At the start of this month, the Band Bodega, a student-led shop run by the music department, reopened after being closed for most of last year. Located beside the auditorium, the shop sells snacks from Shin Ramen to chips to help fundraise for trips and instrument maintenance.
The bodega is entirely operated by members of the Wind Ensemble and Symphonic Band. Band director Thomas LaRocca said that under his management, the fundraiser will continue to operate in the same student-led format as it had in previous years, focusing on student leadership and collaboration. “I think the Band Bodega is a really great vehicle for fundraising, and it’s important that students have the opportunity to fundraise if they choose to do so,” he said. “It’s one of the traditions of the band program, and it’s part of the [band] culture…I wanted to make sure to support it and continue it.”
This year’s relaunch was led by seniors and Co-Presidents of the Band Council Kelly Vu and Jedadiah Juarbe. “We started planning to bring back the Band Bodega by deciding what snacks and drinks to buy, keeping track of inventory, creating shift schedules, and making sure everything stayed organized,” Kelly said. Together, they aim to minimize confusion and to ensure every student involved feels comfortable with their roles.
Jedediah, who has seen the Bodega evolve since his freshman year, reflected on how it has grown from being a simple fundraiser to now a full operation. “When I first joined the band program, the Band Bodega was still a work in progress,” he said. This year, he said that the bodega feels more organized and collaborative than before, driving its success.
For many band members, the Bodega represents more than just a fundraiser. It is an effort that brings the music department closer together. Kelly said, “I think the Band Bodega is a great way to build community in the band program. People are working together and promoting the band, which is really heartwarming.”
Sophomore and member of the Wind Ensemble Dean Saghafi-Ezaz said, “My favorite part is serving my friends when they stop by. It makes it feel more personal.”
Sophomore Summer Nwozuzu said she often stops by because it offers “a lot more variety than the shop in the cafeteria” and provides an affordable, convenient option for lunch. “I usually end up buying Shin Ramen,” she said, which according to sophomore Connor Chen is the best seller.
Mr. LaRocca said that student leadership is what keeps the tradition meaningful. “Most of the ideas and plans come from students themselves,” he said. “That’s something important to me: that it is student-driven. If students have ideas, I’m happy to listen and work with them to make it happen.”
