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Issue 2492nd year

Thursday, November 17, 2011

The

‘Art Faculty NOW’

Sports, B1

Rockets need win at CMU to stay in MAC title race

Arts & Life, B4

Interim dean chosen for College of LLSSMemorial service announced for former LLSS dean Alice SkeensBy Sura KhuderNews Editor

Jamie Barlowe was named the new interim dean for the College of Languages, Litera-ture and Social Sciences Tuesday.

The professor of women’s and gender studies and Eng-lish, and previous associate dean for the College of LLSS, was promoted after Alice Skeens, the former dean of the college, died Saturday morning.

In an email sent to the UT community, Bill McMillen, provost and executive vice president for academic af-fairs, said Barlowe was ap-pointed to the position due to

her long history of faculty leadership, citing her work in Faculty Senate, UT’s Strategic Plan and as a s s o c i a t e dean of the College of LLSS.

B a r l o w e said she hopes to en-sure the col-lege main-tains its strong foun-dation and dedication to UT’s vision of becoming “a thriving student-centered, community-engaged, compre-hensive research university

known for its strong liberal arts core.”

The college is in the process of refining that vision as they work on their stra-tegic plan. B a r l o w e said this work is a c o l l a b o r a -tive effort that involves v a r i o u s members of the College’s community and will ulti-

mately be approved by the College as a whole.

Barlowe has been a

UT professor for 21 years. She arrived to UT from the Uni-versity of Chicago where she served as an Andrew Mellon post-doctoral fellow in the Humanities. She earned a bachelor’s degree from Indi-ana University and a master’s degree and doctorate from The Ohio State University.

She taught in the Depart-ment of English for 10 years, and in 1999 she was named the Founding Chair of the De-partment of Women’s and Gender Studies. She served as chair for nine years before becoming an associate dean in the new College of LLSS in February 2011.

Barlowe’s research and scholarship includes the book

“The Scarlet Mob of Scrib-blers” (2000) and numerous articles on 19th and 20th cen-tury women’s literature, 20th century filmmaking, Ernest Hemingway, Nathaniel

Hawthorne and feminist theo-ry. She is currently complet-ing a book on silent film.

She has received multiple honors, including the Univer-sity Outstanding Teacher Award, Outstanding Faculty Woman Award and a Master Teacher title in the former College of Arts and Sciences.

She has served on many col-lege and university commit-tees, such as President of the Faculty Senate, co-chair of the University Prioritization Committee, co-coordinator of the UT Strategic Plan (Direc-tions 2011), Chair of the Uni-versity Athletics Committee and a founding member of the

Barlowe

Rarely used railroad may become bike trail to HSC

Ryan Clair / IC

The railroad tracks that run through Main Campus and lead to the Health Science Campus will be turned into a bike trail if UT receives outside funds for renovations. UT purchased the tracks for $1.

By Jennifer IsonIC Staff Writer

UT is planning to transform a portion of the mostly inac-tive railroad track on Main Campus into a bike and pedes-trian trail.

The university recently bought 4.1 miles of the track leading from Main Campus to the Health Science Campus for $1 from the Toledo Me-troparks, according to Matt Schroeder, vice president of Real Estate and Business Development.

“Federal dollars were uti-lized for UT’s purchase in the Rail to Trail project,” Schro-eder said. “No student fees, no student dollars, no tuition dollars.”

Schroeder said UT will seek funds at the federal and state level and from non-profit foundations to transform the railroad track.

According to Schroeder, there is a small chance the project will not be funded, as there are other railroad-to-trail projects asking for grant money. He emphasized stu-dent money will still not be used if UT does not receive outside funds for the project.

Schroeder estimates the transformation will take three to five years but could not give an estimate on how much the trail would cost.

Schroeder said the purchase was part of a plan to extend and enhance the current pe-destrian trail from UT’s Main Campus to Wildwood Park.

According to Schroeder, the trail would also provide safe and easy access to the Health Science Campus for all stu-dents who do not travel by car.

He said it would welcome foot traffic, dog walking, bikes, rollerblades, skate-boards and anything else al-ready allowed on the trail.

According to Student Gov-ernment President Matt Ru-bin, the railroad track was only used once a year.

Rubin said the purchase was not a direct result of Stu-dent Government’s Bike Friendly Initiative, but SG sup-ported the purchase.

The Toledo Metroparks re-cently purchased the entire 11.6 miles of the railroad track from CSX Transportation Cor-poration for $6.5 million.

The trail was divided and sold to four separate entities

including the city of Toledo, the Wood County Port Author-ity, the Wood County Park Dis-trict and the University of Toledo.

Scott Carpenter, Director of Public Relations for Me-troparks of the Toledo Area, said the railway buyers had no immediate ideas to transform their purchases, but had fu-ture plans in mind.

The Toledo Metroparks paid $1 million for the purchase. The remainder was funded by Congress in the 2005 transpor-tation bill.

U.S. Rep. Marcy Kaptur told the Toledo Blade the purchase was part of the Westside Rail to Trail project which will help transform the Lake Erie shore-line into a tourist destination.

Amber Mitchell, a senior majoring in psychology, said she would not use the trails because she is a commuter.

“I do think it’s a good thing for people who want to get their exercise in, if UT isn’t funding the trail with tuition and general fees,” she said.

Zack Yohman, a junior ma-joring in communication, said he would use the trail depend-ing upon the weather and how well the trail was maintained.

No food, no drink, not an issueCOIL aims to make library more ‘welcoming’ to students

Nick Kneer/ IC

Komal Kaur, a sophomore majoring in biology, eats pizza as she studies with Amira Gazaly, a junior majoring in pharmacy, at the Carlson Li-brary. Ben Pryor, vice provost of Learning Ventures, said images telling students “NO food” and “NO drink” in the library were “intimidating.”

Her leadership style could best be de-

scribed as collaborative. She tried to involve as many of

the college’s constituents as possible in the decisions that affected the college.

Jamie BarloweInterim Dean,College of LLSS ”

“

By John GumersellIC Staff Writer

Its is not uncommon to see a student eating pizza or enjoy-ing a frosty beverage while studying at the Carlson Library.

This is due to a change in Carlson’s food and drink policy that allows students to con-sume freely.

Benjamin Pryor, vice pro-vost of Learning Ventures and dean of the College of Innova-tive Learning, said he chose to eliminate Carlson’s food and drink policy since almost all public universities in the coun-try have done the same in their own libraries.

Pryor said extensive re-search was conducted before determining whether or not to discontinue the policy.

“Studies show that universi-ty libraries that do not permit food are actually messier than

libraries that allow food and snacking,” he said. “This is due to students using the ‘sneak’ factor when eating. It causes them to leave a paper trail rath-er than throwing it in the trash.”

Pryor said “No food” policies in libraries create a hostile atmosphere.

“When I stepped in to Carl-son [library], I saw ‘NO food’, ‘NO drink’ signage at every turn. ‘No talking’, ‘No this’, ‘No that’ on each floor, with ani-mated characters with zippers over their mouths. If I walked into a library to study and saw those threatening and intimi-dating signs, I would feel un-welcome,” Pryor said.

With the dismissal of the no food or drink policy, there are no set limits on students’ eat-ing or drinking within the li-brary. The plan of food permis-sion, however, is still in development.

Pryor said a “food-safe atmo-sphere” will be developed in time, meaning designated ar-eas for meals like subs or pizza will be created.

Vending machines on the first and second floors of the library may also be included.

“The bottom line is, many students need to eat while they study,” Pryor said. “Many fac-ulty members are worried about the absence of the poli-cy, and their worries are valid, as this is a big change for the library, but I trust the students to keep a clean atmosphere.”

Pryor said the mess in the li-brary has been maintained since the omission of the no food no drink policy.

“Students have reported that they have noticed no more gar-bage or mess in the library since the policy was terminat-ed, so I am confident that the majority of the students are respectful of their food privi-

leges while in the library,” Pry-or said.

David Remaklus, Library Ad-ministrator and director of Ac-cess Services, praised the al-lowance of food in the library.

“When I was a student at UT, I used to sneak in M&M’s dur-ing my studies at the library,” Remaklus said.

Remaklus plans to have a structured committee to han-dle the food allowance in the library. He said they hope to elect a student committee to contribute to designing desig-nated areas for eating in the library.

“You can’t contain some-thing like snacking in the li-brary. It is something that will take place regardless of its al-lowance. It is best to allow students to safely enjoy their meals and snacks while they study,” Remaklus said.

— Library, Page A2

— LLSS, Page A2

Independent CollegianTheThursday, November 17, 2011A2

Elaine Reeves, Associate Lec-turer and librarian, said she hopes the food will be permit-ted in a safe fashion.

“Students should be able to enjoy a healthy snack while studying,” Reeves said.

Reeves believes safety of equipment is the key for this new food system.

“It’s great for students to be able to enjoy a healthy snack or small meal in the library as long as they respect the library and its resources. It is imperative

that we keep a closed container policy around the computers, regardless of the food and drink allowance,” Reeves said.

Jessica Nathan, a junior ma-joring in social work, defended the right for students to snack in the library.

“It’s great that students are able to eat while they study,” Nathan said.

“Finals are approaching. This is the time of year when stu-dents begin crunching their time. Meal time and study hours begin to integrate at this point. It’s only fair that students can enjoy a snack at the library dur-ing their studies to keep them

fueled,” Nathan said.But Sarah Houser, a senior

majoring in psychology, said al-lowing food and drink in the li-brary makes it feel more like a cafeteria.

“It [creates] more of a social atmosphere than one geared toward academics,” Houser said.

She said the policy will cause more students to gather in the library and further distract those trying to study and com-plete assignments.

“Imagine someone eating piz-za and rummaging through a book,” said Alan Beyersdorf, a senior majoring in English.

By Larry GordonLos Angeles Times(MCT)

LOS ANGELES _ Don’t look for macaroni and cheese, hamburgers or tuna melt sandwiches at the reno-vated dining commons at UCLA’s Rieber Hall dormito-ry. Instead, a hungry student will find such dishes as spin-ach and seaweed roll, pork ramen with miso, Buddha’s delight and chicken tikka masala.

The 600-seat facility offers exclusively Asian-style food from seven national cuisines. And in case visitors don’t re-alize that something different is going on, hosts welcome them in several Asian lan-guages and video screens broadcast cable news shows from Japan, South Korea, In-dia and other countries.

The upscale dining hall, which opened last week, is part of a trend by colleges nationwide to replace old-style cafeterias and “mystery meat” offerings with innova-tive, often ethnic fare more likely to appeal to undergrad-uates’ increasingly sophisti-cated palates and desire for healthier food.

The changes reflect a broad push at many schools to improve campus housing, recreation and other ameni-ties in order to attract stu-dents. Critics say the trend drives up costs unnecessari-ly, although officials say that is not the case with the UCLA project.

The changes at Rieber are also a response to demo-graphics: About 40 percent of UCLA’s 27,000 undergrad-uates are Asian American or international students from Asia.

“They are all coming with dining experiences that they remember as good food and authentic food for their cul-ture, and that’s what we want to celebrate and deliver in a very authentic way,” said Pe-ter L. Angelis, assistant vice chancellor of housing and hospitality services.

He and other officials em-phasize that the new facility is designed to appeal to stu-dents of all backgrounds. Those who do not want to eat there can use their cam-pus meal cards for American, Mexican, Italian and other fare at nearby dining halls and cafes.

Compared to previous gen-erations, today’s college stu-dents “are much more food-savvy. They are more used to going out to eat and more used to restaurant environ-ments and restaurant-quality of food,” said Daryl Ansel, UCLA’s residential food and beverage director.

As a result, many schools are “upgrading their ambi-ence and the menus to get more of a restaurant feel and

experience for the students,” said Nona Golledge, presi-dent of the National Associa-tion of College & University Food Services. Experiencing good food in a nice setting can influence a student’s choice of a college and con-tinuing relationship with it, said Golledge, who is dining services director at the Uni-versity of Kansas.

Nationwide, campuses big and small, private and public have joined the “foodie” trend.

At the University of San Diego, a dining hall has Mexi-can, Italian, Japanese, Chi-nese and vegetarian stations. Harvey Mudd College in Cla-remont rotates sushi, Mongo-lian wok dishes and a Brazil-ian-style grill among its menus. Wellesley College in Massachusetts has a vegetar-ian dining hall and the Uni-versity of North Texas has one for vegans and another for Southern home-style and Cajun cooking. At the Uni-versity of Notre Dame, a new cafe features low-sodium, low-fat fare with local, sea-sonal ingredients. And the University of Missouri, Co-lumbia, boasts of one where chefs prepare each order individually.

Today’s students “know what a portabello mushroom is,” explained Scott Meyer, food service director at the University of Texas, where a recently redone dining hall offers blackened catfish, Mexican wraps and pho noodles.

One of a cluster of high-rise dorms in an area of the UCLA campus known as “the hill,” the 1963 Rieber build-ing recently underwent a ma-jor renovation. Administra-tors figured it was a good time to give its ground-level dining hall a new look and focus. It appears to be one of the most ambitious featuring ethnic food at any U.S. col-lege, experts say. Its name, “FEAST at Rieber,” is a word-play about food from the East.

The preparation of unusual dishes on a mass scale has proved tougher and more time-consuming than anticipated, officials said. So while lunch for meal plan students became available at Rieber Monday, dinner may not be offered until winter term, and others won’t be able to buy meals there un-til student demand is clear, of-ficials say. (Most UCLA meal plans are combined with dorm bills and vary with room ar-rangements and other specifics.)

Dishes from China, Japan, Thailand, Vietnam, Korea, In-dia and Hawaii will be offered, pairing two countries for each meal. UCLA chefs sampled ethnic restaurants around Southern California and asked

students to be taste-testers, recommending spice levels that are authentic but not overwhelming.

At first, about 300 dishes will rotate, including Japanese so-ba noodles with asparagus, Chinese eggplant with garlic sauce, Vietnamese fried fish sandwich, Hawaiian pork flat-bread, Indian potato cro-quettes, Thai red curry fries and Korean ginger and rice punch.

With a multiethnic student body, UCLA wanted to provide home-style Asian food that might otherwise be available only off campus, Angelis said. Learning about the foods of other cultures may also have a positive social effect, helping students to be more respectful of one another, he said.

During a recent test run, Al-ice Li, a Chinese-American sophomore from Monterey Park, said she enjoyed the pork baguette, the ramen and green tea ice cream. “I grew up in a really Asian town and so then being at college, I get homesick and I always want Asian food,” said Li, a women’s studies major.

“So it’s really nice to have this. And they have really good food.”

Briana Jones, an African-American student and resident assistant in Rieber, predicted that the commons would be popular among students of all ethnicities. “It might take a lit-tle getting used to, but I think a lot of people will wind up lik-ing it,” said Jones, a third-year political science major from Sacramento.

Some student leaders have questioned whether this was a good time for the project while UC is in the midst of a budget crisis.

The $5.1 million renovation included new equipment such as rice cookers and a stone oven for flatbreads and was paid for with reserves from dorm and food plan payments, not state money or tuition, An-gelis said. Although it will cost slightly more to prepare the Asian dishes, that will be bal-anced by lower-cost items, he said. He does not expect stu-dents’ room and dining bills to rise beyond the average of 2 percent to 3 percent each year.

Asked whether students might appear spoiled with fan-cy campus amenities, Angelis pointed out that many live three to a room in spaces de-signed for two. As a result, he said, dining halls are an impor-tant communal space.

“When they look back at their college experience, a big part of the memory is the so-cial experience of who your friends were and where did you eat,” he said.

Upscale, ethnic fare is on the menu at more universities

LibraryFrom Page A1

Women’s Leadership Forum.She is currently involved in

a number of university initia-tives, including the Universi-ty Assessment Committee, Program Review Committee and the HLC Accreditation Self-Study.

Faith Burress, Skeens’ niece, said the cause of death was unconfirmed but specu-lated to have been caused by either a heart attack or blood clot.

According to Barlowe, Skeen’s greatest contribution as the founding Dean of LLSS was her unparalleled dedica-tion to the university, the

college, the community and to students.

“She was a strong advocate for the new college, and she cared deeply about its suc-cess,” Barlowe said. “Her leadership style could best be described as collabora-tive. She tried to involve as many of the college’s con-stituents as possible in the decisions that affected the college.”

Visiting hours for Skeens will take place today from 2 to 8 p.m. at Bersticker-Scott Funeral Home at 3453 Heath-erdowns Blvd.

According to UT officials, Skeens was preceded in death by her husband, Frank-lin Skeens; sisters, Crystal Frazier, Mabel White and

Edith Hypes; and brothers, Jo, Charlie, Carlyle and Mar-vin Thorne. She is survived by her son, Charlie Skeens; grandchildren, Kirsten, Molli, Jenna and Josh Skeens and sister, Elaine.

Skeens memorial will take place Friday at 11 a.m. in the Doermann Theater. A pre-sentation will be shown dis-playing messages from the UT community.

Those wanting to share their thoughts on Skeens can send messages, one to two sentences long, to universi-tynews@utoledo.edu with the subject line “Alice Skee-ns.” Submissions are due to-day at noon.

LLSSFrom Page A1

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Carlson Library allows food

Food fraud underinvestigated

Forum A4Thursday, November 17, 2011

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In a crumbling economy, people resort to creative and lucrative ways to gain money. Creek fishermen might find the quickest path to wealth by passing off creek fish as gourmet. The probability is high that creek crooks will be “off the hook,” considering the FDA checks only two percent of fish in the market. Fish consumers might lose hope when they’ve found Nemo on their plates after paying for Ariel’s little friend Flounder.

Food investigations have shown that foods labeled as “all natural” actually have preserva-tives and superficial chemicals in them. “Hon-ey” labeled as pure may actually be diluted with corn syrup or sugar beets, but the label doesn’t have to say that. The label also won’t reveal that a major California tomato proces-sor was passing off moldy tomato paste as a higher-grade product.

It’s not uncommon for costlier foods to be made from the same materials as their cheaper counterparts. For example, two New York City high school students ran an expensive brand of “Sturgeon caviar” through DNA testing and found it to be Mississippi paddlefish. In a simi-lar case, 10 million pounds of Vietnamese cat-fish were sold as flounder, red snapper and grouper, according to a Washington Post article.

Even the conglomerate Taco Bell can’t stay honest. The fast food chain was sued earlier this year for advertising its “meat filling” as beef, when it’s only about 35 percent beef.

Further evidence of food fraud was even found in the wine market. Winemaker E&J came under fire when it was found their wine was made from cheaper merlot grapes. Nu-merous French wine merchants were convict-ed of conning E&J into buying cheaper merlot

and shiraz grapes for making the more refined pinot noir, a scam that last over two years.

These findings pose several serious ques-tions of the ethics by which food producers are running their companies.

Checking for food fraud is largely the re-sponsibility of the Food and Drug Administra-tion. Of the 10 million products shipped annu-ally, the FDA only investigates one percent, according to an ABC article.

With so much food unchecked by officials, Americans can’t be sure how much food fraud infiltrates the market. If a food producer can yield profit from falsely advertising their prod-uct to one store, there’s no stopping them from trying this all over.

Obviously, the seafood market is the least-regulated by the FDA, and it’s making food fraud a very profitable business. People need to be sure they’re getting the fish they’re pay-ing for, not a catfish in flounder’s clothing.

Struggling the most from food fraud are people with allergies. They’re inevitably pay-ing for a fake product. Although the label says the product is cleaned of preservatives or food additives, they can’t be sure that’s what they’re getting. In efforts to be healthy, they could be getting sick. The companies producing these foods should be victim to many lawsuits for misinformation.

Distrust of the American food market will turn buyers away from it. The FDA needs stricter regulation on food labels. They need to be sure foods adhere to their labels, possibly through DNA bar-coding. The American public needs to be sure they’re getting what they pay for.

Google is a company ev-eryone deals with on a daily basis, but most people are unfamiliar with their many products and how they impact

our lives. Google is more than just a sim-ple search tool — it has lofty goals to gather and organize all of the world’s in-

formation and make it acces-sible to everyone. Like any other company, Google must balance privacy and trans-parency in the pursuit of money.

I have to disclose that I am a huge Google fan boy. I fol-low several Google focused blogs and exclusively use many of Google’s products for my documents, appoint-ments and bookmarks. I haven’t logged into my Rock-et email account for two years because I have every-thing forwarded to my Gmail account. I love having one login for all my important in-formation no matter where I am.

Google has many products

besides its search engine —

Google is now a player in social

media, flight search, cloud stor-

age and online music. Google

often makes great products

first and then figures out how

to make money off it, pushing

competitors to advance tech-nology at the risk of becom-ing obsolete.

A good example of this is the Google Chrome web browser. It was created be-cause the current browsers were not keeping up with the

web technology Google was developing. Chrome started as the browser with combi-nation URL and search bar and has since become the most modern browser. Firefox and Internet Explor-er have adopted Chome’s minimalist look and relent-less update schedule. This competition is good for consumers.

Google uses your informa-tion in several ways by re-cording interests and habits. In Gmail, you may get an ad for sporting goods while ac-cessing an email about your flag football game. Google isn’t reading your emails or invading your privacy; it’s merely scanning for key-words. It disconnects your information from you; thus, making your data anony-mous. Google still makes nearly all of their money on

their ads business. Google News also tailors to

your preferences by recom-mending items from familiar sources — if you’re Republi-can, you may see more arti-cles from Fox News. This in-formation pigeon-holing could be dangerous as you keep see-ing sources that reaffirm your worldview. More than one point of view is necessary to make an informed opinion.

Some might see the dark side to trusting one company with so much personal infor-mation, but Google is respon-sible with personal informa-tion. Search results are only connected to your IP address for a certain amount of time. You can check and see all the information Google has col-lected and how they use it. There are easy ways to cir-cumnavigate these features. A simple solution is to use the privacy mode when browsing the web.

Google is a data-driven company. They use informa-tion to make better products and services. They aren’t per-fect, but when they make a mistake, they talk about what they will do to solve it. This comes back to one of their core philosophies: “You can make money without being evil.” I will welcome Google with open arms when they become our information overlords.

— Braeden Gilchrist is an IC Columnist and a senior majoring in mechnical engineering.

Information overlords

The Carlson Library is turning into the new Student Union, with efforts made to transform the it into a lounge. The library previously banned eating and drinking within its walls. Nonetheless, students largely ignored these rules, bringing beverages and snacks into the library. Students won’t have to sneak anymore with these policies gone.

The library exists as a communal place for students to engage in scholarly studies. Some-times studying is difficult with hunger pangs. During finals, students may not want to sacri-fice their spot in the library for food — they attempt to study as hunger persists. With these policies removed, students have the luxury of eating while studying. They won’t have to re-settle into a new spot or wait in long lines at the cafeteria for food. It will also help study habits by removing food as a distraction; they’ll have it with them. When they’re done, they’re full and can resume studying.

Another benefit from the removal of this policy is that students will not feel like crimi-nals for smuggling goods. With the “NO” in the policy capitalized, and images scattered throughout the library to reinforce the idea, the overall message the library was sending

was intimidating. Students would sneak food and drinks in their bag with hopes library ad-ministration wouldn’t ask them to throw it away. Now, they will not be violating any rules.

The library also will be cleaner. People were

hesitant to throw foods away at the risk of li-

brary employees calling them out. They’d

leave their trash on the tables and crumbs on

the floor. With the policy now removed, stu-

dents will be more open to throwing their food

away in the library.

To begin with, students weren’t hurting any-

thing by bringing food and drinks into the li-

brary. Library books weren’t in danger of being

tarnished and the aged carpet wasn’t rapidly

deteriorating from the presence of fries. If

food and drinks are covered, then computer

equipment isn’t in danger of being ruined. Stu-

dents aren’t going to be in a hurry to ruin the

library with snacks considering this policy

was just removed. Judging from the amount of

leftover trash, it was evident students were

sneaking snacks in anyway. Unless wide-scale

destruction occurs, there’s no reason food and

drinks shouldn’t be allowed within reason at

the library.

YouUs

WhatTell Send your letter to the editor to forum@independentcollegian.com and let the campus and community

know what’s on your mind.

Think

Letters must be under 500 words and are subject to editing for content and length. All letters must be signed.

BraedenGilchrist

Google has many products besides

its search engine — Google is now a player in social media, flight search, cloud storage and online music.

”

“

Independent CollegianTheThursday, November 17, 2011 A5Police

Blotter

The following events oc-curred between Nov. 2 and Nov. 13. Anyone with infor-mation regarding these events should contact UT Police at 419-530-2600.

Theft On Nov. 2, a police officer

was dispatched to the first floor of the men’s locker room in the Student Recre-ation Center to take a theft report. The victim reported his wallet was missing upon returning two and a half hours later to his unlocked locker. The wallet and cash was valued at $75.

On Nov. 7, a police officer was dispatched to The Crossings to take a theft re-port. The victim stated his Rocket Card was stolen after he placed it on a table while playing cards with other stu-dents. The victim stated the item went missing when he went to iCrave to get a drink

and noticed he did not have the card on him. When he returned to his friends, they also did not know where the card had gone.

On Nov. 8, a police officer was dispatched to the Cen-ter for Performing Arts to take a theft report. The vic-tim stated they were missing a wallet. The victim recalled leaving her satchel-style bag on the floor of the main lob-by area of the CPA while she went to the restroom. When she returned, her bag was missing. Her phone and pompoms were removed from the bag and left behind. After further searching the premises, the victim stated she found the missing bag along with her keys. Her wal-let containing $20 in cash, Rocket ID and various other cards were missing. The lost wallet and contents were valued at $185.

On Nov. 12, a police officer was dispatched to Savage Arena and Sullivan Athletic Complex to take a theft re-port. Two victims reported

having items stolen from the locker room area. One vic-tim reported his iPhone was stolen and the other report-ed his Sprint cellphone along with $328 in cash had been taken. The thief was tracked down by the stolen iPhone’s GPS system and video foot-age taken in the locker room. The Sprint cellphone was valued at $500 and the iPhone was valued at $450.

On Nov. 13, a police officer was dispatched to Carter West Hall on the first floor men’s bathroom to take a theft report. The victim stat-ed he went to shower after becoming intoxicated and vomiting on himself. He said he left his clothing in the bathroom along with his wallet in the pant pocket. When the victim returned in the morning to retrieve his clothing, he stated all of his clothes were in the same spot from the night before; however, his wallets and its contents were all missing, which included an iPod and $20 in cash. The iPod was valued at $300.

Independent CollegianTheThursday, November 17, 2011A6

SportsThursday, November 17, 2011 Section B Page1

www.IndependentCollegian.com Joe Mehling – Editor

We are hoping to come back 4-0. I am feeling re-

ally confident about us. I just hope we come out and play strong every game.Matt SmithUT Sophomore Forward ”“

Rockets need win at CMU to stay in MAC title race

File Photo by Nick Kneer

Senior Adonis Thomas and the Rocket ground attack must continue to dominate if UT wants to visit Ford Field in December.

By Nate Pentecost Assistant Sports Editor

Tuesday night Northern Illi-nois squeaked past a hungry Ball State team 41-38 by way of a 34-yard field goal with less than 30 seconds to go in the game.

The Rockets (6-4, 5-1) sit atop the Mid-American Con-ference West Division with NIU (8-3, 6-1) but lost the tie-breaker in 63-60 barnburner at the Glass Bowl on Nov. 1.

If they are to make the MAC title game Toledo needs to win their remaining two games and hope that Eastern Michigan (6-4, 4-2) can pull out a road win against a Northern Illinois squad who is unbeaten in DeKalb this season.

Toledo managed a 66-63 home win over Western Michigan in another shoot-out last week but they would certainly benefit from a bet-ter defensive effort as they look to knock off Central Michigan (3-8, 2-5).

Between the Northern Illi-nois and Western Michigan games the Rockets allowed a combined 126 points and 1,121 yards.

“The biggest thing we’ve talked about as a defense is that we must tackle better,” said UT head coach Tim Beckman. “And definitely make sure that we use great vision and do what we’re supposed to do coaching-wise.”

Thursday at his weekly press conference Beckman also cited fatigue as an ele-ment in the recent downturn of his defensive unit.

“It’s definitely a part of it,”

Beckman said. “This week we gave them a few days to work on their game mentally instead of running around and doing those types of things.”

Toledo’s offense has been as impressive the past two games as its defense has been abysmal, compiling 1,439 yards and posting 126 points.

Senior running back Adon-is Thomas paved the way last week against the Bron-cos, going off for a career-high 216 yards rushing with 3 touchdowns. He also caught five passes for 77 yards and a score.

Sophomore quarterback Terrance Owens threw for 318 yards on 22 of 27 passing with three touchdowns and one in-terception against WMU.

Owens’ performance fol-lowed up Austin Dantin’s ca-reer-game against Northern Illinois in which he threw for 321 yards and 5 touchdowns.

The Rockets offense fin-ished with 804 yards and combined with Western Michigan for a MAC record 129 points. However, the ef-fort was curtailed by six To-ledo turnovers, which dou-bles the Rockets season total.

Toledo will look for more outstanding offensive pro-duction, without the mis-takes, when they head to Mount Pleasant where the Chippewas toppled Northern Illinois 48-41. CMU remains the only MAC school to beat the Huskies this season.

“[Central Michigan] played

File Photo by Joseph Herr

Rockets can’t handle the “Bay”Toledo dropped their first game of the 2011-12 season last night against the University of Wis-consin-Green Bay 84-68. The Rockets will return to Savage Arena Tuesday to face Albany.

Toledo eager to begin the 2011-12 season tomorrow

File Photo by Joseph Herr

Freshman point guard Julius “Juice” Brown will play a huge part in the Rockets’ plans in 2011.

By Joe Mehling Sports Editor

The Rockets will begin the 2011-12 regular season to-morrow against Texas State in the first round of the Tex-a s P a n - A m e r i c a n Tournament.

Toledo will also face USC-Upstate, Texas Pan-Ameri-can this weekend before ending the tournament with Victory University on Monday.

“We are real excited for this,” said sophomore for-ward Matt Smith, who was born and raised in Texas. “We are hoping to come back 4-0. I am feeling really

confident about us. I just hope we come out and play strong every game.”

Smith is one of four trans-fers who will need to carry the young Toledo roster.

Joining the 6-7 forward in Texas this weekend will be, fellow transfer from Green Bay, Rian Pearson, and Iowa State transfer Dominique Buckley. The fourth transfer, Curtis Dennis from New Mexico, will not be eligible till after the Fall Semester due to NCAA transfer rules.

When the ball is finally tipped-off in Texas, it will be the first collegiate game for Pearson and Smith in 611

days, and 623 days for Buckley.

“Its been long and hard but me and Rian and Dominique and Curt have been working hard,” Smith said. “We have been in the gym and we have been getting these young guys ready. We feel really confident about ourselves.”

These transfers got some game action in UT’s exhibi-tion game against North-western Ohio on Nov. 3.

Pearson led all scorers with 24 points and grabbed 11 boards in 29 minutes of work while Buckley led the

— Race, Page B2

— Eager, Page B2

Independent CollegianTheThursday, November 17, 2011 B2

YouThe

IC WantsWe’re looking for sports writers.

Working at the IC will give you:

A job: it's a great resume builder

Writing skills

The inside scoop: our writers talk to UT's top adminis-trators and know what's up before most students

A promotion: most the staff graduates every year, so you might be an editor before you know it.

Want to know more? E-mail jmehling@independentcollegian.com

team with six assists. Smith was 4 of 9 from the floor with 14 points and had sev-en rebounds.

UT head coach Tod Kow-alczyk will have to mix in these transfers with return-ing players, Reese Holliday and DeLino Dear, along with the new freshman class.

Holliday recorded five double-doubles last season before a stress fracture in his foot forced him to sit

out the final six games. Dear averaged 8.1 points and five rebounds during his freshman year at UT.

The incoming freshman will see significant playing time this season but guards Julius Brown and Ryan Ma-jerle will most likely be needed right away.

Brown, the young but tal-ented guard from Chicago, impressed during the exhi-bition game, scoring 20 points while dishing out four assists with six re-bounds. Majerle shows the

home crown his ability to shoot the three ball, knock-ing down 5 of 7 from be-yond the arc ending with 19 points.

“We are going to play small a lot but that means we are going to be athletic defensively and we are go-ing to run a lot,” Smith said. “We have a lot of guys who can score and were just re-ally excited.”

The Rockets are set to tip-off at 5:30 p.m. in Edin-burg, Texas tomorrow evening.

tremendously well against Northern Illinois,” Beckman said. “They started out fast in did some things that hurt Northern early.

“There are guys on that football team that have won a championship. It’s not like they don’t know how to win. This team is dangerous.”

No Chippewa is more dan-gerous than junior quarter-back Ryan Radcliffe. Over the past five games he com-pleted 132 of 219 passes (60.3 percent) for 1656 yards (331.2 ypg) with 13 touch-downs and five intercep-tions. Two of the intercep-tions were on heaves to the end zone of the final play of regulations.

In last week’s 43-28 loss to Ohio, Radcliffe went 25 of 52 for 362 yards with 3 touch-downs and an interception.

“I know that he’s got great capabilities,” Beckman said. “He showed that to us last year and we’re seeing it this year in film. He’s throwing to some young wide receivers but he’s making some out-standing plays.”

Of the nine touchdowns CMU has scored during the last three games, eight of those have been scored by true freshman. Wide receiv-ers Titus Davis (4) and Courtney Williams (3) have combined for seven scores with running back Anthony Garland adding another.

Davis leads the Chippewas in receiving with 35 catches for 687 yards (19.6 ypc) and

six touchdowns while Gar-land fronts the ground game with 83 carries for 378 yards (4.6 ypc) and a score.

But Central Michigan’s of-fensive playmakers are not the extent of the Chippewas youth. Of the 50 players list-ed on CMU’s depth chart, 30 are either freshmen or soph-omores and eight or fewer seniors have been on the field for each of CMU’s last five games

Beckman has developed a reputation as a coach who puts a heavy emphasis on leadership. In another must win game tomorrow, experi-ence may be the overriding factor.

Kickoff is schedule for 8 p.m. on Nov. 18. The game will be broadcast on ESPNU.

File Photo by Nick Kneer

Junior Bernard Reedy continues to be a deep threat for whoever is behind center for Toledo.

File Photo by Joseph Herr

Sophomore Rian Pearson will play his first NCAA game as a Rocket tomorrow in Texas.

RaceFrom Page B1

EagerFrom Page B1

Independent CollegianTheThursday, November 17, 2011 B3

Courtesy of Christy Prager

Alumni Frankie Teuber, of the “Golf” team, directed this lusty piece for the 24 Hour Plays two years ago.

sketches to finished products.

Starr Chellsea Cutino, a se-nior majoring in theatre, par-ticipated as a playwright two years ago.

“Ed walked us through ev-ery step and when you’re writing at three in the morn-ing, the things you would usu-ally find least helpful were the most helpful,” she said.

As the next morning begins, directors and actors will re-unite with their playwrights to begin rehearsing the new play.

It is then up to the direc-tors, technical crew and ac-tors to produce a completely polished performance by 7:30 p.m.

The 24 Hour Plays are a hands-on, fast-paced way to create art, and the event is incredibly rewarding, accord-ing to William Toth, a senior majoring in theatre.

“It’s a lot of fun and a great experience; it is organized chaos, the best kind of cha-os,” he said.

All students are more than welcome to participate, re-gardless of area of study.

“If you’re interested in film, books and writing, you should be involved,” said Donald Robert Fox, visiting professor of theatre. “It really challeng-es you to come up with a sto-ry and you don’t have to wait to get people’s responses, in less than 24 hours; it will be performed.”

Anyone who would like to participate in the 24 Hour Plays, should head over to the Green Room of the CPA and sign up to be a playwright, director, actor or crew-member.

The finished 24 Hour Plays will be performed in the Cen-ter Theatre of the CPA Sat. at 7:30 p.m.

Tickets are $5, $3 for stu-dents and seniors, and will be available at the door.

Courtesy of Christy Prager

Performers from the “Beta” group, including senior Lynnette Bates above and below, showing the difficulties of writing.

What the IC staff is thankful for1. Zippers (to foil pickpocketers).2. Virgins to sacrifice to SATAN.3. Being part of the 1%.4. Johnny Depp, abortions, British accents and duct tape.5. Larry Burns’ bowties.6. Lesbians and argyle — combined if possible.7. Thank you cards to express my feelings so I don’t have to.8. BLANKET FORTS!9. Wishbone, the dog (not the piece of turkey anatomy).10. The family and friends here on the staff.11. Books that prepare me for the zombie apocalypse.12. Cheap beer, good food and old friends that still like me.

24 Hour PlaysFrom Page B4

brown-fields, sites which might be complicated by the potential presence of pollut-ants or contaminants. He looks at how these potential dangers shape the landscape.

One of his photographs, “Swift Run Dog Park, a re-claimed brown-field,” shows the Swift Run Dog Park in Ann Arbor, highlighting and giving context to how hu-mans use a reclaimed environment.

“The real beauty of these landscapes is that many of the people who visit them don’t realize that they were once brown-fields,” Burns said in an artist’s statement.

The subject of his work is in direct relation with his life. He said they are places that he frequently passes by, such as a brown-field near a store where he gets his gro-ceries, or a curious, con-stantly shifting pile of rocks next to the highway.

One of Whittaker’s pieces, an interactive video installa-tion titled “With Your Mouth,” involves viewer participa-tion. The viewer speaks into a microphone while watch-ing text and a digital land-scape on a television, remi-niscent of karaoke.

As the participant talks in-to the microphone, both the imagery on screen and the gallery transform.

Whittaker said his work focuses on “the effects of

language and human behav-ior on the environment,” such as with technology and advertising.

His pieces use digital me-dia techniques and focus heavily on text. Some of his efforts are collaborations, including his work with Mi-chael Bronhardt, a partner-ship known as Barchael.

“Chicken Calder,” a prod-uct of Barchael, displays the large Calder structure in front of the Toledo Museum of Art and a chicken’s comb.

The two images are shown as a hybrid work, bringing a new, playful life to the Calder piece.

The opening reception is tomorrow and refreshments will be provided. The show runs until Dec. 11.

Faculty NOWFrom Page B4

Vincent D. Scebbi / IC

Barchael’s “Attach A Lawn Sprinkler” digital color print on display in the first floor gallery of CVA.

Vincent D. Scebbi / IC

Seder Burns’ archival inkjet project photo entitled “Michigan Crushing and Recycling #1.”

this

space

is

available

for

rent.419-534-2438

ArtsandLifeThursday, November 17, 2011BSection

www.IndependentCollegian.com Megan Aherne – EditorPage4

ThursdayToledo Museum of Art —

Small Worlds Exhibition Pre-

view Party starts at 6:30 p.m.

Tickets are free for members

and $20 for nonmembers at the

door.

Owens Community College

— Steve Martin’s “Picasso at the

Lapin Agile,” a comedy featur-

ing Albert Einstein and Pablo

Picasso in a Parisian Café in

1904, is being performed this

weekend. Evening shows start

at 7:30 p.m. and matinees at 3

p.m. Tickets are available at the

door for $12 for general admis-

sion and $8 for students.

FridayToledo Museum of Art Peri-

style — Kirill Gerstein comes to

the TMA to perform Rach-

maninoff’s Piano Concerti 1 & 4

Friday and Saturday. The per-

formance starts at 8 p.m.

Transition Skate Park —

Come Out Fighting is playing

for a CD release show with

Smash Your Enemies, Against

the Grain, Gateways, Idalia and

Solid Snake at 6 p.m. The first

80 people receive a free copy of

the CD, and tickets are $10 at

the door.

SaturdayDowntown Toledo — The

2011 Downtown Toledo Holiday

Parade runs through Summit

and Jefferson from 10 a.m. to 12

p.m.

Levis Commons — Horse-

drawn carriage rides are being

offered in the Town Center from

6 p.m. to 9 p.m. on Fridays and

Saturdays through Dec. 17. The

cost is $5 for individuals and

$10 for families.

MondayVillage Idiot — Frankie May

and Ben Barefoot perform with

the start time to be announced.

WednesdayFrankies Inner City — MC

Habitat performs with Draw

Blood, Lord Grunge (of Grand

Buffet), Verbal, Sol Pak and

Raine Wilder in a pre-Thanks-

giving show. Show starts at 9

p.m. and tickets are $5 for any

guests over 21 and $7 for any-

one under 21.

Aroundtown

Nov. 17-Nov. 23

A play in a dayBy Lynnette BatesFor the IC

A flood of creativity will overtake the UT Department of Theatre and Film as the fi-nal project of the year, 24 Hour Plays, of-fers students a chance to write, direct and perform original plays in the span of one day.

Participants will gather for the event in the Center Theatre of the Center for Performing Arts for their first meeting tomorrow at

7:30 p.m. After faculty members di-

vide participants into random groups, the teams will choose three props for each playwright to use in their production.

The play-wrights stay up all night — aided by cof-fee and Pro-fessor of The-

atre Edmund Lingan — shap-ing their scripts from rough

From pen to paper

“The Shadow”Neurons work to gather serotonin,scrambling like harvesters before the fall-reaping through cynical brains to findthe birth of a bumbling child locked in a brutal

prisonSummer is a dream unseen-eclipsed like the moon under the sun,within muted light demons laugh with lingering

tonguesStrangers meeting in the streetstare only at the shadowwalking ahead of me,telling lies and hiding golden greatness.Shadow stretching tall over harvest,thoughts and voice burn bridges like fascists.Bite my alien tongue and tip toe one more day,estranged further from my infancy.

Send your poem to carthurs@independentcollegian.com to

be featured in the Arts and Life section. Poems must not be

longer than 200 words. Submissions from student literary artists

— John Gumersell is a sophomore majoring

in English.

By John Gumersell

Promotion flyer courtesy of Angela Riddel

The sign up sheet for writing, directing, acting or crew positions is located in the Green Room of the Center for Performing Arts.

‘Art Faculty now’

Vincent D. Scebbi / ICBen Pond’s piece entitled “MONROEOATISSECORCEN-TRAL” was made with pastel, conté and graphite on rives BTK.

By Kristen BreitenbachFor the IC

The UT Art Depart-ment’s theme of “Land-scape and Reclamation” continues with the Cen-ter for Visual Art’s new-est exhibit, “UT Art Fac-ulty Now: Seder Burns, Ben Pond, Barry Whittaker.”

The exhibit features work from these three art professors that fo-cuses primarily on the human relationship with landscape.

Each of the artists chose to focus on a spe-cific form of interaction with the environment, highlighted by their choice and use of dif-ferent mediums.

Using pastel, conté crayons and graphite, Pond’s drawings display the aesthetic experi-ence of traveling through the landscape, with several drawings representing specific streets and areas of Toledo.

“I seek to discover and describe hidden as-pects of moving imag-ery, building layers of visual information as

time and narrative unfold. I search not for stillness, but rather the presence of tran-quility amidst the mess,” Pond said in a statement describing his work.

The layers of lines give way to familiar forms; street signs, telephone

poles and wires, a building façade.

Burns shows the literal physical reclamation of the landscape in his black and white photographs. His work focuses on the sub-ject of rubble and

Faculty exhibit on display on first floor gallery of CVA

‘Fantastic Voyage’Coolio to perform at the Omni this weekendBy Russell AxonCopy Editor

For one night only, Toledo will become a “Gangster’s Paradise.”

Rap superstar Coolio, known for his funk-inspired beats and party-themed lyr-ics, will bring his unique brand of hip-hop – and hair – to the Omni tomorrow night.

Coolio performed at Levis Common’s in Perrysburg last year for Andrew Z’s Miller Lite Music Fest. The two-day con-cert also fea-tured rap art-ists Naughty by Nature, Tone Loc and Young MC.

“I went with my friend [to the Miller Lite Music Fest] and [Coolio] was really good,” said Kris-ten Scott, a junior majoring in nursing. “I found out later that my parents were there, and even they said he was good.”

According to Scott, Coo-lio was also memorable for his antics offstage.

“Everyone was cheering for him to get onstage, but Andrew Z said he was in the back getting high,” she said. “After the show, I heard he had sex in the back of his limo and made his driver clean up the mess. It was ridiculous.”

The 48-year-old rapper, whose real name is Artis Leon Ivey Jr., began his ca-reer in the early ‘90s as a member of WC and the Maad Circle, a Los Angeles-based rap group.

When their record label dropped the group, Coolio embarked as a solo act. His first album, “It Takes a Thief,” featured the popular song “Fantastic Voyage,” which gave Coolio a suc-cessful start.

He gained national

acclaim for his 1995 single, “Gangster’s Paradise,” which won a Grammy for Best Rap Solo Performance. Originally written for the movie “Dangerous Minds,” the song became the title track for his second album, which was a Grammy nomi-nee for Best Rap Album.

Since then, Coolio has re-leased six more albums and collaborated with artists such as Wu-Tang Clan, LL Cool J, Busta Rhymes and

S n o o p Dogg.

His latest album, “From the Bottom 2 the Top,” fea-tures collabo-rations with many ac-complished musicians, such as Ben-ny Benassi, Paul Oaken-field and

Ennio Morricone, the leg-endary composer of “The Good, the Bad and the Ugly.”

He has also expanded to other mediums. He voiced characters for the TV shows “Static Shock and “Futura-ma,” starred in “Coolio’s Rules,” a reality show fol-lowing him and his family, and published a cookbook, “Cookin’ with Coolio,” which includes colorful quotes such as, “Everything I cook tastes better than yo’ momma’s nipples.”

Justin Paat, a senior ma-joring in art, said he is im-pressed Coolio is still per-forming and making music.

“I remember him singing the ‘Kenan & Kel’ theme song [on Nickelodeon] and he was dancing inside that giant globe,” he said. “He’s Coolio. His name says it all.”

Parking costs $5. Tickets are $10 in advance, $15 at the door. VIP tickets cost $20 and include a meet-and-greet before the show. Doors open at 8 p.m.

Photo courtesy of Kevin P. Casey / Los Angeles Times

Coolio performing in 1996. He will be at the Omni tomorrow night. Doors open at 8 p.m.

— Faculty NOW Page B3

— 24 Hour Plays, Page B3

It’s a lot of fun and it’s a great

experience. It’s orga-nized chaos, the best

kind of chaos.

William TothSenior,Theatre ”

“

After the show I heard he had sex

in the back of his li-mo and made the

driver clean up the mess.

Kristen ScottJunior,Nursing ”

“