Sophomore and tuba player Caden Harris discusses his passion for music in the week’s addition of Artistic Expressions.
Caden Harris
Name: Caden Harris
Grade: 10th
Instrument: tuba
Future College: Undecided
Future Job: Paramedic
Years in Band: 5
Inspiration: I wanted to get out of my comfort zone and try something new and I love music.
Favorite Musician: Scottie LePage Tim Henson
Wingspan: What made you choose the tuba?
Harris: “My sister played the tuba and it was the instrument I could make the best sound on.”
Wingspan: What made you want to choose to do band?
Harris: “I knew people that said it was one of the best experiences in their lives.”
Wingspan:How does band impact your daily life?
Harris: “I have a great group of supportive and positive people to hang out with.”
Wingspan: Are you considering continuing band beyond? Why?
Harris: “Unsure.”
Wingspan:What are your personal goals for this year?
Harris: “To make the band leadership team and gain leadership experience.”
Wingspan: What is your favorite thing about marching band?
Harris: “Spending the days with my entire section and getting to perform in are shows.”
Wingspan: How do you balance band, school, and any other extracurriculars?
Harris: “I plan ahead and make sure to focus on my school work but always leave time to practice afterwards.”
Wingspan: What’s your favorite memory of the band?
Harris: “My favorite memory was going to marching UIL and seeing old friends from my old middle school and other bands perform.”
Wingspan: What is your advice to anybody thinking about joining the band?
Harris: “My advice would be to open up to others and learn from your upperclassman. It will help in the long run and might even change your life.”
Wingspan: If you had to pick a different instrument to play what would it be?
Harris: “If I had to choose it would probably be trumpet because they have a lot of cool parts in our music.”
Pinto bean corn salad
Ashvita shares her recipe for gluten-free bean dip, perfect for a quick snack.
If you’re in a hurry you can whip this up in a couple of minutes. It works well as a dip or topping for nachos or an afternoon snack
Ingredients
- 2 red bell peppers
- 30 oz canned cooked pinto beans, drained and rinsed
- 2 cup corn kernels
- 1 small red onion diced
- 2 plum tomatoes chopped
- 4-6 tbs dressing of choice
- 2 tsp Chipotle Tabasco sauce
- 1 cup chopped fresh cilantro
Directions
- Roast the bell peppers directly over the gas flame or place them under the broiler.
- Use tongs to frequently turn the peppers until all the does are blackened.
- After the peppers are cooled, peel and remove the seeds and slice them into long strips.
- Combine the beans, corn kernels, onions, tomatoes, and bell peppers in a large bowl.
- Add enough dressing to coat the peppers and drizzle chipotle sauce.
- Top with cilantro and cheese, and grated carrots if you’d like.