A proud Lower Elementary student journalist stopped us on the playground the day the first edition of the Sierra Nevada news was published, wanted to make sure we had seen it, AND requested that we announce the next publication date. We are happy to oblige!
Head Teacher & Montessori Guide
Skylarr’s family brought us five gorgeous orange cauliflowers. We made roasted cauliflower soup that was out of this world. Here is the recipe that your child could definitely make for the family for dinner:
We have been talking quite a bit lately at school about reading, writing and screens. Over the past 16 years of teaching and especially in the last five years, I have seen a significant change in the way that children are processing language in both reading and writing…
October 2, 2018 Dear Bergamo Community, My name is Cole Arnold and I am a student in the San Gabriel class. I’m forming a team for S.F.B.F.S (Sacramento Food Bank and Family… Read More
Every morning Nido children sit together for snack, Toddler Community sets the table for lunch, and Primary Communities enjoy many different food preparation activities, cutting a fresh vegetable or fruit or baking bread. Elementary children are now making their own lunches reflecting the information they are learning about nutrition, and their plates are so tempting – we thought you might like to have a peek!
Sometimes I write a list of the lesson that were given so that you can get a glimpse into what’s been going on. Each child has not received each of these lessons, nor have I listed them all.
This week we were gifted with the most gorgeous, fresh tomatoes from Sophia’s family garden, so we made salsa. It was very well received and I was actually a bit surprised.
We made beet dip. We talked a lot about beets being maligned due to their unattractive exterior. We noticed all the bad stuff about them. “They’re hairy.” “They smell like dirt.” “They look like fat carrots.”
Be assured that I have no need for every child to be able to cook, although that is the main place to start for a healthy adult lifestyle, but all the skills brought about by cooking are related and support more academic work such as holding a pencil (the strength to squeeze a lemon), prioritizing, time management, safety with sharp tools etc.
I’ve planned a different healthy dip to make each day. All will be encouraged to try the dip and to share their impressions. I’ll share the recipes as we taste them.