THE DAILY
MISSISSIPPIAN
Friday, November 18, 2016
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
WHAT’S INSIDE... It’s the little things that matter, Starbucks SEE OPINION PAGE 2
Vegetarians gotta eat! Try these veg-friendly Thanksgiving recipes SEE LIFESTYLES PAGE 5
Volume 105, No. 64
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Ole Miss soccer star graduates after four years on the team SEE SPORTS PAGE 6
Chancellor reviews new troops Ole Miss Outdoors
takes Rebs on the road BRIANA FLOREZ
thedmnews@gmail.com
PHOTO BY: ARIEL COBBERT
Chancellor Jeffrey Vitter walks through each row of the Air Force, Navy and Army cadets in an inspection process. This is the first time Vitter oversaw the annual ROTC Chancellor’s Review Ceremony held on Thursday in front of the Lyceum.
Ole Miss Outdoors is gearing up to head to Nashville, Tennessee, for the Vanderbilt-Ole Miss football game as part of the Rustic Rebel Road Trip series. The series was first introduced this year with planned trips to Fayetteville, Arkansas, and Baton Rouge, Louisiana, but the trip to Tennessee will be the first one to actually happen due to lack of interest in the previous trips. The program’s goal is to bring Rebels to cheer on their team at away football games and introduce students to the outdoors. Students on the trip will ride a bus to Franklin, Tennessee, where they will experience two climbing gyms and lodge in climate-controlled cabins at Henry Horton State Park. Ole Miss Outdoors Graduate Assistant Francis Liaw said the trip is a safe, alcohol-free way to enjoy an Ole Miss football game. “Our assistant director came up with this idea to do an away game trip as an alternative to traditional trips,” Liaw said. Liaw said the trip is open to more people than just university students.
“All of our programs are open to students and the community,” Liaw said. “There’s a common misconception that Ole Miss Outdoors is just a club.” The trip costs $180 for students and $200 for non-students. The fee includes transportation, camping gear, park entrance fees, a gym entrance fee and meals, but game tickets are not included. These trips can help students fall in love with the outdoors and lead healthier lifestyles. “You get to meet different people, and it’s an alternative to a traditional road trip and participating in that drinking culture,” Liaw said. “It’s a wellness alternative to do something and connect it with nature.” Liaw said there is such a passion for Ole Miss football on campus, but there’s not much of an outdoor culture. He wants to combine the two through the Rustic Rebel Road Trip series. “We’re trying to merge the outdoor community with the football community and introduce people to the outdoors,” Liaw said. “I would say we don’t have that sense of outdoor culture here, and we’re just trying to cultivate that.”
Rebel horseback riding team leaves competition in the dust KAMERA GRIFFIN
thedmnews@gmail.com
The year-old Ole Miss Equestrian Club team took third place at the Georgia College and State University Intercollegiate Horse Show Association Nov. 12. The team placed first out of all the Southeastern Conference Schools competing, and eight of the nine Rebel riders placed in the top six of each participating class. Team member and pre-pharmacy major Emory Barnes attributes the team’s success to practice, dedication and friendship. “It’s a sport and it’s a passion … it’s something that you can bond
over,” Barnes said. “Everyone on the team has been doing it since they were little, for the most part, but there are also people that just started, too, which is so cool.” Barnes tied as a high-point rider, the highest title awarded at the show, and won her flat and over fence class this past weekend. The drive to Memphis may seem like a jump for some, but not these riders. The team holds training practices every week, and most team members go the extra mile, practicing more often. Riding instructor Beanie Cone’s group and private lessons pay off in competition. “[Beanie] works really hard and helped me improve from a
beginner, to jumping 3 feet and competing in the A circuit,” English rider Cheney Thomasson said. Intercollegiate competitions were a tough transition for some as the horse show guidelines began to change. Now, familiarity with a variety of horse breeds can make a positive difference in competition. Team players must draw a name from a hat to determine their equestrian partner each show. “It’s a really true test of rider capability versus on, like, a circuit show, which is what growing up you do. That’s based on how
SEE EQUESTRIAN PAGE 3
COURTESY: OLE MISS EQUESTRIAN TEAM
OPINION
PAGE 2 | THE DAILY MISSISSIPPIAN | 18 NOVEMBER 2016
A few lessons for Starbucks LETTER TO THE EDITOR
COLUMN
JAMES HALBROOK
thedmopinion@gmail.com
Most of us get in line at Starbucks, place our order and consume our beverage without much thought, which is fine. But not I. And it bothers me. Hear me out. Starbucks lists the sizes on its menu as tall, grande and venti, meaning small, medium and large, respectively. But what do these words really mean? So, the smallest size is tall.
Standing at 6-feet-2-inches, I have been described as “tall” once or twice in my life, which directly contradicts Starbucks’ definition of tall. Next, we have grande, which means large in Spanish. Finally, there’s venti, which is the Italian word for 20. Keeping with the theme of confusion, Starbucks’ venti drinks are 24 ounces. In summary, none of the sizes’ names reflect what their definitions are, and all of the sizes are in different languages. You may wonder: Why would Starbucks do this? The answer you will find on the internet is, “Eh, well, because.” Basically because they feel like it. Even further, Starbucks is also lying to us about the drinks it creates! The most gleaming one is what they call a “macchiato.” When you order a macchiato at Starbucks, they give you
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espresso and steamed milk, all partnered with the flavorings of your choice. However, in an actual macchiato, there is no steamed milk. It is just espresso and a slight layer of foam that is taken off the steamed milk. What Starbucks serves you is actually a latte. The Italian founders of coffees would be turning in their graves. This leads me to ask: What’s going on at Starbucks? None of the sizes mean anything related to the actual meaning of the words. They are misnaming drinks. One would think the leading coffee producer would have its ducks in more of a row. James Halbrook is a sophomore chemical engineering major from Brandon.
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Like many of the international students from over 90 countries who attend the University of Mississippi, I came to this country with the hope of new opportunities and success. I left my home and moved thousands of miles away from my family to a country that is commonly known as the land of opportunity. After the recent election, I fear that those hopes might be damaged. It is not Trump’s xenophobic comments against judges and Gold Star parents, nor his attempts to normalize sexual assault and sexism in our society, that I fear the most. His ignorance of international affairs is even more damaging. He has continuously proved to be uninformed about international politics, and he has had connections with leaders such as Putin or Marine Le Pen, who, in my opinion, have no respect for liberal democracy and social liberties. This lack of preparation in foreign policy has led to ideas that are at the same time comic and
PATRICIA THOMPSON
Assistant Dean, Student Media and Daily Mississippian Faculty Adviser S. Gale Denley Student Media Center 201 Bishop Hall, P.O. Box 1848 University, MS 38677-1848 Main Number: 662.915.5503 Business Hours: M onday-Friday, 8 a.m.-5 p.m.
scary. The wall that Mr. Trump plans to build between Mexico and the U.S. is a great example. He claims that it will keep the Mexican “rapists” away. He does not seem to notice that most of those immigrants are doing some of the hardest and low-paying jobs in the country, while risking their physical integrities. He also ignores that many Mexicans have been damaged by American economic influence and that violence and poverty in their country is in part a result of America’s demand for drugs and supply of guns. His ideas for Muslim immigrants are equally scary, as he has suggested “religion checks” in the borders. This would be a great threat for civil liberties in America. It is now in the hands of democratic institutions and the common sense of other Republicans to stop Mr. Trump’s foreign policies. Francisco Hernandez is a junior international studies major from Valencia, Spain.
The Daily Mississippian is published Monday through Friday during the academic year, 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. The Daily Mississippian welcomes letters to the editor. Letters should be 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.
NEWS
THE DAILY MISSISSIPPIAN | 18 NOVEMBER 2016 | PAGE 3
Oxford retailers gear up for Black Friday on the Square MADISON STIRSMAN
mastirsm@go.olemiss.edu
As Black Friday quickly approaches, many retailers are preparing for another hectic shopping day. This is not the first rodeo for a handful of employees who work on the Square, but many new faces will be working their first Black Friday. Kailyn Mahoney, a sales associate at Frock, will be staying in Oxford over break and experiencing her first Black Friday from the sales side. “This is my first Black Friday that I will be working, and I have heard that it gets really crowded and crazy,” Mahoney said. “It draws a good crowd because the Square offers a lot of items that are normally expensive but are now on sale.” Frock will be opening at 9 a.m., an hour earlier than its normal opening time, and will be closing at 7 p.m. Sales will start at 40 percent off and decrease every two hours as the day goes on. “The decreasing percentage off is an incentive to get people to come out early in the morn-
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ing,” Mahoney said. “Black Friday is normally something that takes place early in the morning, and that’s when you will find the best deals.” Reagan Pepper, a sales associate at Olive Juice, will also be working her first Black Friday in sales. “This is my first time working Black Friday. I have heard this is one of our busiest days here,” Pepper said. “Bid Day is something to be rivaled with, but I have heard that it is pretty insane.” Olive Juice will be opening at 8 a.m., although rumors are swirling that there is a possibility of an opening time of 7 a.m. It will be closing at 8 p.m. Like Frock, Olive Juice will be offering the best deals starting early in the morning. “The way we do sales is from 8 to 10, we will do 50 percent off, and from 10 to 11, we will do 40 percent off,” Pepper said. “The earlier you get here, the better. Not everyone is going to get up at the wee hours of the morning, but we do sales all day long.” The people who are staying in town instead of going home for break have plenty
of options of places to shop for the annual sales. Chelsea Beauford, an Ole Miss student, will be staying in Oxford for Thanksgiving for the first time. Beauford is normally home in Texas working during Black Friday, but this year she gets the chance to go out and shop. “I’ve worked in retail on Black Friday for two years, and I am so excited to finally be able to take advantage of the deals that are available to me,” Beauford said. “I am so excited to see all the cute outfits they have.” Although shoppers might be tempted to go to a mall on Black Friday, the Square offers a hometown feel with local shops you cannot find anywhere else. Mahoney said she feels shoppers should make time to stop by the Square and see all the different deals offered. “I think people should come out and shop at the Square as opposed to a mall on Black Friday because we have a lot of cute clothes,” Mahoney said. “Everything is going to be super cheap.”
continued from page 1 nice your horse is, how well you get along with your horse and how much you practice,” Barnes said. In these competitions, English and Western describe the different types of riders, wardrobe and competition requirements at shows. “Our first show, we rode against a NCAA team-and we’re club level…we showed against them [competing teams]…we held our own, and that was really cool for us,” Barnes said. “We’re just improving so much, and we’re going to hopefully keep improving, and so it’s something to really look forward to.” Semester dues may be common for most clubs, but community fundraisers and donations
help make traveling expenses and equipment costs less demanding for the Rebel team. Last month Auburn donated a new addition to the Ole Miss team: a horse named Captain. “We are all super excited about it and so grateful that our surrounding SEC schools want to help us out,” Colleen Stimola, founder of the Equestrian Club, said. Three competitions into the year-round season, preparation for the upcoming show in January is underway. “There was clearly a need for an equestrian club on campus, and I am very glad that I chose to take on the task of creating one. Though it is a lot of work, it is very rewarding to see each competition of how we get better and that all the hard work and hours I put into this team pay off,” Stimola said.
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PAGE 4 | THE DAILY MISSISSIPPIAN | 18 NOVEMBER 2016
Mississippi Food Summit brings foodies, farmers together ELIZABETH CONGER
eaconger@go.olemiss.edu
Join the Alliance for Sustainable Agricultural Production for the third annual Food Summit Revival this weekend at the Agriculture and Forestry Museum in Jackson. The three-day event is filled with stimulating conversations open to all foodies, farmers, teachers, food service industry professionals and school service managers, as well as the general public. The executive director of the Mississippi Sustainable Agriculture Network, Daniel Doyle, said the Food Summit is truly a one-of-a-kind gathering for the whole family. “The Mississippi Food Summit is about getting a wide variety of people from diverse walks of life together in one place to talk about food— from Mississippi, for Mississippi,” Doyle said. “We
Interested? Questions?
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Call: Will Dicaro 817.422.6030
are bringing together farmers, chefs, policy makers, advocates and eaters with one common goal in mind: to stimulate both the personal and economic health and vitality of Mississippians.” Zach Wehmeyer, FoodCorps service member for the MSAN, focuses on engaging and connecting kids with healthy food in school. He works with FoodCorps, a service organization, that seeks to help implement food education in the lives of children and expand their knowledge about healthy options. “The Mississippi Food Summit and Agricultural Revival can connect you with people from all walks of life across Mississippi who have a true passion for food, for the Earth and for people,” Wehmeyer said. “It will be an incredible place to gain a deeper understanding of agriculture in Mississippi and the impact that has on personal
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and economic health and vitality, and eat well while doing it!” On-site registration begins at 7:30 a.m Thursday and Friday at the Mississippi Agriculture and Forestry Museum. Local garden and farm tours will leave from the Mississippi Farmers Market on Saturday at 1 p.m. “Food is one of the few things that permeates every layer of our lives. It serves as a source of identity and heritage, of celebration and mourning, of sustenance, but also of enjoyment and wonder and adventure and friendship,” Wehmeyer said. “It is intimately linked with who we are and how we navigate the world, which makes it even more crucial that we treat food with the intention it deserves.” Molly Bell, an exercise science major at the university, encourages everyone to drive down to Jackson this weekend to learn and experience everything food. “I’m originally from Connecticut, and when I moved to Oxford for college, I became a foodie. The Food Summit Revival weekend is filled with like-minded people of different backgrounds that are all connected through the deep appreciation and love for sustainable food.” Wehmeyer is most excited about the first ever Taste of Mississippi Dinner at 6 p.m. The event will feature local chef and farmer teams from across the state who have collaborated to create seasonal and fresh dishes. “It will definitely be a good party to be at,” Wehmeyer said.
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THE DAILY MISSISSIPPIAN | 18 NOVEMBER 2016 | PAGE 5
Recipes: Vegetarians can still enjoy Thanksgiving ANNA HODGES
thedmfeatures@gmail.com
Thanksgiving, perhaps the second most anticipated food-related holiday of the year next to Christmas, is now upon us. It’s a day full of family, friends and, let’s not forget, food. Wonderful, endless amounts of food. And for the most part, Thanksgiving feasts have a wide variety of different foods that everyone can enjoy. But if your family is like mine, that means there’s not a dish on the table that is without at least some form of meat. This can be quite the bummer for those of you out there who are vegetarian but still want to take part in the feast. So, with this in mind, I’ve whipped up some seasonal vegetarian recipes that will have everyone going back for seconds, vegetarian or not.
SIDE: ROSEMARY CARROTS
• • • •
Two bunches of carrots (about 24), peeled 1 tablespoon olive oil 1 tablespoon minced rosemary Salt and pepper
Preheat the oven to 400 F. Toss the carrots with the olive oil on a baking sheet lined with aluminum foil. Lay out evenly and sprinkle with the rosemary and even amounts of salt and pepper. (Another way to cook is to wrap small bundles of the seasoned carrots in the aluminum foil) Bake in the oven for 20 minutes or until the carrots are tender.
• • • •
DESSERT: APPLE PIE 1 pastry for a nine-inch crust 1/2 cup of butter 3 tablespoons of flour 1/2 cup white sugar
• • •
1/4 cup water 1/2 cup brown sugar 8 apples (Granny Smith or Honeycrisp) peeled and thinly sliced
Preheat oven to 425 F. In a saucepan, melt the butter and stir in flour, water and both the white and brown sugar. Mix to a paste and bring to a boil. Let simmer. Place the bottom half of the pie crust into a pan, fill with the apples. Cover with the top layer of crust (lattice cut or however you prefer). Pour the mixed sauce over the crust and be sure it covers all sides of the pie. Bake for 40-45 minutes, or until the apples are soft.
MAIN DISH: STUFFED SQUASH BOWLS
• • • •
1 medium butternut squash 5 small winter squash (divided) 4 1/2 teaspoons olive oil, divided 3 teaspoons pure maple syrup
• • •
Salt and ground pepper 1 tablespoon unsalted butter (room temperature) 1 teaspoon fresh thyme
Preheat the oven to 400 F. While waiting, line two baking sheets with aluminum foil. Cut the butternut squash in half, setting aside the top half. Remove all seeds and strings and place the bottom half on one of the laid out sheets. Remove the caps of three of the small winter squash by cutting a one-inch circle around the stems. Then slice off any strings from the bottom of the cap as well as remove any seeds and strings from within the centers and discard. Next, cut a thin slice off the bottoms of the winter squash to ensure they sit evenly. Put the caps back on the squash and place on the baking sheet with the butternut squash. Drizzle the insides of the squash with olive oil and maple syrup, sprinkle with salt and pepper. Bake for one hour (or until a knife can be inserted with no resistance, much like when baking a cake). As these are cooking, remove the stems from the remaining two winter squash and cut into halves lengthways. Remove any seeds from within. Peel and chop into smaller, 1/4inch pieces and place in a bowl. Add the remaining four teaspoons of oil in and mix with the squash, as well as salt and pepper. Put these pieces on the second baking sheet, being sure to spread out all pieces evenly and bake until the squash is tender. This may take around 30 minutes. Once done cooking, take the pieces and add them into a bowl with the remaining 2 1/4 teaspoons of syrup, butter, and thyme. Mix thoroughly and divide into three sets, stuffing them into the hollowed out squash.
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SPORTS
PAGE 6 | THE DAILY MISSISSIPPIAN | 18 NOVEMBER 2016
Rebel soccer waves goodbye to one of the best
SEE FORBUS PAGE 7
PHOTO BY: CAMERON BROOKS
Addie Forbus runs downfield during a game earlier this season.
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Ole Miss soccer’s season came to a close in the SEC Tournament, but for one player in particular, that tournament game, a 2-0 loss to Tennessee, was the last time she laced up her cleats and put on her jersey as a Rebel. Ever since she first started kicking around the ball at age 3, Addie Forbus, a senior forward from Amory, realized she was better at soccer than she was at other sports she played. “I fell in love with the sport instantly,” Forbus said. “I knew that it was going to be a huge part of my life.” Growing up a Mississippi State fan, Forbus attended
up early on, according to Forbus, and the records certainly agree with her. Setting a state record for her 231 goals she scored over her high school career and being named Offensive MVP all six years she was on the team, all while maintaining excellent grades, are just a few of her pre-collegiate accomplishments. Her domination on the field continued when she finally made it to Oxford. The records and recognitions are countless, but the legacy she left on the program and her teammates is even greater. “Hopefully, the way I was able to play inspired other people, players, fans, students, even parents, to chase their dreams and work hard
6
thedmsports@gmail.com
most of the Egg Bowls, where Mississippi State played her future school, Ole Miss. After four years on the team, Forbus led her team to win its version of the Egg Bowl played on the soccer pitch all three times. But how did she end up at Ole Miss and not at the other school she grew up watching? “I actually committed to Ole Miss in the summer between my freshman and sophomore year of high school and only took one other visit, to Georgia,” Forbus said. “After meeting with the coach and staff and taking the visit around Oxford, I just had a peace about committing so early.” The pressure was off while she played at Amory High School because she knew where she was going to end
3 4
MAGGIE CROUCH
SPORTS
THE DAILY MISSISSIPPIAN | 18 NOVEMBER 2016 | PAGE 7
FORBUS
continued from page 6 for whatever they’re passionate about,” Forbus said. Coach Matt Mott would have to agree that her hard work and attitude truly inspired the other women on the team as she acted not only as the team captain but also as a mentor for others. “She has this unbelievable work ethic, which she has passed on to other players, and she’s grown and mentored people behind her,” Coach Matt Mott said. “That’s what makes her so special, and I think those are the things she’s done to set a standard for our program.” Not only has Forbus left a lasting impression on those around her, but the whole experience has changed her for the better. “It’s hard to put into words what these past four years have meant to me and the impact it’s had on me,” Forbus said. “It’s shown me what it’s like to be a part of a true family and how to sacrifice for those around you and put the
work in day in and day out for the people you love.” And the Rebels have truly proven that they can work together like a family this past year. With their 9-11 overall record, the team has overcome adversity ranging from injuries to aggressive SEC competition. For Forbus, she always relied on her teammates, whether they were winning or losing. “Growing up, I had two older brothers, but these four
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years have taught me what it feels like to have 30 sisters every year,” Forbus said. As for the future, Forbus is unsure exactly where soccer will fit into her life after graduating from Ole Miss, but she knows it will always be a part of her. “Soccer will be a part of my life as long as I am physically able,” Forbus said. “Give me a ball, and I promise you I’ll be content.”
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SPORTS
PAGE 8 | THE DAILY MISSISSIPPIAN | 18 NOVEMBER 2016
Editor to editor:
Rebels vs. Vandy
Robbie Weinstein, sports editor of the Vanderbilt Hustler, joins Brian Scott Rippee to break down this week’s game between Ole Miss and Vanderbilt. 1. The sample size is obviously limited, but how does Shea Patterson compare with Chad Kelly in both style and effectiveness?
1. Vanderbilt seems to be a hard team to figure out. It’s looked great in spots like in its win over Georgia but then sputtered against Missouri last week. What has been the biggest reason for the inconsistencies?
BSR- Like you alluded to, it’s difficult to tell because of the small sample size and how limited Ole Miss was offensively. Freeze said they essentially ran four plays in the second half. But I will say that Patterson has great footwork and can extend plays with his feet much like Kelly can. Patterson’s got a strong arm, and while he made some freshman mistakes, he threw some really accurate balls. I think we will be able to tell a little more when Ole Miss opens up the playbook.
RW- The weird thing about Vanderbilt’s performance last week was that aspects of the team’s play that had been strengths all year, namely defense and punting, were a problem while the offense actually moved the ball. I think the inconsistency partially correlates with the type of offense Vanderbilt plays against; the ‘Dores have struggled against offenses that have strong passing games and/or dual-threat quarterbacks. Obviously, that doesn’t bode trend should concern them with respect to this game.
2. When opposing defenses have had success against Ole Miss, what have they been able to exploit?
2. Depending on how these last two games go, how hot is Derek Mason’s seat at the end of this season? RW- I really don’t think he’s on the hot seat. Vanderbilt’s administration isn’t like others around the SEC; it has a strong aversion to firing coaches, and Mason is well liked by everyone around here. Mason returns the vast majority of his team next year, so I’d be shocked if Vanderbilt doesn’t give him another year.
BSR- Teams have run all over Ole Miss this year. It has allowed 2,291 rush yards through 10 games this season. In its defense, it’s gone up against Dalvin Cook, Nick Chubb, Leonard Fournette, Bo Scarbrough and two teams that run the option. And for all the criticism that unit has gotten, it played really well in the second half last week in College Station. But that has been the formula for success against the Ole Miss defense along with picking on a young secondary. It will certainly have its hands full with Ralph Webb this weekend.
3. Ralph Webb is one of the best running backs in the SEC when healthy. What specifically makes him so special?
3. What’s been the problem with the Rebel defense this year? BSR- It hasn’t been able to find consistent linebacking play. The middle linebacker spot has been a revolving door, and they’re thin on the outside after DeMarquis Gates. When teams get into the second level, they’re off to the races against Ole Miss. I think this glared particularly in the LSU game, when Fournette broke runs of 78, 76 and 59. That’s been Ole Miss’ biggest issue this year.
RW- Webb doesn’t have any major weaknesses in his game at this point. He lacks elite top-end speed, but he makes up for it with great quickness, vision and cutting ability. He has improved in pass protection and catching the ball out of the backfield. However, he hasn’t been anywhere near the same after injuring his left ankle against Kentucky. Luckily, Vanderbilt has a great backup in Khari Blasingame, who can help carry the load.
4. Gary Wunderlich has one of the most impressive stat lines of any kicker in the country. How aggressive has Head Coach Hugh Freeze been around the 30- or 35-yard line when he knows he’s got a stone-cold killer at kicker?
4. Derek Mason defenses have given Ole Miss fits in the past. What must the defense do this time to neutralize the Rebels’ offense?
BSR- He’s quietly put together one of the best seasons among all kickers in college football. Anywhere 50 and in, both Wunderlich and Freeze feel pretty confident. That’s not to say he doesn’t have the leg to hit from longer, but he’s been extremely accurate in that range. To answer your question, Freeze has been a pretty aggressive play-caller throughout his career, especially on fourth downs. But I think that’s been toned back some this year, and that’s because he has a ton of confidence in Gary Wunderlch.
RW- The defense can’t let Shea Patterson beat it with his feet. Defensive tackle Adam Butler said Tuesday that the defense has done a much better job staying disciplined against dual-threat quarterbacks recently, and that needs to continue on Saturday, or Ole Miss will probably move the ball with ease. Vanderbilt’s defense is excellent up the middle in the run game, but perimeter rushes and quarterback runs are where Ole Miss can hurt the Commodores.
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