l tuesday, october 8, 2013 l serving texas a&m since 1893 l first paper free – additional copies $1 l © 2013 student media

thebattalion

According to a University press re-lease, University officials said Sass-er “embodies all that the Hall of Honor represents.”

Willie E.B. Blackmon, Class of 1973 and recipient of the University’s distinguished alumnus award, and Lt. Gen. Joe Weber, vice president for student affairs and Class of 1972, were at the forefront of the effort to honor Sasser.

Weber said the University was long over-due in recognizing Sasser for his courage and sacrifice.

“The inclusion and acceptance of Clar-ence [Sasser] and his Medal of Honor into our Medal of Honor Hall of Honor is fitting, proper and long overdue,” Weber said in the press release.

Expressing a similar sentiment, University president, R. Bowen Loftin said Sasser de-serves Aggie gratitude.

“On behalf of the entire Aggie communi-ty, I welcome Clarence Sasser back to campus to give us this opportunity to honor him for his heroic service to our nation — and for all of us, particularly our students, to be able to personally say ‘thank you,’” Loftin said in the same press release.

According to the press release, a recogni-tion ceremony will take place Nov. 7 in the MSC Bethancourt Ballroom during a week-long campus celebration to honor all veterans and the University’s semester-long 50 years of inclusion program.

Student Body President Reid Joseph said he is excited about the news.

“This has been kind of a long time in the making, and he is extremely deserving of this,” Joseph said. “I think this is another display of Aggie heroism and just a tremendous act of valor.”

insidesports | 3Former Aggie pitcher Michael Wacha gets NLDS win for CardinalsSt. Louis Cardinals rookie pitcher Michael Wacha lost his bid for a no-hitter during the eight inning of the Cardinals’ NLDS game against the Pittsburgh Pirates but earned the win to force a game five.

The Medal of Honor Hall, the solemn MSC walkway, will have a new addi-

tion this November — the halls’ first African-American inductee, Clarence Sasser.

Sasser received the Medal of Honor in 1968 for his service in the Vietnam War. While serving as an Army medic in 1968, Sasser helped evacuate soldiers wounded in a helicopter crash in a flooded Vietnamese rice paddy. He performed this rescue under enemy fire and was wounded in both legs.

In August 1969, Sasser enrolled at Texas A&M as a chemistry major with a scholarship from then-University President James Earl Rudder, but did not graduate.

trends | 2Career Center to help students further prospectsThe Career Center will host more than 100 graduate and professional programs for the annual Graduate and Professional School Day on Tuesday, providing insight for students looking to further their academic career by attending graduate school.

sports | 4Unstoppable A&M offenseThe bad guys can shut down one part of the Aggies’ offense, but not the whole thing. Check out Michael Ayo’s opinion column about A&M’s practically unstoppable offense.

then finally we get to the place where [the students] look at the periodic table and they understand why it’s shaped the way it is. I mean, I love that series of questions. I love taking them from where they are totally confused to where they feel confident that they know the material.

Professor discusses her past 30 years at A&M

Life after chemistry

Professor Wendy Keeney-Kennicutt says she loves to help students understand chemistry concepts.

David Cohen — THE BATTALION

See Keeney-Kennicutt on page 6

QA& :THE BATTALION: What is your favorite part about teaching undergraduate chemistry?

KENNICUTT: When I know that [students] come to class not knowing [the material] and after a lecture or two, all of sudden, it clicks. I love teaching quantum numbers and electronic configuration. And

Allison Rubenak, lifestyles writer, sits down with chemistry professor Wendy Keeney-Kennicutt

Hall of Honor to include first black veteran

memorial student center

Aimee BreauxThe Battalion

Jessica Smarr: Campus cockroaches should buy their own meal

the Price yOU Pay

In my hometown, there’s this little shack right down the road from my house that sells the

best barbecue in the world. I know this is a hotly debated topic, but just shove a slow cooked pork rib in your mouth and sit down.

This magical mecca of meat is a seasonal affair, subject to the whims of lake house occupants and camouflaged alpha males ready for the slaughter. Every now and then, it stays closed for a bit longer than expected, and this is rumored to be the result of a few health code violations.

With these admittedly plausible rumors floating about, I am faced

See Dining opinion on page 5

Fish drill team readies for season

The Freshman Drill Team, a special unit of the Corps of Cadets, forms up Monday on the Quad to await instruction from upperclassmen. The team, started in 1947, is made up of freshmen who travel the country competing in precision drill competitions.

How do you prepare for

an interview?

Q:thebattalion asks

Tanner Garza — THE BATTALION

“On behalf of the entire Aggie community, I welcome Clarence Sasser back to campus to give us this opportunity to honor him for his heroic service to our

nation — and for all of us, particularly our students, to be able to personally say ‘thank you.’”

— University President R. Bowen Loftin

sports | 3Jaguars’ Joeckel breaks ankle, out for seasonJacksonville Jaguars LT Luke Joeckel, the second overall pick in this year’s NFL draft, suffered a high ankle fracture during a 34-20 loss to the St. Louis Rams. Joeckel will miss the rest of the season.

page 2

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the battalionClassified

Advertising• Easy

• Affordable• Effective

For information, call845-0569

The BaTTalion is published daily, Monday through Friday during the fall and spring semesters and Tuesday and Thursday during the summer session (except University holidays and exam periods) at Texas A&M University, College Station, TX 77843. Offices are in Suite L400 of the Memorial Student Center.News: The Battalion news department is managed by students at Texas A&M University in Student Media, a unit within the Division of Student Affairs. Newsroom phone: 979-845-3315; E-mail: editor@thebatt.com; website: http://www.thebatt.com.Advertising: Publication of advertising does not imply sponsorship or endorsement by The Battalion. For campus, local, and national display advertising, call 979-845-2687. For classified advertising, call 979-845-0569. Office hours are 8 a.m. to 5 p.m. Monday through Friday. Email: battads@thebatt.com.Subscriptions: A part of the Student Services Fee entitles each Texas A&M student to pick up a single copy of The Battalion. First copy free, additional copies $1.

Jake Walker, Editor in ChiefMark Doré, Managing EditorAimee Breaux, City EditorJames Sullivan, Sports EditorMackenzie Mullis, Lifestyles Editor

thebattalion The IndependenT STudenT VoIce of TexaS a&M SInce 1893

Jessica Smarr, Copy ChiefWilliam Guerra, Graphics ChiefTanner Garza, Photo Chief

page 2

“I usually try not to think of the interview until it happens, and I just tell myself that I don’t want to get a job that doesn’t accurately reflect

who I am.”Blade Angel, freshman economics major

Q:thebattasks How do you prepare for

an interview?

“I say some prayers. I try not to worry, just be myself, and remember that whatever happens, however the interview

goes, it’s going to go well. It’s going to be good.” Landon Lacy, sophomore general studies major

“To prepare for an interview I usually have looked up the organization to find out about their values and

why I’m interested in it. I usually pray about it to see if that’s the direction the Lord wants me to go.”

Allie Mock, sophomore English major

“I just replay in my head all of my major college experiences that could be relevant to the

interview.” Andrew Bush, sophomore electrical engineering major

“I look at myself in the mirror and tell myself, ‘Amanda, you’ve got this.’ Beforehand, I try to speak really, really

slowly to calm myself down.”Amanda Henry, sophomore biomedical science major

“When I go in, I’m nervous about having sweaty palms when I shake their hands.

To prepare for that, I bring a towel. ” Tyler Hernandez, junior supply

chain management major

Photo feature by Bryan Johnson — THE BATTALION

By deciding to attend grad-uate or professional school,

many students are faced with tacking on years to their aca-demic careers after graduation.

With the goal of informing students of their options, the Ca-reer Center will host the Gradu-ate and Professional School Day from 10 a.m. to 2 p.m. Tuesday in the Memorial Student Cen-ter’s Bethancourt Ballroom.

Patricia Alexander, associate director of the Career Center, said there will be 110 resource tables representing the graduate and professional programs from

more than 90 schools across the country as well as several inter-national schools, making it the largest Graduate and Profes-sional School Day the Career Center has held since the event began over 20 years ago.

“The unique part about this is that you have a person you can actually speak to about the opportunities they have, the uniqueness of their programs and they can also talk about funding,” Alexander said. “I’m sure that’s going to be the number one issue for young people — ‘How will I fund this degree?’”

The firsthand information students can receive from this event is what Alexander said will be truly beneficial.

“I’m hearing more and more from incoming students that the

majority are expressing an in-terest in advanced degrees based on their career goals,” she said. “Many of them feel graduate school will help them achieve that next level and it will be re-quired of that career goal.”

Junior nutrition sciences major, Christian Tulio, said the face-to-face interaction sets this event apart from traditional research a student does when deciding on a school to attend.

“I feel like [the representa-tives] can give you a piece of advice that you wouldn’t have known if you just go to their website,” Tulio said.

Branden Gordon, junior psychology major, said he plans on pursuing a graduate degree in either naturopathic medi-cine or psychology and said he hopes to get a head start on his

graduate school path. “I think [the event] gets

your foot in the door,” Gor-don said. “It gives you an idea of what’s interesting to you and what schools you want to go to and just the different charac-teristics each of them have that make them stand out for you.”

With programs from nurs-ing to theology represented, Alexander said the variety will appeal to the diverse student body at A&M.

“We have students who are, as far as their future plans, un-limited in what they’re aspiring to do,” she said. “As a result of that, these programs know there’s no better place to be than Texas A&M because we have a wide range of students.”

Fair offers chance to browse grad schools

Kadie McDougaldThe Battalion

career center

More than 100 programs to be represented

BAT_10-08-13_A2.indd 1 10/7/13 10:03 PM

thebattalion

sports page 3

tuesday 10.8.2013

Wacha narrowly misses no-no bid

Dee Huggan — THE BATTALION

The Cardinals’ Michael Wacha missed his second no-hitter bid in weeks Monday.

Former captain Miller stays on as administratorWORK NOT DONE

She stares at the bright computer screen. After more than an hour of

work, with team flights and meals and graduate school to worry about, she has just scratched the surface of what needs to be done.

After finishing her undergraduate ca-reer, Lindsey Miller, Class of 2013 and former Aggie volleyball middle blocker and team captain, decided to continue with the program by becoming the di-rector of volleyball activities.

“When I was playing, I never really thought about the position,” Miller said. “But I saw it as a great opportunity, one that I could not pass up.”

Head coach Laura Corbelli said she could not contain her smile when Miller told her she was thinking of taking the position.

“I was excited to know she had an interest,” Corbelli said. “I did a lot of thinking [about] who would enhance our program, and she was the person that could do that.”

Miller’s former teammate and current team captain, senior setter Allie Sawatz-ky, said she knew the move was a great one both for the team and Miller.

“I was real excited and happy for her,” Sawatzky said. “I was excited because it gave her the chance to stay around the sport a little bit longer.”

As director of volleyball activities, Miller’s responsibilities include setting up team travel, residences, meals and anything that has to do with volleyball except for coaching. She is also pursu-ing a master’s degree in human resources management.

“I know grad school and volleyball can take up a lot of time but if anyone could handle it, it would be [Miller],” Corbelli said. “It’s just who she is.”

While she said it is not the same as playing and practicing for the team, Mill-er said she enjoys fulfilling a new role for her friends and former teammates.

“It was different to not be on the court,” Miller said. “But I am just glad for the opportunity to still be a part of the team.”

What sets Miller apart from other managers is the personal connection she shares with the team that helps her in the day-to-day demands of her position.

“I am close with most of the girls on the team as their old captain,” Miller said. “It makes me feel like I can approach them and makes it easier to help them out.”

Miller said she plans to keep working for the volleyball team as she pursues her master’s degree.

“I am not entirely sure what I will do after I finish A&M’s graduate program,” Miller said. “I don’t know if I’ll stay in athletics or go on with something else in my life.”

What is certain is the impact she has had on the team. Sawatzky said Miller’s dedication is apparent to anyone involved in Aggie volleyball.

“It is a plus to know that [Miller] is in the office helping us out,” Sawatzky said. “Sure, we don’t get to see her as much now that she is a graduate student, but she is still the same old Lindsey and we love her.”

Andrew WhiteThe Battalion

Lindsey Miller, a former team captain and middle blocker, has stayed at A&M as director of volleyball activities. Michael Wacha became the first former A&M pitch-

er to win an MLB postseason game with a one-hit gem over 7 1/3 innings Monday, a 2-1 St. Louis Cardinals win over the Pittsburgh Pirates. Wacha took a no-hitter into the eighth inning before giving up a solo homerun, the longest postseason no-hit bid by a rookie in MLB history. On Sept. 14, Wacha came up one out short of a no-hitter. Wacha was the No. 19 overall selection in the 2012 MLB draft and finished his Aggie career with a 27-7 record.

Mark Doré, managing editor

FILE

Jags’ Joeckel out for season

Luke Joeckel, selected No. 2 overall in 2013, will miss the rest of the season due to injury.

The Aggies offensive line may be in good shape, but the same cannot be said for the Jacksonville Jaguars and former Texas A&M standout left tackle, Luke Joeckel.

After losing to the St. Louis Rams Sunday and starting the season 0-5, the Jaguars learned they will be without their pass protector, Luke Joeckel, for the remainder of the 2013 season after he suffered a high right ankle fracture.

Clay Koepke, staff reporter

AGGIES IN THE PROS

For the full story, visit thebatt.com

BAT_10-08-13_A3.indd 1 10/7/13 9:32 PM

of playing receiver. He’s getting better each week.”

When teams do happen to shut down the passing attack, Texas A&M can always turn to its monster of a backfield. Excluding Manziel, the Aggies have four very capable running backs who cover every aspect a team needs for a rushing attack. Senior Ben Malena leads the way as the most complete back. Malena averages 60.6 rushing yards per game but can also stay in the backfield to block and even run routes and catch the ball. Malena has 10 catches for 97 yards and a touchdown coming out of the backfield this season.

Sophomore Tra Carson is just behind Malena with an average of 45.8 yards rushing per game. However, at 6 feet, 230 pounds, Carson is capable of breaking tackles and picking up short yardage when needed. The

final pieces to the loaded A&M backfield are sophomores Trey and Brandon Williams, who are known for their explosive speed. Both Trey and Brandon, who are also used as kick returners, are brought into the game for screen passes and runs to the outside.

“This offense gives us the flexibility to do numerous things with the ball,” Malena said. “Especially having the quarterback that we do. With his accuracy passing the ball and the corps of running backs and receivers that we have on this offense, it gives us multiple answers to whatever a defense plays.”

thebattalion

newspage 4

tuesday 10.8.2013

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Michael Ayo: There’s just too much to stop the Aggie offense

OFFENSIVE EFFICIENCY

Through the first part of the 2013 season, Texas A&M has made it apparent that it can practically score at will. The offense utilizes each of its assets in every way imaginable.

From throwing short screen passes to deep balls down the side line, from running inside to toss sweeps to the outside, the Aggies do whatever they need to do to put points on the board.

Through its first five games, Texas A&M has yet to score under 42 points — a school record — and ranks first in the Southeastern Conference with an average of 49.2 points per game. The Aggies are averaging a total of 586 yards of total offense per game, 365 yards passing and 221 yards rushing.

The offense would not be nearly as dy-namic if it were not for their redshirt sopho-more and reigning Heisman Trophy winning quarterback, Johnny Manziel. Coming off a season in which he accounted for over 5,100 yards of total offense, Manziel has not slowed down on his quest through a conference known for tough defenses.

Manziel is already averaging just under 300 yards passing and over 60 yards rushing per game and has scored 17 touchdowns in 2013. Whether it is with his arm or his legs, Manziel is certainly the leader of the high-powered Aggie offense.

“[Johnny] is very efficient,” said head coach Kevin Sumlin. “There is some matu-rity shown on the scrambles, the ability to throw the ball away, not take big losses and take care of the football. Last year he would have just slung it up the middle of the field.”

Helping Manziel amass his statistics through the air is his talented corps of receivers who seem to get better with each passing week. This group is led by redshirt sophomore Mike Evans and junior Malcome Kennedy. Evans is among SEC leaders with an average of 138.2 receiving yards per game while Kennedy is one touchdown behind Evans for the team lead in touchdowns with four.

“I think the sky’s the limit for [Evans],” said offensive coordinator Clarence McKin-ney. “He’s really starting to learn the posi-tion. From a talent standpoint, the talent is there. It’s just understanding the little things

Michael Ayo is a junior telecommunication media studies major and sports writer for The Battalion.

Bryan Johnson — THE BATTALION

Senior running back Ben Malena (left) and sophomore quarterback Johnny Manziel celebrate after a Malena touchdown against SMU on Sept. 21.

BAT_10_08_13_A4.indd 1 10/7/13 9:29 PM

thebattalion

news page 5

tuesday 10.8.2013

Following the closure of MSC Food Court, Einstein’s Bagels and Sbisa Dining Hall on

Thursday, Chartwells officials said Dining Ser-vices is once again up to health standards and plans to stay that way.

The three dining facilities were temporarily closed Thursday afternoon when health inspec-tors suspended food licenses for these establish-ments due to rat droppings and cockroach in-festations. Facilities reopened Friday after the Brazos County Health Department performed a reevaluation.

Gina Capetanakis, marketing manager for Chartwells, the company in charge of Univer-sity Dining, said a third-party auditor employed by Chartwells conducted a treatment and in-spection on Oct. 1, but it wasn’t until Thurs-day that the Brazos County Health Department temporarily closed some facilities due to pests.

“Additional treatments and building im-provements were completed overnight on Thursday and the units re-opened after pass-ing the re-inspection on Friday,” Capetanakis

said. “Chartwells took immediate action and had the venues treated, cleaned and inspected thoroughly.”

Julie Prouse, extension assistant for the Texas A&M AgriLife Extension Service, said the rats and cockroaches are a health threat to students, which is why they are two factors health inspectors look for during inspections. The process of getting food licenses reinstated

depends on a number of factors.

“This is a health issue because cock-roaches and rats can carry food-borne ill-ness,” Prouse said. “[Inspectors] will usu-ally schedule a follow-up visit 24 hours later to re-inspect to see if all issues have been fixed, and if they have they will reinstate their permit.”

Capetanakis said Chartwells is work-ing with the Univer-sity to form proactive measures to make sure this type of inci-dent does not happen

again. Along with the Brazos County inspec-tions twice a year, the same third-party auditor that inspected on Oct. 1 performs inspections throughout each semester.

“Chartwells has extensive procedures in place regarding dining facility sanitation that are in full compliance with food safety and sanita-tion laws and uses rigorous third-party external

audits to ensure the highest industry quality as-surance standards are met,” Capetanakis said.

Given the gravity of having regularly used dining facilities shut down for sanitary issues, some students, like Alex Parker, sophomore visualization major, are discontented with the situation despite official reassurances.

Parker, who ate in the MSC Thursday morning before the closing, said she was sus-picious about the fast turnaround. Parker said she expected the facilities to be closed for lon-ger due to the health issues involved with the shutdown.

“I feel like an infestation would be an in-depth and widespread issue that would take more than 24 hours to quickly and completely eradicate,” Parker said.

Kasey Kram, president of the Residence Hall Association, who led an RHA meeting in Sept. to address dining services concerns, said while he trusts the University did an efficient job of eradicating the pest problem by Friday, he was shocked about the shutdown, especially at the MSC, as it is a recently renovated build-ing. Kram said the presence of rat droppings in the cooking facilities was a point of concern.

“Rats and roaches do not just appear over-night,” Kram said. “This raised concerns of how long this issue has been present.”

Chartwells says dining sanitation improved

Jennifer ReileyThe Battalion

university dining

Last week’s closures reopened, student trepidation remains

with a decision every time I visit my hometown — do I shove my face in a pile of brisket and sausage and potato salad, or do I stick to something safer?

Some people call this a dilemma. I call it delicious. Hand me a napkin and call “sooie,” because you can bet I’m planning on pigging out on that pork as soon as I cross that last county line.

Growing up in a, “yes ma’am, yes sir,” kind of southern home, it’s impossible to leave home without knowing what good food is. No matter how many salads I eat or calories I count, my soul will always yearn for anything smothered in cheese.

You learn how to hunt down a decent meal, living in small town Texas. If the paint is chipping, the waiter is missing all but one tooth and you’ve got to elbow a mangy rat (who, incidentally, also only has one tooth) off your enchiladas, you can bet that’s going to be the best dinner you’ve had all month.

That’s why, when the Brazos County Health Department announced on Thurs-day it had closed multiple kitchens due to roach infestation and rodent droppings, I wasn’t concerned about sanitation in the least bit. But let me tell you — I know the going rate and standard quality for rat-

poop-pizza, and we are getting robbed. The beauty of questionable cuisine lies

in its price. When I pay low, low prices for food, I enter into an unspoken, but con-sensual, contract. By paying 99 cents for a carton of fries, I am saying, “Yes, I know full well there might be a freshly battered and salted antennae in this pile of fried potatoes. And I am okay with that.”

In 2011, a certain fast food establish-ment whose name rhymes with “Yaco Smell” came under attack when a lawsuit alleged their beef was less than meat. This was ridiculous. Sometimes, when it is 2 a.m. and I am drunk (sorry mom), I just want a burrito. And even in this inebriated state, I am fully aware that a burrito that costs me one dollar and nine cents may not be made of the freshest natural ingredients.

This lowered price is an acknowledge-ment of substandard quality. Being able to buy a greasy, sawdust taco for a handful of quarters is part of what makes America great.

A higher price, however, tells me, “Yes, we meet all the U.S. Food and Drug Administration guidelines, thank you very much.” If I use 10 of my hard-earned scholarship dollars to get into Sbisa, I expect to eat my food with the minimal amount of rat and insect feces.

Don’t get me wrong. I’m willing to share my world with the cockroach. I’ve seen “The Lion King.” I know how the

circle of life works. I’ll even share my cheap food with them, as long as they stay in the kitchen where I can’t see them.

But no cockroach, no mouse, no rat — none of them can share my seven-dollar quesadilla. Not unless they’re planning on splitting the bill.

Jessica Smarr is a senior psychology major and copy chief for The Battalion

Dining opinionContinued from page 1

William Guerra — THE BATTALION

Jonathan Sheen — THE BATTALION

Students order food from the various restaurant fronts Monday in the MSC food court.

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thebattalion

newspage 6

tuesday 10.8.2013

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Tuesday, October 15, 20135:30 p.m.Annenberg Presidential Conference Center1000 GEORGE BUSH DRIVE WEST, COLLEGE STATION, TEXAS

ACCEPTANCES ONLY BY OCTOBER 10, 2013EMAIL: BUSHSCHOOLEVENTS@TAMU.EDU PHONE: 979.862.7974

THE BUSH SCHOOL DISTINGUISHED LECTURE SERIESDAVID AXELRODFORMER SENIOR ADVISOR TO PRESIDENT BARACK OBAMADIRECTOR, INSTITUTE OF POLITICS AT THE UNIVERSITY OF CHICAGO Join us as Mr. Axelrod speaks on “Witness to History: Leadership Lessons from a Presidential Advisor.” Mr. Andy Card will moderate a Q&A session following Mr. Axelrod’s remarks.

aggieland 2014

Dec. ’13 GraduatingSENIORS and GRADUATE STUDENTSTIME’S RUNNING OUT to have your portrait made for Texas A&M’s 112th yearbook and have pictures for your graduation announcements. By Oct. 10 just walk in to the Student Media office, Suite L400 of the MSC, 10 a.m – 4:30 p.m. Monday – Thursday. Or, for appointment email arphototamu@gmail.com or call 979.846.9690. ALL STudenTS — juniors, sophomores and freshmen — have your portraits made for the 2014 Aggieland yearbook. Portrait sitting is free. It’s your yearbook. Be in it.

David Cohen — THE BATTALION

Wendy Keeney-Kennicutt, A&M chemistry professor, plans to retire after this year, ending her 30-year career at the University.

THE BATTALION: What’s been your most embarrassing moment as a professor?

KENNICUTT: The senior moments that happen, where you are thinking and talking and all of sudden there is nothing. That’s also one of my worst nightmares, too. It’s like giving a talk and all of a sudden forgetting what you were going to say. I can tell you the one moment I’ve always thought about, but never did, is wearing my microphone to the bathroom and forgetting to turn it off. So I’ve always been really careful about that one. That’s been one of my nightmares and I’ve been fearful, so that’s never happened.

THE BATTALION: What is the coolest lab experiment or presentation you have ever given?

KENNICUTT: There were all sorts of really fun demos. A lot of people really remember one. It’s a demo that sort of represents the Hindenburg explosion. We fill balloons full of hydrogen and then other balloons full of a mixture of hydrogen and oxygen. And so there’s the fuel — we put a candle to it — which is the spark. And then they need the oxygen for the combustion reaction. So you set them off and they really reverberate through the whole classroom. It’s really fun. It always made me nervous at first because it was an explosion, and I’m not really big into that, but I guess now I am.

THE BATTALION: How have you incorporated Second Life — the online, virtual world — into your classes and why?

KENNICUTT: It’s a 3-D, virtual world and I have my own corner on a part of the Texas A&M Island called 12th Man Island. I have a lot of molecules there. I have molecule builders for VSEPR theory, where they can build molecules and look at the different shapes. I thought Second Life would really lend itself, and what I found after doing a study is that people did have a better understanding of translating 2-D pictures into 3-D molecules. It was a subtle difference, but it did work. This year I have a National Science Foundation grant, and we are forcing — the poor things — we are forcing four sections of

Chemistry 112 to do two labs in Second Life. It’s very interesting because these labs were fashioned [for this class], so they are the identical labs that the kids are doing on the fourth floor. It looks just like Heldenfels.

THE BATTALION: What do you like to do in your spare time for fun?

KENNICUTT: In my spare time, I’m learning to watercolor. I live in the country and we have six acres of land. I’m doing a little bit of gardening. I wish I had more time, but I’ve taken up knitting and you know, doing fun stuff. I’m actually taking a class in watercolor. I still help out with the chemistry open house, which is on Oct. 12, and things like that.

THE BATTALION: What kind of work have you done as a chef and an herbalist?

KENNICUTT:The chef part was just a job that I needed to pay through graduate school. That was fun and I still remember some things, but I’m not the best cook. Cooking is too much like chemistry, it puts me off a little. Herbalism — I was really sick when I was in my 40’s. I went to doctors a lot and they weren’t that helpful, so I started to learn herbalism on my own. I found an herbalist and she became my friend and we worked together a lot for years. In order to pay for all the herbs I had to take to get well, I started working with other people and sharing what I knew. I have a little herbal salve that I sell, like a cream, ‘Wrinkle Warrior,’ how cool is that?

THE BATTALION: What would you tell undergraduates who will be taking chemistry classes soon and might be afraid of chemistry or anxious for those classes to begin?

KENNICUTT: My advice is simple. When students come in from high school, very rarely do they work hard enough, so I give my little speech and I still give that five-minute speech the first day of class. For every hour spent in class you should spend three hours outside of class. Maybe some of the other classes come easier to you, but your chemistries, your physics, your mathematics, you need to practice. You can’t get by without it. And don’t wait until you bomb your first test to figure that out.

Keeney-KennicuttContinued from page 1

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