Best of OSU — Oct. 17, 2024

Thursday, October 17, 2024

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Best music venue 40 Years of Newport Music Hall: How the Columbus staple has survived an ever-evolving music scene

By Nick DeSantis Asst. Arts & Life Editor

Disclaimer: The Lantern’s “Best of OSU” polling was conducted via social media and should not be considered statistically representative of Ohio State’s extended student body.

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ike any city’s music scene, Columbus has drastically changed in the past 40 years.

Concert venues, dive bars and record shops have all come and gone as genres and tastes change from decade to decade.

However, if sitting at the Ohio Union and looking across to the east side of High Street, one may notice a massive marquee hanging over a large set of wooden doors.

This sign belongs to none other than Columbus-renowned music venue Newport Music Hall, voted Columbus’ “Best Music Venue” among The Lantern’s readers for this year’s “Best of OSU” special edition.

Forty years ago, PromoWest Productions — founded by CEO and President Scott Stienecker — bought the rock club, then known as Agora Ballroom, and Newport was born.

Stienecker said the former owners of the venue, the Loconti family, intended to sell the lease to create a Walgreens; but for him, that was never an option.

He called the Loconti family as soon as he heard the news.

“I want[ed] to keep it a rock club, and Hank Loconti said, ‘You know what? Give me $25,000 here by Friday; I’ll sell you the lease.’ I had to scramble, and I raised the capital,” Stienecker said. “I raised $180,000 when I was 23 years old, and sent 25,000 of it back to the Locontis and secured the lease.”

Stienecker, an Ohio native who was living in California at the time, said he moved back to Columbus as soon as the lease was sold and turned the Agora Ballroom into what is now Newport Music Hall. +H VDLG WKH ¿UVW FKDOOHQJH 1HZSRUW ZRXOG IDFH ZRXOG EH ¿QGLQJ DFWV WR perform at the concert venue; however, his experiences at Ohio State and connections in the promotion industry helped.

“I was able to say, ‘Yeah, I used to be the head of the Pep Board for Ohio State, and I worked for Gary Purnell out in Berkeley, California,” Stienecker said. “That’s how I tried to open doors because nobody wanted to talk to a 23-year-old kid.”

In addition, Stienecker said his relationship with concert promoter Dave Lucas would eventually lead to more successful bookings.

“I had gone over and met with him because he wanted to get into Ohio more too, and because he was based in Indianapolis, and he did everything ,QGLDQD ´ 6WLHQHFNHU VDLG ³7KH ¿UVW act that he put in [Newport] was Neil Young.” )URP WKDW ¿UVW VKRZ 6HSW 1HZSRUW 0XVLF +DOO ZDV ṘFLDOO\ active. Unfortunately, the rock club would face several other challenges in the months to come.

Steinecker said among other issues, the drinking age being changed from

Thursday, October 17, 2024 | The Lantern | 2

WR LQ WKH ODWH V FKDOOHQJHG the club and its attendance rates.

“I thought that was gonna put us under, but [it] didn’t,” Stienecker said.

“We survived the late ‘80s, and then what would happen is when Ohio State would shut down for the summers, it would kill Newport’s business because all those kids would leave.”

As a result, Stienecker reached out to Lucas, proposing the idea to create an amphitheater in Columbus after seeing Lucas create Deer Creek AmSKLWKHDWHU LQ ,QGLDQD LQ “I said, ‘Hey, Dave, can I buy your drawings? I’m going to build one of these in Columbus. I need my summers to be bolstered,’” Stienecker said. “ And he said, ‘No, I won’t sell the drawings, but I’ll be your partner.’ So, he ended up being my partner. And we built the Polaris Amphitheater.”

Stienecker said PromoWest went on to build other venues in the city, such as Kemba Live, A&R Music Bar and 7KH %DVHPHQW %XW HYHQ ZLWK DQ LQÀX[ of new venues, Stienecker knew Newport — which had been active for decades — would remain.

Marissa McClellan, marketing director at PromoWest Productions, said she believes Newport’s ability to overcome economic challenges has made it

a desirable venue for concert-goers.

“For a long time, especially during the recession and the economical issues we were having in 2007-08, [Stienecker] was able to still keep making prices relatively low, so people can VWLOO D̆RUG WR FRPH WR VKRZV ´ 0F&OHOlan said. “And, you know, we’ve been able to kind of hold on to that over the years.”

McClellan said she believes the reason for Newport’s longstanding success lies in music fans’ common desire for popular performers to play smaller venues.

“We just had Jack White a couple weeks ago as an underplay,” McClellan said. “We had Green Day in 2017 as an underplay. So, sometimes, [the artists] want to play that grungy, small room too and, you know, kind of go back to the roots.”

Despite the many issues Newport has faced, Stienecker said it’s the little things that keep it timeless.

“The Newport’s as cool today as it was 40 years ago when we opened it,” Stienecker said. “It’s always had that vibe. It’s always had that, you know, -RH :DOVK GL̆HUHQW SHRSOH KDYH VDLG Peter Frampton, Melissa, those people have said, ‘God, this room just has a vibe to it. It’s like a raw rock club.’”

COURTESY OF PROMOWEST

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Best late night eat

Thursday, October 17, 2024 | The Lantern | 3

elbow grease, traditions and family values: examining the makings of Buckeye Donuts

By Nick DeSantis Asst. Arts & Life Editor

W

hen searching for a late-night snack on Ohio State’s campus, a few obvious options emerge. The familiar signs of fast-food chains like McDonald’s, Wendy’s and Raising Canes light up High Street, attracting a crowd of students and locals alike.

But between the neon signs, one may see a line forming outside a small shop with aromas of glazed sugars, J\URV DQG FR̆HH 7KH VWRUHIURQW ² ORFDWHG DW 1 +LJK 6W ² LV KRPH WR Buckeye Donuts.

The shop opened 55 years ago and has since become one of High Street’s most iconic staples, winning “Best Late Night Eat” during The Lantern’s 2024 “Best of OSU” polling.

Though many Columbus residents know the menu and its various doQXW R̆HULQJV LQFOXGLQJ WKH VLJQDWXUH Buckeye donut — a chocolate donut with chocolate glaze and peanut-butWHU ¿OOLQJ ² WKH SURFHVV EHKLQG NHHSing the shop running 24 hours a day is a lesser-known tale.

Eric Bretschneider, general manager and employee of Buckeye Donuts for RYHU \HDUV VDLG WKH HDWHU\¶V ḢFLHQcy can be traced back to its training process.

“When we hire a new guy or girl, unless they come with a lot of cooking background experience, or they’ve EHHQ KLUHG IRU D VSHFL¿F YDFDQF\ they’re experiencing, we’ll put them on WKH UHJLVWHU ¿UVW ´ %UHWVFKQHLGHU VDLG “So, any of these guys you see here can take the register, and then once they get familiar with the register, then we’ll start cross-training them in the back.”

Bretschneider said using this training method creates a work environment where employees are better equipped to handle unexpected situations.

nuts and yeast donuts. He said the process of baking cake donuts tends to be less laborious and time-intensive than that of yeast donuts.

“For the cake donuts, the mix will come in for the mixer,” Bretschneider said. “[The bakers] mix it up with some water. They’ll take it out and spread it on the table with the rolling pin. You’ll cut out your donut shape, put it on the screens and then you’ll put it in the fryer until it’s golden brown, delicious, ÀLSSLQJ LW D FRXSOH WLPHV EULQJ LW RXW give it a glaze and then it’s ready to serve.”

Bretschneider said when it comes to yeast donuts, the baking process typically takes a few more hours. He said the process begins when a bag of yeast, along with sugar and water, is dumped into the mixer. The mixture is then NICK DESANTIS | ASST. ARTS & LIFE EDITOR set aside in order to grow before being %U\DQ 7KRPDV D FRRN DW %XFNH\H 'RQXWV EDJV DQ RUGHU RI IUHQFK IULHV NQHDGHG DQG OHIW LQ D SURR¿QJ RYHQ ² GXULQJ KLV 0RQGD\ VKLIW which keeps the dough warm while it “At night shift, especially if [the For Bryan Thomas, a cook at Buckis resting. After letting the dough rest store gets] really busy up front, they eye Donuts, every day begins with setRQFH PRUH WKH ¿QLVKHG SURGXFW LV have two people working the register, ting up for the breakfast rush. ready to be fried and served. and then they get a bunch of food tick“The grill will be on, so then we Thomas said for him, working in a ets, and the guy in back is like, ‘I can’t gotta cook all the bacon, cook all the community-centric environment has keep up,’ the guy on the register can sausage. A lot of times, they don’t do been extremely rewarding.

SRS R̆ DQG VWDUW KHOSLQJ KLP ´ %UHW- very much at night, you know, as far “You work at a corporate place, you schneider said. as restocking or cleaning or anything,” got all these checklists, you got [genThroughout one shift, Bretschnei- 7KRPDV VDLG ³8VXDOO\ WKH ¿UVW FRXSOH eral managers] coming in, and, you der said there is one aspect that is of hours are just making sure everything’s know, they’re going to count how many particular importance — cleanliness. stocked up in case we do get busy, and SODWHV \RX XVH WKDW GD\ DOO WKDW VWX̆ +H VDLG GXULQJ DOO VKLIWV WKH VWD̆ then looking to see what needs are adWe don’t do a lot of that here,” Thomwill continuously clean any equipment dressed as far as cleaning.” as said. “The best thing about working or surface that isn’t in use. The most Thomas and Bretschneider agreed at a family restaurant is they treat you important step, however, is “bricking that the most prominent process in like family.” the grill,” a process which involves the shop, which has been perfected As far as Bretschneider is concleaning the grill with a brick. throughout the past 55 years, is the docerned, Buckeye Donuts will not un“You throw some oil on [the brick] nut-making process.

GHUJR VLJQL¿FDQW FKDQJH DQ\WLPH VRRQ and we scrub it down with an abra“We have a donut-baking machine.

“Steady on. Like, there’s no plans sive material designed for cleaning the It’s a 70-year-old man named Yanni,” to expand,” Bretschneider said. “ We grill,” Bretschneider said. “Other plac- Bretschnieder said. “He’s been workjust are gonna keep doing this. There’s es can use those chemical cleaners, but ing here for 40 years and comes in on nothing wrong with this, so we just we don’t use chemical cleaners because Friday, Saturday, Sunday mornings, gotta maintain this. Make sure we we really don’t shut down. We don’t and makes them.”

NHHS RXU VWX̆ XS NHHS LW JRRG NHHS LW have time to get it clean enough that we Bretschneider said the process for fast and then keep it popular.” can take chemicals to it and then get creating donuts is divided based on the WKH FKHPLFDO>V@ R̆ ´ shop’s two kinds of donuts: cake do-

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Thursday, October 17, 2024 | The Lantern | 4

Best North campus bar

Out-R-Inn celebrates 55 years as campus staple

%\ -DFN /LNH Lantern Reporter

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his year marks the 55th anniversary of one of Ohio State’s longest-standing campus bars.

Out-R-Inn, which opened its doors LQ KDV EHHQ YRWHG DV 2KLR 6WDWH¶V “Best North Campus Bar” by The Lantern’s readers in this year’s “Best of OSU” polling.

Steve Valentino, the bar’s general manager, said Out-R-Inn’s motivatHG VWD̆HUV KDYH EHHQ UHVSRQVLEOH IRU preserving the bar’s various traditions throughout the years.

“For the most part, everybody that’s worked here has gone to Ohio State, and I think that shows up when we’re working,” Valentino said. “It’s easy to pass down the legacy when you have guys that are sticking around for 10plus years, so it’s not like you have a fresh group of employees coming in year to year and starting fresh on how WR ḢFLHQWO\ DQG FRQ¿GHQWO\ UXQ D EDU and interact with customers.”

Valentino said not only does the bar have a rich history, but so does the building that Out-R-Inn occupies itself, which is over 100 years old.

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“The building’s been owned by the same family since it was opened. In WKH V LW VWDUWHG RXW MXVW DV D GXSOH[ house. It had students living here for WKH ¿UVW RU VR \HDUV EHIRUH LW WXUQHG into a bar,” Valentino said. “The bar itself has expanded multiple times as

the bar slowly was built, starting in the ODWH µ V ´ Billy Parrott, Out-R-Inn’s general manager, said the bar pulls in large crowds not just for game days, but also during weeknights due to regular event lineups and special deals.

“Tuesdays, we do our euchre league; it’s very popular,” Parrott said.

“Wednesdays, we do our cornhole league; Thursdays, it’s double wells, $2 a piece on that; Fridays, we do $4 Yager and then Saturdays, we do $4 all Jack, which I think is pretty solid.”

Parrott said as a dive bar, Out-R,QQ R̆HUV D VL]DEOH DUUD\ RI GULQN RStions for customers to choose from, including Parrott’s favorite: the rumple mint shot.

“Rumple mint is a peppermint Schnapps, and, honestly, it gets the job done,” Parrott said. “You have one or two, and then you’re ready to go for the night.”

Valentino said the bar’s loyal following of customers, who have developed meaningful relationships with PDQ\ RI WKH EDU¶V ZRUNHUV DQG VWD̆ members over the years, played an instrumental role in Out-R-Inn’s over 50 years of success.

“We get a lot of repeat customers where if we’re open, they’re here four RU ¿YH GD\V D ZHHN ´ 9DOHQWLQR VDLG “They pop in to say, ‘Hi,’ they know all the bartenders at work and that happens pretty often.”

Don’t miss these other Best of osu winners! “best way to spend a sunday afternoon”

Going to North Market

“best worst dorm”

Morrill and Lincoln Towers

“best off-campus housing”

Buckeye Real Estate

“best bar deal”

Out-R-Inn’s $2 double wells

“best brunch”

HangOverEasy

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Thursday, October 17, 2024 | The Lantern | 5 CARLY DAMON | ASST. PHOTO EDITOR

Best south campus bar

Ethyl & Tank turns 10 years old

%\ -DFN /LNH Lantern Reporter

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thyl & Tank, the restaurant and bar ORFDWHG DW ( WK $YH FHOHEUDWed 10 years of business in Columbus’ University District this February.

Since the bar opened its doors in February 2014, it has become one of the most popular bars among Ohio State students, recently being voted by The Lantern’s readers as “Best South Campus Bar” in this year’s “Best of OSU” special edition.

Cobi Mikesell, general manager of Ethyl & Tank, said the bar’s diverse selection of drinks and food — which in-

FOXGHV EUXQFK OXQFK DQG GLQQHU R̆HUings — is one of the many factors that help Ethyl & Tank stand out from other college bars.

“You have the nicer cocktails, we have more drafts to choose from, we have food to choose from,” Mikesell said. “We’re close to High Street [and] we have a cool atmosphere that seats plenty of people.”

In addition to serving daily happy hour specials Tuesday-Sunday from 4-8 p.m., bartender Mason Hammers VDLG (WK\O 7DQN DOVR R̆HUV LQGLYLGXalized deals every day of the week.

“You got tequila and Taco Tuesday, Wednesday is $10 mules and $20 li-

quor towers, Thursday is $5 nachos with 4-8 p.m. happy hour and Friday is liquor pitchers for $10 for four hours out of the day,” Hammers said.

When considering Ethyl & Tank’s signature food and drink items, Hammers said he believes the establishment’s most popular item is clear.

“The Double Dirty Shirley is a huge hit. The Dirty Shirley tank is 2.5 ounces of vodka sprite and a little bit of grenadine,” Hammers said. “When it comes WR IRRG GH¿QLWHO\ WKH FKLFNHQ WHQGHUV DQG \RX KDYH WR XSJUDGH WR ZD̈H IULHV If you want to go crazy, add a little Cajun seasoning on them and then get a side of ranch. That is the best thing we

serve.”

Mikesell, who has been the general manager going on two years, said Ethyl 7DQN DWWUDFWV VHYHUDO GL̆HUHQW DXGLences despite being an on-campus bar.

“We get everything here, with Newport as well, with concerts. Every week, we’re getting older clientele in and a lot for game days — you get everybody kind of coming into town,” Mikesell said. “This is one of the restaurants they see close to the stadium. We get everything from that to college kids coming in here trying to have a good night.”

For more information about the bar, visit its website.

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Thursday, October 17, 2024 | The Lantern | 6

Best cup of coffee

PHOTOS BY SAMANTHA HARDEN | ARTS & LIFE EDITOR

From bean to cup: A behind-the-scenes look at Stauf’s Coffee’s roasting process

is a chance that we have had it at one point,” Goetz said. “That is what makes XV D OLWWOH GL̆HUHQW IURP RWKHU URDVWHUt looked like a mechanic’s garage, ies, is that we have a large variety to with two large garage doors that sat choose from, which also keeps me on open, allowing the fall breeze to waft my toes.” inside — and yet, it still smelled of cofOnce the beans are loaded into the fee.

Probat’s drum, or main roasting oven, A row of large trash bins lined the Goetz said they are left to roast for belofty warehouse’s interior side, but tween 10-20 minutes.

UDWKHU WKDQ JDUEDJH HDFK ZDV ¿OOHG “It’s [a process] called pyrolysis,” WR WKH EULP ZLWK URDVWHG FR̆HH EHDQV Goetz said. “The beans go in at a cerDown the center of the warehouse was tain temperature and they roast for a a wide aisle lined with palette upon certain amount of time depending on palette of tan burlap bags, all painted what kind of bean it is, what we want to with brightly colored tropical birds do with it and what’s our atmosphere DQG VWDPSHG ZLWK WKH QDPHV RI GL̆HUlike. Is it a cold, dry day or a hot, huent countries like Guatemala, Kongo or PLG GD\" 7KDW DFWXDOO\ D̆HFWV KRZ WKH Ethiopia.

FR̆HH URDVWV EHFDXVH WKHUH¶V PRLVWXUH The garage — located at 112 S. GlenLQ WKH DLU DQG FR̆HH LV D PDJQHW IRU wood Ave. — is the home of Stauf’s Cofmoisture.” fee’s main roastery, where head roaster Goetz said when beans are in the Tommy Goetz said he has been roast- actually, I don’t think I could ever leave the machines are capable of holding 5, Probat’s drum, their sugars, fats and LQJ FR̆HH IRU WKH FRPSDQ\ IRU RYHU because I’d probably go through major 12 and 40 kilograms of beans, respec- proteins begin to break down, producwithdrawal.” tively. years. ing carbon dioxide — a process that Even after two decades, Goetz said Goetz said one of Stauf’s most dis- brings the beans to what roasters call Goetz said after graduating from Ohio State, he began looking for job WKH MRE ² DQG WKH FR̆HH ² QHYHU JHWV tinct qualities is the wide range of bev- ³WKH ¿UVW FUDFN ´ HUDJHV LW R̆HUV WR FXVWRPHUV VRXUFLQJ opportunities and decided to work as old.

“You’ll actually hear it. It sounds ³:KHQ WKH\¶UH JULQGLQJ FR̆HH EHDQV IURP QHDUO\ GL̆HUHQW UHJLRQV like popcorn in the actual drum, and a manager at Stauf’s in the meantime. /LWWOH GLG KH NQRZ WKH FR̆HH FRPSD- in the morning, when I come in, my around the world, such as Brazil, Su- that is usually a good tell of where ny would set him on a career path he’d mouth still salivates,” Goetz said. “It’s matra, Java, Guatemala, Ethiopia and we are at time-wise and temperalike one of those memory things that more. never want to stray from. ture-wise,” Goetz said. “It tells us if we ³,I WKH\ JURZ FR̆HH WKHUH WKHUH need to slow down the process or if we After working as a manager for a is just like, ‘Oh my gosh, that smells so

%\ 6DPDQWKD +DUGHQ Arts & Life Editor

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few years, Goetz said upper management asked if he wanted to roast coffee for a living, to which he quickly responded yes. ³, KDYH D SDVVLRQ IRU FR̆HH 7KHUH¶V always something to learn about it, especially with what they’re doing with FR̆HH WKHVH GD\V ´ *RHW] VDLG ³, PHDQ what a gift; I get to do what I love, and,

good.’” $IWHU KLV PRUQLQJ FXS RI FR̆HH Goetz said it’s right to work. The roasting process begins when Goetz dumps unroasted beans into the metal funnel at the top of the Probat — a large PDFKLQH FRQVLVWLQJ RI D FR̆HH URDVWer, convection oven and dryer. Of the three Probats Stauf’s has in its facility,

“If they grow coffee there, there is a chance that we have had it at one point. That is what makes us a little different from other roasteries, is that we have a large variety to choose from, which also keeps me on my toes.”

-Tommy Goetz, head roaster at Stauf’s

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need to hurry up the process.”

Goetz subsequently pulls and twists on a small knob, also known as a trier, on the face of the Probat. A small tube ¿OOHG ZLWK D KDQGIXO RI FR̆HH EHDQV comes from the lever, which Goetz said he looks at from time to time throughout the roasting process.

“What this is showing me is what WKH FR̆HH LV GRLQJ LQ WKH PDFKLQH ´ Goetz said. “It’s so that I don’t have to stick my head in there; it just shows me a little sample of what is going down.” )ROORZLQJ WKH ¿UVW FUDFN *RHW] must make a decision. He said taking the beans out of the drum to cool imPHGLDWHO\ DIWHU WKH ¿UVW FUDFN UHVXOWV LQ D OLJKW URDVW FR̆HH EXW OHDYLQJ WKHP for longer will create a medium or dark URDVW FR̆HH ³$IWHU WKH ¿UVW FUDFN DIWHU WKH sugars are done caramelizing, they’ll start to carbonize. What that means is they’re going to break down more and produce more carbon dioxide, and in doing so, you’re going to hear a second crack. Because the carbon dioxide has nowhere to go, it is going to shoot out of the surface of the actual bean itself,” Goetz said. “Depending again on what NLQG RI FR̆HH LW LV DQG ZKDW ZH¶UH GRing with it, we will either kill the heat and drop it and we’re done, or we let it continue.”

Once the decision has been made DQG WKH EHDQV DUH ¿QLVKHG URDVWLQJ Goetz said he lifts the lid on the oven, causing the beans to spill out of the main drum and into the cooling tray, which rapidly chills the beans.

“Even though it is done roasting, we need to let it sit because we kind of screwed them up molecularly, so the sugars, fats and proteins have to go back together,” Goetz said. “If we GUDQN WKLV ULJKW QRZ ZH¶G KDYH D ÀDW JDVV\ FXS RI FR̆HH ,W ZRXOG MXVW WDVWH like nothing.”

After four minutes in the cooling tray, Goetz said the beans sit in the facility for at least three days before being packaged and distributed to Stauf’s retail storefronts, online customers or one of the nearly 300 wholesale DFFRXQWV WKDW SXUFKDVH FR̆HH IURP Stauf’s, including food-and-beverage establishments like La Chatelaine, Jackie O’s, BrewDog and more.

Emma Hunt, a barista at Stauf’s

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Thursday, October 17, 2024 | The Lantern | 7

SAMANTHA HARDEN | ARTS & LIFE EDITOR

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Grandview Heights location, said her work begins once the beans are delivered to the store. She said each barista is extensively trained on the types of beans and roasts the store sells in order to be able to help customers pick RXW WKH ULJKW FR̆HH IRU WKHLU LQGLYLGXDO taste.

“Throughout your training when you are making pour overs, you are WDVWLQJ WKDW FR̆HH \RX¶UH VLSSLQJ RQ LW MXVW WU\LQJ WR SLFN XS RQ ÀDYRU QRWHV and smells and pinpoint what you can learn about them. Then, you try and match it back to the country or roast that it came from,” Hunt said. “Because we do that, we get to know each

FR̆HH EHDQ LQGLYLGXDOO\ DQG WKH\¶UH all pretty unique, so it is easy to pick DSDUW ZKLFK FR̆HHV \RX¶UH WDVWLQJ which is fun.”

Olivia Balcerzak, who worked as a 6WDXI¶V EDULVWD IURP WR EHfore becoming the company’s social media manager, said the importance RI OHDUQLQJ DERXW FR̆HH JRHV EH\RQG OHDUQLQJ EHDQV¶ VSHFL¿F ÀDYRU SUR¿OHV “I think it’s really important that we NQRZ WKH VWRU\ EHKLQG WKH FR̆HH ZK\ we chose to get it from that location and the uniqueness that comes with it,” Balcerzak said. “I know we carry a lot RI *XDWHPDODQ DQG (WKLRSLDQ FR̆HH and our roaster and our owner have

gone to those farms and met those individuals, and I think the fact that they share that with us and we’re able to share that with others is really cool. It QRW RQO\ JLYHV FRQWH[W WR WKH FR̆HH EXW it also gives credit where credit is due, and I think that has always been really important to Stauf’s as a brand.”

Balcerzak said though Stauf’s isn’t WKH RQO\ &ROXPEXV FR̆HH VKRS WR URDVW its beans in Columbus, it has still beFRPH D PDLQVWD\ RI WKH FLW\¶V FR̆HH scene — being voted the “Best Cup RI &R̆HH´ E\ 7KH /DQWHUQ¶V UHDGHUV during 2024’s “Best of OSU” polling.

“There are a lot of really good roastHULHV DQG UHDOO\ JRRG FR̆HH VKRSV LQ Columbus, so it isn’t that Stauf’s is the only one doing that in Columbus by any means. Columbus has a really JRRG FR̆HH VFHQH ´ %DOFHU]DN VDLG ³7R us, the thing that is so special is the reach, which I think in part is due to how long we’ve been around and how PXFK QRVWDOJLD LV WLHG WR GL̆HUHQW ORcations.”

Despite its community-oriented DSSURDFK WR FR̆HH %DOFHU]DN VDLG WKH company has expanded to allow cusWRPHUV WR SXUFKDVH FR̆HH EHDQV RQline and have them shipped across the country.

“People continue ordering our beans and getting them shipped out to Florida and California because that’s WKH FR̆HH WKDW JRW WKHP WKURXJK FROOHJH RU JRW WKHP WKURXJK WKHLU ¿UVW kid,” Balcerzak said. “For us, being around for so many years gets you so many people who keep coming back.”

In order to keep up with the demand 6WDXI¶V &R̆HH UHFHLYHV LQ &ROXPEXV and around the country, Goetz said he and his roasting partner Rich Benson URDVW URXJKO\ D KDOI WRQ RI FR̆HH EHDQV every day. ³:H GH¿QLWHO\ ZRUN D ORW EHFDXVH RI WKH DPRXQW RI FR̆HH WKDW ZH KDYH WR produce,” Goetz said. “We’re kind of D VWDSOH RI FR̆HH LQ &ROXPEXV :H¶UH very consistent in what we do, and I think that’s what people appreciate about us. You know what you order from us, what you’re going to get.”

More information about Stauf’s &R̆HH LQFOXGLQJ KRXUV IRU HDFK ORFDtion and how to place online orders, can be found on its website.

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Best short north splurge

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Thursday, October 17, 2024 | The Lantern | 8

Forno Kitchen + Bar’s best-kept secret: the forno speakeasy

%\ 2OLYLD +R̆PDQ Lantern Reporter

ORRNLQJ WR ¿QG DQ DUHD >WKDW KDV@ D more relaxing vibe but [is] still pretty cool and unique. It’s good for pictures, for sure, and for celebration.”

Landers said Forno’s atmosphere, especially when it comes to its speakeasy component, is designed to make guests feel as though they are in a big city like New York City or Chicago.

“Forno makes me, personally, feel like a city girl,” Landers said. “It’s perfectly lit, and the service is spectacular. I think Forno gets the reputation as a splurge spot because it delivers a high-end product with an experiential hospitality component. It’s a pretty value-driven place.”

To enjoy both aspects of Forno, Heckeler recommends visiting for a late dinner and then staying until the speakeasy opens at 8 p.m. She said the speakeasy can also be rented out for a night, whether it’s the entire space or MXVW D VSHFL¿F SRUWLRQ More information about Forno, including additional details about the speakeasy, can be found on the restaurant’s website.

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mong Ohio State students and Columbus residents, Forno Kitchen + Bar has grown into one of the city’s most popular restaurants, even being voted “Best Short North Splurge” by The Lantern’s readers for this year’s “Best of OSU” special edition.

What’s more, for those who know where to look, the eatery also features a speakeasy-esque cocktail lounge, which is modeled after secret bars that rose to prominence during the Prohibition era and is thus the reason for the lounge’s hidden nature.

The Forno Speakeasy — which opened roughly one year ago in October 2023 — is now open every Friday and Saturday from 8 p.m. to 1 a.m., Forno marketing manager Chloe LandHUV VDLG 7R HQWHU SDWURQV PXVW ¿QG WKH secret door, which opens to a staircase leading down to the speakeasy.

Sydney Heckeler, a fourth-year in international relations and Forno’s head hostess, said the speakeasy’s current space used to be a storage area for employees. It’s been exciting to see the barroom develop while still retaining its sense of mystery, she said.

“I’ve been working at Forno for about a year,” Heckeler said. “Since I started working, we had opened the speakeasy, and since then, it’s steadily gotten more and more popular, but I still feel like it’s a little bit of a wellkept secret.”

Landers said the restaurant aims to create a distinct dining experience for guests, distinguishable from neighboring restaurants and bars.

“Forno seeks to show anyone and everyone a great time through every aspect of dining,” Landers said. “From the intentional lighting to the highly

COURTESY OF FORNO SPEAKEASY

Roughly one year ago, in October 2023, Forno Kitchen + Bar opened its latest addition, the Forno Speakeasy.

WUDLQHG VWD̆ RXU JRDO LV WR SURYLGH RXU guests with an experience.”

The speakeasy, Landers said, is no exception.

“The Forno Speakeasy is a great time, perfect for events and intimate moments,” Landers said. “It’s our hidden gem.”

Heckeler said the speakeasy, though more “intimate” than Forno’s main dining area, still seats up to 50 people.

“It’s big, but it’s still pretty intimate.

7KH FHLOLQJ LV NLQG RI ORZ VR LW GH¿QLWHly has that speakeasy, underground

bar vibe,” Heckeler said. “There’s a full bar with barstools, but also tables, cute little couches with tables, then a whole couch section.”

Heckeler also said she wishes more Ohio State students knew about the speakeasy, as she believes it’s an ideal hangout spot for younger and older demographics alike.

“One audience I feel like the speakeasy hasn’t gotten to yet is people at [Ohio State] — college students. It is a really fun, cute little hangout area,” Heckeler said. “Especially if you’re

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Best game day tradition

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Thursday, October 17, 2024 | The Lantern | 9

Striking a chord: Men’s glee club discusses ‘Carmen Ohio’

By Lucy Lawler Managing Editor for Content

D

espite being one of Ohio State’s newest on-campus facilities, the Timashev Family Music Building — located at 1900 College Road N. — possesses an old soul.

Students stroll down bright hallways, humming or snapping as their footfalls produce a vaguely melodic sound. But it’s the lobby, replete with ample study space and gentle chatter, that suggests a concrete reverence for years gone by.

Nestled among other items on a gallery wall, from archival photos to sleekly printed sheet music, one silver frame contains a golden nugget of knowledge many Buckeyes may be unaware of.

“In 1902, Ohio State played Michigan in Ann Arbor and lost the game 86-0. Fred Cornell, who attended the game, was a member of Ohio State’s Glee Club and a four-letter athlete,” the sign states. “On the train ride home, he began to compose a song for Ohio State by writing phrases on the back of an envelope. Inspired by the loss and hearing the Wolverine crowd sing ‘The Yellow and Blue,’ Cornell proceeded to pen the hymn.”

Thus, “Carmen Ohio” was born. Or was it?

According to a September 2019 article from the Ohio State Alumni Magazine, Cornell’s fateful train ride leans more toward legend than truth. In fact, author Victoria Ellwood said Cornell likely penned “Carmen Ohio” upon request from the glee club around 1903.

Regardless of the anthem’s origin, two conclusions prove evident: The Men’s Glee Club has a deep-rooted connection to “Carmen Ohio,” and the alma mater is a critical thread in Ohio State’s well-established yet ever-changing tapestry of time.

More than a century later, The Lantern’s readers chose singing “Carmen

Ohio” as their favorite game-day tradition in 2024’s “Best of OSU” polling.

2Q WRS RI WKDW :HVOH\ *LOHV D ¿UVW year in music education and Men’s Glee Club member, said the tune’s mystique remains fully intact for him and his fellow vocalists.

“It takes on a whole new meaning as a part of the group and as a member of the school because the themes of brotherhood, and the themes of time and change and standing fast through all of that really mean a lot more when you’re here and understanding why it’s so special — why it withstands that time and change,” Giles said. “No matter how many times we’ll sing it, it’ll still be special to me. To be candid, the ¿UVW FRXSOH WLPHV , VDQJ LW ZLWK WKLV group, I did start to tear up a little bit.”

Seasoned glee club member Shaan Desai, a fourth-year in economics and international studies, agreed.

“There’s something cool and uniting about it because even though we’ve worked on the harmonies and everything, the words are still for everyone,” Desai said. “I feel like a lot of songs that we sing kind of do get a little bit old, but that one I don’t think will ever get old just because everyone has a different experience with it.”

Desai said the ensemble typically learns “Carmen Ohio” during the second week of fall semester each year.

Besides being a concert and tailgate staple, the number likewise serves as a multi-way bridge between current, past and future club members.

“If someone like [Giles] was visiting our choir last year from high school, thinking about coming here, we always include them, teach it to them really quickly and sing it with them at the end of rehearsal,” Desai said. “If we have alumni come, we sing it with them at the end of our rehearsals.”

In this respect, “Carmen Ohio” has

matured to symbolize the organization’s fraternal love, glee club member Rhys Davis said.

“Shoulder to shoulder, arm in arm, we sing it every single time,” VDLG 'DYLV DOVR D ¿UVW \HDU LQ (Qglish education. “So, I’m immediately struck by how, sort of, connected it makes us all feel.”

Giles said singing “Carmen Ohio” on game days is just one way of embracing Ohio State’s distinct musical world, even for those who have zero involvement with the Men’s Glee Club.

“It’s just about togetherness,” Giles said. “It’s about excellence, but it’s about togetherness through struggle and through all the trials of life.” :KHQ UHÀHFWLQJ EDFN RQ &RUQHOO — who participated in collegiate track, basketball, baseball and football, according to Songs of The Ohio State University’s website — Davis said appreciating the arts and ath-

letics “side by side” is one goal that comes to mind.

“If more people did know the story of how the music program here and the football program here are so intricately linked, that’s a really, really interesting side of our story,” Davis said.

Ultimately, Desai said Cornell’s meaningful relationships with music and the Men’s Glee Club should not be overlooked by Ohio State’s wider fandom.

“I do wish people knew more about it. I feel like some people at football games, after we lose, just don’t even want to sing it,” Desai said. “But I’m like, ‘I feel like that’s the best time to sing it because, you know, it’s who we are.’ We’re proud of who we are, and it’s just really cool that I get to be a part of the same organization that this guy, over 100 years ago, you know, was a part of who wrote this awesome song that we all sing every day and everyone on campus knows the words to.”

SANDRA FU | PHOTO EDITOR

Ohio State football players stand shoulder to shoulder to sing the alma mater, “Carmen Ohio,” together.

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Thursday, October 17, 2024 | The Lantern | 10

Bruce Thornton serves as head of the buckeyes’ family table

By Sam Cipriani Asst. Sports Editor

I

Q -DNH 'LHEOHU¶V ¿UVW IXOO VHDVRQ at the helm of the Buckeyes’ basketball program, the team observed RQH VLJQL¿FDQW FKDQJH WKH %XFNH\HV aren’t just a team, but also a family.

Bruce Thornton, who was voted “Best Male Athlete” in The Lantern’s 2024 “Best of OSU” polling, has stepped into a leadership role for the Buckeyes, hoping to lead his team WR WKH 1&$$ 7RXUQDPHQW IRU WKH ¿UVW time in his collegiate tenure.

With his collegiate career halfway completed, Thornton — a junior guard — said he has not only worked to adapt to the Buckeyes’ new additions, but has also taken teammates’ advice to develop his own skills further.

“I’m not ashamed of asking people like, ‘What do y’all do there? How did y’all prepare, get ready for games as a team?’” Thornton said. “So, I’m trying as a leader, so I can understand how to help everybody.”

Despite earning All-Big Ten Third Team honors in 2023-24 — leading Ohio State with 15.7 points, 4.8 assists and 1.2 steals per game — Thornton and the Buckeyes fell short of the NCAA Tournament for the second straight season.

7KRUQWRQ UHÀHFWHG RQ WKH SDVW two seasons and noted their “ups and downs,” expressing frustration with a lack of success under previous head coach Chris Holtmann.

“It was some of the worst college basketball, and we did have some positives,” Thornton said. “There’s a lot of learning curve, and what I tell my teammates now is that it’s a long season.”

Thornton said his leadership must WUDQVODWH WR DQ H̆HFWLYH SURGXFW RQ WKH court, also emphasizing the importance of achieving both personal and team goals that weren’t accomplished LQ KLV ¿UVW WZR VHDVRQV

CALEB BLAKE | LANTERN FILE PHOTO

7KHQ VHFRQG \HDU JXDUG %UXFH 7KRUQWRQ GULEEOHV E\ 3XUGXH WKHQ ¿IWK year guard Lance Jones (55). Ohio State upset No. 2 Purdue 73-69 at the Schottenstein Center Feb. 18.

³'H¿QLWHO\ D QDWLRQDO FKDPSLRQship,” Thornton said. “I feel like the reason I came here was to go to a Big Ten and national championship.”

Thornton said Diebler’s involvement in all facets of coaching, namely playing during practice, has helped the coach foster chemistry with Thornton and his Buckeye teammates this season.

“It’s great because as a former college player, he understands the daily grinds,” Thornton said. “So, him still WU\LQJ WR JHW RXW WKHUH LW¶V GH¿QLWHO\ fun and funny sometimes, but it’s great vibes. You’re just seeing his passion each and every day.”

When it comes to his team vision, Diebler said it’s crucial to have players like Thornton, who lead by example in and out of play.

“As we’re trying to establish a pace, an intensity, a passion, a work and energy, I think a leader’s responsible to

demonstrate that on a daily basis,” Diebler said.

Senior forward Kalen Etzler, Ohio State’s longest-tenured player, had a similar sentiment about leading on and R̆ WKH FRXUW “One thing that always sticks out in my mind is when people say, ‘You can’t build a good car with crappy parts,’” Etzler said. “That’s a big part of basketball, and seeing your top guys give it their all HYHU\ GD\ PDNHV D GL̆HUHQFH ´ Notably, Diebler expressed the importance of making his team feel connected to his own family.

“These guys know that my wife, and I and our family consider them family, and there’s a time commitment from our standpoint to them for that to be real,” Diebler said. “I think, more importantly, they know, like most family members or parents would, I’m just committed to doing everything I can to help them grow as men, certainly as players, but as

men too.”

The shift in energy to a more family-like atmosphere has done wonders for the Buckeyes’ morale, Etzler said.

2YHU WKH R̆VHDVRQ 'LHEOHU LQYLWHG his team over to his house for “family dinner nights,” hoping to allow players and coaches to develop deeper relationships outside the game.

Etzler said it’s easy to see the positive impact Diebler’s family dinners have had on his team.

“He cares a lot about us, and I love it,” Etzler said. “Just going to dinners DW KLV KRXVH DQG VWX̆ \RX FDQ IHHO WKH real family aspect. You can just see the guys respond to it.”

What’s more, Thornton said family extends beyond just the team.

6SHFL¿FDOO\ 7KRUQWRQ VDLG NQRZing that “Buckeye Nation” will support him on his journey to grow into a better basketball player has played a key UROH LQ ERRVWLQJ FRQ¿GHQFH

Check out this exclusive Lantern TV interview with Bruce Thornton!

Don’t miss this inside look at Emeka Egbuka’s career.

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Thursday, October 17, 2024 | The Lantern | 11

Cotie Mcmahon discusses new leadership role

By Sam Cipriani Asst. Sports Editor

2022-23 season. She was Ohio State’s second leading scorer, dropping 14.4 points per game and adding a teamYHQ WKH EHVW FDQ IDFH GL̇FXOWLHV high 6.3 rebounds.

LQ EHFRPLQJ H̆HFWLYH OHDGHUV Despite her exponential improveBuckeye star forward Cotie McMa- ment as an underclassman, McMahon hon, who was named “Best Female said she believes she still has room to Athlete” by The Lantern’s readers for grow as a player. this year’s “Best of OSU” special edi“Just my outside shot,” McMahon WLRQ LV QR GL̆HUHQW said. “Mostly catch and shoot because, McMahon — a junior — helped lead \RX NQRZ P\ JDPH LV PRVWO\ R̆ WKH a team of veterans to earn an appear- dribble and into the paint, so nine ance in the 2023 NCAA Tournament. times out of 10, the defenders are going After being expected to make the Final WR SOD\ R̆ PH ´ Four by many analysts and fans, the McMahon said her personal opporBuckeyes were instead stunned by the WXQLWLHV IRU JURZWK DOVR VSDQ R̆ WKH No. 7 seeded Duke Blue Devils in just court, as she understands she must the second round, sending them home evolve as a leader in order for the Buckfor good.

H\HV WR WUXO\ ÀRXULVK This season, McMahon must pick “My biggest thing up the pieces of a Buckeyes squad that that I’ll teach them is just to lost seven of its 10 leading scorers KDYH FRQ¿GHQFH ´ 0F0DKRQ headed into 2024. said. “Because when you have McMahon said she’s been navigat- FRQ¿GHQFH \RX can really do ing the transition of losing her own anything.” personal mentors — including former On Sept.

3, McOhio State guard Jacy Sheldon — while Mahon was she takes on the role they once played named to the in her life.

FIBA 3x3 U23 “Losing [Sheldon] has kind of af- World Cup, led fected me a little bit,” McMahon said. by head coach Ch r i s “You know, I always looked to her, but tina Batastini. now a lot of people are looking to me, Batastini said McMaso I just have to get used to playing that hon’s combination of a strong physical role.” skill set and basketball-oriented mind Ohio State women’s basketball head makes her a threat with the ball in FRDFK .HYLQ 0F*X̆ H[SUHVVHG WKH LP- her hands. She also said her competiportance of having McMahon and oth- tive drive is unlike anything she’s ever er veterans lead a youthful Buckeyes seen. roster.

“She’s an assassin, like she is hy“We certainly got to lean on them per-competitive,” Batastini said. “Just because we have so many newcomers,” her will to win, for me, was pretty 0F*X̆ VDLG high.”

For the 2022-23 season, McMahon McMahon admitted that like everywas named Big Ten Freshman of the body, she has her own faults.

Year, and her rise to prominence didn’t stop coming into her sophomore camPatience, she said, is the quality paign with the Buckeyes. she most wants to nurture moving forMcMahon started all 32 games in ward. the 23-24 season on her way to First“I don’t really have patience, and Team All-Big Ten honors during the I’ve kind of struggled with it,” McMa-

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hon said. “Especially because we have a huge freshman class. It’s just different; I haven’t really seen or had to ¿OO WKH UROH RI DQ\RQH EHFDXVH ZKHQ , came in, it was all upperclassmen.”

0F*X̆ VDLG KH NQRZV 0F0DKRQ has the potential to successfully lead the Buckeyes all season, but noted WKH LPSRUWDQFH RI KHU JHWWLQJ R̆ WR D strong start.

“I think if you look at last year, [McMahon] played really well like January, February and down the stretch of the season, but kind of g o t R̆ WR a slow start for her s t a n d a r d s ,” M c G u f f said.

“I

j u s t think, hopefully, she can put it together from day one to the last game.”

Don’t miss this inside look at Cotie McMahon’s career!

CALEB BLAKE | LANTERN FILE PHOTO

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By Noah Weiskopf Sports Editor

E

meka Egbuka had a decision to make.

Many expected he would go to the NFL, be a high-round draft pick and the next great Buckeye wide receiver to play at the professional level.

Or he could return to Ohio State and FRPSOHWH VRPH XQ¿QLVKHG EXVLQHVV He has never beaten Michigan.

He has never competed in a Big Ten Championship. He has never played for a national championship.

As the new year broke, Buckeye players like Jack Sawyer began to announce they would return for another season, and the more that Egbuka looked at his options, he realized he only had one.

He needed to come home.

Egbuka, who decided to return to Ohio State for his senior season, was voted “Best Football Player” by The Lantern’s readers in this year’s “Best of OSU” polling. Since joining the Buckeyes’ program in 2021, Egbuka has led the way on a n d R̆ WKH ¿HOG DV he strives to leave the program as both a bet ter player a n d pers o n t han he was when h e arrived.

“He’s so level-headed, and I think just being a good person is going to amount [to] way more than being a good player,” Ohio State athletic director Ross Bjork said.

A product of Steilacoom High School in DuPont, Washington, Egbuka was a

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Best football player

e meka e gbuka

¿YH VWDU ZLGH UHFHLYHU UHFUXLW ṘFLDOly committing to Ohio State Dec. 11, 2020.

When Egbuka arrived in Columbus, KH VDLG LW ZDV GL̇FXOW IRU KLP WR HVWDElish himself as a team leader.

“When you come in as a freshman, you really don’t know what you don’t know,” Egbuka said. “You’ve never really experienced college ball, you don’t know what it’s like.”

Luckily, Egbuka said some of his older teammates like Chris Olave, Garrett Wilson and Kamryn Babb guided him, leading by example. ³6KRZLQJ PH KRZ VWX̆¶V GRQH KRZ a pro handles his business,” Egbuka said.

In his freshman season in 2021, Egbuka appeared in 10 games, making nine receptions for 191 yards.

Then, in the preseason of his sophomore year, it became clear Egbuka was being primed for a much bigger role.

“The catches that he made, and he’s just super smart,” Babb said. “He got the game very fast, got the playbook fast. Some of the catches that he made, you could just tell — with him, it just came natural.” $QG LW VKRZHG RQ WKH ¿HOG In Ohio State’s 2022 season opener against Notre Dame, Egbuka turned in a team-high nine catches for 90 yards and a touchdown. In four of his next ¿YH JDPHV KH HFOLSVHG DW OHDVW UHFHLYLQJ \DUGV ¿QLVKLQJ KLV VRSKRPRUH campaign with 1,151 total yards and 10 touchdowns.

That coming-out party was not surprising to Babb.

“We knew who [Egbuka] was, and we knew what his capability was,” Babb said.

The 2022 season’s end, howevHU ZDV ¿OOHG ZLWK GLVDSSRLQWPHQW DV the Buckeyes fell to Michigan, missed the Big Ten Championship and lost to Georgia in the Peach Bowl.

And Egbuka’s 2023 season didn’t get much better.

7KH ZLGH UHFHLYHU VX̆HUHG DQ DQNOH

sprain in the team’s 37-17 victory over Maryland, causing him to miss three games. Consequently, Egbuka managed only 515 receiving yards and four touchdowns on the season.

The Buckeyes fell to Michigan 3024 and were absent from the Big Ten Championship game — again.

After his junior year ended with an embarrassing 14-3 loss to Missouri in the Cotton Bowl, the NFL beckoned, EXW (JEXND NQHZ KH KDG XQ¿QLVKHG business.

In January, Egbuka said he was 5050 on which path was the right one — stay in school or go to the NFL. The more he thought about his choice, the more he felt pulled toward his eventual decision.

“I felt like the NFL is always going to be there,” Egbuka said. “But these moments that you get to spend in college playing with some of your best IULHQGV RQ WKH ¿HOG \RX GRQ¶W JHW WKDW too often.”

Ohio State fans have made it evident how appreciative they are of Egbuka’s return.

“Buckeye Nation has been super supportive through all of it, so I love everybody out there,” Egbuka said.

(JEXND UHÀHFWHG WKDW ORYH EDFN WR his community Aug. 25 when he organized a Christian Fellowship event on North campus with Babb, along with current teammates J.T. Tuimoloau, TreVeyon Henderson and Gee Scott.

At the event, an estimated 2,000 people gathered to hear the players’ testimonies, as well as to celebrate their faith through public baptism(s).

Egubka spoke to the gathered masses, recalling the time he attended a church service and was invited on stage by the pastor — an experience he VDLG PDUNHG WKH ¿UVW WLPH KH IHOW -HVXV in his life.

“Sometimes, that’s all it takes,” Egbuka said. “Sometimes, it takes your curiosity. Sometimes, it takes you stepSLQJ RXW RI IDLWK 7KH ¿UVW RQH LV DOZD\V the hardest one, but God has kept me

Thursday, October 17, 2024 | The Lantern | 12

ever since then. I went up to the stage, and I received the Holy Spirit for the ¿UVW WLPH LQ P\ OLIH ´ Egbuka said the moment brought him face-to-face with the reality that IRRWEDOO GRHV QRW GH¿QH KLP OHDGLQJ him to ask himself, “Is this all my life amounts to? Is it just football?”

Egbuka realized football could end at any time through injury or missed opportunity, and he was destined for greater things than wins and losses.

His faith, not his sport, is what de¿QHG KLP “He gave me a new sense of hope and a new sense of peace,” Egbuka said.

That peace is evident in the person Egbuka has become as he embraces KLV ¿QDO \HDU DW 2KLR 6WDWH Egbuka graduated in December 2023 with a degree in marketing, ful¿OOLQJ KLV JRDO RI D FROOHJH GLSORPD 1RZ VL[ JDPHV LQWR KLV ¿QDO FROOHJLDWH season, he is on track to become Ohio State’s reception and receiving yards leader. He is also only 38 catches away from passing Michael Jenkins’ record and 516 receiving yards away from passing that of K.J. Hill.

Egbuka knows his time at Ohio State is coming to an end, and he aims to invest in the next generation the same way his mentors invested in him.

Among his proteges is freshman Jeremiah Smith, whose spectacular catches have already shown how he will carry on the legacy of great Ohio State wide receivers.

The future, for now, looks familiar to Egbuka, and his calendar has some big dates circled: Nov. 30 — the Michigan Wolverines at Ohio Stadium, Dec. 17 — the Big Ten Championship in Indianapolis and Jan. 20 — the National Championship game in Atlanta.

He hopes each one brings a Buckeye victory, but he also knows no matter how this season ends, he gave Ohio State and its fans everything he had to give.

“Knowing the students have con¿GHQFH LQ PH LW DOORZV PH WR JR RXW WKHUH RQ 6DWXUGD\V DQG KDYH FRQ¿dence in myself and my ability,” Egbuka said.

CARLY DAMON | ASST. PHOTO EDITOR

Graduate wide receiver Emeka Egbuka has been voted as Ohio State’s “Best Football Player” by The Lantern’s readers in this year’s “Best of OSU” polling.