Campus Events Category
Reynolds Coliseum has seen its share of great performances, from the rock ‘n’ roll stylings of the Rolling Stones to David Thompson’s leaps over opponents.
But on this day in 1961, the arena was treated to something just as enticing as Thompson’s acrobatics when the Bayanihan Philippine National Folk Dance Company performed there.
The performance, which was a part of the Friends of the College series, was presented in five parts to illustrate the cultural heritage of the Philippines.
One of those parts included the Maginlatik (above). The Technician described the all-male dance as one “characterized by horse-play and the beating of a staccato tattoo on sets of coconut shells positioned on the thighs, hips, chests, and backs of dancers. The dance has its origins in a mock fight for latik, which is the coconut meat residue after the oil has been pressed from it.”
The Bayanihan visit would be a precursor to another dance troupe’s performance at NC State several weeks later. In another performance in the Friends of the College Series, the Polish Mazowsze (below), not to be outdone, wowed another Reynolds’ audience.
Ken Blackburn was, in 1983, an unknown junior in aerospace engineering at NC State who had but one dream — to own the sky.
And it was on this day 30 years ago that Blackburn’s anonymity died and his dream took off as he set the world record for indoor paper-airplane flight in Reynolds Coliseum with his cutting-edge pulp glider, “Bossy,” that cut through the air for 16.89 seconds.
“‘Bossy,’ the record breaking plane, is constructed from a piece of standard-sized typing paper,” the Technician reported, quoting Blackburn as describing his design as being “highly modified” from a design he saw in a book in elementary school.
That November day had been a long time coming for Blackburn. According to the Technician‘s account, he’d been cradling that dream since the sixth grade. He had broken the record, which had been on the books since 1975, by three seconds a year before the historic flight in Reynolds. Unfortunately, there was no official representative from Guinness World Records to record that initial flight.
Even on the record day in 1983, “Bossy” wouldn’t have joined Blackburn on the unfolded pages of history if not for a simple twist of fate taking down another of his planes. “During warm-up, ‘Old Betsy,’ his previous record-breaking plane, gave her life as she drifted into the speaker system in the rafters of Reynolds Coliseum,” the Technician reported.
Ken Blackburn’s launch was captured by a Technician photographer.
According to the story, only six people were on hand to see history that day. But that, and the wear-and-tear that paper airplanes can inflict on their launchers, didn’t deter Blackburn from enjoying his glory. “Blackburn said that his right arm would be sore for the next few days, but this did not take away from the excitement of his accomplishment.” the Technician‘s account read.
Blackburn, who graduated from NC State in 1985, continued his upward trajectory after college. According to his website, he set another record in 1987 with a 17.2-second flight. He wrote and published The World Record Paper Air Plane Book. And he set another record in 1998 inside of Atlanta’s Georgia Dome with an airplane that whirled and twirled for 27.6 seconds.
According to Guinness World Records’ website, the current record for a paper airplane’s flight stands at 29.2 seconds and was set by someone else in Japan in 2010.
Student organizations flooded the Brickyard with hundreds of homemade cupcakes of all shapes, sizes and flavors Wednesday for the Cupcake War, a two-hour event that raised money for the Kay Yow Cancer Fund and included a competition judged by professors.
“Talk about one of the best things you could do,” says Anita Flick, a biology professor serving as one of the judges. “It’s great to see all these organizations out here. And there’s cupcakes! What’s not to like?”
With two criteria for judging — taste and incorporation of the “Red, White and Wolfpack” Homecoming theme — Sigma Alpha Omega sorority and Beta Upsilon Chi fraternity hoped their Cheerwine cupcakes would help them secure their second consecutive first-place finish.
“It’s my mom’s recipe,” says Brittany Hall, Sigma Alpha Omega president and senior in biology from Raleigh. Hall and her fellow sorority members spent more than six hours baking and decorating 300 cupcakes for the event. The group also made empty Cheerwine cans into decorative displays for the cupcakes.
A short walk from last year’s winners, Alpha Phi Omega service fraternity served up three varieties of cupcakes: Red, White and Wolftracks. The red: a red velvet cupcake topped with an almond cream cheese frosting. The white: a white chocolate latte cupcake with buttercream icing and a caramel drizzle, garnished with a small straw. The Wolftracks: a chocolate cupcake with ganache inside, peanut butter frosting on top and a chocolate drizzle.
Set up in front of DH Hill Library, the Impact Leadership Village sold chocolate and vanilla cupcakes with red and white icing decorated with footballs and wolves.
Anna Sossaman, an Alumni Association student ambassador and sophomore in accounting from Raleigh, organized the event and says she was glad to be a part of a new NC State tradition. “It’s helping the Kay Yow fund and gets students involved on campus, which is great,” she says.
Contest winners will be announced at the Homecoming Pep Rally in Reynolds Coliseum at 7:30 p.m. Friday.
After the event, Christopher Lawing, a student ambassador and junior in industrial engineering from Charlotte, presented the $3,197.26 raised to the Kay Yow Cancer Fund.
In addition to volunteering at the Cupcake War, Lawing organized another event in the Brickyard: the Homecoming Canned Food Drive. When the event ended Wednesday afternoon, the drive had gathered 1,000 cans for Feed the Pack, NC State’s food pantry, and 21,782 for the Food Bank of Central & Eastern North Carolina. Last year, the drive collected more than 14,000 cans.
“The drive is so different than the other homecoming events,” Lawing says. “It’s not just about school spirit, but the spirit of giving to someone else.”
If you open Mark Bowden’s military classic Black Hawk Down to its first page, you’ll see the first line of the book reads, “At liftoff, Matt Eversmann said a Hail Mary.” Eversmann was one of about 100 U.S. soldiers who were dropped from a helicopter into the streets of Mogadishu, Somalia, on Oct. 3, 1993. And what began as a planned hour-long mission to seize the lieutenants of a Somali warlord ended up in 18 hours of facing off with Somali militia.
Eversmann, who retired from the Army in 2008 as a sergeant, is this year’s featured speaker for Homecoming. He will be delivering a talk, “The Story of Black Hawk Down,” at 7 p.m. tonight at the McKimmon Center. The event is free and open to the public. We caught up with Eversmann to talk about the mission and the lessons he took from it.
Was the military always something you aspired to be a part of growing up? It was. I had joined. My father had been in the service. My sister became an Army nurse. My brother went to VMI. I had no plan at all of it becoming a career.
Going into that day in October 1993, had anything prepared you for what you guys experienced for those 18 hours? In peacetime, your sense of mission preparation and training is your number one focus. So when you get into a unit like the [Army] Rangers, it’s more pronounced. All your work is focused on the go-to-war mission. We’d been training for this battle for wherever it’s going to be. …For those who had never been to combat, your first mission is kind of your final examination.
You were 26 years old at the time. How are you different today than you were then as a young man? I do look at events in daily life as very black and white. …I tend to look at things very simplistically. I don’t think you can help it. I think that’s a change. Unfortunately what goes with that also is a lot of cynicism. The other part is there is also a bit, and I’m going to sound like Pollyanna here, but your appreciation for so many things in life becomes so acute. For me, family time and just doing the little things.
When did you start thinking about going around and talking about the experience? What does it give you? The demand was there for people to hear. And the supply side, going back to even say 9/11, there were still a lot of Americans not touched by the world of terror. So it dawned on me I had a great opportunity to share our story and what a bunch of 18- to 35-year-old soldiers did in an unbelievably bad situation. And that’s so rewarding.
And I would imagine you’re gaining a new audience? If you’re a freshman or a sophomore [in college] you weren’t even born then. There are a whole group of folks who don’t know, or if they do know, they only know the movie.
Were you in Ridley Scott’s ear saying, “There’s this handsome guy named Josh Hartnett, and I think he would make a brilliant Matt Eversmann in the movie version of the book?” I had never heard of the kid until they had cast him in the movie. I didn’t know what young independent film guys are. I never will forget, Mark Bowden sent me an email and the line said, “The New Matt Eversmann.” And there was this picture of Josh Hartnett sitting on a beach in Hawaii.
What message do you want people to walk away with tonight? The real nuts and bolts are how we are preparing as leaders, as business leaders, as athletes for this inevitable crisis that’s going to come unbeknownst to us. How do we make decisions on the battlefield? Is it training or emotions? I hope we can share some stories. It doesn’t matter if you’re the student body president or a team captain, we’re going to be in the breech and we’re going to have to figure it out. We’re all average guys and gals. But average people can do pretty amazing things.
Jimmy Burch grows a lot of sweet potatoes in Eastern North Carolina, so he’s always looking for new ways to put them to use.
But even he’s been surprised at how well they’ve done in their latest incarnation — as the starting point for an award-winning vodka that is about to be sold throughout most of the country.
“It’s done good,” says Burch, an NC State alumnus who is one of the owners of Covington Gourmet Vodka and the source of its sweet potatoes, Burch Farms. “In North Carolina, it’s in all the ABC stores right now. We just hired a broker and we’re fixing to go into 32 states. We’ve only been on the market for eight months, so we’re happy.”
Jimmy Burch, left, with a business associate
The process that led to Covington Gourmet Vodka started about five years ago, when Burch worked with food scientists at NC State to develop a puree from sweet potatoes left in the field after the harvest. Burch initially sold the puree to The Boston Beer Company — the maker of Samuel Adams beer — but then decided to see if he might be able to make alcohol out of it.
As it turned out, the sweet potato puree was “just absolutely fantastic for vodka,” Burch says. Researchers at the University of Michigan told Burch it was “absolutely the best vodka they’ve ever tasted in their lives.”
So Covington Gourmet Vodka — named for a variety of sweet potato developed at NC State — was born. In its first year, the self-proclaimed “Best Yam Vodka on Earth” won a gold medal at the San Francisco World Spirits Competition.
“We were tickled to death over that,” Burch says. “Everybody says it’s smooth as silk.”
In addition to being in ABC stores, Burch says Covington can be found in places like Biltmore House, the Angus Barn restaurant and PNC Arena. While Burch is pleased with the initial response to his vodka, he recognizes that he is not a threat to the established giants in the vodka industry.
“Grey Goose, they ain’t waking up at night worrying about us,” he says. “This is just a nice addition to the farm, some value-added products.”
Jimmy Burch in one of his sweet potato fields.
Covington Gourmet Vodka is one of dozens of vendors – including restaurants, farms, breweries, wineries and bakeries – participating in the Red & White Food and Beverage Festival during the week of homecoming. All of the vendors have NC State connections, with alumni as owners or managers. The festival is scheduled for 6 p.m. today at The State Club in the Park Alumni Center. Visit the festival website to register and see a full list of vendors participating.
Alumni Association staff and student ambassadors hope to feed 5,000 students in the Brickyard this week so long as they follow one simple rule: wear red.
Starting just before 11 a.m., the group served free Marco’s Pizza to 1,000 red-clad students Monday for Wear Red, Get Fed, a weeklong event intended to promote school spirit during Homecoming week.
Laura Sandtner, a student ambassador and junior in chemical engineering from Haymarket, Va., organized this year’s campaign and says some students went to great lengths to persuade checkers that they were wearing enough red, with a few even offering to show their undergarments.
“The things people do to get free pizza,” Sam Wurst, an ambassador and junior in industrial engineering from Weddington, N.C., said as a fellow student pulled down his pants to show his bright-red gym shorts. But Wurst is glad to see students showing their school spirit by wearing red this week.
“We want to see red, that’s the most important thing,” Wurst says. “If you can do something to show support for the Wolfpack and bring our campus of 33,000 students together, then that’s great.”
For those who were less prepared, the Alumni Association also gave away 700 red Homecoming T-shirts to students who downloaded the Homecoming app. After putting on their shirts, students could go through the Wear Red, Get Fed line to collect their free slice.
Rob Tapp, a freshman in computer science from Cary, N.C., didn’t wear red when he left for class Monday morning but says he saw signs for the event and decided to pick up a shirt.
“I saw ‘Wear Red, Get Fed’ and figured it out,” Tapp says. “I like free food. I mean, who doesn’t?”
Shalyn Brown, a freshman in agricultural education from Polk County, N.C., says she heard about Wear Red, Get Fed this weekend and came prepared with Harrison Jenkins, a freshman in agricultural education from Iredell County, N.C. The two say they plan to attend as many Wear Red, Get Fed events as possible this week.
“Free food is always good,” Brown says, “Especially with college students.”
“It breaks up the monotony of eating in the dining halls,” Jenkins says.
Wear Red, Get Fed continues in the Brickyard 11 a.m.–1 p.m. every day this week with free food from Zoë’s Kitchen, Wing Zone, Backyard Bistro and Amedeo’s for any students wearing a hand-sized amount of red.
A complete schedule of Homecoming events is available on the Homecoming website.
Michael Markham wasn’t born into barbecue, but since he got into the business more than 10 years ago he’s had nothing but love for it. As owner and pitmaster of Big Mike’s BBQ, a food truck based in Apex, N.C., he serves up pulled pork barbecue, chicken and ribs alongside new and traditional southern sides and desserts.
Cooking was always something Markham enjoyed doing — so much so that he considered attending culinary school after college — but it wasn’t until his second to last year of college that he barbecued for the first time.
Inspired by a friend’s father, Markham threw a Boston butt on his propane grill, but wasn’t completely satisfied with the results. After a few more underwhelming attempts at barbecuing, Markham looked to Good Eats for some guidance. Following Alton Brown’s instructions, Markham put together a flower pot smoker, seasoned a Boston butt and threw it inside.
Markham had caught the fever. After that, he’d cook as many as six pork butts at a time for church fundraisers and family gatherings. But when graduation time came, Markham, an agricultural business management major who graduated from NC State in 2002, accepted a job as a stock broker instead of following his culinary ambitions.
Although he admits the job was good, Markham says it just wasn’t for him.
“I was behind a desk at a computer all day,” Markham says. “I was like, ‘This isn’t what I signed up for.’ I hated doing office work, so I got out and did outside sales after that.”
All the while, Markham continued barbecuing for family and friends. In 2009, at about the same time he started working in sales, he had reached a point where he’d often cook more meat than he could fit on his smoker at one time. He decided it was time for an upgrade.
“That’s when the insanity started,” he says.
After purchasing his new smoker, Markham says he’d cook extra meat for neighbors and friends to make sure no space went unused. Simply put, barbecuing had become something Markham loved doing.
But while he was working in sales, Markham came across a new set of job-related challenges. After the birth of his first son, Michael Jr., in 2010, he says it became difficult to balance his travel for work with his responsibilities at home.
It was a job interview in 2011 that helped Markham realize it was time for another change. Halfway through, the interviewer closed his notebook and ended the interview early.
“Don’t do like I did,” he told Markham. “I made great money, was the most successful I could ever imagine being, but if I could trade it all back, when I was your age I would have bought a restaurant so I could spend more time with my family.’“
He took his advice, purchasing a red barn trailer, setting up a kitchen inside and opening Big Mike’s in the fall of 2011. Now, he can drop his two sons off at daycare, head off to work and still pick them up in the afternoon.
“I’m always going to be local, I’m always going to be available and the cool thing is, if I want to do lunch I can just do lunch and I can be at home after that,” Markham says.
Although he serves his barbecue on the go, Markham hasn’t compromised the quality of his smoked meats. Markham purchases his pork from Durham, N.C.’s Green Button Farm. Using an onboard smoker he cooks it, along with his chicken and ribs, the same way he has for more than a decade — smoking them over wood.
“It makes a difference with flavor,” Markham says. “You don’t get the same mark and penetration with gas grills.”
Beginning his second year in the business, Markham says he plans to open a lunch-only restaurant at 1710 Center Street in Apex, N.C. in November and continue enjoying the barbecue lifestyle.
“I love it,” Markham says. “Even on the toughest days I can say I’m doing what I love doing and that’s what I never realized before.”
— Alex Sanchez
Big Mike’s BBQ is one of dozens of vendors – including restaurants, farms, breweries, wineries and bakeries – participating in the Red & White Food and Beverage Festival during the week of homecoming. All of the vendors have NC State connections, with alumni as owners or managers. The festival is scheduled for 6 p.m. on Tuesday, Oct. 29, at The State Club in the Park Alumni Center. Visit the festival website to register and see a full list of vendors participating.
NC State’s homecoming event won national awards last year after a historic celebration of the university’s 125th anniversary. And we hope Homecoming 2013, whose theme is “Red, White & Wolfpack,” will once again give students, staff and alumni alike an enjoyable experience that makes them feel at home.
The weeklong event, which is led by students in the Alumni Association Student Ambassador Program, kicks off at 2 p.m. Sunday, Oct. 27, with a festival of music, food and giveaways at Miller Field. The celebration is the first of many events, including the Hillsborough Street Music Festival, parade and football game.
On campus, students have the opportunity to get involved and show off their Pack pride with a spirit competition lasting all week. It consists of multiple events, including the annual “Paint the Town Red” competition and the new Instagram video challenge, where students can submit videos showing off their school spirit. There’s also the “Wear Red, Get Fed” events, where students can receive lunch for wearing a red garment, held Monday through Friday in the Brickyard. They’ll also be a special screening of ESPN 30 for 30′s Survive and Advance at the Hunt Library.
Be sure to download the Homecoming “Red and White” mobile app for the schedule of all events or check the website for more details. You can also check out the event’s Twitter page for more information.
And this year marks the first time that Homecoming has earned the highest level of Wolfpack Certified Green recognition, offered by the University Sustainability Office. The certification is awarded for events that incorporate sustainable choices involving food, waste reduction, purchasing, education, marketing, transportation, energy, water and service.
“This year the Champion Level …quickly became a top priority in our planning process,” says Emily Collier, a junior parks, recreation and tourism management major from New Jersey who is co-director of this year’s homecoming. “We were able to adjust previous practices to implement and encourage sustainable actions from ourselves and participants. Through these efforts and modifications, we hope to sustain NC State for 126 more years.”
When Raleigh Brewing Company’s owners, Kristie and Patrick Nystedt, were kicking around ideas for a new Triangle venture in 2010 with home brewer John Federal, they all wanted something more than just a brewery.
“The plan evolved into a ‘brewtopia,’” says Federal, who graduated from NC State in 2006 with an English degree. “We wanted to have a large tap room and a home brew store. And we wanted it central to the Raleigh area.”
And with a brewery, a tap room and a 3,300 square-foot home brew store all on site located near PNC Arena and NC State, that’s exactly what they got. There, visitors can get a tour of the brewery, sample such beers as the Hidden Pipe Porter or the City of Blokes Bitter or get tips for brewing their own beer at home.
Federal, a former social worker in South Boston, Va., met Patrick Nystedt when Federal was working at a home brew store. He says he had been approached about starting breweries before, but the Nystedts offered a tangible piece he’d never seen. “No one had put together a business plan before,” Federal says.
Now a production manager and brewer with Raleigh Brewing Company, Federal says that the key to surviving as a brewery is not just stumbling upon a good beer, but being able to replicate it time and again.
“I have a big thick recipe book of all the things I’ve tried over the years,” he says. “Consistent beer is what can make or break a brewery. There are a lot of breweries out there. You have to set yourself apart and let customers know they’re going to get a quality product every time.”
Raleigh Brewing Company is one of dozens of vendors – including restaurants, farms, breweries, wineries and bakeries – participating in the Red & White Food and Beverage Festival during the week of homecoming. All of the vendors have NC State connections, with alumni as owners or managers. The festival is scheduled for 6 p.m. on Tuesday, Oct. 29, at The State Club in the Park Alumni Center. Visit the festival website to register and see a full list of vendors participating.
“Obamacare” has become a word in the popular vernacular in 2013, but the debate over a nationalized health care system has long been at the forefront of U.S. politics.
The issue, in fact, was front and center on this day in 1977 when actress and activist Jane Fonda lectured an audience of about 700 people in Stewart Theatre.
Fonda said during her lecture that she hoped a national health care bill would be passed in what she called “the near future.” According to an issue of the Technician, The issue came up in her thoughts on President Jimmy Carter, who had been in office for almost 10 months. She said Carter was off to a good start but that he underestimated the baseness of Washington, D.C., politics, adding Carter could no longer just be “a good guy.”
But the biggest target of Fonda’s criticism that night was U.S. corporations. She called for more citizen control of them and said more local citizens needed to be on boards of large corporations.
“We have a vision of the future that is very different from the vision of the corporations,” she says. “We want jobs for everyone and decent housing for all.”