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Students compete for cooking honors in future chef event

Posted on: March 22, 2017

More than 100 elementary school kids submitted recipes in the annual Sodexo Food Service Future Chef competition. Eight finalists were chosen. The winner of the competition was Nora Brandon of North Albany Elementary School. She called her creation “Fruit Sushi Frushi.”

Sodexo provided all the raw food ingredients as well as the kitchen stations and cooking utensils. Each child was accompanied by a food service employee who ensured that cutting was done safely, the proper sanitary measures were maintained and, if applicable, foods were cooked to the proper temperatures.

The following students were among the finalists.

Alyson Thompson of North Albany Elementary was one of the eight finalists in the Sodexo Food Service Future Chef competition. Her creation was entitled “Greek Turkey Sliders.” The orange glove on her left hand in photo three is a cutting safety glove.

Timber Ridge School’s Miranda Scovil’s creation was entitled “Breakfast Cookies.”

Niccole McGinnis of Oak Elementary school prepared “Granola Oate Bars.”

Lafayette Elementary student McKenna Smith prepared “HMM Healthy McKenna Muffins.”

North Albany Elementary student Reagan Williams made “Sun Butter Truffles.”

Central Elementary School student Grace Foultner’s creation was entitled “Pizza Pasta.”

Periwinkle Elementary student Brienna Tierce made “Stuffed Peppers.”

Students compete for cooking honors in future chef event

Posted on: March 22, 2017

More than 100 elementary school kids submitted recipes in the annual Sodexo Food Service Future Chef competition. Eight finalists were chosen. The winner of the competition was Nora Brandon of North Albany Elementary School. She called her creation “Fruit Sushi Frushi.”

Sodexo provided all the raw food ingredients as well as the kitchen stations and cooking utensils. Each child was accompanied by a food service employee who ensured that cutting was done safely, the proper sanitary measures were maintained and, if applicable, foods were cooked to the proper temperatures.

The following students were among the finalists.

Alyson Thompson of North Albany Elementary was one of the eight finalists in the Sodexo Food Service Future Chef competition. Her creation was entitled “Greek Turkey Sliders.” The orange glove on her left hand in photo three is a cutting safety glove.

Timber Ridge School’s Miranda Scovil’s creation was entitled “Breakfast Cookies.”

Niccole McGinnis of Oak Elementary school prepared “Granola Oate Bars.”

Lafayette Elementary student McKenna Smith prepared “HMM Healthy McKenna Muffins.”

North Albany Elementary student Reagan Williams made “Sun Butter Truffles.”

Central Elementary School student Grace Foultner’s creation was entitled “Pizza Pasta.”

Periwinkle Elementary student Brienna Tierce made “Stuffed Peppers.”

Essay by Brennan Mesa, 3rd grade

Posted on: March 15, 2017

Essay Bull Shark

By Brennan Mesa

Did you know Bull Sharks live up to 20 years? My animal is a Bull Shark. Bull Sharks are fish. Bull Sharks have blue and white skin. Bull Sharks have gills and that’s how they breath. Bull sharks can go from 7-11.5 feet long. Bull sharks have live babies. Bull sharks have twins every time they have babies.

Bull sharks have adapted to life in the ocean because they have a lot of places to swim and they have a lot of food to eat. Bull sharks live in the ocean.The Bull shark’s habitat has a lot of predators and a lot of life. Bull sharks are found in the oceans of North America, South America, Africa,    Australia.

Bull sharks are carnivores because they only eat meat. Bull sharks can hide and once they see their prey they swim out and eat. Other animals eat Bull sharks. Bull sharks can live up to 30 years. Bull sharks are not endangered or extinct. Bull sharks breath out of their gills on the side of them.The thing I like most about Bull sharks is how sharp their teeth are.

 

Talk About Trees

Posted on: March 10, 2017

Talk About Trees is a statewide forestry education program through Oregon Forest Resources Institute.  The purpose of the program is to increase student’s knowledge and awareness of forestry and related issues, including the life cycle of trees, forest health, trees as a natural resource, forest as habitat for animals, and careers in forestry. Programs are presented by experienced facilitators and offered free to classrooms throughout Oregon.

The fourth grade classes participated in Papermaking through this program.  Each child was able to make and keep their own piece of paper.  The students had a great time!