Professional Documents
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Dustin Benscoter
demonstrates SMART board
Casey Middle School teacher Dustin Benscoter demonstrates his classroom SMART
board. District 80 is completing the installation of the interactive whiteboards
that use touch technology to detect user input in all of its classrooms within the
next two weeks. The system is comprised of the whiteboard, a computer, and a
projector. SMART boards have many practical uses in the classroom, beginning
with students as young as preschool age. According to Wikepedia, “Teachers can
create unique interactive sound-enhanced lessons and link websites, PowerPoint
presentations and Excel spreadsheets to the notebook software. Documents can
also be scanned into slides to help create curriculum based material. The images
and flash graphics in the “Gallery” are added features that help to create a 21st
Century environment within the classroom. The SMART board has become a new
methodology for teachers to engage students in traditional educational content.”
Benscoter said that his students noticed immediately how excited he is to have
the SMART board technology to integrate into their classroom lessons.
Mine rescue personnel competing at the IMRA State Mine Rescue Contest this summer at Rend Lake College.
Shop the web locally and find links to area business websites at www.dtypub.com
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Steve Fee and the band FEE, played to about 2,000 people during Godstock 2009 recently at the Wayne County Fairgrounds in
Fairfield. Fee has placed several Christian hits on the Contemporary Charts including “All Because of Jesus” which reached #2 in
the nation. Other acts at Godstock included Sonicflood, John Schlitt, VOTA, The Great Romance, Perry Case Band, Greg Graham
Band, and Awaken. The “Center Stage” singing contest at Godstock was won by Jared Mitchell of Norris City.
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Casey Middle School students Quentin Favors (left) and Dalton Miller have their
faces embellished with paint and glitter for a day in mid-September, thanks to Casey
art students Salsha Bringham and Angela Bilotti. The boys each paid a dollar to a
fundraiser to help sixth, seventh, and eighth graders whose classrooms were recently
vandalized at McClellan School.
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Ingredients
1 pork loin (10 lbs), sliced lengthwise*
2 cups apple cider
2 limes, juiced
2 lbs fresh kale
PHOTO BY TERI CLARK
6 stalks celery, chopped
2 yellow onions, chopped
1 bunch watercress or flat leaf parsley, chopped Primary Center third grade teachers
perform “Thriller”
4 Tbsp mustard seed
2 Tbsp red pepper flakes
Nutrition facts (per serving): white pepper
Calories: 304; Fat: 4g; Saturated Fat: Primary Center third grade teachers performed their version of Michael Jackson’s “Thriller” as a kickoff to this school year’s
Tabasco® sauce
1g; Cholesterol 96mg; Sodium: Thriller Thursdays on September 10 in the school gym. The event, which was staged for all third graders at 8:30 a.m.,
363mg; Carbohydrates: 23g; cheesecloth
was followed by a full day of reading strategies, taught by the third grade teachers. Thriller Thursdays are scheduled for the
Fiber: 1g; Protein: 41g
first Thursday of each month throughout the school year to stress the importance of reading in all parts of the curriculum.
Performing with the teachers are Rob Dyer (back left) and his wife, Sarah, (front left). Third grade teachers who danced
Submerge pork in apple cider and lime juice. Add lime skins and marinate for two hours. are (l-r) Jessica Case, Ashley Moore, Michelle Lee, Dan Knox, Rebecca Frisby, and Julia Laur. Not pictured are teachers
Shelly Brose and Kevin McGreer, who also participated in the day’s activities. The Dyers’ third grade daughter, Allison, is in
Blanch kale in salt and water until tender. Jessica Case’s class. Rob Dyer is a member of the District 80 Board of Education.
Combine kale, celery, onions, watercress, mustard seed, pepper flakes and pinch of white
pepper in a mixing bowl. Mix thoroughly. Add Tabasco sauce to taste.
Remove pork from marinade and place it flat on cheesecloth. Cover with plastic wrap and Get your local Mt. Vernon
weather online at dtypub.com
pound with a meat mallet evenly.
Remove plastic wrap and spread stuffing over pork in an even layer. Roll pork loin length-
wise and wrap tightly in a cheesecloth, tying both ends securely. Place in boiling water.**
Cook until internal temperature reaches 160° on a meat thermometer, approximately two
hours. Remove from stove and leave in water until cool, about 60 minutes. Make Sure Your Furnace is Clean & Safe for Winter
Cut off cheesecloth. Slice and serve. Call us
today & Clean & CheCk
schedule
SpeCial $5295
*Ask your butcher or meat department to trim the pork of all fat
**While boiling is the traditional method for making this dish, we found you can roast this dish in the oven your...
IN GOD WE
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