BALL BEARINGSvolume 4 // issue 1 // fall 2012

DOCk8 disease: waiting on a miracle

page 10

meetTRACKLESSpage 2

3 fresh takes on fall food

page 34

AND breakthrough muncie bands

Kirk’sBIKE SHOP

EST. 1865

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Kirk’sBIKE SHOP

EST. 1865

Trek GiantGary Fisher Collection

Bontrager

Like us on facebook for special deals !

OakleyHours:M F : 10 6

9 5Sat :Closed Sun.

facebook.com kirksbikeshop KirksbikeshopFollow Us:

vIEw inventory online bkbikes.com

Kirk’sBIKE SHOPEST.

1865Trek Giant

Gary Fisher CollectionBontrager

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TABLE OF CONTENTSBALL BEARINGS // FALL ISSUE

POLITICS NOW: KEY PRESIDENTIAL ISSUESA guide to the 2012 presidential election

FEATURES

34 Battling Dock8After the passing of her sister, Karly Koch fights the same rare disease

28 five Generations Ball State through the eyes of the Park family

32

THE GUIDE

4 sounds of muncie A sampling of local bands and why you should listen

8 on the bench with bill schollChanging the future of Ball State sports

ENTERTAINMENT

sports

10 tastes of autumnA trio of flavorful recipes to try this season

food

14 meat lovers lahody meats beefs up muncie food culture

18 describe your style Two students share their fashion philosophy

FASHION

insights

20 the unexamined lifeManaging Editor Lauren Hardy reveals the pain behind her pursuit of perfection

ENRICH

39 cycling for changestudents raise money to fund education in Uganda

IN EVERY ISSUE

3

724 26

42

48

Events Calendar November

Events Calendar DECEMBER

editor’s note

Q&A

In Focus

columns

1

2 // BALL BEARINGS

ContributersKaleigh SheahanAiste ManfrediniRebekah FloydSavannah SmithBrianna EikenberryJennifer PrandatoMichelle JohnsonLiz SpanglerEmma Kate fittesAaron KellyKari KelseyHannah DominiakTori McQueenMaryBeth SargentLemuel YoungCorey BautersArielle DayLauren HughesJessica FoxTyler GarrisonKinzie ChasonKrista SanfordAbe FalconJoe RuleyKristyn AssiseRj Ricker

editor-in-chieftaylor ellis

managing editorlauren hardy

assistant editoralex burton

assistant editoremily thompson

assistant editorkelli bennett

photo editortyler varnau

design editorchelsea kardokus

assistant design editorStephanie Meredith

advertising directoralex gaskill

pr directorleeann wood

advisordavid sumner

managing editor of contentcatherine greis

managing editor of presentationkarina lozano

producereric marty

producerlindsey riley

producermichelle zeman

photo editorstephanie tarrant

design editoraubrey smith

video editorcarolyn case

advisormary spillman

BALL BEARINGSvolume 4 // issue 1 // fall 2012

print staff//

online staff//

ball state university // muncie, inD. 47306 printed by ball state university printing services

3

As the summer heat lifted and I approached my senior year, I sat down

with a pen and paper to write about my time at Ball State and what I

wanted my final year to be like. My mind began to wander with plans

to try new things, take new risks and form new friendships.

Then suddenly it dawned on me: Why hadn’t I been living out

these daydreams and adventurous plans for the past three years?

In this moment, I was faced with the hard reality that I had let a lot

of my time at Ball State slip through the cracks. Because in reality,

most of my time has been spent being the “busy girl.” You know, that

friend who’s always a hot mess and barely has time to eat. Yeah well,

that was me.

But where did this idea start that we always have to be busy?

As I pondered this idea with Managing Editor Lauren Hardy, we

came to the conclusion that society tells us if our schedules aren’t

filled, we’re not really living a full life. However, sometimes pushing

ourselves to the limit can lead to our downfall. (Check out Lauren’s

personal narrative on page 20.)

For me, working on this issue has also brought me face to face

with the fragility of life, making me realize how I take each day for

granted. While working on my story about two sisters who fight a

life-threatening genetic disease (see page 34), I also found out that my

grandmother had passed away and that my uncle was diagnosed with

lung cancer.

These trying circumstances forced me to realize that if I approached

each day as my final year or final moment of life, it could radically

change the way I lived—it might even open up some space in my

planner.

For me, it has taken three long, hard years of trudging through the

days to figure out that it’s OK to have free time. Maybe if I had left

some space open in my schedule, I could’ve had time to do all of the

fun things I have left until my senior year to complete.

So instead of seeing how fast we can get through this semester, why

not treat each day like it’s your final year? Why not leave room for try-

ing new things and letting yourself fail at something for once?

Maybe it’s venturing off to a new diner (page 17) or learning some-

thing new at a canning workshop (page 16). Or possibly, it’s making a

big change like Ball State’s new athletic director (page 8). Whatever it

is, take a deep breath and leave yourself some room to live a little.

editor’s note //

TAYLOR ELLISEDITOR-IN-CHIEF

WHAT’S ONLINECOMEDY MOSHPIT FASHION WALKING HASHTAGS

For more laughs, check out additIonal photos from their 100th show.

watch fashion students design their own collections in our exclusive video.

hear more about thE success story behind this student-run business.

advertise with usfor more information, contact us at ballbearings@mail.com.

THE GUIDE // entertainment

4 // BALL BEARINGS

sounds like:John Legend, The Roots

Genre:R&B/funk

websitE:reverbnation.com/trackless

facebook.com/tracklessband

Members: Jeremy Jones - vocals

Will Smith - guitar/vocals

Jon Nelson - piano

Sean Muzzi - bass

Jordan West - drums/vocals

on the scene: One year

look them up because: “We like to play music from all

different genres and influences, so

there’s something for everyone,”

says drummer and vocalist Jordan

West. “We like to play music that

makes you feel good.”

Upcoming shows: Nov. 30 – Manchester College

in Mancester, Ind.

Dec. 7 – The Dash-In in Fort

Wayne, Ind.

Dec. 14 – Club Soda in Fort

Wayne, Ind.

5 Muncie Bands Worth Tuning Into

band profiles //

TRACKLESS

Story // Emily Thompson photos // Stephanie tarrant, provided

5

sounds like:Neil Young, Deer Tick, Acid

Baby Jesus

Genre:Midwestern rock ‘n’ roll, which

one-man band Dan Schepper

describes as soulful

Website:cowboyangels.bandcamp.com

facebook.com/cowboyangels

Members: Dan Schepper –

vocals/acoustic guitar

on the scene: Four years

look them up because: “I think [my music is] fairly

catchy, and I’ve been told it has

a lot of soul,” Schepper says.

“I feel like you have nothing

to lose by listening to it, and

you can turn it off if you don’t

like it.”

sounds like:Lady Antebellum, The Band

Perry, Mumford & Sons

Genre:Pop-country/folk

Website:scarletthill.bandcamp.com

facebook.com/scarletthillband

Members: Blake Mohler – vocals, lead guitar

Suzanne Dennis – vocals,

rhythm guitar

Nick Marchi – fiddle

Simon Moriarty – bass

on the scene: Four months

look them up because: “I think the music we make is

fun, and some of it’s upbeat,”

says vocalist and rhythm

guitarist Suzanne Dennis.

“It’s genuine music; we want to

say something people can con-

nect to.”

THE BONESETTERS

sounds like:Band of Horses, Gomez, My Morning Jacket

Genre:Indie rock

Website/facebook:bonesetters.bandcamp.com

facebook.com/the.bonesetters

Members: Daniel Snodgrass - lead vocals, guitar

Drew Malott - lead bass, vocals

S. Boone Shafer - lead guitar, lead piano,

lead trumpet, vocals

Cody Davis - lead drums

Joe Fawcett - lead violin

on the scene: Four years

look them up because: “[The music is] spirited; it’s got little things

for everybody,” says lead vocalist and guitarist

Daniel Snodgrass. “We believe in it, whole-

heartedly, so the love shows in the work.”

Upcoming shows: Nov. 2 – The Heorot in Muncie, Ind.

Nov. 16 – House show in Nashville, Tenn.

Nov. 17 – Venue TBD in Bowling Green, Ky.

SCARLETT HILL COWBOY ANGELS

THE GUIDE // entertainment

6 // BALL BEARINGS

story // Aiste Manfrediniphoto // rebekah floyd

The vibrant lights, euphoric stage

and cordial crowd illuminated the

Comedy Mosh Pit’s 100th show at Be

Here Now, a bar and music venue in

The Village. Alive and kicking since

2010, Muncie’s Wednesday-night

comedy group has developed into

something much larger than expected

by local creators, Jake Lentz and Kyle

DeWees.

Their 100th show symbolizes the

founders’ commitment for comedy. A

similar enthusiasm radiates from their

fellow comedians. The open-mic

show is a haven for those who are

fond of satirical and vulgar humor.

However, making people laugh isn’t

just a hobby for these comedians; it’s

their way of life.

“We’ll spend all week crafting

six-minute sets, and that’s all we get,”

Lentz says. “You put your whole self

into it, and that’s where that passion

comes from.”

Since the comedy show began two

years ago, The Village opened its

doors to comics from all walks of life.

The diverse atmosphere makes it

an amusing place to be on a stodgy

Wednesday night.

“There is this euphoria on stage;

it’s like a drug when you go up there,”

says comedian Vinny Landfert, who

swears there is no better place to be.

“This show gives you the opportunity

to get your creativity out.”

The Comedy Mosh Pit takes the

stage every Wednesday at 9 p.m.

100 shows, enDless laughs

sounds like:Chiodos, D.R.U.G.S.

Genre:Christian metal

facebook:facebook.com/cconstellations

Members: Zach Melton - lead vocals

Austin Long - lead guitar

Tyler Fields - rhythm guitar

Casey Kinsey - bass guitar

Jade Blevins - keys/synthesizer

Eli Bullard – drums

on the scene: Two years

look them up because: “We have a keyboardist who’s very

talented, so a lot of our melody

lines aren’t always guitar-lead,”

says rhythm guitarist Tyler Fields.

“We’ve seen a lot of other bands

that have keyboardists, but not a lot

of bands that are keyboard-driven.”

Upcoming shows: Nov. 3 – New EP, “Valacirca,”

release show at the Lions Club in

Eaton, Ind.

Nov. 9 – The Pit in Kokomo, Ind.

Nov. 17 – The Gear in Franklin, Ind.

Dec. 27 – Hoosier Dome in

IndianapolisCREATING CONSTELLATIONS

Pre-Law major jeff doran got his comedic start at the comedy mosh pit almost two years ago.

7

Friday Night

Filmworks: “Sparkle”

Pruis Hall, 9 p.m. (doors open at

8:15 p.m.)

Friday Night Filmworks:

the bonesetters

“The Bourne Legacy” Pruis Hall, 9 p.m. (doors

open at 8:15 p.m.)

The Heorot (21+)

30 31 1 2 3

5 6 7 8 9 104

12 13 14 15 16 1711

19 20 21 22 23 2418

26 27 2825 29 30 1

The Comedy Mosh Pit

Be Here Now 9 p.m.

jacob green

Be Here Now 9 p.m.

Model Stranger and

sMilEEatiNgjesusBe Here Now

9 p.m.

Melissa Thodos

Dance Chicago Emens, 7:30 p.m.

Friday Night Filmworks:

“The Campaign” Pruis Hall, 9 p.m.

(doors open at 8:15 p.m.)

Cornerstone Center for the Arts

“Back Home” with

Jennie Devoe &the Muncie

Symphony Orchestra

Comedian Mark Nizer Emens, 7 p.m.

The Comedy Mosh Pit

Be Here Now 9 p.m.

“West Side Story”

Emens, 7:30 p.m.

Heckler NightBe Here Now

9 p.m.

The Comedy Mosh Pit

happy thanksgiving

The Comedy Mosh Pit

Be Here Now 9 p.m.

Friday Night Filmworks:

canning workshop

byob night

“The Apparition” Pruis Hall,

9 p.m. (doors open at 8:15 p.m.)

minnetrista cultural center

5:30 p.m. to 7:30 p.m.

the artist within7 p.m. - 10 p.m.

28 29

November

THE GUIDE // SPORTS

8 // BALL BEARINGS

M

meet bill schollthe fresh face of athletics //

story // Alex BurtonPHOTO // lauren hughes

oving from a small, private

university drenched in

tradition to a still-evolving,

large, state university was not

an easy decision for Bill Scholl,

Ball State’s newest Director of

Intercollegiate Athletics.

New athletic director seeks to make Ball State a model for the MAC

9

Since age 11, Scholl called South Bend, Ind., his home.

He graduated from Notre Dame University in 1979 and

worked there for over two decades. He wore many hats

during his tenure there, his most recent being the deputy

athletic director for external affairs.

Scholl had many reasons for deciding Ball State was a

good fit for him after hearing former athletic director, Tom

Collins, was stepping down.

After a long career as an assistant, Scholl wanted to see

if he could step up to a director position of a prominent,

collegiate athletic program.

In switching jobs, Scholl also wanted to remain at a col-

legiate Division I school: a school that plays football at the

highest level. Geographically, Muncie, Ind., was perfect

for Scholl because it’s only two and a half hours away

from his mother and mother-in-law, who still live in South

Bend, Ind. Scholl also experienced Ball State through a

parent’s eyes when his daughter attended the university

and graduated in May 2012, just a few days after he

started his job as the new athletic director.

“In the last five years, it’s been remarkable as a parent to

see how the campus has transformed physically and how

the academic side has grown in stature,” Scholl says. “It re-

ally helped make the decision to come here much easier.”

At Notre Dame, the football team is a member of a Bowl

Championship Series, the budgets are bigger and resourc-

es are more readily available. Scholl knew things would be

different in Muncie, but much to his surprise, Ball State

and Notre Dame share similarities.

“The fascinating thing for me is that when it comes to

the coaches, the student athletes and those who are trying

to make Ball State athletics good, there is no difference,”

Scholl says. “I have been incredibly impressed with the

abilities of our student athletes on and off the field, in the

classroom and as competitors, but more than anything, by

[their] effort and desire to succeed in everything they do.”

Since he arrived in late April 2012, Scholl’s duties

include overseeing the entire athletic program, which

includes 19 sports, 459 student-athletes and 17 head

coaches. He also manages budgets and revenue genera-

tion. He believes the most important goal is creating a

strong athletic program that takes Ball State from where it

is today to where he hopes it will be.

“I would hope five years down the road that we have cre-

ated one of the model programs within the Mid-American

Conference,” Scholl says. “I would like when people think

about MAC schools and successful MAC programs, for

Ball State to be in that discussion.”

Scholl doesn’t think Ball State has reached that level

yet, but it’s achievable with the continued recruitment of

student-athletes and raising the bar in all phases of the

program.

“On the academic side, I think our student athletes are

achieving at the highest level. I think on the athletic side,

we need to be better,” Scholl says. “You don’t get better by

just wishing for it; you need to put things in place to make

that happen.”

Scholl also hopes to improve attendance at sporting

events. After more than 6,500 students attended the first

home football game, Scholl is optimistic for higher num-

bers that will surpass those of 2008, the year Ball State

went undefeated in the regular football season.

“A college football game without students is not a

football game, it’s just not,” Scholl says. “The students

are the ones that make it fun. They make it loud; they get

crazy; they’re the ones this is all about, and if they con-

tinue to support the program, the other side of the stands

will fill up.”

NORTE DAME // BALL STATE

Year founded1842 // 1918

Student population11,985 // 22,147

Campus Size (by Acre)1,250 // 960

# of academic majors (Undergraduate & graduate)

115+ // 278

# of Sport programs offered 26 teams // 18 Teams

Football Conference Atlantic Coast Conference (ACC) // Mid-American Conference (MAC)

story // Alex BurtonPHOTO // lauren hughes

OF FALLFLAVORS

Three wholesome

ways to savor fresh

produce

THE GUIDE // food

10 // BALL BEARINGS

Ingredients

3 tablespoons unsalted butter, at room

temperature

1/3 cup brown sugar

1/4 cup granulated sugar

1/2 cup canned pumpkin puree

1/2 teaspoon pure vanilla extract

1 large egg

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

2/3 cup cream cheese, at room

temperature

1/4 cup heavy cream

1/4 cup confectioners’ sugar

Instructions1. Heat the oven to 375° F.

2. Beat the butter, brown sugar and granulated sugar

in a medium bowl with an electric hand mixer until

smooth. Add the pumpkin, vanilla and egg, and beat

until combined.

3. Combine the flour, baking powder, baking soda,

pumpkin pie spice and salt in a medium bowl. Slow-

ly add the flour mixture to the sugar and butter and

beat on medium-low speed until fully incorporated.

4. Spoon heaping tablespoons of the mixture 2 inches

apart onto parchment or foil-lined baking sheets.

Bake until puffed and cooked through, about 10

minutes. Let cool for 5 minutes.

5. Clean the mixer. Then, as the cookies bake, beat

the cream cheese, heavy cream and confectioners’

sugar until smooth. Spread the flat sides of half the

cooled cookies with the cream mixture. Top with the

remaining cookies.

Pumpkin Cream Sandwiches

Ingredients

2 whole-wheat flour

tortillas

1 Bartlett pear, thinly

sliced

1/4 cup almonds, halved

2 slices provolone

cheese, divided

3 strawberries, chopped

For the balsamic

reduction syrup:

¼ cup balsamic vinegar

Instructions1. Heat the oven to 500˚ F.

2. Arrange the tortillas on a bak-

ing sheet lined with aluminum

foil. Take the cheese, torn into

medium pieces, and place

equal amounts on the tortillas.

Top with a layer of the sliced

pears. Scatter almonds and

strawberries over the pears.

3. Bake for 5 minutes until the

tortillas begin to brown around

the edges.

4. While the pizza is cooking,

bring the vinegar to a boil in a

small saucepan. Turn down the

heat and let it simmer. Simmer

until the vinegar has reduced to

about 2 tablespoons. It should

be syrupy and stick to the back

of a wooden spoon. Set aside.

After it has thickened and

cooled, drizzle over pizzas.

Adapted from Real Simple

Pear + almondtortilla pizzas

serves 9

serves 1

11

THE GUIDE // food

12 // BALL BEARINGS

Ingredients

2 whole-wheat flour

tortillas

1 medium sweet potato

2 tablespoons butter

1 clove garlic

2 teaspoons dried

rosemary

A handful of feta cheese

A handful of spinach

leaves

1. Heat the oven to 375˚ F.

2. Peel the sweet potato and cut into quarter-inch

slices. Toss with olive oil and a pinch of salt.

Place on a sprayed baking sheet and roast for 25

minutes or until potatoes are tender and begin-

ning to brown.

3. Remove potatoes and turn the oven up

to 500˚ F.

4. Arrange the tortillas on a baking sheet lined

with aluminum foil.

5. Melt butter in a small saucepan over low heat

and add garlic, cooking for 2-3 minutes. Stir in

rosemary and let cook for 1 minute.

6. Take half of the butter mixture and brush it on

the surface of the tortillas. Next, top with even

amounts of sweet potatoes and spinach. Brush

the pizzas with the remaining butter/garlic

mixture and top with feta cheese.

7. Bake for 5 minutes until the tortillas begin to

brown around the edges.

Sweet Potato,

Spinach + Feta PizzasServes 1

Instructionsserves 1

MON- SAT: 11:00 am- 3:00am1813 W. University Ave.

Family restaurant by day; all ages welcome. Bar by night! (starting at 10 p.m.) We show all the games and if we do not have your game of choice, ask the

bartender and we will get it on for you. Ask about our Daily Specials!

JOIN US IN THE VILLAGE!

SUN: noon- 3:00am

FACEBOOK: newlockerroomvisit our website at www.newlockerroom.com

NewsAt Your Fingertips

story // Lauren hardy PHOTOS // stephanie tarrant, tyler garrison & lauren hardy

13

MON- SAT: 11:00 am- 3:00am1813 W. University Ave.

Family restaurant by day; all ages welcome. Bar by night! (starting at 10 p.m.) We show all the games and if we do not have your game of choice, ask the

bartender and we will get it on for you. Ask about our Daily Specials!

JOIN US IN THE VILLAGE!

SUN: noon- 3:00am

FACEBOOK: newlockerroomvisit our website at www.newlockerroom.com

NewsAt Your Fingertips

story // Lauren hardy PHOTOS // stephanie tarrant, tyler garrison & lauren hardy

THE GUIDE // food

14 // BALL BEARINGS

Light brightly reflects off the stainless-steel blade as

Ron Lahody prepares to craft perfection. Taking

the blade, he begins to carve away unnecessary

fat from the meat lying on the table in front of

him. All this to provide an optimum steak. That

massive, juicy slab is then placed on display for

voracious customers to consume.

Chicken breasts are placed neatly in rows, beg-

ging for attention. Racks of pork ribs, jalapeño-

infused beef patties and savory pork chops are on

display as well, just waiting to be grilled for an

exquisite dinner. Lost in the midst of such an ar-

ray of prime meat, it’s clear that this is no ordinary

butcher shop.

Lahody Meats, a butcher shop owned and

operated by Ron Lahody since 2009, has stayed

a step above retail competitors by providing the

Muncie community and Ball State students with

top-quality meats and excellent customer service.

The shop’s tagline, “Experience the difference,”

speaks for itself.

Because of its location – a mere mile from the

McKinley Bell Tower – meats like these can be

found close to campus and will not cost an arm

and a leg to enjoy.

When Lahody was a child, his parents owned

a dairy farm. Looking for a change, they quit the

dairy business and started a slaughterhouse/retail

meat and grocery store.

During their 15 years of business, Lahody

served a tour of duty, graduated from Ball State

and learned how to slice meat and operate a busi-

CARNIVORES’DELIGHT

STORY // JOE RULEY PHOTOS // Abe Falcon

Butcher stakes his claim in muncie

15

ness. Working at his parent’s store, he began to specialize in prime

meat.

Prime is a grade given to meat by the United States Department

of Agriculture (USDA). According to the USDA, the grade comes

from the mixture of marbling (flecks of fat within the meat) and the

age. The highest grades typically go to younger meat with a decent

amount of marbling.

Over the years, Lahody learned precisely where and when to

cut. This skill is what gives him the most tender and flavorful

meats in town, something Lahody takes pride in.

Using his past experience as a guide, Lahody chose a career in

the meat industry. He entered the business wanting to be the best;

he wanted customers to be satisfied and provided with top-quality

meat. He was even asked to start Alaska’s first USDA-certified,

slaughterhouse, located in Palmer, Alaska.

“When I got there, it was nothing but an empty building,”

Lahody says.

From scratch, he bought the machinery and the equipment

necessary to run a slaughterhouse. Lahody worked in Alaska for

around three years before returning to Muncie, Ind., in 1986.

Upon his return, Lahody began working in the home-remodeling

business. But after 22 years in that industry, Lahody decided it was

time to do what he really enjoyed once again.

The meat that Lahody sells is within the top 8 percent – higher-

quality meat compared to what you find in supermarkets.

According to USDA scientist Gerald Zirnstein, almost 70

percent of the ground beef bought at supermarkets have some

sort of filler in it, known as “pink slime.” Pink slime is made up

of mechanically-separated, disinfected beef trimmings that were

originally used in dog food and cooking oil. Yes, that’s right, dog

food.

The trimmings are sprayed with ammonia, making them safe to

eat. It’s not fresh, but it’s a cheap meat substitute. And although

supermarkets cannot fill more than 15 percent of each pound with

this slime, it is still present in most of the meat we consume.

Fast-food chains also use pink slime in their products. So the beef

in that Doritos Locos taco or wonderfully gluttonous Baconator

is not exactly all beef. Sure, 85 percent of the beef is beef, but the

other 15 percent is due for questioning.

Lahody uses no fillers. He gets his beef straight from a slaughter-

house in Nebraska. Optimally, he would like to get his meat from

a local slaughterhouse, but for now Nebraska holds the highest-

quality meat.

Lahody Meats also provides customers with a variety of fresh

deli sandwiches that can be ordered in-store or online at la-

hodymeats.com for delivery or pick-up.

Like the steaks, ground beef and pork he buys, Lahody’s deli

meat is also top-quality. Boar’s Head deli meats are some of the

highest-quality deli meats on the market today. The meat is not

only healthier, but it is also gluten-free and has no fillers. Using

Boar’s Head, Lahody’s sandwiches are a step above what a super-

market can make.

“The stuff here tastes better than anything I’ve ever had,” says

frequent customer Zac Buzzard. “It’s so rich in flavor.”

Lahody’s top-quality meats keep customers coming back more.

“The service and quality of meat is what I had to do to stand

out,” Lahody says. “If I provided the same services as the other

guys, hell, you might as well go to Marsh or some other place.”

DELIGHT

“The stuff here tastes better than anything I’ve ever had. It’s so rich in flavor.”Zac Buzzard, customer

“The steaks here are massive. You’d have to go to some upscale steakhouse to get a steak like that.”Justin, CUSTOMER

“We’re not set up like subway…but the sandwiches could keep you full for the whole day.”Matt Eikenbary, Employee

opinion //WHAT DO OTHERS THINK OF LAHODY MEATS?

VISIT LAHODY1308 N.

Wheeling Ave. Muncie,

IND. 47303

I

THE GUIDE // food

16 // BALL BEARINGS

Canning workshops have always

been a part of Minnetrista, a cul-

tural center located about a mile

east of campus. With Minnetrista

located on land that was once

home to the Ball brothers, canning

is inherently tied to the location.

This November, Minnetrista

will host its seventh workshop of

the year featuring hot chocolate

and curried-apple chutney, a

sweet and sour, jelly-like spread.

Chutney is commonly used on

meat dishes, sandwiches and

cheese trays. These delectable eats

will be the perfect canning project

for the holiday season.

“Chutney has a lot of ingredi-

ents but really is not that hard to

make,” says Minnestrista canning

workshop coordinator Ashley

Lichtenbarger.

Each workshop has a maximum

of 20 attendees who range from be-

ginners to seasoned canning pros.

“People get involved with

canning as a hobby, or they have

grown up watching their grand-

parents do it,” Lichtenbarger says.

Canning food has many benefits.

Besides being economically

beneficial, it’s also a healthy and

sustainable alternative because

there is no use of preservatives.

People who have gardens are able

to preserve their fresh food to use

during the winter months. With

this simple but effective tech-

nique, creating favorite recipes all

year long is just a workshop away.

The $25 workshop is from 5:30

to 7:30 p.m. on Nov. 27. Register

online or call 765-282-4848 for

more information by Nov. 23.

f you have a craving for a chicken and waffle sandwich or a 200-calo-

rie whipped-cream berry stack, Scotty’s Brewhouse, located on the

corner of Martin and University avenues could quickly become

your favorite restaurant.

After six months of planning, Scotty’s introduced a new and im-

proved menu on Oct. 2, which features the chicken-waffle combo

and low-fat dessert. Since the chain was launched in 1996 by Ball

State alumnus Scott Wise, Scotty’s is a delectable staple for students.

Wise shared the motivation behind the menu changes with the

Indianapolis Star: “I want to focus on doing a few things great rather

than a lot of things good or average,” he said.

With a new focus, Wise has added the “Late Night with Jennifer”

chicken sandwich, complete with the signature Mo’Fo’ Thai peanut

sauce, pepper jack cheese, pineapple, shredded carrots and lettuce.

Other additions include a buffalo quesadilla, Pistol Pete’s pretzel

sticks, breakfast burger, and Mc’ Mo’ Fo’ mustard burger wrap.

The restaurant has also updated its low-calorie menu with a

340-calorie Mexican chicken sandwich and a 400-calorie shaved

turkey sandwich. Also known for its flavorful drinks, Scotty’s has

revamped its drink menu to include a strawberry rhubarb margarita,

a “boozy milkshake” and the Fruit Loopy martini.

With these new menu options comes a more sleek and concise

leather-bound menu.

story // jessica fox

scotty’s brewhouserevamps menu

story // kelli bennett PHOTO // provided by scotty’s brewhouse

CAN IT!

LATE NIGHT WIH JENNIFER:chicken, mo’fo’

thai peanut, pepper jack cheese,

pineapple, shredded carrots,

lettuce

DILL CHIPSCrispy, golden and piping hot, this appetizer is great Dipped in ranch or horseradish.

SMIRNOFF SMOOTHIESmooth and frozen, this raspberry-infused beverage is a refreshing accent to any meal.

TWISTED PRETZEL BURGERthis juicy burger features a sharp cheddar cheese spread and is topped with crispy onion sticks - all on a pretzel bun.

staff favorites //

17

For a new twist on classic food favorites

and divine desserts, look no farther than

Payne’s Restaurant.

Located off Interstate 69 in Gas City, Ind.,

just 30 minutes from campus, Payne’s offers

an eclectic mix of menu items, including

homemade coffee, custard, and the custom-

er favorite, sticky toffee pudding.

After leaving the United Kingdom and

working in Los Angeles for a few years,

owner and chef Stephen Payne moved to

Indiana to help his friends open the James

Dean Gallery in Gas City.

He soon realized the community’s need

for good, fresh food. This realization led to

his decision to purchase land near the now-

closed gallery and build his own restaurant,

which opened in 2005.

For Payne, it wasn’t about creating new

foods for the menu; it was about breathing

life into old favorites.

For instance, the menu includes items

like the traditional omelet; however, Payne

cooks them his own way. He pours the egg

and vegetable mixture into a hollowed-out

piece of thick, fresh bread and places it in a

panini press to cook.

Payne believes it is important for the food

to not only taste good, but also look good.

“It’s all in the design,” he says. “People eat

with their eyes, and I want to give the food

what it needs to look great.”

With no professional culinary training,

Payne’s dishes are inspired by what he re-

members from his Scottish heritage.

The menu is filled with comfort foods,

which are made with the freshest ingredi-

ents possible – something he really values.

To supplement his menu, Payne also of-

fers fresh coffee that he roasts and brews

himself.

The restaurant is a local favorite, but Tay-

lor University students also find the unique

menu and beautiful outdoor seating create

an eclectic atmosphere for a nice change of

pace.

Laura Hapner, a Taylor student and

Payne’s employee, calls the restaurant a

“hidden treasure.”

“Not many people know about it, but

when they find it, they really appreciate it,”

Hapner says. “It has this interesting, relaxed

atmosphere which is perfect for studying,

relaxing over a meal or having a coffee date.”

According to Payne, the most popular

item on the menu is the different pairings of

soup and grilled cheese sandwiches. From

split pea soup to the traditional tomato soup,

each dish is perfect for a brisk fall day.

As for dessert, don’t even think about leav-

ing Payne’s without trying the homemade

sticky toffee pudding. This delectable bread

pudding cake is soaked in a warm toffee

sauce and served with two scoops of Payne’s

homemade vanilla custard for an unbeliev-

able combo.

So, grab a group of friends, head up to

Payne’s Restaurant, and take a seat in their

tranquil outdoor oasis.

PAYNE’S WAYGas City restaurant offers fresh, unique and delicious dishes

VISIT payne’s:4925 Kay-Bee Dr.

Gas City, IND. 46933

story // catherine greisPHOTO // kinzie chason

scotty’s brewhouse

staff favorites //

THE GUIDE // fashion

18 // BALL BEARINGS

MEET: erin stevensDescribe your style A blend of 1950s sophistication

and 1990s grunge

Favorite place to shopGrandmother’s closet for vintage,

NastyGal.com for new clothes

Favorite Fall Trend

Platform shoes

Favorite accessory

Necklaces fashioned out of or

adorned with unconventional

objects, like a padlock necklace

for example

What every collegiate student needs

A blazer

Dream clothing item Every single pair of Dr. Marten

boots

Favorite item in wardrobeAnything black

Items you splurge onDresses

Fashion IconGrimes, a Canadian pop/

electronic/indie singer

“I don’t dress for anyone else. It’s not that I am unaware that other people look at me, but I dress because I like to be in costume. Each thing I wear brings out a different part of my personality.”

MEET: KENNETH

RUSH

PHOTOs // rj ricker

19

MEET: KENNETH

RUSHDescribe your style

Sports-apparel-inspired fashion

Favorite place to shop

F As In Frank Vintage

Favorite Fall Trend

Button-down denim shirts

Favorite accessory

Watches and bracelets

What every college student needs

Black beanie cap for the winter

Dream clothing item Givenchy black leather pants

Favorite item in wardrobe

Publish brand black and gray

jogging pants

Items worth splurging on

Sneakers

Fashion Icons

Kanye West, Big Sean, The Fresh

Prince Of Bel-Air, Wale

“Style distinguishes myself from everyone else and lets me be my own person...There is no right or wrong way to dress.”

Swallowed in the sea

story // lauren hardy

After 12 hours of travel, three cups of coffee

and four failed attempts at napping, I plopped

onto the beige ferry seats feeling exhausted

and in awe of everything I’d experienced in

one day.

I should have been out on the boat deck, tak-

ing in the sights of Seattle, Mount Rainier and

the Cascade and Olympic mountain ranges

that tower over the surrounding islands, but

a small voice inside begged for me to remain

seated.

“Tired?” the woman beside me asked with a

quizzical look splashed across her face.

“You have no idea,” I laughed, telling her

about how I nearly missed the ferry because

I got lost and kept dropping my hundred-

pounds-worth of luggage.

I continued to tell her my story: where I was

from, what I came to the Pacific Northwest to

do and what my plans were after returning to

Indiana once summer ended.

“Sounds like you’re in for quite the adven-

ture,” she smiled politely.

“I think you’re right. Probably my most

daring yet.”

A horn sounded as we made our final turn

toward the station. Large houses perched on

hillsides lined the rocky beaches where land

meets the Puget Sound. Everywhere I looked,

I saw evergreen trees – it’s no wonder Charles

T. Conover suggested Washington be dubbed

“The Evergreen State.” This enchanted place

would be my new home for the next three

months. It felt like another world.

“Welcome to Bainbridge Island,” the

woman extended her hand, offering to carry

one of my suitcases. “My name is Carol by

the way. Here’s my number if you ever need

anything. Oh! And make sure to eat at Black-

bird Bakery, Fork & Spoon and Emmy’s Vege

House — at least once, that is. Oh! And…”

the woman proceeded to list off local eats and

treats.

(With the exception of a McDonald’s, chain

restaurants are not permitted on Bainbridge

Island, so there are a lot of quaint, artisan

businesses, all of which make delicious food.)

We walked to the parking lot, where my

ride, a fellow intern, was waiting, and the

woman gave me a hug. I never saw Carol

again, but her forecast for my summer was

spot-on — at the very least, it would be an

adventure.

BEFORE MY editorial internship at

YES! Magazine, I thought I had everything

figured out. I was confident of my place in the

world and thought myself ready to tackle any

obstacle, no matter the cost. (In my family,

we call this mindset the “Hardy curse.” The

lot of us tends to be tenacious, resilient and

driven individuals.) It was that Type-A, go-

getter mentality that nearly destroyed me in

Washington. But more on that later.

We arrived at the intern house as the sun

sank below the horizon, casting rays over the

peaks of the Olympic Mountains the way a

lighthouse’s beams break through the dark of

night: startling and brilliant.

Somewhere between unpacking, hanging

up some keepsake photos and making my bed,

I sat in the middle of my floor to survey my

new makeshift bedroom. I’d traveled abroad

before, and I had been living away from home

A tale of how going into overdrive can push you over the edge

insights

20 // BALL BEARINGS

“ONCE SOMETHING

IS SHATTERED, IT’S JUST A

MATTER OF PICKING UP THE PIECES.”

21

22 // BALL BEARINGS

insights

the familiar faces decorating my unfamiliar surroundings only

made me homesick and aware of my loneliness. I brought my

hands up to shield my face as warm tears clouded my vision. The

small voice inside returned, praying, “Lord, I need your help.”

After my initial sadness, I vowed to never give in to those feelings

again if I could help it. “You can do this. You will do this,” I told

myself, forcing away thoughts of home and the loved ones I’d left

behind.

I woke the next day to a sunny sky – something I soon learned

is a rare gift in the Pacific Northwest – and was eager to go to

work. With my car some 2,200 miles away and the house bikes in

shambles, I laced up my shoes and began my new daily routine of

walking just over a mile to the magazine office.

Fortunately, Bainbridge Island is a pedestrian-friendly place with

speed limits as slow as molasses.

DURING MY WALK HOME, I explored a little. I wandered

down to the rocky beach where the ferry docked, crossing my arms

to fend off the chilly sea breeze. Despite the island’s remarkable

beauty, everything felt foreign and strange.

Unfortunately, this was the first of many similar moments to

come. I wanted to enjoy myself and live in the moment, but for

some reason I couldn’t. It felt like my world was slowly spinning

out of control.

Way outside of my comfort zone, I was alone and vulnerable. So

to compensate for this, I decided to take control of the one thing

that I could: myself.

From day one, I gave myself a strenuous, set schedule. And it

made me feel safe…for a little while.

I woke up, went for a morning run or swim, walked to the com-

munity pool, where I signed up to teach part-time swim lessons,

walked to my internship, walked home, made dinner and went to

sleep keeping my eyes on the prize.

Here’s the problem. Somewhere along the line, amid that meticu-

lous and overactive schedule, I lost track of myself. Caught up in

the web I’d so intricately weaved, I was completely neglecting my

wellbeing. Everyone around me noticed, but I foolishly ignored

this reality. Eventually, there was a heavy price to be paid.

Things changed on July 11, the day after my birthday. My body,

in an outcry for attention, broke down. Sickness confined me to

bed, where the only thing I could do was the very thing I tried to

avoid: think.

I walked to the bathroom in a daze, feeling anxious to go outside

and feed the exercise compulsion I’d developed. But one look in

the mirror changed my mind. Gazing straight into my tired, sunken

eyes, I realized the whispers and concerns of my parents, friends

and co-workers over my weight were true. I didn’t recognize the

person staring back at me.

AS HUMANS, we all have a different idea of what a picture-

perfect life looks like. We are taught from a young age that hard

work can lead us into that picture-perfect life, and so, we devote

our efforts toward reaching that final goal, whatever it may be.

But at what cost?

Life demands so much from us, and it seems that each passing year

brings with it the unspoken expectation that we must cram more and

more into our daily lives if we wish to attain a better life. Technologi-

cal advancements only amplify this new world we live in.

But I’m not convinced that our “do-more” society is leading us

toward a better future. Because as long as the battle to be the best,

Excellent clam chowder. Located on the

Seattle waterfront next to the ferry terminal, Ivar’s Acres

of Clams Restaurant offers dine-in or take-out seafood

cuisine. If you’re looking for an appetizer to complement

your clam chowder, the crab cakes are to die for.

The Original Starbucks. Experience where

it all started. Seattle’s Pike Place Market is home to the

world’s first Starbucks store and café, which opened in

1971. There’s usually a line, but for coffee enthusiasts, it

is well worth the wait. In addition to its drink menu, the

store also sells historic merchandise and souvenirs.

Endless trails. The Pacific Northwest is full

of beautiful trails – all waiting to be hiked. Visit the

Washington Trails Association’s website to learn more.

Finger-licking Fudge. Since 2007, Bainbridge

Island’s Bon Bon Confections has offered customers 18

fresh fudge flavors, made fresh on location. The Dark

Chocolate with Sea Salt may be their No. 1 fudge,

but the Rocky Road is my favorite. Order online at

bonboncandies.com.

Gardens of Glass. The “Chihuly Garden

and Glass” exhibit at the Seattle Center features the

remarkable artwork of world-renowned Washington state

artist Dale Chihuly. At the centerpiece of the exhibit is

the Glasshouse, a suspended glass and steel structure that

covers 4,500 square feet.

Pacific Northwest Favorites

23

to reach that picture-perfect life rages on, dissatisfaction will

continue to reign over our lives.

As college students, we jam-pack our lives with clubs, meetings,

jobs, classes, social commitments, sports…the list goes on and on.

Although a lot of those activities are meant for good, overexertion

– in my case at least – will ultimately lead to our downfall.

Socrates once said, “The unexamined life is not worth living.”

And as I reflect on my whirlwind summer, I realize this truth had

become my cold reality.

I failed to see how destructive my daily habits were because I

did not allow myself to stop and examine how I truly felt and why.

I ignored my wellbeing in order to reach my self-constructed

idea of perfection. And because of this, I never felt satisfied.

LAST SEMESTER, Ball Bearings wrapped up the academic

year with an issue dedicated to adventure. (Oh, the irony.) Our

then Editor-in-Chief, Matt Holden, described adventure as doing

something new, as “stepping outside of your comfort zone in order

to feel something or to learn something.”

Hindsight is 20/20, but in re-reading that passage today, I

feel like it was written for me. If I took all that I learned over the

course of my three-month Bainbridge Island stint and put it on

paper, I could write a book. Who knows, maybe I will. For now, a

condensed version will do.

Looking back, I wish I’d allowed myself to live freely, to listen to

myself and let go, to not worry about being flawless. It would have

given me a deeper appreciation for all of my experiences, and it

would have saved me from a lot of pain. But on the other hand,

I’ve learned that sometimes you have to lose yourself in order

to find yourself. After all, once something is shattered, it’s just a

matter of picking up the pieces. And that’s what I’ve been doing

since August.

Seeing my frail reflection was a turning point for me, and I’m

thankful to say that today I am almost fully recovered.

We can strive to be the best. We can go to the ends of the

earth and do whatever it takes to get there. But we cannot

forget who we are, why we are here, where we are going and

what life’s all about.

Our lives should not be approached as a means to an end. We

simply cannot afford to live an unexamined life.

clockwise from top: View of Seattle from the Bainbridge Island ferry; Dad and I holding coffees from the world’s first Starbucks (Pike Place Market); Hiking up Hurricane Ridge in the Olympic Mountains

24 // BALL BEARINGS

your bike scares me (and so do you)

you can handle the truth

Have you ever imagined yourself lying face-down

on a sidewalk here at Ball State with a bicycle tire

mark across your back? I have. I’ve imagined it

many times as I walk to class and find

myself stutter-stepping around mov-

ing bicycles and their owners.

This kind of scenario makes me

annoyed and somewhat hateful, but

I try to remember that, like me,

these people are just trying to

get to class.

Maybe I’m jealous that they

can zoom down the roadways

and cut their transportation

time in half. Maybe I’m jeal-

ous that they’re taking a fun,

breezy bike ride while I’m walk-

ing beneath the hot sun. Maybe I’m

just jealous of that girl’s backpack. All

of these possibilities are plausible. More

than likely, though, I’m imagining myself with that

tire mark on my back, spread out on the ground,

involuntarily peeing my pants because my bladder

has been squashed.

I’m leaning toward a melodramatic mindset, so

let me take this back to reality.

Recently, I found myself walking to class on a

sunny afternoon. Within 10 minutes, I had practi-

cally ballroom danced with two different cyclists

because I was unable to tell in which exact direc-

tion they were headed.

I moved from side-to-side like an idiot. All I

could tell was that the general area they were

headed toward was me. I had two seconds to

make a decision, or I inevitably faced either being

trampled beneath the tires or straddling the front

wheel and going along for the ride.

When most people see a guy on his juiced-up

mountain bike or a girl on her vintage Schwinn

Cruiser (basket included), they see money, class,

sophistication and a James-Dean-level of cool. I,

however, see a metal death-machine with a person

attached. You know, something less like James

Dean’s nifty leather jacket and more like the fiery

car crash in which he perished.

My friend Suzie was the

victim of a biking accident,

except in her case, she was the one

on the bike. While attempting to sail around some

pedestrians by veering into the grass, the gap be-

tween the sidewalk and the soil sent her skyrocket-

ing into embarrassment. The ordeal left her with

a bloody and battered big toe on her very first day

of classes.

“I haven’t ridden my bike to classes since then,”

Suzie says. “The sidewalks are just too crowded.”

Her flesh might have healed, but her ego has yet

to recover.

Through all of my experience and research,

it seems to me that the lines of communication

between cyclists and their pedestrian counterparts

are disconnected. Pedestrians don’t know which

way the cyclists are going, and it’s difficult for

cyclists to navigate the swirling sea of pedestrians

in front of them.

There’s a metaphor in there somewhere, but who

has the time to think that deeply? I prefer to have

my friends drive me to class anyway. I can get

there in five minutes, and we can run over pedes-

trians and cyclists alike.

bethany guyerMajor: TelecommunicationsYEAR: Senior FUN FACT:i want to be best friends with martha stewart. Sometimes i comment on her statuses.Follow bethany @bethanyfarts

insights

illustration // annie gonzalez

25

After Team USA Men’s Basketball took home

the gold medal in the 2012 Summer Olympics,

they celebrated the way Olympic gold medalists

would – champagne (and medals) on ice and

lots of tweets thanking their family and friends,

etc. They were proud to represent their nation,

and we were proud of their hubris.

There’s a lot of pride that comes with being

the best at something, especially when it’s

televised for everyone to see. What everyone

didn’t see, however, was the awkward celebra-

tion of players like LeBron James and Kobe

Bryant after their victory against Spain. Look-

ing up into the empty stands they hoped to

see thousands of Americans chanting “USA!

USA!” The players instead saw people rushing

to leave, hoping to make the train before the

Closing Ceremony started.

Jumping up and down in the middle of the

court, the players hugged one another and held

up a finger to illustrate the fact that they were

indeed No. 1. The problem is, no one ever

doubted the team’s No. 1 ranking. After all,

these athletes make their living playing in the

most competitive basketball league in the world.

Of course they should celebrate the hard work it

takes to win a gold medal, but at the same time,

they were doing their job no better and no worse

than expected. Perhaps that’s why my excite-

ment felt so mild when I was watching them.

Far from London, in Bloomington, Ind., the

Ball State football team was down by a single

point against Indiana University on Sept.

15. The game was going according to plan.

(Although IU has one of the worst football

programs in the Big Ten, they are still in

the Big Ten. Ball State, however, is in the

lowly Mid-American Conference.) Yes, we

beat them the previous year, but that was

on neutral ground and both teams had new

coaches. This time however, IU was the fa-

vorite. It would likely be a close game, but in the

end, they would win the game and do their job

no better and no worse than they should have.

That all changed when Ball State placekicker

Steven Schott made a game-winning field goal

in the final seconds of the fourth quarter. After

a game of ups and downs, Ball State came out

on top. The players and fans were ecstatic.

After the game, coach Pete Lembo talked about

how special it was to beat IU on their home turf.

Oftentimes the best moments in sports are

those that surprise us and keep us on our heels.

Team USA Men’s Basketball will go down as

the best basketball team of the tournament and

of their generation. The sports media holistical-

ly picked them to win, so no one was surprised

when they did.

When the Ball State football team held their

hands up high after the win, they weren’t saying

they were the best in the world, but that they

were the best team to step onto the field that

night. Sometimes

being the underdog

is just more

fun.

UnexpectedTHE EXCITEMENT OF THE

MATT HOLDENMajor: literary journalismYEAR: graduate studentFUN FACT:avid Manchester United fanFollow matt @thatmattholden

matt’s musings

illustration // liz spangler

26 // BALL BEARINGS

6

(765)-285-WCRD

Live @ 5 on weekdaysBall State’s only Daily Newscast

@WCRD

/WCRD91.3

insights

TOP Fivefavorites

5

Andrew Wahl

Lafollette, because that’s where I

have the best memories.

Playing Madden, working out or

hanging out with friends.

@PatMcAfeeShow or

@WillyFerrell

1. Place on campus

2. Pastime

3. person to follow on twitter

4. Village HangoutReally anywhere it’s happenin’. We

all like to be social and be where

everyone is at, so if something is

going on in The Village, we like to

be around.

5. Village restaurantMy favorite village restaurant is

definitely Scotty’s Brewhouse. My

favorite thing to order is the 7 Tidals

Dip and Upland Wheat Ale.

Major: Marketing

Minor: Entrepreneurship

Favorite Color:Green

CONNECT:@a_wahl @WalkingHasHtags

After taking an immersive-learning class on

campus, Andrew Wahl and his roommates

started Walking Hashtags in December 2011,

a business endeavor with one goal: to bridge

the gap between The Village and Ball State’s

campus and student life. Walking Hashtags

is gaining popularity and success by working

with local businesses, such as D•Luxe Bar and

Lounge and Muncie Liquors, and by making

customizable apparel and accessories that

college students can afford.

Why is your company named Walking Hastags?Walking Hashtags is named after our

main focus: advertising. We have people

walking around campus and events with

hashtags on their shirts representing the

company we are promoting. Our motto is:

“You’re not working; you’re walking.”

What do you hope to see happen as a result of your business?I would like to see a transition for The

Village. We believe with our marketing

strategy, we can actually drive business

for any company that is interested. The

advertisement works in the social media

world, the campus environment and

for that particular business during its

promotion.

What is your dream job?Having my own company, not having a

boss and making a lot of money.

What is the funniest hashtag you have printed on a shirt?One of the funniest would have to

be when someone came to us with

#BAC>GPA

if you could sum up your life’s mantra in a hashtag, what would it be?#ballsohard

To hear all of Walking Hashtags’ story

and more from Andrew, go to www.

ballbearingsonline.com/walkinghastags.

andrew wahl

TEN MINUTES WITH

story // Alex burton

SandwichesBaked goods freshly made every dayWi-FiCoffeeArtist Series

It Takes A Village To Fill

M-F: 7a.m.- 9p.m.Sat & Sun: 8a.m.-9p.m.

TheCup

In the Villagewww.cupinthevillage.com

6

(765)-285-WCRD

Live @ 5 on weekdaysBall State’s only Daily Newscast

@WCRD

/WCRD91.3

Ryan m. Pickellgreat NephewAttended: 1981-2010, 2011- present

Jason Pickellgreat NephewAttended: 2012- present

ben karwoskigreat NephewAttended: 2006-2011

Margaretarmstronggreat nieceAttended: 2010- present

Emily hurst karwoskiBen’s spouseAttended: 2006- 2010

Leslie C. PickellNieceAttended: 1979-1983

randall l. PickellNephewAttended: 1975-1979

Christine M. PickellRobert’s spouseAttended: 1974-1978, 1982

Norma Park ArmstrongSisterAttended: 1951-1955

Marilyn Park Pickell-huntSisterAttended: 1949-1953, 1963

Jennifer Park NovackDaughterAttended: 1987-1988, 2000-2001

Kristen Park TrellaDaughterAttended: 1985-1989, 2011- present

Robert p. PickellNephewAttended: 1974-1978, 1982

Claire s. ParkSpouseAttended: 1959-1963, 1968-1969

Dr. Don L. ParkAttended: 1957-1961, 1961-1962

James G. huntMarilyn’s late SpouseAttended: 1947-1951, 1951, 1960

Fred f. ParkFATHERAttended: 1925-1929

Irene w. ParkMOTHERAttended: 1927-1929, 1954-1961

Hillard ParkUNCLEAttended: 1931-1935

Frank T. ParkGREAT UNCLEAttended: 1918-1920

Blanche J. ParkFRANK’S SPOUSEAttended: 1950

Robert p. PickellMarilyn’s late SpouseAttended: 1952-1957, 1962

FEATURES

28 // BALL BEARINGS

LIVING A LEGACYexplore 94 years of BALL STATE tradition with the park family

STORY // kaleigh sheahan illustration // emma kate fittes

Adam karwoskigreat NephewAttended: 2011-2012

Karen park karwoskiNieceAttended: 1977-1981

The familyDr. Don l. parks’

family has been

attending Ball

State university

for five

generations.

David G. ParkBrotherAttended: 1951-1955

29

As he rifled through his family’s legacy at Ball State, Dr. Don

Park’s eyes teared with the recollection of countless memories.

It began with Frank Park, Dr. Park’s great uncle, who transferred

from Indiana University to the Indiana State Normal School East-

ern Division the day it opened in 1918. Frank’s arrival marked the

first of five generations who went on to attend what would become

Ball State.

Because he was raised in a family of educators and grew up in

the midst of a flourishing university, Dr. Park and his siblings could

easily answer two of the most daunting questions young adults face

today: “What do you want to be?” and “Where do you want to go?”

“We lived in a time where we didn’t know anything about the

other colleges. If you lived near the college, or knew somebody

that went to one, that’s where you would go,” says Marilyn Park

Pickell-Hunt, Dr. Park’s sister, who enrolled at Ball State in the fall

of 1949. “Where we would go was never really discussed at home.

We just assumed.”

The first three Park generations attended Ball State during a time

that was much different than what students experience today.

For example, residence halls not only housed students, but also

soldiers during the Korean War. Campus was nestled between

University and Riverside avenues; it had not yet expanded east of

McKinley.

With the school’s transition through five different names, 14

presidents and 94 years, the university has undergone numerous

changes. It took years of commitment from various leaders and

visionaries to bring Ball State to where it is today.

Because of these changes, each Park generation’s experience

differed from one another, yet in a peculiar way, they were also the

same.

In the fall of 1957, Dr. Park entered Ball State’s Teachers College

to become an educator – just like many members of his family.

Since his family’s legacy at the university began in 1918, the

changes had come slowly but noticeably.

The 70-acre campus had grown from one lone building, the

“yellow-brick [administration] building,” to 30 various academic

buildings spread across 170 acres.

While the physical changes of campus over the years were

30 // BALL BEARINGS

FEATURES

nothing short of note-worthy, they

would look minuscule in comparison to

future construction projects.

But even with several decades of

transformations of the campus, a big

aspect of the university remains un-

changed today.

“We’ve always had extremely strong

educational programs,” Dr. Park says.

“We’re training the same quality teach-

ers we’ve always produced.”

His statement rings true through-

out all departments of the university,

which have been recognized by The

U.S. News and World Report, The

Princeton Review and The Chronicle

of Higher Education, among others.

Bob Pickell, Dr. Park’s nephew,

entered Ball State in the fall of 1973 – a

year that marks the beginning of Ball

State’s massive campus expansion.

“In my sophomore year, the ‘new’

library had just opened,” Bob says. “It

was a big deal. It felt like, ‘Wow… this is

state of art’. It was really impressive.”

But even what was once state of the

art now seems outdated. Bob, who

returns to campus to visit his son, Jason

Pickell, a freshman political science

major, is astonished by the McKinley

Avenue renovations.

“The Bell Tower and Letterman

building always catch my eye,” Bob

says, comparing the renovations of

today with those of his past.

Bob belonged to the first Park genera-

tion who attended the university when

residence-hall life began to resemble

what it is today.

Like his father, Jason lives in Lafol-

lette Complex, where not much has

changed since the days his mother

inhabited those very same halls.

“My mom walked into my room

on move-in day and said ‘Nothing’s

changed,’” he laughed, remembering

the hot August day.

This was no surprise to him however,

because he had been surrounded by

Ball State history his whole life.

When he discovered he was assigned

to one of the oldest dorms, he admits he

was disappointed.

“My first thought was ‘great,’” he says.

“But it actually has turned out to be

great. With everyone having their doors

open and being in the social sciences

living-learning community, I’ve ended

up becoming good friends with a lot

of people on my floor. It’s been pretty

awesome.”

Bob lived in LaFollette when the

building was less than a decade old,

eventually opting out of residence-hall

life to join fraternity Sigma Chi, similar

to what his uncle had done years before.

“There weren’t many campus housing

options outside of the few residence

halls,” Dr. Park says, who is now a spon-

sor of the Sigma Chi Epsilon fraternity.

When Dr. Park compares the number

of Greek involvement from his college

-Robert Pickell

“THERE WAS ALWAYS FAMILY AROUND.

AND THAT MADE IT SPECIAL.”

GETTING TO KNOW BENNY

whereBall state campus

near lucina hall

whenResurrected Sept. 26,

1937, after ten years of

fundraising

how11,306 donors

whoBy Daniel Chester Frech,

the American sculptor

Best known for his

statue of the seated

Abraham lincoln in

Washington, d.c.

whymarked Delaware

county’s gratitude

for the ball brothers’

philanthropic activity

and donations

“The story of our creation is important; in it we can see

the beginnings of the values that we hold dear today: risk

taking, engagement and commitment. And these values are

symbolized beautifully in Beneficence.”

-jo Ann gora, ball state president

Bronze ladyBenny in 1987,

her 50th

birthday.

Photo

courtesy

of the Ball

State Daily

News

31

years to the present day, he says that the

amount of students involved in fraternities

has remained about the same. But in rela-

tion to the student populations of recent

years, the amount of participation is down.

With the availability of off-campus

housing and the opening of Park, DeHor-

ity and Kinghorn Halls - students now

have several alternatives to “going Greek.”

While each member of the Park family

lived a different experience at Ball State,

each hold those memories in high regard.

For Dr. Park, the skill-sets Ball State

gave him for his career has proved to be

most impressive.

“I’ve been employable most of my life;

that’s probably one of the best things

about coming out of this school,” Dr. Park

says.

For Bob, the experiences he got to enjoy

with his family is what he cherishes most.

“It didn’t matter if it was football season,

the middle of winter, or [fraternity]

spectaculars later in the spring – there was

always family around,” Bob says. “And

that made it special.”

Today, as the most recent Park to enter

Ball State, Jason Pickell is able to reap

the reward that hard work and dedication

have brought to this university.

With only 10 weeks under his belt, his

great adventures as a Cardinal are just

beginning. And yet, like all of the Parks

who have come before him, his experience

will render different outcomes - each year

bringing a new story.

What is unique to each of the gen-

erations in this family is their ability to

view the university’s transformations

through the eyes of their ancestors. Their

combined experiences give each of them

insight beyond that of their own experi-

ences; allowing them to appreciate the

histories they rest of us can’t revisit, of the

ordinary places we see everyday.

FEATURES

FACE OFFPRESIDENT

BARACK OBAMA

ELEC

TION

Affordable Care Act (Obamacare)The act allows coverage for patients with pre-exist-

ing conditions, eliminates insurers’ right to cancel policies when patients become ill and

requires a $5,000 penalty for those who fail to purchase policies.

HEALTHCARE

Student Loan Reform and Post-9/11 G.I. BillUnder the student loan reform, the federal

government will be the only lender to students.President Barack Obama implemented and expanded the

Post-9/11 G.I. Bill that provides financial support for education and housing to individuals with at least 90 days of

aggregate service after September 10, 2011.

EDUCATION

“Bring Jobs Back Home Act”Govtrack.us reports that this act provides a 20 percent

tax break to businesses with foreign branches that relocate to the U.S.

JOBS

“The Dodd-Frank Wall Street Reform” and “Consumer Protection Act”

These reforms hold Wall Street accountable and defend consumer from unfair financial practices. One of the largest consumers protections enacted was the banning of unfair credit card rate increases and fees. The reform also ended company bailouts and creates

a way for the government to shut down failing financial companies without causing financial panic.

DEFICIT SPENDING

32 // BALL BEARINGS

STORY // kelli bennett illustration // liz spangler

33

OFF 2012

GOVERNOR

MITT ROMNEY

Mitt Romney plans to repeal the Affordable Care Act (Obamacare). Romney believes individuals should use their employers’ plan or buy their own health insurance as opposed to having a government-run healthcare system.

HEALTHCARE

A Chance for Every Child Romney’s “A Change for Every Child” focuses on school choice, accountability and ensuring qualified teachers. Romney plans to make Title I and IDEA Funds portable, allowing low-income and special-needs students to select schools.

EDUCATION

Investment in “Human Capital”Romney’s official website details his investment in human capital by retraining American workers to ensure that they are properly educated. He also plans on attracting the best and brightest from around the world.

JOBS

DEFICIT SPENDINGRomney plans to balance the federal budget in eight years. His goal is to bring federal spending below 20 percent of the GDP, which requires approximately $500 billion in spending cuts per year. The mentioned spend-ing cuts include funding to: Planned Parenthood National Endowment for the Arts, The Corporation for Public Broadcasting and foreign aid. The campaign estimates these cuts will save $2.6 billion.

Romney plans to repeal the Dodd-Frank Wall Street reform and reduce the number of federal employees to save $4 billion.

34 // BALL BEARINGS

FEATURES

Tears flooded my eyes as I walked toward Kelsey’s bed,

trying to muster up the right words to say to

her lifeless form. Even though she was gone, I knew I

had to thank her. She wasn’t just my big sister; she was

my confidant, role model and best friend. After saying goodbye for the final time, I felt an

overwhelming sense of peace, but also felt so alone.

The fight may have been over for my sister,

but the battle that raged inside of me carried on.

How am I going to fight this disease on my own

without the one person who understood?

story // Taylor ellis photos // stephanie tarrant

I remember feeling my sister’s spirit leave the room as she sighed her last

breath. The fight was finally over.

Two sisters face a genetic disease with unshakable courage, unwilling to let their illness define them.

THE FIGHT OF THEIR LIVES

KARLY KOCH IS ONE OF THE FIRST 11 PEOPLE IN THE WORLD T0 BE DIAG-NOSED WITH A RARE DISEASE CALLED DOCK8.

35

36 // BALL BEARINGS

FEATURES

n 2009, Kelsey and Karly Koch were two

of the first 11 people in the world to be di-

agnosed with a rare genetic disease called

Dock8. In its simplest definition, Dock8 is

an immunodeficiency disease that is caused

by a genetic mutation in the gene known as

Dock8. This mutation eliminates a portion

of the gene and leaves a person’s immune

system highly compromised.

For Kelsey and Karly, this has meant a

life of sickness. Since their diagnoses, they have

made frequent trips from Muncie to the National

Institutes of Health in Bethesda, Md., where they

are poked, prodded and tested so that doctors might

learn more about a disease discovered only three

years ago.

Everything Dock8 patients come in contact with,

from viruses to the common cold, is a threat to their

survival. They continuously suffer from infected si-

nuses, ear infections, pneumonia, skin infections, vi-

ral infections, warts, eczema, rashes, severe allergies

and several suffer from multiple forms of cancer.

In order to ward off these infections, patients must

approach each day like a warrior, armed for battle

with medications, creams and nebulizers. Karly

says her morning medicine-routine includes five

pills, one liquid antibiotic, one liquid anti-viral, an

inhaler, nose spray and three nebulizers. The whole

routine can take up to two hours.

But no matter how much they prepare for the

daily battle that is Dock8, every patient faces the

same fate. The disease is progressive and brings you

closer to death every year that you live. The only

cure is a perfect stem-cell match that would replace

their compromised immune systems. This can take

a lifetime to find, but Dock8 patients don’t have that

long.

IN KELSEY’S CASE, the doctors decided to

try a double cord-blood, stem-cell transplant when

she was 22. Before she could receive the transplant,

however, she had to undergo chemotherapy to kill

off her failing immune system so that she could

receive a new one—but nothing with Dock8 is ever

that easy. The chemotherapy left Kelsey susceptible

to even more illnesses, leading to a serious brain

virus.

While Kelsey lay in her hospital bed fighting for

every moment of her life, her family filled the room

with music—something not typically heard when

walking down the solemn halls of an intensive care

unit. The same room that held a 22-year-old girl dur-

ing the final days of her life also held the sounds of

praise hymns in celebration of Kelsey’s life.

After battling Dock8 for 22 years, Kelsey Koch

passed away on Feb. 2, 2011. But Kelsey’s death

wasn’t defined by her disease; her death was defined

by her life.

KARLY REMEMBERS sitting with her sister

on one of their hard days and talking about life,

death, their disease and how to cope. It’s a memory

that she revisits during times when she can’t seem to

muster up enough hope.

“She told me not to be afraid of death and to not

let this disease keep me from living. She said to hold

onto God as my string of hope and that everything

would be OK.”

With God as their general, Kelsey and Karly stood

courageously as allies, fighting a common enemy.

They were the only two people who could truly un-

derstand one another.

As two of the first Dock8 patients, Kelsey and

Karly had to walk through a lot of unknown terri-

tory together, and it took sacrifice. Kelsey, being six

years older and further along in the disease, would

try new medicines, case studies and treatments in

hope of helping her younger sister.

“Everything she did, I think she had in mind for

me,” Karly says. “But, not only me, she was paving

the way for all Dock8 patients. I think that was one

of God’s great purposes for her.”

I

-karly koch

“I’VE THOUGHT ABOUT LIVING IN A BUBBLE, BUT THAT’S NOT

REALLY LIVING.”

37

KARLY’S MORNING MEDICINE ROUTINE CAN TAKE UP TO TWO HOURS. IT entails NEBULIZERS, INHALERS, LIQUID ANTIBIOTICS AND PILLS.

But that was nothing new for Kelsey. She was always

known as the guinea pig of her family, willing to try any-

thing to help others. Their mother, Tammy Koch, says that

without Kelsey volunteering her body for doctors to study,

they wouldn’t know most of what they’ve discovered about

Dock8 today.

ONE OF THE many things that doctors have learned

about Dock8 is that patients are highly susceptible to

multiple forms of cancer. While that was one blow Kelsey

avoided, Karly wasn’t so lucky.

Karly remembers opening her eyes one day and seeing

double. Her head pulsated with excruciating pain. She and

her mom rushed to the emergency room at Ball Memorial

Hospital and received no answers. With only one place left

to go, they flew out the next day to National Institute of

Health in Maryland, where they finally got the diagnosis.

As Karly sat in the stark hospital room, she tried to focus

past her split vision to hear her fate. The doctor said she had

stage-four Burkitt’s lymphoma in her brain, kidneys, spinal

fluid and the nerves along her jaw. Karly had no idea what

that would mean for her.

“What does lymphoma mean?” she asked her mother.

“You have cancer honey,” Tammy said.

“After that I knew what cancer was and that I didn’t have

the system to fight it,” Karly says. “My mom and I sat there

and wept and prayed for a while, but I still felt so hopeless

in that moment.”

After the diagnosis, 15-year-old Karly endured a grueling

five months of chemotherapy—away from her home, friends

and Kelsey.

DURING THOSE months, it was as if God didn’t want

Karly to be alone though, Tammy Koch says. In a matter of

weeks, Kelsey became sick and had to go to the National

Institutes of Health for treatment too.

Kelsey would saunter down the hall of the hospital, pulling

her IV pole behind her so that she could come see me, Karly

says. During this time, Karly’s appreciation for her big sister

only grew, as Kelsey would reminisce with her about things

from home and crack jokes to make her laugh.

Karly recalls a time when her mom couldn’t be there to

hold her hand while she was getting her blood drawn. So

Kelsey snuck up behind the doctor and made faces at Karly

to make her laugh and forget the pain.

Their father, Tracy Koch, says that Kelsey was always the

girl that people went to if they needed to laugh or wanted

advice.

“Here’s this sickly girl in college that had so many issues to

deal with, but yet every friend she made there went to her for

counsel and for healing when they were wounded,” he says.

She was the helper, not the one that needed to be helped.”

KARLY TRIED to take on the same positive mentality

during her treatment but says it was really hard.

“Some days I just wasn’t very nice to anyone. I would get

angry and ask God, ‘why me?’”

During these five months, Karly says she hit rock bottom.

38 // BALL BEARINGS

FEATURES

BUILDINGTOMORROW

“Before cancer, I was a typical teenage girl with

typical teenage thoughts, but afterward I began

to appreciate life so much more,” she says. “Peo-

ple became a lot more important in my life than

myself. Life isn’t about me; it’s about what I can

do for others.”

WITH A SLOW, hard climb, Karly fought her

way up from the lowest moment in her life to one

of the most extraordinary times in her life—beating

stage-four cancer.

Instead of shrinking back from the world after this

traumatic experience, Karly tackled it with a new-

found strength, determined to get back to living as

normal of a life as possible. While she says it would

be easy for her to close herself off from the world,

she would rather live in sickness than not live at all.

“I’ve thought about living in a bubble, but that’s

not really living,” she says. “I’d much rather go out

and do things and worry about getting sick rather

than locking myself up in my house and worry

about being sick.”

KARLY, NOW 18 years old, is starting a new

chapter of her life—one without the person who

always went before her. While she walks into

unknown territory alone, she remembers the full life

her sister lived and looks to that for daily inspiration.

Karly says she has to take each day as it comes,

but as she looks to the future, she plans to become

a physical therapy assistant so that she can help

people just like her—those without hope who need

to be lifted back onto their feet.

Still without a stem-cell match, Karly is left wait-

ing on her miracle. But her wait, just like Kelsey’s

life, will not be in vain. The Koch family plans

to carry on Kelsey’s legacy by creating a website

called “Dock8 Connection,” where patients all

over the world can come for resources and infor-

mation about Dock8.

As Karly waits patiently for the transplant that

could change her life, she will not fear death, but

instead live out what she calls God’s great purpose

for her, just like Kelsey.

“I see death as part of life,” she says. “I was put

on this world for a purpose, and I’m going to do ev-

erything I can to do what God wants me to do, so I

have no reason to fear anything.”

at home, Karly maintains a close relationship wth her family.

Together in 2009, Karly and Kelsey Koch helped each other deal with illness, fear and living with dock8.

W39

BUILDINGTOMORROW

a better way of //

hen George Srour first visited Uganda as a United

Nations summer intern in 2004, he endured a

heavy dose of culture shock. Witnessing a commu-

nity frustrated by dilapidated living conditions, a

visit to a rundown primary school unnerved Srour

the most.

“I saw a lot of kids thirsty for a chance to learn

and to be in a learning environment that would

make this possible,” Srour says. “There was a severe

lack of schools, and the ones that did exist were in

very tough-to-reach places. A combination of those

things led me to believe that I could do something

through philanthropic efforts to make a difference.”

After completing his internship, Srour returned

to the U.S. as a senior at the College of William

and Mary in Virginia. Srour calculated that if

each of his colleagues donated a measly $1.81, the

derelict school in Uganda could be rebuilt. With

a goal of $10,000, Srour’s expectations were more

than quadrupled during a “Christmas in Kampala”

campaign. He raised $45,000, which funded

the construction of a three-story school named

Meeting Point Kampala. This led to the founding

of Building Tomorrow, an organization commit-

ted to building primary educational academies in

sub-Saharan Uganda and fueled by youth across

the U.S.

Compelled by Srour’s growing cause, a group of

Ball State students are gearing up to support the

organization’s most successful reccurring fund-

raiser, “Bike to Uganda.” As representatives of the

Ball State chapter of Building Tomorrow, these

students are encouraging participants to cycle on

stationary bikes until they reach the 750-mile total

goal, one-tenth of the distance from Muncie to

Kampala, Uganda. All donations from students

and sponsors will be given to Building Tomorrow.

Ball State’s Building Tomorrow team is planning

to host Bike to Uganda on University Green on

Oct. 27. The all-day marathon will also include

live music and snacks.

Though it may seem like a lofty goal, the event is

just a stepping-stone to the ultimate reward: rais-

ing $50,000 to build the next Building Tomorrow

academy. If the group reaches this goal over time,

a team of Ball State architecture students will have

the chance to design the school. And students at

the academy will wear uniforms in official Ball

State colors, cardinal red and white.

Bailey Stultz, a junior architecture major, works

as co-leader of Building Tomorrow’s promotion

group at Ball State. For the past month, Stultz and

along her team have been searching for sponsors to

donate to the Bike to Uganda event and thinking

of ways to encourage community participation. As

an architecture major, Stultz hopes to be one of the

student designers for the school in Uganda if the

$50,000 goal is met.

Stultz joined Building Tomorrow at the end of

last school year. She says she saw the organization

as a chance to attain a leadership role, as well as to

make a difference in someone’s life.

empowering ugandan children through education

story // michelle johnsonPHOTOs // provided by building tomorrow

40 // BALL BEARINGS

ENRICH

“Education is a really important thing to me,”

Stultz says. “We’re all really lucky to be attend-

ing a university. It’s something I know I take for

granted, and I would like to help students who

don’t have a chance like this to feel like they

have a chance.”

Ben Easley, senior public relations major and

vice president of Building Tomorrow’s public-

ity and promotions team, says he was exposed

to poor living conditions in Africa during a

missionary trip to Kenya with members of his

church. Easley says his experience in Kenya

motivated him to become a member of Building

Tomorrow.

“I witnessed a lot of poverty and brokenness

when I was in Kenya,” Easley says. “It breaks

my heart when I think of people not being able

to have the education they want — not on their

own choice, but because they physically can’t.

How are you supposed to go to school when you

need to walk to get water? You can’t be in school

if you’re walking seven miles a day round-trip to

get water for your family. That becomes more of

a priority.”

Many students across the U.S. share in Eas-

ley’s sentiments. In six years, Building Tomor-

row has acquired 25 university chapters across

the country, raised over $600,000 and built 10

functioning schools — giving 3,500 children a

chance at a proper education. Last year, about

60 percent of Building Tomorrow’s funding

came from colleges and universities.

Srour said he thinks this outpour of support

stems from a growing awareness to conditions in

underprivileged countries.

“People are beginning to realize how intercon-

nected the world is,” Srour says. We can’t use

the excuse that ‘Oh that’s half a world away.’

“It boils down to just being an awareness piece,

where people feel like it’s something they need

to get behind.”

Despite the growing support, some statistics

suggest proper education in sub-Saharan Africa

is still out of reach. The Brookings Institute re-

cently released a study saying that one in every

two children in sub-Saharan Africa won’t learn

basic literary or numeracy skills.

“That statistic is shocking, and it shows

humanity that we have a long way to go in

providing access to quality education,” Srour

says. “While we don’t expect every child to gain

a college education, equipping them with the es-

sential skills to live healthy lives is something we

ought to commit to without hesitation.”

Building Tomorrow continues in its effort to

change such statistics with the launching of BT

2.0. Building Tomorrow committed to BT 2.0 as

a part of the Clinton Global Initiative, a non-par-

tisan, global-action organization introduced by

former president Bill Clinton in 2005. By 2016,

Building Tomorrow hopes to enroll 15,000

clockwise from top:

Students at the Academy of Gita show off their dance moves.

Bikers trekked 7,500 miles during Indiana University’s “Bike to Uganda” event.

Construction for the Academy of Kidula

Building Tomorrow staff members break ground on the future Academy of Kabasegwa.

41

“...EQUIPPING THEM WITH THE ESSENTIAL SKILLS TO LIVE HEALTHY LIVES IS SOMETHING WE OUGHT TO COMMIT TO WITHOUT HESITATION.”

- george Srour

SPOTLIGHT ON UGANDA

The houses on this map show the locations of schools that have been built in Uganda through the Building Tomorrow program.

BY THE NUMBERS

10 OPEN ACADEMIES IN UGANDA

3,500TOTAL CLASSROOM CAPACITY OF SCHOOLS

200,000HOURS of volunteer labor to build academies

25+college and university partners

primary-level students annually

in 60 academies throughout East

Africa. The initiative also plans to

grow the enrollment of girls and

design a curriculum suitable for

students living in rural areas.

Since the founding of Build-

ing Tomorrow, Srour returns to

Uganda an average of four times

a year to check on the progress

of the academies and spend time

with members of the community.

He says that with every visit,

the positive impact of attainable

education within a community

becomes more visible.

“You definitely see that there is

a significance of having a real, per-

manent place in which to learn,”

he says. “It makes a big difference

with these kids. Our work is not

just about academics; it’s about

community empowerment. When

people come together to solve an

issue, they realize they can be at

the heart of the change they want

to see. And I think that’s what

has made things as successful as

they’ve been.”

For more information on

Building Tomorrow, go to

www.buildingtomorrow.org.

IN FOCUS

42 // BALL BEARINGS

RISE

UP

43

44 // BALL BEARINGS

IN FOCUS

45

sTORY // alex burtonPhotos // ball state photo services

Fall is when you bundle up in your favorite collegiate sweatshirt

and root on your team alongside thousands of screaming fans in an

aluminum stadium.

This year, Ball State fans from near and far have done just that to

root on the Cardinals as they tackle, run and pass their way through

the season, with a couple of unexpected twists. The first, was the

game against IU, who is part of the Big 10 and the only other Indiana

school on the schedule. Being so close to home, losing was not an op-

tion, but seemed like a possibility in the last few minutes of the fourth

quarter. With seconds left, they came out victors, beating the first

BCS team of the season with a score of 41-39. The next unexpected

twist was the win over University of South Florida, a member of the

Big East conference. The game-winning play, thrown by quarterback

Keith Wenning and caught for a touchdown by wide receiver Willie

Snead, ended up on ESPN’s SportsCenter’s top plays of college foot-

ball that night, something Cardinal players and fans are not used to.

So far, Ball State players and fans alike have really seemed to rise

up this season, beyond expectations, making sure that it is known that

Ball State is a worthy contender.

from page 42: Wide receiver, chris shillings;

from page 44: wide receiver, jamill smith;

from page 45: wide receiver, willie snead

46 // BALL BEARINGS

IN FOCUS

Do you have any pregame rituals?I usually stretch two different times, warm up my muscles and

get my ankles taped.

What’s on your playlist? I listen to all kinds of music, but before games I listen to a lot of

Lil Wayne, Drake and a couple other artists.

What’s DO YOU EAT ON GAMEDAY?I eat a variety of things, from chicken and spaghetti, to eggs,

pancakes and fruit. So, my pregame meal is always the same

each week.

What DO YOU DRINK DURING GAMES?Always Gatorade.

Who’s YOUR FUNNIEST TEAMMATE?It has to be Dwayne Donigan because he makes everyone laugh

with his funny comments and dancing .

what inspires you during a game?I’ve always remembered something my high school coach said,

“Work hard at everything you do and never take anything in life

for granted.”

I always truly think about this and apply it to my life.

THOUGHTS ON beating two BCS teams? It’s a great feeling beating BCS teams no matter how you do it

or who the team is. I think its proved to our team the things we

are capable of doing when playing for four quarters.

timeout with keith wenning

illustration // alex burton

48 // BALL BEARINGS

late nite at ball state occurs every

saturday throughout the semester!

All Late Nite events are free for ball state students with bsu id. Guests are $5 Each!

Mark your calenders for the listed late nite events and get ready to party!

October 27 - TwiNiteNovember 3 - Around the World in 4 HoursNovember 10 - One Late Nite to Rule Them AllNovember 17 - Hunger Games Late Nite DistrictDecember 1 - Late Nite Moustache You a QuestionDecember 8 - Late Nite Hears a Who

25 27 292826 1

3 4 5 6 7 82

10 11 12 13 14 159

17 18 19 20 21 2216

Minnetrista Enchanted Luminaria

molehill

6 p.m. – 9 p.m.

be here now9 p.m.

30

24 25 2623 27 28 29

31 1 230 3 4 5

The Midtown

Men

The Comedy Mosh Pit:

Indiana’s King of Comedy Finals

Be Here Now, 9 p.m.

Friday Night

Filmworks: “Lawless” Pruis Hall,

9 p.m. (doors open at 8:15 p.m.)

A Leahy Family

ChristmasEmens, 7:30 p.m.

The Comedy Mosh Pit:

The Roast of Jake Lentz

Be Here Now 9 p.m.

Muncie Ballet

NutcrackerEmens

9:30 a.m. & 7 p.m.

Muncie Ballet

NutcrackerCornerstone

Center for the Arts

4 p.m.

The Comedy Mosh Pit:

Be Here Now 9 p.m.

The Comedy Mosh Pit:

Be Here Now 9 p.m.

BYOB Nightthe artist

within7 p.m. – 10 p.m.

Emens, 7:30 p.m

December

Merry christmas

late nite at ball state occurs every

saturday throughout the semester!

All Late Nite events are free for ball state students with bsu id. Guests are $5 Each!

Mark your calenders for the listed late nite events and get ready to party!

October 27 - TwiNiteNovember 3 - Around the World in 4 HoursNovember 10 - One Late Nite to Rule Them AllNovember 17 - Hunger Games Late Nite DistrictDecember 1 - Late Nite Moustache You a QuestionDecember 8 - Late Nite Hears a Who

December

October 24 5 p.m. DeHority Residence Hall

October 25 1 p.m. Student Center Room 301/302

5 p.m. Woody/Shales, 1st Floor Lounge October 2612 p.m. Bracken Library Room 104 October 295 p.m. Mysch/Hurst, 1st Floor Lounge

October 301 p.m. Bracken Library Room 104 5 p.m. Knotts/Edwards, 1st Floor Lounge

October 31 1 p.m. Bracken Library Room 104

November 112 p.m. Bracken Library Room 104 November 2 12 p.m. Student Center Room 301/302

1 p.m. Bracken Library Room 104

November 612 p.m. Student Center Room 301/302 1 p.m. Bracken Library Room 104

5p.m. Park Residence Hall

November 7 1 p.m. Bracken Library Room 104

5 p.m. Studebaker West, Multipurpose room

November 91 p.m. Student Center Room 301

KEY CareersThe Career Center and the Counseling Center are pleased to announce the KEY Career workshop schedule for fall 2012!

This mandatory workshop for first year students is a follow-up to the My Vocational Situation survey you took during Summer Orientation. It will provide you with:

• Step-by-step guidance to the career planning process

• Personal connections to individuals on campus who can help you develop a career plan

• Resources that will introduce you to all your available career options

Please mark your calendar now for which of the mandatory 1 hour workshops below you will be attending. Remember, you only need to attend one!

Whether you have a major or you’re still undecided, career planning will help you make the most of your experience during college

and still graduate in four years!Please direct any questions you have about the program to careercenter@bsu.edu. For those of you who

would like to begin the career exploration process prior to coming to the workshop, we would encourage you visit www.bsu.edu/keycareers.

watch for additional programming from the career center in november as part of NATIONAL CAREER DEVELOPMENT MONTH.