Last week we made an exciting discovery: our salmon eggs began hatching! We are now the proud parents of dozens of alevin (baby salmon). We read stories and completed projects about kindness and sharing food. On Thursday we made pickled vegetables, pumpkin bread and sautéed greens. The students were able to try all of these treats. We made extra pickled vegetables and pumpkin bread, and we made cozy packs (hand warmers and cocoa packets) and delivered these items to the food pantry outside of FGUCC. In math first graders focused on solving addition equations with a missing addend. They figured out if it was more effective to count on or count back to solve these problems. First Graders may now complete assignments through Module 2 Lesson 16. Second graders complete benchmark assessments and began learning how to add four 2-digit numbers. Second Grade students can complete any pages in their Module 1 workbook up through the end of the book. Ms. Eva sent home new workbooks for Module 2 on Friday. Please check your child's backpack.
We still need support on the following trips this fall. Email Erin, [email protected], to sign up.
Thursday, November 30th, 1-3: Salmon game & creek walk (B Street trail). (seeking 2 volunteers)
Thursday, December 7th, 1-3: First Foods Indigenous cooking and music class. (seeking 2 volunteers)
Thursday, December 14th, 10-1:30: Salmon Release @ Rood Bridge Park (seeking 5-7 volunteers)
Here are the recipes so you can try cooking at home!
Pumpkin Bread: We used cranberries and pumpkin seeds instead of chocolate chips. Prepare pumpkin from scratch for a challenge.
Quick Pickles: Use any combo of your favorite veggies for this one! Prepare 1-3 days ahead of time, and they'll last in the fridge for weeks.
Garlic Greens: Grab a bunch of leafy greens (spinach, kale, collard greens, chard, bok choy, etc). Chop, stems and all, and toss in a pan with olive oil, a few cloves of diced garlic and a soy sauce to taste. Saute until wilted (~5 minutes). Kids gobbled them up.