The Wesleyan Argus

Author: Lewis Woloch

  • Reflecting on Super Bowls Past: Touchdown-Worthy Recipes

    Reflecting on Super Bowls Past: Touchdown-Worthy Recipes

    c/o Lia Franklin, Features Editor
    c/o Lia Franklin, Features Editor

    Back in the day, Lia and I would spend every Super Bowl together, when my family would walk two blocks down Clinton Avenue to her family’s brownstone. Given that one of Lia’s moms, her brother, my dad and I were all into football, the Big Game was heavily spectated. However, the real star of the show was always the food that Lia’s moms served. I don’t think I ever left a Franklin-Chinn family Super Bowl party without a glorious stomach ache reminding me of all the deliciousness I had just consumed.

    A typical Super Bowl experience went like this: as the first quarter began, and the conversation became animated, we all feverishly devoured the guacamole, only to find ourselves hungrier than we were before. Near the end of the first quarter, or maybe at the beginning of the second, the main course was finally ready. This always happened right around when my mouth had almost watered itself dry due to the stimulating, titillating, and comforting smells of chili that were coming from the kitchen. As Lia is a vegetarian, there were always two types of chili: Mum’s Vegetarian Chili and the Franklin-Chinn Family Texas Steak Chili. The vegetarian chili would always make up at least a quarter of the first plate I piled together for myself. The other three quarters would be dominated by the Texas Steak chili—flavorful and nuanced in its use of various chilies, and lacking even a single bean. We ate this over rice and topped it with scallions, sour cream, and a heavy dose of lime juice. By the time I went back for my second portion (right around when the halftime show was starting), I would already have a pit in my stomach, and once Shakira, Katy Perry, or Lady Gaga had finished their amazing set, I would be nearly comatose.

    Fortunately, by the third quarter, Tom Brady (or insert other good quarterback) would usually make some amazing plays and snap me out of my daze. Then it was time for the best cake I’ve ever eaten in my life: The German Chocolate. Shaped like a football or decorated for the team of preference, this monstrosity of a dessert was so irresistible in flavor and size that if I ate any fewer than two pieces, my body would be shivering from withdrawal. I made it my mission to stuff as much of the pecan-caramel-gooey-chocolatey cake down my gullet as I could before the game ended. As I stumbled home, I thought more about my German chocolate love than the actual outcome of the game. 
     

    c/o Lia Franklin, Features Editor
    c/o Lia Franklin, Features Editor

    Super Bowl Recipes from the Franklin-Chinn Household (by Lia Franklin)

    Franklin-Chinn Family Texas Steak Chili:
    The recipe for this chili is a family secret. However, this is a recipe from the kitchen that my mother says “is the gist” of her Texas Chili. 

    Mum’s Vegetarian Chili:

    • 2 medium onions, chopped
    • 4 cloves garlic, sliced or crushed
    • 1 red bell pepper, sliced 
    • 2 or 3 carrots, cut into rounds
    • 2 dried chipotle peppers
    • 3 cans of any pink bean (ex. kidney or pinto)
    • 3 cans black beans
    • 2 large cans crushed tomatoes
    • 1 small can tomato paste (optional)
    • 1 cup wine or dark beer
    • 2 bay leaves
    • 1 teaspoon oregano
    • 2 teaspoons cumin 
    • Chili powder to taste (spice level)
    • Pinch of salt and pepper

    Instructions:

    1. Drain and rinse beans. If using dried beans, wash and soak overnight. Cook until soft. 
    2. Heat a large Dutch oven over medium-high heat and put enough olive oil to cover the bottom of the pot. When the oil begins to shimmer, add the onions and a pinch of salt. Sauté, stirring with a wooden spoon, until the onion starts to brown. Add the garlic. Sauté until the garlic is fragrant but not browned. Then, add the peppers and cook until soft. Add the carrots and sauté until they start to soften and brown. 
    3. Add the beans and sauté until they begin to stick to the pan. 
    4. Pour in the tomatoes, the tomato paste (if using), the chipotle peppers, and the bay leaves. Stir until it comes to a magma-like boil.
    5. Add the oregano, cumin, chili powder, salt, and pepper and turn down to simmer. Partially cover and let it cook for thirty minutes, stirring every so often so that it doesn’t stick. Continue tasting and adding more spices as needed. 
    6. Add the wine/beer. Let cook for at least another 15 minutes. 
    7. Ideally, let sit for half an hour with the heat off before serving, so that the flavors can combine.

    Super Bowl/Birthday German Chocolate Cake

    • Cooking spray or butter to grease pans
    • 4 oz semi-sweet baking chocolate 
    • ½ cup water
    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 cups granulated sugar
    • 1 cup (2 sticks) butter, room temperature
    • 4 large eggs, separated
    • 1 teaspoon vanilla
    • 1 cup buttermilk

    Coconut-Pecan Filling and Topping

    • 4 egg yolks
    • 1 1/3 cup granulated sugar or packed brown sugar
    • 2/3 cup butter (1 stick)
    • 1 ⅓ cup evaporated milk (from 12-oz can)
    • 1 teaspoon vanilla
    • 1 ⅔ cups flaked coconut
    • 1 ⅓ cup chopped pecans

    Ganache

    • 4.5 oz bittersweet chocolate, roughly chopped
    • ½ cup heavy cream

    Instructions:

    1. Heat the oven to 350 °F. Spray the bottoms and sides of three eight-inch or two nine-inch round cake pans with the cooking spray. Cut three rounds of parchment paper. Line bottoms of pans with the paper.
    2. Coarsely chop the chocolate. In a one-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted. Remove from heat and let cool.
    3. Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat two cups sugar and one cup butter with an electric mixer on medium speed until light and fluffy; set aside.
    4. On medium speed, beat one egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and one teaspoon vanilla. On low speed, beat in half of the mixture just until smooth, then beat in half of the buttermilk just until smooth. Repeat beating in our mixture alternately with the buttermilk, just until smooth.
    5. With clean beaters in a small bowl, beat the egg whites on high speed until they form stiff peaks when the beaters are lifted. Add egg whites to the batter. Fold in with a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl a quarter turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
    6. Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in the oven at one time; bake the third pan separately.
    7. Bake eight-inch pans for 35–40 minutes, nine-inch pans 30–35 minutes, or until a toothpick inserted in the center comes out clean.
    8. Cool cakes in pans for 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about one hour.
    9. In a two-quart sauce pan, stir the three egg yolks, one cup sugar, one half cup butter, the evaporated milk and one teaspoon vanilla until well mixed. Cook over medium heat for about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool for about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
    10. Make the ganache by heating cream until just before it boils. Pour hot cream over the chopped chocolate and stir until smooth. Allow mixture to cool until spreadable consistency.
    11. Place one cake layer, rounded side down, on a cake plate. Using a metal spatula, spread half of the filling over the layer. Add a second layer, rounded side down; spread with ganache. Add a third layer, rounded side up, and spread with remaining filling. Store cake covered in the refrigerator.
    12. If you want to decorate (as seen in the picture) I would recommend just buying some frosting and food coloring and decorating as desired.
    13. Gorge yourself like Lewis did

    Lewis Woloch can be reached at lwoloch@wesleyan.edu.
    Lia Franklin can be reached at lfranklin@wesleyan.edu.

  • Lewis’ List: Top 5 Favorite Restaurants in the Middletown Area

    Lewis’ List: Top 5 Favorite Restaurants in the Middletown Area

    c/o Lewis Woloch, Food Editor
    c/o Lewis Woloch, Food Editor

    To all my fellow food critics and lovers, I’m going to let you in on some of Middletown’s best kept food secrets. From wacky diners, traditional Vietnamese restaurants, and deliciously authentic Mexican food, this list offers a comprehensive opinion of our town’s surprisingly expansive food scene. For those of you who have differing opinions or think that I am a fool for my choices, you are more than welcome to come and write for the food section! In fact, we encourage it. I pride myself on having a fairly refined palate thanks to an adequate amount of dining experience across many different restaurants. That said, I will admit that I can be a little too opinionated when it comes to matters like these, but I am always open to discourse. And without further ado, I now present what will hopefully be the first of many features in the Food Section’s restaurant review column.

    1) Lan Chi’s Vietnamese Restaurant and Bar (4.5 stars)

    This family-owned Vietnamese spot right near the corner of Washington and Main Street has been my go-to for romantic, family, and friend dinners for the past year. I first discovered it whilst trying to impress my parents with a Brooklyn-esque restaurant sophomore year, and since then I have been hooked. Their pho more than equals that of their counterpart, Pho 170, but the few rice/stir-fry dishes that they boast, as well as their salads and vermicelli bowls, are what makes the restaurant so fantastic. It’s the kind of place where I always leave full but still craving the flavors I just devoured. The lemongrass chicken stir-fry is a standout for me, with its soothingly rich flavor, piles of onions, and scrumptious salad served on the side. The papaya and chicken salads also holds its weight, and the grilled pork vermicelli is a near perfect take on a classic Vietnamese dish. The dressing in which you drench the crispy, sweet pork and noodles is just tangy deliciousness. During one visit, an employee who I often see (who I am pretty sure is the wife in a husband-wife team that owns the restaurant, cooks the food, and serves drinks) boasted to me that she had made all of the cocktails from scratch, in addition to the papaya salad. I had no reason not to believe her, especially as her whiskey-lime cocktail fuzzed up my brain and warmed belly.

    2) Salsa’s 3 Mexican Grill (4.5 stars)

    This beloved haven for Wesleyan students and staff alike—I once saw our very own President Michael S. Roth ’78 popping in for takeout—has an enormous menu. I myself desire to try every single thing their kitchen produces by the time I graduate. While I’ve mainly focused on sampling their tacos (which are perfectly sized, flavored, and sauced), they also have amazing burritos, an exciting birria menu, and at least 40 specials on any given day (I am not at all kidding). The staff is incredibly kind, and they are always willing to give you free chips, salsa, and tap water (important note: we should all be tipping them!). The best thing I had there was the chicken flauta plate, which came with a yummy portion of rice and beans. This stuffed me so full to the brim that I considered asking if I could take a nap in one of those red, uber-comfortable booths. I guess the only knock on the place is that some of my friends have complained about having an upset stomach after dining there, whilst others have cited the menu’s lack of vegetarian options. But then again, Wesleyan is home to quite a large number of students with very suspect and barely believable food allergies—not that I have anything against vegetarians, of course.

    3) Sarah’s on Main (4 stars)

    This pick might catch me a little flak because it isn’t actually in Middletown—it actually lies just across the bridge in Portland. However, its food is so delicious and the quality of its dishes are so much better than the average brunch place that I had to include it in this list. Sarah’s stands out to me for its use of homemade ingredients. For instance, the other day, I treated myself to a weekday breakfast, and the maple whipped cream they put on top of their scrumptious banana-chocolate waffles was entirely homemade. I mean, no one would complain if they served Reddi-whip, but this just shows how much they care about their food. All of their breakfast plates, sandwiches, and omelets are made with love and fresh, high-quality ingredients, and while the portions may be a little small, the flavors are a level up from anywhere else serving breakfast in a nearby radius. My favorite dish might be the tomato-basil eggs Benedict, which is served simply with creamy hollandaise, sliced fresh tomato, and basil leaves. However, I also love their breakfast sandwiches, which vary from pastrami and egg, to black bean and egg. Honestly, Sarah’s could make a shoe leather and egg sandwich, and I’d still eat it. And my god, their home fries are the best I’ve ever eaten. I will end with that.

    4) Thai Gardens (4 stars…and R.I.P)

    So here’s the thing. I am pretty sure that Thai Gardens is closed for the foreseeable future. This might have something to do with the long family saga that has plagued Typhoon and Thai Gardens, but I won’t speculate. However, I still want to include this culinary gem on my list. I apologize to any first years who may salivate while they read this and will never be able to try the pad thai or fried rice that I describe. My favorite Thai place (oopsie) definitely has some interesting decor, but once the food arrives at the table, you don’t really find yourself looking up from your plate. The restaurant is big enough for huge parties, and it has a lot of dishes that are perfect for sharing. Their pad Thai is a classic and comes with a delicious sweet and savory sauce. However, my favorite dishes on the menu are—were?—the salads. Even Lan Chi’s could learn a thing or two from the cooks at Thai Gardens. The dressings that come with all of the salads (fish, papaya, duck, mango) are fairly similar but differ in amount of spice, fish sauce, and other flavorings. I have been known to drink the entire bowl even after the last tomato has been plucked out. I experience such a strong sense of umami every time I eat one of their salads that it nearly knocks me out. I often black out upon the first bite, wake up, and realize I’ve eaten the whole salad in under a minute and that the friend that I am with now wants to murder me.

    5) O’Rourke’s Diner (3.5 to 5 stars…this place is so crazy I can’t even rate it)

    Finally, the wackiest restaurant I’ve been to in my life. I placed it in fifth place just so that I could write about it. I walked in for the first time with my parents on a chilly Saturday morning in March. The owner/chef/everyman, Brian O’Rourke, greeted us, introduced himself, and directed us to the menu on our phones while simultaneously informing us of his specials, relaying other orders to his staff, and handing us a plate of complementary homemade pastries. I wouldn’t have been surprised if he had also been butchering a chicken at the same time. The one item that I caught from O’Rourke’s menu—and most important one—was “Brian’s Breakfast,” a dish where he’ll cook whatever he wants for you. I have many questions about this. Is it the same for every customer on a given day? Is it completely random? Will you know what you are eating? The latter question can be answered with a firm “no,” but as a food-lover, I loved the idea of ordering such a chef’s special. It came with an assortment of items, most of which were American or maybe Irish-inspired and possessed flavors that were savory, salty, and crunchy. These came together in an incredibly funky way that made me rethink the way I cooked food. As you can see from the picture, the plate defied conventional food logic. There was a perfectly cooked omelet that just happened to be covered in smoked meat. There was potato gratin. There was a singular tomato slice, topped with a mystery, albeit absolutely delicious, mush, and then there was a chili baked potato topped with cheese. I felt unhinged as I ate it and slightly ill once I had finished. But, I have never been more enthralled by a food experience. My hat goes off to Mr. O’Rourke: he has created not just a restaurant, but an institution. 

     

    Lewis Woloch can be reached at lwoloch@wesleyan.edu.     

  • Worldwide Wes: Exploring Argentinian Cuisine

    Worldwide Wes: Exploring Argentinian Cuisine

    c/o Lewis Woloch, Food Editor: two hefty “milanesas,” with classic toppings of ham and cheese, and tomatoes with onions and olives

    As I was chatting with a friend the other day about his upcoming semester abroad, he asked me what the food was like during my own study abroad experience in Buenos Aires, Argentina. Having grown up and shared many burritos with me, he knew that I was a lover of all things Latin American, and he could therefore predict what my response would be. However, like most people from the United States, my friend lacked awareness of some of the more unique gastronomic traditions that exist in Argentina. To both my and my friend’s disbelief, the country is not filled with spicy chilis, rice and beans, or much flavor at all. Rather, it is dominated by pizzas, deep-fried milanesas, and the largest amount of beef that I have ever seen or eaten in my life. 

    This sets Argentina apart from every other South American country and can be explained by the large number of Italian immigrants who came to Argentina towards the end of the 19th century. In addition to pushing the culinary landscape away from more typical indigenous foods, like stews or tamales, these new Argentines changed the language to what is now known as “Lunfardo,” while also influencing Argentina’s fashion scene. The highest concentration of Italians ended up settling in Buenos Aires, the city in which I spent my fall semester, and, as a result, I saw first-hand just how much Italian culture had influenced the local cuisine. 

    The first thing I was startled by was how many pizza places I came across during my first drive through the city to my homestay. These pizza joints were unlike those I had seen in NYC; most were substantial restaurants, as opposed to smaller counters. I went with my program to a well-known spot in the city during one of those first weeks and immediately noticed how different Argentine pizza was. The crust was relatively thick, and every single iteration of toppings would come complete with an absolute overflow of cheese. It was the opposite of the thin-crust, brick oven delicacy that Americans fawn over these days.

    Though I ultimately didn’t eat a ton of pizza during my five-month stay, I was still blown away by the Italian and European influence present across nearly every part of Argentine cuisine. I even heard a story (and barely believed it) about a friend’s host sister warning her mom to “not put too much black pepper” on a dish. The “asados” (Argentine barbecues) featured beautiful cuts of meat that were tasty and luxurious, but usually devoid of much seasoning. The steaks were always massive, as were most of the main dishes. Most surprising was the Argentine edition of loaded fries which were served dripping with cheese, pounds of bacon, and sometimes even a hearty helping of shredded meat. 

    What affected me most in my first month was that virtually no food—and nothing close to protein—was eaten for breakfast. Most Argentines simply had coffee and maybe a few “medialunas.” This smaller, butter-glossed version of a croissant was tasty at first but became hard to eat every day. To make up for this less-than-filling breakfast, a “merienda” is inserted around 5:00 p.m. to 6:00 p.m. to act as a fourth meal, while dinner gets pushed back into the 9:00 p.m. to 10:00 p.m. hour. I had no trouble adjusting to this schedule of eating, since I would just go out for an extra meal during the day. My bank account constantly glared at me, but the dollar-favoring exchange rate ultimately let me gorge my way through Buenos Aires.  

    c/o Lewis Woloch, Food Editor: a typical layout of a “quincho,” this one was my host mother’s heaped with different kinds of meat

    As I became more accustomed to Argentine eating habits, I began to understand the intricacies of the traditions to which every family adheres. The “asado” is the all-purpose feast that can be served at any occasion (birthday, funeral, marriage, and even just a regular old Sunday). My host mother schooled me on the exact way to prepare the barbecue by throwing me right on grill duty one Sunday morning. As I fumbled with the carbon chunks, she gently took my arm and guided me through layering the black coals and the newspaper, explaining what size the carbon needed to be when I moved the red-hot pieces under the grates. This was the body of the “quincho,” where the meat would be flavored and cooked through with the perfect crust, salt ratio, and tenderness.

    Much like their passion for soccer, culture, and language, Argentines take a huge amount of pride in the food and drinks that they consume. You can’t shame them for not eating spicy food, or not seasoning their meat enough; they’ll tell you that the spice is bad for their stomachs and that the meat has enough flavor itself. The names that characterize their cuisine—the “milanesa,” the “muzza,” the “maté”—are all banners of such pride that they wear across their chests and will defend to the death. Italians came to Argentina relatively poor, and although communities have formed across Buenos Aires without much regard for their countries of origin, their defense of the country’s distinct culture seems partially rooted in their cuisine’s humble origins.

    While I wasn’t head-over-heels for the cuisine, I loved the culture of eating and the ways in which different restaurants were set up. You could walk into any “parrilla” (grill) and tell them the cut of meat that you wanted for your sandwich and then chat with the guy as he cooked you up a chorizo, a “lomo,” or even just some plain chicken. Even the most humble of these sandwich vendors, with only a tiny truck to their name, would always have homemade chimichurri and “salsa criolla” sitting in small bowls, ready to be used as a garnish by their customers. Meanwhile, at the fanciest, most traditional restaurants, the waiters were incredibly animated and keen to share their favorite items, possibly because they had grown up eating the very same foods that their restaurants were serving. Like everything Argentine, there was an unexplainable passion and vibrance to their cuisine, and even though it didn’t pop my taste buds as much as a good ceviche, I still fell in love.

    I loved to go on runs around my neighborhood, the commercial “barrio” of Villa Crespo. One of these runs took me through the beautiful Parque de los Andes. On the way back, I always ran down Av. Corrientes, dodging pedestrians and trying to stay within my 30-minute goal. Located around seven minutes away from my house, was a “parrilla.” It wasn’t particularly distinguishable from any other, but it emanated glorious smells from the grill that sat outside of the restaurant, a grill that was always manned by a kid about my age in shorts and a tank top. One day I finally caved in, ending my run at about 25 minutes and ordering a “choripan” (chorizo sausage on a roll).

    The grill-man cooked it right in front of me as a spring breeze blew across my sweaty face. He then gave the sausage to me on a paper towel with instructions to take whichever of the sauces I wanted from the small table in front of him. With my fingers sticky from the already-grease-soaked towel, I spooned their chili-flecked chimichurri and a hearty ladle of “salsa criolla” onto the bottom roll, mushed the top roll with the sausage down, and took an enormous bite without even waiting to sit down. The delicious meaty smoke of the chorizo was balanced by the tangy salsa and the oily, salty chimichurri. As juice dribbled down my chin, I gave a grinning thumbs up to my new friend on the grill. It was at that moment that I felt truly Argentine.          

    Lewis Woloch can be reached at lwoloch@wesleyan.edu.

     

  • The Food Truck: Wesleyan’s Latest and Most Iconic Dining Option

    The Food Truck: Wesleyan’s Latest and Most Iconic Dining Option

    c/o BonAppetitWesleyanUniversity
    c/o Bon Appétit Wesleyan University

    Bon Appétit’s latest campus operation, the food truck, was introduced last semester as an exciting new lunch option. While the food truck’s return this semester was delayed until after spring break due to damage after being clipped by another truck, it is now back outside of Usdan and North College every weekday from 11:30 a.m. to 1 p.m.

    When coming up with the idea for the food truck, Bon Appétit Resident District Manager Michael Strumpf initially imagined involving food trucks from restaurants in Middletown. However, because the University’s contract with Bon Appétit does not allow the sale of external food, Strumpf took matters into his own hands.

    “One of my culinary chefs used to work at Esca in Middletown, and they had bought a food truck prior to the pandemic and had plans of putting it on the street,” Strumpf said. “It never materialized, and the truck had been sitting basically vacant in their driveway for two years. We put a bid on it, and here we are.”

    While Usdan has held a few barbeques and small catering events outside in the past, nothing came close to the scale of a food truck. There were some initial issues to work through, as Strumpf had to bargain with the Bon Appétit union to hire two workers who were trained as hot cooks, not just preparatory cooks. Eventually, Strumpf found his two cooks in Ted Briggs and Gloria Tobon. Strumpf spoke highly of the chemistry between the food truck employees. 

    “Once they got the jobs, they got right to work together as a team,” Strumpf said. “The two work very well together along with Megan the cashier, so I think that the truck has been performing very well.”

    The fourth member of the crew is Bon Appétit Catering Manager John Kehoe, who moonlights as a server on the truck. Kehoe belts out students’ order numbers, often pairing them with a corresponding professional sports player’s number. His personality has become iconic and created a vibrant atmosphere around the truck. However, the food that Kehoe, Briggs, and Tobon provide is the main event. Strumpf spoke about his choice to use Mexican-inspired food items and the importance of speedy service.

    “I liked the idea of doing three proteins and three or four different applications,” Strumpf said. “Something simple, something fast, and something very flavorful, something that everybody likes.”

    Briggs, Tobon, and Strumpf noted the importance of keeping the menu short, especially since the food requires a lot of preparation. Briggs and Tobon do most of the prep in the morning, but for some meats, like the smoked beef, preparation begins a few days in advance. The truck aims to serve about 200 students a day and usually reaches this quota before 1 p.m. 

    While the truck is cramped, Briggs and Tobon enjoy their work. After interviewing Briggs and Tobon, I knew I wanted to see their chemistry and banter in action on the food truck. I had the pleasure of joining the team on the truck for a day and witnessing their efficiency firsthand. Kehoe had the day off, so Strumpf helped make the quesadillas, while I attempted to fill Kehoe’s huge shoes with my own brand of number-calling.

    From 11:30 a.m. to 12 p.m., the line was sparse, and I was able to inquire about how Briggs and Tobon divided tasks. Tobon dealt with the fryer, cooking yucca fries and tater tots for the breakfast bowls. She also assembled the quesadillas that Strumpf cooked on the grill. Briggs made the burritos and taco cones, and he finished Tobon’s breakfast bowls with the specified meat.

    Soon, the line got longer, orders started pouring in, and even I had to work fast. But Briggs and Tobon kept their composure, and with Strumpf’s impeccable quesadilla-making skills, every order seemed to be made within five minutes. While I wasn’t able to think of many basketball players’ numbers to call out, I still felt like I had become a part of the team and was working within a highly refined system. 

    The team has lots of ideas for the future, including a possible menu change. Strumpf acknowledged that student participation in creating a new menu is possible, but new options need to fit within the structure of how the truck operates now. That said, Tobon still asked me to reach out to friends for any constructive criticism.

    “I think it’s a good idea for you guys to start writing down what you guys like and what you don’t like,” Tobon said. “Then we can see what we can do.”

    Strumpf expects the truck to relocate and set up outside of Pi Café next week in order to reach upperclassmen, who might not frequent the Usdan area. He wants to expand the truck’s location range, and looks forward to a system upgrade.

    “We want to go over to Freeman, do some athletic events,” Strumpf said. “We’re in the process of upgrading the point-of-sale system to cloud-based…. When the system gets puts into place, I’ll be able to take credit cards anywhere on campus…. Then we could park the truck wherever we want.”

    The food truck is part of an expanding food landscape at the University. Along with the new iteration of Star & Crescent and Story and Soil’s delicious menu, the food scene on campus seems to be thriving, and in good hands.

    Lewis Woloch can be reached at lwoloch@wesleyan.edu. 

  • Wesleyan Softball Looks Ahead After Consecutive Wins over Hamilton

    Wesleyan Softball Looks Ahead After Consecutive Wins over Hamilton

    c/o Wesleyan Athletics
    c/o Wesleyan Athletics

    Following a huge win over Williams College in the second game of a double-header two weekends ago, Wesleyan’s softball team traveled even farther north to Vermont this past weekend to take on Middlebury College. Sitting at 2–2 in the NESCAC, Wesleyan’s three games against the Panthers were of utmost importance to their conference standing.

    The first game was tight for the first few innings with first-year pitcher Isabella Secaira-Cotto ’25 holding Middlebury to only two runs. Wesleyan was able to quickly tie the game up in the top of the third with three singles and two runs of their own. However, Middlebury blew the game open in the bottom of third with a bases-clearing double, adding five more runs in the fourth inning to seal the game. 

    Middlebury’s explosion of offensive power continued for the next two games as they beat Wesleyan 12–4 and 12–2 respectively. Errors plagued Wesleyan’s infield and outfield alike, and Middlebury seemed to capitalize on every mistake. Although Wesleyan has three viable starting pitchers, they were forced to use Game 2 starter Revi Brown ’23 early in the first game against Middlebury, giving them little time to rest before pitching the very next day. The icing on the cake emerged during Middlebury’s 9-run second inning in the third and final game of the trip.

    Despite the three losses, Head Coach of Softball Jennifer Lane was still confident in her team when they headed to their home field on Sunday, April 24.

    “We’ve tried to have a short memory this season,” Lane said. “Especially after the past three games against Middlebury, we came back from that trip and said today was a fresh start. From the moment I saw the team this morning at breakfast, I could tell that today was going to have a different result.” 

    The Cardinals had almost no time to rest before hosting Hamilton College for the Sunday double-header, completing a frantic stretch of five games in three days. However, after scoring two quick runs in the first inning off some great base running by Hannah Docktor ’24 and Courtney Collins-Pisano ’22, it seemed like the Red and Black had slept well, shaken any fatigue, and prepared to sweep the Continentals. 

    Secaira-Cotto bounced back from her shaky start against Middlebury and dominated the Hamilton batters for all seven innings, pitching a complete game with seven strikeouts. After a timely HBP with the bases loaded and a walk in the fifth, Wesleyan tacked on two more insurance runs to make the score 4–1. The Wesleyan dugout was lively and engaged for the entire game, cheering on their teammates and showing the spirit that has been integral to the improved season for the Cardinals coming off of last year.

    “We’ve worked really hard as a team over the last three years to turn our culture around and make it into a more positive and supportive one,” Lane said. “That hard work has finally come to fruition this season. The players on the team get along really well and are really supportive of one another on and off the field.”

    The Cardinals took the field against Hamilton once again following the invigorating first game. This time, however, it wouldn’t be so easy. Hamilton hit a few singles with two outs in the top of the first, scoring once, and added in another run after starting pitcher Brown threw an untimely wild pitch. However, the whooping and cheering from the Wesleyan bench didn’t stop, and the Cardinals tied the game in the bottom of the third inning. Collins-Pisano, who bats .407, started off the inning with a single, and fellow senior Sophia Sciarappa ’22, who leads the team with a whopping .467 average, doubled her and another runner home. It was yet another example of the outstanding hitting prowess of the two players and a testament to their hunger for a possible playoff push.

    In the fourth and fifth innings, Brown began to really settle into a groove, only allowing one hit. By the bottom of the fifth, almost every fan could tell that the Cardinals were ripe for a rally and sensed some urgency among the coaches and players alike. Collins-Pisano stepped up into the batter’s box to start the inning, promptly whacking a line drive straight into the left-center field wall off the first pitch. Her speed got her all the way to third base and Secaira-Cotto delivered a ground-ball single right up the middle to score both runners after a HBP. Wesleyan went up 4–2 and Brown continued their dominance, pitching a complete game and sealing the win for the Cardinals through the last two innings. 

    Wesleyan only has four more games left in the season, three of which come against division rival Amherst College. To make the NESCAC playoffs, Wesleyan must finish with a record better than or tied with Hamilton, since they are both in the same division of the NESCAC. Wesleyan sits at 4–5 in the conference and Hamilton is now 2–7. Both teams play on Friday. If Hamilton loses to Williams or Wesleyan beats Amherst, the Cardinals will punch their playoff ticket. Coach Lane, however, isn’t taking anything for granted and is still taking it one game at a time. 

    “Like I said before we still have to secure a spot this upcoming weekend,” Lane said. “And right now our focus is on that. We have Saint Joe’s on Wednesday and then we finish up conference play over the weekend with Amherst.” 

    While Wesleyan hasn’t clinched anything yet, their two wins over Hamilton were vitally important to their season. The Cardinals have the pitching expertise, hitting prowess, and team spirit necessary to beat any team in the NESCAC. For these reasons, I expect their season to extend a lot further into May. 

    Lewis Woloch can be reached at lwoloch@wesleyan.edu. 

  • Women’s Softball Has Righted the Ship After a Rocky 2021 Season

    Women’s Softball Has Righted the Ship After a Rocky 2021 Season

    c/o Emily Frazer-Abel
    c/o Emily Frazer-Abel

    Following a difficult season in 2021, the Wesleyan softball team has bounced back with a vigor. The team’s record now stands at 7–7, and their confidence is only growing. After being able to practice through the fall, the Cardinals went to Florida for spring training with a chip on their shoulders. They were able to play a number of competitive games in a short amount of time, and in doing so, developed a tangible team culture. 

    These results come after a disappointing 2021 season, when the team was dealing with the aftermath of COVID-19, a plethora of injuries, and a glaring absence of seniors on the roster. The starting date of the season was a mystery for most of March 2021, with some signs pointing towards the cancellation of games altogether due to the pandemic. There was a lack of time to prepare, which was needed for the senior-less squad. At one point during the season, the team could only field eight players, one of whom was literally hobbling around the outfield. However, Head Coach Jennifer Lane always stayed proud of her players, despite the disappointing end to the season with a 1–14 record.  

    “One thing that shone through was the cohesiveness of the team, a really tight-knit group of people,” Lane said. “We had moments where we competed…we played Tufts really tight.”

    Thinking about the positive turn the team has taken this season, Lane spoke highly of the way her players support and respect each other, noting especially the way the seniors have been able to mentor the first years and help foster the team’s culture.

    “Things came together with a solid group of first years, so we went in as a strong group, and came out even stronger,” Lane said.

    The Cardinals’ pitching staff is the exact microcosm of what the team has been able to create this year. Revi Brown ’23 and Brooklin Williams ’23, the only pitchers from last year’s team, were joined this year by standout first-year pitcher Isabella Secaira-Cotto ’25. Secaira-Cotto has dominated opponents so far this season, with a stellar 2.60 ERA (earned-run-average) and raves from Lane, who believes that her energy, skill, and work ethic have helped raise the bar for the team.

    The most important part of Secaira-Cotto’s game, though, is the way she complements the other pitchers. All three pitchers need to be at the top of their game to win, and Secaira-Cotto has embraced this group mentality. She spoke to how the seniors have supported the first-year and helped create this winning culture and mentality. 

    “The senior class, including our captains, were amazing at helping us adjust not only to the physical demands of being a collegiate athlete, but the academic adjustments,” Lane said. “They gave us great resources and took us in and welcomed us with open arms.”

    In addition to being great leaders, the team’s seniors have played a huge role in the Cardinals’ increased run production this year, along with the skyrocketing team batting average. Sophia Sciarappa ’22 and Courtney Collins-Pisano ’22 have commanded the plate this year, with batting averages of .606 and .413, respectively. Last season, the team batted .226 overall, while the squad’s batting average this season sits at an intimidating .349.

    Tough competition is on the horizon, though. After a rain postponement of a divisional battle against Hamilton College last weekend, Wesleyan faces a strong opponent in Eastern Connecticut State in a doubleheader on Friday, April 8. Then, on Sunday, April 10, they have a makeup game against Hamilton. Lane expects both teams to have stronger pitchers than Curry and Coast Guard, but has high expectations for her team. 

    “In spring training, our hitters were able to see more live pitching, and younger players being able to have more experience under their belts has helped a lot [this season],” Coach Lane said. “The pitching [this weekend] is going to be a lot stronger than Curry, but we’re just going to look for our pitches to hit and play our game.”

    It is clear that the Cardinals’ confidence is rising this season in pitching, hitting, and overall play, from the coach to the seniors, and all the way down to the first years. Taking motivation from the difficulties of last season and confidence from a heightened team chemistry and ability, the Cardinals have earned their competitive place this season. Secaira-Cotto embraces these values which make the team so exciting and creates a sense of collective belief going forward. 

    “I know what my job is, to focus on every pitch with my catcher and be the best version of me that I can be on that game day,” Secaira-Cotto said. “As long as I stick to my game plan, I know nobody can beat me.”

    This attitude is definitely one that can be echoed by every other member of the Wesleyan Softball team, and one that Lane is relying on as the team moves through the rest of the season. The future is bright for the Cardinals.

    Lewis Woloch can be reached at lwoloch@wesleyan.edu.

  • Hannah Goodwin-Pierce ’22 on the Future of Star and Crescent Eating Club

    Hannah Goodwin-Pierce ’22 on the Future of Star and Crescent Eating Club

    c/o Jonas Powell, Photo Editor
    c/o Jonas Powell, Photo Editor

    The past two years have certainly been tumultuous for the Star and Crescent Eating Club (S&C). After two different head chefs, a year of takeout-only service, and a rocky start to the spring semester, things are starting to look up. Last week, I sat down with Hannah Goodwin-Pierce ’22 to discuss her three years working at S&C and the prospective opportunity to work as the head chef for the eating club after she graduates from the University this spring. 

    Goodwin-Pierce started working as a server at S&C in Fall 2019, back when campus was maskless and COVID-19 was unknown. The head chef at the time was Ryan Talbot, a S&C veteran who had worked at the eating club since the early 2000s. When COVID-19 struck in Spring 2020, Goodwin-Pierce was sent home along with the rest of the University, and upon returning to her job, there was no more indoor dining. Nonetheless, there was still a full staff at S&C and Goodwin-Pierce was able to work preparation and plating shifts.

    In August 2021, a week before classes began for the academic year, the long-tenured Talbot notified the staff members of his decision to leave S&C.

    “He was getting burned out from making so much food in such large quantities, because we were honestly asking a lot of him,” Goodwin-Pierce said.

    S&C Stewards Sophie Penn ’23 and Adam Pepper-Macias ’25, who handle the financial and logistical aspects of the eating club, had to try and find a new chef at the start of the fall semester.

    They eventually settled on executive chef Clayton Chartier, who has been a chef for 20 years and worked at a variety of restaurants around Connecticut. However, due to the eating club’s policy that does not allow a new chef to sign the necessary paperwork and start working until the start of a new semester, S&C couldn’t return to service until the spring semester.

    Unfortunately, Chartier struggled at the beginning of the spring semester to meet the expectations of the S&C team, and was ultimately fired a month into the semester. According to Penn, Chartier was not very receptive to advice and criticism from other S&C workers, and the food quality was not up to par. The eating club also faced issues with producing enough quantity of food, as Chartrier was not making use of the resources provided to him, including student staff and purveyors.

    In the midst of this, Goodwin-Pierce continued to learn about more chef and leader-esque responsibilities, even though she was only working a few prep and plating shifts. A few weeks after Chartier was fired, Goodwin-Pierce initiated a conversation with Penn about her desire to be hired as the eating club’s new chef starting in Fall 2022.

    “I’ve worked here since I was 18…[and] I am really dedicated to this place,” Goodwin-Pierce said. “I have seen it go through so many changes, I feel like I know what works, I know what students like to eat, I’ve watched the numbers and the meals that do function well. I feel very equipped in this specific kitchen, with people like Sophie [Penn] who I have known for so long and can be in open communication with, while learning new skills and feeling comfortable on this campus.”

    In the past, Goodwin-Pierce has worked multiple catering jobs, as well as a stint at an Italian restaurant. While she picked up many skills through these experiences, there has still been a learning curve at S&C. 

    “The hardest part of S&C is working with purveyors, getting the groceries, and making it cost and time efficient,”  Goodwin-Pierce said. “The biggest learning curve for me is being able to work with farmers and grocers, especially since the whole food delivery system has gotten messed up during COVID-19, as well as dealing with budgeting and figuring out delivery dates.” 

    Penn acknowledged that Goodwin-Pierce has done great work with S&C so far and is looking forward to bringing in more student opinions on the inner workings of the S&C kitchen.

    “It’s been a tumultuous year for the S&C, but Adam [Pepper-Macias] and I have been so grateful to have experienced staff members like Hannah working with us,” Penn wrote in a message to The Argus. “Hopefully, if all goes well, we’ll be able to continue working with Hannah next year as well. In general, we’re looking forward to having a lot more student input in the kitchen than we’ve had in the past.”

    Even though Goodwin-Pierce hasn’t signed any paperwork yet, she has taken on a larger leadership role in the kitchen this semester. While S&C cannot start operating again until next fall, as they do not currently have a chef, Alpha Delta Phi (ADP) agreed to sponsor a few events in the kitchen this spring.

    “We…were talking about ways in which we could use the kitchen as an ADP kitchen, so that students would have time to run a small, more low-key operation without having a chef for the rest of the semester,” Goodwin-Pierce said. “That [way] we could still keep our jobs, be making some money, and have the reputation of the restaurant, not go into the toilet.”

    Goodwin-Pierce has already helped organize events using the S&C kitchen. The first was a staff-only get-together with breakfast sandwiches held on Friday, March 4. I got the chance to see the preparation process for this event and was impressed by the intricacy of the sandwiches (composed of fried eggs, bacon or sweet potatoes, pickled vegetables, house-made sauce, and biscuits), as well as the dedication to detail. 

    Following this event, other staff members expressed interest in holding other events. A limited seating event took place on Thursday, March 24 for students on campus. It went very well, selling out an exciting menu of a pesto pasta dish, tempura-fried mushrooms and a lemon tart. 

    Overall, Goodwin-Pierce was excited to be using the S&C kitchen again and believes that there can be more events this semester, which will help all of the staff get more comfortable in the kitchen.

    “It was great to see the kitchen back and running again, fully functional and being operated by students,” Goodwin-Pierce said. 

    Goodwin-Pierce’s excitement about and love for cooking is clear, and she specifically noted her commitment to making exciting vegan and vegetarian dishes for the University’s community, as well as a desire to work with local farmers. 

    Goodwin-Pierce sent me a long list of possible recipes for the future, but focused on a few specific favorites, like a vegan lasagna and a matzo ball soup with crispy shallots. She loves cooking Jewish food, but wants to explore a range of cuisines, including different kinds of pickled vegetables like Korean kimchi.

    “The role of S&C to me is filling a niche in cuisine that is not represented anywhere on campus,” Goodwin-Pierce said. “I think S&C really gives people the feeling of a home cooked meal.”

     

    Lewis Woloch can be reached at lwoloch@wesleyan.edu.

  • The Madness Is Back: Men’s Basketball Sweet 16 Predictions

    The Madness Is Back: Men’s Basketball Sweet 16 Predictions

    c/o NCAA March Madness
    c/o NCAA March Madness

    It’s the most wonderful time of the year: the only time you can watch college basketball for four days straight and not feel like a complete couch potato. The adrenaline rush of a player shooting 1-and-1 free throws with 30 seconds left or a coach nearly falling onto the court while yelling at his players is exercise enough for those of us too obsessed to miss a single game. I certainly fit into this category. This past weekend, I was glued to my television, computer, and even phone (on the subway in Brooklyn) as I watched Baylor University fail to complete a crazy comeback against University of North Carolina, Saint Peter’s follow up an incredible toppling of Kentucky University by handily beating Murray State, and countless NBA bound players sob as they were eliminated from the tournament. Now it’s the Sweet 16: 52 teams have already been eliminated, and eight more will be sent home after this round. Here are my previews for the games this weekend.  

    East

    North Carolina Tar Heels (8) versus UCLA Bruins (4)

    UNC is clearly a force to be reckoned with…but they need Brady Manek. After Manek was ejected for a questionable, flagrant two foul, the Baylor Bears nearly completed the largest comeback in NCAA history. The Bears stifled the UNC guards with aggressive defense, and even RJ Davis, who dropped 30 in the game, seemed out of his element as he tried to break down the Baylor D. The Davis-Tyger Campbell matchup in the UNC–UCLA Sweet 16 meeting will be fun to watch, as well as seeing which guard (Jaime Jaquez Jr. or Johnny Juzang) will draw the tall task of guarding the larger Brady Manek. This game is a toss-up, but either team could also have a great day offensively and run away with the win. 

    Saint Peter’s Peacocks (15) versus Purdue Boilermakers (3)

    The Saint Peter’s–Purdue game will be a little more David/Goliath-esque, in a literal sense as 7’4” Zach Edey, Purdue’s starting center, is nine inches taller than any other Saint Peter’s player. Regardless of size, if Jaden Ivey can score as he did against Texas, the game will be an easy victory for Purdue. That being said, I will be personally rooting for Saint Peter’s. Their heart, hustle, and defense were inspiring, and there is nothing I love more than a Cinderella story. At the very least, expect to see an exciting first half. If Purdue does win, the ensuing matchup in the Elite Eight will be intriguing, as both UNC and UCLA have the experienced players necessary to overcome the young, burgeoning talent of Ivey and Edey. 

    Midwest

    Kansas Jayhawks (1) versus Providence Friars (4)

    I have to say that the Kansas–Providence matchup is a summation of the most boring section of the bracket. Both teams performed very well throughout the regular-season and breezed through to the Sweet 16, as many expected them to. Creighton gave Kansas a run for their money, but the combined prowess of veterans Ochai Agbaji and David McCormack sealed the game for the Jayhawks. Providence, the regular-season leader of the Big East, will provide a much better test for Kansas, arguably the best No. 1 seed so far in the tournament. Ochai Agbaji could very well win the Wooden Award and is one of the most dynamic and complete players still in the tournament, along with Arizona’s Benedict Mathurian, the aforementioned Ivey, and Villanova’s Collin Gillespie, so Providence will need to figure out a way to contain him, plain and simple. The deal-breaker for Kansas could be the Arizona State transfer Remy Martin, who is a natural, experienced scorer and poured in 20 points versus Creighton. Providence will need another strong showing from sharpshooter Noah Horchler, who drained four from deep against Richmond. 

    Miami Hurricanes (10) versus Iowa State Cyclones (11)

    The other game in the Midwest,  between No. 11 Iowa State and No. 10 University of Miami, is the opposite of the classic 1–4 matchup and comes on the heels of two upsets over Auburn and Wisconsin, both Final Four favorites. Keep this in mind: Iowa State went 2–22 in 2021, losing every one of their conference games. Now, they have defeated the tandem of Wisconsin’s Johnny Davis and Brad Davison and attempt to make the Elite Eight. The Wisconsin–Iowa State game was gritty, and Iowa State, a team composed of almost all transfers, managed to tough out a win. The Miami–Auburn game was a similar story until the last ten minutes of the second half, when Auburn crumpled altogether against a talented Miami squad. While Iowa State has a true comeback story, I suspect Miami will take advantage of Iowa State’s low-scoring output and run away with the win. 

    South

    Houston Cougars (5) versus Arizona Wildcats (1)

    Much of the analysis I’ve read recently positions the University of Houston as essentially a No. 1 seed right now. While I wouldn’t go that far, I can acknowledge that Houston is dangerous, especially in dethroning an actual No. 1 seed like Arizona. In the second round, while Houston was literally sprinting past Illinois, Arizona was struggling into overtime against Texan Christian University (TCU). TCU showed heart, but they were scattered offensively and defensively, nowhere near the caliber of Houston. Arizona needed monster games from both of their stars, Mathurian (30 pts) and Christian Koloko (28 pts and 12 rbs), to secure the victory. Houston plays amazing defense, grabs the most offensive rebounds out of any team in the tournament, and has a plethora of capable scorers. Kyler Edwards is a knockdown three-point shooter, Taze Moore and Jamal Shead are instant offense, and big man Fabian White is the veteran glue that holds the team together on both ends of the floor. These players will need to step up to overcome Arizona’s star prowess of Mathurian and Koloko. This game will be a fun one. 

    Michigan Wolverines versus Villanova Wildcats

    After Michigan coach Juwan Howard nearly started a brawl during a regular-season game against Wisconsin, many wrote the Wolverines off as advancing at all in March. Yet here they are. On paper, this year’s squad lacks much of the star power and excitement present in past Michigan teams. However, Hunter Dickinson was able to carry his team past a defensively stout Tennessee group that had a championship agenda. Michigan also held Tennessee to a rough 2–18 from three-point range, and will need to replicate this defensive performance to hold off Villanova and Colin Gillespie. Gillespie has been around for a while (he was there when Villanova won in 2018) and showed us why we have to take Villanova seriously as a championship contender. Along with fellow veterans Justin Moore and Jermain Samuels, Gillespie is a player well-fitted to the kind of success we’ve learned to expect from Jay Wright-led Wildcat squads over the past few years. Villanova isn’t as deep as in years past though, so there is a definite window for Michigan. But Hunter Dickinson, as well as Eli Brooks (12.8 ppg), will need to show up offensively. 

    West

    Arkansas Razorbacks (4) versus Gonzaga Bulldogs (1)

    The Arkansas–New Mexico State game was an unattractive, defensive battle filled with turnovers, missed shots, and long possessions. It’s hard to imagine the version of Arkansas from that game challenging Gonzaga in any meaningful way. That said, the Razorbacks were able to shut down the Aggies’ phenom Teddy Allen (5–16 from the field) and could do the same to Gonzaga’s undisputed best player Drew Timme. Past Gonzaga teams have excelled due to having a handful of top-scoring options, and while Drew Timme and his inside-out game are very polished, Gonzaga will need other players to step up. Look for freshman stalwart Chet Holmgren and transfer guard Andrew Nembhard to have big games. Arkansas’ biggest point of contention is their need to overcome their lack of size in the paint, as Holmgren towers over the Arkansas’ big men at 7’1”. The Gonzaga Bulldogs have the tools to annihilate the Razorbacks and continue their pursuit of redemption after losing to Baylor in last year’s tournament. The Razorbacks are a tough, battle-tested bunch, but their luck may have run out.

    Duke Blue Devils (2) versus Texas Tech Red Raiders (3)

    This is the classic 2–3 seed matchup. On the one hand, we have Duke, a team with six potential NBA-bound players, including freshman forward Paolo Banchero, who is a definite lottery pick, and freshman standouts Trevor Keels and AJ Griffin. Then there is Texas Tech, a team made up of seasoned veterans who might never make it to the league, including several transfers like Kevin Obaner (he played with Oral Roberts last year: remember them?). Even the coaches couldn’t be more different. Coach K. is in his last what seems like the millionth season, while it is Texas Tech coach Mark Adams’ first year at the helm. Tech is a more cohesive unit, while Duke’s stars can make plays that will leave fans starstruck. Texas Tech will need to be aggressive on both ends right off the jump, trying to get a Duke player in foul trouble (Duke basically runs a six-man rotation) and disrupting the success the Banchero has had on the low post thus far this season. For Duke, the agenda must include Banchero, Wendell Moore Jr., and center Mark Williams having success around the rim, and making sure not to force outside shots. Many signs point to the experienced Texas Tech team taking advantage of the younger Duke squad, but Duke has way too much talent to see this matchup as anything more than a toss-up.

    I know Coach K. wants to win out in his last March rodeo, but I also know that nothing says March more than knocking out lottery picks in the early rounds. It seems like we’ll have to sit back on our couches and embrace the madness. 

     

    Lewis Woloch can be reached at lwoloch@wesleyan.edu. 

  • After Strong Season, Men’s Soccer Fails to Qualify For NCAA Tournament

    After Strong Season, Men’s Soccer Fails to Qualify For NCAA Tournament

    c/o Steve McLoughlin Photography
    c/o Steve McLoughlin Photography

    Upon completing the season with a winning record, the Wesleyan Men’s Soccer Team spent the weekend awaiting the NCAA’s decision on whether or not they make the D3 national tournament.

    After their unfortunate tie (yes, the loss in penalties counted as a tie) two weekends ago to Middlebury College in the quarterfinals of the NESCAC tournament, the 10–3–3 Cardinals entered into a pool of other teams across the country who failed to win their respective conference tournaments. A complex algorithm decided wild card spots, alongside all the conference winners, with a few decisions made by a committee when two teams were of similar strengths. Unfortunately, the odds were not in the team’s favor, and they will not be competing at the NCAAs this year.

    Like other Division 3 soccer teams, the Cardinals have had many ups and a few downs this season. The team has relied on its underclassman players this season, with a few (Dane Harmaty ’24, Evan O’Brien ’24, Lucas Ruehlemann ’25, and Oliver Clarke ’25) in key starting roles. There was an especially large hole to fill offensively, as striker and co-captain JJ Lacorte ’22 tore an MCL while trying to play through a torn ACL, and ultimately decided to spend the rest of his semester rehabilitating at home. Between other injuries and first-year and sophomore players competing in their first-ever NESCAC games, the Cardinals struggled at the beginning of the season. However, the adversity didn’t stop the team from finding success on the field.

    “This team really grew into their ability throughout the year, and learned very fast,” Captain Lucas Kimball ’22 said. 

    After losing their first two conference games, Wesleyan won or tied the next seven. Harmatty and Ruehlemann provided a much-needed offensive boost throughout this run, with Kimball and co-captain Nick Wallick ’22 manning the midfield and defense, respectively.  

    The Cardinals began the season with a roster of close to 45 players. Some players were cut due to their inability to complete the fitness tests, and others chose not to remain on the team, but the roster remained fairly large at the start of the season, still carrying over 30 athletes. Given the sheer number of bodies, Coach Geoff Wheeler, along with his captains, decided to bring a roster of “active” players to every away game, while leaving “inactive” players back on campus. As the season went on, the importance of a lively bench became apparent to the team leadership. 

    “We saw the value that even the guys who weren’t playing were bringing to the team by supporting the people who were on the pitch,” Kimball said.

    The full team began to travel to every away game, and seemed to have a tangible impact on final scores. On Sept. 11, the Cardinals lost 3–1. Nearly two months later, the final result was 0–0 in the books, though Middlebury advanced in the tournament due to their win in penalty kicks.

    Although they were edged out by Middlebury, Kimball believed that the game represented the extent to which the Cardinals had come together as a team. 

    “The main difference was that…we knew how we wanted to play as a team, and we had a lot of success keeping the ball, moving the ball quickly, in a free-flowing attack,” Kimball said.

    Despite the injuries throughout the season and losing a co-captain in Lacorte, the team continued to grow and learn how to compensate for their weaknesses. The Cardinals struggled early to defend set pieces, a problem that was exacerbated when key defenders got injured throughout the season. Thankfully, the depth of this Cards squad served the team well.

    The future is bright for Wesleyan men’s soccer, with prowess in every position and an eager returning class of players. While their season has come to an end, prepare for a strong comeback in 2022. Roll Cards.

    Lewis Woloch can be reached at lwoloch@wesleyan.edu. 

  • Evenly-Matched Field Leaves MLB Playoffs Wide Open

    Evenly-Matched Field Leaves MLB Playoffs Wide Open

    c/o CBS Sports
    c/o CBS Sports

    162 games flew by. The field was set, the wild card games were certainly wild, and now only eight teams remain in contention for the MLB playoffs. In contrast to many other seasons in recent memory, 2021 has seen a fairly even and mixed playing field.

    We’ll start with the Giants and the Rays, the two front-runners in their respective leagues. Both smaller market teams, Tampa Bay and San Francisco exceeded expectations this past spring and summer. Tampa Bay has the obvious weakness of an inexperienced pitching staff, but their lineup depth and surprising offensive prowess could carry them past the first round. The mid-season addition of young stalwart Wander Franco bolstered the already powerful top of the lineup. The Giants could similarly make a run through October. Honestly, the odds are high that the winner of the Giants–Dodgers matchup will go on to the World Series. The Dodgers have a four-headed monster of a pitching rotation that will make for a very exciting matchup against the savvy veterans (and Kris Bryant) of the Giants’ starting lineup. Don’t discount the Giants’ pitching staff either, who could easily sway the series.

    The Brewers and Braves have a less anticipated series, but an interesting one nonetheless. The Braves snuck into the playoffs from a weak NL East, but hit tons of home runs, and finished third in the league. The starting infield for the Braves is rock solid, with Freeman and Riley looking especially dangerous in clutch situations. However, Zach Kram of “The Ringer” believes that the pitching abilities of the Brewers (bullpen and starting rotation) could carry them past any of the lineups in the National League.  In an era of baseball where strikeouts and home runs reign supreme, and a starting shortstop can retain his spot while batting .220, a postseason with a plethora of 1–0 and 2–0 games is very feasible.

    The White Sox are the American League counterpart of the Brewers, with a fairly deep pitching roster that performed above expectations during the regular season. Besides Jose Abreu, though, the White Sox have few players with the necessary October instinct. It’s hard to see them making an exciting run. That leaves the last two teams of the East: Houston and Boston.

    My prediction is that the Red Sox and Astros will face off in the ALCS, and the winner will win the World Series. It’s easy to envision the success that both teams could have in these playoffs and the playoffs of years to come. Sure, there will be short starts and bullpen mishaps, but both of these franchises have been at the top of the league for the past five years, and come into the 2021 playoffs with composed lineups of young stars (Rafael Devers, Yordan Alvarez), perennial All-Stars (J.D. Martinez, Jose Altuve), and backbone-type players like Carlos Correra and Xander Boegarts (a great shortstop battle) who have been with the teams for years.

    Whatever happens this October, fans should be prepared for changes to come in MLB baseball. There have been whispers around the league about a possible 14-game playoff slated for the next season, which would change the approach of many teams during the regular season. With the eight-team playoff, the majority of the baseball clubs in the MLB have already discounted their seasons by early September. The trade deadline has become almost NBA-esque with trades like Scherzer and Trea Turner to the Dodgers and Anthony Rizzo to the Yankees. The difference in who becomes the MLB champion could be the player that a team like the Rays couldn’t afford because of their small market. The 14-game playoff would widen the field to a huge degree, as well as eliminate the wild card drama that ensues at the end of the season. Teams like the Toronto Blue Jays, who just missed the wild card, would have a chance to capitalize on end-of-season success, instead of sourly having to wait until next season.

    To every fan out there, just remember that 50 years ago there was just a World Series with no ALDS or NLCS. Baseball will continue to change and adapt over the years as America’s greatest pastime grows older than time itself. Some things, however, will always stay the same. The Yankees will always be villains (and have a special place in my heart), the Orioles will always be horrible, and the Astros will continue to find ways to cheat.

    Lewis Woloch can be reached at lwoloch@wesleyan.edu