More than 30 adults and young people joined members of the Tompkins County Bullying Prevention Task Force on November 19 in attending a Community Café on the topic of youth bullying.
A young woman opened the discussion at the Greater Ithaca Activities Center by sharing inspirational words based on her experiences with being bullied. She tasked all attendees with homework to put an end to bullying when it happens, and to listen to young people when they come to adults for help.
The GIAC Navigators performed an original rap song “Stop Bullying” that encouraged attendees to find common ground.
The event included a short but powerful video posted on YouTube by Spokane, Washington, Public Schools that included interviews with youth of all ages about bullying.
Participants then engaged in small-group conversations to share their own experiences, discuss existing resources and strategies, and offer ideas for bullying prevention. The information provided the attendees will be provided to the Task Force for consideration in its work.
Representatives from more than two dozen local government agencies, community organizations, and local schools formed the Tompkins County Bullying Prevention Task Force earlier this year to explore the prevalence of youth, teen, and young adult bullying and strategies to combat it.
The Task Force plans further community cafe events throughout the county in 2020.
To learn how to participate in the Task Force’s work or inquire about future community cafe events, email thesophiefund2016@gmail.com
Madely Myers’s entry: strawberry and cream cheese cupcakes reflecting “sweet” Sophie
Natalie McCaskill-Myers’s entry: pumpkin and spice cupcakes inpired by the Farmer’s Market
Faith Heath’s entry: pumpkin cupcakes with cream cheese frosting and gold and black crystal sprinkles
Monica Lee Cotto’s entry: banana cream cupcakes decorated with a chocolate gold feather 
Kelsey Pipkin’s tiramisu expresso-flavored cupcakes decorated with kitty-themed lady finger biscuits
Audrey Greene’s entry: chocolate and raspberry cupcakes with a chocolate heart decoration
Veronica Fitzpatrick’s entry: Earl Grey cupcakes with a candied grapefruit peel, brandy snap, and edible flower petals
Mary Sever-Schoonmaker’s entry: “Mango Wango Tango” ginger cupcakes with homemade mango curd with a white chocolate bubble bark garnish
Ashley Bacalso & Shiang Chin’s entry: Green tea cupcakes garnished with a matcha pocky stick
Kyra O’Toole’s entry: dark chocolate cannoli cupcakes with Italian meringue frosting
Violet Zoner’s entry: chocolate cupcakes with mint Oreo, Italian meringue frosting, and Oreo crumbles and candy melt drizzles
Erin Morris’s entry: Blueberry bourbon homegrown basil cupcakes iced with blueberry buttercream frosting
Miranda Crosley’s entry: pumpkin cupcakes filled with spiced cranberry sauce topped with leaf-shaped pie crust decorations and a sugared cranberry
Rebacca Gray’s entry: chocolate lime and black pepper cupcakes with coconut lime frsoting
Tabitha Gray’s entry: lemon mango cupcakes with lemon buttercream frosting decorated with chocolate chips and lemon drops
Hannah & Cheryl Stephenson’s entry: “Puff-kin Patch” spice cupcakes with cinnamon caramel ermine frosting and jack-o-lantern decorations
Hallie Sims’s entry: wild blackberry cardamom cupcakes and lemon blackberry cream frosting decorated with sugared blackberries and mint leaves (all of which seemed to delight Ithaca’s honey bee population!)
Active Minds at Ithaca High School’s entry: Napoleon ice cream-themed cupcakes set in a classic cone with layers of vanilla, strawberry, and chocolate cake topped with homemade whipped cream and sprinkles.
Rachel Allison’s entry: Chocolate cupcakes filled with chocolate truffle and intense strawberry flavor, topped with a Nutella, raspberry and white chocolate buttercream swirl–and a pouring cup of chocolate sauce.
Akiko Cliteur’s entry: Carrot cake cupcakes with cream cheese frosting accompanied by lemon flavored macarons with almond, cranberry, and pistachio toppings.
Kate Bagnell’s entry: The “cookie-lover’s cupcakes” are chocolate chip cupcakes with cookie dough core, topped with chocolate fudge, buttercream frosting, and a mini chocolate chip sandwich cookie.
Erica Brath’s entry: All-vegan chocolate stout cupcakes with whiskey buttercream icing and dark chocolate dragon decorations.
Heather Williams’s entry: Spiced pumpkin cupcakes filled with cranberry compote with cranberry cheesecake frosting.
Zoe Dubrow (right) won the Grand Prize
Zoe Dubrow’s “Cup(cakes) of Tea” were made of Earl Grey cake layered with fall flower honey cheesecake and honeyed lemon curd inside of an Earl Grey-infused white chocolate tea cup. The cupcakes were garnished with a candied lemon slice and a frosted Earl Grey short bread tea bag cookie.
Ann Phelan’s “Toasty Campfire Cupcakes” won second prize in the 4th Annual Ithaca Cupcake Baking Contest! Her chocolate cupcakes with Graham Cracker crust were topped with marshmallow-like frosting.
Jennifer Dobmeier’s “I Love Pumpkin Spice Latte Cupcakes” won third prize in the 4th Annual Ithaca Cupcake Baking Contest! The pumpkin spice cupcakes were filled with expresso mascarpone filling, and topped with pumpkin spice vanilla frosting and a white chocolate coffee cup lid.
Takoda Warner’s vegan cupcakes won the Youth Award in the 4th Annual Ithaca Cupcake Baking Contest! The fig and rosemary pound cake cupcakes were topped by a vegan white chocolate flower.