Berkeley High School - Olla Podrida Yearbook (Berkeley, CA)

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fjasNATE As school opened, the fall Student Senate ral- lied behind the teacher strike. Susan Wright, fall president, and Jimmie Harold spoke at teacher ral- lys and encouraged students to stay home. During most of the Senate meetings, Tom Lev- enson and Jimmie Harold argued over parlimentary procedure. The school board announced a meeting for students to express their opinions about cut- backs for next year. At the meeting, Levenson, Harold, and Alison Dundes spoke out against all cutbacks, including those in counseling, ethnic studies, foreign languages, and interscholastic sports. Tc raise money, the Senate parked cars during the concerts at the Community Theater. I- (0 1 . Top row, left to right- Natalie Jefferson, Shelanda Anderson, Annette Devine. Second row-Casandra Kitchen, Gail Bowling, LeBaron King, Tia h-igram, Marion Stockman, Rodney Abernathy. Third row- Genora Jordon, Kathy Holland, Daphne Moore, Syd- ney Simmons. Bottom row-Jeniffer Anderson, Josh- ua Muldavin, Elizabeth Bakalyar. 2. Jimmie Harold conducts Student Senate meeting while Slelanda Anderson looi s so tried. 3. Thelette Bennett looks on while Jimmie Harold presides over his meeting. 4. John Hartenstein takes minutes. 5. Susan Wright speaks during teacher rally. phoios by Annise Luiidniiiilk

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O CLUBS The Lunch Bunch, a pilot program sponsored by the Home Ec Department, was designed to teach students how to work in food sercie, the third largest industry in the U.S. The program helped students learn to prepare foods in large quantities along with serving food and handling money. Although the program was not federally funded this year, it will be next year. The program not only helped stud- ents, it gave teachers the chance to enjoy a well prepared lunch in a relaxed setting. Gourmet Club is an informal organiza tion of students who are interested in good food and its preparation. The club meets at the home of a member to prepare and eat meals composed of several dishes from a specific country or culture chosen for the evening. Dinners prepared, to name a few, have been Italian, French, and Austro-Ger- man. Dessert Club members gathered each Monday afternoon to share recipes and food. Each week a different member brought a delicacy for the group to digest, and trips to nearby eating establishments were also planned. The club chipped in to maintain a supply of plates, cups, and other necessities, a small price to pay for some delicious des- serts. Activities - 28