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VOLUME 54 ISSUE 4 THURSDAY, SEPTEMBER 29, 2016
THE USD VISTA
INSIDE
NEWS 1-4
4 5 8 11 15
USD embraces debate
Frank’s lounge hosts USD debate viewing party
David Fizdale: from Maher to Memphis Former USD men’s basketball player becomes head coach of NBA’s Memphis Grizzlies
ARTS/CULTURE 5-6
The Crookes at The Casbah
A rising Brit-rock band debuts its latest album FEATURE 7-10
Dog-friendly places
Many San Diego restaurants, beaches, and other activities are perfect for dogs, too! OPINION 11-12
Health tips and tricks
Students share their favorite ways to stay healthy SPORTS 13-16
MATTHEW ROBERSON Sports Editor
Baseball loses one of its brightest stars
USD students reflect on the death of Jose Fernandez Want to write for The USD Vista? Join us every Tuesday 12:30pm SLP403B
Photo courtesy of Joe Murphy/NBAE via Getty Images
If you are reading this article on campus, or in a room filled with other University of San Diego students, take a look around. If these people you’re surrounded by are your friends, try to imagine one of them in a high profile, public job. Think of all the things you’ve witnessed your
friends do over the course of your college careers. Surely, you’ve seen them do some stupid things or act in that way that only college students can really get away with. Now, try to imagine if one of those collegiate confidants ended up becoming an NBA head coach. This has become the case for several graduates See COACH, Page 16
USD introduces Sustain-A-Bottle to campus Aromas gets USD’s new alternative to plastic cups introduces new, state of the art technology revamped
Photo courtesy of USD Auxiliary Services The USD Sustain-A-Bottle is full of new technology.
KEVIN NELSON News Editor When returning students went to order a soft drink for the first time this semester, many of them were shocked and confused by a seemingly overnight change. University of San Diego’s Auxiliary Services almost entirely eliminated the typical Coca-Cola paper cups on campus. They introduced a system that encourages the purchase of a special USD bottle called the Sustain-ABottle. What many students do not know about this change is that it was a well thought out three-year plan. The Sustain-A-Bottle program allows students
to purchase reusable bottles that have Radio Frequency Identification (RFID) chips in them. The new system lets students refill their Sustain-A-Bottles at any USD dining location. Although RFID technology has been around since the late 1940s, the modern day chip is a state of the art technology that is most commonly known for its use in festival wristbands, such as at Coachella, Stagecoach, and KAABOO. To establish the system, Auxiliary Services had to acquire both the new bottles and new Coca-Cola Freestyle machines. Loryn Johnson, Auxiliary Services’ marketing
director, stated that acquiring and installing the technology was one of the longest parts of implementing USD’s new Sustain-A-Bottle program. “It’s been awhile coming because of the technology components.” Johnson said. “When we heard about it, we liked the sustainability side of it, but, at the time, we didn’t have all the Freestyle machines on campus. Ultimately, we decided we need to put the machines in all the dining facilities to make it really work.” These bottles were introduced at a starting price of $9.99 plus tax. This standard package includes the bottle and two refills. USD also offers optional plans to add 10 refills for an additional $12.99 and unlimited refills for the semester for an additional $29.99. Many students were baffled at the change, possibly due to the fact that it would cost them a combined $39.99 for their first semester to drink from the soda machines. Anticipating that this would cause a bit of distress, USD Auxiliary Services urged students to look at the numbers. A student will only need to refill his or her bottle 15 times to cover the cost of the bottle. Along with the new bottles, USD added all new soda dispensers. The previous soda dispensers in See BOTTLE, Page 2
ABBY GENTRY Asst. News Editor For University of San Diego students who have sluggishly made their way over to Aromas to get their coffee fix in between morning classes, only to realize their beacon of hope is missing, the wait is almost over. Aromas Cafe, a student favorite and central meeting spot on campus, is taking a momentary leave of absence for a facelift. Students should expect an improved system for waiting in line, a self-serve beverage option, air conditioning, seating options, and, of course, coffee and crepes. Sophomore Leslie Gobel shared how the renovation is changing her daily routine. “I’ve been extra tired, and there is nowhere quick to eat on campus anymore that is quite as good as Aromas,” Gobel said. “I loved Aromas and don’t really think they needed a renovation, but I’m excited to see what they’ve done once it’s open.” André Mallié, the Associate Vice President of Auxiliary Services, explained that he is aware that Aromas is a central meeting spot for students and faculty alike. Mallié offered insight on how the overall See AROMAS, Page 2