April 4, 2017

THE STANDARD M I S S O U R I S TAT E U N I V E R S I T Y

VOLUME 110, ISSUE 26 | THE-STANDARD.ORG The Standard/The Standard Sports

TUESDAY, APRIL 4, 2017

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Foodies, rejoice!

The Standard’s inaugural Food Issue shows students what to eat, where to eat and even how to eat it. Dig in starting on page 8!

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Find out how to grow your own garden, where the top patios and sports bars in Springfield are, tips on starting up your own business, and more. Read more starting on page 8.

FIELD HOCKEY OUT, BEACH VOLLEYBALL IN BUDGET CUTS FORCE DISCONTINUATION OF FIELD HOCKEY

Wyatt Wheeler Sports Editor @realYitWheeler Members of the Missouri State field hockey team arrived to Missouri State Athletic Director Kyle Moats’ press conference in unison, but they already knew what he was going to say.

That didn’t stop their tears.

Moats announced on Monday that intercollegiate field hockey would be discontinued at Missouri State. The MSU Board of Governors approved the recommendations of a university work group to restructure intercollegiate offerings.

This cut was a result of a February announcement where President Clif Smart created a work group after Gov. Eric Greitens announced his budget recommendations for the fiscal year of 2018.

The results of the cuts are

expected to save the university over $1 million.

“This was an incredibly difficult undertaking,” Moats said. “The work group looked into every possible scenario to reduce expenses without cutting programs. As budgets are being cut across campus, athletics must do its part.

“Ultimately this decision was made instead of sacrificing the competitiveness of all other sports.”

With the subtraction of field hockey, the university will add women’s beach volleyball to comply with Title IX. Members of the field hockey team with eligibility will be granted a release from the university and will be allowed to transfer without having to sit out wherever they choose to continue their college career.

The university will continue to honor scholarships for all student-athletes currently par-

RYAN WELCH/THE STANDARD

Field hockey players react to Moats’ announcement. ticipating in field hockey. The current coaching staff will continue to be employed by Missouri State through the end of their current contracts.

Due to it being so late in the National Letter of Intent process, incoming athletes who have already committed to

news

life

Student body elections: Page 2

Greek Week coverage: Pages 4 and 5

Missouri State for the upcoming season will have their scholarships honored for one year.

“I have a great deal of empathy for our field hockey staff, student athletes and alumni who were affected by this decision,” Moats said. “The pro-

gram has always represented the university in a positive fashion. We will do our best to preserve its legacy and the legacy of those who helped build this program.”

Moats said eliminating field hockey and adding beach volleyball will save a net of $300,600 annually.

Each athletic program will also take a hit by the budget’s restructure.

Missouri State will save $363,000 per year by reducing operating expenses for each program by 7 to 12 percent. A $209,900 reduction will be taken out of scholarships for equivalency sports.

The university will also sacrifice money from retirement for staff members, a restructure in academic aid for fifth-year student athletes and a reduction in expenditures with MSU’s official apparel provider.

sports

food

Cardinals, Cardinals: Page 7

Best patios in Springy: Page 11

The total expected savings is $1,061,400.

“My task to the work group was to make permanent reductions in operating costs,” Smart said in a press release. “To get to the numbers, we had to make permanent changes.

“Those types of changes are difficult, painful and emotional. I commend Dr. Jim Hutter and the entire group for working tirelessly at an exceptionally difficult task.”

Moats said every sport was evaluated as a part of setting the new budgetary expectations for athletics.

As for Betty and Bobby Allison North Stadium, which opened in 2014, Moats said it will stay intact for the use by campus intramurals and campus recreation.

“It’ll still be used as it always has been,” Moats said. u See FIELD HOCKEY, page 14

2 THE-STANDARD.ORG

THE STANDARD

TUESDAY, APRIL 4, 2017

Board of Governors decides further budget cuts Hanna Sumpter Staff Reporter @hannasumpter Almost $3 million in budget cuts was approved by MSU’s Board of Governors last month.

The board approved a list of budget cuts coming from non-academic areas of the university’s budget at their last meeting on March 24. President Clif Smart said that cuts of up to five percent were made from each area. A Board of Governors agenda document said a total of 4.9 percent was cut from “the non-academic and provost area operating budgets.”

After these cuts and the recently approved hike in tuition expected to occur for the next academic year, the university still needs to cut over $1.2 million from its budget.

Smart that said these cuts will be coming from academic areas of the university, including each of the colleges. The university has set

that the Springfield campus must meet a total of almost $7.5 million to compensate the loss of state funding cut by Governor Greitens.

“We approached (the lack of state funding) with how much can we fill in with additional tuition and how much can we make with budget cuts,” Smart said. “The idea being, we didn’t want to put too much burden on the students, and, yet, if we didn’t do some increase in tuition, then the cuts could be of such a magnitude that it would impact the quality of the experience that students receive.”

Some notable eliminations include the Ozarks Celebration Festival, university funding for the Center for Community Engagement, the summer Commencement Ceremony, the Non-Resident Tax Credit Tuition Waiver, and the reduction of the Public Affairs Conference by one day.

The summer Commencement Ceremony is held at the end of the summer semester in late July or early August. President Smart said this

Connect, empower, ignite: Student body president, vice president run unopposed Cortlynn Stark Staff Reporter @Cortlynn_Stark It’s the story of a best friend and a cheerleader; they’re running for student body president and vice president.

Junior economics major Brandon McCoy and junior administrative management major Caitlin Schaefer have known each other since high school. Over the years they have worked in leadership positions and figured out that they work well together –– they say they balance each other out.

“We definitely have different strengths which helps us out a lot,” Schaefer said.

“I’m more people-oriented and he’s more assertive and can delegate the tasks, and I think that’s where we fit each other really well.”

Their mission is to connect, empower and ignite.

“That’s our slogan,” Schaefer said. “We think that embodies not only our Mis-

year’s summer ceremony will continue as planned, but afterward there will only be fall and spring ceremonies.

Budget reductions making up most of the $2.8 million cuts include the elimination of 20 currently open positions and the elimination of six currently filled positions.

According to the Board of Governors’ Finance and Facilities committee meeting agenda, other high-cost reductions included travel expenses, operating budget services, marketing support, “facilities/custodial/grounds budget expenses,” and employee and community relations materials.

“We’ve tried to be really careful to be able to deliver what we promised the students they would get when they enrolled, including a quality education and the services that they are entitled to at the university,” said Joe Carmichael, a board member representing the seventh district.

A news conference was held yesterday to

Sanctuary campus resolution veto not overturned Cortlynn Stark Staff Reporter @Cortlynn_Stark

BAILEY VASSALLI /THE STANDARD

Brandon McCoy and Caitlin Schaefer, nominees for president and vice president. souri Statement but what we hope to do here at the university and during our term. It starts with connecting people from all ends of campus, our Cabinet-Outreach program and the goals we have set

forth there.”

They also want to empower students from all areas of the university to make a difference and make their state-

release the decisions made by the administration. Athletic Director Kyle Moats announced at the conference that the university will discontinue field hockey and add beach volleyball as a sport.

In a press release from the athletics department, Moats said, “As budgets are being cut across campus, Athletics must do its part. Ultimately this decision was made instead of sacrificing the competitiveness of all other sports.”

The press release states that in combination with the elimination of field hockey, addition of beach volleyball, and reduction of other expenses the university will save $1,061,400 annually.

The remaining cuts of over $1 million to come from the academic area of the university are in progress but have been kept at the forefront of the ongoing conversation.

All budget cuts will be effective as of July 1, 2017.

Student Body President Adam Coffman vetoed a resolution to ask administration to make Missouri State a sanctuary campus on March 21, and on March 28, the Senate failed to overturn his veto.

Senator Chandler Classen, who authored both the original resolution and resolution to overturn the veto, said he felt disappointed about the vote. “(It’s) the mentality you win some, you lose some,” Classen, junior socio-political communication major, said.

We had an important conversation. I’m disappointed that the veto was overturned, but I’m glad there was a good conversation about it. I mean we were there for, like, two hours.”

Classen said he really just wanted to spark conversation

about the issue, especially among administration.

“If there is not conversation on the part of the administration, I would be immensely surprised,” Classen said.

“After all of this conversation surrounding it, if they weren’t talking about it, I would think that that would be a major misstep on this part.”

The resolution ignited debate in the Student Government Association Senate meetings, causing meetings to last hours longer than normal.

“I definitely think passions are inflamed,” Classen said. “I think people are very passionate about this issue.

Just by being in the room, you can feel that people are very tense about this issue.”

Since the debate took so long, it provided the opportunity for senators to get involved in the conversation.

“Lots of people spoke out for the first time. Lots of senators spoke out for who

they’re representing, and I thought that was fantastic,” Coffman said.

The resolution would have gone to administration and asked that they talk about making MSU a sanctuary campus, Classen said.

Coffman liked the debate but didn’t feel it was the right step for SGA to take.

“I can’t speak for administration,” Coffman said.

“Whenever I made my veto, I had no word from administration. I was making the call based on my time in office, how I think this would’ve gone.

“I think, fully, that this would have put the administration in a tight spot … I believe, if this had gone through and started this conversation, it wouldn’t have been a long one, and it would have ended with administration having to be very frank and say, ‘We can’t do this.’”

u See ELECTION, page 13

Weekly Crossword © 2017 King Features Syndicate

ACROSS 1 Scrooge’s cry 4 Astronaut Grissom 7 Indiana politico Bayh 11 Egg 13 Fire residue 14 Predicate part 15 Thin tie with a clasp 16 Shelter, at sea 17 Corp. bigwig 18 Honey bunch?

20 Rhett’s shocking word 22 Fresh 24 Shortcoming 28 Custodian 32 Broadcasting 33 PC picture 34 Set of tools and parts 36 Singer Campbell 37 Naval prisons 39 Own 41 Rachmaninov or Prokofiev 43 -- -jongg 44 Volcanic outflow 46 Luxury boat 50 Bullets and such 53 Autumn mo.

55 Entrance 56 Serve tea 57 Pi follower 58 Napoleon’s exile site 59 Nervous 60 Evergreen type 61 Plaything DOWN 1 Goes up and down 2 Acknowledge 3 Hawaiian dance 4 Guy’s partner

5 Secondhand 6 Bundle of wheat 7 1990s Burt Reynolds sitcom 8 Annoy 9 Exist 10 Peacock network 12 Trumpet-shaped flower 19 Encountered 21 Cow’s call 23 Stir-fry pan 25 Hay bundle 26 Falsehoods 27 Sea eagles 28 Triangular sails 29 Land measure 30 Black (Fr.) 31 Tear 35 Male cat 38 Caribbean, for one 40 Express 42 Tusk material

45 Liniment target 47 Stallion, as a child 48 Vagrant 49 Salver 50 Gorilla

51 Chic, in the ‘60s 52 Coffee holder 54 AAA job

THE STANDARD

opinion

TUESDAY, APRIL 4, 2017 | THE-STANDARD.ORG

Campus Chat: Q of the Week If you could describe yourself or your personality with one food, what would it be?

“Pizza, because I’m always thinking about pizza.”

Courtney Grigg, senior vocal music education major

“I would be a candy bar, because sometimes I’m really super sweet, and I can be really nutty.”

Kenzi Wilson, freshman religious studies major

“Potatoes, because you can have them many different ways, and I got a couple of different personalities.”

Brandan Wright, master’s student in criminology

“A potato, because it can be so many different things, and it’s fun and people love it.”

Ashley Cook, freshman undeclared major

“Steak, because it’s very protein-packed and muscle, and muscle is tight, and I’m very tight-niched and close with my friends.”

Matt Hoover, junior finance major

“Mashed potatoes, because I’m mushy, so like, sensitive and loving.”

Jackie Steinrauf, junior psychology major

CENSORSHIP REACTION Ali Spies Columnist @alicethespy Two weeks ago, I wrote about how my speech topic for public speaking was rejected.

I spoke about how I thought it was unfair and how I think it went against the main principles of what college is for.

Since writing the article, I have had some response, as well as more speech topics that were “banned,” so I thought I would write an update.

As some of you may have seen in last week’s issue, a response was written to my column. Matt Gaffney wrote about his own paper getting silenced and spoke about how I am owed an apology. I personally do not think Mr. Gaffney’s and my situations related to each other; I also don’t think I am owed some kind of apology. All I want is for classes and professors to be open to adult discussion rather than treating the students like kids.

I also do not agree with the language in Gaffney’s response. To me, it seemed like Gaffney was attacking professors at this school, which was absolutely not my intent. I do not have any ill will toward the communications department at all, nor do I with my own professor.

Although the situation irritates and angers me, all I

want is for my professor, and others alike, to be more open to student discussion and respectful debate. I’m not in search of gratification or justice for this situation; I want a more open learning environment where discussion is encouraged instead of silenced.

I have also had some positive response from my article.

Another communications professor, who also teaches public speaking, reached out to me and requested a meeting.

When I met with this professor, he told me he was happy that I wrote what I did, and that in his class, he welcomes more heated topics.

This was reassuring and made clear to me that this issue was with my own personal professor and not the department as a whole. The decision to deny topics is entirely up to the professor’s discretion, and there are not guidelines set by the department.

This professor and I had a nice discussion about the need for different opinions and talked about current and controversial topics. I was glad to know that not every professor is like mine, and some of them are open to discussion, which is a step in the right direction.

Recently, my class was assigned our final speech of the semester. For those of you who have not taken this class or do not remember, this speech is to persuade the audience to

agree with your stance on a topic. This is the perfect opportunity to discuss a riskier topic, but once again, my class was denied this opportunity.

When given the requirements for this speech, my class was handed a sheet with topics that were “not allowed” for this final speech. This list includes topics such as: climate change, LGBT rights, drunk driving, hazing, pollution, child abuse, capital punishment, religiously oriented topics, politically oriented topics and 15 more restricted topics.

When I saw this list, I was shocked, as were other people in my class. I completely understand if a topic is inappropriate, but most of these topics weren’t, especially when analyzed in a professional academic setting.

My professor said some of these topics were restricted because they were overdone, which I think is also unfair, but that does not relate to this article as much.

I just could not believe that we are being told we cannot talk about things — things that most of the class are passionate about. Things that are current and affect our lives.

I am going to submit a topic for my speech soon, and I will await to see if it passes through this insane list of banned topics.

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Anti-fangirling: The obsession over celebrities Qiuyue Li Columnist @Holiday12058442 Social media produces some of the most notorious and unbelievable lies every day, and fans are still too ignorant to recognize them.

My fellow Chinese friends can transform into total fanatics when it comes to fangirling over South Korean idols. They claim Big Bang rapper T.O.P. as their shared husband and cling happily to a utopian world. They can stare at his selfies for hours and force me to agree that he’s perfect in every way. They lost interest in seeking a real boyfriend because they think no one can compare to him.

One day, my Chinese roommate screamed when T.O.P. posted a selfie slightly closer to the camera lens than usual. She showed it off to me by saying her boyfriend just sent her a sexy picture. I could see little hearts floating around her head.

Man, if only she could use

that passion and persistence to study.

It would be ludicrous to state that idols are perfect.

Record labels beautify and contrive a popular image that shines like a diamond. They may look flawless with layers over layers of makeup and photo editing, but whatever the reason for this “one-of-a-kind” composition, fans need to factcheck that their ultimate bias is carefully crafted for the spotlight, and these idols are humans as well.

Every day, idols put on stunning outfits and perform on stages as it is their jobs to entertain people. They must be noticed, recognized and liked. As a result, they show off the better versions of themselves and hide the less-likable, or normal, side because the other side makes them less special and charming.

For too long, I believed my idol, Big Bang’s Seungri, was a gift from God. He must never get angry with anyone and always been appreciate of others’ help. He must never de-

vour food like a savage and always have great table etiquette. He must never look shabby, like my other male friends, for one second. Even if he is shabby, he is doing a shabby-chic style with charisma.

Opening my eyes for truth is a goal worth striving for, even if I know it will never be fully attained. Worrying about negative comments and meaningless rumors made me, for the first time, lose control of my life. It has taken me a long time to process how to healthily treat this relationship. The best love comes from mature, confident and respectful fans who treasure idols’ private lives and still love them without the spotlight.

Of course, it’s hard to admit that he is not everything.

But one day, we all will find the one that belongs to us who have been waiting for a long time. That person can bring us the greatest happiness. Unfortunately, it’s not him.

Things to hate about spring

Ally Gaither Columnist

We all know that Missouri weather is crazy and unpredictable; sometimes we have all four seasons in one week. After a week of rain and storms, though, it looks like spring is finally here to stay. While I’m glad that the weather has decided to pick a single season, I am also sad that spring is here. Spring is the worst season of all because of the following reasons: 1. Allergies. Allergies happen in the fall too, but for me, spring is always worse. Everything is blooming and pollen is everywhere.

There is no escaping it. Plus, allergies are worse in the spring because then they are combined with bright and cheerful colors (see reason two). So, while you are having immense pain and suffering, you must look at colors that hurt your soul.

2. Pastels. I hate pastels with a passion, so this season kills me. All I want is to wear black, deep greens, gray and maroon, and all I can find in stores is yellow, lime green and fuchsia –– it’s disgusting. Spring weather is similar to fall, but fall has cuter clothes and better colors.

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3. Clothes. As I said, the colors of the clothes are better in the fall, and so is the style.

All there is to wear for “spring clothing” anymore is a skimpy little dress with strappy sandals; too much skin for my comfort. I’d wear jeans all year if I wouldn’t die from the heat.

4. Spring semester. At this point in the school year, all motivation is gone, and most of us are hanging by a thread. Spring break never lasts long enough, and that last stretch to the finish line can’t come soon enough.

However, we all kind of hope it never gets here because we need to raise our grades and we don’t have enough time to get them up.

Spring is the season of life: flowers are blooming, animals come out of hibernation, and then there’s Easter, when Jesus rose. It’s so cruel that the season of life is when I feel most like I’m dying because one nostril is stopped up while the other is leaking like a faucet, everything looks like Tinkerbell threw up on it and I’m failing my classes.

The one good thing about spring is the rain.

I love rain, and spring is the rainy season; here’s to hoping it rains a lot.

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THE STANDARD

life

TUESDAY, APRIL 4, 2017 | THE-STANDARD.ORG

GREEK WEEK 2017

‘Let the games begin!’

Clockwise: RYAN WELCH/THE STANDARD, RYAN WELCH/THE STANDARD, RYAN WELCH,THE STANDARD, COLLIN O’CONNELL/THE STANDARD, RYAN WELCH/THE STANDARD, COLLIN O’CONNELL/THE STANDARD

Clockwise from top right: Team 7 dances at Greek Jam on April 1 at the Hammons Student Center, Sigma Chi participates in tug of war to kickoff Greek Week, Sigma Kappa performs in Hammons Student Center for the Greek God and Goddesses Pageant on March 30, Team 4 performs a skit outside the Alpha Sigma Alpha house on March 26, Team 8 dances at Greek Jam, a member of Team 9 participates in the Team 9 skit on March 26 outside of the Sigma Phi Epsilon house.

Greek Week kicks off with house skits Matt Campanelli Staff Reporter @THE_MattyCamp If you happened to drive through Greek Row on Sunday, Mar. 26, you would have seen a crowd of people and fraternity and sorority houses decorated with props. Fraternity and sororities teamed up to perform house skits to kickoff Greek Week.

Nine teams participated in the event and performed skits that were based on this year’s theme “Let the Games Begin.”

Emily Heinlein, a member of Alpha Delta Pi, was Princess Lolli in a skit that was based off the popular board game Candy Land. Alpha Delta Pi teamed up with Pi Kappa Alpha and Delta Sigma Phi to help write and perform the skit.

Heinlein, a sophomore psychology major, said her team had the script ready for their skit for almost three weeks and spent a week and a half rehearsing the skit.

One of the requirements for

the skits was that they had to be no more than three minutes in length. Heinlein said that compressing the game of Candy Land into three minutes was a challenge but was something the team wanted to do.

“Three minutes to get the whole story of Candy Land is very difficult,” Heinlein said.

“We had a couple of different options, but Candy Land was definitely our first. I think it’s something we all played during our childhood and was a big, memorable kind of thing.”

Heinlein said she thought the subject gave the group a lot to work with when writing a script.

“It was something we could use a lot for,” Heinlein said.

“It was a very versatile theme I think.”

Some skits were based off the “Amazing Race” and the Olympics. One skit saw the Disney hero Hercules take on the Disney villain Maleficent in a game of chess.

Another skit combined characters from the popular

video game “Super Mario Brothers.” Andrew Davis, a marketing research major, said that he’s never acted before but wasn’t a stranger to getting in front of groups.

“I’ve never done any kind of acting before, but I’ve had experience with doing stuff in front of a lot of people in public,” Davis, a member of Tau Kappa Epsilon, said. “I do Greek Jam every year, and I did Yell Like Hell, and I helped choreographed for (Yell Like Hell) as well.”

Davis, who played Mario’s brother Luigi in the skit, said he didn’t help come up with the idea for the skit but thought there was a lot to do with it.

“It seemed like there was a lot of flexibility with what we could do with it. It seemed pretty unique, and we thought we could get pretty creative with it,” Davis said.

Davis said that he enjoyed the opportunity of getting to work with other fraternities and sororities on campus and taking advantages of the op-

portunities it presented.

“Honestly, it’s amazing,” Davis said. “It’s one of the best opportunities I’ve ever had to get a lot of involvement because there’s so many different

opportunities like Greek Week, with Homecoming and just with our chapter in general.”

Each team had a large group of people to perform to.

The audience moved between

houses to watch the different teams perform their skits.

“It’s fun to see their hard work paying off,” Morrow said. “It’s awesome to see them do really well and having fun.”

Greek god and goddesses showcase talents to judges Alec McChesney Staff Reporter @Alec_McChesney Our society as a whole has become extremely competitive; from sports to the business world to your GPA, it’s all about competing — and winning.

The 2017 Gods and Goddess Pageant put on by MSU’s Fraternity and Sorority Life managed to focus on the fun of performing by veering away from the competitive nature.

“It was a competition out there, definitely, but it was such a friendly competition, and it turned out to be such a great time,” Ben Phillips, senior political science major and Sigma Pi member said.

The pageant is a makeshift talent show featuring a lip sync battle, trivia questions and one opportunity to showcase your talent in front of the 2,000 members of the FSL community.

Junior fashion merchandising and management major Jewel Perkins started the night off with a bang, defeating Phillips in the lip RYAN WELCH/THE STANDARD sync battle.

“I love performing, and it’s just Top: Delta Zeta dances with an Olympic been really fun for me because it theme. Bottom: The winning Goddess was so much fun for me,” Perkins

Jewel Perkins performs with her team.

COLLIN O’CONNELL/THE STANDARD

Team 5 performs a skit outside the Delta Zeta house on March 26 for house skits, and the kickoff of Greek Week.

said. “Everybody in the FSL has been super supportive, which is really cool, and that’s why I love Greek week—because it shows Greek unity.”

Following Perkins’ victory in the lip sync battle, she took to the stage to showcase her dancing prowess for the judges. Perkins, who has been dancing and performing for 14 years, said she will definitely encourage others to participant in the pageant in the coming years.

Perkins’ dance wasn’t the only impressive performance of the night. There was interpretative dance, shadow puppets, singing, hula hoops and even a magician.

“All of the contestants were so talented in so many ways. It’s amazing to see everyone’s individuality and personality come out in their talents,” Alli Melting, Alpha Omicron Pi member said.

“They all seem to love what they are doing — which is how it should be when you’re doing your talent.”

Melting wowed the crowd with an impressive performance with her hula hoop. She said that she learned all of the hooping tricks to make her routine more unique.

“As a freshman, the Gods and

Goddess Pageant has really made me step out of my comfort zone and get a lot more involved,” Melting, freshman exercise and movement science major said.

Xi Omicron Iota member Katie Barton made her performing debut, and it doesn’t look like it’s going to be her last.

“I have never performed on stage or in front of anybody before, so I was really nervous, but once I got up there, I got into it and it was a great experience,” Barton, junior criminology major, said.

“All of the gods and goddess participants are so great, and dancing on the stage with them at the end of the night was one of my favorite moments.”

Barton would take second in the pageant behind Perkins, but would win the award for Greek Goddess for all of Greek Week.

“It’s so surreal. Everybody did really great, but I am very blessed and thankful to have won,” Barton said.

Philips, otherwise known as B3N, has become FSL famous for his single, “Broke,” with partner senior entertainment major, Jesse Hauser. After successfully pumping up the crowd with his exotic lip syncing abilities, Phillips and

Hauser performed their hit for the audience.

“It was just so awesome to go out there to have a good time in front of 2,000 Missouri State students,” Phillips said. “And it was super fun working with the other chapters and learning everyone's talents.”

Phillips won Greek God for the entire Greek Week. Phillips lost the pageant competition to senior communications student Ryan Woolverton.

“All of the contestants were incredible and a complete delight to watch,” Phillips said. “Whatever your letters are, it didn’t matter tonight because we were all just performers out there.”

The concept behind Greek Week is to bring unity within the FSL community, and Panhellenic Association President Lanie Ellis, a junior entertainment management major said the pageant accomplished just that.

“It’s one of those things where it feels like everybody is coming together, and that’s a really good sign,” Ellis said. “It’s just amazing to see everyone at the pageant love each other the way we love them.”

TUESDAY, APRIL 4, 2017

THE STANDARD

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Xi Omicron Iota, Sigma Phi Epsilon take Greek Jam crown Shelby Dowler Staff Trainee @DowlerShelby54 Xi Omicron Iota sorority and Sigma Phi Epsilon fraternity, also known as Team Nine during Greek Week, won the Greek Jam dance competition and Greek Week overall on Sat., April 1 at Hammons Student Center.

FSL students, large greek letters, chanting and a buzz of excitement filled the building as the start of Greek Jam drew closer. Each of the nine teams had around 50 dancers who filled up the whole floor of HSC during their performances.

Each team had a theme to their dance that corresponded with the overall theme of Greek Week: Let The Games

Begin. Team Nine’s theme was Disney. Other themes included the Olympics, “Cinderella,” the “Amazing Race” and various board games.

Each team would run large set pieces onto the floor with multiple costumes in hand, give their all for eight minutes and rush off the floor with the same speed. Team Nine was the last to perform their Disney themed dance.

Kelli Carter is a member of Xi Omicron Iota and was the choreographer for Team Nine.

She performed as Ursula in the dance.

“I was a little bit nervous,” she said. “Watching eight teams go before you, it kinda psyches you out a little bit. I think we gave it our all out there and just laid it all out on the floor.”

Zach Lafferty, a member of Pi Kappa Phi, performed for Team Eight in a dance with an “Amazing Race” theme. Team Eight came took second in Greek Jam. He thought his fraternity and Tri Sigma sorority came together for a great performance.

“I thought it was fantastic,” he said. “ We had great communication. We got along really well, and the theme was solid. The choreographers took our ideas, put it together and had some really good results from it.”

An event of this magnitude was not an overnight operation. Dance teams had been practicing ten to 15 hours a week since January for this one afternoon. They also had to build sets and gather the pieces for their costumes.

Lindsay Bartholomew of Alpha Chi Omega and Danielle Carter of Tri Sigma were in charge of planning the event. Carter said the two had been planning Greek Jam for seven months.

Carter said she hoped everyone experienced a fun environment and enjoyed the grand finale of Greek Week.

She also said she hoped everyone appreciated all the hard work that went into making the week possible. Carter was pleased with the atmosphere in the building and how the event progressed.

“It couldn't have (gone) better. There was a lot of positivity, and everyone really came to win,” she said.

Awards were given to individuals while the judges tallied scores. The MCs announced

RYAN WELCH/THE STANDARD

Team 2 performs for the crowd and the judges at Greek Jam on April 1. that Team Two took third place as well.

After the announcement of the Greek Jam winners, the overall Greek Winners were announced. Team Two took third. Team Four took second.

Team Nine won it all.

“Greek Week has been great,” Lafferty said. “I’ve had a chance to get to know the

rest of the chapters while also establishing some new relationships and friendships within my own pairing.”

No matter who won the trophy, the bonds formed and memories shared are the true prizes of Greek Jam and Greek Week.

SPOTLIGHT SERIES 2017

Alumnus Army Lt. Aaron Cruz honored for rescue efforts Alec McChesney Staff Reporter @Alec_McChesney As a senior in high school, Aaron Cruz kicked for the Waynesville Tigers football team, and he had the opportunity to continue kicking in college.

Rather, Cruz opted against playing football and chose to enroll in the Army ROTC Program at Missouri State University.

To most, the decision came as a shock, but to his father, Pete Cruz, he expected it all along.

“Honestly, it wasn’t a big shock to us because there are three boys in our family serving in the military,” Pete said.

“And his brother Anthony did go through the ROTC program.”

Eight years later, on Nov. 3, 2016, U.S. Army Lt. Aaron Cruz and his team risked their lives in an attempt to save U.S. soldiers in the Bagram Airfield of Afghanistan.

Cruz, 27, is the pilot of DUSTOFF 62, a helicopter medical evacuation (MEDEVAC) crew, located at Camp Pamir. DUSTOFF 62

Photo by Robert Harrison

From left: U.S. Army Capt. Trevor P. Joseph, 1st Lt. Aaron P. Cruz, Sgt. Loran M. Lott, and Spc. Samuel E. Perez, all from C Company, 2nd General Support Aviation Battalion, 1st Aviation Regiment were honored for their medical evacuation efforts in the Kundaz Province of Afghanistan. and DUSTOFF 66 were notified after midnight of an imminent mission to rescue numerous wounded U.S. and Afghan soldiers from a firefight in Kunduz, Afghanistan.

“When confronted with a bad situation or trouble, some-

times you have to do what is good for the whole group, unit or organization, and that’s what Aaron and his team did,” Pete said. “When you are called out to go above and beyond, with the situation at hand, you do it knowing that you are doing it

for the right reasons.”

DUSTOFF 62 and DUSTOFF 66 waited patiently for the exact helicopter landing zone (HLZ) to retrieve the wounded soldiers.

“We were just sitting there ready to go. Everyone was

mentally preparing for what could happen,” Lt. Cruz said in a press release.

Due to fuel complications, DUSTOFF 66 was forced to retreat to camp, and DUSTOFF 67 replaced them. Cruz and DUSTOFF 62 assumed lead

on the mission.

After orbiting for some time, the HLZ point was identified, and Lt. Cruz headed straight towards it. But as he was close to landing the aircraft, the HLZ suddenly changed to a different location.

In time, DUSTOFF 62 successfully landed, but trouble was brewing all around them.

Enemy fire was coming at them from a far-off building and a nearby tree line.

“If Aaron had to do it over again, he would,” Pete said.

“He probably wasn’t thinking of his own life, but he knew his mission was to retrieve injured soldiers and bring them to safety. The ground forces depend on these guys to do that.

“When those guys see the big helicopter coming into rescue them, it’s an indescribable feeling.”

Lt. Cruz and his team exited the aircraft and advanced to the casualty collection point.

At no point during the mission did the enemy fire subside, and the effort to save lives became extremely complicated. u See CRUZ, page 14

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sports

TUESDAY, APRIL 4, 2017 | THE-STANDARD.ORG

BAILEY VASSALLI/THE STANDARD

Jake Burger celebrates after a double during Sunday’s win over Bradley. Burger’s weekend included two home runs, including a walk-off on Friday.

THE BEST BURGER IN TOWN #BearsSweep first MVC series of the season

Wyatt Wheeler Sports Editor @realYitWheeler Aaron Meyer wasn’t happy after Tuesday night’s loss to Oral Roberts.

The senior second baseman said his team’s approach wasn’t where it needed to be as the Bears had just lost their third straight game.

After a series sweep where the Bears (18-9, 3-0) outscored Bradley (10-15, 0-3) 27-8, it might be safe to say that Meyer’s happy with the changes.

“We definitely showed our maturity,” Meyer said after Missouri State’s 9-2 win on Sunday afternoon.

“We put some good swings on the ball, and we made an adjustment, and it was really good today.”

Seven of Missouri State’s 10 bat-

ters contributed to the Bears’ 12 hits.

Senior outfielder Alex Jefferson got the Bears going early with a tworun double in the bottom of the second to give them a 2-1 lead.

The Bears cruised the rest of the way by adding a run in the fifth, two runs in the sixth and four runs in the eighth.

“That’s the type of offense we can have and we did have today,” senior third baseman Jake Burger said. “It was encouraging to see everyone do well.”

Burger ended the day with two hits, an RBI and a run to add to a weekend where he went 5-11 with five RBIs and two home runs, including a walk-off home run Friday night.

The series sweep came in Missouri State’s first Missouri Valley Conference series of the season, after last

year when the Bears didn’t pick up a Valley series win until the final series of the weekend.

“Momentum is momentum,” Meyer said. “It’ll carry us through. Right now we’re focused on getting better each day.

“We’re going to take that same approach with whoever’s throwing.

We’re going to stick to our mature approach now and go from there.”

Sophomore shortstop Jeremy Eierman played a key role in the sweep over Bradley.

Eierman hit two home runs in MSU’s 13-3 win over Bradley, and he also had a dinger in their 5-3 win on Friday night.

Along with his offensive firepower, Eierman has continued to show improvement defensively.

Eierman’s defense has taken a 180

from a season ago, and he said that has a lot to do with Burger’s leadership off the field and by him just watching how the reigning Missouri Valley Defensive Player of the Year goes about his business.

“I watch him every day,” Eierman said after Saturday afternoon’s win.

“He’s an unbelievable player. I try to do stuff like him.”

Not only is Eierman learning from Burger, but Burger is also learning from Eierman.

The duo has dubbed themselves the ‘Dirty Left Side’ as the left side of the infield gets it done defensively.

“Him and I are best friends,” Burger said. “He’s a great player, and I love working with him every day.

We feed off each other. I’m not the only one teaching him stuff; he’s teaching me stuff.”

While the Bears played in a nail-biter Friday night, a run rule game which ended in seven on Saturday and a game they controlled on Sunday, the Bears played in just about every type of win you could have over a weekend.

Burger said there’s pros and cons in the different types of games, but he enjoys playing in close games and in blowouts.

Bears head coach Keith Guttin sees it differently.

“I like to manage in games that Jake Burger gets to hit a lot,” Guttin said.

Missouri State will be at Hammons Field for the next five games.

They have a Tuesday night matchup with Kansas and a weekend series against Dallas Baptist up next.

Dominating far from home Newcomer Holly Kelley has been dominating the pitching circle for the softball Bears Bailey Vassalli Staff Reporter @baileyvassalli From Cypress, TX to Hutchinson, KS and now Springfield, MO, junior Holly Kelley is bringing some needed talent to the pitcher’s circle at Killian Field.

Kelley has been playing softball for around 16 years. For the past two years of that, she was pitching at a junior college a state over in Kansas.

Once her time at Hutchinson Community College was coming to a close, she was looking for another place to play. That’s when her old coach got in contact with associate head coach Beth Perine.

File photo by BAILEY VASSALLI/THE STANDARD

Holly Kelley “(Beth) ended up making it to one of our games and watched online. They gave me a call after that,” Kelley said. “I came and visited, and I kind of fell in love with the school.

I really liked the atmosphere, the campus and the team.”

Her favorite thing about Missouri State is the family atmosphere. She enjoys how

the Bears are tied together and how much everyone seems to enjoy being a Bear.

Although Kelley loves Missouri State, it doesn’t change the fact that she’s over 600 miles from home.

“I miss home, of course,” Kelley said. “I like being on my own. I feel like it’s kind of helped me become more independent.”

A mom and two sisters wait for her back home, and Kelley says the four of them are very close with one another. Her older sister attends Texas A&M where the Bears played in February. Although the team lost their series against Texas A&M, Kelley got to see her family.

“I obviously don’t get to go home that much, so it’s really nice when I get to see them,” Kelley said.

Family is something that’s important to Kelley, and that’s another reason she enjoys being a part of the Missouri State Bears softball team.

She says the team welcomed her with open arms as soon as she joined, and they were texting her throughout the summer saying how excited they were to meet her. Kelley also enjoys how the team knows how to keep things fun.

“We’re on the bus for 10 hours sometime, so we sing karaoke,” Kelley said. “We start playing random games that most people think are weird, but, somehow, it’s entertaining to us. We play hacky sack before every game; really anytime we have free time we’re playing hacky sack.”

Although the team and Kelley know how to keep things fun, they also know when they have to be serious. Her goals for the team are winning conference and making it to the tournament — she believes the team can go far this year with the talent they have on the team.

Over the weekend, the team traveled to Illinois to play Bradley. The Softball Bears ended the weekend 2-1. Kelley pitched a shutout in Saturday’s second game, and she only allowed one runner to reach second base.

On Sunday, Kelley came in to relieve Kaitlin Beason in the bottom of the fourth.

Kelley loaded the bases with a walk, and Bradley came back with a grand slam to bring the score to 5-1. The Bears then allowed one more run making the final score 6-1.

MEGAN BURKE/THE STANDARD

Lacrosse players celebrate during Sunday’s win over Creighton.

Lacrosse stays red hot

Mike Volding Staff Reporter @MiketheKid65 The red-hot Missouri State lacrosse team (8-6) is now riding on a four-game winning streak after sweeping their matches this weekend at Allison North Stadium.

This weekend sweep puts Missouri State in first place in the Great Rivers Lacrosse Conference Division II. Coming into the weekend, the Bears have been putting on a clinic against their conference opponents. They have yet to lose a conference game this season.

The first match of the weekend was on Friday evening against their conference opponent Washington University - St. Louis (2-3), and the Bears dominated from the get go. The final score was a staggering 29-1.

The Missouri State offense has really been the story during this four-game winning streak.

They have outscored their opponents 70-3.

Bears head coach Dustin Rich, has been very impressed by the way his offense has been producing.

“It is definitely good to have an offense like this,” Rich said. “We have not had an offense that has been this talented, in a few years …

“Especially when these guys really start clicking, we play really, really good lacrosse.”

The second game that clinched the weekend sweep for the Bears, came on Sunday morning against their conference opponent, in the form of the Creighton Blue Jays (2-3). The final score was 11-1.

The sun was peaking through the clouds as the Bears came out of the gates firing, scoring

twice in the first quarter.

But they did not let up on the Blue Jays; during the second quarter the Bears were able tally three more goals, making it 5-0 at the half.

The Bears were not done there, as they were able to score three goals in each of the next two quarters.

“The offense did very well today,” Bears’ redshirt freshman Justice Greenberger said.

“We started off a little rough by trying to force some things, but then we really started clicking.

“We took advantages of some fast breaks and put those goals in the back of the net,” Greenberger said.

Greenberger was one of three players on Sunday that scored two goals.

The middle infielder said it felt pretty good to get those points on the board, but they are all about the team and trying to get that team win; he was just trying to do his part.

Not only has the offense of this team been sensational, but the defense has been sensational as well during this four-game winning streak.

Over the past four games the opponents have only scored three goals against Missouri State.

“A defense like this is great to have,” Rich said. “Like the offense, this defense has been playing as well as it has in a while.”

Rich said that it is very easy when you are scoring a lot of points to go to sleep defensively, but this team has done a great job of avoiding that from happening.

The final game on the schedule for the Bears will be next Sunday as they end the regular season with a trip to face the Kansas Jayhawks.

TUESDAY, APRIL 4, 2017

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Ice Bears hire new head coach Blaine Wheeler Staff Reporter MEGAN BURKE/THE STANDARD @blainewheeler21

For the first 16 years of my life, I fully believed I would make a living playing for the Saint Louis Cardinals. My closet consisted of jerseys, my drawers consisted of shirts and the back of my door held a multitude of Cardinals’ hats.

And then one day during my sophomore year of high school, my goals of becoming a baseball BAILEY VASSALLI/THE STANDARD player in the MLB were crushed by one thing: a curveball.

Yes, that’s correct. Once I ascended to the age group where pitchers threw more than just one or two basic pitches, I suddenly needed contacts to help see the ball.

Contacts didn’t help me adjust to the curveball. It’s safe to say that nothing could’ve helped me adjust to the curveball, and so, my baseball career came to a screeching halt after so many fun summers.

Yet, like most people from the great city of St. Louis, baseball still holds a dear place in my heart. This is especially true for our beloved Cardinals.

And for the first time in my journalism career, I covered the Cardinals on March 31. The Cardinals traveled to Springfield BAILEY VASSALLI/THE STANDARD to take on the Springfield Cardinals in an exhibition matchup before the regular season.

Eager, anxious and filled with nerves, I headed to Hammons Field to talk with some of the players I admired as a young boy. As I entered the Cardinals’ clubhouse, Yadier Molina, Adam Wainwright and Stephen Piscotty followed quickly behind.

MEGAN BURKE/THE STANDARD Any Cardinals’ fan would

expect, the birds were all business. Baseball and more importantly, their impending matchup with the Chicago Cubs on opening day, was on their minds.

The rest of The Standard team and I made our way around the ballpark to talk with Dexter Fowler, head coach Mike Matheny and general manager John Mozeliak before the game began.

In talking to them, I realized that those who I called my idols over a decade ago were still my idols but just in a different light.

The composure and intensity in the eyes of the Cardinals’ players, coaches and managers ignited a competitive spark in me for striving to be better.

Prior to the 2016 season, the Cardinals had made the playoffs every year since the 2011 season. But, the Cubs dethroned Saint Louis and now sit comfortably atop the world of baseball — or so they assume.

The Cardinals have the blueprint to return to the spotlight and press pause on the Cubs’ imminent dynasty. But, it’s the way the Cardinals are doing it, that makes it the Cardinal way.

Re-signing Molina, bringing in (a former Cub) Fowler, and building from within the organization screams the Mozeliak style of baseball. Though things will change over the course of the next 162 games, St. Louis is in a great position as the season begins.

Without a doubt, covering the Cardinals lands on my list of most entertaining moments in my career, but meeting and seeing the personalities of the baseball team I admired as a child was priceless.

MEGAN BURKE/THE STANDARD

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McChesney: Covering the Cardinals a ‘dream come true’ as fans pack Hammons

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Cardinal Way

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The

The Missouri State Ice Bears hired their first paid head coach in team history. The announcement was made on Thursday when they named Jeremy Law, former Springfield Express head Coach, the new head coach of the Ice Bears.

“This has been a dream of mine to coach at the collegiate level, and I am honored and privileged to be with a great organization, and really look forward to the challenge of making us an elite program,” Law said.

Law’s experience as a hockey player and coach include success. Law played four season of junior hockey in British Columbia MEGAN BURKE/THE STANDARD and played four years of NCAA Hockey at Concordia College in Moorhead, Minnesota. In his two years playing pro-minor hockey Law was coached by former Blues head coach Gary Younger.

After Law’s playing career, he coached in the Western States Hockey league for thirteen years, winning a championship in 2005.

Law moved to Springfield three seasons BAILEY VASSALLI/THE STANDARD ago to head the Springfield Express. In his three seasons as the head of the Express they have posted a 91-53-11 record, making postseason play every year.

Law said that now that he officially started his job, he will be to find the right guys to fit the upcoming season.

“There is a great group of guys already returning from Missouri State and filling in a few other pieces. Having the 13 years of coaching behind me I’ve built a lot of ties with the junior community, so I think I fair pretty well in the recruiting department and just kind of see what we need and bring in the right guys,” Law said.

In opening statements of the press conference Steve Cassen, assistant general manager and director of broadcasting and Media was ecstatic about the opportunity Law brings to the program.

“One of the duties of the coach will be BAILEY VASSALLI/THE STANDARD to create a strong presence not only here at Mediacom Ice Park but for Missouri State hockey,” Cassen said. “It is really a necessity for this team to become very successful at the ACHA Division I level and especially at the Western Collegiate Hockey League.

“The past three of four champions have come from the Western Collegiate Hockey League, so it’s very competitive, and that is one of the reasons that we wanted a coach MEGAN BURKE/THE STANDARD that will instill this type of competitiveness to Missouri State.”

Law said in college he played a fast, disciplined north and south game and has always wanted to integrate a college game.

“I think the most important thing is discipline and structure. I want to bring in a lot of speed and implement systems with the group that we have so I’m really looking forward to that,” Law said.

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Hickory Hills Country Club is looking to hire motivated, outgoing Food & Beverage teammates as we head into the season. This is an opportunity to learn various aspects of the hospitality industry, from banquet service to a la carte operations within an established and well-respected country club.

Competitive base hourly rates plus tips. Please come in person to fill out an application or send resume to Director of Hospitality at mcho@hickoryhillscountryclub.com

Hickory Hills Country Club 3909 E Cherry Street Springfield, MO 65809 417.866.4384 Submit your ad online: the-standard.org Or email it: msu.standard@gmail.com

8

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food

TUESDAY, APRIL 4, 2017 | THE-STANDARD.ORG

Best places to watch the big game Alec McChesney Staff Reporter @Alec_McChesney

BAILEY VASSALLI/THE STANDARD

Terry Allen stands in front of Ebbets field, the restaurant that he co-owns.

Football coach turned restaurant owner

Former MSU head football coach Terry Allen shares experience as co-owner at Ebbets Field Blaine Wheeler Staff Reporter @blainewheeler21 Terry Allen, co-owner of Ebbets Field, probably isn’t the title you are used to hearing.

The Bears head football coach from 2006-2014 has found a new hobby off the field, in the restaurant business.

Before Missouri State, Allen played and coached at the University of Northern Iowa where he coached UNI to seven straight Gateway Conference Championships from 19901996. Allen then moved to be head coach of the Kansas Jayhawks from 1997-2001 and assistant for the Iowa State Cyclones from 2002-2006 before his coaching career at Missouri State.

At the time, when Allen came to Springfield, had kids ages 10, 8 and 6 and made his home in Nixa, Missouri where commuted and still lives today.

“I’ve spent 35 years as a college football coach but my deal is family first,” Allen said.

Allen coached Missouri State optioned to not pick up his contract in 2014, he decided to

put his thirty-five year college football coaching career to an end, for his family.

“When I got fired, I had a son that was a senior and a son that was a sophomore, and it wasn’t right to move or I would’ve gone and coached some more,” Allen said. “So when I lost the job, I really didn’t want to leave, and there was really no reason to leave.”

After coaching, Terry officially became a part-time owner of Ebbets Field Bar and Grill on Walnut Street just a few blocks from Missouri State’s campus.

“I was a silent partner in Ebbets while I was coaching; you know, you really didn’t want to have the football coach across the street be the poster boy for the restaurant and bar that is Ebbets Field. You know, it’s a landmark; so when we got let go we came over here,” Allen said.

Allen, who has worked with men between the age of 19-and 22-years-old his whole life said he misses it but enjoys owning a place u See TERRY ALLEN, page 15

Bair’s Sports Grill

Undoubtedly, the best way to watch the big game is by attending it in person. But, what’s the next best option?

Should you stay at home and watch from the comfort of your couch, or should you head to the sports bar to watch?

Springfield might not be St. Louis or Kansas City when it comes to the amount of sports bars, but it still has some incredible options for the big game.

When it comes to where you should go, the most important factor is the game being played. For instance, if the St. Louis Blues are playing, then Falstaff’s Local might be the best place in town to watch.

On the other hand, Skinny Slim’s is the one and only place to watch the United States men’s soccer team play.

But for the sake of discussion, let’s simplify the equation by saying it’s just a must-see major sporting event. With that said, these are the three best bars to take in a sporting event in Springfield.

Fifty different styles of burgers, 20-plus TVs and drink specials make Bair’s one of the best options to take in any sports game.

No matter where you are seated in the restaurant, you are guaranteed to have a good view at one of the many TVs along the walls.

With so many TVs, you’ll never miss a moment of any game — which is a huge factor to consider during March Madness.

And once you’re there, you’ll be delighted with excellent service and the choice of 50 different burgers. Bair’s offers a pizza burger, a teriyaki and pineapple burger, and a mac ‘n cheese burger. Those are just a few of the elaborate options on the menu.

If burgers aren’t your thing, there are still plenty of options on the menu, from wings to wraps to salads; there’s something for everyone.

With that said, seating may be hard to come by, so make sure you get there early.

Harbell’s

Ebbets Field has become synonymous with a perfect place to spend a Saturday afternoon during college football season. Additionally, it has become the ideal hangout spot for MSU students prior to home Bears’ baseball games.

Before I get started on how great Ebbets Field’s atmosphere is, let’s talk about their food. An assortment of sandwiches named for every position on the baseball field highlight the illustrious menu.

In addition to the excellent menu, the amount of seating creates an environment perfect for watching sports. There’s inside seating as well as patio seating out back. Outside, there’s a second bar and extra TVs. Though famous for baseball games, Ebbets has all of the sports packages needed and enough TVs to have all of the games on display while you’re there.

Ebbets Field

Home to one of the most electric atmospheres in Springfield, Harbells represents the ideal location to partake in a major sporting event. Without a doubt, you are guaranteed to be in good company as the bar is always full.

417 Magazine voted Harbell’s as the best sports bar in Springfield in large part because of the variety it offers. The bar holds a plethora of large TVs with the largest sports package, which means no matter what team you root for, your game will always be on.

“The atmosphere at Harbell’s for Game 6 of the World Series was amazing,” Shayne Kofron, junior computer information sciences major said. “It’s a great place to take in any game because the atmosphere is always electric.”

Whether it’s Ebbets, Harbell’s or Bair’s, Another factor in Harbell’s favor is their extended drink and food menu at a reasonable there’s plenty of quality options in Springfield price. Award-winning wings, extravagant to take in the big time. burgers and a multitude of shot options combined with massive televisions provide the blueprint for a perfect night.

TUESDAY, APRIL 4, 2017

THE STANDARD

THE-STANDARD.ORG 9

Meals on wheels: Food trucks offer wide selection Matt Campanelli Staff Reporter @THE_MattyCamp In a parking lot on Glenstone Avenue, just north of Chestnut Expressway, sits a handful of food trucks.

These trucks make up the Springfield Mobile Food Park.

The Springfield Mobile Food Park opened in the fall of 2013. Some trucks have come and gone, while others have been a mainstay.

“The footprint stays the same, but the trucks tend to rotate,” Chuck Baldee, owner of Chef Baldee’s Pizza Truck, said. “What happens is somebody gets a wild idea, and they’re going to spend their life’s fortune on creating a food truck –– they go into business, and by the time winter comes, they go out of business.”

Baldee has been in the food business for the last seven years. Baldee has owned his current food truck for the last five years: two spent in Kansas City, Missouri, and three in Springfield. This year will mark the fourth year Baldee has served in Springfield. Baldee’s truck is one of the original trucks of the SGF Mobile Food Park.

Baldee’s inspiration for going into the food truck business came from his mother. Baldee’s mother took a recipe for spaghetti and meatballs from the Kansas City Star that contained sausage and raisins and would

cook it for Baldee when he was growing up.

“I kept bugging her to make it so I could invite friends over from high school and say, ‘You gotta taste this,’” Baldee said. “(My mom) basically looked at me and handed me the recipe and said, ‘You do it.’”

Although it’s not made with sausage or raisins anymore, Baldee’s pizza sauce was inspired by his mom’s recipe.

Baldee said that he moved to Springfield because he wanted a place he could settle down. Baldee added that he loves the city because Springfield is a restaurant-centric city, and the different colleges allow more competition.

Baldee said that he loves working the food truck and getting to do what he loves. Baldee added that the risk has been worth it.

“Life is like a river; it takes you places, and you never know what’s around the bend,” Baldee said. “What I learned when my mother died was you must make yourself happy.”

A recent addition to the food park is Bombshell’s Rolling Kitchen.

Owner Becky Grant has had the food truck for four months with her mom, Sheri Gann. Grant worked in advertising before starting her food truck business. Grant said that it was opportunity that drew her into starting her food truck; she thought running a food truck would be fun and just so happened to know one that was for

sale.

Grant’s food truck mostly sells desserts because Grant said that she likes to bake, but her food truck does offer other food items as well.

Grant said starting with the truck was tough but added that she is looking forward to the warmer months.

“It was a hard winter; obviously during winter, the food truck park is not a popular time,” Grant said. “But that helped us work out some of the kinks with the food truck.”

Grant said she has been cooking for at least 20 years and that her favorite thing about the food truck is the creativity owners can have with the food they make and serve.

“A lot of it is the crowds that you go to are a lot of fun. They’re excited that you’re there and usually happy,” Grant said. “It’s just fun to interact with people that are happy and having a good time.”

A common site at the SGF Mobile Food Park is a Bristol Lodekka double-decker bus, owned by London Calling Pasty Company, which serves popular British comfort foods. The bus has been converted to provide a place where people can sit down and eat the meals bought from the truck.

Thomas Brewer has been working at London Calling for one-and-a-half years and is the current manager. He said the owners of the food truck wanted “to bring a niche product to

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Customers try to decide what they want to order from the u See FOOD TRUCKS, page 15 London Calling food truck.

Mom’s at home, table manners are now on students Shelby Dowler Staff Trainee @DowlerShelby54 Your head is probably full of future dinner destinations from reading this issue. You might be physically salivating, too. However, before you hack the dining hall, explore food trucks or indulge in some of Springfield’s fine dining, brushing up on your table manners and etiquette may be a wise thing to do. After all, your dear mother is not here now to tell you to close your mouth and get your elbows off the table.

Practicing good manners and table etiquette can impress dates and potential employers or bosses. It will also give the message that you are a respectful and well-behaved young adult.

Nancy Mitchell, founder of an etiquette training firm called the Etiquette Advocate, has more than 25 years of experience of protocol and etiquette consulting.

“When you know that your manners measure up, you’ll be able to concentrate on your dining

companions and your agenda … not on your silverware,” she said in a video on dining etiquette.

There are many websites, videos and books devoted to teaching proper etiquette and manners. There is enough information on different aspects of etiquette and manners to fill a book series. Since there is not enough time to give you a complete course in proper etiquette, here is a list of 12 tips and guidelines to help you impress and not offend your fellow eaters.

This information comes from multiple sources on etiquette and manners, including Etiquette Scholar, Art of Manliness, and the Etiquette Advocate. A few of these tips can be applied universally while some are specific to one’s situation or meal.

1. Place your napkin on your lap, not in your shirt like a bib. Do this in the first one to two minutes after sitting at the table.

2. Turn off your phone, and put it away. Giving your phone attention tells the people around

you that they are unimportant or boring.

3. Wait for everyone to be served before eating.

4. Cut your food one piece at a time.

5. Chew with your mouth closed. Avoid speaking with your mouth full.

6. Don’t reach across the table. Ask the person closest to pass the item you need.

7. Say “excuse me” when leaving the table.

Use “please” and “thank you” generously.

8. Talk to the people on your left and right in a formal setting. Ignoring people will appear rude.

9. Don’t yell to your waiter or make a scene to get their attention.

10. Pay attention to your host. Being observant and picking up on cues will enable you avoid potentially embarrassing situations.

A good piece of life advice is to be respectful of others, especially people from different countries and cultures. Like the United States, Chinese culture stresses the importance of good

table manners and etiquette. Some table manner practices in China are similar to those in the United States, but other practices are quite different.

For celebrations like the Mid-Autumn Festival or Chinese New Year, families in China will gather to share a meal. The cultural focus on seniority, leadership and respect shows in how families sit around a table in a formal meal setting.

Rulong “Nate” Feng, a junior animal science major from Ningxia, China, said the person who is the oldest or the leader of the family, like a grandfather or father, should face the east while sitting at the table. The leadership or guest of honor may also sit facing the entrance as well. Meanwhile, lower-ranking people and younger family members sit closer to the entrance.

Once all the dishes are ready, everyone should wait for the leadership or guest to begin

u See ETIQUETTE, page 15

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Sprout into spring:

TUESDAY, APRIL 4, 2017

Tips to starting up a food business

A guide on growing food in tight spaces

Katie Haynes Staff Reporter @JournalistKatie

Aly Weitkamp Staff Trainee @AlyWeitkamp

Let’s face it; not everyone has a green thumb. Even with this being said, everyone can still grow sustainable crops and plants — even in small spaces such as a dorm or apartment. In fact, gardens are a great way not only to provide freshly grown ingredients for yourself, but to also grow character traits, such as better patience and hard-working skills.

When it comes to growing crops, it can be a whirlwind of a start. Clydette Alsup-Egbers, an associate professor at the William H. Darr College of Agriculture at MSU, gave some advice on how to grow simple crops.

“Many vegetable crops are rather easy to grow, especially after a little practice,” Alsup-Egbers said. “Most vegetable crops require a lot of sunshine, so it’s difficult to grow them indoors, but some, and especially herbs, can thrive if grown inside near a sunny window. It’s surprising sometimes to discover just how many vegetables you can grow in a small space with a little planning.”

Alsup-Egbers said that some of the easiest crops to grow are herbs, potatoes and lettuce. When it comes to what containers to grow crops in, she recommended growing the plants vertically and selecting different vegetables that are smaller than plants similar to them. She said garden center works can give advice, and there is good information in seed catalogs.

Whether it be growing plants on a windowsill or in an acMIRANDA ROLLER/THE STANDARD tual garden, gardening can be flexible and easy. On an apartment Danielle Thompson, a senior theatre studies major, balcony near MSU grows a fruitful garden of tomatoes, peppers, onions, cherries and strawberries. Danielle Thompson, a senior grows a variety of vegetables on her apartment

College students have a reputation of eating almost anything, anytime, anywhere.

They especially love to spend money on cheap, fast and easy food. Instead of just spending money, however, some students could be making it.

Cameron Maes, owner of Maes Gelateria and Drury University student, for example, decided to open a restaurant after his freshman year of college at MSU. According to him, it took two summers and a lot of hard work to accomplish this, but he finally did this past summer.

“I was playing basketball my freshman year at Missouri State, so that was taking up all my free time,” Maes said.

“After I quit basketball, I have all this free time, and I’m not doing anything with it.”

Maes saw an opportunity to start a new business. He started by doing research about how to start a business and reading business plans.

He made his own plan and started getting into contact with the people he needed. He said he took “baby steps until one day I was like, ‘well hey, I got a store now.’”

His method differed from Steve Proffitt’s method, the director of Potter’s House.

Though Potter’s House is a not-for-profit business, meaning all of the money made goes back into the business and the community, the pro-

balcony.

theatre studies major, grows her garden in peace while tending to her busy life.

“I grew up on a farm, and we had a lot of gardens,” Thompson said. “It was strange coming here and not seeing as many.”

Thompson said she loves to spend time tending to her garden and has some tips on how to get started.

“I would definitely start small, because it can get overwhelming really fast,” Thompson said. “I would start with flowers to get used to the idea of gardening or maybe herbs because they don’t take up a lot of space, unlike vegetables.”

While gardening may start out to be a little pricey, it is well worth it in the long run.

“When I go out to tend to my garden, it allows me to just be (in the moment),” Thompson said. “There is nothing quite as good as a fresh fruit or vegetable and knowing the source MIRANDA ROLLER/THE STANDARD of it as well.”

cess for starting the business was essentially the same; the main difference was Proffitt’s church supplied the start-up money.

Proffitt said the first step was finding a location for his business and then finding the finances for it. The next step was securing the equipment and supplies, whether through donations or purchase. Then came setting up and getting the word out to people.

After making a business plan and getting the money, location, equipment and supplies, the business can open.

“I worked so hard for like a year getting all of the stuff planned and ready, and then when the final things came, I was still thinking it was going to be a month to two months until I was ready,” Maes said.

“And then I started getting the final licensing things, and it was like a week and I was like, ‘OK, I can open tomorrow.’

So, that’s literally what we had to do.”

Proffitt and Maes agreed that starting a business is hard.

Proffitt advised people interested in starting a business to be prepared to invest a lot of time and money, saying to avoid it if the person is not willing to make that investment.

“Anybody can do it; it is just if you actually want to do it. It is a whole lot of doing a ton of stuff for no return for a while until you actually put in all that effort and finally get a little something out of it,” Maes said.

Maes Gelateria brings cool dessert Maria Meluso Staff Reporter @MariaMeluso It is said the only place to get real gelato is in Italy, but Maes Gelateria, located on the corner of Jefferson Avenue and Walnut Street in downtown Springfield, is challenging that notion.

Maes officially opened its doors in July of 2016, what owner and founder Cameron Maes considered “a poor situation” for how close it was to the ‘dead of winter.’ But even though weather has kept business slow, he said he is optimistic that the summer heat will bring more residents downtown and, by extension,

to his shop.

Maes is one of only a few places in Springfield that sells gelato and the only one to make every flavor fresh on location, according to Maes.

The traditional Italian dessert is denser, richer, creamier, and more flavorful than ice cream.

That’s because making it requires a special process. It must be made fresh daily to reach the right flavor and texture, with the milk heated and pasteurized in-house, cooled to around 23 degrees below zero. It is constantly blended using special blades. Once it reaches its creamy consistency, it must remain at a controlled temperature to prevent melt-

ing.

Sean Armstrong, one of the gelato makers and employees at Maes, spends most of the day preparing their extensive list of flavors. He said he prefers gelato over ice cream, and he thinks the texture makes it taste better, going on to say his favorite flavor Maes offers is salted caramel.

Though not Italian himself, Maes has brought the authentic flavor of Italy to the heart of the Midwest, where he spent much of his life. He attended high school at Glendale High School in Springfield and spent his freshman year studying at MSU, where he began to research and plan to open his own business. He transferred

to Loyola Marymount University in Los Angeles the following year to study business and continued to work on licensing and construction.

Since then, he has returned to Springfield, opened the shop, and he is currently studying finance at Drury. He says nothing from his educational experience compares to how much he’s learned by doing, however.

As he has always been a fan of ice cream and desserts, his plans moving forward involve expanding the menu to include other options, like pastries and ice-cream-sandwich cookies.

He said he wanted to do something “cool and unique,” and downtown Springfield fits

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this vision. The proximity to campus doesn’t hurt, either.

“Definitely the college kids are what we want to cater to.

When I was starting something, my head goes to what I like,” Maes said. “I’m 21 myself, you know; it’s like, I wanna eat ice cream all day.”

As to why he picked gelato over ice cream, Maes said he enjoys gelato more than ice cream and called gelato “superior” in his opinion.

Maes Gelateria is open daily from noon until 11 p.m. and until 3 a.m. in the summer.

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The outdoor patio at Ebbets Field is perfect for large groups to order drinks and burgers, as well as watch big games on the multiple TVs.

Embrace spring with Springfield’s best patios Alec McChesney Staff Reporter @Alec_McChesney Though it seems impossible to fathom, winter will eventually subside and spring will take its place.

Once spring arrives, the urge to head outdoors and enjoy the warm weather becomes overwhelming. Sure, sometimes going for a walk or heading to the local park gets the job done. But, other times, going to a restaurant, bar or coffee shop with a delightful patio is all you need.

The question is: What are some go-to patios in Springfield?

It’s a simple question that results in a rather complex answer. But, at the end of the day, it all depends on what you are looking for. Are you more interested in enjoying a drink on a crowded patio, or are you looking to sip on your morning coffee and read a book?

Regardless of what you are looking for in

a patio, this is the ultimate breakdown of the top-five patios in Springfield.

Cherry Picker Package X Fare Located on the corner of Cherry Street and Pickwick Avenue, Cherry Picker Package X Fare has items on their menu for each customer.

A patio featuring picnic benches that make comfortability an afterthought, beer, wine, coffee and food are just a few of the features that make this a must-see patio this spring.

Although the relaxed patio may be the most alluring aspect of Cherry Picker Package X Fare, the low prices will make the visit worth your while. The menu doesn’t feature a single item over $10, and the variety of options in wine and beer are so vast you’ll think you’re at a winery.

Open until 10 p.m. on weekdays and midnight on weekends, Cherry Picker Package X Fare will definitely be one of the must-see patios this spring.

Big Whiskey’s Is there anything Big Whiskey’s doesn’t have? Burgers, wings, beer and enough TVs at Big Whiskey’s satisfy your sport-watching needs But, that’s not the reason Big Whiskey’s found its way onto this list. Rather, the patio that sits perfectly in the sun did.

Some patios have the constant struggle of remaining in the sunlight. As the sun moves throughout the day, some patios fall victim to the shade –– not Big Whiskey’s.

Throughout your dining experience, the sun will always shine bright on you. Combine the perfect amount of sun and the best happy hour in town and you’ve got yourself one heck of a patio.

If the weather isn’t perfect, the patio is still a great place to enjoy the delightful food.

“The weather isn’t always enough to make the patio,” MSU graduate Alec Inman said.

“Sometimes it’s the atmosphere, sometimes it’s the company; sometimes it’s the beer. But in

the case of Big Whiskey’s, it’s the food.” $5 appetizers? Sign me up any day.

Potter’s House Potter’s House has been a favorite of Missouri State students for years, but the duel-patio set-up may be the most underrated in all of Springfield.

Customers are greeted by incredible customer service, comfy chairs and delicious coffee. With the overwhelming amount of good vibes coming from the moment you walk through the front door, it’s difficult to even give either patio the attention it deserves.

“I love Potter’s House because the baristas are always so friendly and welcoming, and the patios are so nice, especially the back patio since it’s enclosed,” Lauren Shadel, MSU graduate student and former soccer player, said.

“It’s definitely one of my favorite coffee shops and patios around campus.”

u See PATIOS, page 13

Serving their peers: Students working in PSU Hanna Sumpter Staff Reporter @hannasumpter It’s lunchtime, and students are flooding through the glass doors of the Plaster Student Union. Lines twist and turn as students wait to order their food from the many restaurants that the Union offers. Other students work quickly behind the counters: taking orders, cooking food and checking out customers.

Many students work these jobs on a daily basis. Thinking about how annoying it can be to wait in such a long line suddenly seems very doable when you start to consider the students who have to fill the orders of everyone in the line.

Katelynn Paro and Katie Garasky are two

students who work in the restaurants at the PSU. Paro, a senior education for the deaf and hard of hearing major, has been working at Panda Express for about a year-and-twomonths. She is able to handle all the tasks required to work in the restaurant from taking and filling orders to making fried rice.

Paro said her job has actually taught her a lot about leadership which she is able to use in other aspects of her life such as her sorority and working on her major.

“There have been times where I felt myself gain leadership experience,” Paro said. “Sometimes we won’t have a manager there or they’ll ask somebody to step up and do something; I look forward to the challenge of that kind of stuff.”

Garasky, a senior studying risk management and insurance, works as a cashier at Subway

in the Union. She’s been working there for almost two years. One of her favorite things about her job is her connection to her coworkers.

“I really like working there,” said Garasky.

“My coworkers are fantastic. I’ve made a lot of really good friends there, friends I hang out with outside of work.”

Both Garasky and Paro were quick to testify to their jobs teaching them a lot about time management.

“I feel like (my job) has helped me with my time management skills more than anything,” Paro said. “I do work very long shifts and hours sometimes, but I still have a social life … I still have time to do things. Before there is no way I would have thought that I would.”

Coping with the never-ending lines is another skill students have to learn when they begin working in the PSU.

“Patience is the main thing,” Garasky said.

“You can’t get stressed out because you have a line because you’re always going to have a line.”

Overall, Paro and Garasky seemed positive about their jobs, despite the stressful times that come with it. Having a job filling food orders for so many students might not be so bad after all.

“Sometimes (working for students) is funny because you know what they’re talking about,” Paro said. “They say something and you relate.

It’s different because you go somewhere else and not everyone is a student, but majority of the people I work with are students … That makes it kind of nice because your trip to Panda or wherever you go more relatable and enjoyable, since we are actual students and know what you’re talking about.”

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What to eat in dorms besides ramen noodles Hanna Flanagan @hanna_flanagan Staff Reporter Although ramen noodles only require about five minutes of prep in a microwave, they are still a poor contender for a meal or snack because of their high levels of sodium and saturated fats.

Dietetics clinical instructor Natalie Allen lists a plethora of dorm-friendly foods that have a higher nutritional value than microwavable ramen: string cheese, yogurt, almonds, trail mix, peanut butter crackers and beef jerky.

All of Allen’s suggestions are foods that are high in protein and low in fat. She encourages students to have these types of healthy snacks stowed away in their dorm rooms for three main reasons.

“Snacks can provide a lot of good nutrition. It will, hopefully, prevent overeating if you fill up when you need to. Particularly in the evening, I would rather someone eat a snack than go to Late Night in the cafeteria,” Allen said.

Allen also said it is a good idea to keep snacks like vanilla wafers or graham crackers on hand because they are not overly high in calories but still satisfy a sweet tooth.

In regards to actual meals, junior criminology major and health advocate Jordy Robins suggested staying away from the dining halls as much as possible. He said opting out of a meal plan and spending the money on higher-quality ingredients from a grocery store is well worth it.

“When (the dining halls) do have protein, it’s not exactly nice-tasting or well-seasoned, so you end up going for pizza,” Robins said.

Although it is difficult to prepare an entire meal in a dorm room kitchen, Robins had a few suggestions.

He said students can use their microwaves to cook complex carbohydrates like quinoa and sweet potatoes.

Adding rotisserie chicken meat to these carbs makes for a nutritious dorm room meal.

“Go to Wal-Mart and buy cooked chicken from the deli.

(I) took all the meat from it and kept it in a container in the fridge,” Robins said.

“Then I just took portions of chicken out to eat alongside whatever carbohydrate I made.”

Canned tuna is another convenient option Robins mentioned because it is a great source of protein and takes little-to-no time to prepare.

Allen said frozen foods, like fully cooked sausages, chicken breasts and meatballs, are other examples of quality proteins. She said they are available at any grocery store, and students can warm them up in a hurry without using an oven or stovetop.

A few microwavable side dish ideas are frozen vegetables, canned baked beans and baked potatoes.

Allen also included a peanut butter and jelly sandwich with milk and frozen chicken breast and tortillas with salsa and cheese to her list of meal suggestions.

Lastly, microwavable meals are an alternative to dining hall food. Even though these are not always healthy, Allen said they have drastically improved over the years.

“We’ve seen a lot of advancement in microwave meals; they’re much better than they used to be, as far as nutrition,” Allen said.

Allen recommended before students buy food, to look at the food label, specifically the sodium, fat and calorie amounts. She said to also try to avoid fried foods and creamy sauces.

Both Allen and Robins admitted that options for nutritious dorm room food are limited. Still, they provided many meal ideas for students cooking in a kitchen that consists of simply a fridge and a microwave.

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*Insert cheesy headline* Druff’s offers a new spin on grilled cheese sandwiches Chloe Skaar Staff Reporter @chloeskaar The first grilled cheese restaurant in Springfield, Druff’s, is approaching the mark of its first year of indulging its customers in the grown-up version of a childhood favorite.

Co-owners Vance Hall and Andrew Heilman brought Druff’s, named for its location in the Woodruff building off Jefferson Avenue, to downtown Springfield in May 2016.

Hall said he saw restaurants with a similar theme in his previous job as a sales representative for Mother’s Brewing company and he wanted to see it as an option available to people in Springfield.

He said some customers are surprised when they come in and see the nature of the menu, but most have been excited and supportive during the restaurant’s first year of business.

“It was a concept I saw often that was successful, and my business partner and I thought it should be in Springfield,” Hall said. “Also, everyone loves grilled cheese, right?”

Hall said the startup of the business faced a few inevitable hardships, but making the menu and finding employees made for a fun payoff.

“There’s always going to be things you can’t control,” Hall said. “But creating the menu was very fun, and on the day-to-day, employing folks who actually like their jobs is very rewarding.

Druff’s offers creative ingredients like

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fried eggs, jalapenos, pears, bacon, caramelized onions, strawberries, avocados and 11 different kinds of cheese. These, and more, make up the 12 distinct sandwiches on Druff’s menu.

One dessert sandwich is also on the menu: a grilled concoction of strawberries and Nutella. Hall said that he and Heilman wanted to model the sandwich combinations after traditional flavor pairings, but add their own spin with unique ingredients when turning them into grilled cheeses.

“We wanted to make a pizza-style grilled cheese, but instead of just marinara, cheese, and pepperoni we made the Mobertson,” Hall said. “It has pepperoni, mozzarella, gouda, and Italian peperona-

ta (cooked down red bell pepper, tomato, and onion with spices) to create a similar, but unique, combination.”

Hall said that names like the Mobertson, among others on the menu, are mostly named for friends of the co-owners or inside jokes between them.

“Our most popular sandwiches are called (fungroup), Good Doctor and LA CJK,” Hall said. “But for me, it’s Sullipants all day.”

Druff’s is open weekdays 11 a.m. to 10 p.m. Monday through Thursday and stays open an hour later on Fridays. Their weekend hours are 9 a.m. to 11 p.m. on Saturday and 9 a.m. to 3 p.m. on Sundays, with a brunch menu starting at 9 a.m.

Following business health codes Alexander Ulrich Staff Reporter @aulrich21 There is more to worry about when going to a restaurant or other food establishments than just figuring out what to order. There are many health codes that food service establishments must comply with to avoid violations.

According to the Springfield and Greene County Health Department, food establishments are inspected one-to-three times a year using the Missouri State Food Code. The frequency of inspections is based on different factors, including the types of food being served, the average

number of customers being served, the difficulty of food preparation and the establishment’s inspection history.

Restaurants that use raw ingredients, especially those that serve raw food, like sushi, are inspected more often than convenience stores that only sell prepackaged foods. These restaurants must also disclose a reminder of the foods that pose a higher risk or causing a foodborne illness.

Food Code violations are categorized as either ‘critical’ or ‘noncritical.’

“A priority item would be equivalent to what you once heard referred to as a critical item on the report,” said public health investigator Erica Little. “The reason for the new designation was to give

the violations more significance or importance, prioritizing the risk of that code or food item causing a foodborne illness.”

According to the Missouri State Food Code, priority or critical are “more likely than other violations to contribute to food contamination, illness or environmental health hazard.”

Critical violations range from cross-contamination between raw and ready-to-eat foods, to employee illness and demonstration of poor personal hygiene.

“We expect the code violations to be u See CODE, page 15

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ELECTION Continued from page 2 -ment. Schaefer and McCoy want to ignite students with the resources to do that.

One of the candidates’ main goals is to change the way the Student Government Association is viewed on campus. McCoy said they have a list of 108 student organizations they’ll speak with in order to try to get students to join SGA and apply to Cabinet.

“It’s a, ‘Hey, we need your help,’” McCoy said. “We need students from all ends of the university, not just these groups that we always see in SGA. We’re really hitting it hard with trying to get applications.”

McCoy is in his third year as a member of SGA and is the chief of staff to Student Body President Adam Coffman and in Student Body Vice President Brianna Duda’s Cabinet.

“We work with (Brandon) closely,” Duda said. “He sits in on all of the meetings that we go to … He also helps us run Cabinet and Senate meetings. We don’t make a decision without Brandon. It’s normally the three of us sit down and talk about things.”

Schaefer is in her first full year on Cabinet, Duda said, and is the director of Student Affairs- Programming and Services.

“She’s a very engaged committee director,” Duda said. “She probably has one of the most vibrant personalities. She’s really peppy and positive, and that really shows in her work because her committee members really like her and she’s really motivating.”

That’s why McCoy said Schaefer is a cheerleader.

“Everyone she encounters, they walk away and just go ‘Wow, she’s like the nicest person ever; she’s so happy all the time,’” McCoy said. “And you need that because things can get tough, so it’s good to have someone who can see the good in things at all times.”

Schaefer said that McCoy is her best friend.

“I don’t know how I would do life without this kid,” Schaefer said. “He always motivates me and pushes me to be a better person every single day.”

While the two are running unopposed, they know they still have to get the votes from students. Students will be able to vote yes and approve of the ticket, vote no confidence or select the abstain option.

Their platform is broken down into sections. Schaefer said they’re focused on tangi-

ble goals and not over-promising. One of their goals is to work heavily with the Green Dot program and reduce sexual assault rates on campus, Schaefer said.

They’re also focused on the community engagement pillar of Missouri State’s Public Affairs Mission. Schaefer said they want to make an SGA Day of Service and work with students and a community partner to collaborate with SGA and other student organizations.

The chosen name policy is under the Diversity and Inclusion part of their platform.

Schaefer said “that change needs to happen.”

“The goal is to, at the very least, make the life of every student just a little bit better,” McCoy said. “If we can make a slight improvement or a slight better college experience for every student, then we see that as a job well done.”

On Tuesday, April 4, there will be an open forum for the candidates in the Meyer Library Room 101. Students can tweet questions or write them on a slip of paper.

Also on the ballot will be two changes to the Student Government Association’s Constitution about the GPA of select members.

Speaker Pro Tempore Zach Cull, sophomore socio-political communication major who authored the referendum, said the changes will apply to the Cabinet and the Campus Judicial Board.

If passed, Cabinet members will see their GPA requirement go up from 2.50 to 2.75.

Campus Judicial Board members would also see their GPA requirement raised the same.

Both of the requirements would be grandfathered in, meaning they’ll go into effect at the opening senate session in the fall, Cull said.

Second to last on the ballot is a Wyrick Commission proposal. Vice President Brianna Duda said the proposal is a continuation of one passed last spring for the Ursa Plaza, grassy, seeded area by the library. Last year’s resolution covered one half of the area; this year’s will fund the other half.

The Wyrick Commission is funded by a $3 student fee.

The final choice about the students with more than 75 credit hours will approve or not approve the purchase of four bear statues as their gift.

Students can vote from Wednesday, April 5 until Friday, April 7.

McChesney: Laudati invigorates the mundane Alec McChesney Staff Reporter @Alec_McChesney When you think of authors who just had their books published, who do you think of?

Do you see Stephen King sitting patiently with his puppy at his desk, or do you see George R. R. Martin lounging back in his recliner daydreaming of dragons?

In the case of author Scott Laudati, neither of those would be correct. Instead, Laudati says when “Play The Devil” was officially published, he was the exact opposite.

“I just paced around all day

and waited for reviews to come in,” Laudati says. “I actually never saw the finished work before it was published, and then I finally had people sending me tweets and messages on Instagram saying they bought my book.

“There’s no doubt that I was freaking out.”

“Play The Devil,” published by KUBOA on Nov. 29, 2016, is one of the most peculiar books I’ve read in my lifetime.

Laudati describes the novel as an interesting and quick read that at its heart is just a love story.

And he couldn’t have been more accurate.

“Play the Devil” by Scott Laudati “Play The Devil” took me less than 24 hours to read, and although the love aspect of the story is deeply rooted, it eventually comes to fruition at the u See LAUDATI, page 16

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CPR workshops show ‘safety is a priority’ Danisha Hogue Staff Reporter @Danisha_Queen Being prepared for an emergency is a major step in handling a traumatic situation.

That’s why Foster Recreation Center ran over 30 emergency scenarios for its staff, including bone breaks, cardiac arrest and drowning.

“It’s just being prepared for everything,” Louise Love, risk management and assistant director of aquatics, said. “If you have a job that's dealing with people, I liked to think this puts you above and beyond in some measures.

Love is referring to being certified in CPR or first aid.

These certifications are offered through the university to all faculty, staff, students and alumni.

It is the passion for always being ready that led Love to require all staff at Foster Rec to be certified before beginning their positions.

“I think all people should be certified and have some kind of training in emergency response; having that confidence that I would be able to handle an emergency situation

PATIOS

has given me a different kind of confidence going through life,” Micaela Wiehe, junior global studies major, said.

Wiehe is an instructor at FRC and a proctor during Drill Week.

During the first ever Drill Week, staff were surprised with random emergency situations. They were required to follow every step to the end, including calling 9-1-1 and taking medics to the scene of the incident when they arrived. “(It) showed us where we’re doing OK and some places where we could improve,” Wiehe said.

The purpose of Drill Week was to review protocols and policies already in place. It also helped staff gauge where student workers were in practice.

“I can tell you CPR is 30 compressions to two breaths within your training, but to actually need to do it with adrenaline will make it stick in your brain,” Love said.

Being prepared for these situations is not a free service on campus. A CPR/AED course is $55, and first aid course is $40. Love said the certification is through Red

Cross, and the amount is used to cover the instructors’ hourly rates, equipment and cleaning.

During the week’s exercises, student workers never knew when another situation would occur, just as it is in an emergency.

“Being on the other side, we were able to be a little comical,” Love said. “Everyone was scared all the time; it was pretty funny.”

As a proctor, Wiehe said her favorite scenario was pretending to have a bloody nose at an intramural volleyball game.

“No one could tell it was fake which was the funny part,” Wiehe said. “It was just kind of cool to see what people’s real reactions would be.”

Post scenario, Love said most students responded positively, saying the exercises were helpful. FRC’s risk management department plans to hold these drills every semester.

“Safety is a priority at the rec, (and) we want to be completely and totally successful in prioritizing safety,” Love said.

Continued from page 11

The enclosed back patio lets you feel the warmth but also prevents bugs from swarming your coffee. The front patio gives the Potter’s House a big-city feel, as you look out onto MSU’s campus and hear traffic on South National Avenue.

The shop remains open till midnight, and if you’re so inclined, the view of the sky from the front patio is as picturesque as it gets.

Ebbets Field Considered by many in Springfield to be the best patio, Ebbets Field comes in as the No. 1 pick on our list.

“Ebbets has a great patio for a number of reasons. It’s big enough to accommodate larger parties, there’s a bar outside so the service is timely, they (regularly) have live music and there’s a couple of TVs to watch the big games,” senior chemistry major Alaina Derse said. “It’s also a great spot to go before baseball games because it’s such a short walk to Hammons Field.”

As much of a testament Derse’s statement is, that still might not do Ebbets justice.

Drinks, good food and a patio capable of holding oodles of people spells a recipe for success.

Whether it’s for the Super Bowl, an MSU tailgate or a pregame to a Bears’ baseball

game, Ebbets is the perfect place to enjoy a Missouri spring. *Only continue to read this section if you are 21 years of age or older.

Tropical Liqueurs (Trops) Now that we have that taken care of, let’s talk about the eighth wonder of the world: Tropical Liqueurs.

Located on South Campbell Avenue, Tropical Liqueurs has mastered the combination of sno cones and alcoholic beverages. Though its frozen drinks bring the crowd, the laid-back patio will keep them there.

Trops is one of the few locations in Springfield that has a double-decker patio.

Since there are two patios, you’ll have almost no trouble finding a seat.

“There's no better place on a nice warm day than Trops to get a nice, large tropical drink and heading upstairs to look over downtown Springfield and take in the clean Springfield air,” Sam Lodes, senior operations management major, said.

The lone knock against Trops is its lack of food, but that shouldn’t deter you from relishing the greatness that is their double-decker patio.

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CRUZ

Continued from page 5 A few minutes after landing, Lt. Cruz executed the takeoff after his team loaded two U.S. casualties and four Afghan casualties. The departure was hampered by the con-

tinuous enemy fire, but DUSTOFF 62 successfully delivered the injured back to camp.

According to the press release, two U.S. soldiers and dozens of Afghan soldiers lost their lives during the battle.

Due to his selflessness, Lt. Cruz, along with the rest of DUSTOFF 62, were awarded

the Air Medal with “V” Device for Valor on March 4, 2017.

“It’s a great honor to be recognized for this. There were a lot of sacrifices made that night. I would just like to honor those that sacrificed everything that night,” Lt. Cruz said in the press release.

Although Pete is extremely proud of his son and his team,

TUESDAY, APRIL 14, 2017

he is much more interested in their coming home.

“I am so proud that Aaron put others before him, and his crew did the same thing,” Pete said. “The awards don’t mean a whole lot if these boys don’t make it home. I don’t care about the awards; I would rather see everyone come home in one piece.”

Pete said that Lt. Cruz has two more years left overseas, then he intends on joining the Air Force. As he served and is retired from the Army now, Pete knows the danger that Lt. Cruz experiences but admits it’s much different as a parent.

“As a parent, you are in the blind when your children are in combat because you don’t

know what they are going through, but you try not to think of the worst possible scenarios,” Pete said.

“It’s a lot of praying, and you just hope that each of those soldiers are reaching out for each other and that they all do the job that they are supposed to do.”

Moore: ‘Wilson’ sucked, just like people do Brenner Moore Staff Reporter @brennerm2 People suck. Whenever you ask people for directions on the street, they look at you like you have just committed a murder. When you try to make passing conversations on the bus, you are treated with cold ‘yes’ or ‘no’ answers in an attempt to shut down the conversation. This is the exact predicament the protagonist of “Wilson” encounters on a day-to-day basis.

Woody Harrelson plays a middle-aged man named Wilson, who lives alone with his dog, Pepper.

Wilson understands that people are the worst things known to man, yet he has the most positive outlook on his life.

Soon after the opening credits, Wilson is encountered with a daunting issue. His only friend in his life is moving across the country. It is implied by conversation that Wilson

and his friend Robert have been friends for years, and Robert's wife has finally had enough.

I’d like to expand on this point more, but unfortunately, the movie glosses over what is, I’m assuming, a key point in the movie’s plot. This issue of lack of explanation and depth is the most prevalent issue the movie faces.

After Robert moves away, Wilson decides to try and make contact with his ex-wife, Pippi, after failed attempts to get back into the dating game. For 15 minutes, viewers are shown an unnecessary montage of women Wilson tries to date before he comes to the conclusion that he desperately misses his ex-wife.

These scenes were thrown in as an attempt to add depth to Wilson and show who he is as a person, and that only half worked.

We slowly find out that Wilson truly is a good person. He loves meeting new people, always has a smile on his face and just wants to

make friends. But, in trying to make this character likeable, the directors created a character that everyone knows all too well. By the middle of the movie, Wilson becomes an overbearing personality that tries to shoehorn jokes into every conversation he has. He is given no real depth beyond someone that takes everything as a joke.

All of that being said, Harrelson does a tremendous job of playing the part. Bad writing and directing is no fault of his own, and he was able to make a splash performance with the incredibly terrible hand he was dealt.

As the movie drags on, you find out Pippi had Wilson's child and put her up for adoption. They meet said child, inadvertently kidnap her in an attempt to show up Pippi’s sister, Wilson goes to jail, Pippi marries her drug counselor and moves to Australia and Wilson begins a relationship with his dog sitter who is roughly 20 years younger than

him.

I wish I could give you a better timeline and explanation about what happened, but I’m still not even sure what happened. There are seven major plot points that this film explores, and it spends about 20 minutes on each, not going in depth to any of them at all. This movie’s run time hurt the character and conflict development greatly.

That being said, for such a short film, it still felt like it dragged on for longer than it should have.

With lukewarm performances from a supporting cast and a completely jumbled plot, “Wilson” is a poster child for wasted potential. Even though Harrelson created such a true character, that wasn’t enough to save this film. So if you couldn’t tell by now, this movie is a pass for so many reasons.

Missouri State honors exceptional advisors Noah Standish Staff Reporter @NoahjStandish Missouri State celebrated the 20th anniversary of its Master Advisor Reception in Kentwood Hall’s Crystal Ballroom Thursday afternoon. A reception and ceremony sponsored by the Academic Advising Center recognized the best of MSU’s academic advisors.

The Curtis P. Lawrence Excellence in Advising award, the Excellence in Advising Support award and the Excellence in Advising Graduate Student Contribution award were formally presented to a total of six recipients. Prior

excellent advising,” Davis said. “But it also encourages other advisors to reach that level of excellence and help their students as much as possible — whether that be through graduation or graduate school.”

The recipients of each award were selected by a committee comprised of faculty members, staff members of the Provost’s Academic Advising Council and past award winners.

Nora Cox, the 2015 recipient of the Curtis P. Lawrence award and senior instructor in the communications department, offered praise for MSU’s academic advisors and appre-

MIRANDA ROLLER/THE STANDARD

Recipients Michelle Martin, A’dja Jones and Carla Morton pose with Clif Smart. award winners from the past 20 years were also honored.

Academic Advising Center Director and Event Coordinator Kathy Davis called the event’s 20th anniversary a further opportunity to honor exceptional academic advisors and serve as inspiration for all advisors.

“These awards recognize

ciation for the opportunity to be on the selection committee.

“The challenge was seeing so many outstanding (nominees) and having only a couple of awards to give,” Cox said.

“It was a whole lot easier to win the award and stay oblivious of the process.”

The Curtis P. Lawrence Excellence in Advising awards

were presented to Mandi Muse from the criminology and criminal justice department and Melissa Remley from the William H. Darr College of Agriculture.

Muse, departmental academic advisor of criminology and criminal justice, said she was “extremely honored” to receive the Curtis P. Lawrence award.

“It’s an honor to receive it; there are so many great advisors (at MSU),” Muse said. “I really enjoy seeing students accomplish things they didn’t think they would be able to do.”

The Excellence in Advising Support award and the Excellence in Advising Graduate Student Contribution award were also awarded during the ceremony.

Davis described the two awards as recent additions that serve as a further opportunity to celebrate those who, despite not having formally assigned advisees, are instrumental to the success of advising on campus.

The Excellence in Advising Support award was granted to Michelle Martin, assistant Director of the Dr. Mary Jo Wynn Academic Achievement Center, A’dja Jones and Carla Morton, athletic directors for the Academic Achievement Center.

Taylor Shaw-Hamp received the Excellence in Advising Graduate Student Contribution award for her work with Dr. Danielle Lillge in the English department.

Cox cited interpersonal connections with students as u See ADVISING, page 16

RYAN WELCH/THE STANDARD

A field hockey player gets emotional after Kyle Moat’s announcement.

FIELD HOCKEY Continued from page 1 “It’ll probably get more use.”

The Board of Governors approved the plan in a closed session on March 31. The changes will go into effect on July 1.

Field Hockey Reaction

Taking up a number of rows at the press conference were members of the MSU field hockey team.

Dressed in matching field hockey team sweatshirts, the team already knew what was being announced.

The field hockey team was made aware of the cut at a team meeting on Monday morning before the noon press conference.

Senior defender Paige Pashea said the team will play out the rest of their spring season, which ends on April 29 in Iowa.

“I think our team is just extremely heartbroken right now,” Pashea said. “I think we’re just extremely disap-

pointed in Missouri State athletics.”

Pashea said the team heard rumors about the budget cuts and was hoping that the university would reduce scholarships instead of cutting the program.

“This morning when we were spoken to, our impression was that it was easier to cut one team versus multiple teams feel the wrath of this cut,” Pashea said. “We feel like we’re at a disadvantage within all of this. We felt like our program was growing.”

While addressing the media with her team around her, senior forward Bianca Mills said the team was ready to give everything they had for the upcoming season.

She said the seniors will finish their academic careers at Missouri State, while the freshman and sophomores will be separated.

“It’s going to be tough to be, maybe, the only ones here,” Mills said. “We are literally like sisters. We’re all so

close and we spend so much time together — it’s been awful.”

When Mills was asked if she felt like the program was treated fairly, the entire field hockey team answered “no.”

Sophomore defender Beth Corish said that when she heard about the meeting, she was trying to deny the inevitable.

Corish doesn’t know what her future is at Missouri State, as it is late in the recruiting period, it difficult to be picked up.

“We just got a house here,” Corish said. “We thought we’d be here for all four years and now it’s just up in the air.”

The field hockey team is in the middle of their spring season. They have a scheduled Alumni Game scheduled for April 8. They will also travel to Iowa on April 22.

Corish said it’s important to play out the rest of the schedule to do the seniors justice.

“They deserve an ending,” Corish said. “They’ve gone through so much and they deserve that respect.”

TUESDAY, APRIL 4, 2017

THE STANDARD

FOOD TRUCKS Continued from page 9 the Midwest,” and after some debating, they bought a food truck.

Brewer said another motivation behind making it a food truck was to give customers an experience and create an atmosphere.

“Working in a food truck is a beast all in itself,” Brewer said. “You get to have a lot of interactions with people that you normally wouldn’t have in a restaurant; it’s a lot of fun.”

Brewer said staying competitive can be difficult since there’s one food truck park in Springfield, but providing excellent customer service and good food helps.

Mark Yount, owner of the Paddy Wagon, has been in business for almost two years and is originally from southeast Missouri. Young graduated from culinary school and, after working in fine dining for a few years, decided to create a food truck business.

The Paddy Wagon Grill serves traditional diner food and other fried foods. Yount said that he enjoys owning a food truck because he gets to be his own boss.

“I like doing it because there is a freedom of owning your own business,” Yount said.

“There’s also the good hard work and satisfaction that comes with it.”

The food trucks all have different hours but are usually open for lunch. You can find each truck’s individual hours on their Facebook pages.

THE-STANDARD.ORG 15

ETIQUETTE Continued from page 9 eating. Everybody waiting is a display of respect.

Once he or she starts, everyone else might can start eating.

Dr. Weirong Yan-Schaefer is from China and teaches Chinese, Japanese, and Asian Culture Studies. She said respect, socializing and making connections are a big aspect of the eating process. In China, one or two people might pay for a meal for 10 people or more as a sign of

TERRY ALLEN Continued from page 8

MIRANDA ROLLER/THE STANDARD

CODE

Continued from page 12

corrected in a timely manner, hopefully at the time of inspection,” Little said.

It is possible for a restaurant to lose its permit of operation for at least 24 hours if it commits repeat critical violations that affects food safety.

Extreme cases of violations that pose dangerous threats to the health and safety of the public requires the closing of the establishment until the violations are corrected.

“Core items were once referred as noncritical violations,” Little said. “ If not

corrected, these nonpriority core violations can lead to priority violations.”

Noncritical violations or core items are usually related to the sanitation and maintenance of a food establishment and are easily seen by diners.

“I have seen some restaurants that looked like they might have health code violations because of how dirty they were,” junior psychology major Jared Martin said. “ I avoid those place and try to only visit cleaner restaurants.”

These violations are im-

portant to the cleanliness and performance of restaurants, but they are less likely to directly affect food safety. Noncritical violations include dirty floors and tabletops, improper trash disposal and absence of employee protective wear, such as hair nets.

Employees of restaurants and other food establishments are major culprits in health code violations.

“There must be policies in place that requires workers to inform a manager of any illness, cuts or lesions on their hands or arms, or exposure to any confirmed food-borne illness or outbreak,” Little said.

that can help get college kids get through college and be a help to their careers. “the greatest things about being an owner at Ebbets Field is we have so many Missouri State students that work here that we afford them an opportunity to help pay for them an education, that makes it kind of special,” Allen said.

Allen still gets his football fix, too. After watching his son on Friday night, Terry gets on a plane early Saturday mornings and heads to Dallas, TX or a Big 12 football game as a consultant that works with the referees and serves as a help to on field and replay officials.

Allen also works a second job near Nixa as a part time recruiter for the Chamber of Commerce, but Ebbets Field kind of ties everything together.

When talking about his kids as he was sitting at a table in Ebbets Allen said, “I’ve had Jim Harbaugh, Mike Riley and the whole gamut of college coaches right here in Ebbets.”

Memorabilia covers the walls of Ebbets Field from Allen and past owners. One of his favorites is an autographed sign of Kurt Warner,

Food Handler Safety classes are offered to employees once a month, free of charge, by the Springfield and Greene County Health Department.

There is also an online food safety training course offered by www.StateFoodSafety.com for $10.

Restaurants and other food establishments should strive for great inspections.

“A great inspection has no priority violations and includes the demonstration of knowledge from a certified food production manager on duty, in compliance with FDA requirements,” Little said.

The knowledge in food

respect and hospitality.

“I think it’s through the eating process, we get to know each other,” she said.

Alcohol consumption also plays a role in relationship building and socializing, similar to the United States. Yan-Schaefer said that part of the culture feels somewhat obligated to consume alcohol and be social while building relationships.

Although there are some differences in etiquette and manners between Chinese culture and American culture, the underlying themes of mutual respect, socialization and community seem to be universal.

who he coached at Northern Iowa, from a time when he came to Ebbets and signed it.

“We are just trying to maintain the tradition.

This thing goes back three other owners and we have tried to keep it as much like that as we can,” Allen said.

Other than helping the kids, Allen’s favorite things about the place is the people that come in here and the tradition the building holds.

“This is a retired fraternity house. I think it was last spring there must have been twenty five guys in here that were back from a reunion and they lived in this house, and they told the stories of the house,” said Allen.

“This little old lady, she’s was standing in the back, and she giggled and pointed to the basement, and she said, “I spent a lot of time here,” and told Terry, “Yeah that’s where they had their bar.”

To Terry, tradition like that makes it all worthwhile. Alumni of Missouri State that have kids go to school at Missouri State Terry said and when they come back they want to come to Ebbets because it has been around since 1981 and they like to come and listen to bands and drink beer here.

safety includes an awareness of potential contamination; possible food allergens; continuous cooking times; temperature codes of 41 degrees for cold foods, 135 degrees for hot foods and 165 degrees at final cooking; and time codes from four to six hours. “Cut tomatoes and cut leafy greens are designated as potentially hazardous foods because they can be transporters of E. coli or salmonella,” Little said.

“This is why knowledge in food safety is so important.”

When out dining at a restaurant or other food establishment, a food permit should be clearly displayed. The staff

should have knowledge in food safety and health codes, especially the Food Protection Managers. Food Code violations, including the most extreme critical violations can result in the closing of restaurants.

For more information, including a copy of the lengthy Missouri State Food Code, and results from recent food inspections of your favorite restaurant included in the food inspection database, visit the Springfield-Greene County Health Department website.

16 THE-STANDARD.ORG

LAUDATI

Continued from page 13 end of the book.

Laudati’s use of effective dialogue, humor and relatable characters make this an easy book to indulge in.

Spanning just a few days in the heart of New Jersey, Laudati takes his audience along for the ride as his main characters Londi and Frankie make their way through the struggles of ordinary life.

Londi, who is the first-person narrator for the entire novel, is one of the most polished and thought-out characters I’ve come across in recent memory.

Laudati says that he took much more time on character development for this story than any of his previous but that Frankie is based entirely off his best friend.

His refreshing writing style makes typically boring activ-

THE STANDARD ities such as drinking a beer at the end of a long work day, worrying about your joblessness and cleaning a pool seem invigorating.

In addition to emphasizing the struggles of day-to-day life, Laudati gives his readers the opportunity to develop their own conclusions and thoughts on the story. At its core, “Play The Devil” captures the essence of life in New Jersey, which is exactly what Laudati intended.

“I just wanted to write the great New Jersey novel,” Laudati said. “Everyone wants to write the great American novel, but to me, New Jersey is the best place in the world.

“We have amazing food and are extremely loud. I just wanted to capture that.”

Truth be told, “Play The Devil” is a book that you could read during a rainy weekend, or as Laudati says, “a week’s worth of going to the bathroom.”

If you find yourself strug-

gling with the stresses of dayto-day life and thinking of your future often, Laudati’s novel is a perfect read for you.

Though the reception for his first true novel has been incredible, and unexpected to him, Laudati says that he will likely avoid writing lengthier books in the near future. Rather, he plans to focus on collections of poems and a possible screenplay down the road.

There’s no doubt I fell in love with “Play The Devil,” but I am recommending you take this on vacation with you.

It’s an incredibly fast and relatable read that will go handin-hand with a day on the beach.

Read it Now

Take on Vacation

Give as a gift Don’t waste your time

TUESDAY, APRIL 4, 2017

MIRANDA ROLLER/THE STANDARD

President Clif Smart adresses the audience at the 2017 Master Advisor Reception on March 30.

ADVISING Continued from page 14 the key to the Academic Advisement Center’s success.

“An advisor goes beyond just being a ‘mechanism’ that re-

leases students to register and gets to know them and is excited about their academic successes,” Cox said.

“Those connections

are crucial if we expect good outcomes with students.”

President Clif Smart echoed the importance of academic advising while also praising the efforts of MSU’s advisors at the ceremony.

“Academic advi-

sors are so important in helping our students be successful,” Smart said. “If we’re not graduating our students, then we’re not doing our job.”