Texas

NOAA forecasts average dead zone off Louisiana and Texas

Published

2 years ago

June 2, 2022

NOAA forecasts average dead zone off Louisiana and Texas

NEW ORLEANS — The Nationwide Oceanic and Atmospheric Administration is forecasting a median oxygen-depleted “lifeless zone” within the Gulf of Mexico this summer time, the company stated Thursday. However that 35-year common continues to be practically triple the purpose for decreasing the realm with too little oxygen for marine animals to outlive.

Combining fashions developed by 5 universities resulted in a forecast of about 5,364 sq. miles (13,893 sq. kilometers), NOAA stated in a information launch. That’s a hair decrease than the five-year measured common of 5,380 sq. miles (13,934 sq. kilometers) and about 15% smaller than final 12 months’s measurement.

A federal-state process power has set a long-term purpose of decreasing the lifeless zone, or hypoxic space, to 1,900 sq. miles (4,920 sq. kilometers) — about 35% of the present common.

“The motion plan to cut back the scale of the Gulf of Mexico lifeless zone was established over 20 years in the past, but this 12 months’s forecast is corresponding to the 35-year common zone,” stated the College of Michigan’s Don Scavia, who leads one in every of a number of analysis groups working with NOAA.

“Clearly, the federal and state companies and Congress proceed to prioritize industrial agriculture over water high quality,” Scavia, professor emeritus on the College for Surroundings and Sustainability, stated in a information launch on the college’s web site.

The Gulf lifeless zone is basically created by city and agricultural runoff and discharges of nitrogen and phosphorus to the Mississippi River, which drains 41% of the continental United States. Within the Gulf of Mexico, the vitamins feed an overgrowth of algae, which die and sink to the underside, utilizing up oxygen from the ocean flooring up as they decompose.

Fish, shrimp and crabs can swim away. Animals which might be slower or fastened to the underside can not.

“The Gulf lifeless zone stays the biggest hypoxic zone in United States waters, and we wish to acquire insights into its causes and impacts,” stated Nicole LeBoeuf, assistant administrator of NOAA’s Nationwide Ocean Service. “The modeling we do right here is a crucial a part of NOAA’s purpose to guard, restore and handle the usage of coastal and ocean assets via ecosystem-based administration.”

The issue is on no account distinctive to the USA.

“The variety of lifeless zones all through the world has been growing within the final a number of a long time and presently totals over 500,” Louisiana State College scientists Nancy Rabalais, who has studied the phenomenon since 1985, and Eugene Turner wrote in a separate launch Thursday.

In 1999, researchers knew of 61 hypoxic areas world wide.

The one which stretches alongside most of Louisiana’s coast and into Texas waters “is the second largest human-caused coastal hypoxic space within the international ocean,” Rabalais and Turner wrote.

Fashions utilized by NOAA have been developed by the company and scientists at LSU, Michigan, William & Mary’s Virginia Institute of Marine Science, North Carolina State College, Dalhousie College and the U.S. Geological Survey, which supplies Mississippi River nutrient knowledge.

A number of the universities additionally launch their very own forecasts. LSU’s, which sees nitrogen ranges in Might as the primary driver for the realm’s measurement in July, forecast its measurement this 12 months at 5,881 sq. miles (15,233 sq. kilometers).

The Interagency Mississippi River and Gulf of Mexico Hypoxia Process Pressure makes use of NOAA’s hypoxia forecast fashions and USGS nutrient monitoring to set nutrient discount targets throughout the Mississippi watershed states.

Officers famous that the bipartisan infrastructure legislation signed in November 2021 consists of $60 million over 5 years for the Environmental Safety Company to help nutrient discount methods within the watershed.

“The Hypoxia Process Pressure has a transformational alternative to additional management nutrient masses within the Mississippi River Basin and cut back the scale of the hypoxic zone utilizing Bipartisan Infrastructure Regulation funding,” stated John Goodin, director of EPA’s Workplace of Wetlands, Oceans and Watersheds. “This annual forecast is a key metric for assessing the progress the Hypoxia Process Pressure is making.”

To substantiate the scale of the hypoxic zone and refine the forecast fashions, NOAA helps a monitoring survey every summer time.

As a result of hurricanes and tropical storms roil the water and blend in oxygen, one within the two weeks earlier than the cruise might considerably cut back the lifeless zone.

“If a storm does happen, then the scale of the zone is predicted to be 56% of the expected measurement with out the storm,” or about 3,294 sq. miles (8,530 sq. kilometers), Rabalais and Turner wrote of their forecast.

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Texas

What Texas head coach Steve Sarkisian said about Arkansas

Published

2 mins ago

November 12, 2024

Press Room

What Texas head coach Steve Sarkisian said about Arkansas

Arkansas football continues its 2024 season against No. 3 Texas in just four days at Razorback Stadium in Fayetteville, and Longhorns head coach Steve Sarkisian spoke to the media Monday to preview the matchup.

In their debut SEC season, the Longhorns have dominated most competition besides a 30-15 loss to Georgia and a 27-24 nail-biting win against Vanderbilt. Texas has defeated teams like Michigan, Mississippi State, Oklahoma and Florida handily.

Under Sarkisian’s leadership, Texas has accumulated a 33-15 (17-10 Big 12, 4-1 SEC) overall record with a 12-win, College Football Playoff season a year ago. This season, the Longhorns boast the No. 9 total offense (465.2 YPG) and No. 10 passing offense (301.1 YPG) in the country.

This will mark the 80th meeting between the two teams, as Texas leads the series 56-23. The Razorbacks have won the last two matchups, with the most recent coming in 2021, a 40-21 victory in Fayetteville.

Here’s everything Sarkisian had to say about Pittman, the Razorbacks and his team:

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On Arkansas’ 2021 win over Texas being an eye-opener:

Sarkisian: “In going back, I always try to revisit some of those games even from years past just to get a sense and a feel. The frustrating part of that game more than anything is, we didn’t play great. But then you look up and you watch the game, you forget it’s the middle of the third quarter and it’s 16-7 and we were playing hard, we just weren’t playing great.

“I think it’s two-fold, yeah we obviously wanted to upgrade as best we could the roster, especially from a depth perspective. And then as the game wore on, a couple explosive plays kind of kicked into play, unfortunately we didn’t make some of our own. But the competitiveness of our team, I thought we fought in the game. But naturally, okay, what do we need to do? I thought it was good, not only for myself but for the staff and for our players to say, ‘okay, that’s an SEC team.’

“At the time, they weren’t at the top of the SEC, there were some pretty good teams still there. So we had a hill to climb to get where we wanted to get to, so it feels pretty good knowing that we’re going in there this year with what we think is a little better roster. A little better understanding from a coaching staff perspective of what’s going to be needed in that environment. It’s a very tough environment. But what’s going to be needed from an emotional and mental standpoint, but also from a physical standpoint.”

On the Arkansas-Texas rivalry being underrated:

Sarkisian: “I think it might be underrated nationally. I don’t know if it’s going to get the same exposure that it would nationally. But I would tell you, internally it’s getting the same amount that’s needed, that it deserves. This rivalry has been going on for a long, long time. I was joking with the team this morning, I don’t know what Darrell Royal did to Arkansas back in the day, but they absolutely hate our guts and I think we learned that the first time around when we went there.

“You watch some of the clips of the end of that game and Joe Tessitore is talking about Arkansas hates Texas more than they like themselves, and he might be right. So, I think from our perspective, internally, we understand and value this rivalry. It’s great to have back, great for the state of Texas, great for the state of Arkansas.

“I wish nationally it probably got the exposure that this thing deserves. There’s been some great games historically that these two teams have butted heads on. Obviously we’re looking forward to the opportunity.”

On Sarkisian’s first time facing a Bobby Petrino offense in 1996:

Sarkisian: “Man, you know what I remember in that game? And this might take a minute. So in that game, at the end of the first half, we were kind of in one of those situations where, how much time is on the clock? There might have been 15 or 20 seconds, we were out of timeouts. We took a timeout, we’re on the sideline.

“Here’s myself, here’s Norm Chow, our offensive coordinator, Robbie Bosco, everyone’s trying to decide what to call. There can be no aggreance on what was happening. And LaVell Edwards, rarely would he step in on the play calls, he’s very CEO-like. He said, ‘Well Sark, what do you want to run?’ And I can’t remember what I said, then he goes, ‘Well that’s what we’re running.’ Then he walked off and so it was the first time I got to call a play in my life.

“But the value in that, what I do remember is like, when you can really start to trust your players and the players feel your trust as a coach, you start to get more out of them.”

On Arkansas QB Taylen Green:

Sarkisian: “First of all, he’s huge. A guy his size and can run the way that he runs, sometimes you don’t think he’s covering as much ground as he is, but the stride length is so long that he’s able to cover ground. The explosive plays that he uses with his legs, his ability to make all the throws down the field.

“Coach Petrino is an elite offensive play caller and offensive schemer, so they put him in really good positions when they’re in the zone-read game, the quarterback run game. They put him in really good positions for the shots down the field and the dropback pass game, so you have to defend a lot of offense. Then when you get a guy like him running it, it can be extremely challenging.”

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The Top Restaurants In Texas, According To The Michelin Guide

Published

8 hours ago

November 12, 2024

Press Room

The Top Restaurants In Texas, According To The Michelin Guide

Mixtli, San Antonio

Jody Horton

The Michelin Guide came to Texas for the first time on Monday night to award Michelin stars to 15 restaurants in four Texas cities at an invitation-only ceremony at 713 Music Hall in Houston. In addition, two Texas restaurants earned Michelin Green Stars (for leadership in sustainable dining), with 45 Bib Gourmands (offering excellent quality for good value), 57 Recommended Restaurants (exemplars of the high Michelin standard) and four Michelin Special Awards, for a total of 117 outstanding Texas eateries honored by Michelin this year. It’s been a long time coming.

The Lone Star State–renowned for its stellar BBQ, Tex-Mex and tacos–has now officially been recognized as an international culinary hub and incubator for talented chefs. After the Michelin Awards ceremony last night, there is certainly no shortage of Michelin-level BBQ in Texas, but the awards also represent a total of 26 diverse cuisines. The newly minted Michelin chefs celebrated the honor—and each other’s accomplishments—with a Texas-sized explosion of enthusiasm and joy onstage in a spirit of true community and camraderie.

“We monitor the evolution of the culinary landscape closely, and Texas has been on our radar for a few years,” says Gwendal Poullennec, International Director, Michelin Guide. “A Michelin Star is a worldwide benchmark awarded to restaurants offering the highest quality food. From a culinary perspective, Texas deserves to be put on the international travel map. The food culture and authenticity makes it worth traveling here because it’s really unique and deserves worldwide recognition,” he continues.

According to the Michelin Guide, each restaurant is visited several times per year and there are five criteria for awarding stars: quality products; the harmony of flavors; the mastery of cooking techniques; the voice and personality of the chef as reflected in the cuisine; consistency between each visit.

“Each of you set a new bar for Texas,” says Poullennec, addressing the new Michelin Star recipients at the Awards ceremony, “and tonight we celebrate the quality, creativity and passion of these chefs. It’s not only an award,” he continues. “It’s an encouragement to raise the bar, become even more daring and dream even bigger.”

Here is a full list of the winners, with remarks from the Michelin Inspectors.

Restaurants Awarded One MICHELIN Star

La Barbecue, Austin

Meg Nanna

Austin

Barley Swine (Contemporary cuisine) “The room is decidedly casual, and diners are welcome to come as they are, but there’s no mistaking the passion of this kitchen. Chef/owner Bryce Gilmore makes deft use of local ingredients with a distinctly Southwestern palette of flavors that draws from Mexican and Southern traditions, while maintaining a contemporary, global sophistication. The tasting menu is carefully attuned to the seasons, and refinement is balanced with a sense of whimsy.”

Craft Omakase (Japanese cuisine) “Discreetly tucked away in Rosedale, Craft Omakase has a lounge up front with a dining room and counter in back. It is here where guests wisely place their faith in the hands of Chefs Charlie Wang and Nguyen Nguyen who dole out an impressive procession of nigiri and other bites. Their creative omakase doesn’t shy away from embellishment, yet it’s done with restraint and allows the fish to shine.”

Hestia (American cuisine) “Push past the glass door of this restaurant in the heart of downtown and you’ll immediately get the drift—quite literally, as wood smoke perfumes the air. This hot spot is all about live fire cooking, as evidenced by the 20-foot hearth in the open kitchen. Contemporary cooking is on display in both the à la carte and chef’s tasting menu, and Texas produce and proteins take center stage. From savory to sweet, nearly everything is kissed by the flames or scented with smoke.”

InterStellar BBQ (Barbecue) “The mark of a good place is when a line starts forming before they’ve even opened, and at InterStellar BBQ, it’s long before they’ve swung open the door. Everyone is here for a taste of pitmaster John Bates’s barbecue, done low and slow over post oak.”

la Barbecue (Barbecue) “Founded by the late LeAnn Mueller and now run by her wife, Ali Clem, la Barbecue’s massive, custom-built pit in the backyard is the rarified workshop in which meaty miracles are realized. Inside, it’s a simple space enlivened with bright colors and a disarming playlist with Tammy Wynette and Dolly Parton.”

Leroy and Lewis Barbecue (Barbecue) “What started as a food truck in 2017 can now be enjoyed in a spacious brick and mortar location in Garrison Park. The moniker refers to the duo of married couples who run this enticing operation where the spacious setting gives off mid-century vibes with its glazed brick exterior and peak-roofed dining area. The excellent barbecue menu isn’t built around brisket, although that beloved item is available as a daily special at the end of the week.”

Olamaie (American cuisine) “With its white clapboard and black shutters, Olamaie, named for the chef’s grandmother, mother, and daughter, is a charming spot north of downtown Austin, Expect southern cuisine that’s been given a contemporary polish… the chicken pressé is a novel take on chicken and dumplings and rounds out a bill of fare that also includes blackened dayboat fish, gumbo, and red rice with Gulf shrimp.

Dallas

Tatsu Dallas (Japanese cuisine) “With just 10 counter seats, the greatest challenge is securing a reservation at this sushi restaurant within the renovated Continental Gin Building – but perseverance will be rewarded because this is the genuine article. The omakase contains around 14 pieces and follows the Edomae tradition, so expect fish that gets steadily stronger in flavor as dinner progresses.”

Houston

BCN Taste & Tradition (Spanish cuisine) “Tucked away off Richmond Avenue, this restaurant, housed in a 1920s white stucco bungalow and managed by some of the most personable staff in the city, cooks with both flair and familiarity. Seafood is a highlight, as in brilliantly tender slivers of sea cucumber set on lobster rice, or thinly sliced octopus paired with potato purée and a striking smoked paprika. Chef Luis Roger knows his way around land, too, and his Iberian suckling pig arrives with a crackling crust, meltingly tender meat and a rich red wine sauce.”

CorkScrew BBQ (Spring; Barbecue) “You have a choice: Arrive before doors open at 11 or go eat somewhere else. In the tiny town of Spring just north of Houston, this barbecue sensation has drawn long lines ever since it opened in 2015. The kitchen is known to sell out fast, and it’s easy to see why: Will and Nichole Buckman smoke some of the finest brisket and beef ribs in the state.”

Musaafer, Houston

Courtesy Musaafer

Le Jardinier Houston (French cuisine) With locations in Manhattan and Miami, Chef Alain Verzeroli also shares his verdant, stylish cooking with Houston. The location couldn’t be more apt: The Museum of Fine Arts matches his colorful dishes that are both beautiful and satisfying. Accomplished sauces, seasonal vegetables, and thoughtful cocktails tell a story in line with the restaurant’s name and design.”

March (Creative/Mediterranean cuisine) “This ambitious atelier sets its sights on a culinary exploration of the Mediterranean, studiously delving into individual regions one by one, from the Maghreb in Northwest Africa to Murcia and Andalusia in Southern Spain, to Greece, with a tasting menu and beverage program inspired by each cuisine in turn. But if all that sounds a bit precious, rest assured that the experience itself is utterly disarming, with a winning sense of hospitality that makes for a meal that is both engaging and luxe.”

March, Houston

Zach Horst

Musaafer (Indian cuisine) “Dinner in a shopping mall doesn’t sound promising, unless you’re headed to Musaafer. The sheer scale of this grand hall, with its arches, towering windows, labyrinth-like layout, and elaborate patterns, feels like a palace of its own. The setting is as thrilling as the cooking.”

Tatemó (Mexican cuisine) “The famous idiom about not judging a book by its cover couldn’t be more applicable than to this tortilleria-turned-tasting menu. In an empty strip mall with little around except for a brewery and a doughnut shop, Chef Emmanuel Chavez delivers a beautifully pitched and portioned experience that celebrates heirloom corn from across Mexico.”

San Antonio

Mixtli (Mexican cuisine) “This trailblazing restaurant is from the visionary minds of Chefs Diego Galicia and Rico Torres. The acclaimed duo has fine dining chops but it’s a shared reverence for Mexican cuisine that is the real driving force behind this endeavor. Tasting menus shift often, focusing on a different part of Mexico and may offer up cutting-edge interpretations of Oaxacan specialties or a meal focused on the cuisine of “Tierra Caliente.”

MICHELIN Green Star Award Winners

The Green Star Award honors restaurants at the forefront of practices committed to a more sustainable gastronomy.

Dai Due, Austin

C.CLOGSTON

Austin

Dai Due (American cuisine) “A focus on locally sourced produce; seed oil-free cooking; recycling and composting program; locally sourced wine and beer from Texas; ethical harvesting of meat products; minimize food waste through reuse; fermentation program.”

Emmer & Rye, Austin

Mars Teller

Emmer & Rye (American cuisine) “Sustainability initiatives include sourcing menu ingredients from local Texas farms and the restaurant’s partner farm that is no-till and organically fertilized; exclusive use of whole animals and fish; wide use of vegetable scraps and composting food waste for farm soil; bar program features cocktails containing house-made vinegars, preserved local bar cherries and bitters made from local Texas ingredients.

Michelin Special Awards

Michelin Exceptional Cocktails Award, Julian Schaffer, Rye, Austin, TX

Michelin Sommelier Award, Stephen MacDonald, Pappa Bros. Steakhouse, Houston, TX

Michelin Outstanding Service Award, Hailey Pruitt & Lauren Beckman, Mixtli, San Antonio, TX

Michelin Young Chef / Culinary Professional Award, Edgar Rico, Nixta Taqueria

Michelin Bib Gourmand

The Bib Gourmand is a designation given to restaurants that offer exceptionally good food at great value and are often personal favorites among Michelin inspectors when dining on their own time.

Ladino, San Antonio

Mars Tello

Austin

Briscuits

Cuantos Tacos

Dai Due

Distant Relatives

Emmer & Rye

Franklin BBQ

Kemuri Tat-suya

KG BBQ

La Santa Barbacha

Micklethwait Craft Meats

Nixta Taqueria

Odd Duck

Ramen del Barrio

Veracruz Fonda & Bar

Nixta Taqueria, Austin

Edgar Rico

Bellaire

Blood Bros BBQ

Dallas

Cattleack

Gemma

Lucia

Một Hai Ba

Ngon Vietnamese Kitchen

Nonna

Fort Worth, TX

Goldee’s

Houston, TX

Ema

Kau Ba

Killen’s

Mala Sichuan Bistro

Nam Giao

Nancy’s Hustle

Nobie’s

Pinkerton’s BBQ

The Pit Room

Street to Kitchen

Theodore Rex

Truth BBQ

Rosie Cannonball

Rosie Cannonball, Houston

Zac Horst

Lockhart

Barbs BQ

Pearland, TX

Killen’s BBQ

Cullum’s Attaboy, San Antonio

dayna dehoyos

San Antonio, TX

Cullum’s Atta Boy

The Jerk Shack

Ladino

Southerleigh Fine Food & Brewery

Seguin

Burnt Bean Co

Spring

Belly of the Beast

Rosemeyer Bar-B-Q

Tomball, TX

Tejas Chocolate

Michelin Recommended Restaurants

These are restaurants that meet the high standards of the Michelin Guide, embodying Texas’ food culture with a worldwide standard.

Arlington

Smoke’N Ash BBQ

Austin

Apt 115

Birdie’s

Comedor

Con Todo

Dipdipdip Tatsu-&a

Discada

Este

Ezov

Garrison

Jeffrey’s

Joe’s Bakery & Coffee Shop

La Condesa

Launderette

Lenoir

Ling Kitchen

Lutie’s

Maie Day

Mexta

Mum Foods Smokehouse & Delicatessen

Suerte

Tare

Terry Black’s BBQ

Toshokan

Dallas, TX

Barsotti’s

The Charles

Crown Block

El Carlos Elegante

Fearing’s

Georgie

Knox Bistro

Mercat Bistro

Monarch

Quarter Acre

Rye

Sachet

Stillwell’s

Stock & Barrel

Tei-an

Written By the Seasons

Fort Worth, TX

Birrieria y Taqueria Cortez

Panther City BBQ

Houston, TX

Baso

Bludorn

Brisket and Rice

Candente

Hidden Omakase

Late August

Pappas Bros. Steakhouse

McKinney, TX

Harvest

San Antonio, TX

2M Smokehouse

Barbecue Station

Garcia’s Mexican Food

Leche de Tigre

Little Em’s Oyster Bar

Nicosi

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3 takeaways from Lamar-Texas A&M: Aggies show depth, unleash offensive barrage in win

Published

15 hours ago

November 12, 2024

Press Room

3 takeaways from Lamar-Texas A&M: Aggies show depth, unleash offensive barrage in win

Despite a slow start, No. 23 Texas A&M men’s basketball put on an offensive showcase with a 97-71 win over Lamar on Monday night at Reed Arena. Four players scored double digits as the Aggies got 51 points from their bench.

The game was a final tuneup before A&M plays its second power conference opponent of the season in No. 21 Ohio State on Friday. Here are a few takeaways from the Aggies’ win:

A&M shook off a slow start to take a commanding lead

In contrast to last week’s win against East Texas A&M, the Aggies took some time to get going with just nine points through five minutes of action. But when A&M found its groove, it held on to it for the rest of the night. It took a 50-29 lead into halftime and maintained that intensity through the second half.

“I thought, collectively, we were all on the same page,” coach Buzz Williams, who earned his 350th career win, said. “I thought there was great symmetry on what we’re trying to accomplish on both ends of the floor. … Pleased in many respects, for sure.”

Senior SMU transfer guard Zhuric Phelps led the team in scoring for the second game in a row with 16 points and didn’t slow down with 11 coming in the final 20 minutes. He added a team-high seven assists in 28 minutes of action. Graduate G Wade Taylor IV posted 15 points on a near-even split between both halves. The Lancaster product hit a trio of three-pointers on 50% shooting from long range.

Texas A&M guard Zhuric Phelps (1) tries to get past Lamar guard Alexis Marmolejos (1) during the first half of an NCAA college basketball game, Monday, Nov. 11, 2024, in College Station, Texas.(Sam Craft / AP)

“[Zhuric] changes our team,” graduate forward Henry Coleman III said. “Testament to him, he’s the same person every single day, so it’s not a shock to us when, right off an injury, he comes in and just is Zhuric and he’s putting up the numbers he’s putting up.

“His leadership has also helped us a lot. It’s somebody that we really need on the floor, and he makes a huge impact, not just scoring, but in other things as well.”

The Aggies stayed hot from three-point range

A&M turned up the temperature from beyond the arc and rode it to an insurmountable lead at the break. The Aggies nailed eight of their first 12 three-point attempts and finished the night going 12-of-26 from long range.

Taylor and graduate Nebraska transfer guard CJ Wilcher combined for six three-pointers on a 54.5% clip while senior forward Andersson Garcia and junior F Solomon Washington also found the net from deep. On the opposite end, Lamar hit just one of eight three-point shots in the first half.

“I think those guys that are working to make it part of their game, we call it ‘shooting with Buzz’ shots because it’s the shots that I would shoot,” Williams said. “[Garcia] and [Washington] have improved in that regard.”

After finding most of their scoring in the paint through the first two games of the season, the Aggies showed their versatility on offense from beyond the arc.

“I don’t think we go into a game thinking we’re going to score in the paint or more from three-point,” Coleman said. “I think it’s just the feel of the game. We have really good basketball players out there, so I think guys are always prepared to take the right shot and I think tonight we took the right shot and when people were open they made those shots.”

The Aggies showcased their depth down the bench

A&M’s offense didn’t end when its starters left the game as it gained 51 bench points, spurred by a career-high 15 from Garcia and 13 from Coleman. Garcia complemented his scoring with a team-high nine rebounds, while Coleman added seven boards, including five on the offensive glass. They each hit five of their seven shots.

Garcia’s previous career high of 14 points ironically came against A&M at Reed Arena in 2022 when he played for Mississippi State.

“It’s been a lot of shots that I’ve been putting up during the summer,” Garcia said. “Shoutout to the ocaches that have been trusting me and giving me the confidence to take those shots.

“I’m not trying to only help the offensive rebounding side, I’m trying to be able to provide this stuff to make good passes, making plays for my teammates and be able to provide scoring and stuff like that.”

Wilcher and senior G Manny Obaseki combined for 17 points despite Obaseki only appearing in the second half. With offensive capabilities throughout the lineup, the Aggies have options to find the basket even if it’s not someone’s night.

Find more college sports coverage from The Dallas Morning News here.

Find more Texas A&M coverage from The Dallas Morning News here.

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