Senior Fiona Aulenta waves to her family after officially graduating from high school. Aulenta was a part of the DTech Academy and was the editor-in-chief of the Foothill Dragon Press. For her next steps, Aulenta is headed to Santa Barbara City College to study marketing and journalism.

One of Foothill Tech’s seniors decorated their grad cap featuring an illustration based on the album “Three Cheers for Sweet Revenge,” by the band My Chemical Romance. Decorating grad caps has been a tradition widely observed by graduates everywhere. Among some of the other caps at Foothill Tech’s graduation were bedazzled logos of seniors’ future schools, and references to popular games and movies.

Ansh Joshi ’26 smiles brightly at the audience as he walks to the stage. Joshi played tennis during his time at Foothill Technology High School (Foothill Tech). His smile reflects the senior class’s excitement for the next step in their lives.

Senior Alex Ramirez gives his speech, “The Making of a Picture,” to the Class of 2026. Ramirez was a part of the DTech Academy in both his junior and senior years. Ramirez plans on going to Pepperdine University in the fall and will study Finance.

Senior Angel Sanchez Moreno flaunts his diploma to his family and friends in the audience. His smile on his face emulates his enthusiasm and pride for completing his four years of high school.

Samantha Jacobson ’26 and Makenzie Gamble ’26 are pictured above posing with their diplomas. Jacobson will be attending UC Santa Cruz and will be studying global health with a full-ride scholarship. Gamble will be attending Bowdoin College in Brunswick, Maine, with a full-ride scholarship as well.

Jane Kim ’26 excitedly shows her well-deserved diploma to her parents in the audience. Kim will be attending Brown University in the fall to study public health.

Seniors Adrian De La Rosa and Garrett Ready express their joy for finishing their four years of high school. They played baseball together for Foothill Technology High School (Foothill Tech).

Naomi Schwartz ’26 waves excitedly to the crowd. Schwartz served as the senior class president for the 2025-2026 school year. Schwartz plans on attending UC San Diego in the fall for Psychology with a minor in Law and Society.

On the afternoon of June 4, Foothill Technology High School (Foothill Tech) celebrated the Class of 2026. Out of the seniors in the Class of 2026, three students plan on serving our country in the near future. Pictured above are seniors Phoebe Hopps and Mia Ippolito. Both Hopps and Ippolito plan on going to Loyola Marymount University in the fall. After their impressive high school careers, the graduates are fully equipped to take on the next chapter in their lives.

Foothill Technology High School’s (Foothill Tech) girls volleyball team had a remarkable 2025-26 season with an overall score of 17-10 and 7-1 in the Tri-Valley league. With incredible and continuous improvement, the team has made a remarkable turn around from the 2024-25 season, even going so far as taking large steps in the California Interscholastic Federation (CIF).

The Foothill Technology High School (Foothill Tech) boys golf team had a great 2025-26 season. They ended with a record of 3-3 in League, and 5-5 overall. Sebastian Huovinen ‘27 competed as first team at CIF, accompanied by Ben Markov ’27, who competed as second team. Huovinen is seen preparing to drive the ball, with the intention of attaining the lowest score at the end of the match.

Young mallard ducklings stand huddled besides their mother aside the calm, vegetated freshwater lake they call home. This sight is ever common at bird sanctuaries and natural lakes during springtime as most mallard ducks hatch from April to mid-June. This photo essay explores the season of renewal in the form of the many young ducklings born this season.

Starbucks’ summer lineup introduces several new tropical products alongside returning fan favorites with unique twists. The collection focuses on bright summery colors and flavors, sticking to the depicted theme of easygoing tropics and beachy ambiances.

The Unicorn Cake Pop has a dense base of vanilla cake and frosting, coated with a white chocolaty icing and finished with an artistic design depicting a unicorn’s face.

The Iced Horchata Shaken Espresso is a unique fusion of cinnamon, vanilla, blonde espresso and rice flavors, followed up with the Starbucks handcrafted oatmilk. The drink is titled by Starbucks as a “refreshing, creamy pick-me-up.”

The new tropical Butterfly Drink features various flavors of passionfruit and guava, contrasting the intensity of its mango-pineapple flavored pearls. Alongside the flavors, the butterfly pea flower infusion adds to the experience through its visual aesthetics.

The Energy Pink Drink combines the original flavors of the popular Pink Drink with the new, growing line of caffeinated energy beverages. The new beverage features the same base of strawberry and coconut with a new addition of the energy blend. To top it off, real freeze-dried strawberries are sprinkled on top.

Inspired by the traditional horchata drink, Starbucks’ Horchata Frappuccino combines the original base of cinnamon and vanilla with a strong blonde espresso. Topping the Frappuccino base is a fluffy dollop of whipped cream.

Starbucks’ Tropical Butterfly Lemonade Refresher is a unique twist on the original Butterfly Drink. This version of the Butterfly Drink adds a splash of lemonade, replacing the original coconut milk, creating a sweeter, more tart-like flavor.