by rsullivan | Sep 11, 2017 | Stand Up for Public Education Blog
News8000.com: Hundreds of La Crosse students were out before school Friday morning… making a positive impact on their community.
The entire student body of the Lincoln, SOTA II, Coulee Montessori Middle School were picking up trash in La Crosse’s Washburn neighborhood.
Students were separated into groups with designated blocks to walk through, picking up debris and loose trash along the way.
The project is a part of the school’s Positive Behavioral Intervention and Supports program which aims to teach and reinforce respect, responsibility, and relationship building.
“It was something we developed as a PBIS team and thought, ‘This is a great way to get the kids out there and let them see that what they do can make a difference.’ And we decided that it would also be a great way to kick off the school year,” said PBIS Tier 1 Coach Mandi Hundt.
The students were out until nine Friday morning.
Afterwards, students attended an assembly to further expand on those PBIS values.
Read the complete article.
by rsullivan | Jul 17, 2017 | Stand Up for Public Education Blog
News8000.com: The shelves of a local food pantry are filling up thanks to the efforts of employees of a local business.
Tammy Huntington, an employee of McLoone Metal Graphics of La Crosse, decided to start a fundraiser to benefit local students during the summer. Through donations from fellow employees, the business was able to collect about $450 worth of food for the Hunger Task Force of La Crosse.
Huntington says her donation drive is an example of how easy it is to help those in need.
“It’s no fault of their own that they don’t have the food that they need to survive and I just think it’s sad with where we live and how easy it is to reach into your pocket and donate just a little bit,” said Huntington.
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by | Jun 2, 2017 | Stand Up for Public Education Blog
Students in Logan High School’s Project Lead the Way digital electronics class demonstrated their finished exo arm on Thursday. The arm, funded by a number of local partnerships and grants, including $1,750 from the La Crosse Public Education Foundation, is designed to help workers operate a metal grinding tool by reducing the amount of force and stress on the body as well as increasing productivity.
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by rsullivan | Apr 17, 2017 | Stand Up for Public Education Blog
News8000.com: Another school in the area is hoping to help the hungry here at home.
Logan High School recently opened ‘The Logan Table,’ a pantry set up for students and families who may have trouble having enough food at home.
The pantry is maintained by staff members at Logan and is stocked with items provided by the Hunger Task Force.
They held a curbside event outside the high school Thursday to make sure everyone had enough food to last through the upcoming spring break.
Teachers say about 48% of students at Logan qualify for free or reduced cost meals at the school and they didn’t want to see anyone go hungry.
“We worried that ‘how can you focus on learning when you don’t have food at home to eat?’ So we started the pantry at school so that the students could access it, because often you have to be 18 years old or you have to have a car to get to a food pantry,” said Logan H.S. Special Education Teacher Tricia Gibbons.
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by rsullivan | Mar 27, 2017 | Stand Up for Public Education Blog
Portage Daily Register: Smoke the meat right — just right — or it’s over. All over.
The Portage High School culinary arts team prepared this week for Wisconsin ProStart competition knowing exactly what they’ll need to do to perform well. They know the competition, slated for March 14 in Milwaukee, will feature bigger teams from bigger schools.
They won’t be intimidated.
“You have to get the smoke flavor from the smoked chips with the beef — and you have to make sure the bacon stays wrapped around the beef, because it tends to fall off,” said senior Joseph Clemmons. “But we make it work.”
The team will prepare an entrée of bacon-wrapped, smoked top-butt sirloin of beef with a black raspberry glaze. They’ll start the meal off with an appetizer of lake perch, seasoned in a Parmesan egg batter and set on coleslaw with tangy relish. For dessert, they’ll prepare wild berry “clafoutis brulee,” a sweet and tart berry trio in warm custard with a crunchy sugar crust.
Clemmons, the team’s leader, is the only member who competed in ProStart last year. Challenges are many, he admitted, especially since the team is down to three members. “When we had five we had somebody keeping us on time, and another person helping us prepare and cook the dishes. With three, we do it all by ourselves.”
