Weldon E Howitt High School - Hi Life Yearbook (Farmingdale, NY)

Page 18 text:

It seems as if mom’s homecooking has been replaced by long lines and packaged burgers. dents with a license and car, a much wider variety of food is available. When someone asks what everyone wants for lunch, such places as McDonald’s, Burger King, Arby’s and Arthur Treacher’s as well as the neighborhood pizza parlors are mentioned. Dunkin’ Donuts also provides a mid-morning snack for those lucky enough to have an early period free. The junk-fast-food syn- drome does not end with lunch. Many students also stop by these places after school for something quick to eat. “I like to go to fast food places so I can compare the food,” explained John Sala- dino, senior. The weekends host the largest amount of business as students stop for dinner, a snack after the movies or just because there’s nothing better to do. But whatever the reason, it seems quite evident that this type of food wins over the stu- dents’ hearts any day. Food, la comida, or la cui- sine the language is irrele- vant; they all mean the same — Big Macs smothered in cheese, donuts that have more hole than cake, or school cheeseburgers that feel and taste like plastic. The great dilemma is decid- ing where or what to eat. With the great variety of fast food restaurants, students find it difficult to make the choice. For most students, the caf- eteria has a monopoly on sat- isfying the mid-day “mun- chies.” Everything from “junk food” to fruit is sold. Despite the choice of three different types of lunches served in the cafeteria, the nutrition of many students lies within the bounds of WISE, DRAKE’S, and NABISCO. Joyce Dworkin, sophomore, commented, “Yodels or chocolate chip cookies with milk and a bagel is what I usually eat for lunch.” For those fortunate stu- A questioning expression present on her face and tray in hand, Lori Jones looks for a dessert. 14 Food

Page 17 text:

Emphasis on styles constantly changes. The important thing this year was to just stick your BUTT OUT Derrieres, Derrieres, Derri- eres! They're what’s fashion- able today. They come in all shapes and sizes, but have one thing in common — a label. Designer jeans, bearing .such names as Jordache, Sas- son and Sergio Valenti, seem to be at their peak. Many stu- dents, both male and female, can be seen sporting these labels. There are several reasons why a person would spend thirty-five dollars on a pair of jeans. Janet Connolly, junior, explains, “I bought them because they’re in style.” On the other hand, Laurie DiPaola, senior, commented, “I buy and wear designer jeans because they look nicer and fit better than Levis.” Another aspect of fashion is accessories. This year, one of the newest types of pock- etbooks is the “Space Sac” or “Parachute Bag.” These come in a variety of sizes and colors which range from dark purple to sunny yellow and hold everything from the nor- mal “junk” to clothes for an overnight trip. Shoes are always an important mark of fashion, too. If one were to look down the hall, he would see everything from spiked heels to cowboy boots to sneakers scurrying to their next classes. Indian and woolen plaid skirts add still another dimension to fashion. The Izod cult, those people who roam the halls with miniature alligators on their shirts, has been increasing in number, especially since the “Prep- pie” look is back. But a favor- ite among students is the cas- ual-comfortable style consist- ing of Levis or overalls and a concert jersey. One can always tell if there was a con- cert the previous night because there is a sea of printed shirts of various col- ored sleeves throughout the school. But whatever the style, color, design or name may be, current trends will always influence the student and play a major part in their lives. A concert shirt shows the musi- cal interests of Brenda Sienkiewicz. An Indian print dress provides Sharon Newman with a dressy touch. The college look is combined with Western-style boots by Susie Rouvas. Fashion 13

Page 19 text:

The fast food lane passes through the money making Pizza Hut and McDonald’s crew person, Fran Fish and Chips corporations. Hafner, takes Dave Tanen’s order. The cafeteria worker prepares to receive payment for Eddie Brown’s lunch. A group of students gather at the snack bar discussing the topics of the time. A hamburger and potato puff lunch provides some food for the school day for Dominic Cenci and Ralph Tomeo. Food 15