VIRTUOSO by Foundations of Journalism

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VIRTUOSO

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VOLUME 1 ISSUE 1 IOWA CITY WEST HIGH SCHOOL 2901 MELROSE AVE. IOWA CITY, IA 52246

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3. Summer Smoothies 4-5. Chocolate Peanut Butter Bars

virtuoso:

6. Chocolate Chip and Choclate Peanut Butter Chip Cookies

a person who has a cultivated appreciation of artistic excellence fr om

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16-17. Upcoming Senior Musicians 18. Music Jokes 19. The Problem with American Food

7-9. Desserts Around the World 20-21. Garden Growing

10. Piped Rosette Sugar Cookies

22-23. Pesticides: The Unseen Danger

11. Chocolate Cupcakes 24-25. T-Shirt DIY

12-13. 50s Fashion 14. Fashion Profile

Shanthi Chackalackal Eugenia Chen Maggie Terry

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virtuoso staff:

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15. Summer Essentials

ug enia c t r u i o v s y o b s s t a o t ff pho

26. Origami Cranes How-To

Special thanks to: Ms. Whittaker

Constant cravings

top 3 Favorite Summer Fruits

3/4 cup low-fat vanilla yogurt 3/4 cup diced apple 1/2 cup apple juice 1/2 frozen banana, sliced pinch of ground cinnamon

Fountain of Youth

Summer

39% “[Strawberries] grow easily and are nice and juicy. In my opinion [it is] the best fruit because it makes the best smoothies. MMMMMMMHHHHMMMM smoothies.” -Colin Waldron ’16

Smoothies

Blend all ingredients and enjoy!

Serves Two

surveyed 53 people

1 cup low-fat cherry yogurt 1/4 cup cranberry juice 1 cup frozen cherries 1/2 cup frozen blueberries

1 cup orange segments 2 tbsp frozen orange juice concentrate 1 tbsp lemon juice 2 tsps honey 2 pinches ground cinnamon pinch of ground cloves 1 cup strong brewed chamomile tea, made into ice cubes

mango lassi 2 cups frozen mangos 2 cups plain yogurt 1/2 cup sugar

18% “[I like peaches] cuz it’s so wonderful it’s like the physical form of beauty and majesticity but you can eat it.” -Kalen McCain ’17

SIDEBAR COMPILED BY//EUGENIA CHEN

sleepy tea

lite ‘n luscious vita pack 1 cup blueberry yogurt 3/4 cup apple juice 3/4 cup blueberries 1 cup frozen peaches PHOTOS BY//ALL RECIPES BY//MAGGIE TERRY AND SHANTHI CHACKALACKAL

3/4 cup strawberries 3/4 cup apple juice 1/2 cup frozen raspberries 1 frozen banana, sliced

12% “Raspberries are pretty dang fantastic. They are so soft and sweet and weird. I just love them so much.” -Maja Dilly ’17 DESIGN BY EUGENIA CHEN} JUNE 2014 FOOD 3

Chocolate Peanutbutter Bars

4 FOOD JUNE 2014 { DESIGN BY SHANTHI CHACKALACKAL

Ingredients 他 cup butter 1 cup peanut butter 1 pound powdered sugar 12 oz dark chocolate chips 1 milk chocolate bar

1) Mix sugar, peanut butter and butter in a large bowl. Grease a 9x13 pan and pat the peanut butter mixture into it.

2) Melt chocolate chips and bar over the stove.

3) Pour the melted chocolate over the peanut butter mixture and spread evenly. Let it sit for two hours (do not refrigerate).

PHOTOS BY//SHANTHI CHACKALACKAL COMPILED BY//SHANTHI CHACKALACKAL

JUNE 2014 FOOD 5

chocolate chip Who doesn’t love a good chocolate chip cookie? Especially a cookie that only takes one bowl, one spoon and 20 minutes to make? Surely not me. Chocolate chip cookies are the epitome of childhood happiness; the gooey chocolate, chewy centers, slightly crisp outsides and smiles all around. One cannot resist such deliciousness. The best part about a warm chocolate chip cookie is a cool glass of milk to accompany it. Hot and cold is a winner combination. The origins of the chocolate chip cookie come from the Toll House Inn in Whitman, Massachusetts and invented by the owner, Ruth Graves Wakefield. There are many different versions of the birth of the chocolate chip cookie. Some say the owner deliberately added a broken up chocolate bar into some cookie dough; others say she was making chocolate cookies, ran out of the usual baking chocolate and threw some semisweet chocolate pieces into the cookie dough before baking, hoping they would melt; and others say the vibrations from a mixer stirring up some plain cookie dough knocked some chocolate into the batter from a shelf above. No matter how the chocolate chip cookie was invented, it still remains an American classic enjoyed by people around the world.

Makes: 25 large cookies (using a ¼ cup of dough per cookie)

Ingredients: ¾ cup granulated sugar ¾ cup brown sugar ½ cup softened butter (microwaved for 20 sec. or left at room temperature for 1 hour) 2 eggs 1 teaspoon vanilla 1 teaspoon baking soda ¼ teaspoon salt 2 ¼ cups all purpose flour 2 cups semi-sweet chocolate chips

Directions: Preheat oven to 375˚F. Line baking sheet with silicone baking mat, foil or parchment. In a medium-sized bowl, mix both types of sugar well with a spoon, getting rid of most lumps. Then, mix in butter in spoonfuls until combined. Mix in eggs, vanilla, baking soda and salt until smooth. Stir in flour in two additions until dough is formed. Add chocolate chips and mix again. Use large ice cream scoop or ¼ cup measure to form uniform cookie balls. Place on baking sheet 2 inches apart and flatten. Bake for 7-9 minutes or until golden brown. Let cool on sheet for 2 minutes and then transfer to a wire rack to cool completely. Enjoy!

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Makes: 25 large cookies (using a ¼ cup of dough per cookie) Ingredients: ¾ cup granulated sugar ¾ cup brown sugar ½ cup softened butter (microwaved for 20 sec. or left at room temperature for 1 hour) 2 eggs 4 ounces melted chocolate 1 teaspoon vanilla

1 teaspoon baking soda ¼ teaspoon salt ¼ cup cocoa powder 2 cups all purpose flour 2 cups peanut butter chocolate chips Directions: Preheat oven to 375˚F. Line baking sheet with silicone baking mat, foil or parchment. In a medium-sized bowl, mix both types of sugar well with a spoon, getting rid of most lumps. Then, mix in butter in spoon-

fulls until combined. Mix in eggs, melted chocolate, vanilla, baking soda and salt until smooth. Stir in cocoa powder and then flour in two additions until dough is formed. Add peanut butter chips and mix again. Use large ice cream scoop or ¼ cup measure to form uniform cookie balls. Place on baking sheet 2 inches apart and flatten. Bake for 7-9 minutes or until puffy and slightly cracked all over cookie. Let cool on sheet for 2 minutes and then transfer to a wire rack to cool completely. Enjoy!

chocolate peanut butter chip

6 FOOD JUNE 2014 { DESIGN BY EUGENIA CHEN

This is one of the many variations on the classic chocolate chip cookie, and frankly one of my favorites (especially when made with dark chocolate chips instead of the peanut butter ones).

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Egypt BY VIRTUOSO STAFF

Switzerland

Japan

There are about 6,500 languages spoken today across 195 countries, each rife with distinct and diverse cultures. Naturally, communication can become an issue--but one thing brings all the peoples of the world together: a passion for sweets. From the gulab jamun of India to the whoopie pies of Maine, humans have created a variety of ingenious delectables. There is no better way to celebrate the start of summer than creating some delicious Nancy Elsheikh ’16 desserts from around the world. We’ll start in Egypt, a land 6,816 miles away from Iowa, a land with a fascinating past and present. “A famous Egyptian dessert [is] called baklawa,” said Nancy Elsheikh ’16, who moved to Iowa from Cairo this year, leaving behind friends and loved ones. “My grandfather who passed away the last couple of years used to love this dessert and every time he had this dessert he would save some for me and he would actually feed it to me cause he knew I really loved it,” Elsheikh said. In Cairo, Baklawa can be found sold in a variety of shops around the city. To the eye, baklawa looks like a flaky pastry filled with nuts. “[Baklawa is] made with filo dough, ghee and nuts,” Elsheikh said. The ingredients sound exotic, but are actually pretty readily available. Filo dough is a mixture of flour, water, oil and white vinegar, stretched into paper thin sheets. It is commonly found at grocery stores. Ghee is just a toasted, clarified butter. The Egyptian version of this sweet treat is made with walnuts. To assemble baklawa, layers of filo dough are placed in a pan and brushed with melted ghee. Then, a nut mixure is spread on top. More sheets of filo dough top the dessert before it goes into the oven. After baking, a sugar syrup is poured on top for an added sweetness. Pure perfection. Baklawa is also common in Turkey and Western and Southeast Asia, but it is uncommon in the States. “I don’t think it is related

8 FOOD JUNE 2014 { DESIGN BY EUGENIA CHEN

France

to any American dish,” Elsheikh said, “it’s purely oriental.” Although less well-known in the United States, baklava is a wonderful dessert. Now picture Japan, a country 6,014 miles from Egypt. “[In Japan] we use foods to celebrate many different holidays, and food represents many things that we value in our culture. Japanese food is different, because many of our foods represent something. Like soba, a noodle, represents a long life, and is eaten on New Year’s Eve.” Though many of us may know the island country only for its sushi, Japan has also produced some exemplary sweets. One of these confections is mochi, a sweet and sticky rice cake encasing a dollop of red bean paste. “Mochi is very traditional. It is used to celebrate different holidays, the biggest one being New Year’s,” said Yuhka Niki ‘17. Mochi is traditionally made by cooking sweet rice and then pounding it with a wooden mallet until it forms a sticky paste. “At home, the pounding does the task. In Japan, my grandparents have a mochi maker that spins the cooks rice until it has the pounded silky texture,” Niki said. Mochi can also be made by combining sweet rice flour and water, and cooking in the microwave or on the stove until translucent and sticky. The mixture is then formed into balls and filled with a variety of fillings (red bean paste being the most common). “Every New Year’s Eve, my family makes mochi, but the most memorable time was when I did it at my grandparents house and we ate a big meal to celebrate. When we make mochi, it is a family activity, and we Yuhka Niki ’17 have fun with it,” Niki said. Next we’ll travel 5,915 miles north to Switzerland, a country high up in the mountains. Many different desserts originate from Switzerland including Swiss meringues, buttercreams, pastries, cakes and cookies.

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“We eat a lot of Meringue [...] it’s really sweet and crunchy,” said Julia de Martino, an exchange student from Switzerland. Meringue is a cookie made from whipped egg whites and sugar that is baked in a 180˚F oven. The result is a crispy exterior and a delectably chewy interior. Meringues are the perfect base to an assortment of toppings including fresh fruit, custard and chocolate. But sometimes, simple is the way to go. “We usually eat [Meringue] with heavy cream,” de Martino said. Another delicious Swiss treat common in Demartino’s hometown is Biscome. “[Biscome] is traditional in my town [...] it’s like gingerbread, MONS E CO M EATIV R C / but different,” Demartino said. This dark brown cookie is made / M O FRO with molasses and iced with lemon royal icing, much like a gin- PHOT gerbread cookie. The result is a delightfully crisp cookie with a hint of tartness from the icing. apan J “I remember making [Biscome] in my first grade class for Christmas,” Demartino said. In her hometown, Biscome is found baking in the ovens of many homes in preparation for Christmas. Lastly, picture France, a country only 416 miles from Switzerland that is practically defined by its sweets. Ah, French pastries … what to do without them? Perhaps we’d be a bit skinnier, but French pastries have brought happiness to many around the world. “I would say my favorite dessert in France is a Crème Brûlée or Moelleux au Chocolat if they are done right,” said Catherine Wiesley, a French teacher at West. Crème Brûlée consists of a creamy, eggy custard base and a caramelized sugar topping, two flavors that compliment each other beautifully. It couldn’t be more different from Moelleux au Chocolat, a chocolate cake with a warm, runny middle. EvidemIKI HK A N ment, the French are ingenious with flavor combina- PHOTO BY//YU Catherine Wiesley tions. “[These desserts remind me of] great dinners with ance Madame Juhl, West High and City High students and other friends,” Wiesley fr said. From Egypt to Japan to Switzerland to France, sweets not only make the world go round; they bring people together, gather loved ones in the kitchen, carry special memories and satisfy the largest of sweet-tooths. Food is an important part of culture; it gives definition to exotic places and gives you a unique memory of any location: taste.

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FOR RECIPES AND PHOTOS GO TO WSSPAPER.COM PHOTO BY//EUGENIA CHEN

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JUNE 2014 FOOD 9

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Piped Rosette

Sugar Cookies

Makes: 30 cookies (2-3 inch) For cookies:

Ingredients: ¾ cup butter, softened to room temperature ¾ cup granulated sugar ¼ cup powdered sugar 2 large eggs ½ teaspoon vanilla ¼ teaspoon almond extract (optional) ½ teaspoon lemon extract or ½ tablespoon lemon zest 2 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt Directions: Preheat oven to 400˚F. Prepare baking sheets with silicone baking mat, parchment or foil. In a large bowl, cream together butter and both sugars until light and fluffy. Mix in the eggs one at a time. Then stir in the vanilla, almond and lemon extract. Mix the flour in two additions along with the baking powder and salt. Divide the dough into two portions and wrap each in plastic wrap. Either refrigerate for 30 min. or up to a week, or freeze for a month and thaw out later. After chilling, dust work surface with flour. Take dough and roll out to 1/4 inch. Cut out shapes and place on prepared baking sheet. Bake at 400˚F for 5-7 minutes or until some edges are lightly brown. Cool cookies for two minutes on the baking sheet and then transfer to a wire rack. 10 FOOD JUNE 2014 { DESIGN BY MAGGIE TERRY AND EUGENIA CHEN

For frosting: Ingredients: ½ cup butter 2 cups powdered sugar 1 teaspoon lemon extract (or to taste) 1-2 tablespoons milk 2 drops red food coloring 2 drops yellow food coloring

Directions: Beat the butter until much paler and fluffy. This will take about 5 minutes. Then, slowly incorporate powdered sugar. Once all the sugar is added, beat on high speed. Thin out with some milk until the buttercream reaches a piping consistency. Mix in the food coloring if desired. If desired, place frosting in a piping bag fitted with a star tip. Pipe rosettes onto cookies. PHOTO BY//EUGENIA CHEN

Chocolate PHOTO BY//MAGGIE TERRY

Cupcakes

BY MAGGIE TERRY dmrt98@gmail.com

Makes 12 Frosted Cupcakes

cupcakes Ingredients: 1 cup milk 1 teaspoon white vinegar 1/3 cup oil 3/4 cup granulated sugar 2 teaspoons vanilla 1 cup all purpose flour 1/3 cup cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup Chocolate Chips

Directions: Preheat your oven to 350Ë&#x161;F. Line 12 cupcake tins with paper liners. In a small bowl or in your measuring cup, stir the milk and vinegar together and set aside for 5-10 minutes. In a large bowl , mix together the oil, sugar and vanilla. In a medium bowl, stir the flour, baking soda, baking powder and salt together. Also sift in the cocoa powder. Then, alternate the milk and the flour mixture into the oil and sugar, starting and ending with the flour. Then stir in the chocolate chips. Scoop the batter into the cupcake liners . Then bake for 10-15 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.

frosting Ingredients: 1/2 cup softened butter 1/4 cup cocoa powder, sifted 2 1/2 cups powdered sugar 1/2 teaspoon vanilla 3 (or as needed) tablespoons milk Directions: Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes. Frosts 12 cupcakes.

DESIGN BY MAGGIE TERRY AND EUGENIA CHEN } JUNE 2014 FOOD 11

Bringing Back

50s Fashion BY SHANTHI CHACKALACKAL shanthichackalackal@gmail.com

The 1950s were not good times for women. After emerging in the workforce during World War II, women were shoved back into their traditional role as the housewife. Popular culture depicted them as meek, homey, and unconcerned a b o u t politics and science. But one

Audrey Hepburn’s Roman Holiday outfit

beacon of light shone through the feminist-free darkness that was the 50s: the clothes. From Marilyn Monroe to Jackie Kennedy, the 50s was a decade of class. But it was also a decade of diversity. With World War II over, people could care about fashion once more. For the first time, people didn’t feel they had to conform to one common trend--they now had the freedom to experiment with the different styles available. There was the slim pencil skirt and suit, the tiny waist and full skirt of the Dior “new look”, the emergence of pants as a casual option for women--and lucky for us, many aspects of the 50s seem to be coming back. Take some of the trademarks of modern styles: skinny pants, tuckedin shirts, bright colors. Sure, our skirts got shorter, but many of them have the same basic shape of fifties skirts. So it makes sense that this summer the best place to look for fashion advice is the 1950s. One can hardly mention the 50s without thinking of Audrey Hepburn, the talented actress, dancer, and style icon. Her clothes were simple, girlish,

12 FASHION JUNE 2014 { DESIGN BY SHANTHI CHACKALACKAL

and classic. It is Hepburn who helped bring into popularity the little black dress, a now iconic evening look. It’s hard to pick a favorite from her multitude of outfits, but for a cute, practical summer g e t u p we at Virtuoso l o o ke d t o Hepburn’s debut film: R o m a n Holiday. It’s hard to

Our take on the Roman Holiday getup

say what

makes this outfit so appealing; there’s nothing to it really. But a white blouse, gathered skirt, and a small scarf come together to make the perfect summer outfit. Preppy, easy, and cheap with a European flair. Anyone could put something similar together with a polo or collared shirt and a skirt--the scarf could be

bought cheaply or sewn in a matter of minutes. Another preppy look is the shirtdress, a popular outfit in the 50s. Cute and comfortable, the shirt-dress can be dressed up or down and is perfect for warm weather. But by far the greatest aspects of the 50s were the “new-look”dresses. Brightly colored and flattering, 50s style tea dresses should grace every fashionista’s wardrobe. The elegant hourglass silhouette emphasized the skinny part of one’s waist and the full skirts added femininity. In such dresses, women can look their best without trying too hard to be sexy. The mid twentieth century also marked the emergence of more casual clothing for everyday and clothes marketed especially for teenagers. Previously people had dressed very formally most days and teenagers looked like younger versions of their parents. Now casual outfits consisted of fitted and collared shirts and skinny pants--not too far off from

street style today. And it was also in the 50s that denim started gaining popularity. So how do teenagers today create a classy 50s-inspired summer look? Begin with the basics: pastelcolored or floral tops with rounded necklines or button-up collared shirts. Stripes never go out of style, and would go wonderfully with a pair of high-waisted, solid color pants or capris. Skirts and dresses can be modernized by taking off a little length. But otherwise, the clothes of the 50s were so simple, so beautiful, that no updating is necessary. It is not for nothing, after all, that the mid twentieth century is called the last era of elegance. We should all be thankful for any aspect of 50s clothing that comes back in style, and ART AND PHOTO BY//SHANTHI CHACKALACKAL

should be equally grateful that it is not accompanied by a reemergence of 50s hair.

JUNE 2014 FASHION 13

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Lily Lucas ’17 BY SHANTHI CHACKALACKAL shanthichackalackal@gmail.com

VIRTUOSO: Describe your style. Lily Lucas: My style is comfy yet a hint of hipster chic. I try to get inspiration from people and change it up a bit to make it my own. I really love the nirvana “grunge” style. I think it’s really cool and super trendy.

V: How has your style evolved? L: My style is constantly changing. I like to try and keep up with the trends. So in 7th grade it was “Justice”. Then in 8th and the beginning in of 9th grade it was Abercrombie and Fitch and Hollister. But now I think a majority of girls, guys too are changing the way they dress into something more unique and bit edgy.

V: Who has most influenced the way you dress and why? L: I get a lot of influence from YouTubers. The summer before 9th grade I was bored and went to YouTube for tutorials and just something to do. I discovered people who had really cute outfits and went to my closet to see if I could somehow recreate what they had. Some of my favorite YouTubers are Zoe (@zoella) Louise (@sprinkleofglitter) and Amanda (@makeupbymandy24)

V: What is your go-to outfit? L: It would probably be high waisted shorts, a cute tee shirt or even just a white tee, a cardigan, converse, a cute necklace, and my hair would either be in a high bun, or if I get up early enough, milk maid braids.

V: Any favorite accessories? L: I always am wearing a necklace, and if I’m not I feel awkward and in a sense not fully dressed lol:) I like to wear rings if I manage to keep track of them.

V: Where are your favorite places to shop? L: Forever 21, Target, and a couple stores that I don’t own anything from, but if we had around here I would totally shop from stores like, Brandy Melville, Topshop, and Primark, which is a store in England.

V: Do you consider yourself to be a trend-follower or a trend-setter? L: I think I’m a bit of both. I like to keep up with the trends and try to always keep up with what’s “hot” and what’s “not”. But I like to think of ways to change it up a bit because I can’t go out shopping every time I see a new outfit I like so I try to change up outfits with pieces I already own.

V: What’s a fashion mistake that people make? L: If they find one piece of clothing or one pair of shoes they wear it everyday with every outfit. Which isn’t bad because I know I wear my converse everyday, but I do because they work with everything. But some people wear something everyday when it doesn’t match or even “flow” correctly.

V: Describe your dream outfit. PHOTO BY//SHANTHI CHACKALACKAL

L: I don’t really have one dream outfit. I think It for me would be more of a dream wardrobe. my dream would be to be able to go shopping every day for my outfit the next day, because 1) it’s fun and 2) you would never wear the same thing twice.

V: What advice do you have for aspiring fashionistas? L: Don’t be afraid to get get rid of clothes if you don’t wear them anymore that’s a big issue for me, but if you can do that it only gives you the option to try something new or always put together something different from what you have in front of you each morning 14 FASHION JUNE 2014 { DESIGN BY EUGENIA CHEN

bright skirt

flip flops

shirt to match skirt

funky flats

sun hat

shades

embroidered dress

Summer Essentails

PHOTO BY//SHANTHI CHACKALACKAL

bright tank top

pastel shirt

Upcoming Senior BY EUGENIA CHEN

eugeniachen123@gmail.com

Megumi Kitamoto’s love for the violin started in first grade, when she first heard the violin and realized she wanted to play it. Her violin journey has progressed with

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the help of many others. “I have so many supportive people in my life especially in the aspect of playing my violin like my private teacher and a lot of people, like Mr. Thelander is also really supportive and all of my friends are as well, ” Kitamoto said. Her friends are especially important to her. “So if I’m having a bad day because my practice session didn’t go well, if I tell my friends they’ll be like ‘oh I understand how you’re feeling.’ It’s just we relate to each other a lot on so many different levels,” she said. A big influence on her love of music came from a trip to France in March. “I think [going to France] helped me go a little more out of my comfort zone of music. I usually listen to classical and just a smattering of everything, but I think I expanded into a lot more of different calmer music,” Kitamoto said. But it wasn’t all calm classical music. “When we went to Paris, I got a lot more inspiration in classical and when I went to my host family, they liked techno music and that was just a really big contrast for me,” she said. Still, France had an impact on her classical music taste. Both her favorite composer, Saint-Saëns, and the composer of her favorite piece, Massenet, who wrote “Meditation from Thais,” are French. “I think [“Meditation from Thais”] is really beautiful. I think I tend to prefer slower songs over faster songs just because I personally think the violin is much more suited to that,” Kitamoto said.

Mareda Smith

PHO TO FR O

has certainly made a name for herself as a member of West Singers and Good Time Company. Though her face may not show it in her early second period choir rehearsal, she truly loves to sing. “I love the emotional connection you feel with everyone else singing with you. I also love that you can tell any story or express any feelings through music. Music is the best language there is,” Smith said, “Singing is a huge a stress reliever, which is always good on a busy day. My favorite part of a group rehearsal is hearing everyone together. There’s no better feeling that being a part of a great song with a group of people you love.” Smith not only loves choral music, she is fond of many types of vocal music. “I love many kinds of vocal music, but my voice is mostly trained for choral singing. I really wish I was good at pop music, but I’m pretty terrible. Someone once tried telling me I sound like Sarah Bareilles. My response was ‘In my dreams!’” she said. Those dreams will be accomplished step by step as Smith’s music career continues. For next year at least, she has a few goals for herself. “I’d like to increase my range, and be able to sing louder. I’m also starting to work on more non-choral music, because I’d love to be able to sing a little Sara Bareilles once in a while,” Smith said. These goals would not be possible without help from the choir directors and Smith’s voice teacher. “I have taken voice lessons for about a year with Dr. James Thompson. He’s a huge help and is very experienced when it comes to vocal pedagogy. I’ve definitely gotten more confident with my singing since I started working with him,” she said. And singing will remain a significant part of Smith’s life as she plans to sing in college and possibly pursue a degree in music education. “I can’t imagine life without music, especially since it’s been such a huge part of my life,” Smith said. M MAREDA SMI

16 MUSIC JUNE 2014 { DESIGN BY EUGENIA CHEN

David ryu can be seen, or rather heard, around the halls of West. He can be found playing his cello after school, during lunch and in the school orchestra.

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most.”

“It’s fun to do something out-of-the-ordinary. I have always enjoyed the acoustics of the stairwells or the entrances to the commons. Playing in a metallic environment allows the sound to vibrate further and thus, produces a better sound,” Ryu said, “I feel more inspired playing my instrument in a larger, vaster area. I like to usually improvise when I am at school due to the many different things I see.” Besides the acoustics of West, Ryu finds joy in playing for his friends at school. “It’s a pleasurable feeling to know that you have sparked entertainment in someone else’s heart,” he said. And people who have had music “sparked in their heart” appreciate Ryu for his performance by an occasional throw of a dollar into the cello case. “I have made money off of [playing cello in the hallways] before. Although not intentional, it could be a side-benefit for playing out in the hallways,” Ryu said. But money is not why Ryu plays the cello. “As a performer, my inspiration comes from my love of the tone produced by the cello. I enjoy hearing the rings of the metal strings and feeling the vibrations in the air. One sound is always waiting for the next while playing. What also inspires me is the endless myriad of sounds a single instrument can produce. Like a person, every instrument is its own. Not only is an instrument capable of producing infinite possibilities of ideas (in form of music), but the fact that instruments are diverse from one another truly is an inspiring concept,” he said. Ryu’s love for the cello will continue throughout his life. “I would love to live a life writing songs and performing music until the end of my life,” he said. “Despite the difficulty of finding jobs in music, I will try my hardest to be able to do what I love doing

Emily Hollingworth

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plays an instrument that is not too popular: the oboe. It started with her dad, who plays the bassoon, pushing her to play the instrument. “Him playing music for me as a kid definitely got me interested in [music],” said Emily Hollingworth. Hollingworth’s passion for music has only grown from that point onwards. “I’ve kind of progressed. Like I was thinking ‘oh, I’m not going to do oboe in college’ to ‘no, I have to do oboe in college’ like ‘well, I’m not going to major in it’ to ‘no, I have to major in it.’ And now I’m just thinking I can’t just not [play oboe] after college and it’s just progressing as it gets closer. I can’t imagine myself not doing it. It’s just weird to think about it,” she said. The progression into music over time has lead to Hollingworth’s ambitious decision to maybe double major in music and science. One factor in her decision process is a one week oboe institute at Interlochen this summer. “I think [Interlochen] will really help me decide whether I want to do [play oboe] as a career or what, because I don’t really know where I stand against other oboe players. I don’t think I could make a career out of music playing, honestly, because I don’t think I’m good enough. But I would be really sad if I didn’t get to play it later. I know the [doctors] do [faculty] bands, which is so nerdy, but I would do that,” Hollingworth said. One defining quality about Hollingworth is her enthusiasm for oboe and her drive to practice every day, even if she is swamped with homework and studying forAP tests. “Oboe, I don’t see it as a chore. I look forward to doing it. It’s honestly just like a habit. It’s weird for me to not practice in a day,” Hollingworth said. “[Music is] something I’m really passionate about. It’s just a fun thing to do. When I’m doing my homework, I think ‘oh my gosh I want to take a break; I’ll just practice’ because that’s something I like doing, and it’s something enjoyable.” Hollingworth’s effort has certainly paid off. She has made All State band the past two years and was second chair in band this year. Yet, she still strives to be better. “In All State, there is the band and there’s the orchestra. I really want to make orchestra, which is my goal. And if I don’t make orchestra, I want to be first chair band,” Hollingworth said. “When practicing pieces, remember to practice slowly and pay attention to your sound. It is very easy to lose “I’ve learned that the best touch with aspects of the music if you are too “out-of-the-zone” with music is the music you’re emotionally connected to. your playing. Always know that no one will be able to tune up their playIf you focus TOO much ing to perfection; therefore, he/she on notes and rhythm, it isn’t as fun.”-Mareda Smith can always make it better.”-David Ryu

MUSIC TIPS “When I first get the piece, I think I play it pretty slowly, and then I also listen to recordings of other professional players that also play the same piece just to get an idea for it.”-Megumi Kitamoto

FOR VIDEOS/AUDIO OF EACH MUSICIAN GO TO WSSPAPER.COM

“Repeat stuff over and over again. One thing I’ve learned from my oboe instructor and from Rich Medd, honestly, is that if you just record yourself playing and then listen back to it, you get so much better because you notice so many more things and you can be way more critical of yourself and not think that ‘oh, that was fine. I can just keep moving on.’”-Emily Hollingworth JUNE 2014 MUSIC 17

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18 MUSIC JUNE 2014 { DESIGN BY EUGENIA CHEN

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The Problem With

American Food

verybody knows that disappointed and disillusioned there isn’t very much with the world in general. Then, beef in Big Macs, or realizing that places like Olive very much chicken Garden make gobs of money, he in McNuggets; that’s old news. opened a “fancy” fast-food restauThey’re made with pink slime, rant called Garlic Garden: Home whatever that is--but who cares? of the World’s Greatest Garlic They still taste good Bread. He went bankShould Americans stop … right? rupt in a matter of eating out and cook at Which brings us home? weeks, sold his restauto one of the greatrant, and joined the est and least-talkedlocal mafia). about crises in the So what is “good United States of food”? Not everyThe VIRTUOSO editorial board voted in support of home America: we have body can afford to cooking. lost our ability to dine at expensive taste. I don’t mean French restaurants, that we can’t taste sweet, sour, you know. The truth is, great food bitter, etc., etc. What I mean is, doesn’t have to be exotic and unbecause very few people actually pronounceable. It just has to be cook from scratch in our country, made the right way: from scratch. because bad food is so cheap and Time, in this case, seems to be conveniently close and some of us the main issue. As women have are never even exposed to great moved into the workforce, they food, the American people have have moved out of the kitchen lost the ability to tell what food is and taken advantage of fast food. good and what isn’t. But in countries such as France And it’s not just McDonalds and and Italy, families seem to be able other fast food that I’m talking to balance a job and partake in the about either; many of the glorified culinary arts. A three-course meal “fancy” restaurants in the United isn’t necessary every day; there are States would make people from so many quick and easy recipes other countries sigh. Take the sto- that Americans buy pre-made and ry of the Italian tourist who went deprived of flavor. Moreover, it to Olive Garden expecting Italian is cheaper to make a meal from food (he returned to Italy severely scratch than it is to dine at Apple-

3-0

bees or buy a prepackaged meal. And the problem is not limited to the home. In most chain restaurants, the meals are pre-made and shipped in frozen. For this reason, they have to be made with ingredients that last (in other words, chemical preservatives). Flavor is shunted to the side as a matter of lesser importance. The thing is, food is more than calories; it can be art. And America is disrespecting the Most Ancient Art of Cookery in every possible way. So how do we fix this sad state of affairs? The simplest solution is to start cooking at home from scratch. Daunting as this task may seem, it’s not actually all that hard. It takes say, five minutes to “cook” some Kraft mac and cheese; a delicious and completely homemade butter sauce can be created in the same time. Why buy a pancake mix when the batter takes minimal skill, time, and effort to make? After exposing ourselves and our families to real, homemade food, they will begin to differentiate the flavorful from the flavorless. I’ll be happier, you’ll be happier, and the one-time-restaurant-owner mafia lord over in Sicily will be happier too.

DESIGN BY EUGENIA CHEN } JUNE 2014 OPINION 19

Garden growing viburnum tree

asparagus

knockout rose

daylily

apple blossom 20 GARDEN JUNE 2014 { DESIGN BY MAGGIE TERRY AND EUGENIA CHEN

saxifraga

Gardening Tidbits

peony

“ “ “

Once I grew corn in my garden but it turned out to be feed corn for farm animals and it surprised me when I tried to eat it.”

-Nathan Abramoff ’17

For Biology class, we have a project where we have to grow a plant for a final project grade. It died within the first two weeks.”

-Michelle Liu ’17

One time a rabbit ate all my strawberries and I cried really hard. The next day, my dog ‘accidently’ killed a rabbit, and I whispered ‘karma’ to myself.”

crabapple tree

spring onion flowers

“ “ “ “

-Brittani Langland ’15

One time we tried this thing called a Topsy turby tomato plant. I bet $20 that it wouldn’t work, but sadly it did. I lost $20, but we got yummy tomatoes.”

-Natalie Trout ’17

My favorite thing is the lettuce and carrots because I love putting them together to make a salad.”

-Marina Paul ’17

I like growing trees because they help with deforestation.”

-Sean Chi ’17

I have killed everything I’ve tried to grow, so I stopped trying to grow things.”

lilac PHOTOS BY//EUGENIA CHEN

-Gabriela Nisly ’15

COMPILED BY//EUGENIA CHEN

JUNE 2014 GARDEN 21

PESTICIDES BY SHANTHI CHACKALACKAL

The Unseen Danger

shanthichackalackal@gmail.com

WE Midwesterners pride ourselves on our immaculate, green lawns. Our grass is heavily watered, trimmed to just the right length, the greenest shade of green. The yards are perfect in every way--except for something nagging at the back of our minds. Something about our lawns just isn’t … natural. Maybe it’s the lack of bees and butterflies, the absence of birds, the fact that no clover or pretty wild violets grow in our yards, that every once in a while we have to forbid our children to play in the lawn and wash their feet if they disobey. But these are the prices we must pay for using pesticides, for chemically treating our lawns to make them perfect. But what most of us don’t realize is that abstaining from lawn activities every six months isn’t the only negative effect of pesticide usage. We don’t stop to consider the effects it may have on wildlife, on the environment. Many of us may not even realize that our families use pesticides. This is the main problem: inconsideration. “I have always known my family uses pesticides,” said Michael Moonjely ’17. “ I suppose we have never really analyzed the negative effects that they have on the environment. It’s just that my sister and I are allergic to dandelions, and we don’t have time to deal with the massive amount of

weeds that grow in our yard.” But refraining from pesticide usage doesn’t necessarily mean that weeds will take over--and perhaps out society needs to rethink the meaningn of beauty. Is beauty a bland, boring, lawn devoid of color? Or is it a fresh green sprinkled with flowers and clover? “Years ago I had a neighbor to the west of me who planted all kinds of Iowa native plants in her yard,” said Karen Meyer, a West H igh math teacher, “It was beautiful and she did it all very organically. As weeds started to pop up in her yard, I would notice her cutting some of them out, but leaving others. It might sound funny, but the weeds worked well in her landscaping configuration. As I put chemicals on my yard I remember her very nicely saying to me that she would help me in my yard if I wanted to try what she had done. It was her nice way of getting me to consider a yard without chemicals. I totally bought into it.” So consider this: yes, dandelions are not the most attractive of plants, but other wildflowers greatly add to the beauty of a yard. And while pesticides typically have one target animal or weed, nearly all pesticides and herbicides kill organisms other than their intended victims--thus the absense of flow-

22 GARDEN JUNE 2014 { DESIGN BY SHANTHI CHACKALACKAL

ers in treated lawns. Pesticides drift through the air, seep into the soil and groundwater, and flow into the streams with rainwater, contaminating our water. According to a New York Times article by Diane Lewis, in 1999, the United States Geological Survey conducted a study that found at least one pesticide in every fish sample or stream tested. More disturbing yet, they found pesticides in half of the wells tested. Moreover, pesticides destroy habitats (especially those of birds), reduce the number of flowers (thus reducing the number of pollinators like bees), and contribute to a decline in biodiversity. And while many people believe that the majority of pesticides, weedkillers, and fertilizers are used by farmers, the truth is far more disconcerting. According to the United States Fish and Wildlife Service, ten times more chemicals per acre are used by homeowners. And just as overuse of medicine leads to an adaptation in the pathogen, overuse of pesticides in our society results in immune pests. In response, more potent pesticides are created, and these are even more detrimental to the environment. However, the environment is not the sole victim of pesticides. Stud-

ies have linked pesticide exposure to Parkinson’s disease, non-Hodgkin’s lymphoma, lung cancer, and prostate cancer. Some are aware of this danger. “My mom uses plants from our yard for salads sometimes,” said Maeven Goodno ‘17. “But she said she had to wait for a couple of years for the pesticides to wear off.” Note the lack of life in the yard with While the amount of pesticides (above) and the abundance of pesticides one is exposed clover in the natural lawn (below) to in one instance may be small, the chemicals are known to have a cumulative effect. Over time, they are harmful to the system that controls many aspects of our bodily functions: the endocrine system. Harm to this system is very probably connected to a higher risk for issues such as thyroid abnormalities, infertility, prostate cancer and breast cancer. These are the risks we take. These are the chemicals getting into our drinking water, the chemicals sprayed on our food, and the chemicals that children are exposed to when they play in the grass. They are the unseen danger in our society and they bring to mind one question: are perfect lawns really worth it? Pretty wildflowers such as wild violets and creeping charlie cannot be found in fertilized lawns

Maintaining an EcoFriendly Lawn Going green doesn’t mean leaving your lawn to the mercy of dandelions and other invasive species. Here are some tips for keeping your lawn in good shape without using pesticides.

1) It’s all about the soil. To have

strong grass, you need rich soil, which means using generous ammounts of compost. If the soil is good, the grass will be stronger, making it harder for weeds to crop up.

2) There are organic, eco-friendly

weed-killers! They can be a bit more expensive, but they’ll pay off in the long run.

3) Sometimes, you’ve got to get dirty and pull weeds.

4) Don’t care what the neighbors think! PHOTOS BY//SHANTHI CHACKALACKAL

If they seem upset at your less-than-perfect lawn, remember this: yours is full of life.

SIDEBAR COMPILED BY//SHANTHI CHACKALACKAL

JUNE 2014 GARDEN 23

DIY:Side Tie T-Shirt BY MAGGIE TERRY dmrt98@gmail.com

Cut along one side of the shirt from the hem to where the sleeve starts.

Take an ordinary t-shirt your size or a size larger. You may want to iron it first if it is wrinkeled.

3 Cut a slit about 1in long on both pices of fabric at the top of the shirt under where the sleeve starts.

4 Continue cutting slits about 1/2in apart all the way down the side of the shirt until you reach the hem. Continue tieing the top and bottom layers together untill you reach the end. Repeat 2-6 for the other side to complete the shirt.

Start at the top and take the first flap. Tie the bottom part to the top and double knot it.

5 24 CRAFTS JUNE 2014 { DESIGN BY MAGGIE TERRY

6 PHOTOS BY//MAGGIE TERRY

Scan the code and check out a step by step video or go to wsspaper.com

All done!

Student Crafters Meldia Sharpe ‘17 is a crafty girl.

“I crochet, sew, needle point, decoden, and bake,” Sharpe said She is always busy with a project whether it be crocheting baby clothing and My Little Ponies, or sewing a costume for AnimeIowa. Sharpe can also be found baking for her friends and family. “I like baking cause it’s food,” Sharpe said Sharpe believes crafts are important and are for everyone. “[I do crafts] because they’re fun and I have something to show for what I’ve done,” Sharpe said. She even works on some crafts during the school day. “I sit in the back of the class and crochet when the teacher is boring,” she said.

Irene Schulte ‘17 is very creative.

“I make quilts and some Christmas decorations at the holidays,” Schulte said. She is also working on a quilt for herself. “Both quilts I’ve made, I made during school,” Schulte said. Along with making quilts, Schulte also draws - all activities that she enjoys. “[Crafts] are fun and give me something to do,” she said. Schulte also takes a creative fabrics class and works on her own time. “[I like crafts] because they let people express themselves creatively,” Schulte said.

Molly Howes ‘17 does a lot of crafts.

“Over the summer my mom likes to buy me craft kits,” Howes said. Howes not only crafts over the summer but at other times of the year. “For Christmas last year, I got a big book of paper that you cut out and glue together to make shapes, like origami but not origami,” Howes said. Howes makes functional crafts as well. “I also make lots of things with duct tape and I made some big duct tape purses,” she said. “I make a new duct tape wallet every summer because they are so durable.” Howes also embroiders, knits and sews. She has attended summer camps devoted to crafts over the summer in South Carolina as well. “[Crafts] can be fun somtimes when you’re bored. They give you something to do,” Howes said. JUNE 2014 CRAFTS 25

origami cranes

5. 3.

6. 10.

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PHOTO BY//EUGENIA CHEN DIAGRAMS BY//ANDREW HUDSON

16. 17.

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