With the arrival of spring, Urbana High School’s Drama Club is beginning to prepare their annual spring musical: My Favorite Year. Students of all grades and genders auditioned over the course of a couple days, testing their vocal, acting and dance prowess. My Favorite Year is the tale of Benjy Stone (loosely based on Mel Brooks) , an up and coming comedian writing for the King Kaiser Comedy Cavalcade, a live televised comedy program. Benjy meets an assortment of characters, while also balancing his hectic family and falling for “Breck Girl” K.C. Downing. The production is chocked full of laughs and supported by a beautiful score, so take some time to come out and see the musical May 6, 7, 8, 14 and 15.

Cast List

Benjy Stone: Sean Smith
King Kaiser: Sean Grady
Sy Benson: Taylor Seten
Alice Miller: Amy Shea
Herb Lee: Sam Warren
K.C. Downing: Maura Kinney
Leo Silver: Nyankuru Ogegea
Alan Swann: Noah Gehrmann
Belle May Steinberg Carroca: Joanna Nowak
“Rookie” Carroca: Carson Lewis
Tess: Abby Taylor
Tess’s Classmates: Laura Herrera, Maria Mendoza, Nicole Clabaugh
Uncle Morty: Jad Terrell
Aunt Sadie: Elise Ellinger
Dancing Corps: Lizzy Harden, Macy Sanford, Lexi Johnson, Lily Smith, Kate Srikant, Beth Sampson, Rachel Warren, Asha Brown
Maxwell Girls: Hannah Gottlieb, Katie Odom, Lizzy Harden, Lisa Pham,
Secretary: Emily Warren
Studio Worker: Stephanie Tuttle, Ashley Panenhanouvong
Male Dancer: Tertius Washington
Princess Veronica: Annie Valocchi
Roquefort: Meaguel Gaines
Stage Hands: Miranda McCarthy
Floor Manager: Greg Morris
Grips: Lauren Gabra
Cameramen: Nate Olvey
Brooklyn Neighbor: Carmelita Gonzalez
A Doorman: John Seyler

Advanced Placement tests are ever near and as the count down to testing begins students are beginning the cram sessions in an attempt to test out of thousands of dollars worth of college credit hours, but as I sit simultaneously trying to fill my brain with the correct use of subjunctive in French, the context of the Abomination Tariff and pretty much everything that’s happened in chemistry this year, it strikes me. Is this all too much?

True, the idea of AP classes is wonderful, and I’m a huge advocate of taking advantage of every learning opportunity you’re given in high school, but there comes a point where it might be too much. It’s too easy to get swept up in multiple AP level courses and to divide your attention half-heartedly between them rather than pursuing one with the dedication it probably deserves.

But where’s the middle ground? Colleges want you in AP classes challenging yourself, and that doesn’t necessarily mean you have to take the tests but still, taking three or four reading and study intensive courses and balancing it with all the extracurricular activities high school students are a part of, a job, and trying to get those eight hours of sleep a night can be a challenge.

What it comes down to is that many an ambitious student may be over-saturating themselves in weighted grades.

There must be a balance to keeping sane and still maintaining that 5.0, but there doesn’t seem to be a solution that can appease all students. A cap on how many AP classes you can take a year seems inappropriate. Who would determine what the right number is?

Perhaps making some of the AP classes available to underclassmen would be beneficial. Students could stagger their tests throughout their four years in high school, rather than cramming them into the upperclassman years, but that would require a reworking of the entire curriculum. I personally think we should just add an extra six hours into the day. I could use an extra three to sleep and another three to get work done, but I suppose NASA and major world leaders would have to back me up on that one, and you’d have to reroute the solar system and all… I’ll write a letter.

As any complex issue in the teenage world, there’s no simple solution. Perhaps we’ll all make it into college and look back on our workload and think how silly we were all being. Perhaps it isn’t that bad, but until I hit that self reflective and admonishing moment I’m sticking to it. There is too much to do and not enough time to do it. So instead I’ll start a petition for the 30 hour world day, and then I’ll get back to that French grammar review.

The ACT (American College Test) and PSAE (Prairie State Achievement Examination) testing days are quickly approaching for the class of 2011. It may seem stressful, daunting, even impossible at times, but it really doesn’t have to be that bad. Here are five quick and easy tips to help keep you sane and perform at your very best on testing day.

1. Sleep. Seriously, a good night’s sleep will work wonders. Try and get a full eight or nine hours. Getting your nightly dose of REM will help you focus and keep calm, and your scores will definitely reflect it.

2. Eat well. Have a well balanced dinner the night before, and a full breakfast, and make sure to pack a snack! The last thing you want is to be sitting during testing time and only being able to focus on your stomach grumbling. Stick to healthy foods. A breakfast chock full of whole grains, low fat dairy, and fresh fruit will help keep you energized through the day much better than half a pop-tart and a can of soda. Bring a granola bar and a piece of fruit for that break and a water bottle to rehydrate before it’s time to go back to testing.

3. Dress to test. Make sure your outfit is not necessarily fashionable, but something you’ll be able to sit a couple hours in comfortably. It may seem strange
to plan your outfit around a test but it’s best to avoid the bangles and bows and to head for that comfort t-shirt and the sweats. If it’s cute that’s fine, but this isn’t the day to focus on appearances. The less distractions you have, the easier the test will be.

4. Remember your appropriate gadgets. Make sure you have several well sharpened #2 pencils, an eraser, an approved calculator for the math section, and a watch if need be. It’s better to over prepared rather than halfway through the test having to wait for the proctor because your only pencil broke. Just make sure everything you bring into the testing room is ACT approved. Leave the cell phones and iPods at home. You won’t need them and you don’t want to be disqualified.

5. Keep cool. Don’t stress about questions you may have missed, or whatever you may have left unfinished. Worrying will only stress you out further, and make the exam a whole heck of a lot scarier. You’ll have a short break midway through your exam. Take a moment to relax. Get a drink of water, stretch and do a few breathing exercises. This is your chance to unwind before the last bubble filling long haul. Just stay calm and you’ll get there.

The ACT doesn’t have to be so bad. As long as you’re prepared, the day will be a breeze. The Echo wishes the class of 2011 the best of luck on their testing days. They may be long, but you’ll all pull through just fine.

After a long awaited spring finally starts to appear, soup may not be the dish at the top of your mind, but a good soup isn’t just for winter-time illnesses. There are a variety of broths and stocks completely unique to spring that can quickly add healthy variety into your diet.

Cucumber Dill Soup with Scallions

Inspired by Ingredients

Bill Telepan and Andrew Friedman

This chilled soup has a light tangy texture and doesn’t require a lot of active cooking time. The ingredients are easy to find and as long as you have a food processor, it’s a breeze to make. The authors recommend serving it with a little Tabasco sauce “it won’t register as spicy, but you’ll miss it if it’s not there.”

·  5 large cucumbers, peeled, quartered lengthwise, and seeded

·  1 bunch scallions

·  1 bunch dill, ends picked

·  1 clove garlic, chopped

·  Juice of 3 large lemons

·  4 cups buttermilk

·  1 cup plain yogurt

·  Salt

·  Freshly ground white pepper

·  Dash of Tabasco

1. Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside.

2. Coarsely chop the remaining cucumbers and scallions and transfer to a large bowl. Add the dill, garlic, lemon juice, buttermilk, and yogurt, and give a good but gentle stir. Season with salt and pepper and puree in a blender until liquefied. (NOTE: You can use a food processor, but a blender will give a smoother, more pleasing result.)

3. Transfer the soup to a large bowl and add the reserved sliced cucumbers and scallions. Adjust seasoning with salt, pepper, and Tabasco to taste. Chill for at least 2 hours in the refrigerator.
Pesto Pea Soup

Gourmet May 2009

Gina Marie Miraglia Eriquez

This is not your typical split pea soup. The combination of fresh basil and green peas bring a “fresh herbal sweetness” according to Eriquez. It takes less than twenty minute to create, and is a surefire ht for any entertaining occasion.

·       1 small onion, finely chopped

·       1 medium carrot, thinly sliced

·       1 medium celery rib, thinly sliced

·       1 3/4 cups reduced-sodium chicken broth

·       2 cups water

·       1 pound frozen peas (3 3/4 cups)

1/4 cup store-bought basil pesto plus additional for serving

Simmer onion, carrot, and celery in broth and water with 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium saucepan, covered, until tender, about 6 minutes. Add peas and simmer, uncovered, until bright green and tender, about 3 minutes. Stir in pesto, then purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.
Cucumber Gazpacho with Melon and Shrimp

Epicurious 2009

CuisinArt Resort & Spa

Gazpacho, probably the most well known chilled soup, is always better with fresh springtime ingredients. This version uses a cucumber base and a melon garnish to keep the flavor light, and well, springy.

·  3/4 large cucumbers, peeled, seeded, and coarsely chopped (about 3 1/4 cup), plus 1/4 large cucumber, peeled, seeded, and diced for garnish (about 1/4 cup)

·  2 scallions (white and green parts), coarsely chopped

·  1/2 cup (loosely packed) assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish)

·  1 (1/2-inch) piece fresh ginger, coarsely chopped

·  1 small clove garlic, coarsely chopped

·  3 tablespoons extra-virgin olive oil

·  1/4 cup plain low-fat yogurt

·  3/4 teaspoon kosher salt

·  1/4 teaspoon freshly ground black pepper

·  1/4 teaspoon hot sauce

·  1/4 pound large shrimp (31 to 40 count per pound) peeled, cooked, and diced

·  1/2 cup seedless watermelon or cantaloupe, diced

In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.

In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.

Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.

Roasted Red Pepper Bisque with Shrimp and Romano Cheese

Bon Appetit 2000

Ristorante Grano

A heavier soup than he rest, a good busque can provide a solid meal without feeling overstuffed or gluttonous. This warm red pepper soup would be perfect on its own with a few slices of bread, or it makes a lovely side to a salad or an entrée. The trick to this soup is making sure you cook the peppers long enough that the peels slip right off, without burning them. I personally recommend using a plastic bag that you can seal rather than a paper one as the recipe suggests. It traps steam better and makes the peppers easier to peel.

·       5 large red bell peppers

·       3 1/2 cups chicken stock or canned low-salt chicken broth

·       1 teaspoon paprika

·       1 teaspoon sugar

·       3/4 cup whipping cream

·       1/2 cup grated pecorino Romano cheese

·       Hot pepper sauce
·       1 tablespoon olive oil

·       16 large uncooked shrimp, peeled, deveined, coarsely chopped

·       3 tablespoons thinly sliced fresh basil

Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut 1 pepper into matchstick-size strips and set aside. Coarsely chop remaining 4 peppers. Combine chopped peppers and stock in heavy large saucepan. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes. Working in batches, puree soup in blender until smooth. Return puree to saucepan. Mix in paprika and sugar. Simmer 5 minutes to blend flavors. (Can be prepared 1 day ahead. Cover bell pepper strips and soup separately and refrigerate.) Whisk in cream and pecorino Romano cheese. Season to taste with hot pepper sauce, salt and pepper.

Heat 1 tablespoon oil in medium skillet over medium-high heat. Add reserved bell pepper strips and shrimp and sauté until shrimp are cooked through, about 3 minutes. Season with salt and pepper. Divide shrimp mixture among 4 bowls.

Rewarm soup; ladle around shrimp mixture. Sprinkle basil over and serve.

Fava Bean and Spring Vegetable Soup

Bon Appetit 2000

The title really says it all. Leeks, carrots, and asparagus combine to create a veritable sampling of spring for your taste buds. You can substitute a different sort of bean for the fava. Black eyed peas are another good choice. Following a suggestion, I added a bit of tortellini to the soup and it immediately turned into a full meal.

·  1 tablespoon olive oil

·  2 large leeks (white and pale green parts only), thinly sliced (about 3 cups)

·  1/2 cup chopped peeled carrot

·  4 1/2 cups canned low-salt chicken broth or vegetable broth

·  2 cups shelled fresh fava beans (from about 2 pounds unshelled) or one 10-ounce package frozen baby lima beans, thawed

·  5 ounces green beans, trimmed, cut into 1-inch pieces

·  8 ounces asparagus, tough ends trimmed, spears cut diagonally into 1-inch pieces

·  2/3 cup thinly sliced fresh basil
·  Freshly grated Parmesan cheese (optional)

Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.

Spring is a great time to cook. There’s an abundance of fruits and vegetables in season, especially compared to the dreary winter selection. So UHS, how about you test your culinary prowess with a spring soup? Just dust off that food processor and get right to it!

“Alright we’ll have 5 boards… anyone else, anyone else?” Mr. Davis hurriedly asked as he rearranged various desks.

“I’m in!” a final student said as he rushed through the door.

“Alright we’ll pull another one up, 6 boards. That it? Alright then, let’s get started.”

Six black and white checkered boards were placed in front of pairs across the classroom, timers were set, and pieces placed. With that, the clocks started ticking away and they were off. As I sat in the midst of the Urbana High Chess Club one sunny Thursday afternoon I was quickly struck by how serious the nature of what I previously assumed was a light afternoon extracurricular. I was terribly wrong. This was no mere board game; it was an intense, almost brutal psychological battle of wits and logic.

A mostly male dominated room, there were roughly fifteen members of chess club stationed around the room: most playing, but some simply observing the games at hand progressing. This isn’t just an occasional phenomenon either, every Tuesday and Thursday, and really any other day they can slide it in, sponsor Jeffrey Davis’ room turns into a silent and strategical battlefield, where the only audible noises are the timers, fallen pieces set against the desk, and an occasional murmur of “check” or “mate.” Wins were tallied, new partners matched, and the next match began. A sheet of paper posted to the chalk board holds a score ranking of players accounting for total number of wins and losses during tournaments throughout the year.

Chess played in tourney type style isn’t a lofty take your time and ponder every possible move while your opponent sits there and ages away. Small clocks are set and each player is given a total game play time limit. Players have to develop not only strategy, but quick use of it as well. “Chess offers numerous lessons in terms of concentration, logical analysis, and spatial relationship conceptualizations, while also rewarding patience, diligence and persistence,” commented Davis.

So what’s with Urbana’s recent interest in chess? Urbana had a chess club a few years back. UHS even won the state championship one year, but then it rather mysteriously disappeared. Last year social studies teacher Jeffrey Davis attempted to “reinvigorate” the club, and this year it has certainly taken off. So now every Tuesday and Thursday members meet to participate in informal competitions and an increasing number of lessons to develop strategy and tactics. “Chess is the one activity I can think of that truly lends itself to rewarding hard work and effort,” said Davis, “not everyone can play cricket or quidditch, but everyone can sit down and challenge themselves to think their way through a game of chess. It can be most rewarding to apply your own brainpower, without the support of a team or specialized equipment, to crush the ego of your opponent.”

Not simply sporting events, they’re marvels, spectacle, absolute extravaganzas, and the month of February is jam packed! What might you ask? Why the Superbowl, and the quickly following Vancouver 2010 Olympics. We took a minute to ask UHS students which of the two sports splendors they prefer.

Mark Peterson (Sophomore): l prefer the Olympics, because my favorite team doesn’t always get to the Superbowl, so the Olympics are more consistently relevant, even if l can only see one every other year.

Will Andreson (Junior): Olympics, yes the Superbowl is great because it’s American, but the Olympics are so exciting, it’s worldwide not just nationwide.

Anna Mast (Junior): Definitely the Olympics. There’s more variety and there’s always someone that you can cheer for.

Jordan Harringer (Senior): Olympics because it has more teams and a variety of sports.

Noah Gehrmann (Sophomore): Neither because I don’t care for sports.

Rita Haber (Junior): I’ll go with the Winter Olympics as they give appreciation to lesser known sports

D’mario Turner (Sophomore): I prefer the Superbowl as it is every year unlike the Olympics is every two years. Although, the Olympics is composed of more than one sport, so it all depends on either the content or the variety. I like the Superbowl for its amazing catches and plays, and for the commercials, but I like the Olympics for the variety of sports it has.

Korrine Spears (Junior): I prefer the Olympics, although the commercials are not as good, there is more variety and prestige to the Olympic Games. There is something for everyone to get into, and it really beings the nations of the world together for a short period of time.

Taylor Hocutt (Junior): Neither; the Superbowl is a glutenous display of human brutality supported by major corporations in an attempt to sell good to the mass public, thrown by men who are payed excessively gargantuan sums of money. The Olympics which were once a form of athletic purity are now distorted by that same commercialism and public appeal, no longer a competition for self glory but for fame.

Carrie Cuno-Booth (Senior): Olympics! Because it’s more international and it’s more than one sport.

Andreas Ruiz (Freshman): I prefer the Superbowl because it’s more exciting. There are the parties, the commercials, and the game itself. The Olympics are exciting, but can be long and there isn’t as much excitement (or parties) as the Superbowl.

So readers, what’s your take?

Four o’clock in the morning is early to wake up. Four o’clock in the morning to wake up for a 15 hour work day is way, way too early. On February 2 I dragged myself out of bed, quickly consumed my morning bowl of frosted mini wheats, and then headed over to my assigned precinct for my very first time election judging. I arrived at 4:55. Everyone was required to be there by 5. There were three other election judges already there. We set up voting boots, various sheets of paperwork required for voters, stacks of ballots, and finally set up the tabulator; a machine that counts ballots.

Each election judge was assigned to a particular station. The first was verifying the signature of the registered voter, the second station distributed ballots according to the voter’s indicated party, and the final station was to stand by the tabulator and explain to voters how to use it. Our very first voter came in at 6:05.

We weren’t expecting a lot of voters. It was a primary election. From 6:00 to about 9:30 there was a slow trickle of voters, and then it was pretty much dead. It picked back up again around 5:00 p.m., when people were starting to get off of work. Voting hours were from 6 a.m to 7 p.m. and there were a total 156 voters all day, an average 14.18 an hour. Other precincts were much busier, and had a steady stream of voters. The day was certainly long, but it really didn’t seem to drag on. The fifteen hours surprisingly flew by. We started packing up at 7:00 p.m. and we were out the door before 8:00 p.m.

“Election judging was sweet! Except for the whole getting up at four in the morning part,” said fellow election judge Annie Valocchi. “Feeling like I [was] helping people get their voices heard gave me such a good feeling and I definitely plan on doing it again in future elections.”

To be an election judge you need to be sixteen, and simply have to fill out a couple forms that you can get from Mr. Pollack. It’s $120 for the day, and there’s a training session you have to attend that takes about two hours. Check back during the next election to volunteer as a judge.

Wondering why your peers are missing part of the school day and then coming back with false beards and devil eyes? They’re part of the children’s show: Gold in the Bones.

Every year Urbana High School’s Drama Club puts on a children’s show with five public performances in the evening, but also special matinees for elementary school classes. This year, there were four scheduled matinee performances, but with the snow day on Tuesday one of them had to be cancelled.

Things run a little differently during shows when you’re working with kids. First off, it’s during a school day. Actors are required to begin getting in costume at 7:45 am for a morning performance that starts at 9:30, or 11:30 am for an afternoon performance starting at 1:00 pm.

The next major change is intermission. Instead of the regular fifteen minute intermission where attendants are allowed to pretty much roam free, the actors lead a “stand and stretch,” which was pirate themed for this show. They also play a few quick games to get out any elementary jitters before starting back up, and there’s always a book giveaway.

The final difference comes after bows. Before exiting the stage, actors tell which elementary school they went to. In addition, instead of exiting to the stage wings, actors walk down the aisles of the auditorium and stand outside the double doors to greet and exchange high fives with the visiting children before they make the return journey on the yellow Laidlaw buses waiting for them outside.

“I love doing the children’s show” says crew member Carson Lewis, “seeing the looks on the kids’ faces when they leave is when I realize that all the long hours were worth it.”

As an athlete, rapper, music connoisseur, and a self proclaimed Renaissance man, Leonard Schloer is stepping into something huge. An early graduate member of the class of 2010, Leonard will be spending the next five months across the Pacific as an exchange student in China. Want to know how he plans to deal with such a monumental shift in his life? Well this young gentleman has been known to fly through many a situation based on inarguable charm, wit, and a smile; the language barrier shouldn’t be too much of a problem. The Echo would like to send him off with a fond farewell, the best of luck, and a chance to share his final perspective on life at UHS and overseas.

Lily Smith: Where exactly will you be staying?

Leonard Schloer: Shijiazhuang, Hebei, China

Lily: How long will you be abroad?

Leonard: From February 25 to July 28. A smidgen over 5 months.

Lily: What program is this through?

Leonard: American Friends Service (known as AFS) via a State Department Scholarship

Lily: What exactly will you be doing?

Leonard: Staying with a family, going to normal Chinese school, as well as an intensive language learning class with the (6?) other American students staying in the city.

Lily: What experience do you have with traveling abroad?

Leonard: I have been to the Dominican Republic multiple times for vacation, Canada, lived in Germany, traveled to Denmark, France, Spain.

Lily: Why did you choose to study abroad?

Leonard: My mother recommended it to me. Now I’m going, and I can’t waste the opportunity that was handed to me on a silver (full-scholarship) platter. I was surprised when I got in.

Lily: What are you hoping to accomplish while overseas?

Leonard: I want become a better person. Simple as that. It may involve learning the language. But I would just like to learn more about myself, other people, and the world.

Lily: Have you made any special preparations?

Leonard: Compared to Cody, no. But I will have to decide which clothes I want that can fit in one suitcase. Whatever OTC drugs I may need to cope with the need environment – anti-acids, Tylenol or whatever that is.

Lily: What are you looking forward to, or perhaps dreading?

Leonard: Perhaps I have not thought too deep into this, but I am not really dreading anything. I will miss my friends dearly. I will probably miss the food, but I really do not know. I am not one to stress or fret about these types of things. People have warned me about the food, the fog, and a possibly frightening family. But I guess I am too ‘chill’ too think too much of it. I am in a huge transition period at the moment, going off to college, and other things in my life. So China honestly only seems like an interesting 5 months. I keep getting lots of surprised faces and compliments and well-wishers. Right now, at this very moment, I am thinking about the great time ahead of me, before I go to China. To my parents, friends, teachers and acquaintances, this is a big deal. I just feel sort of neutral about the whole thing. Hopefully I will become a cooler, more interesting, more cultured person. If not, I can still say I lived in China.

Lily: How do you think these experiences will compare with those of your time in Germany?

Leonard: Completely and absolutely different. Not only did I live with my grandparents in their familiar hometown, but Germany is a completely westernized culture. I could already speak a good amount of German, and was used to German food. I lived in a very small town and went to the same school my dad attended, I even had some of his old teachers. In China, basically nothing is the same. There are huge free speech restrictions. I barely know any Chinese, I am living with a completely new family, and taking intensive language classes.

Lily: Assuming you’re going to miss things in the U.S. what would those be?

Leonard: Glynn Davis. Other friends. My mom. The quiet of a small town. My own bed. English. Seeing American people – I mean style and looks, I enjoy people watching.

Lily: What are your notions of China? How do you think life will compare?

Leonard: I do not know too much about the urban lifestyle in China other than that the web is heavily firewalled, and smog can be an annoyance, if not a health issue. School is extremely competitive, the Chinese post-grad student I talked to said that it is so intense many commit suicide. The days go from 8 to 5, with an hour of in-school homework afterwards. Hopefully that is not me. I am curious to see some of the urban cultural things; graffiti, fashion, nightlife, food, etc.

Lily: Do you have any parting words for Urbana High?

Leonard: Life is so much bigger than Urbana. If possible, do not settle with going to the U of I or Parkland. Broaden your horizons. A change of scenery is seriously the best thing in the world. It makes you a much better person in every aspect. I don’t mean to say everyone should go to China, I just mean if you have lived in one atmosphere all of your life, do something different. Make a change. Think big. California, New York, Texas. Whatever’s your fancy. Just try something new. I recently coined a brief motivational phrase I will share with you: ”If you would like to fly, stay fly and focused.”

A total ten members of Urbana band, choir and orchestra will be participating in the 62nd Illinois Music Educator’s Association (IMEA) All State Festival entitled “Music: A Sound Investment”. The students will be staying in Peoria from January 27 to January 30 for rehearsals leading up to the Grand Finale Concert that Saturday afternoon.

To participate in the All State Conference a student has to audition for an IMEA district ensemble, chorus, orchestra, concert or jazz band, and be accepted. There are nine districts in the state; Urbana is in District 3. After the district festival students who were seated highly in chair placement in the various ensembles are invited to the All State Conference to play with selected students from each district from all over the state. It’s competitive to say the least.

The first day students will have seating auditions and then in the evening they will rehearse for four hours. The next day students rehearse for a total eight hours, and on the last day students will have a final hour long rehearsal before performing the Grand Finale Concert at the Peoria Civic Center. “It’s exciting to be able to perform with students who work just as hard as you do, it’s really rewarding,” says Junior and first time All-State qualifier Arianna Valocchi.

Urbana Musicians Who Qualified for All-State:

Emmah King- Band- Flute
Annie Valocchi- Band- Basoon
Kameron LeShoure- Orchestra- Clarinet
Amy Shea – Orchestra- Oboe

Anika Ford – All-State Chorus – Alto II
Lacey Palmer – All-State Chorus – Alto I
Sean Smith – Honors Chorus – Bass I
Konnor Williford – All-State Chorus – Soprano II

Glynn Davis – Orchestra – Violin II
Jennifer Hill – Orchestra – Violin I