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50Th Anniversary Homecoming Open House by CLAIRE DWYER • CORRESPONDENT

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50Th Anniversary Homecoming Open House by CLAIRE DWYER • CORRESPONDENT o VOLUME 1, ISSUE 2. JOHN HERSEY HIGH SCHOOL, OCT. 31, 2018 50th Anniversary Homecoming Open House BY CLAIRE DWYER • CORRESPONDENT t the 50th Homecoming open house, As alumni discussed their favorite alumni and staff got the opportu- teachers and classes, the lasting positive Anity to reminisce on the past fifty impact in their lives from these teach- years of Hersey and their high school ers became apparent, “I was an associ- memories. The alumni open house, held ate news editor of The Correspondent, I Notable Alumni in the East Gym, had yearbooks, news- was on it for two to three years it was a paper articles, and memorabilia for alum- great time and it helped my writing skills Jim Michaels ni, staff, students, and family and friends helped me immensely. My time on The BY SUSAN SCHMIDT to look back on and see the changes from Correspondent taught me to think like a the past fifty years. Alumni also got the writer,” alumnus Bill Regan (‘72) said. “Mr. chance to tour the building and interact Wilferd [The Correspondent’s first advis- pon the milestone of with current staff and students. er] made us think of five ideas of news Hersey’s 50th year, many Udistinguished alumni re- “It was really cool seeing so many peo- stories every week. We were trained to ple that used to go to Hersey. I met a bunch constantly think of ideas to write about, turned for the event. One being of people who graduated in the 1970s,” and it really stimulated our creative The CW’s Supernatural Co-Pro- junior Erin Rodriguez said. “Also, I was thinking, which helped so much for my ducer, Jim Michaels. “It’s nice standing by the East Gym, and this part future career in the corporate world.” to see a lot of it the same. In the of the school is fairly new, so it was cool Former teachers also got a chance to end, they did significant im- to see everyone’s reactions. They were all explore the school and talk to former stu- provements,” Jim Michaels said, especially amazed at our weight room.” dents. Former French teacher Suzanne about returning to the school “This [small gym] was all outdoor Sharer shared her memories from her and seeing all the changes in- space. The band was exactly the same, it first year teaching, “I was here on open- cluding the East gym, turf foot- was so funny and so was the theater and ing day because it was my student teach- ball field and new softball fields. the Home Ec. room were the same. We ing year. It was actually the very first day Michaels, who graduated in 1979, used to call it the little theater but I don’t the school opened. NIU sent me here be- was a runner back for Hersey’s know why,” alumna Lynn Ekblad Sot- cause I was student teaching that year. I football team. He later went on lar (‘70) said Alumni shared memories started student teaching at Hersey in the to graduate from University of of their favorite teachers, classes, and spring, and i was hired the for the follow- Evansville in Indiana. Anoth- activities from their high school years. ing school year in September,” Sharer, er notable accomplishment in- “The band was just the best thing in my who taught from 1968 to 2002, said. cludes his work on the TV series whole life here. It totally changed my life. The 50th anniversary was a celebra- Everybody Hates Chris. Mr. Caneva [the first band director] was tion of Hersey’s unique culture and the a life changer and I think everyone in students and staff that have shaped it band would say that,” Sotlar said. over the years. To see a montage of the Hersey Homecoming open house, click here. Video by Hannah Grawe. THE HOWL Haven’t checked out our school’s new podcast yet? No worries! The Howl, hosted by senior Car- ter Zagorski, is available on all THENPERSPECTIVE OF HERSEY IN 1993 AND IN 2018 major platforms including Ap- ple Podcasts (available here) and Spotify (available here). Listevn on your school iPad or personal device, subscribe to get notified about future episodes, and fol- low The Howl’s Twitter account (available here). You can hear the interviews with Mr. Joe Pardun, PHOTO BY SUSAN SCHMIDT our Head Football Coach, and Mr. Joe Krajacic, an Associate Princi- pal, and be sure to stay tuned for our upcoming third full episode! NOW 10.18 | THE CORRESPONDENT BY DISPATCH 1 ENTERTAINMENT October Food Review: Ramen BY: MAGDA WILHELM, JOSH HO, AND SAM SOBCZEK amen. A food we all have heard of, seen, or probably eaten. However, it goes deeper than just the plastic cup we can grab in the lunch line. The origin of ramen can actually be traced back China; however, it was the Japanese who took the Chinese Rbuckwheat noodles and made them their own. Since then, four types of ramen grew and prevailed to be the most traditional and authentic: Shio, Shoyu, Miso and Tonkotsu. This month we explored one of those types- Miso, a paste made from fermented soybeans, salt and water, koji (a fungus), rice, and a grain such as wheat or barley combined with hot water to make a savory TANGORRA STEPHANIE BY PHOTOS JIN, LAUREN BY ARTWORK broth. We visited three different restaurants, Santouka Ramen, Ramen Misoya, and Sozai Banzai, to discover which restaurant offers the best bowl.. To see footage of the ramen from Ramen Misoya, click here! Video by Martel Wheeler FEATURED SOZAI BANZAI RAMEN MISOYA MITSUWA: SANTOUKA VISUAL ARTIST PRICE: $8.85 PRICE: $8.90 PRICE: $8.99 APPEARANCE: 6/10 APPEARANCE: 6/10 APPEARANCE: 7/10 OF THE MONTH TASTE: 7/10 TASTE: 7/10 TASTE: 7/10 BY AMELIA ZOLLNER • CORRESPONDENT LAUREN JIN LOCATION: 7/10 LOCATION: 7/10 LOCATION: 9/10 very independent and is usually working on some- you can get your thoughts down on paper really enior Lauren Jin, who has Sozai Banzai was not a typical ramen restau- Walking through the door, the counters sur- If asked to name the most iconic, Asian food excelled at art since fifth grade, thing way beyond what she even needs to be doing,” quickly without thinking about it,” Jin said. rant. Its atmosphere was unique, with a bright rounding the cooks and some tables put off to the or shopping experience, Mitsuwa definitely tops has continued to pursue her pas- art teacher Sue Renner said. Renner recognized Jin’s Jin plans to attend college to major in advertising, color scheme and light pop music being played side for larger groups certainly create an atmo- the list. Within the food court, modeled after a sion throughout high school. talent early on and helped Jin grow artistically in which will allow her to apply her various skills in art. over the speakers. Although not a very large sphere of an authentic Japanese ramen restaurant. traditional Japanese market, stands the small S“When I’m making art I feel very nostal- her classes. “Lauren already showed an enormous “I plan on majoring on advertising and design, which restaurant, Sozai Banzai didn’t feel crowded. A Although the wait was long in order to be seated, restaurant by the name of Santouka Ramen. amount of talent freshman year,” Renner said. is how I want to take my art and turn it into some- steady flow of people meant that the restaurant at the end, the wait was definitely worth it. With a long line, trailing through the room, it’s gic in a sense. For me, painting or draw- didn’t feel too empty or too busy. As a result, it Upon opening the menu, the world of Ramen clear to tell that Santouka has something to offer ing is a form of self-reflection,” Jin said. While she enjoys all forms of art, Jin is espe- thing that’s relevant to society,” Jin said. Click here did not take long for the food to arrive. The ap- Misoya is introduced. They make all the different that’s worth waiting for. Over the past few years, Jin has spent cially proficient in sketching. “My favorite form of to see the full interview with Jin! Video by Stephanie petizers, small dumplings called Gyoza, were not style broths to order from three different types of The wait though, is slightly excessive. It took hours perfecting her style of art. “Lauren is art is sketching because it’s very spontaneous and Tangorra and interview by Amelia Zollner. terrible but also were not anything special. They miso: Tokyo, Hokkaido, and Ise, each one vary- 15 minutes to place an order and another 20 min- tasted like normal potstickers filled with meat ing in degree of saltiness and richness. Their thick utes for the food to arrive. When it did, the pre- and vegetables and were a little bit bland. chewy noodles are made by hand in their restau- sentation was elegant: a simple harmony of fish The ramen, which cost $8.95, was rather rant in California and are cooked in Illinois per- cake, bamboo shoots, mushrooms, green onions, small. However, despite the small portion, the fectly to order. The ramen itself has bean sprouts, and pork. The soup itself had the iconic saltiness dish was quite filling. The ramen contained cabbage, green onion, corn, and fried potato of a miso soup, however, the broth was more bamboo shoots, three pieces of pork, seaweed, thrown into the soup, complimenting each other bland than originally perceived.
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