799 items found for your search. If no results were found please broaden your search.
(10/31/14 3:30am)
The Auburn men's basketball team's schedule kicks off at home on November 7th against West Alabama.
In an attempt to garner hype for a season that some have said will be the start of a new era in Auburn Basketball, the basketball staff decided to open practice to students and fans for a night dubbed "The Pearl Jam."
Thousands of students piled into the stadium to see the new players head basketball coach Bruce Pearl has assembled, but many of the students I talked to were waiting to see the coach himself.
"I'm excited, mainly to see the passion that Bruce Pearl will bring to the program," junior Jonathan Burson said.
Pearl's enthusiasm was apparent as he came out dressed up as head football coach Gus Malzahn and announced to the crowd that all season tickets have been sold for the upcoming season.
Coach Pearl also made it a point to let the students know that the team would need them this season.
"Together," Pearl said, "I think that we have the opportunity to become relevant in the world of college basketball right away."
In addition to letting the students see the new team, the event was used to teach new cheers for the student section. Pearl even renamed the Auburn student section after a short hype video, dubbing it "The Jungle."
"The university is committed and we are committed to making you guys the best student section in the nation," Pearl said.
Pearl did have issue with one cheer that attempted to use phone alarms to annoy the other team.
"I don't think we will do that one," said Pearl jokingly, "It may be against NCAA rules, and you know how careful I am about NCAA rules."
At the end of the event, and before Pearl gathered the team and students onto the floor for a picture, the new coach spoke about his expectations for the team and where he would like to be at the end of the season.
"I believe with all my heart that Auburn basketball can be one of the top five programs in the SEC every single year, and together we are going to do that," Pearl said.
After the event, one student shared with me his thoughts on the upcoming season.
"The only thing Auburn basketball has been known for is Charles Barkely," senior Eliot Skinner said. "It's about time the basketball program had something else to really get excited about."
With a relatively large turnout tonight, and with their West Alabama exhibition selling out, the basketball program seems to have a good start to the Bruce Pearl era. However, like all other sports, winning will be the only way to sustain the hype.
(11/05/14 5:00pm)
Danielle Tadych has broken every bone in her body at least once, excluding her fingers and toes.
When she was born, she wailed like most babies, but hers was in pain from a broken arm she sustained in the womb.
When she was 6, playing on a trampoline quickly became agonizing. Weighing 20 pounds, Danielle bounced a foot in the air, causing her left arm to snap.
Danielle, junior in environmental science, was born with Osteogenesis Imperfecta type III (OI) or brittle bone disease -- a genetic birth defect that prevents bones from producing enough collagen, which makes them weak and easily breakable.
OI is an extremely rare disorder which affects one in 20,000 people.
"My situation could be better, but it could be a lot worse," Danielle said. "When I was younger, I used to think about what I wanted to do and would think, 'I can't,' but then I'd find a way to say, 'I can.' That's what I plan to keep on doing. If there's a will for me to do something, there's a way."
Danielle and her brother, Chris, senior in animal science, commute to Auburn from their home in Opelika every day. Both homeschooled and only one year apart, Chris and Danielle grew up spending most of their time together and share an extremely close bond.
"Danielle has an electric wheelchair now, but for most of our lives, she had one that you push," Chris said. "I spent most of my childhood pushing her in that chair to the point where it felt strange for me to walk without it. That kind of lifestyle seems different to everyone else, but it's the norm for us."
Danielle's physical disability has caused her bones to grow curved and her stature to remain small, which makes her the butt of jokes among her family and friends.
"We harass each other pretty well," Danielle said of her older brothers. "Short jokes always ensue when they're around. If you can't joke about it, what can you do?"
Danielle said she wishes people wouldn't worry so much about being politically correct around her.
"Nowadays you hear people say, 'You can't say handicapped,' because that's politically incorrect," Danielle said. "But it is handicapped. Call it what it is. It's not about what you say, it's how you say it and your intent behind it."
Weighing only 45 pounds at 20 years old, Danielle said she's sure people stare as she rides by, but she said she doesn't notice.
"I'm very comfortable with my disability," Danielle said. "A lot of people aren't, but I'm fine talking about it and answering questions anytime. It's not the elephant in the room that people need to tiptoe around."
Chris said every person defines his or her normal, and Danielle's disability is part of his.
"It's just reality," Chris said. "A lot of our outlook comes from the way our parents raised us and our faith. We know that God made me the way I am and Danielle the way she is for a reason. It's the way it is, and we've embraced it and made the best of it."
Chris and Danielle both plan to get their doctorates and go far with their careers. Because of that, Chris said he's realized he can't drive his sister around forever.
Though she's never stood on her feet, Danielle is learning to drive at Alabama Vocational Rehabilitation.
To meet her transportation needs, Danielle needs to learn to drive, but she also needs a wheelchair-accessible van that will cost approximately $40,000.
"The first time I drove, I was terrified, but it's really exciting," Danielle said. "I can't imagine what it will be like to be behind the wheel of a car that's made specifically for me. I feel blessed beyond measure in every sense of the phrase."
Over the past several months, Danielle has been a part of several fundraisers and a contest to purchase the special equipment she needs, but still needs to raise most of the funds.
Hope, Danielle's mother, said they didn't solicit any of the help or attention they've received to help her daughter.
"We just found ourselves in the middle of it," Hope said. "Because of that, we didn't have to wonder if it was what God wanted us to do -- it was clear. We're supposed to embrace the help and go forward with our fundraising efforts."
Chris said he's enjoyed being his sister's chauffeur over the years, but that it will be great for her to be able to go somewhere by herself in a handicap-accessible van.
"We're working really hard to get one of these vehicles for her," Chris said. "It will change her life."
Danielle and her family have created a Facebook page and fundraiser on GiveForward for the cause
Hope said while she is excited for the opportunity for Danielle to drive, the thought terrifies her like it would any mom.
"I admit I have mixed emotions and often take pause," Hope said "But we're in this for the long haul and we'll do whatever it takes to make sure she can do anything she puts her mind to."
Hope said she's been more than pleased with how kind and accommodating Auburn has been to Danielle, but she wants people to know they aren't waiting for handouts.
"We don't expect people to know about Danielle's disability," Hope said. "That's why we want to educate them that we're okay with it, so they can be, too."
Hope said she hopes people can talk to Danielle and see the person she is when they look at her -- not just the fact she's in a wheelchair.
"If you just talk to Danielle, you'll realize there's a big person inside that little bitty body," Hope said. "Danielle is just like you and the only thing different about her is that her bones grow differently."
Danielle said she has something to overcome everyday, but she's blessed because she has the support she needs to do it.
"Everyone has their own struggles to deal with," Danielle said. "This is mine. It's been mine for my entire life, and from driving to my career, I'm not going to let it stop me from going for the things I want to do."
To donate to Danielle's cause, visit giveforward.com/changedanielleslife and like her Facebook page, Change Danielle's Life.
(10/30/14 7:30pm)
Auburn's head chef has found a way to eat healthy and make delicious meals in a microwave.
"This is a new thing to me, as I have not professionally cooked in a microwave for 25 years," said Emil Topel, senior executive chef of Chartwells.
Chartwells is the food service contractor at Auburn, where Topel uses his culinary skills to leave his mark on campus.
Raised in England, Topel attended culinary school in London before moving to the United States at age 19.
Topel has experience in many restaurants and hotels, owned a gourmet market, produced his own gourmet sauces and wrote and published his own Auburn cookbook.
Currently, Topel oversees every culinary operation on campus and is the brains behind the Plains to Plate dining venue, which has brought sustainable and locally grown foods to campus.
Topel partnered with the Office of Sustainability to teach students to cook meals with microwaves through the Microwave Meals in Minutes event Wednesday, Oct. 22.
"With the dorms on campus and limited cooking equipment, this is a good class to teach so students can create quick, easy meals," Topel said.
Topel said he would use a variety of ingredients, including a store-bought rotisserie chicken, to teach students some basics of cooking and offer simple culinary solutions.
"Speed is a benefit of cooking in a microwave," Topel said. "And in a dorm room with limited equipment, it is a good alternative that can lower expenses and provide healthy meals."
Topel said he loves cooking because it allows him to be creative, loves watching his guests enjoy what he produces.
Mike Kelser, director of the Office of Sustainability, said he admires Topel and is glad he participated in the event.
Kesler said the purpose of the Microwave Meals in Minutes event is to provide students with ideas to eat healthier in dorms.
Topel instructed students on how to cook microwave meals, sustainability when it comes to food, ways to support the local economy and how to eat healthier.
"He has a passion for creating fresh and nutritious food," Kelser said.
According to Kelser, Topel makes a special effort to teach students how to eat well and fresh.
"That's his mission in life," Kelser said. "He's a real asset to Auburn."
Hallie Nelson, sophomore in biosystems engineering, serves as an event-planning intern for the Office of Sustainability.
Nelson said she worked alongside fellow intern Nathan McWhirter, junior in mechanical engineering, to plan the Microwave Meals in Minutes events and chose Topel as the instructor because of his advanced culinary skills.
According to Nelson, Topel has participated in culinary events before, but never using a microwave.
"I think he did a great job coming up with recipes that the students will love," Nelson said.
Nelson said she is thankful Topel is passionate about combining sustainability with food.
Amy Strickland, program manager for the Office of Sustainability, said she agrees with Kelser that Topel is a valuable part of the Auburn Family.
Strickland said Topel will be successful at encouraging students to make better microwavable culinary choices, "which does not include ramen noodles."
(10/30/14 3:00pm)
Join the Auburn Family on Nov. 1 in the Gay Street Parking Lot for the Auburn vs. Ole Miss game on the big screen. Festivities begin at 5 p.m followed by a 6 p.m kickoff. Admission is free and open to the public.
This is an event for the entire family. Kids can enjoy inflatables while hot dogs and hamburgers will be available for purchase through on-site vendors. Downtown restaurants offer take out perfect for family dinner during the game.
Guests can begin arriving at 5 p.m in order to secure a spot and are encouraged to bring tailgate chairs and blankets.
Meg Rainey, public relations specialists for parks recreation, said the Gay Street Parking Lot has been a great place to host several downtown events.
The location is perfect for traffic flow and large enough to sustain a crowd. The Auburn Vs. Kansas State screening hosted 300 people, and it is hoped this event will attract more, Rainey explained in an interview.
Auburn Downtown shops will not be extending hours, but the business impacts on local restaurants will be substantial according to Sarah Brown, owner of Wrapsody.
"It's hard being a business owner when the games are away," Brown said. "All the business leaves, but with an event like this we are able to get that back."
However, not everyone agrees that these events help increase business.
Matthew Casey is a bartender at both Halftime and The Hound Bar & Restaurant.
"If anything business decreases because there is less parking," Casey said.
When people who attend these events go to watch the game. If they want to watch the game and drink they go the bar Casey explained.
Still according to Brown the City of Auburn has worked really hard to make these events profitable for downtown businesses.
"It's been a great having the events on Gay Street," Brown said. "I attend the Kansas State showing with my family and we really enjoyed it, and the restaurants were kept busy."
Because the event is part of the downtown entertainment district, any alcoholic beverages bought at the downtown dinning locations are allowed inside the event, however, outside glass containers and alcohol are not.
Toomer's Corner is just a walk away, providing the ideal game day location according to Rainey.
"We've taken care of all the tailgating needs," Rainey said. "It's a great opportunity to come downtown with the family shop, eat, and enjoy the game."
Sponsors of the event include Satellite & Electronic Innovations, The Tailgate Guys & The Event Group and Summit Graphics.
The event is also made possible by the downtown businesses such as Tiger Rags, who is providing shakers to the first 200 guests.
Anyone interested in more information should contact Meg Rainey with Parks and Recreation at (334)-501-2930.
(10/21/14 2:38am)
The Student Government Association's Senate Council meeting voted unanimously Monday, Oct. 20, to approve the creation of a Diversity Learning Community on Auburn's campus.
First-year students interested in matters of culture, religion, race and inclusion will have the opportunity to learn alongside peers with similar interests and identities.
Though the learning community is not a "living-learning" community just yet, College of Liberal Arts Senator and senior in political science Dillon Nettles said he believes it's a step in the right direction.
"As a senator, I thought it was important the First-Year-Experience Office knew that this was something that was in the interest of students," Nettles said. "I hope as a member of the Office of Multicultural Affairs and Diversity that SGA can expand upon issues of diversity, LGBT rights, issues of race, gender, even class on this campus. Those are all things that our committee wants to promote throughout the rest of our term, and I hope that more legislation like this will come to the floor.
The learning community was established as part of a resolution put forward by the College of Liberal Arts.
Nettles said he was happy to bring the issue of a diversity learning community to SGA's attention, but he felt it was not his responsibility to mandate a timetable for its completion.
"It's really a framework to work within and it doesn't actually implement a specific date," Nettles said. "It was important not to do that because I felt that administrators tasked with carrying out the learning community process can do it in the way that they feel will be most beneficial for students.
Members of Spectrum, Auburn's on-campus gay-straight alliance, were in attendance to offer support and gratitude.
Max Zinner, senior in anthropology and Spectrum political affairs director said the establishment of the learning community was a big step in correcting Auburn's LGBT image problem.
"I don't know if you're aware, but Auburn's been listed as one of the most LGBT-unfriendly colleges by The Princeton Review," Zinner said. "Anything that the University can do to get off that list is great. Anything that can be done to make an underrepresented community, especially the LGBT community, more visible would be very welcome by Spectrum."
Auburn University was also recently recognized by The Princeton Review in their 2014 edition of their "Guide To Green Colleges," the only college in Alabama to do so.
In appreciation for their efforts, SGA voted to specially recognize the Office of Sustainability for their work in keeping Auburn's campus clean and green.
There was a brief presentation from the Office of Compliance from within the Athletic Department regarding NCAA infractions at Auburn.
Though there are currently no malpractice claims filed by the NCAA against Auburn, the Athletic Department aims to nip any future infractions in the bud.
"There are two things in the Athletic Department we try to live by," said associate athletic director Dave Didion. "Tell the truth, no matter how painful, and if you see something say something."
Didion said it's easy to get in trouble when you don't understand the NCAA rules, having worked for the NCAA for 25 years himself.
The Athletic Department asks the student body and community not give student-athletes any extra benefits, make special arrangements in restaurants or at businesses for them or to contact future athletic prospects outside of approved Athletic Department communications.
Even paying for a student's free lunch could put Auburn and the team in jeopardy, Didion said.
"If you are friends with someone who is being recruited by Auburn and they send you texts, leave it to the coaches, unless you're a lifelong friend," Didion said. "In any case, you should contact the compliance department first to make sure you're OK. You're helping to protect their eligibility to play college sports."
Next week, a resolution to extend the amount of time between the formal end of the school semester and the beginning of exam week will be up for vote.
The proposition wants to add additional "dead days," or open weekdays, to the schedule for the first time since Feb. 2010.
(10/16/14 6:00pm)
In the midst of class, tests and deadlines, slowing down and enjoying a meal has become a lost art.
In today's culture, eating at a greasy fast food chain is the easy way out. Auburn gives students the opportunity to have quality ingredients at fast-food speed. Any self-proclaimed foodie, such as myself, will tell you it is more about what you are eating, not where you are eating.
As an avid cook and meal planner, I typically try to do my homework on what is in season, and then use that to navigate my order at a restaurant.
In October, keep an eye out for sweet potatoes, butternut squash, pumpkin and broccoli. Those are a few of the in-season vegetables many restaurants may offer as they become available.
Vegetarians and vegans alike have jumped on the foodie train, as they are rely more heavily on quality ingredients. Vegetarians and vegans depend on natural foods with protein, such as beans and nuts, to sustain their energy. On campus, there are restaurants that can meet your needs.
Auburn's dining services are taking leaps and bounds to serve local ingredients and produce from Lee County. Students, jump on this offer.
Eating local cuts out the middleman, which in some cases is a corporate manufacturer adding preservatives to food. Foodies thrive on local, natural ingredients because gourmet meals consist of fresh flavors.
One of the latest trends is farm-to-table dining. Eating food grown in our region has never been easier or better for you. Farmers' markets are booming and restaurants are hearing the cry for fresh and local foods.
Auburn's Campus Dining started the Eat Local campaign as an awareness to students that eating local has many benefits in flavor and in one's health. It was created to educate students on the importance of eating fresh and local while supporting the community around us.
However, no one said eating well was necessarily good to your credit card. There is a price to pay if you want to indulge in quality ingredients. Fortunately, Auburn gives students a generous allowance to play with. Especially the on-campus dwellers. With $995 per semester, on-campus students are not going to go hungry.
For commuting students, such as myself, we have to be a little more conscientious of where our dollar is being spent. With $300 per semester on our Tiger Card meal plan, we are given less wiggle room to splurge. That being said, creativity is key in deciding what to eat.
From make-your-own sushi to smoothie trucks, Auburn's campus dining services does not fall short. Next time you are feeling adventurous, try something new and support your local farmers.
(10/10/14 4:30am)
Autumn is in the air, and sweaters, cardigans and boots are once again making their appearance.
But as every college kid knows, we are all poor.
Yes, that's right. You really shouldn't buy those designer jeans or that ugly, oversized Christmas sweater we all know you really think is beautiful.
Yet the unyielding desire to have them still triumphs.
But never fear, there is an alternative to this shopping problem. It's the thrift store.
What was once known as a place exclusively for those in need is now an up-and-coming shopping trend.
Nowadays, young adults and teenagers visit thrift stores to find quality clothes other people have either grown out of or simply don't want anymore.
This trend reflects a sustainable mindset, as customers are now recycling clothes and contributing to charities or churches instead of discarding them.
It's important to be careful about checking clothes and be wary of their condition, but in my experience, most clothing is fine.
One of the most attractive aspects of the wonderful land that is the thrift store is you can find clothing for nearly half the price of its in-store value, though each store's pricing may vary.
Plus, a lot of it is name-brand apparel.
In my shopping experience, I have bought J. Crew, Abercrombie & Fitch, Ann Taylor Loft, Gap, Aeropostale, Coldwater Creek and several other quality brands from the thrift store in great condition for prices ranging from $1-6.
Sometimes the process of thrifting can be overwhelming, especially when testing the waters.
Here are a few suggestions that may be useful as you delve into this new form of shopping.
* Find a friend. Friends help make for a fun atmosphere.
* Know what you're looking for.This definitely shreds off the anxiety of thrift shopping, especially when entering a larger store.
Often, clothes aren't neatly arranged like in mall stores, so knowing what style or color of clothing you're looking for will help ease your search time.
* Be patient. Thrifting is a process. It is not always as simple as grab and go, depending on how large and organized the store is.
This means you may need to take some time to sift through the racks. Take your time looking; the more patient you are, the more likely you'll spot something.
* Be aware. Always inspect your potential purchases for quality. Know materials, manufacturing and return policy to ensure top-notch purchases.
* Don't worry. Have fun with it and keep an open mind. Some days you will find nothing that fits well or strikes your fancy, but other times you will be overwhelmed with great selections.
Thrift shopping is a great way to save money and get quality clothes you like.
Find your local thrift store and give it a try, keeping some of these tips in mind.
Happy thrifting!
(09/29/14 6:40pm)
Most students are aware of the recycling bins around campus and have probably contributed a plastic bottle or two.
However, some people are unaware of what happens to their recycling after they throw it in the bin.
Courtney Washburn, recycling coordinator in the waste reduction and recycling department, said the trash and recyclables from campus go through a specific process.
"The custodians service it first," Washburn said. "Then our staff get it and they bring it back to the food service building. They unload the bins and there's someone here sorting them. By sorting, I mean we're taking it from a small bin and putting it into a larger one."
Washburn said the recycling is sorted into three different categories: plastic and aluminum, mixed paper and cardboard.
"All the recycling from campus comes to our parking lot," Washburn said. "We have a compacter for paper and a roll off for plastic and aluminum. We also have cardboard bailers. You basically just stick the cardboard into it and it spits it out bailed."
According to Washburn, the materials are then sent to multiple locations off campus.
"They're called material recovery facilities, but we call them MRFs," Washburn said. "They're basically a recycling center. The MRF is kind of the middle-man."
Washburn said the plastics and aluminum go to a MRF in Columbus, Georgia.
The mixed paper and cardboard is sent to one in Lee County and the waste from construction and demolition is sent to Sand Hill in Lee County.
Washburn said there is a reason their system is so complex.
"A lot of places do single stream," Washburn said. "That's where you put everything in one bin, you send it to the MRF and they separate it for you. It's very simple. But there's also a very high contamination rate because people can throw everything in. They do and it can get messy."
According to Washburn, mixed paper and cardboard are some of the most recycled materials in Auburn.
"That's where most of our revenue comes from, cardboard and mixed paper," Washburn said. "If we mixed them in together it wouldn't be as valuable. Having that single material is more profitable. And there's lower contamination rates," Washburn said.
According to Washburn, Auburn's diversion rate has room for improvement.
"You measure recycling success through what we call diversion rate," Washburn said. "You measure diversion rate by looking at your total waste, trash and recycling added together, then you find out how much of your total waste was diverted from the landfill. Basically, how much of it was recycled.
The University's diversion rate is 13 percent.
"The national average is around 30 percent," Washburn said.
According to the EPA's website, tax incentives are offered for purchasing recycling equipment.
These tax incentives range from 10-50 percent of equipment costs.
Auburn was recently named one of the greenest universities in the nation.
Mike Kensler, director of campus sustainability operations, said he knows how Auburn became one of the most sustainable campuses.
"About 10 years ago, a couple of Auburn deans saw sustainability as an important trend," Kensler said. "Now we have so much going on compared to the rest of Alabama."
(09/26/14 1:30pm)
Tiger Dining, the Office of Sustainability and the waste reduction and recycling department have been working to remove all Styrofoam from Auburn's campus. The last to go were Chick-fil-A's Styrofoam cups.
"It's one of those processes that we kept chipping away at, and we eliminated it everywhere we could," said Glenn Loughridge, director of campus dining. "We just had that last domino fall."
These groups meet monthly to discuss projects to make Auburn as sustainable as possible.
The cost of removing the Styrofoam cups will cost Chartwells an additional $5,000 per year, but Courtney Washburn, recycling coordinator at the waste reduction and recycling department, said she believes the benefits outweigh the cost.
"I think it makes a statement, and it's a step in the right direction," Washburn said. "The fact that the University is making a stand to not purchase this product is almost priceless."
According to Washburn, the process of making Styrofoam causes air pollution and possibly cancer.
Washburn also said the disposal of Styrofoam takes more effort than paper.
"Styrofoam tends to be kind of bulky in waste bins, it doesn't squish down like paper cups do," Strickland said. "More workers have to check them, and more trips to the landfill have to be taken."
However, the new paper cups cannot be recycled because of the wax coating used to contain the liquid.
Though the cups cannot be thrown in the recycle bin, they leave a smaller environmental footprint than Styrofoam, according to Amy Strickland, program manager at the Office of Sustainability.
"Even though we can't recycle the paper cups, they've been replaced with something that will more readily break down," Strickland said.
The waste reduction and recycling department said they have been working to begin a composting program by participating in a compost pilot program with Village Dining.
In one month, Village Dining collected 4,621 pounds of compostable food.
"Compost is definitely in the works, but we aren't there yet," Washburn said.
Loughridge said his goal is for campus to be as sustainable as possible.
"Our goal is to continue toward zero waste, and that's not going to be something that appears overnight," Loughridge said. "It's a process and it's something we have to work for. We can start here, and maybe we can reach out into the greater community."
(09/15/14 4:00pm)
Dozens of flags line the inside of the student center to represent students from around the globe, and now for the first time, Tiger Dining is representing them too.
Tiger Dining has introduced a new food truck, Ceci, which excited students across the cultural spectrum when it opened Monday.
The newest campus dining option features Middle Eastern cuisine with a menu that's "From the Near East to Far East," but that's not all that makes it distinctive.
The food truck introduced Halal meat to campus to accommodate Muslim students. It also does not serve beef, which makes it Hindu-friendly.
A Halal diet is a religious requirement for Muslims, and is comparable to Jews consuming Kosher foods, said Naved Siddiqui, fifth-year doctoral student in materials engineering.
"In the Halal belief, animals are bled to death during slaughter so the blood does not coagulate and contaminate the meat," Siddiqui said. "Like Jews, we also don't eat pork."
Ellexia Taylor, senior in interdisciplinary studies and president of the Muslim Students' Association, brought the need for Halal meat to Tiger Dining's attention.
"The Muslim students on campus didn't have access to Halal meat and, until now, only had the option of being vegetarian," Taylor said. "Auburn's Muslim population is steadily growing, and Ceci gives them the best options to stay healthy and well nourished."
Taylor presented the issue to Tiger Dining in the spring, and was impressed with how quickly the solution came about.
"It shows that Auburn University takes pride in ensuring that no group is left out," Taylor said.
Director of Campus Dining Glenn Loughridge said he made Ceci a priority throughout the summer.
"The Auburn Family is known for being 'All In,' so we wanted to be all inclusive," Loughridge said. "We want to serve all students regardless of how much or how little they make up Auburn's population."
Bill Sallustro, resident district manager for Chartwells, Auburn's food contractor, said he wants students to know that if there's a need for a particular food on campus, Chartwells and Auburn will work together to meet it.
"Ceci will not only appeal to Muslim students, but Hindu, Jewish and vegan students as well," Sallustro said. "It's exciting."
Ceci's menu features an array of Middle Eastern dishes including lamb, chicken, salads, desserts and other vegan options.
Entrees include hummus, grilled vegetable falafel, curried lentil patties, spice roasted chicken and lamb and mushroom kofta, a dish that Siddiqui grew up with in Saudi Arabia.
"I can't wait to feel at home," Siddiqui said.
Siddiqui said he's very excited to enjoy Ceci's food.
Loughridge said that the truck will help expose students to new food.
"It will open Auburn students to a different culture and diet, but it's not so far off that Alabama folks won't find something to enjoy there," Loughridge said. "Ceci is for everyone."
The food truck will first be located near the engineering buildings, but will move toward central campus as it gains popularity, Taylor said.
Siddiqui and Taylor said they are grateful to Tiger Dining for listening to their request.
"Offering this kind of meat is certainly not common, even in other parts of the U.S.," Siddiqui said. "Tiger Dining Services was so forthcoming, and serving such a small group on campus isn't a sustainable thing to do from an economic standpoint. The fact they did it anyway says a lot. I can't say thank you enough."
Loughridge said in the Auburn Family, everyone gets a seat at the dinner table.
"We need to be able to feed everybody, Loughridge said. "We were happy to take a step toward accomplishing that."
Loughridge advised students to check the Auburn App, or the dining services' Twitter @tigerdining where locations will be posted weekly.
(09/10/14 9:00pm)
A class of industrial design students is gaining hands-on design experience by working with reclaimed farm tools and converting them into furniture.
The students work with the sustainable furniture company Groovystuff.
Groovystuff has partnered with the University through the University Hall of Innovation and Job Creation project, which allows students firsthand experience designing and marketing products.
This is the fourth year Auburn has worked with Groovystuff.
In addition to the 19 Auburn students participating, 13 visiting students from Shu-Te University in Kaohsiung, Taiwan are involved.
Students submit three design sketches and one scale model for Groovystuff's co-founder Chris Bruning to look over each week.
The course instructor, Tin-Man Lau, provides feedback on the structure of their designs as well.
Materials the students have access to range from plows and yokes made of weathered teak to oil drum barrels in various shades. Students may use supplemental pieces in their designs, but the reclaimed materials should not be drastically altered from their original state.
"Using all the pieces and not chopping them up is the most difficult part of the project," said Zach Willard, sophomore in industrial design. "You have to use as much of the reclaimed material as possible and not make new cuts."
Groovystuff's aesthetic calls for distressed and antique pieces, so polishing touches, such as excessive sanding or altering major portions of the material, are not necessary.
"It's very different in the class because Chris wants the model to be rough, when usually they want the final product to look clean," said Shao-Wen Liao, senior in industrial design at Shu-Te University.
The project not only offers real world experience in design, but also in marketing and networking.
In October, the students will showcase their models for the High Point Market furniture show in High Point, North Carolina.
"There are infinite opportunities for students," Lau said. "They go to one of the biggest furniture shows in the county and get to meet with people in the field."
Some students also work Groovystuff's booth at High Point, where they meet buyers and gain experience taking product orders.
"Last year I didn't go to High Point, but this year I'd like to go and actually stand next to my project and hand out business cards," said Keith Locke, senior in industrial design.
Each student signs a contract with Groovystuff, which states they will receive one percent of the earnings from their piece if chosen to be produced and sold by the company.
"The fact that it could actually be produced is exciting," Willard said. "It's a chance to get your name out there and market yourself before you get into the business."
Groovystuff's collaboration is not just a design challenge or networking opportunity, but also a lesson in sustainability.
"It's good to show students that even though it's someone's junk, it has high market value once it has design in it," Lau said.
Lau's students echo the same sentiment about the importance of working with sustainable materials.
"There are so many things that are made to be thrown away," Willard said. "With things that are reclaimed, you're doing your part to help not use so much material while turning it into something useful again."
(08/24/14 1:30pm)
For at least one afternoon, it was easy being green.
Students gathered in the Davis Arboretum Thursday, Aug. 14 before classes to learn about sustainable growth and environmentalism at the Sustainability Picnic.
Students gathered in a clearing by the pond, sitting on the grass in clumps and listening to a three-piece cover band. They talked among themselves and giggled as Aubie danced along to the music and climbed a tree.
In the back, environmentally focused student groups set up their tables with information for the attendees.
Garrett Kizer, president of the Environmental Awareness Organization, said the event helps such groups to recruit.
"It's also a really cool environment to see people that might be interested in our organization without standing on the concourse and yelling at them and throwing things at them," Kizer said. "Here it's a little bit more relaxed. We have a band that's playing, we have food [and] people that just kinda go from table to table and talk to you."
The students wandered between the tables and free food: whole wheat couscous pilaf, baked sweet potato salad and roasted garlic hummus. They ate off of upside-down Frisbees with wooden sporks.
"The free food is definitely a good way to help people, especially when you're trying to get incoming freshmen," Kizer said. "I remember when I was a freshman, everything I did [during] Welcome Week was trying to find free food."
James Elrod, freshman in forestry, said he came mostly for the food. However, he said one organization's table caught his interest.
"I haven't really looked through too many of the tables, but I like the recycling one," Elrod said. "I hate throwing stuff away."
Elrod said if not for previous commitments, he would consider joining an organization related to his interest in the environment.
"Boy Scouts is real oriented to [recycling], plus my major. It all kind of ties together," Elrod said.
Nathan McWhirter, junior in mechanical engineering and sustainability studies and secretary of Auburn Real Food Challenge, said he hoped his group could find more members from the students gathered at the picnic.
"Our group is pretty small right now this year," McWhirter said. "We had two people that were supposed to be officers, [who] actually got other commitments this semester, so we're just down to three officers. So we're really looking to grow our group this semester and this school year."
McWhirter said he also hopes to help educate students on the merits of environmentalism and sustainable food.
"We're working to get more local, community-based, ecologically sound, fair and humane foods on campus," McWhirter said.
These efforts are working, producing changes, such as the Village bulk food bins and reusable silverware in campus dining halls.
AU Dining is also running a program with Chartwells, which runs Auburn's dining program, and SuperGrow, an organic food grower, to serve more organic, locally grown food to students. It aims to make 20 percent of its food local and organic by fall 2015.
McWhirter said Auburn could see more environmentally friendly changes if there is demand from the students.
"Auburn is responsive to its students," McWhirter said. "If people are interested in this, it's going to happen on campus."
(08/02/14 12:27am)
Sophomore All-SEC guard Alex Kozan will miss the 2014 season after undergoing back surgery to treat an injury sustained while working out in the offseason, according to head coach Gus Malzahn.
"He injured his back while he was home lifting during the summer," Malzahn said. "He came back and we tried to rehab it with some different things and he tweaked it. The doctors just felt like the best thing for him and his future was to have surgery."
Kozan was a freshman All-SEC performer and started every game of his first season with the Tigers.
Malzahn said he did not have a plan at the time to replace his injured starter, but stressed that the Tigers have the players to fill the hole.
"We'll probably mix and match some for the first week or so and we'll see what happens with that," Malzahn said. "Obviously, anytime you lose a starter that's played very well that's a challenge. But we do have some quality depth at the offensive line and that's a good thing."
At the Tigers' first fall practice Friday, Shon Coleman, Chad Slade, Reese Dismukes, Avery Young and Patrick Miller worked the offensive line with the first team.
Kozan was not dressed out with the rest of his teammates.
Dismukes, a senior and four-year starter, said it would take some time for the new group to jell together.
"Who knows if there is going to be a drop-off," Dismukes said. "We've only been together for one day and we're going to have to keep getting better and better, but we're not going to be what we were with him. We're going to be a different five."
After his performances as a freshman, Kozan was beginning to receive attention nationally, with the sophomore landing on the Outland Trophy watch list and Athlon naming him a third team preseason All-American.
Those expectations will have to be put on hold for now following his season-ending injury.
"Anytime you lose a guy like that who we played with last year and he's a young player, you hope for the best for him," Dismukes said. "Obviously it's a terrible situation, but we have to continue to work as a group of five with the offensive line as a whole and he'll be there to support us and wish us nothing but the best. It sucks when people get hurt though."
(07/10/14 8:30pm)
Auburn University and the City of Auburn recently announced they will receive consultations from the Urban Sustainability Accelerator (USA) program at Portland State University over the next year.
USA, housed in the School of Urban Studies and Planning, offers year-long services to smaller and midsized communities called cohorts, throughout the United States, according to Robert Liberty, executive director of USA.
These services provide consultations to help implement sustainability and redevelopment projects in interested cities.
In Auburn, three main projects will receive consultations: downtown's section of College Street, stormwater infrastructure and the alleys and back lots downtown.
Kevin Cowper, assistant city manager of Auburn, said calming the wide stretches of College Street between intersections downtown is a top priority for the city.
Similar to how the crosswalks on Magnolia Avenue funnel pedestrians off campus, the city wants to build crosswalks across College Street and between Samford Avenue and Roosevelt Drive.
The recent development and popularity of the Heart of Dixie shopping center and adjacent Barbecue House have caused an increase in students and faculty jaywalking across College Street, resulting in the need for a crosswalk.
The city also plans to redevelop the intersection of Toomer's Corner to match the changes being made to the University's corner of College Street and Magnolia Avenue. The project is scheduled to start in the summer of 2015.
Cowper said a landscaped median is planned between Samford and Thach Avenue to make "a more aesthetically pleasing entrance to campus and downtown."
Projects increasing the stormwater infrastructure on and off campus will also receive consultations.
Recent improvements to Parkerson Mill Creek, near the Wellness Kitchen, showcase how the University wants to increase flood protection and water quality on campus, according to Liberty.
Liberty said he hopes the plans to allow rainwater and run-off to soak into the ground will create long-term solutions to growing flooding concerns and will help replenish Auburn's water table, the underground surface saturated with water.
Another project involves cleaning up the alleys and back lots behind Little Italy and Moe's Barbecue on Magnolia Avenue.
The project, scheduled to start in December, will allow Auburn to grow up, not out, according to Liberty.
Building on the existing structures and space will better use Auburn's developed downtown and will increase the area's attractiveness.
Liberty said he also wants to rethink the way Tiger Transits are used. He thinks using the transits for more off-campus trips, similar to how the transit currently runs to Wal-Mart and Tiger Town, could better benefit more faculty, staff and students.
Mike Kensler, director of campus sustainability operations, said these projects should make Auburn a more pedestrian-friendly campus and create a greater "sense of place" where students can congregate at places, such as Toomer's Corner.
Liberty said USA researched between 40 and 50 towns and talked to more than 200 people before settling on this year's cohorts.
Each college and town cohort is required to give $18,000 to USA, which will cover 20 percent of the cost of consultations.
The remainder of USA's funding comes from three sources this year: the Summit Foundation in Washington, D.C., the Entity for Sustainable Solutions at Pennsylvania State University and an independent grant from the California Strategic Growth Council.
The program also receives monetary gifts and volunteered consultation services.
Kensler said a group of seven people from Auburn will go to Portland, Oregon, in mid-July to meet with the consultants.
After their consultation, the group, consisting of three University employees and four city employees, will revise their plans.
Liberty, who visited Auburn this spring, said he enjoyed touring Auburn, despite the heat, because of the hospitality and interest in USA he saw.
"It's a pleasure working with Southerners because of their graciousness," Liberty said.
Kenser said he is looking forward to the city and University's collaboration with USA.
"This gives us another opportunity to enhance that relationship and work together to create outcomes that are really going to be enjoyable and visible by the people of the Auburn community," Kensler said.
(06/29/14 11:17pm)
Auburn fans gathered at Toomer's Corner on Sunday afternoon to celebrate the life of former Tiger Philip Lutzenkirchen.
Lutzenkirchen, a member of the 2010 National Championship team and fan favorite, passed away early Sunday morning after a car he was a passenger in careened out of control for more than 450 feet before overturning several times.
Lutzenkirchen was ejected from the car and pronounced dead at the scene outside of LaGrange, Georgia.
"It's obviously a time for mourning, but we should also be celebrating what a great man he was and what he brought to the football team, to the Auburn family and the SEC in general," said Morgan Jackson, senior and daughter of Auburn great Bo Jackson.
Approximately 150 people showed up to show their respect, with many wearing the familiar #43 jersey that Lutzenkirchen wore for the Tigers.
"When I first came here, he seemed to be the safety net of the team," said Kathleen Johnson, senior from Canton, Georgia. "He was my favorite player."
Fans brought toilet paper to throw into trees; something usually saved for victories.
Lutzenkirchen became an Auburn legend when, with Auburn trailing Alabama 27-21 in the 2010 Iron Bowl, Cam Newton found Lutzenkirchen for the game-winning touchdown to keep the Tigers on their path to the national title.
The "Lutzie", Lutzenkirchen's dance after the touchdown, became a sensation.
"When I told my parents this morning, my dad (Bo) said, 'Phil? The touchdown dancing guy?'," said Jackson. "It was really hard for him to hear that."
Lutzenkirchen's Auburn career ended after sustaining a hip injury against Ole Miss in 2012. The following year, he signed a free agent contract with the Rams, but was released four months later due to the same injury. He finished with 59 caught passes for 628 yards and 14 touchdowns for the Tigers.
"He was a great Auburn football player," said Erica Seymour, senior from Hueytown. "Nobody had a bad thing to say about him. I honestly hate that I didn't know him personally."
Graduating in 2012, Lutzenkirchen remained a familiar face in the Auburn community, attending football games and other athletic events.
"He was a very good family friend and a good guy," said Jessica Carroll, senior in Public Relations. "He never really let go of Auburn. It's a place in his heart."
(06/14/14 1:27am)
An Auburn man was killed and another was injured in a two-car collision on Shug Jordan Parkway near the intersection of Wire Road Friday afternoon.
Auburn Police Division responded to a call Friday, June 13, 2014 at approximately 1:50 p.m. of a two-vehicle accident with injuries, according to an Auburn Police Division news release.
Auburn Fire Division and EAMC Emergency Medical personnel responded to the scene to treat injuries.
The driver of a 2007 Chevrolet Silverado pickup truck, a 55-year-old male from Auburn was seriously injured and transported to the EAMC Emergency Room for treatment. He died as a result of his injuries.
The driver of a 1995 Ford Ranger pickup truck, a 57-year-old male from Sylacauga, sustained non-life threatening injuries from the crash and was transported to UAB Medical Center in Birmingham by Life Saver helicopter for treatment.
Traffic in the area was temporarily re-routed while the accident was being investigated.
The Auburn Police Division's preliminary investigation determined that the Chevrolet pickup truck was travelling north bound on Shug Jordan Parkway towards Wire Road when it crossed into the opposing lane of traffic and collided head on the the Ford pick up that was travelling south bound on Shug Jordan towards Wire Road.
The cause of the accident is still under investigation by the Auburn Police Division.
Traffic in the area was temporarily re-routed while the accident was being investigated.
(06/13/14 11:50pm)
An Auburn University student was struck by a vehicle Thursday morning around 9 a.m. at the corner of Cox Street and West Glenn Avenue.
According to Opelika Auburn News, the 22-year-old student was airlifted to a Columbus, Georgia hospital after she was struck by a grey 2013 Jeep Wrangler.
Capt. Lorenza Dorsey of the Auburn Police Division said officers responded to a call at 9:09 a.m. Thursday. He said the female, who he did not identify, was traveling northbound away from campus. The driver of the Jeep was a 44-year-old unidentified female Auburn native who was heading westbound, according to Dorsey.
Amy Wright, a junior in zoology, was on the scene moments after the woman was hit and described the woman as unrecognizable do to the injuries suffered during the impact.
"She was really badly injured," Wright said. " Most of her top teeth were knocked out because her jaw was impacted in. Her leg looked disjointed from her knee and maybe a couple of broken ribs and a broken nose."
Wright said the woman was completely still when she first saw her but was still somewhat responsive when they began taking her to EAMC. Wright was unsure if the woman lived in her apartment complex or not and could not verify do to the injuries suffered.
Wright said the female was treated at the scene by emergency personnel and Dorsey confirmed that she was subsequently airlifted to Columbus Regional Healthcare System. He said the injuries the victim sustained were not life-threatening.
Dorsey said that although the incident appears to be an accident, it is still under investigation.
(06/12/14 6:00pm)
Parkerson Mill Creek is undergoing restoration that will transform the formerly unappealing and eroding creek into a part of campus that will encourage passersby to enjoy being near the water. The section of creek being restored is the farthest northeastern branch of exposed creek on campus, according to Ben Burmester, campus planner with facilities management.
This branch runs by the Beard-Eaves Memorial Coliseum and the new Wellness Kitchen; its restoration is scheduled to finish in time for the fall semester.
The current restoration is the only definite plan that Facilities Management has for Parkerson Mill Creek, but the campus master plan designates the creek as a natural resource management area and has a long-term goal of improving the creek throughout University property.
Eve Brantley, extension agent and associate professor in the Department of Crop, Soils and Environmental Sciences, has led the restoration efforts.
Brantley, Burmester and Charlene LeBleu, associate professor of the School of Landscape Architecture, agree this restoration is a collaborative effort that will provide campus-wide benefits.
The Office of Sustainability, the Alabama Cooperative Extension System, Facilities Management, Landscape Architecture, Biosystems Engineering, School of Fisheries and Aquatic Sciences and the School of Forestry are some of the groups that have contributed to the restoration.
Funding for the project has come from the Department of Environmental Management grants and equal funding from Facilities Management.
Brantley says the plans for the creek include improving floodplain protection and improving the habitat by adding natural, deep-rooted vegetation to slow down the erosion that storm water causes as it hits the creek bank.
The new vegetation will shade and cool the water and provide better living conditions for aquatic life, as well as keep the soil in place, which will prevent erosion.
Structures have been built close to the stream on campus. Infrastructure nearby is threatened when storm water from the nearby buildings builds up energy that then flows into and erode the creek.
Brantley said groups are partnering to look at managing storm water more effciently so it is not sent into the creek.
It would instead be contained and able to sink into the ground.
LeBleu said Parkerson Mill Creek is a private and public stream because the creek runs through the University and the city of Auburn.
LeBleu calls Parkerson Mill Creek a watershed and compares it to a bathtub because it drains to a single point. Parkerson Mill Creek drains into Chewacla Creek and the Tallapoosa River.
Brantley, who came to Auburn in 2002, said she remembers coming to campus for the first time and thinking "this could be a fantastic outdoor classroom" and hopes the restoration will encourage the creek's use.
As a land-grant university, Auburn's mission has three points: research, instruction and extension.
"Our mission is to help people learn more about how to be good stewards of our natural resources and use them wisely so future generations have access to them," Brantley said.
Brantley said she believes the University has a chance to implement its mission at Parkerson Mill Creek as the stream evolves.
"I think it might be corny, but there's probably something for every department and college on campus because we're all tied to water," Brantley said.
Several science classes have helped with the upkeep of the stream and the College of Liberal Arts community engagement practicum allows students to put plants along the stream as part of their training in improving water quality.
LeBleu, who has also worked on watershed restoration efforts at Town Creek and Saugahatchee Creek, said this restoration will provide an "awe-inspiring demonstration for the possibilities of the whole creek."
According to LeBleu, there were talks of putting the creek in a pipe and forgeting about it several years ago.
"In the past, people have thought of the creek as a ditch," LeBleu said. "This new design reclaims the creek's name and reclaims it as a living and functional stream."
LeBleu's said her goal for the restoration is to transform the creek from a ditch to a destination. She wants people to meet at Parkerson Mill Creek, relax and enjoy the scenery.
Brantley said she wants to build a greenway path that would follow the stream through campus and showcase the stream as an integral part of campus.
Brantley said she is optimistic for the creek's future.
"Nature can be resilient if we push it in the right direction," Brantley said.
(06/05/14 6:40pm)
Eating healthy in college can be difficult, but with some new restaurants, people can eat well and still feel good about it.
BurgerFi, an all-natural burger restaurant, plans to open July 15 across from CVS in the Heart of Auburn shopping center.
The name BurgerFi refers to "Burgerfication of the Nation."
"The burgerfication has to do with bringing a higher quality to the fast casual burger industry," said Robert Hines, kitchen manager of BurgerFi.
The Florida-based restaurant chain intends to provide high-quality burgers in a sustainable environment.
The restaurant strives to be as sustainable as possible by using chairs made of recycled wood and installing large fans that use 66 percent less electricity.
"We are going to use a paper-free accelerator for hand drying [in the bathrooms]," Hines said. "Everything that we are trying to do has an environment-friendly philosophy behind it."
The fast, casual restaurant strives to provide a "better burger," by using all-natural Angus beef free of chemicals, antibiotics and hormones.
According to Christy Bratcher, associate professor of meat sciences, meat is all-natural when "there are no hormones added, meaning no synthetic hormones are given to the animal throughout its life time."
Auburn's newest burger restaurant will offer several burgers, including classic hamburgers, veggie quinoa burgers and breakfast burgers.
"If you put a fried egg on a great grass-fed beef patty with onions and hash browns, it's going to be good," Hines said.
The hand-cut french fries come in three sizes with five different seasoning options.
The menu also offers custards, called concretes, which are made with all-natural ingredients in the restaurant.
BurgerFi will offer craft beers and a wine selection. Hines said he is excited to offer wine specials.
"We're not going to unveil them yet, but we have a couple that are going to be phenomenal," Hines said.
The grand opening will feature a friends and family night including professional basketball player Mike Miller and coach Bruce Pearl.
Located in the same shopping center, Uncle Maddio's Pizza Joint opened in March, offering pizzas, panini sandwiches and salads.
The make-your-own style restaurant offers a variety of toppings including hormone-free chicken, Angus steak and fresh vegetables from Birmingham ordered biweekly.
Almost all the food is made from scratch and is as minimally processed as possible.
"We hand cut all of our vegetables, salads, and meats, and we make all of our salad dressings, pizza sauce, and dough fresh each morning," said owner Michael DiChiara.
Uncle Maddio's offers gluten-free options.
"We have gluten free pizza crust, sauce, meats, and many other toppings that people can mix and match to keep it new each time they come in," DiChiara said. "We have several people around town that have severe Celiac diseases and they rave about the gluten free options."
Being able to build your own meal allows for a wider range of options, making eating healthy easier.
"It cost more in food price and labor, but we feel the freshness of our ingredients is worth it and makes all the difference," DiChiara said.
(06/04/14 3:00am)
The Auburn City Council recognized several dedicated City of Auburn employees, as well as recent budget changes at the Tuesday night meeting.
Employee of the month, Ryan Molt of Auburn Parks and Recreation, as well as service pins and plaques were awarded by Major Bill Ham after the meeting's commencement.
Molt has been employed with Auburn Parks and Recreation since 2004 and served as a recreation leader and supervisor. Today, he is the leading sports soccer coordinator, participating heavily with the Thunder soccer teams, according to Ham.
Ham also discussed matters involving budget cuts during the citizen's communication portion of the meeting.
"In February of this year, the Board of Education approved a budget amendment of $1.2 million worth of cuts in our budget, and we made a commitment to sustain an annual cut of $750,000 over some period of time," Auburn City Schools Superintendent Dr. Karen DeLano said. "These efforts and the re-allocation of city funding discussed by the council have allowed us to move forward to phase one in this plan."
It is understood that the re-allocation of city funds means a delay in city projects and services based on the funding cut, according to DeLano.
"We will continue to work together to take this to council- this community has expressed that funding for the city schools is the number one priority of the council," Ham said. "I am very proud of the council in our budget hearing."
In other news:
The Council approved the establishment of two stop signs and one 25 mph sign at The Dakota subdivision, as well as the Wire Road Commercial Park, according to City Manager Charles Duggan.
The Council approved one stop sign at the Tivoli subdivision.
