Tower Issue #1 (2023-2024)

TOWER

SEPTEMBER 28, 2023

VOLUME 80, ISSUE 1 TOWER

The Masters School

49 Clinton Avenue Dobbs Ferry, N.Y. 10522

S

aved by the bell: Finishing Masters bucket lists before

GRADUATION! INSIDE the ISSUE @masterstower

PAGE 2

Justine Pascutti discusses the newly instated phone policy.

PAGES 4-5

Staff writers review restaurants in town, Sushi Niji and Sweet N Savory, Saw Mill Pizza, The Parlour, and Brick Oven.

PAGE 6

Aviv Emery offers a bucket list of Masters-specific activities to check off before grauation.

Read more at Tower.mastersny.org

2

ISSUE 1

TOWER/SEPTEMBER 28, 2023

School experiments with new cell phone policy TOWER Justine Pascutti

T

his year, Masters has implemented a new cell phone policy in the classrooms, where all students must put their phones in a hanging pocket at the start of class, instead of keeping them in bags, backpockets, or elsewhere.

Head of Upper School, Peter Newcomb, informed the Masters community about this change on the first day of classes, September 5.

The decision to enact this phone policy evolved over time, Newcomb stated. A few years ago, one department bought cell phone holders for their classrooms.

Those teachers spoke highly of the positive outcomes that started after using the holders, one being that students became more engaged in class. Because of this, many teachers wanted a schoolwide rule that mandated the phone holders, and the decision to enforce the rule was made at the end of the 2022-2023 school year.

Newcomb said, “During lockdown and the hybrid year that followed, technology was how we connected as a class. Once we returned to being in the classroom full time, teachers noticed an uptick in phone usage around the Harkness table…

We knew we wanted to provide a way to help students be fully present, without the distraction of a phone.”

He explained that there were two main reasons for this change.

“The first was our mission…two of the most important words in our

Decision by administration garners support and raises opposition throughout the school mission statement are ‘we gather.’

So, it’s important for us to be fully present, both physically and mentally.” He continued, “The second thing we considered was the wealth of research out there about the impact of cell phone usage on learning and on mental health.”

One piece of research, published in Educational Psychology,

tively affected and their end-of-term exam grades worsen. A study from Rutgers University–New Brunswick discovered that students who don’t use electronic devices in class, but attend lectures where their use is permitted, also do worse – suggesting that phone use undermines the classroom learning environment. Another study published in The University of

CHANA KIM/TOWER

A STUDENT SITS AT a Harkness Table next to a phone holder in the classroom. Teachers advocated for this decision to be made so phone use in class could be ameliorated. demonstrated that when students are allowed to use electronic devices for non-academic purposes in the classroom, long-term retention is nega-

Chicago Press Journals indicates that even the presence of a device in a room reduces available cognitive capacity, calling it the “brain drain” effect.

However, some students seem to be skeptical of the change in policy.

Junior Molly Brooks said, “Sometimes students receive urgent text messages or calls during class and may need to excuse themselves, in which case a phone should be allowed.” Brooks elaborated, “I think that high school students are old enough to be trusted with phones in class, and by taking them away, it makes it hard for us to learn self-control around phones.

Freshman Arlo Goldberg said, “I like the intention of the phone policy — to be connected and in the present for classes, but I feel like there are other ways to do it than keeping it in the pockets. I think high schoolers can be trusted with their phones. But, in reality, anyone who has a phone is tempted by it— no matter what age.

Sometimes others have better control of that temptation than others, but it is always there. Maybe it is a little over the top, but it is reasonable as to why the school does it.” He continued, “My phone is definitely a distraction in class to me. I notice myself sometimes reaching for my pocket to find my phone, and it isn’t there. This definitely keeps me engaged in my lesson because once I do have it in my hand, even if it’s only to check what class I have next, I can easily get distracted…

I don’t think it is the end of the world to be without your phone. I mean, it’s 75/80 minutes, and it’s not like it’s trapped in a box somewhere, it is still in the classroom with you.”

“Anecdotal feedback [about the policy] from faculty has been very positive…since we are a Harkness school, when students are more engaged in class, classes are more engaging,” said Newcomb.

IEC’s opening is culmination of two-year construction Rooke Wiser

A

ing at the month’s end, with the ribbon-cutting ceremony scheduled for September 30.

John Chiodo, the director of Innovation, Engineering, and Computer Science at Masters, shared his excitement, saying, “I’ve been down to the site once or twice per week for the last few weeks, and they

are making great progress. While it might look quiet from the outside, there are 70+ workers in the building at any given time. We have already moved in four major pieces of new equipment, and the workshop equipment is being delivered and set up on the twenty-first [of September].”

Among the many

benefits the IEC will bring, one of the most anticipated is the convenience it wil offer to students like sophomore Jordan Lee, who is enrolled in the school’s computer science course. Lee expressed her eagerness for the change, stating, “I’m ready to be in a different space; I’m sick of being in Cushing [Dorm]. All

the engineering classes and entrepreneurship classes are in Cushing; I hate walking up the hill, and it’s going to be nice to have desktops instead of having to use laptops.”

With the IEC’s accessible location and upgraded equipment, students can look forward to a better learning experience.

fter nearly two years of construction, the grand opening of the Innovation & Entrepreneurship Center is just around the corner. With news breaking of the building’s plans in February 2021, construction operations began in October 2021.

The building’s focus on entrepreneurship is integral to Masters’ mission statement, which encourages students to navigate challenges, take risks, and learn from setbacks.

Over the summer, Masters entered into an agreement with Horn Entrepreneurship at the University of Delaware. Horn Entrepreneurship has been recognized by The Princeton Review and Entrepreneur magazine as one of the top 50 undergraduate schools for entrepreneurial studies, securing the 38th spot. In the Northeast, Horn ranks eighth. Horn is now the sponsor of the Diamond Challenge and NEENA ATKINS/TOWER Masters is one of only 18 Diamond Challenge Pitch THE PLANS FOR THE construction of the Innovation & Entrepreneuroship Center started in 2021. StuPartners in the country. dents will start using the building for IEC and core curriculum classes after the ribbon-cutting ceremony on The school intends September 30. to open the IEC build-

2023-2024

Editors-in-Chief Matthias Jaylen Lucas Seguinot Multimedia Director Xavier Rolston Chief Design Editor and Legacy Director Lily Zuckerman Tower Staff Neena Atkins Ayanna Beckett Adam Bello Ella Black Aviv Emery Lydia Ettinger Allie Faber Ellie Hise Aurora Rose Horn Oliver Kreeger Alexa Murphy Chanel Neal Justine Pascutti Ayalah Spratt Rooke Wiser Contributing Editor Camilo Bitar Racedo Faculty Advisors Ellen Cowhey Matt Ives Online Media

For more information, follow Tower on the following platforms: Website: Tower.MastersNY. org Facebook: MastersTower Twitter: @MastersTower Instagram: @MastersTower

Distribution Process

Tower is hand-delivered on the day of publication to the Upper School. 650 copies are printed. A copy is sent to each of our advertisers.

Scholastic Press Affiliations, Letters and Editorial Policy

Tower is the winner of the Pacemaker Award for Overall Excellence, an award-winning member of the National Scholastic Press Association (NSPA), Columbia Scholastic Press Association (CSPA), Journalism Education Association (JEA) and Quill and Scroll.

We encourage Letters to the Editor, which can be submitted to the following email address: TowerEditors@ MastersNY.org.

Published approximately five times a year, Tower, the student newspaper of The Masters School, is a public forum, with its Editorial Board making all decisions concerning content. Commentaries and opinion columns are the expressed opinion of the author and not of Tower and its Editorial Board or its advisers. Furthermore, the opinions conveyed are not those of The Masters School, faculty, or staff. Unsigned editorials express views of the majority of the Editorial Board.

TOWER/SEPTEMBER 28, 2023

ISSUE 1

3

KEY ADVICE FOR EACH GRADE SHAZA MURIGANDE ‘24 BEILA KRAUS ‘25

Ella Black & Ellie Hise

E

ver wish you could go back and do a portion of your life over again? Do you wish you knew then what you know now? That’s not possible - but almost as good is to listen to advice from students who have already gone through what you are facing.

Heading into the new school year, we asked more experienced students to reflect on their past years and explain what they wish they had known a year ago.

“

Join things that you feel a connection with, and make sure you are involved in the school because you want to be remembered.”

“

Get on top of your work this year because it’s more challenging than freshman year, but make sure to enjoy your time at school.”

JENNICA PEREIRAS ‘24

DANSE MOBRAY ‘26

“

“

Take advantage of your study halls and actually do your work. It’s important to take it as seriously as any other grade, even though you may not think it counts because you’re a freshman.”

It’s important to actually commit to things and not just do something for college; do it because you are genuinely interested.”

EMERSON RITER ‘25

“

Don’t procrastinate, especially during exam season, and find a study method that works for you.”

NICO KHOURY-LEVY ‘26

“

Get involved in sports, those friendships last a lifetime.”

ALL PHOTOS ELLIE HISE and ELLA BLACK/TOWER

NEENA ATKINS/TOWER

Neena Atkins Allie Faber Studying is undoubtedly a critical component of academic success. Yet – and we’ve all personally experienced this – it’s not always a walk in the park. As students, we feel pressure to excel academically while balancing co-curriculars, sports, parttime jobs and social lives.

Amid this juggling act, students often find themselves struggling to use their time productively, stay focused and engaged in class and actually retain the flood of information coming at them every day.

To get the inside scoop on effective learning, we talked to experienced scholars and scoured sources, including the National Center for Biotechnology Information and the University of North Carolina at Chap-

el Hill’s Learning Center.

Avoid Procrastination “Procrastination is great,” Lainey Spencer ‘23 said. “Until you have one day to study for a major test, which is not a good idea. Even if you say you’re good at cramming.

Brain Splat onto page Don’t be afraid to jot down your thoughts and ideas as they come to you. This can help to clarify your understanding of the material and push you through writer’s block.

Plan Ahead Plan your study sessions and complete your homework in advance. Knowing what you need to cover and when it is due can reduce stress and improve focus.

“Don’t just look day to

day, but [at] your week as a whole, thinking about where your study halls are built in or free periods and think about what you have after school as well. Just so that you’re really planning and budgeting your time,” Julia Jones, director of learning enhancement and development (LEAD), said.

Ask for help If you’re struggling with a topic, don’t hesitate to seek help from teachers and peers. Problem-solving begins with a question.

“Teachers are always here to help you. They want to help you. They don’t want you to fail,” Spencer added.

Find Learning Style Everyone learns differently. Experiment with different study techniques to discover what works

best for you, whether it’s visual aids, flashcards, or group study sessions. Remember: active recall prevails over passive reading.

Lead Writing Center Tutor and senior Madi Brown said, “I use Quizlet, I study for multiple days including the day of the test. I like to listen to music I know well [while I study] so it’s not distracting.”

especially before important exams or assignments.

Get phone away

Jones said, “Check in with your teachers and use X-Band, but use your advisor as a resource if you need support in multiple areas.

I think that’s a really good person to talk to that can help you get some tools.”

Also be sure to take advantage of on-campus resources, including X-Band – a time scheduled into your day for academic support – and connect with teachers for personalized assistance. Fine-tune your

Distracting devices can derail your study efforts.

Out of sight, out of mind.

Sleep, sleep, sleep Adequate sleep (8-10 hours for teenagers, according to the Center for Disease Control and Prevention) is crucial for storing information in your brain and cognitive function. Prioritize getting enough rest,

Study guides Before delving into the material you have to study, create an outline or a study guide. This will provide a clear roadmap for your study session, ensuring you learn all necessary topics.

Masters is Here to Help

writing skills with peer tutors at the Writing Center, and conquer math problems at the Math Clinic.

Stay Up to Date in Class “Really make use of your classmates as a resource. Problem solving around a Harkness table is meant to be collaborative, and that can extend past the classroom into the homework space,” Marianne van Brummelen, Chair of the Math Department, stated.

Keeping up with the content happenings of your classes is a key component to time management and avoiding procrastination.

Van Brummelen said, “Staying up to date in class I think is actually the biggest study tip.”

TOWER/SEPT. 28, 2023

SPECIAL ISSUE

AROUND TOWN: Finding The Perfect Pie! #1 SAW MILL PIZZA

Adam Bello

S

Aviv Emery Alexa Murphy

awmill Pizza is one of the most popular pizza places among Masters Students and for good reason. Their balance of affordability and great tasting food makes it the ideal location for a slice. The pizza is made fresh on a daily basis with the perfect ratio between cheese and marinara sauce. The crust is light and fluffy while still being crisp on the outside. Their rendition of a New York plain slice of pizza is far and away my favorite in the Dobbs Ferry area. I have and will continue to order from Sawmill on a regular basis whether I’m alone or with a group of friends. Because of the price and great taste, Sawmill Pizza is my favorite pizza in town and my number one recommendation for a Masters student.

A

#2 THE PARLOR

ADAM BELLO/TOWER

T

ADAM BELLO/TOWER

#3 THE BRICK OVEN

he Parlor is a wood fire pizzeria owned by Chef David DiBari that specializes in traditional Napolian style pizza. The restaurant has a great ambiance and has decorative graffiti and artwork on their walls. Being the most formal of the three, The Parlor is a great sit down style restaurant.

Their classic margarita pizza was reminiscent of the pizza I had last summer in Naples, Italy. The sauce had a bit of sweetness that paired extremely well with the dollops of mozzarella cheese placed throughout the pie. Though the food here is amazing, it is the most expensive option of the pizza restaurants. A classic margarita personal pie was 16 dollars plus tax, compared to the 3.79 dollar slices at Sawmill and a 4 dollar slice at The Brick Oven. Though the food was incredible, the price doesn’t make it the ideal location for a student just trying to get a slice of pizza.

T

he Brick Oven is a full service pizzeria serving Italian food for the last 28 years. Their classic pizza pies are cooked in their iconic brick oven, giving each of their pies a distinct, comforting flavor. When first entering the warm, dimly lit restaurant, I immediately noticed the amazing customer service. Though there were not many employees working, they made a point of attending to every customer, giving the experience a very personal feel. Though I had a great experience, the pizza was average at best. Their classic plain slice was loaded with too much mozzarella cheese, distracting from the other aspects of the pizza. The sauce was not very noticeable and didn’t have a strong flavor and while the crust did have a great flavor, it was too dense and a bit overcooked. Against tough competition, Brick Oven ranks third.

Sushi Niji t 73 Main Street in Dobbs Ferry, lit up by a string of fairy lights reflecting on the black awning, lanterns hanging from the front, beckoning you in for dinner, is Sushi Niji.

The restaurant is a primarily Japanese restaurant with a calming environment, a completely affordable menu, and most importantly, delicious cuisine. When you first walk into the restaurant, you’re immediately greeted by quick service and a clean table. Looking around, it’s neither a large, nor cramped restaurant; a perfect, cozy ambiance for a night out. The lighting isn’t too bright or too dark, and the background noise produced by the fish aquarium in the corner puts you in the mood for a calm and relaxing dining experience.

Gyoza

Greeted by friendly staff, we settled into a back-corner table and began with an order of vegetable and

pork gyoza. Each order cam in a bunch of six, the pe fect amount for sharing wi friends, or eating by yourse Packed into the vegetab dumplings were multiple typ of vegetables, including ca rots, ginger, chives, and mor The pork was cut into sm bits and combined with ca bage, onions, and other sp es. Once put onto our plat even the excellent present tion fell far short of the actu substance, which was flavo ful, salty, and perfectly b anced by the side of soy sauc

Bento Box

Post-appetizers, we o dered the Chicken Teriya Bento Box, which includ California rolls, sushi ric chicken teriyaki, seaweed s ad, and shrimp shumai. For price that was on the cheap side, there was so much fo that we did not finish it. It w well worth its value. Served perfectly shareable portion the dish provided everythi that a bento box should; balance between savory a sweet, and smash-hit sauc

Sweet & Sav LILY ZUCKERMAN/TOWER

MATT IVES/TOWER

MAX LICHTMAN, TAHL ZIEGLAR, and Josh Malkin enjoy a slice of plain pizza from Saw Mill while walking on Cedar Street in Dobbs Ferry. Adam Bello dubed Saw Mill as the best spot to grab a slice in town.

SWEET AND SAVORY, A versatile spot, nestled in the bustle café serves a vast menu of sandwiches, fruit bowls and bev balance of flavors, the “Sunrise” smoothie, comes highly rec

5

SPECIAL ISSUE

: Dining in Dobbs

i is on a roll

me erith elf. ble pes arre. mall abicte, taual orbalce.

oraki ded ce, salra per ood was in ns, ing ; a and ces

to complement the proteins.

The chicken teriyaki was soaked in teriyaki sauce, cooked to perfection, and each bite left you wanting more. The chicken, which was cooked not too soft and not too hard, was easy to eat and because of the small portions, we felt like we could eat the whole thing without getting full. The teriyaki sauce was tangy, sweet, and incredibly flavorful, masked the already amazing seasoning of the chicken, which you could now only find once taking a steaming bite from the center.

The bento boxes’ California rolls, which consisted of imitation crab, avocado and cucumber, while the outside is wrapped in seaweed and rice, was at the same high level as the rest of the meal.

Although we’ve had this dish a hundred times, the perfect balance of crunchy cucumber and soft avocado left our tongues tingling from the contrasting flavors of the two, and the taste of crab fresh in my mouth, made us feel like we’d never had this roll before.

Lastly, the shrimp shumai, which we did not notice on our plate until the near end, was not at all a disappointment to the rest of the box. Their shumai was packed with ginger, mushroom, and of course, shrimp. The dough it was wrapped in was cooked to a golden white, and the texture was, in my opinion, perfect. The seaweed salad and sushi rice on the side, although classic dishes, were amazing bites in between the heavier tastes of chicken, the roll, and the shumai.

Niji Special Roll

Finally, we opted for the Sushi Niji Special, a signature dish by the Dobbs Ferry locale. Visually, the dish seems to burst with flavor. Topped with crunchy seaweed and tobiko (a bright orange sushi topper), as well as tuna and salad, there was no shortage of Japanese relishes to choose from as perfect complements to rolls of semi-spicy crab meat salad.

The roll was, in short, the best sushi we’ve ever

AYANNA BECKETT/ TOWER

M’KAELA RILEY ‘26 PERSUES the menu of Sushi Niji, a destination within walking distance of Masters. The restaurant boasts a broad spectrum of Japanese bento boxes, mochi, and of course – sushi. Local favorite, the Niji Special Roll, is blanketed in vibrant tobiko and crunchy seaweed. had. No singular aspect of the dish overpowered any other, as a conjunction of different textures and tastes worked together to create Sushi Niji’s signature dish.

Dessert

Ultimately, we topped the meal off with an order of green tea mochi ice cream and

an order of green tea tempura ice cream. To substantiate another mouth-watering presentation, the tempura’s crunchy exterior shell gave way to soft, delicious ice cream coated in chocolate drizzle upon a first bite. Neither did the mochi disappoint, as the iconic chewy exterior per-

fectly accompanied the sweet green tea flavor beneath it.

The restaurant overall, for the price, service, and food, was well over its worth for the meal we were served. It would be a perfect place to go with a friend, a date, or family. We will definitely be going back.

vory Juice Bar: Try the sweet, miss the savory Oliver Kreeger Chanel Neal

L

ike the two tastes in its name, Sweet N Savory is a study in contrasts. Entering Sweet N Savory is like walking into a dynamic, hip café in Brooklyn – except one that’s playing contemporary Christian country music by Mercy Me and Casting Crowns. The café is family-owned, and the owners greeted us warmly and patiently while we indecisively studied the menu.

“ CHANEL NEAL/TOWER

le of downtown Dobbs Ferry. The verages. Notable for its delicate commended from the reviewers.

O: I ordered one of their smoothies – a concoction labeled the “Daeynerys” - a blend of orange juice, kiwi, pitaya, pineapple, and mango. I’ve never watched Game of Thrones, so I’m not sure if this aligns fittingly or ironically at all with its namesake, but the Daeynerys shake itself was an inspired performance of “sweet” at its best. It was a classic fruit smoothie, its vaguely maroon color and viscous, seed-dotted nature harmonizing with its balanced flavoring of the various fruit components. It had a broadly fruity taste with prominent

It was a satisfying rendition of a dish that I love deeply, and it stayed true to the fundamentals of a caprese, even if the level of caprese taste could have been a bit turned up.”

-Oliver Kreeger

strands of the orange, kiwi, and mango mixed in. The “Sunrise” smoothie - blended banana, strawberry, raspberry, apple juice, and yogurt - also did not disappoint. It was unexpectedly yet delightfully sour, but not too acidic.

It was the perfect balance for the combination of sweetness.

For food, I got an order of their quesadillas and their caprese panini. The quesadillas were three-cheese: mozzarella, cheddar, and pepper jack.

These are perhaps their best savory dishes. The mozzarella and cheddar combined well as base flavors, with the pepper jack zinging a nice peppering of hotter flavor. The quesadillas were served with a sour cream dip, which had a slightly sweet, yogurt-like taste which struck me as a bit odd, though it was helpful during the times that my (far too spice-intolerant) taste buds got upset by the slightest bit of pepper jack.

My caprese panini was satisfying, with a few underwhelming kinks to be worked out. A caprese panini is one of my favorite sandwiches,

and the ingredients in this one were spot-on - the classic mozzarella, tomatoes, and pesto between two slices of pressed multigrain. The quintessential caprese holy trinity combined pretty well together, though the pesto was decidedly on the milder side of pesto flavor, which threw it off a little. The panini was very finely pressed, to the point where the toastiness of the bread overpowered the caprese tastes, though hand this did give it a good texture to the bites. It was a satisfying rendition of a dish that I love deeply, and it stayed true to the fundamentals of a caprese, even if the level of caprese taste could have been a bit turned up.

C: The turkey burger, served with lettuce, tomato, red onion, and pickles on a whole wheat bun, was almost picture-perfect. That said, it was not worth the money. The

patty could have used sauce or some other flavor to save it from the savorless taste and dryness.

Granted, the café bills itself as a healthy scene that keeps it simple, so it can be hard to make an inherently unhealthy food both taste good and be good for you!

Is Sweet N Savory worth checking off on the Dobbs Ferry bucket list? Their sweets are not to be missed, but when it comes to the savory, you might be better off sticking to the Dobbs Diner.

6

ISSUE 1

TOWER/SEPTEMBER 28, 2023

Devourable Dining Hall Delicacies Lydia Ettinger

T

he Alternative Dining Hall Delicacies are dynamic Tower-endorsed meals for when the hot food is not looking too hot. The Brock menu provides a consistently healthy and amazing menu, but as a five day boarder I sometimes want to switch up my meal for dinner or utilize the salad bar. The following recipes are not all my own, but as an observer and reviewer, I can attest to their greatness.

Jenn’s Salad

Peanut Butter & Banana

A

twist on a classic!

Instead of using jelly I like to use real fruit.

A meal of its own, dynamic enough to be consumed any time and anywhere, the peanut butter and banana sandwich is a portable bastion of protein and potassium. With or without crust, the PB and B can be

a snack, lunch, dinner, dessert and everything in between. But, to give it more of a desert feel, try adding a swirl of nutella to the sandwich. To make the PB and Nutella swirl, combine one scoop of peanut butter and nutella using the knife tool.

THE PEANUT BUTTER AND banana sandwich: a desert, snack, breakfast or lunch. One of Lydia’s Dining Hall favorites

J

enn’s Salad came into fruition during freshman year and is in its fourth year as a constant recipe. Filled with greens, protein, and flavor, it became a constant pick-me-up to sustain Jennica (Jenn) Pereiras ’24, “I needed a meal that kept me full but didn’t weigh me down,” Pereiras said.

As a three-season athlete who needs to stay energized for practice, Pereiras said, “Having this salad as a lunch meal right in the middle

of the day is something I look forward to and it powers me for the rest of my day.” She continued, “Sometimes in life we are missing some consistency, so I go to the dining hall and I know I am going to have a good, consistent meal.”

Ingredients: Base: Arugula, mixed greens, kale. Toppings: Two servings of carrots, one serving of chicken cubes, one serving of cucumber, one serving of radishes, one serving of sprouts. Dressing: two spoonfuls of balsamic vinaigrette and a dash of salt.

JENN’S SALAD IS A staple full of vitamin A, iron, and other nourishing ingredients.

I

Spice-y Ricey

t’s the perfect rainbow bowl and super filling. The Spice-y Ricey Bowl provides an array of nutritish and delish benefits. I make this bowl usually for dinner after practice to supplement my vitamin D deficiency and to ensure that I will feel good but full while I complete my homework.

As a protein fanatic, salmon is the most central ingredient for making this bowl, but for vegetarians and vegans substituting tofu for

the salmon is an alternative.

Base: one spoonful of rice from rice cooker. Toppings: one serving of carrots from salad bar, two serving of cucumbers, one serving of edamame, half serving of kimchi, one large serving of salmon, one spoonful of soy sauce, one spoonful of mayo, two spoonfuls of seaweed, half a spoonful of chili sauce from rice cooker station, swirl with chopsticks until vegetables are mixed in with sauce.

THE SPICE-Y RICEY BOWL is full of protien and an array of vitamans, making it a perfect dinner.

LYDIA ETTINGER/TOWER

Masters Must-Do’s

WHAT TO DO BEFORE GRADUATING MASTERS

A

Aviv Emery

before walking the graduation stage at Masters.

Clara Nalle ‘24 said something similar: “My dream is to make it to the very top of Estherwood like the boys did in sixth grade.”

Willa Hart ‘24 said,

“I want to learn how to play an instrument with Mr. Ebersole, I want to take at least one class.”

Christina Moore ‘24 said, “Before I graduate I want to find out whether the third floor of Estherwood is truly

haunted or not. I really want to meet Eliza Bailey Masters.”

Seniors aren’t the only ones who have bucket lists-even the freshmen in their first weeks of high school have things they know they want to

s a senior who’s been going to Masters since the sixth grade, I’ve spent a lot of time recently reflecting on the things I wish I’d experienced at school, and some things which I still aim to do before graduation.

Coming in after COVID-19, I remember sitting down and writing a list of things I wanted to do in my first year back. I don’t have that original list, but I do have a new one.

There are still a lot of things that I want to do at Masters. Giving my senior speech, passing on my club to the next leaders, and getting my mother (English teacher Miram Emery) to hand me my diploma are all things that I’ve been looking forward to since my first day at Masters.

MATTHEW IVES/TOWER Aside from myself, CHRISTINA MOORE AND CLARA Nalle ‘24, had the opportunity to check one of the every other senior also items off their bucket list. Here they are calling the Estherwood elevator to take them to has things they want to do the cupola on top of the mansion.

“

Mine would be having a good Gpa, trying at least three new things at school, and making new friends.

-NIZAANU MUKIIBI ‘27

do in the next four years.

David Morris ‘27 mentioned wanting to be on the varsity track team, while Nizaabu ”Nini” Mukiibi ‘27 said, “Mine would be having a good GPA, trying at least three new things, and making new friends.”

Henry Frasca ‘27, said “To perform a song I’m working on and break a school track record.”

At Masters, every single person has a different aspiration and dream to complete at school.

Between freshman and senior, the other grades also have plenty of goals to live up to.

Johnny Teodorczuk ‘25,

said “I probably would want to create some sort of new innovation in the dining hall. Some sort of new combination, like a new drink, some sort of contribution to that.”

What’s on your bucket list?

OPEN CLIPART/ CREATIVE COMMONS

TOWER/SEPTEMBER 28, 2023

ISSUE 1

WATCH OUT! Flora and fauna to keep an eye out for

T

Ayalah Spratt

he Masters campus and the Dobbs Ferry area are home to numerous plants and animals, some of which aren’t so friendly. Learning to identify and avoid these are important, especially for students and faculty new to the area. Here are a few to watch out for!

7

10 tips and tricks to stay grounded

DEER TICKS

Deer ticks, also known as black-legged ticks, have dark brown and black bodies and live in grasses, trees, and shrubs. Deer ticks can carry Lyme disease which causes a large, circular rash around the bite area and flu-like symptoms. If untreated, Lyme disease can lead to further health problems so check for ticks after hiking, nature walks, or even sitting on the quad.

Aurora Rose Horn

JEN

NY

XU/

SKUNKS

JENNY XU/ TOWER

Skunks are medium-sized rodents with black and white fur that spray a horrible-smelling oil when threatened. Oftentimes, it isn’t too hard to spot a skunk - you’ll be able to smell them. If you see one, don’t give it a reason to feel threatened. Instead, wave a bright light such as your phone flashlight in their direction. This will scare the skunk away without giving it time to spray you. If you are sprayed, wash your entire body with deodorant soap or a grease-cutting dish detergent to get the oil off.

Wash your hair with a shampoo designed for oily hair as well. However, do not not bathe in tomato sauce - this is a myth!

POISON IVY

These viny plants come in three-leaf clusters, usually with slightly shiny leaves. Poison ivy can be found growing up tree trunks and along the ground in wooded areas such as the trails behind campus. If contact is made, the oils on the leaves cause an incredibly itchy rash that develops around 12 hours after exposure. This reaction worsens every time contact is made. To treat, use calamine lotion and wash with soap and water to remove the irritants.

LANTERNFLIES

JENNY XU/ TOWER

TOW E

R

U/

JEN

X NY

This invasive plant-hopper arrived undetected in egg masses in a shipment of goods from Asia about a decade ago. The insect feeds on over 70 different species of plants, making them a huge threat to agriculture and forests. Though they have no direct negative impact on humans - they won’t bite or sting you - they are incredibly destructive to our precious ecosystem. Easily visible with their red, spotted wings, lanternflies should be killed on sight. Stomping on them is the most effective way to kill them.

WE TO

R

H

igh school can be a lot. Between rigorous course loads, standardized tests, college applications and trying to have a social life, it can be hard to find a moment to breathe! Here is some advice on how to keep a clear head.

1. Find something that sparks joy and try to do it every day. This can be anything, from playing music to spending time with your friends or family. Having a way to unwind every day can be very helpful in navigating stressful times.

2. Study hard, but don’t over study.

Pushing yourself too hard can lead to burnout. One technique you can use is the Pomodoro method, which involves 25 minutes of work followed by a 5-minute break.

3. Vent when you need to. Talking about what bothers you often helps to blow off steam and make you feel better. Venting can entail talking to a trusted friend, parent or guardian, or counselor (the Counseling Center can be reached at counseling@mastersny.org), or even journaling.

4. Break down big tasks into smaller steps to make them less intimidating and more approachable. For example, if have an essay due with a minimum word count of 1000, this can seem daunting to some, but if you instead view it as writing 200 words five times, this may look to be a bit easier.

5. Try to incorporate regular physical activity into your life. Exercise creates endorphins, which are hormones that improve your mood. Even if it’s just stretching in the morning, doing some kind of physical activity can do a world of good.

6. Change how you think. Sometimes, we’re prone to catastrophizing. What I like to do when I get caught up in “what ifs” is just think, “What if it all works out?” Positive affirmations in general are extremely beneficial for improving your outlook on life.

7. Take some time to be in nature. A little fresh air and sunlight never hurt anyone!

8. When you need to, distance yourself from social media. More often than not, social media can suck you in; you find yourself scrolling for hours, comparing yourself to others and thinking of all the ways you could be better. If you ever find yourself scrolling, just put your phone down for a minute and do something else, maybe read a book or just doodle for a while.

9. Practice gratitude. This can look different for different people. Make a list of things you’re grateful for, call a friend or loved one and tell them how much they mean to you, there are several ways that you could do this.

10. Breathe! I think that this one is arguably the most important of all. People do not take enough time to focus on their breathing. There are several breathing techniques you could do when stressed, but one that I like is 4-7-8, when you breathe in for 4 counts, hold for 7 counts, and breathe out for 8 counts.

AURORA ROSE HORN/ TOWER (BRANCHES FROM CREATIVE COMMONS)

8

ISSUE 1

TOWER/SEPTEMBER 28, 2023

Senior captains leave their marks

F

Matthias Jaylen Lucas Seguinot

or many students, the start of the school year means a time for new beginnings, but for senior athletes this means it’s time for a last hoorah. In a season that includes six sports and over 100 athletes, many students will take to the courts and field for

the last time. Throughout their playing careers, senior athletes have left a massive impact on their respective sports. Though the time may be melancholy for them, it’s also a time to reflect on their goals, as many of them now take the helm as leaders and as team captains. Read more about the senior captains online at Tower.mastersny.org

Meet the Maestro of Student Activities, Ed Gormley Camilo Bitar Racedo

W

hat happened when Mr. Gormley tied everyone’s shoe laces together?… They went on a weekend trip. A classic Gormley joke to those who know but what about those who don’t?

Ed Gormley is the Director of Student Activities and Transportation at Masters. Gormley’s job is to organize activities for all Upper School students to participate in weekly. Students can find the events and activities in a weekly email called, “The Scoop.” He sends out this email every Wednes-

day at 9 p.m. exactly, always with a joke or a riddle to go along with it.

Some of the more popular trips Gormley runs every year are to Rye Playland, Six Flags, Jones Beach, and a wide variety of sporting events including MLB, NBA, and NFL games. He also runs popular trips to New York City and Broadway shows.

Some of these trips do require you to sign up in advance, and he will always send out emails letting the community know.

On more relaxed weekends, trips and activities will still be offered to go to locations including the mall, the movies, and restaurants. He also plans campus events like s’mores, campfires, and danc-

es. If anyone is interested in planning a trip or activity, they can drop by his office on the first floor of the Fonseca Center, next to the Cafe, and pitch their idea, or email him.

Gormley expressed that he loves his job because of the interactions he’s able to have with students. He said, “Honestly, the best part about my job is when the students come to my office and just want to hang out and talk and grab a snack and say hello. That’s what keeps me coming back year after year. It’s interacting with the students.”

Gormley hopes that students, new and returning, always know that his door is open. “I

MATTHIAS JAYLEN/TOWER

ED GORMLEY LOVES TO bond with students and you can always find him in his office interacting with students and giving out his classic Rice Krispy Treats and Welches Fruit Snacks.

want students to know that they can talk to me, and that I’m here. My door is always open.

Sometimes, the thing is

that when I sit and talk, I may have to work while I talk. But if they just want to sit and not talk and just sit there and kind of veg

out because they need the space and the time to do so, then my office is the safe place to do that, and that’s okay with me.”

AYANNA BECKETT/TOWER