Third Meal at School

By Melysia McCrory

Coming back from Christmas break, McDonald County students and administration found out about a small change that could have a large impact.

I believe the third meal program is a great thing for the less fortunate children in the school district.

Mariah Brown; freshman at McDonald County High School

When students receive a meal, there are a few rules. You have to pick two different sides to go along with the entree, and two out of the three items have to be eaten in the school. The last item he/she can take home and eat there. The food is not supposed to be eaten on the bus.

I think it is great. Kids who ride the bus and get home late won’t be super hungry when they get home. Kids who may not get meals at home won’t go hungry.

LaTisha McCrory; employee at Opaa!

Why start having a third meal? At school, a student eats 2/3 meals. When they go home, if there is no food in the house, the child has nothing to eat and will go hungry. If the student decides to get the third meal at school, they will not go as hungry or maybe not at all. According to an article over American hunger by Mashable, “1.16 million American kids struggle with hunger each year. An estimated 48.8 million Americans, including 16.2 million children, live in households that lack the means to get enough nutritious food on a regular basis. As a result, about 1 in 5 children go hungry at some point during the year.”

It is helpful to those who don’t have anything to eat when they go home. It also helps conquer the hunger of kids at the end of the day.

Avoleen Joseph; freshman at McDonald County High School

Food Judging for Class

By Amber Scates

Writers know the importance of using descriptive words in their work. You should be able to see the setting in your mind, hear the sounds and even taste what one can taste in the story. This is exactly what Mrs. Toomoth’s Creative Writing class is working on, which is why they were asked to judge the food made by Mrs. Strader’s Pro Start Two.

Some Creative Writing students while judging the Pro Start students food. From left to right: Caitlin Lee, Zoe Sebastian, Leandra Toomoth, Gracie Brown, Sierra Sayers. 

The Pro Start Two class was learning about food presentation and that is what they were being judged on. How well the flavors mixed, the colors used, and how even the portions of the food were are just some of the things they were being judged on. The three foods they were judging all had bread with a cream cheese topping of their choosing. Kitchen Six had a slice of bread with cream cheese and a strawberry garnish on top and berries on the side. Kitchen Five had a cheese and cream cheese mixture on a slice of bread, garnished with diced bell peppers. The last one was Kitchen Two who received the highest rating. They had a cream cheese and berry mix over a slice of bread and garnished with berries. 

These are the three foods the Creative Writing class had to judge. 

While the students were judging the foods, many compliments were expressed. Mitch Sequeira said that Kitchen One’s dish even made him like strawberries again while Caitlin Lee said she wants the recipe Kitchen Five used. Many other students compared the different foods presentation and taste to season or holidays. Kitchen Six’s was mostly compared to summer for being a light food perfect for a hot summer morning. Kitchen Five’s food was compared to a nice autumn day or something you would eat on Thanksgiving. Kitchen Two was said to bring on memories of a cool spring evening. 

Following the day of the judging, the Creative Writing class wrote up food reviews of both the atmosphere of the classroom and the presentation of food. Most students had plenty of great things to say in their creative reviews. 

Bailey Sherrell first spoke about the atmosphere of the room. She said, “While it isn’t necessarily a professional tasting, we were treated quite nicely for such a short amount of time.”

Most students agreed with her about the aura of the tasting being calming and inviting, but most students also had a lot to say about the first food the class was presented. Bailey starts out by saying that the food was “beautifully crafted and tasted just as good as it looks.” She continued with, “The strawberry in the center was the perfect amount of sweetness and juiciness.” 

Pro Start student Anna Mead preparing strawberries for her team’s dish.

Another student in the creative writing class who spoke highly of the first entre’ they were presented with, said the “Softly textured, chewy, white bread lavished in the thick cream cheese lightly shaded with a hint of pink. Like a blooming rose, a vibrant strawberry sits in the middle.” She goes on by explaining the first bite. “Biting in, the first thing you taste is the suiting cream cheese followed by the bright spring taste of a strawberry.” 

In the beginning of student Caitlyn Lee’s review, she says, “Even though I was just in a school classroom, it felt like I was at a little fancy restaurant you go to with your friends to hang out.” She later explained it had the inviting feeling a family owned restaurant would have. “Also,” she continues, “there was a very nice assistant teacher who had been like a friendly server.” 

And last but not least, Gracie Brown had some great things to say about Kitchen Five’s dish. “The visual of this dish reminded me of autumn, with red, yellow, and orange sliced bell peppers sprinkled around the two halves of toasted bread like fallen leaves surrounding a tree.” She goes on by saying, “Unlike the first dish, this one had a savory flavor that’s absolutely ravishing.” 

Congratulations to Kitchen Two who had the majority points in the categories ranging from presentation to taste! All of the teams being judged put up absolutely ravishing dishes. 

Chocolate or Vanilla Ice Cream

By Cylee Drake

It is the age old question. Chocolate ice cream or vanilla ice cream? Which is better? Which has more to offer? Well, the students at MCHS want their voices to be heard about what they have to say about this never ending debate.

The Twitter Poll results show that 64% of students prefer chocolate, while only 36% prefer vanilla.

Demi Meador commented, “With vanilla ice cream, you can add whatever flavors to it.”

Kaitlyn Davis added, “I like chocolate ice cream more. I like comparing how strong the chocolate is compared to other places. Like Sonic is super dull compared to Braums.”

Taylor Tyson stated, “If we’re being honest, birthday cake is the best way to go.”

Although the students at MCHS voted chocolate ice cream as their prefered option, the debate still continues among many.

Top 10 Thanksgiving Favorites

By Olivia Samson

How ecstatic are you that Thanksgiving is approaching? The time of year where people stuff not only their faces but also their turkeys. Families come together, and the dishes pile up, plate after plate. Here’s my list of the ten iconic foods of Thanksgiving:

Image result for stuffing1. Stuffing

Although it’s not my favorite, stuffing can vary between households. Some ingredients are cornbread or dried bread in the form of croutons, cubes or breadcrumbs, pork sausage meat, onion, celery, salt, pepper, and other spices and herbs, such as summer savory, sage, or a mixture like poultry seasoning.

Related image2. Pie:

Whether you choose apple or pumpkin, pie is an essential for the feast. Eating pie during spring or winter just seems bizarre. For some odd reason, pie best fits fall.

Image result for turkey and ham3. Turkey/Ham

The eyes of the table. The main dish. Though your choice between eating ham or turkey is totally up to you, some families would rather devour ham.

Related image4. Gravy

If you and your family rather choose turkey over ham, gravy would make it a much easier and flavorful digest. It moisturizes the turkey because we all know turkey can be dry at times. Gravy is not only a mouthwatering addition for turkey; it is commonly used to cover mash potatoes.

Image result for cranberry sauce5. Cranberry

Don’t really understand what the hype is when it comes to this being on the table, but it’s always present and chosen by the adults. Although it’s not the kids’ favorite, the color adds to the meal.

Image result for sweet potato dinner thanksgiving6. Sweet Potatoes

Alhough this is not a choice on the table for my family, other tables across the states enjoy its sweet-savoring taste.

Image result for green bean casserole thanksgiving7. Green Bean Casserole

Not really sure why this makes it onto the table every year, but it will not be found on my plate. The casserole is another item that is usually found on the plates of the adults not the kids.

Image result for thanksgiving mashed potatoes

8. Mashed Potatoes

What’s a Thanksgiving without mashed potatoes? You just can’t eat mashed potatoes by itself. Gravy is always needed. Whether you consider mashed potatoes to be homemade or from the box, it deserves to have a place on the table.

Image result for thanksgiving dinner rolls9. Dinner Rolls

Okay, is there really anything to say here? Dinner rolls are most definitely my favorite. You’ll be lying if you say this won’t be on your plate.

Image result for thanksgiving corn10. Corn

Wrapping things up with number 10, the one that sometimes gets left out the most on Turkey Day, corn. As if your plate isn’t full enough, just try to keep corn from sliding off. 

Would You Eat A Maggot?

By Silver Milleson

Most people find maggots utterly disgusting. In fact, they try to avoid them! But in Sardinia, Italy, there’s a delicacy that’s is filled with the nasty little creepy crawlies.

Image result for casu marzu
Yum… (Photo: Zoomin)

Casu Marzu is a traditional food in Sardinia. The food is actually a type of cheese that is simply left to decay and fill with maggots that are later consumed. These maggots, much like anyone else, don’t like it when their homes are disturbed, and as a result tend to become very feisty, rocketing out of the cheese and landing as far as six inches away. Considering that you’re attempting to eat these little guys, not only will they land in your mouth, but all over you as well.

Image result for casu marzu flying maggots
Not for the weak of heart. (photo: Huffingtonpost)

The process of making this cheese is no less disturbing. Originally, the cheese is a heated sheep milk called pecorino. The pecorino cheese is left out for three months, which allows it to rot and fill with fly larvae. Then not only are you eating maggot-infested rotten cheese, but also what the maggots leave behind after their every meal.


This dish was banned by the European Union due to the hazardous effects it could have on one’s health, for obvious reason. Of course, I wouldn’t have eaten it whether it was legal or not.

Diet Coke Is a No-Go


By Mary Smith

Two months ago, I was addicted to Diet Coke.

In fact, nine years ago I was introduced to the world of zero calories and one hundred headaches. Diet Coke was a strong staple in my diet. It’s funny, because I really didn’t feel  much better drinking it. I would order it at restaurants, often hearing a collective chorus of “As usual…” from my friends who found the drink comical. When I didn’t have time for a meal, I’d drink Diet Coke. When I was sad, happy, angry, or content, Diet Coke was there.

But Diet Coke was not my friend.

I quit Diet Coke a month and a half ago. You see, Diet Coke is pretty bad for you. Despite studies, facts, and statistics, reasoning should tell you that a dark brown drink with carbonation and (magically) no calories is not made of anything good. However, aspartame and phosphoric acid don’t exactly have a clean record. Chemical aspartame triggers a reaction and your body thinks that it is processing real sugar. Phosphoric acid can affect your teeth. The list goes on and on.

So how did I do it? I decided that I would drink sweet tea and water to keep myself on track, and I actually stuck to it. For a while I was drinking other diet drinks, but I haven’t touched Diet Coke or any other diet pop for a while now. From personal experience, cutting out Diet Coke has improved my mood, my energy, and my overall well-being. No more are the days of cranky days without Diet Coke. No more are the days where I would replace entire meals with the drink. It has been a big change, and I’m glad that I quit drinking Diet Coke now rather than later.

I’m not the only one who believes in the bad affects of diet soda, but I’m also not the only one who would have defended it. Here’s what your peers think:

Sarah Reynolds: “I do think Diet Coke is unhealthy. Any diet product has large amounts of aspartame in it, and aspartame is very unhealthy and dangerous.”

Rylan Lett: “I don’t really have an opinion on diet soda. I know that a lot of people talk about aspartame in a negative way, but I have never seen anything about it actually being unhealthy except on your taste buds. I chose not to drink soda in general though.”

Cylee Drake sees from a neutral standpoint, adding, “I think all pop is unhealthy, but if you compared Diet Coke to regular Coke it is a healthier option.”

I actually introduced one of my friends to Diet Coke, and she still says that she likes it.

Quitting Diet Coke was an interesting experience. Believe me, it was pretty hard to do. If you had sent me an article like this two months ago, I would have denied every sentence against the precious pop. I would have defended its honor. For some, Diet Coke will always be the best. If that’s you, just know that it is possible to stop drinking it at any time. I’m here for you!

Cake Craze & Giveaways

By Alexus Brock

It’s true, there is some school sweetness going around, and this sweet treat is all centered around cake. Hanna Schmit, a senior at McDonald County High School is creating cakes with the hopes to sell them to classmates as well as the community. Hanna has stated that she plans to make various cakes as far as flavors, sizes, and looks are concerned. She stated, “If anyone wants a specific cake they can send me a picture and I will do my best to make a cake that looks similar.” Hanna’s purpose for this is to truly meet the customers needs.


To help Hanna with this entrepreneurial pursuit, I asked for a cake that include some sort of berries/fruit, and Hanna blew me away as far as the presentation for this cake was concerned. My order was processed with magnificent ease, and delivered on the day that we had earlier decided on. Hanna has made cakes for other students beside myself as well, she has used this creative talent to make cakes for her boyfriend, family members, and even some friends. If anyone has questions concerning Hanna’s new business you can find her on Facebook, or even stop her somewhere in the halls at MCHS.

Hanna has decided that she is going to give away one free cake, and anyone who shares this article has a chance to win, the name of the winner will be drawn at random. She believes something can be said about a cake sweetening up someone’s day, and her cake business is exactly the way to do that.

So, get to sharing mustangs,there is a lot of sweetness to go around!

Some photos of Hanna’s cake creations:


Testimonials & Reviews: 

Levi Womack: “The mixture of fruit and cake made everything delicious, Hanna’s cakes were really well balanced.”

Ricardo Padilla: “The frosting was surprisingly super good, and the berries were actually very sweet. They tasted like candy.”

Mrs. Toomoth: “I find it impressive that the fruit balances well with the cake- it’s not over saturated or soggy. The cake itself is delightfully fluffy and the icing deliciously melts in your mouth with such a sugary goodness. A perfect spring cake!”

Mrs. Williams: “Truly scrumptious. Truly truly scrumptious.”

Journey Sanny: “Basically it was delicious, and I want to eat some more.”

Coach Whitehead: “The cake was super moist and fluffy, I ate an entire huge piece without even realizing it.”

Mrs. Strader: “If Hanna was in my class, I’d give her an A for her cake.”






Hot Cheetos


By Jarely Rea

Almost every school all around the U.S has vending machines and almost every vending machine has hot Cheetos. Hot Cheetos have an interesting background to how they started. It was first invented about 25 years ago by a man that worked as a janitor named Richard Montañez at the Frito Lay Cucamonga plant in California.He was ordered to  sweep up the  Cheetos that had remained because of a malfunction of a machine and at that decided to take some home and start with the invention of what today we know as “Flamin’ Hot Cheetos”.

Since then these Hot Cheetos have been one of the company’s best sellers and have become a  major part of students meals or snacks almost every day throughout the school year. Although some schools are starting to ban this product and you just won’t’ believe why,students will not be  thrilled with the idea.Over the past years these hot Cheetos are becoming more and more common or popular to eat especially in teens.

What people may or may not care to know is that these Cheetos have a very high ingredient list and some of it is not very healthy here’s why. About 21 pieces of Hot Cheetos contains 160 calories, 250 milligrams of sodium, 11 grams of fat, and 1.5 grams of saturated fat, according to Frito-Lay, the manufacturer of Cheetos. One thing in these chips is the flavoring agent, it has a powerful neurological effect that can lead to addiction and is linked to excessive weight gain.The food coloring inside these chips have a potential carcinogen that causes hyperactivity in children.So if you eat a bag of Hot Cheetos and feel like running a mile you now know why.These Hot Cheetos are actually sending kids to the emergency room.This is because when these people come after eating so many chips the Cheetos begin to cause gastritis.

Although not all people may eat hot Cheetos every day it’s good to know the risks you’re taking when you 10 bags of chips each week. That’s why   according  to medical daily they  recommend young people to avoid eating Hot Cheetos  and other processed snacks in large amounts to avoid gastritis and other health risks that can lead to  very serious consequences.

Culture Cuisine

By Mary Smith

Pizza. Nachos. Spaghetti. Don’t we all love food?

If I asked you what you ate for lunch this week, you’d probably start listing all of the foods that you picked in the lunch line of our cafeteria. While we’re used to our own eating habits, other countries take a different approach to lunches at school (and you have probably heard).

At McDonald County, we’re lucky to have students from everywhere, including places like Indonesia and South Korea. I have interviewed two students for insight on what lunch was like for them before they moved to America.


Indonesia is a nation of islands, many of them volcanic, located close to Thailand and New Guinea. Schools in Indonesia require at least nine years of education. There are many different classes for Indonesian students, including foreign languages like Arabic, Mandarin, Japanese, and more. Angela Deal, a senior, moved to America to start her sophomore year of high school in Missouri. I asked her about school in Indonesia and what lunch was like for her.


M: What was school like in Indonesia? 

Angela: “It was very different from here. We had to go to school from Monday through Saturday, from 7 a.m. until 5 p.m. Everyone wore uniforms.”

M: What were the lunches like? What was your favorite lunch in Indonesia? 

Angela: “The lunches were amazing. Most people brought their lunches from home, but we had people that sold food, like catering. We could also order food from restaurants. My favorite lunch was always sate. This is an Indonesian traditional food.”

M: How much time did you get each day for lunch? 

Angela: “We had one hour for lunch.”

M: Finally, do you miss lunch in Indonesia?

 Angela: “I miss it a lot!”

South Korea

If you have had the privilege of meeting one of our new juniors, Tina Park, you know that she is one of the coolest foreign exchange students ever! Tina is from South Korea. South Korea is located on the Korean Peninsula. Schools in South Korea are very focused on the importance of education, and high school in South Korea is often as rigorous as studying until midnight (only getting a couple hours of sleep). I asked Tina about her experience in South Korea with school and lunch.


M: What was school like in South Korea? 

Tina: “Some schools are big and some are small. We don’t move our class (except art, music, and P.E. sometimes). During each subject, teachers come to the class so that we can stay with the same classmates.”

M: What were the lunches like? What was your favorite lunch in South Korea?

Tina: “We usually had rice, soup, and side dishes. In my school every Wednesday we had a special dish like spaghetti or some meat. My favorite lunch was Korean traditional barbecue.”

M: How much time did you get each day for lunch?

Tina: “Everyday we had one hour.”

M: Finally, do you miss lunch in South Korea? 

Tina: “Yes, I miss my country’s food.”

Pictured below is Tina’s school in South Korea!


Because different cultures have different cuisines and traditions, it’s always interesting to learn about day to day life and food. If you want to get to know some awesome students and ask them about their life in another country, I recommend getting to know Angela and Tina. They are both incredibly sweet and they are great friends. That being said, enjoy your lunch today here in America! The pizza and nuggets are waiting for you…