Distance, steep ticket prices and a potentially hostile environment were not enough to keep some devoted fans from planning a trip to Norman this Saturday to witness a top-10 football clash between the Oklahoma Sooners and the Notre Dame Fighting Irish. Junior Peter Roemholdt said he is willing to endure the 30-hour roundtrip drive from South Bend in order to experience the renowned atmosphere at Oklahoma’s Gaylord Family Memorial Stadium. “The atmosphere is going to be electric,” Roehmholdt said. “I bet it’s going to be extremely loud, and especially if it’s a close game, it should be quite the experience.” Junior John Garry, who is traveling as part of the Notre Dame Marching Band, said he also is excited to support the team and be there for one of the most important games since the 2005 Notre Dame-USC showdown. Despite having to leave on Thursday and drive through the night, Garry said being a part of this game is still more than worth it. “It’s going to be rowdy, it’s going to be crazy,” Garry said. “[ESPN’s] ‘College Gameday’ will be there, so take what happened on our campus and multiply it. It should be a good day to be a college football fan.” Roehmholdt said he is also looking forward to getting a taste of the Oklahoma tailgating culture before the game. “The tailgating will be great,” Roehmholdt said. “A lot of these big schools pride themselves on their tailgates and pregame parties almost more than being at the game itself.” Garry said band members won’t have much time for activities before the game, occupied by a pep rally and with preparation for their halftime performance. “Basically we’re just there to be at the game,” Garry said. “Performing will be fun. Oklahoma fans are some of the rowdiest in the nation, so it will be great to get out there and be on the field for that.” Despite being behind enemy lines as a Notre Dame supporter, Roehmholdt said he is not concerned about having to deal with potentially abusive or belligerent Oklahoma fans. “It’s an 8:00 [p.m.] game, people will have been tailgating for a while so I’m sure there will be some rowdy individuals, but it will be fine,” Roehmholdt said. “I can handle a few ‘Notre Dame sucks.’” Garry said he expects the crowd environment to be intense due to the implications of the game, yet not as hostile as the atmosphere of Michigan. “The Notre Dame-Oklahoma rivalry isn’t quite as heated as other rivalries, and Sooner fans are known for being incredibly courteous outside the stadium,” Garry said. “Once you get inside the stadium, it will be a different story. Overall, Roehmholdt said he anticipates the trip will be one of the highlights of his time at Notre Dame. “At the end of the day you’re not going to remember the homework and the tests, you’re going to remember the experiences you had at Oklahoma for the biggest game in Notre Dame history for a long time,” Roehmholdt said. Contact Dan Brombach at email@example.com
University of Georgia food scientist Anand Mohan says attending his two-day workshop will help those deciding whether or not to start a new food business to come to a decision.“At the end of the class, most graduates determine they have two options: they either say, ‘No, a new food business is not for me’ or ‘Yes, I can work it out and get my product to market,’” he said.The “Starting a New Food Business” workshop will be Oct. 6-7 from 8 a.m. until 5 p.m. on the UGA campus in Griffin, Georgia. The cost is $150 and includes instructional materials, lunch both days and refreshments.The UGA College of Agricultural and Environmental Sciences has previously offered the course as a one-day training. To encourage more participation and to meet new food company owners’ needs, Mohan has “revamped” the workshop.“It is now two, full days, and we cover a broad range of topics, from regulations, to food safety, to product development, marketing and choosing a co-packer or shared kitchen,” he said. As a result of the UGA workshop, 25 to 30 new food products have been launched in the past two years. The class is designed for Georgians, but typically attracts participants from Mississippi, North Carolina, South Carolina and Tennessee, he said. In addition to the breadth of material covered, participants will benefit from the expertise of the instructors. UGA faculty and representatives from the Georgia Department of Agriculture and the U.S. Food and Drug Administration will lead the workshop. “Top-of-the-line faculty will be teaching the course in a commercial kitchen,” Mohan said. “In the last three workshops, we had a chef demo with a Food Network chef, and the UGA Small Business Development Center did a session on business plans. It’s really a team effort.”The workshop includes hands-on demonstrations and a tour of the UGA Food Product Innovation and Commercialization Center (Food PIC) in Griffin. Newly named Food PIC Director Kirk Kealey will also lead sessions. Kealey spent the last 30 years helping to develop and launch products like Mountain Dew, Tropicana juices and Dove Chocolate. Now he’ll do the same for small and large food businesses in Georgia and across the Southeast through UGA’s Food PIC. The center is designed to help new food business owners with product development, packaging, food safety, consumer acceptance and marketing.“This workshop is so popular because we give participants one-on-one attention and allow them time to network together. And the final day includes a two-hour panel discussion when they can ask any questions they still have,” said Mohan.Participants are encouraged to bring samples of their own food products for tasting on the final day of the workshop.Mohan calls the second day of the workshop the “high energy day.” “By this time, they all know they have the same problems and the same dreams, and they are beginning to open up to one another,” he said. The new food business workshop has also been offered in Tifton and Savannah, Georgia, and future sessions have been requested for the Albany, Georgia, area and Atlanta. “We have more demand for the class than we can fulfill,” he said.Register for the workshop online at https://estore.uga.edu/C27063_ustores/web/store_cat.jsp?STOREID=42&CATID=205. For more information on other UGA food science Cooperative Extension courses, see the calendar at http://efsonline.uga.edu or call (706) 542-2574.
Liverpool midfielder Joe Allen has been ruled out of the remainder of the season as he will undergo surgery on a troublesome shoulder problem on Thursday. Press Association The 23-year-old withdrew from the Wales squad on Sunday because of the long-standing issue with his left shoulder, and the club then decided to bring forward plans for an operation. Allen has had the problem for some time, but it began to get worse about five months ago and has now reached the point where corrective intervention is required. “Joe Allen is due to have a left shoulder operation tomorrow morning in Liverpool and will be ready to return to football at the beginning of next season,” first team doctor Zaf Iqbal told liverpoolfc.com. Allen followed manager Brendan Rodgers from Swansea in the summer in a £15million transfer and was a permanent fixture from the off. He started Liverpool’s first 17 Premier League matches of the campaign, but the return to fitness of Lucas Leiva presented Rodgers with more options in midfield. Since the turn of the year his appearances have been less frequent and the player admitted his shoulder had started to become more of a problem, although he did not blame that on his drop in form. “I’ve had an operation in the past and unfortunately I’ve had a recurrence of the injury and carried it for a little while,” he told liverpoolfc.com last week. “Recently, in particular, it has deteriorated and we have got to a stage where we have to do something about it. “It’s something I’ve been able to play with, though, so there are no excuses in that department.”