Currents

Welcome to Currents, the weekly update of the MSMS_Sustain program. Each week we will try to post updates, pictures and information related to our program. Thanks for reading and your interest.

October 14 - October 17

We had a short week due to the day off for Indigenous People's Day but we stayed focused and stayed busy. This week we exceeded over 600 meals donated to the community, in large part due to the hard work and efficiency of grades 6, 7 and 8.

Fifth Grade

Fifth graders finished their review of the United Nations Sustainable Development Goals and then watched a King Arthur Baking video that explained the basics of our baking project taking place next week.

6th Grade

Our sixth graders continued working in the kitchen making applesauce, apple pie filling and applesauce bread. Additionally, they wrote a reflection on their Cooking for the Community experience. Pictures and the reflection were added to their PLP.

7th and 8th Grade

Students have been continuing their Cooking for the Community activities while also focusing on the current climate conditions in Vermont. We connected with four different community organizations for food delivery this week adding the Good Samaritan Haven to our list of recipient organizations. Additionally, we are excited to be solidifying our Apple Pie Empanada production.

Community partners were working with now: Just Basics of Montpelier and the Central Vermont Solid Waste Management District.

October 6 - October 10

Pictures of the week: 

This week we've been studying birds, bird migration and taken phenology walks to explore how our local environment is being impacted by the drought. We've decided that it's past peak, are analyzing September's weather data and have reflected on our Cooking for the Community activities.

Fifth Grade

Fifth graders have been working hard to define sustainability and taking a deep dive into the United Nations Sustainable Development goals to determine how they align with our sustainability efforts. Next week we will engage with King Arthur Baking's Learn, Bake and Share program.

6th Grade

Our sixth graders recently expanded their Cooking for the Community repertoire by making applesauce and applesauce bread. The food products created in our sustainability kitchen have been donated to Just Basics, the MRPS Supplemental Nutrition Program and the Roxbury Food Shelf. After completing the activities, students reviewed the transferable skills and identified strengths and challenges related to working in small groups.

7th and 8th Grade

Students have been continuing their Cooking for the Community activities while also focusing on the current climate conditions in Vermont. We've read informational text about Just Basics (see below) and the voluntary water restrictions placed on the Montpelier community. Additionally, connecting with our grant award from the Green Mountain Audobon Center, we've been conducting an introduction to birding and looking at bird migration information.

Community partners were working with now: Just Basics of Montpelier and the Central Vermont Solid Waste Management District.

Wanted: clean/new quart mason jars with white plastic lids for pickling cucumbers and donated produce. Also, if  you have winter squash growing in your garden, consider donating some to our program. We turn your produce into meal donations for the community. Thanks in advance for considering!

September 15 - September 19

Pictures of the week: 

This week we producerd and donated empanadas, released our second Monarch butterfly and took phenology walks looking for changing foliage colors. The maple in the upper right photograph is remarkably green; we'll catalogue how it changes over the course of autumn.

Fifth Grade

Fifth graders took part in the first two sessions of theCentral Vermont Solid Waste Management District's Household Recycling series. School Zero Waste coordinator John Jose guided students through the ins and outs of household recycling of single use items focusing on paper and plastic. Later, students earned certificates for reaching proficiency on recycling related assessments. Certificates were posted to student personal learning plans.

6th Grade

OUr sixth grade students completed a phenology walk and also helped release our second Monarch butterfly. We structured our personal learning plans, reviewed the United Nations Sustainable Development goals and thought about innovative solutions for a more sustainable planet. 

7th and 8th Grade

Students continued refining their Community Cooking skills through the creation of applesauce bread, zucchini bread and empanadas filled with a potato, onion, pepper combination. These single serve meals are convenient, loaded with calories and provide folks who may not have access to a kitchen an easy way to get meals.

Community partners were working with now: Just Basics of Montpelier and the Central Vermont Solid Waste Management District.

Wanted: clean/new quart mason jars with white plastic lids for pickling cucumbers and donated produce. Also, if  you have winter squash growing in your garden, consider donating some to our program. We turn your produce into meal donations for the community. Thanks in advance for considering!

September 8 - September 12

Pictures of the week: 

This week we successfully tagged our first Monarch butterfly. Additionally, we initiated our Cooking for the Community project based learning and donated meals to Just Basics and the MRPS Supplemental Nutrition Program.

Fifth Grade

Fifth graders used graphic organizers to write a biography which will end up on their personal learning plan. We created the PLPs using Google sites and began structuring the site to reflect student growth and learning.

6th Grade

Students completed their "What Can We Expect" paragraph and updated their personal learning plans. Additionally, we reviewed core principles of digital citizenship, navigated Google Classroom and completed a phenology walk on Friday.  

7th and 8th Grade

Students completed their How Have I Grown paragraphs, reviewed kitchen safety and got into the kitchen for the first time this year. Please reference this document which identifies different activities and expectations occurring the MSMS_Sustain space.

Community partners were working with now: Community Harvest of Central Vermont and the Monarch Watch Project out of the University of Kansas.

Wanted: clean/new quart mason jars with white plastic lids for pickling cucumbers and donated produce. Also, if  you have winter squash growing in your garden, consider donating some to our program. We turn your produce into meal donations for the community. Thanks in advance for considering!

Sustainability: August 27 - September 5

Pictures of the week: Low water on the North Branch, our pollinator gardens and a Monarch caterpillar.

The MSMS_Sustain program is up and running for the 2025-2026 school year. While grade level curriculum varies, all classes have reviewed expectations and personal learning standards. Additionally, students have reflected on their growth and learning through their years in the program.

Fifth Grade

Fifth graders, new to the program, have spent time introducting themselves and identifying their interests. Later this week we will write biographies and build our personal learning plans. Additionally, we will take our first phenology walks and record climate and data information.

6th Grade

6th graders reviewed personal learning standards and have been identifying their growth and learning. Students will write a "What Can We Expect" paragraph and update their personal learning plans. We will then move into a review of sustainability, the three spheres of sustainability and then kitchen safety. Our hope is that we can get into our Cooking for the Community activities by mid-September.

7th and 8th Grade

Third and fourth year students have been reviewing their strengths and challenges and identifying transferable skills that they want to improve during their time in sustainability. After writing a "How Have I Grown" reflection, students will complete a review of phenology, update their personal learning plans and begin using freshly harvested produced to create meals for the community.

Community partners were working with now: Community Harvest of Central Vermont and the Monarch Watch Project out of the University of Kansas.

Wanted: clean/new quart mason jars with white plastic lids for pickling cucumbers and donated produce. Also, if  you have winter squash growing in your garden, consider donating some to our program. We turn your produce into meal donations for the community. Thanks in advance for considering!