No recent Cali or Iggy awards; Mr Irrelevant
- Aug 15, 2011
Coaches are recognized and honored today for their many contributions. The first National Coaches Day took place in 1972, on the heels of the passage of Title IX, the founding of the Association for Intercollegiate Athletics for Women, and the 1972 Olympics. On September 19th of that year, President Richard Nixon issued Proclamation 4157, proclaiming the day to take place on October 6th. This followed Senate Joint Resolution 213, adopted on August 29th, which authorized and requested the president to do so. In his proclamation, Nixon said that "a coach can help build that moral fiber on which our future as a Nation depends." He went on to say that "it is appropriate that our Nation join in according them the recognition and honor which they so richly deserve, for they represent the finest elements in the American character."
Syracuse Orange guard Symir Torrence (10) drives on Florida State Seminoles guard Anthony Polite (2). Syracuse players Florida State in the second round of the ACC Tournament in Brooklyn N.Y. March 9 2022. Dennis Nett | firstname.lastname@example.org
Could lack of recruits send Syracuse basketball coaches to transfer portal? (Mike’s Mailbox) (PS; $; Waters)
Normally, the latest Syracuse basketball news prompts questions for Mike’s Mailbox.
But this week’s opening question comes as a result of very little news for the Syracuse basketball team. Recruiting news, that is.
An astute reader wondered if the lack of recruiting success this summer and fall could lead the SU basketball coaches into the NCAA transfer portal next spring.
I take a look at that question plus several more in this week’s Mailbox.
If you have any college basketball-related questions, please email email@example.com.
Q: Could Jim Boeheim and his staff feel the portal may be the best recruiting tool since they lost recruits to other schools who they were extremely high on?
Mike: In my opinion, Syracuse was always facing an uphill challenge in recruiting the 2023 class after bringing in six freshmen.
Sure enough, Syracuse has been close but missed out on J.P. Estrella (Tennessee), Drew Fielder (Providence) and Reid Ducharme (Xavier).
While Syracuse continues to recruit a couple of players in the ‘23 class, including 7-foot center William Patterson and 6-2 guard Mike Williams, I do believe the SU coaches might find the transfer portal to be a better option in the spring.
30 Minutes In Orange Nation 10-5 (ESPN; radio; Orange Nation)
Steve Infanti starts the show discussing Aaron Judge breaking the AL single-season home run record with NewsChannel9’s Erik Columbia and debating if Shohei Ohtani still has a claim for AL MVP. Then, Mike Waters joins Steve to talk SU Men’s Basketball with Monroe Madness coming up on Friday night.
30 Minutes In Orange Nation 10-5 (ESPN; radio; Higgins)
Brian Higgins is joined by Mike Waters to start the show with some Syracuse men’s basketball talk. Then, Brian’s take on Aaron Judge hitting his 62nd home run. Later, is it football season or basketball season? Brian tells you his thoughts on that question.
Olive’s Eatery is the spot for cozy fall meals (Dining Out Review) (PS; $; Benjamin)
With the days getting shorter and temperatures getting colder, more people are turning to comfort food as autumn settles in. We’ve found just the spot for just this occasion: Olive’s Eatery.
From the outside, Olive’s Eatery looks like just another historic home in Baldwinsville. But step inside, and you will find a quaint restaurant amidst the collection of shops within the home. An unexpected arrangement, but one that works surprisingly well.
The whole place has a very inviting feel, for both shoppers and diners alike. The dining space expands through multiple rooms in the house, flowing out into a fairy garden patio.
When we arrived for lunch on a Friday around noon, the place was quiet and welcoming. A few other diners were scattered throughout the eclectic mix of furniture in the dining rooms.
While the dining area and menu are on the smaller side, the flavors of the dishes more than compensate. Chef Lisa Drosi uses a mixture of her own recipes along with those passed down through generations of her family. Everything from the salad dressings to the desserts are all made on site.
The choices she has made for the menu are both intentional and creative. A handful of “appeteasers” accompany the salads and sandwiches available for lunch and dinner. For drinks, there is a nice selection of wine, beer, and soft drinks to choose from. We chose a glass of wine ($7) and a water.
To start our meal, we opted for the dip trio ($16.90), featuring a spicy chicken dip, a spinach artichoke dip, and a white bean dip. The basket that arrived at our table was impressive, and can best be described as a hug in a basket. In addition to three ramekins filled with dip, there were generous portions of pita bread, French garlic bread, and tortilla chips.