For almost 150 years, LSU ROTC has turned students into dedicated soldiers. Since 1860, students have gone through rigorous physical and leadership training to create future military officers. The program continued its rich tradition Friday as it held its annual formal dine-in.”[The formal dine-in] is a tradition that goes back to the Romans,” said Cadet Preston Collich, general studies senior.The Romans held similar banquets as a way to honor the heroes of battle. Americans later adopted the tradition after the American Revolution. After the Civil War, formal dine-ins disappeared until after World War II, Collich said.The festivities began with the receding line — a tradition where all the guests of the events file in one by one, shaking hands with each of the honorary guests. This year’s honorary guests included Lt. Col. Philip Pugh, military science professor; Maj. Michael Hicks, scholarship and enrollment officer; Capt. Matthew Fox, military science assistant professor; Capt. Daniel Hofstra, military science assistant professor; Carlos Barnes, military science senior instructor; Bryan Allen, marksmanship instructor; Meradith Whitaker, battalion commander and William Jenkins, LSU president emeritus.After the Color Guard presented the colors, Cadet Brian West, communications disorder senior, presented “a table for those who could not be with us.” “A white tablecloth to represent purity … a yellow candle to represent those unaccounted for … salt for the tears of the the families,” West said. Several of the cadets then presented the grog — a brew made up of different ingredients, each representative of important times in American history.”The grog is a long and glorious tradition,” said Cadet Blaine Theriot, history senior. For guests under 21, there is a “baby grog,” containing no alcohol. Some of the ingredients of the grog included tequilla for the Mexican-American War and rice wine for the Vietnam War. The baby grog included refried beans for the Mexican-American War and rice milk for the Vietnam War. Mississippi River water was added to both. As the grog was mixed, people’s faces turned in disgust at the thought of drinking such a concoction. During the dine-in cadets are expected to follow certain rules, such as no smoking at the table, and clip on bowties are not to be worn. If a cadet broke any of the rules they were asked to drink from the grog.Jenkins finished the evening with a speech about the seven attributes of leadership. Jenkins said the seven attributes every leader must have are courage and covinction, persistence and tenacity, passion, the ability to adapt, question of moral and ethical principles, communication and respect for others.”This is a time of transition for our military,” Jenkins said. “A good leader can adapt to these changes.” The Scotch Guard also attended the dine-in. The scotch guard is an all-girls group associated with the Army, which was established at the University in 1962 and has been devoted to serving both the Army and the Baton Rouge community ever since.The Scotch Guard will hold its annual Supplies for Soldiers drive March 23-27. They will collect toiletries, dry food, can goods and entertainment items. All of the supplies will be sent to University alumni currently serving in either Iraq or Afghanistan. Students can bring supplies to their table in Free Speech Plaza from 9 a.m. – 12 p.m. or to the Military Science Building at any time.
 ——Contact Nichole Oden at [email protected]