In the Know

In the Know

In the Know

In the Know

In the Know

In the Know

In the Know

In the Know

Pump It Up – Recipes for a Healthy Heart

By Aly Wagonseller

Most of us have had a friend or family member suffer from heart disease.  In fact, the Centers for Disease Control (CDC) states that every 25 seconds, an American will have a coronary event.  Thankfully, knowledge is power when combating this often fatal disease, with a healthy diet and lifestyle being our greatest assets for living a longer life.

Choosing heart healthy foods isn’t as complicated as it used to be. Government labeling requirements have made it easier than ever to track evil culprits like sodium, trans and saturated fats, sugars and cholesterol, but also help us to monitor ingredients believed to improve heart health including fiber, monounsaturated and polyunsaturated fats.  Omega-3 fatty acids found in salmon and tuna, flaxseed, oatmeal and certain nuts such as walnuts and almonds lower blood pressure and reduce triglycerides.  Carotenoids found abundantly in berries, sweet potatoes, red bell peppers, spinach and many other colorful fruits and vegetables help reduce “bad” LDL cholesterol and are also thought to keep plaque from attaching to the walls of your arteries, thereby reducing blockages.  Even “forbidden” treats such as chocolate and red wine can be part of a heart healthy diet when consumed in moderation.

We’ve provided a variety of heart healthy recipes for breakfast, lunch or dinner that the entire family will enjoy. They’re high in taste, low in fat and contain key ingredients to help keep your ticker ticking.

Eggplant Cannelloni  

Serves 4

 1 Tbsp. olive oil

4 large shallots, sliced

4 cloves garlic

2 jars (12 ounces each) roasted red peppers, drained

Juice of 1 orange (about 1/2 cup)

2 medium eggplants, cut lengthwise into 1/2-inch slices

Olive oil cooking spray

2 oz. goat cheese                                                                                                                                                                                                                4 oz. low fat ricotta cheese

4 kalamata olives, pitted and minced

1 tsp. capers, chopped

2 Tbsp. chopped fresh basil

Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9in x 13in baking dish.

Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F. Mash cheese, olives, capers and 1 Tbsp. of the basil in a bowl. Place 1 Tbsp. of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 Tbsp. basil.

 Salmon & Farfalle with Creamy Walnut Sauce

Serves 2-3

• 1/3 cup walnuts
• 1 small clove garlic, peeled
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• Pinch of cayenne pepper
• 1/4 cup reduced-sodium chicken broth
• 2 Tbsp. finely chopped fresh parsley
• 1/2 tsp. lemon juice
• 4 oz whole-wheat farfalle pasta
• 1 cup small broccoli florets
• 1/2 red bell pepper, seeded and cut into thin strips
• 1 tsp. walnut oil, or extra-virgin olive oil
• 8 oz salmon fillet, poached and flaked into bite sized pieces

Bring water to boil in a large, deep pot. Combine walnuts, garlic, salt, pepper and cayenne in a blender; pulse until finely chopped. Blend in broth, parsley and lemon juice until smooth and creamy; set aside.

Cook pasta in boiling water for 5 minutes. Add broccoli and bell pepper. Cook, stirring occasionally, until the pasta and vegetables are just tender, about 4 minutes more. Drain, return to the pot. Add the walnut sauce and salmon; toss to coat.

Recipe Adapted from Eating Well

 Warm Chocolate Soufflés

Serves 6

• 1/2 cup unsweetened cocoa powder
• 6 Tbsp. hot water
• 1 Tbsp. unsalted butter
• 1 Tbsp. canola oil
• 3 Tbsp. all-purpose flour
• 1 Tbsp. ground hazelnuts or almonds
• 1/4 tsp. ground cinnamon
• 3 Tbsp. firmly packed dark brown sugar
• 2 Tbsp. honey
• 1/8 tsp. salt
• 3/4 cup 1 percent low-fat milk
• 4 egg whites
• 3 Tbsp. granulated sugar
• 1 tsp. powdered sugar
• 1 cup raspberries

Preheat the oven to 375 F. Lightly coat six 1-cup individual soufflé dishes or ramekins with cooking spray or coat a 6-cup soufflé dish with the spray.

In a small bowl, combine the cocoa and hot water, stirring until smooth. Set aside. In a small, heavy saucepan over medium heat, melt the butter. Add the canola oil and stir to combine. Add the flour, ground hazelnuts and cinnamon and cook for 1 minute, stirring constantly with a whisk. Stir in the brown sugar, honey and salt. Gradually add the milk and cook, stirring constantly, until thickened, about 3-5 minutes. Remove from the heat and stir into the cocoa mixture. Let cool slightly.

In a large, thoroughly cleaned bowl, using an electric mixer on high speed, beat the egg whites until foamy. Add the granulated sugar 1 tbsp. at a time and beat until stiff peaks form. Using a rubber spatula, gently fold 1/3 of the egg whites into the cocoa mixture to lighten it. Then fold the remaining egg whites into the cocoa mixture, mixing gently only until no white streaks remain.

Gently scoop the cocoa egg white mixture into the prepared dishes (or dish). Bake until the soufflé rises above the rim and is set in the center, 15 to 20 minutes for individual souffles or 40 to 45 minutes for the large soufflé. Cool the soufflés on a wire rack for 10 to 15 minutes. Using a fine-mesh sieve, dust the top with the confectioners” sugar. Garnish with raspberries and serve immediately.

 Quinoa and Oatmeal Cereal

 Serves 4

• 1/2 cup steel cut oats
• 1/2 cup quinoa (well rinsed)
• 1 unpeeled apple, cored and coarse chopped   
• 1 tsp. cinnamon
• 2 Tbsp. raisins or dried cranberries
• 2 Tbsp. walnuts, toasted and rough chopped
• 2 cups water

Toppings

•  raw honey
• bananas, sliced (optional)
• berries
• rice milk  

Mix all ingredients except for the toppings in a pot and bring to a boil, reduce heat and simmer covered for 20-30 minutes. Depending on size and juiciness of the apple you may need more liquid. Adjust accordingly, by adding water or juice.

Stir and serve with raw honey, banana, berries and rice milk.

Fogo de Chao – A Brazilian Churrascaria with Style

By Aly Wagonseller

As I’ve expressed in the past, I’m generally not a fan of big chain restaurants. The food often comes across as painfully generic, while attempts at tasteful décor lack warmth and ambiance, replacing soulfulness with a corporate chill that leaves a bad taste in your mouth. It’s a nice surprise, then, when a concept establishment gets it right, as is the case with Fogo de Chao, Vegas’ newest addition to the ever popular Churrascaria, or Brazilian steak house. And though its location is clearly designed to attract the expense account dollars of the hungry trade show brigade, the restaurant manages to exude the same charm and rustic quality the founding family offered their patrons in Porto Alegre, Brazil more than forty years ago.

To say this place underwent an extreme facelift from its previous resident, a lackluster corporate yawner known as Cozymel’s Mexican Grill, would be an understatement. Warm and rustic yet tasteful and modern, the restaurant’s spacious dining area still feels intimate thanks to several interior walls adorned by murals depicting the Brazilian gaucho (or cowboy) way of life. The entryway teases the senses with views of sumptuous meat searing over an open flame and a well-appointed wine cellar encased in floor-to-ceiling glass. A separate bar area completes the arresting visual atmosphere with authentic oak wine barrels transported from the vineyards of Mondavi and its brethren lining the walls, creating an elegant culinary comfort zone.

The attention to detail in the surroundings extends to what’s delivered on the plate. A prix fixe menu, typical for this style of restaurant, starts with a Brazilian bread roll known as a Pao de Queijo, an addictive little morsel filled with gooey cheese. A subsequent trip to the salad bar becomes a meal in itself, with more than 30 quality items to choose from. Aged manchego and parmesan cheeses, crisp asparagus spears, smoked salmon, imported prosciutto and salami and artisan breads are just a few of the items designed to whet your appetite. Be warned, however: 15 different varieties of meat are about to grace your table, so tread lightly at the salad bar. You don’t want to fill up on small bites before you experience the main attraction.

With your table top coaster set to green light status (the reversible red side option lets your server know you need a rest), the true churrascaria experience begins. Served in the authentic rodizio style, the skilled gauchos circle from table to table carving various cuts of beef, lamb, pork and chicken directly onto your plate. Per Brazilian tradition, the meat is roasted on a spit over an open flame, a technique that not only imparts a delicious smokiness, but also sears in the juices while producing a crusty outer skin. Cuts of sirloin called Pacanha originate from the cap of the roast, a fattier version much more flavorful than traditional sirloin. Fogo offers theirs two ways, with or without garlic, both bursting with flavor. The Brazilian sausage was juicy, yet never greasy. Decadent beef ribs cut off the bone and generous portions of ribeye steak were both melt in your mouth delicious. Other favorites included filet mignon and a parmesan crusted pork tenderloin that was incredibly moist and tender. Family style versions of fried polenta (yum), garlic mashed potatoes and caramelized bananas served as bountiful accompaniments. 

A dessert and after dinner drink cart completed the evening, the standouts being turtle cheesecake with chocolate ganache and caramel or their signature papaya cream. Fogo de Chao may hail from south of the equator, but when it comes to an excellent dining experience, there’s been nothing lost in the translation. Reservations are recommended, so be sure to call 431-4500 before you pay them a visit.

Through the Grapevine: Paso Robles, California

 By Mike Sweeney

When most people think of California wine country, it’s Napa Valley that comes to mind. Not surprising, given that Napa hosts nearly five million visitors each year and grows enough grapes to fill the Grand Canyon. But if you cruise farther south on the 101, you’ll discover the lesser-known but equally delightful town of Paso Robles, an emerging destination for serious wine enthusiasts.

Nestled in the heart of California’s beautiful Central Coast, Paso Robles combines a small town vibe with the feel of an upscale resort community to bring you the ultimate vacation getaway. With gorgeous weather, scenic rolling hills and some of the friendliest people outside of Grover’s Corners, Paso offers the best in old-fashioned, California-style fun.

In Vino Veritas

With over 200 wineries to explore, there’s no shortage of potent potables in Paso. Whether your tastes run to red or white, sweet or dry, there’s something to satisfy every palate. Most wineries charge a nominal tasting fee but will gladly waive the cost if you take home a bottle of that must-have pinot. Package tours are always available, but it’s a lot more fun to plan your own itinerary.

TIP: Need a designated driver?  Elegant Image (www.elegantimagelimos.com), located in nearby San Luis Obispo, allows you to travel in gold standard limo style while enjoying the day’s libations. They’ll even include a full picnic lunch for you.  

Celebrity Cellars

One of the most well-known vintners in town is JUSTIN Winery, where you can sample a lion’s share of prime vintages while also touring their storage caves. You can even taste wine right from the barrel! A few miles east of town, you’ll find the equally renowned J. Lohr. One of the first notable winemakers to put down vines in Paso, J. Lohr offers four tiers of award-winning wines and two exceptional wine clubs. Just off Route 46, you’ll find another Paso fixture, Tobin James Cellars. Built on an old stagecoach stop, their saloon-like tasting room and outgoing staff exude a Wild West sensibility.

A Toast to Zinfandel

Paso is perhaps best known for producing zinfandel, with many wineries offering their own spin on this robust variety. Peachy Canyon, owned by the Beckett family since 1988, specializes in estate zins and houses their tasting room in a historic school house. Four Vines Winery, home to self-proclaimed “zin pimp” Bill Grant, rolls out bold zins with fun names such as “Biker” and “Maverick.” Zin Alley melds old world tradition with the finesse of modern technology to create elegant yet complex wines.

Down by the Park

Downtown Paso delivers its own eclectic set of tasting rooms surrounding the scenic City Park. Arroyo Robles houses many wonderful varietals and blends, including Emma & Riley’s Emergency Relief, named after their two winery dogs. Orchid Hill holds court with private wine and cheese pairing parties and showcases work from local artists. Bear Cave Cellars, run by married couple Barry and Marilyn, pours a magnificent cabernet sauvignon – and if you need some legal advice, the tasting room also doubles as the couple’s law office.

For more information on wineries, tasting options and local wine events, including the Zinfandel Festival in March and the Paso Robles Wine Festival held in May, visit www.pasowine.com or www.pasoroblesdowntown.org.

Beyond the Vines

While wine may be their vocation, there’s more to Paso than grapes and vineyards. Take a step back in time at the Pioneer Museum, where replicas of the city’s first brick-house jail and a collection of vintage farming equipment provide a glimpse into the past. More Old West nostalgia awaits at Harris Stage Lines, where you can take a ride on an authentic stagecoach or enjoy some gourmet cowboy cooking from a real chuck wagon. Pass the biscuits and gravy, partner!

For a dose of Zen to go with your glass of zin, take a relaxing soak at the River Oaks Hot Springs Spa, where the therapeutic waters of natural hot springs melt away the stresses of daily life.   Once refreshed, take some time to explore the area’s full range of outdoor activities, from hiking the coastal mountain bluffs at Montana de Oro or boating and water-skiing at nearby Lake Nacimiento. For golf lovers, the Hunter Ranch Golf Course ranks as one of the most scenic courses on the Central Coast.  

The Local Flavor

When you’re hungry for a little grub to soak up the vino, Paso has plenty of culinary hot spots to choose from. Panolivo combines traditional French recipes with Central Coast flavors and fresh-baked desserts.  Bistro Laurent throws down reasonably priced soups, salads, pizza and pasta, all with a gourmet twist. For a break from the grape, Downtown Brewing Company offers hearty bar food and a refreshing selection of handcrafted beers.

For something a bit more sophisticated, book a reservation at Artisan, where Executive Chef Chris Kobayashi creates American Bistro fare using fresh seasonal ingredients. From grass-fed beef flatiron steak with cabernet butter to farm-raised rabbit in a pioppini ragu, the food and service never disappoint. Don’t miss the gouda and porter fondue with andouille and broccolini, a local legend that lives up to the hype, as well as a fried egg BLT with caper thyme aioli that draws a hefty Sunday brunch crowd.  

 Checking In

Paso offers plenty of traditional hotel options, but if you’re looking for something beyond the Marriott, drop your bags at the historic Paso Robles Inn. Built adjacent to the natural hot springs in 1891, you’ll enjoy modern comforts with historical flair, including mineral spa tubs available in their Deluxe Spa Rooms. Majestic oak trees, koi ponds and lush flower gardens add to the calming atmosphere. Best of all, it’s within walking distance to all the excitement of downtown.

If a bed and breakfast is more your speed, consider a stay at Hollyhock Farms in nearby Templeton. There’s a quaint cottage for two or a larger bungalow that sleeps four, both offering a down-home slice of country comfort. Your hosts Dick and Kim Rogers rustle up a farm-fresh gourmet breakfast, plenty of good conversation and unparalleled hospitality.  Feel free to tour the grounds and visit with their diverse menagerie, including Valentino the Jacob sheep and Twitch the cat, the latter of which makes his home just outside the bungalow.

For more information on dining, lodging and recreation options, or to download a free copy of the Paso Passport Visitor’s Guide, visit www.travelpaso.com.

The slower pace and smaller crowds of Paso Robles are sure to beckon both seasoned and emerging wine enthusiasts alike. But even if you fail to pop a single cork, the delicious food, unique culture and scenic backdrops are sure to provide a memorable weekend escape.

Orange Thyme Pancakes

Be sure to make a special request for these fantastic pancakes while lodging at Hollyhock Farms. If you just can’t wait until you get there, Dick and Kim share this version of the recipe. Dick adds, “The secret is not to get the griddle too hot and to make the mixture quite loose so the pancakes flatten out on the griddle. Good eating!”

 Pancakes:

• 2 cups flour
• ¼ cup granulated sugar
• 2 tsp. baking soda
• 1 tsp. salt
• 2 eggs, beaten
• 1 ¾ cups orange juice
• ¼ cup butter, melted
• 1 Tbsp. chopped fresh thyme

Orange Sauce:

• ½ cup butter, melted
• 3 Tbsp. cornstarch
• 2 cups orange juice
• 2/3 cup granulated sugar
• 2 Tbsp. orange zest

Combine dry ingredients in large bowl. Add eggs, orange juice, butter and thyme; mix until blended. Heat non stick or lightly greased griddle over medium heat. Pour ¼ cup batter onto hot griddle. When bubbles appear on surface, turn and cook until golden brown.

To prepare orange sauce, heat butter and cornstarch in sauce pan over medium heat for 1 minute. Add orange juice; stir until thickened. Add sugar and bring to boil. Reduce heat and simmer 5 minutes until sugar is dissolved. Stir in orange zest. Add an equal amount of maple syrup to orange sauce if desired.

Recipe courtesy of Breakfast in Bed California Cookbook by Carol Frieberg 

A Step Above 89144 – Cody Schuster

Palo Verde High School
Class of 2012

Dedication and hard work make all the difference for Palo Verde High School senior Cody Schuster. A firm believer in learning by example, he seeks to apply the best qualities of others to his own life while viewing any misstep as an opportunity for personal growth. This all-star athlete excels on the baseball field, but never at the expense of school work, and he always takes time to help the less fortunate with hopes of encouraging others to do the same. Life moves fast when you’re this busy, but he’s keeping up just fine, which sets Cody Schuster – A Step Above.   

G.P.A.: 4.75
Sports/Community Service

• Varsity Baseball, 2009-12; Captain, 2011-12
• ABD Baseball Fan Club Team, 2011
• Southern California Elite Baseball Club Team, Summer 2011
• Nevada Junior Olympic Team, 2010
• Southern Nevada A’s Baseball Club Team, 2008-09
• American Legion Palo Verde Summer League, 2008 & 2011
• Southern Nevada Coaches League Panther’s Summer League, 2009-10
• Mountain View Hospital Junior Volunteer, 2011
• Miracle League Volunteer, 2010

Awards

• Wendy’s Heisman School Winner, 2011
• All Northwest Conference 2^nd Team Catcher, 2011
• Under Armour Preseason All American, 2010-12
• Palo Verde’s Offensive Player of the Year, 2011
• Panther Award, 2011
• Athlete of the Month for Spring Sports, April 2011
• Palo Verde’s Rookie of the Year, 2009
• All State Academic Team in Baseball, 2009-12
• Scholar Athlete, 2009-12
• National Society of High School Scholars, 2010-12
• Harvard Prize Book Nominee, 2011
• Hugh O’Brian Youth Leadership (HOBY) Nominee, 2009
• USAA All American Scholar, 2008-09
• Who’s Who in Math, 2008-09

Cody Looks Up To: “I look up to my mom and dad because they are some of the hardest workers that I know. When they are faced with a task at their jobs and in life, they always find a way to get it done. They never take the easy route, and this is the philosophy that I want to have when I am on my own and starting my career.”

Cody is Stronger and Wiser Because: “I have become a stronger person after my traumatizing experience in baseball my freshman year. During a game, I collided with the outfield fence and injured myself pretty badly. Luckily, I was able to make a full recovery, and that experience helped me realize that I need to be more thankful that I can still play the sport each day.”

Improving Student Life: “I think having more online interactive textbooks would benefit the students and their education. I find it easier to learn if I can see, for instance, what I did wrong on a problem or see how a body system in Anatomy works. This could help with the cost and maintenance of regular textbooks.”

A Step Above 89135 – Sarah Sanders

Palo Verde High School
Class of 2012

The difference between a dream and a goal is a plan, and Palo Verde High School senior Sarah Sanders has more than just a strategy for life, she’s got the drive and dedication to make it happen. With a firm commitment to school, athletics and family, she’s determined to tackle whatever the future holds on her path to becoming a physician. Sarah’s diligent work with the community has given her a strong appreciation of the advantages she’s had and a desire to give back to those who haven’t been so fortunate. She’s going above and beyond, both in her own academic career and to help those in need, and that’s what places Sarah Sanders – A Step Above.

G.P.A.: 4.78

Sports/Activities/Community Service

• Women’s Varsity Tennis, 2008-12; Captain, 2011-12
• Junior Class Historian, 2010-11
• Student Body Historian, 2011-12
• National Honor Society, 2009-12
• Broadcast Journalism, 2008-11
• Best Buddies Organization, 2009-12
• Helping Hands Club, 2011-12
• United Synagogue Youth Member, 2009-11
• Jewish Family Service Agency (JFSA) Volunteer, 2008-12
• JFSA Junior Board Vice-President, 2008-10; President, 2011-12
• Rain Dance-a-Thon Co-Chairman, 2009
• TPC Tennis Instructor Volunteer, 2010-11

Awards

• Scholar Athlete Award, 2008-12
• Nevada All-State Academic Team – Tennis, 2008-12
• Varsity Tennis Sunset Regional 2^nd Place (Team & Individual Doubles; 2012
• Varsity Tennis Sunset Regional Finalist (Team; 2009-10
• Varsity Tennis Sunset Regional Quarter-Finalists (Individual Doubles; 2010
• State Championship 2^nd Place – Women’s Varsity Tennis, 2012
• Las Vegas’ Athlete of the Week, 2011
• CCSD “Best in Show” – Broadcast Journalism 3^rd Place, 2011
• CrEATive Challenge Contest, Broadcast Journalism 3^rd Place, 2010
• Outstanding Achievement, People to People Women’s Leadership Program, 2009
• Junior Fundraiser of the Year, Jewish Family Services Agency, 2009

Accomplishments Most Proud Of: “This year, I founded a new club, Helping Hands, which is dedicated to helping a different charity every month. Our first drive collected over 800 books to be donated to Whitney Elementary School. For a brand new club, this was an amazing turnout, and I hope to have just as much success with our future events.”

Sarah Looks Up To: “My parents are my role models. They have always been there to teach me right from wrong and have always supported me, especially during the stressful college application process. I hope to be just as good a parent when I’m older.”

Part of the Solution: “Many young adults are faced with the threat of bullying, both on the Internet and in school. To help educate others of the consequences and side effects that bullying can have, I think it would be beneficial to bring in a program that would highlight the importance of tolerance and anti-bullying.”

A Step Above 89128 – Paige Pensivy

Bishop Gorman High School
Class of 2012

Ralph Waldo Emerson once said, “It is not length of life, but depth of life,” and Bishop Gorman High School senior Paige Pensivy is living that philosophy every day. Her passion, dedication and strong work ethic have her on track for an Honors Diploma. And with over 300 hours of community service and her own nonprofit dance program for kids called Ribbons & Rainbows, she’s sharing her selflessness and compassion with others in the community and cherishing every moment of it. She believes in the importance of positivity, the simple power of a smile and always striving to see the best in people. For all that and more, Paige Pensivy is – A Step Above.     

Activities

• BGHS Productions – Oklahoma, 2012; Godspell, 2011; Charley’s Aunt, 2010; Peter Pan, 2010; Anything Goes, 2009
• BGHS Dance Company – Viva Las Vegas, 2011; Peter & the Wolf, 2011; The Tree, 2010; Outside the Box, 2008
• Community Theatre – My Fair Lady, 2009; Will Rogers Follies, 2009
• Summerlin Dance Academy Competitions – Tap, Jazz and Lyrical, 2008
• National Society of High School Scholars, 2010
• National Honor Society, 2010
• International Thespian Society, 2009
• Academic Society, 2009
• Science Club, 2009
• Worship Choir, 2009
• GAELS Drama Club, 2009
• Art Club, 2011

Awards/Community Service

• Beale Science Fair Winner, 2007
• Young American Poets, 2007
• The American Library of Poetry, 2007
• Youth Ministry Scholarship, 2007
• Math High Honors Recipient, 2010
• GAELS Honors Achievement, 2010
• Link Leader, 2010
• Core Team Leader, 2011
• GAELS Theatre Guild Activities Director, 2011
• Kairos Retreat Leader, 2011
• Vacation Bible School, 2008-10
• Youth Ministry, 2008-12
• Ribbons & Rainbows Nonprofit Dance Program, 2010

Goals & Aspirations: “I want to attend college and ultimately get my doctorate. I would also like to become a psychologist and open my own practice or become a professor/counselor at the college level. I think it would be a dream come true to star in a musical, movie or TV series.”

Paige is Successful Because: “I am successful because of the guidance and the amazing opportunities my parents have given me. I think I continue to be successful because I am able to accept defeat or situations that may not be what I had planned and grow from them. I am extremely dedicated and willing to go the extra mile in everything I do.”

Improving Student Life: “I would want to see more funds given to theatre instead of cutting the programs. I feel that theatre is so influential to so many people. There are many students that may not have the best grades or even like school and theatre is a way for them to learn and grow.”