SFMS Messenger

The READ 180 eighth graders are currently involved in a project-based learning experience.  After completing their “Creatures of the Deep” workshop, collaborative teams chose topics to extend their learning while focusing on a specific audience. Some chosen audience members include: classroom teachers, instructional aides, related studies instructors and other classrooms. As students use Google Drive to create an infographics presentation, they are challenged when considering appropriate information, vocabulary, and images. Understanding their audience’s interests, background, and in some cases, personality is key to creating an effective presentation. Through this project-based learning experience, students will exercise 21st Century skills which include: Information Literacy, Media Literacy, Communication and Collaboration, and Critical Thinking and Problem Solving.

We now have a middle school SNAC- Student Nutrition Advisory Committee. They have been meeting once a month from 2nd quarter on. These students have looked at ways to assist with input from students to kitchen, ways to improve services and food choices.

The SNAC recently did some testing with our New Seasoning Stations we have set up in each school. Students can add flavor to their vegetables, potatoes or whatever they would like without adding salt. The SNAC committee thought the number one seasoning was Garlic / Herb -it tasted great on all vegetables, rather like the seasoning on Sun Chips. Coming in number 2 was the Veggie Seasoning. It was also good on all the vegetables and had a little dill taste. It was felt that Mrs. Dash was a little strong. The boys felt we needed to offer a seasoning with a little heat, so new this coming year will be a Cajun and Sriracha seasoning.

In addition to testing seasonings, the SNAC group have planned a meal that will be used in May.

 Did you know that our school district has its own garden and hoop houses? We use the produce throughout the year on our serving lines and our culinary classes also use in their classrooms and caterings that they offer. In the High School our first few months we didn’t have to purchase much produce outside of the school district, we purchased from the garden on the grounds. This was also enjoyed in the Middle and Elementary Schools too. We also prep the produce in the summer for the freezer and are able to add to our recipes that we make during the year. The meals incorporate fresh, locally grown ingredients whenever possible. Students and parents will be able to note when we are using locally grown produce with the special notation on the menu and also noted right on the

serving line. Our students take much pride in producing Garden to Fork produce for everyone.

The SFES Falcon Families are already getting great response on our upcoming Color Run May 14.  With that said, we have decided to extend the early bird registrations, which includes a FREE t-shirt, to Monday April 18th. The walk/run will be a 1 mile loop at the elementary school allowing families to walk the loop 1-3 times.  Color fun will be had by one and all.  If you have any further questions please contact Berta Lentz.