The Final Straw
Amber Fretwell, Columnist
December 21, 2018
Filed under Features, Food, Technology, The Environment
There is an infamous picture that has been on many different social media platforms of a sea turtle with a straw buried in its head. This picture has sparked movements internationally. Plastic is constantly polluting the ocean and the environment and affecting the flora and fauna, and this turtle show...
Changing the World One Lollipop at a Time
Camryn Marshall, Columnist
December 21, 2018
Filed under Features, Food, Showcase, The Environment
Amborella Organics is a small organization that manufactures and delivers seed-bearing lollipops. The company launched its opening back in 2016, and ever since, it has continued to promote its revolutionary concept. The company is co-owned by Brennan Clarke and Taylor Morgan, two friends that have...
A Sauce Better Than Gravy
Amber Fretwell, Columnist
November 27, 2018
Cranberry sauce is a great complement to your turkey this Thanksgiving meal. Most cranberry sauces are made from buying a can and then heating it up in the microwave or on the stove, but this recipe is a simple and delicious way to make a sweeter and fresher sauce. You can also use this sauce days af...
Rollin’ into the Holiday Season
Elizabeth Stover, Columnist
November 23, 2018
Filed under Features, Food, Showcase
These pumpkin rolls are sure to catch everyone’s eye at your next dinner party. They look complex, but don’t take much time at all. Cake: Ingredients: 3 eggs 1 cup sugar ⅔ cup pumpkin puree 1 tbsp. lemon juice ¾ cup flour 1 tsp. salt 1 tsp. nutmeg 1 tsp. baking p...
Let’s Get Crackin’
Amber Fretwell, Columnist
November 23, 2018
Filed under Features, Food, Showcase
There are many different ways to eat eggs: scrambled, fried, over-easy, even raw, but the best way is deviled. Deviled eggs are also known as “stuffed eggs,” “Russian eggs,” or even “dressed eggs.” These are an easy way to add a flavorful side of protein to any meal. You can make devil...
Perfect Green Bean Casserole
Noah Stults, Columnist
November 23, 2018
Filed under Features, Food, Showcase
Thanksgiving time is coming, and if you want the whole Thanksgiving feast experience, then you have to try my mom’s green bean casserole recipe. This recipe for green bean casserole is absolutely divine and can be paired with any other classic Thanksgiving dishes, such as turkey and mashed potatoe...
Brussels Sprouts Aren’t Anything to Pout Over
Selina Fluty, Editor of Student Opinion
November 23, 2018
Okay. I’ll be the first to admit that the tiny cabbages we call Brussels sprouts are kind of gross, when cooked incorrectly. My mother has mastered this recipe, though. Hence, the sulfuric, bitter taste that most people associate with this vegetable is nonexistent. The only downside to this recipe is...
A Hip Cucumber Dip
Griffin Sonnemann-Creed, Columnist
November 21, 2018
Filed under Features, Food, Showcase
It’s that time of year again - Thanksgiving, and immediately proceeding it, Christmas and the New Year. Upcoming is the season of both celebrating a jolly fat man and becoming quite jolly and fat yourself. My family has never had any “unique” recipes, per se, but rather just had the usual meals...
From Fritter to Cake: An Excursion in Apples
Addy Bennett, Editor in Chief
November 21, 2018
Filed under Features, Food, Showcase
My mom and I are close, and I’m going to attribute a third of that bond to our extensive time spent both making and eating a truly divine dessert: the apple fritter. There’s nothing so sweet, crisp, and satisfying as that hot pocket of apples and cinnamon sugar. When I learned that you could ach...
Let’s Get Cookin’ With Gratin
Camryn Marshall, Columnist
November 21, 2018
This super cheesy recipe is always welcome at the dinner table, and it’s so simple to make! Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese and browned in the oven or under the grill. Au gratin is a French phrase, literally meaning “by grating.” Gratin is often refe...