for the love of

The locals that live and breathe to brewThe locals that live and breathe to brew

beer

T H E M A S S A C H U S E T T STT H E M A S S A C H U S E T T S

DAILY COLLEGIANweekend edition

inside

The newest Minuteman

Give ‘Buffy’ a chance

Th e UMass men’s basketball team has a new face aft er Jabarie Hinds announced he is transferring here.SPORTS, Page 14

OPED, Page 6

Columnist Emily Mias muses on the lessons of “Buff y the Vampire Slayer” and its lasting impact.

An eyewitness account

NEWS, Page 4

UHS doctor Pierre Rouzier was steps away from the explosions at the Boston Marathon.

FRIDAY, APRIL 26, 2013FRIDAY, APRIL 26, 2013

Justin Surgent/Collegian

PAGES 7, 8, 9, 10, 11PAGES 7, 8, 9, 10, 11

Local brewpub Amherst Brewing Company is a popular destination for students and locals alike. Th e Collegian’s Justin Surgent goes behind the scenes with ABC’s founder John Korpita to see how the beer is brewed.

There are restaurants of every variety in the Pioneer Valley. From Mexican to Italian to Japanese, you can eat as if you’re abroad without having to stray too far from campus.

New England’s longest running fermen-tation club, the Valley Fermenters, cel-ebrate their love of good beer, wine and cheese with a “do it yourself attitude.” Emily Brightman tells the Fermenters’ tale.

therundownINSIDE AMHERST BREWING COMPANY

DINE AROUND THE WORLD – IN AMHERST

VALLEY FERMENTERS

A note to readersThree years ago, I

chose to attend UMass because it printed a

daily newspaper: The Mas-sachusetts Daily Collegian. To me, the promise of fresh print in the morning and the opportunity to work for a daily were far more appealing than the “award winning” food in the dining commons, free entrance to Division I sporting events, the “small college feel” or any of the other things the admissions offi ce tries to sell students on. So it pains me to say that this is the last Friday paper. This is the last week the Col-legian will be scheduled to print fi ve days. This fresh-man class was the last one to have an opportunity to work for a true daily. After months of debate, the newspaper’s executive board voted on Monday night to eliminate the Friday

edition of the newspaper starting next semester. It was a split decision with both sides arguing their case passionately. But in the end, it all came down to math. Between the loan the newspaper has to pay off to the Student Government As-sociation, the cost of print-ing and a decline in Friday’s advertising revenue, we just couldn’t aff ord to keep print-ing it in the long term. The Collegian is not alone in this. In the last two weeks of May 2012, six newspapers, citing fi nancial strains, an-nounced they would cut back their printing schedules. The belief seems to be that newspapers are too expensive to print and that more people read news on the Web these days. But society can’t aff ord for newspapers to stop printing. Newspapers sort and priori-tize information in a way the

Internet currently doesn’t. And beacons of new media like The Huffi ngton Post give readers what they want, not what they need. It’s a dangerous path, but one newspapers will contin-ue to go down until readers and advertisers begin to sup-port the industry again. I hope one day the Colle-gian will be a daily newspa-per again, and that another freshman will feel the same rush I did stepping into the newsroom. However, I think it’s unlikely to happen. And for those of you who feel this pain as acutely as I do, I’m sorry I couldn’t save the paper, but know that I tried.

Sincerely,

Katie Landeck, Editor in Chief

PAGES 8 & 9

PAGE 11

PAGE 7

Friday, April 26, 2013 3NewsThe Massachusetts Daily Collegian

New Agricultural Learning Center breaks ground

BY CONOR SNELLCollegian Staff

Standing at a lectern on what was once her father’s land, Alice Wysocki, 88, reminded the crowd before her of what life was like for those who farmed in Amherst over half a century ago. “Small-scale and subsistence farm-ing didn’t always use to be something you just studied,” Wysocki said. “It was a very real way of life.” Wysocki grew up on this 40-acre patch of land just north of the University of Massachusetts campus at 911 North Pleasant Street. She worked with her father – who tilled this land, which was grazed by animals, by hand – and siblings on a small subsistence farm to support the family. She stayed with her family through her studies at the newly named University of Massachusetts, for-merly the Massachusetts School of Agriculture. Wysocki graduated with the class of 1948 and left Amherst in 1950. After her father died, no one was left to manage the crops and livestock, which were slowly phased out. The fi elds were converted to hay, and the horse barn was emptied and closed up. Now, thanks to a recent surge in student interest in UMass’s agricul-tural program – up to 80 students this year from just fi ve in 2003 – the University’s Center for Agriculture and the Stockbridge School broke ground Thursday on a new Agricultural Learning Center. Here, students will get hands-on experience with growing crops, raising livestock and managing the land organically and sustainably. The center will utilize the entirety of the Wysocki farmland as well as parts of the neighboring Adams Dairy pas-tureland. Wysocki, who holds a B.S. in chem-istry from UMass and has years of experience in the medical fi eld, said she was very excited for the experimen-tal farming techniques she hopes stu-dents of the new center will undertake, including growing crops without the use of pesticides or chemical fertilizers and raising livestock without the use of antibiotics or hormones. The Wysocki farm, which grew small-scale patches of onions, potatoes, tobacco and other plants, did not use pesticides on crops because they were “too expensive,” Wysocki said. “The only pesticides we had were in hand-cranked sprayers, which could be exhausting to spray after a while,” Wysocki said. “We’d only use them in personal gardens, not on the crops.” This type of labor was routine on the farm. Wysocki remembers how her

responsibilities increased as she got older. As a small girl she would sim-ply gather buckets of water. As she aged, she and her sisters began pull-ing onions and potatoes and cutting tobacco, in addition to maintaining the farmhouse. “Eventually we got machines to take some of the load off , but even those were human-powered,” she said. “It wasn’t until we got a tractor that we could stop using the horses, and we let them just run free in the fi elds.” The horse barn, built in 1894 and still standing, remains relatively unchanged, according to Wysocki. It will be moved onto the fi eld and repur-posed by the University into a 90-seat classroom. Steven Goodwin, dean of the College of Natural Sciences, said that some of the original horse stalls will be kept for heritage and the upper loft of the barn will become two teaching labs. “It’s not just about what happens in the barn, though,” Goodwin said. “It’s really about what the students and pro-fessors are doing on the ground. We want to make this place into a dynamic center for the hands-on study of agriculture,” Goodwin added. UMass Chancellor Kumble Subbaswamy also spoke at the event, which was the fi rst time he’d given opening words to “a good old barn-raising.” He mentioned the increased draw the center will have for prospec-tive agricultural students. “It’s important to develop knowledge for the future of our food supply and for the future of agriculture,” Subbaswamy said. He, along with Goodwin, Director of the Center for Agriculture Stephen Herbert and others, ceremonially broke ground to plant an apple tree, one of 150 planned for the site in recognition of the University’s sesquicentennial. Apple trees were the fi rst crop planted on campus at the University’s founding in 1863. A large portion of the cost of the cen-ter is coming from donations, including a $500,000 pledge from the Massachusetts Farm Bureau Federation, paid over three years, and one $25,000 donation from an anonymous donor. Wysocki is content with the way her family’s land is being repurposed for the benefi t of the UMass agricultural program. “I’m very pleased to be here today,” Wysocki said , “and see the way my father’s farm can be used for the good of the students.”

Conor Snell can be reached at csnell@student.umass.edu.

Alice Wysocki, 88, sees family’s land transform

CONOR SNELL/COLLEGIAN

Alice Wysocki (left) shakes hands with a visitor on what used to be her family’s farm. Wysocki spoke at the Agricultural Learning Center groundbreaking ceremonies Thursday afternoon.

4 Friday, April 26, 2013 News The Massachusetts Daily Collegian

BY SAMARA ABRAMSONCollegian Correspondent

Last Monday, Dr. Pierre Rouzier faced the idea of never seeing his family again as he ran into the smoke of two detonated bombs on Bolyston Street in Boston. “There’s a bomb. I’m going at it. Say prayers,” Rouzier said he wrote in a text message to his wife and two children. Rouzier, a University Health Services doctor at the University of Massachusetts, was working in the main medical tent at the finish line of the Boston Marathon last Monday, expecting to be of assistance to run-ners suffering from dehydration or other minor health issues. Then, sud-denly, two explosives detonated, ulti-mately, killing three and injuring nearly 200 people, and Rouzier’s first instinct was to help the victims.

Rouzier held a discussion Thursday night in Mahar Auditorium to share his story and help those affected by the events of last week. “I ran up, and there were 20 Kevin Ware’s on the ground,” said Rouzier, referring to a Louisville Cardinals basketball player who broke his leg in the 2013 NCAA tournament in March. Rouzier asked the head of EMS what he could do to help, and she told him to just make sure everyone had tourniquets on. A young girl with a broken, exposed leg was just one of the people Rouzier helped. With a poster and slats of wood he found on the ground, Rouzier created a splint for her leg. As Rouzier was making a splint for a 30-year-old woman’s leg, she tapped him and said, “I’m gonna die right here, right now and no one’s gonna know where I am.” “That’s when it became person-al for me and everybody else just became a bunch of limbs we were trying to save. I held her hand and I

looked her in the eye and I said, ‘You are not gonna die,’” Rouzier said. The woman had a bit of humor in her voice when she spoke to Rouzier, which he said he found interesting. “Where’s my bag?” she asked Rouzier as she was being rolled away on a stretcher. Rouzier found her bag and her cell phone lying on the ground and gave them to her. Rouzier, who has 16 years of spe-cialized experience in sports medi-cine, has also worked in emergency rooms in the past. This was his fifth time volunteering at the marathon. “What’s killing me is that I was on this ‘mechanical pilot’ so I didn’t say, ‘Hi, I’m Dr. Rouzier. Nice to meet you,’” Rouzier said. He is working on tracking down this woman and the family of the young girl he helped so that he can get a chance to introduce himself. When Rouzier realized he was one of the last people at the scene, he heard someone with a megaphone telling people to evacuate in case there was another device.

“I thought, ‘I’m not getting blown up by myself,’ So I went back to the tent to see if I could help over there,” he said. Later, the medical tent was evacuated so officials could sweep the area. After leaving Boylston Street, Rouzier and some friends wandered around Boston Commons looking for others to help. “Why are we doing this?” a friend asked him. Rouzier told him that if they didn’t, they would have regret-ted it later. “It was a time warp,” said Rouzier. “I don’t know if it was just a couple minutes or a couple hours.” Although he was deeply affected by the bombings, Rouzier is glad he was there and plans on volunteering at next year’s marathon. “There’s a sign on my wall that says, ‘If you love your job, you’ll never work a day in your life,’ and I truly love my job,” he said.

Samara Abramson can be reached at sfabrams@student.umass.edu.

Pierre Rouzier rushes into danger to help

UMass doctor aids bombing victims

BY NIKKI GROSSFELDCollegian Correspondent

University of Massachusetts senior Danielle Roosa thinks a “box of joy” is just what those aff ected by the April 15 Boston Marathon explosions could use. Roosa has planned “Boxes for Boston,” an event designed to bene-fi t the victims and fi rst responders in Boston, including EMTs, police offi cers and fi refi ghters. “This is not a relief package, but a box of joy,” Roosa said. “These are the heroes behind the scenes and they too need happiness and support after every-thing they have done and seen. They should not be forgotten and deserve a box.” The collection will be held in the C ampus Center Auditorium from 3 p.m. to 6 p.m. this Sunday. Volunteers may come and go as they please, according to Roosa. The fi nal destination of these boxes is unknown, but the purpose is to make the recipients smile, Roosa said. The only guarantee Roosa can make to volunteers is that the boxes will be delivered to someone in need. Roosa “immediately sprang into action” after hearing from a good friend

who was working at the fi nish line of the marathon. Another close friend came up with the idea of care packages. Roosa said the Boltwood Project, a community service program, “really stepped up to help” with the actual event. Local businesses in the Amherst area have donated shoe boxes and small treats, while volunteers will bring addi-tional items, such as personalized let-ters, to supplement each shoe box to lift the spirits of the recipients. “It may just be a box with a note and candy, but it symbolizes support from our campus,” Roosa said. Roosa is asking volunteers to bring their own shoe boxes to decorate so as to not run out. “I know people want to get involved, but I can only reach so many people,” Roosa said. “I’m asking volunteers to place themselves in the recipients’ situ-ation and go out and buy or make small things that would make them happy. I want this to be a bright, happy event. “Please know that if you participate in this event, you are making a diff er-ence,” she added.

Nikki Grossfeld can be reached at ngrossfeld@student.umass.edu.

Student hopes to send boxes of ‘joy’ to Boston

NewsThe Massachusetts Daily Collegian Friday, April 26, 2013 5

BY JEFFREY OKERMANCollegian Staff

On Thursday night, the University of Massachusetts Muslim Students Association and South Asian Students Association teamed up to present a panel discussion exploring the ori-gins, eff ects and methods for rebutting “Islamophobia.” Over 100 people from various cultural and religious backgrounds fi lled Room 162 at the Campus Center, asking questions relating to unjust stereotypes and societal reactions about Islam to the event’s panel-ists and their peers in the crowd. Many students who spoke off ered comments and shared anecdotes about their encoun-ters with “Islamophobia.” One of the panel’s main discussion points revolved around the recent Boston bombings. Prior to the capture of the bombings’ suspects, members of the media began speculating over whether or not the attack was domestic or foreign, or if the bombings could be deemed a ter-rorist attack. On the day of the attack and the subsequent days that followed, while many Americans took to social media networks, like Facebook and Twitter, to embrace each other and stand in solidar-ity with Boston as a community, others used those same outlets to attack Muslims and their faith. In the eyes of the event’s host, UMass Sanah Rizvi, some Americans fears of Islam and their quickness to draw conclu-sions about the roles Muslims play in ter-rorist attacks were born in the aftermath of Sept. 11, 2001. “In one day, the mosque was trans-formed into a symbol of anger, hatred and disgust,” Rizvi said. “So what changed? People did, perspectives did. More impor-tantly an entire religion was redefi ned. “The creation and extensive use of the term ‘Islamophobia’ is a very indication of the extent of ignorance (of the Muslim faith).” Freshman Suzanne Hishmeh believes “Islamophobia” is a form of scapegoating, created with ideas of convenience and security in mind.

“It is easy, when you hear about these occurrences, to just attribute them to the fi rst label that you see,” Hishmeh said. “Things like this cannot be solved by false attribution, which make us feel safe because ‘we are not one of them.’ “(The issue of Islamophobia can be) solved through progressive thinking to fi nd ways to actually put an end to it.” Audience members shared their thoughts on how a dramatic shift in public opinion about Muslims came about and how opinions could be restored. A central theme each suggestion touched upon was communication. Jishava Patel, a non-Muslim panelist, believes that opening up lines of com-munication with “Islamophobes” is one of the crucial steps necessary to breaking through fear and correcting opinions on the religion. “It is important to open a dialogue and fi nd out why do (“Islamophobes”) think that way and why do they believe this,” Patel, a public health sciences major, said. “Unless we talk about these things, we can’t just hope for people to learn the diff erences. We have to verbalize them as best as possible and really create that change.” Raheeq Hossain said he believes com-munication and education about Islam will alleviate fears many have held since the 9/11 attacks. “The only way to really solve this prob-lem is to educate,” Hossain said. “The more people that learn about Islam, the more people that learn about Muslims, then the fear is going to go away easily and people will be much more understanding than they are now.” Hossain added that Muslims cannot remain idle while major media outlets are allowed to depict who they are. “Part of the responsibility also lies on the Muslims to go out and teach people what they are,” Hossain said. “Obviously, everyone has a responsibility to learn, but since we are under the microscope now, it is also our responsibility.”

Jeffrey Okerman can be reached at jokerman@student.umass.edu.

BY CHELSIE FIELDCollegian Staff

About 50 people rallied and marched around the University of Massachusetts campus as part of the Center for Women and Community’s annual “Take Back the Night” event Thursday. “Take Back the Night” is an inter-nationally held event aimed at raising awareness about the discomfort many women experience walking alone at night. The event also acts as a safe and supportive platform for survivors of sexual violence to share their thoughts, stories and experiences. This year’s event began on the steps of the Student Union, where a handful of attendees delivered speeches to the crowd. From there, the group of activists mobilized for a march around campus, chanting and holding homemade signs. Among the 16 diff erent chants on an event handout were “Survivors unite, take back the night,” and “Women’s bodies, women’s lives, we will not be terrorized.” The activists marched silently through the the W.E.B. Du Bois library’s learning commons before trekking across Haigis Mall to the New Africa House – home to the CWC. Most who attended the march stayed for a brief gathering at the CWC. Attendees continued to share stories and experiences as well as debrief about the march. The group sat in a circle, which expanded to the length of the room, listening attentively to the handful of personal accounts and feed-back from fellow event participants. Event organizer and CWC Educator Advocate Alexa Brunton began orga-nizing “Take Back the Night” in January, never having been part of it

before. “It’s a bit overwhelming for me right now that four months of work just now is done, but it’s a great feeling to know that there was a space for survivors and allies to come together,” Brunton, a junior history major, said. “Everybody seemed really happy and excited and empowered, which is my goal.” She thought the turnout “was awe-some.” “I was worried at fi rst, but people really came out and they stayed for the whole event,” she said, adding that there was “a perfect amount of people for the space.” Freshman astronomy major Aedan McCarthy attended the event with his friends to show his support, he said, as well as make a statement that sexual assault also aff ects men. “It’s an obviously really big issue, rape culture and all that, and I wanted to show my support,” McCarthy said. “There are men who are interested fi ghting [rape culture,” he added. McCarthy said coming from a small town, some of the event’s content felt “a little foreign” to him. “There were a lot of people here, and it was heartbreaking how many people spoke out,” he said. “I mean, it was good that they spoke out, but it was heartbreaking that they had to.” Freshman communications student Dianna Bronchuk said “Take Back the Night” made her feel “strong.” “As a woman, I feel very hopeful and very united with everyone here and the people who are here in spirit,” she said. “And as a person, just in general, I see this collaboration of men and women here, and it brings hope and joy that people of both genders want to stop it.” The CWC off ers a 24-hour hotline (413-545-0800) which is available to any-one aff ected by sexual violence.

Chelsie Field can be reached at cfi eld@student.umass.edu.

Activists ‘Take Back the Night’ in annual rally against sexual assaultStories, experiences shared by attendees

Student panel discusses effects of ‘Islamophobia’

@Colleg

ianNe

ws@CollegianNews

opinion&editorialeditor ia l@dai lycol legian.com“I feel the same way about disco as I do about herpes.” —Hunter S. Thompson

Th e Massachusetts Daily Collegian is published Monday through Friday during the University of Massachusetts calendar semester. Th e Collegian is independently funded, operating on advertising revenue. Founded in 1890, the paper began as Aggie Life, became the College Signal in 1901, the Weekly Collegian in 1914 and the Tri–Weekly Collegian in 1956. Published daily since 1967, Th e Collegian has been broadsheet since January 1994. For advertising rates and information, call 413-545-3500.

EDITOR IN CHIEF - Katie LandeckMANAGING EDITOR - William Perkins

MANAGING EDITOR/DAILYCOLLEGIAN.COM - Taylor C. Snow

Business Manager - Ozi SanderAdvertising Manager - Ed FothergillRecruiting Manager - Ashley BergerDistribution Manager - Rachel Miller Vogel

BUSINESSProduction Manager - Alyssa CreamerProduction Manager - Lauren Vaughn

Advertising Production - Felicia Cohen

GRAPHICS

NEWSNews Editor - Chelsie Field

Patrick HoffGeorge Felder

NEWS ASSISTANTS

Mitchell ScuzzarellaJeffrey Okerman

OPINION & EDITORIALOp/Ed Editor - Melissa Mahoney

Claire Anderson

OP/ED ASSISTANTS

Allie ConnellZac Bears

Nikhil RaoHannah Sparks

ARTS & LIVINGArts Editor - Gabe Scarbrough

Emily Brightman

ARTS ASSISTANTS

Jonathan SmithTommy Verdone

SPORTSSports Editor - Stephen Hewitt

SPORTS ASSISTANTSSports Editor - Stephen Sellner

PHOTOGRAPHYPhoto Editor - Evan SahagianPhoto Editor - Justin Surgent

Cade Belisle

PHOTO ASSISTANTS

Shaina Mishkin

Comics Editor - Tracy Krug

MULTIMEDIA & WEB

PRODUCTION CREW on s ta f f f o r th i s i s sue

NIGHT EDITOR - Alyssa Creamer

COPY EDITOR - Nick Canelas

WEB PRODUCTION MANAGER - Justin Surgent

NEWS DESK EDITOR - Chelsie Field

OP/ED DESK EDITOR - Hannah Sparks

ARTS DESK EDITOR - Emily Brightman

SPORTS DESK EDITOR - Cameron McDonough

COMICS DESK EDITOR - Tracy Krug

t h e m a s s a c h u s e t t s D a i ly C o l l e g i a n

Sports Producer - Jesse Mayfi eldWeb Production - Samara Abramson

News Producer - Emily Felder

Web Production - Rachel PollakWeb Production - Justin Surgent

Nick CanelasDaniel Malone

Cameron McDonoughJake Reed

Joseph “Joss” Whedon has been gain-ing notoriety lately as the superstar direc-tor of Marvel’s resurging superhero fran-

chise. After “The Avengers,” the public took note

of Whedon’s screenwriting and directing styles, as well as his unique ability to mix humor and sincerity; drama and silli-ness; and romance and slap-stick. Though “The Avengers” is obviously considered his most successful project – especially in terms of dollar signs – some of Whedon’s older shows have created cult followings devoted to his work for years. Whedon’s hit “Firefl y,” which began airing in 2002, is one such example. One of Whedon’s most famous cre-ations is “Buff y the Vampire Slayer.” Not the movie (we don’t talk about the movie), but the elegantly scripted and totally ’90s drama laced with humor, romance, pain and some seriously lame puns that are impossible to stop quoting. True Buff y fans know every episode by their offi cial titles, often recite dialogue lines at random and have memorized the actors’ IMDB histories. Dedication like that doesn’t come with watching any television show, but from consuming a level of art that resonates with its audience and doesn’t leave. “Buff y” originally aired on the WB Television Network as a mid-season

replacement for the failed TV show “Savannah.” Now, however, it has been hailed as a cult classic and hit No. 41 on TV Guide’s well-known list of the “50 Greatest TV Shows of All Time.” It is also available to watch in full on Netfl ix. I know. It’s your lucky day. As with Whedon’s other works, it was the combination of humor and serious-ness that took “Buff y the Vampire Slayer” above and beyond the standard television drama. And although Whedon is defi nitely known for his stellar writing, it wasn’t just the quirky dialogue that brought the show fame. In fact, an episode from Season 4 was written specifi cally in response to criti-cism that the dialogue was what drove the show. According to Entertainment Weekly, “Hush” was “the only one of Buff y’s episodes to be nominated for an Emmy in the “Outstanding Writing for a Drama Series” category. Whedon told Entertainment Weekly that, the episode’s “most powerful moments featured barely a single word of dialogue.” That’s right – the majority of the epi-sode was spent in silence because of sound-snatching demons. No one could speak for the entire episode, which resulted in some amazing acting. An additional result was that Whedon received some well-deserved recognition for his screenwriting, which remained solid without relying on

dialogue. There comes a point in time when you realize that the show you’re watching is one of your favorites. It takes a specifi c type of episode to bring about this kind of realization. It’s the one where the writers take everything you’ve previously known about the show and either bring it to its climax or turn it upside down. Halfway through the second season of “Buff y,” Whedon did just that – took everything we had come to know in the fi rst season and beginning of the second, turned it on its head and made you realize that anything could happen. On some TV shows, the same things happen week after week, and the charac-ters never seem to develop. With “Buff y,” however, you grow with the characters, and their pain becomes your pain. Even the settings become familiar. The show is set in the town of Sunnydale (which is only one realm of the Buff yverse) and by the end of the series, you feel as if you could draw the town’s map. It’s that engrossing. It’s only after you’ve watched the series for the second and third (or fourth, or fi fth … ) time that you begin to realize the depth of the intricate planning and foreshadowing that went into conceptual-izing the entire series. You don’t have to be an English major to notice the underlying themes and symbols sprinkled through-out Buff y’s life. There are lessons around

every corner: value the ones you love; never give up; don’t trust a demon. There is so much trash on television right now, which some people might spend hours upon hours consuming until you’re borderline brain-dead. Come on, there are reality TV shows about people who are famous for being on other reality TV shows. But, as Whedon exemplifi es so well, there are indeed writers and directors who are still dedicated to creating television shows that will resonate with audiences for years after they’ve gone off the air. And if you’re going to sit in front of a laptop or television screen, why would you want that time to be pointless? You want it to be well spent. That’s why “Buff y the Vampire Slayer” is a television show worth watching: by the end of it, you’ve grown as a person. It will bring you both laughs and tears. In the future, you might be presented with a problem and think, “What would Buff y do?” With recent events and fi nals approach-ing, sometimes it’s important to remember to take a break from the crazy real world and get your brain churning about some-thing else. Why not let that be something with heart, soul and wit? Why not let it be something with a lesson? Why not enter the Buff yverse? You won’t want to leave.

Emily Mias is a Collegian columnist. She can be reached at emias@student.umass.edu.

Emily Mias

Why ‘Buffy’ is a show worth watching

� You’ll miss the Friday paper.

�

� �

� �

Let’s be real: It’s the only thing you read on Fridays.

You’ll lose the prestige of attending a university with a fi ve-day paper.

News always seems to break on Thursday. Conspiracy?

Less material to start small fires with over the weekend.

The tabloid is easier to hold (dear to your heart). Also, less crinkly paper sounds!

reasons why...

Arts & LivingThe Massachusetts Daily Collegian Friday, April 26, 2013 7

BY TOMMY VERDONECollegian Staff

You don’t have to search very hard in Amherst for quality dining. You also don’t have to travel very far for a wide spectrum of global fl avors. Amherst is host to countless restaurants represent-ing all diff erent sorts of ethnic and cul-tural backgrounds. From Vietnamese to Mexican, from African to Cajun, fi nding well-prepared dishes with a vast diversity of origins should prove an easy task in this small town bustling with culinary activity. Below are some notable exam-ples of the authentically international and tasty foods that can be explored in the local sphere.

La Veracruzana La Veracruzana has become some-thing of a local burrito legend in the Pioneer Valley. The restaurant has two locations – one on 63 South Pleasant St. in Amherst on the same block as the Bank of America on the corner of Amity Street and one on 31 Main St. in Northampton. With a relatively small dining location in Amherst, La Veracruzana’s menu, how-ever, is anything but tiny. It boasts a variety of diff erent Mexicans foods, like enchiladas, tacos, tamales, burritos and more, many of which are stuff ed with the customer’s choice of meats and fat free beans. For just $5 you can get a delicious, loaded burrito stuff ed with refried beans, rice, lettuce and cheese, and for an addi-tional charge you can add potatoes on top.

Baku’s African Restaurant Located not too far from campus, Baku’s African Restaurant sits at 197 North Pleasant St. One of the less com-mon ethnic dishes to fi nd in the Pioneer Valley, Baku’s fi lls a niche that locals may have a tough time fi nding elsewhere. At reasonable prices, Baku’s unique menu items, like Nigerian soup, several rice dishes, African stews and delicious plantains, are certain to satisfy.

Chez Albert Also located on North Pleasant Street, this French restaurant off ers a classic romantic atmosphere at a bit of a higher cost than some of the aforementioned eateries. Dinner entrees are in the $20 margin and consist of French variations of beer short ribs, prepared pork cutlets, salmon, chicken breast with creamed spinach and much more. On the lunch menu, where most choices are priced in the $10 range, you can get similar spins on the dinner menu items, as well as aff ord-able French salads. As Chez Albert says on its website, they are “Good. Simple. Food. Voila.”

Moti Located at 25 North Pleasant St., Moti off ers Persian Mediterranean cui-sine unlike any other in the area. With the exception of a few extravagant din-ner platters like the “chicken and beef (Chicken Soltani),” or “steak and beef kabob (Soltani),” most of the entrees can

be purchased for around or just over $10. Moti off ers inexpensive Persian kabob wraps for beef or chicken lovers, and smaller items, like hummus or falafel wraps, are very aff ordable. The restau-rant’s signature foods include its hum-mus and shawarma, as well as its spe-cially prepared rice with fava beans and dill polo.

Panda East Yet another restaurant located on North Pleasant Street, (which has proven to be the Amherst dining cir-cuit) is the Chinese and Japanese dining hybrid Panda East. Located at 103 North Pleasant St., Panda East has a menu bursting at the seams with special meal combos complete with soup selections and a choice of white or brown rice. At Panda East, there is a staggering vari-ety of sushi orders, udon noodles and moo shu. More often than most like to admit, college students voraciously order this tasty Asian cuisine food. They often don’t feel too badly eating salty favorites, because the price and location are right at Panda East. For the community and the restaurant, a symbiotic relationship exists that can’t be counted against with calories.

Tommy Verdone can be reached at tverdone@student.umass.edu. For more local restaurants that serve inter-national cuisine, check out the full version of this article at DailyCollegian.com.

Around the world in 5 local restaurants

A guide to the college bar sceneBY ASHLEY BERGER

Collegian Staff

Whether you’re searching for a down and dirty dive or a dashing and upscale drinkery, look no further than downtown Amherst’s North Pleasant Street, where the strip’s line of bars doesn’t skimp on atmosphere or alcohol selections.

Stacker’s A great place to socialize and hang out any day of the week, Stacker’s always has a line out the door. While the wait in line can be trying – especially on weekends - the service inside is exceptional. It rarely takes too long to grab a beverage from Stacker’s attentive bartenders. Crowds keep the joint hot, but a back patio is open and off ers some fresh air and breath-ing room. Flavored margarita pitchers are also a favorite order, especially for groups of friends. During football season, Stacker’s is the place to watch a game because the bar is frequented by sports fanatics and features a make-your-own Bloody Mary bar. The metaphor is loose,

but there is something to sipping a Bloody Mary while watching men beat each other up on the fi eld or argue player stats across the table. The food is also cheap.

High Horse As downtown’s token hipster bar, the High Horse is best known for its specialty beers, many of which are brewed locally and seasonally. To experience the High Horse, it is necessary to try at least one (or fi ve) of the bar’s local brews. Located in the former Amherst Brewing Company’s building, the dark and cavernous is deco-rated with abstract art and posters of popular culture icons like Bob Marley. There’s plenty of space to socialize with friends, shoot some pool or mingle with strangers. If the evening’s drinks sup-press your memories, the bar even fea-tures a photo booth to help you document how much fun you’re having. The High Horse also has a restaurant section down-stairs.

McMurphy’s Uptown Tavern Best known for hosting everyone’s

favorite day of debauchery, Amherst’s own “Blarney Blowout,” McMurphy’s draws a boisterous and wild room nearly every night. “Guitar Dudes,” the bar’s weekly Wednesday event, fi lls the pub early with students looking to hear their favorite cover songs and down a Drunken Leprechaun shot. This potion mixes fl a-vors of coconut and pineapple and is easily one of the tastiest local cocktails.

Monkey Bar & Grill While Monkey holds a reputation for attracting scheming freshmen with good fake IDs, what’s more important to note is how every night the bar is hopping. When the back room is open, the bar transforms into a bumping dance club, complete with a porch in the back. Monkey Bar also draws in the droves by frequently adver-tising that there’s no cover charge and off ering dollar drafts.

Ashley Berger can be reached at aberger@student.umass.edu. For more tips on how to navigate the local bar scene, check out the full version of this article at DailyCollegian.com.

8 Friday, April 26, 2013 Arts &

Amherst Brewing Company:

Photos and story

The 100-foot copper bar top is huge, the beer selection even larger. Varieties range from dark porters to ultra-hoppy IPA’s, and home

brewed beers are on tap alongside import-ed rarities. And if you want to take some home at the end of the night, home brews are sold in 64-ounce, hand-poured growl-ers. The place is the Amherst Brewing Company, aff ectionately known as ABC, and it’s located at 10 University Dr. ABC was established by owner John Korpita in 1997 in the spot now occupied by the High Horse. It moved to its current 20,000-square-foot facility almost two years ago. “It wasn’t easy,” said Korpita, “We had a lot of stuff .” But, in the end, the move was for the best.There’s more space for events and gatherings in the expanded space, where “everyone can fi nd a spot they’re comfort-able in,” “We had a wedding in here two weeks ago,” said Korpita. Originally from Sunderland, Korpita was a home brewer for years. After gradu-ating high school and brewing something that he said “wasn’t horrible, but wasn’t beer” with friends, his interest really piqued after taking a brewing class at

Greenfi eld Community College. After four years working as a brewer at Windham Brewing in Brattleboro, Vt., Korpita decided it was time to create a place of his own. “I worked construction on the brewery (in Vermont) for a year before,” said Korpita, “so I learned how to make a brewery from scratch.” Korpita, who has moved from being head brewer to a more mana-gerial role, works alongside Head Brewer and “encyclopedia of beer,” John Geraci, who joined the team a little over six years ago. Geraci is not only in charge of the brewing process, but he also gives tours of the brewery as well, breaking down the brewing process and explaining how diff erent ingredients and fermenting processes will yield diff erent types of beer. “Hops, malted barley, water and yeast are the four main ingredients of beer,” Goraci said. “Every place isn’t exactly the same, because every water chemistry is diff erent.” All of the homemade beers are unfi ltered, which according to Geraci gives them their slightly cloudy look. “The haziness in beer is protein in suspension,” Geraci said. He also

Above: Bartender Katy Madzar on the job.Below: Lagers fermenting at the ABC on-site brewery.Middle: The 100-foot copper bar top at ABC.Bottm right: Head Brewer John Geraci in work mode.Top right: Selected hops and barley, two essential ingredients for beer brewing.

Living Friday, April 26, 2013 9

Where ‘the beer speaks for itself’by Justin Surgent explained that fi ltering the beers, like many of the bigger name companies do, takes away much of their fl avors. The restaurant has over 30 diff er-ent types of brews, with eight of them “regular,” or always on tap. Twelve to 15 of the 30 taps are usually occupied with the pub’s own brews, alongside cask beers and imports. ABC has a beer for everyone. Notable staff and patron home brew favorites are ABC’s Honey Pilsner, Gone Postal IPA and Cascade IPA. “Most guys who drink here get the IPAs,” said Katy Madzar, a bartender at the restaurant. The beers are liked by more than just the staff and surrounding com-munity. ABC has received awards from GIBF (Great International Beer Festival), GABF (Great American Beer Festival) and GBBF (Great British Beer Festival). “I think the beers are good,” Geraci said, “but others think so too.” The company is also in its second year of hosting a brewing competi-tion, where the winner gets to brew a beer with the team at ABC. Last year there were around 30 entries. This year the number was closer to 100. The company is now starting to

share its beer with businesses in the local community. For the fi rst time this year, ABC is off ering its brews in those 64-ounce growlers to take home or be bought in 18 stores in the area, from Greenfi eld to Belchertown. “Each growler is fi lled by hand,” explained Bob Moriarty, head of distribu-tion at ABC, “and right now we’re explor-ing the idea of 22-ounce bottles.” Moriarty explained the size of a 64-ounce growler may scare some patrons away, for fear that they might buy a beer they don’t like and wind end up wasting the rest of it. The 22-ounce bottles would help buyers purchase beer in smaller increments, allowing them to test a brew before buying a substantial amount of it. “That’s our goal for this year,” Moriarty said, “to get into the 22-ounce program, to get people to try a few diff erent things instead of putting all their eggs in one bas-ket.” But at the end of the day, there is just something special about drinking a home-brewed beer at that giant copper bar top, straight from the tap. In the words of John Korpita, “the beer speaks for itself.”

Justin Surgent can be reached at jsurgent@student.umass.edu.

The Massachusetts Daily Collegian10 Friday, April 26, 2013 Arts & Living

My first bar crawl: Learning the ropes at 21BY KATIE LANDECK

Collegian Staff

A little bit grimy, with cheap beers on tap, neon signs and a pool table in the cor-ner, The Spoke is exactly how I envisioned a bar growing up. I even had a beer. It was my fi rst time at the bar, and I was trying to do it right. Sitting at the bar chat-ting with friends, I was working hard to fi nish my Magic Hat #9 and taste the fruit overtones that one of my companions swore were there. “You don’t have to fi nish it, you know,” Shaina Mishkin, a friend and Collegian photographer fi nally said. Not long after, I passed my half-fi n-ished beer off , reaffi rming my preference for cocktails. I wasn’t one of those kids that rushed off to the bar with my friends on my 21st birthday. For one thing, the great majority of my friends had yet to turn 21. For another, my birthday was over spring break and my sleepy hometown of Wilbraham isn’t known for its bar scene. And then of course, there was the fear. Having spent the majority of my teen and college years studying or working, I had no idea what the “bar scene” entailed. What do you wear? How do you order a drink? What is acceptable bar behavior? What do you do once you get there? I couldn’t answer any of those ques-

tions. Refl ecting on my situation, I came up with a solution. I would convince Collegian beer columnist, Emily Brightman, to take me bar hopping under the guise of an article. She would take me under her wing, accompany me to a bar, teach me the social norms and turn me into a bar pro, all in the name of journalism. Luckily for me, she bought it. Not content to make this easy and go to one bar, we decided to go bar hop-ping, jumping from the Amherst Brewing

Company (the nice bar) to The Spoke (the dive bar) and to the High Horse (the hip-ster bar), thinking it was best for me to feel bar culture’s range. Even with slightly diff erent vibes, the protocol at these bars is similar. In preparation for the night, grab cash as some bars, such as The Spoke, are cash only. I recommend getting about $30 in the form of two $10 bills, one $5 bill and fi ve $1 bills. Drinks are not cheap. A cocktail is $6 to $10 and beers range from reasonably priced macro brews to more costly craft

fare. In fact, bar drinks are so expensive that pre-gaming before leaving for the bars is necessary to get a buzz without breaking the bank. While I can’t advise guys on outfi t choices (to me male attire just looked casual), girls should opt for outfi ts with pockets so a purse isn’t necessary. Jeans and a cute top seemed to be the norm. The trickiest part is paying. As part of a pre-bar session, Brightman warned me about how obnoxious it is for people to not know what they want and have cash ready when up at the bar. Screw that up, the whole bar is left waiting. Determined not to be “that guy,” I took money out as soon as I stepped into the bars, which isn’t necessary and a little embarrassing. Just order your drink and take out the cash while it’s prepared. And most importantly, at the High Horse you must tip the bartenders right away. Under no circumstances should you wait and give the bartender a bigger tip at the end of the night. If you don’t tip instantly the bartender will undoubt-edly get crabby and yell at you about “not working for free” and how you “always tip the bartender.” But anywhere else, feel free to wait and tip generously at the end of the night.

Katie Landeck can be reached at klandeck@student.umass.edu.

England vs. America: The drinking debatesBY JENNY RAECollegian Staff

Despite sharing the same(ish) lan-guage, England and America vary dra-matically on their approaches to one of undergraduates’ favorite pastimes – drinking alcohol.

18 vs. 21 Aaliyah once sang that “Age ain’t nothing but a number,” but at the door of McMurphy’s on a Friday night, this defi nitely isn’t the case. If you’re not 21, you’re not getting in. England, on the other hand, allows its residents to legally drink by age 18. Bearing the nick-name of “Binge Britain,” it can certainly be argued that the U.K. is at odds with the vigorous policing of alcohol in the United States, with underage drinkers in England more likely to face their drinks being poured away in front of them than the potential legal punishments facing underage consumers in America. Moreover, people in England can drink openly in public. In the summer months, English drinkers congregate in green spaces to sip ciders fearlessly. Whereas

in America, the brown paper bag meth-od rules the roost. The restriction on public drinking in America somewhat limits the fun of pre-drinking on the way to your destination. However, the United States is also not plagued with tidal waves of beer cans and bottles bursting onto the shores of Britain’s hotspots.

Pubs vs. Bars Pubs represent the heart of England in both rural and urban settings. The English inhabit them like Americans inhabit coff ee shops. The United States has attempted to replicate the tradi-tional feel of the iconic pub establish-ment, but manages to fall somewhat fl at. Americans are unable to capture the warm, quixotic environment of the English drinker. In America, the “bar” is more prevalent than the “pub.” Instead of serving low alcohol percentage drinks, such as beer or wine, Americans are more likely to chug ruthlessly from steep cups or down shots to reach maxi-mum levels of drunkenness in the short-est possible time. While this practice is entirely excessive, at times it can

be quite impressive. And here lies the essential diff erence between the United States and the United Kingdom: the pub revolves around conversation and the experience of enjoyable tipsiness, whereas the bar often emphasizes get-ting wasted until you can’t see straight. While the English sip on expensive pints of beer (up to $6 these days), Americans beg to pass the pitcher. Yet don’t be entirely fooled by the implied sophisti-cated nature of the English pub. After all, at around 4 a.m. the gutters of the big U.K. cities house the sloppiest of binge-drinkers. The English don’t neces-sarily drink fast, but they can certainly drink to excess.

University vs. College College parties are the backbone of the American booze scene. With red Solo cups overfl owing and beer pong tourna-ments abound, American parties often put English parties to shame – providing they don’t get shut down by the cops. Successful ones, immortalized in such fi lms as “Project X” and “Superbad,” are idolized by Brits. With the Greek

Life scene on American college cam-puses, a component of university life absent in English institutions, there are plenty of places to house these raucous gatherings. While house par-ties do often occur in England, they’re usually messy aff airs thrown in tiny, terraced student houses where party-goers squeeze together like sardines. Thankfully, English students have other options: student unions on cam-puses provide cheap alcohol. Plus, the small amount of classroom hours ascribed to most students allow them to go out mostly midweek when the clubs, pubs and bars lure students in with deals and free shots. In England, every-body drinks. In America, the shots and chasers method of drinking may have stemmed from a fear of Prohibition or of getting caught red-handed by police, parents or even dormitories’ Resident Assistants. Everybody drinks, but some countries are sneakier about it than others.

Jenny Rae can be reached at jrae@student.umass.edu.

SHAINA MISHKIN/COLLEGIAN

Katie Landeck attempts to taste the complexities of a Magic Hat #9 Not Quite Pale Ale.

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comics THIS IS THE LAST FRIDAY AS WE ALL KNOW IT.

DINOSAUR COMICS BY RYAN NORTH

ComicsThe Massachusetts Daily Collegian Friday, April 26, 2013 13

I saw Ku today.Now I feel so badly though.Forgot to say, “Hi.”

H A I K U S C O P E S aquarius JAN. 20 - FEB. 18

Windows so dirty.With hope I spray blue liquid;Dirty tears on glass.

pisces FEB. 19 - MAR. 20

Cell phone sadly still,Not because I’m forsaken;Batteries gone dead.

aries MAR. 21 - APR. 19

Waffl e looks so good;Gooey middle disappoints–Shouldn’t have rushed it.

taurus APR. 20 - MAY. 20

Walking, feeling light,Carefee, until I notice:Forgot my laptop.

gemini MAY. 21 - JUN. 21

Deja’ vu, you think?Not really, you’re life is justtoo repetitive.

cancer JUN. 22 - JUL. 22

Facebook status changed;Amazing good news exclaimed!But no one hits “like.”

leo JUL. 23 - AUG. 22

Elevator “dings.”At last! I board. It descends;I was heading up.

virgo AUG. 23 - SEPT. 22

Clean shirt smells so fresh.Creased, starched, buttoned up, perfect;Beckons for dropped food.

libra SEPT. 23 - OCT. 22

Feeling sad, weary;Motivational poster!I’m all better now.

scorpio OCT. 23 - NOV. 21

Red birds on the wing;Impelled to ultimate fate.They really hate pigs.

sagittarius NOV. 22 - DEC. 21

Me. Treadmill. iPod.I get off. iPod stays on.Earbuds pay the price.

capricorn DEC. 22 - JAN. 19

XKCD BY RANDALL MUNROE

Haiku-doku?

The Massachusetts Daily Collegian14 Friday, April 26, 2013 Sports

BY PATRICK STROHECKERCollegian Staff

At the beginning of the season, the Massachusetts women’s lacrosse team’s one goal was to win the Atlantic 10. Now, the Minutewomen (15-2, 7-0 A-10) are only two games away from making that goal complete. After ending the regular season on a 12-game winning streak and running the table in conference play, UMass enters this weekend’s conference tour-nament as the No. 1 seed after it defeat-ed Duquesne in the regular-season fi na-le. “We were really excited,” UMass coach Angela McMahon said. “(The win over Duquesne) defi nitely helps give us good momentum going into this weekend, feeling good about some of the things that we did well on the fi eld.” The Minutewomen will play host to No. 4 seed George Washington in the semifi nal matchup. In their prior meet-ing this season, the Colonials (9-7, 4-3

A-10) gave UMass all it could handle, losing by a single goal in a game that saw GW erase a four-goal defi cit and miss a shot with seven seconds left in the game that could have forced over-time. McMahon realizes the importance of learning from the mistakes her team made in that game and making sure they don’t happen again. “I would say that ball possession is really the main diff erence,” McMahon said. “So, I think if we can do a better job of that against George Washington and not having many turnovers, then I think that’s the biggest diff erence between the two games.” One thing that the Minutewomen will have on their side is the comfort of playing at home. This is the fi rst time since 2008 that UMass is hosting the A-10 Tournament.

The Minutewomen were a perfect 7-0 at McGuirk Stadium this season and have won 24 straight games on home turf. They have been looking forward to the opportunity to host the tournament ever since it was announced. “It’s thrilling. We’ve been waiting for this for a while,” McMahon said. “None of the girls on this current team have ever hosted a tournament here. Just being here, being around campus, the energy and buzz, being nice, being able to sleep in their own beds and not have to spend six or seven hours traveling, all that makes it a huge diff erence for us in terms of our preparation.” If UMass wins the A-10 Tournament, it would be the fi fth straight confer-ence title for the program, breaking the record for most consecutive conference championships, which it currently is tied for with Temple.

Also at stake is an opportunity for the senior class to go out on top in a big way. With two more wins this weekend, the four seniors – Cori Murray, Kelsey Palmer, Sarah Mullen and Lauren Terracciano – will accomplish the rare feat of winning the A-10 all four years of their collegiate careers. For McMahon, it is more about just giving the team an opportunity to con-tinue playing. “I think it’s always a goal and some-thing that people keep in the back of their minds,” McMahon said. “But, we focus more so on them staying together as a unit for as long as possible. So we know that for that to happen for them, they’re going to have to bring their A-game Friday and make sure that we are able to play on Sunday.” UMass begins its quest toward a fi fth straight A-10 title Friday afternoon against GW at 1 p.m. The winner will then play the victor of the Duquesne and Temple game on Sunday in the A-10 Championship game at 1 p.m. All games are at McGuirk Stadium. Patrick Strohecker can be reached at pstrohec@student.umass.edu and followed on Twitter at @MDC_Strohecker.

W O M E N ’ S L AC R O S S E

BY STEPHEN HEWITTCollegian Staff

Add Jabarie Hinds to the growing list of transfer guards who have chosen to join the Massachusetts men’s basketball team over recent years. Hinds, a 5-foot-11 guard who appeared in all 32 games for West Virginia last season, announced on Thursday that he will transfer to the Minutemen. The decision was fi rst reported by Adam Zagoria of SNY.tv. Due to NCAA transfer rules, Hinds will have to sit out next season, but he is allowed to practice with the team once he’s enrolled. He’ll suit up for the Minutemen starting in the 2014-15 sea-son. Hinds is the third guard in the last four years to transfer to UMass. Chaz Williams transferred from Hofstra in 2010 and Derrick Gordon transferred from Western Kentucky last year. “I gained a good relationship with (UMass coach Derek Kellogg) and I felt that’s the best place for me,” Hinds said

to SNY.tv on Thursday. Hinds, a former four-star and top 100 recruit coming out of high school, averaged 7.4 points and 1.6 assists per game last season for the Mountaineers, although it wasn’t enough to help the team avoid a losing record. Hinds also started the fi rst 26 games of the season before losing the starting job later in the year. On April 1, Hinds announced he would be leaving WVU to pursue play-ing somewhere else. Last week, he nar-rowed his selections down to UMass and Atlantic 10 rival Saint Joseph’s before ultimately picking the Minutemen on Thursday. With Williams graduating after next season, Hinds will likely play a large part in a backcourt rotation that will also include Gordon and Trey Davis in 2014-15, all of whom will have two years eligibility remaining at that point. Stephen Hewitt can be reached at shewitt@student.umass.edu and followed on Twitter @steve_hewitt.

Former WVU guard transfers to UMM E N ’ S BA S K E T BA L L

MCT

Former WVU guard Jabarie Hinds (right) announced on Thursday that he is transfering to UMass.

“Just being here, being around campus, the energy, the buzz, being nice, being able to sleep in their own beds and not have to spend six or seven hours traveling, all that makes it a huge

difference for us in terms of our preparation.”Angela McMahon, UMass coach

Minutewomen host A-10 Tournament

UMass looks for fifth straight A-10 title

Friday, April 26, 2013 15SportsThe Massachusetts Daily Collegian

BY MARK CHIARELLICollegian Staff

Staring at four games in four days, the Massachusetts baseball team’s sea-son hangs in the balance. UMass (9-22, 3-9 Atlantic 10) has 12 conference games remaining, three of which will take place this weekend in Amherst at Earl Lorden Field against Saint Joseph’s. The Hawks (20-19, 7-5 A-10) are currently tied for sixth in the conference standings while holding a four game lead over the Minutemen. A successful series for UMass would put a dent in Saint Joseph’s advantage and revitalize a race for the fi nal seed in the Atlantic 10 Tournament. However, Minuteman coach Mike Stone knows his team faces a diffi cult task. “They were a much improved team last year and made the tournament for the fi rst time, but this year they are even better,” Stone said of the Hawks. “They’ve got good solid pitching, a good catcher, and (they) make things happen on base.” Saint Joseph’s boasts the fi fth-lowest team earned run average in the Atlantic 10, compiling a 3.85 ERA through 39 games. But the Minutemen’s off ense has also enjoyed the confi nes of Earl Lorden Field this season, where they have outscored their opponents 59-37 and compiled a 7-2 record.

“Guys are comfortable here,” Stone said. “The home team is always more comfortable and hopefully that contin-ues over the weekend.” After winning six of eight games, including four straight, UMass has stumbled en route to a four-game los-ing streak. The team could use another off ensive power surge, but will need a full team eff ort for that to happen. “It takes more than one guy to have a good balance,” Stone said. “Everybody needs to continue to produce.” Production has come from the top

of the order, where sparkplug Ryan Cusick is enjoying a breakout season and will be relied upon to set the tone against the Hawks. Cusick is currently batting .325 out of the leadoff spot while scoring 21 runs and stealing 20 bases. Perhaps more importantly, Cusick has posted a .400 on-base percentage, creating opportu-nity for those behind him. UMass will also expect stronger pitching after it allowed 37 runs dur-ing its four-game losing streak. The Minutemen will start the weekend with

Andrew Grant, who will be followed by Jordan Pace and Conor LeBlanc. UMass starting pitching has compiled a 2.89 ERA at home this year. Starting pitching will fi gure to play an important role this weekend as they will be relied upon to go deep into games. The Minutemen will travel to Boston on Monday to defend their Beanpot Championship against Northeastern, and while managing innings will be a focus, Stone was not overly concerned about it. “We’ll have to adapt,” Stone said. “We’ll play the weekend series and then see where we are for pitching and go from there.” UMass and Northeastern squared off earlier this season on April 3 in Boston with the Huskies gaining the upper hand, 3-1. But with the bright lights and ominous Green Monster of Fenway Park backing the Minutemen, Stone knows his team is both pre-pared and eager for another crack at Northeastern. “We’re real excited about having the opportunity to play at Fenway,” Stone said. “It’s going to be a real good oppor-tunity and hopefully we have real good momentum heading in after a strong weekend.”

Mark Chiarelli can be reached at mchiarel@student.umass.edu and followed on Twitter @Mark_Chiarelli.

Minutemen prepare for big weekendBA S E BA L L

CADE BELISLE/COLLEGIAN

Jordan Pace will pitch the second game this weekend for the UMass baseball team.

BY GREG LOGANNewsday

NEW YORK – The fi rst round of the NFL draft on Thursday night at Radio City Music Hall was like another harbinger of spring, when the circus arrives at Madison Square Garden and the elephants parade down 34th Street late at night. In this case, the “dance of the ele-phants,” as former Giants general manager George Young once described it, involved a series of off ensive and defensive linemen heading to the podium to engulf NFL commissioner Roger Goodell with a congratulatory

hug. It began with Central Michigan off ensive tackle Eric Fisher nosing out Texas A&M tackle Eric Joeckel for the No. 1 pick by Kansas City. Joeckel settled for the No. 2 slot with Jacksonville as NFL teams loaded up with beef on the hoof at the annual meat market. It wasn’t as exciting as last year when marquee quarterbacks Andrew Luck and Robert Griffi n III went 1-2, but it was historic when three of the fi rst four picks were off ensive tackles, including Oklahoma’s Lane Johnson going No. 4 to Philadelphia. “That’s awesome,” Fisher said of the run on tackles. “Three tackles in four picks. That’s a lot of love for the big boys up front, which we usually don’t get. It’s been a great competition with these tackles. It always kept me hungry. I wanted to be No. 1 in this,

and the fact that it just happened is just awesome.” Six off ensive linemen were chosen with the fi rst 11 picks, including North Carolina guard Jonathan Cooper at No. 7 by Arizona and the Alabama pair of guard Chance Warmack and tackle D.J. Fluker going No. 10 and No. 11 to Tennessee and San Diego. Of the fi rst 14 picks, only three – West Virginia wide receiver Tavon Austin (No. 8, St. Louis), Alabama cor-nerback Dee Milliner (No. 9, Jets) and Houston cornerback D.J. Hayden (No. 12, Oakland) – were non-linemen. Five defensive linemen also were drafted in that stretch, including Oregon defen-sive end Dion Jordan No. 3 to Miami, which traded up with Oakland, BYU defensive end Ezekiel Ansah No. 5 to Detroit, LSU defensive end Barkevious

Mingo No. 6 to Cleveland, Missouri defensive tackle Sheldon Richardson No. 13 to the Jets and Utah defen-sive tackle Star Lotulelei No. 14 to Carolina. Except for the Jets’ picks and the Giants’ selection of Syracuse off ensive tackle Justin Pugh at No. 19, the loud-est cheer might have been reserved for Buff alo, which traded down from No. 8 to No. 16 and made Florida State’s EJ Manuel the fi rst quarterback of the 2013 draft. But this clearly was not a year for the so-called “skill positions.” As new Eagles tackle Johnson said, “Tackle is not a sexy position, but it’s a position in dire need. When you have a good, solid off ensive line, it really can ben-efi t a team as far as passing the ball and running.”

Offensive tackles dominate NFL DraftN F L D R A F T

CMU’s Eric Fisher picked fi rst overall

weekend edition

HOME COOKING

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UMass women’s lax UMass women’s lax hosts Atlantic 10 hosts Atlantic 10 Tournament as it Tournament as it searches for its searches for its fifth straight title fifth straight title

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Cade Belisle/CollegianCade Belisle/Collegian