The Spectrum Vol. 68 No. 43

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VOL. 68 NO. 43 | APRIL 11, 2019

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THE INDEPENDENT STUDENT PUBLICATION OF THE UNIVERSITY AT BUFFALO, SINCE 1950

UBSPECTRUM

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> SEE PAGE

Around town: Buffalonian food favorites

5 Best sports bars in Buffalo

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Graphic by: Cait Di Vita

On-campus food pantry Maurice the Man: pan, alfredo in the next, marinara and alfredo in another and the last has mariexpected to open within The trials and nara with a splash of vodka, triumphs of being a last-minute request from next two weeks an indecisive customer. dent Union 114.

UB pantry aims to tackle Darrow said students can submit a Pistachio’s lead cook This would be a pretty food insecurity He has marinara in one

JACKLYN WALTERS CO-SENIOR NEWS EDITOR

Students struggling to afford food will soon have a way to access food for free through UB’s first on-campus food pantry.

UB departments teamed up this summer to develop the pantry, which is set to open within the next two weeks, according to Sherri Darrow, director of Health Promotion.

Darrow said her office estimates roughly 25% of UB students struggle with lack of access to food. Last summer, UB established a food pantry task force, which included members of the Student Association and the Office of Inclusive Excellence among other UB departments and organizations. While the task force is still solidifying some of its final details –– including the name –– Darrow said the pantry will function as a “grocery bag program.” This will allow students to place orders online and pick up the food at the Health Promotion office located at Stu-

shopping list online at the Student Life Gateway to pick up within 48 hours. SA President Gunnar Haberl said orders will be assigned to numbers rather than students’ names. Pick-up times will be 9 a.m. to 5 p.m. Monday through Friday, or by special arrangement, Darrow said.

The task force created the program with accessibility in mind, as many students facing food insecurity do not have access to transportation, according to Darrow.

“Having options for access to food is important to meet the needs of our diverse students and their diverse situations…,” Darrow said. “Any UB student who is dealing with food insecurity is encouraged to use the program.”

Jared Strohl, a graduate fellow at the Office of Inclusive Excellence, was on the task force and said it tried to get as much student feedback as possible to best fit students’ needs.

He studied low-income communities and urban farming for his dissertation, which he said was his first experience see> SEE FOOD

THOMAS ZAFONTE SENIOR FEATURES EDITOR

Students say getting a job is a top priority after graduation but less than 8% made an appointment at Career Services last year.

Roughly 52% of students, according to a Spectrum survey, don’t even know UB has a career office.

Yet, UB spends $174,488 on the office’s budget yearly. The money goes toward job fairs, conference trips, workshops, computer programs and more.

The Spectrum found 71% of 238 students

CO-SENIOR NEWS EDITOR

Maurice Reeves juggles four separate pans of pasta on a stove as a line of 50 college students stretches out behind his counter at Pistachio’s.

DAVILA TARAKINIKINI | THE SPECTRUM Maurice Reeves, lead cook of Pistachio’s, sprinkles seasoning into a fifth pan of pasta.

Lines at Pistachio’s regularly yield 30-minute wait times as people queue up to eat pasta.

said they have never used Career Services.

And only 45% of students who said they used Career Services have visited the office more than once.

Director of Career Services Arlene Kaukus said Career Services’ role is to prepare students to get jobs by helping them with resumes and networking. It also helps get them on-campus jobs. But it does not engage in tailored job searches or find them specific jobs. Students are supposed to use the tools, career fairs, workshops and apps like Bullseye to find jobs on their own.

Kaukus said The Spectrum’s survey numbers aren’t reflective of how many students are using her office’s resources because they don’t include Career Services programming, like job and career fairs. She said 10,896 students, undergraduate and

graduate, either attended a job workshop or career fair or had an appointment with Career Services last year.

That number is about a third of the student body.

Malik Wilkinson, a junior biomedical engineering major, has never visited Career Services, but wished UB marketed it better to students and emphasized it at orientation. He said he “scratched together” his resume on his own and then found an internship online.

“I’ve been giving out my resume to the internships I knew of and that’s two things I had to do myself. It’s a shame, like, it would have been nice to know I could have gotten some help.”

He said it was “pretty disappointing” that no one at UB had told him about Career Services or pushed him to try it. He’s been in Capen several times but has never seen the Capen 259 office. > SEE CAREER

SERVICE | PAGE 7

The Spectrum named finalist for Best All-Around Non-Daily Student Newspaper Society of Professional Journalists awards paper at regional conference FEATURES DESK

The Society of Professional Journalists announced The Spectrum as the finalist for the Best All-Around Non-Daily Student Newspaper award in the Region 1 Mark of Excellence contest.

> SEE MAURICE | PAGE 2

PANTRY | PAGE 4

Students unsure of Career Services’ role

Office plans for new online tools to help with student outreach

TANVEEN VOHRA

stressful atmosphere for most, but even more so for Reeves, who said he gets “overwhelmed” easily because of his hypertension.

But he’s used to it.

Reeves, the lead cook at Pistachio’s, has made pasta for UB students for roughly

The Region 1 Mark of Excellence contest includes all colleges and universites in Connecticut, Maine, Massachusetts, New Hampshire, New Jersey, New York, Central/Eastern Pennsylvania, Rhode Island and Vermont. The Daily Pennsylvanian, the University of Pennsylvania’s student periodical, won the award out of eight finalists. The Spectrum has received over 45 national awards in the last nine years and four this past year.

“I’m extremely proud of our staff for receiving this recognition for the first time ever,” said current Editor-in-Chief Hannah Stein. “Our paper was placed against some of the top papers across the region and it’s incredible and humbling that we’ve achieved this recognition with some of our best investigative work. It definitely reflects our dedication and our potential.”

Email: features@ubspectrum.com

A Boogie Wit Da Hoodie, Lil Baby and Rich the Kid to perform at Spring Fest Student Association announces rappers for May 4 show; students react to lineup BRIAN EVANS JULIANNA TRACEY ARTS EDITORS

Spring Fest 2019 is set.

The Student Association announced coheadliners A Boogie Wit Da Hoodie and Lil Baby and opener Rich the Kid as performers on Monday.

This year’s performers deviate from the concerts in the Fall Fest Concert Series, with only rap artists featured on the bill so far. SA indicated on social media that it will release “more artists” before the show

COURTESY OF CURTIS HUYNH A Boogie Wit Da Hoodie is co-headlining the Student Association’s Spring Fest. Rap will dominate this years fest, which features co-headliner Lil Baby and opener Rich the Kid.

> SEE SPRING

FEST | PAGE 4

2 | Thursday, April 11, 2019

NEWS

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FROM PAGE 1

MAURICE

three and a half years. His performative style of cooking is famous on UB’s campus, and Pistachio’s is one of the most popular eating spots, with waiting times regularly reaching over 30 minutes.

“What can I do for you, dear?” Reeves asks with his trademark smile and friendly voice, as another customer moves to the front of the line.

He then adds a fifth pan to the stove.

Watching Reeves is like watching a welloiled machine — the practiced footwork, the dramatic brandishing of yet another pan, the careful garnishing of each plate of pasta and the swift breaking of the breadstick.

When Reeves first started working at UB, he faced some “rough patches” as he wasn’t entirely familiar with all the recipes and would get flustered every time someone came by with a “build-your-own” pasta order.

“It was a little challenging because people would ask for things that I didn’t know or a build-your-own and then maybe halfway through, they’d ask for something new or something I didn’t know,” Reeves said. “I was just like, ‘Oh boy.’”

But now, Reeves is a seasoned Pistachio’s pasta chef with a long list of regulars.

Coming off a nine-hour shift, Reeves is standing in the kitchen of Pistachio’s trying to get the names of all his regulars. “I have two Miss Emmas, Emily, Jeff, Jeremy …” Reeves starts off and doesn’t stop. He doesn’t want to miss anybody in case they get upset about it.

Reeves regularly refers to his customers as “children,” but immediately corrects himself to say “young adults.” It’s clear he cares about them as children, and he said he makes it a point to remember their names and ask about their grades.

“We got us a little family bond going,” Reeves said.

The family bond must certainly be strong, as Reeves’ “regulars” brave the long wait times on a regular basis to eat his food.

And they won’t let anyone else make their pasta.

DAVILA TARAKINIKINI | THE SPECTRUM Maurice Reeves, lead cook of Pistachio’s, pours oil into a fifth pan of pasta. Lines at Pistachio’s regularly yield 30-minute wait times as people queue up to eat pasta.

“I’ll try to scoot forward because he knows [my order] so well,” said Erik Dahlgren, a junior media studies and graphic design major and one of Reeves’ regulars.

“I mean his energy is always there. …

And you know he’s always got a smile on his face. You can see it too, he’s got sweat on his forehead, he’s going ham in there,” Dahlgren said.

In fact, Reeves said students often specifically request him to make their food, even though they have been assigned another chef. “[Reeves] makes pasta better than the others. The one that looks like Drake is fast but [Reeves] has that quality,” said Christopher Luther, a junior civil engineering major.

But Reeves doesn’t think that makes him a “better” cook than his peers. He just thinks students go to the chef they’re more familiar with.

“When I first got here, they did the same thing. Instead of going to me, they went to the chef that they’re familiar with,” Reeves

said.

After working his shift, Reeves will go home to make dinner for his family.

But he’ll have help.

His youngest son who is 12 years old “sleeps with a cookbook under his bed” and is always there to help his dad with dinners and breakfast.

“Sometimes I don’t even have to do anything,” Reeves said. “He knows how to do everything.”

Reeves turns the attention away from himself entirely when he’s asked about his fast-paced job. He sees his effort only as a part of the collective. “[The customers] are the new generation — doctors, lawyers, presidents of companies. I gotta keep the world running, I’m doing my part, I’m happy to be doing it,” Reeves said.

He also makes sure to credit the entire Pistachio’s operation.

“It’s a team effort. Without everyone in the back of the house, front of the house, in the office, placing orders, getting every-

thing together — we wouldn’t be able to perform,” Reeves said.

He also said he makes sure to ask his coworkers if they’ve had breakfast before starting a shift.

“Always have to eat correctly, know what I mean? Treat yourself, don’t beat yourself. I try to tell everybody else too,” Reeves said.

His co-worker Vernal Overton, who started working with Reeves in November, said he was “a hardworking guy who knows what he’s doing. Pretty much all the way around balanced.”

Reeves said working at Pistachio’s and serving UB students is a “give-and-take” relationship.

“They help me with my patience, with my sincerity, they help me with my kindness on a daily basis,” Reeves said. “They continue to outperform themselves. They come in, they’re patient, they’re nice, they’re considerate.”

Email: tanveen.vohra@ubspectrum.com Twitter: @TanveenUBSpec

OPINION

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Thursday, April 11, 2019 | 3

Pant size? Never heard of her THE SPECTRUM Thursday, April 11, 2019 Volume 68 Number 43 Circulation: 4,000

EDITORIAL BOARD EDITOR-IN-CHIEF Hannah Stein MANAGING EDITOR Brenton J. Blanchet CREATIVE DIRECTORS Caitlyn Di Vita Grace Klak COPY EDITORS Savanna Caldwell Cassi Enderle Lauryn King Cherie Jacobs, Asst.

NEWS EDITORS Tanveen Vohra, Co-Senior Jacklyn Walters, Co-senior FEATURES EDITORS Thomas Zafonte, Senior Isabella Nurt, Asst.

ARTS EDITORS Brian Evans, Senior Samantha Vargas, Asst.

Julianna Tracey, Asst.

We love our skinny legends and our curvy queens, but also the girls who fall in between CAITLYN DIVITA CO-CREATIVE DIRECTOR

*This column contains sensitive content that may be triggering to readers.

I almost passed out in the shower three days into my keto diet.

I had a sore throat, nausea and a fever leading up to this.

This is called the “keto flu.”

I looked it up; websites said this was “normal.”

It shouldn’t be.

I have tried every fad diet,

EDITORIAL EDITOR Benjamin Blanchet MULTIMEDIA EDITORS Shubh Jain, Senior Davila Tarakinikini, Asst.

PROFESSIONAL STAFF OFFICE ADMINISTRATOR Helene Polley ADVERTISING MANAGER Ayesha Kazi GRAPHIC DESIGN MANAGERS JuYung Hong

ABOUT THE SPECTRUM The views expressed – both written and graphic – in the Opinion section of The Spectrum do not necessarily reflect the views of the editorial board. Submit contributions for these pages to The Spectrum office at Suite 132 Student Union or news@ ubspectrum.com. The Spectrum reserves the right to edit these pieces for style and length. If a letter is not meant for publication, please mark it as such. All submissions must include the author’s name, daytime phone number, and email address.

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Sometimes living cruelty-free can be cruel LEAH HIGGINS STAFF WRITER

*This is a satirical piece.

As I parked my bike outside of the SU, my mouth began to water thinking about my vegan breakfast: a plain nine-grain bagel and a black coffee from Tim Hortons.

I stood in line to order and pat myself on the back saying my personal mantra, “Not all heroes wear capes.”

I became vegan shortly after watching documentaries on Netflix on vegan diets when I was 15 years old. Shortly after, my high school lunch table scoffed with disgust as I joined them with a bag of kale in one hand and an apple in the other. My mom hit her breaking point a week later after my public announcement

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should have been treated — with kindness.

I am aware of what I put into my body, whether it is considered healthy or not. I have started to accept that some days that piece of pizza or pint of ice cream will not destroy me.

I do not need to “earn” my food.

It’s a constant, continuous process but I’m much happier.

Some days I feel amazing.

Other days I feel like a potato.

But that’s normal. Everyone should know that.

And if anyone picks on you for what you’re eating, that is their issue to sort out, not a reflection of you or your body.

They don’t get to project their body image issues on to you.

Love what you eat, work out if you feel like it and stop trying to force yourself to eat kale.

No one likes kale.

Email: opinion@ubspectrum.com

on Instagram. When she made a dinner with egg noodles, I confirmed, “Sorry I can’t eat that.”

Since then, I’ve been on my own for shopping, preparing and DIY-ing meals out of the “sides” section of menus at restaurants I would sit during high school lunches, shoveling forkfuls of kale into my mouth thinking about where I could fulfill my destiny of being a full-forced vegan goddess who did things like slackline and eat foods like tofu scramble.

I believed that UB could be that school for me.

When I walked onto campus for orientation, I saw Outdoor Adventure Club members hula hooping and eating dandelions. Hammocks were scattered around Baird Point and Adirondack chairs were everywhere.

Had I had some objectivity, I would have thought, ‘This is how they get you! This is really just an engineering school! It’s not this cool!’

But the sun was shining that August day and UB confirmed my belief by giving out vegan cookies at C3 during orientation.

The thing about those vegan cookies is, I don’t actually believe that they’re vegan.

I mean they come from C3, but the thing about vegans is that we

take what we can get. Our standards for vegan options are not having any. When I walked into C3 that day and saw those vegan cookies, any doubts that I had about UB vanished instantly.

“Look at how environmentally conscious this school is,” I yelled in the premiere SUNY dining institute.

I ate seven, stuffed two more in my pocket and fully prepared to romanticize what it was going to be like when I led UB’s first-ever vegan cult.

I would be New York State’s first congresswoman who represented the vegan party and then become the first vegan in space.

It’s hard to accomplish goals like this when the only thing you’ve had for breakfast is a plain bagel and a black coffee.

In the last three years I became aware that my true destiny is to complain about the lack of vegan options to everyone, publicly shame people who eat meat and praise myself for the amount of methane gas I’ve prevented.

I’ve had to rely on the sugarbased concentrate from Jamba Juice for vitamins, lackluster salads from Edgy Veggie to feel healthy and soggy beans from Moe’s for protein. Still, there have been memorable meals.

One time when I was a fresh-

man, Governors’ Dining Hall had a hummus bar and I gorged for two hours. During another time, I bought a sandwich from Whispers that had veggies on it, but it had cheese on it so I gave it to someone else.

There’s also Seasons, which is great for people who like to spend $6 for the same amount of juice that parents give their infants at lunch time. Seasons, located in the CFA, is far enough from most classrooms that you burn all of the calories you’ve eaten.

It’s so hard being me.

It’s harder being the best vegan version of myself.

My hope for the FVOUB (Future Vegans of UB) is that nutritional yeast will be available at every condiment bar, Tofutti becomes an option at Tim Hortons and thinking French fries count as a meal becomes a thing of the past.

But for now, I sit proudly over my plain bagel, sipping my black coffee and telling people within the first three seconds of meeting them that I am a vegan.

Email: opinion@ubspectrum.com

I am literally allergic to all food

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how that could affect someone.

I’ve tried the vegan diet, gone gluten and dairy-free, and fasted intermittently — which literally meant I starved myself for 16 hours in a day.

I didn’t drink anything but black coffee, tea and water.

Who the f--k said that was healthy?

Maybe this is healthy for body builders or other athletes, not for a size 8 female college student.

For the longest time, I let myself think these diets were healthy options for my body. I would physically force myself to eat foods I hated, just to fit into a smaller pant size.

After the intermittent fasting b------t, I realized none of them were going to work for me.

After a full year of trying to figure out what was wrong with me, I realized there wasn’t anything wrong to begin with.

I decided I wasn’t going to destroy my body anymore. I was going to treat it how it always

My experience eating vegan on campus

SPORTS EDITOR Nathaniel Mendelson, Senior

CARTOONISTS Ardi Digap

workout routine and cleanse.

Most women don’t even realize it but they have been trained to think that if they aren’t a size 0-6, they are thick or plus-sized and that it’s a bad thing.

Don’t get me wrong; I follow models that promote body positivity, like Iskra Lawrence and Ashley Graham. I’ve followed their stories and I respect what they’re doing for the body positivity movement.

But on a subconscious level, I still believed in an unrealistic body type.

I wasn’t happy.

I didn’t think my body was where it “should be.”

I am not underweight or overweight. I am a size eight with an “average” body type, but I still struggle with my body image and confidence.

When girls at work comment on how fast I eat my sandwich, I don’t care if it’s followed with a “You go girl!”

Don’t do that. You never know

How I found out that my reaction to food was not normal ANASTASIA WILDS STAFF WRITER

I am not a picky eater.

During my childhood, the only food I struggled with was anything that was spicy.

Now I don’t have problems with spicy food.

But technically my body hates all food.

If I eat any type of food, I immediately have a mild allergic reaction. My throat will fill up with mucus and I will have to clear it.

While this may seem like a major issue, the allergies do not pre-

vent me from eating. There have been multiple instances where I’ve “weirded out” my friends because of my disgusting wet coughs, but this condition is not life-threatening.

My body has always had these allergies to food. I honestly did not know that my reaction was abnormal until high school.

While I was sitting with some of my friends at lunch in high school, I asked them, “You know that feeling when you eat something and your throat gets filled with gunk and you want to cough?”

I was expecting my friends to relate to the feeling, and then I would move on to tell a story related to that. Instead, my friends all looked at me with expressions that suggested they had no idea what I was talking about.

They told me that most people do not react that way to food.

This revelation shocked me so much that when I went home at the end of the day, I ran to my dad and shouted, “I’ve been allergic to all food this whole time.”

My dad just turned to me and said, “Welcome to the club.”

It turned out that my dad also lived his whole life being mildly allergic to all foods. Similarly to how I cannot eat kiwi, he can’t eat shellfish, but he can eat everything else with only a slight allergic reaction. I discovered that my allergies were genetic.

One of the only foods that I avoid is kiwi. While at a summer camp, I made a strawberry-kiwi smoothie in a cooking class. I never had kiwi before but after drinking it my throat became extremely sore. At first I did not notice anything was wrong, but the pain continued to bother me. I found myself running to the water fountain over and over again to try to clear my throat.

After my dad picked me up, I told him about what happened.

He said that I had a bad allergic reaction to kiwi and that I should avoid the fruit. Now I tell all my doctors that I am allergic to kiwi.

My general allergic reactions are the reason why I didn’t notice I had a significant problem with

kiwi until the symptoms became significantly worse than my usual reaction to food.

I didn’t know I could go through many years of my life struggling with something and not even realize that it’s abnormal.

If I had never talked about my allergies with my friends, I might have never known that I had a problem. Sometimes I wonder if it’s even important since my allergies are not causing me any major difficulties.

I think that all of this has helped me learn about myself.

This experience allowed me to see how I am a unique person.

So maybe this revelation will never save my life or change anything, but maybe someone will read this and think to themselves, “Hey, I’m like that too,” and realize something new about themselves as well.

And maybe that’s reason enough to find out.

Email: arts@ubspectrum.com

NEWS

4 | Thursday, April 11, 2019 FROM PAGE 1

FOOD PANTRY

ing the importance of food pantries firsthand.

Strohl said he’d like to look into including fresh produce in the pantry in the future, but first wants to learn what would work best from the students who use the pantry.

Haberl, also a member of the task force, said his top priority in the committee has been making sure the food pantry is “done correctly.”

He said, although there are off-campus food pantries, such as the University Pres-

FROM PAGE 1

SPRING FEST date. The location is to be announced.

Undergraduate students who pay the $104.75 mandatory student activity fee can attend the concert if they reserve a ticket starting April 16 at 10 a.m. on SA’s website.

SA President Gunnar Haberl said Spring Fest will be back in its traditional format after last semester’s trial of the Fall Fest Concert Series.

“Our team has spent a tremendous amount of time focusing on making this a student-centered event and truly looked at the students’ feedback through the SA entertainment survey,” Haberl said. “The students spoke, we listened.”

Sandeep Chakravarthy, SA entertainment director, said the Spring Fest survey process, where students were allowed to suggest two artists on an online form, was vital to narrowing down the performers.

He said he looks forward to ending the year with a lineup that reflects “what the students wanted.”

Lil Baby had the second-highest student submissions (51) in SA’s survey, trailing just behind Post Malone (55) in the “firstchoice” category. The rapper was the top choice in the “second-choice” category with 40 submissions.

A Boogie received 22 student submissions in the first-choice category and 15

UB T H E

D O N A L D

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D AV I S

byterian Church Pantry, it is “critical for students to have a welcoming place on campus” to turn to.

“I think UB has always used the excuse of having an off-campus food pantry as their food pantry,” Haberl said. “It took a lot of conversations, a lot of data from everyone on the committee to collect and share [for] the UB administration [to understand] how important it was and what a need there was for it on our campus.”

A. Scott Weber, vice president for Student Life, said he hopes the food pantry will

help the “many students” who face food insecurity at UB. He said this will rely heavily on food drives and “philanthropic donors,” but he expects the pantry’s outreach will grow in the future.

“While we are starting with a pilot to help understand how to operationalize the recommendations from the Food Pantry Task Force, it is my expectation that our ability to serve a greater and greater number of students in need will be realized over time.”

Haberl said he hopes to see the food pantry grow to provide students with more

needs, such as toiletries.

Strohl said he also hopes the pantry can provide additional non food-related benefits for UB students.

“Who knows, maybe this could even end up helping with things we don’t realize … ,” Strohl said. “Maybe this ends up actually helping [students] graduate or do better and get better grades. That’s my hope –– that there are other benefits to this that aren’t just about food.”

in the second.

“Thank you to all the UB students that gave feedback in our student survey,” Chakravarthy said. “May 4 will be the biggest event of the year and we can’t wait for everyone to come out and enjoy a great Spring Fest.”

Lil Baby first came to prominence on the heels of his 2017 mixtape “Perfect Timing.” The rapper is best known for hit singles like “Yes Indeed” and “Drip To Hard.”

Opener Rich the Kid recently released his debut album “The World is Yours” in 2018. The album found favorable reviews and reception, peaking at No. 2 on the Billboard 200.

The album features guest appearances from rap heavyweights Kendrick Lamar, Lil Wayne and Rae Sremmurd. He preceded his debut album with several mixtapes, including a collaboration with Migos titled “Streets on Lock.”

Students have mixed, but generally positive, reactions to the announcement.

Morgan Digangi, a senior graphic design major, is excited about the lineup and said she is looking forward to seeing Lil Baby and Rich the Kid. “I’ve just recently started really getting into [Lil Baby’s] music and he’s grown on me a lot. Rich the Kid has always been one of my favorites, so I’m definitely the most excited to see him,” Digangi said.

Digangi said she was waiting for the announcement all semester and enjoyed the hints SA tweeted out before the lineup announcement.

Aissata Barry, a junior philosophy major, said she is especially excited to see A Boogie Wit Da Hoodie because they share the same hometown.

A Boogie is best known for the smash hit “Drowning,” which reached the Billboard Hot 100’s top 40. He released his second full-length effort, “Hoodie SZN,” in December. The album topped the Billboard 200, and features rappers like 6ix9ine Other students were disappointed with the lineup.

Thomas Andrews, a freshman media studies major, said he was hoping for a genre variety.

“I would prefer more popular artists because I’m not the guy who’s on Spotify 24/7 listening to all these Indie artists or

whatever, but I would at least like one,” Andrews said. “I personally have never heard of [the artists in the lineup] and I feel like they all do the same style of music.”

Andrews said he would love to see more classic rock artists featured in future Spring Fest lineups.

Though SA revealed the lineup on social media, some students were still unaware of the announcement. Gabby Nolan, a geology major, thought SA should make more of an effort with announcements outside of social media.

“I don’t even know when Spring Fest is or what the lineup is for it,” Nolan said.

“I mean, I haven’t seen posters for it yet. … That’s how I usually learn about the events.”

SA has yet to announce a final location for Spring Fest.

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April, 11, 2001 - Nurse practitioners were lobbying on South Campus to break up the “medical monopoly” physicians had. Students and school officials advocated for giving less control to physicians, as nurse practitioners said they were being underutilized, with nurses unable to treat a patient without the presence of a physician. Many pointed to rural areas being affected, as nurses were unable to treat patients with a shortage of physicians in less populated towns. Today, nurse practitioner practice law has been expanded, but laws varies from state-to-state.

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Thursday, April 11, 2019 | 5

Surviving on stipends UB graduate students battle food insecurity on university stipends JACKLYN WALTERS CO-SENIOR NEWS EDITOR

Hakan Doga said he was humiliated when he had to ask his parents for money during his first summer session at UB. He said his graduate stipend wasn’t enough.

As an international student, he couldn’t work off campus and lived at “starvation level.”

Many UB graduate assistants have faced similar financial situations. Graduate assistants and teaching assistants involved with the Living Stipend Movement have been protesting for higher stipends since 2017.

The Faculty Senate has been working on a resolution to increase stipends, but many students said they are currently suffering from food insecurity.

Eleanor McCabe, a counseling Ph.D. student, said she is also struggling financially.

McCabe said she doesn’t have an option between being happy or going hungry.

Half of her graduate assistant stipend goes toward rent, and even though she is a domestic student, she said she needs permission from the university to get a second job.

McCabe said she relies on her parents for money for food sometimes.

Doga, a math Ph.D. student from Turkey, said his experience at UB has been “very disappointing,” due to his financial circumstances and his stipend. “[The stipend] doesn’t give you any financial stability,” Doga said. “Under those

conditions it’s really hard to do what you’re doing in a very passionate way. … If you have food insecurity, how can you possibly think about your abstract research?”

Both students said their diets have suffered because of their wages. McCabe said she primarily lives off carbs. Doga said he gained weight, despite working out, because he bought groceries at Dollar Tree and couldn’t afford healthy food.

Willis McCumber, an English Ph.D. student and media coordinator for the LSM, said “there’s an awful lot” of graduate students at UB paying 50% or close to 50% of their stipends on rent. He said rent costs must be considered to “gauge food insecurity as a whole.”

“Only an immoral and inhumane economy would pay workers a poverty wage,” McCumber said. “This is certainly what the administrators of UB have put in place.”

The U.S. Department of Housing and Urban Development defines cost-burdened families as those “who pay more than 30% of their income for housing” and defines “severe” rent burden as “paying more than 50% of one’s income on rent.”

SHUBH JAIN | THE SPECTRUM Hakan Doga, a math Ph.D. student, discusses his experiences living at “starvation level.” He is one of many graduate assistants living with food insecurity.

The FS Executive Committee passed a resolution last Wednesday to create a Living Stipend Solutions Committee to identify the financial circumstances the graduate students are facing.

Fred Stoss, an associate librarian, said during last week’s FS executive meeting that he thinks the solutions committee will help answer questions surrounding graduate stipends.

McCabe recognized the efforts but said she feels the committee isn’t doing enough for students right now.

“I feel like we’re kind of suffering in the crossroads,” McCabe said.

McCabe said she receives one of the higher stipends UB offers, but said it is “nothing to call home about.” She said she spends roughly 50% of her stipend on

®

rent and roughly 15% on food.

Doga said he spends “whatever is left” of his stipend on food after paying off his bills.

“The thing is, you have to buy food, but at the same time if you cannot pay for gas [and other bills], the food is kind of pointless,” Doga said.

Doga said the experience of living in a “vicious circle of poverty” makes him question if the work he is doing is “worth it.”

“Even though there are rewarding moments, there are also many moments in your life you stop and ask yourself ‘Is this really worth doing?”

Email: Jacklyn.Walters@ubspectrum.com Twitter: @JacklynUBSpec

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FEATURES

6 | Thursday, April 11, 2019

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Around town: Buffalonian food favorites ISABELLA NURT ASST. FEATURES EDITOR

Buffalo is known around the world for beef on weck and wings, but Buffalonians have so much more to say about local cuisine.

Where do Buffalonians like to eat? Not Anchor Bar. Buffalo is forever tied to the resturaunt for those spicy hot wings, but Buffalo offers more than the sauce. The Spectrum compiled five Queen City staples Buffalonians love.

Bar Bill — 185 Main St., East Aurora People from out of town always think of Anchor Bar and Duffs when they want Buffalo wings but many Buffalonians think Bar Bill takes the key. The Bar Bill is East Aurora’s flagship restaurant. It is also known for beef on weck, making it a top pick for stereotypical Buffalo food.

Mike Gruttolori, a sophomore business major, is a native of the area and says Bar Bill is one of his favorite restaurants. His typical order is a basket of medium wings, which he said far exceeds those at Anchor Bar and Duffs.

“I’ve been going there since I was a little kid,” Gruttolori said. “It’s also cool seeing Bills players [eating there] every once in a while.”

Bar Bill is open daily from 11-2 a.m.

Amy’s Place — 3234 Main St., Buffalo Amy’s Place is a quaint hole in the wall that has been here for decades. Its eclectic menu features both Lebanese and American dishes. Unique items like the vegan wings make it a popular spot for those with dietary restrictions.

Emma Valvo, a grad student in the School of Social Work, said Amy’s Place has recently become her favorite restaurant in Buffalo. Valvo started going there

more when she became a vegan a year ago.

“Amy’s is the place that me and my family or me and my friends go,” Valvo said.

“We can all be happy there and we can all find something that we really like to eat there no matter our diets.”

Valvo said the resturaunt can make any item on the menu vegan or non-vegan.

Her favorite dishes include the hummus or falafel wrap and the vegan gyro. Amy’s Place is open from 7 a.m. to 9 p.m. daily.

Kostas — 1561 Hertel Ave., Buffalo Kostas is the name Buffalonians think of when it comes to Greek American cuisine. The restaurant has been a staple on Hertel Ave. since 1977. The menu is very large featuring lots of choices for breakfast, lunch, dinner and dessert. It’s a nofrills environment but one many Buffalo families can call home.

Jamil Kassem-Lopez, a freshman musical theater major, grew up in North Buffalo and said Kostas is his favorite because of the welcoming, family-owned atmosphere.

“It’s a decent price especially for students. The food is genuine and good quality,” Kassem-Lopez said. “I don’t think I’ve ever left disappointed.”

Kassem-Lopez said that his favorite things to order are the chicken Caesar salad and the gyro wrap.

Kostas is open from 7 a.m. to 11 p.m. daily and is open until midnight on Fridays and Saturdays.

Imperial Pizza — 1035 Abbott Rd., Buffalo Another family-owned restaurant, Imperial Pizza, is one of the most notable pizzarias among locals. Their menu has all the classics but it also has a variety of unique specialty pizzas including the “stinger,” “reuben” and “breakfast” pizza.

James Brennan, a junior computer sci-

ence major who grew up in South Buffalo, said Imperial Pizza has always been his favorite restaurant.

“It’s just been in the family since I was a kid and it’s like that for most kids our age, especially in South Buffalo,” Brennan said. “You can just mention the name and people recognize it as great pizza.”

While Brennan said “everything is good” on the menu, his favorite things to order are a slice of cheese and pepperoni or barbeque pizza rolls.

Imperial Pizza is open from 10 a.m. to 11:30 p.m. everyday.

West Side Bazaar — 25 Grant St., Buffalo

Around Town 1

2 3 4 5

The Bar-Bill Tavern Amy's Place Kostas Imperial Pizza West Side Bazaar 3 2

5

The West Side Bazaar is an incubator for immigrants to open their own restaurants and shops. It gives people the opportunity to have some independence when they first come here and showcase their native country’s culture.

The West Side Bazaar has the most variety under one roof in Buffalo. Options include Burmese, Pakistani, Ethiopian, Chinese, Malaysian, Mexican, Puerto Rican and more.

Sadie Sunshine, a UB alum, is originally from the West Side of Buffalo. She said the West Side Bazaar has become her favorite spot because she appreciates how it supports immigrants in starting their own businesses.

“I love that it’s so diverse and different from everywhere else and the food is so

4

1 Graphic by: Grace Klak delicious,” Sunshine said.

Sunshine said her go-to order is the Abyssinia combo from the Ethiopian stand.

The bazaar is open from Tuesday to Friday from 11 a.m. to 7 p.m. and from 10 a.m. to 8 p.m. on Saturdays.

Email: isabella.nurt@ubspectrum.com Twitter: @Nurt_Spectrum

Eating in peace

SAI SEETHALA | THE SPECTRUM The Center for the Arts hall is filled with natural light and lots of seating, making this campus location one of the best places to have some healthy alone time during lunch.

The best places to enjoy a quiet meal on campus JORDANA CHAZAN STAFF WRITER

If your lunch break is necessary “me time,” then you probably have searched campus for the perfect place to relax and eat your lunch uninterrupted. It doesn’t mean you’re unhappy and it doesn’t mean you don’t like people –– you just like your alone time in the midst of a busy work day.

Luckily, The Spectrum compiled a list of the six best places for some peaceful alone time on campus.

Hayes Hall, South Campus If you’re catching a class on South and need a place to eat, there are options other than the dining hall.

Hayes Hall was renovated in 2016 and has big rooms with bright lighting on every floor. Microwaves are conveniently lo-

cated in the floor lounges, but the empty rooms to eat in between class times are a little more appetizing. Long white tables are perfect for laying out your mid-day spread and the large windows allow more than enough light to see all the delicious ingredients in your salad.

Lockwood Library On days when you’re crammed with work, it can be tempting to eat while reading or writing up an assignment. Lockwood floors four and five are where you can eat and work without ever moving your seat.

The layout of these two silent study floors of Lockwood Library allows for individual cubicles around the center of the floor plan. Each cubicle has outlets, an overhead light and cushioned seating. You may get hot-sauce on your homework, but you will have done it all from one cushion in your own cubicle.

Center for the Arts main floor

Students who have visited CFA know the atmosphere and location of the building make it a prime location to eat in peace.

Natural light shines in through the ceiling and sleek tile covers the floors. Tables and metal chairs have your back while you enjoy your cold-brew coffee and avocado toast from Seasons.

With Alumni Arena next door and dance majors in house, many athletes may stroll through while you enjoy your meal so you can feel more lazy with every bite.

CFA basement If the main floor of CFA doesn’t work up your appetite, grab your food and head downstairs. If you walk past the lockers and vending machines, you’ll find a mural with tables and chairs nearby in the generally quiet space.

Davis Hall first floor Davis Hall is home to the School of Engineering and Applied Sciences. But more

importantly, it has an entire wall made up of windows. Eating at Davis is more than a lunch break, it is people-watching galore.

Each floor of Davis has seating in front of the window wall for a great view and loads of sunlight to fuel you for your next class.

You can soak up the sun and your smoothie without having to be outside.

Clemens Hall tenth floor Clemens Hall is a tall building and the higher up you go, the quieter it gets. The tenth floor consists mostly of faculty offices and hardly any student traffic. A waiting area with padded seating is outside of the elevators. The best part about this location is the view.

You can sit by the windows and see campus and beyond. It’s best in the fall when you have an aerial view of the colored leaves and it’s the best spot on campus for peaceful solitude with a view as long as heights don’t bother you.

Email: features@ubspectrum.com

FEATURES

ubspectrum.com

Students come together at monthly Dinner Crew event Intercultural and Diversity Center and Student Life host LGBTQ dinner events ALEXANDRA MOYEN STAFF WRITER

For some LGBTQ students, Dinner Crew is where they feel “open.”

LGBTQ and Dinner Crew is a Student Life program for LGBTQ students to come together in a comfortable space.

The program holds dinners monthly, usually in the Student Union and is open to all students.

Each dinner can have a theme, such as queer women of LGBT history as a part of Women’s History Month. These themes feature trivia and games. Most dinners draw 50 to 100 students, according to Fred Brown, a graduate intern for the Intercultural and Diversity Center. Brown said Dinner Crew started in 2016.

But there is always one main focus.

“Dinner Crew is a space and time where we open our doors to LGBTQ students and their allies,” Brown said. “Anyone is welcome to come, but just know that, in the moment of Dinner Crew, this is affirming LGBT identity and that’s the focus.”

Last year’s Dinner Crew was more of a “hangout stop” where students and their allies came to socialize, according to Brown.

“We play trivia games and talk about LGBT history,” Brown said. “The way I run Dinner Crew, I don’t force people to participate, but I am high energy.”

He likes to put together sets of questions on a table as a get-to-know each other game. Two students sit on opposite sides of the table and whichever question is in front of them is the one they ask. Questions ranged from “What is your guilty pleasure?” to “What was the best present you gave to someone?”

Thursday, April 11, 2019 | 7

Brown tries to encourage attendees to talk to each other and participate in the event’s games. He said he understands why some feel uncomfortable with their sexual orientation, especially when they’re new to their identity since he is in the comCOURTESY OF RUTUJA SAWANT Ousman Kaba, a sophomore computer science major, is a Diversity Advomunity himself. cate at the Intercultural and Diversity Center and attends the LGBTQ Dinner “I’m trying to Crew every month. The dinners offer LGBTQ and ally students the chance to increase my mul- meet and enjoy a meal together.

Nelson said. ticultural compeAnthony Curl, a freshman Native tence,” said graduate student Aaron Maier.

“So I wanted to come to more LGBTQ- American linguistics major, recently came like events, so that I feel like I’m a better out this year and started attending Dinner Crew. Curl grew up with a strict religious ally for the LGBT community.”

Maier heard about the event from her background and wanted to experience friend Wendy Nelson who came for the something new.

“I felt really pleased to be [at Dinner same reason. Maier and Nelson are both in the school counseling program and hope Crew] ... This is my first time experiencing to become school counselors. Nelson be- openness in a way,” Curl said. “Meeting lieves that events like this will help her be- new people of similar and different stories — just, you know, living in the moment.” come more understanding.

“So we’re trying to expand our knowledge for all different kinds of groups,” Email: features@ubspectrum.com

FROM PAGE 1

CAREER SERVICE

In addition to the survey, The Spectrum approached more than 100 students for interviews about Career Services and almost none knew the office existed. Even students standing near Capen 259 didn’t know it was there. The office is located down a corridor in a corner.

Wilkinson has attended career fairs, so according to Kaukus, he has used her office’s services, even if he didn’t know it.

“If there are people better suited to put my resume together and help me, then yeah, I want to see them.”

Kaukus said her office needs needs new ways to reach students. Her five counselors had 2,307 student appointments last academic year. Students had 464 job interviews on campus last year.

One student may have interviewed for several jobs. That means at best, less than 1.5 % of students had an on-campus interview last year.

Kaukus points to online networking apps like Bullseye, which some students refer to as Handshake, that attract many more students than traditional means. She pointed to the 15,858 students who used Bullseye at least once last year.

That was a 36% increase from the 201617 year, she said.

“I don’t use Career Services but I use Handshake, I’m checking that every day,” said sophomore biomedical engineering major Erik Nimmer. “Gotten in touch with some jobs and it’s updated usually. I just don’t think I need to go to Career Ser-

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vices for what it has.”

Nimmer said he’s done resume building in other classes before and feels he needs to focus on networking. Teachers have gone over cover letters and job interviewing in class, according to Nimmer.

The office does not track how often students log on to Bullseye or how many students get jobs using it. Handshake instead provides data to the office on an annual basis, according to Kaukus.

Career Services considers the job listings on Handshake part of the jobs it offers students, Kaukus said. Bullseye listed 32,739 jobs in the 2017-18 academic year, according to a Career Services report.

Krapi Vani, a senior computer science major, said she feels international students get surprisingly little advice on career opportunities while at UB. “There are things like work visas and other requirements a company in America has to go through to hire someone like me. I’ve gone to the job fair before and the moment they find out you’re an international student, they leave you alone.”

Vani said she didn’t know where Career Services was located but would want an office to help her find work. Other international students The Spectrum interviewed had mixed opinions about Career Services.

Kaukus said she was surprised to hear of Vani’s experience and insisted Career Services has a deep relationship with International Student Services. Career Services advisors are aware of the “nuances with the rules and regulations” international students deal with, she said.

Kaukus said students’ busy schedules sometimes makes office hours in Capen less productive than having online apps.

“We are always in Capen to help students, but that just isn’t the most realistic way to reach as many students as we can,” Kaukus said. “We are looking into things like a chatbot … and an artificial intelligence to help build resumes to reach more students.”

The AI program would cost $26,000 in yearly leasing fees and would include an additional startup fee, according to Career Services. The program would use data from the office to look over students’ resumes and give automated advice to students online.

“We don’t have any set dates yet but this program would be an easy-to-use

resource for any student,” Kaukus said.

“The AI would give exact advice, unique to what the student has already.”

Kaukus said the chatbot was primarily for students who are “too busy” for in-person appointments.

“If a student wants to work on their resume at 2 a.m., they can contact the chatbot and get answers that way,” Kaukus said.

Vice president for Student Life A. Scott Weber announced a new job program in fall 2018. The program, Here to Career, will work with Career Services and not replace it, Weber said.

Here to Career is catered toward giving students on-campus jobs and pairing them with an adviser to help them use that experience on a resume and in interviews. The advisers will also help students manage their schedules and check in on students’ work progress.

Director of Student Engagement Phyllis Floro said the program will have its own set of advisors but did not have a specific number of total advisors with the program in its first full semester. Students should still see Career Services counselors, she said.

Floro said Career Services “will work together” with Here to Career to “ensure that students make the most of their employment.”

Career Services holds workshop events, networking trips and job fairs specialized for specific professions.

Career counselors give the students who use the service personalized advice. She said she often receives emails from alumni thanking her for her help.

She said there were no plans on reducing Career Services in the immediate future. *Jordana Chazen contributed reporting to this story.

Email: thomas.zafonte@ubspectrum.com Twitter: @Thomas_Spectrum

ARTS & ENTERTAINMENT

8 | Thursday, April 11, 2019

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Symphony of the senses Wednesday trivia night and Thursday open mic nights, the restaurant also features live music. The bar hosts different bands through the weekend and regularly packs the house.

A guide to restaurants with live music near South Campus SAMANTHA VARGAS ASST. ARTS EDITOR

Buffalo is known for its famous food.

But locals know that food isn’t the only thing these restaurants have to offer.

The city is also known for its famous music scene. Many restaurants are able to combine the two for the ultimate Buffalo experience. The Spectrum has compiled a list of restaurants that offer live music near South Campus.

The Garage Cafe and Lounge 1127 Hertel Ave. The Garage Cafe and Lounge has been growing in popularity since it opened back in 2017. While it excels with a brunch menu, it also features a variety lunch options and cocktails. It offers an eclectic

variety of foods like a bucket of meatballs and homemade cinnamon buns. The lounge also hosts a variety of events like the recent March Madness viewing party.

The Garage hosts different bands throughout the month. It is open to professional musicians but also offers an open mic night for those brave enough.

Mac’s on Hertel 1435 Hertel Ave.

falo-centric and American cuisine. The menu features a variety of favorites from chicken wings to pierogies. It also offers a full bar and brunch options.

Aside from the weekly specials, Mac’s stands out with a live-music scene. It hosts live music every Friday from 9 p.m. to 12 a.m. As the night winds down, the restaurant also offers a special late-night menu.

Email: samantha.vargas@ubspectrum.com Twitter: @SamVargasArts

Mac’s is a staple to the Hertel strip. The two-story restaurant specializes in Buf-

Richies Soul Food Restaurant and Lounge 3199 Main St. Richies Soul Food is new to the University Heights area, but has already cultivated a lot of buzz.

The restaurant specializes in Southern American comfort food. The restaurant offers breakfast, lunch and dinner options throughout the day. It offers southern classics like fried chicken dinners and stew fish, but also offers tacos and chicken curry. The eclectic menu is sure to appease anyone.

Aside from the restaurant’s culturally rich food, it also hosts different events throughout the month. These events feature a variety of DJs and specials on food.

Central Park Grill 2519 Main St. The Central Park Grill is a Buffalo staple for live music. The neighborhood-bar aesthetic has cemented its place into the community’s heart. The restaurant features American food like chicken wings and fingers, burgers and fish fry. It also offers a fully stocked bar.

Aside from the Tuesday karaoke night,

SHUBH JAIN | THE SPECTRUM

Chicken curry from Richies soul foods. The restaurant specializes in southern comfort foods with a unique blend of dry rubs and spices.

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SPORTS

ubspectrum.com

Thursday, April 11, 2019 | 9

Best sports bars in Buffalo a good crowd when it has retro game night every Wednesday.

Where to go and what to eat while watching your game NIKKO LAZZARA REBEKAH MCCULLOUGH STAFF WRITERS

Rookies Sports Bar and Grill 701 Main St., East Aurora Rookies Sports Bar and Grill is right in the heart of East Aurora. Customers can get their wings sauced in a variety of ways and can enjoy them with a nice view of the TVs from anywhere.

The small size of the location is what many customers love. If the indoor sports bar scene isn’t for you, Rookies has a beautiful patio that puts customers right on busy Main Street. Rookies, in addition to being a great place to watch a game, draws

Duff ’s Famous Wings 3090 Orchard Park Dr., Orchard Park Duff ’s has many locations around Buffalo, including some closer to UB, but this particular Duff ’s in Orchard Park is the place to go when you are looking to watch a game.

The well-decorated walls are filled with TVs that have numerous games on at a time. When you are waiting for your wings, which are known to many as the best in Buffalo, you can go to the arcade room and entertain yourself.

The wing sauce options are endless but the resturaunt wants to make sure you know one thing before you order: “Medium IS HOT! Medium Hot IS VERY HOT! Hot is VERY VERY HOT!”

(716) Food and Sport 7 Scott St., Buffalo (716) Food and Sport is inside of the recently-built Harborcenter in downtown Buffalo. This is essentially the ultimate sports bar. It’s hard to miss the 38-foot main TV along with the 70 other TVs around the bar and restaurant.

The food has great reviews but people mainly come here for the unmatchable atmosphere. The bar has goal lights that go off with a goal horn when the Sabres score. (716) Food and Sport represents Buffalo’s return to relevance with the transformation of the downtown area.

Bada Bing 42 W Chippewa St., Buffalo Bada Bing is an Italian sports bar in downtown Buffalo where customers can watch their favorite sports game while grabbing a drink. “The Relish Tray,” a

unique appetizer on the menu, holds sliced margarita pepperoni, cubed sharp cheddar, peperoncini, and Kalamata olives. The appetizer is simple and affordable for only $9.99.

Bada Bing also has a food truck serving up the same grub you can find downtown.

Mooney’s 1531 Military Rd, Kenmore, NY 14217 Mooney’s has nine locations across Buffalo. Customers can enjoy Coconut Raspberry Shrimp right at the bar while watching the next basketball game. Mooney’s serves an eight-count of panko-crusted fried shrimp, with fresh coconut raspberry roulade. The sweet raspberry paired with the coconut is a popular choice. This dish is on the budget-friendly side for only $8.50.

Email: sports@ubspectrum.com

(716) Food and Sport

KEVIN WOJCIK | WOJ PHOTOGRAPHY The main bar area at (716) Food and Sport. The bar features a 38-foot-long main TV along with an additional 70 others.

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SPORTS

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Keeping it blue collar Jim Whitesell formally introduced as head coach NATHANIEL MENDELSON SENIOR SPORTS EDITOR

UB basketball’s next head coach Jim Whitesell prominently displayed his 2018 Mid-American Conference Championship ring at his introductory press conference Monday morning. It was a sign of his dedication to the program and the success he expects to continue.

The Bulls formally introduced Whitesell as their 14th men’s basketball head coach, putting an end to the 10-day search. Athletic Director Mark Alnutt made his first major hire in his time at UB, after observing six finalists for the job before ultimately deciding on promoting the assistant coach.

“In terms of criteria and fit and my commitment to the university, I felt that I needed to do my due diligence in terms of seeing who is out there and what the interest is going to be like.” Alnutt said. “There was a lot of interest for the job and to be able to get it down to the right person. But at the end of the day, Jim proved that he was the right person for the job.”

UB hired a third-party search firm to find and research potential candidates for the job after putting together a list of 40.

Athletics interviewed 12 candidates, including former UB player Turner Battle.

Buffalo could have gone in a different direction and taken a chance on another up-and-coming coach. Instead, Athletics decided on someone who made them a top-25 team.

Whitesell has spent his last eight years as an assistant coach. He spent two seasons with St. Louis, two with St. John’s and the last four in Buffalo. Each team has

made the NCAA tournament with him on staff.

His last head coaching job was at Loyola-Chicago from 2004-2011. Whitesell brought the team its first 20-win season since 1986, posting a 109-106 overall record.

Whitesell coached at a slower pace with Loyola. The Ramblers played at a 65.6 pace in his final season ranking 228th in the NCAA. This past season Buffalo ranked 16th in the country at 74.5.

Whitesell promised to continue the fastpaced, defense-oriented style that Buffalo has been known for with Nate Oats as head coach.

“Blue collar, take those charges,” Whitesell said. “That’s got to feed our running game and that’s what we’ve always talked about if we’re not running that means we’re not guarding.”

Whitesell encouraged fans to keep buying the “blue-collar” shirts sold at Alumni Arena.

Whitesell said his style of coaching and familiarity with players was beneficial during the search. Alnutt met with the team during the process about, what they were looking for. Both Jayvon Graves and Nick Perkins said they were involved in the process.

Graves, a sophomore and the youngest returning starter, spent one-on-one time with Alnutt afterward discussing what he and the team wanted.

“I told him that I’m comfortable with how he coaches,” Graves said. “He put in the heart and he knows the Xs and Os really well.”

Whitesell said he won’t change the way he coaches despite his new role. He’ll still be on the court in his compression shorts and hands on during practice.

The Bulls had their first practice with Whitesell as head coach on Tuesday.

But the group he’s involved with will change.

Under Oats, Whitesell was working with the “gold team” or scout NATHANIEL MENDELSON | THE SPECTRUM team. He was New men’s basketball coach Jim Whitesell holds up a jersey with athletic director Mark Alnutt. Whitesell replaces directly in- Nate Oats as head coach after he left for Alabama. volved in the move forward,” Whitesell said. “My thing non-starters’ is, like, are you Nick Perkins? Worked player development.

Whitesell worked this past season with out pretty well for him. CJ Massinburg? freshmen Ronaldo Segu and Jeenathan Worked out awfully well for him. CertainWilliams, who could both be starters next ly, I’m concerned for any of the studentathletes that committed here and I’ve had season.

He said the program is stronger than dialogue with all of them. We will move it was when the current group of seniors very quickly here.”

Whitesell wants to recruit the same kind like CJ Massinburg and Perkins came in and they had more time to grow right of players who follow UB’s team-oriented away. Today, the younger players have to culture and the blue-collar identity.

Whitesell and Alnutt sat around a table stay patient and wait in the wings.

Their time waiting in the wings might in Minneapolis to sign Whitesell on as end quicker than expected. Every member head coach last Saturday, two days after of UB’s 2019 recruiting class has request- they conducted their interview.

The two snuck away to the second floor ed their release from their National Letter of the Graduate hotel on the University of Intent.

This is traditional and not unexpected of Minnesota campus, let out a yell and Whitesell became the head coach. when there is a new coach.

“This is the kind of community I want UB has yet to grant the players who to work in and be around,” Whitesell said. signed the NLI their releases. Alnutt wants “I want to make this a players’ program, those players to speak with Whitesell before being granted a release and making a it’s really about them.” decision on UB. Email:nathaniel.mendelson@ubspectrum.com “You gotta respect their decision and Twitter: @NateMendelson

Cierra dillard drafted 20th overall in wnba draft She becomes first-ever player drafted into WNBA from UB NATHANIEL MENDELSON SENIOR SPORTS EDITOR

supposed to be just 10-15 people.

“It means the world to me [to get drafted],” Dillard said. “I mean, only 36 people get this opportunity to be selected and the work is definitely not done. To hear your name on TV and know that all that hard

NATHANIEL MENDELSON | THE SPECTRUM

Cierra Dillard looks up in awe as she is selected with the 20th pick of the WNBA draft. Dillard becomes the first player in UB women’s basketball history to be drafted into the league.

ROCHESTER –– About a mile away from where it all began, Cierra Dillard’s childhood dream came true. Dillard became the first women’s basketball player from Buffalo to ever be drafted into the Women’s National Basketball Association, becoming the 20th pick and joining the Minnesota Lynx.

On Wednesday, she stood in front of over 100 people who gathered at MacGregor’s Grill and Tap Room to see her drafted into the WNBA. It was originally

work and dedication has paid off to feel this moment is unbelievable.”

Dillard spent three years in Buffalo, breaking numerous records along the way and leading the Bulls to two NCAA tournament appearances. Dillard originally committed to UMass Amherst before finding her home and her love for basketball all over again at UB. She broke the single-season program record in points, points per game, free throws made and three-pointers made while finishing second in the nation in

scoring at 25.2 ppg.

Dillard suffered an injury in her last collegiate game. She rolled her ankle and limped her way to the finish line as the Bulls fell to UConn in the Round of 32 in the NCAA tournament.

“The thing she zips down, puts in, and zips up is her heart,” women’s basketball coach Felisha Legette-Jack said. “It would have had to be amputated for her to not play and that’s something that a team is going to get from her tonight. If it’s broke, that’s the only way she’s not going to play.”

Dillard has played through getting punched, elbowed and kicked this season. She never feared away from driving inside and attempted more free throws this season than anyone in UB women’s basketball history.

For Dillard, it was learning how to take the punches that made her the player she was today.

Dillard wasn’t happy when playing at UMass. She was the star player leading the team in points but they weren’t winning.

She almost quit her freshman year.

UMass played against St. Bonaventure and lost 65-53. Dillard led her team with 14 points but brother-in-law Chris Nicholson remembers it as the first time her childhood dream almost came to an end.

“That was a close game she had,” Nicholson said. “She walked off the court and said ‘I don’t know if I want to do this anymore.’”

Dillard played one more year at UMass.

Her family drove the five-and-a-half hours each way to see her play but it wasn’t enough.

She needed to be home.

Dillard transferred to UB that year.

Buffalo was only an hour away from her hometown but she wouldn’t play her first season there due to transfer rules. It was the toughest season of her career but just the start of something special.

“It was the best thing to ever happen to her,” Nicholson said. “It was the first time in a long time she had to learn the game from a different perspective. She learned to be a better teammate, be a better cheerleader and it actually helped her basketball. I don’t think we’re here today without that.”

Dillard has an opportunity that other Western New York greats haven’t had.

Legette-Jack is a WNY native and could have been drafted into the league after her career at Syracuse, but the WNBA was founded in 1997, eight years after her playing career ended.

Legette-Jack now has the opportunity to live her dreams through the girl she coached into a woman.

“It’s all about her time right now, it’s all for her and all for good,” Legette-Jack said. “I’m so proud. I’m so excited because this is what it’s supposed to feel like and this is what the trajectory of what it’s going to be like at UB women’s basketball.”

“She said ‘yes,’ and because of her ‘yes,’ we became something not just known around this little area but throughout the nation.”

Dillard’s tests in the WNBA will come soon enough but for now, the only one on her mind is her upcoming exam in a class this week.

Email:nathaniel.mendelson@ubspectrum.com Twitter: @NateMendelson