THE PAISANO

PLUS

SEAN IANNO

Issue I 2013

Bleeding Orange and Blue Football News, UTSA Student’s C’est La Vie, Fashion Trends, Theater Lights

A leg up on the competition

Contents

4 Jacket Report

15 Theater Lights: Where to see a movie

14 Game Day: Tailgating

It’s time to ‘C’est La Vie’

9 A Change in Turf

19 Last Call: Party Punch

6 Connecting the Dots at Bakery Lorraine

5 Skirt Alert

On the Cover: Sean Ianno

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Photo: Vicente Cardenas

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Confused on how to tell the differ-ence between a blazer, sports coat and a suit jacket?

SUIT JACKET

Sports coat

Blazer

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JACKET REPORT

JACKET REPORT

Traditionally, the land-loving “sportsman” wore this type of jacket because the earthy colors and textured fabrics like tweed provided a good camouflage for hunters crouched amongst the bushes waiting for their prey. Because the jacket was originally used for sports-men, it traditionally has multiple pockets with flaps and is made with a softer, more flexible construction which allows for greater mobility, ideal for hunting wild game. While many men don’t wear sports coats for hunt-ing anymore, the jacket has become a staple in the modern man’s wardrobe.

How to wear a sports coatWhat you wear with your sports coat depends on what colors

and textures are in the fabric. Generally, sports coats pair well with khakis and jeans.

The classic blazer is usually navy with brass or silver buttons, can be double or single breasted and has a patch or a pocket. Imagine a summer in the Hamp-tons with yachts gliding along the water at a steady clip.

How to wear a blazerThe blazer is

traditionally worn with khaki or white pants, a white or light blue button-up shirt and a tie. To get the classic nautical look, opt for a red or yellow striped tie or bow tie. A more casual approach would be to skip the tie and leave the first couple buttons on your shirt undone. Denim pairs well with a navy blazer; however, make sure your jeans fit you well. For the confident man, pair your blazer with colored pants.

Unlike blazers and sports coats, which are not worn with matching pants, a suit jacket is the same shade as the slacks that go with it. Suits come in an array of colors and cuts. Gen-erally a suit is made from higher quality materials like worsted wool or silk and has a smooth texture.

How to wear a suitDepending on the occasion,

suits range from the basic busi-ness suit to a formal tuxedo. The key to wearing a suit is to buy one that fits correctly — not too lose, not too tight. There are some great options on the mar-ket that won’t completely break the bank.

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SKIRT ALERTSkirts are a great alternative to wearing a dress; however, there are so many different options that finding the right style and fit can be a daunting task. Some style trends this fall include tweed and leather pencil skirts, classic A-line skirts with dark floral patterns and colors and flowing high-low skirts worn with sweaters and tights for the perfect contrast.

SKIRT ALERT

Pencil

HIGH-LOW

A-LINE

Words: Emma O’ConnellGraphics: Rafael Gutierrez

JACKET REPORT

JACKET REPORT

Unlike A pencil skirt, the A-line skirt is fitted at the waist and flares outward at the bottom, which is great for hiding problem areas. This type of skirt comes in many different lengths. Petite women can go for shorter lengths, while taller women should look for knee-length versions. Wear an A-line skirt with tights, ballet flats and a colored cardigan for a classic fall look.

The asymmetrical skirt is a fun and flirty style that can be tricky to pull off, but can make for an awesome

outfit when accessorized cor-rectly. Pair a high-low skirt

with a more fitted top and a long necklace. These skirts come in a huge variety of colors and patterns. The key to wearing this style well is to mix and match colors, patterns and fabrics. Darker colored hues and pat-terns transition well into the

fall season with some tights and boots.

The pencil skirt should be a staple in every woman’s closet. The key to this type of skirt is finding one that fits your body shape; no two skirts are alike. A good starting point is with a knee-length skirt; this

length tends to work well for most women. From there you can expand into different colors and even prints. Color trends this fall include deep hues of purple, green and

burgundy, but black is always a classic choice.

Petite women can opt for a shorter style, which will elongate the legs when combined with a pair of nude heels.

Curvy women especially benefit from a well-fitted pencil skirt. The skirt’s sleek lines create a smoothing effect and, with the right accessories, makes for a timeless outfit. Choose a skirt with a

thicker material that will glide over your curves, while not accentuating the wrong ones.

f you attend classes at UTSA’s Downtown campus or live in

the downtown San Antonio area, then you’re just minutes away from incred-ibly delicious baked goods.

Bakery Lorraine offers a wide vari-ety of baked goods for extremely rea-sonable prices.

Co-founded by young entrepreneur Charlie Biendenharn and bakers Jere-my Mandrell and Anne Ng, this small San Antonio gem is surely making an impression on the Alamo City.

Eli Medina, barista at Bakery Lor-raine, took some time to describe some of the things that he thinks makes Bakery Lorraine standout

among the other bakery options in the city.

“Everything’s made in-house every day; we don’t have any day-old stuff here,” states Medina.

According to the Bakery Lor-raine website, Mandrell and Ng met while working for Thomas Keller at Bouchon Bakery in California’s Napa Valley and have been baking together ever since.

The pair moved to San Antonio in the summer of 2010, when, according to Medina, they “started at the local farmers market at the Quarry.” They still sell baked goods at the Quarry Farmers and Ranchers Market (255 E.

Basse Rd.) every Sunday from 9 a.m. to 1 p.m.

For over a year, Bakery Lorraine has been at its 511 E. Grayson location and has been doing tremendously well.

The bakery resembles a small cot-tage-style house and has a very de-lightful atmosphere about it. Most of the customers are “families, elderly and young adults,” according to Me-dina.

In the foyer of the bakery, dozens of delicious options are lined up in cases. It may seem overwhelming, but their scent is so inviting.

“We always have three different as-sortments of muffins, six different op-tions of cookies, (along with) savory options, tarts, pies, macarons and croissants,” explains Medina. “We also

have a very small stripped-down coffee menu. The focus is more on the baked goods.”

The prices at Bakery Lorraine are surprisingly low for the high-quality treats that are served. The gluten-free macarons sell at $2 a piece — the same price as the bakery’s small cup of espresso.

Because the bakery does not have signs in front of all prod-ucts, the baristas have to be knowledgeable about each baked good’s ingredients and cost.

“The highest priced item defi-nitely has to be… the cakes. We

. . .connecting the dotsI

do different flavors of cakes. We don’t do wedding cakes,” says Medina. “We do traditional American-style cakes, so they’re round and pretty tall. We have a 7-inch one that’s for $55 and a 10-inch round and 4-inch high cake that is $65.”

The cakes can be customized with a special font, but the bakery sticks to a list with several different options of cake flavors; however, they will work on an individual basis to make the cake to the customer’s liking.

When asked about the staff size and dynamic of the bakery, Medina went on to explain that the co-founders Bi-endenharn, Mandrell and Ng “are the heart of the bakery.”

Under the two pastry chefs (Man-

drell and Ng), the small baking staff helps to prepare and measure ingre-dients and also bake items. Medina keeps a tight lid on any specifics but states, “There’s a system that they do every day, not only getting baking stuff for the day, but also getting stuff prepped for the following day. It’s a whole process.”

All of the goods in the bakery are given a lot of attention and care, but the customers definitely favor one treat above the rest.

“Macarons. Those are definitely the main focal point; those are the main thing that’s bought, so we try to be stocked up on those the most,” says Medina.

Lorraine is actually the middle name

of pastry chef Anne Ng, who was sur-prised with the name choice by fellow co-founders. Medina thinks it’s great that they would acknowledge how im-portant Chef Ng is to the bakery.

“She is definitely the mama around here. You know that when she’s in the kitchen things are right,” continues Medina. “She keeps everything in line. She connects the dots.”

For more information, visit www.bakerylorraine.com.

Words & Photos: Amanda Dansby

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Words: Mario NavaPhoto: Lindsay Smith

fter spending the first two sea-sons and nearly all of the 2013

fall camp practicing at Dub Farris Stadium, the Roadrunners now have a place on campus to call home.

On Monday, Aug. 29, Head Coach Larry Coker and his Roadrunners transitioned from Dub Farris to the new practice field built behind the Main Campus rec center and between the softball and baseball fields. The Roadrunners will hold their practices for the rest of the season in the space the track and field team previously occupied. Thanks to the newly built Park West Athletics Complex that opened the prior weekend, the cross country teams have also transitioned to a new home.

The practice field comes at a time when UTSA prepares for its toughest

seasonto date as a result of its jump to Conference USA (C-USA).

“(The new practice field) is phe-nomenal. This is great. I’m excited about it, but more importantly than that, our players are just really elated about it,” said Coker. “I really appreci-ate what Dr. Romo and Lynn Hickey have done. It’s just a beautiful place. I haven’t been around any better, to be quite honest with you, so I’m very pleased about it. It’s going to help us be better.”

Having the field on campus makes a huge difference for the players as they transition from practice to their classes.

“Just to go downstairs and get dressed for practice or to go to class is huge. Because there is so much time in transit that the coaches and

players have had to do in the past with us being off campus, this saves a lot of time,” said Coker. “Honestly, we would come back from practice and there’d be no parking on campus because of the crowds. This is really special for us to be able to do this.”

The new field is separated into four sections, allowing position players enough space to get their work done without interfering with one another.

“We’ve got real goal posts up, real college goal posts up on both ends. We’ve got film towers. We’ve got ba-sically the same thing everybody else has,” said Coker. “We’re really ap-preciative of it. It really means a lot to us, a lot to the program and a lot to recruiting, because people can use that against us. ‘They don’t have any facilities, they don’t have any place to

Continued on page 19

A

A CHANGE IN TURF

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FRIEND PLAYER MAN

SEANIANNO

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t’s Oct. 8, 2011 and the UTSA football team is tied with the

South Alabama Jaguars 17-all at the Alamodome with 32,886 people on hand to watch. Number 92, fresh-man kicker Sean Ianno, has a chance to win the game if he can make a 26-yard field goal with three seconds left on the clock.

The snap is quick, but the Jaguars’ defense is quicker as they launch themselves into the kick and block Ianno’s attempt. The block means overtime, where the Roadrunners battle but eventually cannot overcome their lost opportunities, allowing the Jaguars to walk away with a 30-27 vic-tory in double overtime.

Fast-forward to Sept. 1, 2012. It’s the opening week of college football and the Roadrunners find themselves in Mobile, Alabama, facing the very same South Alabama Jaguars. Only this time UTSA is trailing 31-30.

“It was funny actually, that game,” remembers Ianno. “Right before the last drive on offense, Eric Soza came up to me and said, ‘How far do we need to get?’ and I told him, ‘Just get to the 35.’ And he put the ball on the 34. So I was like I have to make it now.”

With only 23 seconds left, Ianno needs to make a 51-yard field goal on the road. That’s 26 yards further than his last game-winning attempt. The snap is good, but this time the Jag-uars’ defense can’t get to him quickly enough. Ianno boots the football with ease through the posts and seals a 33-31 victory for the ‘Runners.

“I can’t even explain it. It was just — you know — you have a love-hate relationship with those kinds of situ-ations. You don’t want the game to have to come down to you, but when it does, obviously you have to be pre-pared for it. And you always want to come out on top of it. When you do, the feeling is just incomparable. I can’t even explain it,” says Ianno.

And to think — Ianno never had an interest in football to begin with.

In Pflugerville, Texas, football is king. Parents and students come out on Friday nights to watch the Panthers compete for glory; the sports drama “Friday Night Lights” was even filmed there. But in Ianno’s case, he didn’t exactly take to football right away.

His interest was in soccer as he played for the Panthers soc-cer team until his junior year. As Ianno tells it he had “no interest at all” when it came to football. His uncle would try to get him interested by throwing the ball around with him and pushing him to compete in local punt-pass-kick competitions.

“I don’t like football; football’s stu-pid,” Ianno would tell his uncle.

That all changed one night on a bus ride home after the last soccer game his junior year. One of the assistant soccer coaches on the bus was a foot-ball assistant as well. During the ride

he asked Ianno, “Are you coming out to football this spring?”

“I said ‘I guess so,’” recalls Ianno. “They didn’t have another choice. They told me I had the strongest leg, so ‘we’re going to go with you.’”

Ianno went out to the Panthers’ spring practices, taking in every piece of advice and instruction the coaches gave him. He began going to training camps and took to the game immedi-ately. By the time his senior season ended, Ianno excelled as a punter and was selected to the second-team All-District 25-5A. In addition, he was chosen as the Special Teams Player of the Year.

Once his senior year ended, Ianno had some big decisions to make about football and college. There was no

random act of fate on a school bus to lead him in a specific direction. Ul-timately, Ianno decided his best op-tion was UTSA. He was part of the first tryout-group in the fall of 2010, taking part in the start of the football program.

“It was a little weird. Everybody else that was going to play in college had already signed. I only played my se-nior year... They say that junior year is

MORE THAN A KICKER

“He’s a very conscientious young man. He has a lot of insight. He cares about what he does and wants to be the very best.”Perry ElianoUTSA Special Teams Coach

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your recruiting year in high school, so I didn’t have that,” recalls Ianno. “I got offered by some small schools to play for partial scholarships, got asked to come out to their tryouts. I met with Coach Coker a couple of times and he told me to come out to the tryouts.”

Ianno made the team and earned the starting kicker’s spot as a freshman. All of his football statistics indicated a successful season with the Roadrun-ners. He made all 31 of his extra-point attempts, and he even had a game- winning 32-yard field goal against Georgia State in October of 2011. But Ianno struggled with something

very common to freshmen — maturity.

With the next season of foot-ball quickly ap-proaching, Ian-no recognized

the decisions he was making were not beneficial to him as a player or as a person.

“I kind of realized that I was doing a little too many extracurricular activi-ties during my freshman year, and it was affecting my abilities,” explains Ianno. “So I pretty much just cut it out, flipped a switch and said, ‘(foot-ball) is what I want to do,’ and ‘I’m go-ing to focus on (football) and have fun later.’”

UTSA Special Teams Coach Perry Eliano has worked with Ianno since the 2011 season and has seen the

change he has made since his freshman sea-son.

“In 2011 he was a fresh-man and not as mature as you would like, but had the poten-tial to be an ex-tremely good player. His s o p h o m o r e year, he un-derstood the s i g n i f i c anc e he can make on a game and the signifi-cance he can make on this football team,”

says Eliano. “I think (Ianno) having the speed bumps, whether it be from missing a field goal, just shanking a kick or from an injuries perspective, has allowed him to appreciate the op-portunities he has had. It allows him to take what he has more seriously as far as helping our football team win.”

Aside from an injury that sidelined Ianno for six weeks of the 2012 sea-son, he managed to set personal bests in several kicking categories.

“He is a very conscientious young man,” says Eliano. “He has a lot of insight. He cares about what he does and wants to be the very best.”

What makes Ianno a great team-mate, kicker and individual is also what is most intriguing about him. He is the epitome of calm and collect-ed — almost tranquil at what he does and how he interacts. There never

“He’s a quiet guy, but once you get to know him, he is pretty funny.”Seth GrubbJunior UTSA reciever and holder

seems to be a moment where he feels nervous, and that is an asset for some-one who has to kick a field goal with the weight of the team on his shoulder pads.

Ianno is aware of how people see him, and he is just fine with it.

“He’s a good guy. He’s pretty qui-et most of the time,” explains Seth Grubb, who has been Ianno’s holder for three seasons at UTSA. Grubb has seen Ianno’s personality on and off the field.

“He definitely has a dry sense of hu-mor. It’s different, not a lot of people get it. I get it. Humor is humor to me. I like all different forms of it. He’s a quiet guy, but once you get to know him, he is pretty funny.”

Off the field, Ianno deals with the same responsibilities as a typical col-lege student. He has a full schedule of classes and relationships to juggle. When things get hectic, he often turns to his girlfriend of two years, Rebecca Smith, for encouragement and sup-port. She is also highly involved at school and running for Ms. UTSA.

“Vote for her! She keeps the kicker mentally stable, so you have to vote for her,” Ianno says, laughing.

“It works perfect — we hardly ever see each other once school starts,” Ian-no says with his subtle sarcastic hu-mor. “She studies a lot more than I do, so most of our time spent together is her studying and me studying, until I end up watch-ing TV.”

Ianno’s schedule with foot-ball keeps him busy. So when he’s not squeezing in time for Smith, he’s “Sleep-ing!”

“I can’t tell you how

many times I’ve dreamed that I’m in (The Walking Dead),” says Ianno. “I’ve had a couple dreams where I’m in the show or it’s happening to me in real life, and I have to survive. I always make it. No (kicking involved), the most recent one was a baseball bat.”

Besides watching AMC, he recently became a subscriber to the NFL Net-work. Ianno now spends many hours watching NFL programs as a way to prepare for a future that could include playing on Sundays. Ianno’s most im-mediate step towards making an NFL team is focusing on his junior season with UTSA as they join Conference USA.

The game experience Ianno is gain-ing this season by play-ing nationally recog-nized teams can only be positive for him.

When the Road-runners took the field on Saturday, Sept. 7 in the Al-

amodome for their first home game of the season, it was Ianno who was front and center of over 40,000 fans as he kicked off. No one can miss Ianno as he casually struts onto the field wear-ing that number 92 jersey.

“I was actually 14 when I first got here,” remembers Ianno. “Then I was 7 for a little bit. Then I was 86. I don’t know what happened, but I ended up getting 92 right before the (2011) season started. And then my holder, Grubb ended up being 86.

“It’s just what I ended up getting,” continues Ianno. “Mike Villa offered me to change numbers, but I said, ‘I’m already stuck with this one now.’ I got my girlfriend a necklace with 92 on it — so I’ve got money in it. Can’t change it now.”

Words: Mario NavaPhotos: Vicente Cardenas

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H O W D O Y O U T A I L G A T E ?

What’s your favorite part of tailgating?“My favorite part about tailgating is just being able to get out there early in the morning with all your friends and just having all your Roadrunner family around for one reason — to support our Roadrunner team!”

“For me personally, I just need my water and I’m good, but I know for others a nice cold beer will surely suf-fice!”

“The earliest we have ever gotten there was eight in the morning, but people get there earlier than that. Everyone is always excited for game day, so they are out there as soon as possible to get the food and excitement going!”

How early do you get there?

What are crowd favorites?

“My favorite part of tailgating is hanging out with my brothers and mingling with other greeks.”

“Must-have tailgating food is hamburgers and hot dogs.”

Meet Abbie Koch,junior psychology major, from Alpha Sigma Alpha

Meet Joseph Kissling,senior engineering major, from Pi Kappa Phi

Words: Beth MarshallGraphic: Christopher Breakell

eTheater Lights

Looking for a place to see a classic film or the latest movie? Here are some theaters near by

to check out!

H O W D O Y O U T A I L G A T E ?

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1. Alamo Draft House (618 NW Loop 410)2. Santikos Embassy (13707 Embassy Row, near 281)3. Silverado 16 (11505 West Loop 1604 N)4. Santikos Bijou (4522 Fredericksburg Rd, near 410 and I10)5. Regal Fiesta 16 (12631 Vance Jackson Rd, near I10)6. Cinemark 16 (5063 NW Loop 410)7. Palladium (17703 W Ih 10)

Words: Jenelle DuffGraphic: Rafael Gutierrez

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4

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DoughGoing with the

Words: Jennifer AlejosPhoto: Vicente Cardenas

hile most students stress over midterms and ex-

ams, Taylor Becken ponders the most existential question of all — What makes a French croissant a French croissant?

“We actually spent three months developing a croissant recipe, just researching what makes a croissant recipe a croissant recipe, why peo-ple like them,” says Becken. “Then we decided what was the strength of each recipe and added that all to-gether to make one solid recipe.”

Becken is the owner and founder of C’est La Vie Baking Co., a bak-ery that specializes in French-style pastries, muffins, cookies, Danishes and fruit tarts among other treats. Becken manages the popular bakery along with help from his family and friends. “My parents are incredibly supportive. Somehow I’ve conned them into helping me out,” Becken jokes.

The name, C’est la Vie, provides a tongue-in-cheek take on the phrase “stuff happens.”

“Essentially, that’s the translation of it. So since we obviously can’t say (stuff) happens, we chose C’est La Vie,” laughs Becken. “It’s the more appropriate version of it more or less.

“It’s just kind of the theme of a lot of what we’re doing while we’re go-ing through it and kind of the whole reason the bakery ended up open-

ing.” Just as Becken’s pastries rise in the

oven, so has his fan base in the local farmers market scene.

C’est la Vie currently operates at The Rim Farmers Market in San Antonio and the New Braunfels Farm to Market on Saturdays and Sundays respectively.

Becken comments that some of his professors frequently visit his booth at the The Rim Farmers Mar-ket, which is within a five-minute drive from the UTSA Main Cam-pus.

Becken is also expecting his store-front to open soon in the Castle Hills area. Until it then, he bakes at a leased space. He hopes that his new space will provide room to expand C’est La Vie’s menu to other delica-cies such as French breads and pos-sibly deli sandwiches.

“I don’t enjoy baking at home that much. I like the intensity of doing it in a shop when you have deadlines; it’s just an adrenaline rush, which is really weird to say,” says Becken.

Some regular menu items include a blueberry cream-cheese Danish, an almond croissant sprinkled with powdered sugar and a spinach pesto croissant.

Becken opts to use seasonal or-ganic ingredients for his desserts with some fruits from various farm-ers markets featured in his creations.

Becken’s previous baking experi-

ence at Sol y Luna Bakery led him to venture into opening his own business. In November 2012, Beck-en began attending farmers markets after experimenting with the art of French-style pastry baking.

“I worked for another bakery dur-ing the summer. I really enjoyed the baking side of things, but I didn’t necessarily get to do a lot of bak-ing,” says Becken. “I’ve always kind of baked I guess, not to this extent obviously.”

On top of a busy college schedule at UTSA, Becken commits over 80 hours a week to preparing desserts, developing new recipes, baking and driving to each farmers market. Becken’s week begins as soon as the Saturday market wraps up. “I’m at the market all day and then bake at night,” says Becken.

When Becken manages to find free time he likes to go running, hiking and rock-climbing, a hobby that landed him in the rock climb-ers club at UTSA. One of Becken’s most intriguing hobbies happens to be swing dancing — he was even in the short-lived Swing Dancing club at UTSA.

Now, though, Becken just “goes with the dough.”

For more information on C’est La Vie, visit cestlaviebakingco.com or find them online at www.facebook.com/CestLaVieBakingCo.

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Wa UTSA student’s most edible creation

The Paisano is always looking for

new writers!

Come write

for us!For more

information e-mail: Editor@

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The PaisanoWe’ve got you covered.

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{ The Paisano }Editor-in-Chief: Matthew DuarteSpecial Issues Editor: Erin BorenManaging Editor:J. Corey Franco

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Party Punch

Ingredients:4 gallons of water2 fruit punch instant-drink mixes, each 1 lb. 3 oz.3 liters of lemon-lime soda*Assortment of fruit (pineapples, apples, oranges, grape fruit, limes, lemons)

Last CallFor those over 21:

*Substitute the lemon-lime soda with 2 liters of vodka

Prep: + Slice or cube the fruit. + Add assorted fruit to a 5-gallon cooler (one with a spout at the bottom).

Beverages made easy, Serves about 40 cups, 20 minutes

Combine: + Mix water and instant-drink mixes in the cooler, until mix is completely dissolved. + Add lemon-lime soda.+ Stir to equally mix all ingredients in the cooler.

Enjoy: + Wait 15 minutes to let fruit soak.+ Serve over ice.

Recipe: Myles Scott, sophomore undeclared majorWords: Beth Marshall

What makes this punch recipe unique is the fresh fruit. Whenever a cup is filled, the fruit flavor blends with the punch. The fruit is also a good treat when the punch is gone!

practice, and they practice on a high school field.’ All those types of things, but we have a place to practice now.”

Now, the Roadrunners can be physically seen on campus, increasing the awareness and excitement of the student body towards supporting the team. Se-nior offensive lineman Nate Leonard couldn’t help but notice how close the new field is to his dorm.

“You know what was crazy? I couldn’t stop look-ing at my dorm room,” said Leonard. “You can see your fellow students walking by practice, seeing what’s go-ing on. It’s exciting, not only for us but for the university.

The students are going to be able to relate more to the football team. They’re going to class; they see us practice; they see guys that are in their classes; it’s just a great thing that we have here now.”

The time spent at Dub Farris was important for the growth of the football pro-gram, Coker continued.

“I want to thank the Northside Independent School District,” said Cok-er. “That was awesome for them to allow us to use Dub. I think it got our pro-gram jump-started as much as anything. We appreciate that.”

Coker and his staff saw the UTSA players’ excite-

ment as they took the field for practice early that first Monday morning.

“It was a lot of fun. It’s in-credible to think of where we came from (Dub Farris). It’s actually like we are a real college team now,” said senior linebacker Steven Kurfehs.

For senior Eric Soza, who has been the starting quar-terback since the program’s inaugural season, practic-ing on the field is already feeling like home.

“It’s a whole new begin-ning. It’s a new conference, and it’s a new time here at UTSA,” Soza said. “It’s good to actually have something that we can call our own.”

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