Friday, May 27, 2016

Announcements 5-31-2016


A reminder that Jr. Band is not rehearsing today or having lessons. Jr. Band is rehearsing on Thursday.

Walking Wednesday on Stewardship Day
If you have never joined one of the walking school buses, or done so rarely, tomorrow is a day where we urge you to do so.  You will be a part of something special -the biggest walking & biking turnout in school history.  It will be a great way to start of our celebration of Stewardship Day where we demonstrate our interest in the environment and sustainability.

If you are used to riding in with your parents, please consider joining a walking school bus or getting dropped off away from the school where you have to do a little walking.  We want this to be a fun social experience. Check the map below for routes and meeting times.


Thank you.     Mitch Craib -Wellness & Stewardship Coordinator

Stewardship Day (Tomorrow) Big-Picture Schedule
6:55-8:15       Massive Participation in our Final Walking Wednesday
9:00 AM         Presentation in the Gym
10:30 AM       Entire School Photograph on the Front Steps
                      Localvore Lunch -Barbecued Chicken and other good food
                      Visit and Explore Stewardship Projects Around School

1:15 PM         Orchestra Assembly

Discovery Stewardship News
Discovery students are working hard to continue improving their Tree Farm.  On Thursday, they transported and spread wood chips over burlap to keep grass and weeds down so the trees can grow!

Learning about Embryology and Life in Mrs. Williams Kindergarten Classroom
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Stewardship Song
We will be singing this song as a school at our assembly on June 1st, Stewardship Day. This video can help you practice for it.   Link to Video   1.5 minutes long

For Snacks today we have Baby Carrots
Have you ever wondered how baby carrots are "made"?

To make "baby-cuts," large sweet carrots are machine cut into 2-inch sections, then abraded (scraped) down to size, their ends rounded by the same process.  Much more detail is presented below for those who are interested:
  1. In the field, two-story carrot harvesters use long metal prongs to open up the soil, while rubber belts grab the green tops and pull. The carrots ride up the belts to the top of the picker, where an automated cutter snips off the greens.
  2. They're trucked to the processing plant, where they're put in icy water to bring their temperature down to 37 degrees to inhibit spoiling.
  3. They are sorted by thickness. Thin carrots continue on the processing line; the others will be used as whole carrots, juice, or cattle feed. An inspector looks for rocks, debris or malformed carrots that slip through.
  4. The carrots are shaped into 2-inch pieces by automated cutters. An optical sorter discards any piece that has green on it.
  5. The pieces are pumped through pipes to the peeling tanks. The peelers rotate, scraping the skin off the carrots. There are two stages: an initial rough peel and then a final "polishing."
  6. The carrots are weighed and bagged by an automated scale and packager, then placed in cold storage until they are shipped.

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Entrée Options Main Meal or Cabot Yogurt Parfait or Deli Sandwich or Pizza
Offered with all Meals Vegetable/Fruit Bar Fresh Fruit, Fresh Hood Milk