The Daily Mississippian - June 11, 2015

THE DAILY

MISSISSIPPIAN

Thursday, June 11, 2015

Volume 103, No. 133

T H E S T U D E N T N E W S PA P E R O F T H E U N I V E R S I T Y O F M I S S I S S I P P I S E R V I N G O L E M I S S A N D OX F O R D S I N C E 1 9 1 1

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Which dynasty will rule?

Food Network features local chef

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2015 volleyball schedule released

Returning to research

Jones takes position at obesity center

CLARA TURNAGE

Scturna1@go.olemiss.edu

After over 6 years as chancellor, Dan Jones is returning to a leadership postion in the medical field.

Jones will join the University of Mississippi Medical Center as director of clinical and population sciences at the Mississippi Center for Obesity Research this September.

This position will be the first installation of the Mr. and Mrs. Joe F. Sanderson Jr. Endowed Chair of Obesity Metabolic Diseases and Nutrition.

Dr. John Hall, professor and chair of physiology and biophysics director at the obesity center, announced Jones’ acceptance of the position last week. Hall said when he heard Jones’ term as chancel-

lor would end in September, he immediately thought of him for the director’s position.

“Everyone here is excited,” Hall said. “We know the people at the university are excited he’s going to stick with us here.”

Jones said he has contemplated the type of position he would like to fill when he leaves the chancellor’s office this fall.

“I made the decision that I wanted to stay in Mississippi and I really have more passion at this stage of my life for dealing with the science and providing leadership through science as opposed to leading a university or leading a health science center,” Jones said.

“I have so much passion for Mississippi. I could generate passion for some other place, I’m sure, but it would have been hard work.”

Hall said he has been looking for over two years for someone to take this position.

“Fortunately, we didn’t fill the position earlier,” Hall said. “I don’t think we could have found anyone that met those requirements as well as Dr. Jones does.”

Hall said the standards for this position were incredibly high because the director would be the first holder of the endowment chair.

Jones actually proposed the chair to Joe F. Sanderson, chief executive officer and chairman of the board at Sanderson Farms, over eight years ago.

Sanderson said though it would have been impossible to know Jones would eventually take that chair, he is pleased with how it

SEE RESEARCH PAGE 3

Food Network features local chef High school students take college courses PEYTON DAY

peytonod99@gmail.com

Although campus life may feel peaceful and slow to students enrolled in summer classes, some of those students are completely overwhelmed by the University’s friendly 3,391 acres.

These students are between the ages of fifteen and eighteen, and have yet to begin their senior year of high school. They have come from all over the nation to participate in Summer College for High School Students. This program is designed to give precocious high school students the opportunity to experience the collegiate lifestyle.

They enroll in a minimum of two classes and reside in the Luckyday Residential College.

They are divided into communities led by counselors, some of whom are undergraduates.

These counselors spend time with the students daily and help them adjust to indepen-

SEE PAGE 4 PHOTO BY: ZOE MCDONALD

Dwayne Ingram, the pastry chef at City Grocery, plates a desert on Tuesday.

dent living.

“I find ways to interact with them to make sure they’re on the right track,” said Lakedrick King, a long-time SCHS counselor and university graduate. “Freedom with boundaries, we call it.”

On the weekends, students participate in supervised activities, such as lunch on the square, a trip to Geyser Falls and a day trip to Memphis.

This year, the first session brought in 129 students ranging from hometowns of Madison, Mississippi to Mexico City. The Lott Leadership program, a prestigious branch of the program for students focused on public service, brought in twenty students. These future leaders will spend the last week of the program in Washington, DC. These students aren’t always easy to pick out on campus. They are official undergraduates and are responsible for their own school work and well-being.

“It’s the most real college

SEE SUMMER CLASSES PAGE 3

PAGE 2 | THE DAILY MISSISSIPPIAN | 11 JUNE 2015 | OPINION

opinion

THE DAILY MISSISSIPPIAN SUMMER EDITORIAL STAFF: LOGAN KIRKLAND editor-in-chief photography editor dmeditor@gmail.com CLARA TURNAGE managing editor news editor dmmanaging@gmail.com TORI WILSON copy chief thedmcopy@gmail.com CODY THOMASON sports editor thedmsports@gmail.com ZOE MCDONALD lifestyles editor thedmfeatures@gmail.com ASHLEY NORWOOD multimedia editor annorwoo@go.olemiss.edu

ADVERTISING STAFF: EVAN MILLER advertising sales manager dmads@olemiss.edu EMILY FORSYTHE CAROLYN SMITH account executives SARAH DRENNEN CLAIRE HUBACEK creative designers

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Are Baltimore police scared to do their job?

Just one month after the death of Freddie Gray occurred, Baltimore had the highest number of killings in a single month since the early 1970s.

The explanation that the Baltimore Police Department gives for this landmark statistic is that its officers are afraid to use force due to fear of ridicule or charges being filed against them.

Freddie’s death, which sparked highly publicized and racially charged riots within Baltimore, was the product of police brutality and occurred nearly a day after he arrived in the emergency room with an almost completely severed spine.

His spine was believed to have been injured as a result of his arresting officer’s conscious decision to drive dangerously while transporting him, as a means of “roughing him up a little.” Subsequently, the six officers involved in his death were indicted on criminal charges, some facing up to thirty years in prison.

Freddie’s death was the third of its kind following the deaths of two other young African Amer-

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ican males, Trayvon Martin in Sanford, Florida and Michael Brown in Ferguson, Missouri, at the hands of the police.

The growing fear of police officers being targeted in Baltimore because of their arrest tactics is an especially alarming issue, considering the fact that the Federal Bureau of Investigation ranked Baltimore as having the fifth highest homicide rate in the country in 2014.

The chances that there is no correlation between Freddie Gray’s controversial death back in April and May’s record-breaking murder month are astronomical.

When asked to comment on the unusually high amount of killings (42) that occurred in May, officers admitted to using less extreme methods of apprehending suspects who are likely armed including refusing to engage in foot chases when criminals flee the scene of a crime.

Many officers have also stated that they believe that some Baltimore residents are now taking advantage of the police force’s sensitivity to the situation by using this

The Daily Mississippian is published Tuesdays and Thursdays during the summer, on days when classes are scheduled.

Contents do not represent the official opinions of The University of Mississippi or The Daily Mississippian unless specifically indicated.

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time to act on personal vendettas and killing those that pose conflict to them while convenience is a factor.

What these events seem to say is that America wants a less active police force; that is, many Americans have lost faith in the authorities’ abilities to handle criminal disputes fairly and effectively.

A single decision by an officer in a life-threatening situation can mean the difference between protecting the city and starting a national crisis, and I think that we should step back and let them focus on making the right decisions instead of watching closely and waiting for them to make the wrong ones.

Deaths like Freddie’s are obviously not accidents and those responsible should face consequences, but we need to let the police do their jobs since they are the only ones who can do them. If force is necessary to arrest a violent criminal, then it needs to be exerted so that the perpetrators are off the streets and behind bars. If there is foul play involved, we need to trust that justice will be

The Daily Mississippian welcomes letters to the editor. Letters should be addressed to The Daily Mississippian, 201 Bishop Hall, P.O. Box 1848, University, MS, 38677-1848, or e-mailed to dmletters@olemiss.edu.

Letters should be typed, double-spaced and no longer than 300 words. Letters may be edited for clarity, space or libel.

Third-party letters and those bearing pseudonyms, pen names or “name withheld” will not be published. Publication is limited to one letter per individual per calendar month.

Letters should include phone and email contact information so that editors can verify authenticity. Letters from students should include grade classification and major; letters from faculty and staff should include title and the college, school or department where the person is employed.

served to parties at fault.

We need to treat police-related deaths on a case-by-case basis rather than condemning all instances of police force because of a few major events.

One Baltimore police officer stated to CNN that they have given the public the less aggressive police force that they desire and now citizens are starting to realize that maybe that isn’t what’s best for them.

I think that the more the crime rate increases, the more the public will once again value the police department and realize that a few bad cops don’t make for an entirely corrupt department.

Whether or not this is actually the cause for the recent increase in homicides in Baltimore, we don’t need to be giving those in charge of our safety a reason to quit doing their jobs. However, one thing is for sure: if something isn’t done about it, a deadly future is in store for Baltimore.

Mark Sandefur is a junior chemical engineering and public policy major from Madison, Mississippi.

news RESEARCH

continued from page 1 turned out.

“We could not be happier that he’s going to be the first person to assume the head of this chair,” Sanderson said. “We are thrilled about the work they’ve already done and we’re looking forward to the progress that will be made in the future.”

Sanderson said this issue was important to him and to Sanderson Farms.

“We have more than 5,000 employees in Mississippi,” Sanderson said. “If there are ways to improve obesity rates and metabolic diseases – hypertension, heart disease, all the things that result from obesity – that will only help our employees and other citizens of our state.”

Hall said this position will play more to Jones’ background as a clinical scientist and researcher.

“I think a major thing is a lot of people are not as familiar with Dr. Jones’ scientific and clinical skills as they are with his leadership skills,” Hall said. “Prior to his becoming the chancellor at University of Mississippi, he had a strong record of research and clinical responsibilities here at the medical center.”

Jones said though this was not how he planned to leave the university, he is looking forward to returning to this type of work.

“When I started steering towards research and a career as a

physician scientist as opposed to a physician, it was a pretty big surprise to me,” Jones said. “I really did fall in love with that combination of patient care and using science as a tool to try to understand societal issues related to health.”

As director, Hall said Jones will coordinate clinical treatment and prevention programs as well as population research.

“One of our major goals is to reduce obesity and prevent obesity in Mississippi, but also one of our goals is to generate new knowledge that will be translatable not just to Mississippi but to other populations across the country,” Hall said.

Hall said though Mississippi has the highest rates for obesity in this country, there are other countries with higher rates.

“We think that if we can pull the needle here in Mississippi, that will certainly help the others to reduce obesity,” Hall said.

This will not be Jones’s first time working with population research. Jones first ventured into this specific area during his duration as a medical missionary in Korea. There, Jones studied the prevalence of high blood pressure.

This study included nearly 25,000 people and was later used on the first collaboration between Jones and Hall.

“We met in 1992. He was a world-famous researcher. I was a nobody,” Jones said. “In our earliest days of working together, we both became much more interested in the relationship of hyperten-

sion and obesity.”

Jones said the first paper he and Hall collaborated on was “probably the most important” he has written in his career. Jones and Hall collaborated on more than 20 other works since 1992.

Jones said he would continue this work at the obesity center, specifically, focusing on the correlation between education deficiencies and obesity.

“The evidence that there is a relationship between education and health is very strong,” Jones said.

“I want to move that from ‘We’re pretty sure,’ to ‘We’re real sure,’ and to take that evidence and to convince policy makers that, if they want better health in Mississippi, if they want to spend less money on Medicaid, the best way is through early childhood education and continuing education.”

Hall and Jones agree that this problem is specifically relevant to Mississippi – where the obesity rate is the highest in the country – but will be used internationally in research on this worldwide epidemic.

Joe Sanderson said he looks forward to seeing Jones’ work in his new position.

“We are so fortunate that the state of Mississippi is not going to lose Dr. Jones and his wife,” Sanderson said. “They could have gone anywhere. We are so pleased they are going to stay in Mississippi and be involved at UMMC.”

NEWS | 11 JUNE 2015 | THE DAILY MISSISSIPPIAN | PAGE 3

SUMMER CLASSES continued from page 1

experience I know of in this part of the country,” said Cass Dodgen, program director.

“We really let our students be students. We don’t call our professors and let them know that there are high school students in their classes. We don’t ask them to teach their classes any differently.”

Although Summer College’s primary goal is to give its students a college experience, the program has become the driving force behind countless applications since its inception.

“There are times when students come to summer college that may not have considered Ole Miss otherwise,” Dodgen said. “They end up coming back to the university as an undergrad student. We’re really proud of that.”

Many of the counselors are former SCHS students themselves, such as North Carolina native Elizabeth Romary. Her story is one of many “conversion” accounts that have landed former Summer College students at Ole Miss their freshman year.

“I was kind of forced to at-

tend Summer College, actually,” Romary said. “Then I fell in love with it, and I rejected UNC Chapel Hill.”

Before doing the program, Ole Miss wasn’t even on her radar.

“I would never even have considered going any further south than South Carolina if I didn’t do Summer College,” she said.

Some students express skepticism about the influence of the program. Romary said her go-to response is “See what you say in five weeks.”

Dodgen said the program’s main goal is to expose high school students to college life.

“We don’t put any pressure on the students to come back here,” Dodgen said. “Ole Miss sells itself.”

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lifestyles

PAGE 4 | THE DAILY MISSISSIPPIAN | 11 JUNE 2015 | LIFESTYLES

From Food Network to Oxford:

City Grocery pastry chef represents the South in a sweet way ZOE MCDONALD

zkmcdona@go.olemiss.edu

Behind the doors of the Main Event kitchen, Dwayne Ingraham finishes up a cucumber, basil and gin sorbet.

As the last fragrant bit drizzles into the carton and smells of summertime sweets waft through the air, Ingraham remains focused on the task at hand.

“I try and get in here by eight in the morning,” said Ingraham, the executive pastry chef for the City Grocery Restaurant Group and recent competitor on Food Network’s Spring Baking championship. “And then what I do is, I take the prep list from all the different restaurants from Snackbar, City Grocery, Boure, Lamar Lounge - and then we analyze what the day is going to look like. Once we then figure out what everybody needs, then we turn around and write it on the board. Then we do productions from there. We hopefully will wrap that up around three or four and then get everything delivered to each place around town.”

Ingraham’s typical day working for John Currence’s City Grocery group may seem like a breeze compared to the Spring Baking Championship, which wrapped up almost two weeks ago. Eight pastry chefs - including Ingraham were selected to compete in 12 competitions (two per episode) to win the ultimate prize of $50,000. The chefs were

called Chesterfield’s and simultaneously losing interest in his classes. After speaking to his fraternity brother and letting his passion for the restaurant business grow, Ingraham decided to apply to the New England Culinary Institute in Montpelier, Vt., and was accepted.

“I decided that this was maybe my calling,” Ingraham said. “I remember my first baking and pastry class, Bake Shop 101 with Chef Dan Tabor, and rolling out that first croissant. I’m like ‘this is it. I can definitely do this for the rest of my life.’ It’s kind of a blessing, I mean; I get paid to do arts and crafts - that are edible on top of that.”

Through various internships and jobs, Ingraham found himself in Las Vegas. Eventually, he began working in a restaurant called “Switch” under COURTESY OF: FOOD NETWORK Jackie Caraballo.

“She completely changed Dwayne Ingraham, the pastry chef at City Grocery, competes on Food Network Spring Breaking Challenge. my life from there,” Ingraham said. “That was the first told right before the three- side of the city of Oxford or try chef/baker’s boot camp. time I actually got to focus hour clock would begin what the state of Mississippi might You really get to know people, on plating desserts. I mean the challenge would be. From not know who I am,” Ingra- you get to understand where that’s what my love is, where Mother’s Day to red, white ham said. “It was a great way they’re coming from, what my passion lies.

Of all of the and blue desserts, Ingraham to show what we’re capable their point of view is in life as things I’m capable of doing, flawlessly flaunted his skills, of doing here at the City Gro- well as cooking.”

I would much rather put deswinning four out of the 12 cery Restaurant Group and Ingraham said he had alserts on a plate any day of the competitions and making it to what we do on an every day ways enjoyed baking, but week.” the final episode – a feat ac- basis. So, I would definitely when he was a child growing While continuing his work complished by only three of do it again. I enjoyed it and up in the small town of Ponunder Caraballo, Ingraham the competitors. it’s not often you get to meet chatoula, Louisiana he was applied for a pastry chef po“It’s really a gift from them that many people who share never exposed to the possibilsition posted

by Chef John [the producers] for people the same passion for what you ity of becoming a chef, much Currence.

On March 30, said like me— you know, folks out- do, and it was really like pas- less a pastry chef.

Ingraham, he flew to Oxford After starting college at The for a tasting, and Currence University of Southern Mississippi, his Sigma Nu frater- offered him the job before nity brother went to culinary he got back on the plane. On school. At the time, Ingraham June 7, 2010, a little more was working at a restaurant than five years ago, Ingraham

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LIFESTYLES | 11 JUNE 2015 | THE DAILY MISSISSIPPIAN | PAGE 5

Compliments of the chef: Buttermilk Chess Pie

1 1/2 cups Sugar 1/2 cup Brown Sugar 1 1/2 cups All Purpose Flour 1 Tablespoon Cornmeal 5 each Eggs 2/3 cup Buttermilk 1 each Lemon (zest and Juice) 1/2 cup Butter (melted) 2 Teaspoon Vanilla Extract 1 pinch Salt 1 9-inch Prepared Pie Crust PHOTO BY: ZOE MCDONALD

A strawberry consome, white chocolate and almond mousse, cucumber, basil and gin sorbet, citris crumble and stawberry gelee that Ingraham prepared. began his work for the City Grocery group.

A born-again Southerner, Ingraham said he allows the region to influence his dishes for the City Grocery restaurants. Whether it’s the molasses and pecan pie at Lamar Lounge or the cornbread pudding with a blueberry compote and buttermilk ice cream at Snackbar, flavors of the south can be found throughout each of the menus.

“The flavor definitely drives it, but what really inspires me about (the South) is the culture,” Ingraham said. “That’s what I think you really get through my plates. I try and tell a story with every plate I put forward.”

For instance, Ingraham said, the strawberry dish, which he put together to complement the sorbet, draws

inspiration from his young years in Louisiana, where he would peruse the strawberry festival and return with crates upon crates of strawberries.

“My grandmother would get home and she’d make some strawberry preserves out of it, and we would have it on biscuits for days,” Ingraham said. “So what I’m trying to show on this plate is not necessarily a plate of strawberry preserves, but what it’s highlighting is that strawberry at the peak of its season, and saying, ‘welcome to my table.’ If you were coming to my house now, that is what we would serve and there’s a story behind it. And that’s what really shines more than anything through my food. Not so much just the flavor of the South but more the culture of it.”

Ingraham, who said he has a competitive nature, owes that aspect of himself to his success in his line of work.

Ingraham also possesses a meticulous attitude and eye for creative plating, two traits which he says are important for bakers and pastry chefs.

“I don’t like to lose, and, to me, pastry allows that to not happen,” he said. “As long as you know what you’re doing, there is a formula that is going to give you the same exact product every time. It’s just that simple.”

Now that life has slowed down a bit for Ingraham he has begun working on a food blog, dwayneingrahamjr.com, which he tries to update every month.

Mix dry ingredients and set aside.

Whisk eggs in a bowl until well blended.

Whisk in buttermilk, lemon zest and juice, vanilla extract, and melted butter into your eggs Slowly whisk in dry ingredients to your wet (so it does not clump).

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PAGE 6 | THE DAILY MISSISSIPPIAN | 11 JUNE 2015 | SPORTS

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SEE SOCCER PAGE 7

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With a well constructed yet challenging 2015 fall schedule, and coming off of a winning season, the Ole Miss soccer team looks to validate the program even more this fall.

The team should have plenty of experience returning 10 starters from last year’s team. The players are currently undergoing strength and conditioning training and in July will work on skill enhancements in practices, which will be necessary to stay competitive in the tough non-conference and Southeastern Conference schedule ahead.

Head Coach Matthew Mott is the second head coach in Ole Miss history and is entering his sixth year with the program.

He’s been instrumental in helping the Rebels compete at a high level in the SEC.

“(After) seven years in the SEC at Auburn, I understand what it takes to win at this level and the type of players you need to recruit to be competitive,” Mott said.

Mott spoke about his goal for the players.

“As a coach, I want them to be the best possible player they can be from an academic, strength, and overall standpoint.”

Those goals are evident academically, as the women’s soccer program is the athletic organization with the highest overall grade point average. “(The coaches) take great pride in it and the girls take pride in it,” Mott said.

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continued from page 6 Mott said academics have been a major part of the identity of the Ole Miss soccer program and that the upperclassmen being the example for the underclassmen and creating a family atmosphere.

“Our team does a great job of being connected and always wanting to fight for each other and that’s how we become united, which is important to the growth of a program,” Mott said.

Last year’s season had a tough ending for the Rebels when they narrowly lost to Tennessee 2-3.

A win or tie in this game would have put the Rebels in the postseason. Mott did see a positive in the loss, however.

“That loss to Tennessee was a growing point and it made them very hungry and motivated for the fall season, even more after a great spring season,” Mott said.

Amongst the group of players returning for this year, Mott expects the six seniors will play a significant role in the upcoming year.

“I expect Jessica Hiskey, Samantha Sanders, Maddie Friedman, Olivia Harrison, Jenni-

fer Miller, and Bethany Bunker to carry us and they will be important in our success,” Mott said.

Mott also discussed the recently released 2015 fall schedule.

“The schedule will be challenging, but its one we can definitely handle,” Mott said.

He stressed the importance of the opener against Florida Gulf Coast, who were the 2014 A-Sun Women’s Soccer conference champions.

“I am not looking past our first one. Florida Gulf Coast is a good team, a NCAA tournament team each year and it will be a difficult game, but it will send us in a good direction,” FILE PHOTO: HAROLD WELLS Mott said.

Looking closer at the Jennifer Miller (22) kicks the ball during a soccer game against the University of Memphis in Oxford, last season. schedule after the Florida will be Memphis,” Mott said. atmosphere the fans created for “The more fans and students we Gulf Coast game, it features a “They are the closest and they the games. have this year, the better the atstart-up of seven non-conferare a team we play every year “This past year alarming mosphere.” ence games all hosted in Oxand they make great match- fans with the signs of when The first home game will be ford. The rebels then enter into es. Memphis is overall a good to cheer and getting them en- an exhibition game against CenSEC play, which surprisingly team.” gaged helped the home field tral Arkansas on August 14, and does not contain rival MissisOverall, the schedule fea- advantage, and I really enjoyed. the regular season home opensippi State. tures 19 games, nine of which By the field design we have an er will take place on August 23 “Because Mississippi State is are against teams that played in awesome atmosphere with the against Boise State at 12 p.m. not on the schedule, every SEC the postseason last year, and 12 stands right on the players, it team is a rival, but definitehome games. makes it a very hard place for ly non-conference (the rival) Mott also commented on the an opponent to play,” Mott said.

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PAGE 8 | THE DAILY MISSISSIPPIAN | 11 JUNE 2015 | SPORTS

sports

Volleyball schedule favors season success

CODY THOMASON

csthoma1@go.olemiss.edu

The Ole Miss women’s volleyball team has a promising season ahead of it this fall. Returning six of the seven starters from last year and adding seven new players, the team has a great mix of experience and youth that should result in another good season for the Rebels.

Last year, the team went 22-10 in head coach Steven McRoberts’s first year, which was the best record the Rebels had posted in seven years. Ole Miss went 8-10 in a tough SEC conference, but set a record for the best start in program history, winning 14 games before their first loss.

The schedule for the upcoming year was recently released and sets up another exciting season, highlighted by a couple of home tournaments and eight matches against teams that competed in the NCAA tournament last year, three of those coming in the out of conference schedule that looks to be tougher than last year.

The Rebels’s first match will come at home against Oral Roberts on August 28 as a part of the Magnolia Invitational tournament. Meanwhile, SEC play will begin against defending SEC

had a great season for Ole Miss.

She set the single season assist record at Ole Miss with 1,322, giving her 2,271 assists in her career, which is the third best in Ole Miss history. The team also returns sophomore Lexi Thompson, who set the freshman record at Ole Miss for kills in a season with 323, which was also good for third on the team.

The volleyball team also added a big freshman class in the fall that will be vital for Ole Miss to compete at a high level again.

The signing class includes Laine Carnes from Lexington, South Carolina, Kathryn Cather from Hoover, Alabama, Caroline Adams from Lafayette, Louisiana, Audrey Fischer from Chesterfield, Missouri, Taylor Gill from Madison, Alabama and FILE PHOTO Alexis Lee from Normal, Illinois.

Mississippi’s Nakeyta Clair (13) prepares to spike the ball set by Aubrey Edie (4) during a game against Mississippi State last The team also added sophomore Kate Gibson, who transferred season. champions Florida on September should be well equipped to han- nie Crow also returns after start- from Memphis and is immedi25, with the first home SEC game dle it. Nakeyta Clair returns for ing every game last year. Crow ately eligible. Gibson starred as a coming against Mississippi State her senior season after receiving set the Ole Miss single season freshman for the Tigers last seaon September 27. The Rebels’s Honorable Mention All-Amer- record for aces with 42, finished son, leading the team in kills with last regular season home game ica honors from the American with the second most kills on the 380, adding the second-most will be against Missouri on No- Volleyball Coaches Association, team with 352 and .36 aces per aces with 31 and adding the third vember 15, and the regular sea- as well as All-SEC honors. Clair set, good for third in the SEC. most digs with 359. Gibson is exson conclusion will be at Missis- set the Ole Miss record for kills Crow was also selected to the U.S. pected to play right away for the in a season with 366 and ranked Collegiate National Team for this Rebels and should add depth and sippi State on November 27. experience the team.

Although the schedule has its second in the SEC in hitting per- summer. share of tough games, the team

centage with .405. Junior Mela-

Fellow junior Aubrey Edie also

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