Barre Town School Health Advisory Committee
Mission Statement: “The School Health Advisory Committee implements programs and policies that provide students, parents, staff and community the knowledge and skills to make life-long and sustainable healthful choices.”
News from SHAC
The first ever Barre Town School Harvest Soup contest took place on November 7th, 2007. Read more and see the photos here.
SHAC is proud to announce that our application for a Farm to School grant has been awarded! Read more under Healthful Foods.
Taste testing update and delicious "Heart Beet Soup" and "Jump, Hop and Spring Salad" recipes. Details under Healthful Foods.
Susan Barnard, Co-Chair - PE Teacher K-2
Tanya Crawford-Stempel, Co-Chair - School Nurse
Laura Moore - School Board Liaison, Barre Town Parent
Sarah Chap - Health/Family & Consumer Science Teacher
Nina Hansen - Abbey Group Regional Manager
Ry Hoffman - Guidance Counselor Grades 5-8
Bill Kirkland - School Board.
Kathy Lord - Health Educator/Barre Town Parent
Patty Meriam - Barre Town Parent
Mike Olson - Interim Principal
Kevin Otis - Abbey Group Chef Manager
Linda Seel - Vermont Department of Health School Health Liaison
Some 12 years ago, the Barre Town community entered into a well-planned, heavily-attended series of strategic planning meetings. At issue then, were such issues as:
Shall Barre Town move toward a single wave of busses to transport its students to and from school?
Shall the school district combine with the Barre City district?
What does the Barre Town community see as the primary mission of the school?
What is the need for the school to assume a role in further education of its adult population?
…and many more.
In a series of open, all-day-Saturday meetings, a several-hundred-long list of wants and wishes was constructed.
Under the leadership of the planning effort’s leader, Dr. Ray Proulx, former Barre Town Superintendent, the list was organized into five or six areas of interest, one of those being “health-related issues.”
In a report to the Board, Dr. Proulx advised the creation of individual committees to meet and further the matters raised by the community. The Board acted on that suggestion, and the committees were formed to develop action steps to address these areas. This developed the bones of SHAC. Each committee then entered into a several-month study to put flesh on these structural ideas initiated by the community.
After due time, each of the committees reported their proposals to Dr. Proulx, and he subsequently compiled these products and took them to a heavily-attended meeting of Board in what was one of the most anticipated meetings of that school year.
The Board, in its review of Dr. Proulx’s final report, found that a significant number of recommendations and proposed actions were in the area of school health, and immediately formed a special Board committee, soon named the School Health Advisory Committee, and appointed Martha Ide, our new school nurse. To chair the committee. Mrs. Ide was directed to report, from time to time, on the efforts this then-new committee.
Since then, SHAC has grown in stature and perceived importance as it successfully guided the school into a mindset of health and all of its dimensions, examples of which are:
Fitness testing in physical education.
Reporting to parents on the outcome of this testing.
Ramping up our attention to nutrition.
Developing and shepherding of a very aggressive school nutrition.
Causing/supporting the development of a community garden.
This committee has been a leader in joining with the Vermont Department of Health in bringing fresh thinking to our school with respect to the very broad (and centrally-important) issues on child health, in all its meanings.
The first ever Barre Town School Harvest Soup contest took place on November 7th. Eighth grade Family And Consumer Science students were challenged to enter a soup recipe for a soup cook-off with the selected 5th graders and staff as judges. The winning chef was Shane Safford with his tasty soup creation, Stone Soup. Runners-up were: Cameo Lamb (Beef Soup Italiano), Hayley Arnold and Shannon Dwyer (Cheese Burger Soup). All three winners will appear on New England Cooks. The Harvest Soup contest is a part of the Farm to School grant to promote: nutrition, a connection to local foods grown by area farms, and to inspire our students to make healthy choices.
SHAC is proud to announce that our application for a Farm to School grant has been awarded. We got roughly $10,000 of the $14,000 for which we applied. Our next steps will be to review our proposal so that it fits in with the funding we have received. Please review this exciting grant application . Note: To open PDF documents, your computer needs a PDF reader, such as Adobe Acrobat Reader, available as a free download.
Barre Town Elementary School has a very active Taste Test Team. The Team is comprised of parents, teachers, cafeteria staff, a school nurse, a nutritionist, and a CSL student. The team meets monthly to organize offering taste-testing events to students, and provide nutritional outreach to the school community through parent newsletters, bulletin boards, and take-home “Fun Fact” sheets.
Taste Tests occur at lunch in the dining room for Grades 1-4. This fun and educational event introduces kids to new, delicious, and nutritious foods in unique recipes. Students are given a sticker for trying the food, and photos are taken of the event. The monthly lunchtime tastings are followed up in the classroom with food nutrition and fun facts, and a survey. The survey includes questions about nutrition and how students liked the recipe.
Once the students complete their surveys, the data is analyzed by two of our Grade 6 classes as part of their math lessons. These students create graphs displaying the responses to the survey questions, and are beautifully illustrated. We display these graphs, along with photos of student trying the foods and recipes on a bulletin board display, for the whole school to see!
If more than 50% of the surveys state that students like a recipe, it is incorporated into the food service program and served regularly.
The recipes are published in our Parent Newsletter, as well as on our school’s website.
This year, our Taste Test Team featured the following recipes; Pumpkin Pudding, Corn Bread, Parsnip & Apple Salad (“Holiday Confetti”), Beet Soup (“Heart Beet Soup”), Spinach & Mandarin Orange Salad (“Hop, Jump, & Spring Salad”), and Fruit Juice Spritzers (“Summertime Spritzers”). See below.
Summertime Spritzers! Summer is coming up! Those hot days will require some serious fluid replacement. Did you know that all drinks are NOT created equal? Now for general drinking, especially on a hot day, plain everyday water is always the most healthy and least expensive choice. But, lets face it; sometimes we want something a little different! Let's compare Homemade Fruit Juice Spritzers with other drinks to see how each measure up!!
Based on one 8-ounce serving size. 1/2 Generic OJ with Calcium & Vitamin D, 1/2 Generic Seltzer Capri Sun Tropical Punch
(10% fruit juice)
Coca Cola Classic Ingredients: Carbonated Water, Pure pasteurized OJ, Calcium, Vitamin D Water, High Fructose Corn Syrup, Pear & Grape Juice Concentrate, Citric Acid, Orange & Pineapple Juice Concentrate, Ascorbic Acid, Vitamin E Acetate, Natural Flavors. Carbonated Water High, Fructose Corn Syrup, Caramel Color, Phosphoric Acid, Natural Flavorings, Caffeine. Price for one - 8 ounce serving: 23 cents 20 cents 20 cents Calories for one - 8 ounce serving: 55 90 140 Sugar for one - 8 ounce serving: 13 grams = 3.25 teaspoons 24 grams = 22.5 teaspoons 39 grams = 35 teaspoons Number of Vitamins or Nutrients: 11 2 0
Fruit Juice Spritzers are easy to make. Simply pour equal parts seltzer (any flavor will do!) and 100% fruit juice (try different kinds) into a cup with ice.
Happy Summertime Sipping from the Taste Test Team!
Our April Taste Test of "Jump, Hop and Spring Salad" featured spinach, mandarin oranges, and a raspberry vinaigrette. This light and healthy salad was a hit with kids and is packed with vital nutrients.
Easy to make, this is a perfect summer salad.
1 bunch fresh spinach or equivalent of baby spinach
1/2 can mandarin oranges, drained
3 Tbsp raspberry vinaigrette
Wash and dry spinach thoroughly
Toss with oranges and vinaigrette
Adding toasted nuts, such as sliced almonds or walnut pieces, gives this salad extra crunch and protein.
Spinach is chock full of good stuff, such as magnesium, iron, folate, vitamins A, C and K. The oranges are a great source of Vitamins A and C.
We are looking forward to our next Taste Test on May 17th, which will be something a little different! Just in time for summer, we will be serving fruit juice spritzers. Students will be provided with nutritional and cost comparison information between this healthy drink, and other summertime quenchers.
The Taste Test Team
Our March Test (which was postponed from February 14 due to the big storm!) was "Heart Beet Soup." This cold sweet soup is a blend of bright purple beets, sour cream and other fresh and nutritious ingredients. Though beautiful to look at, surveys from students gave this recipe a "thumbs down." Great job to all of the kids who tried it and "tasted out-of-the-box!" We may have had a few converts to the love of beets too!
If you would like to try this recipe at home, here it is. Our cafeteria has also modified the recipe to make a tasty salad dressing!
Heart Beet Soup
2 bunches of beets
1 small cucumber, peeled seeded and chopped
1 small dill pickle, seeded and chopped
3 Tbsp chopped fresh dill
1 Tbsp cider or wine vinegar
Zest of 1 lemon
1 small potato, cooked, peeled and cubed
Salt and Pepper to taste
1 pint of non-fat sour cream
Wash beets thoroughly. Steam for 30-45 minutes, until fork-tender. Reserve cooking liquid.
Cool beets under running water and slip off the skins. Cut into chunks and puree in food processor with remaining ingredients, less the sour cream, until smooth. Add reserved liquid to thin as necessary.
Fold in sour cream. Refrigerate for several hours. Adjust seasoning as desired.
*Tip: Canned beets are one of the better canned vegetables, so you won't lose much flavor or nutrition if you use them instead of fresh.
This recipe is rich in iron, calcium, folate, fiber, and vitamin A.
P.S. If you have any interest in volunteering for our Taste Test Team for next year, feel free to contact us at http://health.groups.yahoo.com/group/tastetesting/ or Tanya Crawford-Stempel or 476-6177 ext. 197.
The Taste Test Team
Barre Town Middle and Elementary School - 5/19/2006 - WELLNESS POLICY DRAFT
This draft policy was prepared by the School Health Advisory Committee and the attendees listed below. It contains the recommendations made to the BTMES School Board for their adoption as the final School Policy. The Wellness Policy mandated by the State must contain two sections: Fitness and Nutrition. SHAC recommendations for both are contained in this document. This policy has been reviewed at School Board Policy Meetings in October, November and December of 2006. Discussion and development of the final policy will continue into the early months of 2007.
The School Health Advisory Committee implements programs and policies that provide students, parents, staff and community the knowledge and skills to make life-long and sustainable healthful choices.
Susan Barnard, Laura Thygesen, Phil Joyal, Jim Cross, Martha Ide, Kathy Lord, Pat Meriam, Kristin Ferry, Ted Riggen, Priscilla Clark, Andrea McLaughlin, Priscilla Clark, Cheryl Anderson, Hope Hale, Susan Koch, Jim Hagerl, Jeff & Tina Glosser, Helena O’Riordan, Mark Scott, Diane Byrne, Paul Moccia, Tim Crowley, Betsy Cody, Cheryl Anderson, Jay Baitz, Amy Bogardus, Susan Yesalonia, Michelle Smedy, Laurie Gossens, Karen Davenport, Scott Chouinere from Abbey Group, Beth Campo, Meaghan Kane, Bryn Mayr.
Wellness (Draft) Policy
Barre Town Middle and Elementary School
Revised: May 18, 2006
Purpose: The intent of this Policy is to ensure compliance with the local policy requirements of the federal Child Nutrition and WIC Reauthorization Act of 2004. In accord with those requirements, this Policy has been developed in consultation with parents, students, representatives of the school food services authority, school administrators and the public.
Policy: It is the policy of the Barre Town Middle and Elementary School to establish goals for nutrition education, physical activity and other school based activities that are designed to promote student wellness. With the objective of promoting student health and reducing childhood obesity, the school will also establish nutrition guidelines for all foods available at school during the day.
A. Goals for Physical Fitness/Education/Activities
“Quality physical education programs positively impact students’ physical, social, and emotional health. The healthy, physically active student is more likely to be academically motivated, alert, and successful.” (Council of Physical Education for Children, 2001, p. 1) By incorporating a variety of skills, concepts, and activities into the curriculum, it is the goal of Barre Town Middle and Elementary School (BTMES) to instill a passion in the students for lifelong physical activity. Quality physical education programs provide opportunities for children to understand the importance of physical activity and to acquire skills to combat a sedentary lifestyle. Activities will be chosen that convey the joy of physical movement and are fun.
BTMES shall provide a comprehensive physical education program that promotes moderate to vigorous physical activity on a daily basis, as well as, daily recreation periods (regardless of weather) that allow for physical activity in a supervised setting. Physical education and activity programs shall meet the need and interest of all students irrespective of their sex, race/ethnicity, health status, and disabilities.
To the extent practical, BTMES shall provide other physical activity opportunities for students through recess periods and, as appropriate, before and after school activities such as interscholastic athletics and physical activity clubs or intramural sports.
B. Instructional Program Guidelines
1. Comply with Vermont School Quality standards, approved in 2006 that state schools (K-6 and 7-8) shall provide students with programs at least twice weekly, or the equivalent thereof, in both the arts and physical education. (pages 13/14)
Physical education instruction K-5 will have a minimum of 80 minutes per week. PE instruction grades 6-8 will have a minimum of 100 minutes per week. We will strive to meet the National Association for Sports and Physical Education recommendations which suggest a minimum of 150 minutes per week for elementary school students and 225 minutes per week for middle and high school students.
K-8 will have a five minute teacher directed activity session approximately every hour within the classroom.
Physical education classes are taught by Vermont licensed physical education teachers.
Class size for physical education should coincide with school policy. Physical education class size will be equivalent to a classroom teacher.
No child may be removed from physical education class or recess for other academic or behavior issues, unless the behavior is directly related to the physical education class or recess.
Ensure all physical education instructors have necessary training to implement curriculum on an annual basis.
C. Facilities Guidelines
In addition to the annual safety inspection, the physical education/physical activity facilities and equipment will be inspected on a daily basis for safety.
The school shall provide both functional and protective equipment for all students to participate actively and safely. A proper playing surface shall be provided that is clean and safe.
The school shall minimize interruptions to scheduled physical education classes.
There will be coordination between Barre Town Recreation Department and BTMES Facility Management to maintain ice rink, nature trail, bocce courts and other campus outdoor facilities.
Adequate storage for sports equipment and maintenance equipment will be provided.
Provide appropriate indoor facility for poor weather recess which allows for physical activity.
D. Curriculum Guidelines
The physical education report card will include reporting of cognitive, social, and physical skills.
The curriculum shall use developmentally-appropriate components of a health-related fitness program, e.g. Fitnessgram/Physical Best.
The curriculum shall offer students multiple opportunities that prepare them for a variety of lifetime physical activities, including but not limited to traditional individual and team sports and non-traditional activities. (i.e., Dance, yoga, Tai Chi, cross country running, hiking, snow shoeing, breathing exercises, balance exercises, stretching exercises, muscle strength development, core stability, heart rate monitoring, pedometers, biking, bike instruction and maintenance).
The curriculum shall develop students’ competence in their own physical abilities to build self confidence and motivate participation in physical activity. Activities are conducted to provide for a maximum participation.
The physical education program shall be closely coordinated with the overall school health program. Physical education topics shall be integrated within other curricula areas.
The physical education curriculum and assessments shall be aligned with Vermont Framework for Standard and Learning Opportunities and with the Vermont Physical Education Grade-Cluster Expectations.
E. Inclusion (Adaptive Physical Education)
The physical education program shall include all students, with support as necessary.
Instruction in physical education for students with disabilities shall be pursuant to State Regulations for Special Education and Section 504.
Adaptive physical education support shall be provided by trained personnel.
A student with a chronic health problem or other disabling condition is permitted to participate in any extra-curricular activity, including interscholastic athletics, if the student’s skill and physical condition meet the same qualifications as other students. The school shall make reasonable accommodations to allow the student to participate.
F. Physical Activity Guidelines
In addition to physical education class time supervised unstructured and/or structured active play, commonly referred to as recess, shall be offered daily for all students K-8.
Recess will occur before lunch.
Adequate supervision will be provided at recess to ensure the safety of all children. Training shall be provided for all faculty/staff assigned to recess duty.
Students must be properly attired to participate in outdoor activities and recess. When the temperature is 32F or below student must wear winter coat, hat, gloves, and boots. Storage will be provided to accommodate this rule.
G. Interscholastic Sports *SEE INTERSCHOLASTIC POLICY
Instruction/coaching are designed to develop sport specific skills that are based on appropriate teaching/learning progressions.
he school should encourage and support the participation and skill development of all children grade K-8 in a sport regardless of ability.
Instruction/coaching shall utilize a variety of teaching strategies to improve athletic performance and development.
Instruction/coaching shall use appropriate forms of motivation and provide constructive feedback to athletes.
H. Before and After School Programs
BTME shall support intramural sports before and after school, including weekends and summers.
BTME will partner with community sports associations and recreation departments to find alternate funding opportunities to support student participation. Provide busing, vans, or other alternate transportation.
Open gym before school and provide supervision for students and staff who arrive early.
Suggested activities: girls on the run club, nature club, snow shoeing, tennis, cross country running and skiing, biking, track, golf, bocce, ping pong, ultimate Frisbee, hiking, gardening, archery, soccer, basketball, down hill skiing club.
A. Goals for Nutrition
To the extent practicable, nutrition education shall be integrated into core curricula areas and be identified as a learning objective for health education as enumerated in the Vermont Framework of Standards and Learning Objectives as part of the Barre Town Middle and Elementary School health education plan.
To the extent practicable, the Barre Town Middle and Elementary School shall ensure that foods offered at school other than through the National School Lunch or School Breakfast Programs, including foods sold through vending machines, shall comply with the A la carte and Vending Guidelines established by the Vermont Departments of Health and Education.
B. Nutrition Guidelines
All meals sold to children at Barre Town Middle and Elementary School will meet the Dietary Guidelines for Americans and the criteria set forth below: ( Bullets below outline specific nutritious foods)
Our meals emphasize low-fat main dish protein items.
Food shall be prepared to promote health. Cooking methods of steaming and baking should be employed.
Foods are not deep-fat fried; cooking oil used is poly-unsaturated.
Natural, organic, and local ingredients shall be used as much as budget allows.
Artificial flavors, colors, substitutes and ingredients will not be used.
Fresh and frozen vegetables are preferred over canned. A variety of fresh fruit or vegetables are offered daily in a child-friendly form, (e.g., quartered oranges).
The use of salt is limited to recipes where it is an essential ingredient.
Sugar will used at a minimum. Artificial sweeteners are not to be added to prepared foods.
The following foods shall be made available: Non sweetened cereal, fish, steamed vegetables, bok choy, baby spinach, tea hot/iced, honey, cheese and cracker selection, dumplings, rice, noodles in broth, soup variety, mini bagels.
The following foods shall be avoided: chocolate milk, iceberg lettuce, sweetened cereal, and white bread, bacon bits
Ala Carte and vending machine items are limited to a variety of healthy snacks. Some examples of encouraged foods are: raw vegetable sticks/slices with low fat dressing or yogurt dip, fresh fruit, 100 % fruit juices, water, milk, frozen 100% juice Popsicles, dried fruits, trail mix (dried fruit, seeds, nuts), dry roasted nuts, low-sodium crackers, pretzels, popcorn, low-fat muffins, granola bars, low-fat yogurt, cottage cheese, and cheese.
The salad bar will be stocked with a variety of vegetables, fruits, protein, and grain items. Bacon bits and similar items will not be offered. A selection of salad in containers shall be prepackaged (for those concerned with hygiene issues in sharing a salad bar and also to speed the lunch line along).
Condiments and salad dressings will be low-fat.
Desserts are limited to fruit and items that support low fat baking techniques and nutrition principles. They shall be served in age appropriate sizes. Examples of encouraged foods are: pudding, frozen yogurt, regular yogurt, trail mix (nuts, seeds, dried fruit), 100% fruit Popsicles, low-sugar/low-fat cookies and fig bars.
Sweets will be limited by not excluded in meals.
Food and drink will be served at appropriate temperatures. Tea shall be offered in pump thermos.
The bread and bread alternates will always be whole grain when available.
Beverages served are limited to 100% fruit juices and a variety of milk Caffeinated beverage will not be available to Barre Town students.
Menus are planned a month in advance to assist in providing needed nutrients over the long term. Healthier food choices will be highlighted.
The Barre Town Middle and Elementary School shall ensure that guidelines for reimbursable school meals are not less restrictive than regulations and guidance issued by the Secretary of Agriculture pursuant to sections (a) and (b) of section 10 of the Child Nutrition Act and section 9(f)(1) and 17a of the Richard B. Russell National School Lunch Act as those regulations and guidance apply to schools.
Menus shall be planned to conform to the Dietary Guidelines for Americans and the nutrient standards established in the regulations of the National School Lunch Program (7CFR 210) and the School Breakfast Program (7CFR 220).
Serving size shall should be appropriate to age and size of child.
The amount of food discarded shall be reduced by proper portion size. Platters of food will be circulated for second helpings. (If children know they can get more if want it they will not take too much to start).
Foods will be labeled for dietary needs (nuts, shell fish, soy, wheat, gluten).
Our cafeteria is a pleasant and inviting place. The cafeteria atmosphere is monitored regularly to ensure that meal times are relaxed and pleasant. The noise level will be kept low.
Students will be given adequate time to finish their meals.
D. Other Food Choices at School Guidelines
Fund raising activities of school groups, PTO and student shows are consistent with the nutrition standards of the food service program and the nutrition principles taught in the classroom. Candy food sales are prohibited.
Any one wishing to sell food items at school must first obtain permission from the school administrators to ensure that they are not in conflict with sound nutrition messages.
Administrators, staff, and extracurricular groups shall ensure that all school activities, including classroom practices and incentives, are consistent with the sound nutrition practices taught in the classroom and implemented in the school meal programs. Holiday and celebration events will be based on fun activities rather than sweet food parties. (i.e. Valentine’s day should be celebrated by writing letters or poems rather than sharing candy.) There will be no candy or ice cream incentives or rewards. (Sweets can be offered as an occasional and special treat.)
School personnel will collaborate with parents and the community to support these guidelines and the promotion of lifelong healthful nutrition habits.
III. Policy Implementation
A. The superintendent or his or her designee shall monitor school programs and curriculum to ensure compliance with this policy and any administrative procedures established to carry out the requirements of this policy.
B. The superintendent or his or her designee shall report at least annually to the board on the school’s compliance with law and policies related to student wellness. The report shall include an assurance that district guidelines for reimbursable meals are not less restrictive than regulations and guidelines issued for schools in accordance to federal law.
C. School personnel will collaborate with parents and the community to support these guidelines and the promotion of life-long health habits.
D. The School Health Advisory Committee’s role shall provide support and resource for the administrative oversight of the policy.
State Special Education Regulations 2360.3.1 (b) 1(ii)
16 V.S.A. 131 & 906(b)(3).
National School Lunch Act, 42 U.S.C. 1751 et seq.
Child Nutrition Act of 1966, 42 U.S.C. 1771 et seq.
Child Nutrition and WIC Reauthorization Act 0f 2004, Section 204 of Public Law 108-265.
Code of Federal Regulations, 7 CFR Part 210 and Part 220.
Council of Physical Education for Children. (2001) Physical Education is Critical to a Complete Education. National Association of Sport and Physical Education.
Dietary Guidelines for Americans.(2005).
National Association of Sport and Physical Education (NASPE) (Where recommendations came from for B, 2. under fitness).
Vermont School Quality Standards.
Peer Mediation is an alternative approach to settling disputes between students. Introduced in the United States in the 1970’s, peer mediation has been rapidly growing in the mainstream schools across the country.
Conflict is a normal, natural, and healthy part of life.
Peer Mediation is a process where students involved in a disagreement are given the opportunity to work together to solve their differences.
The problem is not that conflict exists; the problem is how the conflict is resolved.
Peer Mediators are students trained to facilitate the mediation process. They use mediation skills to guide the mediation process and help their peers settle the differences in a respectful and constructive manner.
- Listen Carefully
- Don’t judge
- Don’t take sides
- Keep everything confidential
- Ask good questions
- Help students listen to each other
- Help students understand each other’s point of view
- Help both students decide what they want to do to make things better.
- Help students solve their own problem
- Don’t make decisions for other students
- Don’t boss or “police” other students
Students Learn and Practice…
- Problem solving strategies
- Constructive and respectful communication technique
- Ways to create lasting solutions
- Non-judgmental language
- How to recognize and describe emotions
What are Other Benefits of Peer Mediation?
- Provides a safe environment to express anger and frustration
- Promote a safe and cooperative school climate in which to grow and learn.
- Fewer disruptions in class.
- Fewer trips to the behavioral specialist, school counselor or principal
- Reduces destructive conflicts, bullying and physical aggression
How the Program Works…
- The peer mediation program will be available for all students in grades 4, 5, and 6.
- Mediation sessions are scheduled during recess. Two peer mediators will be assigned for each session. Mediation sessions will be held in the Mediation Center.
- Students can request a mediation session or they may be referred by an adult.
How Do I Sign-Up for Peer Mediation?
- Fill out a referral form and take it to Mr. Raynsford’s or Mr. Hoffman’s office. (Forms can be found with classroom teachers, recess supervisors, and school counselors.)
- Write your name in the mediation schedule book.
- Come to the Mediation Center on your scheduled date and time.
Click here to download a printable version of:
(requires a PDF reader, such as Adobe Acrobat Reader,
available as a free download from http://www.adobe.com/products/acrobat/readstep2_allversions.html.)
Prep Time: 10 Minutes Cook Time: 30 Minutes 9 servings
1 C. all-purpose flour 3/4 t. salt 1 C. cornmeal 1 C. low-fat milk 1/4 C. sugar 2 eggs 4 t. baking powder 1/4 C. shortening
Directions: In a mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt. Add the milk, eggs, and shortening; beat for 1 minute. Pour into a greased 9in. square pan. Bake at 425F° for20-25 minutes or until bread is golden brown and tests done.
NEXT MEETING: Thursday, April 5, 3:30 Library
Present: Bryn Mayr, Phyllis Wiggins, Ellen Sulek, Susan Barnard, Jeanne Daniele, Marion Fish, Paul Moccia, Jeff Gagne, Tina Glosser
Upcoming "Crops by Kids Antique Roadshow"
$5 per antique, 3 antiques for $10.
Things we will ask from Hannafords: cups, spoons, fruit, napkins, water bottles, cider, pretzels, crackers
Bryn to ask Shaws for food gift basket
Jeanne to prepare garden gift basket
Ellen to arrange for 2 pink flamingoes
...all to raffle for $1 per ticket, $5 for 6 tickets
Bryn to prepare flier
Tina to crop it, add clip art and get it copied
Tina to send it to Paul
Paul to disseminate it as he sees fit
Tina to bring fliers to local businesses, such as: Hannafords Supermarket, Antiques Stores, Coop in Montpelier, etc.
Bryn to give Jeanne flier so that she can send info to Times Argus, World, CVTV
Jeff to contact Matt Lash, Barre Housing Authority
Bryn to contact WSNO, WDEV, WCAX
Susan will find three cash boxes, for raffle money, food money and entrance money
Marion fish to find three containers to put raffle tickets in.
We decided that Ellen would ask the PTO if they want to organize and put on the sale of started plants and share the profit with CBK. Susan suggests we just put them all out in the lobby with a "Free - Thank you for supporting CBK" sign. It is agreed that this would be good. If PTO doesn't want to do plant sale, that will be what we do with the plants.
Ellen, Paul and Deanna will purchase a tool shed that they deem appropriate for the garden.
Barre Beautiful Requests Money:
As we are discussing expenditures, Marion raises BB's request for $525. She states that BB, and herself personally, paid amounts over and above what was raised for the start up of CBK. Jeanne again says that the $525 figure represents the amount raised for CBK at bulk trash day. This is questioned by committee members, as such monies were publicly donated to CBK. Also questioned are the financial mistakes that were made (believing the tilling was being done for free, then discovering that it cost $700, and being over charged for lumber because Bill Kirkland thought it would cost less).
Susan recommends we share the next two fundraisers with BB. The flatbread sale is put on only by Tina and Bryn, so it is determined that sale would not be appropriate to share. Ellen asks for receipts, and it appears there are none. Ellen recommends that BB create a list of things they want to purchase and we help them with specific purchases. Jeff points out that the land is privately owned and it would be unwise to pay for trees and other permanent improvements to be made there. Jeanne says that the land can not be built upon. Jeff and Paul point out that the land can be mowed and we can be told to leave at any time. It is decided that we can share the upcoming Antiques Roadshow with BB. Bryn is to put BB on the flier as benefiting from the event also. After this, the meeting disperses.
(It has been decided since the meeting that a cap should be placed on the amount of money BB is to receive from this fundraiser.)
Crops by Kids Meeting Minutes - February 12, 2007
Next meeting: March 14, Wednesday, 3:30, Library
Present: Paul Moccia, Ellen Sulek, Jeanne Daniele, Susan Barnard, Bryn Mayr
Here is the list of things we may want to purchase:
Watering Cans Garden Posters (bugs and weeds) Bulletin Board (Jeanne to research this purchase) Tool Shed Planting Barrels (6) Seeds Compost (6 yards) (Jeanne to seek discount for this purchase) Arbor for large entrance Lights for teachers Rain diverters for water barrels Mulch (2 yards)
March 8: American Flatbread 2:30-5:30 in the cafeteria. Tina's picking them up and Bryn's selling them.
April 27, Friday: Antiques Roadshow 6:00-8:00 - Please let me know who's going to help with this! We need people to contact the press, make signs, organize the event and be in attendance.
Memorial Day (that Saturday): Plant sale, partnered with PTO. PTO organizes this one, and we split proceeds. There will also be a pink flamingo raffle. I forget who said they could get their hands on the pink flamingo!
Classes, K-4, are planting after Spring break. Each grade/group will be allotted a section of the garden this year. Each grade has indicated what plants they would like to grow and that will be handled by the teachers.
That's it, I think. Enjoy the snow!
Crops by Kids Minutes - January 31, 2007
Next Meeting: Monday Feb. 12, 3:30 in the Library
Persons present: Paul Moccia, Jeanne Daniel, Ellen Sulek, Jeff Gagne, Bryn Mayr
We discussed where the cold frames will be put in, near the perennial garden between the walkway and the school building.
Deanna has prepared a great notice to K-4 teachers about the meeting that will take place on Feb 6 to invite them into the gardening process, offer ideas about what kinds of plants and gardens can be made, and have them fill out forms to indicate what they might need. The purpose of our next meeting, then, will be to discuss the results of the teachers' gathering and make purchasing plans.
Ellen will copy pics to send off to five of our donators, and Bryn will write thank you letters.
Jeanne will look into the best way to purchase a small, lean-to greenhouse which might be put next to a storage building outside the tech area.
Ellen has the idea of having a Memorial Day (the Saturday) plant sale to get rid of all the extra plants that kids produce, also inviting people to bring their own extras to donate for the sale.
March 8 is our American Flatbread sale, in the lunchroom from 2:30-5:30. Tina will get the pizzas and Bryn will sell.
Bryn will contact James Marquis to ask him if he can do another "Antiques Road Show for Crops by Kids".
Discussion about purchasing another, 8 foot wide (or so) arbor for the large, angled entrance to the garden.
Jeanne submits a request, which in the relevant part, reads as follows:
In order to continue in its mission of the greening up of Barre (including more community gardens, tree plantings, conservation projects, etc.), Barre Beautiful is requesting $525 from the CBK budget. This represents the amount raised at the bulk trash collection by Barre Beautiful in Spring 2005."
Barre Beautiful participated in this fundraiser, raising donations from the public for the Crops by Kids garden. Her understanding is that it was a loan, and was supposed to be repaid. She adds that Barre Beautiful used significant amounts of its own money for the upstart costs that went over and above the monies raised by fundraising efforts. Please, all members interested, cast a vote by posting on this site. Indicate whether you find it appropriate to return these monies to Barre Beautiful, and if you desire, the reasons for your vote. Its important that we have a fair vote, please do so as soon as possible.