Staley High School Kansas City, MO. Volume 12, Issue 3 december 2019
special edition
Food issue
unplugged
P. 08-09
‘New’ trition trends p. 4-5 here’s the scoop p. 10 peculiar food pairs p. 11
02
Issue 3 Volume 12 talon Table of contents
Inside
This Issue
04-05
News
06
News
07
Staff editorial
08-09 10 11
popular diets catch students’ attention
Students rewarded with food for good behavior Energy drinks not the solution
News
Vending machines shut down
opinion
kansas city ice cream shops put to the test opinion
weird popular food combinations scrutinized
12-13
Lifestyles and Entertainment
14-15
lifestyle and entertainment
16
Decade’s favorite foods remembered
make easy holiday treats over break Feature
stuco collects food for northland families
Table of contents talon Volume 12 Issue 3
03
Talon Staff editors-in-chief Makenzie Hooton Hailey Milliken Copy editor Jack warner
Staff Autumn Adams Sara Almansouri Isabella Dorrington Cassie Ford
jenny Le Hannah Moore Charlie Warner
Adviser Cherie Burgett
Letter from the editors Dear Readers,
Talon magazine is excited to present to you our second food issue. In honor of the end of the semester, we decided to cover lighter topics because this time of year can be very stressful for students. From finals to worrying about what gifts to buy your friends, December can be taxing. However, hopefully this issue will give you something fun to read about and share with your families this winter break. In this issue, you will find more serious content like the recent shut down of the vending machines during the school day that might make your blood boil.
However, you will also find lighthearted content like how to make fun holiday treats for you and your family this holiday season. I encourage readers to let us know what they think of this issue or any other current topic! Make this an interactive experience. Tell us about favorite foods, restaurants or any issues within our community. Go ahead and write us a letter. We love to hear what they have to say! Sincerely,
Contact us Write the editors a letter
Talon publishes seven issues during the school year. Talon will accept letters to the editor in CR202 or at cherie.burgett@nkcschools.org. Before the letter is published, we will need to verify the writer’s identity with a photo identification. Letters may not exceed a length of 350 words. We will not publish letters that are libelous, obscene or that may cause a veritable disruption of the education process at Staley High School. Letters must be signed. Anonymous letters will be discarded. Advertisers may contact the adviser at cherie.burgett@nkcschools.org, (816) 321-5330 or at 2800 NE Shoal Creek Parkway, Kansas City, MO, 64156-1313.
Opinions expressed in Talon do not express the staff’s endorsement of the products or services.
Talon is a member of NSPA, MIPA, MJEA and Quill and Scroll. Talon is affiliated with JEA and JEMKC.
On the cover Staley High School Kansas City, MO. Volume 12, Issue 3 december 2019
out of order
P. 08-09
Talon decided to report about the recent shut down of the vending machines during school hours. Senior Makenzie Hooton took the photo for the cover in order to depict that the vending machines are now off limits to students while in school.
On the web StaleyNews.com
@staleynews behind the scenes p. 4-5
in with the old p. 15
Strength in numbers p. 10-11
Staley News
04
Issue 3 Volume 12 talon News
‘New’ trition trends popular diets catch students’ attention
N
ew health and diet trends have been catching the attention of high-school students. Senior Kylee Werline drinks protein shakes that she said have all the vitamins, milk replacements and supplements that are needed in a meal. “You’re getting more nutrients than you would in a typical meal, so it’s really healthy for your body, and it’s really important to make sure you get the nutrients in every day,” said Werline, who works at Wellness Warehouse where she gets her shakes. She also drinks teas that contain Lift Off tablets which she said have vitamins that are supposed to give her energy and help her with mental clarity and focus.
“The amount of energy in a Lift Off tablet is about a cup and a half of coffee,” said Werline. A workout tied with shakes and teas diet is aerial yoga. It’s a workout where her exercise coach helps her do different poses and basics of yoga. “The first class is started off with stretches and easier poses. Then, the more advanced classes are your poses of the week,” said Werline. Another well-known diet trend is the Keto diet. Sophomore Logan Dorman tried out the diet for six months. “It made my body figure a lot better. At the time I was not really confident in myself, but after I did Keto, I felt a lot more confident in myself,” said Dorman. The diet works by cutting out all fats, carbs and junk foods, leaving more proteins and vegetables said Dorman. “If you cut it out all at once, you’re going to have withdrawal
news talon Volume 12 Issue 3
05
Do you think the protein shake and tea diet is good for you? symptoms, and you’re going to be craving it even more. “I would say go one food at a time, and slowly make progress.So, I would start simple and go bigger, and after that, you could expand that out more,” said Dorman. Among new trending diets and lifestyles, fasting is something that has taken the interest of people. Junior Nick Bergman has tried a type of fasting called the Warrior Diet. “The only difference between the warrior diet and normal fasting is that you eat nuts and berries during the diet,” said Bergman. The diet is when people go periods at time without eating and then eat food as needed over so many hours in order to supply the body with nutrients. “It is extremely unhealthy if done wrong, but when completed correctly, it can be extremely beneficial,” said
Bergman. Certified holistic health coach Diane Oryshyn said that what people eat is important and should be taken seriously, but their lifestyle should be taken seriously as well. “You can eat a diet and not be healthy,” said Oryshyn. “By being on a diet, they need a lifestyle change to where they aren’t just eating fad diet.” Oryshyn also said everyone is different for what they need in a diet, and everyone has different goals and reasons for dieting. “Everybody’s purpose is different, but the purpose of dieting for everyone is to make you healthier in any way you’re aiming to do,” said Oryshyn. While there are a lot of new food trends, experts say people should be cautious in their approach. Written by Cassie Ford Photos by Cassie Ford Graphics by Jenny Le
Gracie Neff, 12
“Yes, it’s healthy for you, but I'm a nutrition nut,” said Neff. “They are my breakfast and lunch meal replacements. They make me feel healthier and good about myself.”
eva boone, 10
“I think they are good for me, but I just wanted to try the trend.”
06
Issue 3 Volume 12 talon News
nacho typical food day
Preparing the table, senior Josie Cooley kicks off the food day in social studies teacher Bob Buck’s College U.S. Government class Nov. 25. Buck’s class had Raising Cane’s catered for the whole class, and Cooley said they did it after tests for a break. “It’s fun for us, and we can reward ourselves for studying hard,” said Cooley.
Students rewarded with food
A
s a reward for hard work, some teachers have food days in class. This is where they or their students bring food for special occasions. Some classes implement a theme for their food choice, while others bring random compilations of food. Typically, this requires some organization due to the fact that students want to make sure they don’t bring the same item as other students. Teacher Andrea Holmes’ Leadership class typically earns food days as a reward after events such as putting on homecoming. Senior Meghan McElwee said it helps class members build stronger relationships.
“I’m a big fan of the Mexican themes,” said teacher Andrea Holmes. “I like when kids are really good at making something because they talk about it, and they’re excited to bring in their item.” Another classroom that participates in food days as a reward is social studies teacher Bob Buck’s class. Buck said it is a time to relax, bond and celebrate at the end of the semester. “Sometimes kids will bring in a griddle and will make pancakes, and I like that. And then there have been a couple times where we’ve had kind of like a taco bar, and that’s always fun too,” said Buck. Teacher Scott Anderson uses food days as an
incentive for good behavior. “In the fall, we read children’s books the whole block, so food helps them get through it. Then, in the spring, it is much the same. We do oral presentations for the whole block, so we do a food day to get through it,” said Anderson. The food days help motivate students as well as give teachers and students a chance to relax. The creativity is left up to the students. They can have a Mexican fiesta, or all students can bring completely random items. Written by Jack Warner Photos by CHarlie Warner Graphics by Jenny Le
Favorite food day theme 51% of students 23% of students chose random items 27% of students chose CHOSE MEXICAN BREAKFAST Food
*survey of 225 students
Staff editorial talon Volume 12 Issue 3
Editorial: A boost of energy at an unhealthy cost Energy drinks are not the solution
I
t is common to see students with energy drinks early in the morning to start the school day. However, this method of waking up is not a healthy habit to pick up. There are alternatives that are better for students and can taste the same. These drinks are often loaded with sugar, and while they claim to keep customers awake and alert, they can harm their bodies. The large amount of caffeine in these drinks can lead to problems such as dehydration, anxiety and sleeping issues, according to the National Center Complementary and Integrative Health. Also, energy drinks can cause heart issues as well as issues with blood vessels. The excuse that energy drinks taste good is not enough of a reason to drink
them. There are plenty of alternatives that are better for students and taste just as good. Also, beverages like coffee and tea hold the same wanted effect of energy drinks and can even hold some benefits. Harvard Medical School reported that coffee may reduce the risk of types of cancer, cardiovascular disease, type 2 diabetes, gout and cirrhosis. They also report that tea can lower risk for heart disease, cancer and diabetes. When it comes down to it, the energy drinks being put in students’ bodies do not benefit them how they wish they did. They hardly benefit them in the moment, often times making students jittery with the copious amounts of caffeine and sugar. And they definitely will not benefit the student in the long run. Cartoon by jenny le
07
08
Issue 3 Volume 12 talon Centerfold
unplugged Vending machines shut down
G
etting a snack, drink or gum from the vending machines during class is no longer an option. The vending machines are not on during school from 7 a.m. to 2 p.m. This change was caused when staff raised attention to an issue in the building. “We would rather have students in class learning in their English, math, science, social studies and elective classes than at the vending machines during class getting chips,” said assistant principal James Wheeler. Wheeler said there was a high frequency of students in the hallways. Students were often times supposed to be going to the restroom but ending up at the vending
machines. Campus Supervisor Michael Prater said
“
I’m upset about the vending machines because I would like a snack during the day to keep me going.
,,
senior sam white
that often times students in the classrooms farthest away from the entrances of the school would ask teachers to go to the bathroom. Then, the student would end up at a vending machine. “So literally, [they] are crossing almost the entire building because they want to go to the vending machine,” said Prater. Also, Prater said that during passing
the alternative: the flock shop With the vending machines being turned off during most of the school day, students still have the option of going to the Flock Shop during Falcon Time. The student run shop uses the money earned to help fund DECA. A wide range a snacks and some school supplies are avalable.
on the menu Pringles $0.50
Gatorade $2
Cliff Bars $1
Baked chips $0.50 Kettle chips $1 Sun chips $1 Gum $1
Ice drinks $2 Chocolate milks $2 Granola bar $0.50 Trail mix $1
Rice Crispy Treats $0.50 Pens $0.50 Pencils $0.50
Goldfish $1
Takis $1
Chex Mix $1 Cheez-Its $1 Fruit snacks $0.50 Jerky $1 Hot Cheetos $1
Body Armour $2 La Croix $1 Coke products $1 Skinny Pop $1 Water $0.50
Centerfold talon Volume 12 Issue 3
period students would stand in the hallways with their friends to talk. Then, once the bell rings, they go to the vending machines instead of class. Prater said since the change in hours has been made, there have been fewer instances of truancy. Prater said it would be cheaper to buy snacks outside of school and bring them to school than to use the vending machines. Students like senior Sam White depend on a snack throughout the day. “I’m upset about the vending machines because I would like a snack during the day to keep me going,” said White. Wheeler said the best alternative to the vending machines is the cafeteria. He also said the Flock Shop is a good option, and it supports DECA. However, Wheeler said the Flock Shop could face a similar fate as the vending machines. “The Flock Shop will get shut down, too, if we see an abuse there of students during Falcon Time going without passes,” said Wheeler. The Flock Shop requires students to have a pass to enter. The difference in the Flock Shop and the vending machines is that the Flock Shop can only accept cash when the
vending machines had the ability to take card and scan phones for payment. Business teacher Kelly Rule said the Flock Shop is not able to accept cards because the money can’t be handled in an outside account because the funds support DECA. But the fact remains that the funds support the school’s DECA program, which supports future careers in marketing, management and entrepreneurship. Wheeler said he does not see the vending machines hours changing any time soon, but there could be reevaluation sometime in the middle of second semester. “I do hope it changes soon because vending machines are easy to access throughout the day,” said freshman Kyla Nguyen. Wheeler said students are at school to learn. While the new hours of the vending machines may change eventually, they have shown to accomplish the goal of the administrative team in reducing hallway traffic. Written by jack warner photo by makenzie hooton graphic by makenzie hooton
09
10
Issue 3 Volume 12 talon opinion
kansas city ice cream shops put to the test Written by hailey milliken photos by makenzie hooton
Betty Rae’s
7140 Wornall Road, Kansas City, Mo. 64155
B
etty Rae’s seems to be the talk of the town. There are many people who will passionately advocate for this little ice cream shop in the river market. With there being such a fanbase behind Betty Rae’s, I had to see what the hype was about. Making the drive to the river market was pretty simple until trying to find a parking space anywhere near the shop. The first noticeable thing about Betty Rae’s is it’s the stylish decorations and overall look of the shop. Colorful, unique things like a photo booth and paintings on the walls contributed to the pleasant atmosphere. Betty Rae’s offered the most diverse
selection of flavors I’ve ever seen. I went with one scoop of both cereal milk and pumpkin cheesecake in their homemade waffle cone. Two scoops plus a cone ended up being a little above $6. Not only was the taste delicious, the texture of the dessert was light and especially creamy compared to other kinds I’ve tried in the past. Also, the waffle cone’s taste outweighed any other competing cones. Betty Rae’s truly impressed me the most out of any other ice cream place I’ve visited. The quality and experience truly puts the shop on top.
Ice Cream Bae
306 W 47th Street, Kansas City, Mo. 64155
I
n the midst of the busyness at The Plaza, Ice Cream Bae is a small section in the center of the Made in KC marketplace store. The selection of flavors was more limited than the other ice cream shops, but the process of blending their own soft serve selections sets them apart from others. Their Instagram account showcases all the specialty cones that they have to offer to their 20,000 followers, and the photos make it look pretty irresistible. They have five specialty cones and some more options under a “build your own” menu.
I went with the ube flavored specialty cone that cost $8, which is the same price for all other specialty cones. With the large number of people inside, the wait for my pictureperfect ice cream was about 20 minutes. Although it was visually appealing, the inconveniences of the price, limited selection, and long wait did not seem to be worth it. It tasted fantastic, but the amount of ice cream I received wasn’t that much more than Betty Rae’s.
Westport ice cream bakery
306 W 47th Street, Kansas City, Mo. 64155
W
hen taking the drive down to Westport Ice Cream Bakery, I didn’t really know what to expect from the small hidden shop. The shop looked old-fashioned and classic, showcasing its age and history of belonging in the area. The staff was enthusiastic to have customers in and encouraged me to sample some of their many flavors. The ice cream was a pretty standard selection of popular favorites. I ended up choosing the “cookie monster” which was recommended by the staff and is their most
popular flavor. They had waffle cones with intricate chocolate designs on them that were too pretty to pass up. The price for one scoop and a waffle cone ended up being more than $6, which was a pricier alternative to Betty Rae’s double scoop and cone. Although it was less ice cream, the consistency was much thicker and took longer to eat compared to the other shops. The cheerful staff and old-school vibe of Westport Ice Cream Bakery made the trip there worthwhile, rather than the dessert itself.
opinion talon Volume 12 Issue 3
11
peculiar food pairs
weird popular food combinations scrutinized Written By Sara Almansouri Photos By Sara Almansouri
ICE CREAM AND FRIES
PEANUT BUTTER AND PICKLE SANDWICH
CHEESE PIZZA AND CHOCOLATE
OREOS AND ORANGE JUICE
T
he weird combination of ice cream and fries was surprisingly good. While making this a weird combination, I felt excited to try it. Due to the cold ice cream and the freshly baked fries, the temperatures worked together to make a great combination. The saltiness of the fries complements the sweetness of the ice cream. I liked it as a one-time thing, but I wouldn’t go out of my way and eat this combination.
P
eanut butter and pickles should stay away from each other. While I was assembling it, I was thoroughly disgusted. I didn’t want to try the sandwich. Combined, they are just gross. The creamy texture from the peanut butter was not good when blended with the sour taste of the pickles. I was really scared to try it; it didn’t look appetizing. I would never eat it again; it was 100 percent disgusting.
P
retty high up on the list of difficult tasks is finding someone who doesn’t like pizza or chocolate. The two foods are beloved, so it only makes sense to combine them into one dish. While cooking, the chocolate and the cheese pizza weren’t very pretty to look at, but the taste made up for the ugly appearance. The cheese pizza and chocolate made it more appetizing to eat together since the chocolate wasn’t overpowering the cheese pizza.
D
ipping Oreos in milk makes the cookie soggy, but dipping Oreos in orange juice keeps it soft without breaking into wet crumbs. Without trying it, I thought it was pretty disgusting. The sour taste of the orange juice doesn’t mix well with the chocolate taste of the Oreos. The after-taste made me gag. I didn’t expect it to taste so strange. So, I’m going to stick with dipping my Oreos in milk.
12
Issue 3 Volume 12 talon Lifestyles & entertainment
10 years of food trends As 2019 closes, so does the decade. A lot takes place in 10 years, and plenty has changed since 2010. There were changes in pop culture, the invention of new technologies and many new food trends. Here is a look back on the 2010s through food.
decade’s favorite foods remembered 2013
2011 2010 In the year 2010, it seemed like people were trying everything bacon flavored. It was trendy to take some food and douse it in bacon flavoring. There are bacon-flavored chips and sunflower seeds, to bacon-flavored ice cream and doughnuts. Bacon’s popularity started back in the ‘90s with “Bacon Mania,” an increase in popularity of bacon due to its protein. Later on in the 2010s, its flavor was added to other foods.
French Macarons became popular in 2011 and became common to see in American bakeries. Macarons are small, brightly colored cookie sandwiches with an airy texture. Macarons first arose in France in the late 18th century and then made their way to America when interest in them grew due to the film “Marie Antoinette.”
2012 Kale became very popular in 2012 due to an increase in its PR and advertising. People then saw that kale was very nutritious, and it soon became one of people’s staple super foods. Kale is in a lot of different smoothies, salads and even kale chips.
Things began to heat up in 2012 as sriracha was implemented into all kinds of foods. First, people were just adding it to meals, then sriracha was added into things like cobbler and lollipops. In addition to people adding it to all types of food, sriracha also exploded in pop culture. People were wearing sriracha shirts and still do to this day. Sriracha is an Asian hot sauce.
2014 “Super foods” were becoming very trendy, and in 2014 quinoa became a popular food. Many people were trying healthier recipes, and quinoa was famous because its health values were so high. Quinoa is very high in protein and is gluten free. It was also easy to be implemented into most meals.
Lifestyles & entertainment talon Volume 12 Issue 3
2016
2015
2018
Ramen noodles are a very popular food worldwide. It gained popularity in 2016 because it can be quick and cheap, or a fairly expensive and fancy meal. All it requires is broth and noodles, but it can also have a lot of other ingredients added to make it healthier or tastier.
2017
A staple from the 2010s gained popularity in 2015. This is the influential avocado toast, which did not only become a popular food, but a popular joke against millennials. It is simply avocado spread onto toast and is sometimes served with eggs and seasoning.
13
Unicorn-styled foods started to become popular in 2017. Unicorn food consists of high sugar and colorful foods. Notable, were the Unicorn Frappuccino from Starbucks and Unicorn Froot Loops from Kellogg’s.
For a while, it seemed like everyone’s Snapchat story was a video of someone rolling ice cream. That happened in 2018, as rolled frozen ice cream became one of the trendiest foods. It was a norm to post a video of the employee rolling the ice cream, and there was even an internet influencer who got famous for posting videos of him rolling ice cream. Rolled ice cream originated in Thailand and made its way over to the United States.
2019 While vegetarian foods are more of a norm at this point, they became a lot more mainstream this year. Being vegetarian isn’t uncommon anymore, and it’s not surprising that these foods are being implemented into fast food. For example, the Impossible Burger is sold at Burger King. Also, KFC launched vegetarian chicken this year.
Photos by: Bella Dorrington & Sara Almansouri Written by: Charlie Warner Graphics by: Jenny Le
What’s your favorite food from the decade? John Vavak, 9
Brooklynn Taylor, 11
“My favorite food trend is avocado toast.”
“My favorite is acai bowls.”
Macy Tauke, 10
Myles Howard, 12
“Probably doughnuts because they’re good, and there’s a lot of different kinds.”
“For sure sushi for me.”
14
Issue 3 Volume 12 talon Lifestyles & entertainment
H
e
d O M e m a
For the holidays Make easy holiday treats over break
Written by isaBella Dorrington Photos by hannah moore
Peppermint Oreo Balls
O
ne dessert to bring to Christmas dinner are Oreo balls. Oreo balls consists of crushed up Oreos mixed with cream cheese. Making them was not complicated but very messy. I used my hands to roll the crushed Oreos and cream cheese into balls. I melted down some chocolate and sprinkled bits of candy cane on them. The recipe said to put them in the freezer for a little bit and serve. After taking them out of the freezer, I tried them, and they were delicious. When biting into them, they were crunchy and chocolatey. I definitely want to make another batch, because these are all gone.
Ingredients:
1-10 oz package Oreo Thins 2 1/2 C white chocolate melting wafers 1 C chocolate melting wafers 1/4 C peppermint bits
Peppermint oreo bark
P
eppermint Oreo Bark is milk and white chocolate, crushed Oreos and crushed candy canes melted down together to make a bark. The process of making this recipe was easy but not worth the time. I melted down all the ingredients, put that in a pan and into the freezer. It would have been easier and tastier to have bought them at the store because they were really rich in sugar but dull in the chocolate flavor.
Ingredients:
1 tsp coconut oil 18 Oreo cookies 4 oz cream cheese 1 C candy melts, white 1 C peppermint candies
Lifestyles & entertainment talon Volume 12 Issue 3
15
gingerbread cookies
D
uring the holiday season, gingerbread decorations are common. Whether it’s gingerbread people, a gingerbread house or just gingerbread cookies, there are many to choose from. When making the gingerbread men, I had a lot of fun cutting them out. They didn’t take long to bake in the oven, so I could eat them shortly after. After they were done cooking, I frosted them and added some peppermint. They tasted just like if I were to buy some at the store. They were crumbly and sweet. I would definitely want to make these again with my family. It’s a fun idea to do this holiday season.
Ingredients:
10 Tbsp of unsalted butter 3/4 C packed brown sugar 2/3 C unsulphured molasses 1 large egg 1 tsp pure vannila extract 3 1/2 C flour 1 tsp baking soda 1/2 tsp salt 1 Tbsp ground cinnamon 1 Tbsp ground ginger 1/2 tsp ground allspice 1/2 tsp ground cloves
eggnog
A
beverage I found in manyfridges during the holidays is eggnog. Eggnog usually consists of cream, milk, sugar and eggs, making it taste rich and creamy. Most of the recipes I found were similar and relatively easy to make. The ingredients are accessible. I had most of what I needed in my kitchen, and I only had to buy one or two things at the grocery store. When making the eggnog, I had to heat a pot on the stove, add eggs, whole milk and heavy whipping cream. Once all of the ingredients were in it, I turned off the heat and let it chill to thicken up. When it was done, it was really thick and way too sweet. The end product was not anything special. I would much rather have bought premade eggnog.
Ingredients:
1/3 C pure cane sugar 2 egg yolks 1/4 tsp salt 1/8 tsp ground nutmeg 4 C whole milk 2 egg whites 3 Tbsp pure cane sugar 1 tsp vanilla extract 1/2 C heavy whipping cream 1 Tbsp maple syrup
16
Issue 3 Volume 12 talon feature
The season of giving
stuco collects food for northland families
O
n Halloween, Student Council members knocked on doors trick or treating for cans to donate to the Northland Christmas store. “We asked for any canned goods or dry goods. We got cereal, mac and cheese, mostly canned good items,” said Student Council sponsor Andrea Holmes. The event was completely student led; they started by meeting at school at 5 p.m. on their own, and then they went out trick or treating for cans until 8 p.m. “We tried to beat our total of last year, which was just over a thousand, and we had just over 1,800 cans,” said Holmes. All of the food they collected, they boxed up and prepared for the Christmas store. While most of the food they collected from the drive was donated to the store, they did set aside some of the items
After gathering cans from the Student Council trick or treat for cans food drive Nov. 4, senior Seth McGrew and sophomore Emmanuel Byrd and freshman Kyan Evans help categorize the cans they collected. It was Evans’ first year participating in the food drive and his first year on Student Council. “It’s a good thing to do, and I hope it continues to go on,” said Evans.
Organizing cans collected from the Student Council trick or treat for cans food drive Nov. 4 are seniors Seth McGrew and Jack Warner. People who showed up to help sort cans were from Leadership class and a few others who decided to help. “I was the green bean man. I was yelling across the room saying, ‘Who’s got green beans?’ And then they would throw the green beans at me; then I’d put them down,” said McGrew.
for students. “We do pick out a couple of items to keep here at Staley, and Ms. Tammy Slauson takes care of that. So, especially the items like easy mac and cheese, any kind of pastas or canned foods that had the pull tab goes to our kids who are struggling,” said Holmes. One of this year’s annual food drive organizers and leaders was senior Student Council historian Grace Siegfried, who has been part of the annual event all four years of high school. She helped assign every committee where to go for trick or treating and also posted on the Student Council Twitter about the event. “I posted to give parents and people of the community a heads up that we were coming around so they could get their canned goods ready,” said Siegfried. Siegfried said she was able to connect with new people on
her committee and have fun and that she also enjoyed giving back and helping families in need. “The event as a whole really humbles Staley because we realize that food isn’t really available to everyone as it is to us,” said Siegfried. “It makes the families not have to worry about buying food and being able to spend the money on Christmas presents this holiday season.” This year’s event is the biggest turnout the food drive has ever had. About 80 Student Council members participated plus other students who attended as well. “It makes me feel really good because my goal was to include anyone and everyone, and I feel like this year we really opened up our Student Council to a lot of freshmen,” said Siegfried. One of Siegfried’s coorganizers and leaders of the event was senior Student Council member Cecilia Pauk.
She has been doing this event since her freshman year and has seen the growth in the number of cans over the years. “We are able to collect about a thousand or a little bit more depending on the year every single year and have been doing that for about 10 years, so we have gotten around 10,000 cans for families in need,” said Pauk. The food is stored in the Northland Christmas Store pantry and is open for anyone in need to go and get food. The store often has repeat visitors in need who go to the store pantry. “Especially during the holiday season, it can be hard for a lot of families to get enough food to provide for their whole families, so this just gives them a way to get access to food for free,” said Pauk. Written by Cassie Ford Photos by Grace Siegfried