Magnificat High School - Magnifier Yearbook (Rocky River, OH)

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Together, Brenda Milligan ’84 and adviser Mrs. Bradley look over a contribution. Because of their leadership and insight, composing Overtures, was a fulfilling, productive experience. Photo by A. Sheri¬ dan. It’s not always easy to agree on which pieces are right for Overtures, as Ann Mullen ’85, Nina Parikh ’85, and Lisa Mill¬ er ’85 discover. Pointing out the merits and faults of each work sometimes kindled heat¬ ed discussions in the Blue Print Overtures office. Photo by A. Sheridan. OVERTURES 151 As a part of the acceptance process, Jennifer Reidy ’85 cri¬ tiques a poem. Many long hours were spent deciding which pieces would be accept¬ ed for publication in Overtures. Photo by A. Sheridan.

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Under the right conditions, the recipe is easy for rearing an overture serves: Magnificat community (approximately 1500) Ingredients: 1 dozen dedicated, creative staff members 1 dedicated, creative adviser 1 contribution drive, consisting of one or two deadlines (as needed) As many contributors as possible to create a varied, in¬ teresting potpourri of ideas A total of 78 pages of the following: — Poetry of all rhyme schemes and meters, including works in French and Spanish —Timely articles, essays, plays, and short stories — Original student artwork 1 class of advanced typists Pounds of paper and staples 1 functioning Xerox machine Instructions: Begin in late September by combining staff members and adviser. Allow this mixture to thicken. Then throw in a contribution drive. This will be the base mixture. In a separate container, encourage all Magnificat stu¬ dents to create and submit their poetry, prose, and artwork to Overtures. Allow a month or two for ideas to simmer. As soon as the students’ creative juices are flowing, introduce a deadline. If, however, an epidemic of writer’s block should occur, extend the contribution drive for about a month and then set a second deadline. Throw all contributions into the base mixture and toss vigorously. It is imperative that each contribution is mixed thoroughly throughout the base mixture. This allows each staff member to come into contact with each contribution, critiquing each and approving or rejecting it for publica¬ tion. This portion of the recipe is known as the acceptance process. After the acceptance process has come to a boil, allow the mixture to cool. Use a strainer to drain off all excess contributions. Next, pour in one advanced typing class. Al¬ low the class to react with accepted contributions. Wait approximately one week for the typists to type the pieces. Cut, paste, and shape typed material onto layout sheets. Begin xeroxing the finished product. Continue for about eight hours or until 1500 copies have been produced. Because of the time required to carry out this step, it is advisable to forfeit one day of a cherished weekend (preferably a Saturday) to complete xeroxing. Leave fresh copies to cool for one week. The next Sat¬ urday, staple copies together. This will take approximately eight hours, or one sixth of a weekend. Distribute as soon as Overtures is complete—hopefully before the end of the year—and bon appetit. — Erica Anne Kuntz In the true spirit of an editor, Brenda Milligan ’84 considers the opinions of her staff while Lynn Schmeller ' 85 looks on. To provide a varied potpourri of ideas, input from each staff member was an important ingredient. Photo by A. Sheri¬ dan. 150 OVERTURES

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An enjoyable pastime, bowling also is an easy way to raise money. Lisa Pierce ’85 demon¬ strated one of her many talents and helped bring the Covenant House fundraiser to¬ tal up to $429. Photo by M. Tucek. The gift of a carnation is pre¬ sented to Key Club moderator Sr. Clara Chandler by Presi¬ dent Deborah Kovach ’84. Flowers were also presented to induction guests Sr. Helen Jean Novy and Sr. Cheryl Rose. Photo by J. Kovach. Key Club officers Ellen Voinovich ’85 (Vice-President), Elise Tomsik ’84 (Secretary), and Lisa Pierce ’85 (Treasurer) present new member Karen Ann Haas ’85 with a membership card and carna¬ tion. Fifty-three new members were inducted this year. Photo by J. Kovach. 152 KEY CLUB