Maddie Howard 2017-2018 1st Semester Portfolio
Self Evaluation
This semester, regarding leadership and teamwork, seemed to be different at first. It is always difficult getting to know the new staffers and teaching them the ropes of the class. I feel like I could have helped the staffers a little bit more in a writing aspect, so they would improve their journalism writing skills. I feel like I could have been more open to working together with others, but compared to last semester, I feel like I have opened up and have worked well with the new staff writers and the editors. I would say that I am more of a hands off type of leader. I feel like being this type of leader has been working okay for me. In the future, I would try to be a more hands on leader and not be afraid to say what I need to get done. I will use my improved leadership skills in the future to get things for my page done early and more efficiently. Regarding actual production skills, even for a second year editor, I still find myself using Adamson’s help. I want to try, next semester, to do most of my page on my own and have him help me only if I really need it. I have learned, however, how to cut a picture out in Photoshop and how to make some cool little tweaks to my page, such as cool fonts and effects. Deadlines are what makes our paper good and ready to go by the time it is ready to be passed out to the student body. I feel like I have not been the best with getting everything done on time. Next semester, I will make sure to get all my articles done on time and not wait until the last minute. Journalism ethics have the ability to tell us right from wrong. In a newspaper, especially, it is very important not to plagiarize. If someone plagiarized their article, there is a chance that the newspaper could get shut down. I feel like I was a good asset to the staff this year. I feel like I really only put the effort into my pages and not really paying a lot of attention to the other pages. Next semester, I really want to try to stay involved with the entire paper and not just with my pages. Some problems that I faced was not getting some stories for my page done on time. This put me in a situation where I would have to come up with something or use an article from another issue that was not used yet. I have learned to become prepared for someone not getting their stuff done by thinking of different ways to get my page organized. My greatest weakness, regarding publications, would be trying to remembering all of the different tricks and tips of InDesign. To overcome this weakness, I will probably write some of the tips down in order to remember them. Overall, this semester has been really good and an exciting learning experience.
My most significant work that I created this semester and my favorite spread would have to be from the October issue. I only had one page that issue and I feel like it was a really good one. The spread consisted of The barbecue smackdown article and places to fish in Cave Creek. I feel like both of these articles were really interesting and fitting for my page especially. My favorite part about this spread would have to be how the barbeque article turned out. The layout of the article did not turn out originally how I planned, but that is a good thing. I had a completely different idea and i was scared that I wasn’t even going to fit both articles on my page. The title is probably my favorite part about the story. “The Bar-be-quest” was such a clever idea and I need to give props to Adamson for that one. My original idea consisted of bigger pictures and then actually placing the entire article in its original form on the page. I realized that this wasn’t going to work when I could fit the places to fish in Cave Creek article. I then thought of the idea to number each picture and put a caption around each picture and then I would pick the important items from each article and place them next to each picture. The pictures were also very well taken and makes me hungry every time I look at them. Overall, this spread was very eye catching to me and the whole package seemed to fit perfectly for Creeker.
Reflection #1
Tear Sheets: Stories
grub
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
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.
September Stories A STEAMY PLATE OF FAJITAS
line the table of Calakmul. This dish is a fan favorite at the restaurant.
4SEAN GANNON
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
October Stories travel
MILLIONS CELEBRATE THEIR ANCESTORS Starting on October 31, citizens celebrate Dia de Los Muertos, a Spanish holiday, by dressing up as skeletons, baking all kinds of foods, and showing appreciation to their ancestors. According to National Geographic, Dia de Los Muertos started in Mexico and was brought there by the Spanish conquistadors. November 1 is known as All Saint’s Day, while November 2 is known as All Soul’s Day. The people of Mexico come together to celebrate their ancestors by dressing up in traditional costumes, such as skeletons, eating food, and creating memoriams, including altars. “I absolutely love the pan de muerto, it is my favorite food on this holiday for sure. I also had a lot of fun when I decorated a sugar skull. I just doused it in paint and made it fun,” said Mackenzie Moller, a senior and former Spanish student. On the first day of this three day holiday, the gates of heaven are opened and the souls are released to enjoy the celMakenzie ebrations with their families. Moller, a senior To remember their loved ones, people who celebrate this holiday typically make a memoriam called an altar. An altar usually includes photos of the deceased family member, flowers, pan de muerto, candles, and things that the family member may have liked. “Spanish club has actually made some altars for competitions and we have taken them to the Heard Museum in Phoenix,” said Jocelyn Raught, a Spanish teacher. Some may get Dia de Los Muertos confused with Halloween. These two holidays have a similar spooky tone to them, but Dia de Los Muertos is about celebrating those who have passed while Halloween is about getting scared and dressing up in costumes. “The whole skull thing is why people get these two holidays confused. In Dia de Los Muertos, the skulls represent the circle of life,” said Raught. Not only is Dia de Los Muertos celebrated in Mexico, but it is also celebrated in Venezuela, Colombia, Perú, Ecuador, El Salvador, Haiti, and Nicaragua.The ritual dates back almost 3,000 years.
“I absolutely love the pan de muerto, it is my favorite food on this holiday for sure.”
Maddie Howard
On the pumpk There are an assortment of places to pick pumpkins this year in Arizona, whether one desires to go local with McDonald's Ranch or choose to travel a bit to Mother Nature’s Farm in Gilbert. McDonald's Ranch located on Jomax Road and Scottsdale Road, is open every day excluding Tuesdays, from 9 a.m. to 5 p.m. The ten dollar admission fee contains a free hayride or locomotive ride to the pumpkin patch where there are different pumpkins to choose from. “We actually get our pumpkins down in Wilcox at Annie's Orchard,” said Robert Richardson, the owner of McDonalds Ranch.
With five sizes of pumpkins ava able, the price of a pumpkin can range from four dollars to sixteen Back at the ranch, guests are welcome to pet animals at the pe ting zoo, pan for gold, run around through the hay maze and play an array of western games. The ranc is fully equipped with the Blazin’ Barbeque to satisfy any hunger strikes. When pumpkins are not in sea son, McDonald’s Ranch offers hor back rides, cookouts, and wester games. If one is willing to travel a bit more, Mother Nature’s Farm is located on Baseline Rd. in Gilbert They are open 9 a.m. to 9 p.m. ev day.
A LONE PUMPKIN scarecrow located at McDonald’s Ranch. The ranch is
4 MAJA PEIRCE
creeker editor
Pay to be
WITH THE COOL WEATHER, SPOOKY DECORATIONS, and pumpkin flavored food coming into season, the tradition of haunted houses returns to the valley. Phoenix is home to some of the most renowned haunted houses in the nation, such as Fear Farm, the 13th Floor and Scarizona Scaregrounds. “I love haunted houses, I don’t know why...being
haunts to discover. “Personally, I hate haunted houses. I get scared super easily, so even watching a scary movie is enough to get my skin crawling,” said Kaitlyn Walker, a senior. Fear Farm, which is one of Arizona’s most popular attractions is located on 27 acres of land. The farm consists of five different houses which
fi G
a g
s h
November Stories
y ty
4 ■ NovembeR 17, 2017
Hopping on the band wagon After two years of of sitting out, the band is finally large enough to march.
By MADDIE HOWARD g creeker editor
GET IN FORMATION Jeremy jones, a fresh-
man plays the trombone at a football game. The band recently competed in a local competition and received the superior rating, outstanding percussion, and oustanding auxilllary awards.
4 style MIA GILLING
Closing the loop
Crash Course from page 1
Marching their way back into Cactus Shadows, after a two year hiatus, is the the school marching band. Kevin Brady, a music teacher who has taught in the Cave Creek school district for all four years of his teaching career, has helped with the comeback of the marching band program. Brady was able to step in and take the place of the former band teacher, Gerry Wykoff. “The opportunity kind of ell into my lap. I was doing my thing at the elementary school and, when I found out Mr. Wykoff was retiring, I thought back to college, my dream was to direct high school bands and to teach cool, challenging, interesting music,” said Brady. With the marching band only consisting of 20 students this year, and had only 14 members last year, there are some hardships that the band faces. “Sound would be the biggest issue we face. Every person plays their own part and they really need to be strong, confident, and independent musicians because if one person is wrong that entire part is wrong and it’s pretty easy to hear if there’s only one person playing that part,” said Brady. The marching band has been playing at certain events around school that include football games, assem-
“You don’t only endanger yourself, you endanger everyone around you. My parents always told me that you can’t rely on the other people around you because you never know what they’re going to do.”
include a student hitting another student with their car and a parent flipwill be sold as second hand clothing. Clothes that ping their vehicle are in the reuseparkcategory will be turned into difin the student ferent ing lot.products, such as household items. In the recycle category, pieces can be transformed into School and state textile fibres. officials struggle to “I would pin down definitely the cen- try this program. It seems like is sparking tralH&M cause of the an eco friendly change in the riseclothing in car industry crashes. and I would like to support it,” said Allie a senior and fashion club Many look Workman, to distracted or destrucpresident. tive like places for the excess H&Mdriving has also found texting and abusing clothing items to go. They divide the excess Jessica Menton, a sophomore. alcohol ofand illegalbetween recycling and social amount clothing drugs. around the world. The recycling project projects to thatAccording H&M has partnered with is the Hong Kong AZDPS, impaired account for about oneResearch Institute ofdriving Textilescrashes and Apparel. third of fatal collisions. Crashes involving impairment related creeker editor Maddie Howard to alcohol, illegal drugs or prescription medication killed 406 people and injured 4,089 in 2016. Because of this spike, schools aim to educate students about these dangers. “You don’t only endanger yourself, you endanger everyone
H&M collects donated textiles for reuse
A majority of these crashes occurred on other roadways, like country roads or city streets. Withon thethe millions of clothes that student go to waste in This is seen local level. Recently, car crashes landfills every clothing company H&M has occurred both on andday, off campus. taken it upon themselves lessen collided the waste of Marcus Watts, a junior, and atoparent outside the clotheslot byarecycling hand-me-downs cuswest parking few weeks ago. While thistheir occurrence was tomers may have. not fatal, it caused substantial backup on Dove Valley road, program like a really good lot. ideaSince to blocking “This students fromseems pulling into the west the unwanted landfills and bendstart ofhelp the decrease school, some claim clothing to see a in rise in fender ertificate of H&Mmost will definitely have huge impact, since ers, putting of the blame onathe new parking lotitsystem. d by a doctor. “I think way they’re set up makesTorrey, sense ain some is anthe international brand,” saiditEmma part but it is also very bad to have o not choose junior and amember of idea fashion club. everybody coming through only oneto street that is goingallows to leadcusto peow, they risk Coming life inbecause 2013, this program ple flying out of parking ” said “with more cars, es and six tomers to the donate theirlot, worn orWatts, unworn clothing more collisions happen. ” items, nowill matter the brand, and drop them off at In previous years, a lot To was dedicated entirely to seniors; aw came a bill any H&M location. encourage consumers furjuniorsther, would either be aassigned to fill the extra spaces in ed regarding H&M offers 15 percent offin coupon for their parking area,if or park in a donates lot on the other side of the ealth conditions the main next purchase a customer their clothes administration implemented a new policy d be in in order campus. toHowever, this program. this school year, in which all grade levels are able to park in healthy. This “Since the program has an incentive for cuswhichever lot they choose. ted in order to tomers to recycle clothing, I think it will have a Despite the change in the lots, car accidents on campus are disorders and good outcome. The bigger the outcome, the bigger nothing new. Some of the more serious incidents in the past ier fashion impact on the world,” said Torrey. According to their website, “As much as 95 id its best ever percent of clothes thrown away could have been ze model castre-worn or recycled”. This is a sigH&M has collected over 40,000 pieces of clothvement from ing since they brought this program to light. 16 plus-size “Fabric can always be reused and with that, much larger it could decrease the size of the landfills, not ared to Europe. by much, but by at least a little bit,” said Sasha -size models Sypkens, a biology teacher. an and Paris. H&M has three categories in which they orgater of people nize the donated garment into: re-wear, recycle, nt thing to us,” and reuse. The clothes in the re-wear category
w the most .
THE CACTUS SHADOWS PRESS
around you. My parents always told me that you can’t rely on the other people around you because you never know what they’re going to do,” said Jessica Menton, a sophomore. On campus, the health department used “drunk driving goggles” with classes to simulate the feeling of driving under the influence. “I was trying to give them the idea of what it's like to go through daily tasks while being under the influence of alcohol and showing how it's impairing,” said Tandehl Collentine, health teacher. This is the first year that health classes offer the drunk driving simulation in the curriculum. The new prevention coordinator, Diana Montano, made this possible. Montano also revived the school’s Students Against Destructive Decisions (SADD) program. “I think that with having a prevention coordinator on campus we are going to see even more things brought to school for us to be able to use,” said Collentine. Texting and driving also plays into the distracted driving epidemic. Arizona is one of four states that does not have specific laws regarding phone usage in vehicles. According to AT&T’s It Can Wait Campaign, states without statewide antitexting laws have a roughly 17 percent higher rate of texting while driving than the 46 states with bans. Arizona legislators have yet to take action in this area.
DIGGING THROUGH CLOTHES, customers donate used goods to H&M to recieve coupons.
blies, and their marching show. “I feel more involved because we have things that we can play and the students can join in too and it’s just really fun to have people watch us and see our progress throughout the season,” said Anika Arias, a senior and a member of the marching band who plays the flute. The marching band has participated in a couple competitions, one of their first competitions was on the weekend of October 14 and their next competition will on November 18. “Our first competition of the year is going to be at Eastern Arizona College in Thatcher and it’ll be mostly against other Division 4 schools with small band programs under 60 pieces,” said Brady. The marching band competed in the 1A and 2A class and received a superior rating, outstanding percussion, and outstanding auxilliary captions. The students of the marching band have zero period every day and practice on Tuesdays from 6 p.m until 8 p.m. “It’s a little hard to balance school and band, but this year it’s not too bad because my classes are easy and I feel like you just have to plan out your time,” said Gaby Arias, a senior and a clarinet player in the marching band. Brady is confident that the marching band will grow as the years go on because the middle school student seem to have a good attitude toward the marching band program.
4 MIA GILLING
December Stories Wearing winter skincare style
Students discuss their
With cold weather comes dry skin, but following this advice will help combat damaged skin during the season. Winter is here and the feeling of dry skin is back. Keeping the skin moisturized during this time of year is crucial to keeping that dry factor in check. In the winter, most people tend to want to turn the heat on or wash their face with hot water, but their skin does not benefit from the heat. “I try to wash my face with lukewarm water because I feel like the lukewarm water keeps the dryness of my skin under control,” said Kaitlyn Walker, a senior. Another way to keep dry, winter skin under control is to moisturizer after washing the face. According to bewell. com, an oil-based moisturizer can help capture the moisture in one’s skin to keep it dewy and supple. A waterbased moisturizer can dry out the skin throughout the winter. “I use the Clinique Moisture Surge moisturizer and this really hydrates my skin, but I won’t use it in the summertime because it is too much moisture and it will make my skin oily,” said Mackenzie Moller, a senior. Keeping the skin protected from the sun is important as well in order to keep the skin healthy. Bewell.com also explains that applying a zinc oxide or a tanium oxide to the skin will help against the especially strong winter sunshine. A hydrating face mask is another way to keep the dry skin in check. A few hydrating masks include Origins Drink Up Intensive Overnight Mask, Mario Badescu Healing and Smoothing Mask, and Burt’s Bees Intense
Hydration Treatment Mask. “One of my favorite faces masks is the Shea Moisture Mud Mask in sensitive it’s the pink one and you can get it at Target and it doesn’t dry my face out, but it gets my face feeling really clean,” said Moller. A couple times a week, it may be necessary to exfoliate the skin as well. According to bewell.com, it is important to get rid of the dead skin cells because the moisture will not be able to reach the skin if there are too many dead skin cells. A known exfoliant is Ocean Salt from Lush Cosmetics. This exfoliant lifts away dead skin cells with sea salt crystals and leaves the skin feeling smooth with a cool, refreshing feeling. “I try to exfoliate once or twice a week, but since my skin doesn’t get super dry, I don’t really have to exfoliate all that often,” said Walker. Another important factor to heal the dry skin during the winter would be to make sure to stay hydrated by drinking water. This will benefit your skin health and overall health from the inside and out. “Drinking a lot of water is very important to maintain the dryness of your skin,” said Terri Stepp, a school nurse. An advanced way to keep the skin hydrated is to invest in a humidifier. With the cold winter air, people tend to crank up the heat in their homes and this can dry out the skin as well. By installing a humidifier, this will keep the air moist and help repair damaged skin.
Maddie Howard creeker editor
“I used to have a lu bracelet that said Mazel on it, but I broke it taking pants off. I ended up crash my car, like, the next at McDonald’s which actually kind of unluc
CHARLOTTE SCACC a jun
“I have a naval acad hat that I just wear a I don’t consider it luc just like the way it lo I use it so people I k don’t recognize m public, and it works m of the ti
DREW BALLA a se
Tear Sheets: Spreads
September Spread 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 that is produced daily. 4ZOIE LAMBESIS
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. 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
October Spread 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
November Spread creeker NAMASTE, locals from Cave Creek
gather to the Buffalo Chip restaurant to participate in a relaxing Goga session. Goat roamed around from person to person while the yogis conducted their stretches.
4 MAJA PIERCE
ILLUMINATION CREATED BY HAND
Locals are able to get their candle fix from Cave Creek Candles.
T
UCKED away within the touristy area of Frontier Town Cave
Creek Candles, a small family owned shop, creates homemade candles. “Our candles are hand-poured and carefully processed on-site with the highest U.S.A. made ingredients. There are not many candle makers these days, and most candles you see in stores are made by machine processing, and many even made overseas,” said Roxanne Vise, co-owner. Steve and Roxanne Vise, owners of the shop, started this business 20 years ago and have been pouring and burning candles together ever since. The location of the shop was picked because Frontier Town attracts many tourists and locals and it happens to be at the center of Cave Creek. Inside the shop, candles are spread across different shelves, walls, and tables with handwritten signs indicating each scent. On the far right side of the shop, there is a workshop where the candles are created. Since the shop is family owned, the owners are usually in attendance, ready to assist customers. “An easy way to explain the process is that it's a bit like making a really great soup from scratch, using the highest quality ingredients and lots of love,” said Vise. The small town feel the shop possesses makes it and the owners stand out from other candle companies. The distinctive scents such as Santa Mint, Rattlesnake Grass, and Desert Rain also add to the uniqueness because it is the only place offering those exact smells. “It’s not like Bath and Body Works where it's overwhelming and filled with strong scents. It’s a very relaxed experience and you can go at your own pace and smell all the candles,” said Kaley Dodd, a senior. Not only does the shop supply handmade candles but also artisan made Christmas ornaments, wind chimes, Himalayan salt lamps, and artwork from local artists. “Its great for shopping for gifts because there are college themed candle holders,” said Lauren Heath, a senior. Surrounding the shop are various other tourist spots like a hot sauce store, a shop for souvenirs, and a women’s boutique, all unique to the Cave Creek community.
Goga Creekers spend a relaxing day doing yoga with their goat friends.
Grace Haycraft-McKee trending now editor
new event came to The Buffalo Chip on Nov. 11 called Goga, a combination of baby goats and yoga, for anyone over 18 years old or attending with an adult. This new class is organized by Cindy Aronson, who has been practicing yoga for 28 years and has recently moved back to Arizona. After living in Hawaii for 16 years, Aronson decided to move back in order to make goat yoga popular among Creekers. Aronson got the idea of goat yoga from her friend, Lainey Morse, who came up with the idea of goat yoga in Oregon. “We can do this in Cave Creek. Creekers are very open minded,” said Aronson. With Cave Creek being a community of ranchers and many goat owners, a calming and physical activity, such as yoga, with some of the Creekers favorite animals, can be expected to do very well. “I have never gone, but I have wanted to. I would like to go to the one in Cave Creek, I would be there for sure,” said
Blake Bradshaw, a senior. Goga made its first appearance on Nov. 11 at 11 a.m., and will continue twice a month. It should be returning on Saturdays at 11 a.m. and Mondays at 6 p.m., however, precise details are still being worked out. “It sounds hilarious because like, who doesn’t want to do yoga with goats? And also my mother went, and I think doing goat yoga with my mother would be the funniest thing ever,” said Sam Kulliver, a senior. People are also allowed to bring their own goats to goga, but they have to contact Aronson beforehand. The goats will climb on top of participants, however, since the goats are babies, there is very little injury risk while doing goat yoga. “It’s not about being a human pretzel. It’s about staying present and leaving stuff at the door. Maybe it will pull people out who don’t usually come out or bring people together,” said Aronson. A number of Aronson’s goats are currently pregnant and should be expecting babies soon. They will attend with their mothers to learn the ropes of goga.
Maja Peirce
staff writer
4
creeker
GETTING WAXY, the candles at the candle shop are all hand poured and use ingredients that come from the U.S.
4GRACE HAYCRAFT-MCKEE
NOVEMBER 2017 intrigue
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
December Spread It’s
creeker
stuff In Frontier Town, a small shop bursts at the seams while people crowd through its doors. With cash in hand, consumers look through heavily stocked shelves with one product in mind: hot sauce. Selling novelty hot sauces and spice rubs, Suzanne’s Hot Stuff has become a hidden gem of Cave Creek. Award winning and business savvy, this shop sells from both a physical store and through their website. “Winter is really our season for in-store sales, that’s when we get a lot of attention from snowbirds and our repeat customers. We do the majority of our summer sales online, but we also get some good foot traffic as well,” said Kim Galeno, manager. While they sell novelty hot sauces, Suzanne’s also carries items such as souvenirs, aprons, and chili pepper themed items. While these are marketed as more gift oriented items, the hot sauce itself may be the best present out there. “I’m not super into hot sauce myself, but my dad totally is. Something like hot sauce would be a good gift for the spice-lovers out there, especially if it’s from an award winning brand,” said Ally Frish, a senior. Suzanne’s also provides recipes such as, scampi fiero and chipotle, and garlic marinade on their website. These recipes feature the Suzanne’s brand of sauces and even list the “hot meter” below the instructions. Their website also lists the many kinds of peppers made to create the hot sauces, as well as some information on each pepper. Suzanne’s Hot Stuff offers their own flavors called the Original Habanero, Extra Hot Habanero, and Chipotle & Roasted Garlic. These retail for $12.95. While the store generates a large profit online and in store, they have met some difficulties when it comes to in-store transactions since the Silver Spur burned down. “All of the stores in Cave Creek took a bit of a blow after the fire at Silver Spur. That was a cause for foot traffic, and since then we’ve had to figure out other ways to get people here. There have been parades and other events held here and that has been great. Of course, we do offer our business online as well, so we don’t have to worry about it, but the events have helped bring people in,” said Galeno. While foot traffic can pose some issues, the online store generates a steady profit year round due to tourist demand. “It’s interesting that hot sauce is so popular when it comes to tourists because it really isn’t the first thing I come up with when I think of Arizona. Hot sauce is always good though so no complaints here,” said Hannah Weber, a junior.
Katelyn Reinhart
spotlight editor
4
GETTING SAUCY locals and tourists are able to check out all the different hot sauces and seasonings that Suzanne’s Hot Stuff has to offer. Suzanne’s Hot Stuff also offers receipes online to help give people ideas to use their hot sauce and sesonings.
4KATELYN REINHART The Prickly Pear Inn, a local hotel in Cave Creek, has been undergoing construction since April and has been open since the day after Thanksgiving.
4KEVIN M. CROSSE
Prickly Pear Inn: anything but prickly
4OLIVIA STICKEL
Located on Cave Creek road right before El Encanto, this new boutique and hotel is owned and operated by Paul and Cherie Morina —both experienced in the hotel business. “A lot of locals that live in Cave Creek appreciate a new business per say so I think they will get guests just fine and hopefully establish a reputaion for themselves,” said Julee Negron, a senior. Although having lived here for a long time, the couple ventured to Alaska to open up a long distance convenience store, and decided to use the extra property as a hotel. “Being long distance became really difficult, so we sold the property, and we were on the hunt to do something else and we said the one thing we really enjoyed was running the little inn,” said Paul Morina. Cave Creek offered a longer season, or the busiest time of the year, than Alaska, and the Morinas were already familiar with the area. “We always used to come up to Cave Creek, and I rode my bike here one day and saw this place. So when I looked on the realtor website I saw this property was available and we thought ‘this would be so cool’, especially because it was a two story place,” said Paul Morina. The Inn consists of 11 suites, each unique from the other. All include kitchens and views of the area, some boasting large decks and sliding glass doors.
Not only are the Morinas offering rooms, but they are also in the process of opening the Grumpy Ole Mule —a mercantile shop located at the lobby area. “The store is going to be pretty gourmet; you won’t find snickers bars. You’ll find biscotti and wine, however we will have some convenience things, but just nicer versions of them,” said Paul Morina. Rates of the rooms range from $199 to $259, differing based on bed size, room size, and other factors. Convenience is also brought to thought when deciding the prices. “The inn is in a good location because it’s in the middle of everything, so people staying there don’t have to go far to get to things in town,” said Abby Schnieder, a sophomore. Being placed in the heart of Cave Creek, it is not the only place to stay. However, the Morinas believe their inn is the choice to make. “We’re not going to be your average cookie cutter hotel. There is something different in each room, and although we don’t have a swimming pool or spa, there are many other things to enjoy in Cave Creek, and the convenience of being here is what we hope people will look for,” said Cherie Morina. With the holidays coming up and the season of Cave Creek approaching, the Morinas would like anyone traveling to the area and is in need of a place to stay to consider Prickly Pear Inn. “We’re getting down to the last part; now it’s all about putting it all together and doing the final touches and going from there,” said Cherie Morina.
creeker
Olivia Stickel
features editor
DECEMBER 2017 intrigue
D
URING the holiday sea-
The Creek lights up for the holidays
GETTING A CLOSER LOOK,
Gavin Peirce, a sixth grader, inspects a light up deer decoration in the yeard of one of the homes on Candy Cane Lane. Candy Cane Lane is one of the most busiest and popular neighborhoods in the Cave Creek area.
4MAJA PEIRCE
son, the town of Cave Creek brightens up with a variety of holiday
lights. “I wait for the day that I get to see the festive lights on everyone's houses,” said Hannah Bryant, a junior. The Carefree Christmas Festival organizes live music, a parade, a tree lighting, a choir, Santa’s workshop, and a surplus of festive lights. Kicking off the festival is a tree lighting ceremony, followed by a parade and firework show the following weekend. Both weekends offer real snow between 4 and 8 p.m. A lighting of a 6 foot tall Hannukah menorah closes out the festival. “I recommend the festival for families of any size. It’s great for kids.” said Damon Urban, a senior. Cave Creek is also home to many spirited neighborhoods. The Tatum Highlands decorate their houses, as does Tatum Ranch, and holiday favorite Candy Cane Lane. Located at 4700-4746 E Amber Sun Dr., Candy Cane Lane puts on an extravagant show of lights with the help of the neighborhood. Each year, residents put up around 500,000 lights in total, and the candy canes lining the street have 1,650 lights each. A purple tree at the front entrance has 13,000 LED lights alone. Candy Cane Lane started in 2004 and has been a tradition ever since. “Most planning is done 3-5 years in advance for changes and new additions. All the items are custom built. Most people do their own homes,but some of the houses and all of the community themed items in front of the houses and along the streets are built and installed by a small crew of people,” said Ryan Courtney, a resident who does most of the light planning. Places like Candy Cane Lane get a lot of commotion down their usually silent neighborhood streets, however, most do not mind. “Cave Creek is a special area and all that come through are great. In fact, we treat them to free hot cocoa, and sometimes other things such as candy canes, cookies, santa clause and real snow,” said Cheney Courtney, a senior and resident on Candy Cane Lane. Cave Creek shows the community just how festive they can get through their Christmas decorations.
Maja Peirce staff writer
intrigue DECEMBER 2017
STUDENTS RECEIVE INTERNSHIP FROM LOCAL BUSINESS
High school students involved in clubs take the trip of a lifetime. Young children stare with pride at their science projects. While these events may seem completely unrelated, without Kiwanis, they may not have been possible. Founded in 1915, Kiwanis set up headquarters in Detroit, Michigan and has spread ever since. As an international organization, Kiwanis extended its reach all over the world after expansion was approved in the 1960s. According to Kiwanis.org, their organization is currently involved in nearly 80 nations. Their involvement in community life and school systems has been a goal from the beginning, and their support has enabled many opportunities to take place for students and community members. One of these opportunities was extended to members of Veterans Heritage Project (VHP). “We went to Washington D.C. last summer for the club, and that was funded by Kiwanis. It was a super cool trip. We visited a ton of monuments and memorials and got to distribute our book to a whole bunch of important figures in D.C.,” said Austin Hagan, a junior and member of VHP. While the trip was focused on leaving an impact on students, it extended to others as well. The advisors of VHP had already given time to the meetings of the club and production of the book, but they did not expect to be so greatly affected by the trip. One of the highlights for the advisers was seeing the student’s reactions. “Seeing those monuments face to face was really impactful for students, and they really connected with some of the stories, especially the Vietnam memorials,” said Kristine Zeeb, an adviser who went on the trip. Reaching more towards community life, Kiwanis was recently involved in several events around Cave Creek, Annalee Barnett such as the Empty Bowls Project, a food drive, and Wild West Days. As Kiwanis reaches out to the community, they also encourage people to get involved. They often offer scholarships or fund events. One example of this is when Kiwanis contacted members of the school newspaper, the CS Press, in an effort to hire a small group to make a newsletter for them. Two students were given the job, and now have a paid internship as they make the newsletter, titled The Sundial. “This opportunity is great because it's teaching me how to create a newsletter in a professional fashion and I also get to become more involved with the Cave Creek community,” said Annalee Barnett, a senior and editor of The Sundial. While Kiwanis was once selective about who joined their organization, they currently welcome all people who want to get involved in supporting their community. Their current motto, “serving the children of the world,” was voted into the organization by members in 2005.
“This opportunity is great because it’s teaching me how to create a newsletter in a professional fashion and I also get to become more involved with the Cave Creek community,”
Katelyn Reinhart spotlight editor
5