4th Grade

updated 03/16/2026

4th Grade GATE – Winter 2026 Highlights

What a busy and exciting stretch it has been for our fourth graders!

To wrap up December, students completed their submissions for the Annual New Jersey Shore Consortium for Gifted Programs Do You Want to Build Competition. They designed and built snow characters using at least 50% recycled materials, connecting their creations to one of the Seven Pillars of Character. They then wrote scripts and produced videos explaining their design process and how their projects met the competition criteria. It was so exciting to see the creativity, collaboration, and thoughtful decision-making that went into each one.

Students were also introduced to a wonderful new program called SilverQuicken, which blends storytelling with logic and problem-solving. Students read short episodes that feel a lot like graphic novels, then work through puzzles that strengthen reasoning and critical thinking skills. We are looking forward to revisiting it again later in the spring!

Right now, our focus is our Farm to Table unit, which has been a really great fit for this group. Students are working through a choice board that lets them explore food systems, nutrition, sustainability, agriculture, and entrepreneurship based on their own interests. It has been a wonderful way to encourage independence while building research and problem-solving skills at the same time.

Students also had the opportunity to attend the 4th and 5th Grade Farm to Table Convocation on March 4, which was a truly special day. We kicked things off with Dr. Courtney Zeni, who spoke about her career and the important role research plays in both medicine and food science. She shared how scientists study ingredients, nutrition, and health to better understand how the foods we eat affect our bodies.

Members of the Fair Haven Garden Club then shared their expertise on gardening and growing food locally. Students learned about planting, sustainability, and how communities can come together to grow their own food. They also got to explore seeds up close and talked about what plants need to grow and thrive.

The day wrapped up with a cooking demonstration by Chef Feeza Khan, who showed students how raw ingredients can be transformed into healthy and delicious dishes. It sparked a great conversation about how chefs bring together creativity, nutrition, and entrepreneurship in the culinary world.