November 2016: 10th Edition NEWINGTON
Science Connection
You may have witnessed grade 6 students doing their own experiments based on their own questions at the beginning of the year. It was part of the Grade 6 3D model of teaching science. One student, Samantha, tested, to see if different types of parachutes would prevent an egg from cracking. Other students, like Kaitlin and Jordan, tested to see how strong certain brands of paper towels were with pennies. Another student Ryan, created a 3D model of the element Nickel! Check out Ryan's project link below and browse through this photo gallery of cool science happenings. Way to go 6th grade science students and teachers!!!
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Featured Teacher Section
By: Elizabeth Doll
Have you seen a new person roaming the halls? If you have you might know he is are new vice principal, Mr. Doran. As such an important change of staff we chose to feature him in this month's school paper. One of our reporters went down to his office, asked him a few questions, and these are his answers.
1. Q: Who is in your family? Three daughters, a wife and two dogs.
2.Q: How do they inspire you? They're hard workers and never give up.
3. Q: Have you been a principal or assistant principal before and, if so, how long? Two years in Hartford as a Dean of Students.
4. Q: Do you enjoy this job and, if so,why? Yes I love it because everyone I’ve met is friendly and hardworking.
5. Q: What do you like most about Martin Kellogg and why? I like how the staff get along so well together. The kids are friendly and they go out of their way to say hello in the hallway.
6. Q: What would you tweak or change at Martin Kellogg? More outdoor activities - use the field more often.
7. Q: What inspired you to take up this job? I tried to get the job before but Mr. Smith got it. So when it opened up again I grasped at it.
8. Q: As a kid did you like school? First I did not because I had trouble reading, however, when his teachers helped me, I liked it better.
9. Q: If you went to Martin Kellogg as a kid would you enjoy it? Yes I would like it. There is a lot of teachers that go out of their way to help and that’s what you want in a school.
10. Q: What are your favorite animals and why? Rhinos because when they hang out in the water it reminds me of when I hang out in the pool with my daughters.
11. Q: What is your favorite book as a kid? The Giving Tree, The Hardy Boys, and Sports Illustrated Magazine
2.Q: How do they inspire you? They're hard workers and never give up.
3. Q: Have you been a principal or assistant principal before and, if so, how long? Two years in Hartford as a Dean of Students.
4. Q: Do you enjoy this job and, if so,why? Yes I love it because everyone I’ve met is friendly and hardworking.
5. Q: What do you like most about Martin Kellogg and why? I like how the staff get along so well together. The kids are friendly and they go out of their way to say hello in the hallway.
6. Q: What would you tweak or change at Martin Kellogg? More outdoor activities - use the field more often.
7. Q: What inspired you to take up this job? I tried to get the job before but Mr. Smith got it. So when it opened up again I grasped at it.
8. Q: As a kid did you like school? First I did not because I had trouble reading, however, when his teachers helped me, I liked it better.
9. Q: If you went to Martin Kellogg as a kid would you enjoy it? Yes I would like it. There is a lot of teachers that go out of their way to help and that’s what you want in a school.
10. Q: What are your favorite animals and why? Rhinos because when they hang out in the water it reminds me of when I hang out in the pool with my daughters.
11. Q: What is your favorite book as a kid? The Giving Tree, The Hardy Boys, and Sports Illustrated Magazine
Zombies for a cause: Fuel UP to Play 60
By Sophia Rathbun
The Fuel up to Play 60, Zombies For a Cause event, was held on November 10th, 2016 to benefit the Great American Milk Club. The object of this event was for the participants with belts on, to run laps around the back of the school, stopping at each of the six stations to receive a hand stamp. Each station was a base, meaning that the zombies could not grab a runner's flag when they were at a station. There were two water stations, also counting as the base. The top ten runners with the highest number of laps won drawstring bags. The object of the zombies was to take away each participant’s flags. Each runner had two flags, connected to a belt. If a zombie were to take away a runner’s flag, the runner could obtain the flag back at each station, if they completed ten of the following exercises: push ups, curl ups, or jumping jacks. Most zombies showed up in costumes to the event. There were more runners than zombies as I observed. When thirty minutes of running,chasing,and hand stamping ended, the runners and zombies then ate yogurt and chips. After that they took a video of them doing the Macarena dance to the song. Lastly, the zombie run ended and people went home. We raised a little over $450 for the Great American Milk Drive. It was a fun event, and personally, I hope they do it next year. |
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Book ReView:
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Upcoming Events |
New WKMS updates for the year!
By Mrs. Baylock
You may have noticed the announcements look a little different this year. The studio had its old system removed over the summer and a new system is being used. It is called OBS Studio and is a common platform used for video recording and live streaming. Some of you may be familiar with it as it is often used in the gaming world. Our WKMS studio crew is just getting used to this new equipment and hopes to soon do even more with it...so stay tuned!
If you are interested in being an on-air anchor, our second round of sign ups will happen in December. At that time a schedule will be created for January-June. If you are interested in being an anchor you must be able to be in good standing in all your classes and you must represent all of our Kellogg Pillars of Pride. |
Check out our morning crew having some fun in our recent attempt at the mannequin challenge.
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8th grade young producers Program kicks off for the year!
Young Producers is a second year program that was designed to immerse 8th graders into the world of video production and motivate them to bring their ideas to the screen. They learn to storyboard, create scripts, assess equipment needs, utilize mics, tripods, lighting and green screens to help them produce an effective segment of digital media. They learned the ins and outs of video editing to make their vision come to life. The Young Producers submit their final works (meeting all requirements) to the Kellace Awards selection committee.
The Kellace Awards mirrors award ceremonies such as the Oscars and the Golden Globes. Students submit their videos in the hopes that it could be nominated for one or more categories such as Best Overall Video, Best Script, Best Editing, Best Special Effects and more. At this gala event, nominees get the chance to walk down the red carpet while admiring parents and friends snap photos, interact with other nominees, make connections, and watch their productions on the big screen. Each participant even got a “swag bag” containing items generously donated by video/tv related organizations such as Fox61 and News Channel. After the show, parents and students enjoy some time to mingle, take more photos and celebrate with cake.
The culminating event gives students a chance to showcase their work. It is inspiring to see the variety of creativity and innovation used by the students to produce their videos. Parents commented after the May 2016 event, ‘ That was the best awards show I have ever been too!’ and ‘I just loved watched the suspense on the kids’ faces as they waited to see who each winner was’.
8th graders interested in participating in this year's event may submit a video made during Educational Technology class or outside of class. The videos can be done independently or in groups. More than one video may be submitted. Videos must be in one of the following categories: Mini-Documentary, News Report, Public Service Announcement, Movie Trailer, Book Trailer, Comedy, Community Highlight, Academic, Commercial or How-To. Most videos should be under 2 minutes and be of high quality filming and editing. See Mrs. Baylock with any questions.
The Kellace Awards mirrors award ceremonies such as the Oscars and the Golden Globes. Students submit their videos in the hopes that it could be nominated for one or more categories such as Best Overall Video, Best Script, Best Editing, Best Special Effects and more. At this gala event, nominees get the chance to walk down the red carpet while admiring parents and friends snap photos, interact with other nominees, make connections, and watch their productions on the big screen. Each participant even got a “swag bag” containing items generously donated by video/tv related organizations such as Fox61 and News Channel. After the show, parents and students enjoy some time to mingle, take more photos and celebrate with cake.
The culminating event gives students a chance to showcase their work. It is inspiring to see the variety of creativity and innovation used by the students to produce their videos. Parents commented after the May 2016 event, ‘ That was the best awards show I have ever been too!’ and ‘I just loved watched the suspense on the kids’ faces as they waited to see who each winner was’.
8th graders interested in participating in this year's event may submit a video made during Educational Technology class or outside of class. The videos can be done independently or in groups. More than one video may be submitted. Videos must be in one of the following categories: Mini-Documentary, News Report, Public Service Announcement, Movie Trailer, Book Trailer, Comedy, Community Highlight, Academic, Commercial or How-To. Most videos should be under 2 minutes and be of high quality filming and editing. See Mrs. Baylock with any questions.
It's a Bird! It's a Plane! It's super moon!
By: Sophia Rathbun
Have you seen the super moon? The super moon appeared November 14th of this year. Super moons are usually 30% bigger and 30% brighter than small full moons. This year's moon was 14% larger than small full moons and 7% larger than average full moons. The super moon occurs since the moon's rotation around is not a circle but is an eclipse a squashed circle. A full moon has to be in the closest position, the perigee, in order to form the super moon. The next super moon we can predict will be on 12/04/2021 at 10:02. Our super moon was very big and bright and we can only hope future ones will be even better.
Homework Club: a quiet place to get that work done!
By Shashir Kollu
Need a quiet place to get your work done? Well, be sure to try out Homework Club. You can work quietly with friends, ask for help if needed, and maybe even get all that work done before you get home...leaving you the whole evening to yourself! I bet that sounds great! Homework Club is in the Media Center after school Monday-Thursday. Listen to announcements to hear updates on the schedule daily.
SPECIAL SECTION: THANKSGIVING SPECIAL
WHAT ARE YOU THANKFUL FOR THIS HOLIDAY SEASON?
By Michaela Feldblum
Thanksgiving is a time for us to reflect on the things in life that we are truly grateful for. Here are just a few thankful thoughts we heard when asked here at Martin Kellogg.
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Fall RECIPES
As the fall weather rolls in, along comes more time spent inside. Often that time is spent cooking up some great recipes in the kitchen. Our Kellogg Kurrent crew put together some great fall recipes for you to try!
DEVILED EYEBALLS
By Sophia Rathbun
Source: Foodnetwork.com
By Sophia Rathbun
Source: Foodnetwork.com
Ingredients
Equipment:
- 20 slices of white bread, such as Arnold Brick Oven White Sandwich Bread
- 2 cups smoked ham, chopped (about 8 ounces)
- ⅓ cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon pickled relish
- ½ teaspoon Worcestershire sauce
- 3 dashes hot sauce, such as Tabasco
- Kosher salt
- 10 pimento-stuffed green olives, sliced in half
- Ketchup, for squirting
Equipment:
- 2 ½ inch round cookie cutter
- Cut out circles from the bread using a cookie cutter, lay on a baking sheet, move to side
- Add the chopped ham, mayonnaise, honey, mustard,relish, Worcestershire, and hot sauce into a food processor
- Sprinkle salt on when it is mixed, but mixture still chunky
- Get another baking sheet and put a tablespoon of the ham mixture, shape ham into round balls
- Put an olive on the mixture and put the ham mixture on the bread circles
- Squirt ketchup around the edges of the bread to make it look like veins
- Serve and enjoy!
Apple Cinnamon Crepes
By Allison Wnuk
Source: http://www.myrecipes.com/recipe/apple-crepes
Ingredients
Preparation
1. Make crepe batter: In a blender, pulse flour, 1 Tbsp. sugar and salt. Add eggs and milk; blend until mixture is thick and no lumps remain. Pour into a bowl and let stand at room temperature for 30 minutes.
2. Make filling: Melt butter in a skillet; add apples. Sauté, stirring occasionally, until apples begin to soften, about 3 minutes. Sprinkle with remaining 3 Tbsp. sugar and cinnamon and sauté until apples begin to brown, about 5 minutes longer. Pour in juice; cook 2 minutes longer, stirring. Remove from heat.
3. Whisk batter. If necessary, thin with an additional tablespoon of milk (batter should have consistency of thin cream). Mist a 10-inch nonstick skillet with cooking spray and warm over medium heat. When pan is hot, ladle in 1/4 cup of batter. Quickly tilt skillet so batter coats surface in a thin layer. Cook until edges begin to brown, about 2 minutes. Lift edge of crepe and, using your fingers, carefully flip. Cook for 30 seconds; transfer to a plate. Cover with a clean kitchen towel. Repeat with remaining batter, misting skillet with cooking spray between crepes as necessary.
4. Over low heat, rewarm apple mixture. Fold each crepe into quarters. Arrange 2 on each plate and top with a portion of apple mixture and a dollop of yogurt, if desired.
Recipe Time
Prep: 10 Minutes
Cook: 40 Minutes
Stand: 30 Minutes
(Not necessary, but you can add cinnamon over the crepes)
By Allison Wnuk
Source: http://www.myrecipes.com/recipe/apple-crepes
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- Pinch of salt
- 4 large eggs, lightly beaten
- 1 1/4 cups low-fat milk
- 1 tablespoon unsalted butter
- 3 tart apples, such as Granny Smith, peeled and cut into 1/2-inch cubes
- 1/4 teaspoon cinnamon
- 1/4 cup apple juice or cider
- Plain or vanilla yogurt, optional
Preparation
1. Make crepe batter: In a blender, pulse flour, 1 Tbsp. sugar and salt. Add eggs and milk; blend until mixture is thick and no lumps remain. Pour into a bowl and let stand at room temperature for 30 minutes.
2. Make filling: Melt butter in a skillet; add apples. Sauté, stirring occasionally, until apples begin to soften, about 3 minutes. Sprinkle with remaining 3 Tbsp. sugar and cinnamon and sauté until apples begin to brown, about 5 minutes longer. Pour in juice; cook 2 minutes longer, stirring. Remove from heat.
3. Whisk batter. If necessary, thin with an additional tablespoon of milk (batter should have consistency of thin cream). Mist a 10-inch nonstick skillet with cooking spray and warm over medium heat. When pan is hot, ladle in 1/4 cup of batter. Quickly tilt skillet so batter coats surface in a thin layer. Cook until edges begin to brown, about 2 minutes. Lift edge of crepe and, using your fingers, carefully flip. Cook for 30 seconds; transfer to a plate. Cover with a clean kitchen towel. Repeat with remaining batter, misting skillet with cooking spray between crepes as necessary.
4. Over low heat, rewarm apple mixture. Fold each crepe into quarters. Arrange 2 on each plate and top with a portion of apple mixture and a dollop of yogurt, if desired.
Recipe Time
Prep: 10 Minutes
Cook: 40 Minutes
Stand: 30 Minutes
(Not necessary, but you can add cinnamon over the crepes)
Pumpkin Bread Pudding with Dulce De Leche
By Allison Wnuk
http://www.marthastewart.com/331762/pumpkin-bread-pudding-with-dulce-de-lech
INGREDIENTS
By Allison Wnuk
http://www.marthastewart.com/331762/pumpkin-bread-pudding-with-dulce-de-lech
INGREDIENTS
- Unsalted butter, room temperature, for dish
- 1 can (15 ounces) pure pumpkin puree
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 large eggs, lightly beaten
- 1/4 cup light-brown sugar
- 1/2 teaspoon coarse salt
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon anise seed, roughly chopped
- 10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes
- 1/2 cup pecans, roughly chopped
- 1 cup homemade Dulce de Leche, or store-bought, warmed
- Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, salt, vanilla, cinnamon, and anise seed. Arrange bread in dish. Pour custard over bread and top with pecans. Bake until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche.
Show Someone you Are Thankful! |
Make an Edible Turkey! |