Wednesday, March 14, 2018
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SDSU judo champ overcomes injury, wins championship LANDON DIERKS Reporter
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outh Dakota State student Ahmed Abouelhassan won two medals at his first judo competition since a series of injuries forced him away from competition seven years ago. The junior civil engineering major from Cairo, Egypt, won a gold and bronze medal in competition at the Midwest Collegiate Judo Championships which took place February 9 and 10 in Savoy, Illinois. Abouelhassan, 25, took first place in the under 100-kilogram weight class and third in the heavyweight category at the regional competition. He was competing against athletes from six other universities, according to Midwest Collegiate tournament director Grace Talusan. However, winning judo competitions is nothing new for Abouelhassan. He started competing at the age of seven and earned 27 medals in international competitions. After tearing the ACL and PCL in his left knee, and ligaments in
both shoulders during training, Abouelhassan decided to stop competing. The Midwest Collegiate Judo Championship was Abouelhassan’s first competition in almost seven years, so coming away with two medals for his efforts was gratifying. “I was really, really happy with (the result),” said Abouelhassan. “It’s hard to be away for such a long time and make it back (to the same level of competition) again. It helped me regain confidence in my judo. I had coaches from other universities come up to me and compliment me on my judo and it made me feel very appreciated.” A seven-year hiatus from the sport was not the only challenge Abouelhassan faced in preparing for the regional competition. He had difficulties in finding a partner with judo experience to practice against. Until a month before the competition, he worked out using only rubber resistance bands. “Judo is all about practice,” Abouelhassan said. “So not having someone to practice against
SA president, vice president running for office unopposed SPENCER THOMPSON Reporter This year’s Students’ Association elections will be held March 20 and 21, and while candidates prepare for the election, the presidency and vice presidency already have its newest tenants. Current Administrative Assistant Allyson Monson and State and Local Government Chair Spencer Harwood will be running unopposed in the upcoming presidential and vice presidential SA elections. Now that their victory is imminent, they are preparing for the election and their future with SA. “One of the things that Spencer and I have as a platform is ‘share the vision,’” Monson said. “It’s this idea that this body isn’t just making decisions, but that
is very challenging.” Faisal Almaqhawi, a junior construction management major and Abouelhassan’s friend, helped the champion train in the weeks leading up to the event, but did not realize the talent he was practicing against. “I first started practicing with Ahmed about three weeks before his championship,” Almaqhawi said. “He mentioned he was a judo champion, but I thought I would do well against him since I have a background in wrestling. After our match I realized he was actually very good.” Collegiate judo has seen a decline in popularity, but competitions like the Midwest Collegiate Judo Championships used to be training grounds for future Olympians, according to Talusan.
Collegian graphic by ABBY WOLF
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Jack Daniels cheese among new, unique flavors created by students
we’re bringing the students together.” Monson said this idea relates directly to General Activity Fee (GAF) strategic planning and aligning the budget of SA with it. The GAF is a mandatory fee paid by students according to credit hours to support the Wellness Center, Union and student activity programs such as plays and athletic programs. Monson wants to look at the idea of GAF increasing and see what students would get out of it to alleviate concerns that come with them.
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(Left) Cole Halvorson, Becki Cochran and Anna Hemenway stack cheddar cheese three high as part of the cheddaring process March 13 in the Davis Dairy Plant.
SHARON TRITZ Reporter
KAYLA BOER
Spencer Harwood and Allyson Monson are the only presidential ticket in the SA election. Their goal is to bring students together through their platform.
Becki Cochran was looking to be different when she developed her idea for a new cheese flavor at the South Dakota State University Davis Dairy Plant. Mission accomplished. Cochran, a senior dairy manufacturing student and dairy plant employee, mixed Jack Daniels Tennessee Whiskey with mild cheddar cheese to create a new flavor. The Jack Daniels cheese is one of the most unique combinations Davis Dairy Plant manager John Haberkorn has seen in the last four years. “I wanted to do something different,” Cochran said. “After talking with John, I heard beer and wine cheeses were made in the past. I wanted to try a whiskey cheese because I felt like it would give it a really different flavor note.” Every year since 2014, student employees at the plant are given the chance to manufacture their own flavor ideas through the plant’s student edition cheese program. Cochran’s whiskey cheese is one of the 16 flavors students made at the plant
this year. Other flavors made this year are: cumin white cheddar, salami, alfredo, pesto, taco, Old Bay, garlic and herb, brown sugar bourbon, sriracha and black pepper, Cholula and cilantro, sweet garlic dill, bloody Mary, horseradish and chive, chipotle lime and mango habanero. Making dairy products at the plant gives students real-life skills and knowledge they will use at future internships and jobs. “We encourage them to work at the plant, because it gives them hands-on experience while they are here,” said Vikram Mistry, head of SDSU Dairy and Food Science Department. “Through the classroom and internships, (students) gain a lot of experience.” For Carla Bromenschenkel, junior dairy manufacturing and dairy production student, an internship in Maryland inspired her decision to make an Old Bay flavored cheese. “They make an Old Bay cheese out there called Chesapeake. They don’t sell it out here, and I wanted it out here,” Bromenschenkel said. Like Bromenschenkel, se-
nior dairy manufacturing student Anna Hemenway found inspiration for her flavor idea from an experience through the dairy program. She picked cumin white cheddar because she studied abroad in Finland in fall 2015. While there, she went to a cheese market in the Netherlands and tried cumin Gouda. “I wanted to bring this [flavor] back and make my own because you can’t find it here,” Hemenway said. Haberkorn supports the student edition cheese program for two reasons: it allows students to be creative and gives them an additional element on their resume. He started it four years ago when a student approached him wanting to make a maple bacon cheddar cheese. “I didn’t think it would taste good at all,” Haberkorn said, but he was proven wrong. Plant employees made 23 pounds of the maple bacon cheddar cheese and it sold out fast. “Family and friends bought it up, just because of the name on the label,” Haberkorn said.
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