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UE men’s cross country to run in NCAA Great Lakes Regional

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UE men’s cross country to run in NCAA Great Lakes Regional
It will be the Purple Aces first time running the meet course
 
NORTON, OHIO — The University of Evansville men’s cross-country team has at least one final meet in the postseason on Friday morning.

The Purple Aces travel to Ohio for the first time since 2011 to compete in the 2024 NCAA Great Lakes Regional. UE will only run its men’s team on Friday morning who are set to compete in the team’s only 10K race of the year at 11 a.m. CT. The Great Lakes Regional is being hosted by the Mid-American Conference (MAC) at Silver Creek Cross Country Course.

Evansville will race against two other Missouri Valley Conference teams during the Regional in Indiana State and Valparaiso.

The Great Lakes Regional is being held at the Silver Creek Cross Country Course which is located in the Silver Creek Metro Park. The course opened in 2016 and was built to NCAA specifications with a 1-mile inner loop and 1.25-mile outer loop. Silver Creek Cross Country Course is known for its slight hills and view of Silver Creek Park.

In the Aces last meet the men’s team placed 10th while the women’s team placed 12th at the MVC Championships in Cedar Falls, Iowa. Six runners set personal records at the MVC Championships while senior runner Adam Oulgout (St. Paul, Minn. / Central HS) led UE with a PR and a program Top 15 time.

Oulgout ran a PR of 25:08 to lead the Evansville men’s team to a 10th place finish, improving on their 2023 finish by one place. On the women’s team, the Aces top three runners set PRs in sophomore Avery Stephens (Newburg, Ind. / Castle HS), freshman Lauren Bradley (Russiaville, Ind. / Western HS), and senior Hannah Bryan (Evansville, Ind. / Reitz HS) for a 12th place finish.

UE men’s basketball welcomes Bryce Quinet

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UE men’s basketball welcomes Bryce Quinet

Quinet will be a freshman in 2025

University of Evansville head men’s basketball coach David Ragland has announced the signing of Bryce Quinet, who will join the Purple Aces in 2025 as a freshman.

The 6-foot-3 point guard is a native of Scottsdale, Arizona and is set for his senior season at Notre Dame Prep in Scottsdale.

“We are ecstatic to announce the official singing of Bryce Quinet.  Bryce and his family fully align with the culture of our program, university and community,” Ragland exclaimed.  “The Quinet family is a basketball family and conduct themself with a business-like mindset.  Bryce is ultra-competitive both in the classroom and on the floor, he has a high IQ on the basketball floor and is a proven winner.”

“He also communicates extremely well on the basketball floor, which is essential for any basketball player but especially a leader.  Bryce has a college ready frame and a college ready mindset.  He is a hard worker, plays with the right type of physicality and knows the importance of making his teammates better,” Ragland continued.  “We look forward to having Bryce here at the University of Evansville and helping him excel during his time here.”

Quinet is coming off a strong junior campaign that saw him record an average of 18.6 points, 6.1 assists, 5.2 rebounds, and 1.9 steals per game.  His squad went 25-5 and is looking for more in the upcoming season.

“The belief the coaches had in me was special,” Quinet said.  “Being on campus felt like home and when I went on my visit, I knew it was the place to be.”

Following the season, Quinet enjoyed a stellar spring and summer where he played for AZ Select UAA on the Under Armour 17U circuit.

-www.GoPurpleAces.com-

Five double figure scorers lead No. 21 Trailblazers past D-II No. 20 Henry Ford

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VINCENNES, Ind. – The Vincennes University Trailblazer men’s basketball team slid down three spots earlier today in the first NJCAA Division I National Rankings for the 2024-25 regular season, checking in at No. 21.

The Trailblazers got another opportunity to add another good win to their resume Tuesday night as Vincennes hosted NJCAA Division II No. 20 ranked Henry Ford College.

Vincennes overcame a slow start and held off a late push by the Hawks to secure an 88-77 victory over Henry Ford inside the Physical Education Complex.

VU got off to a slow start Tuesday evening, with Henry Ford firing out of the gates with a 7-0 scoring run and a 6-0 scoring run to take an early 25-16 advantage.

Vincennes would answer back however, outscoring the Hawks 13-2 to regain the lead at 29-27 with five minutes to play in the first half.

The Trailblazers would grow this lead before halftime, scoring the final four points of the opening half to take a 38-32 lead into the locker room break.

Vincennes looked to take their game up another level early in the second half, getting the home crowd behind them by opening the second half by outscoring Henry Ford 21-6 to take a 59-38 lead.

Henry Ford would rally back and cut the VU lead back down to 11 and late in the second half cut the deficit back to single digits at 77-69.

But the Trailblazers were able to get key shots down the stretch and seal the game at the free throw line as Vincennes came away with the 88-77 victory over Henry Ford College.

“The win itself is good and Henry Ford is a good ball club,” VU Hall of Fame Head Coach Todd Franklin said. “Henry Ford is explosive the way that they play and they are tough because they are going to spread you out and attack it. But I’m not pleased tonight. Tonight, I felt like, was a step backwards. I thought we made a step forward this past weekend. I thought we were better and growing and tonight I didn’t see us doing the things that we talk about.”

“It was just mistake after mistake out there from us not doing what we said,” Franklin added. “Here’s what we tell you and how to do it and we’re doing something else. That can’t be the case. I’ve got to do a better job. I don’t know if I haven’t been clear enough. I try to be clear but maybe I haven’t been clear enough. Maybe I’ve been a little too sweet, I don’t know. It’s pretty simple and basic things that we are talking about that weren’t done tonight and when they weren’t done the way we want them to, we weren’t successful.”

“Anytime we make any attempt to do what we are supposed to, we’re successful,” Franklin said. “It’s really crazy that you go through this. But we’ve gone through this long enough that we’re not going to be perfect, there’s a million things that our guys are not going to know and we’re developing. That’s fine. And we might not even do it well when we’re doing what we’re supposed to. We hope we do but we have to make the attempt to do it the way that we say. And when we don’t, that’s not okay.”

“Maybe these guys are new and they are not used to being coached and coach says here’s what I want and you do it,” Franklin added. “I’m not sure. But that’s going to change, I can tell you that. So I’m a little bothered by that right now. But it’s a good win in terms of beating Henry Ford and you can see that we have some guys that can do some things. The problem is, we waste too much time doing things that we’re not supposed to be doing instead of putting two hours of basketball together where we are all fighting like heck to do the right thing. If we did that then we’d be alright. But we’ll see if we can’t get that turned around right now.”

VU offensively was led by sophomore Michael Cooper (Minneapolis, Minn.) who just missed out on another double-double, finishing his night with 20 points and nine rebounds.

 

Runner earns first MVC weekly honor

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The freshman was second in scoring for the Aces
EVANSVILLE, Ind. – Freshman guard Camryn Runner (Cicero, Ind. / Hamilton Heights HS) has been named the first Missouri Valley Conference Freshman of the Week of the 2024-25 season.
In her first week of collegiate basketball Runner had an explosive start across the floor for the Purple Aces. With her strong efforts at IU Indy and against Wright State Runner was recognized by MVC office staff as the Freshman of the Week. Runner ended the first week of play first on the team in assists and blocks, tied for first in steals, second in points and third in rebounds.
At IU Indy for her collegiate debut Runner led UE at the free throw line making eight of 10 attempts. In 30 minutes of action on Tuesday Runner scored 18 points, grabbed five boards, helped on three baskets, and picked up both a block and a steal. Runner was also one of three players to make multiple three-pointers at The Jungle.
In Evansville’s home opener against Wright State Runner again was a strong presence for the Aces. Runner had a heavier workload on Sunday playing all but two minutes at Meeks Family Fieldhouse. In those 38 minutes she recorded 17 points, had six rebounds, helped on three more baskets, stole three balls, and blocked two shots.
Runner is averaging 34 minutes of playing time, 17.5 points, 5.5 rebounds, three assists, two steals, and 1.5 blocks. Runner is leading the Valley in two categories, free throws and free throw attempts. With 15 made free throws, Runner is 13th among all Division I players and eight in free throw attempts.
 UE and Runner return to action on Thursday evening at home. Evansville will welcome Southeast Missouri to Meeks Family Fieldhouse at 6 p.m. tip on Thursday, November 14th.

Virtual Author Talk: Javier Zamora | Nov. 14

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We’re thrilled to invite you to a special Virtual Author Talk with New York Times bestselling author Javier Zamora on November 14 at 3 PM. This online event will offer a unique opportunity to hear from the author of the award-winning memoir Solito, a deeply moving account of his childhood journey from El Salvador to the United States.

 

Event Details:

Date: Thursday, November 14, 2024

Time: 3 PM

Location: Streaming Online

 

In this intimate conversation, Javier Zamora will share the story behind Solito, a memoir that chronicles his perilous journey at the age of nine from El Salvador to the United States. A tale of survival against unimaginable odds, Solito highlights the incredible resilience and humanity that shaped Zamora’s experience as a young migrant. Through his writing, Zamora offers a window into the broader migration experience, one marked by danger, kindness, and the unbreakable bonds of family.

 

UE, USI Establish New Pathways in Health Sciences

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UE, USI Establish New Pathways in Health Sciences

EVANSVILLE, IND. (11/12/2024) The University of Evansville (UE) and the University of Southern Indiana (USI) are pleased to announce a new partnership to provide USI students with direct-entry pathways into UE’s Master of Science in Athletic Training (MSAT) and Doctor of Physical Therapy (DPT) programs. This collaboration opens new opportunities for USI students to pursue advanced education and careers in health sciences through seamless transition programs at UE.

“We are thrilled to partner with USI to cultivate a strong pipeline of future health professionals,” said Jeff Tilly, Professor and Chair of the Department of Athletic Training at UE. “This agreement not only strengthens the educational options for students in the Evansville community but also addresses the growing need for highly qualified professionals in the health sciences.”

For both the MSAT and DPT programs, USI students in Exercise ScienceBiology and Pre-Medical Sciences Certificate (regardless of major) with a GPA of 3.5 or higher by the end of their sophomore year may apply. Students in the direct entry pathway must maintain a 3.5 overall GPA while completing their degree at USI. Students interested in the DPT pathway must complete the necessary science prerequisites with a 3.35 GPA. Both programs will accept a limited number of USI students each year based on academic performance and recommendations from USI faculty.

“At USI, we are excited about the direct entry pathways now available for our students,” said Renee Frimming, Professor and Chair of Kinesiology and Sport at USI. “This collaboration reflects our commitment to supporting student success, not only during their time at USI but also as they transition into advanced programs and professional careers. We are truly appreciative of the expanded opportunities this brings to our students.”

Both universities will work together to ensure ongoing program quality and consistency, enhancing student experiences and outcomes.

EPA Finalizes Rule to Reduce Wasteful Methane Emissions

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EPA Finalizes Rule to Reduce Wasteful Methane Emissions and Drive Innovation in the Oil and Gas Sector

As global leaders gather in Baku for COP29, EPA delivers latest action under President Biden’s Methane Emissions Reduction Action Plan

WASHINGTON — Today, Nov. 12, the U.S. Environmental Protection Agency announced a final rule to reduce methane emissions from the oil and gas sector. The rule facilitates implementation of Congress’s directive in the Inflation Reduction Act to collect a Waste Emissions Charge to better ensure valuable natural gas reaches the market rather than polluting the air. Congress established the charge on large emitters of methane if their emissions exceed specific performance levels and directed EPA to collect the charge and implement other features of the program, including providing appropriate exemptions for actions that reduce methane releases. Today’s final rule delivers on this directive and incentivizes companies to take near-term action to conserve valuable energy resources for American consumers and reduce methane emissions – a potent greenhouse gas that is responsible for approximately one-third of the global warming we are experiencing today.

“The final Waste Emissions Charge is the latest in a series of actions under President Biden’s methane strategy to improve efficiency in the oil and gas sector, support American jobs, protect clean air, and reinforce U.S. leadership on the global stage,” said EPA Administrator Michael S. Regan. “EPA has been engaging with industry, states, and communities to reduce methane emissions so that natural gas ultimately makes it to consumers as usable fuel — instead of as a harmful greenhouse gas. Along with EPA’s complementary set of technology standards and historic financial and technical resources under the Inflation Reduction Act, today’s action ensures that America continues to lead in deploying technologies and innovations that lower our emissions.”

EPA estimates that this rule alone will result in cumulative emissions reductions of 1.2 million metric tons of methane (34 million metric tons CO2-equivalent) through 2035 — the equivalent of taking nearly 8 million gas-powered cars off the road for a year — and will have cumulative climate benefits of up to $2 billion.

As directed by Congress, the Waste Emissions Charge applies only to waste emissions from high-emitting oil and gas facilities. The Inflation Reduction Act provides that the Waste Emissions Charge applies to methane from certain oil and gas facilities that report emissions of more than 25,000 metric tons of carbon dioxide equivalent per year to the Greenhouse Gas Reporting Program, beginning with methane emissions reported in calendar year 2024. Also, as directed by Congress, the Waste Emissions Charge starts at $900 per metric ton of wasteful emissions in CY 2024, increasing to $1,200 for CY 2025, and $1,500 for CY 2026 and beyond, and only applies to emissions that exceed statutorily specified methane intensity levels.

EPA’s final rule details how the charge will be implemented, including the calculation of the charge and how exemptions from the charge will be applied. Facilities in compliance with the recently finalized Clean Air Act standards for oil and gas operations would be exempt from the charge after certain criteria set by Congress are met. The agency expects that over time, fewer facilities will face the charge as they reduce their emissions and become eligible for this regulatory compliance exemption.

In keeping with the provisions of the Inflation Reduction Act, the Waste Emissions Charge works in concert both with Clean Air Act standards issued in March 2024 to limit methane from new and existing oil and gas operations, and with over $1 billion in financial and technical assistance that EPA has partnered with the U.S. Department of Energy to provide under the Inflation Reduction Act to support monitoring and mitigation of methane emissions from the oil and gas sector. Combined, these actions will help position the United States as the most efficient producer of oil and natural gas in the world and ensure that the industry remains competitive in overseas markets that require a minimum level of emissions performance.

In the final rule, EPA made changes in response to public comments that will provide owners and operators of oil and natural gas facilities with greater flexibility to achieve emission reductions and thereby avoid the charge. States now have a stronger incentive to submit satisfactory plans for limiting methane from existing oil and gas operations in a timely manner. Additionally, the Waste Emissions Charge will apply until oil and gas operators achieve full compliance with state plans, helping to incentivize better performance. The final rule also provides additional clarity on exemptions and other provisions of the rule.

Background

Methane is a climate “super pollutant” — over 100 years, one ton of emitted methane traps 28 times as much heat in the Earth system as one ton of emitted carbon dioxide. The oil and natural gas sector is the largest industrial source of methane emissions in the United States. Rapid reductions in methane emissions are one of the most important and cost-effective actions the United States can take in the short term to slow the rate of rapidly rising global temperatures. Because methane in the atmosphere leads to the production of ozone, reducing methane emissions reduces ozone levels and protects public health.

The Waste Emissions Charge is a key component of EPA efforts to reduce domestic methane emissions. In March 2024, EPA issued final standards under the Clean Air Act to sharply reduce methane emissions and other harmful air pollution from new and existing oil and gas operations. In the Inflation Reduction Act, Congress built a framework of additional measures under the Methane Emissions Reduction Program — including the Waste Emissions Charge and funding for financial and technical assistance — to complement EPA’s final standards and ensure reductions in methane from this sector. These measures incentivize affected facilities to reduce emissions in advance of compliance requirements under the oil and gas standards.

As directed by Congress in the IRA, the Waste Emissions Charge is calculated with the input of data reported to EPA under subpart W of the Greenhouse Gas Reporting Program. In May 2024 EPA published a final rule (pdf) revising subpart W to increase the accuracy of reported methane emissions from the oil and natural gas industry.

In addition to creating the Waste Emissions Charge, the Inflation Reduction Act provides more than $1 billion to help monitor, measure, quantify, and reduce methane emissions from the oil and gas sector. Through the Methane Emissions Reduction Program, EPA is partnering with DOE to provide financial and technical assistance to promote the adoption of available and innovative technologies — including funds to mitigate emissions at low-producing conventional wells and other oil and gas infrastructure, to support methane monitoring and measurement nationwide, and to provide transparent emissions data to impacted communities.

The Waste Emissions Charge and MERP’s funding opportunities, together with EPA’s standards under the Clean Air Act, will advance the adoption of cost-effective technologies, reduce wasteful practices, and yield significant economic and environmental benefits, while driving continued innovation in methane detection, monitoring, and mitigation techniques.

For more information, please visit the Methane Emissions Reduction Program website.

Keep Food Safety in Mind this Thanksgiving

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WASHINGTON,  – Turkey is the most popular dish during Thanksgiving celebrations, yet there are many inexperienced cooks who will be in the kitchen. The U.S. Department of Agriculture (USDA) is encouraging consumers to practice food safety throughout the entire Thanksgiving process, from the grocery store to the dining table.

“On the most popular food holiday of the year, we’re reminding consumers to follow safe food handling practices starting at the grocery store and going all the way through enjoying your leftovers,” said Under Secretary for Food Safety Dr. Emilio Esteban. “Following these basic steps can help keep your family and friends safe this holiday season.”

To keep your Thanksgiving food safe, follow this guide:

Shopping

  • Bacteria can multiply to dangerous levels if perishables, like turkey, are left in the Danger Zone (temperatures between 40 F and 140 F) for too long. Pick up your turkey and other perishable products at the end of your grocery shopping so they stay cold as long as possible. Pack perishables in insulated bags with cold sources if the commute home is longer than an hour and place them in the refrigerator as soon as you get home.
  • Make sure the packaging of your turkey is not torn or leaking. Juices from raw poultry can cause cross-contamination of harmful bacteria that can get you sick. Place turkey, and other raw meat products, in plastic bags and in a separate part of your shopping cart to prevent harmful bacteria from spreading.

Thawing

A frozen turkey can be safely thawed in the refrigerator or in cold water:

  • When thawing in a refrigerator at 40 F or below, allow roughly 24 hours for every 4 to 5 pounds. Consider putting the turkey in a container or dish to contain juices that may leak.
  • When thawing in cold water, allow roughly 30 minutes per pound. Submerge the wrapped turkey into the cold water and change the water every 30 minutes until the turkey is fully thawed. Once thawed, cook the turkey immediately.

Preparing

When it is time to prepare the turkey, keep in mind that turkeys may contain bacteria that cause foodborne illness. Keep the turkey and its juices separate from foods that won’t be cooked and fully clean and sanitize surfaces that come into contact with the turkey and its juices. A USDA study found that about 30% of consumers did not successfully clean and sanitize kitchen surfaces around meal preparation.

Washing a turkey is risky because it can spread bacteria to your sink and other nearby surfaces. If you choose to wash it, make sure to fully clean surfaces with soap and water afterwards and then sanitize using a sanitizing solution.

Cooking

There are many ways to cook a turkey, but one thing remains consistent: the turkey needs to reach a safe minimum internal temperature of 165 F, as measured by a food thermometer, in three places — the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. Always use a thermometer to make sure the turkey is fully cooked even if the turkey has a pop-up temperature indicator. If stuffing your turkey, the stuffing must also reach 165 F in the center of the stuffing.

Serving

  • When serving food to groups, remember the two-hour rule. Perishable foods that have sat out at room temperature for more than two hours are unsafe, due to bacterial growth, and must be discarded. When you are serving food, keep your hot food hot and cold food cold. This will keep it from developing harmful bacteria. Hot foods such as turkey, macaroni and cheese, stuffing, mashed potatoes and gravy must be kept at or above 140 F and you can do so by serving them in warming trays, chafing dishes, slow cookers, etc.
  • Cold foods such as salad, cranberry relish, deviled eggs and cold dips must be kept below 40 F and you can do so by serving them in trays or bowls nestled over ice. Remember to replace the ice as it melts. You can also serve cold foods by dividing them in small portions and serving them a portion at a time, keeping the remainder in the refrigerator.

Leftovers

Leftovers are arguably one of the best parts of Thanksgiving. For leftovers to be safe to keep, they must be refrigerated within two hours of serving or have been kept hot at or above 140 F or cold below 40 F. Discard any foods that sat out for more than two hours at room temperature because bacteria that cause foodborne illness could have reached dangerous levels. If you have turkey leftovers, carve the bird into smaller pieces and place them into small, shallow containers so the meat can cool evenly and quickly.