The Nueva Current | October 2021

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THE NUEVA SCHOOL

131 E. 28TH AVE. SAN MATEO, CA 94403

Mariners Point, the golf team's practice location, has an uncertain future. Read more on PAGE 20

How do teen representations in media affect students? PAGE 5

THE NUEVA Meet Mochi the therapy dog

Learn more about Fiona T's cultural identity podcast on PAGE 12

Profile of Amy Hunt, new upper school psychology teacher on PAGE 13

Opinion: Your path is not linear. Guest writer Maya A advocates for more math exploration on PAGE 15

CURRENT OCT. 15 2021 | VOL. 5, ISS. 1

San Mateo campus’s newest community member has an important story to tell STORY EMMA Z PHOTOS CARMEN CHOW

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he San Mateo campus has recently welcomed its newest community member and first canine citizen! A 10-year old chihuahua mix with kind eyes and a warming presence, Mochi the therapy dog can often be found trotting happily alongside Director of Counseling Services Carmen Chow. Wherever she is, Mochi’s bright floral harness and ever-wagging tail brightens the atmosphere. “I think that having an animal on campus really lightens the energy, which is a shift that I can experience if I just take her to the hallway. Everybody is like, ‘hi Mochi,

hi Mochi!’” Chow jokes. “Some of them might not even know my name!” Chow, who adopted Mochi when she was just two weeks old and has been working with her for over eight years, feels that Mochi has already made an impact since she first stepped foot onto campus. One way, Chow says, is that Mochi has helped in relieving the general stigma that surrounds counseling. “I think that counseling can seem like a very scary thing sometimes,” Chow said, “but I also think that just Mochi’s presence has made the counseling area more friendly and welcoming, and a little bit less intimidating.”

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Cooking through the pandemic Seniors Julia K and Caroline P share their culinary journeys on Instagram STORY ANISHA K PHOTOS JULIA K & CAROLINE P

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s lockdown stretched frustratingly and indefinitely on, many students turned to hobbies to keep time moving. For Julia K ’22 and Caroline P ’22, proximity to their kitchens and extended lunch breaks flowered into a passion for culinary creativity, which they documented on their respective Instagram accounts: @cooking.w.karp and @ cphippseats. Both accounts are gridded with colorful, sun-soaked photos of plates and bowls of vibrant, earthy food—one of Caroline's posts from August is of an arugula, corn, and tomato salad in a wooden bowl, topped liberally with burrata and a thin drizzle of balsamic vinegar. And it’s not just savory food—in one of Julia's posts from last February, she spins a plate holding an artistically frosted cake, topped with berries, orange zest, and pink flower petals, described as a “citrusy genoise with lemon

Bavarian cream and raspberry compote.” “I don't have a private Instagram. So this account is like my version of that, like a journal,” Julia said. Last academic year’s schedule gave Julia up to one and a half hours during the lunch period to explore her passion for cooking and whip up fresh, interesting lunches in lieu of leftovers or repetitive, low-effort meals. “My approach is, I'll just look in my fridge and see what we have, and try to make something with that,” Julia said. “Mainly pastas, but also good salads. There are salads that I really like— they just require a lot of work and time.”

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Snapshots of a new school year

Students reflect on their return to campus and finding “normalcy” within an ongoing pandemic STORY GRACE F ART THALIA R

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