Week 25 2nd/3rd Grade News

by | Mar 13, 2020 | 2nd/3rd Grade News

La Lectura

This week the students read: Las Pecas independently and then as a whole group. 

Our objectives:

  • reader review
  • understand meanings of new vocabulary words
  • understand fact verses fiction.
  • identify articles and use them correctly in written sentences
  • Use comprehension strategies such as summarizing, and predicting to construct meaning from the text during our first read

Las matemáticas

Students worked on their long division skills and had the opportunity to practice their division skills throughout the week with their “Pretzel Math” game from last week. They REALLY need to be strong on all their multiplication facts for division!

 

Science

this week our objectives were to:

*Describe ecology is the study of relationships between living things and their environment

*Describe and provide an example of a habitat

*Explain why certain organisms live in certain habitats and how they adapt to those habitats

*Describe and provide an example of an ecosystem

*Describe what happens in a food chain

*Identify the three essential parts of a food chain: producers, consumers, and decomposers

*Sequence of food chain of two or more trophic levels

History and Geography

This week our primary focus objectives were to:

*Describe North America is geography, including the location of the west Indies, Puerto Rico, Cuba, Caribbean Sea, and the Gulf of Mexico.

*Explain Columbus is explorations.

*Describe Ponce de Leon’s early exploration of Florida.

*Understand the meaning of the vocabulary: space, colony, empire, expedition, and settlement.

*Describe Hernando De Soto.

Summarize the explorations of De Soto.

 

Here are the delicious recipes of the Native American foods Bryce brought in for his presentation: venison stew and bannock bread

The 2nd/3rd grade class asked that I share the traditional recipe I found for Algonquin stew. The Algonquin Stew was used for Moose, elk, deer, and rabbit meat cuts.
Ingredients:
•        Moose, venison, elk stew cuts. (you can buy stew cuts of elk and venison at New Seasons)
·         1 Onions
·         3 Carrots
·         1 Turnips
·         3 red Potatoes
·         1/2 bag of frozen sweet Corn or 1 can of sweet corn
•        Flour (Gravy Mix) (corn starch is a good substitute too)
•        Salt & Pepper (I used alder smoked sea salt. Check Amazon)
Directions:
Cut up in smallish quarters; potatoes, turnips, carrots and onions)
Put the meat and onions in a stew pot and let boil for 15 minutes (If using a Crock Pot, sauté onions and meat with a little smoked olive oil. I think any oil would do then I added to Crock Pot)
Add carrots, turnips, potatoes to Crock Pot, salt and pepper to taste. Add water to almost cover the ingredients in the pot and set Crock Pot to the High setting for 4 hours **or add carrots and turnips and let boil for 15 minutes or more in stew pot.
If using a stew pot NOW add potatoes, salt and pepper to taste and let boil for another 30 minutes
If using Crock Pot, add corn about 45 minutes before time is up ** and if using a stew pot -Add frozen or canned sweet corn and boil for 15 minutes
Mix ¾ cup of water and 3 tablespoons of flour in a cup (or cornstarch) and add gravy mixture to stew pot and boil for 5 minutes and serve ** if using a crock pot, about 30 minutes before you are ready to serve
Bannock Bread (can buy Red Corn Authentic Native American Fry Bread Mix on Amazon too)
·         4 cups all-purpose flour
·         1/2 teaspoon salt
·         1 tablespoon baking powder
·         1 1/2 cups warm water (110 degrees F/45 degrees C)
·         4 cups shortening for frying
Directions
Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Let stand for 30 minutes to an hour. Shape dough into balls about 3 inches in diameter. Use flour on board and hands to make it go easier. Flatten them and pull until like a pancake size.
Fry one at a time in 1 inch of hot (375-380 degrees) Canola or vegetable oil, turning to brown on both sides. Drain on paper towels.
Bonne Appetit! Enjoy!

Character Education with Dr. Torres

Feelings Identification and Modification:

Kids can have a tough time knowing how to deal with different feelings in appropriate ways. Understanding and appreciating others’ feelings can be difficult, too. This week’s activities focused on helping students identify and deal appropriately with their feelings and their classmates’ feelings. They participated in a game called, “Guess the Feeling,” in which one student picked a card with a feeling listed on it. They then tried to get the class to guess the feeling by expressing it. This activity helped students both recognize different feelings in oneself and others, and provided an opportunity to discuss moments of misperceptions or mis-cueing of feelings (I.e., trying to express sadness, but others’ interpreting it as anger). We also talked about what makes us feel good and created a “Feel Good Journal” as a coping tool.

This class also worked on identifying and discussing how they’d feel if they were involved in a variety of scenarios provided by the teacher. This included:
-Demonstrating the ability to listen to and appreciate classmates’ opinions and feelings
-Practicing reflecting skills to ensure they truly heard and understood the other’s feeling statements.

Objectives:

Through this lesson, students will:
• Comprehend concepts related
to health promotion and disease prevention to enhance health.
• Demonstrate the ability to use interpersonal communication skills to enhance health and avoid or reduce health risks.
• Demonstrate the ability to use decision-making skills to enhance health.
• Demonstrate the ability to advocate for personal, family, and community health.