![In previous years, New England ski mountains have left eager skiers unsatisfied because of the sub-par and icy conditions on the slopes. Despite this situation, veteran skiers, and WHS sophomores Tobias Kyleber, Mathew Moscoffian and Colin Moleux provide some insight on why some mountains have a higher level quality than others, in their eyes. “[Two of my favorite mountains in New England] are Mount Stow and Mount Cannon,” Moscoffian said. “These mountains are better because they have the best quality of snow and have the most trails open, usually.”](https://waylandstudentpress.com/wp-content/uploads/2025/02/Untitled-design-6-1200x800.png)
![On Tuesday, Jan. 28, Wayland Cares director J Verhoosky led a presentation on the importance of choosing to be vulnerable in conversations. Through various activities and experiments, the audience was instructed to confront how they approach risk taking and their comfort zones. “[My biggest takeaway was] make yourself available for other people and share things you might not share with other people to make them feel like they're in a safe environment,” junior Addison Voight said.](https://waylandstudentpress.com/wp-content/uploads/2025/01/JLb1q3m4ZHvNAKYzv7c60kyyrrafzS8pJlYoJcoj.png)
Our family’s favorite ginger snaps:
¾ cup of shortening
1 cup brown sugar
¼ cup light molasses
1 egg
2 ¼ cup flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
Granulated sugar for rolling
Cream the shortening, sugar, molasses and egg until the batter is fluffy. Sift the dry ingredients together. Stir the dry ingredients into the molasses mixture. Form the batter into small balls, and roll the balls in granulated sugar. Place the dough balls two inches apart on a greased cookie sheet, and bake them at 350 degrees for 10 minutes. Enjoy!
