Kansas Wrestling Forums General Discussion High School Only 2 mats at Regionals ??

I understand the Colby 4A regional plans to wrestle on only 2 mats. Can this be true?

True

Why would KSHSAA award a regional to a location that doesn't have facilities for 3 mats? I hope your local restaurants are still open at midnight.

Ron, I know you've had a few scotches since the last time it was in Colby, but we still got out and were eating by 9pm Friday night.

Bronco: Scotch or no scotch, I do vaguely remember a regional there in 2005 that was dominated by the Goodland Cowboys with Andale and Colby placing a distant 2nd and 3rd. And you, my friend, helped to speed the tournament along with your rapid pinning of opponents in the 130-pound class. I'm sticking with midnight unless they plan to have the semi-finals on Saturday morning instead of Friday night.

I think the Subway in the new truck stop is open all night!

With all due respect to a Subway in a truck stop. I just think kids deserve better than that. With up to 266 wrestlers possible, and only 56 moving on to wrestle the next weekend, it would be a nice gesture to provide them with the opportunity for a decent meal after the completion of wrestling on Friday. Its one of the few perks that most schools haven't cut yet.

3A is a 2 day regional.

Thank you, Patrick. So is 4A. When Colby hosted in 2005, it was held in the Community Center and I believe there were 3 mats then. Since then, they have built a new school. A good architect would have designed that new gym to house 3 wrestling mats. Because we all know what we adore on a basketball floor is wrestling mats from door to door.

And Patrick.... How DO you get your monkey to do that on your avatar? That's awesome. Van Halen? Or Jimmy Hendrix?

Sorry Ron, That is Pete Townsend all the way.

Harry Lamar taught you well. Stay Classy.

Well said Ron.

Why is Colby only running 2 mats? We were at the last Colby Regional and, if I recall, 3 mats were run. Reservations at one of the few places to eat HOT food (non fastfood)were made prior to the end of day 1 of the tourney & it took us over 2 hours after we ordered to get our food and not what we ordered. They ran out of food. It just seems wrong that 80 percent of the schools going to this regional should have to travel approximately 4 hours to compete and not have the opportunity for adequate meals or sleep.

Colby ran two mats at the Community Building in 2005 as it will not safely hold three mats. Colby has not built a new school since 2005. Our current high school was built in the mid-1990's. I agree that it is a real shame that the gym at the high school does not have enough room for three mats for regionals or enough seating for that matter.

We will host the regional at the Community Building this year as well.

I think a good idea would be for parents to come up with some delicious crock pot items for Friday night, thus insuring a healthy and great tasting meal that evening without having to worry about crowds at all of the restaurants. Plus it gives a chance for the parents and families to mingle with the wrestlers.
Here is a recipe to get things started:
Crockpot Chicken Enchilada Soup
Servings: 8
Serving Size: 1.25 cups
Nutritional Info: 257 calories, 4.1g of fat, 24.9g of carbohydrates, 7.8g of fiber, 29g of protein, Sugars: 3.9g
Weight Watchers® PointsPlus®: 6 *

Ingredients

1 lb. chicken breast
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. salt
1 onion, diced
1 green pepper, diced
1 red pepper diced
3 cloves garlic, minced
10 oz. can tomatoes with green chiles (like Rotel)
1 14 oz. can red enchilada sauce
6 cups chicken broth
1 tbsp. tomato paste
2 14 oz. can black beans, rinsed and drained
1/4 cup masa harina (or corn meal)
1/2 cup shredded cheddar cheese
Toppings: chopped tortilla strips, chips, cilantro, onions, avocado, chopped jalapenos, cheese, Greek yogurt, light sour cream, etc.

Instructions

Add the chicken breast, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers, tomatoes with green chiles, enchilada sauce, chicken broth, and tomato paste to the slow cooker.
Cook on low for four hours. Remove the chicken and shred with 2 forks. Return to soup and add the beans.
Mix the masa harina (corn meal) with 1/4-1/2 cup of water (more if needed) until smooth. Add to the soup and let cook for 30 more minutes. Top with 2 tbsp. cheese. You can also stir it in depending on your preference.

Then I stand corrected if that school out by the new Walmart has been there that long. It seems like only yesterday I helped pour the concrete for the old Walmart under the tutelage of Stephens Construction for $3.50/hour. I must be losing it. Please at least tell me the Bee Hive is still in existence, and Lampe is still 6'4".

Thanks for the recipe Coach Whisnant. I didn't realize that hotel/motels allowed the cooking of food in rooms, especially unattended. With that being said, we might have to give that a try. Maybe try to cart a grill 240 miles and set up outside.

The Bee Hive is still in business and Coach Lampe is still every bit of 6'4"!!

I was thinking the meals could be cooking at the Community building, or parents could visit with hotel staff and use the lounge. I really like the idea of a grill, especially if you have one of those traveling Coleman grills, steaks for dinner after a hard Friday of Regional wrestling would be awesome. I am an optimist, so I always try to adapt and make the best of whatever life throws my way.