PHOTO Katelyn Britton

Measuring flour in her foods and nutrition class, sophomore Taylor Shegos works on making pretzels. “We’re working with yeast in the class. We have to know how to use it, and stuff. There were a few of us absent, so we had three people in our group instead of five, but we still made them. They turned out good, I was expecting them to turn out bad, but they didn’t.”