234

C’estMagnifique!Tasty LessonsLearnedMeetChanHui WooO Canada!

YAN

EDMOND

ric Schlosser and Charles Wilson, in their 2006 book

Chew on This

, argue that “Foodis one of the most important thingsyou’ll ever buy”—yet many of usknow little about where our foodcomes from. Because of food’s impor-tance, we should know where itcomes from, and that’s the basis of their enlightening, troubling, and attimes, controversial book.

Chew on This

, which the 8thgraders read this year, investigates thefast food industry through the variouslenses of history, health, labor, animalwelfare, technology and business. Thestudents agreed and disagreed withthe authors’ conclusions; were disgust-ed, saddened, elated and positivelyimpacted by the stories told; andemerged from the experience thinkingmore clearly about where their foodcomes from.On April 2 and 9, the separateeighth-grade advisories—along withMr. Stonecipher, Ms. Cullen-Hamzeh,Ms. Haley and myself—volunteered atthe Food Project farm in Lynn to learnmore about where food comes from ina hands-on way.The Food Project, devoted since1991 to promoting “personal andsocial change through sustainable agri-culture,” educates and engages youthand communities in all aspects of foodand healthy eating.” Teenagers andvolunteers work on The Food Project’sfarm in Lincoln as well as its spaces inBoston, Lynn, Swampscott and else-where. The Food Project teachesabout agriculture as well as leadershipand responsibility, and it offers paidsummer positions for kids ages 14and older.

. A

LBERT

F. A

RGENZIANO

ll good schools continue to grow andset new and higher standards. Duringthis school year, MCCPS has begunthe process of creating a new strategic planto guide the direction of our school for thenext several years. Each of us can supportthis process in two ways: first, by cooperatingin certain necessary information gathering;and second, by pondering the future, settingbroad aspirations and considering waysMCCPS can evolve most effectively to meetfuture needs and challenges.The backbone and starting point for anyschool’s strategic plan is its mission statement,which reflects the values and terms of theschool’s mission and philosophy. Over the year,MCCPS undertook a comprehensive review of its mission, a process that involved input fromtrustees, students, faculty, staff, and parents.The Board of Trustees approved a revised mis-sion statement that sets forth our shared pur-pose and vision for what makes a school excel-lent. In particular, the mission statement artic-ulated the four goals of our school: learning,character, community and service.The strategic planning process as wellrequires the collective efforts of all membersof the community to identify and articulatespecific areas that should be priorities for theschool in upcoming years and, ultimately, torecommend specific initiatives that can beundertaken to strengthen and enhance thefabric of the school. The active involvementof students, families, alumni, faculty and staff in all aspects of the school creates the energyand enthusiasm that characterize the MCCPSexperience.

June 2009 | Volume 1,number 3

Do You Know Where YourFood Comes From?

Strategic Plan: AFine-Tuned Mission

FFICIAL

UBLICATIONOF THE

ARBLEHEAD

OMMUNITY

HARTER

UBLIC

CHOOL

“

The active involvement of students, families, alumni, faculty and staff, in all aspects of the school, creates the energy andenthusiasm that characterizes the MCCPS experience.

”

—

Dr. Albert Argenziano

See

FOOD PROJECT

,page 3

Eighth graders “learn by doing.”

Rosetta Stone in the Digital Age

O’D

WYER

s the Rosetta Stone from Ancient Egypt un-locked doors to understanding another lan-guage, the Rosetta Stone language program is help-ing students at MCCPS acquire and enhance theirforeign language skills.New to the curriculum this year, the RosettaStone software program is yet another example of how MCCPS integrates technology and caters tothe diverse learning styles of students. The RosettaStone program complements class teaching andpermits students to work independently on theirlanguage acquisition and fluency. Similar in manyways to the ALEKS math program, Rosetta Stone isan individually designed program where studentscan progress at their own pace and gain skills asthey practice Spanish or French. According to French teacher Quincy Carpenter,“It provides options for students with differentlearning styles and paces the students individually.I sense differences in the students’ participation inclass and in their motivation to learn the language.They are able to gain confidence from spendingtime with the program.” As with any program, students benefit mostfrom consistent and regular practice. Students fromthe upper grades have some opportunity to use thelab in school, and of course, they may do as muchpractice as they wish at home.In the beginning, 4th and 5th-graders had arequired amount of time that they needed to com-plete each week at home; currently, their foreignlanguage class time is spent in the lab working onRosetta Stone. Foreign language teacher RosannaLongenbaker reports that students are enthusiasticand “most of them are enjoying it.” It is almost acompetition among some students to see who isfurthest along!Indeed, a highly-motivated student could pro-gress through the program and work at a high-school level to enhance their study of French orSpanish. What an interesting and fun way to acquire aforeign language!

C’estMagnifique!

Students Learn Tasty Lessons atFrench Banquet

ARY

tudents and guests at MCCPS recentlyenjoyed a culinary tour of southern France,orchestrated by the school’s Director of Nutrition,Chef Laura DeSantis.“It is so important to get children to eat thingsto help them fuel their bodies and minds,” saidChef DeSantis. “Provencal Cuisine is oneof the most flavorful and healthy, becauseof the use of all the olive oil, garlic andherbs (among other things).”Chef DeSantis collaborated withFrench teacher Quincy Carpenter on theprogram. 8th grade students preparedfor the buffet by rehearsing dialoguesabout making and ordering food. Theystudied materials about the regions andhistories of the foods on the menu.In the French cooking enrichment,DeSantis and Carpenter worked with asmall group of students to create thebanquet menu. Students helped prepare foodsand then brought samples to students and teach-ers for feedback.The banquet was a true community effort.Teachers, students, staff, and parents pitched into help cook, set up, serve, and clean up at theevent. Local businesses including Shubie’s donat-ed food and other materials.

WHAT’S NEW(S) AT MCCPS — JUNE 2009

Nutrition News

Leah,Maria,and Isabella practice French.

AGNA

H RTER

Magna Charter

is the officialnewsletter of MCCPS.

Magna Charter Staff& Contributors

Dr.AlbertArgenzianoJeff BarryKathleen CormierNina Cullen-HamzehMary McRaeKay O'DwyerRyan RedmondNorma RossMike RuthLaura SmithTim StonecipherNancy Marland Wolinski

MCCPS Board of Trustees

Emil Ronchi,

Chair

Cathy Vaucher,

Vice Chair

Dr.John Sullivan,

Treasurer

John McEnaney,

Clerk

Nina Cullen-HamzehCynthia CanavanMattCroninDr.Alice de KoningChris FauciBob Sousa

MCCPS School Staff

Dr.AlbertArgenziano

Interim Managing Director

Nina Cullen-Hamzeh

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 3,June 2009

Thanks to our many volunteers.

Track season is upon us and the Navigatorshave faced some tough opponents,butpulledthrough with several wins.Check outtheimpressive stats below!

– Mr.Ruth

In a meetagainstCovenantChristian Academyof Peabody:• 6th grader

Nicola Russell

placed second in the1-mile with a time of 7 minutes,28 seconds.• 8th grader

Nate Fowler

placed firstin the 1-mile with a time of 5 minutes,59 seconds.• 8th grader

Jasmine Lopes

tied for second in the100m with a time of 14.8 seconds.• 7th grader

Peter Slattery

placed firstin the100m with a time of 12.6 seconds.• In the second heat,8th grader

Johnny Lopes

placed firstwith a time of 13.0 seconds,a sec-ond ahead of the second place-runner,8thgrader

ForrestLacy

.• 6th grader

Carly Hood

placed firstin the 200mwith a time of 33.57 seconds,8/10ths of a sec-ond ahead of the second-place runner,5thgrader

Sara Martin

.• 8th graders

Kris Liti

and

Johnny Lopes

,alongwith 6th grader

John Sullivan

,took 1st,2nd,and 3rd place in the boys 200m,with timesranging from 28.6-33.6 seconds.• 5th grader

Oliva Comeau

took 3rd place in the400m with a time of 1 minute,24 seconds.• 7th grader

Peter Slattery

took firstin the boys’400m with a time of 1 minute,3 seconds.• In the long jump,8th grader

Johnny Lopes

tookfirstplace with a jump of 15 feet,and 8th grad-er

Carolyn Claveau

took firstplace with a jumpof 11 feet.• In the shotput,6th grader

Carly Hood

tookfirstplace with a throw of 20 feet,11.25 inches,and 8th grader

F.J.Murphy

took firstplace witha throw of 25 feet,9.75 inches.

FOOD PROJECT

Continued from page 1

ORMA

OSS

han Hui Woo, our MCCPS intern, is participat-ing in the International Internship Program andcomes to us from In-Cheon South Korea. As a studentat In-Cheon University, he is studying English litera-ture and language. Upon graduation, Mr. Woo wouldlike to enter the business side of the sports world. While here, he hopes for ample opportunities toexperience American culture.Each Wednesday, Mr. Woo has taught an enrich-ment aptly titled Korean Culture. He is 24 years oldbut explains to the students, “In Korea, I am 25; youare one on the day you are born.” Chan Hui teachesabout the current lifestyles of South Korea and thecultural arts, performances, sports and games of hiscountry. Students have enjoyed dressing up in tradi-tional Korean costumes, tasting Korean snacks andlearning first-hand about life in Korea. In return, Mr. Woo is eager to learn all that we as a community canteach him about America as he strives to improve hisspoken English. Anne Chandler has enjoyed having Mr. Woo par-ticipate in her classes. “The most difficult thing forhim is the idioms,” she said. “I let the children explainwhat he questions; it’s a terrific dual-learning situa-tion.”Mr. Woo began his American experience livingwith Mr. Ruth, then spent time in Nahant with theNocera Family. He has enjoyed peeks into Americanlife through the friendly generosity of some of ourCharter families. Presently, he is staying inMarblehead at our house (Norma and Bill Ross, withCharter students Will, Sam and Margaret). It is apleasure to be his host and the children are gaining somuch from the experience. We truly have made agood friend and of course we all now wish to visitSouth Korea someday!Mr. Woo will be here until September and is opento any and all invitations; there is still time to share anexperience with him, and you will be so glad you did!

WHAT’S NEW(S) AT MCCPS — JUNE 2009

Sports News

MeetChan Hui Woo

Mr.Woo worked closely with Reading SpecialistAnnChandler.Chandler says,"It's been a pleasure work-ing with Mr.Woo this year.He has been an inspira-tion to the students and a role model,exuding hisenthusiasm and desire to learn.He is always eager to try something new.The students love him." Will’s long jump.Brad and John pass the baton.Fiachra flies.

While one advisory toiled under the gray, chillyskies of April 2 and the other half worked in relativewarmth under blue skies April 9, all contributed insimilar ways. Directed by the knowledgeable FoodProject staffers, they weeded plant beds, sifted com-post, spread the compost on the beds, laid woodchips for walking paths, and participated in some funcollaborative games and activities. They learned thateven in a relatively small plot for growing vegetables,the farm would be able to produce 20,000 pounds of food in a season, a fascinating fact noted by 8th graderForrest Lacy. The focus was clear: to be aware of where our food comes from and of “all the hard, dili-gent work put into the food we eat,” as 8th graderTayla Cote commented.Students enjoyed working outside in the fresh air,learning by doing, and working for something largerthan themselves. For 8th grader Chris Sico, it was“the best field trip,” one in which he felt that he had“helped the community.” Andrew Keenan agreed, say-ing, “Doing this gave me a sense that I was greatlyhelping others and making an impact on the world.”Here at MCCPS, Chef Laura DeSantis and her cre-ative kitchen staff daily produce good, healthy, tastyfood from scratch. Many students study cooking duringEnrichment, and are involved in growing beautiful foodplants in garden plots adjacent to the school building.By virtue of the care and thought gone into nutrition,health and wellness here at MCCPS, students alreadythink about food in deep and complex ways.