Blair High School - Saga Yearbook (Pasadena, CA)

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I am always sorry when any language is lost because languages are the pedigree of nations. -Samuel Johnson W Q I' time 5 1 fy! 45. ABOVE: While writing review work on the board, Mr. Gallo stops in mid-sentence to answer a question posed by a confused stu- dent. LEFT: Translations are a common and necessary part of foreign language classes. Beatrice Denz and Lourdes Cortez look over vocabulary words before starting their translation assignment while Sara Cohen and Joseph Do begin immediately. ' ' l Df- Baiia9 a it it iiii M Gauo y t , s i i' it ivlrs. Hustedt g i MS- Owens-Rice J we irq ,,.... filgi Wi 'lliiillillilili gsilllilii

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F KQEWCQDW7 LMQWQMRQE 40 New Skills Appreciated Assaulted by the demands, repetent s'il vous plait'l, Hviederholen sie bitte , Hrepitan por favor , and responds Latine , students struggled through another year of exercises in French, Ger- man, Spanish, and Latin. But they weren't always working on exer- cises. Their work load was eased by movies, tapes, and film strips. Although the students didn't generally appreciate all the effort that their foreign language classes required of them throughout the year, they enjoyed their new skills once the work was finished. BELOW: isolating herself from the rest of the class, Lori Gelalich quickly studies materials for an upcoming test. LOWER RlGHT: Confronted by everpresent exercises for her foreign language class, Brenda Goodwin works toward completion. UPPER RIGHT: Displaying his usual willingness to help students who don't un- derstand parts of their lessons, Dr. Battaglia explains a new verb conjugation. I 5 a

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W WWE W WWCI Yum! Food! Cheese souffles, cherries jubilee, and lobster thermadour may not have been part of the daily menu in the Blair cooking classes, but the students did acquire skills which gave them the confidence to try other appetizing dishes. Starting with simple foods such as omelets and tacos, they advanced to more difficult entrees like fried chicken and casseroles. But more was learned than just preparing the meals: nutritional knowledge and shopping awareness was taught to students who were faced with their upcoming independence. With the rising costs of store bought clothes, many students found that creating their own war- drobe was not only less expensive, but also gave them satisfaction in personal accomplishments. ln addi- tion to learning the basics of sewing, they also gained consumer skills, experience in operating sewing machines, and designing tech- niques. ABOVE RIGHT: With careful attention, Selen- a Washington prepares a dish for an upcom- ing meal. RIGHT: Keeping in time with fashion, Connie Carson hems up a pants leg. FAR RIGHT: Hoping to expand the wardrobe, Maria Chavolla busily sews her newest addition. Mrs. Hernandez Mrs. Thornhill 90