Oregon student newspaper writer Alex Beard makes no compelling case aside from the love of the absurd and the low cost associated with keeping a live duck for putting a live mascot on the sidelines at Oregon. That is enough for us, especially since once you get its waddly, absurd duckiness out of your brain, an actual live, hungry duck is meanass bird more than willing to swat wings at toddlers horning in on their breadcrumbs. If they could hold knives, they'd cut you. Additionally, the utility of the duck meets standards Jeremy Bentham himself would be proud of, as it can always be "retired" to a lovely spot on the plates of an Oregon booster dinner. Personally, we'd pay to eat slices of Renegade, since cheval cooks up nicely in a red wine reduction sauce, but will bypass UGA, Smokey, and all other dog-related mascots for sentimental reasons. (Don't deny it: you'd eat a hunk of Bevo even if you didn't have to, because a bull that pampered has to be deliciously marbled.)
Oh, and on a minor, teeny, little insignificant note, Sam Bradford will start for Oklahoma against Baylor on Saturday.
But back to the important thing: does white wine go with Ibis? And what about Baylor? Bearmeat is a culinary challenge thanks to its oiliness, something the pioneers always cut with a blackberry sauce. South Carolina probably presents the easiest option, but also no real challenge. Now NC State? That's a challenge, since technically we're talking a wolfpack worth of oddball meat to dress. For the health conscious there's always Marshall...
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