Vol. 56 Issue 6: Food Issue Southwords

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PHOTO ILLUSTRATION BY CHARLOTTE GEIER

Vol. 56, No. 6

An in-depth exploration of what we eat and its impact on our culture.

Regular sports coverage on pages 18-20

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1111 S. Dee Road • Park Ridge, Illinois 60068

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April 21, 2020

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| April 21, 2020

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ear readers,

Food is an essential part of our lives that adapts to fit societal values. Today’s food culture is influenced by restaurant favorites, diet trends, and even Instagrams dedicated to food. For this issue, we decided to examine our culinary culture and its impact on everyday lives. Food has the ability to not only bring people together, but it can also become a part of one’s personal identity. While some are fixated on eating the healthiest food they possibly can, others seek the most delicious pizza, burgers, and desserts. Their diets, favorite foods, and cooking habits shape their identity as a “foodie.”

The use of DoorDash, GrubHub, and Uber Eats has heavily increased in recent years.

Due to this, we have access to an overwhelming variety of choices right in the comfort of our own homes. Furthermore, the popularity of food shows is surging. People love watching either how to cook or others compete in a variety of cooking challenges with ease.

Park Ridge, especially Uptown, has a bustling restaurant scene that is continuing to grow. Despite this plethora of options available, adults and kids alike still enjoy to cook and bake in their free time.

Some believe a “food renaissance” is occurring right now, while others argue it’s time for change. With food being an ever-present part of our culture, this special edition of Southwords explores student opinions on food, successes and failures within the food industry, and how the food industry connects with everyday student perceptions. How do our bodies really process different nutrients? What’s healthy, and what’s not? Why have so many Park Ridge restaurants closed? What is the student body’s favorite ice cream shop?

While we might not have the answers to all of your questions, we are going to start the conversation. Through our investigation of these topics, we hope to open your eyes to new culinary perspectives.

Sincerely, Georgia Fosse, Charlotte Geier, & Erin Martin Editors-in-Chief

Maine South High School 1111 South Dee Road Park Ridge, IL 60068 http://www.southwords.org

Scan this QR code to e-mail Southwords Southwords is a student-r un publication designed as a public forum for student opinion and balanced reporting on topics relevant to the Maine South community.

Unsigned staff editorials represent the consensus opinion of the Southwords Editorial Board. Personal commentaries represent the opinion of the author alone and do not represent the opinions of the publication nor District 207.

Student par ticipation in the newspaper, whether through readership, submitting articles, or voicing comments or concerns, is encouraged.

Signed letters to the editor can be delivered to the new Southwords office (B115B), given to a member of the editorial staff, or e-mailed to southwords@maine207.org. Southwords reserves the right to edit material for clarity and brevity and to reject obscene/libelous submissions.

Editors-in-Chief

News Editors

Georgia Fosse Charlotte Geier Erin Martin Emma Crosson Luigi Laudando

Commentary Editors Gabriel Blindauer Laura Pomilia Features Editors

Victoria Murphy Lily Niziolek Elizabeth Ryser

Entertainment Editors Veronica Espinoza Ella Melcher Kristen Meyer Sports Editors

Sam Corbett Tyler Houck Amalia Laskaris

Production Editors

Keeley Flynn Isabel Gibson Aly Trunzo

Editorial Assistant Adviser

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Jessie Beck Mr. Stathakis

April 21, 2020

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In search of the best local Italian beef sandwich

Luigi Laudando, Tyler Houck, & Sam Corbett News Editor & Sports Editors

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he Italian beef sandwich is one of the staples of Chicago cuisine­—behind only the Chicago-style hot dog and deep dish pizza in terms of popularity­, but not in taste. The Southwords editorial staff visited five local restaurants in search of the best Italian beef sandwich for Maine South students.

PHOTO BY LUIGI LAUDANDO

Portillo’s

Johnnie’s

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Chicagoland staple with over 60 locations nationwide, Portillo’s is always a safe bet for a solid Italian beef sandwich. Options include beef ($6.29), big beef ($8.29), or beef & sausage combo ($7.29). For a small fee, sweet peppers add a distinct flavor profile, and getting the sandwich “dipped” is also highly recommended. While the juice adds to the flavor of the beef itself, it can make the bread too soggy at times. The hard casing of the sausage is a good offsetting texture from the soft beef.

Portillo’s signature chocolate cake shake is a must, as the sweet dessert pairs well with the salty beef sandwich. The crinkle-cut fries are also a welcome difference from other restaurants.

PHOTO BY TYLER HOUCK

PHOTO BY LUIGI LAUDANDO

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nother establishment for having one of the best beefs in the area is Johnnie’s. Located at 7500 W. North Ave, Johnnie’s is a single-counter beef stand with outdoor seating. North Avenue itself is full of restaurants, but Johnnie’s offers a parking lot for their patrons. Johnnie’s also has a location in Arlington Heights. The ordering process is seamless and the sandwich itself is only $4.54, with peppers an additional $0.39. Unlike other establishments, Johnnie’s sweet peppers are smaller and more abundant, which leads to better coverage of the sandwich. Fries are similar to Wally’s in terms of cut. The editors would also recommend getting a handmade lemon Italian ice (or watermelon at the Arlington Heights location) to compliment the sandwich. Johnnie’s receives a perfect five-star rating because of its superior sweet peppers, unmatched flavor and seasoning, and strong bread integrity.

Wally’s

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ocated at 1006 N. Northwest Highway in Park Ridge, Wally’s was an unorthodox choice for the editors when narrowing our restaurant selections.

Known for its gyros, Wally’s beef sandwich gets neglected on its menu. The au jus is served on the side, allowing the desired amount to be added.

Alone, the beef is a good balance of not being too dry nor too soggy. The bread is very brittle, though, as the bread fell apart in a matter of seconds after dripping the sauce onto the sandwich a bit too quickly. The sandwich pairs well with the salty, thin-cut french fries. Wally’s sandwich will cost you $7.85, which is more expensive than other options on this list.

Our winner: Johnnie’s PHOTO BY TYLER HOUCK

Buona

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uona beef is well-known all throughout Chicago as a hometown fast-food beef establishment. Buona is the official Italian beef partner of both the Chicago Cubs and White Sox. With its nearest location in Rosemont, Buona is an easily accessible and fast option for students.

When ordering, the three main options include dry, for just beef and bread, the original way, with an extra scoop of sauce, and the “baptized” option, in which the whole sandwich is dunked in sauce. Also, there are “Rizzo’s Way” and “Big Hurt” options named after Cubs’ star Anthony Rizzo and White Sox legend Frank Thomas. Buona had the strongest bread of any restaurant, even when it’s been “baptized.” The beef could have had even more sauce, which could be fixed by asking for sauce on the side. Sides are relatively expensive but we recommend the regular fries as the most affordable.

PHOTO BY SAM CORBETT

Sonny’s

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n under-the-radar sandwich shop in Uptown Park Ridge because of the Jimmy John’s, Potbelly’s, Jersey Mike’s, and Subway, Sonny’s Express located at 141 Vine Ave is a great and relatively new Italian beef option. The restaurant has a pleasant environment, with white walls and soft background music, and is located away from the hustle and bustle of the Pickwick Plaza. The sandwich itself costs $6.95, with a beef and sausage combo costing a dollar extra. Sonny’s wraps its beef in three layers of deli paper wrapping, ensuring the sauce makes the beef as soggy as possible. The sausage in the combo was also nice and moist. The service was incredible, as the beef was made while the editors were paying. Sonny’s is also known for having a good chopped salad similar to Portillo’s.

Overall, Sonny’s is a close-to-home option with good Italian beef.

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| April 21, 2020

Out with the old, in with the new

Georgia Fosse Editor-in-Chief

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hile there are many restaurants eager to have a location in Park Ridge’s thriving food community, there are many others that have closed for a variety of reasons, including the high lease costs. Southwords takes a closer look into this trend.

Jason’s Deli

Pazzi di Pizza

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ason’s Deli, a chain restaurant, closed its doors on Oct. 31, 2018. The fast-casual chain opened its Park Ridge location in 2009 in the Shops of Uptown.

Their menu mainly consisted of soups, salads, and sandwiches; it also had a wide variety of vegetarian options.

“I miss Jason’s Deli because it offered a wide range of options that were very affordable. It allowed for healthier options at a lower price than other restaurants in Uptown,” senior Sam Mayer said. “I absolutely loved the salad bar and would go there all the time for it.”

A former Jason’s Deli Park Ridge manager stated the location closed for financial reasons.

“The sales and costs weren’t meeting up, so we couldn’t provide the best quality [for our customers],” the manager said.

There are more Jason’s Deli locations in Chicago and Oak Park, in addition to the one in Schaumburg.

azzi di Pizza opened its doors in the summer of July 2019. Prior to opening, the space was used by the Pick, an updated version of the Pickwick Restaurant. This restaurant specializes in Italian cuisine, serving pizza, pasta, and other Italian dishes. In addition to being open for dinner every night, Pazzi di Pizza also serves lunch TuesdaySaturday.

Being a family-oriented business, owner Marco Lappo believes that Park Ridge fits this criteria.

“I have an uncle who has lived in Park Ridge for over 20 years,” Lappo said. “We’ve aimed our business to be in a town that is family-oriented.

Park Ridge is similar to Elmhurst in that sense, making it perfect [as a location].”

Grand Mongolian Hot Pot

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rand Mongolian Hot Pot is the newest addition to the Park Ridge Uptown food scene, located in the old Noodles & Company spot. This restaurant is unique in that diners get to cook their own “hot pot.” This process entails heating a broth at the center of the table, then adding their choice of meat, seafood, vegetables, noodles, tofu, and rice. There is another location in Lakeview.

Manager Edward Gerel was inspired to open another location after the success at the first location.

“This is a really good location, and everyone can come from the north and east side for hot pot,” Gerel said.

Make Room for Truman

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ake Room for Truman suddenly closed its doors at the end of Dec. 2019. The restaurant began operations on Sept. 27, 2018.

Although it was a new establishment at the time, it shared the same parent company as its predecessor, Houlihan’s. Make Room for Truman served steaks, rotisserie meats, and a signature pancake-style dessert known as “The Truman.”

Many students had found the dining experience at Make Room for Truman to be enjoyable.

“I miss Make Room for Truman because my family and I loved going to such a nice restaurant that was in the comfort of Uptown Park Ridge,” junior Maura O’Driscoll said.

As the space is currently unoccupied, there are no known plans of an establishment replacing Make Room for Truman at this time.

More than Pasta

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ore Than Pasta opened in the former Winestyles location last October. While the menu is limited to pasta, there are many different ways that customers can customize their order. Upon ordering, diners can choose from 17 signature sauces and three kinds of homemade pasta. There are also a variety of add-ins, such as chicken and steak.

“The reason why we chose this food in particular was to offer high-quality fresh pasta and risotto as a gluten-free alternative either for takeout or dine-in with a casual restaurant atmosphere, which is hard to find,” chef and owner Darko Nish said.

The prime location in Uptown is one of the reasons Nish was drawn to open a restaurant in Park Ridge.

“We chose this location in Park Ridge because of the great community and people,” Nish said. “It’s really a pleasure to be a part of it.”

Maki Sushi

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aki Sushi & Noodle Shop ended its 20-year run in Park Ridge in early February. Maki opened for business in 2000. Besides serving sushi, Maki was known for a plethora of Asian noodle dishes.

“I miss having a close sushi restaurant that’s more casual than Blufish or Shakou,” senior Sofia Lind said.

A new Asian-fusion restaurant, Poke Burrito, is expected to succeed Maki in April. The restaurant will serve poke bowls and ramen.

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PHOTOS BY GEORGIA FOSSE

April 21, 2020

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How ‘super’ are superfoods?

Gabriel Blindauer

Commentary Editor icture this: you return home from a long day at the office. You’re feeling a bit...peckish, so you go to your kitchen to grab a snack. The options are a bag of chips and a Granny Smith apple. You make the sensible decision and go with ol’ Granny.

Of course, a bag of fried potatoes is going to be considerably worse for your health than anything that can be directly sourced from mother nature.

Apples are actually considered to be a “superfood,” but a 2011 study published in the Journal of Dentistry found that eating apples could be up to four times more damaging to tooth enamel than carbonated beverages.

Most nutritionists/dieticians don’t actually have an official definition for superfoods, nor do they even use the term “superfood” as a label.

Penny Kris-Etherton, a dietician and distinguished professor at Penn State University, has set the industry standard for what a superfood should be called, as she is the Chair of the Lifestyle Council for the American Heart Association “It is a food that has high nutrient density, or contains bioactive components with proven health benefits,” Kris-Etherton said.

By this definition, many superfoods would immediately be stripped of their status due to a lack of their benefits being proven, coffee being the best example. Over 18,000 studies have been conducted on coffee over the last few decades; however, most have directly contradicted one another or have results that prove to be inconclusive. Yet, despite these inconsistencies, studies show that coffee drinkers still overwhelmingly believe in the positive health benefits that their beverage of choice provides.

The Mayo Clinic has an established set of four guidelines that it uses to identify superfoods. Each food is considered to be a superfood if at least three of the following apply: it is a good or excellent source of fiber, minerals, and other nutrients; it is high in antioxidant compounds which can help reduce risk of heart disease or other health conditions; and it is readily available. These rules allow for a larger group of foods to be considered “super,” including coffee.

According to the Harvard School of Public Health, the earliest recorded use of the term “superfood” began during World War II as a

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ILLUSTRATION BY ISABEL GIBSON

marketing strategy by The United Fruit Company.

The idea was pushed upon consumers that bananas were nutritious, cheap, and an essential part of a daily diet. Popularity of bananas and the rise of the superfood were amplified further when the American Medical Association published findings that showed bananas could treat conditions such as diabetes and celiac disease (intolerance to gluten).

This momentum carried well into the 21st century where widespread marketing campaigns and mass media have now created a billion-dollar industry.

Based on a 2015 Nielson survey, consumers are willing to pay more for foods perceived as healthy, and health claims on labels seem to help.

Essentially, companies perpetuating unverified or misleading information in advertising has some of the strongest influence on consumers’ belief in and willingness to buy superfoods.

So, this begs the question: are superfoods truly beneficial to one’s health, or, are they just another trend that society will abandon in a few years?

“A lot of people have unrealistic expectations about these foods, thinking they’ll be protected from chronic diseases and health problems,” Kris-

Etherton said. “They may eat one or two of these nutrient-dense foods on top of a poor diet.”

While there may be some very apparent benefits that have been proven, some people seem to be treating them as literal “super” foods. In fact, the Neilson survey mentioned earlier resulted in 80% of respondents saying that they see “food as medicine” and eat certain foods solely to prevent health problems such as obesity.

However, as long as superfoods are incorporated into a healthy diet and they aren’t used as an substitute to medicine, Kris-Etherton doesn’t see much of an issue with them.

“Consuming a variety of foods, including lots of fruits and vegetables, along with other plant foods such as whole grains, legumes, and nuts and seeds, gives a person the best chance of obtaining the full spectrum of nutrients,” Kris-Etherton said.

Kris-Etherton advises individuals not to jump to conclusions.

“What I think people should do with all this new information is stay tuned. We’ve got to get to where there is a large evidence base before nutritionists will say, ‘I think you should take this for these reasons.’”

Top 5 nutrient-dense superfoods Berries Berries are naturally sweet, and their rich colors mean they are high in antioxidants, fiber, and disease-fighting nutrients.

Fish Fish are a perfect source of protein and omega-3 fatty acids, which help prevent heart disease.

Leafy Greens Dark, leafy greens are an excellent source of vitamin A, vitamin C, calcium, and fiber.

Nuts Nuts are an amazing source of plant protein.

They also may reduce the risk of heart disease.

Source: health.harvard.edu Whole Grains A good source of fiber, whole grains have been shown to lower cholesterol and protect against heart disease and diabetes.

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| April 21, 2020 ILLUSTRATION BY KEELEY FLYNN

The

Why I decided to become vegan...and then vegetarian Courtney Lee Sports Writer

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decided to stop consuming animal products in July of 2018, so I am relatively new to the herbivore regimen. Since then, I have broadened my diet to include some animalbased products such as dairy and eggs when I am out at restaurants, but for lunches, baked goods, and at -home dinners, I usually eat vegan.

A plant-based diet rejects the consumption of anything that comes from an animal. This includes all meat, dairy, eggs, gelatin, and honey (though it depends on the vegan). It is nowhere near as hard as it sounds.

Eventually, when you stop eating these items, you don’t even think of them as food options anymore, so you aren’t really focusing on how you could potentially miss them in your diet.

Some of my best friends are vegetarian and had been vegan for certain periods of time, and I myself had tried to be vegan for a week once when I was a freshman; however, I

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had never incorporated it into my lifestyle, until the summer of 2018.

I was at a favorite ice cream shop in St. Louis with my family when I saw some people protesting the dairy industry. I had never really thought about the dairy industry in a negative light, and I, ignorantly, always thought that cows needed to be milked in order to remain healthy— therefore I thought it was beneficial for the cows to be milked.

I was curious, and I did some research. After that first video about how large corporate dairy farms worked, I watched more on every single aspect of animal agriculture.

Suddenly, it became an industry I no longer wanted to support.

Beyond that, I learned about the toll that animal agriculture can take against the environment. That is where the core of my many reasons for being a vegetarian lies; it simply takes far fewer resources to follow a diet that does not include meat. Water and land use, as well as carbon footprint, can all be vastly reduced by individuals who become vegan/ vegetarian.

Watching the documentary, “Cowspiracy,” which sheds light on the unsustainable aspects of the animal agriculture industry, I found information that has stuck with me in my daily choices.

According to Watereducation. org, it takes 1,232 gallons to make a steak. When you think about beef consumption, you have to think about the amount of land that goes into keeping the cattle, the land for the cow feed and the water that is used to grow food for the cow feed.

To me, the amount of resources it takes to create this source of food is not worth it, and I am perfectly happy with how my diet is now.

Instead of a slow conversion, I went for the immediate total absence of animal-based products. As the primary chef in my family, my dad wasn’t super thrilled at first; I’m sure he was anxious about the future of our family’s kitchen.

It was tricky at first, and it is definitely challenging at restaurants.

Sometimes, I got intimidated by asking restaurant staff if it was okay to change my order, because often times it meant changing the entire integrity of the dish, and I was a little worried of their judgement.

Overall, I felt as though I was more conscious of my diet, and therefore ate healthier. I get plenty of protein from plant-based sources, however; I take a B12 supplement and an iron supplement every day (or at least when I can remember).

I think the biggest change to my life that took place, was not my diet

change, but the way people reacted to my vegan diet. Some people think it is awesome and impressive; however, others seem to take offense to it. I know that seems a little extreme, but some people just don’t understand it and they almost want to accuse me of doing something wrong, and make me feel bad for my lifestyle choice.

I never really wanted my veganism or vegetarianism to be super “in your face.” There have always been those jokes about uptight vegans that persistently comment on others “ability to eat flesh.” I think that those types of vegans don’t really mean any harm; they just come from a place of extreme passion towards the injustices they see in animal agriculture.

I gradually started getting back into eating dairy products and eggs after about 10 months of just being vegan. Honestly, it just came from a place of weakness, of wanting to try things at restaurants that I knew I otherwise was going to miss out on.

However, living so close to the city, there are so many vegan/vegetarian friendly restaurants at my fingertips.

Some favorites include Pick Me Up Cafe and Handlebar.

After writing this article and reminiscing on all of the reasons I went vegan, I think I should go back.

Maybe you’ll join me?

April 21, 2020

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Favorite foods: Maine South edition Salad: 22 Pasta: 23 Fruit: 24 Pizza: 25

Laura Pomilia & Gabriel Blindauer Commentary Editors

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f you could only eat one food for the rest of your life, what would it be? To find out, we sent out a survey to the school asking that very question. Out of 343 responses, we determined Maine South’s top five go-to foods (see infographic to the right)...as well as some unique eats (see below) that are deserving of consideration.

Special K Red Berries Cereal “I find myself eating one to three boxes of this delicious cereal every week. The cereal offers a wide range of health benefits while offering a low-calorie option. From the fantastic flakes to the superb strawberries, this cereal appears flawless. I don’t think that I could live without it.”

Sushi: 34

Apples

“I chose apples because of the sheer amount of variety—there’s over seven thousand types grown worldwide! I would never have to get tired of the taste.”

-Anthony Sarullo, ‘21

-Eamon Brady, ‘21

Potatoes

“I chose potatoes because you could do ANYTHING with those bad boys. Fries, chips, mashed, baked, gnocchi, etc. You can also season them any way you want. Garlic, paprika, ketchup, ranch (if that’s your vibe), or many other things.”

Portillo’s Cheese Fries

“Portillo’s Cheese fries are my favorite food in the whole world. My friend and I go get cheese fries for every event, but it’s more about the people there.

One of the workers in the drive through knows our order by heart and usually throws in something else for free in for us.”

-Arianna Glascott, ‘20

Watermelon

“It reminds me of summertime and all of the fun things that come along with that time of the year. When I’m eating watermelon in the summer, there’s nothing to worry about. My life is so hectic that it’s good to step back to be reminded that life can also be carefree.”

-Caroline Kuja, ‘20

Acai Bowls

“There’s such a wide variety of fruits and toppings that make it fun to eat, and it makes me feel like I’m eating healthier. They’re also extremely aesthetically pleasing to look at.”

-Kendall Battaglia, ‘20

-Julia Gugulski, ‘21

Canton Tea Garden Chow Mein “It’s the best Chinese in Park Ridge and it’s so good and the portions are awesome sizes! It’s the most delicious and best food ever. When you eat it, you feel like you’ve eaten five servings of it already but you feel like you could eat ten more afterwards; it’s just that good.”

-Alexia Gurgone, ‘20

Strawberry Mochi Ice Cream “It’s a great snack filled with flavor and texture. It reminds me a lot of my childhood, since my parents got it for me whenever we went grocery shopping Not only that, but it combines my favorite flavor and dessert. It’s also the food my friends and I eat together.”

-Maria Sophia Maglalang, ‘22

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Bake it ‘til you make it: student ‘shares’ her love for baking Victoria Murphy, Elizabeth Ryser, & Lily Niziolek

Features Editors sing a social media platform can help a hobby turn into something greater. It gives the creator the power to transform what they are passionate about into something that inspires a mass of people.

Senior Collette Roth started an Instagram baking account on a whim to showcase her baking skills with the support of her friends and family.

“I love to bake and I do it all the time,” Roth said.

“Baking is the best stress reliever in the world. I love to be alone in the kitchen and creating something.”

Roth bakes a wide variety of treats; however, she appreciates bread the most because of the satisfaction she gets after completing such a tedious recipe.

“My favorite thing to bake is any type of bread,” Roth said. “It is very time consuming, but the end result is always worth it.”

Despite baking being Roth’s personal outlet, her creations caught others’ attention.

“My friends and family were impressed by it and my good friend [senior] Brittany Argaez said I should create an account to show my baked goods for everyone,” Roth said.

Argaez has supported Roth from the start of her account. She helped motivate Roth to bring her talent to Instagram.

Roth’s friends inspired her account’s name, “obesity_with_igrega.”

“My nickname is Igrega—there isn’t a story behind it, that’s just what my friends call me,” Roth said. “As it grew, I wanted to keep its original silly name.”

PHOTO BY ERIN MARTIN

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ALL I KNEAD IS PRETZELS

Senior Collette Roth plates her freshly baked pretzels as she prepares to post a photo to her Instagram account.

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The account was created with the sole purpose of having fun and showing her love for baking with close friends.

“My account kinda started as a joke, but I soon realized that I loved posting; it makes my day,” Roth said.

Argaez inpired Roth to share her food with friends.

“I thought if she made an account, people could see all the amazing food she makes and then what we would do is deliver the baked goods to people’s houses for them,” Argaez said.

After posting, Roth looks to her comments to see which of her friends would like her most recent creation. Then, she delivers it right to their door. Friends often talk about her delicious baked goods.

“Since creating this account, I feel so much more support from my community,” Roth said.

The benefits of her baking extend past the borders of Park Ridge. Roth hopes to bring smiles to those less fortunate in downtown Chicago.

“I hate to waste, so I try to do what I can to spread [my treats] around the community,” Roth said. “I plan on heading downtown in the summer and handing some baked goods out to the homeless.”

Fueling happiness in others is what keeps Roth motivated to continue her account.

“Getting a positive comment makes my day and reminds me that I’m on the right track.”

Having this account not only allows Roth to have some fun with her hobby of baking but also strengthens her ability to express her individuality, even when taking inspiration from recipes on the Internet.

“Most of my posts are spin-offs of recipes I find online,” Roth said. “I always like to put my own touch to make it mine.”

Argaez is an avid supporter of her friend’s creative recipes.

“I eat her food a lot,” Argaez said. “One of my favorites is her cookies n’ cream cookies.”

Roth hopes to bring positivity into the lives of others and inspire people to be free to share their hobbies as she, herself, has been able to do.

“I hope that my account inspires others to show off their passion, whether it is sports, art, baking, or whatever they love to do,” Roth said.

As Roth continues to post on the account, her following has grown.

“It started as a private account with only a few friends following,” Roth said. “I soon got lots of follow requests and decided to make it a public account.”

In gaining a broader following to her account, Roth has considered her future profession and how that might involve her passion of baking.

“I am open-minded about my future, and one of my goals is to open my own bakery,” Roth said.

“This is a good way to get a head start and get used to getting others’ opinions on what I make.”

Along with these changes to the purpose

southwords.photo.tips

PHOTO COURTESY COLLETTE ROTH

Our tips to make your photos of food “Instagram-worthy” 1. Lighting

- Avoid harsh overhead light - Use natural light to complement the dish Pro tip: use light reflectors to highlight your dish even more.

2. Color

- Add pops of color to make photos more interesting -Keep the background simple with no distractions - Pro tip: use herbs, flowers, or spices to brighten the space

3. Spacing

- Play with negative space to add interest to the photo - Symmetry keeps viewer focused

4. Angle

- Choose what best showcases your plate - Straight down highlights the piece as a whole - 45° shows the best side of the dish

of her account, Roth has made some stylistic advancements in her posts and content style.

“My content has reached a more mature level,” Roth said. “I try to use high-quality cameras and only post my best work.”

Roth focuses on the details of her photographs and tries to optimize the appeal of each post.

“I always try to position my food in an appetizing way; presentation is everything,” Roth said.

April 21, 2020

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Construction will bring expansion and remodel of cafeteria

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people with more space,” freshman Grace Duerkop said. “I’m looking forward to the cafeteria being finished next year.”

Another change is that more options in the cafeteria will be available.

“There will be new serving lines, new recycling centers, and much better flow,” Dr. Collins said. “We are also adding a stand alone coffee shop right by the north end of the new cafeteria.”

Another important aspect of the new cafeteria is that it will have enough space to host cheerleading in after school, which will give more space in the fieldhouse, particularly for basketball and track.

The fitness center will be moved to where the old cafeteria is, and the faculty cafeteria will move to where the current fitness center is.

The demolition of the new cafeteria will take place sometime next school year, and the predicted grand opening for the new cafeteria is fall 2021. The goal of the construction is to finish a third of the project each summer.

“There won’t be a time that we construction process around that, and actually impact any classrooms, the vast majority of work will happen because we’re able to design the actual in the summer,” Dr. Collins said.

into this coffee shop are still being discussed. However, administration is looking for student input on items for sale and other operations.

“We hope that students tell us what they want,” Dr. Collins said. “We’re going to see what makes sense from a financial standpoint and from an operational standpoint.”

Administration has received positive feedback from students on this coffee shop. Underclassmen in particular are excited for this new addition.

“The coffee shop is thrilling news,” sophomore Molly Shanahan said.

“This coffee shop will provide a nice, calming study atmosphere for students. I believe this is a beneficial idea because many students are late

to class due to their dire need of Starbucks or Dunkin’.”

While upperclassmen will not be around for the coffee shop, many agree that it will be a good addition to the school.

“I think [the coffee shop] is a great idea,” senior Maddie Baumann said.

“We’ll have more options to choose from in college, so this will give students a similar environment.”

Administration cannot definitively say who would run the shop.

“I would love students to have some type of opportunity to work at the shop,” Dr. Collins said. “That’s all part of the planning and conversations we haven’t had yet.”

While administration is unsure of who will work in this coffee shop,

CURRENT LAYOUT

News Editor emodeling at Maine South has begun in earnest, as the former main office has been emptied to make room for new art classrooms.

Perhaps the biggest eventual change for students, however, will be the relocation of the student cafeteria.

The current courtyard will actually be turned into the new cafeteria, and all of the classes on the north and east end of the courtyard will be removed.

“The entire cafeteria is moving, including the serving lines,” principal Dr. Ben Collins said. “The courtyard by student services is getting a roof, and we are expanding everything around it and breaking down the walls by the current art rooms and culinary rooms.”

The size of the new cafeteria will be triple to what it is now to accommodate Maine South’s large number of students.

Many students are e agerly anticipating the expansion.

“I’m glad they are expanding the cafeteria because it will give students the opportunity to be around more

PLANNED LAYOUT

Emma Crosson

CONSTRUCTION PLANS

Blueprints have been created to show the changes of the entire school post-construction. The top picture portrays what the V-wing currently looks like, and the bottom picture shows its transformation into the student cafeteria.

School coffee shop set to open for the 2021-2022 school year Charlotte Geier

Editor-in-Chief t the beginning of the 20212022 school year, the school is planning to open a coffee shop in Maine South.

Administration has b een discussing the idea of a student-run coffee shop with students throughout this school year, as many other schools in the Chicagoland suburbs have their own coffee shops. Some of the schools that currently have coffee shops in the area include Stevenson High School and Schaumburg High School.

“We’ve seen them at other schools, and we thought it’d be something nice for the students and the staff,” principal Dr. Ben Collins said.

The details of what would go

A

ART BY ISABEL GIBSON & ALY TRUNZO

FRAPPE

SHOP?

*Results based on 343 voluntary e-mail form responses from Maine South students

HOT COFFEE

COFFEE

HOT TEA

A SCHOOL

ICED TEA

YOU WANT IN

70% 70 % 68 62% % 53 50% % 45 45% % 53% % 50 68% % 62 SMOOTHIE

WOULD

ICED COFFEE

WHAT

students would like to see a peeroperated shop.

“Students should work there because it would help students develop useful life skills,” Shanahan said. “This would give students job experience without having to worry about getting to work every day.

Additionally, students have numerous ideas for what items would be sold in the shop.

“The coffee shop should have a similar menu to that of Starbucks or Dunkin’, like iced and hot coffee, hot chocolate, and frappuccinos,” Baumann said. “It should also include breakfast items like yogurt, oatmeal, egg sandwiches, hash browns. This would encourage the many students who don’t eat breakfast to do so.”

SouthwordS 9

The

Issue

| April 21, 2020

Survey

Veronica Espinoza, Ella Melcher, & Kristen Meyer Entertainment Editors

BEST FRIES

BEST SANDWICH Potbelly

Says...

36.6%

29.0% 18.6%

Chick-Fil-A

18.5%

Jimmy John’s

29.9%

McDonald’s

21.1%

Subway

Portillo’s

Jersey Mike’s 16.4%

Five Guys

Tony’s 4.2%

Sandlot

7.1% 5.9%

BEST CHICKEN FINGERS BEST FOOD TV SHOW Chick-Fil-A

39.5%

Raising Cane’s

24.9%

Culver’s Popeyes

18.2%

Master Chef

Do you eat breakfast?

EE

LEY

FLY

NN

YES 71.5% 10 SouthwordS

17.3% 16.4%

NO 28.5%

12.1%

What time do you ea

ART BY ALY TRUNZO

YK

Chopped

18.9%

The Great British Baking Show 14.9%

12.5%

Jewel-Osco 0.3%

AR TB

Cupcake Wars Hell’s Kitchen

5:30 p.m.

6:00 p.m.

6:30 p.m.

7:00 p.m.

7:30 p.m.

April 21, 2020

| The

Issue

B

ecause it is such a signifcant part of everyone’s life, we have strong food preferences. On Feb. 21, Southwords asked students to answer questions about their preferences, ranging from fast food to water, in order to determine Maine South’s favorites. The results below, based on 343 e-mail form responses, represent the top five selections in each category.

BEST GROCERY STORE BEST SHAKE Portillo’s

23.6%

Costco Trader Joe’s

Steak n’ Shake

20.1%

Jewel Mariano’s

Culver’s

11.5%

Lou Malnati’s

29.9%

at dinner?

. . . . .

9% 18% 23% 19% 13%

22.5% 8.2% 7.6%

Smart Water 6.7%

Which Starbucks is your favorite?

“BIG STARBUCKS” 100 S. Northwest Hwy.

BSON

39.9%

ABEL GI

Moretti’s

Aquafina

ART BY IS

8.4%

35.9%

Ice Mountain Dasani

9.6%

Panino’s

5.9%

Fiji

12.2%

Giordano’s

11.8%

BEST BOTTLED WATER

BEST PIZZA Domino’s

15.9%

Potbelly

17.1%

Whole Foods

23.9%

Oberweis

17.4%

28.3%

64% “LITTLE 30% STARBUCKS”

15 S. Prospect Ave.

SouthwordS 110

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| April 21, 2020

‘Thirst’ for knowledge A. Victoria Murphy, Elizabeth Ryser, & Lily Niziolek Features Editor

Everyone has a drink they love. These teachers love these drinks so much that they can frequently be seen with them in the classroom. Match the teacher with their favorite drink and read the quote to see why they sip it. The answers are at the bottom right (no cheating!).

1.

2.

How much do you know about your teachers’ favorite beverages

“I started to drink white tea as a way to break my Diet Coke habit, and after a few weeks— voila, I had a new healthier habit (although I still enjoy an occasional Diet Coke). I choose white tea because it’s delicate and smooth, so it was a nice way to get used to tea.

Now I’m open to many types of tea.”

B.

“I love to drink Bubbly— for the nose tickling carbonation and unsweetened fruit flavor.”

C. Ms. Rachel Santucci

3.

Ms. Cherie Rams

4.

E.

“Why do I love Diet Mountain Dew? That’s like asking me why I breathe or why I love my children. To try to put into words why I love it would desecrate its meaning because the language that my earthly form has available to it would fall incomprehensibly short of capturing its true essence. The caffeine is a nice bonus, too.”

“I love the 7-Eleven Big Gulp filled with Diet Coke. Because I get to school so early, I need the caffeine pick-me-up but hate coffee. 7-Eleven also has a rewards program, so every seventh Big Gulp is free.”

5.

Mr. Matthew Hanes

12 SouthwordS

Ms. Kay Orosz

D.

“While at home, in the car and yes, in the classroom, you will always find me with a Yeti full of plain hot water. No lemon, no tea, just steaming water. I am often chilly and a cup of hot water always does the trick to warm me up.

I find it relaxing to sip on during the day, and, as weird as it sounds, I like the way it tastes!”

6.

Ms. Monique Clark

F.

“Celery juice is a good way to start the morning off by getting your veggies in” ANSWER KEY: 1D, 2F, 3C, 4B, 5E ,6A

Mr. James McGowan

April 21, 2020

| The

Issue

Luigi Laudando

News Editor hile most students use social media to share pictures, alum Alberto DeCicco (‘04) takes a different approach.

Before creating his own web-based pizza business in 2008, Alberto DeCicco (‘04) attended Maine South.

DeCicco’s business: Forza Pizza is a website that shares and sells pizza photos, videos, recipes, equipment, and merchandise.

DeCicco attended Maine South from 2000-2004 and is on the athletic wall of fame for football.

He is also the #3 on the Maine South football allnumbers list.

High school experiences with his grandfather fostered DeCicco’s love for pizza.

“High School and college summers spent at my grandparent’s pizzeria, Trattoria Porretta, really got me hooked on pizza,” DeCicco said.

“From there I decided to build a brick oven in my backyard which really inspired me to learn more about pizza. This was in 2007-2008 when blogging started to get popular, so documenting everything on the Internet not only allowed me to learn and meet new people, but also establish my own brand and identity.”

Forza Pizza started as an amateur blog before transitioning towards a social site where users can contribute their own content.

W

“While Forza Pizza has been around since 2007, it wasn’t until 2014 when social media (@ forzapizza) really enabled me to think about Forza Pizza as a company instead of a hobby,” DeCicco said. “This led to more personal conversations with Forza Pizza users which highlighted needs for social media assistance, info on making pizza at home, and the desire to wear fun pizza merchandise.”

Forza Pizza now has over 13,000 followers on Instagram and sells pizza “swag” including hats, shirts, and stickers with varieties of pizza logos and designs. Recently, the website also became a retailer for PizzaMaster ovens used in pizzerias.

The website also offers services to pizza-related businesses including web development, social marketing, and product design.

Having his own business has enabled DeCicco to participate in many unique opportunities related to pizza.

DeCicco helped construct the world’s longest pizza in 2017 at the Auto Club Speedway in California. The pizza measured 6,333 feet in length.

He has also had opportunities to judge and compete in international pizza competitions while also popping up as a guest pizza maker.

“Making the world’s largest pizza was such a large effort and cool accomplishment that it always sticks out,” DeCicco said. “It wrapped around a NASCAR racetrack and the oven had a driver!”

DeCicco offered words of wisdom for others trying

PHOTO COURTESY ALBERTO DECICCO

Alumnus brings out passion through pizza website

PIZZA PIZZA

Alberto DeCicco (‘04) works as a guest pizzaiolo at Eataly Chicago. His online pizza business Forza Pizza, has afforded him many unique opportunities.

to create their own blogs.

“The internet is a big place and it takes time, patience, and a library of valuable content to stand out,” DeCicco said. “While the early days, or even years, will feel like no one is listening, it is important to keep building your brand. This way, when you get discovered, you have substantial brand equity that will help open doors.”

Pasta parties and the effectiveness of carbo loading Erin Martin

Editor-In-Chief asta parties have become a tradition among many sports teams here at Maine South. Teams come together to share a meal consisting of not only pasta but other Italian cuisine before a sporting event. These parties are a great time for bonding that in turn can translate to a better performance for the team mentally.

“I firmly believe eating together brings a family/ team closer together,” football coach Mr. Dave Inserra said. Coach Inserra believes that his family may have brought the tradition to the Maine South football program.

“My dad had read about a group of college players gathering together at one of the player’s houses for a big Italian meal the day before their game,” Coach Inserra said. “The meal is a great way to get to know your teammates and celebrate as a group.”

Senior Liliana D’Alesio plays on girls’ varsity soccer and believes that pasta parties are a great way to get to know your teammates outside of practice.

“Team bonding is crucial in order to play well together on the field,” D’Alesio said. “Early in the season, we may not know each other super well.”

Many coaches are adamant about full-team attendance at pasta parties.

“We are all expected to attend,” D’Alesio said.

“Our coaches also encourage the captains to often host pasta parties in order to be team leaders.”

P

ILLUSTRATION BY ISABELLA TORNEBENE

Coach Inserra’s team also operates under similar rules.

“The pasta party is a culminating event before the big weekly game,” Coach Inserra said.

While sharing a meal together can be effective for the bonding of a team, the reason for the meal begins with the food itself.

Many athletes believe that eating meals consisting of carbs before sporting events enhances performance physically. This is most commonly referred to as “carbo-loading.”

“Carbohydrates are our primary source of energy during endurance activities,” Hawkettes and cheer athletic trainer Chrissy Davis said. Davis is also a physical therapist and athlete.

“I have completed nine Ironman events and nine Half Ironman events since 2009,” Davis said.

“I have carbo-loaded before many of these events.”

The body has limited amounts of carbohydrates that it can store in the liver and muscles. By increasing carbohydrate intake, the body allows for more to be stored as energy.

“We carbo load to ensure that the tank is full,” Davis said.

Before her most important races, Davis begins increasing her intake about three days in advance.

“Most of my Ironman races have taken place on a Sunday, so the first real day of Carbo loading starts on Thursday,” Davis said, “I continue this with each meal until Saturday morning.”

However, not everyone feels an improvement in their athletic capability after carbo loading.

“I believe our pasta parties have evolved away from being a carb loading/game preparation meal,” Coach Inserra said. “We provide 3-4 pasta varieties and chicken wings for protein. However, we are spoiled with many desserts which makes the meal wander from its original intentions.”

It is clear that those who are involved in pasta parties believe that they are more about the aspect of togetherness than performance enhancement.

It is quite possible that a balanced diet may even be the smarter choice.

“The problem is that many athletes only focus on race week when sometimes it’s too late.” Davis said.“Carbo loading can be important, but day-today nutrition and eating to support your training is what is most important.”

SouthwordS 13

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| April 21, 2020

Culinary courses surge in popularity Gabriel Blindauer & Charlotte Geier

Commentary Editor & Editor-in-Chief n recent years, the popularity of culinary classes has significantly increased. Between the 2016-2017 school year and this ongoing school year, enrollment requests for culinary courses has increased from 232 students to 367 students.

“With a total of 16 culinary classes, this is the biggest its ever been,” lead culinary teacher Ms. Keri Helton said. “Part of the boom for all of the varieties of classes is word of mouth. However, exclusive to the upper level classes, especially Baking and Pastry, students find it extremely appealing that it is dual-credit and on a 5.0 scale. This is extremely appealing to kids that don’t take AP classes who could maybe use the GPA boost.”

Some students who are in one of these 16 classes have chosen to enroll in culinary classes in preparation for their future.

“I would like to get a job working in a restaurant and eventually run my own,” junior Randell Frank said. “My mom is a chef, and I wanted to learn how to cook, so she showed me how to at a young age.

Since then, I’ve just wanted to cook.”

Other students enroll in culinary classes purely for leisure.

“I just enjoy cooking, and Ms. Helton is one of my favorite teachers I have ever had,” junior Tara Murphy said. “I look forward to going to her class because she is one of the kindest people I know.”

With the increase in student enrollment in culinary courses, the CTE department changed how the Baking and Pastry class would be offered to students. Prior to 2018, both Gourmet Cuisine and Baking and Pastry were only semester long, regular credit classes. After the change, Baking and Pastry is now a year-long class that offers dual-credit with Triton College.

“The full-year, accelerated Baking and Pastry class does make it more appealing to get into the culinary path as an elective,” Ms. Helton said.

“There is more pressure to enroll in some sort of capstone class that provides AP or Accelerated credit.”

While this full-year, accelerated option entices

PHOTO BY ALY TRUNZO

I

MEASURE UP

Measuring various ingredients, senior Eoin Hopkins and junior Mark Hiller make profiteroles during their culinary class. Profiteroles, also known as cream puffs, are French pastry balls stuffed with a cream filling.

numerous students, some disagree with its 5.0 weight.

“Personally, I don’t think [it should be weighted] because I find myself doing labs I have already done in Culinary 1,” Frank said.

However, others feel the weight of the course is fair based on the higher level skills taught in the class.

“I think Baking and Pastry is fair to have on a 5.0 scale,” Murphy said. “We learn a lot about calculation and plating techniques that require a lot of thinking. While it isn’t a traditional, sit-down AP style class, I think it’s good for students to learn more diverse skills at a high level.”

Regardless of the academic level at which each class is based at, all students can agree that taking any culinary course is beneficial.

“Culinary courses at South have made me even more passionate about cooking by introducing me

to new dishes that I now make at home,” Frank said.

“It also taught me the basics of cooking as well. I think it’s a good skill, or even a necessity, to know how to cook, and even if you don’t like it, you still get to meet new people.”

In addition to culinary courses benefitting students, the impact extends to culinary teachers.

“When students are surprised at how good something tastes or how beautiful something looks, that’s why I enjoy teaching this class,” Ms. Helton said. “It’s truly instant gratification, and students know when they do well on a lab even before I give them a grade for it.”

Regardless of the differing experiences that culinary students have had, most students agree that culinary classes are worth their time.

“I think every student should take some sort of culinary class,” Murphy said. “Cooking is a useful skill for everyone to learn.”

SCHOOL YEAR

GOURMET BAKING AND PASTRY

CULINARY

2016 - 2017

2017 - 2018

2018 - 2019

2019 - 2020

46 52* * 134

50 63 158

50 82 155

31 89 247

*

*Denotes enrollment request represents equivalent course (courses previously named Culinary 1, 2, and 3)

14 SouthwordS

GRAPHIC BY CHARLOTTE GEIER

March Requests for Culinary Courses by Year

April 21, 2020

| The

Issue

Cooking connections: celebrating cultural identity

Victoria Murphy, Elizabeth Ryser, & Lily Niziolek

Mr. Fechner cherished the times when he made bratwursts with his Features Editors grandfather. The common connection ith the instant gratification of to their culture made these moments phone delivery apps, cooking unforgettable. your own food can seem like a waste of “When my grandfather was alive, time. Yet for many students, cooking we would spend the day making is an essential part of celebrating their bratwurst with family and friends and culture. Creating traditional dishes talking and laughing,” Mr. Fechner informs students not only about their said. “It’s one of my fondest memories heritage but their sense of self. over the years.”

“Every time I make food with Mr. Fechner shares his family my family, I feel as though I am recipes, making new memories with learning and connecting with the same recipe. my family so much more,” senior “We make usually 50 to 100 lbs. at Athena Baharopoulos said. “I always a time,” Mr. Fechner said. “That way, learn something new about my family and friends can take it home. grandmother and how she would It’s a way to get together and have a add her own little twists on a certain fun Saturday with folks. I usually host recipe. It feels like I’m connecting this party now once a year.” with my grandparents and other Mr. Fechner finds that cooking relatives back in Greece.” traditional dishes exposes people to Senior Grace McNulty knows that new ways of making food. making traditional dishes can bridge “One of the best parts is showing vast distances, allowing her to feel people what a natural casing (what closer to family members who live holds the meat mixture) is...pig far away. intestine!” Mr. Fechner said.

“When I make Irish food at home, President of Diversity Club, it reminds me of the times that I senior Reema Al-Koubaytari, hopes have spent at my grandma’s house in to introduce students to other Ireland,” McNulty said. cultures’ foods through Diversity McNulty sticks to traditional foods Club’s attendance at the District to connect to her heritage.

International Fest at Maine East.

“I bake Irish soda bread which “It will be the first time Maine is a traditional Irish food,” McNulty South joins East and West in this said. “I also cook an Irish breakfast, celebration,” Al-Koubaytari said. “You which is eggs, sausage, bacon, black can try various dishes from multiple pudding, white pudding, beans, and ethnic groups and backgrounds, it’s toast.” amazing way “Every time I make food an For E ng l i s h to le ar n ab out t e a c h e r M r . with my family, I feel as different cultures, Garrett Fechner, though I am learning and maybe even making his your own, through family’s recipes and connecting with my food.” i s s i m i l a r l y family so much more.”

Al-Koubaytari important and a ardently believes tradition he wants -Athena Baharopoulos that food is an to preserve. essential part of “My family has been making cultural identity. a bratwurst from scratch since I “I am a first-generation immigrant, was little,” Mr. Fechner said. “It’s so I grew up always eating traditional a Hungarian recipe that has been Arabic food my mom made every passed down for years...a lot of sweet night,” Al-Koubaytari said. “Before paprika, pork shoulder, garlic powder, my mom immigrated to the States, cayenne, salt and pepper...We still my grandma taught my mom how to make it today.” cook a variety of Syrian dishes so we Mr. Fechner’s bratwurst recipe would stay true to our roots.” reminds him of his family’s origins Watching her mom cook taught Alin America.

Koubaytari more about her culture.

“When my grandparents emigrated “I would see her use really foreign to the states from Salzburg, Austria, vegetables you normally would not they didn’t have much money. Making find at Jewel,” Al-Koubaytari said. “My their own brats was a lot cheaper than mom would go to specific produce having steak!” stores that sold fresh vegetables like

W

JUST DOUGH IT!

Reema Al-Koubaytari makes traditional Syrian cookies with family and friends. Fruit jelly fillings make these treats their scrumptious selves.

okra or bok choy. I learned about how those vegetables were actually very common back home and are essential to making signature Middle Eastern dishes.”

For Baharopoulos, making Greek food is similarly reminiscent of her family’s roots.

“Most of the food we make is very traditional since my parents are both immigrants,” Baharopoulos said.

“We use recipes directly from their villages that have been passed down for generations.”

Cooking their village’s food helps the Baharopoulos celebrate their family.

“Making fo od brings my family closer than anything else,” Baharopoulos said. “We connect more than ever whenever we cook dinner and set our table.”

This connection happens frequently in the Baharopoulos’s household.

“It’s become a sort of routine,” Baharopoulos said. “If the dish is fairly complicated, my mom will make a large batch that will last our family a week or two.”

While traditional food is the norm for some students, for other students, it’s an exception.

“Cooking Irish food is more for special occasions, such as when my siblings are home from college,” McNulty said.

Even so, the act of making food that reminds people of their shared heritage strengthens familial bonds.

“Making food brings my family together because it is something that we all enjoy to do and then we can share what we make together,” McNulty said.

Likewise, for senior Tim Bresnehan, cooking traditional food

is a special event. Bresnehan takes care to learn his family’s recipes, immersing himself in his Hungarian culture.

“My mom will make food for the family,” Bresnehan said. “I learn how to cook the same food my mom ate when she was younger. ” Baharopoulos also ensures that she is learning how to make her family’s dishes.

“My mom will most likely cook the main dish, my dad will make the side dish, and I’m always in charge of making the salad (with lots of olive oil),” Baharopoulos said. “In my family, I’m known for making a killer Greek salad.”

Studying traditional recipes safeguards a family’s history. AlKoubaytari prioritizes learning her family’s recipes so that she can pass them to the next generation.

“Recipes are one of the few things that people were able to bring with them from their homeland as it is preserved by memory,” AlKoubaytari said. “If you have ever watched your mom or grandma make food, they usually have the recipe memorized or use different types of measuring tools.”

Traditional dishes hold special meaning to many students and are one of the many ingredients that add to student identity.

“Recipes that are tied with your culture are not just solely a bunch of ingredients chopped up together and stirred in a pot,” Al-Koubaytari said.

“It’s the love and meaning behind the dish is what makes it delicious. So of course, cooking traditional dishes is an amazing way to bring the family together. Especially because you cannot write down how to cook with passion and love for your heritage.”

SouthwordS 15

The

Issue

| April 21, 2020

ICONIC FOODS IN MOVIES AND TV SHOWS Veronica Espinoza, Ella Melcher, & Kristen Meyer Entertainment Editors

T

hey may seem delicious and desirable on the TV screen, but are these foods really worth the hype surrounding them? Southwords replicated these TV and movie-inspired recipes. In reality, the finishing results were surprisingly mixed due to the high expectations of these beloved, iconic dishes.

Cherry Turnovers from “To All the Boys: P.S. I Still Love You”

Krabby Patty from“SpongeBob SquarePants”

Ratatouille from the movie, “Ratatouille”

Cherry Turnovers from ToAlltheMeals.com

Spongebob-Inspired Krabby Patties

Ratatouille Recipe from Tasty.com

PHOTO BY KRISTEN MEYER

P

.S. I still love these Cherry Turnovers. Sealed with golden puff pastry and filled with gooey cherry filling, this pastry is the perfect dessert to serve with the vanilla ice cream of your choice.

The recipe itself is simple for inexperienced bakers, consisting of only a few ingredients and steps.

Pre-made puff pastry is used instead of Lara Jean’s carefully kneaded and tedious dough. The most difficult part of these delicious cherry turnovers is the assembly, requiring the baker to have good measuring and sealing abilities.

The final product is not moviescreen ready, as pieces of puff pastry and the amount of filling may not even out perfectly.

Despite the messy appearance, the taste is movie worthy. The crunchiness of the pastry balances the gooeyness of the filling and ice cream, providing the perfect bite of fruit, tartness, and sweetness.

Making eight individual pies, this turnover recipe serves as an easy replacement to a larger and more difficult pie. Although Lara Jean makes the cherry dessert for Valentine’s Day, the baker can substitute any fruit for the cherries to better suit the season or their taste buds.

16 SouthwordS

from Delish.com

PHOTO BY KRISTEN MEYER

A

lthough this recipe doesn’t accomplish Plankton’s goal of stealing the secret Krabby Patty recipe, it does produce a delicious burger.

Channeling Spongebob’s underthe-sea roots, the secret ingredient is Old Bay seasoning, which is traditionally used to prepare seafood.

To add an unexpected twist to what would otherwise be a typical burger, the seasoning is incorporated into the meat patty and secret sauce, which is mayonnaise and Old Bay. The burger is then topped off with a bun, the sauce, and any other desired toppings that are needed to complete the full experience of a Krabby Patty.

Relying heavily on the taste of the Old Bay seasoning, the recreated Krabby Patties are not necessarily worth waiting in line for or protecting at all costs like they are in the beloved animated show. They taste similar to other restaurant-made cheeseburgers with an aioli and secret ingredient.

However, the recipe is a basic athome option to bring a piece of your childhood into the kitchen and satisfy your curiosity of the Krabby Patty.

For now, the delicious, addictive, and unique qualities of Spongebob’s Krabby Patties remain a mystery to the show's fans.

PHOTO BY VERONICA ESPINOZA

R

atatouille is a French dish consisting of vegetables with a thick, delicious tomato sauce. It is a perfect option for vegans or veggie lovers.

At first glance, the recipe can seem overwhelming, but it is easy to follow compared to typical multistep recipes that use more difficult ingredients. Unfortunately, Remy the rat won’t be able to help, so a helpful tip while making this dish is to separate all ingredients into three sections—veggies, sauce, and herb seasoning.

The most challenging part about this recipe is time management, making sure that when the sauce is cooling off to move on and start to make the herb seasoning. Also cutting onions might take a while, too.

The final result is not an exact replica of the movie’s, as the layers of vegetables are not seamlessly layered in an aesthetically pleasing way. The taste is worth all the time it took to create the layering pattern of vegetables—zucchini, squash, tomato, and eggplant. The vegetables sauteed in herb seasoning compliment the tomato sauce beneath it, giving a taste of savory and tangy blissfulness. As Chef Gusteau from Ratatouille would say it's a dish that, “anyone can cook.”

Spaghetti Tacos from Nickelodeon's “iCarly”

Dinner Is For Kids: Spaghetti Tacos from FoodieCrush.com

PHOTO BY ELLA MELCHER

D

espite the fact that this recipe was originally created by the producers as a joke, it not only became a staple of the popular TV show, but it is also a recipe eaten by iCarly fans around the world.

The original spaghetti taco from the show simply consists of spaghetti with marinara sauce piled into a hard taco shell, but this recipe adds a few more ingredients in order to make it more flavorful.

The recipe includes hamburger pieces, onions, carrots, celer y, zucchini, and white wine to further enhance the flavor. The result is a creation with a whirlwind of flavors.

In addition, the dish is an extremely unique combination of textures, which may not be enjoyable for some. The initial crunch as you bite into the shell contrasts heavily with the slimy and wet texture of the spaghetti, creating a slightly unpleasant experience. However, this recipe is so simple and is perfect for young kids and busy families.

Overall, the dish is a bit unusual, but it serves as a unique way to combine two iconic dishes into one.

We can thank Spencer for the birth of a truly unique and beloved creation simply because he was unsure of what to make Carly for dinner.

April 21, 2020

| The

Issue

Chicago’s best sports eats Sam Corbett, Tyler Houck & Amalia Laskaris Sports Editors

THE LITTLE GOAT

As the Blackhawks and Bulls wrap up their seasonal, their home stadium, the United Center, remains a top sports venue for food choices in the NHL and NBA. Abandoning the classic white tablecloth dining they used to have, the United Center still offers inexpensive, high-quality food. In October, United Center partnered with award-winning Chicago chef Stephanie Izard to launch The Little Goat, replacing Big Star Tacos that was once located on the main concourse. This kiosk is open to all ticket holders and features “globally inspired” street foods with lots of versatile sauces and spices to try. Its menu ranges from short rib tacos with Hong Kong aioli, pulled-pork tacos with Yucatan marinade and queso fresco, spicy chicken tacos with cabbage slaw to Cuban-spiced veggie tacos and goat empanadas.

Its tacos are priced at three for $16, while its empanadas are two for $14.

BILLY GOAT TAVERN INN

UNITED CENTER

ILLUSTRATION BY MORGAN LATKO

DUSTED FRENCH FRIES

The Billy Goat is another fan favorite located on Madison Street, just three blocks down from the United Center. The tavern was also a feature of an SNL skit from 1978. Known for their “cheezborgers” and “cheeps” instead of french fries, Greek owner Billy Sianis was also the person who allegedly cursed the Chicago Cubs from winning another baseball World Series after his goat was not allowed into Wrigley Field during the 1945 World Series. This world-famous burger is juicy and bigger than you’d find at most other burger joints for $2.85. The tavern is the perfect place to go before the game, having attracted many sports fans since first opening in 1934.

Guaranteed Rate Field is the home of the Chicago White Sox and is annually a contender for best ballpark food in Major League Baseball. Among the various ethnic foods throughout the stadium concourse, there are plenty of ballpark classics. The Dusted French Fries are an extravagant take on ballpark french fries. The dish can be served in a variety of styles including Caribbean jerk, Delaware Bay, garlic and parmesan, or salt and pepper with Sriracha ketchup. The fries were new to the stadium in 2019 and can be found in 2020 at the Savory and Sweet Stand in Section 110.

35TH STREET RED HOTS

This small spot, three blocks west of the field, is the perfect place to go for food before a game. Order the hot dog and fries, and they will all come wrapped together into one hot, delicious meal. However, beware ordering ketchup on your hotdog, or you will be doomed to ring a bell of shame outside the restaurant and forever be labeled a ketchup user. Pair a hotdog with a ½ lb. side of fried shrimp and you will be full before the first pitch.

BAO TO THE PORK

GUARANTEED RATE FIELD

ILLUSTRATION BY MORGAN LATKO

One of the iconic ballparks of Major League Baseball, a game at Wrigley has a certain feeling that is instantly made better when you order a “Bao to the Pork” from Pork and Mindy’s. The sandwich— consisting of pulled pork, Asian sauce, pickled daikon and carrot, jalapeno relish, and cucumbers on a steamed bao bun—is brought to you from Chicago’s very own “Sandwich King” Food Network star, Jeff Mauro. The sandwich can be bought in the stadium at Bleacher Platform #14, behind the Wrigley scoreboard.

BIG G’S PIZZA

WRIGLEY FIELD ILLUSTRATION BY MORGAN LATKO

Located a block-and-a-half northwest of Wrigley Field, Big G’s brings a unique flavor to Chicago pizza. While most people argue about Chicago deep dish or New York style, Big G’s is full of options that aren’t limited to cheese, sausage, and pepperoni. From toppings ranging from BBQ chicken to mac n’ cheese, penne to lasagna, and even from burger to Philly cheesesteak toppings, Big G’s is a necessary stop on game days. Even if the Cubs go into extra innings, don’t worry; Big G’s is open until 3 a.m.

OLD FASHIONED DONUTS

Soldier Field, when not hosting the Bears or Fire, is home to numerous touring artists, such as Kenny Chesney, Justin Bieber, Florida Georgia Line, and Old Dominion in the summer. Even if Chicago is known for its salty Italian beef or greasy deep dish pizza, there is still room for decadent sweets. When that sweet tooth kicks in, we recommend heading up to Soldier Field’s Dr. Pepper Patio and the Northwest Plaza to order the stadium’s signature, yet underrated, Old Fashioned Donuts. This place not only offers donuts, but also fritters, croissants, and coffee. The donuts can also be ordered at the North Marche section of the United Club Concessions. Donuts seem like an odd choice to pick when ordering food at a concession stand, but ordering them with either a hot chocolate or coffee will warm you up, even on the coldest and windiest nights in Chicago.

ELEVEN CITY DINER

Located about a mile away from the stadium, planetarium, and Grant Park, Eleven City Diner is a classic American deli with an authentic soda fountain. Eleven City serves breakfast, lunch, and dinner and offers a wide variety of options ranging from cold cut sandwiches, omelettes, and brisket. The deli also has vegan and vegetarian options, like a vegan burger and a veggie Reuben sandwich. We’d recommend getting the patty melt before a game, as the diner closes at 10 p.m.

SOLDIER FIELD

SouthwordS 17 ILLUSTRATION BY MORGAN LATKO

SPORTS | April 21, 2020

Girls’ basketball wins Regionals, Manolis competes at state three-point showdown

Sports Editors he girls’ basketball team won its second regional championship in three years with a dominant 68-29 victory over Elk Grove High School.

Junior guard Niki Manolis scored a career-high 19 points in the win.

In the regional semi-final, the team defeated Lincoln Park High School 80-29.

The team advanced to the sectional semifinal and lost to Evanston Township High School 65-51.

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Manolis advanced to the state round of the Country Financial Companies 3-Point Showdown at Redbird Arena at Illinois State University in Normal on March 5. A majority of the girls’ team made the trek south with her. Junior forwards Nicole and Niamh Gardiner were both named to the 2020 IBCA All-State Special Mention Team.

“It was an amazing event to be apart of, and a really good experience that I got to share with my CUT THE NET The team poses with the plaque after beating Elk Grove High teammates, coaches, and family,” School in the regional final 68-29. The team lost in the Sectional semi-final against Evanston Manolis said.

High School on Feb. 24.

PHOTO COURTESY ANDREW TURNER

Sam Corbett & Tyler Houck

Boys’ lacrosse sets high goals before the season Amalia Laskaris

Sports Editor oming off a 10-10 overall record in the 2019 season, the boys’ lacrosse team is hoping for a winning record this spring. The team had already shown drastic improvement in comparison to its 2018 season record of 3-13.

However, this year, the team has even loftier goals, hoping to make it to the sectional finals, in addition to being well above last year’s .500 season.

“We need to pay attention to the progress of our goals so that we don’t lose focus for them,” returning starter junior Mikey Marquardt said.

“Our goals are really important to our success as a team, so we will be

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constantly looking at how to improve ourselves so that we can reach those goals.”

To get off to a promising start, many players such as Marquardt have put in lots of off-season work to prepare for the season.

“We have winter practices once a week for an hour at the Dome in Rosemont to get the fundamentals of the game back because a lot of us haven’t played since the spring season,” Marquardt said. “We also have lifting and conditioning as a team twice a week.”

Key junior defensive player Charlie Gleason has also been training with the travel team True Lacrosse four times a week during the off-season.

Gleason, having been on varsity for

two years now, helps lead the defense with junior Justin Brosnan and senior Jason Foster, while Marquardt and senior Pat Hoffman play vital roles to the team’s offense.

“The caliber of lacrosse is expected to be better this year, just as individual players have come into the program and have been putting in the work this off-season,” Gleason said.

One of the main focuses this year is to keep everyone motivated.

“I think we need to focus on playing as a team, not as individuals,” Foster said. “Once we do that, everything becomes a lot easier.”

Head coach Camerin Staffel has high expectations for the team.

“This year, we are striving to have a better record than last year,” Coach Staffel said.

Girls’ track sees early success, Michalski sets record Molly Deely Sports Writer

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he girls’ track team is on a mission to beat last year’s third-place finish at Sectionals.

“Everybody is training weeks prior to when meets start, coming to practice regularly and getting lots of work in,” junior Avery McCarthy said.

During practice, the team warms up together before separating into their individual events and working in smaller groups for the upcoming meet.

“The entire team warms up together, a half-mile, stretches and completes drills together,” junior Tara Murphy said.

The team works to prepare for the outdoor season during practices while maintaining a strong work ethic.

“Our captains do a great job of including everyone while leading the team and encourage participation

18 SouthwordS

and communication across all grades and events,” freshman Maria Marucci said. “This helped us get off to a good start because we did not need to start from square one at the beginning of the season.”

Senior Sabrina Moore knows the team is ready for the state competition.

“A lot of the girls who competed last year were extremely close to making it to State with all of our events, so we are hoping that this year we can cut down on the milliseconds, and bring some more competitors to state,” Moore said.

“Our team was really good and did well in all meets, and we’ve matured a lot.”

Maturity has LES NIL had a strong SA LYS YA B O impact OT PH on junior Heather

Michalski, who has already broken her own school indoor throwing record with a throw of 38’ 4”.

For Coach Kibiersza, Heather’s success comes as no surprise.

“She has dedicated herself to various camps over the summer and during the preseason,” Coach Kibiersza said. “When it comes to the indoor record being broken it was just a matter of time, we all knew it would be broken.”

Michalski broke the record on her first throw of the season.

READY TO LAUNCH

Junior Heather Michalski throws a shot put at the Hawk Invite. Michalski set a personal record of 38-10.00 at the Maine East Invite.

Hawkettes finish second in nation at UDA Competition Sam Corbett

Sports Editor fter opting out of this year’s IHSA competition, the Hawkettes placed second overall in the Varsity High Kick competition and ninth overall in the Large Varsity Pom competition at the UDA National Dance Team Championships at the ESPN Wide World of Sports in Orlando, Florida from Jan. 31 to Feb. 2.

The team had a score of 92.6 in the Kick competition, while West Fargo High School from West Fargo, North Dakota, won the Kick competition with a score of 92.7. The team had a score of 87.19 in the Pom competition.

The Hawkettes wanted to make sure they treated Nationals like every other competition this year.

“We tried to keep the same mindset the whole time,” Coach Casey Gibbons said.

The only difference was the fact that the team brought in a new group of choreographers through Move Dance Training, Mary Levoir and Ashley Halloran.

Despite the new choreographers, the Hawkettes treated everything else like normal, because they didn’t want to overthink the competition.

“We practiced five times a week, while also running them out fully through until [the routines] were consistent and fluid, and until we were confident,” senior Grace Wambach said.

Following last year’s national championship win at the same event, Wambach and the rest of the seniors are still grateful for this year.

“We left everything out on the floor and we made memories that will last a lifetime,” Wambach said.

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April 21, 2020 | SPORTS

Cheer finishes season at state competition Sam Corbett Sports Editor

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he state finals for cheer were held at Illinois State University’s Grossinger Motors Arena on Feb. 7.

The team placed 19th overall in the large team division with a score of 82.37, failing to qualify for the second day of the competition.

After a fourth place finish at the Niles West Cheerleading Sectional on Feb. 1 with a score of 88.73, the cheer team advanced to State. This was the first time the cheerleading team has qualified for State since 2015. That year, the team finished 20th at State.

Senior captain Dillon Paczosa put it on himself to keep the team steady

in what can often be a pressure-filled moment for the teams competing.

“At State, teams start to feel the pressure in front of the big crowd, and I knew that I had to get myself and the team to not feel pressure so we didn’t crack out on the mat,” Paczosa said.

The team’s failure to qualify for the state competition the past few years was a major piece of motivation for senior captain Hannah Heitzman.

“Everyone on the team knew that Sectionals could have been mine and [Paczosa]’s last competition for Maine South, so we all used that as motivation to keep the season going.”

Even with a 19th-place finish, Heitzman understands what the team,

needs to work on to continue their success and place even higher.

“I think we should have been working on certain things over t he summer,” Heitzman s aid.

“Conditioning like that next year can prepare the team for the routine, rather than doing a specific skill, taking a break, and then repeating it.”

Overall, the team was proud of qualifying for State and understood t he improvements t he y made throughout the season.

“Whether it was getting better tumbling or becoming a stronger stunter, ever yone contributed something new and improved that led us to achieve our goals,” Paczosa said.

Boys’ track starts season with broken records Tyler Houck

Sports Editor oming off of a season in which the team won a CSL conference championship and had several state qualifiers, the boys’ track team had high expectations for the 2020 indoor and outdoor seasons. The team has already begun to exceed their goals with several broken school records in the first few meets of the indoor season.

At Proviso West on Feb. 15, the 4x200 meter relay team of seniors Will Harter, Ryan Kilburg, Sean O’Hagan, and Michael Velasquez set a new indoor track school record with a time of 1:35.46. At that same meet, the 4x800 meter relay team of seniors Sean Bauer, Adam Christopher, Joey Kasch, and junior Matt Cull won their event with a time of 8:14.79.

At Proviso West on Feb. 29, the 4x800 meter relay team performed well again, breaking the indoor track school record with a time of 8:11.86.

O’Hagan believes that the team will continue its success throughout the season.

“We have a lot of strong returning seniors with six returning state qualifiers and two of them placed in finals,” O’Hagan said. “Last year, we won with [fewer] than 15 seniors total on the team, and some didn’t compete [at] Conference. This year, we have at least that many seniors on the sprint team itself.”

Kasch also relayed the same message about the team’s belief in a successful playoff run.

“It’d be cool if the whole team won Sectionals,” Kasch said. “Honestly, as

PHOTO COURTESY BY WILL HARTER

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NEED FOR SPEED

Seniors Ryan Kilburg, Will Harter, Michael Velasquez, and Sean O’Hagan (left to right) set a new indoor track school record with a time of 1:35.46 at Proviso West on Feb. 15.

a whole, I think we’re better than last year as a team.”

Many of the runners from this year’s successful boys’ cross country have chosen to run for the track team.

Junior Eamon Brady believes that the adjustment will come quickly.

“We had a really strong finish to the cross country season, and I’m interested to see how all of us can do in our events during track season,” Brady said.

Brady also finds the difference in the events to be a welcome change of pace.

“It’s so much fun to get to watch your teammates’ races in addition to running your own,” Brady said.

“It’s great to run alongside them in cross country, but getting to see them perform on their own is awesome.”

The team expects to repeat as conference champions this spring because of the returning athletes and capable newcomers. Coach Jason Kacprowski believes in his team and

their attitude for competition this season.

“We return six state qualifiers from last year’s team, including two state medalists, [Senior] Peter Skoronski in the shot put and Joey Kasch in the 1,600 meter run,” Coach Kacprowski said. “We had plenty of sophomore kids perform well last season, and the expectation is they will step up and help fill some gaps.”

The team has also taken a unique approach to this season’s fundraising efforts. Coach Kacprowski suggested that the team sell different types of meat, including sausage and jerky.

Last year, the team didn’t fundraise.

The team has already seen successful fundraising numbers and plans to keep the unique tradition going.

“The fundraiser went extremely well. Next year, we are planning on selling pickled herring, which the athletes are very excited about,” Kacprowski joked.

Boys’ swimming sees success at State competition Sam Corbett Sports Editor

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he boys’ swimming team saw multiple swimmers place in AllState competitions at the state meet at Evanston Township High School on February 29.

Senior Daniel Young, who recently committed to the University of Iowa to swim, placed fifth overall in the 200 meter individual medley with a time of 1:51.70.

Junior Brendan Forrest placed eighth overall in the 200 meter freestyle with a time of 1:40.50.

Young and Forrest, along with seniors Jack Folan and Alex Ostrowski placed 11th overall in the 200-meter freestyle relay with a time of 1:26.59.

Young, Forrest, Folan, and senior Billy Myer placed twelfth overall in the 400 meter freestyle relay with a 3:10.32.

Young and Myer did their best to not get too caught up in the mental game of competition at the State meet.

“I just focused on what I was going to do, rather than being concerned with how the other swimmers were doing,” Young said.

Myer noticed the heightened spirit of the meet, but maintained a calm composure.

“The energy in the pool area was electric and the competition was incredibly intense,” Myer said. “At many times, it was be hard to keep a level head. I tried to block out my surroundings and focus solely on my stroke and technique.”

Coach Don Kura emphasized the team focusing on only what they can control.

“State was something that we talked about because none of the guys had experienced [that environment] before,” Kura said.

Coach Kura wanted the athletes to maintain their habits, so he kept his practices relatively similar to regular season workouts.

“We did a few more starts than usual and really emphasized swimming with perfect technique and at the appropriate tempo,” Kura said.

After the event, Coach Kura recognized the amount of maturity the team has shown.

“It was awesome to see them get rewarded for all [their] time and effort,” Coach Kura said.

SouthwordS 19

Dear readers: The sports content in this issue was created originally for a March 19 print deadline, but production was interrupted on March 13 by the Covid-19 school closure.

Please go to Southwords.org for updates on the suspension of the spring sports season.

BASEBALL | BADMINTON | LACROSSE | GIRLS’SOCCER | TRACK | BOYS’TENNIS | SOFTBALL | WATER POLO | BOYS’ VOLLEYBALL

Girls’ water polo confident with newcomers Boys’ tennis returns many key players Julianna Moore

Sports Writer aving lost only two seniors from last year, the boys’ tennis team is looking forward to picking up where they left off last year.

“I am very excited about the upcoming tennis season,” Coach Gerald Smith said. “We have the majority of our team returning from last year.”

The boys are using their practice times to their advantage as they prepare for their season.

Senior Michael Slavchev believes having game-like situations in practices are vital for the team’s success.

“Our season starts in March, but we usually prepare during practice

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developing players stay encouraged and adjust to the faster pace of the varsity level.

“It’s especially important for the upperclassmen to take charge and become positive influences since many girls have little to no experience with this sport,” Kocol said.

The team plans to assist the young players in techniques the older players have learned over the years.

“I don’t think younger players will have a very hard time adjusting at all,” junior Lexi Stacy said. “They will just have to work a little bit harder.”

After a 12-14 record last season, the team plans to also work on communication in order to play at their best.

Ehni believes that teamwork in water polo especially correlates to success in the pool.

“Our greatest strength is that our team knows each other well so we have strong friendships,” Ehni said. “With strong bonds, we can be supportive, whether we win or lose.”

BY TYLE

Sports Writer here is a lot of excitement surrounding the varsity girls’ water polo’s newest players.

For a team that has relied great teamwork and strong bonds, this year posed a new challenge for the team.

“I think one of the team’s weaknesses is that we lost a lot of our seniors this year,” junior Karinne Ehni said. “So both lower and upperclassmen will have to step up to help our team be successful.”

Junior Zofia Kocol also recognizes the impact losing the graduating seniors has on other players. With a vital member graduating last year, Jill Bacon, it has caused the team to work extra hard this season.

“Many of our water polo team’s talented players graduated last year, which can be stressful for the girls playing this season,” Kocol said.

Although this setback may put some stress upon the players, the upperclassmen are helping the

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Maria Egan

by playing one another [for singles and doubles positions],” Slavchev said. “It’s a lot of hard work. The boys incorporate running and doing cardio workouts along with a lot of these practice matches.”

With this preparation, Slavchev has higher expectations for his teammates.

“I expect at least two of our four lineups will go to State this year compared to the one out of four [from] last year,” Slavchev said.

R e tu r n i ng s ophomore Jack Belconis recognizes the strength of this year’s team, and has a positive outlook for the season.

“My goals this year are for us to be top three in the conference and qualify one singles and doubles team to go to State,” Belconis said.

STEP UP

Stepping into his forehand, senior Michael Slavchev returns the ball with force during a doubles match. Slavchev expects multiple players to make it to State.

Girls’ badminton follows Faraci Boys’ water polo expects success Maura O’Driscoll

Bailey Chalfin

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State at Eastern Illinois University Sports Writer last year to support Faraci.

“Seeing Gianna play at state in he badminton team is gearing up and working hard for a great person will be very beneficial because it exposed me to many differseason this year. ent strategies,” Lind said.

“We have had open gyms All of the games are key throughout the school year and games, but the team is in a several of the players have also challenging conference and attended badminton camps,” is prepared for the competiCoach Muir-Wilson said. tion.

The seniors on this team are “Our toughest competibringing lots of experience and tion is definitely New Trier positivity. and Evanston, and Glen“I want to both make it brook South,” Lind said. my most fun season yet and Coach Muirto obtain my best personal Wilson is looking season record,” senior Sofia forward to having a Lind said. strong season this year.

Senior Gianna Faraci “Our goals are to have a was a strong contribuwinning record, and to qualify tor last year, qualifying for players for State,” Coach MuirState and competing successfully there. ThereIT’S A BIRD! Searching for the birdie, senior Gianna Faraci runs back in fore, she brings lots of order to return a clear. Last year, Faraci insight and is using her qualified for State and finished with a experience to the team’s 15-16 record. advantage. Lind went to

Sports Writer eniors Jack Folan and Lazar Marsenic are both water polo captains who plan on playing in college. Folan plans on going to Iona University and Marsenic plans on going to Monmouth University.

Many players attended high-level summer camps to prepare them for the season.

“Summer camps are very important if you want to be great player,” Marsenic said. “It’s great to expose yourself to new styles of how the game is played and bring things you’ve never done before back to your team.”

The team lost several starters including Jovan Barac (‘19), the leading scorer from last season, and Aidan Honan (‘19), their starting deep end goalie of the last two seasons, to graduation.

However, along with Folan and Marsenic, the team also returns senior Colin Hecker to take over as the

new starting goalie.

Significant contributions are expected from seniors Kai Lindholm, Matthew Slabinger and Jack Walsh and juniors Micheal Ronan, Aidan Gardiner, Jack Sullivan, and Tommy Roberts.

Because of the significant playing experience from returning starters, the team expects to improve on last year’s 18-13 record and state ranking of 22nd overall.

Last season ended with very close losses to highly ranked teams in the conference tournament and Sectional quarterfinals and should serve as stepping stones to an excellent season.

Marsenic believes that the team will take major strides and improve upon last year’s finish to the season.

“As a team, we expect to be conference champions. There is really good competition in our conference and winning that will give us momentum heading into Sectionals,” Marsenic said.