News Briefs
COLLECTING FOOD FOR HUNGRY FAMILIES
OESians donated a record 6512 pounds of food to Neighborhood House this year. On Mount Hood Climb Service Day, students from all three divisions helped sort and deliver the food, which
is being given out in emergency food boxes for families in need. Lower School parents have started a blog about service learning that can be found here:
www.oeservice.wordpress.com.
HEADING FOR EUROPE, TWICE, FOR SCIENCE RESEARCH
Vinay Iyengar ’13 was among 17 students to win Best of Category awards at the Intel International Science and Engineering Fair in Phoenix in May. In addition to his ISEF prize of $5000 in the Mathematical Science category, he also received a full fellowship from the Bruno Kessler Foundation to participate in a research team this summer in Trento, Italy, and an all-expense-paid trip to Prague for the European Union Contest for Young Scientists. Harsha U. ’14 was awarded second place at ISEF in the category of Engineering: Materials and Bioengineering .
EXPLORING THE WETLANDS BY CANOE
Lower School students have been very interested in the wetlands this year, and a number of classes have explored the wetlands lake by canoe. Students in kindergarten and pre-kindergarten looked at the animals and plants, while third-graders relived some of the experiences of Lewis and Clark. Outdoor coordinator Tom Handel and Upper School students provided the paddle-power, safety, and knowledge.
BUTCHERING MEAT AND MAKING NEWS
TAKING ON NEW ROLES AND A NEW DEGREE
Upper School Humanities teacher John Holloran (left) has been named Director of Studies. He will coordinate the curriculum from pre-kindergarten through grade 12. Middle School science teacher Chris Mader was chosen to succeed Dr. Bill Lamb as Winningstad Chair for Science and Engineering, and he will oversee the science research program. Upper/Middle School French teacher Micheline Ghattas received her PhD in public affairs and policy from Portland State University.
16 Oregon Episcopal School
For Winterim, a group of students teamed up with Camas Davis, head of the Portland Meat Collective, to learn about butchering. Tey started visiting a local farm to see how animals are raised, cared for, and slaughtered using responsible and sustainable husbandry. Tey visited a slaughterhouse, and then they went to a commercial kitchen to learn basic butchering techniques and prepare a meal. Tey bumped into a writer for Te New York Times Magazine who was doing a story about Davis, and she wrote a story about the OES Winterim.
LEARN MORE:
www.oes.edu/ magazine
• Link to New York Times story
• Canoeing photos
www.oes.edu
Photo Holly Andres
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