Zoie Lambesis
Self-Analytical Evaluation
Starting off senior year in newspaper as an editor was a different experience than being a staff writer. For instance, I have learned a lot about myself, and how to work with other efficiently. With working with others it is important to be realistic when you go to agree to do something. For example, agreeing to do a task that you know you probably can not complete hurts the whole team in the end. Something I would do differently is talking to the writers for my page more, and making sure that everything is on the road of getting done. By meeting with them more, if the writer has run into a problem, the editor can easily think of another option or give advice to help them find a solution. This makes sure that editors on production day will not run into unexpected problems and panic last minute. Being an editor this year, and having more responsibility has been eye opening. It is a little weird, because I know exactly how the staff writers feel since I was in their position last year. I have learned that being a reasonable and personable leader works better for me. With my personal experience, being harsh and talking to the staff writers poorly, makes the situation worst, and relationships can be ruined. Personally, I feel that listening to the other staff members and really understand where they are coming from helps as well. I feel that my type of “leading� has worked for me, since I have had a good variety of writers choose stories on my page. One thing I would improve on for next semester would be, being a little more straight forward. Reasoning for this, is because I feel like the quality of work will be better from the writers. If I am straight up and make it clear what the direction of the story is, and what is wrong with the story right away. Then, problems can be resloved, and no time is wasted writing wrong stories. This leadership opportunity in newspaper has taughte me a lot about myself. For example, I did notice I lacked being straightforward with people. However, I am open to learn more about being an effective leader, and being able to tell someone constructive criticism without feeling guilty. Being an editor I have learned so many new things that I am greatful for. First, I have learned how to use indesign. Now, not to get ahead of myself, I am still learning new things everyday. However, I do feel like I have the basics down now, and I respect people who can do impressive designs even more now. With talking newspaper I feel that I have learned more in this one class than all my classes combined. For instance, in other classes students are not required to work with others. So, taking this class prepares students for future jobs, since working with others is a requirement for 95% of jobs. Also, this class has not only taught me how news gets around, but how effective the news can be for the people in the article. Therefore, being open to interviews, and news reporters for my future self when, and if I try to start my own business, I will always try and say yes, since now I understand all the benefits a simple article can help a business.
Chance The Rapper
Vince Staples
Self-Analytical Evaluation This year with deadlines was a little different as an editor. In addition to getting our articles done on time, we also had to get our pages finished. This was new for me, since I am a first year editor. I have learned that production day is crucial for getting my page all put together. With the immense amount of help I was able to receive from my peers, I was able to get my page done on time. I knew that if I did not get my page done on time, that I would push back the printing process. So, getting everything done on time is just the better option, so that I do not cause extra stress for everyone else. If someone told me my freshman year that I was going to be an editor for the CSPress my senior year I would not believe them. I honestly did not know what to expect going into this class, I knew nothing about journalism and all the “rules� that went along with it. From last year, I have learned that it is crucial to make sure you are not plagiarizing any of your work. And if you are doing research to make sure you are citing where you go the information. If an article that a student got off the internet went into the paper there would be extreme consequences for the CSPress. Putting your whole school in jeopardy for one article is not worth it. A problem that I faced this semester, is working with Indesgin. I have never worked with any computer progam like Indesign, so everything was a learning experience for me. I was able to learn more through every issue we published from the help of the other editors. I am extremely thankful for them being patient with me, and working with me this semester. To grow and overcome this weakness, I plan on learning and listening for new skills. In my opinion, I think being able to work on Indesign is a huge skill that could potentially help advance myself in future jobs. I will make sure I will ask as many questions every month to keep on learning.
Reflection My significant spread this semester was my December spread. At first I had no idea how to use Indesign, so I got a ton of help from other people. Therefore, my first few spreads was not my original layouts, and they got change to fit the style. However, for December I received half the amount of help because I have learned how to do most of it my myself. I am proud of my December spread not only for how it looks, but also the stories and photos featured. Last year, I wrote a story about gingerbread houses, but it was mainly about how to build the house. This year, I had Morgan write a story on the history of the gingerbread house. To me, this was a unique story since I personally feel that most people do not know where it originated.
Daniel Caesar
food stuff
REAL ESTATE Originating in Germany and becoming popular with the Brothers Grimm fairytale, millions of families today have incorporated making a gingerbread house into their holiday traditions. With a delicious dessert and fun activity for all, gingerbread houses remain a popular pastime during the winter season.
DECKING OUT THE HOUSE , Zoie Lambesis, a senior, uses sticky lemon glaze frosting to glue on gummies. 4AVIANNA HOPPES
P
appetite control for many years The newest theory, color psychology, has been proven to have numerous psychological effects on the mind such as influencing a person’s appetite. Color psychology has proved the fact that it can change someone’s behavior just by looking at it. For example, warm colors relate to comfort and energy while cool colors stand for relaxation and sadness. “My favorite color has to be mint teal, like a light blue. It’s just calm, I like how it looks and mint is also my favorite flavor so it just goes hand in hand,” said Ashlyn Overby, a sophomore. Colors are used greatly in advertising, specifically, the food industry. They are used commonly in promoting hunger. McDonald’s has the advantage of their logo being two yellow arches because
intrigue DECEMBER 2017
the color has a way of making a person hungry. “I like the color yellow because it’s bright and you see it everyday because of the sun,” said Keylee Harvey, a sophomore. According to Colormatters.com, a website all about the effects of color in the world, blue has a significant effect on a person’s mind. It can be used as an appetite suppressant. Their reasoning is that it is not a common color in food besides some exceptions like blueberries. In result, because of the rarity of it, blue foods do not have an automatic appetite response. To help with weight loss, some say to put food on a blue plate or even change the refrigerator light to blue. To fight her appetite, Kendall Jenner, model, painted her room a certain shade after learning some tips from friends who had attended an art exhibition. “Baker-Miller Pink is the only color sci-
“...the story of Hansel and Gretel in the famous Brothers Grimm fairy tales introduced the gingerbread house nearly 200 years later.”
Gingerbread first originated in Europe, and was mostly used in religious ceremonies before it became associated with Christmas. After being used for spiritual rituals, it began being formed in new and creative ways. This meant new and more intricate designs, in which people would show off their skills as bakers, and create delicious desserts to the eye. This is around the time when Russian bakers created “gingerbread men.” Although, the story of Hansel and Gretel in the famous Brothers Grimm fairy tales introduced the gingerbread house nearly 200 years later. The witch’s house, that was somewhat creepy in the story, turned into something more festive. “I grew up in Prescott, and every year up at the Marriott, they do a gingerbread contest, and you can walk though it, and see all the special gingerbread things that people make,” said Sheryl Evenson, a chemistry and physics teacher. Some families make their gingerbread houses from scratch, but many others prefer to buy them from the store and decorate them as a family. Store bought gingerbread houses are ready-made for a quick, and less messy activity for the family. Instead of buying molds and making all of the dough by scratch, these premade boxes are good for a babysitters activity, kids ready for the holidays, and for anyone craving a sweet treat. Most of the frosting normally ends up in peoples’
Taste the rainbow EOPLE have struggled with
mouths instead of the gingerbread house, but for the amounts that make it on, there can be many different designs to decorate the house, cottage, and more. Families can enjoy decorating a single gingerbread house, or create a gingerbread making contest. “Doing it with friends and family is memorable cause you make a lot more memories that way, and it's always funny when you watch them mess up,” said Melissa Satran, a junior. There is the basic followthe-directions and it will sort of end up how it is supposed to, the let-the-kids-take-over look, and the just-go-for-it look where people appreciate it for about and hour, take a picture, then eat the rest in a matter of minutes. The only problems between store bought and homemade gingerbread houses, is that premade houses may be stale when purchased. So, if the builders are interested in eating the house when finished, then freshly baking the walls is reccomended. “My favorite gingerbread house experiences occurred in competitions with my family, and we would sabotage each other by eating each other’s building materials,” said Jordan Anderson, a junior. Whether it is a competition, or merely for decoration, this holiday season treat can be a unique experience for families across the board.
entifically proven to calm you and suppress your appetite. I was like, I NEED this color in my house,” wrote Jenner on a previous blog post. As color being a natural way to suppress the appetite, using pills, in relation is another method. Medicine has been proved to make someone either lose or gain weight through the psychological effects. “I think that whenever you’re taking a pill to change your approach to certain things, once you stop taking that pill it will fail. Unless you want to live on pills the rest of your life, you need to think of a natural way to suppress that appetite,” said Joe Harvey, a sports medicine teacher. From the psychological standpoint, colors do affect how a person thinks but it is different for everyone.
Grace Haycraft-McKee trending now editor
Morgan Reimer staff writer
Red
Orange
Green
Comfort Energy Excitement Intensity Blood
Stimulation Change Warmth Enthusiasm Happy Growth Health Money Tranquility Envy
Blue Focused Calmness Unappetizing Wisdom Cold
Purple Spiritual Exotic Prosperity Respect arttherapyblog.com
WZOIE LAMBESIS
3
Tear Sheet September creeker CUTTING PRECISELY, Nate Hardy, the
butcher, slices into the back of a cow leg to serve his customers fresh beef. Some customers wait even before the shop opens in order to get first pick of the freshly cut meat 4ZOIE LAMBESIS that is produced daily.
Good to the bone
“We want to see healthy animals that can move around and that are less stressed, it’s a better quality of meat, it’s a better quality of life, and that’s what we are looking for.” Roni Terry
Cave Creek welcomes the Meat Market, a local butcher shop where customers are able to buy fresh, high quality meats. Zoie Lambesis gets to the heart of this shop.
Stories “Good to the bone” & Photo
Offering up fresh and healthy meats, The Meat Market serves up new cuts daily. Owner Roni Terry wanted a place where people could buy natural, local, and custom meats. The shop is a place where meat lovers can go and get custom cuts that range from chicken, beef, pork, and lamb from local farms in Arizona.
The Dream Team
The Meat Market came to be when Terry moved to Cave Creek and realized that there was no place to get good meat that was responsibly and ethically raised. Because of the lack of high quality meats in town, Terry decided that it was time to open her own butcher shop. “I actually quit eating meat for a few years when I moved to Cave Creek. I had realized that I missed meat, because I am a carnivore, and I love meat, but I also love the animals. So I opened my own butcher shop because I just didn't think anybody would do it the way I wanted to see it done,” said Terry. With the help of Nate Hardy, The Meat Market’s main butcher, Terry was able to make her dream shop come to life. In the town of Cave Creek, Hardy and Terry were able to meet and share ideas about future business plans together. “I met Roni during Bike Week, and she was talking to her friend about opening a butcher shop but she needed a butcher, and her friend actually knew that I was a butcher and that I was looking into opening a shop as well and then
4
we got to talking and started this,” said Hardy. Terry was mainly concerned about the quality of the meats she sold going into her business. Because of the farming conditions that animals are held in around the US, Terry realize that she wanted to make sure the farms she got her meat from, were held in reasonable conditions. “These [traditionally farmed] animals are cooped up, on top of each other and they can't really move around, and that’s what big lot farmers want for growth, they want to see high fat growth,” said Terry.
Healthy and Free
When animals are free ranged, they are able to graze and walk around freely. With animals that are confined, not being able to graze freely can cause the animals to be stressed and hold more fat to the meat. “We want to see healthy animals that can move around, it's a better quality of meat, it's a better quality of life, and that's what we are looking for,” said Terry. Meats that are found at grocery stores, can be found at the Meat Market. “My family gets bratwurst and hamburgers when we go to the butcher shop, the meat is definitely better than going to a grocery store,” said Jake Howard, a customer of the Meat Market. For about a year, the Meat Market has been in business. Creekers can find the shop on the corner of Cave Creek Road and Tom Darlington.
BUFFALO CHIP: WHERE THEY ARE NOW
S
INCE the 2015 fire at the
Buffalo Chip Saloon, months of hard work and community support led to the reopening of the Cave Creek landmark. “There was such an outpouring from this community, not only our customers, but people who liked that we did things for the school and for the church, there was so much support from them, the town government,” said Larry Wendt, owner of Buffalo Chip. The Thanksgiving day fire left Buffalo Chip a smoldering pile of rubble, with only the iconic life sized Buffalo, ‘Chip,’ emerging unscathed. “I’m gonna say it’s God-sent. What are the chances that one of the only things that would survive a fire that burned four acres of buildings, that a buffalo would survive,” said Wendt. The fire was considered a total loss by authorities. However that did not stop Wendt from partially reopening
two months later. The fire was confirmed an arson and authorities are still working on the investigation. There is a confirmed suspect. “I was sad when I heard the news that Buffalo Chip was burned down, I really loved going there. I think it’s awesome that they’re still around even after the fire,” said Max Reinhart, a freshman. When Wendt reopened Buffalo Chip in October of 2016, the famous western bar was completely rebuilt with a multitude of different improvements and attractions, including a larger kitchen, an expanded menu, more bathrooms, and new ceilings. Currently, the upstairs area is being turned into an office space. “We’ve added a brand new vip deck with a beautiful view up top, we’ve added another VIP corner area, we covered the barbecue area,” said Wendt. When the Buffalo Chip reopened,
it had also obtained a number of old western relics donated by members of the Cave Creek community, including a life-sized statue of NFL Packers hall of fame quarterback Bart Star. “I’m a total Packers fan, so I love that the Buffalo Chip is showing their pride for the Packers. I love how much spirit Buffalo Chip has,” said Katie Inman, a senior. Even after the Chip burnt down, Wendt kept the back part of the property openand operational for the ‘Church at the Chip.’ The church draws a variety of people from all around Cave Creek. “We have people who ride their horses up, bring in their dogs, sit out here with no shirt on and go to church, and then you got rich people who pull up in their bentley and sit there. It keeps us in touch with the community,” said Wendt.
Annalee Barnett sports editor
SEPTEMBER 2017 intrigue
September Spread
W new mexican grub food stuff
AITERS and waitresses
rush out of the kitchen of Calakmul bearing sizzling dishes for the guests who eagerly await their well-earned meals. This modern twist on traditional Mexican food has caught the attention of many people in Cave Creek recently. From both the outside and inside of the building, it is difficult to tell that it is an authentic Mexican restaurant. The exterior is painted a vibrant blue, contrasted with black accents, while the interior is painted in a sunshine-yellow color, using tan brick walls to break up the bright surroundings. Atmospherically, the restaurant felt remarkable to be in because of the abundance of windows showcasing Black Mountain to the south and glimpses of the sunset peeking through the corners of the panes of glass. However, most of the spaces that were not walkways or tables were either filled with huge and intrusive pottery or green, leafy plants that did not appear to belong in a desert. Upon entering, the music gave off a completely different vibe than your typical Mexican restaurant. Rather than playing the standard ethnic Hispanic style music, they chose to play classic rock songs by artists like Jimi Hendrix. Being in the eatery for an extended period of time, I realized that the environment could not really decide what it wanted to be. There were the hints of modernism being displayed with the vibrant paint scheme and multicolor paintings hung throughout the establishment, the rock music playing gently in the background, and the grungy brick walls. At the same time though, all of the meals were classic Mexican dishes that you
A STEAMY PLATE OF FAJITAS
line the table of Calakmul. This dish is a fan favorite at the restaurant.
4SEAN GANNON
would find in most other Mexican restaurants and the menu was presented on a wooden plaque. Averaging a solid four-out-of-five stars on Yelp, I would say this eatery has outstanding service. Myself and two friends were able to walk in and be seated within seconds of approaching the hostess. Our waitress, Jessica Vivian, serving up drinks after we had been seated for roughly two minutes. Shortly after Vivian brought our drinks, she came back with a courtesy bowl of chips and salsa. The salsa was honestly the best I have ever had. They achieved the perfect blend of spice and flavor to where it tasted absolutely delightful, but did not linger in your mouth for too long. On the other hand, the chips were nearly stale and the small bowl only lasted the three of us around five minutes. I was definitely most impressed with the service at Calakmul. Unsure of what I wanted to order, I asked Vivian what the best item was on the menu, she was able to quickly respond with two options: any of their fajitas or their carne asada. Deciding to go for the chicken fajitas, around 15 minutes later the food was served fresh on a steaming skillet along with two tortillas, rice, your choice of beans, sour cream, pico de gallo, and guacamole. These fajitas were heavenly, but they were most definitely not worth the bill of $21. Granted, I did have around half of the food left to take home once I had finished, but I do think the prices are quite steep for what I received.
Sean Gannon tech editor
Poké, man Poké, pronounced “POHkeh”, is a traditional Hawaiian meal that has made its way to the states with a new twist. “Food seems to evolve as the generations change and people seem to take things out and add things to dishes that coordinate with their tastes,” said Barbara Burt, a culinary teacher. According to Da Hawaiian Poké Company, the word poké comes from the Hawaiian term that means, “to cut crosswise into pieces.” A base for poké bowls ranges from rice, typically white or brown, and salad. The protein that is used in poke bowls consists of ahi tuna, octopus, salmon, shrimp, scallops, or crab. There is also a sesame oil to mix in with the proteins to give the fish a little more flavor. “I think I would put salmon, noodles, seaweed, roasted peanuts, and soy sauce,” said Holland Loberg, a intrigue SEPTEMBER 2017
junior who has not tried poké before. Mix-ins that can be added to a bowl include edamame, green onions, jalapeños, cucumber, corn, cilantro, sweet onion, and kale. “Fresh ingredients are important because you can’t match the taste of fresh ingredients compared to canned vegetables. Whether you make a poké bowl or soup fresh ingredients make everything taste better,” said Burt. To put the finishing touches on a poké bowl, a sauce is added to top off all the flavors. A traditional poke sauce is just a type soy sauce or the bowl can be spiced up a bit by adding a spicy house dressing or tangy mango dressing. Sushi and poké are similar in the sense that they contain most of the same ingredients, but sushi is usually different rolls of fish, rice, and other ingredients, while poké is a bowl of raw fish, rice, and whatever type of mix-ins one desires. Sushi and poké
also originate from two different places; poké comes from Hawaii, while sushi comes from Japan. “I’ve been eating sushi longer then I have been eating poké, but for the people who are iffy about sushi, poké would be easier to try because you can add as many things that you want to the poké bowl,” said Sierra Fluegel, a senior and avid poké eater. Around Phoenix, there are different poké spots that can be visited. Poké Bar has three locations around the valley: Peoria, Scottsdale, and Glendale. Poké restaurants are generally styled as a walk up line where the customer can start with their base and move down the line to get their protein and mix-ins. Poké Spot is another option that is located on Scottsdale Road. This poke restaurant is the same concept as Poké Bar.
Maddie Howard creeker editor
CHOWING DOWN, writer Maddie Howard tries poké for the first time.
4 ZOIE LAMBESIS 3
Took Poke Photo
Tear Sheet October creeker
1 TOP SPOT: BRYAN’S
the bar be quest
From their promising “mouth-watering barbecue,” Bryan’s lived up to their high expectations. Since I had the ribs at Harold’s and the brisket at Q to U I thought it would be a good idea to order the rib and meat combo that came with ribs, brisket, beans, and french fries. I was more than satisfied with the ribs, probably the best I have ever had. They were packed with flavor and there was just enough sauce on each rib. Compared to Q to U’s brisket, Bryan’s was a lot more tender and flavorful. In my opinion, the beans were not very appetizing but the fries and meat were filling enough. Other than the beans, everything else was superb. From the great customer service to the most delicious barbecue, Bryan’s finished on top.
LOCATION: 6130 E CAVE CREEK RD HOURS: 11 A.M.-8 P.M. TUES.-SUN.
2
GOOD BUT NOT THE BEST: HAROLD’S
Coming in second: Harold’s barbecue. The food was as pleasing as their customer service. I ordered the half stack of ribs with corn on the cob and sweet potato fries, which altogether was $20. The sweet potato fries were average, but the corn on the cob was juicy, buttery, and overall tasty. As for the ribs, they looked as good as they tasted. My only critique on the ribs is that I would have preferred more barbecue sauce on the meat, or at least more on the side. Finally, the one downside to the menu was if you wanted to substitute a side, you would have to pay an extra $1.99. Overall, the experience was great because of the wonderful service from the waiters and waitresses and the finger-licking food.
Grace Haycraft-McKee gets to the bottom of the lifelong debate: Where is the best barbeque in Cave Creek?
LOCATION: 6895 E CAVE CREEK RD HOURS: 8 A.M.-2 A.M. DAILY
3 1 THE RIB AND MEAT COMBO PLATE
meal comes with ribs, briskit, beans, and french fries.
2 BABY BACK PORK RIBS either a half stack for $19.99 or a full rack for $28.99. The ribs come with roasted sweet corn, coleslaw, and rolls and butter.
3 Q TO U COMBO PLATES
with this meal, you can choose two meats from pulled pork, a chicken leg quarter, biskit, or ribs. The meal also comes with two sides.
ALMOST BUT NOT QUITE: Q TO U
Finally in a close third, Q to U was similar to Bryan’s in being an authentic barbecue restaurant, but the meat was not as flavorful. The menu had a great selection to pick from, which made it difficult to decide what to eat,. Finally, I went with the combo plate that included brisket, one chicken leg, and a side of sweet potato fries; a total of $18. The fries were very crispy and packed with flavor. I was a little disappointed with the brisket but the chicken leg made up for it. The great thing about Q to U was they have their own barbecue sauce on each table if you wanted to put more on. As for service, the manager was very welcoming and the food came out fast.
LOCATION: 4705 E CAREFREE HWY #101 HOURS: 11 A.M.-8:30 P.M. TUES.-SAT., 12 P.M.-6 P.M. SUN.
4GRACE HAYCRAFT-MCKEE
“Really early in the morning, or right when the sun starts going down, are some of the best times to go fishing.”
Finding a reel good time Around Cave Creek and the valley, locals discover spots where the fish are jumpin’
A
LL throughout Arizona are fishing
spots that locals can tackle this fall. Creekers can go to a variety of lakes and ponds across the valley. Lakes such as Bartlett and Pleasant are places that locals can go fishing at, all that is required to fish at these lakes is a fishing license. To get a fishing license, go on azgfd. com and fill out the information online, or find one of many sporting good stores like DICK’s, that sell fishing licences year long. A general fishing license for a resident costs $37. According to Bartlett Lake’s website, fish that can be caught at Bartlett lake include catfish, bluegill, carp, crawdads, crappie and bass. “I catch a lot of bass and crappie when I go
to Bartlett lake,” said Russell Delgrosso, a math teacher and fisherman of 35 years. Lake Pleasant is home to 12 different species of fish, according to Maricopa County Parks, that includes, white bass, striped bass, largemouth bass, bluegill, white crappie, black crappie, bigmouth buffalo fish, channel catfish, flathead catfish, green sunfish, redear sunfish, and tilapia. Though many of the lakes are further away from Cave Creek, golf courses are also a place where people can fish locally. It is recommended that the fisherman ask the grounds keeper prior to going on the course because they do not want the fishers to disrupt the golfers.
Dove Valley Ranch Golf Club is located on Black Mountain Parkway and North Dove Lakes Drive and offers fishing. Anthem community park also has a pond that locals can fish in, however there is a catch and release rule, meaning that the fish are not meant to be kept. When one is fishing, they do not know what they will end up catching. This is a big part of the fun for many who participate in the sport. “My favorite thing about fishing is spending time with my family and friends and waiting for that fish to bite, and then the thrill of getting a bite and reeling in a fish,” said Cara Johnson, a senior. All of these places are open all day, though
Russel Delgrosso, a math teacher and fisherman. there are some preferred times to go fishing to beat the heat. “Really early in the morning, or right when the sun starts going down, are some of the best times to go fishing,” said Delgrosso. For some people, fishing may come off as a slow activity that requires patience. But, with the right equipment, and by going to the right place, those opinions can change. “If you think fishing is boring than you are probably a fast paced kind of person rather than a laid back one who enjoys spending time by engulfing themselves in nature,” said Nicolette Dorame, a senior., a senior. Because it does not get particularly cold in Arizona, one can practically fish year round.
Zoie Lambesis food editor
4
OCTOBER 2017 intrigue
Stories “Finding a reel good time”
October Spread food
Killer Energy
E
NERGY drinks get
the blood pumping, the mind working, and spirits high, but the drink that is so beloved may end up being a secret killer. “Y.O.L.O., seriously, I’ve been drinking it, and it’s what got me through college, it’s a little bit of an addiction,” said Christine Zeeb, a math teacher. Zeeb drinks at least one Red Bull a day and has been drinking them growing up her entire life. According to Miramont Lifestyle Fitness, 66 percent of energy drinks are consumed by those 13 to 35 years old, more specifically males. “I have never had any form of energy drink and I really don’t plan on trying any, mostly just because they’re so bad for you, if I can’t read half of the ingredients on the back of the can, then I’m not drinking it,” said Alyssa Chavka, a senior. Instead of relying on caffeine as her source of energy, Chavka sticks
“I mean, I get that energy drinks are really bad for me, but that’s not going to stop me from drinking them, I just love them too much.” Lily Cristante, a senior athlete. AVAILABLE FOR PURCHASE at school are a selection of energy drinks, including Kickstart.
4GRACE HAYCRAFT-MCKEE
with consuming natural proteins and carbs to keep herself motivated throughout the day. According to documents from the Food and Drug Administration, there are 34 total deaths that have been linked to energy drinks since 2004. The deaths are not proven to be caused by energy drinks, but the FDA is currently researching the cases. “I mean, I get that energy drinks are really bad for me, but that’s not going to stop me from drinking them, I just love them too much,” said Lily Cristante, a senior athlete. Cristante sticks with an energy drink called Bang, which is a pre-workout, zero calorie, energy booster. The drink is marketed as a fat loss aid and energy stimulator for those who want to lower their body fat percentage and gain a little extra energy before a workout. However, Bang is still considered an energy drink with 300 milligrams of caffeine in one can, which is more caffeine than in a can of Red Bull and Monster combined. Drinking one average energy drink is equal to drinking four to five cups of coffee. Besides the fact that energy drinks are detrimental to the health, a study by Caffeine informer found that there are several benefits to consuming the caffeinated drink. “I think there are benefits, it has some kind of Vitamin in it for sure, but more importantly, it helps me perform well during games,” said Cristante. Energy drinks contain B Vitamins, ginseng, and glucuronolactone, which increases the overall effect of the drink and can even fight heart disease and cancer.
Annalee Barnett sports editor
TINY APPETITE Quickly gaining followers, the Instagram account tinykitchentm posts food videos only using dollhouse equipment. “I have shared it with my friends because I think other people should see it” said Eden Cislo, a sophomore who is a follower of the account. All of the cooking videos can be found on tastemade.com. As well as the recipes with all of the tiny measurements. Over a million people are seeing the doll-sized portions all over their feed. Because of the buzz the dollhouse kitchen has gotten, the account currently has a following of 1.5 million people, making it a trend of 2017. The account was inspired by a Japanese
YouTube series that talked about miniature objects. A German dollhouse company offered to make a working dollhouse for food. When these companies partnered with the American company Tastemade, the idea was born and the account was created. Other companies like General Electric have paid money to try remodeling the kitchen. Without access to power or electricity, the kitchen, which is only 1/12 of the size of an actual kitchen, instead uses a tealight for the oven and stove. Account creators use a time lapse to speed up the videos that show the entire meal being cooked, because other wise it would not meet their 60 second Instagram video restriction. “I would never try to copy any of the recipes or videos because it seems too complicated and confusing” said Hannah Graeber, a sophomore who follows the account. Even celebrities like Chrissy Teigen are obsessing over the account, loving its uniqueness. “I liked the account and I thought whoever made it was very creative. It's something different that you don't see everyday” said Cislo. Although many people like it, not everyone is about to jump on the bandwagon. “It makes me feel uncomfortable because they are cooking with real food but you can't actually eat it” said Brittany Dodd, an English teacher. This wildly popular Instagram account will continue to make tiny kitchen videos, in hopes of growing their fanbase even more. Avianna Hoppes staff writer
A HANDMADE tiny turkey by Stéphaine Kilgast.
4STÉPHANIE KILGAST intrigue OCTOBER 2017
\
VITAMINS AND MINERALS
Provides the vitamins and minerals of 10 cups of green tea.
HEALTH BENEFITS
Boosting metabolism, burning calories, detoxifies, calms the mind and much more.
HOW TO USE
Matcha is ground into a fine powder, instead of being steeped like most teas the powder is stirred into hot water or milk.
CAFFEINE
This tea contains about the amount of caffeine in a cup of coffee.
CHEFS USE MATCHA IN THEIR MEALS
Things like cupcakes, pancakes, pudding and ice cream.
TWO TYPES OF MATCHA
This tea is sold in two ways, ceremonial grade and culinary grade. The difference between the two varies, culinary grade may include stems and veins. Ceremonial grade is considered the highest quality. matchasource.com
UAUDREY FOWLER
WZOIE LAMBESIS 3
Tear Sheet November creeker
Stories “It’s a divine bakery” & Photo
C
AVE Creek welcomes its newest edition, It’s a Divine Bakery, a European style bakery that sells fresh baked goods and coffee. “I love the new bakery, it is not crazy expensive and everything is super fresh and delicious,” said Sophia Hancock, a senior and customer. Open Tuesday through Sunday from 7 a.m. to 8 p.m., the bakery can be found right next to Bryan’s Black Mountain Barbecue, off of Cave Creek road. During these hours, customers can purchase coffee, breads, croissants, donuts, scones, macarons, and more. Some signature baked goods they offer daily are chocolate and plain croissants, doughnuts, and chocolate drizzle cannolis. All of these items are freshly baked in their commercial kitchen. Not only do they sell traditional baked goods, breakfast can be covered in one stop at the Divine Bakery. Every morning there is quiche, bagels, muffins, coffee, tea and more for sale. Customers can enjoy their goods inside the bakery at their dining tables, or enjoy the weather outside on the patio. Gluten free alternatives such as scones, doughnuts, and bread are also choices at the bakery. “I really enjoyed the gluten-free doughnut I got. Usually when I get gluten free things, they normally don’t taste that good, and this one was actually good. I would definitely come back again,” said Sarah Spicer, a customer. Only being open for four months, the bakery has gained attention among locals. Yelp.com has recently rated It's a Divine Bakery four out of five stars. Some of the popular items at the shop are the bear claws and cannolis. The reason why these items are liked amongmost customers are the ingredients that the baker uses. “We use fresh farm ingredients that have no additives, preservatives, or chemicals,” said Kimberly Slotter, the owners daughter. Also welcoming to pets, It’s a Divine Bakery offers animal friendly treats for purchase in the store. It’s a Divine Bakery, makes custom cakes upon request, for events such as a graduation, anniversary, birthday, or celebration.
It’s a divine bakery
ENJOYING THE GOODS, Sarah Spicer, a junior, indulges in a glutenfree donut that is among the many baked goods found at the bakery. The bakery also offers gluten-free scones and bread.
Zoie Lambesis food editor
4ZOIE LAMBESIS
HELPING OUT DURING THE HOLIDAYS
The Foothills Foodbank helps out local families by organizing fundraisers and giving out food for holiday meals.
Located in old town Cave Creek, the Foothills Food Bank, is an organization and resource center that strives to give food to those in need, and provide help to who cannot help themselves. Not only giving food to those who do not have enough money to feed their family, the bank has also expanded to help with social service issues, help people find jobs, give housing information, and help those in need in various other ways. Felix Fornino, a frequent volunteer at the food bank and other 5
charity organizations, said that helping people through the food bank is one of the most rewarding experiences. “I think one of the things that you learn is that there are not different types of people. We are all susceptible to the problems and issues that other people have, losing jobs, family members may get divorced, illness in a family, among others. There’s a whole list of reasons why people need help,” said Fornino. Volunteers at the bank make sure people get what they need by
receiving food, stocking the shelves, checking people in and giving them specific food. What some might not know is that the food they give out is not always canned. The food bank also hands out meat, vegetables, fruit and more, enough so that the people they help can sustain themselves for a couple of days or a few weeks. “It made me feel good to know how much they help people around the valley, and because they get so many donations and volunteers,” said Alyson Babbit, a senior who vis-
ited the food bank when her church collected food. The food bank also works with many other organizations such as St. Vincent De Paul, and Salvation Army. Adopt-A-Family is one of the most popular events they hold around the holiday times, where a family can fill out a donor form, and essentially “adopt” a family in need, giving them toys or items they need for the holidays. Vincent Pusateri, a freshman, frequently helps out around the valley giving food at homeless shelters
and to people in need. “My responsibility was putting the sides of food on people's plates, and seeing how grateful they were made me feel like I really helped out,” said Pusateri. The Foothills Food Bank website lists all the food drives and events they are currently participating in, and shows how one can help. Their website, https://www.foothillsfoodbank.com/, also allows those seeking help to see what services can be provided.
Emma Russello travel editor
NOVEMBER 2017 intrigue
November Spread food stuff
Arizona’s first food festival dedicated events, he asked attendees at the Street Eats entirely to pizza will take place in festival what they wanted to see next. Downtown Phoenix. “Pizza was the unanimous response,” said
"I'd thought about hosting a pizza festival forever, but there were never enough restaurants with mobile ovens. Now that there are enough, I decided to pull the trigger,” David Tyda, the food festival organizer of Phoenix
According to their website, “The Phoenix Pizza Festival is the first festival in Arizona dedicated to the best food ever: pizza! This affordable event brings together great pizza makers and local businesses for an amazing day of cheesy awesomeness." Roughly 3,500 people are expected to attend and enjoy vendors like La Piazza Al Forno PHX, Kono Pizza, Nicastro’s Wood Fired Pizza, and more along with lawn games, dessert vendors, drinks, a kids craft zone, and live bands. “I love going downtown and going to music and food festivals in Phoenix,” said Holland Loberg, a junior. “It's a really cool concept.” Past food festivals in downtown Phoenix were also a hit, like Street Eats Food Truck festival, the Taco Festival, and Barbeque Festival, all put on by David Tyda, the food festival organizer of Phoenix. Following the success of these
Phoenix hosts a pizza party
Tyda. "I'd thought about hosting a pizza festival forever, but there were never enough restaurants with mobile ovens. Now that there are enough, I decided to pull the trigger.” One unique aspect about this festival that makes it a little more personal to Phoenix attendees is that a lot of its vendors are local pizzerias. They will be making their pizzas fresh, and in different ways so guests can try new kinds of pizzas (or hunt down their favorites). “Wood fired pizza, in my opinion, tastes way better,” said Julien Barab, a junior. “It slow cooks the pizza from all around instead of just getting blasted with heat from below like a normal oven would do.” A portion of the proceeds from the festivals Tyda puts on are donated to a select charity or organization; this year’s will be Downtown Phoenix Inc., an organization dedicated to cultivating a thriving downtown. Located at Margaret T. Hance Park on Central Avenue and next to the Phoenix Public Library, attendees can spend the day eating and relaxing on the lawn. The festival’s lineup includes music from Celebration Guns, Some Dark Hollow, People Who Could Fly, and The Haymarket Squares. The event will start at 11 a.m. to 5 p.m. Tickets are $10 to get inside, but all food and drink items will be an additional fee. Babies and toddlers enter free. More information can be found at www.phoenix.pizza.
Annie Sogaard staff writer
MIKEY RUSSELO ENJOYS a slice of pizza from the Patio Bar and Grill.
4EMMA RUSSELO
THANKFUL FOR VEGETABLES Tender turkey, butter-soaked rolls, and sausage stuffing line the table. Fats and oils glisten off freshly-baked brown sugar ham while the smell of sweet casseroles linger in the air. To some, this sounds like paradise. But, to vegans and vegetarians, this scene might as well be a nightmare. It is no mystery that Thanksgiving is not typically veggie friendly. With a fattened turkey serving as the centerpiece, the holiday typically hinges on the presence of meat, dairy, and eggs. “I don’t want to be disrespectful to my family who has spent time making food but you got to do what you got to do,” said Hollis Johnson, a senior and
intrigue NOVEMBER 2017
dairy-free vegetarian. Ingredients range between the different With the rise of plant-based lifebrands, but all share the common use styles also comes more recipes and of grains, soy, and other vegetables. substitutes for classic Thanksgiving For those who wish to stray away grub. With a few easy from fake meat, side switches, both vegans dishes can easily be and vegetarians find swapped for vegan or food that fits their indivegetarian alternatives. vidual diets. “For the most part, Starting with some you don’t need to use classics, a variety of combutter, you don’t need panies create “tofurto use whole milk, you key” or tofu turkey to can use soy milk or satisfy diet constraints. almond milk. There Gardein, Tofurkey, and are a lot of trade offs Field Roast Grain Meat you can make withCompany all create faux out having to use fake Lori Kurtz-Larkin, an English teacher and meat for holiday meals products,” said Lori pescatarian. complete with stuffing. Kurtz-Larkin, an English
“For the most part, you don’t need to use butter, you don’t need to use whole milk, you can use soy milk or almond milk,”
teacher and pescatarian. Creating dishes like sweet potato casserole, green bean casserole, cranberry sauce, cornbread, and biscuits, using non-dairy butter and milk is a breeze. Some of the most popular brands for these substitutes are Earth Balance, Smart Balance, Silk, Almond Breeze, and Kalifa. More complicated dishes like gravy or stuffing also offer room for substitutions. Using mushrooms, onions, vegetable broth, and flour, anyone can cook up a quick and healthy gravy alternative. There are also a variety of options for stuffing switches. With cauliflower, mushrooms, and onions, bread, some vegetable broth, and a few spices,
plant-based stuffing is both satisfactory and delicious. To expand the palette even further, any and all veggies add nutritious value to a Thanksgiving feast. “I like a lot of cooked veggies like brussel sprouts and green beans. To cook them, I drizzle with coconut or olive oil and add salt, pepper, and garlic,” said Alyssa Chavka, a senior and vegan. Pies and other sweet treats are easily made vegan as well. Using heavier cream substitutes like soy or coconut cream, cookies, cakes, and pies become a breeze.
Kiera Riley editor in chief
3
Tear Sheet December trending
Changing her reputation With a new sound, Taylor Swift released Reputation, the best new album of 2017. Reputation was made public on November 10th and began breakind records immediately. According to Billboard, “Reputation blast in at No. 1 on the Billboard 200 album charts, as the set earned 1.238 million equivalent album units in the week ending in Nov. 16. Of that sum, 1.216 million were in tradition album sales, the largest sale frame for an album since 2015.” Swifts sales in physical copies is record breaking, since the main services to listen to music are all online. Fans can listen to the album on streaming services such as, Spotify, Apple Music and Amazon. Some may think that Reputation is just another heartbreak album. However, according to Huffington Post, “Reputation is actually about a girl falling for a guy.” After “1989” was released, in 2014, the album began the rise of her new pop era. Swift made it clear through her new album that she was interested in making pop music and was taking a break from what her debut album “Taylor Swift” sounded like. “I wasn’t a fan of her version of “country”, and her new style just seems to be mainstream radio, which I could take or leave,” said Brittney Dodd, avid country listener. Swift has been growing from album to album. With every album listeners get a new side of Swift that has not been shown yet. For example, the country sound in her album “Fearless”, had the interest of 7 million people, and is known across the country, Billboard stated. “I think artists should do whatever they feel is right. If you’re an artist in one genre and want to switch to the other, go for it. It reaches multiple kind of people if you do it that way too,” said Christina Jo, a fan of Taylor Swift. Even though Swift's new album is not like anything else she has put out before, the sales show that the fans support whatever music she decides to create. “The minute that I heard the new sound she’s going for, I fell in love with it right away. She’s an incredible songwriter and then the beat that she’s putting on top of that is really catchy and unique,” said Jo. The Reputation Tour that is promoting the new album, happens to have the first show in Arizona. On May 8, 2018, fans can see Swift perform live at the University of Phoenix Stadium. There are also 43 other shows she will be performing at on her tour, 5 in which include out of the country venues. Along with the new album Swift has also released new merchandise that can be found on her website taylorswift.com. Items that can be found on the website are sweatshirts, CDs, Vinyls, patches, pins, rings, and more. Prices range from $10-125. “I try to support her in anyway I can but it gets expensive. I’ve tried to DIY merch from her store because I still want to support her without the price tag. I am going to her concert in May,” said Alyson Babbit, a Taylor Swift supporter.
T
HE way a song makes a person feel can be important, because it has the ability to affect them for years to come. Decades later a person could hear a song from their childhood and be able to connect with it because of the way their brain reacts. No matter how much music changes, people’s memories can continue to ultimately resort to a nostalgic feeling when hearing an old throwback tune. “All music matches what was going on in that time period, for each generation that music was meant to be for that generation,” said Karen Dolezal, a choir teacher. Older music that was made in a person's adolescence may affect them differently than music made recently because their prefrontal cortex, the part of the brain that stores relevant information about someone’s personal life and relationship, is activated. People may feel nostalgic when an older song is played because they may remember a time when they were a young kid in a happier time, or they were overcoming a difficult challenge. The brain is able to link those events to the music heard in a past time period. When someone hears an older tune ten years later it can remind them of past moments in their
life. Music has evolved over time changing the use of sounds and instruments. Technology like autotune help a person sound different if they want to sing but lack the skill. Studio tools on computers generate sounds an artist would not be able to make without it. People in the music industry manipulate new technology while combining sounds of the past to create the ultimate blend of new age music. “A lot of music now, as far as pop music goes, doesn’t use a lot of instruments anymore and they also use a lot of auto-tune,” said Mason Draper, a junior. New-era artists like Migos, Young Thug, and 21 Savage have made the triplet flow very popular. It allows for a faster pace song that may be catchier. It was first used in Public Enemies “Bring the Noise” in 1987; however, it was not as widely used back then by very popular artists except the Notorious B.I.G. “It’s not about lyrics anymore, it’s about the beat and how the song sounds,” said Duncan Hearn, a junior.
Kassidy Wheeler staff writer
RETRO GROOVE
THE OLD IS NEW AGAIN
Zoie Lambesis food editor
TAYLOR SWIFT shows her
change in music style with the release of her new album, Reputation. 4CREATIVE COMMONS
ALY & AJ’S biggest hit song “Potential Breakup Song” is still being played tday even though it was released in 2007. 4GRACE HAYCRAFT MCKEE
12
DECEMBER 2017 intrigue
Stories “Changing her reputation”
December Spread food stuff
REAL ESTATE Originating in Germany and becoming popular with the Brothers Grimm fairytale, millions of families today have incorporated making a gingerbread house into their holiday traditions. With a delicious dessert and fun activity for all, gingerbread houses remain a popular pastime during the winter season.
DECKING OUT THE HOUSE , Zoie Lambesis, a senior, uses sticky lemon glaze frosting to glue on gummies. 4AVIANNA HOPPES
P
appetite control for many years The newest theory, color psychology, has been proven to have numerous psychological effects on the mind such as influencing a person’s appetite. Color psychology has proved the fact that it can change someone’s behavior just by looking at it. For example, warm colors relate to comfort and energy while cool colors stand for relaxation and sadness. “My favorite color has to be mint teal, like a light blue. It’s just calm, I like how it looks and mint is also my favorite flavor so it just goes hand in hand,” said Ashlyn Overby, a sophomore. Colors are used greatly in advertising, specifically, the food industry. They are used commonly in promoting hunger. McDonald’s has the advantage of their logo being two yellow arches because
intrigue DECEMBER 2017
the color has a way of making a person hungry. “I like the color yellow because it’s bright and you see it everyday because of the sun,” said Keylee Harvey, a sophomore. According to Colormatters.com, a website all about the effects of color in the world, blue has a significant effect on a person’s mind. It can be used as an appetite suppressant. Their reasoning is that it is not a common color in food besides some exceptions like blueberries. In result, because of the rarity of it, blue foods do not have an automatic appetite response. To help with weight loss, some say to put food on a blue plate or even change the refrigerator light to blue. To fight her appetite, Kendall Jenner, model, painted her room a certain shade after learning some tips from friends who had attended an art exhibition. “Baker-Miller Pink is the only color sci-
“...the story of Hansel and Gretel in the famous Brothers Grimm fairy tales introduced the gingerbread house nearly 200 years later.”
Gingerbread first originated in Europe, and was mostly used in religious ceremonies before it became associated with Christmas. After being used for spiritual rituals, it began being formed in new and creative ways. This meant new and more intricate designs, in which people would show off their skills as bakers, and create delicious desserts to the eye. This is around the time when Russian bakers created “gingerbread men.” Although, the story of Hansel and Gretel in the famous Brothers Grimm fairy tales introduced the gingerbread house nearly 200 years later. The witch’s house, that was somewhat creepy in the story, turned into something more festive. “I grew up in Prescott, and every year up at the Marriott, they do a gingerbread contest, and you can walk though it, and see all the special gingerbread things that people make,” said Sheryl Evenson, a chemistry and physics teacher. Some families make their gingerbread houses from scratch, but many others prefer to buy them from the store and decorate them as a family. Store bought gingerbread houses are ready-made for a quick, and less messy activity for the family. Instead of buying molds and making all of the dough by scratch, these premade boxes are good for a babysitters activity, kids ready for the holidays, and for anyone craving a sweet treat. Most of the frosting normally ends up in peoples’
Taste the rainbow EOPLE have struggled with
mouths instead of the gingerbread house, but for the amounts that make it on, there can be many different designs to decorate the house, cottage, and more. Families can enjoy decorating a single gingerbread house, or create a gingerbread making contest. “Doing it with friends and family is memorable cause you make a lot more memories that way, and it's always funny when you watch them mess up,” said Melissa Satran, a junior. There is the basic followthe-directions and it will sort of end up how it is supposed to, the let-the-kids-take-over look, and the just-go-for-it look where people appreciate it for about and hour, take a picture, then eat the rest in a matter of minutes. The only problems between store bought and homemade gingerbread houses, is that premade houses may be stale when purchased. So, if the builders are interested in eating the house when finished, then freshly baking the walls is reccomended. “My favorite gingerbread house experiences occurred in competitions with my family, and we would sabotage each other by eating each other’s building materials,” said Jordan Anderson, a junior. Whether it is a competition, or merely for decoration, this holiday season treat can be a unique experience for families across the board.
entifically proven to calm you and suppress your appetite. I was like, I NEED this color in my house,” wrote Jenner on a previous blog post. As color being a natural way to suppress the appetite, using pills, in relation is another method. Medicine has been proved to make someone either lose or gain weight through the psychological effects. “I think that whenever you’re taking a pill to change your approach to certain things, once you stop taking that pill it will fail. Unless you want to live on pills the rest of your life, you need to think of a natural way to suppress that appetite,” said Joe Harvey, a sports medicine teacher. From the psychological standpoint, colors do affect how a person thinks but it is different for everyone.
Grace Haycraft-McKee trending now editor
Morgan Reimer staff writer
Red
Orange
Green
Comfort Energy Excitement Intensity Blood
Stimulation Change Warmth Enthusiasm Happy Growth Health Money Tranquility Envy
Blue Focused Calmness Unappetizing Wisdom Cold
Purple Spiritual Exotic Prosperity Respect arttherapyblog.com
WZOIE LAMBESIS
3