Announcements 2-17-2017

FRIDAY

JOKE OF THE WEEK LINK TO VIDEO

BREAKFAST

SNACKS FRIDAY Bananas MONDAY Cauliflower & Carrots

LUNCH

BAND Jazz Band is rehearsing this afternoon at 2 pm. Mr. Mehaffey would like to thank the City School Orchestra for a great evening, showing your parents just what we do in rehearsals. You did great. Ditto for the Chorus. Jr. Band clarinets have lessons this afternoon.

EXPECTED RECESS WEATHER Try to get outside and move.  Just be sure to dress warmly.

IMPORTANT DATES Everyone: Culminating Events Week February 20th-24th Students & Parents: Vermont Maple Festival - Youth Talent Show Deadline for entry is March 1st.  Talent Show will be April 28th.  LINK TO DETAILS Everyone: Winter Break February 25th - March 7th Parent Advisory Group (PAG): Meeting to work on the memory book and finalize fundraisers. Thursday, March 9, at 5:00.  Location School Library Martha's Kitchen Supporters & SACS Parents of Empty Bowl Makers: Empty Bowls Event.  March 18th.  More info at THIS LINK

EVENTS NATIONAL RANDOM ACTS OF KINDNESS DAY This Friday (tomorrow), Feb 17th, is NATIONAL RANDOM ACTS OF KINDNESS DAY. Shapes for our BEE KIND poster have been coming in. This Friday will be our last collection. Let's make an extra effort and cover the poster to celebrate this important holiday. Thank you, Squad 4 Kindness

UNIFIED ARTS NIGHT  Pictures will be posted on Monday's Daily announcements. In the meantime here is the brownie recipe from Family and Consumer Science/Farm to School -Mrs. Lamb and Mrs. Smith.  The brownies are super easy to make and were very popular last night. BLACK BEAN BROWNIES 1-15 oz can of black beans (strained and rinsed well). 1/3 cup maple syrup 1/4 cup canola or coconut oil 1/2 cup quick oats 2 heaping Tbsp dark cocoa  2 tsp pure real vanilla extract  1/4 tsp. Sea salt 1/2 tsp. Baking powder 1/2 c. Semi sweet chocolate chips Using a food processor, purée black beans. Add remaining ingredients EXCEPT chocolate chips and purée until very smooth. Preheat oven to 350 degrees. Line small baking pan (9x9) with parchment paper. Stir chocolate chips into the mixture and spread into the pan. Optional: sprinkle a small amount of chocolate chips on top and bake for 10-12 minutes. Remove from oven and cool on baking rack. Cool completely or refrigerate 30 minutes to allow brownies to set up. Nutritional Facts: Calories: 115 Fat: 5.5g Carbs: 15g Fiber: 3g Protein: 2.5g  *Adapted from ChocolateCoveredKatie Blogspot.

PICTURES AND REPORTS Investigators in Mrs. Morton's Class Made Jitterbots Students attached a battery pack and a tiny motor to the to bottom of a plastic cup. Markers were taped (pointed end out) in the mouth of the cup.  Once the motor was engaged, a clothes pin was clipped to the shaft of the motor.  The unbalanced rotating clothes pin made the cups jitter across surfaces.  With the pens uncapped, the jitterbots created a pattern on pieces of paper.  It was great fun creating the bots and watching them make patterns. LINK TO VIDEO 45 seconds long Glazing "Empty Bowls" in Ms. Tagliamonte's Class Discovery students selected the glaze color of their choice to put on their bowl.  The ceramic bowls had been previously fired (baked at high temperature) in the school's kiln.  These bowls will be donated to the Empty Bowls Fundraiser for Martha's Kitchen on March 18th.  Note that the glazing colors seen here in the photographs often turn out quite different when the bowls are fired again in the kiln.  The glazes turn into a liquid that then hardens into colored glass that can be eaten off of. Selecting tools and glazes for their bowls Bowls were brought out of the back room for glazing. Taste Test in the Cafeteria The local food being promoted in the cafeteria this month is cabbage.  Two food samples were offered Thursday (2-16-2017) that included cabbage: pulled pork sliders and a cabbage and cheese soup. The pictures below are of students trying out the sliders.