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WEEKEND EDITION / THURSDAY, APRIL 27, 2017 VOLUME 91 ISSUE 108

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APRIL 27, 2017

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FOOD

Lubbock food truck industry on rise

By REECE NATIONS Staff Writer

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Hungry college students and locals alike see that some of the best food in Lubbock lies in the upand-coming food truck industry. Each truck brings something unique to consumers, and there is no shortage of hidden gems waiting to be discovered.

"I'm a person who enjoys cooking. It's euphoria," Albert Gutierrez, co-owner and head chef at Now We Taco'N, a locally based food truck company, said.

"Making people happy and seeing how much they enjoy your food is the best part."

Gutierrez, a former Texas Tech student, said he started his business two years ago along with his brother. For him, the taco truck business is a fulfilling way to positively impact people's everyday lives.

"Other taco places put the cilantro and the lime on the side, but we serve it complete with every order," Gutierrez said. "We do this because we don't want our customers to have to put it on themselves, so they can enjoy their taco right away."

Gutierrez said starting

his own business was no easy task at first. All food truck owners must obtain a Food Establishment Permit through the City of Lubbock. They must then schedule a risk-assessment and preopening inspection with a licensed inspector.

Anyone serving food to the public is required by law to have a Food Establishment Permit, according to the City of Lubbock website. Food truck owners also have to pay a Food Processing fee of $135.

"We plan to expand in the future by adding more trucks and taking them to places like Austin for music festivals," Gutierrez said.

"After that our goal is to head north into other states like Colorado."

Now We Taco'N makes frequent appearances at Rooster's Food Truck Yard, located at 1602 Main St. There, patrons can choose from an assortment of dining options and enjoy live music with a local atmosphere.

Another food-truck business becoming increas ingly popular in Lubbock is Ya' Making Me Hungry, a Mediterranean-infused barbecue truck owned by Jarvis Reyes.

FILE PHOTO/The Daily Toreador

A long line forms behind the Bent Nail BBQ food truck at the 2nd Saturday Food Truck Festival on April 8 at the Panhandle South Plains Fairgrounds. Food trucks are growing in popularity with Lubbock residents and college students alike.

Reyes, also the owner and operator of Rooster's Food Truck Yard, said he wanted to use his culinary background to bring something unique and tasty to his hometown of Lubbock. "(Rooster's Food Truck Yard) was the first local food-truck park in Lubbock," Reyes said. "When I was attending culinary school in New York, I discovered that food trucks are a way of life there, and I

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LOS ANGELES (AP) — A Hollywood producer testified Wednesday that a friend claimed to have impersonated the first wife of real estate heir Robert Durst in a telephone call that prosecutors say took place after the wife was dead.

Lynda Obst, whose films include “Sleepless in Seattle” and “Interstellar,” took the stand during a pre-trial hearing for Durst, who is charged with shooting Susan Berman in 2000 at her Los Angeles home.

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wanted to bring the culture back home with me."

Ya' Making Me Hungry serves authentic Mediterranean gyros cooked on a rotisserie, Reyes said. It is the only food truck that serves Mediterranean cuisine in all of Lubbock.

When he opened his food truck for business two years ago, Reyes said he wanted to cater to college students looking for an entirely new way to

experience food. With the increasing popularity of food trucks, he said starting his business in Lubbock felt like the right thing to do.

"At first, we felt like we were just supplying the demand for the convenient service that food trucks provide," Reyes said. "Now, we're really challenging ourselves to be different.

We want to reach a new culinary level of the trade." @ReeceNationsDT

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Hollywood producer latest to testify Colleges confront new era of protests on free speech in pre-trial of Durst murder case

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Obst said that Berman, a mutual friend, confided that she had pretended to be Kathleen Durst in a 1982 telephone call to the Albert Einstein College of Medicine Center in New York.

A previous witness has said the woman claimed she was sick and couldn’t make it to her first day of a clerkship in pediatrics.

Prosecutors contend that Kathleen Durst already was dead at that point.

Her body never was found but in March a judge in Surrogate’s Court in Manhattan officially declared her dead.

Durst isn’t charged with her murder but he is accused of killing Berman.

Prosecutors contend that he was afraid she would implicate him to investigators looking into his wife’s disappearance.

Durst, 74, has pleaded not guilty to murder. A Superior Court judge hasn’t determined whether he will stand trial.

On Tuesday, another friend of Berman’s, Miriam Barnes, told the court that years earlier, Berman had told her: “If anything ever happens to me, Bobby did it.”

MONTPELIER, Vt. (AP) — Fearing a return to violent protests that roiled campuses in the 1970s, colleges and universities are re-examining how to protect free speech while keeping students and employees safe in a time of political polarization.

Campus police are trying new tactics to try to keep events peaceful, while other schools have abruptly canceled controversial speakers over safety concerns, as the University of California, Berkeley, did with conservative writer Ann Coulter’s appearance, originally

scheduled for Thursday.

In response to earlier rioting at Berkeley, the International Association of Campus Law Enforcement Administrators last month put on daylong protest preparation and response training sessions at Chapman University in Orange, California, the University of Notre Dame in Indiana and the University of Maryland, attended by law enforcement from about 40 colleges and universities.

Another training session will take place Thursday at the University of Hartford in Connecticut.

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APRIL 27, 2017

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FOOD

Dietitians encourage food positivity

By BRANDI ADDISON Staff Writer

It is easy for individuals to single out a food group and completely cut it off because society considers it a bad food. However, making an enemy out of food is not the solution.

Holli Booe, instructor in nutritional sciences and a registered dietitian, said people should not focus on food negatively.

“You cannot really blame things on food,” Booe said.

“I hate labeling things as good foods or bad foods because it’s all relative with regards to the entire diet.

If you have one of those things, every so often, it probably isn’t a big deal.

It’s whenever you often eat foods that you know aren’t healthy foods that you know can contribute to obesity or other issues related to obesity.”

In the nutritional world, the real emphasis is on balance, she said. Even when an individual has great intentions and is trying to emphasize their diet on foods like fruits and vegetables, it is easy for them to forget other components of their diets. Therefore, they may not receive all the nutrients their body needs on a consistent basis.

Fortunately, the human body can compensate for a

lack of nutrients for a long time, she said. It will compensate for a while if an individual is not receiving the nutrients they need.

However, the individual’s energy level and immune system can eventually be impacted if they are deficient for too long, she said.

“It really is tough to balance out all of the nutrients you need,” Booe said.

To ensure all nutrients are consumed, MyPlate, a Department of Agriculture nutritional program, is an easy model to use as a guideline, she said. While a lot of individuals are familiar with the model and its components, it is not something people follow often.

The model suggests half a plate of fruits and vegetables, a quarter plate of grains and a quarter plate of protein, she said. Half of the grains should be whole grains.

“Depending on your needs, if you are a very active young person, you might need a bigger plate,” Booe said. “If you are someone needing to lose weight or an older individual who isn’t very active, using a smaller plate can help you with your portions to make sure you’re getting enough of the good nutrients that you need without overdoing the calories.”

If an individual con-

sumes too many calories, they will gain weight, and excessive weight gain is one of the greatest contributors to some cancers, cardiovascular diseases and diabetes, she said. Avoiding added sugars and increasing fruit and vegetable intake is essential to maintaining a healthy body.

Almost everyone would benefit from increasing fruits and vegetables in their diet, because most individuals don’t consume the recommended amount in a day, Booe said.

“When I was in college, fat was the enemy, so everything went to low or no fat,” Booe said. “Now, people realize that isn’t case. Fat is not an enemy. We need fats and some fats are actually really important for our body. So, now we’ve gone completely to the opposite extreme and now carbs are the enemy, and we are making carbs evil. I really feel like there should be a balance there. We need carbs, but we just need to choose our carbs wisely.”

A lot of people who are misled about food allow themselves to be, individuals will believe what they want to, she said. Some individuals will convince themselves soda is not that bad for them, because that’s what they want to consume.

Others will tell themselves absolutely no pro-

cessed food, she said. They will become so consumed with their diet, they cannot focus on any other component within their lifestyle.

These individuals with such a restricted diet might end up with deficiencies in other areas, she said.

Allison Childress, instructor in nutritional sciences and the director of the didactic program in dietetics, said one of the biggest myths about food is that there are good foods and bad foods.

“I think because of that misconception, people are very confused as to what they should actually eat,” Childress said. “That’s why it is important that if somebody is truly interested in improving their diet, that they see a nutritional professional — a registered dietitian — because we are uniquely qualified to help them sort out what is fact versus myth, based upon scientific principles.”

When someone is looking to improve their intake, she wants them to find a diet that works for them, she said.

However, whether it is weight loss or muscle building, it is important to find a diet that does not villainize any foods.

“Find a diet that includes a variety of foods,” Childress said. “Plant-based foods, animal-based foods, a variety of foods is ideal to incorporate.

When we do that, we ensure all nutrients that we need.”

Currently, eating things with few preservatives is popular, she said, however it is not feasible for an individual to never eat something with preservatives in it again. Preservatives can be helpful she said.

Childress also encourages individuals to check into their family history to determine their diet, she said.

“There is a huge power in food, people can change their diet for the better and

prevent further complications,” Childress said. “Stop making food the enemy. It’s the villain in everything. We try to blame food for everything, and we should focus more on the power that food has to nourish our bodies which, therefore, allows us to think more clearly and sleep better and have less depression and anxiety.

Focus less on the food as the enemy and focus more on food as an empowering substance in your life.” @BrandiAddisonDT

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Texas poised to pass ‘sanctuary city’ ban with jail penalty

AUSTIN, (AP) — Texas Republicans were poised Wednesday to take a big step toward banning “sanctuary cities” in their state, debating a bill through which police chiefs and sheriffs could even be jailed for not cooperating fully with federal immigration authorities.

Although Democrats don’t have the votes in the Republican-controlled Legislature

to stop the bill from going to Republican Gov. Greg Abbott, who made such a ban a priority, they vowed to fight it at every step, promising hours of emotionally charged debate on Wednesday before the Texas House votes.

Under the bill, the state could withhold funding from local governments for acting as sanctuary cities, even as the

Trump administration’s efforts to do so nationally have hit roadblocks. Other Republicancontrolled states have pushed for similar polices in recent years, just as more liberal ones have done the opposite.

But Texas would be the first in which police chiefs and sheriffs could be jailed for not helping enforce immigration law. They could also lose their jobs.

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The bill is needed to “keep the public safe and remove bad people from the street,” said Rep. Charlie Geren of Fort Worth.

“The bill does not target or discriminate against illegal immigrants. This bill specifically targets criminals who happen to be here illegally,” Geren said.

The term “sanctuary cities”

has no legal definition, but Republicans want local police to help federal authorities as part of a larger effort to crack down on criminal suspects who are in the U.S. illegally.

The Texas House bill originally would have allowed local law enforcement officers to inquire about federal immigration status if someone is arrested. A version passed

by the state Senate in March would also allow immigration inquiries of anyone who is detained, including during traffic stops.

A tea party-backed amendment, approved 81-64 Wednesday night, applies that same standard to the House version. A Democratic effort to keep it from including children was defeated.

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COLUMN

Trump ineffective in first 100 days P

resident Donald Tr u m p w i l l h a v e held office for 100 days as of Sunday.

Many — including the president himself — had high hopes for Trump’s first 100 days.

Trump was famously quoted as stating “No administration has accomplished more in the first 90 days,” in a speech in Wisconsin. That’s a hefty claim.

So, what has he done?

We l l , h e i n f a m o u s l y signed Executive Order 13769, also known as the “travel/Muslim ban.” Of course, it was eventually blocked and a revision was issued on March 6.

However, as The New York Times reported, the revised order was blocked by federal judges on March 15. Later in March, Reuters reported Trump’s health care plan — the one that would replace former President Barack Obama’s health care law — failed to pass through the House of Representatives.

Alex Olges is a freshman journalism major from Humble.

Hmm. Two of the biggest actions of the Trump administration have resulted in failure. Has our favorite orange businessman had success in anything?

Sure, he has. NBC News reported on March 21 Trump signed a bill that brought around $19 billion in government funding to NASA and approved a mission to go to Mars.

A s T h e Wa s h i n g t o n Post pointed out, Trump also signed twice as many bills as Obama had in the same time period. However, most of these bills are of little impact and mainly repealed several of Obama’s policies.

Oh, Trump also bombed Syria earlier this month, as NPR reported. So, there’s that. And don’t forget he’s still involved

with the Trump Organization. But, don’t say that’s a conflict of interest.

A d m i t t e d l y, n o n e o f this sounds like much.

Trump’s two biggest attempts to bring big change to the United States resulted in failure.

The biggest thing he’s been able to successfully pull off is increasing funding for NASA: which is a great thing, but it isn’t necessarily earth-shattering.

Has our favorite orange businessman had success in anything?

Despite all of this, I believe Trump has had a profound impact on our country. Indeed, he’s found smashing success in pissing off the entire country: an impressive feat, I might add.

I’ve seen all sorts of

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individuals anger large groups of people over the years, but to anger an entire nation?

I’m in awe.

Whether it be anger toward Trump or other citizens we don’t agree with, Trump’s presidency has only furthered the toxicity of his campaign.

The country feels more divided than ever. You’re either a despicable Trump hater or a deplorable Trump supporter. Take your pick.

I don’t mean to generalize. Of course, such division is not always the case.

As Avery Aiken, opinions editor for The Daily Toreador, wrote about in a column on March 30, political discussions can be performed in a respectful manner.

The problem is, these situations are relatively rare. It is generally advisable to remain quiet around such debates if you don’t want anyone to end up hating you.

With things like Trump’s travel ban or his provocative tweets, he has stayed controversial and sparked hateful debate.

He has launched a hypocritical war on the media and just doesn’t know when to let things go.

Many — including the president himself — had high hopes for Trump’s first 100 days.

Indeed, a tweet posted as recently as Sunday shows Trump still claiming he could beat Hillary Clinton in the popular vote. The election is over, buddy. It’s time to move on.

Being the face of the country means it isn’t enough to perform the job duties of president.

The president is also the biggest ambassador and a role model for the country.

The attitude Trump

has set for the country is a negative one, and it encourages the hateful and toxic behavior I hoped would go away after the election ended.

Trump has a habit of thinking his way is the best way, so I doubt we’ll see much change during his presidency in this respect.

In March, I praised Trump for the presidential image seen in his first address to Congress, but I also mentioned I wouldn’t be surprised if he went back to his “unpresidential” self.

Spoiler alert: He did go back to his old self.

Regardless, a congratulations is in order. Congratulations, Mr. Trump.

You have succeeded in causing a massive effect on this country, albeit perhaps not the effect you intended.

Your presidency certainly will not be forgotten.

Bravo, Mr. President.

Bravo. opinions@dailytoreador.com

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Anti-Trump bar earmarks its Trump order seeks to limit profits for progressive causes federal role in K-12 education NEW YORK (AP) — Liberals who feel the current Republican presidential administration is driving them to drink now have the perfect place to do it.

A new bar, Coup, opened this month with protestthemed decor, a distinctly anti-President Donald Trump vibe and a promise by its owners to donate their profits to organizations including the American Civil Liberties Union and Planned Parenthood.

Patrons are offered a chance to earmark where their money goes. When they buy a drink, they get a token to drop into one of a half-dozen jars, each labeled with the name of a nonprofit group.

The list of recipients will rotate.

Jars on tap this week included the Natural Resources Defense Council and Human Rights Watch.

Tokens also are on sale for $5.

After labor costs, liquor bills and other expenses are paid, the profits are divided among the groups

based on the number of tokens they receive.

The bar was the brainchild of partners Ravi DeRossi, Sother Teague and Max Green. It’s housed in a small Manhattan space where DeRossi used to have a restaurant.

The decor is modern protest. Rolls of butcher paper have been attached to the walls, inscribed with slogans like “The Pilgrims were undocumented” and “They tried to bury us. They didn’t know we were seeds.”

DeRossi, who owns several bars, said he was depressed by the election, which sent him into a dark mood for several weeks.

“I couldn’t sit at home and sulk,” he said. “I wanted to do something more positive.”

The bar’s name, Coup, is a reference to a sudden seizure of power from the government, rather than a house for chickens.

DeRossi and Teague said it was the only name they all agreed on after starting out considering slightly less aggressive monikers.

DeRossi said he wasn’t worried about backlash or bad re-

action from Trump supporters.

“We’re in New York City, where 90 percent voted essentially for this bar,” he said.

All are welcome, he added.

“If people want to come in that are Trump supporters, they’re more than welcome to come in and have a drink,” he said.

“They’ll be treated with respect as long as they treat us with respect, and knowing that their money is going to these specific organizations.”

Trump has promised to “make America great again,” but his administration and his policies have drawn public protests.

For people looking to make less political donations at the bar, they could drop a token in a jar for the American Society for the Prevention of Cruelty to Animals.

Choosing to drink at Coup “makes you feel like you’re doing something,” said Matthew Hayes, an attorney who was there with two friends.

“Instead of just getting sotted, you can also throw something to a good cause.”

through advertising revenues generated by the student sales staff with free campus distribution resulting from student service fees.

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WASHINGTON (AP) — President Donald Trump signed an executive order Wednesday that aims to reduce the federal government’s role in K-12 education.

Trump is giving Education Secretary Betsy DeVos just short of a year — 300 days — to identify areas where Washington has overstepped its legal authority in education, and modify and repeal regulations and guidance from her department, if necessary. A report will be returned to the White House and eventually made public, officials said.

Trump complained that the government over the years has forced states and schools to comply with “federal whims.” He said the order will help restore local control over education.

“We know that local communities do it best and know it best,” Trump said, surrounded by governors, members of Congress and teachers. “The time has come to empower parents and teachers to make the decisions that help their students achieve success.”

Republicans have long chafed at federal government involvement in education, asserting that states and local governments, school boards and parents are best positioned to decide what students learn. Antipathy toward the Education Department ramped up under Trump’s predecessor, President Barack Obama, who offered states billions of dollars of federal money to help improve their schools in exchange for adopting certain academic standards.

DeVos said time has shown that “one-size fits all policies and mandates from Washington simply don’t work.”

But Randi Weingarten, president of the American Federation of Teachers, the nation’s second-largest teachers’ union, said the review was unnecessary because a bipartisan education law enacted in late 2015 had already shifted power from the federal government to states. ”This is a case of been there, done that,” Weingarten said. She stressed that the law also contains key

phone number, student ID number and a description of university affiliation. Students should include year in school, major and hometown.

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civil rights provisions that the federal government is obligated to uphold.

The Center for Education Reform, which advocates for charter schools, said Trump’s executive order will promote innovation and freedom.

“Conducting such a review is part and parcel of ensuring that education innovation and opportunity are able to take root throughout our various education sectors,” the organization said in a statement. “The connection between freedom and excellence is no secret.”

Later Wednesday, Trump honored teachers as he welcomed the National Teacher of the Year and state-level winners to the Oval Office.

“There is nothing more important than being a teacher,” he said.

Trump promised during the campaign to give state and local governments more control over education.

The executive order is one of several the president is signing this week as he seeks to notch accomplishments by Saturday, his 100th day in office.

than 650 words in length and on a topic of relevance to the university community. Guest columns are also edited and follow the same guidelines for letters as far as identification and submittal.

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FOOD

Human Sciences to host Nutrition, Weight Management Day May 9 The Department of Nutritional Sciences within the College of Human Sciences will host Nutrition & Weight Management Day from 3–8:30 p.m. on May 8 in the McKenzie-Merket Alumni Center.

The event will feature presentations and discussions on topics pertaining to nutritional sciences. The discussions will focus on how to integrate nutrition and weight management into

one’s daily life, according to a Texas Tech news release.

The event will also include a free meal and screening of the original play “Worth the Weight,” created by Paul Catalanotto, a film industry professional; Emily Dhurandhar, an assistant professor in the Department of Kinesiology & Sport Management; and Nikhil Dhurandhar, chair of the Department of Nutritional Sciences.

Event attendees can also participate in nutrition-related health screenings, including body mass index and body composition determinations.

An entry fee of $20 per person will cover admission to educational events, exhibits, dinner, play and eligibility for prize drawings, according to the release.

Registration for the event must be completed on the Tech website by May 1. @ReeceNationsDT

CAMPUS

Spark Conference to begin Thursday At a 3 p.m. news conference on Wednesday, administration from the Texas Tech Innovation Hub at Research Park gave a preview of the upcoming Spark Conference, which will take place Thursday and Friday.

Kimberly Gramm, managing director of the Innovation Hub, said the conference is a way to get insight from industry officials into young entrepreneurs’ various initiatives.

“The reason we put the conference together is because in West Texas, we’ve got a lot of research from great folks who are coming up with solutions to big problems,” Gramm said at the news conference.

“So, we want to fund those ideas, and we want the community to understand the impact that the research enterprise has.”

The Spark Conference is an event designed to con-

nect inventors with investors and industry professionals, Gramm said. The event will provide networking opportunities to startups and entrepreneurs looking for funding.

A total of $200,000 will be awarded during the twoday conference to presenters pitching their ideas to experts and panels of investors, according to the release. The Spark Conference is free and open to the public. @ReeceNationsDT

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Texas sues to release seized execution drug HOUSTON (AP) — Texas prison officials asked a federal judge Wednesday to rescind a U.S. Food and Drug Administration order that blocks the corrections agency from receiving a foreign shipment of a drug that the state wants to use for executions.

Attorneys for the Texas Department of Criminal Justice filed suit in U.S. District Court in Galveston, arguing that it’s unlawful for the U.S. agency to refuse importation of 1,000 vials of sodium thiopental that have been detained since July 2015 at Houston Bush

Intercontinental Airport. The prison agency also wants the court to block the FDA from imposing similar prohibitions in the future.

The drug shipment was purchased by the prison agency from an unidentified foreign drug supplier.

“The refusal order directly harms TDCJ by preventing TDCJ from having the option of using the drugs at issue in lawful executions,” according to the court filing.

The lawsuit also contended the prison agency’s reputation was being damaged because the order formally

decided it “has attempted to import drugs in violation of federal law.”

FDA spokeswoman Lyndsay Meyer said the agency does not comment on pending litigation.

A status conference on the case was set for Thursday before U.S. District Judge George C. Hanks Jr. The FDA last week, in what it termed its final decision in the case, said the drugs “appear to be unapproved new drugs and misbranded drugs” and must be exported or be destroyed within 90 days.

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LA VIDA

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CapRock Winery focuses on quality experience

By KIRBY WARNER Staff Writer

For Lubbock residents who wish to try wine tasting in West Texas, CapRock Winery can fulfil that desire.

According to its website, the winery has been operating since 1988 and is a popular reception hall and venue for weddings. Its barrel room, which has a capacity of 250 people, is available for rent five days a week.

Tim Abascal, CapRock’s tasting room manager and in-house sommelier, said three men who were professors at Texas Tech founded the winery: Roy Mitchell, Clinton “Doc” McPherson and Robert Reed.

“My responsibilities to the winery are selection of varietals made, styles of wines made, training staff, providing proper wine service and educating the customers,” Abascal said.

The amount of wine produced depends on the harvest, Abascal said. The harvest in 2015 produced 15,000 tanks of wine.

Amanda Iley, who works on the tasting room staff, said her responsibilities include restocking, providing tastings,

packing orders and helping with events.

Iley said before working at CapRock, she did not have much experience when it came to wine, but she was able to learn rather quickly from observing the winemaking process and interacting with knowledgeable customers.

“I always liked wine and wanted to learn more,” Iley said, “so it’s been a lot of fun working here.”

All my employees are either Tech alum, Tech students or college students, in general.

TIM ABASCAL TASTING ROOM MANAGER

Iley said the tastings are fun because of the variety of customers who come in, with whom she can build relationships. It is always interesting to deduce peoples’ preferences from the types of questions they ask, Iley said.

In addition to wine tastings and weddings, Abascal

said, CapRock Winery is also available for bridal showers, birthdays and fundraisers.

“All my employees are either Tech alum, Tech students or college students, in general,” Abascal said, “but they receive a hefty packet to memorize when they start working here.”

The work usually is not stressful, Iley said, although there was an instance when people came in unexpectedly because of a long wait at another winery and three staff members managed to handle it.

“People were understanding, too, that we didn’t expect to see a lot of people,” Iley said, “but we got it done, and it was a pleasant surprise for us.”

The most important aspect of winemaking and tasting is the quality, Iley said, and caring about not rushing the process.

Abascal said he hopes CapRock continues to grow in the future and serve its customers.

“CapRock has been through ups and downs in the past decade, and we’re finally getting to where the brand should be,” Abascal said, “and it’s our charge and our goal to make it the best in the area.” @KirbyWarner_DT

1.

2.

ERIN GRAHAM/The Daily Toreador

1. CapRock Winery was established 27 years ago and serves the local Lubbock community as a winery, reception hall and wedding venue. It hosts many events from wine tastings to concerts at its outdoor patio. 2. The CapRock harvest produced 15,000 tanks of wine in 2015, and the amount of wine produced depends on the harvest.

ASSOCIATED PRESS

Pope warns powerful to act humbly in talk VATICAN CITY (AP) — Pope Francis is warning the powerful to act humbly or risk ruin, using the first-ever papal TED talk to urge the world to show more solidarity with the poor and the weak.

Francis delivered a videotaped talk to a TED conference in Vancouver on "The Future You." TED, short for Technology, Entertainment and Design, organizes conferences around the world aiming to spread ideas

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through short talks.

The Vatican released the video Wednesday. In it, Francis outlined his vision of the interconnectedness of humanity, saying that with age he has grown increasingly convinced that "none of us is an island."

"Please allow me to say it loud and clear: The more powerful you are, the more your actions will have an impact on people, the more you are called to be humble," he said. "If you don't,

your power will ruin you, and you will ruin others."

He cited a saying from his native Argentina about the effects of drinking gin on an empty stomach: "You feel dizzy, you get drunk, you lose your balance and you will end up hurting yourself and those around you if you don't connect your power with humility and tenderness."

Francis pleaded for greater solidarity in political, economic and scientific endeavors.

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APRIL 27, 2017

7

COLUMN

Vegan lifestyle has benefits

A

t the beginning of the semester, I decided I would transition to a vegan diet for absolutely no reason other from testing my self-control.

Since then, I have become a lot more educated on the environmental and animal issues being a vegan encompasses. In fact, it would be incredibly hard to change my dietary habits now, knowing the process it takes to produce animal-based foods.

A lot of people do not know that veganism is not limited to refraining from eating eggs, dairy, honey or meat product. Gelatin — an ingredient used in everyday products such as marshmallows, chewable vitamins and even chewing gum — is made of pig bones. Palm oil and Red40 are also not vegan because of the impact they have caused on animals.

However, they do not contain an animal derivative.

After watching the docu-

Brandi Addison is a sophomore journalism major from Weatherford.

mentaries and completing research, the topic is kind of gross to think about.

Unless an individual were to look at every single ingredient in the food he eats and does research on each ingredient, he will not be aware of what is in the food he’s eating, and he would probably be disgusted if he did know.

For instance, if a person were to check the back of Lay’s Oven Baked Barbeque chips, he would see that chicken is an ingredient.

I have become more aware about the relationship between food and animals since I have started my transition. However, as far as the relationship between food and a person, it is my experience that

eating Chick-fil-A and ice cream every day will make your energy levels feel low, and it can certainly impact your mood.

That was basically my diet last semester and the main reason why I wanted to make the change. I wanted to see if there was truly a difference.

When I made the transition, I told my family I was going to try for one full semester. I wanted to stop eating fast food, and I knew I wouldn’t be able to do it any other way. Now, I do not want to turn back.

The last time I ate meat was on Feb. 14. I cannot remember the last time I used any dairy, eggs, honey, palm oil, gelatin, etc., but it's been much shorter of a time and was completely unintentional.

Overall, it's been a really great experience. I used to nap every day, but now, I have noticed a significant increase in energy, a lot fewer naps

and a noticeable boost in my happiness.

I rarely ever feel bloated when I eat, and my body has become a lot more toned because a lot of the products I consume are fruits and vegetables.

A few days ago, I wrote a post on Facebook about my transition, and two people contacted me asking for help. My grandma has transitioned for a 40-day trial, and one of my best friends has been trying it for nearly three weeks.

While it is difficult at first, they have both admitted they feel healthier and more energetic.

Some people will not make the transition, but even one vegan meal a day is possible for everyone, and it could have a significant positive impact on your health.

I have a list of more than 30 vegan meals I can order from restaurants right here in Lubbock. I’ve never eaten “rabbit food,” as some would

ASSOCIATED PRESS

Seattle crushes rain record, while rival Portland wet too SEATTLE (AP) — Soggy Seattle has broken another rainfall record, and Portland is inching closer to smashing its own record.

Seattle measured 44.7 inches (114 centimeters) of rain between October and April, making it the wettest such period since records began in 1895, the National Weather Service in Seattle said.

It marks the second year in the row that the city has topped the historic rainfall record for that period.

With several days left to go this month, this year's record will likely be padded some more, said Mike McFarland, a meteorologist

with the service in Seattle.

"This has been a terrible winter. It was just wet.

There's no way around that," he said Tuesday.

While many Seattleites have grumbled about the relentless rain, longtime resident Meghan Shepard revels in it.

"It's soothing. I like the color of the sky when it rains. It's this beautiful green. I like being out there," said the retired 77-year-old. She has lived all over the United States, but prefers the rainy Northwest.

To the whiners, Shepard said: "I don't have a lot of patience. If they don't like it, move."

Portland residents are weathering a winter that's similarly bleak.

The National Weather Service has measured 45.5 inches (116 centimeters) of rain at Portland International Airport since Oct. 1, making it the secondwettest winter in the city in more than 75 years of record-keeping.

The city has also had the most days of rain ever, with 145 days of the wet stuff since Oct. 1, said Colby Neuman, a meteorologist for the agency in Portland. This year's February was also the wettest on record with 10.356 inches (26 centimeters) of rain.

BUY YOUR YEARBOOK! Pre-order your 2017 Texas Tech yearbook today by going to www.dailytoreador.com and clicking on La Ventana yearbook.

$65

“Time is fleeting, yearbooks are forever.”

Those are numbers Olga Vargas can vouch for. The native of Puerto Rico moved to Portland four years ago and said the typically rainy winters didn't bother her much — until this year.

Mudslides earlier in the winter cut off roads that she uses for her morning commute, she said.

"My kids are going nuts.

They're like, 'We want to go to the pool! We want to go to the pool!'" Vargas said. "Why can't we break the record for sunniest?

That would be awesome!"

In Seattle, the previous record was 44.5 inches (113 centimeters) of rain for the October 2015 to April 2016 period.

call it. In fact, my favorite foods are pizzas from Pie Five or a vegan burger from Twisted Root.

However, there are so many recipes and products available, nearly anything can be made vegan.

Don’t give up or let your favorite food be the de-

termining factor. Vegetarians, don’t let the cheese hold you back.

Spend less money by not eating fast food. Increase your living. Help save the world. Animals are with us, not for us. @BrandiAddisonDT

8

LA VIDA

APRIL 27, 2017

WWW.DAILYTOREADOR.COM

FOOD

RHIM majors gain insight into gastronomy

By AKHILA REDDY Staff Writer

Rather than taking out pencils and textbooks from their bags, students in the Restaurant, Hotel and Institutional Management department wash their hands and don their aprons as they get a taste of restaurant life.

The RHIM department offers students a wide variety of culinary classes, Sheila Scott, a professor in the RHIM department and adviser for Hospitality & Retailing Management, said.

RHIM offers classes in areas such as Latin American culture and cuisine, managing catered events, food preparation courses and experimental foods, she said.

“In experiment foods, for example, (students) are testing foods with different ingredients. So, it might be a healthy alternative versus a less healthy alternative. It might reduce calories,” Scott said.

“They’ll substitute things to see how the recipe turns, and then, they go and set up booths in the first floor, and people will go and test the two different versions for texture, taste, consistency, that type of thing.”

Helena Williams, the instructor for the experimental foods class, said students in these labs cook meals according to their lab topics.

One semester, the final project was creating a menu

FILE PHOTO/The Daily Toreador

Lauren Wallis, a senior restaurant, hotel and institutional management major from Bedford, prepares appetizers for the dinner hosted Sept. 23, 2015, at Skyviews Restaurant at the Texas Tech Plaza. for diabetic diets, she said.

Students looked at recipes and replaced a few ingredients to make them more suitable for diabetics. Then, they practiced making and serving it.

“In doing (the class), I always hope that they learn

good cooking techniques, but that also, it encourages them to begin thinking about the things they purchase and why they purchase them and how they eat them and maybe help them take that step towards doing a little more cooking on their own,”

Williams said.

Some students realize the ease of cooking their own food rather than purchasing frozen, premade meals that may contain chemicals, she said.

Although RHIM has some classes in the Human Sciences test kitchens, Scott said many of the food preparation classes are operated through Skyviews.

Skyviews, according to its website, is a fine-dining restaurant located on the sixth floor of the Texas Tech Plaza office building. Skyviews is designed to provide laboratory experience for 150-200 RHIM students each week.

Alex Carpenter, a senior RHIM major from Odessa, is the assistant manager at Skyviews. The most important part of her job, she said, is training RHIM students and being involved in the RHIM classes.

“I get to oversee them and help them and teach them what I know,” Carpenter said. “I’ve been in the industry since high school, so I know a thing or two.”

Carpenter said the classes taught at Skyviews include RHIM 3360, which is about how to work the back of the restaurant, and RHIM 3370, which teaches students how to work the front of the restaurant. The course RHIM 4315, Dinner Series, is also hosted at Skyviews.

Carpenter said the Dinner Series class is exclusively for graduating RHIM

seniors. The seniors rotate in groups, and each week, a group has its own theme and menu it serves at Skyviews on Tuesday and Wednesday nights.

“Students are in charge of designing the menu,” Carpenter said. “They’re in charge of executing how they’re going to decorate the restaurant to match their theme, and they have to consider food costs to make sure they have a profitable menu that is also good and delicious.”

The more people we serve the more experience that the students gain, so it’s just investing in the students.

ALEX CARPENTER SENIOR RHIM MAJOR Carpenter’s two favorite dinner series themes so far have been Jurassic Park and The Jungle Book. But, she said she loves all of the themes and dinners students put together.

Putting together these dinners gives students the chance to get real-life experience, Carpenter said. The skills the students gain in putting together these dinners are directly applicable to a number of careers, and

it is something students can take pride in at the culmination of four years of college.

Everyone should try Skyviews, she said.

“Come out and attend these dinners because it supports the department,” Carpenter said. “Not only does it support the department, it supports every student that’s coming through here and giving them the experience they need to succeed.

The more people we serve, the more experience that the students gain, so it’s just investing in the students.”

Cooking is a skill that is essential for life, Scott said.

Especially in light of the country’s struggles with obesity, learning to cook is more important now than ever.

The introductory classes RHIM offers do not count toward general degree requirements, Scott said, but students should still consider taking a class or at least finding other ways to get involved with cooking.

“Everyone ought to take at least one class in their education that they do for fun and not just because they have to have it,” Scott said. “And, these are classes where it really is a good skill set — especially if they were raised in a household where a lot of cooking wasn’t done — to teach them how to be able to do it and not rely on eating out, so they can eat healthier.” @DailyToreador

ASSOCIATED PRESS

Iowa man ‘mourning’ after death of giant rabbit on United Airlines flight An Iowa man who was getting a giant rabbit from Britain for his boss to show at the Iowa State Fair says "we're still in the mourning process" after hearing that the animal died en route.

Bryan Bergdale of West Des Moines had driven last

Thursday to Kansas City to pick up Simon, a 10-monthold, 3-foot continental rabbit, when he received a call from United Airlines. Bergdale says "we'd built a pen and had toys all ready."

Bergdale, who manages farmland investments, says

the rabbit cost his boss 415 pounds ($530) and shipping was 1,400 pounds ($1,800). He says he had a 5-foot-by-8-foot pen built in a farm garage in Norwalk and had planned for air conditioning to be piped in.

Bergdale said the United Airlines representative who

called was "very nice" but didn't say anything about compensating him. He says "we're not quite sure what we're going to do."

United Airlines spokesman Charles Hobart says the airline is reviewing its handling of a giant rabbit that died fol-

lowing a flight from London to Chicago.

The animal was alive and showed no signs of distress upon landing but died at a pet holding facility at the airport, Hobart said.

"We won't know the cause of death because we offered

to perform a necropsy free of charge — that's standard procedure — but the customer didn't want us to perform a necropsy, and we understand," he said.

Hobart said the airline offered compensation to the breeder but would not disclose the amount.

LA VIDA

WWW.DAILYTOREADOR.COM

APRIL 27, 2017

9

FOOD

Hospitality Services provides work experience

By MICHAEL NZOIWU Staff Writer

With the usual stigma that accompanies preconceived notions of working in the food-service industry, one might translate these thoughts to those who do the same on campus.

Dee Nguyen, recruitment supervisor for Texas Tech Hospitality Services, handles student hiring for the department.

Nguyen said Hospitality Services is accommodating to the needs of its staff on campus. It hosts employee appreciation programs, such as pool parties and golf tournaments to recognize the work done by the employees.

“At the end of the semester, we try to take a break and reward the entire department for all the hard work they’ve done, Nguyen said. “It’s a really good way for them to just relax, have a good time, for everyone to get to know each other and celebrate another successful academic year.”

Events that celebrate the work done in the department helps relieve the tensions

of many employees, some of whom continue to work throughout the summer break.

Nguyen, who has worked at different levels within Hospitality Services, said she understands the concerns of the student employees.

“I started as a student in 2010 at 1923 in the Student Union Building. And then I moved over to admin, in this position, in 2014,” Nguyen said. “So, about seven years total with Hospitality Services.”

As a student, Nguyen said, the accommodations were supportive of her personal goals.

Nguyen said she credits the versatility of Hospitality Services for many of the skills she has today. One of Nguyen’s favorite aspects of working at Hospitality Services is the freedom and diversity for the students.

Student employees at Hospitality Services can work at any of the 12 dining locations.

This is especially convenient for those who live close to certain dining halls, Nguyen said, and it makes showing up to work much easier.

“To me that’s awesome,

that we’ve been able to support them and help them grow into the young women and men that they’re going to be in the workplace someday,” Nguyen said. “We want our students to succeed.”

Hospitality Services also employs people who are not students. However, as recruitment supervisor, Nguyen said she mostly oversees the hiring of students who are looking to find a job on campus.

“We’re looking for energetic, outgoing, self-motivated students that really want to learn but also have a great smile,” Nguyen said. “We cater to the customers, and we want them to have the best experience consistently while they dine in our locations across campus.”

James Hardeman, a student employee at Hospitality Services, said he has developed an attachment to the job and his coworkers.

“I love the people,” Hardeman said. “But, yeah, this place is nice.”

Hardeman said the best part of working for Hospitality Services is the kindness that he

FILE PHOTO/The Daily Toreador

The employees at The Market at Stangel/Murdough and the 11 other dining locations on campus provide students with diverse dining options. Working with Hospitality Services allows students to gain experience in the food service industry while in college. can impart to customers. Additionally, he said the friends he has made while working there has made the experience even more enjoyable.

Although Nguyen no longer works as an undergraduate who deals directly with

student customers, she said the motto “Red Raiders feeding Red Raiders” still stands out to her because it represents the department’s ideal of putting students first.

“I approach life with a philosophy that you have to love

ASSOCIATED PRESS

turning it into savory prosciutto, chorizo and meatballs.

“To me, it is the most interesting thing I have seen in years,” said Rene Bajeux, executive chef for the Palace Cafe and three other Dickie Brennan & Co. restaurants in New Orleans. “It is good for everything — good for business, good for cooking, good for the ecology, good for everything. Those bad beasts are a good treat.”

Springfield Slaughter House ‘s main business is butchering wild boar, which otherwise would be gobbling crops, competing with local wildlife and ripping up levees, fragile wetlands and other green spaces.

Feral hogs probably do more than $1.5 billion damage nationwide each year, according to the USDA, and the problem is only getting

bigger: from 1982 to 2012, the invasive species spread from 17 states to 36.

Owner Charlie Munford got into the wild hog business in 2015. He’d been working with farmers, slaughterhouses and chefs to provide local beef, lamb, pork and goat to restaurants when he bought the slaughterhouse about 40 miles northwest of New Orleans in 2014.

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HELP WANTED BEST COLLEGE JOB EVER...

Eskimo Hut Frozen Daiquiris To Go is open and hiring! Beer, Wine and Daiquiris to go.

Apply today and say hooray!! at 305 Frank‑ ford Ave. and 54th & Slide (by the mall).

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TEGA Kids Superplex is looking to hire fun energetic staff with a passion for working with children ages 18 months ‑ 12 years.

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EVENING ATTENDANT. PART‑TIME POSITION AVAILABLE.

In a two week period: 6 days 3:30‑9:00 p.­m. and 1 day 1:00‑9:00 p.m.; answering phone, receiving visitors and confirming obituaries with newspaper.

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TEGA Kids Superplex is looking for gym­ nastics instructors with a background in competitive gymnastics. Go to www.­ tegakids.com or 806‑252‑0241 to inquire.

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21ST & UNIVERSITY

Texas A&M AgriLife Research Center ‑ Sea‑ sonal Student workers needed for var­ious duties and work such as: Irrigation, hoeing, spot spraying, packaging seed. Taking plant samples, making crosses, hand pollinat‑ ing, collecting data and har­vesting. 15‑30 hours per week during school, 30‑40 hours per week during the summer. $8.50‑$10 per hour. Prefer age 18 and over with good driv‑ ing record. Come by 1102 East FM 1294 (take exit 11 off of I‑27) to fill out an applica‑ tion or download form to complete and mail in. http://lubbock.tamu.edu/files/2013/04/ Stu­dent‑Employment‑Application.pdf Call 746‑6101 for questions.

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3BR/2BA Hardwoods! $1200. Castle Prop­ erty Management 783‑3040 3502 33RD. Large cute house close to Tech.

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Available July 1st. 3/2/1. With den, hard­ woods clean. $475 x 3= $1425. Call owner 806‑535‑2615.

4003 32ND ‑ Pre‑lease for June 1st!

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1,2,3,4 BEDROOM Remodeled Houses.­ Available May 1st. Contact Salley: Walk to Tech.$525+.Available Aug1st.­ 682‑802‑8002 or email: Contact Owner/Realtor@SheriGallo@g­mail. latingraduate07@gmail.com for viewings. com for more information.No Dogs Visit the Tech Terrace office at 26th & Boston Ave and get a list of houses to choose from.

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2314 20TH ‑ Pre‑lease for July 1st! 2BR/1BA Dollhouse with huge fenced yard, work‑ shop! $1200. Castle Property Management 783‑3040 2513 20TH ‑ 3 bedroom, 2 bath. $1585/ month. Call Ann at 795‑2011.

2605 23RD. 2 bedroom. 1 bath. Tech Ter­ race area. $985. Call Ann 806‑795‑2011

2620 21ST ‑ Prelease for July 15th. 3 bedroom. 1 bath. $900/month. Call Ann at 795‑2011.

Adults: $7 2-Day Pass - $12 Under 12 Free

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CHILDCARE CENTER now hiring for morn­ ing and afternoon teachers. Will work with school schedules. Please apply in person at 2423 87th St. (University & 87th).

ENJOY COLORADO MOUNTAINS THIS SUMMER! VICKERS RANCH, IN LAKE CITY, COLORADO, is seeking: Self moti­ vated, task orientated, and ambitious, stu­ dent employees for this summer. House­ keeping/outdoor projects and other ranch resort related clean up, are part of the job.

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Feral hog slaughterhouse takes off NEW ORLEANS (AP) — In a region that takes food seriously, feral hogs are despised as destructive, but their rich, dark meat is winning fans among Louisiana chefs.

A small slaughterhouse is butchering the wild pigs , which cause the state $76 million-plus in annual damage, and selling sausage to grocery stores and meat to restaurants, where chefs are

what you do, and I love what I do. And I feel like I’m very supported as an employee, from a student to where I am now,” Nguyen said. “I feel like the department has helped me grow personally.”

ATTENTION PROFESSORS, Staff and graduate students. 1, 2 & 3 bedroom hous‑ es, all appliances and covered park­ing. Most near the campus. For more in­formation call 806‑747‑6555.

CLOSE TO CAMPUS

NOW LEASING FOR JULY. We have some wonderful 1‑2‑3 bedroom homes within in walking distance. Nice appli­ances. Lovely yards. See Ann or BJ at 4211 34th. Office hours 9:00 ‑ 4:00. 806‑795‑2011.

NICE APARTMENTS and houses 1/2 block from Tech on 14th and 15th streets. Clean, convenient, comfortable, reason­ able, free parking. 762‑1263.

ONE BEDROOM, FULLY FURNISHED,

utilities included sub‑lease apartment at ULofts. Normally $819 month on a twelve month lease...discounted to $719 month A savings of $1,200 if you lease before May 16th, 2017. Move in August 24th , 2017.

Lease ends July 29, 2018.

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SPORTS

Page 10 Thursday, April 27, 2017

BASEBALL

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Tech utilizes offense, defeats New Mexico, 27-15

By ARIANA HERNANDEZ Staff Writer

JUSTIN REX/The Daily Toreador

Texas Tech freshman infielder Josh Jung connects with a pitch from Oklahoma State in the 10th inning of Sunday’s game at Dan Law Field. Tech lost to the Cowboys, 3-1, in 11 innings. The Red Raiders defeated New Mexico, 27-15, on Wednesday to close out the midweek series.

The No. 8 Texas Tech Red Raiders returned to the win column on Wednesday after they played the second game of the two-game midweek set against New Mexico and defeated the Lobos, 27-15.

With the win, Tech is 3411 overall and 12-5 on the road this season, according to Tech Athletics.

Sophomore outfielder Cody Farhat had the most runs on Wednesday with five, according to the New Mexico Athletics.

He had three hits at six at-bats.

Junior shortstop Orlando Garcia and freshman third baseman Josh Jung followed behind Farhat with four runs each, according to New Mexico Athletics.

Garcia and senior first baseman Hunter Hargrove had four RBIs each, according to the New Mexico Athletics.

Freshman infielder Brian Klein had the most RBIs for Tech during Wednesday’s contest with six and had four hits at six at-bats and two runs.

Five Tech players hit a home run and, overall, Tech had 27 hits at 54 at-bats and 27 runs, according to New Mexico Athletics.

Red Raiders put six pitchers on the mound against

ASSOCIATED PRESS

the Lobos, according to New Mexico Athletics.

Freshman right-handed pitcher Jake McDonald was Tech’s starting pitcher for the game, and he threw two innings and allowed five hits and five runs, according to New Mexico Athletics.

Tech came into the game on a strong note after Hargrove hit a two-run home run to left field to score Jung and give the Red Raiders a 2-0 lead in the top of the first.

New Mexico combatted the Red Raider home run with three runs of its own to give it a slight edge over Tech, 3-2, at the end of the first inning.

In the top of the second, Farhat hit an RBI triple to left field to score freshman designated hitter John McMillon and tie up the ballgame at 3-3. Klein stepped up to bat next and hit an RBI single to center field to score Farhat and give Tech the lead.

In the bottom of the second, the Lobos tied up the game, 4-4, after junior outfielder Luis Gonzalez was hit by a pitch to advance the runners on base and allow New Mexico to score.

A walk in the bottom of the second put the Lobos up, 5-4, at the end of the second inning.

In the top of the third, Farhat hit an RBI single to score Garcia and tie the score at 5-5.

A walk, a single and a twoRBI single from Hargrove and junior outfielder Tanner Gardner put Tech up, 9-5.

The Lobos went scoreless in the bottom of the third.

Tech got its second tworun home run of the afternoon after Klein hit one to center field, scoring Farhat and increasing the Red Raider lead to 11-5.

New Mexico scored big in the bottom of the fourth after junior infielder Carl Stajduhar hit a three-run home run to the left field to make the score 11-8.

The Lobos got another run in the bottom of the fourth to pull within two runs of Tech and make the score 11-9.

New Mexico closed in on Tech in the bottom of the fifth inning after a walk and a wild pitch put the score at 11-10.

The Lobos put up four more runs that same inning to push ahead of Tech, 14-11.

In the top of the sixth, freshman infielder Grant Little hit a two-RBI single to the right side to score Klein and Farhat, making the score 14-13.

Hargrove then hit an RBI single up the middle to score Jung and tie up the ballgame at 14-14.

Still in the top of the sixth, Garcia hit a two-RBI single to the left side to score Hargrove and Gardner and push

ahead of the Lobos, 16-14.

The Red Raiders put up two more runs in the top of the sixth to increase their lead to 18-14. Overall, in the Red Raider half of the sixth inning, Tech scored seven runs.

New Mexico was unable to score in the bottom of the sixth.

Several singles, a threerun home run and a two-run home run in the top of the seventh put Tech up, 26-14.

Garcia hit a solo home run to right field in the top of the eighth to increase Tech’s lead to 27-14.

Freshman right-handed pitcher Andrew Davis stepped on the mound for Tech in the bottom of the eighth and closed out for the Red Raiders. He pitched for a total of two innings and allowed no runs or hits, according to New Mexico Athletics.

New Mexico got a home run of its own in the bottom of the eighth to make the score, 27-15, which ended up being the final score.

Tech will head back to Lubbock to host Big 12 Conference opponent TCU for a threegame weekend series. The first game is set to start at 7 p.m. on Friday at Dan Law Field. The second game will be at 3 p.m.

Saturday, and the last game will be at 1:30 p.m. Sunday. @A_HernandezDT

ASSOCIATED PRESS

Texas policy allowing transgender NBA fines Rockets owner $100,000 wrestler to take testosterone upheld for confronting referee during game AUSTIN (AP) — A judge has upheld a Texas policy that required a transgender boy taking testosterone to compete in the girls’ wrestling tournament, where he won a state title.

A doctor administered the testosterone as part of Mack Beggs’ gender transition.

The Dallas Morning News reports that a Travis County judge dismissed an attorney’s lawsuit that sought to bar the Euless Trinity wrestler from competing.

The University Interscholastic League, which creates rules for school athletics in Texas, generally bars players

from taking testosterone. But it made an exception for Beggs.

The organization also compels athletes to compete as the gender specified on their birth certificates. That meant Beggs had to compete in girls’ events. Beggs has said he would compete against boys if allowed.

NEW YORK (AP) — Houston Rockets owner Leslie Alexander has been fined $100,000 by the NBA for confronting a referee during live game action.

Byron Spruell, the NBA’s president of league operations, announced Alexander’s fine Wednesday.

The incident occurred Tuesday in the final minute of the first quarter during the Rockets’ 105-99 victory over the Oklahoma City Thunder.

Alexander got up out of his courtside seat and walked toward Bill Kennedy. Alexander then says

something to Kennedy before turning around and heading back to his seat.

The Rockets eliminated the Thunder in five games and will face either the San Antonio Spurs or Memphis Grizzlies in the Western Conference semifinals.