Carlmont Highlander Volume 14 Issue 6 May 2023

The Bittersweet Issue

Sweeter than the journey: read it pg. 20

Carlmont Journalism

Dear reader,

Welcome to the sixth and final issue of our 2022-23 Highlander Newsmagazine. Saying this school year has “flown by” would be a massive understatement. Nevertheless, here we are, five issues, 85 stores, and 188 pages later.

It is difficult to look at endings through such a dichotomous lens: either they are a new beginning or the permanent closure of a previous chapter. Even when these two perspectives coexist, there is still a tinge of sadness (which is not a bad thing by any stretch) — a bittersweet aftertaste that reminds us why we chose to embark on any journey in the first place. For the last issue of the school year, we thought it was only fitting to delve into one of our favorite metaphors for closure: dessert! Maybe it is our way of processing an ending to high school and volume 14 of The Highlander, but sweetness at the end of a meal can mimic the joy and wonder of what has yet to come.

On behalf of The Highlander’s editorial board, we sincerely thank you for picking up this magazine. We are proud to represent independent student media and the future of print journalism, both obsolete without the support of readers like you. Thank you for allowing us to do what we love.

In the spirit of sweet, new beginnings, we proudly announce the 2023-24 Highlander Editorial Board: Sienna Reinders, Alice Lan, Editor-in-Chief Lucy Sanders, and Managing Editors Inaaya Omer and Clémentine Cunningham. They are, without a doubt, some of the best student journalists, designers, and leaders we have come across, and we cannot wait to see how The Highlander grows under their talented hands.

Without further ado, scoop up an ice cream sundae and read on!

Warmly,

Highlander Editor-in-Chief Highlander Managing Editors

Scot Scoop Editor-in-Chief

Scot Center Editor-in-Chief

Social Media Editor-in-Chief

Highlander Editors Staff

Faculty Adviser

Bittersweet momentsmovie

Avery Wong

The 2018 film, Crazy Rich Asians, was groundbreaking for several reasons, including the representation of Asian actors in Hollywood. The moment that truly steals the show is Colin Khoo and Araminta Lee’s $40 million wedding. The scene is filled with mixed emotions–the heartwarming feeling of witnessing the characters’ next step in life while also realizing the troubles that Rachel Chu will have to go through just to gain Nick Young’s mother’s respect. Finally, the short clip of Astrid Leong crying while clapping for the happy couple after confronting her husband about his affair made this one of the most emotion-impacted parts.

As soon as it hit the theaters in 2018, Black Panther became a global phenomenon and one of the most popular Marvel movies in history. The story is more complex than the protagonist fighting the antagonist because Erik Killmonger, the antagonist, is motivated by liberating minority groups of the world who have previously been oppressed. In the final fight scene, T’Challa takes Killmonger to see the sunset one last time, and before he dies, Killmonger says, “Just bury me in the ocean, with my ancestors that jumped from the ships, 'cause they knew death was better than bondage,” making a reference to the Middle Passage, where millions of African people were transported to be a part of the slavery system. The touch of history makes the Black Panther series arguably one of the most emotional superhero franchises.

One of the most iconic romance films, The Notebook, gave watchers all the feels when it first came out in 2004. The story flips back and forth between the past and present to portray the compelling love story between Allie Hamilton and Noah Calhoun. It foreshadows the challenges of Allie’s Alzheimer’s disease where she is unable to recognize her loved ones. It is a heartbreaking movie that portrays how much one’s life can change and how precious youth is. As the two characters lie dying, it is unclear whether Allie passes with her memories or without them, making the scene bittersweet and the movie even more riveting.

Art by Sophia Sunbury

The superior MCU: Matcha, Chai, and Ube

Writing and Photos by Maya Campbell

Matcha is a traditional Japanese green tea powder made of finely crushed green tea leaves. It has antioxidant properties and is widely thought to improve health, as well as having a significant amount of caffeine in it. The latter component is one reason why many people have been employing a matcha latte as their daily pick-me-up instead of a classic coffee. Matcha’s antioxidant properties come from consuming the whole green tea leaf instead of simply steeping them in hot water and discarding them after.

Fun Fact: According to TheZenSite and the Chanoyu Quarterly, the earliest forms of matcha were actually invented in China during the Tang Dynasty (618-907) and were eventually brought over to Japan by Buddhist priests. Soon after, the powder became a central part of Japanese culture, being used in rituals, dyeing, and simple consumption.

Masala chai, a blend of spices, black tea, sugar, and milk is an Indian beverage with wide popularity in Southeast Asia. Although the tea itself originated in India, the additions of milk, spices, and sugar were introduced during British colonization. The spices in question are normally a blend of cloves, cardamom, ginger, and black peppercorns, but some blends of chai also include nutmeg or cinnamon. The specific sweetener used in chai also varies, with some using raw sugar, honey, agave, or other means of sweetening the beverage. Like matcha, chai has been used by some as a coffee substitute due to its caffeine. Some have taken it a step further pulling shots of espresso overtop the chai, which constitutes a ‘dirty chai.’ Although this combination is certainly not traditional, it is wdelicious. A traditional cup of chai is served simple with heated milk, sugar, and spices. Conversely, the more well-known in the west chai lattes have steamed milk or iced milk along with the tea blend.

Perhaps the least mainstream of the three drinks, the ube latte is a Filipinoadjacent beverage consisting of steamed or cold milk, sweetened condensed milk, ube halaya, and espresso (if desired). The drink itself is not traditional to Philippine cuisine, but ube halaya, a main component of the drink, certainly is. Ube halaya is a mixture of boiled purple yam (ube), sweetened condensed milk or sugar, and butter cooked until thickened and combined. Traditionally, it is used to fill pastries, flavor desserts, or just to eat by itself. The ube latte incorporates halaya in the milk portion of the drink, and the results are a picture-perfect purple drink. The flavor of ube can be described as vanilla-like and nutty, but less earthy than other sweet potato varieties. Fun Fact: A common misconception about ube is that it is the same thing as taro. While they are similar in taste and geographic origin, taro is actually primarily used in savory cooking, unlike ube being used almost exclusively in desserts. Additionally, taro is more white in color in place of the distinct purple color that ube is known for.

Carlmont parents cook up famous food blog

Evan Leong

To make a living, many people work a 9-to-5 desk job. However, Carlmont parents Nami and Shen Chen make a living by running their own food blog.

Their blog is called Just One Cookbook (JOC), which they run alongside a YouTube channel and social media platform. JOC provides the world with authentic Japanese recipes and guides to Japanese dining and ingredients.

In addition, it is one of the most famous food blogs on the internet. According to Nami Chen, the blog brings in 4 million monthly viewers, and the JOC YouTube channel has 900,000 subscribers. They have also been featured on news sites such as KQED and the Washington Post.

Nami Chen, the cook, recipe maker, and face of JOC, was raised in Japan and learned to cook there. When she came to America at 20 as an immigrant, she brought along all the cooking skills she learned in Japan.

“Most of my cooking comes from my mom. When I was in middle school, I was told to come and prep. A lot of tips that I learned are not from lessons but more by looking at

how she cooked,” Nami Chen said.

Shen Chen, the photographer, editor, and accountant for JOC, initially started in the workforce, where he did marketing. When he began helping Nami with JOC, he was able to translate the skills he learned from the workforce to the blog.

“I have always been in the business of buying and selling clicks. Digital media was my entire career before JOC. I love the fact that we can deliver goods digitally. It’s a very clean experience versus physical shipping,” Shen Chen said.

Starting out and creating the food blog was quite challenging. At first, figuring out the recipes and what audience to appeal to was put into question.

“We were not sure what to do initially, so I started my regular recipes that I cook at home. Then I realized that some people prefer Japanese recipes. But at some point, we realized that we should include other recipes. I shared other Asian and Western foods, but they were not good,” Nami Chen said.

As the food blog started getting traction, Nami and Shen Chen needed to find ways to expand their

platform. To do so, they started posting on websites outside of the blog, like YouTube and Instagram.

“Being a food blogger, you have to have a social presence. Our initial goal was to bring those people from YouTube and Instagram to our website, but we learned that no matter how hard we tried, they did not go to the website. They wanted to stay on YouTube and Instagram. Our focus is still the website, which is the main income source,” Nami Chen said.

In addition, Nami Chen, being the face of JOC, found it difficult to create videos that appeal to YouTube viewers.

“We know that most viewers on YouTube are looking for entertainment content. I can teach how to cook, but it is boring to watch for the majority of people who are on YouTube. YouTube audiences do not really fit my style of video,” Nami Chen said.

Shen Chen would eventually quit his job to support JOC further. He would take the role of doing everything behind the scenes. Together, Nami and Shen Chen’s combined skillset helped develop JOC beyond what they could do before, with Shen working a full-time job.

“The majority of food bloggers are only one person. It's a lot of work to do everything; You have to make recipes, cook shoot, and you have to choose the style. You have to video and respond to comments, emails on social media, and having a website is a challenge by itself,” Nami Chen said.

Nami and Shen Chen come up with recipes that users cannot find everywhere on the internet. These recipes often stem from traditional Japanese cuisine.

“When people go to Japan and have good food, they look it up on our website with a recipe that naturally brings a closer audience,” Shen Chen said. A lot of our audience are people who live like Americans or foreigners who lived in Japan

and are now moving back to their country and then looking for that recipe. A big portion is people who just traveled and tried something like Okonomiyaki and go, ‘oh this is so good, I want to make this at home.’”

After over a decade of creating recipes and trying new ideas on JOC, Nami and Shen Chen have carved out their niche in the food blog world.

“One thing that differentiates us is we offer a stepby-step process helping readers go from ingredients to the final dish. Most food blogs today, regardless of ethnicity or cuisine do not include step-by-step photos. You have to figure it out there,” Shen Chen said.

In addition, Nami and Shen Chen focus on the authenticity of their recipes. The main point is to keep the Japanese recipes on JOC authentic.

“We believe in more evergreen content. So for example, if your entire website was about fidget spinners, the payment would be great for two years, but it’s probably pretty daring. So instead of going after what’s trending, we go after what’s authentic and what’s been around Japan for 90 years,” Shen Chen said.

After a decade of running JOC, Nami and Shen Chen always prioritized their fans.

“We committed to helping everybody so all the emails have to be answered. All the recipe post comments have to be answered, and we answer social media comments too but it is a little bit difficult. We try our best, but we have a dedicated employee for this. Most of us don't do that, but we are very sure that this is what we do. We want to help other people,” Nami Chen said.

Photos by Hayes Gaboury & Shen Chen

Slice of the screen

Stella Pavao

Birthdays, weddings, and holidays. Almost every important day in a person's life is marked with a cake. These sugary confections represent the start of families, lives, and adventures.

'Happee Birthdae Harry' Cake

Ingredients

For the cake:

3 ¾ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 ¼ cups unsalted butter

2 cups granulated sugar

⅓ cup vegetable oil

4 large eggs

2 large egg whites

3 teaspoons vanilla paste

1 ½ cups buttermilk

¾ cup rainbow sprinkles

For the frosting:

3 sticks salted butter (room temperature)

1 ½ cups powdered sugar

1 teaspoon vanilla paste

Red food coloring

Green food coloring

Milk as needed

Instructions

1. Preheat oven to 350°F and grease three nine-inch pans

2. Mix dry ingredients in a large bowl

3. Cream butter and sugar until light and fluffy

4. Add oil, eggs, egg whites, and vanilla paste

5. Alternate between adding dry ingredients and buttermilk

6. Fold in sprinkles

7. Bake for 20-25 minutes until the toothpick comes out clean

1. Whip butter in a stand mixer until light and fluffy

2. Add powdered sugar in batches slowly

3. Add the vanilla extract and milk as needed until desired consistency

4. Mix ¾ of the frosting with one or two drops of red food coloring

5. Mix the remaining frosting with one drop of green food coloring

Ingredients

For the cake:

2 cups all-purpose flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder

1 cup milk

½ cup vegetable oil

2 large eggs

2 teaspoons vanilla extract

For the fudge filling:

14 oz can of condensed milk

1 cup of semi-sweet chocolate chips

½ teaspoon salt

1 tablespoon salted butter

1 tsp instant coffee

For the frosting:

3 sticks of salted butter

½ cup cocoa powder

1 ½ cups powdered sugar

1 teaspoon vanilla paste

Milk as needed

Vanilla extract as needed

Matilda Cake

Instructions

1. Preheat oven to 350°F and grease

three pans

2. In a large bowl, whisk together the dry ingredients

3. In a stand mixer mix eggs oil, milk, and vanilla extract

4. Slowly add dry ingredients to wet until just combined

5. Split batter into pans and bake for 20-25 minutes or insert a toothpick to ensure it comes out clean (ensures moisture is ideal)

1. Add condensed milk and chocolate chips to a small saucepan and warm over low heat

2. Once the chocolate is melted, add butter, salt, and coffee and whisk until smooth

3. Chill in the fridge until ready to assemble the cake

1. Whip butter in a stand mixer until light and fluffy

2. Add powdered sugar in batches slowly. Add cocoa powder and mix until well combined

3. Add the vanilla extract and milk as needed until desired consistency

4. Once all components are cooled, layer cakes with fudge in between layers and frosting on the outside

Ending on a sweet note:

A student baker's secret recipe

Photos & Writing by Anoushka Mekerira

Ingredients:

1 ½ cups all-purpose flour

1 ¼ teaspoons salt

¾ cup unsalted butter

1 cup packed dark brown sugar

¼ cup granulated sugar

1 large egg

2 large egg yolks

2 teaspoons of vanilla extract

½ cup bittersweet chocolate chips

½ butterscotch chips

Directions:

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.

3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This might take a few minutes, so don't rush it!

4. Add in the eggs, first the full egg, and then two egg yolks, and beat until fully incorporated. Mix in the vanilla extract.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix, as this can make the cookies tough.

6. Fold in the chocolate chips and butterscotch chips until they're evenly distributed throughout the dough.

7. Use a spoon to drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about two inches apart.

8. Bake for 10 minutes, or until the edges of the cookies are golden brown and the centers are set. Don't worry if they look a little soft - they'll firm up as they cool.

9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

10. And voila! You now have a batch of delicious, homemmade chocolate chip cookies.w

A letter to my freshman self

Maddy Mercado

Dear freshman Maddy,

We’re reaching the end of high school in the next few months, and a new phase of our life will begin. Childhood is coming to a close, but it didn’t feel as carefree as most because of some traumatic situations. A vital thing to know is that we’re confident in our ability to style ourselves, which also means we can cut our bangs. Definitely out of our comfort zone, but that makes the experience fun.

Returning to our first year of high school, we forced ourselves into a different persona that wasn’t who we were. If I could go back and give you a piece of advice, it would be to stay true to who you are. The people who mistreat you or don’t appreciate you for who you are don’t deserve you. We have found many close friends while being our person, and they have stayed with us through thick and thin.

Since 2020, life has taken some bumpy roads: family issues, losing friends, and struggling to figure out our identity. Either way, we made it through high school and are almost out. There have been times when we were unsure if we could make it this far, but the most important thing is to stay strong and know it’s alright to lean on others for support.

Thinking about college is scary, but we should’ve thought about it sooner. It’s hard to understand where we stand with many things, including sports (because we’ve done at least three or four), but finding what we’re passionate about is difficult. We’ve tried many activities but never really dedicated our time to one. Burnout scared us when we were younger because we didn’t fully understand it.

Our experience with sports teams helped us make all our friends, and the friends made in middle school usually lasted for a year. Now, we have a secure support system and can easily rely on friends for help. As a senior, I appreciate the people I call family.

We have come far from where we were four years ago. I’m proud to say that I love the person I am, which is not something I can say every day. Our goals have shifted from stability to happiness. Today, I am pleased with who I am despite difficult situations.

Always remember to stay true to yourself and do your best to stay positive. I remember it was hard to do so, especially when COVID hit, but everything is temporary, and life will continue. I wouldn’t change anything that happened over the past four years at Carlmont, although they might not be the best memories, without them I wouldn’t be the same person I am today. Enjoy the experience while it lasts.

Sincerely,

Maddy Mercado

High school survival guide

High school can be a trying time for many incoming students. These quotes from members of the class of 2023 may provide a helpful roadmap for students navigating through high school.

Senioritis is overrated. I used to think I could skip many of my classes and just really not care at all, but college cares a lot about your senior grades. So don’t go into senior year thinking that you can do absolutely nothing. I mean you worked for three years, what’s one more year?

I regret not doing more research on classes that are offered at Carlmont. I would ask your counselor to recommend classes to take that might align with your interest.

Make the most of the time you have as an underclassman because there is more pressure and stress on upperclassmen with AP classes and college apps.

Try your best to put yourself out there. Every single opportunity that you might not think will take you in some huge direction probably will. So if you mildly enjoy something, or enjoy something a lot, take that first step because it makes a huge difference.

Don't be too hard on yourself and try not to compare yourself to other people around you. It’s really easy to get ahead of yourself, but go at your own pace because at the end of the day you’re going to end up where you need to be.

Nyah Simpson @NyahSimpson1

Alessio D'Urzo @durzo_alessio

Aristea Cottereau @a.cottereau

Nicole Miranda @nicole.miranda

Max Vano @max_vano

Samantha Kosman @sam.kosman

'Let them eat cake!' The villainization of women in history:

Serenity Corbett-Richardso

An infamously audacious exclamation, erroneously attributed to Marie-Antoinette amidst the suffering of the French subjects. In fact, Jean Jacques-Rousseau first authored this phrase, ascribing it to “a great princess” three years before Marie-Antoinette even married the dauphin, who would later become King Louis XVI.

“Marie-Antoinette has certainly been vilified, which is not to say that she wasn’t a very flawed human being,” said Christine Adams, PhD, a professor of history at St. Mary’s College of Maryland.

As an Austrian Habsburg, Marie-Antoinette was born to play the role of a political pawn. At the age of 14, Her marriage to the future king of France thrust her into French affairs of which she, euphemistically, had no clue.

“She was not a particularly adept political player—she had pretty bad instincts for politics, especially as they were evolving by the 1780s and especially the 1790s. But she was shaped by her own upbringing and a worldview shaped by royal prerogative. She was placed in a difficult situation at a young age,” Adams said.

Marie-Antoinette, a staunch anti-revolutionary royal, has long been held accountable for the suffering that characterized the 18th-century French Revolution.

“Something that should be taken into account for Marie Antoinette—as well as everyone else in history—is their personalities and opinions on a subject, rather than just timeline facts. I think that understanding historical figures as people gives us a stronger understanding of historical actions and events as a whole,” said Emily Muscolina, a junior at Carlmont.

While she certainly had a good deal of influence on politics—fulfilling the roles of both the queen and the royal mistress, a somewhat salacious yet traditionally influential advisor to the king, (of which King Louis XVI had none)—Marie-Antoinette wielded less obvious power than, say, her husband.

“She worked with counterrevolutionaries to undermine the proposed constitutional changes, but it would be hard to claim that she was personally responsible for much suffering or violence,” Adams said. “She did not have an official role. But she did exercise ‘soft power.’”

Despite some very rightful grievances held against the queen of France, much of her reputation has been embellished. In addition to the cold “Let them eat cake!” remark, MarieAntoinette was also targeted by her

contemporaries in the scandalous Affair of the Diamond Necklace, in which she was accused of stealing an extravagant piece of jewelry previously belonging to Madame DuBarry. While now understood to have been the victim of a vengeful plot by a disgraced cardinal, this event has contributed to Marie-Antoinette’s frequent casting as the villain.

“I think she is taught with a negative connotation, but it could be worse than it is,” Muscolina said. “It seems that history is going in the right direction to portray her more accurately, but the media's influence and ideas of the past sway public opinion. Marie Antoinette was a queen who neglected her duty, which should be recognized, but it should also be understood that this came from a place of being sheltered from the true state of France.”

An untraditional and somewhat unfit queen, she found herself at the center of anti-monarchy sentiment, which did no favors for her reputation. The official Château de Versailles website cites her “blunders, [committed] often unwittingly, which gradually alienated public opinion, helping to tarnish her image in a most disastrous way.”

A trend noted by Adams in her op-ed “America hates older women,” published in the Baltimore Sun in 2016, is the villainization of women in their time.

“There is certainly a long tradition in history of directing hatred and loathing at women perceived as the power behind the throne,” Adams said. “Including, in the French context, royal mistresses such as Madame de Pompadour and Madame DuBarry.”

The crucifixion of Marie-Antoinette in the 18th century can be chalked up to the fact that she was a foreigner

and a female one at that. But more importantly, she was an easy target for the revolutionaries, as they were able to use her faults to the advantage of attacking the monarchy.

“Some of her best-known roles were those invented for her: the dissolute queen, the licentious tigress, ‘the Austrian woman’ with its implication of ‘the Austrian b****’ (‘l’Autrichienne’), emerged in the vicious pamphlet literature of the pre-revolutionary and revolutionary years,” said Adams and her sister Tracy Adams in their book “The Creation of the French Royal Mistress.”

Additionally, Marie-Antoinette was emblematic of the lavish lifestyle led by the upper class. Her signature rococo fashion and Versailles getaways were nothing short of enraging to the struggling lower classes.

“She was very symbolic of many of the things people saw wrong with the monarchy in France at the time,” said Corey Alger, a junior. “But she’s not really different from any of the other kings or queens who preceded her. She was just there when it happened and the last domino to fall.”

Though she was loathed in the tense era of revolution, Marie-Antoinette’s name has been cleared of some of the many misconceptions once had about her. Public opinion on her has certainly evolved in the nearly 300 years since her death, though her faults remain acknowledged, and rightly so.

“I think popular culture portrays her in a relatively sympathetic fashion; it seemed so gratuitous to execute a woman who, in the end, lacked any real authority,” Adams said.

Art by Sophia Sunbury

Sweet 60: Dianda’s Bakery surpasses big milestone

Gracia Shao-Xue

Sixty years later, the legacy of Enrichetta and Elio Dianda continues to shine.

Dianda's Bakery, initially opened in the heart of the Mission District and later in San Mateo, supplies traditional Italian baked goods to customers new and old. Their San Francisco location opened in 1962, where they showcased their family recipes from Lucca, Italy.

The Dianda couple had three sons who continued the legacy by opening a second location in San Mateo. In 2003, the family passed on the business to Floyd Goldberg, Sergio Flores, and Luis Peña, who were dedicated employees at the time.

Although the Diandas no longer own the bakery, these three have shown commitment and dedication as if they were part of the family. They pride themselves on their traditional Italian recipes and fresh-baked products.

"Baking and production are all done at 3 a.m. at the

flagship store in San Francisco. At 6 a.m., a delivery truck delivers all the baked goods sold for the day in San Mateo, so the cases are filled when customers come in," said Janet Peña, an employee at Dianda's Bakery.

Naturally, the flagship store sells double what the San Mateo location sells, but both have their regulars. Often, Peña sees the same people coming in at the same time every day, especially for a coffee and pastry breakfast before work.

The main factor that keeps these regulars coming back and new customers coming in is the traditional Italian goods that have remained a constant at the bakery since its opening.

"The customer favorites are the Napoleon cake, cannolis, and other traditional Italian desserts. These are popular because they are not sold in many other places, especially utilizing recipes passed down from generation to generation," Peña said.

While Dianda's Bakery does not dabble much with its selection, they have added unique cultural flavors.

Photos by Soleil Dam

"Over the years, we have incorporated modernly loved flavors such as red velvet, black forest, and tres leches. Our selection has remained relatively constant since the opening of Dianda's except for these flavors," Peña said.

Another contributing factor to the bakery's longstanding popularity lies in the staff.

As the San Mateo location's most senior staff, Peña reflects on a day in her life working at Dianda's.

"Every Saturday, I wake up early to open the bakery at 6 a.m. The day is filled with customer service, mainly talking to people about flavors and decorating cakes for various events. While the main cake decorating like frosting and fruit is done in San Francisco, we get custom orders for birthdays or anniversaries that require quick in-store decorating," Peña said.

The staff can get quite busy on the weekends, especially with many custom orders, but their customer service remains swift and effective.

"Dianda's overall is very organized and efficient regarding customer service. Even when busy, they find a way to promptly attend to all of their consumer's needs. I continue to go there for the great food and service!" said Tizara CheemaMinhas, a Belmont local who works near the establishment and frequently drops in before or after work.

Peña notes that the staff is not trained in any specific manner. Still, they must be "able to interact with customers appropriately and have comprehensive knowledge about the cakes and all of the bakery's selection."

"When I first went to Dianda's, I was confronted with numerous flavors that were unknown to me, however; the staff demonstrated expertise to each individual pastry and dessert that they offered, which boded a positive impression," said Cooper Phillips, a customer that buys from Dianda's regularly.

The combination of divine bakery goods with traditional Italian recipes and the passion and diligence their staff members emanate has allowed the Dianda legacy to surpass its 60th anniversary.

"An image of Mr. and Mrs. Dianda hangs on the bakery wall, and their legacy lives within each of us at this bakery," Peña said.

Must-try menu items

Napoleon

Strawberry

Banana

Chocolate

Red Velvet Strawberry

Theimpactof soaringinsulin prices

ArtbySophiaSunbury

will get a headache, and if it’s a little low, I’ll become hungry, shaky, and weak,” Hendrix said. “However, If it is severely high or low, I could pass out

Ain any other country.

Over the past 20 years, insulin prices have increased by 600%, according to JDRF, a nonprofit research organization. Such price trends are detrimental to the 37.3 million Americans living with diabetes.

In 2018, the RAND Corporation found that the average price of one vial of insulin in the U.S. was $98.70. The subsequent most expensive rates were in Japan at only $14.40. For those with Type 1 diabetes who need one to three vials per month, according to the American Diabetes Association, insulin is often an unaffordable necessity.

Type 1 diabetes is an autoimmune

disease that primarily develops in children. Unlike Type 2 diabetes,

it is not a result of how someone’s body regulates and uses sugar as fuel, according to Dr. Sherna Madan, MD,

“Insulin is the key that allows glucose to get into the cell, and when

you have no insulin, you have a huge amount of blood sugar that cannot be used for energy,” Madan said.

Having Type 1 diabetes causes your pancreas to either make no insulin or very little of it. Without insulin, blood sugar is unable to get to cells and builds up in the bloodstream,

Oliver Hendrix, a junior at Junipero Serra High School, was diagnosed with Type 1 diabetes at a young age. His condition causes constant blood sugar fluctuation, which has several effects on his health.

“Depending on the severity of my blood sugar, it can have minor or severe consequences. For example, if my blood sugar is a little high, I

For Hendrix, diabetes is a problem that forces him to always be alert. He does so using a blood sugar monitor and insulin pump that allows him to

“At any moment, my blood sugar can spike up or go down. I have to be able to correct it in order to maintain good health, and I do that by constantly checking my blood sugar every hour and then correcting it if I need to,” Hendrix said.

Fortunately for Hendrix, he can afford all the supplies he needs to regulate his blood sugar through his insurance, and as a result, he does not have to pay a significant premium on those items.

Here at Carlmont, the school identifies students with Type 1 diabetes with an initial health survey families fill out before their students begin enrollment. The health office can store any necessary medication, including insulin, for students.

“We’re pretty proactive in

Average list price per unit of short-acting insulin

Source: American Action Forum

providing what students need,” said Erika Quintana, a health aide at Carlmont. “We keep emergency supplies well stocked, and we provide snacks for students with diabetes who need to control their blood sugar.”

Most Carlmont students do not struggle with insulin prices due to having insurance coverage, according to Quintana. However, it can be crucial to recognize that various factors can make their situations less fortunate.

Out-of-pocket insulin expenses vary from household to household based on insurance and whether the person suffers from Type 1 or Type 2 diabetes. According to the Health Care Cost Institute, half of users with insurance spend over $35 outof-pocket for a monthly supply of insulin, and about 5% spend more than $200.

Fortunately for those with diabetes, the end may be near regarding these outrageous prices. Efforts to drop insulin costs are becoming more and more prevalent and effective.

An example is Civica Rx, a nonprofit generic drug company founded in 2018. The organization plans to create three biosimilar insulin products, each not exceeding $30 per vial. One such product is expected to hit the market in 2024.

With the help of a $50-million contract with the state of California, as announced by Gov. Gavin Newsom on March 18, Civica has sufficient funding to continue growing their nonprofit.

Another example of an effort to reduce insulin costs is Eli Lilly and Co., which has reduced the price of its insulin by 70%. The healthcare company’s Insulin Value Program caps patients’ out-of-pocket costs at $35 or less per month.

The problem of high insulin rates is seemingly entering a close, and families like Hendrix’s can begin to worry less about the affordability of a lifesaving drug.

“I am quite relieved by these developments,” Hendrix said. “I look forward to a future where I no longer have to worry about the affordability of insulin and other things I need.”

Undeniably, soaring insulin prices in the U.S. have become a pressing problem in recent years. Still, there have also been many efforts to help families struggling to cover insulin intake with insurance.

For families like Hendrix’s and those of Carlmont, pricing issues with Type 1 diabetes conditions are minimal. Someday soon, perhaps insulin costs will also cease to be a source of concern in households nationwide.

Sweeter than the journey

Written by Piper Diehn &

Erik Cheng

Designed by Sienna Reinders

Photos by Oliver Fichte

Ending it sweet

Erik Cheng

End it on a high note. Or is it a good note? The mixture of musical terms and emotions has been used to describe the urge to end a commitment, project, or experience with no loose ends and a sense of fulfillment.

This sense of satisfaction comes from the "peak-end rule" developed by psychologist and author Daniel Kahneman. In his theory, Kahneman hypothesized that humans reflect on an experience based on the most extreme point and its ending.

In an article written by researcher and psychologist Jeremy Sutton on PositivePsychology.com, he explains that we can use the peak-end rule to achieve a positive ending that can significantly impact any experience regardless of importance.

"For example, eating a preferred piece of food last during a meal improves the reflective experience (Müller et al., 2019)*. As a result, the dessert at the end of the meal could be significantly more important than the starter for the customer's experience and, ultimately, their review," Sutton said.

Outside of the restaurant industry, the peak-end rule can also be found in our entertainment. Movies and TV shows have gravitated towards ending with grand, emotional, and wowing moments to give viewers a positive and fulfilling impression of their production.

A noteworthy example of cinematic fulfillment and usage of the

peak-end rule comes from the 2019 release of “Avengers: Endgame”. The movie was a highly anticipated sequel to a decade's worth of story-building by Marvel Studios. It lasted for three hours and left viewers, such as Carlmont junior James Hardy, feeling well-earned satisfaction.

"When I look back on Endgame, my first thought is not about the wonky computer-generated effects, any weird dialogue, nor an overdose of jokes. It's the moment when Captain America picks up Thor's hammer near the end of the movie," Hardy said. "In my opinion, it works so well because they've been building up to it for a decade, so you feel you really earned it when the Captain America you were introduced to all the way back in 2011 is now worthy of picking up the magic hammer."

Beyond film and entertainment, fulfillment and completion extend to life-defining moments. Carlmont senior Jace Areff has found a light of happiness despite his extraneous circumstances.

"I got a concussion and missed most of my junior year. My senior year really reintroduced a high level of socialization to me that I'm very happy to have, and it's liberating being able to be myself around people I care about," Areff said.

Despite never being able to finish his junior year, he does not let it define his time in high school.

"When I look back on my high school experience, I think of spending nights at my friend's houses, being on late-night calls, and going on

wonderful adventures. When I think of my concussion, it's a whole separate thing. I don't even consider it part of my high school experience because of how many positive things have happened since," Areff said. His positive attitude towards his high school experience has bled into his motivation. Even though he has already submitted college applications, he focuses instead on his goals and satisfaction as his last year ends.

"It being my last year adds more emphasis on the spring final, as a sort of final performance review just to

prove to myself that high school has meant something to me as an effective teaching tool," Areff said. "I know it feels arbitrary in a way because it's equal weight as any other final, but I have this feeling that if I'm ending a chapter of my life, I do want it to end with a sweet feeling."

Utilizing the peak-end rule is complex. For Areff, he had to confront his troubles and healthily process them. Local clinical psychologist Sandy Lillie further explains that it is essential for a journey to end on a "good note"; we must confront our lowest points to ensure we can enjoy

the best of the emotional highs.

"You don't want to just move on without processing what happened. You want to feel like you have kind of confronted your troubles and allow yourself to be conscious and aware of whatever was difficult, and hopefully share it. It makes a lot of difference being able to share challenging experiences versus having to deal with them alone. It really affects how vulnerable you are and how resilient you can be," Lillie said.

*As seen in “What is the Peak-End Theory”.

A sour contrast

Piper Diehn

Sitting on the couch with a remote, twin sisters Larissa and Kaila McCord turned on the television and began watching an hour-long Youtube video with their family. However, this wasn’t just any video. The McCords were graduating from Carlmont, and they were watching their virtual graduation ceremony together.

This virtual graduation is not what high schoolers throughout history have traditionally experienced. But for the McCords, it was the reality during 2020: the start of the COVID-19 pandemic.

“Being impacted by COVID-19 during my senior year was really disheartening because we weren’t able to end with a senior prom, senior trip, or a real graduation,” Kaila McCord said

Unable to celebrate their graduation with friends or experience

the thrill of receiving a diploma in front of a large audience of teachers and family members, the McCords ended their high school experience on a discouraging and unexpected note.

“It was fun having a virtual graduation as a last hurrah celebration, but it also was a little confusing and sad because I didn't know what to expect, and I couldn’t be together with my friends,” Kaila McCord said.

During the start of the pandemic, with social distancing restrictions in place, the McCords weren’t able to socialize in person with many of their friends.

“COVID really shaped my friendships with certain people. With some friends, I would only be able to see them if I made a big effort. And when I was able to see them, we had to social distance,” Kaila McCord said.

Although seeing friends in person

was difficult during the pandemic, the McCords could still socialize with their family.

“I often wasn’t able to see friends in person, but I had a lot more time with my family before going off to college. I just tried to look at the positive side of the situation, even though it was really unexpected and unfortunate,” Larissa McCord said.

By focusing on the enjoyable parts of their high school experience, the McCords could process and accept that they weren’t going to have a completely normal senior year. According to a study by child psychiatrist Andrew Rosenfeld, an optimistic attitude improve the mental health of teenagers and children.

“I made the most of ending high school during a pandemic by accepting the fact that I was going to go to school online and that I wasn't going be able to go back in person. So, I tried to make strong connections

with my friends and checked in with people frequently,” Kaila McCord said.

Both Larissa and Kaila McCord agree that the pandemic negatively affected the end of their senior year. However, when reminiscing about their four years at Carlmont, the twins feel their overall high school experience was positive.

“COVID only affected four months of my high school experience. My whole high school experience before that was really positive,” Larissa McCord said. “I was on the cheer team, and I really enjoyed it. We were able to finish our cheer season before the pandemic started.”

Kaila McCord also found that engaging in extracurricular activities gave her a positive outlook on her overall high school experience.

“I was in the Associated Student Body, and I was a part of the Reach Out commission, and that positively shaped my high school experience. Even during the lockdown, we kept in contact with students by hosting virtual hangouts,” Kaila McCord said.

Socializing with their peers and engaging in extracurricular activities throughout high school created an overall positive experience for the McCords. A study by Meliksah Demir and Lesley Weitekamp at Wayne State University revealed that when children form close friendships in their adolescent years, they are 58% more likely to experience increases in feelings of self-worth and happiness.

Lillie believes socializing is crucial when dealing with difficult experiences.

“It's important to share challenging

experiences with others, rather than having to deal with them alone. Once you’ve found people who’ve dealt with the same challenging situation, you can share your experience with the people who care and support you,” Lillie said.

As their high school experience came to a close during the COVID-19 pandemic, the McCords were left with an uncertain future. Nevertheless, the twins were able to find positivity amidst the chaos of the difficult time.

“Even in a difficult experience, talking and connecting with others can lead to the development of new strengths and new depths of understanding. In the end, a difficult experience does not have to leave a negative impact,” Lillie said.

Opinion : Diabetes is not a punchline

Jasneh Sasan

The disease that kills nearly 2 million people annually, according to the World Health Organization, has turned into the subject of inappropriate jokes, jabs, and jests. Despite impacting nearly 500 million people across the globe, many refuse to acknowledge the gravity of diabetes.

Unlike most cancers, cardiovascular ailments, and aging symptoms, diabetes is often caused by lifestyle issues such as sedentarism, inadequate nutritional intakes, and overconsumption.

Because of this, many associate the disease with fatness, laziness, and gluttony. They consider diabetes a “self-imposed” disease, creating a sense of intolerance for diabetics.

Perhaps this misconception stems from a lack of understanding surrounding the complex ailment. There are two types of diabetes: Type 1, in which one’s pancreas does not produce insulin, and Type 2, in which one’s pancreas produces less insulin due to insulin resistance. Neither type is curable, but Type 2, in some cases, can be reversed in its early stages to limit the disease's impact on the patient’s body.

Many scientists call Type 2 diabetes a “slow poison” which, if gone untreated for an extended period of time, can cause muscle and organ damage as well as neuropathy, kidney diseases, vision loss, chronic heart disease, and much more.

Despite being one of the most deadly diseases in the modern world, diabetes has turned into the butt of jokes. It’s always, “Don’t eat too much sugar, you’ll get diabetes.” or, “I had a slice of cake and now I think I have diabetes.”

Society has created a stigma around the disease without even understanding its nuances. Contrary to popular belief, diabetes isn’t caused by eating too much sugar, nor is it caused by eating in large amounts. In fact, the cause cannot be attributed to one or a few lifestyle choices. According to the World Health Organization Many factors are involved, and several gene mutations have been associated with a higher risk of diabetes.

Diabetes isn’t a reflection of bad lifestyle choices, and it certainly isn’t a punishment for bad choices. Despite this, people are quick to blame diabetics for their own suffering, especially if the diabetic is overweight.

Because of this, many diabetics live in the shame of their diagnosis— or worse, blame themselves for their condition.

According to DiaTribe, a diabetes research center, diabetes stigma can have negative impacts on diabetics’ mental and physical health, sometimes even resulting in higher blood sugar numbers. Some diabetics attempt to hide their condition by skipping meals to forgo taking their Insulin or oral medications before mealtimes.

Diabetes, contrary to popular belief, isn’t merely a physical burden. For many, the mental battles prove to be more daunting challenges.

Diabetics are often forced to take full responsibility for their condition-- managing their weight, prioritizing physical activity, and practicing restrictive eating. Daily blood glucose checks can be difficult, daily spikes amount to failure, and uncontrollable lows seem to appear at the most inconvenient times.

So no, diabetics don’t want to be told they should’ve gone to the gym more often, they don’t want to be lectured on their eating habits, and they don’t want to be guilted for cheat days.

The only way to fight diabetic stigma is for people to understand that diabetes isn’t “eating too much sugar” or being “too fat.” It is a serious medical condition that takes as much of a mental toll as a physical one.

Because of this, it is vital for communities to stop perpetuating incorrect stereotypes about the disease. Inappropriate jokes, pitiful glares, and unwarranted dietary advice creates a suffocating environment for people who are already battling a very complicated ailment.

Most importantly, it’s necessary to realize that diabetics are not at fault for their condition, nor are their families or friends. Diabetes is much more complicated than an unchecked sweet tooth or a penchant for snacking.

So, let's settle the diabetes debate: it's not a joke—stop treating it like one.

Photo by Hayes Gaboury

Opinion: A bad appetite for cultural food shaming "Ew,

that looks so gross!" “I can’t believe you eat that!” These microaggressions were not uncommon to hear in the lunchroom at school as a child of immigrant parents in the United States. Lunchbox shaming is can make children feel ashamed about their cultural foods they bring to school.

Hearing racist insults about traditional food is normalized, and it is an experience many ethnic minorities in America go through. Food shaming is defined as when someone intentionally or unintentionally judges what another person eats. It is not only observed in cafeterias and during school lunches but also broadcast on various media platforms.

An example was on “The Late Late Show with James Corden” during a segment called “Spill Your Guts or Fill Your Guts.” This segment is a more extreme version of the game “Truth or Dare,” where Corden and his celebrity guests take turns choosing between answering an uncomfortable, personal question or eating one of several “disgusting” foods.

The foods range from dishes specific to various cuisines to plates with no apparent cultural significance. These featured cultural foods, such as balut, chicken feet, and cow tongue, are all traditional dishes that many Asian people routinely eat but were deemed horrifying to the public by Corden and his guests, who displayed no respect for these foods. This insensitivity is unacceptable as it perpetuates the idea that Asian foods are disgusting just because a public figure is approached

with an unfamiliar dish and publicizes having to eat traditional cultural foods as a punishment. The plates are also prepared in ways that seem intentionally unappetizing and are insensitive to the food and its cultural background.

Many negative attitudes toward cultural foods in the media and public cause immigrant families to hide how they feed themselves. It shouldn’t be hard to be culturally considerate when encountering foods from different cultures since they are often deeply rooted in tradition. When white people who are not a part of these cultures only favor foods more acceptable to Western taste, avoiding unfamiliar foods because they are viewed as “gross,” it causes harm to people of color in the form of shame.

Although food shaming is still prevalent, there has been a rise in more ethnically based chain restaurants in recent years. According to QSR Magazine, Taco Bell earns the fourth most United States systemwide sales out of all the fast food chains, with Chipotle at 12th place and Panda Express at 19th place. This is a positive start as more people are willing to try new flavors at popular chains. A Technomic poll revealed that two-thirds of consumers occasionally enjoy trying new flavors at chain restaurants. More than half stated they were more interested in trying ethnic flavors than one year ago.

Consumers are starting to be more comfortable around various cuisines. However, immigrant food restaurants are sometimes knock-offs and treated like discount tourism where people can feel exposed to the world in the comfort of their community. Cultural dishes can’t be treated as a way for big corporations to earn profit but should be explored to expand the diversity of America’s palette. They shouldn’t be seen as disgusting but as an opportunity to try something new with a rich background and identity.

Sydney Tao

Art by Soleil Dam

Opinion: The sour side of artificial sweeteners

Canadian Medical Association Journal (CMAJ) has reported that the intake of nonnutritive sweeteners can lead to weight gain, the very thing consumers are trying to avoid.

Six hundred times.

That is how much sweeter the artificial sugar brand Splenda is than natural sugar. Similar competitors Truvia and Equal are 200 times sweeter than pure sugar. This imbalance of sweetness causes overconsumption, one of the many negative effects of substitutes that most people overlook when replacing real sugar with artificial sweeteners.

In recent years, many people have decreased their caloric intake to lose weight and maintain a healthy physique. One way they have achieved this is by removing refined sugar, like white and brown sugar, from their diet. When needing something sweet, they consume artificial or nonnutritive sweeteners, popular for having zero calories instead of the four calories in one gram of sugar.

As a result, there has been a prolific consumption of artificial sugars, with over 141 million Americans using sugar substitutes in 2020, according to Statista. Following an upward trend in usage, that number has only increased since, and Splenda, Truvia, and Equal are just three of the numerous brands gaining popularity through selling these deceivingly "healthy" alternatives.

These brands derive their products from various places. Truvia originates from the stevia plant, while Splenda and Equal come from sucralose and aspartame, both types of artificial sweeteners in granulated form. However, the results are the same: a processed alternative that is hundreds of times sweeter than a natural ingredient. Because of this imbalance, underestimate the effects of these substitutes, consuming more than the Food and Drug Administration’s recommended amount, measured by body weight. The

Consuming artificial sweeteners is also beginning to be associated with negative health effects. The BMJ, a renowned medical journal, has researched and discovered a correlation between eating or drinking artificial sugars and a higher risk of diseases such as Type 2 diabetes, cancer, and heart-related illnesses. This demonstrates that people who consume these substitutes are susceptible to adverse effects, offsetting its success in reducing their caloric intake.

These sugar substitutes also don’t provide the nutrients that natural sugars do. According to Johns Hopkins Medicine, glucose provides energy for our bodies, as well as vitamins, minerals, fibers, and antioxidants. In comparison, sugar alternatives only put more chemicals in our bodies to go with the sweet taste.

Finally, the production of these alternative sweeteners is not in the clear just yet. The World Health Organization is still reassessing its effects, and the U.S. Food and Drug Administration classifies substitutes as food additives. These measures by higher-ups show that we must stick to what we know is safe to put in our bodies: natural, unprocessed sugar.

Sweeteners like Splenda, Truvia, and Equal achieve their intended purpose by reducing consumers' caloric and refined sugar intake; however, the whole host of possible side effects should deter more people from implementing sugar substitutes in their diets.

Artificial sugars have become popular because people want to eliminate real sugar from their diets, but they overlook that all benefits come with a cost. The discussion surrounding nonnutritive sweeteners is a huge misconception, as they are not a perfect substitute for refined sugar. Overall, we should think more critically before going artificial to fully understand what we’re putting into our bodies.

Myles Hu

Infographic by Myles Hu

Strawberry summer treats

As the summer season approaches, here are some desserts from around the world for strawberry lovers to enjoy!

A Strawberry Fool is an old-fashioned British dessert fi rst created in the 16th century. This simple yet delicious dessert tastes like strawberry yogurt and is made of strawberries whipped in cream.

Tanghulu is a popular sugary snack in China and other parts of Asia. It is made up of fruit, such as strawberries, placed on skewers and dipped in sugary syrup.

Ichigo Daifuku, a Japanese treat similar to mochi, is often filled with strawberries and bean paste. This staple dessert is frequently enjoyed along with a cup of green tea.

Art and writing by Karla Lee

Disney: Where desserts come true

Mandy Mah & Sophia Mattioli

Iced rolls from Brave

Ingredients

For the rolls

1 cup warm milk

1 tablespoon dry yeast

4 tablespoon white granulated sugar

1/4 teaspoon salt

1/4 cup butter softened

1 egg

1 teaspoon vanilla extract (Optional)

3 1/4 cups bread flour

12 maraschino cherries

For the icing

1 1/4 cups powdered sugar

2 tablespoons milk, as needed

Instructions

1. Place the warm milk and yeast in the bowl of a stand mixer, whisking gently to activate the yeast. Let the mixture sit for about five minutes.

2. After resting for five minutes, add the sugar, salt, butter, egg, vanilla extract, and flour to the bowl. Use a dough hook attachment to blend the ingredients at a medium speed.

3. After about 10 minutes, the dough should form a smooth ball. Transfer the dough to a greased bowl and cover it with plastic wrap or a dish towel.

4. Leave the dough out to sit for an hour, allowing it to rise. It should double in size. Once the dough has risen, deflate it by punching it down, and place it on a lightly floured surface.

5. Divide the dough into twelve pieces, and roll it into balls. Place the buns on a parchment-lined baking sheet and cover them in plastic wrap. Let them sit for another hour, allowing time to rise.

6. Preheat the oven to 350°F.

7. Once the buns have risewn, remove the plastic wrap and place the tray in the oven. Bake for eighteen to twenty-five minutes or until golden brown. Let the buns cool before icing.

8. To ice, whisk together the powdered sugar and milk. Pour a tablespoon of icing on each bun and top with a maraschino cherry.

Art by Mandy Mah

Tiana’s beignets from The Princess and the Frog

Ingredients

1 cup milk, very warm

2 3/4 cups all purpose flour, (or up to 3 cups, as needed)

1/2 cup granulated sugar, divided

2 1/2 teaspoons dry active yeast

1 large egg, at room temperature

4 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

1/4 teaspoon salt

Vegetable or peanut oil for frying

Powdered sugar for serving Honey for drizzling

Instructions

1. To activate the yeast add it to the bowl of a stand mixer, along with the warm milk, and two tablespoons of sugar. Let your mixture sit for five minutes or until the yeast is activated and foamy. Next, stir the rest of the sugar, egg, melted butter, vanilla, and salt into your batter.

2. After switching out the stand mixer attachment to a dough hook, slowly add the flour to the wet mixture with the mixer on a low speed. Keep combining until a soft dough forms.

3. Utilizing your dough hook, knead the dough for four to five more minutes until it pulls away from the bowl's sides. If this does not happen, add a few dashes of flour to the mixture. The dough should have a smooth, stretchy, yet sticky consistency.

4. Cover the bowl with your choice of plastic wrap or dish towel and let the dough rise for at least two hours at room temperature. You can also refrigerate it overnight. The dough should double in size.

5. Once your dough has risen, pour two inches of your preferred frying oil into a deep skillet. Heat the oil over medium to high heat until it becomes 350°F.

6. To shape your beignets, add the dough to a lightly floured countertop, and dust the surface of the dough with more flour. Roll out your dough until it is about a half an inch thick. Using a greased pizza cutter or sharp knife, cut one to two inch wide squares.

7. Add four or five squares of raw dough into the hot oil, and then fry for two or two and a half minutes, flipping halfway through. Once golden brown and puffy, add the cooked beignets to a paper towel-lined plate.

8. Garnish! Cool the beignets for about five minutes before drizzling them with honey and dusting them with powdered sugar.

Photo by Austin Li

Tang Yuan: A timeless tradition

Austin Li

Tang yuan is one of China’s most auspicious desserts. It first originated during the Song dynasty in a city called Mingzhou, in present-day Ningbo. Although originally called Yuanxiao, which directly translates to “remove Yuan,” emperor Yuan Shikai ordered it to be renamed. Thus two names arose. Today, the dessert dumplings are referred to as “tang yuan” in southern China and “yuan xiao” in the north.

The dish consists of mochi-like balls made from glutinous rice flour served in translucent sugary soup. The versatile dumplings have a chewy and sticky texture and can be eaten in their simplest forms as plain balls or can be stuffed with fillings such as black sesame, red bean, peanut paste, and more. Although tang yuan is often the size of a marble, what it lacks in size, it makes up for in its

large symbolic presence in Chinese tradition. Centuries after its development, tang yuan is still popular today. In fact, no Lunar New Year celebration is complete without it, as the balls are often eaten on the last day. The pronunciation of “tang yuan” is a homophone of togetherness, union, and the gathering of people. Additionally, its roundness signifies union within Chinese culture. By eating these delicious dumplings with family and friends, one signifies going into the new year with those they love. Additionally, the dessert’s other nickname, “yuan xiao,” references the first full moon after the new year.

Today, you can find tang yuan in most Chinese restaurants and even at your local Asian supermarkets. That being said, the best way to eat them is at home with your loved ones. Below is an easy recipe you can follow.

2 oz black sesame seed, 3 oz caster sugar, 1 cup sweet rice our, ½ cup warm water

1. Finely grind sesame seeds. Add the caster sugar and add butter. Using a spatula, mix until everything is well combined. Scoop everything out into a bowl and put it in the refrigerator for about 30 minutes. This cooling process hardens the mixture for easy handling later.

2. While the filling is cooling, make the dough. Put the sweet rice flour into a mixing bowl, and slowly add in the warm water while stirring to form a dough. Cover with a damp towel.

3. Boil some water in a small pot and take out a small piece of the dough (about 1” in diameter). Add it to the boiling water and cook the piece of dough until it floats. Scoop it out and add it to the rest of the dough. Mix the two parts together until the dough is soft and smooth.

4. Divide the newly combined dough into 12 equal pieces (about 18 grams each, if you want to be really exacting), and roll them into balls. Keep the dough and dough balls covered with a damp paper towel while assembling.

5. Take out the filling after it’s cool (30 minutes). Roll the filling into small marble-sized balls, about 4 to 5 grams each. Then take each dough ball and flatten it into a circle about 2 inches in diameter. Add the filling to the center, and close the dough over the filling. Roll the ball around in your hands until it’s smooth and round. Repeat until all the sesame balls are made.

6. While assembling, bring a medium pot of water to a boil. Add the sesame balls and stir immediately to prvent them from sticking. Adding the sesame balls will cool down the water temperature significantly, so once the water comes back up to a boil, add a 1/2 cup of water to the pot. Repeat this step two more times. This cooking process will allow enough time for the sugar and butter to melt nicely into a smooth filling. Serve the sesame balls in a bit of hot cooking water with added sugar to create a syrupy broth.

EVERY REAL ESTATE DECISION IS PERSONAL

“AND BABY MAKES FOUR...

Carmen...our door is open if every you want to stop by for some BBQ (SOOO GOOD) or tea and cookies... We felt so safe and cared for during our home search with you. You took the time to really listen to us, to help educate us and to partner with us along the way. From the moment I heard about you, I had full confidence in your expert knowledge, your abilities to navigate interpersonal relationships and your integrity. We knew you were “the one” for us!! I appreciate the patience you displayed while you navigated 3 very strong personalities (four if we count little Josie!) while considering our unique situation & budget. I can’t think of anyone else in your place. It had to be you and your team! We mean it when we call you Auntie Carmen. You played such an important role for our family and helped shap our future!

–Nicole, David, Little Josie and her baby sister.

DRE# 01065975

Carmen is Ranked in the TOP 1.5% of agents nationwide per REAL TRENDS, 2022

Parting is such sweet sorrow

Another bittersweet moment: our 2022-23 Highlander Editorial Board, signing off!

Fourth period

Left to right: Lindsay Augustine, Beck Von Tersch, Inaaya Omer, Malina Wong, Isa Khalak, Andrew Shu.

Fifth period

Left to right: Chesney

Evert, Lucy Sanders, Oliver

Fichte, Alice Lan, Clémentine

Cunningham, Sienna Reinders

(not pictured: Grace Wu)

Chesney Evert

Oliver Fitche

Grace Wu

Lindsay Augustine

Andrew Shu

Isa Khalak

Malina Wong

Beck Von Tersch

Hudson Fox

Austin Li

Anoushka Mekerira

Andrew Tolu Aidan Lynd

Carolina Cuadros

Catherine Eikelbarner

Glydelle Espano Hayes Gaboury

Isabel Wright

Photos by Rintaro Sato

Maya Campbell

Soleil Dam

Maddy Mercado

Mandy Mah

Karla Lee

Izaan Masud

Lucy Lopshire

Linda Lin

Marrisa Chow

Nyah Simpson

Photos by Rintaro Sato

Sophia Mattioli

Robin Linares

Sophie Gurdus

Mr. Raisner