• High school students have been planning their J-Term projects for the start of second semester! J-Term will be Jan. 4-10, with the presentations on Jan. 10. This is a time when students plan their own learning about a topic of their choice and spend four days working on that topic. They then present their project on the fifth day. This directly relates to one of the district’s core values in passionately pursuing learning. This is the high school’s third year with this opportunity for students, and it has only gotten better. One of the changes for this year is to offer ACT Prep in the afternoons. If you have a student in the high school, please be talking to them about their ideas and what they have planned for J-Term week!


• The third grade welcomed McFarland Park’s Miss Heather. She brought with her a great teacher, Harvey the Great Horned Owl. They also learned about vultures and how strong their talons are.


• Students in Mr. Stover’s calculus class have been applying the product, quotient and chain rules to find derivatives of power, exponential, logarithmic and trig functions. They will close out their next unit working with inverse trig functions and using implicit differentiation to find derivatives of other non-function relationships.


• Mrs. Watson’s PreK students enjoyed talking about Thanksgiving and all that goes with it — family, food (food groups, healthy/unhealthy choices, exercising, skeleton system) and Pilgrims and Indians. They did math and literacy activities along with these fun themes such as coloring turkey feathers by number, hunting in their classroom for turkeys with numerals on them and ordering them 1-15. They also worked on syllable thanksgiving words and beginning sounds of thanksgiving words. So much fun!


• Thanks to Slim’s Country Market and Black Cat Acres for donating pie pumpkins! Students also made freshly ground whole grain flour using a Mockmill grain milling attachment. Students made pumpkin muffins using fresh pumpkin puree and freshly ground whole grain flour. This was the culminating lab for their grain, fruit and vegetable units! This lab was the perfect application of “farm to table.”