Dozens of students were “dropping like flice” last week. If you were one of those who got some lice bad news, you have my sympathies. Not only have a couple of my children gotten lice; I have, too—a couple days after hugging all the graduating seniors at commencement one year.
The Centers for Disease Control and Prevention offer the following guidelines for treating lice from its webpage.
- All household members and other close contacts should be checked.
- Treat with over-the-counter pediculicides (medicines that kill lice). You may want a treatment that also has an ovicidal effect (kills eggs). Any “bedmates” should also be treated.
- Use a special metal nit comb to remove any lice and eggs over the next two to three weeks.
- Soak combs and brushes in hot water for five to 10 minutes.
- If crawling lice are still found eight to 12 hours after treatment, see your doctor for a much stronger and more effective treatment for stubborn cases.
- Wash all of the following used by the person within two days in hot water and dry in a hot dryer: hats, scarves, pillowcases, bedding, clothing, towels. OR put those items in a large black plastic garbage bag for two weeks.
- Do not share hats, grooming aids, and towels, etc.
- Vacuum furniture and floors. NOTE: Lice cannot survive off a person for more than one to two days.
See this website for more detailed information about treatment and the various recommended medicines: cdc.gov/parasites/lice/head/treatment.html.
A louse is “no respecter of persons.” This means that catching lice does not mean you are not well groomed. However, it can be a lesson to not share hair products, hats, ear buds and sweatshirts. Keep perspective: Today an American doctor died of ebola. Having lice is an annoyance, not a death sentence.
Hang in there,
By Bella Campbell
It’s that time of year again… when you break out your autumn-colored sweaters and daydream about all that turkey and potato salad. Thanksgiving is upon us once again! Personally, I am happy for this holiday season.
Some foods just have a connotation. I say “turkey”; you say “Thanksgiving.” I say “pumpkin pie”; you say “Thanksgiving.” Or maybe it’s the other way around. These foods can be eaten any time of year. There’s nothing to stop you from eating turkey and stuffing in June, but just like the holidays themselves, I suspect that some things are just better when in moderation. If you ate cranberry sauce and spiral ham everyday, then I’m sure it wouldn’t be as great if you ate it once or twice a year. You wouldn’t look forward to it as much.
For me, Thanksgiving favorites are stuffing without the turkey, rolls and my grandma’s worship-worthy macaroni salad. Those are things that I only get to eat once a year. Like tamales on New Year’s, hot dogs on the Fourth of July, or squash soup on the first day of autumn, some things are just classics and some foods just have their day.
New England is credited with starting the turkey, cranberry and pumpkin pie trend back in the nineteenth century. Now different regions of the United States make their own changes to the traditional thanksgiving menu. Many northeastern states incorporate crab into their meals, northwestern states use hazelnuts in their sauces, and Florida serves Key Lime pie alongside pumpkin. In Minnesota, turkey might be stuffed with wild rice, in Baltimore it’s common to eat sauerkraut with ham, and in Indiana persimmon puddings are a favorite dessert.
Is there a bad side of Thanksgiving, you ask? I’m here to inform you that there is.
The leftovers. Something you love can easily turn into something you hate when subjected to it every day for the next week. I love macaroni salad, but not for breakfast, lunch and dinner for days. Maybe you like leftovers, but believe me, I’m happy to say goodbye to Thanksgiving and all the leftovers about three days after it ends.
Thanksgiving meals have evolved from the simple feasts of the Pilgrims and Puritans. The ideas and purposes behind Thanksgiving have also evolved. Most people (including yours truly) think about the food and not the thanks. I argue to myself that I can give thanks any day of the year, whenever is necessary, but then I remember that special food eaten year-round isn’t as special anymore. So perhaps thanks would have more impact if truly meant and truly felt once a year.
By Valerie Dixon
Andrew Kielak and Sam Hall are starting a new club for middle school students called P.R.I.D.E., which stands for Personal Responsibility In Delivering Excellence.
Kielak said the club is to help middle school students develop leadership skills like public speaking, self confidence and anti-bullying strategies.
Kielak and Hall are expecting the club to launch by the end of the quarter. They expect to have club meetings weekly or bi-weekly during the middle school lunch period.
This club will be providing activities like planning and helping with community events, scrapbooking, dancing, sports, and academic advising. Kielak is also hoping for a big trip to Reno for a fun activity.
Kielak said he and Hall noticed that a few of the middle school students felt excluded because in the elementary school they felt they were at “the top of the food chain,” whereas moving into high school, they were ‘’thrown’’ to the bottom.
Kielak and Hall are currently seeking an advisor for the club and are expecting to find one soon.
As for the reason behind starting the club, Kielak said, ‘’Sam Hall and I noticed the problems they were having and wanted to help them with these problems.’’
The club is also part of Kielak’s senior project.
By Kennedy Hood
The boys traveled to Redding Christian Friday and suffered the final loss of the season, 51-32, in the first round of North Section CIF playoffs.
The Grizz played an intense game, the entire time but were unable to obtain the victory that would move them on to the next stage of playoffs.
The Grizzlies’ top scorers of the game were Luke Campbell and Parker Wilson, who obtained 2 touchdowns each. Tyler Lake obtained the most yardage of the game with 134 rushing yards for the Grizz. The best tackler of the game was Gus Driscoll, who obtained 13 tackles; Damon Berry obtained 11 tackles throughout the game.
The boys had a good season, going 5-6 in the overall season and 4-2 in league.
Congratulations to all of our seniors, Chase Grandi, Andrew Kielak, Sam Beard, and Austin Schwary, who all played exceptionally well this past year.
When asked about the season as a whole, Lake said that the team played fairly well but they could still use improvement such as blocking. Lake also said that running plays was their strongest point at the end of the season. Lake said that he has no regrets for the season and that the Grizzlies will be even better next year.
By Chase Grandi and
Basketball season has finally begun.
The junior varsity and varsity girls started basketball practice on Nov. 5.
JV coach Stacey Hood said that the “girls are doing well for the first part of the season” and”they are super excited for the season this year.” Hood added, “The girls have been hustling in practice.”
She commented that the varsity girls will do well in their scrimmages but “they will be facing harder teams than last year so that will push them to play harder.”
She also said that all the girls are going to be very strong and will have a good season. “The JV and varsity girls will be ready for the upcoming season.”
As a coach Hood says that she will be mentally prepared with the varsity girls because those girls have been playing basketball with each other for eight years and have a good chance to make it all the way to the championship. However, she said the JV girls will find it harder to prepare because they have a lot fewer games than the varsity girls.
Other upcoming games for the varsity girls will be the Greenville Tournament for Nov. 4-6 and the Whittel Tournament on Nov. 11-13.
The junior varsity girls will also be playing in the Greenville and Whittel tournaments.
For the Whittel scrimmage on Nov. 22, the girls will be playing five games with a 20-minute running clock.
This year the JV boys coach is Buddy Woodward, who was assistant coach last year for the varsity boys and has decided to coach this year junior varsity. Coach Woodward coached seventh and eighth graders in the Indian Coed League, traveling to different towns on Saturdays.
Coach Woodward said that he is feeling optimistic about the upcoming year and that the boys will be well disciplined and very competitive. Woodward also said that his goals for the season are to challenge the kids with motivation and teach them how to compete and to have pride in themselves.
This year varsity basketball coach is Einen Grandi. Coach Grandi has been the varsity boys coach at Loyalton High for many years and has decided to coach the boys again.
Coach Grandi said that his team will be competitive in their league and that they will compete with high intensity. Coach Grandi’s goals for the season are to become a better team and to improve over the year.
His biggest concern for this year is that the boys will not have a reasonable number of players for the upcoming season. Coach Grandi said that the strongest aspect of the team is that the boys have experience with the offense that they will be running.
By Cheyenne Little
Loyalton High School’s academic advisor Janet McHenry will be hosting a Financial Aid Night in room 100 at 6:30 on Dec. 2. All Loyalton and Downieville students and their parents may attend.
Financial Aid Night explains to students the various types of scholarships, grants, work-study and student/parent loans that are available to students. It also teaches students how they can access these forms of financial aid including “free money.”
The presentation will be about an hour long, but is packed with vital information that will help students understand what is available to them.
McHenry stated that all seniors should attend Financial Aid Night with their parents. Even if students believe they have their future planned out and are not in need of financial aid, McHenry said, “They never know when plans will change. It is better to know what options you have.”
In the past many students have taken advantage of this resource. McHenry will introduce the Free Application for Federal Student Aid (FAFSA) on this night, and then at Cash for College Night many seniors receive help finishing the FAFSA. McHenry said, “Many seniors finished the FASFA that night.”
Cash for College Night is set for February 5.
Financial Aid Night helps students understand that college can be affordable if they know where to look for financial help.
For most in state public four-year colleges the sticker price (not including room and board, plus other necessities including food, clothes, etc.) is around $8,660. However, most students only pay $2,910 of that because of the scholarships, grants and other “free-money” that is available to them. Students usually pay for the rest that is not covered using a loan which a student pays back after completing college.
For more information about scholarships students can visit collegeboard.org and sierracountyofficeofeducation.org/scholarships/, which is where McHenry puts scholarship information.
By Jimmy Morrison and
Future Farmers of America members took many awards Wednesday at Intermountain Section competition at Big Valley High School in Bieber, as follows:
– Best Informed Greenhand Test Overall, 2nd
– Best Informed Greenhand Test Individual: tie for 4th, Sarah Fee and Caleb Bradley
– Advanced Team Opening/Closing: 3rd
– Officer Team Opening/Closing: 4th
Notice Team Opening/Closing: 5th
The banquet will be held Tuesday at the elementary school. Students and faculty are invited and asked to bring salads, rolls or deserts.
The purpose of the banquet is to award the Greenhand and Chapter degrees.
The requirements for the Greenhand Degree follow:
1. Be regularly enrolled in a vocational education course for an agricultural occupation and have plans for a program of supervised ag experience.
2. Learn and explain the FFA Creed, Motto, Salute and the FFA Mission Statement.
3. Describe the FFA emblem, colors and symbols.
4. Explain the proper use of the FFA jacket.
5. Have knowledge of the history of the organization.
6. Know the duties and responsibilities of FFA members.
7. Personally own or have access to the Official FFA Manual.
8. Submit written application for the degree.
The requirements for the Chapter Degree are the following:
1. Must have held the degree of Greenhand for at least one complete semester and have a record of participation in the chapter. A member cannot receive both Greenhand and Chapter degrees during the same academic year.
2. Must have satisfactorily completed at least one year of systematic instruction in agriculture education, at or above the ninth grade level, have in operation an approved supervised experience program and plans for a supervised farming and/or other supervised agricultural experience program, and be regularly enrolled in an ag class.
3. Be familiar with the state and national organizations.
4. Be familiar with the constitution of the local chapter.
5. Be familiar with parliamentary procedure.
6. Lead a group discussion for fifteen minutes.
7. Must have earned at least $150 by his/her own efforts from his/her supervised farming and/or other supervised agricultural experience program and have it productively invested or deposited in a bank or have worked 100 hours on his/her SOEP in excess of scheduled class time.
8. Have a 2.0 GPA in an agricultural course.
9. Participate in activities for community improvement in at least two different activities at least 10 hours personal time.
In other news relating to FFA, the LHS organization held an Apple Day Nov. 13 at the Ag Department for kindergarteners and first graders to teach the kids about all of the uses of apples and how foods and drinks are made out of apples.
The first station was the making of apple cider. The ag students used an apple press borrowed from Laurel Colberg to squeeze out all of the juices into a pot that held the delicious juices, the second station had an apple peeler that while peeling the apple, also cut the core out and cut the apple into a long spiral from there the children were taken to the caramel station to put caramel on their apples.
The caramel was made from sugar, butter, salt and cream.