School News

Thanks to all who attended our 3rd annual Spring Carnival event. Everyone enjoyed the creative carnival games, prizes, tasty treats, photo booth, and of course…. the chance to dunk a teacher!

For our Spring CLIC week, Vermont Day School students in grades K-6 learned about the concept of Fair Trade through a collaborative project with Lake Champlain Chocolates (LCC). After a tour of the company’s headquarters, the students were given the challenge to develop marketing and educational materials to help LCC teach others about Fair Trade. At the end of the week, Vermont Day School students returned to LCC to present their ideas. Working in teams, students came up with a variety of ideas, ranging from game boards to packing ideas, iMovies to wristbands and more. This was a great example of real world learning in action!

Inspired by Linda Sue Park’s book, A Long Walk To Water, the 5/6 class explored water issues around the globe. They each researched a contemporary water issue in Global Studies, and used the design thinking process in STEM to engineer a potential solution. Topics of study included: Water shortage in Capetown, water contamination in South Sudan, freezing water pipes in Eastern Kentucky, water contamination in Flint, Michigan and Cyanobacteria growth in Lake Champlain.

The 2/3 class has been busy learning about inventions and how they have changed over time. To demonstrate their learning, each student designed an art piece with a working circuit. Meanwhile……the 3/4 class has been immersed in the world of energy efficiency! Their multi-faceted project included the creation of iMovies and posters to inform others about the importance of energy efficiency, inventions to demonstrate innovative ways to generate renewable energy and a personal challenge for energy conservation at home.

 

As a culmination of their unit on mapping, transportation and forces of motion, the K/1 class invited parents and friends to view the pamphlets and maps they created to highlight an important place in our local community. In addition, they showcased the innovative forms of transportation that they engineered in STEM class.

 

Curious to learn more about Perseus, Persephone and the Odyssey? Stop by the Shelburne Public Library to check out the 3/4 class’ Greek Mythology comics on display now!

Congratulations to all our student performers on their outstanding performance of The Jungle Book, a Rudyard Kipling classic. For our Winter CLIC week, students rehearsed lines, practiced songs, designed costumes and created sets. The final performance at the Shelburne Town Hall was a lot of fun and an impressive performance!

Vermont Day School collected 606 lbs. of food for the Shelburne Food Shelf! Thank you to our middle school class for leading this effort, and to all who contributed very generous donations to help us meet our goal and support families in need.

Three Vermont Day School Lego League, Jr. teams competed in the FIRST competition at Norwich University in early December. Their challenge was to build and program a model demonstrating an innovative solution for water conservation. It was an exciting day for all, as teams won awards in a variety of categories.

Our 2nd annual Gingerbread Festival was a huge success! Thanks to all who attended, and to our parents and teachers for putting on a fun and festive community event. A big congratulations to all the participants and winners of the Gingerbread Structure Building contest, and a shout out to Lake Champlain Chocolates for their generous contributions to this event!

Vermont Day School students just finished an amazing Fall CLIC week project! Students were immersed in a farm to table experience, where they learned first hand about the process of using local, seasonal ingredients to create tasty food. We kicked off the week with a visit to The Guild Restaurant to hear a talk Phillip Clayton, Executive Chef/Owner of the Farmhouse Group. Here, students received advice from Chef Clayton on how to create flavor pairings and interesting recipes using local food that’s in season. Next, students visited Bread and Butter Farm, where they harvested swiss chard and kale, planted new crops and visited the pigs! Returning to school with their harvest, our budding chefs worked collaboratively to create recipes featuring seasonal ingredients from the farm. As a culmination of the week, students spent the day making their recipes and tasting one another culinary creations, which featured: beet smoothies, potato and swiss chard gratin, pumpkin waffles, butternut squash soup and more!

 

As an integrated global studies and art project, the 3/4 class created an early humans cave painting to demonstrate their knowledge and understanding of adaptations that early humans used to survive. Here they are showing their painting to their schoolmates!