After a long, snowy winter--and a productive maple syrup season!--we're more than ready for spring! In January and February, our after-school club "Eco-Heroes" learned all about animals, their relationships in nature, and what they do in winter. They enjoyed making birdhouses from recycled coffee cans, preparing and eating "worm slaw", and playing Endangered Animal Tag. In the second-grade classrooms, Maple Syrup Educators led an interdisciplinary curriculum teaching how maple syrup is made, where sap comes from, and how trees change through the seasons.
Now that the spring has melted and the days are getting longer and warmer, our school gardens and South Street Farm getting ready for the growing season. We just kicked off a new "Healthy Eating" curriculum, exploring where food comes from, how we can eat in healthy, sustainable ways, and how different parts of plants are important. Students have a unique chance to interact with food from soil to table: they can plant a seed, water it and keep it healthy as it grows, harvest, and cook a healthy snack from it! Spring also brings garden renovations at three of our school gardens, as well as a new mural at the South Street Farm; it's a busy, exciting time.