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News
SPRING 2015
Classic Dance, Modern Court
Cheyenne Asato
Co-Editor in Chief
Prom tickets are
officially on sale,
and with this year’s
introduction of new
prom court titles and
catering staff, Leadership Advisor Chris
Dion recommends
students “buy early,
buy by the deadline,
or [they] won’t be
coming.”
The venue, located
in Corona Del Mar,
is a renovated classic movie theater,
the Port Theater, that
doubles as a club,
making it the perfect
place for this year’s
theme: “An Evening
at the Picture.” Senior
Natalie Whited (MT),
high school dance
co-coordinator, describes it as “more
than red carpet and
the walk of fame.”
Whited and the
Prom Committee
want the theme to
focus less on the
more well-known
icons of the 30’s-50’s
old Hollywood, and
more on “the nuances of [the] time period,” making students
“feel like they’re the
stars.”
And now every student has a chance
at stardom with
OCSA’s revised prom
Promotional picture courtesy of: Taylor Longbrake (MT ‘15)
court nomination
and election procedures.
The new process allowed seniors to vote
for any two fellow
seniors, regardless
of gender or sexual
identity, for prom
court. The top six individuals nominated
will be the official
prom court.
At the dance, selection will proceed
like it always has:
Those who attend will
vote twice, and the
two members of the
court who receive
the most votes will
win. The winners get
to decide their titles,
without labels limited
to a specific gender
or cultural identity.
This endeavor was
initiated by a member of OCSA’s Gender and Sexuality
Alliance (GSA), junior
Blue Fay (CW). Fay
drafted a petition,
and with help from
fellow junior Gabi
Morris (CW), they
talked to about 200
other students, most
of whom were happy
with the idea, and
“thought it was an
important thing,” said
Fay.
Fellow high school
dance co-coordinator senior Brook Tobias (CMD) couldn’t
reveal all the prom
details, but promised
surprise guests, new
features on photobooths, and unique
musical experiences.
The new cater-
ers include some of
OCSA’s Culinary and
Hospitality underclassmen and staff,
who will prepare the
desserts and light appetizers for prom offsite, and prepare the
remaining snacks, as
well as “mocktails,”
in the kitchen at the
venue.
Tobias also advises:
“Get dropped off.
Get there early.”
She warns the venue
lacks a parking lot
and only has limited
street parking, most
of which is metered.
So check the street
signs and bring some
change for an evening at the picture.