WES UPCOMING EVENTS
Harvest Hoedown This Friday!
The second annual WES Harvest Hoedown is almost here! The Hoedown is a fun family night for the Woodstock Elementary community, co-sponsored by the WES PTO and the Student Council. Entertainment will include: face painting, photo booth, fortune telling, and DANCING! Pizza by the slice and desserts available for purchase. If you can help with making rice krispie treats, serving food, or clean up for the Hoedown, please sign up here.
|last year's hoedown photo booth|
Everybody Engineering Week!
Our school has just finished Everybody Engineering Week!
Everybody Engineering Week is an annual activity at WES where vertical teams (1st graders through 6th graders) meet two hours per day to work on a school-wide engineering challenge. Students plan, construct and test their design, they modify/improve, and then on the final day they demonstrate and report out about their device to the whole school.
This year, the challenge was our most difficult yet. Teams were challenged "To design a system that uses human energy to generate electricity." Each team was given a small generator and some construction toy pieces. The results were truly impressive.
Unfortunately, we are not able to put the students creations on display this year because we had to return the generators to VEEP. But you can see photos of the whole process - start to finish- on the Everybody Engineering Week 2017 Blog
Mr T. Wins Award!
On Friday, October 20th Cody TanCreti, WES Physical Education Teacher, was awarded the Rising Star Award by the Vermont Society of Health and Fitness Educators of Vermont. The award recognizes a beginning teacher who demonstrates great commitment to promoting health, wellness, and physical activity in education. He received his award at a ceremony at the Killington Grand Hotel during the annual SHAPE-VT Conference. Congratulations Cody!
Our first year of Positive Behavior Interventions and Supports (PBIS) is going really well. As a reminder, we are one of 170 Vermont schools implementing PBIS. To date, WES students have been recognized over 23,000 times with paw prints for meeting school expectations. We had our second school-wide celebration last week.
Recently, we were visited by the state consultant who reviews the progress of PBIS schools. During the visit, he interviews staff and students, checks safety protocols such as lock down procedures, policies and consistencies with language associated with school rules. At the conclusion of the visit, we are provided with a score which gives us an indication of our progress as a year one PBIS school. Most schools in year one are expected to score an 80. Thanks to the work of our entire school community, we scored a 94 out of 100!
This month in health class we have been focusing on self management. This skill involves the ability to practice health enhancing behaviors and avoid risky behaviors. It includes identifying things we do well to enhance our health as well as risk behaviors we may need to avoid and people who can help us practice health enhancing behaviors. The younger grades focused on personal hygiene practices such as hand washing, dental health, and keeping our bodies clean. Older grades were introduced to the Dimensions of Wellness and how they all impact our lives. Ask your child what they have been learning about in health class! This is an excellent way to open lines of communication and encourage your child to establish life long healthy habits.
-Jamie Sudol MEd, RN
WES CAFE HARVEST
The Halloween and holiday season tempt us with an array of artificially colored foods. It is a good idea to think outside the box and get creative with how you color your foods. Carrot and beet purees provide natural exceptional color when added to other foods and they offer more nutritional benefits than artificially colored and flavored foods.
We were fortunate to have had our first grade students harvest our school garden carrots this fall. We used these carrots to make a carrot ice cream that became a wonderful Halloween treat at lunch. Students learned that it is possible to create beautiful looking foods without added artificial colors and flavors.
Beet or Carrot Ice Cream
MAKES 1 QUART-taken from SAVEUR magezine Issue #140, recipe orginially from Jeni’s Splendid Ice Cream at Home by Jeni Britton Bauer
2 cups milk
4 tsp. cornstarch
1 1⁄4 cups heavy cream
2⁄3 cup sugar
2 tbsp. light corn syrup
1⁄2 tsp. kosher salt
Peel of 1 orange
3 tbsp. mascarpone cheese or cream cheese, softened
1⁄2 cup puréed roasted beets or pureed carrots
2 tbsp. poppy seeds or mini chocolate chips
In a bowl, stir together 1⁄4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Add orange peel. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.
Place mascarpone cheese or cream cheese in a bowl and pour in 1⁄4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture; stir in beets. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled.
Remove orange peel. Pour mixture into an ice cream maker; process according to manufacturer's instructions, adding poppy seeds or mini chocolate chips during the last minute of churning. Transfer ice cream to a storage container and freeze until set.