Meetthe Teacher:
Quincy Carpenter
B
Y
L
AURA
S
MITH
P
eople are always curious about QuincyCarpenter’s name—a fittingly unusual one for ateacher with so many interests.In fact, Ms. Carpenter went for three days with noname at all. Mom and Dad just couldn’t agree. But onday three, Quincy’s dad—“one of the most creativeand interesting people I've ever met,” she says—thought of it while riding the train home from work.She gathers he liked how it avoided any sort of "label" (male, female, or race) and had an element of patriotism to it. A native of Lansdale, Pennsylvania, Ms. Carpentermajored in French at the University of Delaware, andfell in love with painting when she studied abroad inParis. Before coming to MCCPS this year, she taughtFrench, Sculpture, Photography, Painting andDrawing at the Bryn Mawr Summer Institute for theGifted for three years. During the school year, sheworked at Gunning Bedford Middle School inDelaware, teaching Visual Arts for three years andGifted Education for two.The 29-year-old teacher combines her passions atMCCPS by teaching French to 6th, 7th and 8thgraders and running an enrichment to create sceneryfor the school’s upcoming musical, Into the Woods.“We’ve got so much talent here at the school,” Ms.Carpenter says. “The thing I look forward to most onmy drive from Cambridge each day is how positivethe attitude is. I know I'll be greeted every morningwith smiling faces.”In her free time, Ms. Carpenter enjoys hiking,bicycling and traveling to new places, as well as try-ing new restaurants, listening to music (especially the Amelie soundtrack), watching movies and readingbooks. She’s also busy planning her wedding in August to a Harvard Business School student with anequally interesting name: Shane. Welcome, Quincy!
WHAT’S NEW(S) AT MCCPS — MARCH 2009
2
Nutrition News Plus a Recipe
We asked Chef Laura to share a recipe thatis a favorite of our students.She thoughtfor a moment,and then chose her pulled pork.Servedwith veggies,it’s a nutritious and delicious lunch.
Recipe for Pulled Pork:
INGREDIENTS:
1 (4-6 LB.) Pork Butt(preferably bone-in)2 cups cider vinegar2 cups water2 cups BBQ sauce1/2 cup brown sugar4 to 6 cloves of garlic minced1 tbsp fresh ginger,minced1 med.white onions dicedsaltand fresh ground black pepper
Ms.Carpenter uses artto gether students excit-ed aboutFrench.Chef Laura DeSantis
M
AGNA
C
H RTER
Magna Charter
is the officialnewsletter of MCCPS.
Magna Charter Staff& Contributors
Dr.AlbertArgenzianoJeff BarryKathleen CormierNina Cullen-HamzehKay O'DwyerEmil RonchiMike RuthLaura SmithNancy Marland Wolinski
MCCPS Board of Trustees
Emil Ronchi,
Chair
Cathy Vaucher,
Vice Chair
Dr.John Sullivan,
Treasurer
John McEnaney,
Clerk
Nina Cullen-HamzehCynthia CanavanMattCroninChris FauciBob Sousa
MCCPS School Staff
Dr.AlbertArgenziano
Interim Managing Director
Nina Cullen-Hamzeh
Interim Academic Director
Eileen Perry
Assistantto the Directors
Molly Wright
StudentServices Coordinator
Jed O'Connor
Director of Special Education
Jeffrey Barry
Business Manager
MCCPS
17 Lime StreetMarblehead,MA 01945Phone:781-631-0777Fax:781-631-0500www.marbleheadcharter.org
Our Mission
MCCPS fosters a community that empowerschildren to become capable, self-determining, fullyengaged individuals who are critical and creativethinkers committed to achieving their highestintellectual, artistic, social, emotional, and physical potential. We are dedicated to involving, learning from, participating in, and serving our schoolcommunity and the community at large.
Volume 1,Number 2,March 2009
PREPARATION:
Preheatover to 300 degreesIn a deep roasting pan (or deep braising pan with a lid)place the pork buttin the pan and season with saltandpepper.In a separate bowl,mix all the remaining ingre-dients.Stir until all ingredients are incorporated.Pourmixture over the pork buttin the roasting pan,leteachside for sitfor about20 minutes.Cover pan ( if you don’thave a lid cover with foil and make sure edges are tight)Cook for 2 hours.Turn the pork buttin the pan and cookfor 2 more hours.Take foil or lid off the pan and cook foranother 45 minutes.Check for tenderness by sticking asfork in the meatand if itgoes through with little force itshould be ready.Letcool and then with a fork or tongspull the pork apart,then heatback in the oven if need-ed.
OTHER SERVING SUGGESTIONS:
Corn Bread,coleslaw,braised apples,braised cabbage or simply on a bunwith cheddar cheese
Add a Comment