The Talon, Spring 2014

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Volume 13, Issue 3 Spring 2014

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10 Committing Athletes: See the student athletes who have committed and where they are going.

Features

Entertainment

sports

3.teacher feature: An inside look at the Teacher of the Year, Stephanie Holtschneider.

17. TSa: Meet the members of TSA .

26.new season, new team: Girls’ Lacrosse starts a new year after fighting to get the team.

4. Teachers in action: Aside from teaching, Mr. Coen and Mrs. Csikari take their fields to the next level outside of the classroom. 6. Making an Impact: Carter Ross (‘16) puts in the effort to make the Special Olympics a success.

from the Cover Check out our center spread on page 11 to get the inside scoop on food obsessions, health, culture, and careers. Photo by: Sheila Prescott

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8. Working for a future : Peter Demetriades (‘14) and Alex Lupi (‘14) work in their future career fields. 30. Feature and Favs: Mrs. Tiffany Kopcak’s favorite things and memories.

18. reviews: Divergent, Real Estate, and Uncle Julio’s Mexican Restaurant. 20. how to: Enhance your beauty Maison Chaffin and Cameron Scovell share makeup tips for natural eyes. 25. interesting races: See what new 5k’s, marathons, and other races are upcoming. 23. master mind: A look into the life of Will Stuckey, the guy who created an app, a website, and helped build a robot.

26. Kicking up a start: Gerald Caron begins his first season as the new girls’ soccer coach, training them towards their goal of states. 27. Spinelli starts season in stride: Get an inside look at Mr. Adam Spinelli as the new boys’ soccer coach and his plans for the season.


Te a By Chloe Sikora Web and Copy Editor

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Expectations are high. Ms. Stephanie Holtschneider has a 100% pass rate for the Algebra II SOL and 19 out of 21 students passed the BC Calculus exam last year, which is probably why she has been named Teacher of Year for the 20132014 school year. Along with making time for her students after school, she organized homecoming and the talent show, and is the advisor of the Student Council Association and powderpuff football. Holtschneider attended Immaculate Conception High School in her hometown, Washington, Pennsylvania. Here, she played softball and volleyball, along with avidly watching her favorite team, The Steelers. She attended Indiana University of Pennsylvania as an undergraduate and went to Virginia Tech for her master’s degree. In addition to her degree, teaching middle school for six years and high school for 12, she has two kids Rachel, 9, and Justin, 12. Ms. Holtschneider

remembers her own high school teacher as her model. “Mr. Stover, my math teacher in high school, has always been an inspiration to me. When I was asked to teach BC Calculus, I called him right away and he sent me a bunch of supplies the next day in the mail,” said Ms. Holtschneider. She has taught Honors Algebra II for 12 years, Algebra III with Trigonometry for nine years, and BC Calculus for six years. She describes her classroom setting as relaxed and reasonable, because being comfortable in class is important to her. She expects a lot from her students and when the time comes that they need more time on an assignment, there is always room for compromise. “Students need to enjoy coming to your class everyday. We still get all of our work done, but in a relaxed setting. If that means telling some stories or jokes, then I take time to do that,” said Ms. Holtschneider. “My AP Calculus test was the one I felt most prepared for. She is just really experienced and knows how to explain things in a way we can understand them,” said Teresa Tripodi (‘14), who earned a 5 on her AP Calculus BC exam. From a teacher to a leader, Holtschneider is someone who helps guide character and organize after school activities. She has put on Eaglefest, paint ups for the fall games, organizing Adopt a Family during Christmas, as well as an Easter egg hunt at the Thurman Brisben center. “Ms. Holtschneider has helped me grow and develop as a leader in the council. She has helped in a positive way to influence others,” said Isaiah Harvin (‘14), who has been student council treasurer for the last two years. It is her last year as SCA advisor and in the 2014-2015 school year she will take over as the math department head.

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Thomas Coen working for Stafford County’s government. Photos courtesy of: Stacie J. Stinnette

TOM COEN: WORKING WITH LEGISLATION

By Luke Hillmer Reporter

Mr. Thomas Coen is a government man. Along with teaching government, he actively participates within the Virginia’s state government. “I felt and still feel that it is important to be a role model for students. Additionally it is my hope to inspire them to be active in civics and government. It has been a source of honor that so many students have gone on to college and careers in political science, politics, government or law enforcement after my classes,” said Mr. Coen. Growing up, Coen’s major role models were teachers. In high school,he participated in Model Congress. For the most part, his spirit towards school not only served to influence his passion to become a teacher; it also fueled a new passion, government. “Since high school I have felt it was a calling and duty to serve the community. We are so fortunate to live in a country where the people can have a say in decision making,” he said.

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Coen entered college in Boston at Suffolk University, there he took his first breath inside of the world of politics. “It was a presidential election year and many candidates would come to Massachusetts on their way to New Hampshire, the first primary state. So I was exposed to campaigns, elections and politics daily,” he said. It was then that Coen decided that he would get in the political game. He first ran for local office when he was eighteen years old for Town Meeting in Massachusetts, he won, and served for several years. Two years later, at age twenty, he was asked to chair The Fair Housing Committee for his town. “Working with others we developed a program that was a model for the state. It is such a terrific feeling to work with others to resolve issues,” Coen said. After a losing an election for the Massachusetts School Board by a hair, Coen moved to Stafford, where he ran for The Stafford County Board Of Supervisors. Although he ran twice, he lost narrowly both times. Today, Coen is a member of the Stafford County Planning Commission, the Stafford County Schools Citizens Advisory Committee, the Governor’s Teachers Cabinet, and the Virginia Commission on Civics Education. Despite having so many responsibilities in government, Mr Coen still works hard as a teacher, and that hard-working spirit has gained him praise from his students. “I have a lot of confidence in Mr. Coen. I love his teaching style. He doesn’t just lecture you, we do simulations and things.” said Brian Kidd (‘14). “We went to Richmond for a legislative simulation

and we debated different bills at the time. I’m confident I’ll do really well on my AP test,” he said. In fact, Mr Coen’s experience with both the Executive and Legislative branches of the United States have assisted in his ability to convey information to his students. “Having worked on the Hill and in state and local government I can explain how bills become a law, the impact of decisions on states and localities- especially unfunded mandates. Also, I have materials on zoning, land use, road construction, etc to use in the classroom,” he said. To his students, Mr. Coen’s experience isn’t simply just a label, to them it’s a prominent trait. “He immerses us through the use of government simulations for U.S. and comparative government. It’s obvious to me that he has experience from the real world,” said Alex Lupi (14) “He really interested me in politics, it really opened my eyes and got me interested in the field of politics later in life,” said Kidd. All year, Mr. Coen encourages his students to partake in mock government simulations. These simulations help Mr. Coen present important material to his students. “It helps I can bring real world experience and issues into the government classes. We can take theory and show the practical side,” he said. And by showing his student’s the practical side, Coen hopes to be a good role model for his students. “I strongly believe in serving the community and others. It is important to look forward and do what we can to prepare our county for the future.”


MELISSA CSIKARI: EXPLORING THE SECRETS OF LIFE By Eli Hand and Shelby Shillingburg Reporter, Editor in Chief

Mrs. Melissa Csikari is stepping from her AP and DE Biology classroom to the laboratory, working with the Broad Institute on their Dog Genome Project. Though students sometimes forget it, the teachers they see every day are people with a passion for the subjects they teach. Many continue to work outside of school in ways that advance their fields, and help them bring new and exciting ideas into the classroom. Mrs. Csikari was first introduced to the project through an AP biology leadership program that she attended in 2011.The leadership program was a collaboration between Biological Sciences Curriculum Study (BSCS), National Institute of Biology Teachers (NABT), and Howard Hughes Medical Institute (HHMI). The program contained 26 people, 10 of which were chosen to attend HHMI’s Holiday Lecture Series on genomics, out of 16 teachers total. “I thought it was really important to be chosen. I had admired HHMI as an organization for the last 15 years so I was really excited,” Csikari said. The Lecture Series included six hours of research and three days of working. Csikari participated in order to bring genomics to high school students. For the research, Csikari

recieved dog saliva. Technicians prepared it by removing the proteins so they could isolate the DNA. “100 students submitted saliva sample from their dogs, submitted pictures, and completed a survey on phenotypic characteristics,” Csikari said. Csikari works with Elinor Karlsson, a member of the Broad Institute. After the DNA was recieved, technicians ran it through Genome Wide Association Studies, a $600,000 peice of equitment, by technicians.This allowed Csikari and Karlsson to look at only specific sections of the DNA where they knew that the DNA would be different in different dogs. They then compared the differences. “You’re not gonna want to sequence the entire DNA strand because it’s expensive. Instead you use SNPS, single nucleotide polymorphisms, at specific loci of DNA. We used a sequence of 20,000 bases,” Csikari said. Csikari started out looking at the three genes that coded for the seven different coat characteristics found on dogs. Then she looked at obsessive compulsive disorder. “The dogs’ coat was simple Mendelian genetics, so it was easy. Then we used genes like OCD that have an additional layer,” said Mrs.

Csikari. Csikari agrred to be a part of the research to be able to bring the data and results to the students. “To understand and teach something you have to know it really well,” Csikari said. The extent of the genes goes beyond just dogs though. Many different medical breakthroughs are being made possible through The Broad Institute’s and HHMI’s research. “We’re starting to recognize that the genes that cause problems in dogs are the same ones that cause problems in humans,” Csikari said Her research in the genome project gives Csikari a specific example of how math and science go together. “Students often think math and science are very different from one another. I think it’s helpful to show how you use math in understanding science,” Csikari said. While also helping the world of science the application of her research in the genetics field to the classroom has critically helped her explain to her students concepts that can sometimes be difficult to fully comprehend. “This is a real world application that I’m teaching the kids, which I think helps with the kids’ understanding,” Csikari said.

Above: Melissa Csikari with John Watson, one of the discoverers of the structure of DNA, at the HHMI AP Biology leadership program, where Csikari was then scouted to attend the Holiday Lecture Series. Right: Csikari speaks at the Holiday Lecture Series in Boston Photos courtesy of: Chris Vargas

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Making an Impact

Not all of the hard work that’s put into the Special Olympics is shown on game day. By Lauren Collis Reporter

So much more goes into the Special Olympics than just the actual events. It takes a lot of hard work, practice, and perseverance from not just the athletes, but also the coaches and parents. Countless days of practices and even when things don’t work out, they pick it back up and try it again. The Special Olympics make it possible for sindividuals with special needs to finally get a chance to participate in the sports. The players get their time to shine and interact with other special needs kids from around the area who are also getting the opportunity to be part of a team and have fun. Ages from two and up can join in on sports from taekwondo, to bowling, to basketball. A common misconception about the Special Olympics is that it’s one big event that happens annually or every few months, but that’s actually not the case. The Special Olympics is always happening and they’re always preparing for different games and tournaments. “It’s everyday, and it’s in your own backyard,” Tim Doyle, coordinator of the Special Olympics said. Tim Doyle’s job as the coordinator of the Special Olympics is to run the program for Stafford, Spotsylvania, Caroline, King George, and the City of Fredericksburg. He’s a retired Marine who assisted with the Special Olympics while he was enlisted. Along with this prior experience, his own son is special needs and an athlete. After going to watch his son’s practices he began to get involved and has now been part of the program for eight years. Even after eight years, Doyle’s love for the job only continues to grow. “I tell everybody that I have the best gig in town. My job is to

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experience the joy of our athletes 365 days a year. It’s all fun for me,” Doyle said. Carter Ross (‘16) has been coaching the participants for upcoming games and events since the beginning of the school year. For basketball he worked with sixteen players to strengthen their skills in the sport. For Ross, the chance to coach is an opportunity to help out the parents of the special needs kids and to relieve some of the stress from their lives. “Their parents love their kids, but they have a lot of stress. Any stress that you can take off of them, it’s good to know that you’re helping them,” Ross said. Seeing the kids prosper and thrive seems to be plenty reward for all the time spent. “It’s those moments when you see the athletes succeed in what they’ve been working hard to do, whether it’s getting a ribbon or a medal or a pack on the back, that’s really the most rewarding,” Doyle said. Ross as well gets enjoyment from seeing the pure joy that the kids he coaches get from their success. “It seems like most of them just wanted a chance to be able to do this stuff. They’re always happy all the time, you can’t just not smile while you’re there,” Ross said.


join the cause

Check out these places in the area to get involved and give back to the community. By: Cameron Scovell Buisness Manager and Design Editor

Thurman Brisben Center

Fredericksburg Food Bank

Fredericksburg Hope House

The Thurman Brisben Center is a homeless shelter that provides support to individuals and families who are on the verge of being homeless or who are already homeless. The center is always accepting donations and looking for volunteers. Volunteers are needed for anytime during the week, and hours are flexible. Volunteers are needed for both outdoor maintenance and donation pick up, whether it’s being the driver or accepting them at the Spotsylvania Farmer’s Market every Saturday starting April 26th through Thanksgiving. If this interests you, you can reach the community outreach specialist, Kathy Morris, at 540-899-9853 ext.12.

The Fredericksburg Area Food Bank has a main goal of creating a hunger free community. They’re collecting more and more food every year for various counties including Stafford, Spotsylvania, Caroline and a few others. The Food Bank receives a one dollar donation they can provide 3 people who are in need a meal. At the food bank, they appreciate each and every person who can take their time out to volunteer and help them out once or a few times a week, but they also appreciate people who are just spreading the word and making people aware. You may reach the Fredericksburg Area Food Bank at 540-371-7666.

The Fredericksburg Hope House is a shelter for homeless mothers and their children. They try to help them until they are able to get back up on their feet and live independently again. The house provides a daycare for children while their mothers are taking classes about moving from temporary homes to getting a permanent place to live. They have different educational opportunities and different employment training programs. Volunteers are needed for their office, maintenance, or daycares. To learn more about this and to get involved you can reach the Hope House at 540- 371-0831.

Upper far left:

Two athletes fighting for possesion of the ball. Lower far left:

An athlete waits his turn to get into the game. Left:

An athlete after finishing up a game. Lower:

An athlete shoots for a basket while the rest of the players watch. Photo by: Abby Erdelatz

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heading to Regional fair Forge’s consistantly successful TSA brings home more awards at the Regional Fair.

Nathan Bennette

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By Juliana May Reporter

“We procrastinated way too much; we to work on their desired projects either underestimated how much we had to do so individually or in a small group at the start of we actually ended up not sleeping at all the the school year. They are allowed to choose night before [competition],” Nathan Bennette whichever project they please, most kids pick (‘14), a member of TSA, said. a project dealing with what subject they plan If you look in room 322 after school, you on majoring in. They work on these projects may see students shooting video footage outside of school on their own time until the or working on music production on a regional competition in March. computer. These students are working on “We encourage students to come in after their Technology Students Association(TSA) school and we’ll have us check their projects projects, which is a competitive and everything. We have a full woodshop so extracurricular club that deals with Sscience, the kids that do dragsters can come in and technology, engineering, and mathematics get all their dragsters done,” Mr. Henry said. (STEM). “The whole lab here and the video lab down Nathan and his group won first place in in studio room 500, we always have kids regional electronics for Video Game Design coming in here working on music production, and will advance to states. For their video video production, things like that. We have game they had to follow certain guidelines studio lighting in here, so I’ve had students including; having the game be completed in come in here and film on and off,” he said. twenty minutes and having five levels. The Students have from September until March computer game they made, “Space Painter”, to complete their projects. In March they was about aliens in space. compete against other schools You play as the alien climbing, at the regional level. If they running, and jumping to progress do well at regionals, then they through the levels. Nathan plans advance to states, and then to on converting it to a phone game regional nationals. This year Colonial after states. Forge has three groups fair “We do anything from having to state finals. results advancing a robotics competition to bridge “We had to do a documentary building competition, we have this year and we chose to do video competitions, music it on [type 1]diabetes in high production, there’s also a thing school kids,” Olivia Dalberg 1st: Video Game called “chapter team”, which (‘15) said, “You make this video Design by Nathan is about parliamentary and go [work on it] until March Bennette and Ryan procedure competition,” first and then judges check out Dequzman Mr. Daniel Henry, our video,” Dalberg said. 2nd: Music one of the club’s Unfortunately, Olivia and her Production by David sponsors, said. group did not place well at Hastings, Danielle Anyone can states. But even though they Hecht, Stefan participate, but will not be advancing, they still Jeanpierre most of the plan on participating again next 3rd: Music Production year. students who by Christian Deopp are on the “I plan on doing it again next and Josh Olson team are year because it lets me work taking a on stuff that I actually enjoy. technology Hopefully we’ll do better next class in year,” Olivia said. school along with the club. Students begin


EXPECT EXPECT EXPECT Happiness.

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VISIT LONGWOOD and find out for yourself how we will exceed your expectations. Just 129 miles from Stafford.

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HARMONY Nail Care & Spa

35 Walpole St, Stafford, VA 22554 (Intersection of Courthouse Rd. & Walpole St., across from Augustine Homes, next to Rodney E. Thompson Middle School)

(540)288-2252

 State-of-the-art pipe-less spa pedi chairs for added sanitation (retains NO old water between clients)  Medical-graded sterilizer for implements  Calm & relaxing environment facility  Great selection of OPI polishes, shellac gel polishes  Friendly & caring staffs

HARMONY

Nail Care & Spa 35 Walpole St., Stafford VA 22554

(540)288-2252

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ALL SERVICES Expireds Dec 31, 2014

Coupon required for discount Cannot be combined with any other offer Student 10% Coupon CFHS Student Discount

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(540) 288-2636 432 Garrisonville Road, Suite 15 Stafford, VA 22554

Services: -Music Lessons -School band instrument rentals -New and used instruments -Accessories -Instrument Repairs


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Students choose which chains are their favorites in this battle of obsessions. By Maison Chaffin and Brianne Clasen Reporter, Entertainment Editor

86%

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This poll was conducted by surveying 250 students at random.

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By Brianne Clasen Entertainment Editor

... at Chipotle and Moes

EAT: Chicken salad with, brown rice, black beans, corn salsa, and tomato salsa. 610 calories, 16.5 grams of fat, 76 carbohydrates, 1570 grams of sodium.

NOT: Chicken burrito with white rice, sour cream, and cheese, with a side of chips and salsa. 1470 calories, 65 grams of fat, 159 carbohydrates, 2515 grams of sodium.

... at Subway and Jersey Mike’s EAT: 6 inch or regular (7 inches) turkey sub on wheat bread. Top with as many vegetables as you want: spinach, lettuce, tomatoes, cucumbers, pickles, onions, banana peppers, etc. For sauces, mustard is the healthiest way to go. It contains no fat and only 10 calories per 2 teaspoons. (Calories vary per sub).

NOT: Subs that are: cold cut, italian, and anything that says “melt.” These subs often have bacon, salami, pepperoni, and cheese, all of which are high in fat. Avoid sauces such as mayonnaise, oil, ranch, and other cream based/oil sauces. These add fat and calories.

... at Crave and Sweetfrog

EAT: One serving of any yogurt. Limit the amount artificial sugary toppings. Fruit is always a healthier and fresher alternative, and you can eat as much as you like without the guilt. Toppings include: bananas, strawberries, blueberries, nuts, and dark chocolate. (Calories will vary).

NOT: A whole cup full of yogurt. An excess amount of unhealthy toppings: Kit-Kats, Crunch, Butterfingers, gummy worms, cookies, fudge, etc. (Calories will vary).

... at Chik-fil-A and Taco Bell EAT: At Chick-fil-A, order a chargrilled chicken sandwich, small fruit cup, and small diet lemonade. This is 370 calories, 4 grams of fat, 62 carbohydrates, and 840 milligrams of sodium. At Taco Bell, order the Fresco chicken soft taco, having 140 calories, 3.5 grams of fat, 16 carbohydrates, and 470 milligrams of sodium.

NOT: Original Chick-fil-A chicken sandwich, small fry with one container of Chick-fil-A sauce, and a small regular sweet tea: 980 calories, 47 grams of fat, 108 carbohydrates, and 1707 milligrams of sodium. At Taco Bell, XXL Grilled Stuffed Burrito: 820 calories, 34 grams of fat, 88 carbohydrates, and 2080 milligrams of sodium.


From Left to Right:

Vivify, located at 314 William St., offers a family friendly atmosphere and mouthwatering burgers, fries, and milkshakes. Orion’s Sushi Bar and Lounge, located next to Vivify, serves a variety of sushi and also provides an American menu. Located on the corner of William and Princess Anne Streets, Hyperion Espresso provides a variety of coffee, tea, smoothies, and pastries. Tucked off the street on Caroline St., Foode is an ideal place to enjoy a meal in a uniquely decorated building.

best in downtown

By Katie Bashista Feature and Design Editor

Best place to get a burger: Vivify

Vivify Burger and Lounge is a recent addition to the downtown Fredericksburg restaurant scene and also happens to be the best new place to get a burger.The authentic diner experience and mouthwatering burgers bring back the meaning of a “burger joint” and gives a new definition to what it means to eat a good burger. Vivify offers a variety of toppings and features a burger of the week, like the “Hot Tot” burger stuffed with tater tots. They also have a selection of rich milkshakes including chocolate ganache and salted caramel along with desserts such as warm fudge brownies and a vanilla cheesecake jar. Vivify recently opened their rooftop lounge for customers to dine on which overlooks the antique houses of Downtown Fredericksburg.

Best place cup of coffee: Hyperion

This quaint coffee shop on the corner of William St. is the perfect spot to grab a cup of coffee and a pastry and sit down to enjoy the quiet environment of Downtown Fredericksburg. Hyperion’s wide variety of espresso drinks range from the traditional espresso to mocha lattes. Hyperion receives a weekly delivery of fresh coffee beans to ensure that each cup of coffee is as savory as possible. Even if you don’t drink coffee, Hyperion also has hot chocolate and tea as well as smoothies and granitas including mocha and lemon-guava. The environment of Hyperion is perfect for catching up with friends, reading a book, or getting some work done while enjoying a delicious cup of coffee.

Best place to go on a date: Foode

Tucked between two buildings on Caroline St. and with a modest look on the outside, Foode is somewhat easy to miss. But with a look inside, one is instantly enticed by its unique design and the smell of fresh food being cooked and delivered to customers. With tables available outdoors and indoors, Foode is perfect for any time of the year and only serves the freshest foods. Foode cooks with fresh ingredients provided to them by local farms and merchants. Their menu varies each week but always offers ideal lunch and dinner foods for reasonable prices including burgers, sandwiches, steak, and pasta. Check Foode’s website for their weekly menu to ensure that your dining experience is optimal.

Best atmosphere: Orion Sushi Bar

While walking through Downtown Fredericksburg at night you may have noticed a restaurant giving off a blue light. That restaurant is the Orion Sushi Bar and Ultra Lounge, located on William St. With today’s best hit music playing at all times and comfortable lounge area seating along the sides of the restaurant, this place isn’t just good for food; it’s a cool place to hang out. Going with a theme of being “out of this world,” the restaurant gives off a futuristic, outer-space like atmosphere with a menu filled with clever names such as “The Extraterrestrial” and “Solar Eclipse.” Orion not only offers a wide variety of sushi, it also offers an American menu which features fish tacos, wraps, and my personal favorite, the deep fried, mac-and-cheese-filled, Mac and Cheese Bites.

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hungry for success

By Maison Chaffin Reporter

Audrey Hogue pursues her own bakery.

Clockwise: Caramel Apple Cheesecake, White Ravens Birthday Cake, Feta Cheesecake with Blueberry Pineapple Sauce, and White Fish Cake. Photos Courtesy of: Audrey Hogue

“Cooking has been a way for me to take myself out of wherever I am and to take myself out of whatever mood I’m in,” Audrey Hogue (‘14) said. “It just relaxes me and puts me into a serene place. It’s more than just baking, it is an escape.” Suffering from depression affected Hogue’s life and finding happiness was extremely difficult. Baking helped her tackle depression and find who she was, not only as a cook, but as a person. When Hogue was a child, her babysitter would bake cakes and cupcakes to pass the time. This was the moment Hogue’s passion for baking was sparked. It brought her happiness when she was in a dark state. At first Hogue just did it for fun and just to get her mind off of all the bad that she was going through. She recieved positive feedback on a program she was involved in and realized she was really good at it. “I liked how I felt and how people reacted to it,” Hogue said. As Hogue grew older she continued to bake. She eventually decided she wanted to stop using boxed mixes, and started to make everything from scratch. Taking out the pre-made foods allowed Audrey to get in touch with her creative side. She began

taking old recipes and adapting them to make them her own. Baking also showed Hogue that she loved taking care of people and making them happy. She often bakes for her friends to brighten their day and make sure they are doing ok. Hogue finds that cakes and cupcakes are the best foods to express her creativity. She can be unique, which isn’t the case with a lot of other foods because everything is so exact. She has made a fish, spray painted gold cupcakes, and Cookie Monster cupcakes. “I love how I can decorate it and make it weird. I could spend an entire day baking, I’ve started around 10 and be done around 4. I put so much time into my baking,” Hogue said. Hogue got accepted into Johnson and Wales which is a culinary arts school located in Providence, Rhode Island. She is majoring in nutrition with an associates in baking pastries. After she completes schooling she wants to own her own bakery and franchise it herself.

Bailey Favreau works toward culinary school

Ever since she was a little girl, Bailey Favreau (‘16) has been driven by her passion for cooking. Her love for cooking began with a memory of her and her mother watching the Food Network on days she was sick and would bake together. “When I was little I would stay up late at night watching shows and my mom would always have the food channel,” Favreau said. “I just love the science behind everything, because baking is a science. It’s science for hungry people.” Favreau has been creating new recipes and trying new things in order to get more educated and become a better baker. Baking has helped her find who she is and what she wants to do. “When I actually got into the more serious sides of baking, like a souffle, which I just made my first one a couple months ago, that’s when I noticed this is really what I enjoy doing,” Favreau said. Baking wasn’t always that easy for Favreau though; she has had many disaster dishes. Throughout her time learning she messed up a lot. “One time I was making my favorite thing, chocolate cookies, and I’ve made this rec-

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ipe so many times so I have it memorized, but I just forgot to put the eggs. It was so a huge mess and it was disgusting. I’m still mortified by it,” Favreau said. Favreau is constantly pushed to become a better baker and not make these simple mistakes. She’s found that baking is not only a passion, but a passion that pushes her to work harder. Favreau wants to go tthe Culinary Institute of America in New York City. She hopes to learn all the different breads, travel the world, and one day own her own bakery. “You can end up getting your bachelor’s for baking, but it also teaches you how to manage your bakery and how to handle knives, so just everything you need to know,” said Favreau. Favreau says she idolized Alton Brown as she was starting to discover her talent for baking. She watches his shows all the time, not to get recipes, but to learn about the science behind baking. “I just love the science behind everything, because baking is a science,” Favreau said. “It’s science for hungry people.”

Clockwise: Smores Cupcake with Marshmallow Frosting, Chocolate Chip Cookies, Chocolate Beer Cupcakes with Maple Frosting topped with Bacon, and a Key Lime Pie Cupcake. Photos Courtesy of: Bailey Favreau


Clockwise: Chelsea Fedowitz (‘14) perfects a crepe in French Club during Foreign Language Week. Photo by: Chloe Sikora The food the students brought into Spanish Club to celebrate Foreign Language Week. Keara Garrity (‘16), Avian Williams (‘17), and Kushal Parbadia (‘16) fill their plates during Spanish Club. Garrity reaches for a cookie. Photos by: Emily Gingrich

club sandwich The language clubs of Colonial Forge make culture a feast. By Abby Erdelatz Managing Editor

“Food is the biggest way to connect people,” said Aleyse Shannon(‘14), president of Forge’s Multicultural Club. Cultural connections are what the language clubs of Forge are all about, and food teaches culture in a fun way that linguistics cannot. Students can learn a lot about a country just by what foods they eat. In France, for example, this is extremely visible... or rather, taste-able. “Food is such a huge part of French culture,” said Chelsea Fedowitz (‘14), French Club president. French club is open to not just French students, but anyone interested in the culture of France. “It helps kids who don’t know that much about it get to experience all the different foods.” “For [the French], food is an art,” said Mme. Sue McCloud, Forge’s French teacher. “They would spend more money on food than clothes.” French dishes are not only complicated and often delicious, but are artfully-prepared and creatively presented. The presentation and aesthetics of a dish are just as important to them as the taste itself. “You can do food with anything,” said Mrs. Latoya Chappelle, the sponsor for Forge’s Spanish Club. “People are just happier.” The Spanish Club frequently has food-themed meetings, which helps the students mingle, and enjoy more culture than they might otherwise. “You learn what you like,” Chappelle said. “You may not have tried something before, and you’re able to explore more.” When students see and taste international dishes, they are also seeing and tasting a vital part of that country’s culture. Every year, the French and Spanish clubs sponsor field trips to authentic restaurants that serve their country’s food. The French restaurant is called La Petit Auberge,and the French Club always pays for one order of escargot snails. “We always make sure to order some, just so the students can find out whether or not they like it without having to spend their own money on it,” said McCloud.

For students to experience these creative and delicious foods provides a better understanding of why the French value it so much. This gives them a better understanding of an integral part of the country’s culture. “Food is a pleasure. It’s a time to sit down and enjoy family and friends,” said McCloud. “It’s not to be rushed through.” The Multicultural Club’s version of “sampling” is much more extensive; they have entire meetings devoted to a single country, and members can bring any food served in that country they can find. For Italian day, this didn’t just mean pizza and spaghetti, it also meant freshly-made bruschetta. On Greek day, there was warm pita bread and hummus. These country-themed gatherings go beyond learning to give an authentic cultural experience. In addition, there is less competition when everyone is simply there to enjoy the same good food together. “It has a way of breaking down barriers, like ‘my food is better than your food’,” Shannon said. For French students, the largest of these kinds of feasts is Mardi Gras. In February the class has a day where each student brings in a French food, either from France itself or just a French-speaking country. This means the meal can include croissants, Jamaican rice, cajun-spiced sausage, Belgian waffles, and more. Of all their food activities, it’s Fedowitz’s favorite. “There’s just so much good food, and I love all of it,” she said. Having international foods in class and at club meetings not only enhances the students’ understanding of culture, but provides a unique experience that goes beyond just learning the mechanics of a language. The foreign language department teaches both. “They may not remember verb conjugations, but they’ll remember the time they tried that food,” McCloud said.

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Below:

Peter Demetriades (‘14) with another recruit slung on his back during his monthly physical training tests. “We were doing a practice combat fitness test and during that portion of the test, we were doing the manuever under fire,” said Demetriades. Photo Courtesy of: Peter Demetriades

Left: Demetriades with his friend Drew Redden (‘13) as Drew graduates from the Marine Corps Boot Camp. “Seeing my best friend make his dream come true and becoming a Marine made me want mine to come true so much more,” said Demetriades. Photo Courtesy of: Peter Demetriades Below: Alex Lupi (‘14) is featured on the far right in the front row at the hospital touring the surgery rooms. Photo Courtesy of: Alex Lupi

working for a future By Katie Bashista and Brooke Warren Features Editor, Reporter

Growing up, everyone has their dream job for what they want to be when they “grow up.” Maybe it’s to become a firefighter, a teacher, or maybe even a doctor. For Peter Demetriades (‘14) and Alex Lupi (‘14) the question of what they want to be has always had a clear answer. “I grew up in a Marine Corps family,” Demetriades said. “I admire their history, honor, pride, and fighting spirit. I’ve wanted to become a Marine for as long as I can remember.” Leaving from home nine days after graduation may come as a shock to many, however, Demetriades has been prepared for that day since he was 16. “I have been meeting with my recruiter since junior year. You have to be 17 to enlist (with parental consent) so I did. The day after I turned 17 I started the process,” Demetriades said. Alex Lupi (‘14) has also started of paving the way for his future career as a doctor. “I work as a junior volunteer at Mary Washington Hospital,” he said. “That exposed me somewhat to the hospital.” Lupi is also a member of a Health Care Explorer Post Club run out of Mary Washington in which doctors of all fields come to speak about their work. “We’ve had neurologists, heart surgeons, and orthopedic surgeons all come in and give presentations about their careers,” he said. Both Lupi and Demetriades are going through their own forms of training in order to prepare themselves for their future occupations. For 13 weeks following graduation, Demetriades will be in Parris Island, South Carolina in Marine Corps Boot Camp. “Each week is a different training,” he said. “The drill instructors break you down mentally and physically to shape you into a Marine,” he said.

After 13 weeks in boot camp, Demetriades will then be able to return home to his family for a week or two. After that week or two off, he will then head to North Carolina for School of Infantry (SOI) for about two months. “Then I’ll go wherever they decide to send me. The choices will either be North Carolina, California, or Hawaii, or wherever they need me,” he said. Finally, Demetriades will either get deployed or continue to train. Meanwhile, Lupi has been exposed to the kind of work he’ll be doing in the future by shadowing Dr. Roberts, the former Head of Trauma for Mary Washington Hospital, on three different occasions. “One time I got to see a surgery where this guy’s wrists were cut,” he said. “They fixed them by grasping veins by his feet and rebuilding the arteries.” Lupi’s volunteer work at the hospital include transporting patients to their units and even working in the ICU. He hopes to continue to volunteer at Mary Washington and shadow doctors up until he goes off to college. “I’ve gotten service opportunities out of the experiences I’ve had,” he said. “It’s exposed me to how the hospital works.” Demetriades and Lupi have recognized the importance of starting early in their careers in order to get ahead and are working hard to make it happen. “Preparing for a future as a Marine means I have to be more careful with what I do. I can’t get in trouble or make mistakes. My recruiters stress that we should act like we’re Marines, even though we aren’t yet.” Demetriades said, “I will have good morals and respect myself and others, or at least try to.”

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Reviews Divergent doesn’t diverge from the books

By Lauren Collis Reporter

In our world, teenagers are faced with the scary decisions of what they want to be and who they really are, but in Divergent those choices are already decided for them. Based in a post-apocalyptic world divided into five different factions based on basic human attributes, Beatrice Prior, later changing her name to Tris, finds that for her these choices aren’t so black and white and her differences could be her downfall. Overall Shailene Woodley’s acting has been mediocre at best, but she portrayed the lead character, Tris, far better than expected. Her acting still wasn’t on the level of Jennifer Lawrence or other great actresses in her age group, but it was an improvement over her Secret Life of the American Teenager days. Tobias Eaton, who plays her love interest, Four, was pretty good, but again not top notch. Although, it didn’t hurt that he was very nice to look at. The most upsetting part about the cast was that Miles Teller played Peter, a complete jerk who victimizes Tris on several different occasions. It was jarring to see such a likeable actor playing such an unlikeable character. The other actors and actresses who played Tris’ friends and family mostly all had similar acting, pretty good but still not awardwinning. Despite the fact that the acting wasn’t all that stellar, Divergent is still definitely worth seeing. The movie drags you in with its fast-paced action and has you sitting on the edge of your seat. As Tris battles to fit in with her newly-chosen faction, Dauntless, I found myself rooting for her success. In another scene where Tris is surprise attacked, a huge twist is thrown into the plot that the movie executed quite well, still bringing me the same surprise that the book did when I read it. The relationship between Four and Tris was also carried out well, it came off very natural and seemed Scan this code for far from being forced. I was pleasantly surprised by how the trailer much I enjoyed Divergent. I read the book a few years ago and whenever I read a book and a movie is made based on it, the book always seems to be more enjoyable. Divergent, however, is one of the few exceptions. For the most part the movie and the book lined up aside from a few details. The scenery and the way the story unfolded was just as I pictured when I read it, if not even better. The movie is 2 hours and twenty minutes long, but it doesn’t feel anywhere near that. Everyone in the theater was invested for the full time, no one even took a break for the bathroom. I was a bit disappointed when it was over, and I’m very excited to see the second one when it comes out. My joy in watching the movie reawakened my love for the book and when I got home I reread it all in one night. Divergent was both a great book and movie, and I personally suggest it if you’re looking for a new book to read or movie to watch, it’ll be worth your time.

Photos courtesy of Summit Entertainment.

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Real Estate: Atlas By Katie Bashista Feature Editor

Since their formation in 2008 the New Jersey based band Real Estate has been highly regarded for their calming, feel-good music. However, their most recent album, “Atlas,” released in early March, takes a drastically more somber, thoughtful turn, taking things into a new perspective. The album, in a word, is refreshing. The band consists of lead singer Martin Courtney, guitarist Matt Mondanile, bassist Alex Bleeker, and Etienne Pierre Duguay on drums. The band has established themselves on soft indie rock that lifts your mood and puts you at ease. “Atlas” consists of the same sound with a somewhat sadder twist that instead leaves you nostalgic. Courtney’s soft vocals fill every track, singing things like, “I’m trying to make some sense of this before I lose another year” in “The Bend,” and “the day is young but I’m already spent, I have no idea where that time went” in “Navigator.” The thought-provoking and relatable lyrics are enough to leave you on the brink of tears, but I think it’s a good thing. It’s rare that music these days can really make you think but Real Estate does and they do it beautifully. In the second track of the album, “Past Lives,” Courtney delivers lyrics pertaining to going

back to a place that once held a lot of meaning. “This is not the place I used to know but it still has that same old sound.” The idea of going back somewhere that was once so familiar and now only holds a relevance in your memory, is a feeling that Real Estate puts into words and puts those words to a melody that leaves you relaxed and in deep thought. One thing I want to emphasize about this album is that there’s a difference between depressing and deep, and this album is deep. The goal of the album isn’t to make you hate life, it’s to make you think about it. As the album ends, and the final chords of “Navigator” play, and Courtney leaves you with “the earliest light is just shining in and I’ve no idea where the day’s been” you’ll realize you’ve just listened to something that’s much more than words put to music. The album’s light-hearted melodies and emotional lyrics blend so nicely that it’s honestly one of the most beautiful albums I’ve heard. Real Estate has started down a different path. One that discusses regret, loss, and recovery and the journey that each entails. “Atlas” is a journey all on its own and it’s worth traveling.

4 albums to check out Uncle Julio’s Mexican Restaurant By Cameron Scovell Buisness Manager and Design Editor

Uncle Julio’s Mexican Restaurant located in Woodbridge, Virginia is a great place to go to for a nice Sunday lunch. It’s a big and open restaurant and the bright colors in paintings and other decor give it a very joyous feel. There is no need to order an appetizer here, because they provide you with complimentary chips and salsa. The chips, along with the tortillas, are made at the restaurant so they are always fresh. The salsa was also made from scratch and had the perfect spice to it, but wasn’t too hot. I ate chicken tacos along with rice, and it was by far the best Mexican food I have eaten in a very long time. The chicken was truly succulent and had a great seasoning on it. The tortillas were very thick and warm, and again, made by hand at the restaurant. They offer a variety of different fajitas, tamales, salads, etc. The service was great. I had about a 10 minute wait to be seated and once I was, I was immediately helped. My waiter was extremely polite and funny. He stopped by my table often to make sure everything was running smoothly and I didn’t need anything. Overall, I had a great experience with the food and service. I recommend this restaurant to anyone who enjoys a nice Mexican meal.

“Sunken” -Twin Peaks With summer fast approaching, it’s the perfect time for this album that combines garage rock with summer vibes to create the ideal windowsdown music. “The Colourist” -The Colourist Their first full album is out, and it’s filled with upbeat, indie-rock/ pop, influenced by their California background.

“Soft Will” -Smith Westerns This album sounds how being a teenager feels. The soft vocals of lead singer Cullen Omori deliver lyrics that evoke the feeling of being completely care-free. “Remember When” -The Orwells The first album to be released by this Chicago-based rock group includes tracks that fuel your teenage angst and leave you wanting more. Look out for their next album to be released in early June.

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How To: Enhance Your Beauty

By: Maison Chaffin, Reporter, and Cameron Scovell, Business Manager and Design Editor

1 2 3 4 5

To start out the look, make

sure all your makeup is removed. Next, put on an eyeshadow primer to make sure your eyeshadow stays on all day. Using a champagne-tinted eyeshadow, cover your entire lid. We used the color Sin in the Naked Palette by Urban Decay.

The next step is the outer half of your eyelid, which is important to create dimension. Use a shade that is a little bit darker, but not too dark, than the previous color you put all over your eyelid. Use a shimmery copper to get this look. We used the color Toasted.

Now, define your crease with an even darker color than the previous two. (Your crease is where your eyelid folds between your eyeball and your eyebrow.) You want to apply a warm brown to your crease. We used the color Darkhorse. After applying the color, blend any harsh lines to maintain a clean and natural look.

After that you want to highlight your brow bone and your inner corner. Use a pale beige color to line your under eyebrow. We used Virgin. Then use the same color on the inner corner of your eyelid.

To finish off the look, apply mascara and eyeliner. We used a black volumizing mascara to make the eyelashes look full and thick. With eyeliner, we used a black liquid eyeliner and winged it out. Black eyeliner on the bottom can make your eyes look smaller; as an alternative, use a white or nudecolored pencil to make your eyes look brighter.

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tips for getting the girl from the girls

1.Don’t try too hard 2.Take them seriously 3.Approach the girl 4.Personal hygiene 5.Be involved 6.Show Respect

By Cronje Helm and Nathan Hawkins Reporters

“Women don’t want guys that are fake,” said Mrs.Spinelli. Be yourself, do not try too hard to impress girls. Honesty is the key to being in a long and happy relationship with someone you really enjoy being with. You don’t need to be a singer or play four sports all in season. Don’t get into a relationship based on negative ideas and wrong values.

Girls are much more important than their looks; they are intelligent, and they can excel. Girls can do everything guys can do and more. “We can even bear children,” said Mrs. Mellenburg. Guys need to be on the same level as the female he is approaching or else they might be incompatible.

Guys need to know that just because females don’t speak to them doesn’t mean they don’t like the guy; they’re just nervous. “Don’t get upset if you think we don’t notice you,” said Courtney Cantu (‘14). “Girls notice guys that can prove themselves,” said Courtney. A guy needs to have a good personality and the ability to make a girl smile. Guys that stay positive in their actions, who are loyal and can walk up to a girl with no help from a friend and still manage to hold their own are apparently the guys that girls like.

It is important to have good personal hygiene for guys and girls. “No girl wants a guy that can’t clean himself,” said Ashlei Sebrell (‘14), “They approach clean, good-looking guys that look like boys but act like gentlemen.”

Get involved in something. Being passionate about a sport such as basketball, football, lacrosse or being involved in an activity like chorus, chess, or art can also play a significant role in impressing a female. “Showing a girl how to play a sport that a guy can play is very sweet, and girls find that really attractive,” said Tanaeya Hovington (‘14).

Don’t be a jerk, because no girl will want to be with or around you if you’re not nice. Knowing what the girl likes is essential in starting a relationship--learn her favorite music or food so you can realize the things you have in common and build off those. “Knowing her favorite food or the places she like to go out to eat, her favorite musical artist so when they tour you can possibly get her tickets to their concert, which is a huge gesture, and/or doing something very romantic and caring. Girls respect and like a guy that can share his feelings,” said Arianna Mirzada(14).

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Brains Over

Brawn Will Stuckey has created an IM service, an app, and an operating system. By Chloe Sikora Web and Copy Ediitor

A recently-admitted University of Michigan and Georgia Tech student has been spending his time perfecting the art of computer engineering in his spare time. Senior Will Stuckey found his niche last year when he took Advanced Programming. “Mrs. McPherson was really open to letting me develop my own code and from there I realized all of the awesome stuff I could do,” said Will. He wrote his own instant messenger, a social network login system, a game engine, and has begun writing his own operating system with Austin Jones (‘13). “I’ve actually written a code to interface with SSL, which is the ‘s’ in https. I built it into the IM Service. In effect, you could send your credit card information through it and have nothing to worry about,” said Will. He practices ethical hacking, which is finding the weaknesses in security system and helping developers fix the problem. He has not been employed by big businesses, but he does use a website that enables practice. He once even made an app, but there were some complications that made it unable to be sold. When it comes to writing codes and building services, Will doesn’t do it from square one, he just modifies old services. He said, “Tools are what help you to write a secure code for yourself and find weaknesses in others. And friends. You need a partner with similar ethics but a different style than you. It ensures you don’t miss anything.” When talking about what he wants to do in the future, Will said,“Really anywhere I get to design microprocessors would be amazing.” (A microprocessor is a single chip in the computer that does more than one thing. Think of it as a brain, except there’s more than one.) He wants to work in either the private sector to help companies, or the public sector to keep soldiers safe and the infrastructure protected. Then he plans on retiring and becoming a high school teacher in computer programming. “I want to be that fun, overqualified teacher that makes kids happy. High school is where kids have to figure out what their passions are, and I just want to share my experience,” said Will Stuckey.

Above:

Will Stuckey makes a retro arcade game controller with Mr. Henrey at Programing Club. Stuckey is the president of the club and has been a member for three years now. Photos by: Jake Cundiff Left to right:

Killian Hull (‘14) and Will built Project Olympus, a website that is still in progress currently. It is similar to a free version of BlackBoard. A binary counter is used to practice hardware development. There are 4 link in series allowing the device to count to 4096 in binary represented by the lights. 3D Engine is a program Will wrote that allows other people to create games. Perspective isn’t supported by computers and has to be coded. The code to enable the perspective camera to rotate properly is attached in a photo called “cameraMath”. Photos courtesy of: Will Stuckey

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INteresting races:

Fun local races this spring, summer, and fall.

By Lexi Franklin Reporter

The color run September 13, 2014 Where: Richmond VA

Description: Wear white, come out, and get colorful in this 5K. Bring your friends and family to have a great time stay active. Lauren Tlapa: “I ran it in September. The best part was at the end of the race, they called up some people to the stage, and I got called up since my dad is in the military. It was just really fun being on the stage. The paint was like a powder, and by the end of the race I had so much color that it all blended together to like this grey color. It was just really fun.” Maison Chaffin: “My favorite part was the end because I didn’t think we were actually gonna have to run, I was told we were going to walk. But at the end you got free food and drinks and stuff, and everyone got to take pictures in front of the banner. During the race I didn’t really like it, but after I realized how much fun it really was. My least favorite part was the paint because it was freezing and they like spray it on and all the powder got in my nostrils and the crevices in my body and just took so long to get off.” Cassidy Kiel: “It was kinda embarrassing because me and Maison couldn’t keep up with my mom, but it was still really fun. The paint was like colored cornstarch, and I kinda choked on it and it hurt if you breathed it in, but other than that it was a great experience and I would do it again.”

Rev 3 glow run June 13, 2014 Where: Williamsburg, VA Description: Enjoy running through the streets of Newtown, Williamsburg at night, on a course designed for any level of fitness. Come out with your family and participate in awards for things like best costumes, and most creative use of glow sticks. Also stay after for a post-race movie outside!

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1 mile glow run

Diva’s 5K

November 1, 2014

September 12, 2014

Where: Fredericksburg, VA

Where: D.C.’s Wine country

Description: 1 Mile race Spotsylvania Towne Centre in Fredericksburg, VA. Some glow sticks are provided but bring some of your own to have the most glow. Long sleeve glow t-shirts will be provided before the race. There will be a D.J. at the start/finish line. At SRK’s Glow Run you don’t win prizes for 1st, 2nd, etc, you get rewarded for the most creative use of glowsticks, King of Glow, Queen of Glow, etc. There are after parties at different restaurants within the towne center.

Description: Enjoy racing through D.C.’s wine country with the girls on Friday September 12. Stay for a girl’s weekend at events such as a post-race party, and a wine tasting at Tarara Winery.There is also a half marathon race on September 13.

Maddie Deveney: “My mom forced me to do it and signed me up. But in the end it was really fun and I ran it with Mackenzie Taylor. The best part of the race was the beginning when you got to see everyone breaking their glow sticks.”

Cassidy Kiel: “I loved it. I ran the half marathon race with my mom and sister. At the end of the race you get a tiara and a bow. Shirtless men hand them to you and it’s great. The race was also just really pretty because it was through D.C.’s wine country, and the people at the races are always so nice.”

Mackenzie Taylor: “We kinda walked the whole thing but all of the glow was pretty cool. There were so many kids there, and one of them had a spikey bike helmet with glow sticks on it. After we went out to eat at the Green Turtle.”

The Great TRain RaCe May 4, 2014 Where: Fredericksburg, VA Description: Race through Fredericksburg on a start line underneath the railroad tressel located on Lafeyette Blv. This one mile race is on Saturday May 4th and is available to anyone under 18.

Dirty girl mud run April 26, 2014

Where: Virginia Beach Description: Have fun and take it easy in this noncompetitive/ untimed mud race. Be sure to dress appropriately and be prepared to be dirty. Water stations will be provided at mile 1 and mile 2. Expect around 10-12 obstacles throughout the race (you may go around them). A photographer will be there to capture all of the muddy runners, and the photos will be available for purchase the week after the purchase.

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new season, new team With a boys and girls team for every sport, a couple of girls noticed the lack of a girls lacrosse team. After fighting for a spot and proving to the Stafford County School Board that there needed to be a girl’s lacrosse team, their wish was granted. With the School Board finally agreeing to the team, coaches were soon required. Shavaun Roberts and Kelly Ulmer took the job to coach the varsity team and Meaghan Flerlage to J.V. There are now about 20 girls on each team and they will have regular games and practices just like any other spring sport. “Now that we have a team I feel incredibly accomplished,” said Olivia Strobl (‘15). “I am just proud to say that I had a part in making all this happen. As great as it may have been to enter high school with an already-developed team,

Girls’ lacrosse begins its season and legacy with a reputation to excel. By Cameron Scovell Business Manager and Design Editor

fighting and earning this opportunity taught me more than I could have ever imagined.” Getting the team was only a small portion of the girls’ excitement. They have been learning more about each other and the sport every day. “My advice to someone who’s still learning is that you’re going to drop a ball, you’re going to miss a shot, and sometimes you’ll let a ball go in the net, but that’s okay as long as next time you catch the pass, you make the shot, and you don’t let the ball go in,” said Kennedy Buechner (‘16). “You just have to learn from your mistakes, and not dwell on the ones you’ve made.” The team can agree that they have all come together really well, the more experienced players have been helping the new players any time needed to make sure everyone is always improving.

“We are only as strong as our weakest player, but the more experienced girls help make sure we are all at one level,” said Neena Moore (‘15). Just like every team they have their mistakes and each player has things that they can work on but as a whole things have been successful, and they plan to continue to strengthen their team every day. “The season has been going really well, and we’ve been working together really good. Teaching the new girls has taught me that I have things I can improve on too because you can always get better at something.”

kickin’ up a new start Gerald Caron opens up his first season as the new girls’ soccer coach. By Nia Washington Reporter

“Coaching against them [Forge] the past few years, I have envied the talent that they have. Now that I get an opportunity to work and continue the success of such a talented group, I truly feel honored,” Coach Caron said. Gerald Caron is beginning his first season as the girls’ varsity soccer head coach. Caron found his passion for soccer when he began playing competitively his freshman year of college. He attended Northern Maine Technical College and won two Maine Small College championships. After that, he enrolled in the Army and played everywhere he got stationed. Wanting to expand his passion for playing soccer, Caron pursued a coaching career after his serving in the Army. “I probably really got started coaching when my kids were around 9 years old playing rec soccer here in Stafford. When my daughter started playing another sport, I then decided to referee rather than coach,” Caron said. Before coming to Forge, Coach Caron was the assistant girls’ soccer coach at Brooke Point. Although both of Caron’s children still attend Brooke Point, Caron always admired Forge’s team and decided coaching for them would be a fantastic opportunity. “I could not overlook the opportunity to coach at a school that has so much success in the girls’ soccer program. It was something too good to pass up,” Coach Caron said. Coach Caron heard about the girls’ varsity head coach coaching position in the fall. Before Thanksgiving break, a parent mentioned to him that the position was still not filled and that he should apply. “He [Coach Caron] is committed to the team and he is committed to making every girl a better soccer player and I think that that is what a good coach does,” returning soccer player Madison Lopez (‘15) said. “I can’t begin to tell you how excited I am to be involved with this team. I couldn’t be more happy and in the short time I have been here I have enjoyed it,” Coach Caron said. Photo courtesy of: Lifetouch

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clad in their breast cancer awareness attire, the girls form a tunnel on the baseline at Brooke Point and wait to high five and cheer on the starting lineup. Photos by: Maria Moore

Spinelli Starts Season in stride

The search for the boys’ soccer coach finally ended with Forge’s own Mr. Adam Spinelli. By Reed Melancon Reporter

“I just love coaching and being around the game, I’m a competitive person and I enjoy the competitive atmosphere,” said Adam Spinelli, the new head coach of the boys’ soccer team. Mr. Spinelli has taught at Colonial Forge for the past two years, and is now the new head coach of the successful boys’ soccer program. “I want to grow on the success the program has had in the past,” said Spinelli. “I want to help improve their technical and tactical aspects of the game because some of the finer details are usually overlooked. I want the team to understand the importance of the smaller details.” Spinelli has experience with the game, including at the collegiate level. “Coming out of high school, Southern New Hampshire University was one of the best Division II schools out there, so I went to a lot of tournaments so I could get noticed and let the coaches see me play,” said Spinelli. After getting offered to play at SNHU, Spinelli began his long and successful soccer career. “I spent two years at Southern New Hampshire University and played in the national championship there,” said Spinelli, “It was fun because it was in Virginia Beach and I had a chance to play in front of my friends and family.” After playing at SNHU Spinelli transferred to NOVA Southeastern University in Ft. Lauderdale, Florida. It was here he met his assistant coach

who helped launch his coaching career. “After finishing my playing career, I contacted one of my coaches who coached me at NOVA because he got the coaching job at Montana State Billings. I was fortunate enough to go out there and the coach had enough faith in me to do a good job.” said Spinelli. Spinelli then quickly found out that there is a big difference between being a coach and a player. “It was difficult at first because I still wanted to play, but you have to realize that you’re there to coach,” said Spinelli. “Once I realized that, my team began to improve.” Spinelli now finds himself at the reigns of a successful soccer program trying to get back to the state finals. First, he must get used to the new challenges of being a high school coach. “In college, we could go out and recruit players that fit our system, but now you need to find the right combination that works and adjust to the strengths of the team and tailor your play towards them,” said Spinelli. With the season underway, Spinelli is ready to take on his newest challenge with the game he loves. “The competitive nature just never went away, and that’s why I coach. It’s really about the kids, I just want to create an enjoyable atmosphere for the athletes.” Photo courtesy of: Lifetouch

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#1 Niomi Serrano

College: GMU Sport: Soccer Position: Outside back, center back, and center mid Major: Criminal Justice “Playing for Forge gives me more practice to improve things and get better for big future.�

Photo by: Lifetouch

10 Committing

athletes

By: Jenna Smith Sports Editor

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#3 Brooke Sanders College: CNU Sport: Volleyball Position: Setter and right side hitter Major: Political Science “ Playing for Forge has made me a stronger player and it has taught me how to be a responsible team player and how to manage situations on and off the court,” she said.

#4 Andrew Gogolin

Photo by: Paul Theriault

Photo by: Lifetouch

#2 CJ Buechner

College: CNU Sport: Lacrosse Position: Goalie Major: Undecided “Playing for Forge has helped me get better as a player and has helped me get recognized by colleges to be able to play as well as represent my school,” he said.

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5

Photo by: Amber Roca

College: CNU Sport: Soccer Position: Center Midfield Major: Undecided “Playing for Forge has shown me more what its like to be a leader as opposed to just another player on the field,” he said.

Photo by: Lifetouch

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#5 David Ezeagwu #6 Madeline College: JMU McWilliams Sport: Football Position: Linebacker and defenseman Major: Law or physical therapy “Playing for Forge has impacted me because it has made me a harder worker. I am ready for my future,” he said.

Photo by: Jenna Smith

College: Methodist University Sport: Soccer Position: Outside Midfield Major: Nursing “Playing for Forge has taught me how important it is that your team is your family and everyone on the team is treated that way,” she said.

Photo by: Lifetouch

#9 Ben Stocks

College: CNU Sport: Football Position: Offensive tackle/guard Major: Marketing and Finance “Playing for Forge has instilled a work ethic and toughness, and all of the coaches are exceptionally supportive,” he said.

#10 Hannah Brown

College: Upike Sport: Volleyball Position: Outside hitter Major: Criminal Justice “Playing for Forge has definitely prepared me for college because we never slack off and we are always working,” she said.

#7 Rachel Carr

Sport: Soccer Position: Goalie Major: Pre-Med focus on Psychology “ Forge has helped me feel like more of a family instead of just being a team,” she said. “It has also taught me how to work hard for myself and persevere more,” she said.

Photo by: Amber Roca

#8 Daniel Ezeagwu

College: University of Maryland Sport: Football Position: Defensive back and wide receiver Major: Kinesiology “Playing for Forge has impacted me a lot,” he said. “It got me more prepared for college, that’s where you get started and that’s where you go to states.”

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Photo by: Amber Roca

Photo by: Lifetouch

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features

Little-known facts about Mrs. and favs: TiffanyKopcak By Shelby Shillingburg Editor In Chief

Favorite food? “I love eggplant. Like seriously, lay some eggplant on me whenever and wherever.”

Favorite travel memory?

Favorite band?

“I’m really into the Killers and White Stripes. ”

favorite craft? role model?

“The teacher who’s had the most impact on my life was my English teacher in high school. Her name was Eleanor Montgomery but no one called her that. Everyone called her ‘Queen E’. She had a crown painted over her door and it was either her way or no way. She made me a better writer. I didn’t intend to be a teacher when I was going through high school and my early years in college, but looking back she is the teacher I wish I was.”

how many hours go into the yearbook?

I’ve worked 6 days a week for the past month. Most days are 10 hour days, toss in a couple 12 hour days, and then usually deadline is a 16 hour day.”

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“I took a photograph of yellow roses and I transferred it onto fabric and then I quilted it for my mom. I took a sewing machine and 30 different colors of thread and traced the shape of the rose matching the colors with thread to make a tapestry. It took me months.”

how many pets? “I have two dogs. I have a vicious killer pitbull who tries to kill you by smothering you with kisses. He steals the blankets and he will cry if he’s not properly warm in the winter. I have a bearded girl who sounds like chewbacca and hates hide and seek like nobodys business.”

“I’ve been to Narnia. When I went to the Czech Republic for my husband’s 30th birthday we went to this national park called Adrspach-Teplice Rock Formation. We were walking around and saying ‘this place looks familiar,’ even though it was a completely alien landscape. Turns out that the national park was where they filmed the Mr. Tumnus scenes in the Chronicles of Narnia.”

favorite pizza topping?

“My pizza should have spinach, red peppers, and pineapple on it. It’s so delicious. Maybe chicken too.”

favorite books?

My favorite book series is the Dresden Files by Jim Butcher. It’s basically about a modern day private investigator who is also a wizard. It has all these amazing literary references, is really sarcastic, and is just a really fun read.”


fro m Managing Editor Abby Erdelatz Design Editors Cameron Scovell Katie Bashista Web and Copy Editor Chloe Sikora editors Features- Katie Bashista Entertainment- Brianne Clasen Sports- Jenna Smith Business Manager- Cameron Scovell Staff Nia Washington Lexi Franklin Amber Roca Juliana May Erin Lipson Brooke Warren Eli Hand Nathan Hawkins

Lauren Collis Reed Melancon Ashley Marshall Cronje Helm Maison Chaffin Alison Mairena Luke Hillmer

editorial Policy The Talon is the official student magazine of Colonial Forge High School. All articles are studentwritten. Views expressed are those of the student writers and editors, and are not necessarily shared by the administration or staff of Colonial Forge. The staff strives to uphold the highest journalistic ethics and standards. Unsigned editorials represent the majority of the editorial board. Letters to the editor are welcome and should be submitted to Room 301 or e-mailed to cfhstalon@gmail.com.

k

Editor In Chief Shelby Shillingburg

Editor’s de e s th

lasts

Word

If you’re gonna be what you eat, you should at least be natural.”

Five years ago I made the decision to become a pescatarian. This means that the only meat I eat is fish. The decision came from a video informing me on what actually goes into the meat we eat. Apparently it’s not just just meat. I was disturbed by the fact that I wasn’t sure about what I was eating. When I sat down at a restaurant there was no way to guarantee that the meat I was eating was what I thought it was. I didn’t even know where it came from. Questions popped into my head: How many steroids was this animal fed? How was it processed? Was it made of that pink slime stuff we all fear? The food we are exposed to today isn’t always what we think it is. It’s “processed food,” but what does that really mean? The definition is broad but it usually refers to food that contains artificial flavors and colors, additives, and chemicals. Basically, food that doesn’t actually exist in nature. Not in nature? Then why are we eating it? I’ll admit that processed foods have their advantages. They often contain nutrients that our bodies can more easily absorb. They also allow food to last longer and be created in larger quantities. Many of the additives to processed food also allow us to stay full longer. Most importantly, they make food tasty due to higher amounts of salt and sugar. And lets be honest, as highschoolers we hold taste in the highest regard. They sound great, so what’s the big deal? The deal is that many processed foods are bad for us. Dun, dun, dun… The obesity epidemic in America? Yeah, that’’s from processed foods (Oh, and a lack of exercise. Different editorial, different time). According to the World Health Organization, or WHO, global obesity is due to our consumption of foods that are high in sodium and fat but low in vitamins. Basically, processed foods. High fat and salt causes added

Tired

weight and can lead to heart problems.The additives in processed foods can also allow manufacturers to take the easy route. The quality of food doesn’t need to be as great if they are adding in flavors and chemicals to make it taste better. In a lot of cases, the cons outway the pros. However, processed foods are more commonly found in grocery stores and restaurants. Why? Because as consumers, we have made it this way. We hold the power to set what producers sell and we have made processed foods the demand. Because they are cheaper, and easier, and fit into our fast paced lives. So what do we do? We make a change. I’m sure you’ve heard the phrase “you are what you eat” and although incredibly cliche, it’s true. What we put into our bodies sets the precedent for how we perform. The alternative to processed foods, aka organic and natural food, keeps our bodies happy and healthy. You will be better off when you take the field or have to stay up into the late hours of the night to write that horrifically long senior paper. The change I made to be a pescatarian changed the way I lived. Yeah, it made it slightly more difficult to find things I could eat but it also made me happy and healthier. I’ve lost weight, I have more energy, I have clearer skin, and I feel better after I eat. Any change in the culture of food in America has to come from us. An easy way to start this change is to check out a farmer’s market. One is hosted at the southeast parking lot by the Stafford Hospital every Sunday from 8 am to 1 pm, April 20th through the end of October. Another at Hurkamp Park, Downtown Mondays through Saturdays from 7 am to 2 pm. You’ll be presently surprised to find that locally grown food is tasty in its own way, a fresh way. If we eat natural, natural becomes the culture. It will become more available and it will become the norm. If you’re gonna be what you eat, you should at least be natural.

of seeing

u s q u a r t e r ly ?

find us online at www.cfhstalon.com

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What do you mean there are videos in the yearbook? Seriously. Videos. IN the YEARBOOK. Here’s what you need to do to unlock the exclusive content available with the Aurasma App: 1. Download the app 2. Follow Colonial Forge Yearbook 3. With the app open, place your smart phone over this image. 4. When the purple vortex appears, it means you have locked onto a trigger image Enjoy!. 5. Buy your yearbook and go on the hunt for more content with the Aurasma app.

Try it out! Open Aurasma and place your phone over this ad to unlock the awesomeness.

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