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Student of the Week: Fritz Ruetschle '24

April 22, 2021
By Carroll High School
Student of the Week Fritz Ruetschle '21: April 22, 2021

Fritz Ruetschle '24, Gonzaga House, with Mrs. Diane (McNelly) Keller '83

If you know Fritz, you know he is a hardworking student.  Every day, he enters my room with a positive attitude, and he frequently provides additional content to the lesson.

-Mrs. Diane (McNelly) Keller '83

What activities do you participate in?

Swimming and volleyball

What is your favorite part of being a student at Carroll?

The things I enjoy most about being a student at Carroll are the people and activities that I can do and plan on trying.

What should school “do” for you?

School should keep me active in the community and give me many options to choose for extracurricular activities. It also pushes me to drive forward during tough times like this and keep working.

What’s a lesson you learned when you overcame a difficult obstacle?

If you come into a project with a good attitude, you will come out with an amazing project and maybe a new friend.

What’s your biggest dream in life?

Travel to Europe and live there for a year

How do you like spending your free time?

I work at Saint Luke Church on weekends and hang out with friends when I can.  I also try to go to the pool a lot and swim

Posted in Voices of Tomorrow

Seven international dishes to help you travel through tasting during the pandemic

April 20, 2021
By Ms. Kiersten Fenske, Family and Consumer Science Department Chair

During the coronavirus pandemic, many people have not been traveling, especially overseas. But in Global Gourmet, we are able to experience the culture and cuisine of many countries right here at Carroll High School!

Greek Chicken Souvlaki and homemade Tzatziki Sauce with Pita Bread
Danny Nadeau and Grace Clark with their Greek Chicken Souvlaki and homemade Tzatziki Sauce with Pita Bread

To prepare for these recipes, students learn new cooking techniques and use kitchen utensils not commonly found in the typical American home.

Global Gourmet is one of the advanced cooking classes in the Family and Consumer Science Department.  Students who take this class already took the prerequisite, Chef’s World, so they have learned the basic cooking techniques and are ready to expand their skills.  Each unit immerses students in the culture and cuisine of a new country.  They learn about the history of the country and how its people and religion influence the foods they eat today, how the geography and climate influences their agriculture and typical meal patterns, plus diet and cooking techniques.

Butter Chicken from India
EJ Cristobal, Chris Colon and Austin Roth-Rodriguez enjoying their Butter Chicken from India

Using their newly acquired knowledge, students prepare a variety of recipes from each country. Examples of these recipes include breakfast foods like Huevos Rancheros from Mexico, drinks like Masala Chai Tea from India, and desserts like Tiramisu from Italy.  All of these recipes are truly authentic!  To prepare for these recipes, students learn new cooking techniques and use kitchen utensils not commonly found in the typical American home.  From rolling grape leaves to prepare Greek Dolmades, using a Molinillo to whip together some Mexican Hot Chocolate, or cooking Chinese Dumplings using a bamboo steamer, students are challenged while practicing these new techniques.

Fruit Tart from France
Kaylee Stemmer, Grace Clark and Brianna Wright with their Fruit Tart from France

Global Gourmet allows students the opportunity to broaden their pallets by trying new foods from a variety of countries all while learning what makes these recipes authentic to each country’s culture. 

Just hear from some of these current students why they enjoy this class! 

Danny Nadeau '21: I always love trying new foods, so that's reason enough to say I love this class. I also love it because of how many recipes I have learned that I liked making and to try again at home.

EJ Cristobal '23: What I like about this class is the variety of foods that we make. Not only are they from different countries, but they are desserts, breakfast dishes, and more.

Grace Clark '21: I enjoy getting to try new foods that I typically never would have tried.

Marina Brun '21: I love learning about the different traditional foods from other countries and being able to learn how to make them.

Dolmades from Greece
Becca Jobe stuffs grape leaves to make Dolmades from Greece.
Strawberry and Nutella Crepe from France
Tinley Browning with her Strawberry and Nutella Crepe from France

 

using a Molinillo to mix her Mexican Hot Chocolate
Marina Brun uses a Molinillo to mix her Mexican Hot Chocolate.

 

Posted in Voices of Learning

Sorting through Tax Season: Meet Miriam Cleary '11

April 15, 2021
By Carroll High School
Miriam Cleary '11 Client Specialist at Baird

Miriam Cleary ‘11 is a Client Specialist at Baird to two financial advisors on a wealth management team in Cincinnati.  She recently spoke with us about how the COVID-19 pandemic has changed the way she works and how Carroll prepared her for success after high school.

What are some of your responsibilities on a typical day?

“I am in charge of client interactions, facilitating transactions when people need money or talk about distributions from different accounts and trades.  I’m also working on my certified financial planner license.  I do all the planning for our team for a realm of possibilities for our clients.  My day-to-day is making sure our clients have the best experience possible, especially during tax season, because it can get really complicated with all the forms and different days they’re due.  It’s really nice to have those relationships with my clients established before I have to talk to them about what they actually have to pay for their taxes.”

When does tax season start, and how does it affect what you do?

“We provide the forms for the accounts if there is interest paid or retail accounts where there are distributions from qualified accounts.  We started issuing tax forms at the beginning of February because people are always anxious to get their tax forms in.  Usually, things really start to speed up in mid-March.  Because a lot of people do their taxes online or because of the pandemic, they just email everything to their tax person.  It’s much easier than having to worry about when we’re going to get them in the mail.  After April 15, we go back to our day-to-day business like client meetings.”

How has the pandemic changed how you work?

“Our clients are used to meeting with us once, maybe twice a year.  Having to transition from face-to-face meetings in our office to being either on Zoom or on a conference call.  That interaction with us, especially with our older clients, is very important, and it’s very important to us as well because we want to keep that relationship established.  I now have an office set up in my home.  [Baird] has been great about getting all of us access and keeping the internet and network up to speed, but we can’t print [financial documents] at home because of the confidentiality, so getting those things to clients has been a challenge. 

Our clients can’t go out of their homes as much as they could, so we’ve talked to people more and more.  That’s been helpful to me because I’ve been able to re-establish some relationships and talk to people about things other than their investments.”

How did Carroll help prepare you for college and career?

“I graduated from college with a degree in foreign language and international studies and a minor in anthropology, and I work in finance.  People don’t understand how that happened, and sometimes, I’m not sure either.  Carroll made us work hard.  I’m glad I was constantly challenged either Mrs. [Mary Jane] Clark, or Mr. [Jim] Hemmert; all the challenges they threw at us and the sense of responsibility they instilled in us to succeed and help others.  When I got to college, I already knew how to study because of Study Skills my freshman year.  I knew it would be harder, and I had to learn to rededicate my time because the level and amount of work was different, but Carroll made it much easier for me because I was much more established in my study habits.  I already knew what I needed to do, and that transformed into a better experience altogether.  My parents thought it was the most important thing for us to get that education because they knew that it would set us up down the line, and it has.”

What is your advice to current students?

“Remember what you do enjoy about your job, even if it’s something that you may not think you would ever get into, you can try to find something good about having that career.  Be open to those dynamics and understanding that you may not always be right, but that’s how you grow as a person.  Carroll taught me that, and it was expounded on when I got to college.”

Posted in Familiar Voices
2 comments

Celebrating Holy Week with our students around the world

April 01, 2021
By Carroll High School World Languages Dept.

As we prepare to celebrate the most important day on the church calendar, our World Languages faculty and students reflect on some of their favorite Easter memories and traditions from around the world.

Granada, Spain

I have wonderful memories of Semana Santa (Holy Week) in Granada, Spain.  It is amazing to watch the locals pour their hearts into every detail to make this time meaningful and memorable.  As my students watch the processions, they quickly realize the importance of this Holy Week celebration and the traditions and values that have been around for centuries.

There are large crowds, especially on Holy Thursday and Good Friday along the procession route.  As the floats with Jesus or Mary pass by, the crowd is silent out of respect.  In Granada, there are 33 cofradias or brotherhoods represented.  They plan all year for the one day their brotherhood is represented. Their float represents a scene from the Easter story. If it rains, you can hear the people from that church weeping as they are only given one day to show their efforts, hard work, and faithfulness.

The floats are not on a mechanical device - they are carried by men.  It is extremely important for them to move in unison and be similar in height as there are typically hundreds of lighted candles on the float.  One of the most memorable moments for me in Granada was when my students and I witnessed a float that was too high to exit a cathedral, so all the men had to fall to their knees at the same time so the float didn’t fall, and crawl out of the church until the float was through the door.  Next they all had to rise together and continue to walk for miles around the city! We were all in tears, and we spoke of that experience for years!

Click here to visit a website with a great explanation of Semana Santa in Granada.

-Mrs. Beth Branum

Costa Rica

Spending Easter in Spanish-speaking countries with our students is a blessing. Being able to show them the cultural differences in Catholicism in different places is an honor. I have spent practically every Easter working at Carroll with our students until quarantine this past year. Not only attending Mass, but all the little details of travel are some of my fondest memories working with our students. Our travel coordinator, Beth Branum, always prepares Easter baskets that we travel with and set up to surprise the students on Easter Sunday. It’s the little details and memories that make these trips so memorable! 

The most recent trip with the kids to Costa Rica in 2017 reminded me that the students experience more than the typical Holy Week celebrations and traditions while we have them abroad. They saw God and truly experienced His work in so many places, both in the interactions with the people of Costa Rica and in their stewardship and fellowship together while abroad. During that particular trip, students participated in a community celebration while sharing a meal in the countryside, they witnessed a beautiful procession outside a local parish in the city. I look forward to spending many more Easter celebrations with students abroad in Spanish-speaking countries.

-Mrs. Tara Ashworth

Vatican City

The air is filled with the joy of all who can fit into Piazza di San Pietro and the sweet smell of the trillions of flowers that surround the Pope’s outdoor altar. A moment of silence ensues as all recall the previous week, whether it be Good Friday in the Colosseum, the remembrance of the Last Supper, or the joyful proclamation of Palm Sunday. Everyone seems to hold their breath as they glance between the small white speck and the mega-screen projecting the face of the Holy Father. The mass is the same as every other Easter Mass celebrated by the Church around the world, painting a beautiful picture of the universality of the Church (despite any sort of language barrier). After Mass and the Papal blessing, all disperse with a smile on their faces knowing the importance of the Risen Christ and ready to sit back and enjoy the traditional lamb, Colomba di Pasqua, and every other delicious Italian food. Buona Pasqua!

-Tony Gabriele '21

France

Easter on the mainland of France is celebrated in a very similar way as it is here in the United States -- with colored eggs. However, instead of chocolate bunnies, you would find chocolate bells in the grocery stores before Easter. Why? Traditionally, Catholicism holds the view that church bells ring every day of the year to invite Christians to attend the Mass, except at Easter where they do not ring between Good Friday and Easter Sunday in order to commemorate the death of Christ and his resurrection. 

Myth in France has it that at this time the bells, with wings attached, flew to Rome to be blessed by the Pope over these two days. Coming home they would randomly drop treats for the joy of children. The bells fly back Saturday night. Sunday morning is the opening of “la chasse aux oeufs” in France, also known as the Easter egg hunt.

Somebody in the family will shout, “les cloches sont passées”, meaning the bells have passed, and the children run outside to hunt for their chocolate eggs.

Usually, families gather for Easter and have a traditional meal of roasted lamb together.

-Mrs. Anita Mischuk

Oaxaca, Mexico

My family goes to St. Mary's church, and Mass is usually longer than normal. Our celebrations at home are very different from Mexico. In Oaxaca, where my family is from, there is a live representation of Jesus' passion and death, and on Domingo de Resurrección (Jesus' resurrection) there is a Mass at midnight that usually lasts for 2 or 3 hours.  When the lights go off at the front of the church, there is a closed curtain that opens at midnight with an image of a resurrected Jesus. In Oaxaca, they don't eat meat during Holy Week, so the street tacos are vegetable tacos.  My family did adopt the Easter eggs and bunny traditions over time.  In Oaxaca, they throw eggs at each other.

Posted in Voices of Learning

Student of the Week: March 30, 2021

March 30, 2021
By Carroll High School

Gabe Montgomery '21, Christian Kidwell '21, Dylan Hardin '21, and Nick Syx '21 with Mrs. Ann (Calderone) Bertke '88

These boys are willing to take care of recycling when no one else will. They never complain, and they often take care of the whole building, instead of just the third floor. Gabe, Dylan, Christian, and Nick have done this with a smile and are even willing to do it while it is snowing and freezing out. They always leave the floors neat and make sure that new bags are in place to make it easier for whoever may do it next (although usually they are the ones that do it the next time as well).

Posted in Voices of Tomorrow

Recent Posts

4/22/21 - By Carroll High School
4/20/21 - By Ms. Kiersten Fenske, Family and Consumer Science Department Chair
4/15/21 - By Carroll High School
4/1/21 - By Carroll High School World Languages Dept.
3/30/21 - By Carroll High School

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