Red Gold News

Merging the early college schools was a decision that took everyone by surprise. Students at Jimmy Carter Early College High School were left wondering if the merger would change their school experience, for instance, how it would influence their classes, schedules, and the close ties they have built within their school community.
Upperclassmen would not be affected the most, as this would be their last year at Jimmy Carter, although this news did shock the seniors.
“My first reaction to the merge was unexpected, but I have not had any negative thoughts about it; I think it is good timing,” Alexa said.
Some seniors are excited about the merger but wish it had happened sooner so they could have experienced it themselves.
“I wish they could have done it when we were sophomores or freshmen so we could experience more people,” Rubi said.
Alexa said that while the timing seems good, she would have liked the change to have occurred earlier in her high school journey so that she would have had the opportunity to be part of the larger campus.
Although there was some positive feedback, some students expressed negative feedback about the merger due to all the early colleges coming together.
“I was shocked because it’s weird how they’re going to take down two schools to combine them into one,” Rubi said.
Students who will still attend Jimmy Carter next semester will experience a new environment with different students, teachers, and a new school community.
“I’m excited about this new merger because there will be new students, teachers, and new experiences overall,” Samara said 

When we are young, the world feels limitless, and our dreams reflect that sense of boundless possibility. But as we grow older, life often takes unexpected turns. What happened to childhood dreams when faced with reality? 
Our current seniors share their childhood aspirations, how their paths changed over time, and what they dream of becoming today.
“When I was younger, I dreamed of being an astronaut; it wasn’t deep; I was never interested in their work; I just thought space was beautiful,” Angel Elizondo said. “I grew older; I realized how much I disliked the job an astronaut does, so my goals shifted into something more my style, like helping people.” 
Elizondo knew his dream of becoming an astronaut wasn’t realistic, and once he grew up, he realized he didn’t want to be one; he just really enjoyed space and its beauty.
“Now I just want to be a common police officer and hopefully a hero and inspiration to kids and teens, maybe even some adults, if possible.”
“I was no different than most as a kid. I loved staring into space and watching videos on how pretty the universe is. Even now, I love it!”
“I wanted to be a doctor when I was little. Growing up around the stigma of being in the medical field was my main goal and still is to this day, as I am pursuing that career in real-time.” Jessica Anguiano said. 
Jessica wanted to be a doctor when she was a kid, and as she grew, she continued with that goal and realized what type of medical profession she’d be best at.
“My mind has changed as I’ve gotten to grow up and learn about myself and know what I can handle, but as well as I got more educated and more understanding of the medical world and the vast majority of professions, I learned what was best for me to pursue: a pharmaceutical scientist.” 
“When I was younger, I always wanted to be a lawyer. I always found it very interesting and appealing, especially because I always watched shows like that, and my dad always wanted to be in law enforcement,” Lizania Rodriguez said. “It was an idea that I grew up with because I would hear it from others and watch it on shows, but now that I grew older, I would like to pursue something in the medical laboratory science field. I want to become a medical laboratory scientist.”
When she was small, Lizania was inspired by her dad, close relatives, and shows, but as she started growing, she realized law enforcement wasn’t for her, and she realized her true love for biology.
“When I was younger, I wanted to be many different things: a doctor, a teacher, and maybe even a singer. I was inspired by what I saw around me or what seemed exciting at the time,” Michelle Verdin said, “but as I got older, my interests started changing; I realized that I loved being creative and helping people feel good about themselves, and that led me down to looking for careers that focus on beauty, self-expression, and helping others feel confident. Now I settled on being a cosmetologist.”
Verdin had many interests and knowledge of different jobs, but once she grew up, she knew she wanted to help people feel confident.
“It’s not about a simple job anymore; it’s about making a difference in people’s lives and doing something I love,” Verdin said.
“When I was younger, I wanted to be a singer, but as I grew up, I realized that was a little girl’s dream,” Yulaisy Muñoz said. “I now want to do something that I know will make me happy and would be able to help me learn new things every day.”
Muñoz would like to pursue a career in which she learns something new about humanity every day and enjoys working.
“I’ve seen many jobs and have understood that not every job fits everyone, and that’s ok. I now want to be a psychologist because I want to be able to help others. Everyone, including those suffering, deserves everyone to live at their fullest potential. 
“When I was a little girl, I wanted to be a surgeon and help save lives, but as I grew older, my mind started to change about being a surgeon because I didn’t think I would be able to handle the guilt of not being able to save all my patients.” Maria Garcia said.
When Garcia was a kid, she wanted to become a surgeon, but she stopped going for that dream because she knew she didn’t want to deal with the guilt that came with it.
“Now, I want to study forensic science and become a forensic science technician.” 

For many High-achieving students, success comes at a hidden cost: sleepless nights, persistent voluntary pressure, and an overwhelming fear of failure that never quite fades. While their accomplishments are evident, many don’t see the sacrifices that they make behind the scenes.
It’s easy to think of high achievers as role models, but what happens when the pressure gets too much? The constant need to be perfect can take a toll, even if it’s not apparent to others. For students like Jose and Ruben Flores, success isn’t just about what they have achieved; it’s about maintaining a standard they must always meet. But there are so many unseen sacrifices and mental burdens that come along with it.
High-achieving student Ruben Flores views success as a personal goal.” Perfection? For me, it’s someone who manages to complete all their goals and strives for more even when they achieve them,” he explained. Ruben feels minimal pressure; if anything, it mostly comes from his parents and the fear of letting them down.
However, the pressure to be the best can take a toll, especially when external praise becomes the main motivator. School Counselor Ana Salinas has seen how this affects students. “For the most part, what I have seen is students struggling with anxiety, and then that sometimes leads to depression,” she explains. “Some students get the perfect grade, and instead of celebrating, they immediately worry about maintaining it.”
For some students, failing isn’t an option, but the fear is always there. Jose admits, “I do feel pressure… and I think it comes from actually, just myself.” Even without any external pressure, internal expectations can be really overwhelming.
Ruben, on the other hand, has a different mindset. “I just don’t expect failure. I try my hardest, and if I fail, well, that’s fine with me,” he states. This perspective is very distinct from those who feel like failure means they aren’t good enough.
Salinas encourages students to set realistic goals. “I tell students to look past high school—where do you want to be? Set goals that align with your future instead of fixating on perfection in the present.”
Finding a balance between excellence and mental well-being can be very challenging but important. Jose turns to hobbies he likes to relieve stress, while Ruben finds peace by distancing himself from things that cause him emotional stress. “When I’m not at my best, I really like to just take my mind off of it, take a break, and it doesn’t affect me emotionally,” Ruben shared.
Salinas stressed the importance of balance. “The key is having something that serves as a stress reliever, whether it be spending time with friends, going for a walk, or simply taking a break from the pressure,” she advised.
The most common misconception about high achievers is that they don’t have a lie outside of academics. “People assume they don’t have a life—that all they do is study,” Salinas said. “But labeling students this way ignores their struggles and individuality.”
While excelling in school is very admirable, it should not come at the expense of mental health. Ruben says that the constant pressure to meet expectations can be very draining. “People expecting a lot out of you really takes a toll on your mental health,” he said. “The only motivation you should have is from yourself.”
With so many students struggling with the weight of expectations, the challenge remains: How can schools create a culture of excellence without burning students out? Salinas believes that it starts with creating open lines of communication and providing support systems. “Schools need to create environments where students feel comfortable expressing their needs. It’s about balance—academic success should coexist with emotional well-being.
For those who feel weighed down by the pressure to be “the best,” her message is clear: “It’s okay to strive for excellence, but don’t forget to think about what brings you joy. Find balance, and remember that perfection is not the goal—growth is.”

Emanuel Zavala, a football player at Juarez-Lincoln High School, is managing both academic and athletic demands as he works toward his goals.

Zavala stays focused in his college-level classes, making sure he keeps up with his coursework.

“I focus on controlling what I can and giving my best effort in everything I do,” he said.

Even when facing setbacks, he looks at them as learning experiences.

“Whether it’s a bad grade or a tough loss, I don’t let it define me. I learn from them,” Zavala said.

Balancing school and sports means long days. He often stays up late to finish assignments before attending early morning workouts.

“There are nights where I’m exhausted from practices but still have to stay up late studying,” he said.

On game nights, Zavala plays a key role for Juarez-Lincoln. In a recent win over Donna North, he recorded more than five tackles to help his team.

“I’ve loved football for as long as I can remember,” Zavala said. “Growing up, I watched games with my family, and I always wanted to be out on the field.”

Zavala said he is always looking to improve and puts in extra work when needed.

“I am always trying to improve, and I do not settle. I will put in extra repetitions, hours—whatever it takes,” he said.

He plans to continue his education while exploring opportunities to play football at the next level.

On February 1, 2025, there was a big protest in McAllen, Texas, against President Trump’s plan to deport a lot of people. Hundreds of people gathered in the city to show they disagreed with the government’s actions. The new immigration policies are making a lot of people scared. Many immigrants are afraid to go to work because ICE is showing up at their jobs. ICE is also going to places that used to be safe, like schools, churches, and hospitals.
“Leslie Santillan, a 10th grader, said, “Donald Trump didn’t put his hand on the Bible.” The Bible says to love your neighbors, and Trump is not doing that.”
Because of these policies, people are protesting all over the world. Many believe that ICE is targeting people based on race and making life harder for immigrant families.
“I think it’s unfair for everyone because they judge people by their appearance. If you look, Mexican, ICE will stop you, assume you’re illegal, and arrest you,” Victoria Rendon, a 12th grader, added.
One of the biggest concerns is how these policies affect students.
“Schools should be safe places,” said Kiara Perales.
The fear is affecting students’ education. It makes it harder for them to learn and can cause them stress.
“It makes students scared to go to school, and some might even stop going,” said Leslie Santillan, a 10th grader.
Some believe that ICE should not be going into specific spaces at all. Once considered safe places, churches are also being affected by ICE enforcement. Churches are supposed to be places where people feel secure, but now people are afraid to go. The fear of deportation extends beyond just individuals. It affects entire families.
“I don’t think people should be sent back to Mexico because they have families here and work hard,” said Jocelyn Torres, a 9th grader.
Beyond the emotional impact, some worry about the economic effects of deportation.
“Deporting people is bad for the economy. Many immigrants work hard, and we rely on them,” said Stephanie Reyes, also in 9th grade. She added, “Many immigrants work hard and pay their taxes, so they should be allowed to stay.”
People are asking for changes to immigration policies that treat people fairly and with respect. Until then, many immigrants live in fear, unsure of what will happen next.

Carne asada, a beloved Mexican dish, is made by marinating flank or skirt steak, grilling it to perfection, and slicing it thinly. A staple in Tex-Mex cuisine, it is enjoyed in tacos, burritos, or simply on its own, often accompanied by beans or rice. No matter how it’s served, carne asada remains a favorite among many.

In Mexico, carne asada refers to the method of grilling beef rather than a specific recipe. Just as Americans prepare barbecued chicken, Mexicans marinate their beef with traditional seasonings like cilantro, garlic, lime juice, salt, and jalapeño.

“I love when my family makes carne asada on the weekends because of how they cook the beef,” said sophomore Samara Lopez. “It ends up super soft and juicy—not too greasy, but with just the right amount.”

A History Rooted in Ranching Culture

Carne asada has deep historical roots, dating back to the ranching traditions of Sonora. When Spanish settlers arrived in North America in the 1500s, they introduced cattle ranching, leading to the evolution of grilled beef dishes. Over time, thinly sliced, grilled beef was placed on corn tortillas, giving birth to the modern taco.

However, not everyone shares the same enthusiasm for carne asada.

“I don’t enjoy eating carne asada because it’s super messy, and the taste of carbon with it doesn’t go with me,” said Delisa Rymer.

More Than Just a Meal

For many, carne asada is about more than just food—it’s an experience that brings family and friends together. Traditionally an outdoor activity, grilling carne asada is often a social event, with people (usually men) gathering around the grill to catch up and enjoy drinks while the meat cooks.

While some families reserve carne asada for special occasions, others prepare it as a weekly meal tradition.

“I don’t really like it, but I like the familiarity I have towards it because we make it every weekend,” said Karen Polanco. “It means that my family’s together.”

A Tradition That Brings People Together

Whether grilled outdoors at a family cookout or prepared indoors as a weekly dinner, carne asada represents more than just a meal. It is a symbol of tradition, community, and togetherness, proving that food has the power to bring people closer.

The broth of the pozole enters your mouth, and the flavor of red chili hits your tongue. The pozole is soft yet firm, melts in your mouth, and the meat is tender as it dissolves.

Pozole is more than just a dish; it’s a cherished tradition that connects us with our friends, family, and ancestors. While recipes may vary across families, the act of preparing and sharing pozole during holidays or special occasions fosters a sense of unity and creates lasting memories.

“Pozole is a very traditional dish from Mexico or other countries, and it tastes delicious,” Infante said. Many people don’t pay much attention to its significant value, thinking it’s just a dish.

Familia Kitchen tells us how pozole, a traditional Mexican dish, derives its name from the Nahuatl word pozole or posolli, which is not so far from its current name. In ancient times, pozole was a dish reserved for privileged individuals within the Aztec society. It was also prepared as an offering to the gods to celebrate a good harvest and to mark seasonal changes.

“I love pozole.” Martinez, a sophomore, said.

The first documented mention of pozole dates back to the 16th century when a Spanish Franciscan missionary, who arrived in Mexico in 1529, recorded the dish. After all these years, we know that the most common ingredients in pozole are maize and the type of meat our family prefers.

This raises an intriguing question: What was pozole made of in its earliest days? According to the Government of Mexico, historically, the meat used in pozole came from the tepezcuintle, a rodent-like animal, not the Xoloitzcuintli, a specific breed of dog commonly found in Mexican cuisine during the 1500s and 1600s.

However, human meat was another popular type of meat that was once used in pozole. Research indicates that the Aztecs did consume human flesh, and this ritual was likely a means of connecting with the divine in a religious context.

“Pozole is pretty good, but some people have their preferences regarding what’s in it,” sophomore  Dessirae Martinez said.

Pozole is enjoyed in various ways. We all know the essential ingredients for pozole: Maíz and meat. There are different ways for someone to prepare it, although my family usually uses Maíz, red chili, pork meat, and other spices. There are three types of popular pozole: red, green, and white. We typically see pozole rojo. The most commonly used ingredients for a pozole rojo are canned white hominy, chili powder, cumin powder, red chili, the family’s meat preference, and other seasonings. However, the main ingredient for green pozole is tomatillo.

“I prefer green pozole; it’s something my family prepares together,” Fernandez said. He prefers eating green pozole rather than red pozole.

His family grew up with the tradition of eating this great dish. The main ingredient for green pozole is tomatillo. The seasoning and other ingredients can vary from family to family, depending on how they enjoy it.

  “My family makes pozole during Christmas and New Year’s,” Infante said.

Pozole can be made for many different occasions. It has a rich history that has already been explored, but how does this traditional dish continue to affect us today? Pozole remains deeply rooted in Mexican and Hispanic culture. Families enjoy different variations of the dish, whether green, red, or white, but regardless of type, it carries the memories of family gatherings and celebrations. Many families today use pozole to mark special occasions such as birthdays, baptisms, quinceañeras, Christmas, or a simple way to come together.

“Pozole is a traditional dish,” Infante said. Our ancestors made it, and it connects us to the fact that we still have these dishes today.”

Even a simple dish can connect us with the past. Manuel Infante commented on the importance of keeping pozole alive in our culture, saying it serves as a meaningful connection between our ancestors, who first prepared the dish, and us, who continue the tradition. It’s easy to overlook this connection, but pozole reminds us that we share more with our ancestors than we might think.

“Yes, I prepare it with my family.” freshman Manuel Infante said.

Pozole is often seen as a family bonding activity. Families typically prepare pozole during the colder months, especially around Christmas, and how the process of making it becomes a special time for everyone to come together. Families gather in many Mexican and Hispanic households to prepare the dish, spending hours talking, catching up, and enjoying each other’s company. This shared experience fosters a sense of togetherness and creates cherished memories deeply embedded in many’s hearts.

Pozole is more than just a dish; it’s a cherished tradition that connects us with our friends, family, and ancestors. While recipes may vary across families, the act of preparing and sharing pozole during holidays or special occasions fosters a sense of unity and creates lasting memories.

Pozole isn’t just a simple dish, as many people might think at first glance; it is a way of connecting with family members, sharing many memories with them, and passing on our ancestors’ traditions.

The new immigration executive order has impacted our community since President Donald Trump signed it on January 22, 2025. Students, families, and teachers have all been affected in several ways.

The immigration executive order’s main objective is to deport all non-citizens who have a criminal record or could be a danger to our community.

“I’ll say it is a good thing at the same time, considering it can take people who have criminal records and could affect our community, but at the same time, it could not be a good thing,” said Ricardo Paz, a senior.

This executive order doesn’t just affect those who have criminal records but also workers who might be afraid to go out because of the anxiety that they might be the next ones to get deported.

“I don’t think they will feel safe; they will feel anxious every time. What if someone is passing by and ICE could pick them up? They will be anxious every single time.” said Paz.

         According to the U.S. Bureau of Labor Statistics, Mexican people perform various jobs throughout the U.S., and their labor force participation rate is 67 percent.

  “I think it is terrible, and that will affect everyone, not just the people who like to be sent out to México because those people are like the backbone of our society.” Claudia Martinez, a junior, said.

    Students’ lives have changed. They must ensure that their families are safe and avoid places they usually visit. I asked Jose if he had noticed any changes in his family and friends’ behavior.

 “Changes in their behavior? Yes, we don’t go to the Pulga anymore,” Gonzales, a sophomore, said.

      Another way it affects them is the sense of safety they feel during school. They are scared they might be deported during school time, causing students to withdraw from school.

“If it is, I don’t see it happening here. I heard yesterday, February 6, 2025, that it was happening at La Joya High School and others, but not here.” U.S. history teacher Ramiro Garza said.

Trust between the minority community and police officers has been weak for years, and now it is even weaker, as the executive order on immigration has been approved, further affecting the relationship between police officers and minority groups. As a result, many people may begin to view police officers negatively.

“They could be disrespected as being seen as, ‘Oh, why didn’t you do anything?’ Even though they aren’t from the same department, they would be attacked either way, considering they aren’t part of  the ICE.” Paz said.

    This has an impact on Hispanic children with Mexican parents who are in danger of getting deported and having to witness their family members being scared for their lives; they came here to get a better life and opportunities.

  “It is terrifying to be a student in that situation. I don’t think anyone should get deported. People come here for a better life, and it’s just scary to see this happening in real life.” Estrella Sanchez, a sophomore, said.

The order can have many different impacts that we might not be able to foresee, especially here in the Rio Grande Valley, where the population is predominantly Mexican and Hispanic, with 91.5 percent identifying as Hispanic.

“I think it will lead to more harm,” Ricardo said.