A weekly round-up of the MAC

FOOTBALL Evaluating standout Week 1 performances around the Mid-American Conference

ELI FEAZELL

ASST. SPORTS EDITOR

The opening weekend of Mid-American Conference football is in the books. While it’s too early to get a fi rm grasp on how each team will perform down the road, there was still a glimpse at some standout performances.

The most diffi cult part of evaluating statistics from week one is the difference in schedules being played. It could be easy to lose confi dence in teams such as Ohio, Bowling Green or Miami after their losses, but all three went against Power 5 or AP Top 25 ranked programs.

The sentiment goes both ways, as some might be skeptical of Eastern Michigan or Toledo after beating Football Championship Subdivision teams.

Still, there were programs and players who executed their jobs to near perfection in week one. Here’s how their performances compared to others in the MAC and what that means for the Bobcats:

Standout team performance: Buffalo defeats Wagner 69-7

Wagner may be an FCS team, but it’s hard to fault Buffalo for what was almost a fl awless performance Sept. 2. First-year Coach Maurice Linguist couldn’t have asked for a better debut.

Quarterback Kyle Vantrease completed a 63-yard touchdown pass to Jovany Ruiz within the fi rst minute of the game and set the tone for the Bulls’ nonstop stampede. The Bulls led 38-0 by halftime and ran into the second half at the same speed, not allowing the Seahawks a touchdown until the fourth quarter.

Buffalo fi nished with 569 total offensive yards, 312 of which were from rushing, and allowed just 97 yards. It didn’t punt once against Wagner.

Standout individual performance: Lew Nichols, RB, Central Michigan

Central Michigan kept things closer than expected in its 34-24 loss to Missouri Saturday.

Keeping in close competition with a Southeastern Conference opponent can garner a team respect, and the Chippewas did so thanks to the efforts of Nichols. The 2020 MAC Freshman of the Year picked up 135 yards and a touchdown on 19 rushes, averaging 7.1 yards per run. He ended week one with the second-most rushing yards in the MAC and the highest average yards per carry among rushers with at least 10 carries.

Nichols can be expected to have more big games in the future, alongside fellow running backs Darius Bracy and Marion Lukes, who averaged 20.7 yards on three carries and 8.8 yards per run on fi ve attempts respectively against Missouri.

What this means for Ohio: Buffalo was the only team in the MAC East to win its fi rst game, and it did so in dominant fashion

The Bobcats don’t play the Bulls until Oct. 16. However, allowing 283 rushing yards to Syracuse in week one makes it obvious that improving the run defense is critical if they want to contend in the MAC East.

The same goes for Nichols’ performance. Nichols was one of three running backs in the MAC to put up over 100 rushing yards in week one. The only two running backs to also rush for over 100 yards were Eastern Michigan’s Darius Boone and Northern Illinois’ Harrison Waylee. The Chippewas come to Athens on Oct. 9, and the Bobcats travel to Ypsilanti to take on Boone and the Eagles on Nov. 9.

@ELIFEAZ

EF195418@OHIO.EDU

Ohio quarterback Kurtis Rourke (#7) hands off the ball to De’Montre Tuggle (#24) during the Bobcats’ game against Syracuse on Saturday, Sep. 4, 2021. (ANTHONY WARNER | FOR THE POST)

K-State Invitational Preview

ASHLEY BEACH

SLOT EDITOR

The Bobcats (0-5) are headed west for the K-State Invitational this week.

They will take on Loyola Chicago, Kansas State and Fresno State in the two-day tournament. The trip to Manhattan, Kansas, will be the farthest the Bobcats travel for a tournament this season. They are also still searching for their frst win this season.

Here is what you need to know for this week:

Thursday

Match One

Ohio starts the day with a match against Loyola Chicago (4-2). The match marks the frst time the two have faced off against each other.

Time: 11 a.m.

Venue: Bramlage Coliseum

Notes: Loyola Chicago has been heating up as of late. It swept the Hampton Inn Chicago North/ Loyola Station Rambler Challenge last weekend, defeating Eastern Kentucky, SIU Edwardsville and Xavier.

Last season, the Ramblers fell short of a spot in the NCAA Championships after losing to Illinois State in the Missouri Valley Conference Championship. That performance earned them a third place ranking in this season’s MVC Preseason Coaches Poll.

Match Two

Ohio ends Thursday with a match against Kansas State (3-2). The two last played each other Sept. 20, 2019, when Ohio defeated Kansas State 3-2.

Time: 8 p.m.

Venue: Bramlage Coliseum

Notes: The Wildcats are coming off the back of a successful run at the Gaucho Invitational. They came back from a 3-0 loss to No. 21 Pepperdine and defeated UC Santa Barbara and San Diego State.

Ohio will be Kansas State’s only opponent Thursday.

Friday

The Bobcats will catch a break in the last day of the invitational. They will only play one match Friday against Fresno State (2-1).

The last time Ohio played Fresno State was Aug. 30, 2019. The Bobcats dropped the match to the Bulldogs 3-1.

Time: 12 p.m.

Venue: Bramlage Coliseum

Notes: The Bulldogs have only played in one invitational this season — their own. They defeated UC Riverside and California State University-Northridge, but they lost to Loyola Marymount.

@ASHLEYBEACHY_ AB026319@OHIO.EDU

EDITORIAL Community support makes us stronger

ABBY MILLER

EDITOR-IN-CHIEF

BRE OFFENBERGER MANAGING EDITOR

MATTHEW GEIGER

DIGITAL MANAGING EDITOR

It’s a sad, cliche but universal truth: the COVID-19 pandemic has upended life for everyone in some capacity. At The Post, we’ve felt that impact in more ways than one.

While dealing with the shift to online classes and coping with the many changes to campus life, Post staffers have continued to report, edit content, take stellar photos and more. Some reporters produced election results stories in 2020, despite being miles away from Athens. Others even took home awards. Throughout all of this, it’s been the communities — both in our newsroom and across Athens County — that have kept us afoat with unwavering support. Last week, we learned of yet another example of that community grace.

APG Media of Ohio President Mark Cohen is sponsoring The Post’s Ohio News Media Association, or ONMA, membership for the year, which will give us access to countless resources, the ability to enter our work in contests and more. At a time when money and resources are tight for just about every local publication around, we at The Post could not be more grateful.

We fully recognize APG owns some neighboring papers, including The Athens NEWS and The Athens Messenger, and this kind gesture serves as a reminder that journalism is not a competition but rather a team sport. With this resource, The Post now holds the potential to take our coverage of Ohio University and Athens a step further, helping improve the local media landscape in Athens County.

Garnering community support fuels our ability to serve as watchdog reporters and provides greater mentorship possibilities for young journalists and new interns. Several Post and OU alumni have gone on to have successful careers and internships at APG papers. Having a place for experiential learning at OU — like The Post — allows us to better train journalists who will continue to be employed in Southeast Ohio. Even though there is so much already apparent, we know there are other incredible opportunities with this support that we have yet to discover too.

We know APG Media of Ohio doesn’t owe us anything. We know it’s been a tumultuous year and a half for just about everyone. That’s why we’re going to make the most of it and pay back this gift the way we know best: by continuing to work diligently to report the news that matters to our community. Thank you, APG.

Editorials represent the majority opinion of The Post’s executive editors: Editor-in-Chief Abby Miller, Managing Editor Bre Offenberger and Digital Managing Editor Matt Geiger. Post editorials are independent of the publication’s news coverage.

KUDOS FROM KAYLA

Flare pants are back, better than ever

KAYLA BENNETT

is a sophomore studying Journalism at Ohio University

Giving all the ‘70s vibes anyone would ever need, fare pants have become an accessory in almost everyone’s closet, or at least they should. Providing a sense of spice to a basic outft, fare pants have proven to be a fan favorite.

The beauty of fare pants revolves around the versatility they provide. With different colors, patterns and textures, fare pants can be dressed up and down – adding to their well-deserved rave.

Being an early 2000s trend, fare pants give a nostalgic feel, like walking through a movie from the ‘90s. However, the trend, despite being deemed something of the 2000s, didn’t stop there. Seen today on Selena Gomez and Sophie Turner, celebrities have a big impact on the comeback of this trend.

A notable celebrity sporting fare pants is Emma Chamberlain, who might be the biggest contributor of them all. Chamberlain is seen sporting an alternative style often, growing in popularity in recent years. Due to her trendy, expressive style and increasing fame, many people have started to be infuenced by what the social media star wears.

TikTok has also been a contributor to the rise of fared pants, increasing the demand for the pants to be a trend. Many people are seen styling the pants in videos, infuencing others to do the same.

The comfortable but trendy pants are coming in strong when it comes to different types of jeans. Bell bottoms have become a go-to in many people’s closets, allowing for a step up from the classic mom jean.

Jeans are only one of the ways fare pants are shown, for they can also be seen in a yoga-pant style. Yoga pants allow for more fexibility and comfort, while still giving the illusion one tried on their outft. Places like Lululemon and Athleta have taken advantage of this rising trend and started selling pieces ftting the category.

Another contributor besides the style is the pattern. The pattern of the pants contributes to the vibe the pants will ultimately give off. For a more retro, eye-catching manner, some pants have fowers or psychedelic patterns displayed on them. Others are solid colors waiting to be styled with something eccentric or simple.

Oftentimes, the pants are styled with a small top, giving a small-top, big-pant result. However, I think the beauty in fare pants revolves around the different ways everyone styles them, for no one really styles them the same. With the freedom they provide, people of all body types are able to create their own outft they feel confdent in.

Although fare pants have slowly started to show up in popular stores like Forever 21, Urban Outftters and Princess Polly, many gems can be found in thrift stores, contributing to the authentic feel.

Another reason contributing to the comeback is the anti-skinny jean movement. Skinny jeans have become too “basic” for many, and fare jeans almost came back with a vengeance in mind. Although skinny jeans have their advantages, fare jeans have more dimension, making them a necessity for everyone’s closet.

Flare pants are another contributor to the comeback of old trends and should continue to be worn by anyone, for they are for everyone.

Kayla Bennett is a sophomore studying journalism. Please note that the views and ideas of columnists do not refect those of The Post. Want to talk to Kayla? Tweet her @kkayyben.

JULIANA COLANT

FOR THE POST

El Tenampa has life-changing queso

Athens’ infamous Court Street recently welcomed its newest restaurant: El Tenampa. The restaurant opened in April, and it shares owners with other Athens-based Mexican restaurants, such as Gran Ranchero on East State Street.

After a long day of classes, I rounded up a group of friends and decided to try El Tenampa for dinner. From the moment we walked in, we recognized the welcoming atmosphere that made us feel like we were sitting down for a family meal.

The meal began with complimentary chips and mild salsa. We quickly ate four baskets of chips while waiting for our food, making it a great appetizer before dinner.

We ordered queso without hesitation. Let me say: it was a huge hit. It is a low price of $3.39.

Tim Conway, a sophomore studying exercise physiology, perfectly summed up the taste.

“If you’re looking for a blending of spice, warmth and cheese, the queso is to die for,” Conway said. “If you don’t get the queso, you’re doing it wrong.”

The El Tenampa combo meals were a popular order at the table, allowing everyone to try various foods for a low price. With meals from about $9 to $11, guests can choose from different combinations of tacos, enchiladas, burritos, quesadillas and chalupas.

Bennett Snyder, a sophomore studying journalism, was particularly impressed by the combo deal but also made a realization.

“The burritos come out beautifully,” Snyder said. “If you are looking for the best bang for your buck, it’s the combo option.”

“Eating the taco frst is a must,” Snyder continued. “If you get a combo involving tacos, you must eat it frst or it’ll get soggy. I ordered ground beef, shredded chicken and steak. I can confdently say the steak is some of the best I’ve ever had from a Mexican restaurant.”

Samantha Kruse, a sophomore studying strategic communication, differed from Snyder on her opinion of the meat options.

“The chicken enchilada was by far the best out of the three,” Kruse said. “Matching it with queso is amazing, so be sure to save some for the meal.”

Wesley Minke, a sophomore studying journalism, ordered the burrito grande. The burrito grande is your choice of grilled chicken or beef, rice, beans, lettuce, sour cream, guacamole and pico de gallo. It was the meal with the prettiest presentation.

“The burrito was very good,” Minke said. “I like how it has a little bit of everything. It felt like a festa in my belly.”

Alice Hesmondhalgh, a sophomore studying early childhood education, had a few notable critiques.

“The enchilada and quesadilla were rather small,” Hesmondhalgh said. “The rice was just OK. It was a bit dry or over-cooked.”

This new addition to Court Street is a great way to take a break from the dining falls or your usual Chipotle run. Whatever you do, order the queso.

El Tenampa is located at 21 S. Court St. To learn more and see its complete menu, check out El Tenampa’s Facebook page.

Rating: 4/5

@COLANT_JULIANA JC079419@OHIO.EDU

Carter Frasure, Conor Neal and Delphine Gamin enjoy some lunch-time food and drinks at the newly opened El Tenampa on Court Street in Athens, Ohio, on Aug. 30, 2021. El Tenampa is a Mexican style restuarant that also features a bar. (DYLAN TOWNSEND | FOR THE POST)

Move over, PSL: Pumpkin Cream Cold Brew is taking over Starbucks

MARY BERGER ART DIRECTOR

It’s that time of year again! As of Aug. 24, Starbucks kicked autumn off with a few new seasonal drink additions.

Fall is Starbucks’ Super Bowl; Pumpkin Spice Latte will always be our trusty quarterback, while the Apple Crisp Macchiato might be our standout rookie wide receiver. With some returning classic fl avors, as well as some new ones, surely there’s a fall drink at Starbucks for everyone. Here are a few fall options to try this season at Starbucks:

PUMPKIN SPICE LATTE

First off, a popular classic is back on the menu: the Pumpkin Spice Latte. The pumpkin sauce’s combination of sweet and spice is the perfect way to spice up your regular latte. This drink is made of steamed milk, espresso shots and pumpkin sauce. The PSL is then topped with whipped cream and pumpkin spice topping. This drink can be ordered hot, iced or in Frappuccino form.

The PSL has reigned supreme for many years and won’t be stopping any time soon. It has all the fall vibes that make for the perfect drink while watching football or reading your favorite book by the fi re.

PUMPKIN CREAM COLD BREW

The Pumpkin Cream Cold Brew has also returned for the Halloween season. The Pumpkin Cream Cold Brew made its debut in 2019, making this its third year on the menu! The PCCB is Starbucks’ homebrewed cold brew with vanilla syrup, topped with a sweet pumpkin cold foam and pumpkin spice topping.

While newer than the Pumpkin Spice Latte, this drink has proved to be just as popular. Gretchen Jenkins, store manager at Starbucks Market Street store in New Albany, Ohio, says that the drink is their best seller this year, even more popular than front runner Pumpkin Spice Latte.

“We have added a Pumpkin Cream Cold Foam modifi er button to the Starbucks Mobile App, which lets you add Pumpkin Cream Cold Foam to any beverage!” Jenkins said.

APPLE CRISP MACCHIATO

The Apple Crisp Macchiato is new to the menu this year. This layered drink is made with an apple brown sugar syrup in milk, espresso shots on top and fi nished with a caramelized apple drizzle. This drink can be ordered iced or hot.

Starbucks always takes a risk when adding new items to their menu. Two of their recent additions, the Funnel Cake Frappuccino and the Kiwi Star Fruit refresher, haven’t been as popular as anticipated. What makes the Apple Crisp Macchiato different?

“Most of our customers are enjoying trying out this new fl avor,” Jenkins said. “You don’t know if you’ll like it till you try it!”

PASTRIES

In addition to adding fall themed drinks to their menu, Starbucks also has a few food items to introduce to us as the leaves fall.

Starbucks added a Pumpkin Scone topped with a perfectly sweet icing that pairs great with their Veranda blend drip coffee!

In addition, they brought back a customer favorite, the fox cake pops. The fox cake pops are vanilla fl avored and very popular because of its cute fox head decoration. This item appeals a lot to the younger kids because of the character on it, but it can be enjoyable for anyone who likes cake pops!

Lastly, they also returned the Pumpkin Cream Cheese Muffi n. This muffi n is the perfect blend of spices and the cream cheese center is sweet and creamy. Bonus tip: ask for the muffi n warmed for a perfect fall muffi n.

OTHER FALL OPTIONS

One of the many reasons customers are so loyal to Starbucks as their go-to for coffee is the ability to customize drinks to their liking. This includes substituting default 2% milk for a non-dairy substitute such as almond, coconut, soy or oat milk. Another possible substitution or addition could be syrups or sauces in drinks.

If you want to try a fall twist on one of your favorites, you’re encouraged to do so! Tim Theiss, supervisor at the Market Street Starbucks adds, “I like the apple syrup in an iced chai. It tastes like fall.”

Another popular substitution worth trying is Jenkins’ recommendation: trying the Apple Crisp Macchiato hot with soy milk. “I think that this fl avor is more of an experience,” Jenkins said. “It reminds me of fall, apple picking and having bonfi res, all things that I think are better with a little chill in the air, so defi nitely hot!”

The other most popular recommendation to customize regular drinks for fall is to order an Iced Shaken Espresso and substitute pumpkin sauce for classic syrup. The creamy pumpkin sauce shaken in with the warm espresso shots will create the perfect frothy drink. Bonus tip: ask for blonde espresso for a sweeter and more caffeine-packed drink.

@MARYBERGS10

MB690617@OHIO.EDU