Hudson - Litchfield News | April 27, 2012 - 9 Going Green for Earth Week Outdoors
Charlie Chalk Unproven to Effect Waterfowl
with Traditional Lead Tackles
On April 17, by a wide bipartisan margin, the House of Representatives approved a bill that contains language that would block ongoing, unjustified efforts by anti-fishing groups to ban lead fishing tackle by petitioning the Environmental Protection Agency (EPA) using a provision in the Toxic Substance Control Act. The Sportsmen’s Heritage Act of 2012, HR 4089, establishes an exemption for traditional fishing tackle under the Toxic Substances Control Act and clarifies the exemption that already exists for the shooting and hunting sports. The EPA has been petitioned three times in the last 18 months to ban ammunition or fishing tackle containing lead and the agency has rejected all three petitions. There is no scientific evidence that the use of traditional fishing
tackle is having an adverse impact on loons and other waterfowl populations, the reason groups most often cite as the reason for a ban.
Charlie Chalk can be reached at firstname.lastname@example.org
submitted by Katherine Ditolla, Recycle Committee Students at Dr. H.O. Smith School went green while participating
in Earth Week from April 16-20. After carrying around their trash in a bag all day on Tuesday, students were encouraged to create “zero waste” after realizing how much they actually throw out on a daily basis. Congratulations to the 4th grade, who was the class with the least amount of waste! Students also learned how to be more
HMS Chefs- continued from front page PMA Jr. High School Students
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Jon and Morgan put the finishing touches on the table settings.
Te chefs. Chef Deb with her student chefs, Jon White, Erin Regan, Elizabeth Pena, Caroline Truesdell, Chiara Freitas, and Morgan Atherton
“It’s been a good program,” said Erin Regan
while cooking Chicken Parmesan. “I look forward to continuing my culinary studies at Alvirne next year.” Week two they began their four course meal planning. Every week had an associated lesson of why eating healthy is important and how easy it is to eat healthy with only a little preparation. This week the students learned to make a salad and Gazpacho soup. They learned to make their own balsamic vinegar.
By the third week, Chef Deb was teaching her student chefs how to prepare healthy simple meals in minutes and this week’s lesson looked at how to bread a piece of meat and how to turn that into an entrée. Students learned how to prepare Chicken Parmesan, including finishing the entrée in the oven and not on the stove burner.
“Some of my students told me that they were going home and making dinner for their families,” said Chef Deb. “They learned basic knife skills as well as cooking skills. The fourth week saw the chefs learning to make a healthier dessert. “We concentrated on how to make crepes and how to use fruit in healthy desserts,” said Chef Deb. “We marinated our fruits in simple maple syrup.”
Students met with Chef Deb twice during week
five and had a rookie Chef cook off. It gave them a chance to show off all the skills that they had learned and to make final preparation for hosting the final dinner because during week six, they had invited their parents and guardians as well as selected staff to come and eat their four course dinner. The table was set with a tablecloth, student
chefs wore chef hats and aprons. Food Director Carla Anger was beaming with pride as she watched the preparations. “This has been a wonderful program and I cannot say enough good things about Chef Deb. She has been fabulous.”
Medical Billing and Coding School
Owner/Specialist Michele Lenzi
Principal Susan Nadeau agreed that the
program had been excellent. “Next year I hope to do this during the winter season. Some students wanted to participate, but also wanted to participate in spring sports. I am really looking forward to dinner.”
Once service began, the guests gave rave reviews to the student chefs. “This may be one of the best meals that I’ve eaten recently,” said Hudson School District Business Administrator Karen Burnell.
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resourceful and recognize which products are recyclable. To end the week long celebration, students spent Friday afternoon “beautifying” the school grounds. Raking, picking up liter, and making bird houses were some of the activities that the students participated in. Thank you to Countrybrook Farms who donated an assortment of gorgeous flowers for the school’s flower beds. A little goes a long way, and together we can make a difference!
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