Jubilee Vol. 1 Issue 2

Jubilee Treasure of the Bluff

December 2023

THE CHRISTMAS COOKIE BAKE-OFF

A REVOLUTIONARY FALL MUSICAL

FIRED-UP AND READY FOR BASKETBALL

VOL. 1 NO. 2

FEATURES

STUDENT LIFE

NEWS

2 - Beauty in Business

4 - Trunk or Treat

2 - Let There Be Light

5 - Holding Down the Fort

3 - Red and Black

5 - Cooking for a Cause

Rylee-Ann Roberts

December 2023

Rylee-Ann Roberts

Rylee-Ann Roberts

Isabelle Rutland

Kay Knoth

Starla Ou

5 - Kickin’ It

SPORTS

Caleb Crum

FEATURE

6 - Saddles and Scoops

8 - The Jubilee Christmas Cookie Bake-Off

Rylee-Ann Roberts

6 - A Season to Remember

Isabelle Rutland

Isabelle Rutland

7 - Taking It to the Hoop

Isabelle Rutland

LIFESTYLE

ARTS

10 - That’s A Wrap

12 - Early to Rise

10 - Friendsgiving

13 - Order!

Caleb Crum Starla Ou

Starla Ou Kay Knoth

11 - Hunting for Recipes

13 - Shopping for Service

ART SELECTIONS

DEPARTMENTS

Caleb Crum

Isabelle Rutland

14 - Garrek Snell ‘26

16 - English

14 - Sophia Haines ‘25

17 - Science

15 - Fisher Faulk ‘25

18 - History

15 - Farrah Lane ‘27

Kay Knoth Caleb Crum

Rylee-Ann Roberts

15 - Penny Snell ‘27

On the Covers Front: There is no doubt Santa will be full of cookies after his aroundthe-world travels, and the best may be from our student bakers.

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Back: It was looking like Christmas on December 6th as the switch was flipped on the season and smiles were everywhere.

EDITOR’S NOTES

Isabelle Rutland ‘24

“When we were first mulling over the idea of a Christmas cookie bake-off as our feature article for this issue, I was hesitant. I wasn’t sure we would be able to get three students to bake cookies for our little competition––let alone fifteen. It has utterly warmed my heart to see our magazine received with such enthusiasm, and I hope that this issue is filled with the magic of the holidays.

We have exciting plans for the next two issues, so stay tuned. See you in 2024!”

-Isabelle

Rylee-Ann Roberts ‘24

“This winter issue is delivered with joy and full of exciting pieces of the Bayside community! Our team worked very hard to capture the unique atmosphere on campus during the end of the first semester. This issue will be a great conversation starter during the holidays, and don’t forget to take a look at the Christmas cookie bake-off!”

-Rylee-Ann

CONTRIBUTORS

Starla Ou ‘24

Caleb Crum ‘24

Kay Knoth ‘26

Evan Stafford ‘26

“Lately, I’ve been having dreams about driving: every time I’m behind the wheel, something goes wrong. But last night I had a dream where I was in the passenger seat, so things are looking up for me. I’m cruisin’.”

“The space between when I finish my articles and the time we print is bare minimum. The amount of money I’m going to spend on fireworks is maximum. Look out.”

“Somebody needs to buy me a year’s worth of coffee for these articles. I’m going to infiltrate the core classes and steal the AP people for ransom. Get me coffee. I will fight you. I will argue with you about the brand of coffee in Spanish. I am a force of chaos and cannot be stopped.”

“When the magazine staff sees me coming, they know it’s time to brace themselves. From taking two weeks to develop one graphic, to being dumber than a brick with tools, there’s never a dull moment in my graphic designs. And, hey, if a stray doodle ends up on the margins of the articles, that’s just the mark of my genius. :D”

-Starla

-Caleb

-Kay

-Evan

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BEAUTY IN BUSINESS

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one student turns your glow into her dough

BY RYLEE-ANN ROBERTS

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ntrepreneurship is a talent and Mary Frances Collins ‘24 has got it. The Bayside community has many student-run businesses and Collins independently owns one. In an interview with Jubilee, Collins was asked about her inspiration, “Over Covid, I was super bored and looking for something to do. Spray tanning came to my mind because I’ve always been interested in beauty, hair and makeup. It was the perfect thing I could do to make some extra money.” Collins offers spray tans providing a sunkissed glow for events such as prom or homecoming: “I run the business out of my house and have an instagram account called @sunkissedbyfru.” Support Collins’ business by getting #glowedup during these colder months!

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LET THERE BE LIGHT the second year of a dazzling holiday tradition

BY RYLEE-ANN ROBERTS

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ll Bayside wants for Christmas is… Santa in a boat and FOX10 News? That’s right! On November 29th faculty, parents, and students joined one another on the Bluff for Bayside’s lighting of the trees. Letters to Santa, hot cocoa, and cookies welcomed each guest in preparation for the Christmas celebration. Senior Marykate Foster ‘24 shared with Jubilee, “The lighting of the trees was so fun! Yes, it was a little chilly but definitely worth it since it was my last lighting of the trees. I loved hanging out with Natalie [Steinke ‘38] and lighting the trees with her. It was definitely a sentimental moment, and I’m so happy that I was there to see it for the last time.” FOX10 made an appearance to document the Christmas light countdown, while Santa made rounds in a festive boat, greeting all the children with hopes to be on his nice list.

The magic of Christmas undoubtedly filled the hearts of J the old and young.

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BE H I N D T H E S CE N E S tech theater kept the show on track

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BY STARLA OU

unning between sets and behind curtains like mice, tech theater students breathe life into each scene in a musical.

Technical theater involves everything from costuming and sound to lighting and scenery— all of which establish the mood and time period and help the audience immerse themselves in the story and characters.

“It’s really fun to see everyone interact backstage, and really just to be able to see the show from a different angle,” said Lanee Imperato ‘25, “Putting it together is honestly so fun, and just making sure everything’s perfect.”

Les Misérables is set 43 years after the French Revolution during an uprising known as the June Rebellion. The tech crew plays a critical role in making sure the musical is historically accurate to the event.

“I’m kind of helping with a lot of costume changes, and I’m moving on some set pieces, and just keeping the costumes pretty organized throughout the show,” Imperato said.

One of the most noticeable things throughout the musical this year was the lighting changes, shifting the mood and color of the overall scene and setting a spotlight on significant moments.

“My main job is lights,” said Jacob Stallworth ‘25. “I just focus and make sure everything is seen.”

If actors are the heart of a musical, the technicians are the skeleton, supporting the entire performance from behind J the scenes.

RED AND BLACK a revolution took over the Pilot Center

BY KAY KNOTH

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r. Kirby’s pre-play plans for his dream production didn’t include a flood wrecking its way into this year’s rehearsals, but students made the best of it and worked around it to bring us a memorable experience of four fantastic performances. Although the cast had to wait to be able to practice onstage.

Michael Klimjack ‘24, who plays Marius, said “[The] Pilot Center had a lot of issues, [we were] sort of rapidly trying to put things together. Even more than normal, the sort of general chaos. Things had to be condensed, even faster. [We were] working with less time.”

A production with a cast the size of a Les Miserables

required time and careful planning. Auditions were in August then theater students worked hard at creating a play and learning some history. Jack Roussos ‘24, who played the main character, Jean Valjean, mentioned, “Les Mis is definitely my favorite play. It’s a great story and has a great message, and I just love the songs.”

While most musicals have at least some dialogue, Roussos explained, “Working on a show with just music is a lot different than a typical play. We had a lot more music rehearsal on this than we have [had] for any other show.

And it requires a lot more in terms of cues and just being ready for scenes and acting.”

Despite the challenge of the flood caused by a burst pipe that limited stage rehearsals, the cast pulled together, and Michael Klimjack ‘24 noted some memorable moments, “The first time you get costumes, [and] the first time you get some of the different important props or set pieces is always a cool moment. And it’s much easier to act once you have everything that’s around you.”

Besides the opportunity to be on stage, Leila Seelhorst ‘25 said, “I’ve met a lot of people in this play that I probably would not have met if I didn’t do it.”

If you want to be a part of next year’s play, Roussos advises, “[You] should audition, regardless of if you want to go into theater or film. It’s going to be helpful, because if you become a lawyer, doctor, really any profession, public speaking is going to be integral to your success. Just a human being in theater helps public speaking, it helps with J confidence and it’s just fun. So go for it.”

Les Mis is definitely my favorite play. It’s a great story and has a great message, and I just love the songs.”

1. With Ava Bindon ‘27 and Ramey Webb ‘24 looking on, Sage McCormick ‘24 (Enjolras) waves the flag of celebration and sings “Red and Black” from center stage of the Les Miserables production on November 11th.

2. It’s beginning to look a lot like Christmas on the Bluff during the lighting of the trees as southern snow drifts on Merri Grace Bass ‘34.

Student Life

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TRUNK OR TREAT the start of a Halloween tradition

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BY RYLEE-ANN ROBERTS

t wasn’t all spooky as Dunkin’ Donuts, Barbie, Duck Dynasty and more arrived for Halloween.

Following the school-wide Halloween parade, lower school students lined up behind vehicles decorated by upper school groups to “Trunk or Treat.” As princesses, superheroes, and more made their way through the trail of surprises, many found the Jubilee fishing hole organized by the magazine staff.

The Halloween trunk decorating competition started by the Advancement department was an instant hit.

Colby Hoffman ‘24, a member of the Duck Dynasty-themed trunk, challenged future contestants: “I can’t wait to win again next year.” After all ghosts and ghouls collected their sugary treats, a vote awarded the winners with various prizes. With Duck Dynasty coming in first place, Wizard of Oz in second, and Football and Cops and Robbers tied for third, the bar was J set high.

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I can’t wait to win again next year.”

1. Care to try your luck fishing for Trunk or Treat? The Jubilee staff staged a faux fishing expedition for the Lower School during the Halloween festivities. Caleb Crum ‘24 became the man under the sea to hook the students up with candy and treats.

2. It’s all smiles and costumes for Lanier Bixler ‘34 and Mary Virginia Buster ‘34 as they celebrate a break in their academic day for sweet treats.

3. When the Advancement Department called on the Upper School students to lend a hand for Halloween, Bo Hammock ‘26 and the Duck Dynasty group grabbed their camoflauge and fake beards to help out.

4. Paintbrush in hand, senior Thomas Allison ‘24 covers one of the newly-built picnic tables in signature Bayside blue.

5. On October 30th, the freshmen went on their annual retreat––this time to Camp Beckwith. They were split into three groups, and participated in team bonding activities such as a rope course and a tomahawk road course.

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H O LD I NG D OWN T H E F OR T

by faculty member Coach Jonathan Vines, took up the task of coloring the picnic tables Bayside blue. Painting was a great alternative for those who were less eager to handle construction tools, seniors try their hand at carpentry such as Kaytlin Sellers ‘24: “I don’t build,” she

BY ISABELLE RUTLAND explained.

After a day of hands-on service, our senior hile others traveled to the Freshman Retreat, Ronald McDonald House, and builders and painters felt fulfilled, having created Exceptional Foundation for Senior Service Day something lasting for the Bayside community to J enjoy. on October 30th, one group of seniors stayed on campus to build and paint picnic tables.

Armed with drills and circular saws, seniors exercised their DIY skills by building new picnic tables for the breezeway. Many seniors, such as David Lilley ‘24, had construction experience to guide them. “I feel like Bob the Builder,” said Lilley. However, even those unfamiliar with building enjoyed trying something new. “It’s been really great,” Julia Hall ‘24 commented. “I’m really learning how to use a drill.”

Seniors built multiple replacement tables under the guidance of faculty leaders Mr. Scott Clemens and Mr. Adam Peturis. After learning how to assemble the wooden boards to form the tabletop, seats, and legs, the seniors set up an assembly line, and finished building ahead of schedule.

But once the tables were built, they had to be painted. A smaller group of seniors, aided

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C OOK I NG FOR A C AU S E the Ronald McDonald House appreciated seniors’ help

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BY STARLA OU

he benefits of volunteering were on full display as seniors crossed the bay to cook lunch at the Ronald McDonald House in Mobile. Working in an industrial kitchen taught students the importance of working together as a team and the satisfaction of providing for others.

Many students hadn’t cooked a full meal at home before, so each step in the recipe was a new experience.

“I haven’t done it before,” Maggie Paul ‘24 said, “I liked cooking with other people; it was fun.”

The seniors worked together to prepare a large batch of broccoli salad and baked spaghetti casserole from scratch. Following a recipe given to them by Ms. Michele Hamilton, they worked together through the laborious process of making enough salad and pasta to feed multiple families.

In the end, the kitchen operation was successful. “I like helping out my community,” Anne Grey ‘24 said.

“My favorite thing was doing all of the dishes after they piled up all the way to the rim of the sink.”

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The groups helped us get to know people that we didn’t get to normally hang out with.”

K I CK I N ’ I T

seniors teamed up with the Exceptional Foundation

BY CALEB CRUM

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t was a dream come true: playing “seated soccer” with participants from the Exceptional Foundation. Choosing to spend her Senior Service Day with the Baldwin County residents, Ramey Webb ‘24 provided a diversion by playing games.

Of all the games seniors played with the foundation participants, Webb said seated soccer was her favorite: “I told them I play soccer and they said, ‘oh my gosh, you’re gonna do so good.” In the modified rules, goals were scored by kicking the ball over the heads of the seated opponents. The Exceptional Foundation participants always love visits from Bayside students, and it was J an exceptional time for all with the help of the seniors.

NEWS

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SADDLES AND SCOOPS when it comes to sport - we do it all

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BY RYLEE-ANN ROBERTS

s the year comes to a close, horse tack and lacrosse sticks are making there debut. Molly Hagan ‘25 and Dixon McKenzie ‘24 participate in club sport teams along the Gulf Coast.

Although lacrosse and equitation (horseback riding) aren’t offered directly through Bayside, many students participate in unique sports outside of school.

In an interview with Jubilee, Hagan shared, “I’ve been riding [horses] for four years now, so I am relatively new to[equitation] but I love it.” She rides at Red Oak Equestrian center with Sherry Sterma, in an English barn. Hagan explained, “An English barn is a division of riding that mostly deals with jumping and dressage, which is a pattern you memorize and show off your horse.” she continued, “A western barn is what Tessa Santellices (‘24) does that uses different saddles, barrel races and poles.” Jubilee wishes Hagan a smooth ride into the season.

McKenzie is known across campus for his commitment to lacrosse. “I’ve been playing since I was in sixth grade,” she said. Lacrosse games are usually played on football fields with a defense, offense and midfielders. “I play as a long stick middie (LSM), a midfield defender,” he explained. Although he plays for the defense, he can score at any time. The name of McKenzie’s position comes from the length of the stick used.

In men’s lacrosse, boys can use short and long sticks to hit other players sticks, resulting in them dropping the ball. Players from either team can pick up loose balls and take them to the goal. With lacrosse now in full swing, we wish McKenzie a strong season on the field.

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A S EA S ON TO REMEMBER football finished out a solid year

BY ISABELLE RUTLAND

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he Bayside football team wrapped up a strong season this fall, with a win-loss record of 8-2 going into the playoffs. Head Football Coach Barrett Trotter’s new offensive strategies proved effective. Throughout the regular season, the Admirals scored 307 points against their opponents, who scored only 196 points.

Fresh coaching and a stellar offensive line is to thank for the Admirals’ solid record, as well as the leadership of the team’s ten seniors.

Seniors Tait Moore ‘24 and Trent Duncan ‘24 are longtime teammates, and took a moment to reflect on their final season. When asked which game was most memorable to them, it was no contest: the September 8th match against St. Michael, where the Admirals pulled off a stunning victory in overtime against their biggest rivals. “It showed the team that we could accomplish anything if we continue to fight,” Duncan said. Moore described the electric atmosphere of the game as “something I’ll never forget.”

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1. From the field to the barn, the fall is a busy athletic time for most students, including Dixon McKenzie ‘24 (lacrosse), Samuel Dunn ‘26 (basketball), and Molly Hagan ‘25 (equitation).

TA K I N G I T T O T HE HOO P the boys basketball team was raring to go

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BY ISABELLE RUTLAND

t’s been nothing but net so far for the boys’ basketball team.

After winning their first four games, the Admirals have a promising season ahead of them. Jubilee hit the locker room to find out what the team is hoping to accomplish this year.

Junior Hudson Wilmott ‘25 has his sights set on the area championship and a successful playoff run––and with the team’s current record, it’s more than possible. A well-rounded team of both new and veteran players are putting up a fight for every point: “We’re trying to play tougher and are executing more plays,” Wilmott said, when asked what’s different about this year’s roster. Senior Torin Malone ‘24 added, “The depth of our bench is one of the things that really sets this team apart.” With a balanced roster of players ready to sub at any moment, the Admirals are able to go deeper into their bench than most teams they play against, Malone explained.

Aside from aggressiveness on the court, team morale is crucial to success. Luckily, the Admirals keep spirits high through some quirky pre- and post-game traditions. Malone shared one instance of Coach Jonathan Vines’ attempts to amp up the team: “To start the game, right before we ran out, [Coach Vines] showed us a video of wildcats chasing their prey, and he played ‘For Whom The Bell Tolls’ by Metallica.”

Though a bizarre combination, Malone admitted that the boys “were into it,” and were inspired to be vicious on the court.

Rock music helps the Admirals celebrate after each game as well. “After every win, we play ‘Another One Bites The Dust’

by Queen,” Wilmott said. Rituals like these bring the team together, pushing them to earn every victory.

If their fantastic start is any indication, the Admirals are sure to hear “Another One Bites The Dust” plenty more times before the season is over.

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2. The endless training paid off as the girls’ cross country team, lead by Annie Midyett ‘25 and Shelby Fargason ‘26, became state runners up on November 11th bringing home a red state map.

SPORTS

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For Santa SNOWMAN COOKIES First Place Winner

BY ELIANA BLOSSOM ‘27 Ingredients • 1 cup flour • 2 tsp baking powder • 1/4 tsp salt • 1/2 cup butter or shortening • 1 cup sugar • 2 eggs • 1 tbsp heavy whipping cream • 1 tsp vanilla flavoring Sift dry ingredients together. Cream butter and sugar in a separate bowl. Add one egg at a time to the butter and sugar mixture, beating well after each. Then add cream and flavoring. Add mixture to the dry ingredients. Mix until dough is formed. Then place the dough in the refrigerator until chilled. Roll out dough into cylinder shape and cut into desired thickness. Bake at 350º F for 11-15 mins.

Enjoy!

1. An astute judge, Mr. Long assesses a batch of artfully-iced cookies by Reese Butler ‘26. Prior to tasting, the Jubilee staff showcased each cookie to the judges for them to grade out of five possible presentation points.

2. Deep in thought, Mrs. Mulligan carefully considers how many taste points to award this particular cookie. With 15 cookies for the judges to taste, a swig of milk was a necessary palate cleanser between rounds.

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Decoration • White frosting • M&Ms • Large marshmallows • Orange frosting • Chocolate sprinkles First, frost the cookie with white frosting and let it set. Then place the orange frosting under the marshmallow and stick the marshmallow near the edge of the cookie. Decorate the marshmallow by using chocolate sprinkles for the eyes and orange frosting for the nose.

Next place M&Ms on the cookie (these will be your buttons), using the orange frosting as glue. Then you will have a Snowman Cookie.

hristmas came early with the first ever Jubilee Christmas Cookie Bake-Off. The journalism classroom was transformed into a festive bakery as students brought all kinds of delicious treats, from gingerbread to sugar cookies, to be judged.

The Jubilee magazine staff was pleasantly surprised by the number of entries: 15 batches of cookies were presented for judging, and an out-of-uniform day was the alluring prize for the winners. Students entered both as solo bakers and as groups, and the friendly competition inspired holiday cheer among all.

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From the Jubilee Christmas Cookie Bake-Off First Place: Tie between Eliana Blossom ‘27 and Parker Pittman ‘26, Miller Terry ‘26, and Sophie Weller ‘26 Second Place: Amber Clemens ‘27 Third Place: Adriane Clemens ‘25 and Michael Klimjack ‘24

KITCHEN SINK COOKIES First Place Winner

BY PARKER PITTMAN ‘26, MILLER TERRY ‘26, AND SOPHIE WELLER ‘26 Ingredients • 2 cups all-purpose flour • 1 teaspoon baking soda • 1/2 teaspoon kosher salt • 2 sticks unsalted butter, softened to room temperature (1 cup) • 3/4 cup light brown sugar, packed • 1/2 cup white sugar • 1 large egg • 2 teaspoons pure vanilla extract • 1 1/2 cups semi-sweet chocolate chips • 1 cup toffee bits • 1 cup crushed potato chips • 1/2 cup chopped pretzels • 1/2 teaspoon flaky sea salt, for topping (optional) - Preheat the oven to 350°F / 177°C. - Line two baking sheets with parchment paper or a baking mat.

- In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.

- In a stand mixer fitted with the paddle or using a hand mixer, beat together butter and both sugars until light and fluffy.

- Add egg and vanilla extract and mix on low, scraping down the bowl as needed.

- Add dry ingredients to the mixer and mix on low just until everything is combined.

- Stir in chocolate chips, toffee bits, potato chips, and pretzels.

- Roll cookie dough into golf ball-sized balls. Place cookie dough balls out on prepared pans, leaving about sixinches between them.

- Bake cookies until edges are crisp and centers are still soft, 10-12 minutes.

- When you remove the cookies from the oven, firmly tap the baking sheets on the kitchen counter to deflate them (this will make the centers soft). Sprinkle the cookies lightly with flaky sea salt (optional).

- Allow the cookies to cool on the pan for five minutes before transferring to a cooling rack.

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he judges of the Jubilee Christmas Cookie Bake-Off had a huge responsibility bestowed upon them, which they took seriously. Faculty members Mr. Wade Long, Mrs. Liz Mulligan, and Mr. Russ Connell were specially selected by the Jubilee staff, to prevent any bribery from the upper school bakers. Joining them were students Bo Miller ‘27, Sara Sahlie Marcato ‘26, and Emma Parvin ‘24, who were elected as taste-testers by their classes. The faculty and student judges gathered in the journalism classroom to evaluate each of the 15 entries, and cookies were graded on a 15 point scale: five points could be awarded for presentation, five points for creativity, and five points for taste. After taste-testing, each judge’s scores were averaged to determine the winning cookies.

J FEATURE

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TH AT’ S A WRAP students summed up the year with Spotify Wrapped

BY CALEB CRUM

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omeone’s taste in music can say a lot about them as a person.

With the year coming to a close, one of the favorite apps at Bayside, Spotify, released their annual Spotify Wrapped: A basic summary of what music and artists the user listened to throughout the year, and how much time they spent listening.

To find out what songs and artists were most popular among Baysiders, Jubilee asked three students about their Spotify Wrapped stats.

Brandon Brevard ‘25 listened to Luke Bryan the most, with his top song being “Most People Are Good” by Bryan.

Wells Lambert ‘26 spent the most time listening to Morgan Wallen out of any other artist, but his most played song was “Springsteen” by Eric Church.

Spotify users can view their Spotify Wrapped stats by scanning the QR code to the right.

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Genevieve Magli ‘24 spent more than 280 hours listening to music, with her top artist being Taylor Swift and her top song being “Stick Season” by Noah Kahan.

FRIENDSGIVING the rise of a companionable holiday trend

BY STARLA OU

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riendsgiving has become a new concept that has been growing in popularity as of recently. In the past, there wasn’t as much of an intention from peers to see each other on holidays like there is now. The reinvention of the major holiday has been a way for students to bond with each other outside of school and show their gratitude toward their friends. This new unofficial tradition has been regularly celebrated by a group of senior girls.

“Our group of friends have a Friendsgiving every year,” Jessie Phillips ‘24 said, “because we love to spend time with each other and cherish the time we have together before we leave for college.”

Phillips’ friends explored unorthodox ways to prepare a Thanksgiving dinner themselves.

Instead of the lengthy and laborious way most people follow in cooking enough for whole families to eat, the group of friends opted for an easier array of snacks that they could share together.

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“We didn’t make a very traditional meal,” Phillips said, “but instead we made chicken nuggets, pizza rolls, bagel bites, chips and salsa, guacamole, and cookies.”

One of their friends even gave a heartfelt speech about how much she appreciated her friends. From crying together to laughing and sharing memories, the new tradition has pushed people to appreciate the importance of non-familial bonds during the holidays.

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H U NTIN G FOR REC IPES take a walk on the wild side with an outdoor chef

DUCK BREA ST JA L A PEÑ O PO PPE RS

BY CALEB CRUM

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ith duck season starting in Alabama and deer season already underway, here are some gourmet-tasting recipes that can be made with everything you'll find in a small town supermarket. Starting with duck breast jalapeño poppers, a common classic meal.

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First, get the jalapeño and cut it in half, then take the seeds out.

Next, take plain cream cheese and put a nice scoop inside the jalapeño, then season the duck meat with any kind of your favorite seasoning and put it inside the pepper.

I also like to use parsley and all purpose seasoning inside the pepper before putting the cream cheese in.

Wrap it all in bacon and slap it on the grill at 400ºF for about 15 minutes.

Dish up and enjoy.

GRI L L E D DE E R HE ART Next recipe on the list is deer heart. There are endless ways to eat a deer heart, but my favorite way to cook it is grilling it.

• Cut the heart by the seams and avoid any veiny parts.

• In a large bowl, mix 2 tablespoons of olive oil with vinegar, Worcestershire sauce, salt, oregano, thyme and black pepper.

• Rub the marinade into the meat, then put everything into a container and marinate for as little as 30 minutes, or as long as two days.

• When you are ready to cook, get your grill hot. Coat three or four bell peppers and one large onion in the rest of the olive oil and salt well.

• Grill everything on high heat. Put the hearts and veggies on the grill, skin-side down for the peppers, and leave them alone with the grill cover open for 8 minutes.

• Flip everything and grill, uncovered, for 5 more minutes.

• Check the peppers and onions, and when they are nicely cooked with a little char, remove and put in foil to steam.

Remove any blackened skin from the peppers.

• If the hearts are not cooked through, cover the grill and cook for two to five more minutes.

• If you are using a thermometer, you want to take the meat off the grill when it is 130°F in the center. You can also use the finger test for doneness. Tent the hearts loosely with foil and let rest for five to 10 minutes. Sprinkle it with black pepper and good sea salt at the table.

Happy holidays and happy hunting.

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1. While turkey wasn’t on the menu, the annual Friendsgiving feast of Jessie Phillips ‘24 and friends had an abundance of sisterhood and fellowship to go with their bill of fare. [Photo: Jessie Phillips ‘24] 2. Jubilee staff member Caleb Crum ‘24 is a jack-of-many-trades: writing magazine articles, cooking savory dishes, and appreciating a peaceful sunrise from the top of a tree stand. [Photo: Caleb Crum ‘24]

LIFESTYLE

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EARLY TO RISE the seniors enjoyed a warm and fuzzy morning together

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BY STARLA OU

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enior year at Bayside is all about spending your final days of school with people whom you’ve been around since you first learned your ABC’s. Whether they’ve stuck around since high school, middle school, or pre-K, everyone can laugh at the moments they’ve shared in the past.

This year, the entire class of 2024 gathered in their pajamas and filled their custom made Pine Mountain mugs with hot chocolate and coffee. The seniors chattered and laughed among their friends in the Bay room as they all waited eagerly to watch the slideshow they created together with photos from the past.

Ending the morning with a class picture, the seniors started another school day.

As many seniors are stressing over college applications, SAT/ACT scores, and future career goals, they still find time to enjoy their final year of high school. Reflecting on all the good, bad, and embarrassing moments in our lives that we lived through side by side is a big J part of the high school experience.

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1. With Chick-fil-A and hot chocolate on the menu, Maggie Lyons ‘24 and Ella Gray Snedeker ‘24 recall memories of their Pine Mountain experience brought on by their mugs created a year ago.

2. Hoping an embarrassing photo of theirs isn’t shown next, Emma Atkinson ‘24, Blakeley Robbins ‘24, Georgia McInnis ‘24, and Ally Douglas ‘24 are filled with nostalgia by the senior slideshow.

3. Enjoying some sibling bonding time, Lanee Imperato ‘25 and Macie Kate Imperato ‘27 search for items on the wishlist of the child for whom they will be “Christmas Angels.”

4. Mock Trial members Macie Kate Imperato ‘27, Dori Small ‘27, Amber Clemens ‘27, Lee Ginger ‘27, Penny Snell ‘27, Amelia Hicks ‘27, and Farrah Lane ‘27 pose outside of the United States District Courthouse in Montgomery.

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ORDER!

Mock Trial took it to the courthouse

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BY KAY KNOTH

fter a pioneering experience at the United States District Courthouse in Montgomery, Bayside Mock Trial members reflected upon the time spent practicing for their first ever state competition.

Amelia Hicks ‘27 commented that “we learned a lot and we made it to state and we came back stronger. And overall, I had a really great experience, even if we didn’t win.”

A mock trial is described by Hicks as “[acting] on a trial, [and] you have high school students from around the state– there are lawyers, there are witnesses. You get fake cases and you act them out in actual courthouses.”

However, mock trial involves more than just acting, as Farrah Lane ‘27 described: “You have to prepare your arguments [when] you get a case, and then you have to argue for both sides of the case.” Hicks added on, “it can be really embarrassing if you don’t know what you’re doing. I had to study witness statements, [and] I had to make two opening statements– one for

the plaintiff, one for the defense. I also had to write direct questions and cross questions for my cross examinations.”

Despite mock trial seeming intimidating, Hicks advises aspiring members to “watch as many YouTube videos as you can, just to understand how it happens.

You have to speak [in] a specific way to the judge, so watching videos will help you with that.” Lane recommends similarly, “Watch a video about how the actual trial runs because that’s not something you can learn from preparing for it. You need to see how people actually perform while they’re in the trial because that’s not something you can read about.” Congratulations to Mock Trial for laying a strong foundation for future J competitions.

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SHOPPING F O R S ERV ICE through Target with the goal of fulfilling as many of their Wish lists in hand, the Service Club members set off

child’s wishes as possible.

From LEGO sets to baking soda volcanoes to stuffed

BY ISABELLE RUTLAND animals, the club members pile their shopping carts high n December 4th, Service Club members hit the aisles of with presents. While the event does go toward the Service Target for some Christmas shopping––not for themClub hours requirement, the members are deeply aware selves, but for families experiencing financial hardship this of the good that they are doing. Many struggling families holiday season. will get to open presents on Christmas Day, thanks to the The Christmas Sharing program, or “Christmas Angels,” as partnership between Service Club and Ecumenical Minthe members call it, is a long-time favorite event for the Seristries. Club member Ella Gray Snedeker ‘24 put it best: vice Club. Each year, Service Club, sponsored by Mrs. Marian “It just melts my heart knowing that we’re giving them a Claramunt, coordinates with the social service organization Christmas.”

Ecumenical Ministries to purchase Christmas gifts for chilStudents can support the Service Club by purchasing dren and teens in low-income families. Club members team J Chick-fil-A on Thursday mornings. up in small groups, and are given a child’s Christmas wish list, along with their name, age, clothing sizes, and any other important information––such as their favorite color, video It just melts my heart game, or hobbies. Many of the club members enjoy learning about the child they are shopping for from their interests: “I knowing that we’re giving get to create a little story about who I think they are,” said them a Christmas.” club officer Frannie Partin ‘24. the Service Club kept up a heartwarming tradition

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STUDENT ART SELECTIONS

BY GARREK SNELL ‘26 Garrek Snell ‘26 was awarded First Place Junior Fauna in the 2023 South Alabama Land Trust (SALT) Photo Contest with his photo of the Bayside oak’s family of owls.

Unspoken Colors

BY SOPHIA HAINES ‘25 Sophia Haines ‘25 was awarded First Place Junior Flora in the 2023 South Alabama Land Trust (SALT) Photo Contest with her photo taken at Fort Morgan Peninsula.

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JUBILEE

BY FARRAH LANE ‘27 Farrah Lane ‘27 was awarded First Place in the Grades 9-10 division of the AISA creative writing contest.

BY FISHER FAULK ‘25 Fisher Faulk ‘25 won First Place in the National Shrimp Festival Youth for Art Display.

“Tap, tap, whisper, whisper.” I look around to pinpoint the noise. “Tap, tap, whisper, whisper.” I can hardly believe my ears... It couldn’t be! The noise was protruding from the loose board on the floor. I leaned down to lift it, the edges so worn I could fit my fingers comfortably in the growing crack.

I grab the tomato soup can and hold it to my ear. “Lucy?” it whispers. I take a sharp inhale, choking on the dust. “Yes, it’s me!” I whisper, trying (unsuccessfully) to hide my excitement. “Only I am 50 years older,” I add to remind him that I was still upset that he hadn’t called, or whispered, for ages.

“I’m sorry I haven’t reached out but I just couldn’t have with everything–” “You mean with your professional football career?” I scoff.

“No... with Melissa. Remember? The last time you saw her, she was half dead in a hospital. Now her withering is complete and she has reached her destination.”

I pause for a while not knowing what to say...

“She, she died? I’m so sorry, I didn’t–” “Her final destination wasn’t death; it was heaven. A sorry place for ambitions, but a sound place for her. Death is merely a road sign, a name of sorts. Life is what she left, heaven is where she lives.”

I learned something important that day: Just because someone doesn’t call doesn’t make them inconsiderate or rude. Maybe they are chasing after their destination... or mourning where another ended up.

BY PENNY SNELL ‘27 Penny Snell ‘27 was awarded First Place in the 9th-10th grade division of the 68 Ventures Bowl Art Contest.

The theme of the contest was “Commemmorating 25 Years: The Roaring Twenties in Mobile.”

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DEPARTMENTS ENG LI S H

Fox during the Gulf War, added onto that with “I had a lot of topics I wanted to choose, a lot of them related to the 10th grade students tackled historical fiction writing Gulf War. [It] was honestly a challenge, which was a good

BY KAY KNOTH thing.” With so many options, Gwaltney said that “It was really hard to set up the story.” Writer’s block was a problem lthough it posed quite a challenge, Advanced English at some point throughout the story for all of the students, 10 students powered through to complete a dauntand Grier Broughten ‘26, who wrote about the abduction ing assignment––Mr. Marine’s Reshori project. When the of Lisa McVey, mentioned “Just because [of] what my topic historical creative writing assignment was given, Kathryn was about, [I] had to think of different ways to put it in Hamilton ‘26, who ended up writing about the Titanic, felt perspective for people to understand.” “a little nervous because I wasn’t sure if I was gonna finish While fiction was a new genre for many, students hanor not. And I wasn’t sure what I was gonna make my topic.” dled it well. Broughton said, “I like it because it doesn’t have With a five-page minimum requirement, and a maximum of to be perfect, and it can be what you want it to be about.”

10, it was indeed an imposing task. Students had to pick their Gwaltney added “It’s the creative freedom. It allows you to own topic to write a historically accurate fiction narrative on endless possibilities ranging from the Italian mafia to the brainstorm and use words and information you want to share with people.” Claire Jones ‘26, who wrote about the sinking of the Titanic.

Challenger disaster, liked that she could, “bend a little bit of Brody Gwaltney ‘26, who wrote about Mission Desert J [the story] and make up [her] own details.”

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[The Reshori project] was honestly a challenge, which was a good thing.”

anatomy students did a faux-forensics lab

BY CALEB CRUM

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n exciting lesson leads to an intriguing lab. In Mrs. Michelle Hamilton’s anatomy and physiology class, the students learned about the differences between blood types. The lab demonstrated how different blood types react to certain types of antigens. Using the scenario of a crime scene, students moved between “stations” to test blood samples and find out who had what blood type, along with the murder weapon and the blood at the scene.

Blood testing consists of mixing the blood with type A, type B, and RH factor antigens. The RH Factor tells whether or not the blood is positive. When the antigens were dropped in the blood, clumping meant that the antigen reacted, indicating a positive blood type. If Antigen A reacted with the person’s blood, their blood type would be A. If the RH Factor antigens reacted with the blood, then it would be a positive type.

The “blood” in the experiment was milk mixed with red food coloring and the antigens were either water or vinegar. It was a fun class and an intriguing investigation for the students before their quiz on blood types.

With more labs to come, Mrs. Hamilton’s students are J becoming well-versed in human anatomy.

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H IS TORY students gained state-wide pride from a new elective

BY RYLEE-ANN ROBERTS

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It was so cool getting to learn about all the dishes in the south, their traditions, and how to make them from scratch!”

his year has been busy in the history department. Students’ schedules are being finalized for the second semester and the Alabama Experience class is at the top of many lists. The teacher of the class, Coach Mason Dunn, explained, “The elective course covers Alabama history, geography/environment, music, art, food, economics, and people that have shaped Alabama’s past and are working to shape its future.”

You might have smelled different aromas this semester coming from the the Alabama Experience class: fried green tomatoes, sweet potato pie, and the tastiest gumbo. The class was also visited

by Spooner Oldham of the Muscle Shoals Swampers, the legendary group of session musicians from North Alabama. About the culinary component of the Alabama Experience, student Ivy Steiner ‘24 exclaimed, “It was so cool getting to learn about all the dishes in the South, their traditions, and how to make them from scratch!”

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1. It wouldn’t be the Gulf Coast without a bowl of gumbo as sampled by Dr. Scott Phillipps, John Normann ‘25, and Mr. Russ Connell during a regional food taste-testing with the Alabama Experience class. [Photo: Coach Mason Dunn] 2. With measured precision, Montgomery Beall ‘25 carefully adds a drop of antigen to the “blood” sample made of milk and food coloring.

3. To add to the real world experience and student interest in crime shows on TV, Mrs. Michelle Hamilton seizes the opportunity to recreate a crime scene complete with blood in her anatomy class.

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BAYSIDE ACADEMY 303 Dryer Ave Daphne, AL. 36526 251-338-6300 jubilee@baysideacademy.org