Feb. 5, 2014

Life

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WEDNESDAY, FEB. 5, 2014 | MOUNT PLEASANT, MICH. | ISSUE NO. 53 VOL. 95

LIFE IN BRIEF STUDENT LIFE

CMU alumnus Ed Currie masters the world’s hottest pepper

By Megan Pacer Senior Reporter

When Central Michigan University alumnus Ed Currie began researching peppers for their medical and healing benefits, the idea of earning a Guinness World Record had not entered his mind.

As the product of a disease-ridden family and the fast-and-loose culture of the ‘70s and ‘80s, Currie was determined to find a connection between lifestyle choices and the properties of peppers with the likelihood of contracting illnesses such as heart disease and cancer.

This endeavor led him down a road of experimentation and success that culminated in his ownership of the world’s hottest pepper to date.

An entrepreneur from the beginning, Currie began his collegiate career as a vagabond of sorts, taking odd jobs where he could, valuing his social life over academics.

“I bounced from school to school back in the ‘80s,” Currie said. “When I actually got to Central, I began to feel at home.”

When he arrived at CMU in 1984, Currie majored in economics while holding several jobs around town including a job at Blackstone Bar in downtown Mount Pleasant, and working sporting events and campus dining.

Always finding time for fun, Currie was a member of Greek Life at CMU and did his best to stay plugged in to the social aspects of campus.

“Campus life at Central was the best out of all the other schools I went to,” Currie said.

Former roommate Mark Butcher of Mount Pleasant met Currie through a mutual friend at Mid-Michigan Community College in the late ‘80s. He described Currie as friendly, personable and someone bound to accomplish whatever he put his mind to.

“He was actually one of the nicest guys you could meet,” Butcher said. “It didn’t matter what you did or who you were, he would be friends with you. He could make friends with almost anybody.”

SGA TO PRESENT CPF REFORM TO BOARD OF TRUSTEES

Central Michigan University’s Student Government Association finalized its proposal to raise the Campus Programing Fund to $2 million and is ready to present it to the Board of Trustees Feb. 19.

SGA’s executive board distributed 25 copies of the 40-page report, which details the university’s need for the increase in funding, to various offices around campus, such as the Office of Student Life and the Office of the President.

Previously, Marie Reimers, SGA student body president, said the proposal was going to be presented to the board by CMU President George Ross, but after discussing the idea with the executive board, SGA chose to present the proposal itself.

“We would like to have the university’s input on the proposal, but ultimately this was worked on for students by students so we should be presenting it,” Reimers said.

-Nathan Clark | Student Life Editor

METRO FOURTH-GRADE STUDENT CAUSES SCHOOL LOCKDOWN WITH AIRSOFT GUN

Renaissance Public School Academy was in lockdown Tuesday morning after a fourthgrade student revealed an Airsoft gun.

The Isabella County Sheriff’s Department was dispatched to the school, located at 2797 S. Isabella Road, at about 11 a.m.

According to Isabella County Sheriff Leo Mioduszewski, the lockdown lasted about 10 minutes before the deputy confirmed the student brought the gun to school.

“He was actually showing some of his friends, and then they reported it to the teacher,” Mioduszewski said. “They hadn’t yet confirmed it was an Airsoft weapon. Once the first officer arrived, they noticed it was an Airsoft gun. Then the school went back to business as usual.”

The ICSD will submit an informal report to Isabella County Prosecutor Risa Scully.

Mioduszewski said it’s up to the prosecutor to seek charges, but he doesn’t think the student committed a crime.

“There was no intent. He didn’t bring it there to harm anybody. There were no threats that were made,” Mioduszewski said. “It was a typical Airsoft gun that you see in the store. It’s not considered a weapon.”

From hot to not

Just how hot are Ed Currie’s peppers? Let this Scoville Heat Unit (SHU) pepper thermometer put it into perspective for you.

Police pepper spray 2 million SHU

Carolina Reaper 1.57 million SHU

Habanero

100,000 to 350,000 SHU

2,500 to 10,000 SHU

Siracha

2,680 SHU

-Orrin Shawl | Staff Reporter

LIFE INSIDE

Frank’s Red Hot Sauce

Bossing up: Two CMU alumni lead successful careers »PAGE 3A

499 SHU

Graphics by Kayla Folino | Page Designer

Jalapeño

Opinions differ with ‘bump card’ procedure

By Sean Bradley Senior Reporter

Courtesy | puckerbutterpeppercompany.com Ed Currie holds one of his world-record Carolina Reaper peppers by the stem, which looks like the tail of a scorpion.

Since losing touch after their college days, Butcher had been seeking to catch up with Currie for some time when he heard of his Guinness World Record award. While initially shocked, Butcher said it was not surprising that Currie would be met with great success.

It was during his collegiate career that Currie’s fascination with peppers first began.

Determined to find an alternative solution to diseases such as cancer and heart disease, he began to study the properties and health benefits of peppers with vigor.

Currie noted during his studies that populations in indigenous areas boasted relatively low cases of disease, and the common denominator throughout all of them was the consumption of particularly spicy peppers.

THE FIRE RISES

After graduation, Currie immediately entered the financial industry, making extra money on the side by owning various restaurants and bars.

Eventually he put his economics degree to use at First Union Bank in South Carolina, where he moved to in 2001.

By this time, Currie had accumulated numerous pepper specimens, working on his research in every spare moment he had.

“I had quite a collection of peppers from around the world,” Currie said. “I’d come home and I’d work until 11 or 12 at night doing peppers.”

Finally, after 33 years of devotion to his hobby, Currie and his wife Linda decided it was time to make the pepper business his fulltime career. By selling his product through the PuckerButt Pepper Company, Currie was able to support his livelihood while continuing his efforts with medical research.

It was around this time in his life when Currie realized his modifications to the peppers in the name of good health were actually making them astoundingly hot and spicy. The notion of creating the world’s hottest pepper was now a conceivable reality.

“It wasn’t a conscious decision,” Currie said.

“We were raising peppers to see if we could get health benefits out of it.”

SIZZLING WITH SUCCESS

On Nov. 14, Currie received an email from Guinness that would change his life forever.

“I thought to myself ‘Oh God, what did I do this time?’” Currie said. “I dropped to my knees.

Literally, I was sobbing with joy.”

Currie had just been informed he was the new owner of the hottest pepper in the world, his very own “Smokin’ Ed’s Carolina Reaper.”

According to an article published by the Associated Press, the heat of the pepper was measured in Scoville Heat Units, or SHU. The article notes that Currie’s winning batch of pepw PEPPERS | 2A

Rising Rayson: Freshman point guard emerges as playmaker on men’s basketball team »PAGE 8A

Andrew Derry thought he was fully prepared to enroll in a neurophysiology class last fall.

Even after receiving a bump card to obtain a spot in the course, the Rogers City senior was denied entry into the class. The professor was not willing to negotiate. “(The professor) said just because I didn’t have the Mammalian Physiology class, he didn’t feel I was prepared for the course,” Derry said. “I have taken other physiology classes and the chemistry that was required for the class.”

Drop/add cards, commonly known as bump cards, grant approval to students to obtain a seat in a course they might not be qualified for or for special circumstances, such as internships, said Karen Hutslar, a Central Michigan University registrar.

“It’s special approval from the department authorizing a student into a course to either override a capacity or a prerequisite or a course that needs special authorization,” she said.

Leigh Orf, head of the Department of Earth and Atmospheric Sciences, said faculty often sign the bump cards, bypassing the head of the department.

However, the bump card system requires the signature of the head of the department before the student can take to the course.

“Typically, the chair has the final say,” he said. “I trust the faculty. I don’t ask to see them and I’ve never heard w BUMP CARDS | 2A

Student from MMCC died from heart condition

By Katherine Ranzenberger Senior Reporter

A autopsy report revealed a genetic disorder was the cause of a Mid-Michigan Community College student’s death in October at The Village of Bluegrass.

Matthew Vandercook, a Monroe-native and MMCC student, was found dead in his room by his roommates. He suffered from a previously unknown genetic condition called Long QT Syndrome.

Vandercook was living with three Central Michigan University students at the time of his death.

Long QT syndrome causes the heart to beat erratically, and can cause sudden death, according to the Mayo Clinic website.

“He was always a healthy kid, but I could never get him to go to the doctor,” said Donald Vandercook, Matthew’s father and detective at the Monroe County Sheriff ’s Department. “I’ve dealt with this stuff all my career, but when it happens to you, it’s unexpected.”

The pathologist who did the autopsy also found a small tumor on a heart valve, Donald said.

Matthew was a three-sport athlete throughout high school, and the genetic heart condition was never apparent through football, baseball and basketball, Donald said. He made the all-region team his senior year for football.

Matthew’s roommates found his body on Oct. 15. w VANDERCOOK | 2A

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2A | Wednesday, Feb. 5, 2014 | Central Michigan Life | cm-life.com

BUMP CARD | CONTINUED FROM 1A anyone complain.”

The only reason he might be upset about a bump-card transaction, Orf said, is if a faculty member signed one for a student whom he didn’t feel was prepared for the course the student was trying to get into.

Cathy Willermet teaches anthropology courses that include “human origins” and “principles of forensic anthropology” at CMU. Willermet has bumped students into her courses due to students wanting to take her classes that might not have the specific requirements, but can show they have the knowledge to understand the material and succeed in the course.

One of the prerequisites for the class, she said, is the general education biology 101 course.

Willermet said she didn’t anticipate, when designing the master course syllabus, a situation in which a student taking biology 110 instead of 101 would be ineligible for ANT 342.

Some students like Clare junior Alex Myers believe they should be able to take a course when they feel they are ready, and not the other way around.

The 22-year-old needed to take an engineering statistics class last semester, otherwise he would not have qualified as a full-time student. He was also denied entry due to a full class

PEPPERS | CONTINUED FROM 1A pers comes in at a combined measurement of almost 1.57 million SHU, and the average pepper spray used by law enforcement measures at about 2 million.

“The heat of Currie’s peppers was certified by students at Winthrop University who test food as part of their undergraduate classes,” the article states.

Currie, who is now being sought after around the world for interviews in the wake of his fame, said he has at least 19 other peppers already created that are even hotter than his record-winning Carolina Reaper, and that he plans to unveil the new world’s hottest pepper sometime next year.

While attaching the Guin-

of students already enrolled.

“It made me mad because I thought that was the point of a bump card,” Myers said.

The master course syllabus for courses, Willermet explained, dictates the prerequisites a student must have for that course and plays a part in the situation.

“When professors are designing courses, we think very carefully about the prerequisites,” she said. “The curriculum is reviewed at the department, college and university levels.

We try not to arbitrarily assign prerequisites.”

However, there are possibilities where a student could go to a department head to bump into a course. But it mostly comes down to the professor, Willermet said.

“You don’t ever want to set up a situation where the student isn’t prepared,” she said. “Prerequisites are there to protect the students. We don’t want to set students up for failure.”

Each department has their own preference to predominantly use bump cards or the waiting lists for their respective department’s courses.

The geography department uses wait lists and bump cards, while the chemistry department primarily uses the wait list system. Similarly, the Department of Earth and Atmospheric Sciences uses bump cards.

Robert Noggle, head of the Department of Philosophy and Religion, said his department uses bump cards.

“I think a lot of people in my deness name to his products has not come cheaply, Currie’s national recognition has allowed him to begin expanding his business beyond the confines of South Carolina.

“We’re going to be in Kroger’s this coming year,” Currie said.

This will be the first of many expansions into national food retail chains.

Additionally, Currie revealed plans to build a new processing facility and farm, which combined will employ upwards of 150 people in the local area.

Currie dedicates his success to his deep commitment to faith, a lifestyle change after his more wild college days that has allowed him to better embrace the opportunities life brought his way.

“Every single morning what I do is get down on my knees and ask God for his

VANDERCOOK | CONTINUED FROM 1A

Photo Illustration by Adam Niemi | Assistant Photo Editor

partment want to use bump cards to control who they let in,” Noggle said. “We’ve always done it.”

TO WAIT OR BUMP?

Other students have used a waiting list to enter a course instead of a bump card.

Rockford senior Alex Fox said he used a waiting list to enter into English 201 this past summer. He said the process to enter into a class via the waiting list was simple, but the process is a quick one.

“Once a class is full, your chances of getting into it are pretty slim,” he said. “I was kind of lucky. It doesn’t always work out.”

He said a waiting list could be used by a department if too many students are using a bump card.

The waiting list process, introduced in 2011, allows students the opportunity to enter into a course when a spot becomes available.

Wait lists can be used if a department chooses to use it.

This affects a student’s ability to enroll in a course due to a department’s ability to have an

automatic or manual wait list.

Automatic wait lists mean a department has the ability to have their waiting list automatically enter students, while with a manual waiting list, the professor picks and chooses the students they want in their courses.

Linda McClain, the Business Student Services executive secretary, said waiting lists are being used more in the College of Business.

“Most of our departments aren’t using the waiting lists but they’re growing in popularity,” McClain said. “As the department chairs learn more about them, they’ll want to use them more.”

The College of Business used more than 200 bump cards for the spring semester. McClain said she doesn’t foresee the college doing away with bump cards totally in favor of waiting lists.

“It’s kind of a risk to be on the waiting list if you need a class to graduate,” she said. “With the bump cards, we know the students made the initiative to get into the class.”

“He was just in his room all day,” said Monroe junior Brandon Sampson. “That’s what he usually does when he’s sick, so we didn’t think anything of it at first.”

When his roommates checked on Matthew, they found him unresponsive and immediately called the police. Sampson said his roommate’s skin was discolored on his sides.

His roommates said they recalled no sounds coming from the room or any other reason for alarm before find-

Happy Hour Mon-Fri 3 to 6pm 9pm to close (Cantina only)

ing Matthew unresponsive.

There were no indications of the genetic disorder before his son’s death, Donald said. He said he and the rest of his family have been tested for the condition.

According to Sampson, Matthew had dropped his classes at MMCC just a few months before the incident and was reportedly planning to enroll at CMU. metro@cm-life.com

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direction,” Currie said. “and usually when I do that it turns out to be a really good day.”

Currie plans to donate to the Alumni Association of his alma mater, CMU. With the giant success of his pepper business, Currie and his wife have also been able to adopt two young children, and he continues his work in potential health benefits found in peppers.

“It’s more about the life stories than it is about the business,” Currie said. metro@cm-life.com

CORRECTIONS

Central Michigan Life has a long-standing commitment to fair and accurate reporting.

It is our policy to correct factual errors.

Please e-mail news@cm-life.com. © Central Michigan Life 2014 Volume 95, Number 53

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Inside Life

BEN SOLIS | UNIVERSITY | university@cm-life.com ADRIAN HEDDEN | METRO | metro@cm-life.com NATHAN CLARK | STUDENT LIFE | studentlife@cm-life.com

cm-life.com

LIFE IN BRIEF

Bossin’ up

STUDENT LIFE

THE MAGIC OF TRINO READY TO AMAZE CMU The Magic of Trino is performing at the Bovee University Center Rotunda at 6 p.m. on Saturday.

He will be sharing his own brand of magic, bringing audience members up to participate in some tricks and plans to unveil what’s in a box he left at the Central Michigan Life office.

“I had a crazy dream last night,” Trino said. “I had to write it down.

I locked in the box and had to find someone to keep it safe until Saturday.”

The show is free and open to the public and is sponsored

by Program Board. For more information on Trino, visit his website at trinomagic.com.

-Katherine Ranzenberger | Senior Reporter

UNIVERSITY

FORMER MACKINAC CENTER PRESIDENT TO SPEAK TUESDAY

Two alumni credit CMU for start to successful careers

By Mark Johnson Staff Reporter

As top players in their respective fields, alumni Ed Fernandez and Saylor Frase are arguably two of Central Michigan University’s most successful business products.

Fernandez, the vice president and general manager of WXYZ-TV in Detroit, is responsible for overseeing all of the operations of the station. Similarly, Frase is the CEO of Nuspire Networks, a company he founded in 1999.

Despite their different paths and responsibilities, the two men have something in common: They still cite their time at CMU as one of their most influential experiences.

KEEPING WATCH ON A NEWS EMPIRE

Fernandez graduated from CMU in 1984 with a Bachelor of Applied Arts degree in broadcast and cinematic arts. Aside from his gig as the vice president and general manager of WXYZ-TV in Detroit, he also serves as divisional general manager for the E.W. Scripps Company, which oversees a number of stations all over the country.

Before all that, he was just another young man with a passion for broadcasting, trying to get involved any way he could, said Peter Orlik, chairman of the School of Broadcast and Cinematic Arts.

“Before classes had even started during the fall of his freshman year, he was pulling cable and lifting cameras and doing everything else to get a really early involvement and focus with Moore Hall TV (MHTV),” Orlik said. “This example indicates the kind of work ethic he had.”

Fernandez credits his education at CMU and the extra-curricular activities he participated in for a good amount of his success in broadcasting.

“I owe everything I know today to Central,” Fernandez said. “The things I learned, the opportunities

I had, and where I’m at today is because of Central.”

Fernandez also credits the bravery displayed by his parents to escape Cuba and bring his family to the U.S. While Fernandez’s mother was pregnant with him, the family fled the newly-communist country in 1962 and landed in Miami, Fla. They later ended up in Zeeland, Mich., where Fernandez spent his youth.

Neither of his parents spoke English upon their arrival, making adjusting to the U.S. more challenging.

“We moved to a town where nobody could speak Spanish and everybody was very different,” Fernandez said. “But we made a home there and because of that experience, I began to speak a lot of English. I actually learned a lot of English from watching television.”

Fernandez has been at WXYZTV for almost four years and has served as general manager for the entire time. He was assigned his vice president responsibilities approximately a year and a half ago.

Prior to his time at WXYZ-TV, Fernandez first worked as vacation relief in engineering operations at WZZM-TV in Grand Rapids after graduating from college.

He also held positions at WOODTV in Grand Rapids, WSB-TV in Atlanta and Telemundo in Chicago among others.

Out of all the perks that go along with running a news station, Fernandez said getting to work in a variety of different fields is a major source of excitement for him.

“I get to play in a lot of different sandboxes each and every day,” he said. “Not only am I talking with my individual departments, but I get to dabble with business people, community leaders, sports celebrities and organizations.

You’re constantly informed in lots of different areas; you get to be a jack of all trades.”

Orlik added that Fernandez’s

ability to relate well with others was a trait that set him a step above some of his classmates and other students – a trait that suggested Fernandez was on to big things.

“Ed was very personable and was also multi-faceted,” Orlik said.

“He was physically fit and was skilled at time management. He was a very good leader.”

Another aspect that Fernandez’s mentors noticed was his snappy appearance, as well as his gift for planning.

“I distinctly remember that, while he didn’t have an extensive wardrobe, he was always very tidy and what we would call today as professional looking,” said Joe Misiewicz, president and CEO of the Indiana Broadcasters Association and former BCA chairman.

“He was meticulously organized. I never remember him being behind on anything so it always looked like he had everything under control.”

FROM KITCHEN COUNTERS TO BOARD ROOMS

Saylor Frase is another standout among CMU alumni.

Frase graduated from CMU in 1998 with a Bachelor of Science degree in geography and Earth science. He is the owner and CEO of Nuspire Networks, an organization he founded in 1999.

Nuspire is a company that specializes in network security services. Many organizations use Nuspire’s services, including General Motors.

The organization has two Michigan locations in Commerce Township and Utica. Frase said they are also looking to open a third location.

Frase started Nuspire after selling his first business he created out of his house at CMU. “My junior year at Central, living on Franklin Street, I started my first company which was a small software development company,” Frase said. “I grew that company

until the year after I graduated and the company was bought. After that, I founded my second company, Nuspire.”

Frase said starting Nuspire was not easy.

At times, he said staying the course was very testing, but after creating it, he did not want to quit.

“Looking back, as I go through the years, if I had known the challenges that were in front of me when I started, I never would have started in the first place,” Frase said. “Ignorance was the only thing that got me off the bubble. But once you start, you can’t quit, no matter what you run into.”

Frase is happy that he did stay to the course, however.

He said he enjoys what he does and feels his company supplies a vital service that is changing technology.

“We’re changing business and making things a little safer and better for the world,” Frase said.

“In our mission statement, we talk about the company being ‘state of the science’, which literally means we create new technologies.”

When Frase first came to CMU, he did not know what he wanted to study. After taking a few classes and talking with faculty and staff, he knew where he wanted to take his career.

Chad Guilda was Frase’s roommate and friend for most of their college career. Guilda even worked as an intern with Frase’s first company and said Frase is a motivated worker whose dedication to innovation has paid off in spades.

“He was able to dominate his classes and was a well-rounded guy who knew how to get stuff done,” Guilda said. “His work ethic is pretty self-explanatory. He is a multi-millionaire now, with an amazing company and an amazing family. He is a true self-made man.” university@cm-life.com

A-Senate looking into restructuring master course syllabi

By Katherine Ranzenberger Senior Reporter

Academic Senate began discussions Tuesday regarding a restructuring of the Master Course Syllabi used to create course outlines and guidelines for faculty and students.

“Some departments have thousands of master course syllabi they have to review and update,” said George Ronan, director of general education and chairman of certificates and degrees (CAD) review committee. “We recommend a master course description.”

The master course description entails 26 different elements, including bulletin descriptions, pre-requisites, student learning objectives and a course format.

“The goal is for each curriculum committee to go back and figure out what they need to do,” Ronan said. “They can include more material than just this, but they don’t have to. We want it to reflect what they think they

should be doing.”

Some senators were opposed to the idea of restructuring. Jim Hill, a political science professor, said this could harm CMU’s Global Campus courses.

“Global Campus checks the syllabi (of faculty) by the master course syllabus,” he said. “It’s become a watchdog to make sure a weak course doesn’t slip by.”

David Smith, a philosophy and religion faculty member, agreed with Hill, and said he wonders how it would affect other parts of the campus as well.

“How will they affect the Global Campus, the accreditation, how transfer credits are handled?”

Smith asked. “There’s a whole list of things.”

Sociology, anthropology and social work faculty member, Mary Senter, said her department uses the master course syllabi to evaluate faculty and to keep expectations of their courses high.

“We denote expectations on the master course syllabi,” she said. “The readings (and) levels of

difficulty, that not only tells the people teaching the course what we want, it also tells them what we need.”

Senter said she believes taking the master course syllabi away or restructuring them would lessen the outward expectations of the department.

Others took the side of the committee looking into restructuring, saying they wanted a change in the master course syllabi to make things easier on faculty and staff.

Maureen Eke, an English language and literature faculty member, agreed with changing the syllabi adding that the master course syllabi limits the faculty on what they can teach and how they can teach.

“They’re so prescribed to a straight jacket in what’s in the master course syllabus,” Eke said.

“The master course syllabus to me is not a teaching syllabus. You have your methodology. Should it not be up to the faculty as to what book they use?”

Benjamin Heumann, a geogra-

phy professor, said he agrees that the master course syllabus needs to be refined.

“I think this isn’t a perfect way forward,” he said. “But it addresses the issues that are clogging us up.”

Ronan said they are trying to restructure the master course syllabi and not get rid of them entirely.

“No one is trying to minimize this,” he said. “We’ve taken out the dated material. Often times, they don’t represent (the course) well. As information changes more quickly, we need to change our information.”

A-Senate plans to discuss the restructuring of the master course syllabi once the entirety of the Senate membership have a chance to sit down with their departments and constituencies to see what they think is the best route to move forward. university@cm-life.com

Lawrence Reed, former president of the Mackinac Center and current president of the Foundation for Economic Education, will speak at 8 p.m.

Tuesday in the Charles V. Park Library Auditorium.

The event is sponsored by University Libertarians at Central Michigan University.

Reed is best known for being the first president of the Mackinac Center, a conservative-leaning, free market think tank in Midland.

He served from the company’s founding in 1987 through 2008.

Reed, who has been the president of FEE since 2008, has also worked as a freelance writer for several publications in his career. He is a self-described proponent of Austrian economics, an economic philosophy of hands-off government and selfreliance.

This is not Reed’s first visit to CMU. He was a commencement speaker in 1994, where he received an honorary doctorate in public administration.

He also visited the university in 2009 when he discussed his work, “Great Myths of the Great Depression.” He argued the New Deal policies adopted by President Franklin D. Roosevelt prolonged the nation’s recovery from the depression, contrary to popular belief among the public and many historians and economists.

“The history books are full of errors and omissions regarding the true role the federal government played in the Great Depression,” Reed said.

-John Irwin | Senior Reporter

METRO

CLARE MAN DIES SUNDAY IN CRASH ON US-127

A 53-year-old Clare man died Sunday in a one-car crash on southbound US-127 just north of Coleman Road in Vernon Township.

Ronald Lee Bradley, Jr. was pronounced dead at the scene just after 9:15 a.m. Isabella County Sheriff’s Department responded to the call shortly after the crash.

According to a press release sent by the ICSD, Bradley lost control of his 2002 Ford Ranger XLT pickup, overturned the car and struck a tree.

“There was probably ice and slippery roads,” said Isabella County Sheriff Leo Mioduszewski.

“If that had anything to do with it, I’m not sure, but if there was ice where he lost control, it’s a possibility.”

Alcohol is not believed to be a factor in the crash.

Mioduszewski said this is the first fatal crash of the year. He recommends slowing down when conditions are cold.

The ICSD was assisted by Isabella Northeast Fire and Rescue, Michigan State Police, Clare Police and Mobile Medical Response.

The car crash remains under investigation.

-Katherine Ranzenberger | Senior Reporter

Voices

EDITOR-IN-CHIEF | Justin Hicks | editor@cm-life.com MANAGING EDITOR | Tony Wittkowksi | news@cm-life.com VOICES | Kyle Kaminski | voices@cm-life.com UNIVERSITY | Ben Solis | university@cm-life.com METRO | Adrian Hedden | metro@cm-life.com SPORTS | Malachi Barrett | sports@cm-life.com VISUAL DIRECTOR | Mariah Prowoznik | design@cm-life.com

cm-life.com

EDITORIAL |

Alumni are CMU’s greatest assets

Pictured above are notable CMU alumni 1: Gary Dunbar, Professor of Neuroscience 2: Larry Campbell, Comedian 3: Amy Roloff, TV personality and inspirational speaker. 4: Tom Crean, Indiana Hoosiers men’s basketball head coach 5: Jeff Daniels, TV personality 6: Gail Torreano, Senior Vice President, Sponsorships and Internal Communications for AT&T. 7: Antonio Brown, Pittsburgh Steelers wide receiver 8: Susan Martin, President of Eastern Michigan University 9: Dick Enberg, Emmy Award-winning sportscaster.

Speaking from experience

Why are women afraid of the f-word?

If you’ve ever been at a party and told someone you’re a feminist, you can probably understand the awkward silence after the person you’re talking to spits back that word as though it’s the cause of the bubonic plague.

That’s why when I’m at parties I make sure to tell everyone that I am an anarchy-feminist who works to bring destruction to the patriarchy and other social institutions that uphold the heteropatriarchal white power structures.

I make sure to do this all while drinking my Oberon because I like to be as pretentious as possible. It makes men queasy.

I don’t believe feminism is about equality. Why would I ever want to be equal within a society that was built on gendered oppression?

Generally, feminists believe in the social, economic and political equality between men and women, at least that’s what the dictionary believes.

Since I am in the minority of feminists, I wonder why women are so afraid of the “f-word”.

Feminism is about empowerment and the freedom for women from oppression. It’s difficult to understand how anyone could disagree with that as a starting point.

Identifying as a feminist one day does not mean that the next day you’ll have to be cast as the

Brynn Mcdonnell Columnist

“Angry Vagina” in the Vagina Monologues. It takes time to come into one’s skin – especially when you’ve had years of oppression holding you down.

I am a feminist because I believe a person’s body is their own. I am a feminist because I know too many women who have been sexually assaulted. I am a feminist because I believe in the right to access medicallyaccurate sex education. I am a feminist because I will fight to end oppression.

I know most women believe in these ideologies, so why be afraid?

Being a feminist means that you recognize the social ills that influence gender oppression and you work to stop them. A feminist will not just look out for those of a certain class, race or any other marginalized social status, and they will also be aware of the privileges they hold in society and recognize the intricacies of the oppression.

I hope that soon, the disdain for feminism washes away. As a result, I hope there will be new baby feminists running all around looking to get started and rolling back the damages that were done in the mean time.

Careful though, baby feminists tend to bite.

In a society that works tirelessly everyday to halt the progress women have made, “the f word” might be more important now than we could ever had imagined before.

Alumni offer valuable support, guidance for students

A

long with providing students with a positive experience at Central Michigan

University, it’s equally important for the university to extend its hospitality to our most important product of all — our graduates.

There is no greater measure of the educational value of CMU than our alumni. With 220,000 graduates — 124,000 of who live in Michigan – they represent an accurate reflection of our future as CMU students.

Alumni success stories send a compelling message to students.

It inspires hope. It goes beyond theory. It’s a practical representation of what we can become after we leave campus — and we need to hear more.

When former students like actor Jeff Daniels and comedian Larry Joe Campbell come back to campus like their visits earlier this month, it speaks directly to the positive experience they had at CMU. It shows that even after leaving Mount Pleasant and finding success, they’re still appreciative of the university that made them who they are.

Perhaps more importantly, beyond raising the morale of the student body, alumni offer an ex-

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pansion to the “CMU Brand.”

The 2013-15 strategic enrollment management plan makes reference to alumni 16 times throughout the document. Through university outreach and graduate support, alumni involvement could play a larger role in growing our enrollment.

Regardless of area of study, professionals who do well in their respective fields shine a positive light on CMU. Their success show that our university can and continues to turn out talented graduates on a regular basis — and it makes people want to join the crowd.

In a sense, each graduate offers free marketing to the university.

At a time when the economy is less than stable, with national and state unemployment rates resting between 7 and 9 percent, inspiring hope to our students can be vitally important. Students need to hear these success stories to validate their own goals for after graduation.

However, for alumni to continue to return to campus, CMU needs to

What it means Our View: It’s essential for the university to foster the relationship between alumni and students to provide a practical, real-world insight into life after graduation and expand the “CMU Brand.“ Your View: Want your voice heard?

To share your opinion on this editorial, or any topics related to published work in CM Life, send your views to voices@cm-life.com. foster that relationship. Although we have heard from a significant number of alumni over the years, we need to continue to strive to build that connection.

As students, we want to hear more from our graduates and about our potential after we leave Mount Pleasant, and we want to hear new ways the university is planning to bring these alumni to campus.

Alumni continue to represent and support CMU far beyond graduation. Between attending campus and athletic events, or speaking directly to students — they make their presence known.

It’s the university’s duty to continue to support them in return.

Paid positions are available for students interested in writing for CM Life. We welcome applications from all students, regardless of major or area of study. To be considered for a staff reporter or columnist position, please submit a résumé to news@cm-life.com.

Central Michigan Life EDITORIAL Justin Hicks, Editor-in-Chief Tony Wittkowski, Managing Editor Mariah Prowoznik, Visual Director Kyle Kaminski, Voices Editor Ben Solis, University Editor Nathan Clark, Student Life Editor Adrian Hedden, Metro Editor Malachi Barrett, Sports Editor Dominick Mastrangelo, Assistant Sports Editor

Samantha Madar, Photo Editor Adam Niemi, Assistant Photo Editor Luke Roguska, Page Designer Kayla Folino, Page Designer Colton Mokofsky, Multimedia Editor James Wilson, Social Media Coordinator ADVERTISING MANAGERS Julie Bushart Daniel Haremski Gabriella Hoffman

PUBLIC RELATIONS MANAGERS Kaitlyn Blaszczyk Kelsey McConnell PROFESSIONAL STAFF Rox Ann Petoskey Production Leader Kathy Simon Assistant Director of Student Publications Dave Clark Director of Student Publications

‘Slippery’ cancellation standards As the winter drags on, students at Central Michigan University continually hope for school cancellations to save them from the bitter cold. When severe weather conditions are on the radar, students wait anxiously by their laptops for that one special email, excusing them from classes for the day.

Although the university has a procedure for deciding cancellations, CMU has been inconsistent with their idea of what actually qualifies as a snow day.

Barry Wilkes, vice president of finance and administrative services, makes the official call with advice from the police department and facilities management — but the decision on delays or closings can be made no later than 6 a.m., and night classes must be called off by 1:30 p.m.

However, as members of the university come to conclusions about cancellations, it is difficult for students to ignore the inconsistency in cancellations. The extreme cold or icy conditions can leave us sometimes with a day off, and other times dredging through the snow, forced to go to class.

With many students walking to and from classes from off-campus housing, the university needs to be more consistent about weather conditions that declare a cancellation.

Last Monday, the high temperature was 14 degrees throughout the day. With windchill, it felt like negative five. While walking to class, my face went numb. My fingers froze. And although I was

Megan Zaleski Columnist

appropriately dressed, it wasn’t appropriate conditions to be walking in.

Classes were cancelled for the following day due to predictions of severe negative temperatures on Tuesday. However, Monday and Tuesday in Mount Pleasant were equally bitter cold.

In these conditions, students should not be walking to classes — not only for comfort, but because it’s a health concern.

Negative temperatures, especially with windchill, can put students at risk of frostbite or hypothermia. In temperatures below zero, it can take, on average, 15 to 30 minutes for frostbite to set in. With students walking to their classes from off-campus housing, walking is a minimum of 15 minutes.

While CMU has an in-depth policy of how to close or delay the school, no definition is available for what would actually qualify for a closure. Without these qualifiers, closing the school during the harsh weather conditions becomes inconsistent and unreliable.

So, please, CMU — set some standards. Be more consistent.

Don’t put the safety of students at risk.

Mail | 436 Moore Hall Mount Pleasant, MI 48859 Voices Editor | Kyle Kaminski Phone | (517) 294-3705 | Email | voices@cm-life.com All letters to the editor or guest columns must include a name, address, affiliation (if any) and phone number for verification. Anonymous letters will not be printed, except under extraordinary circumstances. CM Life reserves the right to edit all letters and columns for style, length, libel, redundancy, clarity, civility and accuracy. Letters should be no more than 450 words in length. Longer, guest columns may be submitted but must remain under 750 words. Published versions may be shorter than the original submission. CM Life reserves the right to print any original content as a letter or guest column.

Please allow up to five days for a staff response, which will include an expected date of publication.

Submission does not guarantee publication.

News

Central Michigan Life | cm-life.com | Wednesday, Feb. 5, 2014 | 5A

Arin Bisaro | Staff Photographer

The Auto-Lab, located on 402 N. Mission St. of Mt. Pleasant, is a complete car care center where a majority of students go to get their cars fixed

Business Profile: Auto-Lab serves needs of CMU students, community

By Amanda Brancecum Staff Reporter

An engine groans as a key turns over the starter, but it does not start.

For many students, problems under the hood can be solved at the Auto-Lab. The auto mechanic continues to serve as a AAA-certified auto repair shop for Central Michigan University students and Mount Pleasant residents who need a simple fix.

A high percentage of customers who come to the shop are college students with used cars.

Clawson sophomore Connor Winther brought in his 1993 Toyota pick-up truck

for an oil change Friday, but it was not his first time coming to Auto-Lab. Auto-Lab, located at 402 N. Mission St., is open from 8 a.m. to 6 p.m. Monday to Friday and until 2 p.m. on Saturday.

At one of his four visits, Winther came in with a brake line leak. This damaged his truck’s brakes, making it difficult to navigate the slippery winter roads while he worked as a delivery driver for Pisanello’s Pizza.

Auto-Lab does not repair body work, but does offer estimates and will refer customers to places in Mount Pleasant for major repairs.

“The guys here are really good guys,” Winther said. “I

got rear-ended the other day and they gave me advice on who to go see for estimates.

Cullen (Stearns) directed me to a couple of people.”

According to workers at Auto-Lab, students account for the majority of their business.

“Students are about 85-90 percent of our business,” said Scott Tyler, an Auto-Lab trainee mechanic.

“Auto-Lab is actually from ) (the) Detroit area, so a lot of students that come here are from Detroit.”

There is a noticeable slowing of pace in the shop during breaks, he said, proving students are a big part of the business at the repair shop.

“When the students are here, basically during regular college time, we are swamped,” Tyler said. “During Christmas and summer, we do slow up because that’s most of our business.”

During breaks in the semester, the Auto-Lab sees a significant reduction in business as well.

Service consultant Cullen Stearns said College students are the ideal customer at Auto-Lab. “We target college students because it’s the perfect audience,” Stearns said. “They have second and third-hand cars with 100,000 or more miles on them.”

To Cullen, the regulars at his

Arin Bisaro | Staff Photographer Mechanics repair cars at Auto-Lab Tuesday, at 402 N. Mission St.

Workers said students account for the majority of business. shop prove the mechanics are maintaining high standards.

“We get a few phone shoppers here and there, but most of what we get here is

a lot of repeat business and you get that from doing your job right,” Cullen said. metro@cm-life.com

Graduate assistantships open doors, increase understanding

By Catey Traylor | Senior Reporter

Professor of physics Matthew Redshaw said the best way to understand what it means to be a scientist is to do experimental work.

That’s exactly what the four graduate lab assistants working with Redshaw are doing. They’re working on research for their dissertations in which they help him design some of the components used in his overall experiment with nuclear physics.

The unique experience of being involved with Redshaw’s research combined with the valuable lessons learned in the lab is allowing these students to expand their knowledge of what it means to be a researcher.

“The students get the experience of doing some real experimental work and getting involved in an actual project,” Redshaw said.

“Unlike the labs they do as a student, where they’re told what to do, they’re doing something that hasn’t been done before.”

Redshaw said it’s normal for students to have to complete a research assistant- Matthew Redshaw ship in order to earn their master’s degree, but CMU offers something that isn’t available at all schools.

“Although this is pretty typical in the physical sciences, not all places have paid assistantships for students, so that’s one thing that’s good about CMU. Basically all the students get supported, so that’s a big advantage for them,” he said.

Curtis Hunt, one of Redshaw’s assistants, said he has grown tremendously through his hands-on work in the lab, and his résumé has, too.

“I’ve had the opportunity to experience some of what’s involved in building a new apparatus, including working with vendors, which I think gives me a more thorough résumé,” he said.

Résumé-builder isn’t the only thing keeping Hunt around.

“Compared to undergraduate labs, I’ve found this to be much more involved and much more independent,” he said.

“I’ve been free to find my own solutions to problems I run up against and make suggestions and recommendations. It’s a long-term project which allows for much more freedom and discovery.”

Paul Hawks also enjoys the freedom he is granted working as a graduate assistant.

“The most noticeable difference is that in a lab for a class, you are working toward a known endpoint or result,” Hawks said. “In research, you’re looking to find an unknown result or to better understand and refine a known.

Eliminating that final ‘check’ on your work forces you to be a bit more strenuous with your own methodology.”

Redshaw pushes his graduate assistants to become real scientists in his lab.

“When you actually do research is when you really learn what it means to be a scientist and do real experimental work,” he said. “I mean, in class you learn the theory, but it’s not until you actually apply it to real research that you actually understand what you’re doing.”

For Hunt, his short time in the lab has opened a window of opportunity for something he might want to pursue the rest of his life.

“I came to CMU wanting research experience to put on a curriculum vitae, hopefully aiding in getting into a doctoral program elsewhere,” he said. “One of the projects applied an interesting phenomenon I remembered from my undergrad electromagnetism class, images charges, which I found intriguing. So I jumped on it and haven’t looked back.” university@cm-life.com

News

6A | Wednesday, Feb. 5, 2014 | Central Michigan Life | cm-life.com

Volunteer groups team up to provide for low-income seniors

By Orrin Shawl Staff Reporter

Planning on higher heating and gas bills this winter, a Mount Pleasant charity will be delivering food to senior citizens this Valentine’s Day. The Isabella County Commission on Aging will donate boxes of food and supplies to about 150 low-income seniors during their annual Have a Heart program. Volunteers will drop off the boxes to the seniors Feb. 11-13.

About 30 CMU volunteers helped out by making valentines to put into the boxes, said Jason Vasquez, CMU Volunteer Center graduate supervisor.

“They made valentines that would be put in the boxes, and then they give them to the community members to wish them a happy Valentine’s Day,” Vasquez said. “It made sense to do it around Valentine’s Day because with Thanksgiving and Christmas, there’s a lot of programs out there to give back to the community. We’re meeting needs around Valentine’s Day when it’s cold outside.”

Brenda Upton, Isabella County Commission on Aging executive director, said

the event is 19 years old.

“We do it in February because a lot of our clients receive special gifts around Christmas time, like baskets of food,” she said.

“We decided since so many (organizations) do that at Christmas time, nobody did it in February. That’s when a lot of extra fuel bills are there. We decided, ‘Let’s do our gift basket in February and frame it around Valentine’s Day.’ That’s why we call it Have a Heart.”

The boxes contain six shelf-stable meals, a $35 Meijer gift card and a valentine made by Central Michigan University student volunteers during Martin Luther King Jr. Day. Each box is worth about $50.

Upton said the $7,500 program funds all come from donations from community groups, organizations and individuals.

“Every year, we’ve done this; we’ve received the money from the public,” Upton said. “None of the money is from our grants.”

Even though the program is able to donate many, a lot of seniors that need the boxes don’t receive them.

Guy Meiss, a board member for Friends of Isabella Seniors, said he and the rest of his board are talking about ways for more

Courtesy | Alayna Smith Students work on their Valentine’s Day cards at the Isabella County Commission on Aging. Decorated food boxes will be delivered to 150 lowincome seniors from Feb. 11-13 as part of the Have a Heart program.

seniors to get these boxes.

“There are far more than 150 seniors that we would like to help with this program, but that’s sort of the limit of this budget,” he

said. “These are folks who have been cleared to reach a certain maximum level of income. Currently, the budget allows for 150 boxes, give or take. The need is far

greater than that.”

Friends of Isabella Seniors is the group responsible for fundraising for the Isabella County Commission on Aging. They are

one of many organizations, like the CMU Volunteer Center, who assist with Have a Heart. metro@cm-life.com

UComm encourages communication with newsletter ‘Our CMU’

By Catey Traylor Senior Reporter

Communication is key, and Central Michigan University has a new form of communication that officials hope will keep them more informed.

“Our CMU”, a twiceweekly newsletter distributed to all CMU faculty, staff, administrators and officials, contains stories featuring faculty and staff research, accomplishments and brag-worthy facts about happenings on campus.

Operated by University Communications staff members, the publication will act as a vehicle for communication among faculty and staff that previously didn’t exist.

Before the creation of Our CMU, Maestro Message, an email service that blasts short news stories out once or twice a day, was used.

Sherry Knight, associate vice president of University Communications, said the email service had to change, and “Our CMU” was the solution.

“We had a need to be able to communicate information and stories to the campus community, but (Maestro Message) generated too

much email,” Knight said.

“We knew we had to come up with a different vehicle for that, as well as featuretype stories that wouldn’t have fit in the Maestro Message format.”

Knight said the publication will not cost the university any extra expenditures.

UComm officials turned to nationally-recognized news sources, such as The New York Times and the Ann Arbor News for ideas about how to post important news to the campus community.

“We literally had no way to get feature stories out,” Knight said. “Yet, there’s a tremendous need to communicate what’s happening on campus, so we looked at national papers because the media studies this sort of thing day in and day out.

We looked at the model of how information is distributed and what these papers have learned. We stole ideas from the experts.”

Logistically, “Our CMU” is a group effort from the UComm staff. Any news that faculty and staff might be interested in can be included.

Knight said a strategy referred to as COPE is utilized.

“The whole concept behind this really is COPE – Create Once, Publish

Everywhere,” Knight said.

“This is just us leveraging every vehicle that we have to get information out.”

The goal is to simply build community amongst the faculty and staff across campus.

“Community doesn’t exist if we don’t know what our neighbor is doing,” Knight said. “Our CMU is designed to help people understand the power of CMU, and all of this is woven together in a way that’s never existed before.”

However, according to one faculty member, that goal isn’t being reached.

Mike Libbee, a professor of geography, said the newsletter, though informative, is simply an act of public relations and doesn’t promote any sort of community on campus. He also recalls only receiving one newsletter, while calls to other faculty members revealed that they didn’t even know what “Our CMU” was, nor were they aware that they’d ever received it.

“I found that (Our CMU was) something I can scan easily and pick up what I’m interested in and reject what I’m not,” he said. “But, it doesn’t achieve the goal of community. It’s standard. It is very much a PR vehicle.”

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Libbee said the communication gap between departments on campus isn’t something that can be solved with a weekly newsletter. He said the division is a spatial issue, and one that must be tackled by faculty themselves.

“The division of the university into more colleges, for me at least, has made communication with faculty in other colleges more difficult,” Libbee said. “I miss the communication I used to have with people in other departments, but

this newsletter isn’t going to help resolve that spatial issue. I have to reach out to do that. There’s nothing the university can do. It’s my responsibility.” university@cm-life.com

News

Central Michigan Life | cm-life.com | Wednesday, Feb. 5, 2014 | 7A

Downtown Mount Pleasant seeks historic place recognition

By Stephen Cross Staff Reporter

Albert Wallace has been to seemingly every business in downtown Mount Pleasant over the last 10 years, from daily trips to the Isabella Bank, to occasionally grabbing a sandwich from Max & Emily’s Eatery.

Now, his beloved city is in the early stages of earning the honor of becoming a national historic area.

Paperwork is being prepared to be sent to Washington D.C. to nominate downtown Mount Pleasant to be added to the National Register of Historic Places, a list of national historic areas which are worthy of preservation.

“It sounds like a great honor, as long as they don’t change the bank,” Wallace, a Mount Pleasant resident, said. “My wife and I try to come downtown every weekend because it is so beautiful, but sometimes we can’t because of the bad

“This town deserves it with all the great businesses and people” Lisa Schneider, Mount Pleasant resident weather.”

Michelle Sponseller, the downtown development director, has been putting together the documentation needed for a nomination. She knows that being added to the National Register of Historic Places will be beneficial to the city and its property owners.

“It would open up availability to historic tax credits, which property owners would receive when they do improvements, as long as they adhere to the historic guidelines,” Sponseller said.

She hopes that if the nomination is accepted, property owners will upgrade their buildings, which will add to the appeal of downtown Mount Pleasant, and ultimately

make the city more attractive and earn it more attention.

Sponseller said the decision was made to go after a national historic nomination instead of a local nomination.

“The thing about going for the national history nomination is that the owner can do anything they want for their building,” Sponseller said. “The local level has guidelines for things such as color choices and window types which is more heavy-handed for our property owners than we wanted.”

Downtown Mount Pleasant meets the necessary guidelines required for a property to qualify for the National Register of Historic Places, which

Arin Bisaro | Staff Photographer Downtown Mount Pleasant is going to be nominated to be in the National Register of Historic Places. It will be listed as an area worthy of preservation.

includes being at least 50-years-old as well as being significant enough of a property in relation to historic importance.

Mount Pleasant resident Lisa Schneider is proud that her town is up for the distinguished recognition.

“This town deserves it with all of the great businesses and people,” she said. “I always come here with my kids to see plays at the Broadway Theatre and we occasionally grab lunch at Dog Central after.”

Documentation is being

prepared for the nomination and is planned to be sent to Washington D.C. in the early summer, in hopes to have a response by August. metro@cm-life.com

Research compliance officer search near completion

By Catey Traylor Senior Reporter

From animal and human subject regulations to the treatment of toxic substances, there are numerous federal and state regulations with which researchers at Central Michigan University must comply.

CMU’s search for a research compliance officer is reportedly near completion.

Mary Montoye, director of research and chairwoman of the search committee, said this position is vital as CMU’s presence in the research world grows.

“As the university endeavors to increase external funding, as an institution, we have more compliance issues that we need to make sure that we have taken care of, ” she said.

According to the job description, the RCO will be responsible for monitoring and facilitating compliance with federally

mandated regulations involving animal care and human subjects.

They will coordinate with CMU compliance committees.

John McGrath, vice president for research at CMU, has been fulfilling the duties of the RCO as the university looks for a replacement.

“I am very much looking forward to having this person join us, because prior to hiring this person, this was part of my duties,” he said.

McGrath said most universities have an RCO, although he doesn’t recall CMU ever successfully filling the position.

“I’ve been here a year and a half, and to my knowledge, this position has not existed at CMU in the past,” he said.

The search cost the university $4,000, most of which went toward advertising the position and conducting on-campus interviews with candidates.

The RCO will be working

with researchers across campus to ensure all rules and regulations are being followed.

McGrath said this position is vital to the university.

“We do this to protect students, staff and the community,” he said. “We need to be doing this so that we have proper management.”

Montoye said experience was key in picking candidates.

“We were certainly looking for an individual who had previous experience in dealing with research compliance and protocol,” she said. “We wanted somebody familiar with the federal regulations that govern the research our faculty does.”

Montoye said the RCO is expected to actively engage with faculty members.

Although it is unknown exactly when an RCO will be chosen, McGrath has confidence that it will be soon.

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Sports

8A | Wednesday, Feb. 5, 2014 | Central Michigan Life | cm-life.com

Rising Rayson

Freshman point guard emerges as a playmaker on men’s basketball team

By Dominick Mastrangelo Assistant Sports Editor

Gregory Cornwell | Staff Photographer Freshman guard Braylon Rayson heads to the hoop on Nov. 21 at McGuirk Arena. The Chippewas beat Austin Peay, 90-75.

“My goal as a freshman is to bring that spark of energy. I know I can score.

(The team) all knows I can score. I just need to fill my role and do whatever it is this team needs me to do to win.”

Braylon Rayson, freshman guard

Although the Central Michigan men’s basketball is winless in the Mid-American Conference, CMU possesses one of the deepest backcourts in the MAC. The Chippewas have a pair of guards, both proving the ball belongs in their hands when the game is on the line.

Sophomore guard Chris Fowler began the season as the undisputed leader of the Chippewas, both on and off the court. However, the Southfield native has developed some company in the spotlight.

Freshman guard Braylon Rayson was sensational for CMU during non-conference play, averaging almost 10 points per game in an average of 15 minutes of playing time.

“Braylon is a playmaker,” said head coach Keno Davis. “He’s a good example of the young, but skillful guys we have on this team.”

Rayson normally comes off the bench when Fowler needs a rest. When the Texas product is on the court, his confidence is beaming.

“I want to bring this team energy in any way I can,” Rayson said. “Everybody knows that Chris is going to be the leader.

He’s going to be the most vocal guy on the team.”

But Fowler’s knack for the spotlight has not stopped Rayson from getting in on the action.

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The high point in Rayson’s career as a Chippewa came in the Chippewas non-conference finale against Marygrove.

Rayson scored 27 points in CMU’s 127-44 stomping of the Mustangs on Jan. 3.

“My goal as a freshman is to bring that spark of energy,” Rayson said. “I know I can score.

(The team) all knows I can score. I just need to fill my role and do whatever it is this team needs me to do to win.”

Fowler and Rayson often challenge each other, both on and off the court. In practice, the two request to guard each other and press the other player to give his all on every rep.

“It’s always good between us; we talk a lot of trash,” Fowler

said. “I’m learning from him, he’s learning from me. The more we compete against each other, the better we are against other teams.”

Davis said the chemistry and brotherly bond between his players is as simple as finding players compatible with one another.

“It’s really a recruiting thing,” Davis said. “If you find the right kind of guys … the guys that want to compete (at) a high level against their teammates and competition … the rest tends to take care of itself.”

Which of the two stars shines the brightest remains to be seen, but in the mean time, both players are working toward the collective goal they share with

the rest of the team.

“Coach Davis talks about it all the time,” Fowler said. “We want to be playing our best basketball come March. I believe that if we give it 100 percent each and every night, then we can expect good results, but it starts with our effort.” sports@cm-life.com

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Step into the past at Pixie, the oldest place to eat in town »PAGE 4B

WEDNESDAY, FEB. 5, 2014 2014 | MOUNT PLEASANT, MICH | ISSUE NO. 53 VOL. 95

Photo Illustration by Arin Bisaro | Staff Photographer McDonald’s and other fast foods contain an obvious lack of nutrients.

Fast food lacks nutrients, provides students with cheap, easy fix

T

By Ryan Fitzmaurice | Staff Reporter

wo all beef patties, special sauce, lettuce, cheese, pickles, onions and a sesame-seed bun.

For some, it’s a welcome part of American cuisine, an easy, tasty reprieve from a stressful day. For others, the Big Mac, and other fast food cuisine like it, are a death sentence.

Upon hearing the words “fast food,” Daniel Trolz immediately flared up.

“Fast food is awful,” the Jackson senior said. “Just awful.”

Three weeks ago, Trolz completely eliminated fast food from his diet. With the help of only one other change, a more strict work out regiment, he’s managed to drop five pounds.

“It’s all saturated fat,” Trolz said.

“There’s nothing else in there.”

Lindsey Merkel, a registered dietitian, said people should proceed with caution when entering through fast food restaurant doors.

When it comes to nutrition, it’s pretty close to a wasteland.

“There’s very little in the way of nutrition in a fast food restaurant,” Merkel said. “ You can get enough to sustain you through the day, but you’re not going to find much which leads to nutrition.”

Double cheeseburgers and fried chicken sandwiches are obviously on a dietitians do-not-eat list, but even the healthier options don’t always have much going for them.

“The chicken is almost always entirely processed,” Merkel said. “And the dressing is also full of unhealthy products. You got to know where food comes from. If you don’t understand the process of creating the food, you’re not going to understand the impact your decisions have on your body.”

Subway is a prime example of a healthier fast food restaurant not exactly being really that healthy, Merkel said.

“I just find the Jared diet kind of ridiculous, it’s very clearly marketing,” Merkel said. “Subway offers very few actual nutrients you can consume, it’s

usually wheat-based products with lots of sauce and meat produce, and an array of rather low-nutrient vegetables.”

Getting a handle on fast food consumption doesn’t have to be cold turkey.

Fast food every once in a while isn’t going to break your diet as long as meals are chosen wisely, Merkel said.

“I don’t think anyone should live a life of total deprivation,” she said. “I don’t think one McDonald’s burger a year is going to ruin your chance of not getting health disease.”

THE CONSENSUS AROUND CAMPUS

Most Central Michigan University students don’t believe fast food is entirely incompatible with a healthy diet. Most believe with some restraint, one could enjoy a Big Mac from time to time.

Peter Strojny, a Mackinaw senior, is an example of someone who eats more fast food than Merkel would advise.

“Thirty percent (of my) diet is fast food, maybe 40,” Strojny said. “I recreate fast food. I have a bag of chicken patties in my fridge that taste just like

the McChickens from McDonald’s.”

Strojny said his key to keeping fast food as a staple to his diet is to not go crazy and overindulge.

“If you love McDonald’s and you eat five pounds of it a day, super size everything, I think that’s when it starts turning really bad,” Strojny said. “If you just have it a few times a week, I don’t really think it’s a huge deal.”

Jordan Seros, a senior from Yale, said she thinks fast food’s main benefit to most people is its convenience.

“It’s cheap and it’s easy,” Seros said.

“Obviously, you want to eat better, but sometimes it’s the best you can do.”

Skyla Babbitt, a Brighton sophomore, said she generally eats a few french fries when she goes to a fast food restaurant.

The trick for her is portion control and smart choices.

“They have salads and other things you can get,” Babbitt said. “It isn’t all unhealthy. A lot of it is what you choose.” studentlife@cm-life.com

Morning after: Students offer advice on best foods to nurse a hangover

By Sydney Smith Staff Reporter

Waking up Saturday morning, still wearing the previous night’s clothes and nursing a ferocious migraine, there’s only one diagnosis possible.

Hangover.

Whether it’s every weekend, or once a year, deciding how to remedy the pain the morning after a wild night out is crucial, and many Central Michigan University students turn to food as the go-to comfort cure.

The perfect hangover meal is unique to all, consisting of anything from a calorie-loaded feast and a

glass of water to a dose of aspirin and an extremely long nap.

“I’m a classic bacon and eggs guy,” said Jeffrey Davies, a Commerce senior. “There is nothing like two pounds of greasy meat to make your day a little better.”

The trend of binge eating on carb-heavy comfort foods is one dear to the hearts of CMU students who have found their own creative ways of feeling better when a bit of alcohol got the best of them.

Through personal experimentation, students figure out what works best for them in each situation, whether it be from a hang-

over or just a sick day.

“I’ve heard it’s good to eat bread because it absorbs the alcohol in your stomach,” said Shelby Township junior Meghann Smith.

“Sandwiches are definitely my favorite comfort food, and I feel better about it because at least I’m eating some bread, too.”

More health-conscious sources suggest eating foods that will replenish and re-hydrate the body.

Options like eggs, plain toast or crackers are recommended to settle an upset stomach, and water or sports drinks help to restore electrolytes. However, college

students seem to throw caution to the wind and let their taste buds guide them when choosing their post-night out breakfast.

“I prefer cold pizza and a glass of chocolate milk,” said Scottville senior Dana Nelson. “If I don’t have that, I go for 2 percent milk and pizza rolls.”

To make themselves feel a little more guilt-free about their food choices, some students search for healthier hangover options.

“I like to do Honey Nut Cheerios,” said White Lake senior Bailee Mamayek. “It always fixes any hangover problem, plus it lowers your choles-

terol and healthy stuff like that.”

Though nursing yourself back to health is important, the first meal after a night out is an opportunity to rehash the previous night’s events and soberly catch up.

Miranda Andrews, a Reed City junior, found a way to incorporate her breakfast and friends.

“IHOP is the best cure,” she said.

“We started going for the bacon and sugary pancakes at first, and then we started bringing friends, so now it’s become a tradition.” studentlife@cm-life.com

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2B | Wednesday, Feb. 5, 2014 | Central Michigan Life | cm-life.com

Dragon Express among restaurants students would like on campus

By Elizabeth Benson Senior Reporter

Between dining halls, fast food outlets, coffee shops and vending machines, there are a variety of places to grab a bite to eat on Central Michigan University’s campus.

Thanks to campus dining, residential restaurants and convenience stores, most students are satisfied when its mealtime.

Fresh Food Company, located in the East Campus Dining Commons, is a popular spot where students go to grab some grub on campus.

“My favorite place to eat on campus is Fresh, definitely,” said Danny Karadsheh, a Caledonia senior. “They usually have a good variety of meal options and generally good food to eat.”

Other students prefer eating at the Down Under Food Court, which can be found in the terrace level of the Bovee University Center.

“I like eating at the Down Under when I’m on campus,” said Tianyu Liu, a graduate student from China. “It’s got a

lot of different options, and it’s a little bit different experience.”

Despite the variety of food options available, many students voiced their opinions about which restaurants and food chains they would like to see on campus.

Several students, including Karadsheh and Liu, agreed there should be a place for authentic Chinese cuisine at CMU. “I think Chinese would be really popular on campus, and we don’t really have a good option for that here,” Karadsheh said. “I know Dragon Express is really popular in town, but we could use something actually on the school’s campus.”

Liu said she thought a bubble tea bar, such as Bubble Island in Lansing, would go over well with students and spark a lot of interest. Bubble Island is a cafe with available smoothie, juice and tea bars.

Noodles & Company was another recommendation among students.

“I’d have to say Noodles & Company because of its flexibility,” said Saline sophomore Victoria Vanhout. “It’s a great

Arin Bisaro | Staff Photographer The Fresh Food Company, located in East Campus residence halls, has fresh selections of food throughout the day and even offers a healthy choice menu. This buffet-style eatery also hosts a variety of food from Mediterranean Grill to American Grill.

“I think Chinese would be really popular on campus, and we don’t really have a good option for that here.”

Danny Karadsheh, Caledonia senior restaurant for a casual lunch, but the food is good enough and the decor warm enough to be an acceptable date diner that doesn’t break a budget. Also, the diversity of the menu is amazing in that whether you’re feeling Italian food or oriental, you can find it in the same place.

The menu accommodates people with specialized diets without limiting them to a few bland options, so it welcomes everyone.”

Other students were equally as impressed with the company’s diversity in menu as well,

including Madeleine Piotter, a sophomore from East Lansing.

“It’s delicious and they have a variety of pastas and salads, so everyone can find something they like,” she said. “They have different pastas from all over the world, and I love that you can pick what one you like and get a taste of their culture.”

There was a general consensus in attaining healthier dining options among the students with many recommending nonfranchise establishments.

“I think it would be cool to have a frozen yogurt place on

Arin Bisaro | Staff Photographer Dragon Express located next to the Towers on Broomfield Road offers a variety of authentic Chinese food. It is one of the top places that CMU students go to eat.

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“We have so many, do we really need more?” she asked. “I say support smaller businesses around the area.”

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Central Michigan Life | cm-life.com | Wednesday, Feb. 5, 2013 | 3B

Choosing healthy snacks is easier than it looks

By Kelsey Smith Staff Reporter

Snacking on healthy foods in college can be tough when it’s easy to get caught up in the cheap, open-late fast food restaurants that are in abundance around Mount Pleasant.

Students much rather buy the cheap food than make it themselves.

“Eating healthy can be more expensive than eating unhealthy,” said Clinton Township freshman Nicole Szachta.

“A lot of the less healthy food may be cheap and easy, but they are genetically modified or prepared beforehand.”

Unhealthy fast foods are much more convenient and easier to come by, making them an ideal choice for students who are low on cash and short on time.

“Unfortunately, when we choose convenience over quality, we tend to miss out on those foods that help us feel great on a day-today basis,” said Kati Mora, a registered dietitian and nutrition communications expert. “We also increase our risk for chronic diseases later on in life.”

Chips, candy, energy drinks and Ramen are just a few of the many top choices of college students.

“Oreos are my favorite snack food,” said Grosse Pointe Park junior Harper Pizzimenti. “Not only are they America’s favorite cookie, but also mine.”

Choosing nutrient-rich foods is important for college students and since college can be a busy time, fueling up for the day is essential for success, Mora said.

THE QUICK TIPS ON NUTRITION

Eating healthier rewards students with a greater body and mind.

“Some studies have shown increased academic performance and less illness among students who are choosing more nutrient-rich foods and beverages,” Mora said. “The ability to better focus in class and to have more energy throughout the day are two other common benefits associated with a more nutritious meal plan.”

There are many healthy alternatives to choose from compared to the fatty snacks that most people enjoy.

“If you’re a candy lover, here’s a great swap: fresh fruit,” Mora said. “An apple or banana travels well. Pair it up with some peanut butter for dipping, and now you have a sustainable treat that you can take with you on the go.”

Some students around campus have adapted to the college lifestyle and have found themselves eating healthier when they can, but soda pop is a big favorite.

“Drop the pop and grab a sparkling water,” Mora said.

“If you’ve never given up pop before, consider doing 50 percent pop, 50 percent sparkling water. Then, gradually go down to just a splash of your favorite pop or none at all.”

Every student knows the cheapest and easiest meal to make is Ramen noodles, but it isn’t necessarily the healthiest thing for the body.

To make it a little healthier, Mora recommends throwing away the seasoning packet,

Make the right choice Popular but terrible: w potato chips

w fruit

w cookies

w vegetables

w energy drinks

w peanut butter

w soda

for dipping w water

cooking the noodles in lowsodium chicken broth and stir frying a few veggies to add into it.

It can be tough to reach all five food groups in every meal of the day.

“Even aiming for three to four food groups at each meal and two for snacks can be beneficial,” Mora said. “Organic or not, those foods are providing you with the essential nutrients

Eating habits vary around the world

By Anamaria Dickerson Staff Reporter

From home-cooked meals to fast food, people will eat whatever they find satisfying.

Just because something is satisfyingly tasty, doesn’t mean people can eat endless amounts of it.

Eating habits in the United States differ from those in other countries when it comes to portion sizes, eating times and the type of cuisine.

Sophomore Nikki Leon, who grew up in Detroit since the age of four, was born in Mexico and visits her birthplace every year with her family. She and her family have an ongoing joke that they talk about while down there.

“My family thinks if I don’t have four tortillas when eating then something is wrong with me,” she said.

Leon said the meals in Mexico are larger and unhealthier compared to here in the U.S. She said while people in the U.S. tend to eat fruits

and cereal for breakfast, people in Mexico eat sweet bread and sweet milk for breakfast and big, fried, greasy lunch and dinner meals.

“I think the unhealthiness has to do the poverty level in Mexico,” Leon said.

“Some people don’t have access to the healthier foods such as fruits and vegetables because they tend to be more expensive.”

Mount Pleasant senior Ping Los said there are cultural dining differences between the U.S. and China, where he is originally from.

“Generally, it’s serve yourself buffet-style in terms of getting food,” he said.

“Everyone sits at the table with two main dishes in the middle and then people grab what they need.”

Los said it is something he doesn’t see very often in American culture because everyone instead has their own plate.

His mother does all the cooking back home, making traditional Chinese meals. Los

Unpopular but good for you:

said he doesn’t see American food at home very often based on personal preference.

“She tries to stick to Chinese food because it’s easier,” he said. “A lot of stirfried dishes with vegetables, steamed fish and rice.”

Xing Lv, a graduate student from China, also noticed dining differences.

“There are smaller portion sizes there than here,” he said. “I was actually pretty surprised when I first came here and I saw the food at Subway – it was huge.”

The type of food consumed and the reasoning behind it also differs. Fatimah Alramadhan, a freshman from Saudi Arabia, said in her culture they follow eating “halal” food, which means food that is permissible to eat under Islamic Shari’ah.

“In every city there is one place for halal,” Alramadhan said. “It’s the process of cutting a type of meat that comes from a cow or chicken.” studentlife@cm-life.com

that your body needs.”

There are a few simple tips and tricks to get started that will help students become healthier, Mora said.

Eating breakfast, packing nutrient-rich snacks for in-between classes, never going more than five hours without eating and learning to cook a few simple dishes will help students live healthier lifestyles. studentlife@cm-life.com

Being gluten-free challenges students’ shopping lists, wallets

By Arielle Hines Staff Reporter

As products labeled “gluten-free” flood the market, hardly anyone knows what a product’s lack of gluten means or how hard it is to avoid.

Gluten is a protein that gives dough an elastic texture and is found in wheat, rye, barley and any foods made with these grains.

After talking to a doctor about chronic headaches and bloating, junior Ashley Pollock from Chicago has been on a gluten-free diet for almost a year.

“My doctor told me to go a month without eating bread and then start eating it again,” Pollock said.

“My headaches went away and when I started eating it again, I felt awful.”

Some people who are on a gluten-free diet have celiac disease, a condition that damages the small intestine and interferes with the absorption of nutrients from food.

Christin Harris, a Capac senior, was diagnosed with celiac disease in August 2013 and has been on a gluten-free diet ever since.

“After simply changing my diet, I felt ridiculously better,” Harris said. “I could not even believe it. My stomach used to always be bloated, but after a few months of gluten-free, that subsided.”

One out of every 133 people in the U.S. have celiac disease. These people must avoid food that has gluten such as pasta, beer, cake,

bread and cereals, according to the National Digestive Diseases Information Clearinghouse, part of the U.S. Department of Heath and Human Services.

Harris said being glutenfree, she drastically changed her eating habits, which can be very challenging.

“I have to read every label for things that I eat in case there could be a contamination,” Harris said. “If I buy specific gluten-free items, the price skyrockets at least twice what the normal brand would be.”

Some stores and restaurants offer gluten-free alternatives to these items, but often cost more.

Pollock said having a gluten allergy requires her to budget for food carefully.

“It’s very expensive and I love food so I have to shop around,” Pollock said.

“Kroger, Walmart and the Green Tree Co-Op are three really good places that have a decent amount and variety of gluten-free foods.”

Pollock said although it is more expensive, it is worth it.

“I love feeling good and a lot of my health issues have ceased because I’ve cut gluten out of my body,” Pollock said.

Harris said her health has improved since being glutenfree, though the limits it puts on her diet are challenging.

“I love food. I love going out to eat, and to have drinks,” Harris said. “The feeling of being so limited is really unfortunate.” studentlife@cm-life.com

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4B | Wednesday, Feb. 5, 2014 | Central Michigan Life | cm-life.com

Nathan Clark Student Life Editor @saltedcake

Arin Bisaro | Staff Photographer

The interior of Pixie Restaurant at 302 N. Mission St. on Thursday, Sept. 5.

Step into the past at Pixie, the oldest place to eat in town

By Taylir Emery Staff Reporter

It’s hard to miss the neon lights and bold colors of the Pixie while driving down Mission Street. The décor and food have made the restaurant a town landmark and rightfully so.

Its doors first opened in 1948, making it the oldest restaurant in Mount Pleasant.

“When it first started, it was only open in the summer time as a drive in and would close in the winter,” said Terri Cregger, general manager of Pixie for the last 20 years. “It was first a car-hop where the staff would bring the food out to people’s cars.”

Throughout the years, Pixie has incorporated and stayed up-to-date with food industry trends, such as walkup ordering made popular

by Dairy Queen and drivethrough ordering pioneered

by McDonald’s.

“In the last 20 years we’ve expanded the most,” Cregger said. “Not only the property and dining area, but the business as well. Business has just gotten busier and busier as Pixie grows.”

Still in its original location, Pixie was the catapult that launched the Labelle family away from their co-owned car dealership that sat behind the diner and into the restaurant business. The family now owns multiple franchises in Mount Pleasant.

“When his sons got older, the father opened The Sweet Onion, which was a ‘70s restaurant on Mission ... things just grew from there,” Cregger said. “Now they have Labelle Management. The company owns other restaurants and hotels, such as Bennigan’s and The Italian Oven, but Pixie was the flagship. It all started here and is still family owned.”

The family experimented with opening multiple restaurants with the addition of Big Boy on Mission Street. There was also a diner opened in Midland, but neither proved to be as successful as the original.

Mount Pleasant resident and Pixie cashier Amanda Mouse said many customers have been around for the entire Pixie transformation.

“A lot of our customers are regulars and older clientele,” Mouse said. “They are always so sweet. They always tell stories about how they used to come in here to eat when they were 4 years old.”

Although the diner is no longer the initial car-hop, many aspects have remained the same.

Black and white pictures of the staff, along with items from the ‘50s cover Pixie’s walls.

“The coney sauce is the original family recipe. It’s what Pixie is famous for. It’s momma

Labelle’s own creation,” Cregger said. “The feel of the restaurant is still the same. We have Letterman Jackets from the surrounding high schools that where all donated. We also have a pair of roller skates that a customer used to use back in the day.”

Aside from items donated by customers lining the walls, there are thousands of plaques with the names of customers who have defeated the Pixie challenge. To be featured on the wall of fame, a customer has to eat 10 Bitty Burgers or six Coney Dogs in 20 minutes.

“Most of the time it’s a group of friends or a fraternity or sorority who come in,” Cregger said. “They challenge each other and cheer each other on.

It’s a neat niche that we have.”

The current records for most burgers and dogs eaten stands at 42 Bitty Burgers and 23 Coney Dogs.

Names on the plaque range

from Mount Pleasant locals to residents around the world, including Germany.

Even Gov. Rick Snyder couldn’t resist the competition.

While on a publicity tour in 2010, he defeated the challenge by eating 10 Bitty Burgers.

“I love the environment,” Mouse said. “No matter how bad of a mood you’re in, the environment, people and music just put you in a good mood.”

It’s these kinds of activities that add to the eating experience and help Pixie maintain a fun and nostalgic feel for its customers.

“In the summertime between Memorial and Labor Day on Thursday nights we have cruise-ins,” Cregger said.

“We have 20, 45, 50 classic cars from the era. They all line the parking lot. It’s really cool to see.” studentlife@cm-life.com

Administrator’s weight loss first step toward healthier lifestyle

By Rachael Schuit Staff Reporter

Weight loss is no light task for millions of Americans as the market is flooded by short-term fixes and crash diets, but one university administrator decided to change his life and watched the pounds disappear.

Tom Idema, director of Student Conduct at Central Michigan University, was tired of being the big guy and set out to do something about it.

“I’ve always wanted to lose the weight and be fit,” Idema said. “I’ve struggled with my weight since college when I began to have unlimited food options.”

Last spring, Idema began his journey toward better health through MidMichigan Health’s Medical Weight Management Program. After four months in the program, Idema lost 120 pounds.

Idema tried dieting before, but ultimately found it hard to keep up since the programs were mostly selfmonitored without medical supervision.

“I’ve tried diets like the Atkins diet where you experience temporary success, and then go back to the way you were,” he said.

This program, he said, was different.

As he started the regimen, Idema chose the program’s quick start plan. This plan entails eating 600-800 calories per day for four months.

During his involvement with the program, Idema met with a dietician, behavioral specialist and an exercise physiologist to supplement his weight loss.

The biggest obstacle, he said, was whether he thought such a substantial weight loss was possible.

“The biggest challenge I had was that they told me I would lose 3-5 pounds a week and being able to accept that that was possible,” he said.

Idema’s motivation to get healthy went beyond trying to lose weight.

As a type 2 diabetic, Idema was on a number of prescription medications.

With his involvement in the program, he takes three medications as a precautionary measure.

After being on the program for four months, Idema was able to start adding calories back into his diet.

His blood sugar levels, for the first time in years, are now considered normal.

“I’m almost off all medications,” he said.

A CHANGE IN LIFESTYLE

The quick start program, Idema emphasized, was about a lifestyle change and nutrition training, not a diet.

He learned to think about why he’s eating and how eating provides fuel until your next meal.

“They never called it a diet,” Idema said. “They educated you on nutrition.

Any exercise I could do was (also) encouraged.”

Sara Krebs, coordinator for the Medical Weight Management Program at MidMichigan, was Idema’s exercise physiologist. Although she was on maternity leave for part of his time on the program, Krebs said the changes in his health were quickly noticeable.

“When I came back he was very confident in his choices and trying to manage his weight long-term,” Krebs said.

Krebs said she knew Idema was ready to make a change the first time she

Andrew Whitaker | Staff Photographer Tom Idema, the director of student conduct, said the key thing that made him lose weight was keeping and actively using a food log daily along with exercise and supplement shakes.

met with him.

“He’s taken any suggestions that we’ve made and he’s worked on them,” Krebs said. “He knows he has to do the work.”

Idema credits staff members like Krebs as one of the reasons he’s stayed in the program.

After he finishes the program in May, Idema said he will continue to recommend it to others.

“I think one of the coolest parts about this program was that the staff was nice,” Idema said. “They didn’t judge or belittle me. They were positive, encouraging and supportive.”

Aside from health, the benefits can be felt in his personal life, as well.

Last summer Idema

coached his daughter’s soccer teams and played basketball and softball with other faculty at CMU. People around Idema noticed his commitment to the program throughout the four months, including his wife, Judy.

“He had his goal in mind from the beginning and was relentless in persevering,” she said. “We’ve changed some of our recipes to be more nutritional.”

The positive transformations Judy saw in her husband since he began the program were not only impressive, but worthwhile.

“I think he has more energy,” Judy said. “We’ve changed some of our recipes to be more nutritional. Going through this

program, Tom has realized his health has to be a top priority.”

With his success so far, Idema is conscious of helping others on their health journeys, even just by talking about his own path.

Idema’s advice to college students trying to manage their weight is portion control. He wears an armband that tracks how many steps he takes each day as well – steps that have led him down a healthier path.

“If you’re not hungry, ask yourself, ‘Why am I eating what I’m eating?’” he said.

“If you can, go to the SAC or somewhere you can walk in the winter.” studentlife@cm-life.com

Fun should cost how much it’s really worth I love all sorts of entertainment mediums. Movies, music, video games and books all call to me from every corner of the Earth, thanks to the Internet.

With the exception of a few mainstream media companies who look for ways to charge viewers, the great digital sea provides an endless bounty of fresh entertainment at little to no cost for everyone to experience and share.

I have nothing against entertainers and artists wanting to be paid for their work. It’s not a crazy idea; I would want to be paid for what I create, too.

What I don’t like in the world of entertainment is the arbitrary price tags affixed to everything with no thought as to how much something is actually worth.

What makes a compact disk worth $13, a movie ticket $10, or, the biggest culprit, a video game, worth $60 a pop?

The uniformity of these prices under-inflates works of artistic beauty, while over-inflating steaming piles of crap. Does it seem right to charge the same amount for a Beatles album as they would for a recording of someone farting into a microphone?

I can’t get too mad at music, seeing as I don’t know anyone who has bought an actual album since the inception of streaming music apps like Pandora and Spotify, but I can still throw rocks at the video game industry.

With a few special exceptions, every new game is released with a $49.99 to $59.99 price tag stamped on it, regardless of how much content is actually in the game.

I’m sure I’m not the first person to bring this up, but out of all the different forms of entertainment out there, video game companies should be the biggest medium to rethink their prices.

Some games with lots of content or strong replay value, like any Bethesda RPG or Grand Theft Auto game, are easily worth $60 or more. But games that are fun yet easily finish-able in one sitting should have their prices reflect the content.

Or how about dividing a game in half and charging for what people really want to play, such as charging a couple bucks for the single player campaign in a Call of Duty game that can be finished in a few hours and charging something else entirely for the online multiplayer that never ends?

Understandably, game companies have to make enough money from their product to at least pay for the game’s production, but if there is nothing to the game, how much effort was actually put into it?

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By Nancy Black Virgo (Aug. 23-Sept. 22) – Today is a Tribune Content Agency 7 – Let your thoughts roam. Dream big. Use (MCT) common sense in your planning. Follow Today’s Birthday (02/05/14). Strengthen a hunch. Set long-range goals today and and build support this year, especially around tomorrow. New expenses could change health, career and romance. To keep fun and things. More work leads to more benefits. play alive, get inspired by children. Realign Share your studies when ready. your path to include true priorities, physically, Libra (Sept. 23-Oct. 22) – Today is a 6 – creatively and spiritually. It’s profitable.

Consider your next move. Focus on finances Renew your home around March and April, for the next two days, and grow your nest in between adventures. Love, romance and egg. You’re getting closer to the truth. Maybe partnership expand around the solar eclipse you hit the society page. Fantasies come true.

(6/10). Begin a new phase.

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WE SEE RUNNING IN YOUR 7 New Mexico county FUTURE! 8 Boring activity

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