Vol83issue26

THE MANEATER

MOVE gets cooking (pg. 4)

APRIL 12, 2017 • THEMANEATER.COM

CAMPUS BUILDINGS

MEN’S BASKETBALL

Porter Jr. and Construction for new music school building to begin next year co. take over OLIVIA GARRETT Staff Writer

School of Music faculty are currently spread out across six buildings on campus, including a repurposed gymnasium and cafeteria. But in January, construction on a new building for the school will begin, bringing the various faculty and students together under one roof. “[Separate locations] are not great for musicians, because musicians need to collaborate,” the school’s director, Julia Gaines, said.

“So that means they need to be near each other. The singers need to be around the instrumentalists, the composers need to be around other people, and right now we have them segregated all over campus.”

Plans for the new facility, which will cost an estimated $45 million and

include a 500-seat concert hall, were revealed March 21. Right now, the school hopes to move into the new building in summer 2019.

The current space for

rehearsal spaces,” Gaines said. “[The Fine Arts Building] was pretty much inadequate the minute it was built.”

Many of the spaces

COURTESY OF MU SCHOOL OF MUSIC

the school, the Fine Arts Building, also houses art and theater and was built in 1961.

“From the get-go, we have had no large ensemble

currently used by the school were never intended to be music buildings. McKee Gymnasium used to be an athletic facility and is now used as a rehearsal space

for the choir and opera.

Musicians are hampered by the building’s loud window air-conditioning units, said Stefan Freund, artistic director of the Mizzou New Music Initiative.

“I’ve done recordings in McKee and we have to basically cool off the room and then turn off the air conditioning and record a little bit and then take a break and turn it back on because it’s so loud,” Freund said.

Another, Loeb Hall, used to be a cafeteria but is now used by bands and orchestras to rehearse.

Loeb and the Fine Arts Annex are in such bad condition and so expensive to maintain that they will be demolished when the school moves out, Gaines said.

“Our facilities are awful compared to most any of our peers,” Gaines said.

MUSIC | Page 3

DOWNTOWN WATCH

Record store to move closer to campus NAT KAEMMERER Senior Staff Writer

The green-walled Woody’s Gentlemen’s Clothiers has sat empty since it closed at the end of 2016.

Now, the space is set to come back to life as Vinyl Renaissance, one of three record stores in downtown Columbia.

Vinyl Renaissance will be moving from its North Tenth Street location to the new location, on South Ninth Street, in May. They hope to open on the first of the month.

“We outgrew the space,” manager

Half-off sales are found throughout the store as Vinyl Renaissance prepares to move to its new location on South Ninth Street. NAT KAEMMERER | PHOTOGRAPHER

Nick Soha said. “We really like it here on North Tenth, but we had the opportunity to move.”

Soha previously managed Streetside Records in Columbia before it closed in early 2013, and he has been manager at

Vinyl Renaissance since the store, originally from Kansas City, opened a Columbia location in 2014.

The store will be participating

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ELI LEDERMAN Sports Editor

If you stayed away from Greektown, downtown Columbia, campus, anywhere between Providence Road and College Avenue and social media last weekend, you may have missed Michael Porter Jr., Kevin Knox and Blake Harris taking over Mizzou.

Even if you did take all of those precautionary steps, you probably still heard about it.

Mizzou’s basketball-starved student body greeted Porter Jr. and company with overflowing excitement, banners hanging from fraternity houses, slightly endearing desperation and an endless stream of M-I-Z chants.

In return, the trio of top-100 basketball recruits took what had to be at least a quarter-million photos with students and worked their way through campus and downtown Columbia several steps and a selfie at a time.

For Knox and Harris, the trip to Columbia marked a final official campus visit for each.

Knox, the No. 7-ranked recruit in the class of 2017, made Mizzou his fifth and final official visit after Porter Jr. committed to play for the Tigers last month. After having already visited Duke, Kentucky, Florida State and North Carolina, Mizzou became the final college campus Knox will step foot on before he makes his decision about where he’ll play next year.

Harris’ trip to Mizzou was his first and ultimately his last official visit.

One weekend spent in Columbia was evidently enough time for him to make up his mind, if it hadn’t been made up before, as Harris committed to Mizzou via Twitter on Sunday.

After the weekend that was, here are some notes on Mizzou basketball recruiting: Michael Porter Jr. Michael Porter Jr. stepped off the plane and immediately asserted himself as a star on campus in his first time back in Columbia since committing to Mizzou. It’s not

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THE MANEATER | NEWS | APRIL 12, 2017

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over-excited faces aren’t going anywhere.

Continued from page 1 something that should come as a surprise to anyone, but it took next to no time for the nation’s No. 1 basketball recruit to consume the university.

His brief time on campus immediately showed three things: 1. Three years of woeful basketball will do things to a fan base. Mizzou fans are desperate to cling onto anything that could spell good things to come for Missouri basketball. Just wait until games start in November.

2. There’s a very real difference between an incredible basketball player and a star. Being a star is more than just performing in the gym. Some guys dominate on the court, but off of it, shy away from the attention and attempt to blend in. Others remain stars when they leave the gym and exude that stardom at all times.

Michael Porter Jr. is one of those guys. Granted, it’s pretty difficult to blend in at 6 feet 10 inches, but Porter Jr. was the furthest thing from shy during his time on campus.

He embraced his star status right away with a smile and a presence that could be felt after spending just a minute or two around him. It’s a bravado that certainly benefits him on the court, and it’s evidently not something he leaves in the locker room. He seemed to love this weekend just as much as the Missouri faithful did.

3. If this weekend is any indication of what’s to come next fall, Porter Jr. better get used smiling and taking photos.

The buzz and excitement will be present the moment he steps on campus. The enamored stares and

Blake Harris In committing on Sunday, Harris joined Porter Jr. and threestar guard C.J. Roberts in Mizzou’s 2017 recruiting class.

After committing to play with Porter Jr. at Washington next season, Harris also decommitted after the firing of Huskies coach Lorenzo Romar. Harris had plans to make official visits to Michigan State, UConn, North Carolina State and Rutgers over the next few weeks but cut those plans off with his commitment to Mizzou.

Harris, who played at Word of God Christian Academy in Chapel Hill, North Carolina, is ESPN’s No. 99-ranked player in the class of 2017.

Kevin Knox Harris now joins Porter Jr. in a quest to coax Kevin Knox into joining the Tigers as well, after Knox left Columbia without a decision. “I’m going to go hard on [Knox],� Harris told PowerMizzou. com. “I hope he does what’s best for him, but he would be a great addition to what we have.�

Knox appeared to enjoy his visit to Columbia, but Mizzou’s recruitment may be too little too late.

The near gravitational pulls of Duke, Kentucky and North Carolina this deep into his recruitment may just be too strong for the Tigers to sway Knox to come to Mizzou. At this point, the Tigers are viewed as a long shot to sign Knox, but with Porter Jr. in his ear, all bets may be off.

There’s been varied speculation about when Knox will make his announcement. Knox told USA Today that he would make his decision during the week following

the April 17 Jordan Brand Classic.

Other reports have said he will wait right up until the end of the month.

Jeremiah Tilmon Just days after retweeting his own tweet from July, seemingly reaffirming his commitment to play at Illinois next year, four-star center Jeremiah Tilmon asked to be released by Illinois from his letter of intent last week. Tilmon is ESPN’s No. 41-ranked player in the class of 2017.

According to an Instagram post from TIlmon on Tuesday, his release was granted, officially reopening his recruitment.

Tilmon, an East St. Louis, Illinois native, considered Missouri up until he made his initial decision to head to Illinois, and many speculate that Missouri is where he will be headed now.

Mizzou’s new head coach Cuonzo Martin, also an East St. Louis native, is well-connected in his old stomping grounds.

With the transfers of guards K.J. Walton and Frankie Hughes, Mizzou heads into the final stretch of recruiting with two scholarships left open.

If Mizzou does not sign another player to this year’s recruiting class, it will still be a historic one.

Grabbing the first No. 1 recruit in program history along with another top-100 player is a huge step to putting Mizzou basketball back on the map.

Regardless of who else does or doesn’t come, Mizzou will make a jump next season. But the outcome of the next few weeks is what will dictate just how big that jump may be.

If things go right, it could be huge.

Edited by Katherine Stevenson kstevenson@themaneater.com

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Editor-in-Chief Jared Kaufman Managing Editors George Roberson, Katie Rosso Copy Chief Nancy Coleman News Director Emily Gallion Engagement Director Jake Chiarelli Online Development Editor Reiker Seiffe Sports Editor Eli Lederman News Editors Kyle LaHucik, Madi McVan MOVE Editors Victoria Cheyne, Bailey Sampson, Katherine White Opinion Editor Kasey Carlson Photo Editor Jessi Dodge

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3 MU colleges brace for budget cuts with changes to faculty, resources THE MANEATER | NEWS | APRIL 12, 2017

New buildings may be put on hold, and vacated faculty positions may remain unfilled.

ZIA KELLY Staff Writer

Vacant faculty positions and changes to research funding and classroom resources are among the effects schools and colleges may see after the most recent round of budget cuts.

After the state legislature announced a $20 million withholding from the university’s budget for fiscal year 2017, each academic and administrative unit must cut a set amount of their budget based on their funding from the university and reserve accounts.

The School of Medicine has the largest required cut, at $3.1 million, followed by the College of Agriculture and

cuts.

Some units, like the School of Medicine, will be pulling their entire allocated amount out of reserve funds. MU Health spokeswoman Mary Jenkins said that though the school considers the $3.1 million it’s required to cut significant, they have not identified any programs that will be cut because of the state withholding.

The College of Education will also be pulling their whole amount out of reserve funds, according to an email from Dean Kathryn Chval.

She said this could affect research and teaching resources for some faculty members.

“In some cases, faculty who had reserve funds will not have these funds to support their research and teaching,” she said in the email. “Some faculty, staff and administrators will experience increased workloads in FY 2018.”

Chval said the college

will not be replacing some faculty or professional staff positions. This includes two faculty members who left last semester, two faculty members who will leave after this semester and five staff retirements so far. However, she said students and student services will not be impacted during this round of cuts.

Some units are still reviewing their required withholding. James Rikoon, dean of the College of Human Environmental Sciences, said the cuts will be finalized over the next two weeks.

“Of course no division can subtract more than a quarter of a million dollars without affecting programs, either immediately or in the future, but certainly we will do our best to protect our most important assets — our students, staff and faculty,” he said in an email.

Edited by Kyle LaHucik klahucik@themaneater.com

of Columbia, plans to hold a rally in support of sanctuary congregations April 18 at the church.

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Freund said. “That would be amazing and just having nice aesthetic, pleasing and also effective rehearsal spaces.”

The new building will be located at Hitt Street and University Avenue. The 500-seat concert hall will primarily serve the School of Music, but it might also allow opportunities for other community groups to perform, Gaines said.

“I think it will provide the community’s citizens with a listening experience unlike what they’ve ever had before,” Gaines said.

“Nowhere in this town can somebody really go and hear an orchestra the way an orchestra is meant to be heard.”

Edited by Kyle LaHucik klahucik@themaneater.com

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hoping for has definitely caused us to be a little bit more aggressive seeking out private funding.”

The project will likely be completed in two phases, unless the school can raise additional funds before construction starts. The Board of Curators approved the first phase of the project in December. If the school does not raise another $20 million soon, the 500-seat concert hall will wait until phase two.

“I think that if people want a great university, then they need to give the money to make things happen,” Jeanne Sinquefield said. “I think private individuals are going to have to step up and add value.”

“I look forward to having my office and rehearsal space and hopefully concert space all in the same building,”

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The MU Division of Operations will lay off 20 administrative employees as of July 1, MU spokesman Christian Basi told the Columbia Missourian. Five

other employees will retire and won’t be replaced.

The layoffs are expected to save the university about $1.75 million — a small dent in the $40 million cut from the fiscal year 2018 UM System budget by Gov. Eric Greitens. According to the division’s website, it has lost 88 employees due to “attrition and layoffs” over the past two years.

Edited by Jared Kaufman jkaufman@themaneater.com

University to lay off 20 administrative employees to save $1.75 million

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said. “I typically don’t like to give money to buildings unless there’s a clear need.

In this particular case, it meant that we could do some really interesting things.

Think about it, attracting the best students and the best faculty.”

The school has raised an additional $6 million in private funding, and the university has promised $8 million to the project. The school had hoped to receive state funds to match the money raised from private donors, but that might not happen this legislative session.

“The problem is the state is in a deficit this year, and clearly we’re already fighting for funding just to run MU, let alone what might be considered as extra projects,” Gaines said. “That $16 million that we were

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congregation will provide shelter, food and legal counsel to families working to stay in the country legally, according to the Columbia Missourian.

The church voted to join the National Sanctuary Movement, a group advocating for the support of individuals who could be at risk of deportation. Over 800 faith organizations support the movement.

A local group, Faith Voices

initiative comes as a result of a $10 million donation to the project from long-time supporters of the school, Jeanne and Rex Sinquefield.

“I want to make Missouri a mecca for musical competitions,” Jeanne Sinquefield said. “I want to find and grow our composers, which means we need musicians and we need audiences and concerts.”

The Sinquefields have previously given money to support composition competitions and summer camps for high school students and the Mizzou New Music Initiative, which provides scholarships and supports the Mizzou New Music Ensemble.

“I’ve been doing this program for 11 years, and you get to a point that if you want to grow, you need a space,” Jeanne Sinquefield

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“Students are coming from high schools with much better facilities than ours.”

Current plans for the new building include rehearsal spaces, a recording studio, learning labs and performance halls.

“It’s funny, I was thinking the other day that a number of the composition students that we had and ended up coming to the University of Missouri didn’t see our facilities here,” Freund said.

“They did not visit Columbia.

And I wonder if it’s actually a positive not to come here and see our desperate situation.”

Talk about a new building for the school has been going on for decades. The current

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The Unitarian Universalist Church of Columbia voted Sunday to become a sanctuary church, which means the

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MUSIC

Continued from page 1

Local church becomes sanctuary congregation

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Nathan Willett and Payton Englert will be inaugurated as MSA president and vice president in a ceremony at 7 p.m. on April 13.

Willett and Englert won the election March 9 with the largest turnout in Missouri Students Association history, after appealing

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New MSA president will be inaugurated Thursday

their expulsion from the race earlier that day. The inauguration ceremony will feature Vice Chancellor of Student Affairs Cathy Scroggs and former Missouri Secretary of Agriculture Richard Fordyce as speakers.

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News Director

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EMILY GALLION

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departments.

The School of Health Professions is taking a different approach. Within the school, the $215,000 mandated cut was distributed among the school’s six departments using the same formula that the chancellor’s office used to determine the allocation of the whole $20 million. Megan Gill, the school’s director of communications, said the school will prioritize jobs within the school and funding for its clinical operations.

“There are parts of our school that the Columbia and Boone County community rely on quite a bit for services, and obviously we don’t want to diminish the services we’re about to provide to the community,” she said.

She said that since enrollment within the school has been stable and it has an adequate amount in reserves, she is not aware of any specific programs that will be affected by this round of

News and notes: A new MSA president and Operations layoffs

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Natural Resources, with $1.4 million. Deans and division administrators have until the end of June to determine how the cuts will be made within their units.

For the School of Nursing, plans to construct a new building may be put on hold.

Dean Judith Fitzgerald Miller said that half of the school’s $431,000 in required cuts will come out of the school’s plant fund, which typically goes toward capital projects like new facilities, and the other half will be pulled from the school’s reserve funds.

“The future contemporary structure to prepare more nurses for the state and nation may be delayed,” Fitzgerald Miller said in an email about how the cuts may affect students in the school.

MU spokesman Christian Basi said reserve funds are often earmarked for projects or future purchases within departments, but drawing on them does still impact the

THE COOKING ISSUE

4

COLUMN

CoMo chefs dish on their careers, favorite recipes Harold’s Doughnuts pastry chef Melissa Poelling: “Food is something that calls you, not the other way around.”

RASHI SHRIVASTAVA MOVE Columnist

Every second store downtown offers a distinctive dining experience, all the way from the busy-but-enjoyable Shakespeare’s to the soft and classy Sycamore.

Variety is something that Columbia is never short on.

No one is more closely attached to food than the people who prepare it. A chef is at the heart and soul of any meal that reaches the table. And while Columbia’s scrumptious food continues to leave customers hungry for more, there lies a unique story behind each dish — the chef’s story.

Patience and passion can make a culinary revolution. Many chefs in Columbia have cooked almost their whole lives and have seen their restaurants blossom in business and popularity.

Mike Odette, chef and co-owner of Sycamore since its opening in

2005, has been a staple in the Columbia scene for a long time.

“I’ve been cooking and baking professionally for almost 30 years, but before I started cooking, I was a Mizzou student,” Odette said.

“It was around my seventh year as an undergrad, having switched majors from chemical engineering to French, when I dropped out of school for good.”

He then started off his culinary career with no restaurant experience in the small Café Europa, and 30 years later, he is now the co-owner of one of the top-rated restaurants in Columbia.

“I learned to cook by washing dishes, and haven’t looked back since,” Odette said.

Jared Agre, a full-time employee at Shakespeare’s for two and a half years, has been cooking since high school.

“I have actually liked cooking for a good portion of my life,” Agre said. “When I first came to Mizzou, I was doing hospitality management because I wanted to actually open up my own restaurant. When I was in high school, I did a cooking competition. So I think I always had a passion for cooking.”

Agre’s favorite part about working amidst the hustle and

bustle of a renowned pizza place in Columbia is the rush of responsibility that comes with working on the oven.

“My favorite thing is when I get the opportunity to work on the ovens, because of the responsibility that comes with it,” Agre said. “You have the last say. I like calling out the names, especially when customers get creative with it.”

To Agre, the customers and employees of Shakespeare’s are a family.

“I think my favorite thing about working is not only the people who work here but also the people who come here,” Agre said. “The best part is making people happy with what you do. Shakespeare’s motto is that we like to throw a party for our customers. We’re all one big family.”

Melissa Poelling, “doughnut magician” at Harold’s Doughnuts, has a very adventurous, “little bit of this and little bit of that” approach on food. Her take on cooking is refreshing and optimistic.

“Food is something that calls you, it’s not the other way around,” Poelling said. “Being in the kitchen brings me so much joy and happiness, and I just

to read the rest of this column, see DISH on pg. 6

gravitate towards it. I absolutely love cooking, I can’t imagine doing anything else.”

Watching her customers smile ear to ear at just a glimpse of chocolate is another reason why Poelling loves what she does.

“I love desserts because the return on investments is so much,” Poelling said. “People are so excited about deserts. People see a piece of chocolate cake and they are over the moon.”

To improve her craft, Poelling will practice the same pastry over and over until she reaches perfection.

“When I try new things, I get in a loop with my pastries,” Poelling said. “You never know what it is until you get there. I turn out one every day, sometimes two until I am satisfied. I have looped on chiffon cakes, chest pies and right now it is madeleines.”

Odette has a passion for the craft similar to his Columbian cohorts.

“I love the craft of cooking, the physical part, and working with my hands [and] when those efforts bring undisguised joy to people,” Odette said. “That carries over to my home cooking too. I’ll cook dinner at home for my family after working in

5

THE MANEATER | MOVE MAGAZINE | APRIL 12, 2017 KASEY’S BITCHIN’ KITCHEN

A guide to improved cooking, one step at a time KASEY CARLSON Associate Editor

Learning how to cook for yourself is hard. It takes a lot of different skills, but if you combine them, you’ll hopefully end up with a delicious meal you can be proud of. Here are some tricks to help you on your culinary journey.

The more spices you have, the better.

A nice range of spices allows you to combine flavors to match whatever kind of cuisine you’re trying to make, but just salt and pepper can take you a long way if you use them correctly. Most dishes aren’t quite right without the correct combination of them, and the proper use can take a dish from bland to bomb.

Marinate your meat.

If you like your meat dry and flavorless, you are probably untrustworthy and shouldn’t be reading this anyway. But if you want the protein in your dish to be as mouthwateringly delicious as possible, make a marinade for the meat you will be cooking. While you can marinate meat for upward of two days in the fridge, even an hour in a marinade can

make a difference in the meal.

Make sure your marinade includes some sort of liquid and seasoning. You can whip up your own with any sort of oil, vinegar, sauce or spices.

If you’re cooking with oil, choose wisely.

Some oils are not as allpurpose as people might make it seem. Olive oil is great, but if you’re frying something at a high heat, it will start smoking and definitely set off your fire alarm. Other oils like peanut oil might have a flavor that lingers and won’t match the kind of food that you’re cooking. Do a little bit of basic research to decide what oil might be appropriate for what dish. Generally, vegetable and canola oils are safe go-tos.

Don’t cook all components of a dish at the same time.

Most ingredients in your dish will not have to cook for the same amount of time.

Start off with aromatic onions and garlic, giving them the opportunity to caramelize.

Then add veggies like peppers that you might want to get a little color on. Finish off with crispy veggies like carrots that you might not want to get

PHOTO ILLUSTRATION BY SOPHIE NEDELCO

soggy. Add fresh, green herbs near the end so they don’t wilt from the heat.

Season your food in layers.

Every time you add something new to a pot, add a little bit of salt. Adding seasoning at every step of the cooking process helps your food to be evenly seasoned and delicious. Adding in all of your salt, pepper and spices at the end may overseason one

part of your dish while leaving another part sadly bland.

Let your meat rest.

After removing your piece of meat from heat, be sure to set it aside for 5-10 minutes before eating it. Allowing the meat to rest lets the juices settle inside the meat to keep it nice and juicy in every bite.

If you cut into the meat too soon, all of the delicious juices will run onto your plate and you’ll be left with a dry entree

and a messy, wet plate.

Congratulate yourself with a nice pairing cocktail.

Having the right glass of wine or the right beer with a meal can really put the cherry on top. Kick back with a little bit of a well-paired booze and enjoy the fruits of your labor.

Edited by Katherine White kwhite@themaneater.com

Whisk the milk, maple syrup, cinnamon, egg and salt together in a mug. Use a fork if you don’t have a whisk. Butter one side of the bread, then cut it into smaller pieces and add it to the mug. Press the bread into the mug so all the pieces are submerged. Sprinkle the chocolate chips over the whole thing.

REBECCA WILKES // GRAPHIC DESIGNER

REBECCA WILKES // GRAPHIC DESIGNER

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THE MANEATER | MOVE MAGAZINE | APRIL 12, 2017

Venture into the world of food art with Columbia Art League’s ‘Comestible’ The exhibit, lasting until May 5, is paired with a fundraising event this week that matches the art with tapas dishes.

HANNAH SIMON Staff Writer

The organizers of the Columbia Art League know that everybody loves eating.

That’s why they host an annual exhibit at their gallery on South Ninth Street based solely on food. Though the theme of the exhibit remains constant, the title changes every year. This year’s exhibit is “Comestible,” meaning “edible.”

According to the league’s website, “Language loves food: cornucopia, ambrosia,

VINYL

Continued from page 1

in Record Store Day, an annual event for independent record stores around the country, on April 22. After that, it will begin packing up and moving to the new location.

“I think there’s potential for them to get more business in that location,” sophomore Meg Cunningham said. “I think a lot of record shopping is just wandering in and finding something, so I think

DISH

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restaurants all day and still love every minute of it.”

Columbia as a city also has a huge role to play in these chefs’ world.

“I’ve had a blast watching Columbia’s food culture evolve over the span of my career,” Odette said. “Thirty years ago, you couldn’t find a salad that wasn’t made from iceberg lettuce. We didn’t see arugula, polenta or goat cheese until the late ’80s, and now we have restaurants growing their own vegetables and making their own charcuterie. Our culture’s food vocabulary has exploded. Columbians are especially food literate and great fun to cook for.”

College students also play a big role in Shakespeare’s overall place in the local community.

“Columbia has such a good

delicatessen, confectionery, aphrodisiac, and the show’s title, comestible, are such lovely words upon the tongue, that they almost have their own flavor.”

“I think it’s a very accessible subject matter,” said Diana Moxon, Columbia Art League’s executive director. “Artists like creating art about food, people like looking at art about food, and people like buying art about food. Art can sometimes be esoteric, but when the subject matter is something as down-to-earth as food, we all understand it. People can explore the theme of food in different ways. The subject matter is wide and not too niche, and so it makes it acceptable to everybody.”

The artworks included in the exhibit were submitted by anyone interested and selected by an objective party from outside of the

community.

This juror looks at all of the artwork submitted and chooses what they think is the best for the 80 spaces available. This year, the juror is Paul Allen, a professor of art from State Fair Community College in Sedalia, Missouri.

“For the Comestible show, we had around 120 artworks submitted, which is more than we have space for, so it’s up to the juror to pare that down to the 80 that fit in the gallery,” Moxon said. “The juror’s criteria for choosing the works is usually a combination of artistic quality and how well a work fits the theme of the show.”

The Comestible exhibit, which opened March 14 and closes May 5, will also be paired with Let Them Eat Art!, a fundraising event on April 13. Let Them Eat Art! pairs tapas dishes created by nine local artists with

that [the new location] will help their business.”

Prior to closing, the store is having a moving sale, in which all used LPs, CDs and 45s dated April 2016 or earlier are 50 percent off, according to several flyers around the store. The new grand opening will have “some new product, some different product,” Soha said.

At the new location, Vinyl Renaissance plans to continue having in-store gigs and performances. The store also hopes to expand hours once it moves in expectation of more foot traffic.

“We’ll definitely ramp it up over there,” Soha said.

“We’ll have to get everything set up to see what kind of space we have.”

Vinyl Renaissance is currently located at 16 N. Tenth St. and is open Monday through Friday from 10 a.m. to 7 p.m., Saturday 10 a.m. to 6 p.m. and Sunday noon to 5 p.m.

“The staff’s excited, all the customers who have come in here are excited,” Soha said.

“It’s a new beginning.”

Edited by Katie Rosso krosso@themaneater.com

young population, because of the colleges, and this is a college restaurant,” Agre said. “If you just want to read, study, just to come kick it with some friends, or grab a couple drinks at the bar, it’s a great place. The legacy that Shakespeare’s has cements it in Columbia.”

Columbian chefs are daredevils when it comes to their favorite dishes, and the chef’s choice depicts the food culture here in CoMo. “My favorite is peanut butter and chocolate donuts,” Poelling said. “I mean really, it’s a healthy breakfast, minus the frying and frosting. Honestly, in four steps I can get an apple fritter to a salad.”

For Agre, his favorite dish on the menu is, of course, a pizza.

“My favorite pizza is pepperoni, black olives and pineapples,” Agre said. “I know pineapples on pizza is a huge deal right now, but I enjoy the blend of the spice from the pepperoni, the saltiness of the black

olives and the sweetness of pineapples.”

For Odette, the question is almost impossible to answer.

“I would never admit having a favorite dish, per se,” Odette said. “[It’s] kind of like having a favorite child. But I did manage to knock out a passable paella over the weekend.”

Sweet, spicy and sour — the chefs of Columbia have conquered it all. Their delicious journey into the kitchen has ignited happiness in hearts and hunger among stomachs across the town.

These are the true food heroes, armed with their aprons and chef’s hat, always winning us over with new delicacies.

“There is a lot of freedom here; there’s a lot of willingness to try new things,” Poelling said. “We have a wonderful, diverse customer base. We also get to try things we don’t normally get to do because of the influx of international students at Mizzou. We are excited to try new things.”

paintings from the exhibit.

The event raises money for the Columbia Art League.

Only 100 tickets are available and go for $35 per person.

This year’s chefs include: Jeremy Bowles from Room 38 Restaurant & Lounge; Mike Odette from Sycamore; Ben Parks and Josh Smith from Barred Owl Butcher & Table; Tyra Byas and Alli Bond from the Columbia Area Career Center Culinary Arts; Mark Sulltrop from 44 Stone Public House; James Lowe from House of Chow; Eric Seidler

Angles Editor Victoria Cheyne Culture Editor Katherine White Features Editor Bailey Sampson Social Media Manager Kaelyn Sturgell Angles Columnists Cassie Allen Nick Corder Ben Jarzombek Ally Rudolph Grant Sharples

from Broadway Brewery; and Cheyney Andrews from Bleu Catering.

“I really like the marriage of different art mediums,” Moxon said. “Chefs are artists too, they just work in a different medium. I like to do shows where we have different art forms mixed together. The Let Them Eat Art! event is a chance for people to eat food, drink wine, meet chefs and enjoy art all in one place.”

Edited by Katherine White kwhite@themaneater.com

Culture Writers Brooke Collier Nat Kaemmerer Michelle Lumpkins Hannah Simon Caroline Watkins Features Writers Michaela Flores Caroline Kealy Mackenzie Wallace Header photos by: Lane Burdette (pg. 4) Katie Rosso (pg. 1)

move.themaneater.com

THE MANEATER | MOVE MAGAZINE | APRIL 12, 2017

7

FROM THE ARCHIVES

Cooking Clinic: 10 meals for under 10 bucks Editor’s note: In this article from Sept. 8, 2000, senior staff writer David Chou talks to several then-MU students to gather some cheap and easy meals you can make in the kitchen of your residence hall or apartment.

DAVID CHOU

Senior Staff Writer It’s edible — it just isn’t Emeril.

It doesn’t matter if students are aspiring gourmet chefs or are culinarily-challenged, cooking in an apartment or in residence halls can be an easy alternative to overpriced pizza runs, even if it doesn’t look made-for-television.

Although cooking at home can be an arduous task, it does save money and can prove to be healthier, as well.

Whether they’re cooking run-ofthe-mill prepackaged noodles or grilling chicken breasts, students can develop their own method of avoiding fast-food forays.

Junior Justin Thomas often eats meals at home because he doesn’t want to spend the money to eat out.

His cooking prowess includes frying chicken drumsticks and grilling hamburgers on his George Foreman grill.

One thing is for certain, Thomas said: He saves a lot of money eating at home.

“I like to go to Sam’s Club and buy stuff in bulk,” he said. “I can use things like frozen chicken breasts or tater tots for a pretty good period of time.”

Fresh foods such as fruits, vegetables and meats are a good way for students to save money and have nutritious items, said Teri Jo Oetting, a dietitian at University Hospital and Clinics.

Oetting said it’s good to try to incorporate all four food groups with

each meal, but that it isn’t necessary.

Even foods like potato chips and pizzas are fine to eat, just as long as they aren’t eaten in mass quantities, she said.

“It’s OK to eat things like pizza or macaroni and cheese,” she said. “But it’s best not to eat the entire pizza in one setting. Saving it for the next day is good. Having chips once a week isn’t really bad for you.”

Oetting also suggested trying different sorts of breads when making a sandwich, such as tortilla wraps or pita bread.

“Those are great because they qualify for the bread portion of the food pyramid, but they aren’t as boring as regular sandwich bread,” she said.

Junior Dan Johnson prefers to toast his bread when he prepares a ham sandwich with mustard and makes a salad on the side.

“Obviously, I only have to buy some ham and bread, and there’s my meal,” he said.

In addition, Johnson said when he eats Ramen noodles, he enjoys adding some vegetables to make it more flavorful.

Along with flavor, texture plays an important part in satisfying a person’s appetite, Oetting said.

“Textures are important because sometimes the body craves for crunchy foods or smooth foods,” Oetting said. “So, maybe instead of eating a chip when you want something crunchy, try munching on a graham cracker or an apple. That way, you’re satisfying your craving without having to eat unhealthy foods.”

Sophomore Stephanie Scantlen said she purchases Betty Crocker Rice Bowls, adds water and heats them in a microwave. She said the rice bowls are not only easy to make but they’re inexpensive.

“I like them because they’re fast and they taste good,” she said. “I just don’t have the time to make a big meal or the desire to spend my money on expensive food.

10 MEALS UNDER $10: 1) Macaroni and cheese with toasted garlic bread Mac and cheese is an all-time favorite. The garlic bread can be made easily. Take bread, add butter and sprinkle some garlic. Then toast the bread or bake it in an oven, when available. Cooking time: 15 minutes 2) Fried chicken Thomas first finds inexpensive drumsticks, then adds a flour batter and fries them in a pot of oil. “I found a package of drumsticks on sale for about five dollars, so it was a good meal for a cheap price,” he said.

3) Spaghetti Pasta may be the easiest thing to make and can be fairly inexpensive.

Pasta can be found for no more than 70 cents, and the sauce can be homemade or store-bought for a couple of dollars. Oetting said spaghetti is good choice because vegetables, cheeses or meats can be added to the pasta for different flavors.

4) Soups Even a can of soup can provide a significant amount of nutrition. The chicken-noodle variety covers the meat and carbohydrates group. Plus, there are endless varieties to be had.

And if students are feeling creative, they can grab some broth, vegetables and meat and try making some of their own.

For everything you need to start your day from news to weather to scores, subscribe to

bit.ly/ManeaterDaily

5) Toasted sandwiches with a side salad Johnson prefers ham, but others may prefer turkey, roast beef or bologna. Salads can be made with a cheap head of lettuce and any number of other vegetables, such as spinach or carrots, and topped off with cheese.

6) Hamburger Helper Hamburger Helper can be added to just about any meal or be the main dish itself. It is pan-cooked and can be eaten in any number of ways.

7) Grilled chicken breasts and barbecue sauce Thomas swears by his George Foreman grill and enjoys making grilled chicken breasts. The grill is advertised as a quick and healthy way of cooking, since it drains away fat from meats and cooks in minutes.

Thomas enjoys covering chicken breasts in Sweet Baby Back Ray’s sauce.

8) Prepackaged noodles with vegetables Take a package of prepackaged noodles and add a pack of mixed, microwaveable vegetables as an alternative to the regular fare.

9) French toast Oetting said French toast is a good item to make in the morning because it includes three to four parts of the food pyramid. The eggs provide the protein, the toast is part of the bread group and adding some fruit could satisfy a chunk of the daily nutritional scale.

10) Hodgepodge Be creative and try new things.

Even the slightest adjustment could mean a whole new discovery of tastes.

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THE MANEATER | MOVE MAGAZINE | APRIL 12, 2017

the five best Food Network shows you should definitely be watching When I was a kid, I thought Food Network was boring. Sure, I liked seeing the food and how to cook it, but there was no spark to keep my 9-year-old self captivated. Beyond Good Eats, with chef Alton Brown’s zany food lessons, it all seemed very blase.

Then, it all changed.

In 2005, Iron Chef America flipped the script and introduced cooking challenges, a competition-style way for viewers to learn how to cook. It wasn’t about just the food anymore; it was about the flashiest style, the quickest thinkers and what the chefs could do in a stringent time limit.

They called it a “culinary battle,” and

Food Network never looked back.

While the mornings and afternoons are still populated with down-home, low-key cooking shows like The Pioneer Woman or Giada DeLaurentiis’ show, Giada at Home, the early evenings and late nights are all about the competition. Now, the network is even bringing back a form of the original Iron Chef, called Iron Chef Gauntlet. The network has hit a sweet (or savory?) spot where the all the bases are covered, and it can appeal to every generation. Whatever you’re looking for, Food Network probably has something you’ll quickly become obsessed with.

Chopped

The Kitchen

Worst Cooks in America

I’ve seen almost all the episodes of Chopped, a sad fact when you consider that the show has been on since 2007 and has 388 episodes, plus 21 specials. Chopped has branched off into celebrity competitions, redemption competitions, Chopped: Junior (the best kind of Chopped) for kids, Chopped All-Stars for chefs who have previously won, and many others. The show has won well-deserved awards for being a culinary entertainment powerhouse. It’s the best gateway to immerse yourself in everything Food Network.

In Chopped, the chefs get a basket with four ingredients, and they have 20-30 minutes to make a complete dish that features those ingredients. They can’t leave off or bury any of the gross ingredients, though, or they will be “chopped” by the three judges on the panel.

Ted Allen, the award-winning host of the show, told grubstreet.com that the pilot of the show originally had a much weirder premise.

“We made a little pilot at the Culinary School at the Art Institute of New York in a ridiculously hot room that was never intended for air,” Allen said. “The show was originally a lot more elaborate. It was set in a mansion, the host was a butler, the butler held a Chihuahua, and when a chef was chopped the losing dish was fed to the Chihuahua. And that pilot was really and truly created — I was not that host, which I’m okay with.”

The show as it stands today is a stressful watching experience, but it’s riveting. Chefs have to figure out how to turn gummy worms into a pleasant vinaigrette, or remember how the ice cream machine works in the last five minutes of the round. From the comfort of your living room, you can sadistically watch the chefs struggle to finish, which will make that last-minute paper you forgot about just seem a little bit easier.

After all, at least you won’t get “chopped” on national television.

If you like Martha Stewart, organization and good homey recipes, The Kitchen is everything you could ever want. This is the only noncompetition show on this list, but it deserves to be mentioned because it is the best talk show on television.

The show is in the early afternoon, and it features legitimate step-by-step cooking advice and teachings, as well as nifty craft projects that are often so simple it’ll shock you into organizing your home or apartment. It’s hosted by celebrity chefs Geoffrey Zakarian, Jeff Mauro, Katie Lee, Marcela Valladolid and Sunny Anderson, and they take turns telling the audience how to get their lives together, all while harmonizing and goofing around.

The show shines in diversity of opinion.

Valladolid is from Tijuana, Mexico, and she cooks traditional Mexican dishes that are delicious and true to her upbringing. Lee is known for her prowess in homemade meals, and Mauro has been crowned “The Sandwich King.” Anderson is also a cookbook author who has made a name for herself making meals that are absurdly easy to prepare. As for Zakarian, he literally does everything on Food Network, including being an Iron Chef, a guest on Guy Fieri’s Diners, Driveins and Dives and 50,000 other shows and even settling a semi-recent lawsuit with President Donald Trump.

The Kitchen is not necessarily an exciting show to watch — all they’re doing is teaching you how to organize your room and how to cook fun dishes — but they do it in a way that feels like coming home to a kitchen full of friends. The show is a perfect way to relax on a weekday afternoon while learning something useful.

Sometimes, cooking is hard. One time last year, I legitimately burned Easy Mac in my microwave. All it took to feel better about my cooking prowess? Watching one episode of Worst Cooks in America.

This show is an amalgamation of every bad food you’ve ever been forced to eat. In the season that recently ended, one of the primary contestants marinated her steak with ketchup and expected that it’d turn out to be delicious.

Another made something that looked like sludge and called it a “fish surprise.”

The show is hosted by Anne Burrell and Rachael Ray, and they both take no prisoners leading their respective teams. They teach the contestants knife skills and tell them how to create dishes to impress their friends and family.

The contestant who refuses to learn, makes mistakes or makes the worst dish gets sent home.

At the end, Burrell and Ray take one contestant to cook a fancy meal for a panel of judges to decide who comes out victorious, no longer being called the Worst Cook in America.

Burrell and Ray truly make this show shine.

Burrell has a quick wit and an unforgiving way of telling it like it is, while Ray leans softer and guides her contestants using laughter and humor. The pairing is unusual, but it’s one of the network’s best. This show could so easily be like American Idol, with the hosts there to be cruel to people who suck at what they’re trying to do, but Worst Cook is funny and kind while still honestly teaching the contestants to cook. You can’t get better than that.

Katie Rosso Managing Editor

Thanks to “Iron Chef,” the network’s competition shows have brought life to televised cooking.

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THE MANEATER | MOVE MAGAZINE | APRIL 12, 2017

Beat Bobby Flay

Cooks vs. Cons

Bonus: MasterChef Junior

Bobby Flay is a goddamn fox. He’s one of Food Network’s original celebrity chefs, and he deserves the accolade. Along with chefs Masaharu Morimoto and Alton Brown, he helped build Food Network to what it is today. Beat Bobby Flay is an incredible, exciting way for chefs to go up against arguably one of the best (and most charming) chefs of our time.

The show “shakes down in two rounds,” as Flay says at the beginning of every episode.

First, two contestants must go through each other before they can get to Flay, and they have to make an ingredient of Flay’s choice the star of the dish. Usually he picks a fairly normal ingredient, like avocados or some sort of fish, and the two chefs battle it out to then go on to pick their “signature dish” to compete with Flay.

A panel of Flay’s friends, either chefs or celebrities, chooses which of the first-round contestants end up going up against him in the second round, and their goal is to choose the contestant they think has the best chance of beating Flay. The show mostly hinges on the audience egging on the two judges and the other two contestants as they roast Flay for everything he does.

The winning contestants typically are people who go outside of the box, especially with Asian cooking, something Flay does not have a ton of experience in. I can’t tell you how many times morons try to go against Flay with LatinAmerican cuisine, and they end up getting their butt kicked. I’m sorry, but it’s just never, ever a good idea to go up against Flay with a taco and expect to win. It’s just not smart.

Even when Flay wins, though, he is nice to the other contestants and makes sure to hug them and congratulate them after the round is over.

For someone who has many, many restaurants, cookbooks and TV shows, you’d think he’d gloat a little more, but no, he’s just humble Bobby Flay, making horrible puns as he exits the kitchen.

People complain sometimes on social media that Flay wins “too many times,” but that’s what makes his losses so much sweeter. It takes a truly kick-ass chef to take him on, and when they do, it’s definitely a victory they can write home about.

When I first heard of this show, I thought it involved chefs facing off against convicted criminals, but that’s surprisingly not the premise.

Four random people don chef coats, whether they are chefs or not, and they cook intricate dishes for a panel of two judges. The judges, and the viewers, must decide throughout the episode if the person is a real-life, trained cook, or a “con,” meaning they aren’t a true chef.

The show is exciting and bases its success in short rounds and personable on-screen interviews. You get to know the chefs and can carefully consider whether they’re cooks or cons.

Zakarian, a suit-wearing Food Network fiend, hosts Cooks vs. Cons (yes, as well as hosting The Kitchen and judging on Chopped, because he’s everywhere). Despite his uber-professional manner, he makes the show into a corny joke extravaganza.

In the format of the show, Zakarian chooses the first ingredient the chefs must deal with, as well as what they make in the first round. In the second round, they’re allowed to make whatever they want, but Zakarian still gets to choose their main ingredient. In past episodes, he’s chosen everything from “ballpark food” to juice to fruit jam.

Cooks vs. Cons even has a spinoff with a much better name, Bakers vs. Fakers, which I also recommend. Cooks vs. Cons is essentially The Voice for cooking, because it allows viewers to try and figure out who’s who based on their cooking skills alone. Even if you know for sure someone’s a con, their true profession will sometimes surprise you, too. The show bases its main drama on shattering stereotypes, and that’s something we all need a little more of.

MasterChef Junior deserves to be on the list because it is a food show, even though it’s on FOX instead of Food Network. Food Network is my go-to, but this show actually makes me switch the channel.

The problem with adult cooking competition shows are that the contestants can sometimes just be huge assholes. They fight, they’re mean, they try to sabotage each other, and there’s no friendliness in the kitchen whatsoever because the focus is on winning. In Gordon Ramsay’s terrifying FOX cooking show Hell’s Kitchen, he takes no prisoners and is known for completely ripping contestants apart for tiny mistakes. In MasterChef Junior, however, Ramsay shows his gentle side.

Ramsay guides the elementary- and middle school-aged kids through tough cooking challenges, and if they stumble, he uses his soft voice and teaching prowess to pick them back up. They learn, no doubt, but the show is never mean or cruel.

The kids have an impressive amount of skills.

They can make a roux or a remoulade with no problem, and can maneuver equipment that I don’t even know what it’s supposed to be used for. I learned what pappardelle was by watching MasterChef Junior, being confused and Googling it.

The best part, though, is that the kids are so kind to each other. If one finishes, it’s essentially a custom to run over and offer to help someone who’s falling behind. It’s behavior you’d typically never see on other adult competition shows, and it’s a refreshing look into the non-combative mind of a kid. Plus, it’s so, so cute.

Edited by Katherine White kwhite@themaneater.com

The show as it stands today is a stressful watching experience, but it’s riveting.

CHOPPED PHOTO COURTESY OF FOOD NETWORK

10 MILLENNIAL MANNERS

Culinary skills and hospitality go hand-in-hand

Columnist Ben Jarzombek explains why it’s worth knowing how to cook a good meal.

BEN JARZOMBEK MOVE Columnist

Ben Jarzombek writes about etiquette in the 21st century.

There are two types of cooking that we all do: cooking out of necessity and cooking because we want to. While it’s true that both ultimately stem from a need

NICK CORDER MOVE Columnist

Nick Corder writes about cinema for MOVE Magazine.

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in the animal kingdom. All of these questions ring with validity, but does Ducournau push the audience too far?

Younger viewers will

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portion of Ducournau’s film.

Only in a world desensitized by broadcast media and blockbuster movies could audiences tolerate such an unforgiving portrait of humanity. Ultimately, the worth of such a film boils down to an age-old question: Does the end justify the means?

Like many French films, Raw leaves its audience with a treasure trove worth of questions, many of which concern morality and our role

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and submission.

The upperclassmen force all the “rookies” to undergo a sort of initiation including, but not limited to, being doused in animal blood and eating raw organs.

Justine, a star student with a prodigious intellect, is unwilling to submit herself to the chaos. When she is handed an uncooked rabbit kidney, she refuses to eat it. It is only when her sister forces her mouth open that Justine gives in and complies.

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Justine comes to feel broken. A lifelong vegetarian, she develops an insatiable desire for raw meat.

It is this grotesque habit that drives the momentum of the plot. In nightmarish scene after nightmarish scene, Justine becomes more and more animalistic. As it turns out, raw chicken is a gateway meat.

Raw is not a movie for the faint of heart. Few films have ever had the courage to exhibit such a shocking display of immorality. Sex, violence and debauchery make up a considerable

As it turns out, raw chicken is a gateway meat.

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In Julia Ducournau’s Raw, going to college in France makes the infamous process of pledgeship seem like child’s play.

From the first moment Justine arrives at veterinary school, she is plunged in a world of mockery

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phone far away, turn on music and completely tune out the rest of the world.

I also learned that cooking serves as much more than a way to unwind at the end of a long day.

In my opinion, learning to cook well is necessary for any young person. It is one of the ultimate signs of good hospitality and good manners, and I can tell you that I’ve never met a single person who sees the ability to cook as an undesirable skill. Cooking takes practice and patience; almost anyone who has cooked can tell you that you won’t always get it right. However, having a few recipes on hand that you can make well every time can really set you apart.

I did not grow up in a home where we entertained

frequently. If unexpected company ever came, it was much to the dismay of my mother, who believed that a few piles of magazines and mail on the counter was enough to convince anyone I’d bring home that we all lived in an episode of _Hoarders_.

When we did host company, though, my parents taught me a lot about what it means to show good hospitality. The center of good hospitality, unsurprisingly, is usually food.

Personally, I don’t see good hospitality as something where “it’s the thought that counts” applies. When cooking, it’s all in the details.

Whether you’re throwing something together for your friends instead of a bowl of chips or cooking a full dinner because your family is in

town and they don’t actually believe you cook for yourself, it’s important to really take the time and be deliberate in your work. Making a great meal is both a science and an art: To a degree, the proportions and directions are imperative in creating a dish, but sometimes you just have to do what feels (and looks) right.

I’m no Iron Chef, but I can happily say I feel confident in my cooking skills and always want to learn more.

While I’m not going to say that everyone will find joy in cooking, I think that everyone should learn to cook well.

It’s an invaluable skill that, when used in a social setting, reflects well on your abilities as a host and adult.

The movie ‘Raw’ tests viewers’ morality and patience

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to eat, the two could not be more different.

In my life, I’ve met more people who cook because they have to, not because they want to. Usually, people feel that cooking takes too much time, is too hard or is just not that interesting. For me, cooking is one of my favorite activities.

Though I genuinely enjoy the art of cooking, it hasn’t always been that way. When I started to cook by myself, it stemmed from the need to eat, but also the desire to eat real meals instead of whatever was on hand. Somewhere in that dilemma, I found a level of enjoyment from the act of cooking. When I’m cooking, everything else fades away.

I’m focused on creating something that I, and others, are able to enjoy. I put my

FOR THE LOVE OF MOVIES

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THE MANEATER | MOVE MAGAZINE | APRIL 12, 2017

almost certainly be able to tolerate the demented sentiments of Raw. However, even if something is tolerable, even if you can stuff it down

your throat like raw rabbit kidney, it does not mean that it deserves to be seen.

MOVE gives Raw 3 out of 5 stars.

11

THE MANEATER | MOVE MAGAZINE | APRIL 12, 2017 FROM THE ARCHIVES

Anything but Ramen: Cooking your own comfort foods Editor’s note: In this MOVE column from Sept. 17, 2013, food columnist Aaron Pellish talks about how to foster independence by cooking how your parents used to.

AARON PELLISH MOVE Columnist

Independence, as it turns out, cuts both ways.

When I initially moved into my new apartment, I was filled with excitement over the endless freedom that came with living truly independently. I had taken control over every aspect of my life, and it felt good to be finally free.

Fast forward to the present day, where most of my days are spent whining over how much I hate having to do all of these responsible, necessary adult tasks in order to continue functioning properly.

Cleaning annoys me. Doing dishes annoys me. And yes, even cooking annoys me.

Sometimes I really enjoy making a hearty meal for myself and going to town on the food I just made

with pride. In the beginning of the semester, I felt that joy more frequently than not.

But as school work and independent living responsibilities have taken their toll, my default setting has been to neglect whatever enjoyment I once got out of cooking in favor of a more satisfying and easier laziness that culminates with a “dinner” of tortilla chips and hummus.

My increased intolerance for cooking my own meals combined with the adoption of an overall apathy toward my own independence caused me to reminisce about simpler times when my mom would cook meals for me, and do laundry for me, and take care of me so I didn’t have to. I had never fully appreciated how much easier my life was when I was living at home until I began thinking about all the things I didn’t have to do when I lived with my parents.

I guess this feeling is about as close to homesick as I’ll ever be, because I’m not really clamoring for my parents to come visit me at school, or calling them up once a day. As petty as it sounds, I mostly miss the comfort of having other

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people do things for me occasionally.

Of all the things that I associate with my home, my mom’s cooking is very on high on the list. And of all of the dishes that I associate with my mom’s cooking, the one recipe that jumps out as undeniable comfort food was a dish called pasta puttanesca. (The word “puttanesca” means “in the style of a prostitute” in Italian. I’m not exactly sure about how I feel about my comfort food being Italian prostitute pasta, but I’ll try and withhold my judgment.)

I decided to make a shoddier version of my mom’s dish because I wanted to recapture the feeling of being at home without spending money on a plane ticket or withstanding my father’s passive-aggressive nagging.

The recipe was probably the easiest recipe I’ve ever come across. That realization made me question why I found the dish so comforting and also explained why my mother made it so much. All you have to do is put canned tomatoes, garlic, olive oil and other seasonings in a pan, and cook them until they all mix together into a sauce. Then you take the sauce and mix it with some pasta, and throw

some olives and capers in with the pasta. Then you eat.

The recipe I was using made it sound much more complicated than that, but some recipes like to think of themselves as more refined and technically difficult than they actually are, because some recipes are pretentious. This particular recipe called for anchovies, but anchovies are objectively gross (unless you are reading this and also happen to like anchovies, in which case: Thank you for reading my column! Do what makes you happy!), so I decided not use them.

My comfort food didn’t bring me the feeling of being at home again, but the process of cooking a food I was so familiar with did refuel the contentment I got from cooking at the beginning of the semester, so you could say my comfort food worked like a charm. I think the feeling of being content was all I was looking for anyway.

Well, that and a reassuring reminder of why I moved so far away from my parents in the first place.

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SPORTS

Online this week: Continuing coverage of the St. Louis Blues, Kansas City Royals and St. Louis Cardinals, plus recaps from this weekend in Mizzou sports.

12

BASEBALL

Missouri takes crucial SEC series on a big stage The Tigers showcased college baseball at its best with a win at SunTrust Park in Atlanta.

JOE NOSER Staff Writer

Missouri baseball knew that Saturday’s rubber match against the Georgia Bulldogs at SunTrust Park, the new home of the Atlanta Braves, was an opportunity to pick up a series victory against a Southeastern Conference foe and keep pace in the SEC East race.

Georgia native Trey Harris and a career-best outing from junior Bryce Montes De Oca to a 6-1 victory in front of the second-largest crowd in NCAA baseball history.

Coach Steve Bieser said he was pleased with his team’s resiliency.

“We were able to bounce back and win the series, and if you can continue to win series you can be pretty successful,” he said. “I thought offensively, we did a really good job of attacking once we got them in trouble, and have a couple of big innings. Obviously Trey’s home run was very important to get us back in the lead.”

“WE WERE ABLE TO BOUNCE BACK AND WIN THE SERIES, AND IF YOU CAN CONTINUE TO WIN SERIES YOU CAN BE PRETTY SUCCESSFUL.” — COACH STEVE BIESER Perhaps more importantly, though, Saturday’s game was also a chance of a lifetime for both Missouri and Georgia players: the opportunity to play a baseball game in a brand-new Major League Baseball stadium in front of 33,025 fans.

In just the second game in SunTrust Park history, and the first open to the public, Missouri rode a threerun homer from junior and

The win kept Missouri in a three-way tie for third place in the SEC East and two games out of first place in the division. But the impact of the game on this Missouri team could stretch much farther than just these next few weeks of SEC baseball, and perhaps even this season.

The odds of the players on the field in Saturday’s game playing in a majorleague stadium again in

Junior Trey Harris removes his helmet during the home game against Florida on March 31, 2017.

EMIL LIPPE | SENIOR STAFF PHOTOGRAPHER

their lifetimes are quite low.

With approximately 34,500 NCAA baseball players in any given season, only about 700 of them will be drafted by major-league teams. Of those 700 athletes, only about 9.1 percent of them, or approximately 64 players, will reach the major leagues.

Every player knows these numbers, which made Saturday’s contest all the more special. The unique atmosphere and setting for the game, coupled with the significance of the game for this year’s upstart Missouri team, brought out the best in some of the Tigers’ best players.

One such player was Harris.

The junior right fielder went 1-for-3 with two walks, two runs scored and a three-run homer on Saturday to finish off a series that saw him go 5-for-10 with two home runs and five runs batted in. He also made a highlight reel play in the second inning, fully extending his body to

rob Georgia catcher Austin Biggar of a hit and prevent a runner at second base from scoring. His catch garnered applause from the Georgia faithful in attendance.

Montes De Oca also stepped up to the challenge and continued to show why some feel he could pitch on major-league mounds sometime in the future. He posted six dominant innings, yielding one run on just two hits while striking out six.

Listed at 6 feet 7 inches, 261 pounds, the imposing junior right-hander showcased an electric fastball and located his slider well to overpower Georgia’s hitters and boost his draft stock for this year’s MLB Amateur Draft in June.

TJ Sikkema, the true freshman who’s been nothing short of ridiculous out of the bullpen for the Tigers this season, threw the final three innings on Saturday, giving up no runs on two hits, a walk and three strikeouts.

Sikkema showed that his lack

of experience continues to not be an issue, as he once again provided shutdown innings for his team and earned his fourth save of the season.

He boasts a 0.64 earned run average and has struck out 53 batters in 42.0 innings while picking up five wins for the Tigers this season.

Through the efforts of Harris, Montes De Oca and Sikkema, the Tigers may have saved their season, at least for now. But in showing they can play their best baseball in front of huge crowds in special situations, Missouri also proved that it may just be ready to get back to the NCAA Tournament and being a perennial college baseball power in the coming years.

For now though, the Tigers will just enjoy being able to take advantage of what will be a once-in-alifetime opportunity for many of them. And what an opportunity it was.

Edited by Eli Lederman elederman@themaneater.com

MEN’S GOLF

Missouri men’s golf dominates Tiger Invitational in home tournament The Tigers were the only team to finish under par in their second win of the season.

GARRETT JONES Staff Writer

Expectations were high for Missouri men’s golf as it hosted its first home tournament since 2014, the Tiger Invitational at The Club at Old Hawthorne, April 10-11. The Tigers most

certainly delivered, using a big push in the final two rounds to shoot 7-under as a team to capture their second victory of the season.

“We had a great gallery through the whole event,” coach Mark Leroux said on the fanfare. “It was great getting to host, and we’re really thankful to all the volunteers who made it happen.”

For the first time all season, every player on the Tigers roster competed in a tournament. The Tigers chose to start senior Linus

Lilliedahl, sophomore Matt Echelmeier, senior Euan Walker, junior Hayden Buckley and freshman Rory Franssen.

Five Tigers competed individually, including two golfers who made their season debut for the Tigers: redshirt senior Jacob Fair and junior Luigi Botta. The two finished T-64 and 70, respectively.

Junior Trevor Ullestad finished T-51. Redshirt senior Will Echelmeier finished tied for 31st.

Course conditions were unfavorable on Monday

morning when the tournament began; heavy winds and cloud cover yielded some high scores, and the Tigers found themselves tied for third at 7-over as a team.

Conditions improved for the second round, and so did the Tigers’ scoring. They lowered their team strokes by 12 strokes between rounds one and two, holding an 11-stroke lead.

The Tigers proved their superiority in the final round.

Despite a temperature of 44 degrees when they teed off, winds were relatively low.

“When it’s cold, it’s always tough,” Buckley said.

“Having a calm day like it was this afternoon, we knew that we could come and play better as it heated up.”

The Tigers were able to capitalize, shooting 9-under as a team on the day to easily claim the victory.

Each starter recorded a top-12 finish, highlighted

by Lilliedahl’s first-place finish. Buckley finished right behind him at T-2, while Matt Echelmeier and

GOLF | Page 15

13

THE MANEATER | SPORTS | APRIL 12, 2017

Mizzou tennis unable to snap losing streak in senior sendoff TOBY LOWE Staff Writer

Missouri women’s tennis was able to complete a full weekend of matches outdoors for the first time this spring in its final two home competitions of the season. The Tigers came into the weekend desperately trying to get back into the win column, having dropped seven straight matches.

The No. 24-ranked Tennessee Volunteers narrowly escaped defeat Saturday in Columbia, taking a 4-3 victory with them back to Knoxville.

Sunday, No. 2-ranked Georgia finished off Mizzou’s home schedule in disappointing fashion for the Tigers, as the Bulldogs cruised to a 4-0 victory.

In Saturday’s matchup, senior Bea Machado Santos and her partner, junior Amina Ismail, continued to shine after soaring into the weekly ITA rankings, landing as the No. 17-ranked pairing in the country.

The duo dominated their match, winning 6-1 and giving Mizzou an early advantage.

After the Tigers suffered a loss in the No. 2 position, freshman Mackenzy Middlebrooks and junior Clare Raley looked to clinch the doubles point for the Tigers. A double fault and several missed hits at the net doomed the pairing, as they fell 7-5.

Looking to rebound in singles, it was Ismail who provided the Tigers with an early spark. After struggling as of late, the junior put on a dominant performance, winning in straight sets 6-2, 6-4.

Tennessee regained the lead after senior Cassidy Spearman fell just short of forcing a third set, surrendering the match 6-3, 7-6.

Raley picked up a crucial victory for the Tigers, tying the match at two points apiece. The win was the junior’s first since Feb. 18.

Freshman Tate Schroeder found herself in uncharted territory, facing a steep deficit after dropping the first set and trailing 3-1 in the second.

The freshman willed herself back into the match, taking the second set 7-5. However, Schroeder was unable to prevail in a back-and-fourth third set, falling 6-4 for a rare loss.

Machado Santos fought back into her singles match after dropping the first set, winning the second 6-4. She outlasted her opponent in the third, prevailing 7-6 in a tiebreak to tie the overall match at 3-3.

The match would be decided by Middlebrooks, who has provided the team with several exciting victories this season. It was a different story on Saturday, though, as she was able to force a third set but was defeated in that set 6-2, sending Tennessee into joyous celebration.

Coach Colt Gaston was a bit frustrated following the match.

“They have done a great job fighting, but you know, we’re not OK with that,” Gaston said. “This was a tough one because I’m getting tired of getting close. You know that there is no excuse in our heads anymore of ‘we haven’t beat so and so.’ You know we had the A&M win, which

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Seniors Bea Machado Santos, right, and Cassidy Spearman high five between points during a doubles match on Feb. 25, 2017. EMILY NEVILS | ASSISTANT PHOTO EDITOR

in my mind got us past being close.”

Sunday was senior day at the Mizzou Tennis Complex as the team honored its three graduates: Machado Santos, Spearman and Kadi Fauble.

Sending the seniors out on a high note was a difficult task against No. 2 Georgia.

The Tigers would not make it easy for themselves, looking thoroughly outmatched in doubles as they were swept in matches two and three, 6-1 and 6-2 respectively.

In singles, Raley struggled early on court six, suffering a 6-2, 6-1 loss.

Spearman did not play her best tennis in her final match in front of the home crowd, as she was defeated 6-0, 6-3.

Despite facing a daunting 3-0 deficit, there was hope for Mizzou, as the

Tigers found themselves tied or leading in three of the four remaining matches.

The Tigers’ comeback hopes were quickly dashed, however, as Middlebrooks faltered down the stretch, falling 6-2, 7-5.

Gaston talked briefly after the match on what made this year’s senior class special.

“I think to have the leadership that they have and to see them mature the way that they have on court, fighting every single day, it was something truly special for me to get out there with them,” Gaston said.

Missouri will close out its season on the road this weekend against Auburn at 5 p.m. on Friday and Alabama at 1 p.m. on Sunday.

Edited by Eli Lederman elederman@themaneater.com

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THE MANEATER | SPORTS | APRIL 12, 2017

GET ON MY LAVELL

Stars on the verge of aligning for Mizzou basketball

After a festive recruiting weekend, the Tigers are within reach of an unprecedented turnaround.

BRENDAN LAVELL Sports Columnist

Brendan Lavell writes about men’s basketball for The Maneater.

For the first time in years, all the pieces are falling perfectly into place for Mizzou basketball.

The strange domino effect started with the firing of Washington head coach Lorenzo Romar, almost 2,000 miles northwest of Columbia. Romar’s dismissal prompted ESPN’s No. 1 recruit Michael Porter Jr. to ask for his release from Washington and ultimately to flip his commitment to Missouri.

Suddenly, the floundering Tigers program looks very much alive.

With Porter Jr. on board, Mizzou has turned its attention to recruiting more players to round out this year’s class and complement the veterans already in place. Porter Jr.

is an unparalleled asset in this area.

Unlike his Mizzou coaches, Porter Jr. can contact recruits as often as he wants, and players are listening.

Since his commitment, Porter Jr. has helped stir interest in Mizzou from undecided All-Americans and victims of recent coaching changes alike.

This brings us to the weekend of April 8, arguably the biggest recruiting visit in Mizzou Athletics history. ESPN’s No. 7 recruit Kevin Knox and No. 99 recruit Blake Harris traveled to Columbia for official visits, joined by none other than Porter Jr. It was rumored that No. 41 recruit Jeremiah Tilmon would join them, but he wasn’t released from his national letter of intent until Tuesday.

Knox was taking his fifth and final official visit after visiting bluebloods Duke (considered a strong favorite), Kentucky and North Carolina, as well as Florida State (Knox is from Tampa and both his parents were athletes for the Seminoles). Harris, who is from Chapel Hill, North Carolina, was committed to play with Porter Jr. at Washington before the firing of Romar. Harris had since released a new top-five of Connecticut, North Carolina State, Michigan State, Rutgers and Missouri. The Spartans were projected to have the inside track.

The stage was set, but it was unknown what kind of an impact the

Tigers could have on the decision of these blue-chip recruits.

At the end of the day, Missouri was still a program that had just overhauled its coaching staff after only 27 wins in three seasons, and top prospects tend to place high value on program stability. On top of that, home attendance has been declining sharply for four years. It’s tough to pitch empty seats at Mizzou Arena to players who are considering offers from basketball-crazed schools like Duke and Michigan State.

But this weekend was different.

Mizzou students, many of whom have ignored the basketball team almost completely since stepping on campus, came out of the woodwork in full force to show how starved the school is for what could become a legendary team.

Fraternities hung banners from their houses to pronounce what they hope will become some sort of dream team. From the Quad to Greektown and everywhere in between, students stopped the trio of recruits to pose for pictures — one lucky student even tossed a football with Harris.

And everywhere the recruits went, chants of “M-I-Z! Z-O-U!” followed.

On top of that, the recruits toured the athletic facilities, watched the team practice, met head coach Cuonzo Martin and even shot around on Norm Stewart Court — all while wearing Mizzou jerseys. By the time

the visit was over, Harris was ready to commit.

“It was the best fan base I’ve ever seen,” Harris later said in an interview with the Columbia Tribune.

Harris also said in an interview with PowerMizzou.com that Porter Jr. and Knox told him they hadn’t been treated this way at any other school.

Because of his commitment to Mizzou, Harris has since canceled his other official visits. Meanwhile, Knox, who was supposedly visiting Mizzou only because he had one visit to use, has pushed back his decision from sometime this week to the end of the month. Perhaps Mizzou has slid their way into the competition for Knox’s services.

In addition, the Tigers are reportedly expected to be a very strong contender in the fight for the now uncommitted Tilmon.

This was expected to be the first season of a hefty rebuild for Martin’s squad, but if this past weekend was any indicator, it may feel more like a flashback to Norm Stewart’s heyday.

The administration, coaching staff and fans are all in place. So is a veteran core and a generational talent. In the coming weeks, a couple of high school students will decide if they are ready to be the final pieces to the puzzle.

Edited by Eli Lederman elederman@themaneater.com

15

THE MANEATER | SPORTS | APRIL 12, 2017

St. Louis Blues are hot entering NHL playoffs The Blues are set to face the Minnesota Wild in the first round of the Stanley Cup Playoffs.

AIDAN CARLSEN Staff Writer

After a regular season of highs and lows, the St. Louis Blues are heading back to the Stanley Cup Playoffs. St. Louis finished in third place in the Central Division with 99 points and is set to begin its series against head coach Mike Yeo’s old team, the Minnesota Wild, on Wednesday in the opening round. This will be only the second time these teams have faced each other in the playoffs. The first meeting came in the first round of the 2015 playoffs, when the Wild took the series 4-2.

The Blues have been among the NHL’s hottest teams over the second half of the season.

The club found its spark after head coach Ken Hitchcock was fired, and it jumped from a team fighting for a wild card spot to a serious postseason threat. Under Yeo, the Blues have gone 21-8-2 and closed out their final 10 games with a 7-1-2 record.

This series will feature a

battle between two netminders, Blues goalie Jake Allen and Wild goalie Devan Dubnyk, who have experienced similar struggles this season. Allen found his footing in the middle of the season and has become the club’s No. 1 starter. After a poor start in which both he and backup Carter Hutton ranked near the bottom of the league in both goals against average and save percentage, Allen has separated himself and now ranks 11th in GAA with a 2.42 among goalies who have played at least 50 games, better than Chicago’s Corey Crawford and New York’s Henrik Lundqvist.

For Dubnyk, the second half of the season has looked similar to the beginning of Allen’s. After looking like he had the Vezina Trophy, given to the best goalie, in the bag through much of the season, Dubnyk and the Wild fell off. In seven of the last 12 games he’s started, Dubnyk has finished either at or below a .900 save percentage. Jake Allen has finished at or below that just twice in his last 12 games.

While goaltending will play a major role in this series, depth appears to be the real factor. The Blues have six players with 40 points or

more, while the Wild have nine players over that mark.

Looking at the regular season stats, the Wild hold a clear edge in terms of skaters who have the ability to find the score sheet with consistency.

Players like Eric Staal and Martin Hanzal have stepped up their games considerably since joining Minnesota and have played a big role in their success.

The Blues will be countering those offensive stars with some of their own. Once again, forward Vladimir Tarasenko has had a strong campaign, finishing with 75 points with 39 goals. Jaden Schwartz and Alexander Steen also had productive years, contributing 55 and 51 points, respectively.

Like last season, they will be looking to light the lamp quite a bit in the playoffs. In the 20 games the team played in the 2016 playoffs, Tarasenko had 15 points, Schwartz had 14 and Paul Stastny 13.

The Blues will likely need these three and more to step up in order to match Minnesota's firepower. The bottom six forwards will also to need to pressure the Wild and force mistakes or find the back of the net.

Injury-wise, the Wild are in a good spot. The club is

healthy and should have all of its players ready to go come Wednesday. The Blues will be without center Robby Fabbri for the playoffs as a result of a torn ACL he suffered in February. Fabbri was a key contributor in last year’s postseason, chipping in 15 points.

Paul Stastny, who has been dealing with a nagging lower body injury, may be available on Wednesday. Lou Korac of NHL.com tweeted that Stastny was in the locker room and didn’t appear to be walking with a limp.

Stastny would be a welcomed addition as he would provide St. Louis with more depth at forward. Throughout his and Fabbris’ injuries, players such as Ivan Barbashev and Magnus Paajarvi have been able to step up and improve the team, but they will need all hands on deck to counter Minnesota’s scoring depth.

Game one will be held Wednesday at the Xcel Energy Center in Saint Paul, Minnesota. Puck drop is set for 8:30 p.m., and the game will be broadcast on NBCSN. The rest of the schedule can be found below and is also available on NHL.com.

Edited by Eli Lederman elederman@themaneater.com

BLUES SCHEDULE 4/14

Game 2 (away)

4/16

Game 3 (home)

4/19

Game 4 (home)

If necessary: 4/22 Game 5 (away)

4/24

Game 6 (home)

4/26

Game 7 (away)

After loss to Twins, Royals outscore Astros twice to win series JACK PARODI Reporter

For those who were concerned about whether Mike Moustakas would be able to return successfully from his ACL injury, the first two series of the MLB season may have provided the answer.

The Kansas City Royals’ former All-Star third baseman has opened the season hot at the plate. In 23 at-bats, Moustakas is hitting .348 with three home runs. The strong start is a good sign after he missed all but 27

GOLF

Continued from page 12

Walker finished in the top 10 as well, at fourth and T-6 respectively. Franssen would finish in 12th.

Lilliedahl’s win was the

games last season.

The first two series of the season for the Royals, however, were not as convincing. The Royals were swept 3-0 by the Minnesota Twins in their opening series and salvaged two wins in Houston before dropping the finale of the series to open the season 2-4.

The Kansas City bats were ice cold in the opening series against the Twins, with the offense scoring just five runs over the three games, one each in the Royals’ first two games.

No Royals starting pitcher

gave up more than three earned runs in a start, but the bullpen, which was the team’s biggest question mark coming into the season, has been unreliable so far. Over the first six games, relievers Mike Minor (6.75 ERA), Travis Wood (18.00 ERA) and Matt Strahm (47.25 ERA) gave up a combined 14 runs in 7.1 innings.

Overall, Royals pitching allowed 21 runs in the series to an offense that finished in the bottom half of the MLB in runs scored in 2016.

Kansas City’s weekend series

against the Houston Astros, however, was a different story.

The bats picked up as the Royals won the first two games for the series victory over a talented Astros squad. Kansas City outscored Houston by a total of eight runs in the first two games of the weekend, before suffering a 5-4 loss in Sunday’s game.

The starting pitching, in particular Jason Vargas (6 IP, 1 ER, 1 BB, 6 K), was stellar, providing some hope for the back end of the Royals’ starting rotation this season.

The Royals’ lineup hasn’t been

clicking offensively, but there are some positives to point to.

Salvador Perez is hitting .292 with four home runs in six games and Moustakas has been strong right out of the gate. Both Perez and Moustakas are X-factors this season, and it’s encouraging to see them both off to a hot start.

This week, the Royals play their first homestand of the season with a three-game series against the Oakland A’s and a three-game series against the Los Angeles Angels.

Edited by Eli Lederman elederman@themaneater.com

first of his college career. The Sandviken, Sweden native shot an impressive 68 in the final round to stave off his competition by one stroke.

“The last time I won a golf tournament, I was 14 years old,” Lilliedahl said.

“So it’s huge for me. Only positives on that front. But it’s more important to focus

on the team, and we won the tournament today, so that’s even better.”

There’s no time to rest on their laurels, however.

Despite the home victory, the team and coach are focused on what lies ahead, specifically the upcoming Southeastern Conference Championship.

“It probably couldn’t have worked out better,” Leroux said. “We’ve got a little bit of momentum here now, along with two or three guys playing really well. That’s really good headed into SECs.” After the win and the fanfare at the home tournament, the team will have 10 days to

prepare before it travels to

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Sea Island, Georgia, to battle tough SEC competition to begin postseason play. The tournament is set to take place April 21-24.

Edited by Eli Lederman elederman@themaneater.com