![Nelson Hall Resident Director Kendall Engelke Davis looks over to see what Resident Assistant Chloe Smith paints. For her weekly 8 p.m. staff development meeting in Nelson Shack April 16, Engelke Davis held a watercolor event to relieve stress. “It’s a unique opportunity to get to really invest and be in [RAs’] lives,” Engelke Davis said, “which I consider such a privilege.”](http://thebuclarion.com/wp-content/uploads/2024/05/041624_KendallEngelkeDavis_Holland_05-1200x800.jpg)
The short and semi-sweet report on what’s hot and what’s not.
Rachel Blood | News Reporter
Coming into Bethel as a journalism major, I was told that I’d be diving headfirst into hard topics and pressing societal issues, but I didn’t expect it to be so difficult. This week, I was faced with reporting on one of the most controversial topics facing society today… goldfish crackers.
HOTTEST: FLAVOR BLASTED
If nostalgia was a flavor, it would be flavor-blasted cheddar goldfish. They’re addicting and mind-blowingly satisfying. Does anyone else remember eating them right out of the bag while watching Phineas and Ferb?
HOTTER: RAINBOW
We know the colors all taste the same, but the same is true for Skittles. They’re still a classic and I’ll defend them until the day I die.
HOT: PARMESAN
Not too messy, not too intense– the perfect middle ground.
COLD: PRETZEL
It’s not that they taste horrible, but Goldfish should stick to crackers. If I really wanted pretzels, I’d hit up Ace for some Dot’s.
COLDER: PIZZA
Pizza belongs on pizza, not anything else.
COLDEST: VANILLA CUPCAKEGoldfish are crackers. Crackers. Whoever tried to make them into a dessert instead of a savory snack needs to check themselves.
