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Hawker Don Goh’s daily grind starts at 5am each day at her hawker stall at Circuit Road Market and Food Centre. Though her Don Don Prawn Noodles shop starts serving customers only from 11am, she has hours of preparation to undertake to perfect the prawn broth and pork ribs. Ms Goh, 58, grinds the shells of fried red-leg prawns and adds them to soup stock, along with pork bones and ingredients such as carrots to lend a natural sweetness, as well as cuttlefish to enhance the broth’s flavour. She and her partner then spends three to four hours crafting a special sauce to massage onto the pork ribs, which are steamed after that. They also stir-fry their own chilli, a spicy mix infused with ikan bilis and herbs such as lemongrass. The meticulous process ensures that her customers get an “authentic” bowl of prawn noodles, courtesy of her great-grandmother’s traditional recipe, the stall owner said. It is a point of pride for Ms Goh, the first in her family to be a hawker, who noted that not many hawker stalls today still offer the kind of “taste and feeling of the past” deeply tied to heirloom recipes. Over at the Haig Road Putu Piring stall, Ms Nooraisha Hashim and her family continue to knead each piece of the round steamed rice cake by hand – just as her grandparents and great-grandparents had done since the 1930s. The 41-year-old hawker believes that preserving authenticity in hawker food means relying on traditional cooking methods and handmade ingredients as far as possible. “Once you add a machine (to the process), it is no longer authentic,” Ms Nooraisha said. Her family still sticks closely to their traditional recipe of making the sweet snack, including spending three days just to process the rice flour, a key ingredient in putu piring. The first two days are spent drying the flour, before it is sieved four times throughout the third day to achieve a very fine texture. She tried to shorten this process to two days, but it “somehow did not taste as good”, she said. Likewise, Mr Mujibur Rahman, 52, tries to uphold his family legacy of preparing traditional drinks such as teh tarik (hot milk tea). Mr Rahman told CNA TODAY that his family has hawked these drinks for more than 50 years – first as street hawkers on Hock Lam Street, then at Capitol Shopping Centre, which temporarily housed food stalls in the 1970s. Hock Lam Street, off North Bridge Road, was once a bustling eating spot before hawkers at the alley had to move to make way for urban renewal. Mr Rahman's family business later moved to Hill Street Food Centre before ending up at Tekka Centre in Little India, where he now serves drinks and prata from Ar-Rahman Cafe. For this third-generation hawker, a big part of preserving authenticity in his stall’s offerings lies in using “original” ingredients, as opposed to mass-produced and processed ones, and sticking closely to recipes that have been handed down over the generations. For example, the stall still prepares its own gula melaka (palm sugar) syrup from scratch daily, for its signature iced chendol dessert. The syrup is then drizzled over a bed of pandan-flavoured green rice flour jelly, coconut milk and shaved ice. They do not use any food colouring, artificial ingredients or preservatives in their preparation of the dessert, Mr Rahman said. Despite these hawkers’ sterling efforts to preserve the authenticity of their fare, anecdotal evidence and CNA TODAY’s checks pointed to a growing sentiment among diners that Singapore’s hawker fare is losing some of its “traditional taste”. Earlier this month, cookbook author Pamelia Chia wrote in a commentary for CNA that Singapore’s food is no longer what it used to be . She lamented, for example, that an otak-otak (spicy fish cake) she had bought from a neighbourhood shop tasted “more of starch rather than of fish or aromatics”. Several people commenting across Facebook and online forum Reddit concurred with Ms Chia, with some complaining that hawker food standards have “dropped drastically” over the years, even going so far as to say that “true typical Singapore taste (has been) gone since the '90s”. Some regular hawker patrons interviewed by CNA TODAY also agreed with Ms Chia, noting that hawker food these days lack the authenticity and flavours they once enjoyed or remember from the past. A 32-year-old cybersecurity specialist who gave her name as just Ms Lim said that she would consider a hawker dish to be authentic if its taste is largely consistent every time she eats it, regardless of how much time has passed in between visits to the same shop. She added that she does not think hawker food today is as tasty as it used to be, because the older hawkers originally running the stalls have either closed their shops or increasingly moved towards a hawker-chain model. “There is a famous bak chor mee (minced meat noodles) stall that I have patronised for about 25 years, but its standard has dropped a lot since the stall’s founder passed on. The new stall owners do still sell the same food, but it no longer tastes as good as how it used to be.” While the yearning for nostalgic flavours is natural, experts said that the relationship between the flavour of a hawker dish and its authenticity is a complex one – and they noted that the two concepts are distinctly different, though very much intertwined. Food blogger Maureen Ow, better known as Miss Tam Chiak online, said: “A dish might taste good, but if it deviates too much from its roots or traditional methods, I don’t think it should be called ‘authentic’. “Likewise, an authentic dish doesn’t necessarily have to be gourmet; it just needs to capture the spirit and soul of its origins.” The government has been stepping up efforts to preserve Singapore’s hawker culture , with authentic hawker fare forming an integral part of its initiatives. Last week, Members of Parliament voted unanimously in favour of an amended motion by the Progress Singapore Party (PSP) to continue the government’s support for hawkers and ensure that the hawker culture here will continue to grow. WHAT MAKES A HAWKER DISH “AUTHENTIC”? Food experts here said that a hawker dish would generally be considered authentic if it fulfils the following: Traditional methods of preparation – such as hand-pounding spices instead of blending them – also plays a role in preserving a dish’s authenticity. Mr Cornelius Tan, chairman of Chinatown Complex Hawkers’ Association, said that hawkers did not use food processors and processed products in the past. Having said that, the experts told CNA TODAY that an assessment of a hawker dish’s “authenticity” is very much subjective as well. After all, what diners regard as “authentic” may also be influenced by factors such as the variation of the dish they grew up eating, or the memories they personally associate with consuming it. Dr Leslie Tay, who runs food blog "ieatishootipost”, said: “How you define authentic really depends on the generation you are talking to and what they grew up eating. “This authenticity has nothing to do with the product itself, but really depends on what you grew up with. Everybody’s definition of 'authentic' will be different.” Agreeing, author Ryan Kueh said that ideals of authenticity tend to also be linked to notions of time and heritage, where third- and fourth-generation hawkers are often regarded as more “authentic” since they build on their families’ existing hawker legacies. Therefore, what Singapore diners might consider to be an authentic rendition of a hawker dish may have also evolved with time, Mr Kueh added. He has written a book documenting Singapore’s hawking culture, titled From Streets to Stalls: The History and Evolution of Hawking and Hawker Centres in Singapore. Original dishes – brought into Singapore decades ago by immigrants to the island – have been adjusted or adapted over the years, so diners’ expectations of what constitutes an “authentic” version would thus change. Citing the example of chicken rice, Dr Tay pointed out that the popular dish has evolved from the time it was first made by the Hainanese, who moved here from China. “(The Hainanese) didn’t use to put the chicken into cold water after cooking to firm up the jelly. That was introduced by the Cantonese, but gradually over time, it has become something that all the hawkers do,” he said. “So if today, you try to reintroduce the traditional Hainanese way of making chicken rice, it may not work or be well-accepted ... because people are too used to (this common version) now. “And if you don’t give diners the soy sauce for the chicken rice, they may not accept it today. But in the past, Hainanese chicken rice was never eaten with soy sauce,” Dr Tay added. Mr Kueh, pointing to the popular Teochew braised duck dish, a variation of the original braised goose version, said that the evolution of these dishes could also be a reflection of diners’ changing preferences. For one thing, younger generations of Singaporeans seem to favour food that is healthier, less oily and less salty. Switching from braised goose to braised duck is thus a natural transition, since the latter is often fresher – as it is more easily procured here – and its meat is also leaner. Ultimately, the idea of “authenticity” in hawker food is one that is in flux and will continue to evolve , the experts said. After all, food is cultural and a product of its time and the population, which will also alter and change over the years. This evolution is not necessarily a bad thing, Ms Ow said, since it could be one way to keep Singapore’s hawker cuisine continually relevant and alive. CHALLENGES TO PRESERVING AUTHENTICITY Hawkers themselves agreed with the experts’ definition of authenticity and said that they would love to stick to tradition as faithfully as possible. However, they lamented that various factors such as costs and the need to cater to changing taste buds are making it increasingly challenging for them to do so. For example, some ingredients that were once used in a dish’s traditional form are either increasingly difficult to obtain these days or can only be bought at a very steep price. Mr Tan Song Ping, who runs Blanco Court Hot And Cold Dessert at Old Airport Road Food Centre, said that he now leaves out malva nuts, also known as “pang da hai”, from the cheng tng, a clear dessert soup that he prepares. The second-generation hawker, who is in his 50s, began hawking with his father with a pushcart along Beach Road. They later relocated to the now-defunct Blanco Court Hawker Centre, before moving to Old Airport Road. Explaining that the malva nut has become increasingly difficult to secure, Mr Tan said that its cost can fluctuate significantly, even going as high as S$50 a kilo at its peak. He estimated that a kilo of the nut cost about S$9 a decade ago. Today, it tends to lie within the S$20 to S$30 range. While the cheng tng tastes a little different without it, Mr Tan said that the tweak is necessary because he can no longer afford to buy the ingredient if he wants to keep the price of dessert reasonable. For some hawkers, manpower constraints also prevent them from producing a certain dish in its more authentic form. Ms Gwennon Teng, 40, a third-generation hawker who runs Dong Ji Fried Kway Teow by herself at Old Airport Road Food Centre, said she has had to make certain decisions to ensure that the business stays cost-effective. Despite the manpower crunch, Ms Teng still insists on frying each serving of the fried noodles individually, to maintain the taste and texture of the dish. She also continues to fry the pork lard herself, instead of relying on an external supplier. These are at the expense of other items that she cannot afford to prepare on her own. For example, she would prefer to make her own sauces, but she has had to stop making her homemade chilli, getting it instead from an external supplier. She estimated that procuring a kilo of the chilli sauce from a supplier would cost about S$10. On the other hand, stir-frying it herself would set her back more, especially factoring in the intensity of labour and the five hours she would have to set aside to cook it. The hawkers said that they also have to cater to the taste buds of diners, even if this means changing the original, traditional recipes. Mr Naseer Ahmed Khan, 47, who owns Indian-Pakistani hawker stall Delhi Lahori at Tekka Centre, told CNA TODAY that he has made the gravy of his stall’s butter chicken dish sweeter and less spicy, compared to its original in India and Pakistan. Similarly, while the chicken masala enjoyed in India and Pakistan is typically spicy and dry, Mr Naseer has modified the dish he sells, after noting that diners here tend to prefer having some gravy. Aside from these factors, hawkers said that authenticity might also be compromised due to plain human error, since recipes and stalls pass through different hands over the generations. So the issue is less about ensuring a complete adherence to authentic traditions, they added, and more about finding the sweet spot between preserving a dish’s authenticity and ensuring that it caters to diners’ preferences – at a reasonable cost of production. Mr Naseer has had to slightly alter the flavours of the dishes he sells, but he takes care to ensure that it stays as authentic as possible in other ways. He still uses a charcoal oven to bake the naan, a crisp Indian-Pakistani flatbread, that he dishes out at his stall – even if running the oven sets him back by about S$2,000 monthly in operational costs. He estimated that he probably would spend just S$700 if he used an electric or gas stove. Still, the cost is well worth it, he said, adding that his stall is known for its barbecued items, which simply taste different when cooked with a charcoal oven because he can better achieve the desired smoky flavour. TO BE AUTHENTIC OR SURVIVE? Some tweaks to the food are at times necessary to ensure the survival of both the dishes and the hawkers themselves, especially since the stallholders are ultimately running a business, industry players and experts said. Dr Tay said: “Just staying authentic does not necessarily mean the dish will survive. “A lot of authentic food has disappeared because the general public just doesn’t appreciate it anymore or they don’t want to eat it ... whereas other food has survived but has changed forms, so the sellers can continue to keep up with what the general population wants to eat.” If the dishes do not evolve, the “technically challenging” ones could eventually disappear with time, Mr Tan the Chinatown Complex Hawkers’ Association chairman reckoned. These include traditional food items such as sachima, a sweet Chinese pastry made of flour batter, and dragon’s beard candy. This is because it is difficult to teach and learn to prepare such dishes and finding a suitable successor for the hawker could be a problem, Mr Tan added. To ensure their continued survival, some hawkers told CNA TODAY that they are already making minor changes to their offerings such as providing fusion options while retaining the essence of the dish. This is to better appeal to younger diners. For example, Ms Nooraisha of Haig Road Putu Piring has tried experimenting with the fillings of her signature snack. Instead of using only gula melaka, for example, she now also offers chocolate filling as an option, in a bid to get younger generations of diners to try the traditional snack. And it has worked: Ms Nooraisha said that the chocolate option is well-received by chocolate-lovers as well as children especially during Children’s Day in October. It is now a permanent fixture on the menu. All things considered, is “authentic” hawker fare essential to preserving Singapore’s hawker culture? Must hawker cuisine taste exactly as it did decades ago to live up to its inscription on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity? No, the experts said. After all, hawker culture is meant to be enjoyed by the masses – and what constitutes the “masses” and what appeals to them have changed and it will only continue to do so. Dr Tay of ieatishootipost said: “Singapore is very open and Singaporeans are very well-travelled, so they are often receptive to new things. Our hawkers are precisely a hot pot and crucible of different cultures.” Although “authentic” dishes once meant Chinese noodle dishes, Malay nasi padang or Indian prata that were brought into the country by immigrants in the past, today’s authentic fare can also encompass dishes such as Sichuan spicy mala, Shanghainese xiao long bao, or Korean kimchi stew, all of which have grown in popularity at hawker centres in recent years, Dr Tay added. Agreeing, Mr Kueh the author said that given Singaporeans’ increasingly cosmopolitan nature, food will evolve in tandem with this. Perhaps, instead of insisting that hawker food stays and tastes the same, a more viable approach would be to work towards preserving hawker culture as a whole – looking to safeguard its essence and spirit, the experts added. FUTURE OF SINGAPORE’S HAWKER HERITAGE Indeed, the authorities have for years strived to preserve Singapore’s hawker tradition, with the parliamentary vote on the amended PSP motion on supporting hawkers being the latest move. For example, the Hawkers Succession Scheme was launched in 2022 to help veteran hawkers pass down their skills, recipes and hawker stalls to aspiring hawkers. These experienced food sellers are the ones who intend to retire but are unable to find suitable successors among their family members or relatives. To provide eligible aspiring hawkers with opportunities to start their business, the National Environment Agency (NEA) also launched the Incubation Stall Programme. Successful applicants would be offered stalls at 50 per cent of the market rent for nine months, followed by 75 per cent of the market rent for another six months. To ease the perennial manpower crunch, the government announced last month that hawker stalls will be allowed to hire long-term visit pass holders who have been approved to work in Singapore as stall assistants from Jan 1 next year. For now, only Singapore citizens and permanent residents can be stallholders or work as stall assistants in hawker centres managed by NEA and its appointed operators. Individuals such as food historian Khir Johari have also taken it upon themselves to preserve authentic hawker fare by documenting recipes and photos of traditional cuisine. Mr Khir’s 600-page tome, titled The Food of Singapore Malays: Gastronomic Travels Through The Archipelago, not only has a wealth of recipes of traditional Malay dishes, it also lovingly charts the history of Malay cuisine and how it evolved alongside Malay culture and lifestyles. Hawker chains, which are on the rise, can play a role as well in ensuring that Singapore’s authentic hawker traditions live on, Ms Ow the food blogger said. Understandably, some diners have expressed concerns about the rapid growth of such chains in recent years. Ms Ow had concerns before that the rise of these hawker chains could dilute the authenticity of hawker fare, especially when dishes are scaled up and modified, or move away from traditional methods or ingredients. Acknowledging the challenges that hawkers face – including that of manpower shortages and the retirement of older hawkers – she said: “By collaborating with heritage hawkers to maintain traditional recipes or adapt them with care, (hawker chains) can help expand the reach of authentic flavours while ensuring quality, since everyone is worried about authenticity now." She also said: “While tradition may evolve to fit a larger format, this doesn’t mean that we have to lose the heart of our food. With careful attention to the essence of each dish, hawker chains can help bridge the gap between honouring tradition and meeting today’s needs. “In this way, the core of what makes these dishes special can continue to thrive, allowing future generations to enjoy authentic Singaporean flavours. "It’s about adaptation and respect for tradition, ensuring our hawker food can carry forward its rich heritage even as it grows.” Where should the line be drawn then – if at all – when it comes to innovation, in order to preserve Singapore’s hawker heritage? Mr Jason Ang, 57, who helms Yi Ji Fried Hokkien Prawn Mee at Old Airport Road Food Centre, has an opinion on this that may startle some food purists. He does not have a successor for his business, but he is not too fussed about it because he thinks robots can take over what he does. Speaking to CNA TODAY in Mandarin, he said: “I think robots might be the future. I think we will see a trend down the road of using robots to cook hawker food, instead of relying on actual manpower.” Already, another hawker has begun to do so. Unable to find a suitable hire to be a Hokkien mee cook, Mr Ang Chip Hong – an engineer himself – resorted to programming a robot to fry up consistent servings of hokkien noodles at his stall Wok AI, located along Margaret Drive in Queenstown. Only time will tell whether this sticks. Mr Kueh the author said: “Personally, I think one defining feature of hawker culture is the variation, or inconsistencies, in a dish. "The food we eat have roughly the same ingredients – for example, bak chor mee (minced pork noodles) has noodles, sambal, vinegar – but each hawker's version has varying little nuances that can be defining.” Such nuances may be absent in a hawker dish cooked by a robot. “For now, the novelty aspect of this hawker is the novel ‘inconsistencies’, which pique the public’s interest,” Mr Kueh added. There have also been concerns raised that the move allowing long-term visit pass holders to work as stall assistants could eventually dilute the authenticity of hawker fare over time. Can a hawker dish still be considered authentic if it is prepared with the exact traditional recipe, but by non-Singaporeans? Why not, the experts questioned. The ideal of authenticity is about a respect for tradition, Ms Ow said, adding that this is not limited by nationality. “A non-Singaporean hawker who prepares a traditional dish with the same heart and skill as a Singaporean can still deliver an authentic experience. It’s about the care and passion for the craft.” Agreeing, Dr Tay said that if the person can produce the dish as they are taught, without cutting corners in its preparation, it can still very much be considered authentic. “We will definitely see more of this happening,” he added. “(Hawker culture) will continue to look so different even 20 years from now, but that’s what hawkers are here for after all: To provide food that people want to eat, at affordable prices – and what people want will only evolve over time.” Teenager Aseena Banu, 19, agreed. She helps part-time at her parents’ hawker stall Hajjah Jamillah Rajmohamed Muslim Food at Haig Road Hawker Centre. “Over the years, there have been some adjustments to the dishes we serve, but the core of the recipe has stayed the same. It’s always been about balancing tradition with what customers enjoy," she said. “Hawker food represents the heart of Singaporean culture. It’s about staying connected to where we came from. "Food can evolve, of course, but I believe that no matter what happens, we must always remember the traditions that make our hawker dishes special.”After 10 straight wins, Lions face Packers with much to accomplishHOUSTON , Dec. 12, 2024 /PRNewswire/ -- Gravity Oilfield Services Inc. ("Gravity" or the "company"), a growth-oriented water and power infrastructure company backed by affiliates of Clearlake Capital Group, L.P. ("Clearlake"), announced today that it has agreed to sell its Gravity Water Midstream division to Delek Logistics Partners, LP (NYSE: DKL) ("Delek Logistics"). Gravity Water Midstream provides gathering, transportation, recycling, storage, and disposal solutions for produced water in the Midland Basin in Texas and the Williston Basin in North Dakota . "The acquisition of Gravity Water Midstream by Delek Logistics creates a path to continue to build incredible scale in our water midstream platform in the Midland Basin," said Rob Rice , CEO of Gravity. "I am thankful to the employees of Gravity for their focus on service and dedication to building one of the largest commercial water management platforms in the Midland and Williston Basins. Building this water midstream platform would not be possible without the incredible support and partnership of Clearlake. I am excited to welcome in this new era for water management in the Midland and Williston Basins under the capable leadership of Delek Logistics." While Gravity is divesting its water midstream assets, the company will retain ownership and operation of its power infrastructure assets, continuing its commitment to providing critical power generation offerings. Clearlake and Gravity partnered in 2017 to pursue produced water midstream opportunities. Over the last several years, Gravity has focused on organically growing its water infrastructure business to support producers in the Midland and Williston basins, and its water business segment has quickly grown into one of the largest commercial operators of disposal wells in the Midland Basin. Gravity Water Midstream developed a system comprised of 200+ miles of permanent pipeline, 46 SWD facilities, and 14 fresh water facilities with over six million barrels of storage capacity, all of which form an extensive and interconnected network. "We valued the opportunity to partner with the Gravity team as they executed a vision to build a leading water midstream platform in the Midland and Williston Basins," said José E. Feliciano, Co-Founder and Managing Partner, and Colin Leonard, Partner and Managing Director, of Clearlake. "We'd like to thank Rob and the entire Gravity Water Midstream team for their hard work and commitment to growing the business organically over the last several years." Piper Sandler & Co served as exclusive financial advisor and Vinson & Elkins LLP served as legal counsel to Gravity in connection with the transaction. About Gravity Gravity is a growth-oriented provider of energy infrastructure services to U.S. onshore oil and natural gas exploration and production companies, providing water midstream solutions, critical power generation offerings and other production focused services. Gravity has significant coverage density in the Permian Basin and benefits from a national footprint supported by facilities, operations and management personnel in several other key domestic resource plays including the Bakken, Eagle Ford, SCOOP/STACK, DJ Basin, Haynesville and Marcellus, among others. More information is available at www.gvty.com . About Clearlake Capital Group Founded in 2006, Clearlake Capital Group, L.P. is an investment firm founded operating integrated businesses across private equity, credit and other related strategies. With a sector-focused approach, the firm seeks to partner with management teams by providing patient, long-term capital to businesses that can benefit from Clearlake's operational improvement approach, O.P.S. ® The firm's core target sectors are industrials, technology, and consumer. Clearlake has over $85 billion of assets under management, and its senior investment principals have led or co-led over 400 investments. The firm is headquartered in Santa Monica, CA with affiliates in Dallas, TX, London, UK, Dublin, Ireland , Singapore , and Abu Dhabi , UAE. More information is available at www.clearlake.com and on X @Clearlake . Media Contacts: For Gravity Heather Heacock , (281) 640-3043 Marketing Communication Manager heather.heacock@gvty.com For Clearlake Jennifer Hurson , (845) 507-0571 Lambert jhurson@lambert.com View original content to download multimedia: https://www.prnewswire.com/news-releases/gravity-agrees-to-sell-water-midstream-business-to-delek-logistics-302330850.html SOURCE Gravity Oilfield Services Inc.; Clearlake Capital Group

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Top Stories Global Tourism Rebounds Amid Changing Traveler Preferences By mayukh - December 3, 2024 Image Credits: Pexels The tourism industry is showing strong signs of recovery as international travel resumes, but the pandemic has reshaped traveler preferences and industry practices. Destinations are seeing a surge in visitors, driven by pent-up demand and relaxed restrictions, while sustainability and unique experiences are emerging as key trends shaping the future of tourism. Shifts in Traveler Behavior Travelers are increasingly prioritizing sustainable and eco-friendly options, with destinations promoting green tourism initiatives experiencing a significant uptick in interest. Activities such as wildlife safaris, nature retreats, and cultural immersion trips are gaining popularity, reflecting a desire for meaningful and environmentally conscious experiences. The rise of remote work has also influenced travel trends. “Workcations” are becoming a norm, with travelers extending their stays in scenic destinations to blend leisure and work. Countries offering long-term digital nomad visas, such as Portugal and Thailand, are capitalizing on this trend to boost their economies. Another noticeable shift is the preference for smaller, less crowded destinations. Tourists are opting for lesser-known locations to avoid large crowds and explore unique local cultures. This has provided a lifeline to small towns and rural areas that were previously overlooked. The industry is responding by adopting more technology-driven solutions. Contactless check-ins, virtual tours, and personalized itineraries powered by AI are enhancing the travel experience. Airlines and hotels are also implementing rigorous hygiene measures to restore traveler confidence. While challenges like rising costs and geopolitical uncertainties remain , the recovery trajectory for global tourism is optimistic. By embracing sustainability and innovation, the industry is poised for a robust resurgence, catering to a new era of conscious and tech-savvy travelers. Facebook Twitter Pinterest WhatsApp Linkedin ReddIt Email Telegram Previous article Renewable Energy Job Growth Accelerates Worldwide mayukh http://digitalmarketnews.comIt was 2019 when Tanner Morris and Taurus Jones first arrived on campus as members of the James Madison football program. Morris was set to join an experienced offensive line while Jones was slotting in at linebacker. Both freshmen were ready to join an FCS powerhouse in the Dukes. In hindsight, so much has changed about the program since the two first arrived as true freshmen. Curt Cignetti, who’s now at Indiana, was in his first season as JMU’s head coach. Ben DiNucci was preparing for his second year as the Dukes’ starting quarterback and there was no solidified plan to move to the FBS. Now, after six seasons, the pair has just one game left in Bridgeforth Stadium. “A little surreal, a little bittersweet,” Morris said. “It’s been a long time coming. I feel like, I mean, I’ve been here for six years. I feel like I’ve given everything I’ve got to this university.” Through the first five years with the Dukes, there was a trip to the FCS National Championship, multiple playoff runs and a successful transition to the FBS level. As Jones and Morris were nearing the end of last season and turning their sights on their final year of college football, a coaching change happened. The departure of Cignetti and the arrival of first-year JMU head coach Bob Chesney brought new faces and different practices. For Morris, he welcomed the change. He said he viewed a coaching switch as a learning opportunity on how to handle change in life. For Jones, he said he was weighing his options. He knew what he had at JMU, but decided to enter the transfer portal to see what other opportunities were out there. While Jones did enter the portal, the Dukes stayed present in his mind. “The family, the tight-knit group, the football atmosphere, the fans, the school, everything about it — you don’t get this anywhere else in the country,” Jones said. “You got P4 schools, you got other Group of Five schools, other Sun Belt schools, but JMU, it’s a very special place. And you hear it multiple times, but it’s true when we say that.” JMU has won a lot while Jones and Morris have been on the roster. Since the start of the 2019 season, the Dukes are 60-13 with only three of those losses coming in Bridgeforth Stadium. While there have been big wins like the Dukes’ 70-50 triumph over North Carolina earlier this season or the program’s first-ever win as an FBS program in the season opener in 2022, those aren’t what stick out to Jones. It’s the people. “We won a bunch of games, but the best memories are probably in the locker room,” Jones said. “Joking, laughing with the guys. Every day it’s something new. It’s really something new that you will find funny in there. Those guys are clowns — really.” Jones and Morris have both been around to help make sure the culture of JMU football remains intact even as coaches and players depart the program. There was a standard before they arrived in Harrisonburg and they want to make sure it remains long after they leave, too. When Morris hangs up his helmet for the final time at JMU, he has a few things he wants to be remembered for — all of which play into the standard that’s been set in Harrisonburg. As a football player, he wants to leave a legacy that he was a “student of the game.” Off the field, Morris wants his teammates to remember him as a good person. “Someone that they could approach and have a conversation with, and I would listen no matter what their issues are,” Morris said. “They could come to me with problems that are on or off the field, and I’d be there for them.” In his first season leading the Dukes, Chesney found leadership in players like Morris and Jones. As two sixth-year seniors, Chesney said they both understand the idea of “finality.” There’s no next season for Morris and Jones. They have two games left in a JMU jersey, and just one left in Harrisonburg. Their understanding that time is running out is something Chesney believes is good for younger players. “I think as freshmen and sophomores, it’s the same thing with any high schooler or any freshman in college, you just think four years is so far away,” Chesney said. “You get to be a senior and you walk out there and that is your final year, you certainly understand it. So that group has to be the ones to sort of carry the torch, but also to educate the younger guys that eventually you will be in our shoes and it goes a lot quicker than you think.” Morris and Jones will lead the Dukes into Bridgeforth Stadium one last time on Saturday when the Dukes face off with Marshall. The game is scheduled for 8 p.m. and will air nationally on ESPNU. “It’s been a long six years,” Jones said. “Gave a lot to this program, thankful for everything that it has brought me, excited to go out there and play with the guys on this field one last time.”No. 6 Houston faces No. 9 Alabama in a men’s college basketball game on Tuesday, Nov. 26, 2024, (11/26/24) at Grand Garden Arena in Paradise, Nevada. How to watch: Fans can watch the game for free via DirecTV Stream or via a subscription to Sling TV , which is 50% off the first month. Here’s what you need to know: What: Men’s college basketball Who: Houston vs. Alabama When: Tuesday, Nov. 26, 2024 (11/26/2024) Where: MGM Grand Garden Arena Time: 8 p.m. ET TV: TBS Live Stream: DirecTV Stream AP Story: Eight of the nation’s premier basketball programs are descending on Las Vegas during the traditional Thanksgiving tournament week for a unique event where real money for their school’s name, image and likeness collectives is riding on the outcome. Welcome to a brave new world for college hoops. The three-day Players Era Festival, tipping off Tuesday and organized by RedBird IMI-backed EverWonder Studios, is reimagining old-school holiday tournaments. Every school participating will receive at least $1 million for their NIL collective , with bonuses of $500,000 to the champion, $250,000 to the runner-up, $150,000 for third place and $100,000 for finishing in fourth. “When we launched Players Era, we knew that it had the ability to drive a positive shift in the college basketball landscape, and we’re seeing that vision come to life as we get ready to tip off next week,” the event’s CEO, Seth Berger, said in a statement. “Everything we do is about delivering value to the players,” Berger continued, ”and our guiding principles continue to be paying the players fair market value for their NIL and creating captivating content for fans.” Fair market value comes to a hefty tab of $9 million in payouts to the participating schools. The lucrative proposition has resulted in a stacked field for the round-robin format at the MGM Grand Garden Arena. San Diego State faces No. 21 Creighton , Oregon plays No. 20 Texas A&M, sixth-ranked Houston faces No. 9 Alabama and Rutgers plays Notre Dame on Tuesday. Each team plays another opponent Wednesday. Those results along with point differentials — capped at 20 points per game — are used to set Saturday’s championship and consolation games. The financials aside, the Players Era Festival features some heavyweight matchups of national title contenders. The Bluejays are led by All-American candidate Ryan Kalkbrenner, the Cougars and Crimson Tide — whose opening game is must-see TV — are March darlings, while Texas A&M is among nine SEC programs ranked in this week’s AP Top 25 . “There’s a lot of silliness out there asking if we can win a national championship. How would I know?” Houston coach Kelvin Sampson said. “Do you understand what a bad call does to a team, or a missed free throw or a sprained ankle? That’s why you don’t ever focus on the destination. You take pride and joy in going through the journey. However it ends up, it ends up, but don’t ever judge your season on how you finish. Judge it on how hard you tried and did you do the best you could.” The Maui Invitational is celebrating its ruby jubilee back in Lahaina , after the wildfires last year forced its relocation, and began Monday with another loaded field. Fourth-ranked Auburn faced No. 5 Iowa State in an opening round that also featured second-ranked UConn against Memphis, Colorado against Michigan State and Dayton against No. 12 North Carolina. The tournament continues with semifinals Tuesday and the championship game Wednesday. Top-ranked Kansas, led by All-American center Hunter Dickinson, takes on Cooper Flagg and No. 11 Duke on Tuesday night in the Vegas Showdown. Kansas already has beaten the Tar Heels in a thriller at Allen Fieldhouse and Michigan State in the Champions Classic, while the Blue Devils have lost to No. 8 Kentucky but are coming off a win over then-No. 17 Arizona. The ballroom is staged once against at Atlantis Paradise Island for one of the most unique holiday tournaments of Thanksgiving week. Third-ranked Gonzaga, No. 14 Indiana and No. 21 Arizona are the headliners in the eight-team Battle 4 Atlantis, which tips off Wednesday and continues with semifinals Thursday and the championship game Friday. No. 18 Florida should have a de facto home-court advantage when it joins Minnesota, Wichita State and Wake Forest for the ESPN Events Invitational at Walt Disney World Resort. The Rady Children’s Invitational also tips off Thursday in San Diego with No. 13 Purdue playing NC State and No. 23 Ole Miss facing BYU, while No. 19 Arkansas plays Illinois in the Thanksgiving Hoops Showcase at the T-Mobile Center in Kansas City, Missouri. 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