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Mock trial competes in state competition

Mock+Trial+team+competes+at+state.+Photo+courtesy+of+Lane+Laurent+

Mock Trial team competes at state. Photo courtesy of Lane Laurent

Recently the mock trial team competed in the state competition. 

 

Jesuit has a strong mock trial team consisting of almost all seniors and two juniors. Tryouts were held in November and students were placed on one of four different teams. The top team, or gold team, was confident they would have a good season. 

 

“I was confident that we would have two really strong teams that could compete well this year and that is what we had,” coach Dr. Exley said. “We had a really strong and experienced gold team and our black team, the second team, was also pretty strong and had potential to make it to state.” 

 

In a mock trial competition, each team is issued the same case and has months to prepare an argument for either side. Three witness statements are given each side and the case is supposedly written so each side has an equal chance of winning. Witnesses must memorize the information in their statements, lawyers must figure out ways to get in evidence complying with the Federal Rules of evidence, and openers and closers must memorize five minute long statements proving their argument. 

 

When competition day arrives, all teams assemble at a courthouse and are given their matchup there. Teams go head on and are scored both individually out of ten and by ballots.

 

“So how ballots work is in each trial there are 3 judges: the presiding judge, someone who judges the attorneys, and someone who judges the witnesses,” senior Grace Hershey explained. “The witness and attorney’s judges sit in the jury box. Each of the three judges have a ballot that they fill out and it’s basically a vote for one of the teams,” 

 

Ballots are given to the teams who have the best witnesses, lawyers, and overall court preparation. In the end the team with the most ballots wins the case. Individual points generally decide tiebreakers. 

 

Mock trial had a very successful regional competition taking eight ballots out of nine ballots securing their place at State. The black team just barely missed state losing by ten points in a three way tie. 

 

There was not a lot of time between regionals and state so the team put in many hours in preparation for the competition. 

 

“For the last 5 weeks of the season, we did daily doubles practices in preparation for regionals and state, and that hard work definitely paid off,” Hershey explained. “We went against some pretty tough teams, but we held our own. Overall I am really proud of how my team did this season.” 

About the Writer
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Gwynne Olson, Staff Writer and Social Media Specialist

Gwynne Olson is a junior staff writer for the Jesuit Chronicle. Gwynne is the youngest of two. Brooke, her older sister, is a recent graduate from the...

Don’t Eat That!

Lifestyle


By Steele Clevenger

Don’t Eat That!

Grace Kurilo is like any other junior girl: passionate about music, hard-working, texts her friends on a regular basis, and loves her family and her dog. But like 32 million people living in America (foodallergy.org), Kurilo lives with a food allergy.

“I have to check nutrition labels to make sure there are no nuts, but I’m okay with ‘processed in a facility with nuts.’ Kurilo said. “I’m lucky I don’t have a severe allergy.”

Dietary restrictions—including allergies and intolerance—can make eating out with friends and family, or even grabbing a snack from your pantry, challenging. They used to fly under the radar, but now it seems more and more people are claiming to be gluten free, grain free, or even vegan.

Restaurants are recognizing the influx of people with food intolerance, and responding with increased amounts of gluten free and/or dairy-free products. For example, restaurants, such as Harlow in Southeast Portland, boast a 100 percent vegetarian and gluten-free menu, and even notable ice-creameries, such as Salt-and-Straw, now offer customers dairy-free scoops.

But even with the seemingly increased amount of allergen-free food, many restaurants, especially prominent chain restaurants which seem to be around every corner, don’t provide much in terms of nutritional value.

In my interview with Director of Food Services Cynthia Clauson, it was evident that the JHS cafeteria is not funded adequately for premium nutrition. 

“The cafeteria did not evolve alongside the rest of the school, but [my team and I] do really well with what we can,” Clauson said. However, she is able to provide some of the meals she wants to students.

Clauson assumed the position of Director of Food Services three years ago. A lover of food, Clauson wants to swap out some of the less nutritional items on the menu, but she says that it is ultimately up to the students to make a healthy choice.

“We have a binder full of all the nutritional labels, so if someone with an allergy needs to know what is in a certain menu item, all they have to do is look in the binder,” says Clauson. “Usually, though, we only have a couple students who have allergies. If you have a severe allergy, we recommend you bring your own lunch.”

Jesuit should focus more on student wellness than it does. One of the most important parts of the day is a healthy meal.

“Your blood sugar decreases, which causes interruption in your ability to think straight,” says Haley Robinson, a Piedmont Healthcare clinical dietitian, on skipping a meal. “The brain uses glucose to run efficiently and if there is not enough glucose for the brain to use, your body does not function at 100 percent.”

Without the ability to focus, students do not learn, and thus are unable to achieve their full potential.

At Fayston Elementary School in Vermont, school lunches are what they call “farm to school,” a phrase used to describe sourcing food from local farmers to provide the freshest ingredients.

“Every other Tuesday, two cases of lettuce arrive from hydroponic greenhouses in the next-over town of Waitsfield,” said Cheryl Joslin, Fayston’s chef and food service program manager. “Weekly, a teacher who raises chickens brings in eggs, and she also supplies her family’s locally tapped maple syrup. [I] often substitute it for sugar in recipes” (Washington Post).

This “farm to school” movement has helped students to stay full during the day. According to an article written by the Harvard School of Public Health, “Children who eat healthier foods learn better and have fewer disciplinary issues.” 

I believe that in order for maximum student wellness and nutrition to be achieved, the cafeteria must evolve alongside the rest of the school, not just for the sake of those with dietary restrictions, but for the sake of all students who need a healthy meal to power their learning.

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About the Writer
Photo of Steele Clevenger
Steele Clevenger, Editor and Creative Director

Sarcastic. Artistic. Enthusiastic. These are three words Steele Clevenger would use to describe herself. A senior at Jesuit High School and a veteran journalism...

A Look Back at JUGs

Charlie+Crusader+receives+his+first+JUG+...+for+honking+in+class%21

Charlie Crusader receives his first JUG ... for honking in class!

A Look Back at JUGs

By Steele Clevenger

What is a JUG? A large container that holds liquids? Or a soul-crushing, nightmare-inducing yellow slip of paper sentencing you to intense labor and subjecting you to mockery?

According to Khalid Maxie, vice principal of academics and student life, JUG comes from a Latin term, juugum, meaning “to be burdened.”

“Most traditional Jesuit schools across the country use the term JUG, I’d say 90%,” said Maxie. “Other terms are ‘penance hall’ or ‘detention’.”

A common misnomer for JUG, the term ‘Justice Under God’ inaccurately describes the purpose of the JUG.

“It’s a myth that [grew] legs, and it’s now part of our normal vernacular,” said Maxie.

Former history teacher and vice principal at Jesuit High School Fr. Larry Robinson said that JUGs were first used at Jesuit the year of its founding in 1956, although it was not the first time this type of retribution had been seen in a Jesuit school.

“JUG is not only a Jesuit school tradition; plenty of parochial schools used it, the word and the system,” said Robinson.

For instance, in the early days of Jesuit, Robinson remembers that Fr. Joseph Perri, principal, had a “penchant for neatness,” and any student who was untidy received clean-up duty until the area was spotless along with a stern lecture on behavior.

In addition to JUGs and disciplinary lectures, spats and hacks, paddles used to smack misbehaving students, often went with receiving a JUG.

“Spats and hacks often went with a JUG early on. [It was] maybe more an indignity than a pain. Definitely out as of 1993,” said Robinson.

How did lunch, after-school and Saturday JUGs come to fruition?

Both Theology Teacher Greg Allen and Robinson say those ideas morphed over time depending on how offensive an action was.

Athletic Director Mike Hughes ‘79 recalls that when he attended Jesuit, a JUG meant doing custodial work.

“In the 1970s, a JUG often involved manual labor such as raking leaves in the fall, scraping gum off sidewalks, and walking around the campus emptying garbage cans.”

Added Allen: “It used to be fairly punitive back in the 1960s and ‘70s. That was shifted to more of a ‘do-something-around-the-school’ [punishment].”

According to Maxie, in the 2018-19 school year, students racked up 111 Saturday JUGs, 810 after-school JUGs, and 2,603 lunch JUGs. That’s 3,524 “do-something-around-the-school punishments” in total.

Maxie also wanted to make clear that he and his fellow administrators are not as heavy-handed with JUGs as some of the other Jesuit staff members.“

Contrary to belief, we don’t give the most JUGs,” said Maxie.

Who does?

“The librarians, probably,” he said.

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About the Writer
Photo of Steele Clevenger
Steele Clevenger, Editor and Creative Director

Sarcastic. Artistic. Enthusiastic. These are three words Steele Clevenger would use to describe herself. A senior at Jesuit High School and a veteran journalism...

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