s always easier to get delivery or go out to a restau-

COOKING CONTINUES ON 4

ROBERT SCARPINITO | COPY CHIEF

The importance of cooking with and for others

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4 | THE LANTERN | TUESDAY, SEPTEMBER 8, 2015

COOKING FROM 3

rant, but occasionally, especially with closer friends, it’s worth spending the time to cook together. Split up the work to shorten prep time, and the final dish will be ready for everyone sooner compared to cooking alone. Additionally, cooking for other people is another great way to make friends in an interesting way. In a college environment, homemade meals are rare, but by being a supplier of one — even if it isn’t as good as mom used to make back home — you’ll have one more interesting trait to distinguish yourself. When cooking for others, however, consider the recipe. You want to make the right number of servings for the right number of people without slaving away for an unfortunate number of hours. When cooking for a smaller group, it’s easier to do something amazing because you don’t have to make as much; the cliché “quality over quantity” is simpler to live up to. With larger groups of people, it becomes more difficult to produce something that requires intensive time in the kitchen, making some recipes more effective than others. Cooking some macaroni and cheese for everyone living on your floor of a residence hall isn’t easy, but baking homemade cookies from scratch for large groups is surprisingly easy (and a great way to make new friends). College is a time to meet new friends, and going on a cooking journey with these new friends is a life experience within itself. So take the time this semester to cook a delicious meal with some friends, and have fun with it.

BEER FROM 3

backer Bobby Carpenter was even there to christen the first opening of a craft beer keg with a wooden mallet and the honorary first pour. It was easy to see that one could never run out of selections to fit any craving while at the World of Beer. Be it IPA’s, porters, stouts, lagers or ales. They have almost never-ending choices. But it doesn’t stop with just the alcohol. The food is geared toward sharable options that don’t skimp on quality. The giant German pretzel, for example, is hung from a stainless steel hook right at your table and is baked fresh and served with an in-house mustard and beer cheese. Sitting down with owners Mark Pottschmidt and Darren Greene after the madness had died down, The Lantern got more information on what World of Beer is really all about. “We’re a beer tavern. We have 500 bottled and 50 on tap at any one time, which rotate nightly,” Greene said, gesturing to the huge tap well behind the rustic marble-topped bar. Building on Greene’s comment, Pottschmidt emphasized what they as a staff want to emphasize to patrons.

SERVICE FROM 3

ing, the service trip allowed students to reflect on how the experience, especially interactions with the homeless community, will affect their day-to-day lives. “People kind of pretend that the homeless people aren’t there,

“World of Beer just has a passionate staff in regards to the beer and also likes to have a lot of fun,” Pottschmidt said. ”That’s a great combination for someone that’s looking to have a good beer.” The sheer number of beers they have available begged the question of distribution — how it’s possible to get such a diverse selection of craft beers and liquors while keeping the cooler stocked. “Well, we’re really the best of both worlds here,” Pottschmidt said. “Not only do we have local and national buying power but also a truly global one, too. From Pilsner Urquell in the Czech region to Bell’s brewery from up in Michigan, we get our beers from all over.” Every month the bar rotates local Ohio brews that are available for $3 daily. “There is always something new to try. We will never run out of beer,” Greene said. “We concentrate on the style of beer ... it’s what we really stress and spend two weeks training our staff to become familiar with during what we call ‘Beer School.’” Patrons can also join the loyalty program, where milestones in how many beers they’ve tried translates

to rewards such as T-shirts and club polos. The owners are also planning on holding raffles to give keys away to patrons that unlock little lockers with beer-styled trinkets in them to take home for free. Michael O’Shaughnessy, a sales representative for Cavalier Distribution, highlighted why he liked coming to World of Beer so much. “This place really has some of the best – well, rather, many of the best beers in the world,” he said. “World of Beer is that type of bar that just celebrates that greatness in quality, both in the atmosphere and in the beer itself.” It’s no secret that the Gateway has been slowly developing itself, building up attractions in an attempt to revitalize the space.

but they were engaging with them,” said Jordan Gunning, a first-year in history, during the reflection meeting. “I think (the trip) just dissolved the stereotype a little bit, which is cool.” Because the Short North attracts tons of visitors every day,

maintaining a decent environment is necessary. “We like to try to make the experience in Short North as pleasurable and safe as possible,” Feldman said. “We definitely love to have (OSU students) come out.”

“Well, we’re really the best of both worlds here. Not only do we have local and national buying power but also a truly global one, too. We’ve got our beers from all over.” Mark Pottschmidt World of Beer co-owner

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Pottschmidt commented with zeal on the partnership. “This has really been a five-year journey to this moment. The negotiation with Campus Partners was sometimes slow, and the former Gateway owners didn’t really want our idea in the space,” Pottschmidt said. He went on to detail the finalities of the deal and even praised Campus Partners, the organization that just bought the bought two buildings on High Street, which currently house A Slice of New York, Student Book Exchange and Raising Cane’s Chicken Fingers, for $5.5 million as part of its High Street transformation project. Pottschmidt, an OSU alumnus, recounted the old space that the Gateway was and said he and Greene really wanted to bring that atmosphere back, especially with the craft beer movement becoming so prominent. “We wanted to transform this alley into an active space. Not just a means of getting from point A to point B,” he said. “And with the connection between the Short North and campus becoming stronger everyday, the line between the Short North and the Gateway is almost seamless now.” Students who are interested in volunteer opportunities can refer to the Pay It Forward website at payitforward.osu.edu and the Short North website at shortnorth.org.

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In a large mixing bowl, combine the cake flour, all-purpose flour, baking powder, baking soda, salt and morsels. Whisk them all together to properly mix them. In a smaller mixing bowl, melt the butter in the microwave (roughly 1 minute). Then add the 2 eggs and beat them in the melted butter. Add the sugar, brown sugar and vanilla extract. Whisk together all the ingredients in that bowl. Pour some of the smaller bowl’s mixture into the larger bowl, controlling the flow with a rubber spatula. Mix everything together with the spatula, and then add some more of the smaller bowl’s mixture. Repeat until the cookie dough reaches a solid consistency that isn’t too runny. Roll out some plastic wrap onto a flat surface. Coat your hands with some all-purpose flour and grab a fistful of the cookie dough. Put the cookie dough on top of the plastic wrap to roll it up. Repeat until you’re all out of cookie dough (I usually end up with three or four wraps). Let the cookie dough rest in the fridge for at least 24 hours. When you want to bake the cookies, preheat the oven to 350 F. While the oven is preheating, cover a baking tray with foil and coat the top with nonstick spray. Break up the cookie dough and roll it into little balls roughly an inch in diameter. Space them out over the baking tray. When the oven is preheated, put the tray in the oven and let it bake for 16 minutes. Once done, take them out of the oven and let them cool for 2 minutes. Serve (with milk).

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Prep time: 20 minutes + 1 day (inactive) Cook time: 15 minutes Servings: 16 1 1/2 cups cake flour 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/4 teaspoons baking soda 1 1/2 teaspoons salt 1 cup of morsels of choice (chocolate chips, butterscotch, etc.) 2 1/2 sticks butter, melted 2 large eggs 1 1/2 cups brown sugar 1 cup sugar 2 teaspoons vanilla extract

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FOOTBALL FROM 8

yards to put the Buckeyes up by two scores less than nine minutes into the game. The St. Louis native juked to his right through a hole up the middle and shook off a low tackle, and then it was off to the races. Elliott more than doubled his rushing total from last season’s 3521 loss against the Hokies, as he only had 32 yards on eight carries in Columbus in 2014. After a missed field goal on each end — the latter being a missed 43-yarder by redshirt senior Duke transfer Jack Willoughby, who made his OSU debut — the first quarter came to a close with OSU leading 14-0 and 205-56 in yards from scrimmage. However, the second quarter took a much better turn for the home crowd of 65,632 at Lane Stadium, as the Hokies shook off a first-play holding penalty to accumulate consecutive gains of seven, 15 and then a 51-yard score.

Virginia Tech redshirt senior quarterback Michael Brewer rolled out to his right and then threw the other way to junior fullback Sam Rogers, who caught the ball and eluded a pair of OSU tackles to find the endzone and cut the Buckeyes’ lead in half. Unable to answer the momentum shift, Jones threw his first interception on the next drive on a tipped third-down pass. Virginia Tech redshirt junior safety Desmond Frye dove forward to catch the pick, giving the Hokies a chance to tie the game starting at their own 44-yard line. Virginia Tech was not successful in notching the game at 14, but it did move the ball forward 27 yards to enable sophomore Joey Slye to redeem his earlier miss with a 46yard kick and narrow the deficit to 14-10. OSU seemed poised to go into the half maintaining the lead, but a muffed punt by Elliott — a surprise returner for the Buckeyes

— allowed the Hokies to keep the ball at OSU’s 38-yard line. They did not waste the opportunity, as a play later Brewer found sophomore wide receiver Isaiah Ford for 36 yards down to the 2-yard line. After two unsuccessful runs, Brewer faked the handoff and rolled to his right, then threw to his left to redshirt senior tight end Ryan Malleck for the go-ahead score with 15 seconds left in the half. After piling up 144 yards and two scores in their two opening drives, the Buckeyes accumulated just 114 yards and no scores in its next four, as the Hokies put up 17 unanswered points. Jones did not complete a pass in the second quarter, finishing the half 6-of-13 for 95 yards. The redshirt junior did not waste any time picking up his first completion since the first quarter in the second half, finding redshirt senior H-back Braxton Miller for a 54-yard touchdown pass on the

third play of the half following a 20-yard run by Jones. On the following drive, a hit on Brewer from OSU senior defensive lineman Adolphus Washington knocked the redshirt senior out of the game with a left shoulder injury. The Hokies replaced him with redshirt junior Branden Motley. The two offenses stalled after OSU’s half-opening score, as the next five drives ended without scores. However, Miller, on the play following a Virginia Tech fumble, single-handedly ended the scoring drought with his second score of the half. This time lined up at quarterback for the wildcat formation, Miller scrambled to his left and outran the rush to get into the open field. After being met by two Hokies players, Miller spun between the duo and carried it the rest of the way for a 53-yard run and an 11-point lead.

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After an interception by redshirt junior safety Tyvis Powell on the following drive, Jones put the game away with a 10-yard touchdown run, aided by a pair of pass interference penalties on the drive. OSU held the advantage in total yards over the Hokies 567 to 320, including a lopsided 360 to 128 margin in rushing yards. After trailing 17-14 at the half, the Buckeyes routed the Hokies 28-7 in the second half. Barrett did not see the field until OSU safely led by 18 midway through the final quarter. The Wichita Falls, Texas, product filled in for Jones on the final three drives, running for 40 yards before finding redshirt junior receiver Michael Thomas open in the end zone for a 26-yard score in his first series. The Buckeyes are next set to make their home opener on Saturday against Hawaii. Kickoff is scheduled for 3:30 p.m. at Ohio Stadium.

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TUESDAY, SEPTEMBER 8, 2015 | SPORTS | 7

OPINION

Cleveland Browns must rectify draft day failures in order to improve

GOLF FROM 8

debut. During the second round of his first collegiate tournament, he churned in a 4-under 68, which was the lowest round for any player during the three days of competition. He entered the final day in contention for the individual title, as he was only two shots off the lead.

merous picks the team received, there isn’t a single one that is a part of the current roster. The Browns notably took defensive tackle Phil Taylor in the first round in 2011, then used the remaining two picks that carried over into 2012 on what looked like a future superstar duo in running back Trent Richardson and quarterback Brandon Weeden, both also first-rounders. Weeden was released after two mediocre seasons and is now the backup quarterback for the Dallas Cowboys. Just two games into his sophomore campaign, Richardson was dealt to the Colts for a 2013 first-round pick. On Aug. 31, the Oakland Raiders cut the former Alabama standout, making them his third former team in four years. Three days before Richardson was let go, Jones was given a five-year, $71.25 million contract extension. The last of the players from the 2011 blockbuster trade, Taylor, was cut by the Browns on Sept. 1 due to injury issues and inconsistent play. Cleveland would ultimately use the pick they received for Richardson to trade up for controversial quarterback Johnny Manziel, who has yet to remotely impress in meaningful action.

Draft day hasn’t been merely unkind to the Browns, it’s been downright cruel to them. In order to improve going forward, the lowly franchise must get better production not only from their players, but from their coaching staff and management positions. The two have collectively let fans and the overall team down for what has seemed like eons now, and after Taylor was cut, it’s clear as to just how much it has gotten out of hand. Drafting and actually cultivating young talent is the key to the Browns’ long-awaited success. This year’s draft haul has things looking up for the much maligned team, though. Major concerns were addressed along the defensive and offensive lines in the opening round. Nose tackle Danny Shelton and versatile offensive lineman Cameron Erving each have great upside and are projected to make an immediate impact in 2015. Other noteworthy selections include linebacker Nate Orchard and speedy running back Duke Johnson. Heading into the regular season with a youthful, yet potential-filled team, the Browns are finally starting to resemble something that has the makings of a professional organization instead

Grimmer was unable to capture the individual crown after shooting a 4-over par 76 during the final round. However, the freshman still finished the tournament in a tie for 10th place. The Buckeyes now turn their focus to the Inverness Intercollegiate, which is set to take place on Sept. 21 at Inverness Country Club in Toledo.

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The NFL draft can make or break teams. It’s that simple. In the Cleveland Browns’ case, the draft has unmercifully broken the once-proud franchise that resides on the banks of Lake Erie. It’s debatable, but in the past 15 years or so, no professional organization has been more inept and just flat-out awful on draft day than the Browns. In short, great teams in sports are mainly built through the draft. This year’s Super Bowl contestants happen to follow that very same model of success, as both the New England Patriots’ and the Seattle Seahawks’ rosters were largely assembled via the draft. And the proof is in the pudding. In the last three seasons, the two have combined for an 83-28 overall win-loss record, they’ve played in a total of five conference championship games and they have a combined three Super Bowl appearances to boot. It takes patience, superb coaching and a competent front office to construct a true contender. The Browns strike out in each category. One doesn’t have to look

too hard to see just how terrible Cleveland has been when it comes to drafting and developing talent. Many of the players that the Browns have selected dating back to the beginning of the century have rarely lasted more than a handful of seasons in Northeast Ohio. The Browns have tried to rectify such an embarrassing catalog of draft day failures in recent years to no avail. You’d be hardpressed to find a finer example of this than in Cleveland’s last four drafts leading up to 2015. In an attempt to acquire more picks to stockpile much-needed talent during the 2011 draft, the Browns orchestrated a trade with the Atlanta Falcons that appeared to be an ingenious steal at the time. The Falcons gave up a whopping five picks to move up 21 spots to No. 6 overall. It was a deal that unquestionably favored the Browns in every imaginable way. Or so it seemed. The Falcons selected two-time Pro Bowl wide receiver Julio Jones, who has compiled 4,330 yards on 278 receptions, including 26 touchdowns, over his fouryear career. On the opposite end of the spectrum sits the Browns. Of the nu-

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KYLE MCKINNON Lantern reporter mckinnon.99@osu.edu

COURTESY OF TNS

Johnny Manziel (2) gets away from the Bengals on Sunday, Dec. 21, 2014.

of what was previously seen as the perennial laughingstock of the league. It’s unknown right now as to what is in store for the Browns this season, but if the front office and the coaching staff can consistently handle their business accordingly on and off of the field, then they’ll start to see winning results. The first glimpse of the newlook Browns is scheduled for Sunday when they’re set to travel to the Big Apple for their opener against the New York Jets at MetLife Stadium.

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TUESDAY, SEPTEMBER 8, 2015 | THE LANTERN | PAGE 8

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MENS GOLF

Golf team finishes tied for last place The team competed against eight other teams at the Carmel Cup ALYCEA SMITH Lantern reporter smith.9829@osu.edu

OSU junior running back Ezekiel Elliott runs with the ball on Sept. 17 at Lane Stadium.

SAMANTHA HOLLINGSHEAD | PHOTO EDITOR

REDEMPTION

Cardale Jones starts, Braxton Miller stars in Ohio State’s 42-24 victory over Virginia Tech RYAN COOPER Sports Editor cooper.487@osu.edu

BLACKSBURG, Va. - The Ohio State quarterback battle is over, but it was a former quarterback who stole the show for the Buckeyes in Monday night’s season opener.

Redshirt senior Braxton Miller — making his first career start at H-back following three years as OSU’s starting quarterback — rushed for 62 yards and caught 78, scoring twice as the Buckeyes (10) took advantage after a first-half scare to top Virginia Tech (0-1), 42-24. The biggest question surrounding the team throughout the offseason was answered when redshirt junior quarterback Cardale Jones took the field to begin the game. Jones, who was entrenched in a

battle with redshirt sophomore J.T. Barrett throughout the spring and summer, had mixed results in his first career regular-season start, completing nine of 18 passes for 186 yards. The Cleveland product threw for two touchdowns and an interception, as well. Eluding a nearly constant Virginia Tech pass rush on the opening drive, Jones led an eight-play, 64-yard march. Jones ducked around a tackler and flung it to sophomore H-back Curtis Samuel in one-on-one coverage, who

Ohio State men’s golf returned from the West Coast after an underwhelming outing at the season-opening Carmel Cup tournament. Hosted by the Vanderbilt Commodores at the Pebble Beach Golf Links in Pebble Beach, California, the Buckeyes teed-off against eight teams, including four ranked in the top-20 at the 54-hole tournament. While navigating one of the premier golf courses in the nation, the Buckeyes, under the leadership of new coach Jay Moseley for the first time, tied for last place with the Arkansas Razorbacks, finishing with a total score of 1107 (+27) at the three-day event. The Buckeyes placed sixth after the first round with a total score of 372 (+12) before finishing seventh in the final two days. Junior Clark Engle and redshirt senior Grant Weaver entered the clubhouse with four birdies, four bogeys and a double bogey on their card. Freshman Will Grimmer played solid for his collegiate debut, carding two birdies and three. The team’s total score was comprised of the top five scores out of its six-man lineup. The five scores that counted for the Scarlet and Gray were Grimmer’s 217 (+1), Engle’s 218 (+2), Sean Busch’s 223 (+7), Weaver’s 228 (+12) and Josh Wick’s 229 (+13), excluding freshman Tee-k Kelly’s score of 234 (+18). Engle, along with Grimmer, shined throughout the tournament. By the final day, Engle, who tied for 16th, recorded 14 birdies — second-most of the tournament — including six in the final round. Engle was one of 10 players who carded an 18 hole score of 69. Grimmer made the most of his GOLF CONTINUES ON 7

pulled it in despite a defensive pass interference call to give the Buckeyes the early advantage. Virginia Tech received the ball first, but went three-and-out after an opening first-down pass along the sideline was confirmed after a replay review to be incomplete. OSU’s second drive did not require a repeat performance from Jones, as junior running back Ezekiel Elliott took his first carry 80 FOOTBALL CONTINUES ON 6

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COURTESY OF OSU ATHLETICS

Redshirt-junior Michael Bernard rolls a putt toward the hole in 2014.