welcome back
snyder
ROTC falls in line
Don’t forget to tip your bartender
Professor’s project runway
fall 09
a magazine created by k-state students Statements_09fall-B.indd 1
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Rebecca Sisk
Jonathan Wright
Sarah Sullivan
Nicole Schneider
Laura Morsman
Elise Podhajsky
Faryle Scott
Emily Kennedy
Steve Cross
For more information about statements magazine or to advertise: 609 New Hampshire St. • Lawrence, KS 66044 Tel 785.832.6382 • Fax 785.331.0633 To advertise, call: 785.537.5151 statements magazine is distributed FREE by Sunflower Publishing, www.sunflowerpub.com, a division of The World Company. http://statementsmag.wordpress.com/ Follow us on Twitter: @StatementsMag
statements Magazine fall09.staff
publisher/art director Darby Oppold
editor Katy Ibsen
copy editor Susie Fagan
designer Shelly Kemph
advertising design Shelly Kemph
manager Bert Hull
marketing assistant Faryle Scott
marketing/sales Dave Lewis
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illustrator Nicole Schneider
contributing writers Steve Cross Emily Kennedy Elise Podhajsky Faryle Scott Rebecca Sisk Sarah Sullivan Jonathan Wright photographers Steve Cross Laura Morsman Sarah Sullivan
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side from packing, moving, buying books and finding your classes, going back to school can actually be very exciting. Football season is on the horizon, student organizations abound, friends are nearby and, for seniors the end of college is near. Here at Statements Magazine we want to bring you the must-know information for a great transition back into school as well as a few tips to make the most of your fall semester. Settle in, get your books organized and grab your copy, because this year is going to fly by and we are here to help. – Statements Magazine
On Campus 5 Senior Reflections
A recent K-State grad looks back on his time & hands out free advice
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Find a Penny, Pick It Up Scholarships are in abundance, but where should you look?
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features
Campus Perks Makes It Easy When it comes to surviving college, help is often just a few steps away What I’ve Learned K-State professors pass on pieces of wisdom from their own adventures in college
ambiance 16 Meet Your Bartender
We travel Moro Street to see how the other side lives
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To Wine & Dine Our guide to Manhattan’s fine dining
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Making a go at the military
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departments
Aggie Art: CAPD Architecture students share their projects created while studying in the College of Architecture, Planning and Design
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Manhattan Ink
Sports 38 Tennis’
Foreign Affair The women’s tennis team brings a world of experience to the court
Living 42 Beer
Fashionable faculty
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The Coach Snyder
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on the cover:
or Bust Get in the car and hit the road to sample one of these neighboring breweries Walking with the Dead A survival game helps some students prepare for the zombie apocalypse Going the Distance A K-State running club hits the streets and welcomes all
Willie the Wildcat gets the crowd going during a K-State football game. Photo courtesy of the K-State Athletics.
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Senior A recent K-State grad looks back on his time & hands out free advice written by Faryle Scott
photographed by Steve Cross
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ric Holderness made the move from Montezuma in 2005 to attend Kansas State University. Leaving a town where the population topped out at 1,000 for a university that boasts an average of 21,000 students was a bit of an eye-opener. “This sort of community [Montezuma] was instrumental in the person I have become,” says Holderness. “There was hardly anyone who didn’t know who I was.” But he soon found that the people of K-State would become influential in making him who he is today. “The best part was the fact that they actually chose to hang out with me as opposed to when I was back home and the class size was a mere 17 kids. The people here at K-State are real,” says Holderness. In May of 2009 he graduated with a bachelor’s degree in advertising. Holderness now is attending graduate school at K-State, where he’s studying college student personnel with the goal of one day becoming an athletic director for a major university. Holderness gives Statements Magazine a recent graduate’s insight into college life and advice for those still attending lectures and pulling all-nighters.
on campus Wish list I wish I had gone on a road trip with my friends on spring break. I never got to do the whole spring break thing, and I really think it would have been a great time to travel and have fun with friends. Best memory Rushing the court after K-State beat KU for the first time in Bramlage. I almost died, but it is something I will never forget. The adrenaline was unreal. Best part about K-State The friends that I made at K-State were the best part about the entire experience. I have never been surrounded by a more grounded group of individuals. I chose K-State because of the people. On my one and only campus visit, I was immediately sold on the fun-loving, down-to-earth people that already called K-State home. Best part about Manhattan The climate and the atmosphere. The weather here in Manhattan is great. Not only do you get all four seasons, but the wind is nothing compared to southwest Kansas. The college town atmosphere is very fitting to my personality, and I have taken advantage of it since my arrival in 2005. Top five places to visit before graduating • Pillsbury Crossing • “Top of the World” on July 4th • Aggieville on New Year’s Eve • “Student ghetto” on a Friday night • So Long Saloon (any item on the menu will do) Work, work, work I worked many jobs while going to school, some of which included being a community assistant for Haymaker Hall for two years, Union Computer Store sales associate as well as an Apple campus rep. I have always recommended that people get jobs during their college careers because it allows them to meet other people as well as learn valuable time-management skills. There is nothing better for a procrastinator than no time in which to procrastinate. Advice for freshmen Be as involved as possible. There is no substitute for meeting new people and doing new things. That is what college is really about, so do it and do it right. Advice for seniors Go to grad school. Most important thing learned during college Look for pens in your pockets before washing jeans.
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Find a penny, pick it up on campus
Scholarships are in abundance, but where should you look? written by Elise Podhajsky
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illustrated by Nicole Schneider
eed cash for school? So how do you earn $100, $500 or even upwards of $1,000 in extra cash without waiting tables or flipping burgers? The answer is simple: Apply for a scholarship. Hundreds of Kansas State University students receive scholarships from the university and outside entities each semester to help pay for books, rent or even a bar tab (although we do not promote that), without having to worry about paying back a loan. But how do you know which scholarships are right for you? Larry Moeder, director of student financial assistance at K-State, says it doesn’t pay to be choosy. “Students should never assume they can’t qualify for a scholarship,” he says. “They should just apply and let the donor decide who can qualify.” Currently, K-State has 2,880 scholarships available for students. But this number doesn’t directly correlate with the amount of scholarship money available. Nancy DeWeese, senior director of donor relations for the KSU Foundation, says the amount of money available within each fund varies. For example, she says within one of the funds there is enough money to award 33 students each a $6,500 scholarship. However, within another fund, there is only $100 available to award to one student. DeWeese says the majority of available scholarship money is received from private donors, so the amount in each fund varies. “If a donor comes to us and says, ‘I want to give a scholarship in the College of Human Ecology, and I want it to go to a junior majoring in dietetics,’ we write up an agreement and establish a fund,” DeWeese says. “The donor tells us the specific amount to award and who qualifies for it.” These types of funds are distributed throughout each of the nine colleges as well as through other campus entities, such as the Alumni Association and Hale Library.
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DeWeese advises students seeking scholarships to frequently check with their departments to see what’s available. Departments and colleges make recommendations for scholarship awards, but all awards are issued through the Office of Student Financial Assistance. Andy Gigstad, an Atchison graduate in agricultural economics and accounting, received at least two scholarships through K-State every year. He notes that just looking into what is offered is half the work. “I don’t spend a lot of time filling out applications,” Gigstad says. “I do make sure whatever I put on those applications is pretty good.” That, he admits, requires the most effort. A scholarship committee later allocates the available funds based on merit and academics. “I see my ability to do well in school as a job in itself, and that job gets paid for by scholarships,” says Gigstad. “You get rewarded for working hard in those areas just like you would get rewarded monetarily in a job.” Not all scholarships have a specific academic or GPA requirement. But involvement is key for a student’s chance of qualifying. “There are a lot of students at this university, so I think the competition is high,” Moeder admits. “Oftentimes department heads, advisers and faculty members look at applications, and they’re going to recall the student who is involved and truly interested in their major.” But for those not seeking an academic or merit-related scholarship, there are plenty of new, unique and even wacky options to explore. Thanks to the internet, searching for scholarships is easier. Numerous sites list opportunities that specifically cater to university-level students looking to earn a few extra bucks. These sites can specify scholarships based on more traditional extracurricular activities and talents like sports, arts and community service interests. Additionally, there are sites dedicated to finding unusual scholarships, such as those awarded to people who love grape flavoring, can belt an exceptional duck call, are left handed or happen to be a female taller than 5’10”. Sites like scholarships.com, fastweb.com and collegeanswer.com help students sort through the millions of traditional and oddball scholarships. These sites require a user’s profile to begin allocating which scholarships are the best fit. Once completed, the user will be provided with page after page of available and appropriate scholarships. “Looking for outside scholarships, the student should be very aggressive,” Moeder advises. He says students who have received several outside scholarships sometimes spend more than 10 hours a week searching and applying for any scholarship they can find. “A lot of students do a lot of searching but no following through with it, so they don’t think they’re successful,” he says. “It truly is just a matter of applying and applying and applying.” Sarah Koci, a Wichita senior majoring in social work and minoring in nonprofit leadership, says she spent several days searching for a scholarship. Eventually she applied for and received a $4,500 Next Generation Leader scholarship offered though American Humanics, a nonprofit leadership organization. “I thought the scholarship would really benefit me since I’m in the nonprofit field and because of the economy,” she says. “One thing that steers people away is because it takes a lot of time and effort to apply, but I think it’s worth it in the end.”
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Sites like:
scholarships.com fastweb.com collegeanswer.com help students sort through the millions of traditional and oddball scholarships. But Moeder warns students to take caution when applying for outside scholarships; if applicants are asked to present any sort of payment, credit card or Social Security numbers, it’s a scam. “If they’re asked to provide any of this information, then it’s not legit because there’s no reason any donor would ever ask for that,” he says. “All this stuff is free.” Students looking for some extra cash to pay the bills this semester or a little extra spending money should check their your college department or take some time to surf online for a wild-and-crazy scholarship opportunity. As Moeder says, “If you don’t apply, someone else will.”
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on campus
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campus perks makes it easy
When it comes to surviving college, help is often just a few steps away
written by Faryle Scott photographed by Steve Cross
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ife is hectic. There’s a biology test next Tuesday and you need some major assistance with studying, you need to update your resume for that summer internship, you are barely making ends meet with that part-time job and you still need to order a birthday cake for your friend’s birthday. Easier said than done, right? With Kansas State University’s support systems and perks, many of which are paid for by student fees incorporated into semester tuition costs, you can accomplish all these tasks right on campus.
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1 Academic and Career Information Center Need help finding a major? Or maybe you’re still cruising along to that “super senior” status so you won’t have to graduate into the real world. The Academic and Career Information Center in Holton Hall offers assistance in finding the best major for you, information on graduate schools and career assessments. Visit www.k-state.edu/acic/ for more information.
2 Career and Employment Services Find a job, participate in a mock interview or get help with your resume at Career and Employment Services in Holtz Hall. Peruse its website for internship and job opportunities; staff members can help guide you through the process. Be sure to visit fall and spring career fairs. www.k-state.edu/ces/ 3 Educational Supportive Services This federally funded TRIO program offers first-generation, low-income or disabled KState students assistance to help them earn their undergraduate degrees. All services— including academic, financial and career resources—are free to eligible students. Apply in 201 Holton Hall or download the application at www.k-state.edu/ess/. 4 Academic Assistance Center The Academic Assistance Center provides free tutoring for most introductory courses. Students also can find information about credit by exam, which allows them to test out of some entry-level courses and earn academic credit. www.k-state.edu/aac/ 5 Legal Services for Students Free to all students, Legal Services for Students offers assistance when a student is in trouble with the law and needs help. Located in the Union, the office offers assistance on most legal matters, including landlord and tenant disputes, contracts, small claims court and misdemeanors not associated with jail time. To schedule an appointment, call (785) 535-6541. www.k-state.edu/osas/legal.htm
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on campus
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9 6 Lafene Health Center Lafene Health Center offers health services to K-State students at reasonable prices. Student fees cover regular appointments at the center; some equipment or tests may require insurance or additional billing. Lafene offers a full-service pharmacy, laboratory, radiology department, physical therapy department, women’s clinic and an allergy and immunization clinic. To schedule an appointment, call (785) 532-6544. www.k-state.edu/lafene/ 7 T*H*E Bakery At T*H*E Bakery, in the Derby Dining Center lobby, students can pick up a homemade cookie, fresh bread or a monster-size cinnamon roll. Everything is fresh and baked daily on site. Students also can order cakes and cookies to be delivered to friends for special occasions or just because. It’s the place to find a late-night snack or a little midday pick-me-up. 8 The Rec and Natatorium Avoid the freshman 15 or blow off some steam at the Chester E. Peters Recreation Complex just east of the football stadium. The complex offers 14 racquetball courts, 10 basketball courts, a 10,000-square-foot weight and fitness area, two running tracks and locker rooms with saunas. Next to the Rec, the Outdoor Rental Center offers outdoor equipment such as canoes, life vest and tents. The Natatorium, next to Ahearn Field House, includes two 25yard pools and a diving well. http://recservices.k-state.edu/ 9 Call Hall Dairy Bar K-State is one of the few campuses that can claim its own ice cream parlor. The ice-cream-making process takes place on campus—from milking the cows to creating the 30 flavors, such as Chocolate Brownie Delight, Butter Pecan and Purple Pride. Customers can buy fresh meat, butter and eggs at the dairy bar, where breakfast and lunch are also served. 10 Union Program Council UPC always has something going on. The monthly events include After Hours—a Friday night event with free food and activities like karaoke and magic shows—plus Weekend Movies, Lunchtime Lounge and Tuesday Night Buzz. Look for annual events such as the Children’s Carnival and K-State Idol. Students can get involved with UPC, which brings celebrities to campus like Will Ferrell and Mo Rocca. www.k-state.edu/upc/
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on campus
What I’ve learned K-State professors pass on pieces of wisdom from their own adventures in college
Mike Finnegan Leadership Studies program instructor Years at K-State: 11 (four years as an undergraduate, three years as an admissions representative and four years as an instructor) My parents are funny people. I was packed up and ready to go to college. Before I left the house, they gave me a small box. When I got to campus, I opened it expecting spending money. I found a roll of duct tape and a bottle of Tabasco. The note said: “Good luck in college. With these two items you will be able to fix anything and eat anything … beyond that, you are on your own. Love, Mom and Dad!” The worst advice he ever received: Select a major based on the classes you don’t want to take.
written by Faryle Scott photographed by Steve Cross
Joyce Yagerline (not pictured) Associate professor of dance Years at K-State: 15 Don’t procrastinate, which I still do, but I’m getting better at that. Try to do a little bit each day. If you have a project, try to have sort of a timeline of what you want to have done. The worst advice she ever received: Pull allnighters. Stupid. Those do not work.
Scott Hendrix College of Business Administration instructor Years at K-State: 9 Pick a major you’re interested in and that comes naturally to you rather than something that seems like it will offer a good job. Majoring in a subject that you hate or are ill-suited for will likely lead to bad grades. Work ethic will only get you so far before you burn out. If you follow what you’re passionate about, you’ll do better and will figure out a way to make it pay.
Break up each project into smaller bites. Do a tiny step, a micro step. If you can divide it into manageable steps, it is easier. The step can be really small. After you do that one step, you will go, “That wasn’t so bad.” Then you’ll go to that next step. Eat the right kinds of food and exercise. I find if I eat more frequent, smaller meals, I can keep my energy up. Eat healthy snacks like yogurt and vegetables and fruits. Do some sort of exercise every day, because it not only helps your body become more healthy but it clears your mind so that you are better able to start that paper or project.
The worst advice he ever received: Major in something that will pay well. Also, we’ll just go out for one beer and then come back and study. Attend class and start preparing for each exam early.
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People’s idea of the best is subjective, but your own evaluation of being the best can be objective as long as you establish measurable goals. Be authentic and give it your best shot. That’s all anyone can ever ask of you.
Clarify in your mind what it means to be successful in college and recognize that employers and graduate school pretty uniformly define success by grades. Anyone who tells you grades are not the singularly most important outcome of college is lying to you.
Take what you do seriously but not yourself!
Don’t be anonymous. Demonstrated effort can make a difference in a close call on a grade.
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written by Sarah Sullivan
Making a go at the
military
photographed by Steve Cross
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The
ROTC program offers strong incentives for students
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early 250 students at Kansas State University are combining their college education with training for military service.
“The ROTC is a program that will get you where you need to go if the military is youR goal.” - james penhorwood
These students are members of the Reserve Officers Training Corps (ROTC). The national program can help a student, or cadet, become a military officer at college graduation with plans to enter a particular branch of service. ROTC has existed at K-State, in one form or another, since the university’s inception. Army ROTC was officially established in 1918 while Air Force ROTC followed in 1952. These two programs have found great success at K-State. The Army ROTC program has about 140 students and ranks in the top 2 percent nationwide in “quality of graduates produced.” It also was named the best Army ROTC program in Kansas and stands in the top 20 percent of Army ROTC programs in the nation. With more than 100 students, Air Force ROTC has twice been named one of the nation’s best and holds the Air Force Organizational Excellence Award, which places it in the top 10 percent in the nation. ROTC programs for the Navy, Marines and Coast Guard are not offered at K-State in part because of the university’s location.
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ROTC benefits The ROTC programs at K-State provide support for students in the form of scholarships for tuition, textbooks, lab and incidental fees. Qualifying students also may receive a monthly allowance to help with living expenses while in school. ROTC students are given free uniforms and textbooks for ROTC courses and field training. ROTC students undergo unique training and gain skills that are applicable to civilian living and careers as well as military procedure. These students help with community service projects and events honoring veterans. And students who complete a ROTC program are guaranteed a military job after college. They are required to serve four years of active duty, and in the current situation, many ROTC students can expect to serve overseas in Iraq or Afghanistan during that time.
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Course load A requirement of ROTC is to pass classes in military studies; these are often hands-on. Air Force students learn about the military branch and their mission while living and training at an Air Force base. Additional classes include Introduction to Flight Training, which includes basic aerodynamics, aviation weather and mission planning. The additional academics lay the groundwork for ROTC students before they begin their basic pilot navigator training. “The ROTC combative class is an awesome way to get in shape and learn fighting techniques that will be useful to us later,” says James Penhorwood, a cadet lieutenant colonel and Wichita senior. “It’s an opportunity only offered at K-State.” The Army ROTC program offers training topics such as airborne, air assault and northern warfare training. Introduction to Military Leadership provides students with an insider’s view of leadership skills that make the Army’s practices effective. The program
takes its participants off campus for a weekend field exercise that puts what they’ve learned directly into practice. The Anatomy of a cadet The ultimate goal of the ROTC program is to produce Air Force and Army officers who also have a college degree. Typically students join ROTC in their freshman year, designate a major and attend field training during the summer before their sophomore year. Once they complete their degrees, they are officially commissioned as officers in the Army or Air Force. “The ROTC is a program that will get you where you need to go if the military is your goal,” says Penhorwood. “They help us prepare to be leaders and responsible officers in the U.S. Armed Forces.”
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ambiance
meet your
bar
We travel Moro Street to see how the other side lives
written by Rebecca Sisk photographed by Steve Cross
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Friday night in Aggieville might involve close friends, a significant other and some
libations. However, most people overlook the one pivotal person who can really make or break their night: the bartender. To
spread
some
good
will,
STATEMENTS Magazine stopped at a few Moro Street bars to get to know these professional drink-mixers.
Emilee Juhn Shot Stop First we stop in the newest bar to Aggieville, Shot Stop. Here we meet Emilee Juhn, a recent K-State graduate from Overland Park. During the day she used to study hotel and restaurant management, but at night she is one hardworking bar manager. What do you like about bartending? I get to be around people all the time. I get to meet a lot of other bartenders in Aggieville that have become close friends. I’m a people person, so this job is really great for me. What don’t you like about bartending? Late hours. The shift doesn’t just end when the bars close. Since I am a manager, I have to count all the money and help close everything down. Monetary transactions aren’t fun when it is really busy. What is your favorite mixed drink, beer and shot? Dirty Shirley: vodka, sprite and grenadine. Beer is easy: Michelob Ultra. As for a shot, that is hard at Shot Stop; I love our chocolate cake.
Shot Stop 1222 Moro St. (785) 320-2525
Least favorite drink to make? Most shots are pretty easy. Anything with a lot of ingredients is annoying when it is busy. Any words of wisdom to patrons? Ask the bartenders what they recommend. They know what they are doing.
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Alex Jones Pat’s Blue Rib’n Barbeque Just a few steps down the street, we pop into the famous Pat’s Blue Rib’n Barbeque. Not only does Pat’s serve great barbecue in the evening, it has a killer bar scene at night. It is here that we meet former K-State student Alex Jones of Leawood. What do you like the least about bartending? Drunken patrons. Like this guy [points to a guy at the end of the bar and laughs]. What is your favorite drink? Anything? Probably a Crown and Coke. What is your least favorite drink to make? Bloody Mary—hands down. Any advice to patrons? Behave. Oh, and tip well. What sets Pat’s apart from other bars? I would say it is a little less modern than other bars. You can get a little loose here, and we’ve got great live music.
“Most shots are pretty easy. Anything with a lot of ingredients is annoying when it is busy.” - Emily Juhn Jessica Heinen O’Malley’s Alley On down Moro Street we run into O’Malley’s Alley, Manhattan’s own little Irish pub. There we meet Jessica Heinen, Haddam senior in political science and bartender magnificent. What is your favorite part about bartending? I get to be social and see my friends. It feels like I’m out even when I’m working. What do you hate about bartending? When I want to be out with my friends but they aren’t at my bar. This is O’Malleys, so what is your favorite pint—or beer? [Laughs] Michelob Ultra.
O’Malley’s Alley 18
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1210 Moro St. (785) 537-0775
What is your least favorite shot to make? Boneable sober shot. I don’t even know everything that is in it. There are several different liquors. Any advice on how to treat your bartender? Be nice to us and we’ll be nice to you.
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Pat’s Blue Rib’n Barbeque 1200 Moro St. (785) 539-7426
Theo Brooks Tank’s tavern Later we visit the newly popular Tank’s Tavern. Here we meet Theo Brooks, a Wichita senior studying social sciences. Although new at bartending, he is quickly learning the ropes.
Tank’s Tavern 712 N. Manhattan Ave. (785) 537-3595
What is your favorite thing about bartending? Getting paid to be friendly, meet people and have a good time. Not everyone can say that about their job. What sets Tank’s apart from other bars in Aggieville? It is the best party atmosphere in Manhattan. You can get pretty wild there and know that you are going to be safe, get your drinks cheaply and quickly, and have an awesome time. What is your favorite drink? Gin and tonic; it goes down easy and doesn’t give me that sugary drink hangover. What is your least favorite drink to make? I get bored making the same easy wells. I like being challenged and learning new things, to make me better at my job. That changes, of course, when it’s really busy and there are 100 people yelling at me to get my attention. What is a bartender’s worst nightmare? Prohibition.
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ambiance
to wine & Harry’s 418 Poyntz Ave. (785) 537-1300
Our guide to Manhattan’s fine dining
written by Elise Podhajsky photographed by Steve Cross
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ithzfast food and local diners on nearly every corner in Manhattan, it’s easy to fall
into the pattern of grab-and-go meals. But for a first date, anniversary or special family gathering, you’ll want to be asked a few more questions about your meal than, “Do you want fries with that?”
Fortunately, select restaurants in the Little Apple thrive on breaking the mold of ordinary dining. With exceptional food and service, these restaurants compose an elite group of fine dining establishments. But don’t let the label of fine dining intimidate you; there are satisfying prices and no stuffy dress code. If you’re looking for an intimate way to impress your significant other with a classy atmosphere or to celebrate a milestone, the following restaurants are sure to whet your appetite as well as your curiosity. Harry’s www.harrysmanhattan.com With its ornate crown moldings, crystal chandeliers and historic downtown location, Harry’s is one of Manhattan’s first fine dining establishments. Originally opened by Julie Haynes and named after Harry Wareham, the lush restaurant has set the standard for fine dining in the Little Apple for almost 20 years. “This building and the restaurant are so unique to Manhattan,” says Andrea Grier, current co-owner of Harry’s. “It sort of feels like this shouldn’t be in the middle of Manhattan.” Harry’s is the largest fine dining spot in town, but don’t let that trick you. With its widely separated leather booths and sparsely placed wooden tables, Harry’s offers one of the most private dining settings in the city. “You can sit in the back dining room and feel like you’re the only people in the restaurant,” Grier says. Harry’s boasts a secluded dining room for parties of 10 to 14. This room, fondly referred to as the Rose Room, may be reserved with a little advance notice and provides its patrons with the ultimate dining experience: outstanding food, atmosphere and service. “We try and make sure every experience—from the beginning when they make their reservation to when they’re walking out the door—that they’re completely satisfied,” Grier says. “That is where more of our effort is.” Whether you’re people watching out the floor-to-ceiling front windows by the bar or dressed to the nines in celebration of a special anniversary, Harry’s offers impeccable care and service to satisfy your dining needs.
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4 olives wine bar 3033 Anderson Ave. (785) 539-1295
4 olives wine bar www.4olives.biz If you’re looking to try a dish that is truly worldly, 4 Olives Wine Bar regularly serves fresh seafood from the clear oceans of Hawaii, New Zealand and Tasmania. Opened in 2004, 4 Olives offers a menu with an emphasis on the finest fish from across the globe. It’s one of the only places in town that serves freshly prepared sushi, hand-rolled by owner and executive chef Scott Benjamin. “We wanted to bring a contemporary style of restaurant to Manhattan,” he explains. “Something that focused a little bit more on exotic ingredients, focused a little bit more on the fish area and, of course, wanted to bring in a large selection of wines.” In the heart of the dining room, surrounded by earthy pale green and tan walls, stands an 8-foot-tall glass wine “cave.” The display holds 750 wines from across the country, personally tasted and selected by Benjamin. “For me, wine is like Christmas,” he says. “Every time I can bring in a new wine, it’s like giving a gift to myself.” Collectively there are 4,500 bottles of wine at 4 Olives. “I really love the synergy that wine and food together create,” Benjamin says. The restaurant also complements your wallet. Check your Dillons receipt for a complimentary appetizer with the purchase of any two entrées. Exclusive to students, 4 Olives even offers a buy one, get one 50 percent off coupon in K-State’s free student planners. “We’re passionate about what we do,” Benjamin says. “I certainly believe that is expressed in the food and service here.”
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Della voce 405 Poyntz Ave. (785) 532-9000
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Della voce www.dellavoce.com Della Voce is the latest addition to town, opening in October 2007, and it instantly became a Manhattan favorite. The intimate dining room is warmly lit by a cascade of pendant lamps and separated from the bar by a thin curtain of silver beads. With smooth house music swelling in the background, you might feel as though you’ve walked into a chic after-hours venue in the Big Apple. From 6 to 8 on Sunday evenings, the restaurant transforms into a jazz lounge with performances by Kansas State University’s own Wayne Goins Trio and half-price wine by the glass. “It’s a very unique experience,” says Della Voce owner Noah Reagan. The restaurant’s Italian-style cuisine is offered for lunch, dinner and Sunday brunch at a cost that can be just as appetizing as the entrées. On Tuesdays, Della Voce offers a Date Night menu featuring three courses consisting of soup, salad or appetizer, entrée and choice of dessert for $22.50 per person. “People will be very pleasantly surprised when they see the price,” Reagan says. Della Voce offers secluded dining upon request, excellent for first dates. “Whether you’re fine dining or not, it’s the atmosphere, service and quality of food that counts most,” Reagan explains. “I think that we have the perfect combination of all those things here.”
Select restaurants in the Little Apple thrive on breaking the mold of ordinary dining
Houlihan’s www.houlihans.com A relatively new addition is Houlihan’s. Added during the Holiday Inn construction two years ago, Houlihan’s brings the stability of a national restaurant into the fine dining mix. But don’t be fooled: There is nothing simple about it. With from-scratch recipes, Houlihan’s offers a variety of food styles that are sure to satisfy even the choosiest of diners. “It’s real people cooking real food—not frozen, boxed up and ‘pre-’prepared,” says Meridith McKee, Houlihan’s divisional manager. “From steaks, pastas, sandwiches and salads, and items with an Asian flair, there’s something for everyone on the menu.” Houlihan’s offers the ideal setting for dinner parties and celebrations of any kind. With its contemporary design, from the colorful art on the walls to the splashes of color in meal presentation, this restaurant welcomes groups of 20 to 30. For even larger parties and receptions, the restaurant is able to reserve banquet rooms in the hotel. “The food is what completely sets us apart from any place in town,” McKee says. “We have great drink specials and offer very different dishes to give people a chance to try something that’s not on anyone else’s menu.”
Houlihan’s 1641 Anderson Ave. (785) 776-5909
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a
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aggie art: I
ambiance
t is not unusual for Kansas State University’s Seaton Hall to be filled with students from
the competitive College of Architecture, Planning and Design. They work rigorously on tedious projects and designs that keep them up late at night. When completed, the masterpieces these gifted individuals create amaze their admirers. This art is being made for a purpose beyond the challenge of academics.
Architecture students share their projects created while studying
Elvis Achelpohl Elvis Achelpohl, Kansas City, Missouri, May graduate in architecture, envisions a park surrounding the most popular tourist attraction in Copenhagen, Denmark. Although the park won’t come to fruition in Copenhagen, Achelpohl remains proud of the innovative and intricate design he made for one of his classes. The park was strategically placed around the famous statue of The Little Mermaid, which is one of the most photographed in the world. “Many tourists take pictures of the mermaid, so I wanted to figure out a way to weave the park around the mermaid to be more picturesque,” says Achelpohl, who hopes to find work abroad after his recent graduation.
in the College of Architecture, Planning and Design. The difficult curriculum puts students to a real world test.
written by Emily Kennedy photographed by Laura Morsman Elvis Achelpohl
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Nathan Huerter Water was the inspiration for this Topeka junior. Nathan Huerter’s design is a gateway for Kabul University in Afghanistan. “Kabul is dense with trees, so I incorporated above-ground irrigation systems within the design,” he says. During this five-week project, he studied the region’s vegetation, weather and elevation. Huerter then drew designs on paper. “I must have drawn about 10 different designs before I had it accepted by my professor,” he jokes. He then created a 3-D model of the design. When the project was complete, graduate students who recently studied in Kabul provided their critiques. “This was one of my favorite projects, because we dealt with a real place and we had people from that place come in and critique us,” Huerter says.
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Brett Rolfs Brett Rolfs, a recent landscape architecture graduate from Milford, recalls a Greensburg project as one of his favorites. With inspiration from a classic, historic Western town, Rolfs teamed with two other architecture students on a plan to redevelop the downtown area of Greensburg. The project took half a semester. “We wanted to create a downtown that maintained the classic and historic feel that was modernized yet sustainable,” Rolfs says. He enjoyed this project because it allowed everyone to customize a portion of it with their style. However, it was not the simplest of projects. “It was more difficult, because it was the first time that we were exposed to our discipline of work,” Rolfs says. His group had the glory of displaying the finished design at Pratt Community College.
Shannon Yost Gravity is the name of Shannon Yost’s work of art, produced in a planting design class. Yost, an Olathe senior in landscape architecture, was first inspired by Sara Bareilles’ song with the same title. The first stage of her design consisted of black-and-white drawings, the second stage incorporated the drawings to create a 3-D model and the third stage was to design a space people could occupy. As a Classy Cat team alum, Yost translates dance into many of her projects. “Being a dancer, I have been technically trained for so many years, and so I think that goes into a lot of my work,” she says. “For this design, I wanted to figure out a way to choreograph how people will move through the space,” Yost says. The final project resulted in a picturesque space occupied by deep green trees, grass and flowers.
Anthony Fox Last year Anthony Fox worked on the most demanding project he has endured to date. The May graduate in landscaping architecture from St. Charles, Missouri, completed a range of projects during his time at K-State. However, this one wasn’t done for a grade. Urban Land Institute is the name of his project created for an area in Denver. Fox was on a team with five other K-State students – three landscape architecture majors, one planner and one business student. They were tasked with turning a 2,400-acre site into a mix of retail establishments and urban living. Their initial site visit to scope out the area lasted about three days in January. In April they presented it at the Urban Land Institute/Gerald D. Hines Student Urban Design Competition. Out of 99 teams participating, Fox and his team earned second place with their innovative design. “This was a great opportunity for me to step into a prestigious national competition, and I also learned a tremendous amount,” says Fox, adding that the team’s strong showing was important for K-State as well.
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ambiance
Mitchell Lowery, Atwood junior in criminology, has several murals of body art attesting to the three most important elements of his life: family, country and faith. On his shoulder he wears a tattoo that matches one his younger sister wears. It’s a design with their birthstone colors as well as the Chinese character for family. On his chest, the symbols of patriotism—Old Glory and a bald eagle—bear witness to his dedication as a soldier for our country. The tattoo on his back is his own design. It’s a cross with a scroll wrapped around it that reads: “All Gave Some, Some Gave All.”
manhattan written and photographed by Sarah Sullivan
Caitlin Muret, a senior English and public relations major from Winfield, has an iris bloom tattooed on her shoulder because she loves the song “Iris” by the Goo Goo Dolls and she loves flowers in general.
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Paul Falk, a freshman sociology major from Black Duck, Minnesota, wears a tattoo on each arm. One depicts a winged woman holding a skull, which, he says with a laugh, he saw in a World of Darkness gaming guide. The other arm is considerably more sober, standing as a memorial to his best friend who died while serving in the Army. 8/24/09 12:39:45 PM
ambiance
Rose Phillips, a K-State research assistant in the biology department from Norman, Oklahoma, wears a red lotus on her arm as a permanent memory of a relationship that formed a turning point in her life.
Kyle Lamperez, a sophomore criminology major from Slidell, Louisiana, bears two intricate crosses on his forearms. When asked why he chose these particular tattoos, he shrugs and says, “I like crosses.�
Heather Miller, a graduate student in the English department from Olathe, sports the album cover from AFI’s Decemberunderground on her arm. With a smile she says she just loves AFI, especially this album.
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these
30
class acts
keep the campus stylish
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G
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Fashionable faculty
Subh Igni ci essit n cipisi tion dionsecte diatis nim velessecte Igni ure exer odolor ad ip euis do nulpute v del incil u Et i consenim im quat a quisis et a dolessed et iril ulla voloborem Loreraess rillum no mincin he Nis vel
Vogue is the word that comes to mind when describing five particularly stylish Kansas State University faculty members. While they may or may not be dressing
written by Emily Kennedy
photographed by Laura Morsman
to impress, these instructors are turning heads when it comes to their unique and personal looks.
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Janda Swinder
“Laid back and different” is how Janda Swinder describes his style. Swinder works with the marketing department as a professor of international marketing, international business and marketing research. He considers himself an original thinker not only through his appearance but his professional life as well. Swinder does a lot of traveling, which influences his unique wardrobe choices. In Europe, he prefers to shop at specialty clothing stores, specifically a Spanish store known as Zara. Stateside his favorites include Guess. However, when Swinder is short on time, online shopping is always an option. “I believe that style is important, because if you look in the mirror and you like and feel good about yourself, then you are more likely to do a great job in your work or professional environment,” Swinder says. His perspective on style is insightful; he presumes that it is not just the clothes a person wears, but a translation of personality.
Barbara Weltsch
Practical and classic are the words Barbara Weltsch uses to illustrate her style. Assuring practicality in her outfits, she says high heels are right out. As an instructor in the department of family studies and human services, she prefers to be comfortable in her clothes. “I believe it is important to have a good appearance and to look clean by keeping your clothes mended,” she says. Weltsch keeps the timeless look to her wardrobe but adds her own funky twist. She stresses that her look is her own style; she does not base her purchasing decisions on what the “in thing” happens to be. Among the many assortments of colors, she chooses black and white to be her favorite combination. Her shopping mostly occurs online with stores such as Victoria’s Secret, Lands’ End, White House Black Market, eBay and Muffys.com. Weltsch adds, “I like what looks best on me and what I think looks good.”
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Sergei Samoilenko
According to Sergei Samoilenko, public relations instructor, a person’s character must be the first priority and appearance comes second. He thinks a good, upstanding character eventually transposes into appearance and how one carries himself. Modern-urban is how Samoilenko describes his singular style. His fashion is inspired by travel experiences, and he almost always purchases some item of clothing during a trip. “I would also describe my style as a mix of American and European,” he says. He buys a variety of brands but prefers to stick to certain stores in the U.S., including Nordstrom and H&M. “For my profession, it is important to dress nicely, so I am careful with my choice of attire,” Samoilenko says.
Bernie Hayen
Bernie Hayen does not consider himself a trendsetter; instead he says his wife keeps him current with trends. Regardless, he describes his style as odd. Hayen’s trademark is wild and flashy ties. He serves as chief financial officer for the city of Manhattan and teaches a business government class at K-State. His position requires business attire and long meetings throughout the day, as he constantly deals with professionals. The weekends allow for Hayen to release his relaxed side. “I dress very casually during the weekends and usually wear a hat,” Hayen says. For such items he shops Columbia Sportswear and Patagonia online. When he has the time to go out and shop, he leans toward Old Navy or Dillard’s. Hayen takes pride in his appearance and thinks it is important to look neat.
Louise Benjamin
Louise Benjamin still finds the time to show off her professional yet casual style while teaching undergraduate and graduate communications and media courses. The journalism professor has lived in several states and explains that style and trends differ in each place. Despite the regional trends, Benjamin maintains her unique style no matter what state she calls home. Lands’ End, Nieman Marcus, Dillard’s and Talbots are among her choices. “I like any store with a petite section because I’m short,” says Benjamin, who likes to keep her look classic. “I think it is important to look nice, especially when I teach, because it gives a certain level of respect to the students,” Benjamin says.
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sports
T
he mere mention of his name conjures images of touchdowns, bowl games and thousands of people storming the field.
Twenty years ago, Coach Bill Snyder began
transforming a football program that had gone winless for two years into a gridiron force that graced 11 straight bowl games. After a short retirement, Snyder is back to help turn the Kansas State University football program around—again.
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sports
the
snyder interview conducted by Faryle Scott edited and condensed by Katy Ibsen photographs courtesy of K-State Athletics
Twenty years later, he’s back. Statements Magazine gets set for this season by talking with the man, the coach, the legend
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While he accomplished what many experts call the greatest turnaround in college football history during his first run as coach, Bill Snyder is tentative to call himself a celebrity and doesn’t see himself as a legend. But with a namesake football stadium and an 80 percent winning record, can we call him anything but a legend? Coach sits down with Statements Magazine to talk tradition, plans for 2009 and the Rat Pack. How would you define K-State tradition? That’s a good question. I would suggest that it’s probably many faceted. I view it, to a certain degree, in relation to athletics just because of my involvement there, but it’s far more than that. … If you tried to put it all together, you’d probably say that the tradition is really steeped in caring and passionate, hardworking people who love, care for and support their university. I think that is the fine thread that runs through all facets of our university.
“We really do genuinely focus on trying to get ourselves a little better.”
What’s in store for your first year back from retirement? Probably an awful lot would be my guess. We’re trying to do all that we can do to try and help our program become a little bit better. What’s in store for me now is exactly what was in store for me 20 years ago. It’s just in all facets of the program trying to become a little bit better today, little bit better tomorrow. That really is the direction that we are moving in. How are you and K-State President Kirk Schulz getting along? I think we’re getting along well. We’ve met on two or three occasions, and I’ve been to a number of Catbacker functions. He’s busy and I’m busy, so it’s not like we’re having coffee or doing lunch with each other, but I think he’s going to do well here.
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What do you think K-State has that no other Big 12 school has? It’s hard to say there’s anything that someone else doesn’t have. Maybe, if anything, it’s that fan passion that exists. And every school, their fans have passion as well. Why I respect our fans is the fact that there was that period of time that so many of these loyal fans never had anything to cheer about and really went through some difficult times because they cared so much, so it was painful for them. They were there through thick and thin, so to speak, and I appreciate them for that and I think it makes them really special. What do you think legends are made of? I have absolutely no idea [laughter]. These were all coaches that I remember. They are coaches that have been in the profession for an awful long time and had great success. People that other coaches look up to and inspire to have similar successes, I think. But I really have no idea what constitutes a legend. I have no idea. Would you consider yourself a celebrity? Well, I think the nature of the position, whoever would sit in the chair, would probably be one that someone could say has celebrity status. I think that’s just the position. What is your motto for fall 2009? I’m not big on mottoes at all. As I’ve said, and this would be true virtually every year, we really do genuinely focus on trying to get ourselves a little better. That’s the direction we try to go. What’s on your iPod right now? I absolutely don’t know. Any iPod that I have, and I have several, are all thrust away in a bag someplace in a closet somewhere. I don’t listen to them. But I do listen to music. I like Kenny G. I like Neil Diamond. I like Jackie Gleason music, Jackie Gleason orchestra music. I like Dean Martin and Frank Sinatra. So it runs along those lines. A number of people that probably were far more famous back in the day [laughter].
“The tradition is really steeped in caring and passionate, hardworking people who love, care for and support their university.” fall 09 Statements_09fall-B.indd 37
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sports
tennis’
affair interviews conducted, condensed and edited by Katy Ibsen photographs courtesy of K-State Athletics
The women’s tennis team brings a world of experience to the court
M
any students have overlooked the women’s tennis team. With constant play and year-round dedication, the
team is comprised of dedicated and experienced players. Even more so, they have come from countries afar for a chance to better their game, represent the university and become a Wildcat.
We caught up with four returning varsity players
before their return to the states.
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Natasha
viera
Senior from Valencia, Venezuela, majoring in marketing and management
What do you hope to do after graduating? I hope to graduate and get a job from Donald Trump. What do you enjoy about college? That I get to know different people almost every day. What’s on your iPod, or what are you listening to? My iPod is mostly regueaton or Latin music, but I also like the classics. Right now I am listening to “Colgando En Tus Manos” from Carlos Baute. What’s your favorite place (park, restaurant, classroom) in Manhattan? I like Houlihan’s, the restaurant in front of the old stadium. Why do you enjoy being a college athlete? I enjoy having the privilege of having so many advantages, like having tutors that are available to you at the library, having free tickets to other sports events, having Nike clothes given to you and having all the support you need available to become a better athlete.
Petra
chuda
Junior from Sokolnice, Czech Republic, majoring in business and finance
How long have you played tennis? Fifteen years; since I was 5.
Natasha Viera
How has your family supported you? They have support me every time I went to the court. They always call me, wish me and my teammates good luck, and they always check the internet [to see] how we played. What keeps you focused during a match? Desire for winning.
Petra Chuda
How is K-State different from schools back home? The biggest difference is language, the behavior of teachers to students and the number of classes taken each semester. What do you find most interesting about being a college athlete? Everybody views all athletes as stars. All teachers, which I have had here, were very happy to have some student-athlete in their class, and it is good feeling that it is you.
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Antea
huljev Nina Sertic
Junior from Velenje, Slovenia, majoring in business administration management
What was your first impression of Kansas? When I came I thought it is flat and warm. … It looked safe and clean. I felt good in this environment. What’s your outlook for the season? I am excited for this year. There will be eight members on the team, which sounds like a good start. We need to keep working and the results will come. What do you enjoy about college? That I have lots of friends, I am studying what I like, have an opportunity to become a great tennis player. What’s on your iPod, or what are you listening to? All kinds of music. I like rock, pop and music from ’60s and ’80s. I love The Beatles! What’s your favorite place (park, restaurant, classroom) in Manhattan? A place in front of the library where I can relax.
Nina
sertic Antea Huljev
Sophomore from Zagreb, Croatia, majoring in business and management
How long have you played tennis? Since I was 6 year old. What keeps you focused during a match? My coach (Steve Bietau) who, standing in my corner, keeps me focused and pushing me forward during every match. What do you enjoy about college? I enjoy meeting new people and student way of life. What’s on your iPod, or what are you listening to? I have on my iPod many different kind of music. Specifically, I have many Croatian songs. Why do you enjoy being a college athlete? I enjoy traveling a lot and meeting many different people all around the world.
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living
road to sample one of these neighboring breweries written by Faryle Scott
A
le. Lager. Malt. Brewski. It doesn’t matter what you call it, it’s all beer. Typically made from malted cereals, hops, yeast and water, beer is one of the most revered beverages in the world. But sometimes the six-pack of commercially produced beer just doesn’t cut it. When that’s the case, it’s time for a brewery tour road trip. Fortunately, Kansas is surrounded by a plethora of unique breweries offering a range of brews for the tasting. So hop in the car and start driving. Just be sure not to drink and drive.
beerorbust
Get in the car and hit the
photographs courtesy of breweries
nebraska Empyrean Ales - Lincoln, Nebraska, 133 miles Empyrean Ales believes it has created utopia in a bottle with its 12 unique blends that range from traditional Scottish Ale to coffeelike malt with vanilla beans. A free brewery tour is offered at 7 p.m. the first Monday of every month. After Empyrean’s head brewer guides guests through the brewery, they get to try five free samples. www.telesis-inc.com/empyrean
Spilker Ales - Cortland, Nebraska, 110 miles Known as “The Gospel of Hops,” Spilker Ales boasts a caramel malt called Hopluia. It also created a creed known as “The Hop Commandments” to guide beer lovers on the 10 things one shall or shall not do with their Hopluia. Tours are offered sporadically throughout the year; only those on the mailing list get an invite. www.hopluia.com
SchillingBridge - Pawnee City, Nebraska, 104 miles A combination winery and microbrewery, SchillingBridge brings a little class to the small, family-owned business. There is a tasting room where you can pay a small fee to sample wines and ale and learn how they’re made, all the while munching on cheese and bread from local vendors. www.schillingbridgewinery.com
oklahoma Bricktown Brewery - Oklahoma City, Oklahoma, 311 miles Bricktown opened its doors in 1992 as the first brewpub in Oklahoma. It offers a full menu with three signature beers on tap all year long as well as several seasonal beers. Be sure to use the beer guide to pick the perfect brew. And while there are no brewery tours, live bands on Friday and Saturday as well as pool tables, darts and big-screen TVs keep things hopping. www.bricktownbrewery.com
Choc Beer - Krebs, Oklahoma, 442 miles Started by an Italian immigrant in the early 1900s, Choc Beer is considered by some as the best unfiltered beer in the world. It offers four distinct brews that range from light to dark. The storied beer was even considered criminal after founder Pete Prichard was convicted during Prohibition for his homemade beer and wine. Tours are available anytime during business hours. Just stop in and let them know. www.chocbeer.com
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living colorado Great Divide Brewing Co. - Denver, colorado, 494 miles Located in downtown Denver, Great Divide has received several national awards for its beers. Brews range from the easy-drinking Ridgeline Amber to the big-flavored Hercules Double. The hourlong free brewery tour begins in the Tap Room and ends there with four tastings. Get hungry while sampling? Several of the neighboring LoDo (Lower Downtown) eateries will deliver to the Tap Room. www.greatdivide.com Left Hand Brewing Co. - Longmont, Colorado, 521 miles The homebrew kit obsession of two Air Force Academy graduates sparked the idea for Left Hand. They eventually gained enough momentum to open their doors with one brew, Sawtooth Ale, a nutty amber ale. Today the brewery is 15 years old with 10 permanent beers and several in the seasonal collection. Left Hand offers tours at 1 p.m. and 2 p.m. Saturdays. www.lefthandbrewing.com Tommyknocker Brewery and Pub - Idaho Springs, Colorado, 526 miles Located in the mining town of Idaho Springs, Tommyknocker is a combination brewery and restaurant. With a mountainside location, this is a must stop after a long day of skiing. The new Oaked Butt Head Bock is worth a taste. www.tommyknocker.com
missouri Weston Brewing Co. - Weston, Missouri, 109 miles Often referred to as the “oldest brewery west of the Hudson River,” Weston Brewing Co. has a lot of history and Irish beer. Hourlong tours every Saturday include a walking tour of Weston. The brewery’s underground cellar, Irish gigs and tasty beers have plenty of fans. www.westonirish.com O’Fallon Brewery - O’Fallon, Missouri, 339 miles Just outside St. Louis, the O’Fallon Brewery is a relatively small operation. Call ahead to arrange a private tour on Saturdays. The tour lasts about an hour and concludes with a beer tasting featuring everything from the brewery’s wheat to a seasonal pumpkin, “like pumpkin pie in a bottle.” www.ofallonbrewery.com Flat Branch Pub & Brewing - Columbia, Missouri, 248 miles Although it’s in Tiger territory, Flat Branch is worth the trip. More than 50 original drafts are created and stored in the brick warehouse. On tap are brews like Oil Change Oatmeal Stout infused with nitrogen or Raspberry Brown. Columbia’s largest bar also has a spacious outdoor beer garden. A full lunch and dinner menu offers items that complement the beer with traditional pub favorites like bratwurst and kraut. www.flatbranch.com
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living
O
nce a semester, about 100 Kansas State University students don a bandanna that sends a signal to the rest of campus: They are part of an epic struggle. For the rest of the university, life goes on as normal. Fall foliage is appearing, class is in full swing, friends wave and smile to one another. However, for the players of Humans Versus Zombies, a real-time battle is occurring. Every shrub could hide an ambush, a routine excursion to class could make them zombie-lunch and every moment spent with a comrade could be their last. “It’s like a modified version of tag on a whole new level … a real-life video game,” says Jemma Dudte, Newton senior. The idea for the game originated at Goucher College in Baltimore and has since spread across the country. It arrived at K-State via family ties from Truman State University in Missouri. The game is in its third year at K-State, where participation is growing every semester. In Manhattan, players use campus as a game board. Their main objective is to attempt to live out their normal schedules; the only hindrance is a full-blown zombie “outbreak.” Players are identified by a bandanna. Those who fasten one tightly to their upper arm signify they are still human. Of course there is a catch: Among the beginning crowd of humans, one will resemble a human but secretly be a ravenous zombie. Once this original zombie “bites” a human player by tagging them, that tagged player must place the bandanna around their head—they are now a zombie. Humans have a single life that they safeguard by firing Nerf foam blasters or throwing balled-up socks at the zombie horde. If a zombie is hit, that zombie is stunned for 15 minutes before resuming its pursuit. Zombies have to be ever ready and must “feed” once every 48 hours to stay in the game. But if they do not tag a human player in that time, they starve out of the game. Human players win the game if they can outlive the zombies, while the zombie players win once all the humans have been zombified. Jesse Riggs, a Peabody senior studying print journalism, is Humans Versus Zombies (HvZ) czar at K-State. In his off time, Riggs and some of his friends gather to write a storyline for future HvZ games. Because the game is played only once a semester and usually lasts around a week, planning it can be intense. While planning can take hours and be exhausting, Riggs says, “It’s a chance to use my imagination and stretch myself to make a believable environment for people to play in.” Many players experience their newfound fake life in a very real manner. “The whole idea that human players only get one life per semester— the sanctity of that one existence is parallel to what a real human would feel during a zombie apocalypse,” Riggs says. Players are sincere about guarding themselves throughout the day. “Fear is an issue. Every waking moment is pure paranoia,” says Matt Cottan, McPherson junior studying history. “When I walk out of my class today, will my recently zombified roommate try to infect me? I don’t know; we’ll see.” All players—humans and zombies—are told of certain objectives to complete on campus during the afternoon. Missions range from the humans defending an imaginary helicopter-landing site to escape to the zombies collecting secret serum (Mountain Dew bottles) hidden on campus to make their team collectively stronger. Both teams battle to help their respective side while attempting to hinder the opposing team. A website helps involved students keep track of friends and foes as the battles begin to inevitably tip in zombie favor. The site also tracks zombie taggings and provides a forum for distributing rule sheets and other mission data.
walkingwith thedead
A survival game helps some
students prepare for the
zombie apocalypse written and photographed by Steve Cross
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living
Most of the collaboration and promotion is done through Facebook under Humans v. Zombies KSU Chapter. With more than 100 members and counting, the group is growing quickly and the games have become more intense. Though the group is always looking for new members to join the excitement, some people think the game requires too big of a commitment. “When I hear people say they don’t want to play, I think that they won’t have a choice when the real zombie apocalypse comes,” says Riggs. “And that won’t be nearly as much fun.” http://k-statehvz.weebly.com
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goingthedistance
living
A k-state running club hits the streets and welcomes all written by Jonathan Wright
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fall 09
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photographed by Steve Cross
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fter a few false starts, the Kansas State University Running Club hopes to keep moving forward for many more miles. The group, which meets for runs every day but Sunday in the south end zone of the Old Stadium, is dedicated to promoting running as both a sport and a healthy lifestyle choice. Nevertheless, achieving this kind of participation has been hard— something the group’s president, Kyle Merklein, is determined to overcome. “The club has been started up several times over the years,” says Merklein, a Prairie View junior. “But it always faded away and lost the registered club status after a year or two. I decided to start it up again in January, and I hope that this time we can make it stick around.” After fostering the idea of starting the club again, Merklein had some work to do before it could become officially registered at K-State. “[Merklein] just started putting his information out there,” says Adam Wilcox, a recent graduate from De Soto. “He single-handedly grew this club from one person to about 100-plus people, 15 of which are active.” Whether it’s 10 degrees or 110 degrees, members can count on the club taking to the streets of Manhattan every day. “The only thing that I have canceled any run for was during a thunderstorm,” says Merklein. “Rain and snow aren’t as dangerous, so during [those conditions] the run will go on as scheduled. If it’s windy, I might change the route so that we can find some spots that will be somewhat sheltered from the wind.” Manhattan offers Merklein the perfect running environment. “I grew up on a farm,” he says. “I really enjoy getting away from the traffic of Manhattan. I enjoy Warner Park, Anneberg Park, Linear Trail, the Konza Prairie and any dirt road I can find.” For Ryan Wiebe, Peabody sophomore, being in the club is more than just running with a group of students. For him it’s almost like a fraternity. “We’ve gotten so close over the past few months,” Wiebe says. “There’s nothing like the camaraderie you develop after running a few miles with someone. It gets a little monotonous running a long distance by yourself.” Merklein loves to run because of the feeling afterward. “When I get back from a run, I feel so much better than I did before I left,” he says. “Running refreshes and invigorates me. . . I can work through problems in my head, and by the time I’m done running I have a solution.” After building the club from ground zero, Merklein has a specific vision for the group. “I hope to have a couple different levels to the club,” he says. “I want to become a sports club, and have a competitive group of runners who will participate in races such as the National Intercollegiate Running Club regional cross-country race and potentially their national competition.” In addition to that competitive side, he’d still like the group to welcome recreational runners and serve as a source of support and accountability. Wilcox has a more general view in mind for the future of the club. “I am hoping for continued growth and involvement for the club, and also hope that we can get this club to stick around for more than just a few semesters,” he says. Merklein notes that runners of all abilities are welcome to join, whether they are an avid runners training for the Boston Marathon (like he is) or students just looking for a good run every once in a while. As the club’s Facebook group page says: “Come when you can make it; there is no pressure to come run with us every day. Invite your friends. Hope to see you there.”
8/24/09 12:42:16 PM
living
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