On Tuesday, May 13, Magazine High School held its 4th Annual Scholars Banquet. To be recognized, students must earn a 3.5 or higher GPA each semester. Students are recognized as either a first, second, third, or fourth year scholar, depending on the cumulative number of semesters they are eligible. Students recieve a gift for each year: First Year Scholars recieve a t-shirt, Second Year Scholars recieve an insulated cup, Third Year Scholars recieve a plaque, and Fourth Year Scholars recieve a personalized “letter” blanket. As this was only the fourth year of the program, is was the school’s first opportunity to recognize the 4th Year Scholars.
At each banquet, a former Rattler is asked to return to their Alma Mater to speak to the current scholars. This year’s guest speaker was Bryan Beck, valedictorian from the class of 1991.
Bryan attended the University of Arkansas Fayetteville where he graduated Cum Laude in 1995 with his Bachelor of Science in Mechanical Engineering He joined the U.S. Navy straight out of college, where he was a Qualified Submarine Chief Engineer. He left active duty in 2002 with the rank of Lieutenant. Bryan continued his education, earning his Master of Science in Industrial Engineering from the University of Florida in 2002. He is a Licensed Professional Engineer in the State of Oklahoma. Bryan currently resides in Tulsa with his wife, Katy, son Lex, and daughter Reagen. Currently, Bryan travels all over the world as a Global Product Strategies manager for John Zink, a Tulsa-based provider of specialty combustion equipment.
In addition to recognizing the students for their hard work, the Administration also recognized multiple staff members who continued their education this school year and earned Bachelor’s or Master’s degrees while continuing to work full time. These staff were praised for setting an example for their students by being life-long learners.
Students and their families and guests enjoyed a dinner of chicken spaghetti, green beans, garlic toast, and strawberry shortcake prepared and served by the Magazine cafeteria staff.
