“Roger had been my dishwasher partner ever since I first joined Sodexo in September 2024. I still remember how he always greeted me in Japanese, saying ‘Ohayo.’ It still doesn’t feel real that he is gone so suddenly. Having Roger at the workplace always gave me a sense of comfort and reassurance. I am filled with gratitude for the way he cared for me and made me feel safe. I pray that he is resting in peace.”
—Yuna Matsuura
“Something I always marveled at was his unique ability to connect with people. All of us. We come from different backgrounds and different places on this planet, but despite that language barrier, Roger was always able to communicate and connect with everyone in a positive way and with a wry sense of humor.
“Roger showed us that communication is about much more than just words. It’s about empathy, respect and the intention to connect.”
— Sodexo Dining Services General Manager Tim Lockett (from his speech at the Sept. 19 memorial service)
“On days when there were ‘showcase,’ he would always say ‘Bala, showcase!’ because he knew I’d always get stressed out about it and it just became a funny joke for us. So it just became an endearing thing where every time he said that, he was really just being nice. I remember him smiling a lot, never complaining, and just did his job. He was a great, warm addition to the kitchen.”
— Bala
Tribute to Roger Gamez
“Roger was a very good employee. Roger did anything you asked him to help you to do. I am going to truly miss him.”
—Lena Rudolph
“Roger was a hard working, clever man filled with so much joy and passion for his job with a lot of dedication. He was always kind. He greeted me every morning with a loving ‘hello.’”
—Shenese Hicks
“Roger was always smiling. He would help anyone. He especially enjoyed interacting with the students.”
—Miss Nicole
“Roger was such a kind, gentle soul. I’m happy to have known him in the small capacity I did. He always made me smile when I entered the cafe, always offering a smile and a wave as he asked me how I was doing. Sometimes he’d come by the table where I was sitting and offer to take my dishes to the dish room, which I always appreciated greatly. All that knew him saw the quiet consideration he had for others. I wish I had gotten to see more of him while he was with us. My heart goes out to his family. May they find some small comfort in knowing he was cherished those that knew him through VWU.”
— Senior Liese Hazelwood
Self-checkouts change customer experience
Matthew Smith, Dining Services operations manager, says automatization has expanded store hours and added customization.
BY KAMI WHISENHUNT
From students whose lives he touched
“Recently we lost a dear husband, father, colleague and dear friend. A kind man that graced every room with his presence. I miss his gracious smile and his incredible work ethic. He made sure every student he encountered felt welcomed and I cherish every moment spent with him. May his soul rest in peace.”
— Freshman Bailey Schottin
“I knew him well. I know his wife, Mrs. Regina Gamez, and his daughter well, too. His wife works the fruit stand in the cafe often. Mr. Roger was a quiet, kind, funny and hardworking man. He loved baseball, especially the Yankees, and his family a ton. It was my pleasure to know him and call him my friend.”
— Senior Jake Hofstetter
“I will say that while I didn’t know him intimately, he was a true presence and his warm spirit will be missed. Throughout the bustling day he would never fail to say hello if he saw my face. His kindness has always stuck. He was and will always be a foundation of this community.”
— Sophomore Loni Xavier
Vee en redes sociales en español e inglés:
“We’re
Heather Campbell, vice president of Enrollment and Student Success, said much of the institution’s expansion has been focused on non-traditional programs. -- Page 2
Meena Lennon|Marlin Chronicle
Lily Reslink|Marlin Chronicle
Laila Jones|Marlin Chronicle
Enrollment increases despite national enrollment cliff
The graph displays the total annual enrollment from 2021-22 to 2025-26 projected, including undergraduate, graduate and non-credit programs. BY ISAAC FICK
The largest incoming class in VWU history, being 700 students, enrolled this fall. Incoming classes have broken the record of being the largest eight times in the past 10 years, according to a VWU website feature story. Of the students newly enrolled this academic year, 400 are traditional and 300 are in Global Campus programs.
The article said VWU “anticipates a total enrollment of more than 5,100 students during the 2025-26 academic year across its on-campus and Global Campus programs,” which includes “1,600 students in traditional programs and 3,500 in Global Campus offerings, including online and talent development programs.”
Heather Campbell, vice president of Enrollment and Student Success, said much of the institution’s expansion has been focused on non-traditional programs. “VWU Online, our partnership with Virginia Beach Economic Development at Town Center, the Advanced Scholars Institute, and the Batten & Black School for International Studies in Tokyo have all grown significantly,” Campbell said, which encompasses some of the Global Campus offerings.
Campbell said that in the past 10 years the only time enrollment did not increase was in 2020-21 and 2021-22, the years most
impacted by the COVID-19 pandemic.
Senior Opey Kareem-Ojo, orientation leader of three years, said, “I feel like every year starting from my year, it’s been growing more and more.”
Enrollment has increased from 1,250 full-time equivalent (FTE) in 2015 to 1,675 FTE projected for 2025, according to Campbell.
Virginia Wesleyan did not offer graduate programs until 2017.
Nontraditional enrollment has increased from 193 in 2015 to 3,249 in 2024-25 and is projected to grow to 3,265 in 2025-26.
“Enrollment at Virginia Wesleyan had been relatively flat, even on a slight decline, from 2010 to 2015,” Campbell said.
“That trend shifted dramatically when President Miller arrived in 2015 and introduced a new enrollment strategy that placed emphasis on seven distinct enrollment streams rather than relying primarily on just two.”
This increase contrasts the “enrollment cliff” occurring across the country. The enrollment cliff refers to a decrease in traditional collegeaged students, due mainly to a lower birthrate during the 2008 recession. Among several sources, a Dec. 11 Forbes article said this cliff is beginning to take effect in 2025.
A Feb. 9 Forbes article attributed the national enrollment decrease to fewer Americans believing a bachelor’s degree is important and fewer students
being able to afford full tuition, causing institutions to rely on discounted rates to attract enrollment.
Dean of the Batten Honors College (BHC) Dr. Travis Malone said the BHC enrolls a fixed number of 160 students with an average 3% acceptance rate, so while the Honors College contributes to enrollment numbers, the program itself is not growing.
The BHC helps with retention because generally for students who have a fixed understanding of their financial aspects, “it
makes it easier to commit and stay,” Malone said.
While the Forbes article said international student enrollment has decreased, citing political and social factors, Brooke Novkovic, director of Global Engagement, said, “international enrollment has also increased,” adding that this helps with diversity on campus.
According to the Forbes article, “the survival of many institutions — and the economic vitality of the communities they serve — depends on their ability to innovate and evolve.”
Malone said the university has been paying close attention to the enrollment cliff “to try and adapt and diversify our educational offerings.”
“You wouldn’t only invest all your money in one stock,” Malone said. “You want to have a wide-ranging investment.”
Malone said he thinks everyone should be more aware of universities closing. “We are working night and day to ensure that doesn’t happen here.”
He said while some might think about student numbers as just residents, “that isn’t what makes us a university. A university is the diversity of the programs and the ways that we reach so many different types of learners out there.”
Campbell said the enrollment increases over the years, setting multiple institutional records, “reflect not only the strength of the academic offerings but also the university’s ability to adapt to a changing higher education landscape with innovation and foresight.”
“Our record-setting numbers are not simply statistics; they represent the energy, commitment and talent of the people and programs that make this institution such an attractive destination for students from near and far,” Campbell said.
“State and federal regulators, along with our accreditors, have required the elimination of undersubscribed majors,” which has allowed the university to focus on other resources,
Campbell said. The Prison Education Program, which is in its first year and contributes to enrollment, is anticipated to grow, Campbell said. She said the Sentara College of Health Sciences enrollment, once fully integrated, “will be a major addition in the near future.”
Citing growing resources and campus community, KareemOjo said the university “has been getting a public eye, has been on a lot of people’s radars more often.”
“A university is the diversity of the programs and the ways that we reach so many different types of learners out there.”
Dean of the Batten Honors College Dr. Travis Malone
He said the university’s enrollment numbers are representative of a bright future, because “you can’t have a university without the students.”
“As a vice president and as a proud graduate, I could never be more excited about the future,” Campbell said. “The best days for Batten University and for our students are yet to come.”
“With more people coming in, there will be more opportunities to exceed a certain size. There will be more opportunities to hire more professors, more opportunities to get ... dorm buildings,” Kareem-Ojo said. In reference to students, Malone said, “They’re investing in us, and we’re investing in them,” adding that this growth sends the values and principles of the university out to different learners and thus builds reputation.
Censorship after Charlie Kirk’s death
BY ISAAC FICK
Following the assassination of Charlie Kirk on Sept. 10, many people shared their opinions online, which resulted in the firings or removal of employees, including educators.
Kirk’s notoriety tied closely to his conservative political orientation. Across all outreach platforms, he defended “rightwing populist and nationalist thinking that is central to the MAGA movement,” according to a Sept. 20 BBC article.
According to the same article, after co-founding Turning Point USA, which focuses on touring college campuses to spread conservative ideals, Kirk debated openly with community members.
Kirk’s tours and debates fueled clips online, which, according to the article, “built him a huge following more than 5m followers on X and 7m on TikTok.”
Dr. Stu Minnis, chair of Media and Communication, said he is not surprised by
the reaction to Kirk’s death from traditional media. “The more centrist and left-leaning news was quick to decry political violence, while the right-leaning outlets, particularly Fox News, seemed eager to stoke outrage.”
He said this differs from more extreme social media reactions, “but that’s pretty much always the case with any political news event.”
As of Sept. 26, a New York Times article said that at least 145 employees have faced consequences for their comments regarding Kirk’s death.
The article said that firings over controversial statements have become more common in recent years, “as online armies seek to identify and assail the employers of people who say things they deem inappropriate.”
Minnis said that in the past decade, employers have been concerned with employees’ social media presence. “Most companies now have some sort of social media policy for employees, and many of these might be viewed as inappropriate intrusions into those employee’s lives
outside the workplace,” Minnis said.
“It’s yet another example of unexpected consequences of an almost completely open virtual town square.”
According to a Sept. 12 InsideHigherEd article, just two days after the assassination, the article said, “at least eight faculty and staff members have been fired or suspended so far for comments they made in response to the death.”
A Sept. 18 InsideHigherEd article said that while Kirk’s killer was not a student, this event “has intersected with concerns that students are increasingly unable or unwilling to engage with dissenting views,” citing the Foundation for Individual Rights and Expression’s (FIRE) 2025 College Free Speech Rankings.
In the free speech rankings, FIRE said that this year, “about a third of students (32%) reported that using violence to stop a campus speech is at least ‘rarely’ acceptable, up from 27% last year and 20% in 2022.”
ABC took Jimmy Kimmel, host of “Jimmy Kimmel Live!,” off the air on
Sept. 17. This suspension, according to a Sept. 18 CNN article, was due to “public pressure from [FCC Chair Brendan] Carr and ABC affiliates. The controversy stems from Kimmel’s comments from his Monday night monologue about Charlie Kirk’s suspected killer.”
According to a Sept. 22 Disney announcement, ABC would air the show on Sept. 23. However, Nexstar and Sinclair, companies that own and operate local television stations, announced that they would not air the show, according to a Sept. 23 USA Today article. A Sept. 26 NPR article said both companies would air the show that day. Minnis said he believes the “Jimmy Kimmel/ABC/Disney/Nexstar/FCC hubbub is a fascinating case study in free speech, the First Amendment, financial pressures and incentives of legacy media companies and the shifting limits of federal regulators.” He said he has seen a lot of misunderstandings regarding the situation.
VWU|Courtesy
WesBridge changes, adapts year to year
Starting
BY MARS SMITH rssmith@vwu.edu
The WesBridge program aims to prepare freshmen for college and have a lasting impact on the participants. “It is always a great start for the students and staff for the year. Being able to communicate what I think students want is very rewarding,”
Crit Muniz, associate vice president for Student Success and WesBridge codirector WesBridge said.
“Originally, it was intended to assist incoming students with low GPAs or students who simply wanted to get ahead,” Muniz said.
He said that the WesBridge curriculum has changed with time. When the program initiated in 2021, students took two classes for a total of six credits. Muniz said this
overwhelmed students, so the requirements decreased to two credits for one class. The number of incoming students participating in WesBridge has doubled since the start, Muniz said.
Sophomore Kay Coburn, who participated in the program last year, described the course workload as relatively easy, but said it could be challenging due to the combination of classes and daily events. Coburn returned as a mentor this year.
Coburn said the impact of the program varied, with some students finding it positive and others struggling with the transition or workload. The program required students to attend multiple sessions and events, which she said could be overwhelming if not managed well.
Sophomore Amiya Polansky said that the program could be stressful at times.
“We wanted to make everything as perfect as possible,” she said about her role as a mentor. She said the goal was to make sure the students had an easier time adjusting to college, and she believes that being a WesBridge mentor helped accomplish that.
Polansky described her time at WesBridge as “incredibly fulfilling.” She said this year’s students were “engaged in everything we set out on, as well as the mentor-led activities.”
WesBridge is a program with many traditions and activities. Muniz said his favorite WesBridge tradition is “attending a Norfolk Tides baseball game on the first weekend.”
Coburn’s favorite activity as a WesBridge participant last year involved a trip to downtown Virginia Beach, where students were given $100 to spend in Town Center. Coburn said this allowed students to explore the city of Virginia Beach and was generally well received.
Polansky said that the first dinner and final dinner together were her favorite WesBridge tradition. “I think it really solidifies the fact that we started together and got through it together. We're stronger when we work as a team, and celebrate as a team,” Polansky said.
“It was a nice way to start college, and I got a good feel of what I would and wouldn’t like,” freshman Katiemae Worley said. She said she enjoyed the activities and how welcoming the mentors were.
“I strive to be a voice for those that feel as though they don’t have their own, and I’d say WesBridge helped me accomplish that even after the program,” Polansky said. She said that WesBridge enabled her to connect with people and recognize that she was not the only one feeling lost.
Muniz said that a few lessons that he has learned from WesBridge are “having fun” and remembering that “you can remain yourself while still being seen in WesBridge.”
“It’s rewarding to help students figure out what it means to be a college student,” Muniz said.
The WesBridge program is funded through the support of Sentara Health.
Considering Virginia Wesleyan’s inprogress merger with the Sentara College of Health Sciences, Muniz said any change to the program “remains to be seen,” and hopes that the merge will uplift the
“It’s rewarding to help students figure out what it means to be a college student.”
Associate Vice President for Student Success Crit Muniz
WesBridge program for the better.
Since the name WesBridge derives from Wesleyan, Muniz said it must be changed. Though no real decision has been made yet, Muniz said he is “confident that any name change transition will go smoothly.” Muniz said changes are made to WesBridge each year in order to improve the program, and that even though the name will be changing, no other major adjustments will be made.
Community members honor the life of Roger Gamez, a loving husband, father and grandfather, who was known around campus as a member of the dining team and as a kindhearted friend. The university community came together with his loved ones for a memorial service on Sept. 19 in Monumental Chapel.
The service began with statements from President Scott Miller and Tim Lockett, Sodexo dining services general manager.
Gamez’s son, Roger Gamez Jr., ended the service with a few words: “I want you to remember him by his kindness, his calm, his sense of humor — you have to
speak Spanish to understand it most of the time,” he said.
“I think that’s how he endured life. He had a very tough life in Nicaragua, so kindness, empathy and humor is how he made it through,” Gamez Jr.
His wife, Elba Regina Martinez, worked alongside Gamez in the dining hall. The couple has had a significant imprint on those who know them.
John Roper, a colleague of four years, remembers Gamez as “amazing in every way.” Regarding Gamez’s passing on Sept. 10, Roper said, “I still can’t believe it. I’m in denial.” Roper said he admired Gamez’s helpfulness and positivity. “Such a nice person. Never had an attitude. Very humble. Decent,” Roper said. “Ask him to do anything, he’d gladly do it.”
Rhonda Josh, who often works at the same station as Martinez in the dining hall, spoke on the
impact that she has had on her. “That’s my girl.” Josh said she looks after the staff like a mom. “I call her ‘mama.’”
“She takes care of us,” Josh said, referring to the staff, but she added how this extends to students. Many began to associate the faces of Martinez and Gamez with comfort and being taken care of.
Yuna Matsuura ‘24 formed a close connection with Gamez during her time working for Sodexo on campus, saying she feels like Gamez and Martinez think of her like a grandchild. She fondly remembers moments where they bonded. “Taking out the trash right before our shift was something both of us disliked. Roger always would joke, ‘Let’s do it tomorrow,’ and I would reply, ‘Roger, NO! Trash out tomorrow, no! We have to do it today! Let’s do it together so that it can be done easier!’ That exchange is something I will never forget. We were joking around even though I moved from the dishwasher to a different position,” Matsuura said.
“After graduating from college, I moved into a marketing position this summer, but Mrs. Regina and Mr. Roger gave me a coffee cup as a graduation gift, which remains one of my most treasured possessions.”
“Even though we worked in different positions, he would always call out ‘HOLA! OHAYO!’ toward the office, give me a hug and treat me as if I were his grandchild,” Matsuura said.
According to his friends and colleagues, Gamez exemplified the importance of kindness over language in making meaningful personal connections.
Gamez Jr. said in his concluding statement at the memorial service, “If you have a loved one, if you have your parents still, just tell them you love them. Hug them. Call them.”
Martinez shared that her husband’s favorite color was purple, and one of his favorite things to do was go to the beach.
Dalton Mise|Courtesy
Students after receiving prizes during the end-of-program event, earned through a raffle system based on event participation.
Lily Reslink|Marlin Chronicle
Dr. Sally Shedd celebrates the last day of the Barbie class by gifting her students pink sunglasses.
Elba Regina Martinez|Courtesy Roger stands with his family, including his wife whom he worked with, and his son, who spoke at his memorial service.
Elba Regina Martinez|Courtesy
Translated by Kaza Dayton & Breanne Bessette|Courtesy
Community
The MARLIN
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Counseling updates mental health first aid
BY OMARI JONES ozjones@vwu.edu
To offer the community guidance on how to respond to individuals at risk of suicide and selfharm, the VWU Counseling team has initiated the Applied Suicide Intervention Skills Training (ASIST) program.
This training came to our campus after our director of Counseling and Student Health, Michelle De Rosa, took an ASIST workshop herself. “Last year, I began to search for options and reached out to The Campus Suicide Prevention Center of Virginia to begin a partnership with yearly ASIST training,” De Rosa said.
ASIST offers students the chance to recognize and learn the skills needed to intervene with an individual who has been having thoughts or is planning to commit suicide. The program was previously known as the Green Bandana Mental Health Training before making the switch to ASIST. According to the original creator of the Green Bandana Project, Dr. Betsy Gerbec, the reasons behind this change include effort toward broader appeal, updated branding, consistency with other programs and feedback incorporation.
The ASIST training is a two-day practicedominated course that will prepare students for what to do if someone is thinking about suicide. From the training, students will learn how to talk openly about personal and community attitudes towards suicide, as well as build confidence and capacity in providing suicide first aid. Those who attend will be able to develop a safety plan to keep someone safe and help them establish the connections to receive further help.
“It is widely recognized within the human services field and stands out on resumes as evidence of strong crisis intervention skills,” De Rosa said.
The first training was held on Sept. 20 and 21, with registration completely filled. The next one will be on March 16 and 17. Registration is free because of the support from the Virginia Department of Health’s Division of Injury and Violence Prevention.
Everyone who attends and participates receives a certification of training for 14 hours of instruction. Participants also receive resources to use beyond the training and stickers. The ASIST program was thought to be effective on the community.
“The training provided a framework and resources for navigating those situations, which I can say makes me feel more confident about what to do if anyone came to me about feeling suicidal,” Village Coordinator Jaslyn Williams said, who attended the training over the summer.
“I would recommend everyone take this training because it is a tool that can be used with friends, family, neighbors, etc.,” Williams said.
The ASIST program had a significant impact on the community in the year 2022. There were over 92,000 interventions total, with more than 74,000 participants. As a result of these
interventions and the vast number of people who participated, nearly 13,000 suicides were prevented that year, according to the Virginia Wesleyan University Counseling Services website.
“One of the things that stood out to me is that the model it uses is so simple and straightforward that you can learn it in 20 minutes. I realized that its value lies not in the model itself, but in the many hours spent working through the steps and putting them in action one at a time,” Tyler Lehrer, assistant professor of history, said.
Starting in October, the Student Counseling Center will also be providing safeTALK workshops, which is a four-hour training that equips people to be more alert to someone thinking of suicide and will help connect them with further help. With over 120,000 people attending each year, it’s the world’s fastestgrowing suicide prevention training course, as stated by Michelle De Rosa.
“We plan on providing two ASIST workshops as well as two to three safeTALK trainings each academic year to meet the needs of our campus community,” De Rosa said.
If you are interested in signing up, or for more information about ASIST or safeTALK workshops, email counseling@vwu.edu.
You’ll never walk (and chalk) alone
BY TYLANI ROBINSON & KAMI WHISENHUNT torobinson@vwu.edu & kjwhisenhunt@vwu.edu
The Awareness Walk and Memory Chalk is an annual suicide prevention event led by the Office of Counseling and Student Health. It aims to raise awareness about suicide prevention and mental health through community engagement on campus. It took place on Sept. 12, with both students and staff in attendance.
“I’ve had my own experiences with family friends who have gone through suicide, and I wanted to support my campus friends and remember my family,” senior Elena Lichtenwalner said.
This event can encourage people who do or have suffered from mental health issues to feel the love, energy and support from their community.
An Awareness Walk and Memory Chalk banner was located outside the dining hall throughout the week for anyone who wanted to sign their name and leave a message. Signers used different colored markers, making an eyecatching banner for those who need encouragement.
Attendees gathered for the walk in the Harbor Grille, where participants could also sign the banner and listen to counselors who were there to assist students in learning about on-campus and off-campus resources.
“This walk is to show how important it is that no one is alone and that the walking can be a powerful move in a way,” junior J’dn Taylor said.
In the Harbor Grille, Virginia Beach Human Services and A Mission For Michael Mental Health Treatment Center set up tables. They had informational pamphlets for participants to take. Before the walk, Head of Counseling Michelle De Rosa spoke on the meaning and importance of Suicide Prevention Month and thanked the community for coming together.
Morgan’s Message, a new club, also spoke before the event. Morgan’s Message strives to eliminate the stigma surrounding mental health within student -athlete communities, according to their Instagram page.
All participants received a blue and purple suicide prevention pin to wear while walking, and could also grab rubber bracelets, buttons, key chains and cards with the suicide hotline on them.
The walk took place starting at the Grille, passing Allen Village and Eggleston, then ending in front of the library.
Students and staff walked throughout campus, stopping in front of the library to write
encouraging messages on the sidewalk for anyone to see when passing by or walking to class.
Some of the messages written were “love yourself,” “believe in life,” “have faith,” “keep going,” “I love you,” “you got this” and “don’t give up.”
“It is important for students to believe in themselves and for them to know that it is going to be okay, they will get through it,” freshman Kirsten Smith said.
Attendees included President Scott Miller, sports team members, student ambassadors and members of the Alpha Kappa Alpha sorority.
They showed their support by walking, signing the banner and leaving chalk messages. At the end of the walk, The City of Virginia Beach Human Services handed out items such as backpacks, pencils, erasers, snacks, pens and phone stands to participants.
“The biggest thing is that you are not alone, and it takes
comments and a movement to make a change,” Taylor said. According to the Center for Disease Control and Prevention’s (CDC) Web-based Injury Statistics Query and Reporting System Leading Causes of Death Reports in 2023, suicide was the eleventh leading cause of death in the United States, claiming over 49,300 lives. Suicide was the second leading cause of death in the United States for people aged 15 to 24 in 2023.
“Providing support, even if it’s just a smile, can help somebody,” Lichtenwalner said.
If you or someone you know is struggling, reach out for help. Call the VWU Emergency Line (757) 233-8888 to be assisted and connected to an On-Call provider or the 988 Suicide and Crisis Lifeline.
Editor’s Note: Interviewees Elena Lichtenwalner and J’dn Taylor are staff for the
Marlin
VWU|Courtesy
Students support peers through joining the awareness walk.
Michelle De Rosa|Courtesy
Laila Jones|Marlin Chronicle
After VWU counseling transitioned from the Green Bandana program to ASIST this summer, these participants are among the first on campus to receive completion certificates.
Gabrielle Barnett|Marlin Chronicle
introduction of self-checkout.
To increase hours of the Coastal Market, located in the Batten Student Center, Matthew Smith partnered with students in the role of Batten supervisors. The Coastal Market used to close at 6 p.m., but is now open as long as the Batten Student Center is open, until 11 p.m. Matthew Smith said there’s been a huge increase in traffic and the number of sales during this time of day.
“When we first opened up this semester, I was actually asked to come and meet with the Batten supervisors to explain their role in what we’re doing, and by informing them that they’re helping us help their peers by staying open later and having them be here to lock it up for us, it really resonated with them,” Matthew Smith said.
The self-checkout systems in the Grille expanded customization by making options more visible to students. Matthew Smith said at the smoothie station, protein boosters have become increasingly popular, with students often adding extra scoops to protein drinks. The deli has seen a similar trend with rising popularity for toppings
once kept in the cooler that are now displayed on the digital screens, such as spinach. Matthew Smith said at Starbucks, alternative milk options have always been available, but students are now more likely to choose them, seeing the full list on the ordering screens.
“I think the new checkout system saves a lot of time and makes the Grille a lot more enjoyable,” freshman Riley Dack said.
The setup has looked different for each location, and this is because the checkouts operate through two different companies.
The Grille checkouts are through Infor, while the Coastal Market checkout is through Mashgin. Infor checkouts are more trial and error, meaning employees are still adjusting settings for items, such as Starbucks drinks and smoothie modifiers.
Mashgin sent a representative to campus for programming the items into the register and remaining on-site during the first day of service to guide customers.
“The one thing that I don’t like, personally, and some of my employees are saying the same thing, is that we lost the personalized interaction with the customer. Especially myself, as bubbly and outgoing as I am, I’d get up on the register and take orders and just crack jokes and laugh, and just have a moment with the customer, where now we don’t get that,” Matthew Smith said.
“In my opinion, the new self-checkout is not my favorite. I miss the face-to-face interactions, and it tends to take me longer to order due to not being familiar with the system, which leads to longer waiting lines,” junior Sam Smith said.
While the new systems have eliminated some human interaction, they have not eliminated any staff positions. Before the new system, the Coastal Market typically operated with one staff member working an eight-hour shift. That employee didn’t lose their job, but instead, has switched to a front cashier position in the dining hall, according to Matthew Smith.
Extending the Market’s hours has actually increased demand for products, meaning staff are still needed to keep everything stocked. At the Harbor Grille, employees who once handled cashier duties doubled as food service workers, both taking orders and preparing them, so no positions have been cut with the
At the Coastal Market, the new system has reduced checkout errors by letting students scan their own items, making transactions more accurate. Built-in cameras monitor trays to ensure nothing is missed, and Mashgin flags any issues like items stacked up or left off to the side and notifies staff.
At the Grille, the self-checkout systems have helped cut down on “handouts,” or items given away without being rung up. Employees are required to follow the rule that if it isn’t on the ticket, it doesn’t go out.
The Harbor Grille is open Monday through Friday from 10:45 a.m. to 8 p.m., and the Coastal Market from 7 a.m. to 11 p.m.
Meena Lennon|Marlin Chronicle Students can pay using Flex Dollars, Marlin Dollars or bank card.
Photos by Carter Kellam. Designed by Kami Whisenhunt|Marlin Chronicle
Gabrielle Barnett|Marlin Chronicle
Meena Lennon|Marlin Chronicle
Freshman John Enoch rings up his items in the Coastal Market using the new automated system.
Finding unfamiliarity, fun in Finland
BY MASON MEDINA mjmedina@vwu.edu
When I considered studying abroad, I had been under the impression that I’d have fun seeing many new places and people. Before anything of the sort, however, I was suddenly taken aback by the amount of planning and time that was necessary to enjoy my stay. Still, Finland has been engaging, and despite cultural differences, I’ve found that there will always be resources to help you get by.
Despite my unfamiliarity with the Finnish language and culture, multiple individuals were surprisingly eager to help during the initial move-in phase. Many of the individuals I’ve met who were locals were very accepting of my place of origin and actively assisted me in understanding the language as I ventured through
Finland. A friend of mine even went so far as to show me the easiest routes for travel and shopping, so as not to go over budget for the next couple of months.
“I
have found that being persistent will provide you with opportunities, and that there is always something new to learn.”
Mason Medina
International students were just as helpful during this experience, and this was a new experience for
them as well; we found a unique ground to exchange thoughts. Through our interaction, we’ve exchanged various opinions, including culture, school customs, favorite foods and video games, and it has provided a unique insight into the lives of people around the world.
Regardless of the assistance, adapting to a new country is very difficult! Some products differ from American counterparts, many markets offer a different variety of produce and appliances, and people aren’t always understanding in a busy city.
Despite this, I have found that being persistent will provide you with opportunities, and that there is always something new to learn. The sights have been wonderful, and I can’t wait to explore a bit more with friends I’ve made along the way! (Let me brag, I’m glad I get to call my wife every day).
Taco Bell Y2K event, menu items are ‘fire’
BY ISAAC FICK
Taco Bell reintroduced several menu items from the 2000s, including the Cool Ranch Doritos locos taco (CRDLT), caramel apple empanada, chili cheese burrito, double decker taco and 7-layer burrito. They also introduced a line of vanilla cream soda freezes, which, as the app says, “puts an icy spin on a nostalgic favorite.” With this promotion, Bell birthed “Chrunchkins”: a little pixelated taco character in the app that gives users points for playing games with them. Their name: Chruncho. Often wearing different glasses and set in varying scenes,
Cruncho is having a good time.
The first of the games was matching, which was simple, easy and honestly a little boring. Even though you can play the games multiple times, you can only get the points once, and I believe this one offered 25 — I got my points and ran.
Looking forward to the second week’s game, I was not disappointed. I played ping pong as a taco against a burrito, and it was quite a quality game. Cruncho was also wearing hippie sunglasses, which was very fun. 50 points and a 10/10 rating for ping pong.
The third and final week, at least before this article is published, had a “Caterpillar” game, a spin on the classic “Snake.” Unfortunately, this take on “Snake” was very stressful and required precise timing but it was quick and gave me 75 points.
By playing these games and ordering items, you could win a “Y2K Decades Merch Capsule.” This may sound like an ad, but this is the perfect promotion to me.
In the “Don’t Miss This” section of the home page in the Taco Bell app, there is an option titled “Y2K Haul of Fame” to order a $9 Discovery Luxe Box. “It’s 2005 again.”
I was born in 2005, so this promotion is not necessarily nostalgic to me, but I love the idea of bringing back the old and making it new with fun modern enhancements like the Chrunchkins.
Finally: the food review. I have never reviewed food before, but I love Taco Bell, so I believe now is the time to. I ordered the orange vanilla cream soda freeze, chili cheese burrito, double decker taco and the Cool Ranch Doritos locos taco.
Throughout the food-eating experience, I sipped the orange vanilla cream soda freeze, which had a perfect orange cream taste and was a great palate cleanser, earning it an 8/10.
Starting with the chili cheese burrito was probably the least interesting, as it was just the ingredients listed in the name. While it was not interesting, it was quite tasty
and the texture was enjoyable, giving it an 8/10.
The double decker taco wrapped a refried bean layered tortilla around a crunchy taco with beef, lettuce and cheese. I felt that there was too much bean taste going on but the texture balance was good, landing it a 6/10.
Now the CRDLT. I have always enjoyed the regular Doritos locos tacos, but this one was wonderful. Imagine nachos but dipping with Cool Ranch Doritos — a beautiful enhancement and a 9/10. It would have only been better with a stronger flavor from the ranch seasoning.
Of course every business, especially one as large as Taco Bell, cares deeply about the money and makes every attempt to make more. However, I truly believe that Taco Bell cares about its fans just as much. Because of promotional events like this one, they have created a fanbase comparable to a musician, TV show or movie. I love Taco Bell, and Taco Bell loves me.
Letter to the Editor
Alumna expresses her thoughts on the university’s name change.
There is overwhelming alumni resistance to the Virginia Wesleyan University name change, but it’s not just the alumni. It’s also students, parents, faculty, staff, community members and other stakeholders — some of whom are afraid to speak up because of fear of retribution by President Miller. Since the renaming announcement on Aug. 20, almost 6,000 people have signed the Change.org petition against it.
Let it be known: we alumni truly respect and appreciate Mrs. Batten. She has been a guardian angel for our school, but she’s not the only part of who we are.
Founded over 60 years ago, Virginia Wesleyan is still young in the realm of American higher education. When I chose Virginia Wesleyan in 1989, none of my Northern Virginia friends knew where I was going. Virginia Wesleyan’s name recognition was vague beyond the region, academia and the Virginia United Methodist Church. But that’s changed. Our recognition has grown as we have, and our name is strong as it is. “Virginia” identifies our location in a historic state with highly regarded schools. “Wesleyan” associates us with both the 18th century theologian influencer, John Wesley, and the more
than 20 other Wesleyan colleges across the country. A name change fundamentally destroys all of that and more. Miller and the Board of Trustees have undermined and insulted the Virginia Wesleyan legacy in the self-serving pursuit of prestige. Citing older, larger schools like Duke, Rutgers and Vanderbilt as examples of university renames in honor of key benefactors is without merit. We are not them. “Batten University” would be a completely unknown entity without the name awareness and reputation that Virginia Wesleyan has built over the past six decades. Contrary to what Board members believe, the name “Batten” is not well known outside of Hampton Roads and Virginia. We — the alumni — are the ones who have taken the Virginia Wesleyan name out into the world in personal and professional capacities. We are the ones who have built the university’s foundation and cultivated its growing stature. We are its soul and its spirit. Without us, there would be no Virginia Wesleyan. Without us, “Batten University” will have a critical identity problem and a precariously unstable foundation. - Jessica Bartee Thompson ‘94
Mason Medina|Courtesy Mason is a junior studying computer science. He is the vice president of the Half-Baked Club on campus and a teaching assistant.
Michael Morris|Courtesy Isaac is the news editor and opinions editor. He is also one of two managing editors and loves Taco Bell.
Glen Ballon|Courtesy The Cool Ranch Doritos locos taco was Isaac Fick’s favorite Y2K item, followed by the chili cheese burrito.
Art by Jordan Crallé|Marlin Chronicle
Jordan Crallé|Marlin Chronicle
New Women’s LAX coach brings playoff pedigree
She has ‘what it takes to compete for championships in
the ODAC.’
By COY CAMISCIOLI clcamiscioli@vwu.edu
After a successful 2025 season, Women’s Lacrosse has named Emerson Foster their new head coach. Foster earned her first head coaching position after previously having a successful stint as an assistant coach at Randolph-Macon College.
“She brings a passion for player development, strong recruiting ties and an understanding of what it takes to compete for championships in the ODAC,” Andrea Hoover-Erbig, executive director of Intercollegiate Athletics, said in a VWU Athletics article.
“As an assistant coach, I shifted into developing players, recruiting and supporting the systems already in place. Now, as a head coach, I get to set a vision, a standard and make the decisions that impact the entire program,” Foster said.
Former Women’s Lacrosse Head Coach Madison Heck recently took the head coaching job at Saint Mary’s
College of Maryland. Players said that the transition between coaches is going smoothly.
“Coach Emerson has been wonderful about easing our worries and focusing on getting to know us while also adjusting to the team. That really shows how much she wants us to succeed, and it has made this transition so much easier,” senior Joy Ramsey said.
Ramsey said this is the team’s third new head coach in her time as a lacrosse player at VWU, and it can be difficult to adjust to new styles and expectations of a coach.
“Only a couple of days after she was hired, she came in with our schedule ready and jumped right into fall ball with us. That kind of dedication and excitement showed right away,” Ramsey said.
Foster has a lot of talent to work with, especially sophomore Reese Morgenthaler. In her first collegiate season, Morgenthaler scored 43 goals and racked up 13 assists, earning an All-Conference nod.
“We as a team were able to continuously push each other in practice and connect and support each other, allowing us to make opportunities for each other on the field, which made this recognition possible,” Morgenthaler said.
She became the first VWU Women’s Lacrosse player to earn All-Conference since 2019.
“I am excited to see the new dynamic of our team this year, and overall, my goal is to do whatever I need to do to help our team succeed,” Morgenthaler said.
Having a successful career herself, Foster understands what it takes to succeed at the collegiate level in the ODAC.
“Having been in their shoes not too long ago, I can relate to the student-athlete experience and use those lessons to help my players develop both on and off the field. It also shaped my competitive drive and energy, which I bring into my coaching every day,” Foster said.
Foster completed her own college career in 2022 at Roanoke College.
“One of the best parts of coaching is getting to know new athletes, their strengths and what motivates them. Every team has its own personality, and I see it as an opportunity to learn,” Foster said.
While the Marlins did have a successful season last year, going 5-4 in conference play during the regular season, there is still work that needs to be done to reach the top of the conference.
Six teams placed above the Marlins in the ODAC, including Bridgewater College, whom the Marlins lost to this past spring in the playoffs.
“In our conversations as a team, our goal this year is to breach the top six in the ODAC. Last year, we ended in the seventh spot, right behind Bridgewater. We have always been very competitive with Bridgewater College, and we are hoping this year will be the year we can come out on
Sportshead
top,” Ramsey said.
Ramsey is looking to take another step up this season to help push the Marlins further in the ODAC tournament.
“I’m really hoping to be even more of a threat on defense this year. Last season, I finished with 31 ground balls and 28 caused turnovers, and my goal is to earn at least 15 more of each of these statistics this upcoming season,” Ramsey said.
While this is important to Ramsey, she prefaced with the fact that her ultimate goal is to lead the team to a winning season.
“At the end of the day, the team’s success means everything; when the team succeeds, I succeed too,” Ramsey said.
“I’m especially excited for those moments where all the hard work comes together, celebrating small and big milestones,” Foster said.
The Marlins have the rest of the fall to prepare for their spring season as they look forward to competing.
Athletic discourse on campus has spice to it.
BY CASTON CHRISTMAN
At Virginia Wesleyan University, passionate sports debates are alive and well, fueled by spirited opinions from both students and professors. From discussions on underdog victories to game-changing plays, hot takes spark lively conversations across campus.
Whether it’s basketball gamewinning shots or football season predictions, this community blends analysis with enthusiasm, creating an atmosphere where every sports fan has a voice worth hearing.
While walking around campus, I took the opportunity to talk with a mix of students and faculty to get their thoughts on sports topics, in both collegiate athletics and the professional level. Here are some of the highlights from those conversations.
“My biggest take in the sports world is that college athletes should have to play at least three years at their university before they transfer. Especially with Name, Image and Likeness, it’s
really easy to just go to one place for the money and another one the next year. I especially don’t like seeing guys play at seven different colleges in five years,” sophomore James Brooks said.
According to Colin Salao, sports insider for Front Office Sports, since NIL was established in 2021 the number of college athletes entering the transfer portal has risen significantly.
In 2023 alone, over 31,000 Division I athletes transferred, which represents an increase from previous years and one of the outcomes of the shifting landscape of college sports. In the 2022-23 cycle, over 2,300 FBS scholarship football players entered the transfer portal, with some years seeing more than 20% of all scholarship players change schools, Salao reported.
I agree with James’ idea that students should have to stay at their school for three years or if they transfer before that they should have to sit out a year.
Others had more team and player oriented takes to share.
“Russell Westbrook has been a top five point guard in the
“Michael Phelps is not the greatest swimmer anymore; it is now Katie Ledecky.” Swim Captain Mason Pifer
NBA since 2010,” sophomore basketball player Marcus Rustin said.
The top five point guards in the NBA since 2010 have been widely acknowledged as Stephen Curry, Chris Paul, Russell Westbrook, Kyrie Irving and Damian Lillard, according to Fadeaway World, Bleacher Report and The Sportster. Westbrook’s historic triple-double season record, which he set in the 2016-17 season, where he recorded 42 triple-doubles, secured his spot among the best.
“The Baltimore Ravens will win the Super Bowl this year, and Lamar Jackson will win MVP,”
senior track athlete Opeyemi Kareem-Ojo said.
I would have to disagree with this take. The Baltimore Ravens have started the season with a low chance of making the playoffs after going into week four 1-2, with losses to Buffalo 41-40 in their season opener and Detroit in week three. This shows that the Ravens have been cracking under pressure in close game scenarios.
However, as of the time of writing, Lamar Jackson is still in the MVP race with a 72% completion rate and 9 total touchdowns. The current frontrunners in the MVP race are largely considered Lamar Jackson, Josh Allen and Justin Herbert.
Some professors offered sports takes on passing fanhood onto their lineage. “Blessing my kids by not making them New York Jets fans,” Political Science Professor James Moskowitz said.
Being a young Jets fan would not be ideal, since the Jets have not seen the playoffs since 2010, combined with the amount of quarterback and head coaching changes they have had.
Some hot takes were on which athlete is the GOAT of their respective sport. For instance, “Michael Phelps is not the greatest swimmer anymore; it is now Katie Ledecky,” sophomore Swim Captain Mason Pifer said.
One could argue that she is the GOAT in the swimming world based off how she dominates her events, her longevity with an off year and how she dominated the swimming world post LZR-suit era, unlike Michael Phelps. From heated debates about game-day decisions to bold predictions for the season ahead, it’s clear that sports are more than just a pastime at VWU; they’re a passion that brings the campus community together.
Jordan Crallé |Marlin Chronicle
Sarah Richards|Marlin Chronicle
ODAC|Courtesy Foster enters her first head coaching position.
VWU Athletics|Courtesy Reese Morgenthaler scored a team-high 43 goals last season.
SportS
Women’s Flag Football coming to VWU in the spring
Open practices are held on Tuesdays and Thursdays from 5-7 p.m.
BY BAILEY GRAY bcgray@vwu.edu
Virginia Wesleyan University is breaking new ground in women’s athletics with the launch of its flag football team.
“We had about 15 to 20 women that came out for the interest meeting, and we had another 20 that expressed interest or emailed,” Women’s Flag Football Coach Jamaar Hawkins said.
Hawkins is a native of Virginia and has a background in playing football, basketball and track. He made his return to football by founding the first all-girls flag football league in Hampton Roads, the I-64 All-Girl Flag Football Circuit.
Andrea Hoover-Erbig, executive director of VWU Athletics, reached out to Hawkins in July about the head coaching position. “I was excited about the opportunity, and when she offered me the job, I accepted it without any hesitation,” Hawkins said.
Practice began Sept. 18 and the team has been holding open practices on Tuesdays and Thursdays. “We will have 24 practices this fall, so that will be the introductory phase because we don’t start playing until the spring,” Hawkins said.
Hawkins said he is using this time to focus on the fundamentals by teaching positions, offensive and defensive responsibilities and taking a slow, methodical approach to learning the sport. “There’s no rush to get them into ‘game shape’ or ready to play tomorrow,” Hawkins said.
Freshman Jurhnee Richardson has attended practices and shown excitement for the upcoming season. “I was already playing in Coach Hawkins’ league before I even started thinking of wanting to commit and go to college on a collegiate level for this [sport],” Richardson said, “It’s an honor, and I’m forever grateful and blessed to be here.”
Hawkins defines his team philosophy as the “three C’s,” which include commitment, character and community. He said he looks for these key components in the recruiting process. “You just have to be committed to the sport and getting better, have a great work ethic and have great character.”
Current students at VWU have shown interest in the formation of a Women’s Flag Football team, so this is a chance for women to continue training during the offseason. Hawkins said he looks for athletes with good personal qualities: those who can lead by example, show up with a positive attitude and make an effort to excel academically. He encourages athletes to think beyond individual performance and build team cohesion.
“You don’t necessarily have to be experienced. Women’s Flag Football is new anyway, so most people won’t be experienced. But you have to kind of hit those marks, which is what I look for in a student-athlete,” Hawkins said.
While some of the players have had prior experience, freshman Terrah Henrich is a newcomer. “I’ve never played football before,” Henrich said, “It’s exciting that we can have that female bond with each other over this sport.”
Community is an important subject to Hawkins because
he has extensive experience working with youth sports. Hawkins believes that community goes beyond just the playing field.
To Hawkins, community is a critical component in developing well-rounded student-athletes who can serve as positive role models and contribute meaningfully to their team and school. During his time coaching, Hawkins aims to help athletes understand their role in a larger team.
Former VWU basketball player Alexis Platt ‘17 is the founder of the non-profit organization, She Scored Sports. Platt empowers female athletes by recognizing and celebrating their success. She shared her thoughts on the new team arriving at VWU.
“I think that [Coach Hawkins] is a great fit for what we are trying to grow at Virginia Wesleyan,” Platt said, “Women’s sports are growing, so I love to see that Virginia Wesleyan is adding that and growing with where society is going.”
Hawkins said he is looking forward to helping the new flag football team integrate with other championship-level teams. “We have a lot of good models to follow. We just want to fit in there and go along with what’s already been established here,” Hawkins said.
Platt is passionate about having a new team to bring a new vibe to the school. “Being able to adapt to incorporating
new sports or new opportunities that come along is always an amazing thing,” Platt said.
“I think that having this team is going to encourage young women to reach for the limit to step outside of their comfort zone, try something different and be able to grow their confidence,” Platt said.
Since this is the first flag football team at VWU, this spring’s team will set the standard for the coming years.
“They have the opportunity to create a legacy,” Platt said.
“I know Coach Hawkins is going to recruit local, and I know that it’s going to give young ladies the opportunity to go to college and play a sport that is different, that’s new and that’s going to continue to help grow women’s sports across the board,” Platt said.
“This is a huge opportunity for me, and I’m excited,” Hawkins said. “It’s been very welcoming, and I love being on campus whenever I get the opportunity.”
According to Sports Illustrated, in 2023, about 500,000 girls aged 6-17 played flag football, which was a 63% increase from 2019. A significant number of universities have begun offering flag football for women, which will likely increase interest to high school students. Flag football will debut at the 2028 Summer Olympics in Los Angeles, showcasing this sport on a global level.
Women’s Golf shattering records: Coffey shines
The team was runner-up at the Shenandoah & Bridgewater invitationals.
FOSTER & ELI CASEY
BY ROMAN
rdfoster1@vwu.edu & emcasey@vwu.edu
Virginia Wesleyan University Women’s Golf team is off to a hot start this season, with two second-place finishes, one at the Shenandoah Invitational and another at the Bridgewater Invitational. Junior Juliette Coffey has excelled, breaking the Virginia Wesleyan 18-hole individual record in round one of the Bridgewater Invitational, a record she set last season at the Virginia State Golf Association (VSGA) Invitational. Coffey finished runner-up in both tournaments.
Before the Shenandoah Invitational, both the team and Coffey kept expectations low. “I just wanted to shoot somewhere in the 70s and hopefully be in the top 10,” Coffey said. Despite the low expectations, VWU excelled. Coffey, who shot 75 in both rounds with 6 birdies, led the Marlins. Emily Stedam, who shot 84 and 75, followed closely.
Despite such success, the Marlins are still hungry for more. “I think we’re all still trying to figure out how we’re placing and we all know we can do better than last time. We’re feeling okay, but we know we can be better,” Coffey said.
At the Bridgewater Invitational, the Marlins ended up breaking three records. Coffey broke her own record and the team broke two records as well: the 18-hole team record and the 36-hole team record on day two.
On day one, the team shot a 317 to take the record. On day two, the Marlins capitalized on the momentum and shot 315, clinching the 36-hole record with a total of 632.
This year, the team has a split of five freshmen and five juniors. “We’ve had five people around here for the past couple
of years and this year, we’ve got five freshmen, so I’m excited to see how that’ll impact our scores,” Coffey said. “We’ve already shot lower than we ever have at
our past tournament as a team, so that was really great to see. I’m excited to see how it goes,” Coffey said.
Golf incorporates both individual and
team elements. “Everyone’s trying to play individually, but at the same time, every shot matters for your team. You want your team to do well. You want your team to be third place, second place,” Coffey said. She said it’s interesting to play with both of these things in mind “but in the end, it’s just making you play better.” Even with such a good start, it’s important for the Marlins to not get ahead of themselves. “It’s easy to blow up in golf … I’m just trying to make sure that I keep it steady and not put so much pressure on myself … I want to place well. I want to
“ODAC champion is a difficult title to obtain, so it’d be nice to do it again, but we’ll see if I have it in me this year.”
Junior Juliette Coffey
do well, but [I’m] just playing my game,” Coffey said.
Last year, Coffey finished top 10 in the championship tournament, and two years ago, she finished as the champion. She hopes to replicate that success. “I’ve been on the ODAC third team twice already, but it’d be nice to move my way up and make second team or maybe first team,” she said. “ODAC champion is a difficult title to obtain, so it’d be nice to do it again, but we’ll see if I have it in me this year. It just really depends on how you’re playing in those couple of days, because every tournament is different.”
Now with some momentum behind them, the Marlins have three more tournaments left in the fall. Once spring season rolls around, all eyes will turn to the coveted ODAC championship.
Jamaar Hawkins|Courtesy
This is likely the first photo ever taken of Women’s Flag Football at Virginia Wesleyan.
Raise a glass for Oktoberfest
BY NIKITA KUBICKI nmkubicki@vwu.edu
On Saturday, Sept. 21, 2025, Back Bay Farmhouse hosted an Oktoberfest celebration. Oktoberfest replicates the traditions of the original festival in Munich, Germany, which features German beer, food, music and dancing.
“Oktoberfest is traditionally held in Munich from mid-Sept. through early October. This year, the official start date was Saturday, Sept. 20th, so we felt it was the perfect time to celebrate here at the Farmhouse as well,” Noah, Back Bay Farmhouse’s marketing manager, said.
With a slightly cloudy sky and the crisp air of fall sweeping in, the Oktoberfest celebration was the perfect opportunity to grab an ice cold mug of beer or cider.
The parking lot was surrounded by large overhanging trees. Bits of sun peeked through the leaves, giving it a tranquil entrance. Having trailed up the dirt path to the Farmhouse, the sounds of live music and the smell of rich German food filled the air as people trailed by with steins in hand.
“Oktoberfest is important because it celebrates German heritage and brings people together. It gives our community the chance to enjoy traditional German entertainment, food and German-style beers in a fun, welcoming atmosphere,” Noah said.
A trip to
On the porch of the house, The Rhinelanders, a local band, played oompah style music (an energetic and festive melody strongly associated with GermanBavarian culture), while a child with an ukulele spun and jumped around. Although there was a stand selling canned drinks outside, a large line formed from inside the Farmhouse to a main bar with draft taps.
The drinks had unique names like grandpa’s cough medicine, oatmeal cookie stout and pungo strawberry shortcake.
The bartenders were kind, offering up a sample of the drinks we had considered. After receiving our steins filled with pungo strawberry shortcake ciders, we stepped outside to further explore. There were several large canopies strung with fairy lights, and the benches beneath were packed with families, college students and military members alike.
There were a few outdoor games on the grass and a sign announcing a singles meetup for anyone looking to have a “stein with someone fine.” The atmosphere was comfortable, which made coming here a pleasant experience all around.
The food trucks offered a variety of foods including bratwursts, fries with beer cheese, pierogies, burgers, snow cones and french fries. After telling close friend and fellow attendee Savannah Hennesy how
amazing the pierogies smelled from a truck called Pittsburgh’s Best, she admitted to never having tried one before. She decided to change that, and Pittsburgh’s Best dished up the best. “The cider with these pierogies is the ultimate combination, this is delicious,” Hennesy said.
The occasion was dog-friendly and many people brought their pets to enjoy the festivities along with them. Multiple groups of people had even brought their own chairs from home, perfect for sitting anywhere along the big grassy yard.
Moving from the line of food trucks and people enjoying the meals offered, a few stands beside the Farmhouse were selling potted plants, succulents and fresh-cut flowers wrapped in brown paper. A little ways past the colorful flowers and plants was a large metal cage for axe throwing. Killin’ Pine Mobile Axe Range was a mobile axe throwing set up, perfect for anyone looking to test their aim or possibly burn off steam from the school or work week.
“We came here after the air show and had a great time. The beer is good, the food is good. Overall, we will definitely do this again next year,” patron Kevin Donnelly said.
“We’ve hosted Oktoberfest every year since we opened, and it’s always such a blast. Seeing guests dress up in lederhosen,
drink from their steins and simply enjoy themselves on our property is what makes the day so special. It’s truly one of our favorite events of the year,” Noah said. And with that, it is safe to say that this year’s Oktoberfest was a success, thanks to the wonderful team at Virginia Beach’s local Back Bay Farmhouse Brewing Co. If you enjoy a relaxing day of eating, drinking and socializing, this might be the event for you.
BY J’DN TAYLOR jataylor1@vwu.edu
Sleepy Cowgirl Coffee is a mobile café that brings bold flavors, delicious lattes, cold brews, seasonal specials and a vintage-pink inspired aesthetic to Virginia Beach. Although they are always on the move, they strive to remain known for their tasty coffees and amazing energy wherever they go. Recently stationed at Cullipher Farm, customers could enjoy coffee after exploring the market or visiting the farm’s animals. The farm setting added charm, but it is the coffee and branding that truly makes early morning coffee a great start to the day.
“I would definitely recommend this place to anyone out of town. It gives you a jump start to having a great weekend or vacation. You can’t not go to Virginia Beach and try it out,” Bobby Shmerta said.
According to Sleepy Cowgirl’s website, “Owners Sam Colonna and Abe Quirantes each imagined opening their own coffee shop long before they met. When their paths finally crossed, the dream started to take shape together.”
Sleepy Cowgirl Coffee makes an impression before the first sip. The vintage-pink horse trailer is decorated with Western-girly accents, complete with seasonal displays, merchandise and cups designed with pink heart-shaped lids and matching straws. The branding reflects a playful, yet stylish aesthetic that resonates with customers looking for more than coffee.
We asked a few customers to summarize Sleepy Cowgirl in three words:
“If I could describe this place with three words it would be: very friendly crew, outstanding creativity and great vibes,” Shmerta said.
The menu has a mixture of creative seasonal options with some coffee classics. Customer favorites include the bonfire babe, a s’mores-inspired drink available iced or hot, and the dusty caramel, which draws inspiration from a crème brûlée.
Another standout is the iced cheesecake rodeo, praised for its dessert-like richness. Rather on theme, the coffee beans are sourced from Nashville, offering a flavor profile that regulars describe as smooth and distinct.
“My go-to is the bonfire babe, but it’s neck and neck with the dusty caramel. Everyone raves about the banana coffee too, it’s got the best taste,” Pettigrew said.
The seasonal menu is one of Sleepy Cowgirl Coffee’s defining features. Having a variety of drinks encourages customers to not only try something new, but it also ensures that returning visitors always have fresh options. According to customers, the anticipation of each new release is part of the excitement and helps set the shop apart from traditional cafés.
Because Sleepy Cowgirl Coffee is a new, small business, lines can form quickly, with people waiting even before the trailer opens. Despite the demand, the two women who run Sleepy Cowgirl Coffee are recognized for their efficiency and welcoming approach, often remembering customers by name.
The business thrives on creativity, branding and community connection. Seasonal drinks, stylish presentation and warm service give the trailer a standout reputation. The only drawback is its mobility: without a permanent storefront, availability depends on scheduled stops, and popular events can mean long wait
times that can vary between 20 minutes to an hour.
It is highly recommended to stay up to date by following @sleepycowgirlcoffee on Instagram, where they post their weekly schedules and any other important updates. Recently, Sleepy Cowgirl Coffee has hinted at a surprise coming in 2026, sparking speculation among fans that a storefront could be on the horizon. While details remain under wraps, the news has already built excitement among regulars eager to see the brand grow.
Sleepy Cowgirl Coffee is a brand with personality, creativity and charm.
Whether it is a seasonal special or a signature favorite, the drinks match the unique aesthetic that defines the trailer. For anyone in Virginia Beach searching for coffee with flair, Sleepy Cowgirl Coffee is worth the wait.
Nikita Kubicki|Marlin Chronicle Back Bay Farmhouse’s cider pairs wonderfully with some pierogies.
Nikita Kubicki|Marlin Chronicle Savannah Hennesy with a stein of Back Bay’s cider.
Nikita Kubicki|Marlin Chronicle Back Bay Farmhouse offers outdoor seating to enjoy drinks with friends.
J’dn Taylor|Marlin Chronicle Sleepy Cowgirl Coffee travels to different locations to serve customers from their horse trailer-turned-coffee truck.
J’dn Taylor|Marlin Chronicle Two customers add some tasty flair to their day out by grabbing some of Sleepy Cowgirl’s signature drinks.
Gabrielle Barnett|Marlin Chronicle
J’dn Taylor|Marlin Chronicle Sleepy Cowgirl Coffee use cups that maintain their pink theme.
New café brings fusion pastries close to home
REVIEW
BY LILY RESLINK, JORDAN CRALLÉ & KYLA ROBBERECHT lbreslink@vwu.edu, jccralle@vwu.edu & kjrobberecht@vwu.edu
LILY’S POV
If anyone walked into Paris Baguette and said their eyes didn’t go wide at the well-lit and tantalizingly arranged glass display of pastries, I would call them a big liar.
According to its website, Paris Baguette is “a French-inspired bakery café with South Korean roots.”
Customers can grab a tray and a pair of tongs upon entry, then let their eyeballs and whims dictate their final order. Before getting to try anything at all, even when it seems so within reach, customers must tackle the hardest challenge of choosing what to buy.
“We have more than enough pastries to fit everybody’s needs,” Myles S., who has worked at the store since it opened on May 3, 2025, said.
“That’s true, because they’ve got hot dogs,” Marlin Chronicle Editor Isaac Fick said. He said the vibes were different than a usual bakery coffee shop, describing the atmosphere as warm and accessible.
On a bustling Sunday, a crew of five made our way into the store and frantically scuttled around the pastry display to load our trays.
The options extended from sweet to savory, and a refrigerator contained readymade sandwiches and salads for something
heartier. Beyond the self-serve baked goods, the store also offers cakes and made-to-order drinks behind the counter.
In my last visit, I opted for the pineapple brulee pastry and the prosciutto fig & goat cheese pizzetta, a pair exemplifying the wide range found within the Paris Baguette glass displays.
My selection this time consisted of three items, beginning with a hot pumpkin pie latte with soy milk and one pump of hazelnut syrup. On my previous visit, I tried the iced version and found it delicious but lacking any strong pumpkin flavor. The hot version of the pumpkin pie latte accentuated the pumpkin slightly, but it remained faint. Nonetheless, I would still describe the drink’s palate as seasonal for fall.
Next, I picked the sweet potato pastry: a sweet bread twisted and fried for a crispy exterior and a soft, doughy interior, interwoven with sweet potato notes. Every texture and taste was enjoyable. Garnished with crunchy sesame seeds, the sweet and crisp outside of the pastry was a strong start to an unwaveringly delightful experience that proceeded into the pleasantly chewy center. Out of my selection, this was my favorite item.
Lastly, I went for the sweet potato bread; a soft, squishy bread exterior filled with a fluffy, sweet potato mash. Toasting was definitely the way to go for this treat, as the warmth enhanced the buttery smoothness of the bread and melted the filling in your mouth.
Fick’s selection was the smoked sausage bread. He thought it was “a pretty good hot dog.” In the future, he said he would like to try the pepperoni pizzetta to experience the bakery’s twist on pizza.
For a full experience, our party put our selected items in the table’s center to allow sampling for each, an advisable decision for those looking to maximize their tasting and have a fun outing with friends.
Even on a busy day when the employees were managing long lines and back-to-back orders, they made time for personal connection. From recommending drink modifications to assisting with the Paris Baguette in-app rewards, perfect for college students wanting discounted treats, the employees were helpful and patient.
Since the store’s opening, owners Huanyu Li and Bing Han, as well as several original crew members, have worked to create an enjoyable atmosphere to procure delicious treats. From its tasty options to its friendly people, our group agreed that this place has given us more than enough reason to return time and time again.
On this particular visit, we took three pieces of cake to go, because that’s the respectable thing to do at a place like this. These were a blueberry yogurt cake slice, a tiramisu cake slice and a Biscoff cookie butter layer cake slice.
drink like a simple syrup flavoring. My partner, Glen Ballon, had the iced pumpkin pie latte which unfortunately was the least liked item. The pumpkin flavor leaned toward fruity rather than the spice of a pumpkin pie, creating a taste more strange than seasonal.
“The drinks weren’t the best, but the pastries were good,” Ballon said. Overall,
KYLA’S POV
During my trip to Paris Baguette, I tried a variety of pastries and drinks, and the pastries were definitely the highlight of my experience. I had the blueberry cream cheese pastry with a delicious filling, though I found myself wishing there was more of it. The mini strawberry lemon cream croissant was excellent. The lemon cream had just the right balance of tart to sweet, mixed with the refreshing strawberry that created the perfect flavor with each bite. The coffee croissant donut had fluffy layers that stood out alongside the rich coffee cream custard filling. As someone who doesn’t usually like donuts, this one was absolutely wonderful and
Paris Baguette is worth the visit if you’re craving a sweet treat, but I’d recommend choosing carefully when it comes to the seasonal drinks.
JORDAN’S POV
My selection included my personal favorite, the blueberry yogurt cake slice, and the Biscoff cookie butter cruffin. The cake was creamy and soft with fresh berries on top. The cruffin, or croissant muffin, was a buttery, delicious pastry filled with cookie butter and topped with a Biscoff cookie.
Paris Baguette is the type of place you go to get a serotonin boost in the form of good vibes and sweet treats. Their cake
Isaac Fick|Marlin Chronicle
Many pastries at Paris Baguette are croissant variants.
Isaac Fick|Marlin Chronicle
Paris Baguette sells cake whole and by the slice, tantalizingly displayed in glass cases near the register.
Isaac Fick|Marlin Chronicle
Chronicle staff Lily Reslink (LEFT) and Jordan Crallé (RIGHT) try treats at Paris Baguette Bakery and Café, including a sweet potato pasty and a Biscoff cruffin.
Isaac Fick|Marlin Chronicle
Isaac Fick|Marlin Chronicle Reslink meets original crew of the Virginia Beach location, Carleigh H. (LEFT) and Myles S. (MIDDLE).
