Monday, April 3, 2017

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Monday, April 3, 2017

IUSA

IDS

Election oversight punishes tickets

Indiana Daily Student | idsnews.com m

By Jesse Naranjo jlnaranj@indiana.edu | @jesselnaranjo

THE

GOLDEN NOODLE

PHOTOS BY CODY THOMPSON | IDS

The Golden Noodle trophies were given to the crowd favorite and judge choice macaroni and cheese Sunday at the return of the Mac Fest.

Two local recipes crowned best mac and cheese at Return of the Mac Fest By Emily Abshire eabshire@indiana.edu | @emily_abs

The best macaroni and cheese in Bloomington was crowned Sunday at the Return of the Mac Fest. Ivy Tech Culinary Program’s smoky bleu quack and cheese won the judge’s choice, and Feast’s aged bacon garganelli won crowd favorite. The runners up for the judge’s choice were Upland Brewing Company and Nick’s English Hut. Minutes after being announced the winner, the chef instructors at Ivy Tech Community College Bloomington, Allen Edwards and Jennifer Ryan, were back serving samples of their winning recipe, this time with the Golden Noodle trophy on display. The winning recipe was made from

smoked duck, elbow macaroni, spicy bleu cheese and white cheddar cream sauce. “It’s so great to serve people in Bloomington because they’re so open minded about food,” Ryan said. Feast chefs Erika Yochum and Bobb Easterbrook did not hear the announcement of their win, but someone quickly ran back to their table to let them know. Their recipe was made with cheddar cheese garganelli, chicken fat breadcrumbs, kimchi hot sauce, popcorn cheese sauce, shallot and fennel. They hand-made 6,000 pieces of pasta and cured the lamb bacon for more than a month. “Bits of things from what we loved before, and we put them all together,” Yochum said. Yochum said it was more exciting to win the people’s choice than the judges’ choice because their goal is to make the people

Bloomington Golden Noodle winners Judges awarded points based on balance, appearance, texture, overall flavor and creativity. Winner: Ivy Tech Culinary Program Runners-up: Upland Brewing Company and Nick’s English Hut The crowd favorite was voted on by tasters using the Yelp app. Winner: Feast happy. Those in the crowd received a red plate and a fork-spoon combo utensil and loaded the plate with as many small cups of macaroni and cheese samples they could SEE MAC, PAGE 5

The IU Student Association Ele Election Commission released decisions decisio on ten of 25 filed complaints o on Thursday night. The IGNITE ticket tick was disqualified, and by Friday Frid announced the commission had announce the second-place Focus ticket ha had dropped to third place behind the th Engage ticket. deThe commission wrote in its d cision that vote deductions would b be leftover assessed by multiplying the leftov percentages from each deductio deduction ve-percent together. For example, a five-perce deduction and a ten-percent dedu deducpertion would be calculated to 95 pe cent multiplied by 90 percent. which Based on this logic, Focus, whic received five violations, was only aallowed to keep about 66 percent of its votes, and Engage, now in secon second place, was allowed to keep about abo 90 percent. Psych Up received a percent deduction of less than one perce based honesty and, b d on candidate dd h d as first-place Empower IU previously predicted, the ticket was not found guilty of any violations. Focus presidential candidate junior Brandon Sakbun said he emailed and texted the election commissioner and the campaign’s liaison before the intermediary statements were due to ask if he could submit the accompanying receipts later in the week and received no response. Sakbun was on vacation in Hawaii and had no access to wifi, but when the commissioner did respond, he told Sakbun he would have to check with the commission, and they would have to rule as a body, despite the submission deadline being extended to the date when Focus did get the receipts to the commission. He provided documentation of these exchanges to corroborate his account. “If I knew I needed to rent a car or hike down the mountain on foot, I would’ve done it,” Sakbun said. SEE IUSA, PAGE 5

ROWING

Rowing team finishes second in Saturday’s home double dual By TC Malik tcmalik@umail.iu.edu | @TCMalik96

The long-awaited day of the spring season’s first official competition began with delays, but it didn’t present a problem for the IU rowing team. After Kansas crashed with Michigan State, one of its oars broke. The equipment issue pushed back the races, which didn’t faze the Hoosiers, IU freshman Lauren Woodgate said. “We performed very well,” Woodgate said. “There were a few curveballs thrown at us throughout the week and today. We handled it really well and proved to ourselves we can handle anything.” The Hoosiers finished in second place out of the four teams that participated in the double dual Saturday. IU beat Kansas during both sessions, but Louisville and Michigan State narrowly edged out IU in the morning and afternoon sessions, respectively. Points are awarded based on the skill level of the riders, novice or varsity, and the places they come in. Point values are also calculated based on the number of riders in the boats. The week leading up to the double dual was tumultuous for IU. Crew changes, injuries and illnesses were routine, which caused many boats to swap rowers. IU Coach Steve Peterson said all those factors combined to hinder his team’s speed. “I knew we weren’t going to be at full speed going into this, but it’s the reality of collegiate athletics,” Peterson said. “The bottom line is

that we wanted to go faster.” Peterson said there’s some things to improve on going into the Hoosiers’ regatta next weekend, which will include a series of races in different sessions, similar to the way the races went Saturday. “We need to be more efficient through the water,” Peterson said. “It cost us a little bit of boat speed. The race plan also evolves as we go through the spring every year.” IU sophomore Maddie Pierce said the Hoosiers were very excited, which could have affected their nerves. The Hoosiers were just off the mark for the goal they set in terms of time. The second varsity eight boat riders with Woodgate and Pierce said they set their goal at 6:40 and were just off the mark at 6:44. Despite barely missing their goal, coming close can provide confidence for the Hoosiers going forward in the season. Saturday marked Woodgate’s first experience rowing in the United States. She grew up in Australia and said she chose to row at IU instead of Syracuse, Oregon State and other schools because of the coaching staff and camaraderie within the athletic department. Woodland also said the team has a lot of room for growth in the future. “We’re really trying to focus on breaking through that second barrier,” Woodgate said. “We need to find that second wind to keep pushing forward and moving forward with the team.” That second wind would be SEE ROWING, PAGE 5

ADELINA JUSUF | IDS

Muddy Fork Farm and Bakery sale bread and pastries Saturday at the Bloomington Farmers’ Market. This was the first of Bloomington’s summer season markets.

Farmers’ market returns to downtown for the 2017 season By Brooke McAfee bemcafee@indiana.edu | @bemcafee24601

Despite the chilly weather, a crowd of people gathered at this spring’s opening of the farmers’ market. Customers bought fresh greens, ate pastries and clutched bouquets of flowers in their arms as they walked through Showers Common. The Bloomington Community Farmers’ Market opened Saturday. The market is open each Saturday from April to November. The hours are 8 a.m. to 1 p.m. There are several new vendors this year,

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including Wild Alaska Salmon & Seafood, Greenskeeper Foods and Kind Kombucha. Since it is still early in the year, many people are growing their produce in greenhouses or hoophouses, market assistant Crystal Ritter said. Common products for this time of year include vegetables like chard, arugula, beets, radishes and green onions. The market always includes items like cheese, meat, eggs and baked goods, Ritter said. Saturday’s market included a demonstration by Bloomington Hop Jockeys, which is a club for

home brewing beer. As club members brewed multiple beers at the market, Hop Jockey member John Riddle showed customers the various grains used in home brewing and explained the process of making beer. The ingredients that can be used in homebrewed beer include chocolate malt, rye and hops, he said. “It’s a very dynamic range of flavors,” he said. “It’s almost infinite, the spectrum of flavors you can get.” Kind Kombucha, a local SEE MARKET, PAGE 5

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