44 MAY 2024 By Mallory Gleich For over 20 years, Tavan Elementary School fifth-graders get in the spirit of that well-known national basketball tournament by hosting their very own game – and this year was no different, as Ballard’s Brood and the Figueroa Fighters battled it out on the court until the final buzzer at this year’s event. During Tavan’s March Madness, fifth- grade boys and girls play a full-court game against each other. Arcadia dads Brian Frey and David Alfaro (founder and owner of Arcadia Sports Central) coached each group. This year’s referees were Arcadia High students Matthew Richardson, Owen Lozevski, and Oliver Fay. “This is just a for-fun event to get the entire school involved and excited about being together and cheering for their friends,” P.E. teacher Ellen Young said. “I’m not sure how it started, but I know the P.E. Department has been in charge for years.” Each team was set up with jerseys – blue and green – and there were even cheerleaders, complete with pom poms, helping to energize the crowd and the players. This year, Arcadia High’s Cheer Coach, Sophia Digati, and a few of her team members came to Tavan to teach the girls a few routines. “Cheering was fun! Some of us were nervous and anxious, but when we started cheering and had the Arcadia cheerleaders help us, we were all less nervous and got excited,” Karla Moctezuma-Martinez said. “It doesn’t matter if we’re cheering for different teams; what matters is that we’re a family, and we were cheering for all our friends.” “March Madness was so fun, but I was nervous before, at halftime, and right at the end when there were free throws,” Lennox Defranco said. “We had a good coach and good players, too!” This year’s game had a fun twist for attendees, thanks to music teacher Erin Stedman, who had the students surprise their teachers with a flash mob dance during the halftime show. The final score was 21 to 20 – Ballard’s Brood snuck in at the last minute to win by one point. “It was really fun, and I was excited that we won,” Noelle A. said. “I’ve been waiting for a long time to be a fifth grader to play in March Madness. Now that I’m here, I want to do it again!” “The game was so exciting, and each team did so great, so the students were excited about being able to cheer for both teams and watch their peers as they played. It was such a great experience,” Young said. “We can’t wait for next year.” Tavan brings its own flavor to the basketball court Lily Verhoff, Maddie Rice, Gemma Moro, Maya Campbell, Bentley Panzer, Marina Bertolino, Aleah Trujillo, Natalya Wheatley, Melanie Hernandez, Nathaly Lechuga Coyotl, Audrina Gastelum, Savannah Hernandez Martinez, Addison Bettinger McCormick, Elimarlen Soto Martinez, Bailey Bonnice, Rebelle Harris, Kylie Shoults, Stephanie Jacinto, Lauren Chavez and Karla Moctezuma-Martinez. (back): Ismael Lopez, Julian Trevizo, Coach David Alfaro, Matthew Richardson, Owen Lozevski, Oliver Fay, Leranse Enaro, Kaya Tuttle, Yohanna Teklu, Andrea Bonito, Rachel Abera. (middle): Jesus Gonzalez Martell, Lennox Defranco, Ryker Benjamin, Alexis Garcia Santoyo, Anthony Santos-Cervantes, Gabriel De La Rosa. (front): Natalie Rude, Layla Schell, Abby Fay, Nehemani Fudge-Nowells, Arlie Downs and Noelle Attwood. PHOTOS COURTESY OF ELLEN YOUNG C ool days have turned into warm ones. Our gardens are effortlessly exploding from seeds planted earlier in spring, calendars are filling up with activities, and for some, the school year has drawn to a close. May is the bridge between spring and summer, arriving bold and robust. In my world, cooking can’t exist without a garden. This sounds dramatic, but what I pick first thing in the morning often dictates what I’ll cook later in the day. Gardening isn’t meant to be intimidating, and one doesn’t need a large expanse of ground to plant a few favorites. Over the years, my success has come from being a 75 percent ‘kitchen scraps’ gardener. I take seeds from chopped items and plant them in various raised beds. Gone are the days of watching the calendar and worrying about when and if the seeds will sprout. Once the seeds are nested, the rest is left to Mother Nature. Now is the perfect time to talk about planting. Soil temperatures need to be in the range of 70-84 degrees for seeds to sprout. Seeds love warm, moist soil while they germinate in the dark. It’s important to understand that seeds need good contact with the soil to germinate properly. Peppers – any variety – are known to be challenging to start from seed, so try scattering some ¼” deep, lightly cover with soil and water, and check back in 7-10 days. By then you should see sprouts above the soil. If impatience is part of your DNA, select an established plant with blossoms and noticeable tiny fruit and plant it in the ground or a large pot with good soil. Full sun is a must. It’s bizarre that peppers are botanically considered fruit while being classified as berries. In my mind, they are vegetables because that’s most often how they are used. If you’re spying greenery to bring home, pick up a sweet basil plant … life can only get better with fresh basil. Let’s jump to that first handful of sweet bell peppers you’ve picked. If you’re at a loss on how to use them, think fajitas. They have been around since the 30s, on ranches in Texas and Mexico. Fajitas were often the ‘promised pay’ for hardworking folks laboring long hours. A hardy meal that had roots using undesirable, tough pieces of beef, then evolved into the versatility of using better cuts of beef, chicken, pork and shrimp. What’s the secret to making fajitas? What makes them so irresistible? Cooking on a searing hot grill allows the natural juices to blend and caramelize. This process doesn’t require complicated steps. Toss slices of red and white sweet onions, multi-colored bell peppers and seasonings together. Add garlic, cumin, chili, onion powder, kosher salt, ground pepper, oregano, sweet paprika, and fennel as the mixture caramelizes. As the sizzle continues and that eye-catching smoke circles overhead, the aroma and glossy appearance can’t help but become mesmerizing. Consider how your attention has always been drawn to the server walking past your table holding a hot skillet of fajitas for a customer nearby. Add a squeeze of lime or lemon juice to round out the flavors. Condiments such as grated cheese and lettuce, diced avocado, sour cream, salsa, and fresh basil leaves are the finishing touches that can only be described as perfection. May’s cookbook recommendation: “Light the Fire” by Linda Matthie-Jacobs May’s novel recommendation: “The Wishing Game” by Meg Shaffer May’s recipe: Fajitas! It’s all about the sizzle Thyme in My Kitchen Thyme in My Kitchen Thyme in BY SHERRY KLUSMAN INSURANCE DESIGNED WITH J M Chapman Agency Inc Jay Chapman, Agent Bus: (480) 945-7122 7055 E Thomas Rd Scottsdale, AZ 85251 jchapman@amfam.com American Family Mutual Insurance Company, S.I. & its Operating Companies, 6000 American Parkway, Madison, WI 53783 ©2015 006441 – Rev. 2/20 – 12923221 INSURANCE DESIGNED WITH YOU AND YOUR DREAMS IN MIND. CALL (480) 990-8855 FOR A NO-OBLIGATION FREE QUOTE.

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