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Administration: District News

News-To-You, October 2007

by Mary Hoien

September 25, 2007

 

News to You

NORFOLK PUBLIC SCHOOLS

The mission of the Norfolk Public Schools is to equip all students to success in a complex changing world.

 

Volume XXXX-1
October 2007

FROM THE DESK OF THE SUPERINTENDENT

I would like to express my thanks to everyone in the Norfolk School District and the community of Norfolk for the warm welcome I have received since joining the district as of July 1st.  It has been a busy first three months, and I have enjoyed the opportunity to familiarize myself with both the school district and the community. 

As I have made the transition into the district, the board of education has been working with me to implement a plan to assist with that process.  This plan includes my working with both internal members of the district and members of the community to gather information about the school district.  It also involves gaining an understanding about the operational systems of the district, such as the budget, policy, school improvement, district communications, and getting up to speed on the construction projects.

The board has also approved goals, including long and short-term objectives, focused on developing a future plan for the school district.  These goals are centered on strategic planning that includes financial and budget planning, and a comprehensive plan for the district vision, mission, and school improvement process. This will include effective coordination of district resources.

I would take this opportunity to share a few of the educational ideas that are important to me.  One is that all students should have the chance to be successful and to have equitable educational opportunities.  As a school community, it will be important to develop a clear vision of what it means to prepare all students to be successful in the 21st century – to define what that statement means for our learners in regard to what students need to know, understand, and be able to do when they graduate.  The plan is to involve all stakeholders, including parents and community members, in these discussions.  

My experiences in the district so far have reinforced the reasons that I was interested in the opportunity to be part of the Norfolk School District in the first place; the board, administration, and teaching staff make decisions and consider doing things in the way that is best for students.  I am very appreciative of the opportunity to be a part of this excellent school and community – and I have high expectations for the school district as we come together to focus on our challenges and opportunities.  It is a privilege to be here and my commitment to Norfolk is to continue to work as part of a community of learners committed to providing the best education possible for all children.


Marlene Uhing, Superintendent


Norfolk Public Schools Foundation

FOUNDATION FACTS

Pam Handke, Executive Director

 

Thank you to the following businesses and individuals in the community who contributed to our Annual Sponsorship Campaign.  Because of your generosity, we were able to award eighteen grants to teachers for the 2007-2008 school year.


PLATINUM
$1000

Nucor
Vulcraft 


GOLD
$500

Andrews Van Lines
Affiliated Foods Midwest

Elkhorn Valley Bank
Insurance Associates
McIntosh Enterprises
Model Electric

Norfolk Dental Group
Norfolk Iron and Metal

Olsen Goeken Associates
US Bank
James & Renee Albin

Leon & Pam Handke
Don & Marj Holloway
David & Heidi Merritt
Dirk & Jan Petersen

 

SILVER
$250

Appeara
Bank First

Beckenhauer Construction
Country Café

Faith Regional Health Services
Pizza Hut
Sixpence

Western Roofing
Dave & Shirley Copple

Jennifer Keech Edwards
Bill & Mary Meyer

Randy & Jeanne Nelson
Wayne & Harriet Studebaker

 

BRONZE
$100

Allied Securities
American Title & Escrow

Bradley Krivohlavek, DDS
BTS, Inc.
Cazabon Tax Service

Charles A. Sintek, DDS
Christensen, Faltys, Brozek, P.C.

Copple, Rockey, & McKeever
Courtesy Ford

Dinkel Implement
Echo Lighting
Eldorado Hills Golf Club

Eye Physicians, P.C.
First National Bank – Norfolk

HyVee West
J.H. Hespe Company

Johnson Engineering
KNEN

Love Signs, Inc.
Midwest
Oral Maxillofacial Surgeons, Inc.

Re/Max
Royal Host Management
Shopko

Stanton National Bank
US92

Well Fargo Bank, N.A.
Eleanor Fuhrman

Robert &Wilma Baker
Dick & Julee Pfeil

James & Elenore Merritt
Harley & Donna Rector

Glenn & Lola Shaneyfelt


In the next issue we will feature some of the projects that are underway this year.  Recognition will also be given to those staff members who have made donations to support the Foundation since last spring.  Please check our page on the NPS website for additional information about our activities and organization ….www.norfolkpublicschools.org.

 

REALIZATION OF A DREAM

            Many have wondered how the concept of the “Achievement Center” (AC) came into being.  Frank Hebenstreit, Director of Special Education, was part of a group of educators that had a vision.  This group met for three years to plan and to develop training for the special education staff.  Two years ago, a pilot program was started at the Junior High School, and there are now Achievement Centers located at all the secondary schools.  The purpose of the Achievement Center is to “assist a wide range of students that are experiencing learning needs or achievement gaps.”  The long-range vision is for the Achievement Center to be a partnership between regular education teachers (Content Specialists) and special education teachers (Learning Strategy Specialists), working side by side, to benefit all students.  At Norfolk Senior High, it has become a place where students can come in and get help, at anytime--before, during, or after school.

We have a newly remodeled space -- two rooms for the Learning Strategy classes, and one large room for the Achievement Center.  We are excited about the new surroundings for students.  With the additional space, the Achievement Center will be able to provide services without having to compete for space or volume control.  In addition to the space, we have a variety of technology, including computers and the Smart Board, as well as instruction from core classroom teachers available to students in the AC.


The Achievement Center is open daily from 7:30 to 4:30. All students have the opportunity to utilize its services throughout the day.The AC, as we like to call it, has many components, such as:

  • Learning Strategy classes, offered quarterly
  • Drop-in tutor services - open to any student before or after school, during a study hall, or during class - by recommendation from the teacher
  • Testing center for accommodations or modifications using Test Talker or other computer software for writing
  • Peer tutoring - this will include specific training and will follow guidelines.  It will be offered for graduation credit.
  • Department consultation by Achievement Center staff to provide necessary communication and planning for learning strategies, differentiated curriculum ideas, accommodations and/or modifications planning for students
  • Direct Reading Instruction using Language! for students with specific reading needs
  • Miss a day - the AC has notes from many of the classes - drop by if you need information

One of unique qualities of the Achievement Center is its ability to provide direct instruction in various learning strategies, based on the Strategic Instruction Model from the University of Kansas. This year, we will again offer several sections of the following strategies:  Test Taking, First Letter Mnemonics, LINCS, Reading I, Reading II, Writing I and Writing II.  Each of these study skills is available as a nine week course.  Students who achieve mastery do receive 2.5 credits for the elective.  Many students are currently using the strategies they have learned in their other core classes.  To obtain more information, or to check on registration for these classes, contact the guidance office. 

The staff in the Achievement Center at the Senior High continues to receive training to offer new learning strategy classes.  We also have teachers that are in biology and Extended Algebra B to co-teach and provide learning strategies within the classroom.  We are looking forward to a busy and successful year!

Submitted by,
Mary Jo Falter, Learning Strategy Specialist
Julie Daniel, Instructor of Visually Impaired Students


Are You Eating Too Much Meat?
By the American Institute for Cancer Research 

A new survey from the American Institute for Cancer Research (AICR) shows that 72 percent of Americans still eat meals with a high proportion of meat, poultry, fish and dairy foods and not enough vegetables, fruits, whole grains and beans.  This unbalanced eating style significantly increases a person’s risk for cancer, heart disease and other chronic conditions.

You should think of eating as a way to bolster your body’s natural defenses.  The vitamins, minerals and cancer-fighting phytochemicals found in plant foods can protect your health and improve your well-being.  By gradually eating more plant foods and less meat, the transition to a healthy, mostly plant-based diet will become a habit in time.

To start, be creative with your favorite recipes and add more vegetables, fruits, or beans, while cutting back on the meat.  A delicious and easy way to eat more healthy is to make stir-fries. You can vary this classic stir-fry recipe with whatever vegetables you have on hand. 

 

Classic Stir-Fry

    1 cup thinly-sliced chicken, meat, fish, tofu, or more vegetables
4 Tbsp. reduced-sodium soy sauce, divided
2 Tbsp. water or fat-free, reduced-sodium chicken broth
2 tsp. sugar, divided
2 Tbsp. Mirin (Japanese cooking rice wine), or Japanese sake, or broth plus 1 pinch sugar, divided
1/2 tsp. minced scallion
1/4 tsp. minced fresh ginger
1 cup thinly-sliced chicken, meat, fish, tofu, or more vegetables
1 tsp. cornstarch
2-3 Tbsp. peanut or canola oil, divided
1 cup cut-up green vegetables, such as string beans, snow peas, broccoli
1 cup cut-up red or orange vegetables, such as bell pepper, carrot, red onion
1 cup cut-up light-colored vegetables, such as onion, bok choy, zucchini
3 cups steamed rice (preferably brown)


In a wide, shallow bowl, combine 2 tablespoons soy sauce, water or broth, half of the sugar and Mirin with the scallion and ginger.  Mix in chicken or alternative and marinate during other preparations (10-30 minutes).  Drain and pat dry of excess liquid with paper towels.  Discard used marinade.

For the sauce, mix together the remaining soy sauce, Mirin, sugar and cornstarch until well blended. Set aside.


Heat pan until very hot. Add 1 tablespoon oil, or enough to stir-fry meat, and heat until very hot.  Add meat and stir-fry until it turns color. Remove with slotted spoon and set aside.

Use remaining oil, as needed, to stir-fry vegetables, starting with those that take the longest to become tender-crisp, like carrots, string beans and broccoli.  Don’t overcrowd pan.  If necessary, cook vegetables in batches and transfer cooked vegetables to an oven preheated to 200 degrees.  When all the vegetables are tender-crisp, mix in everything.  Stir sauce and add to the pan, stirring until sauce thickens.

Remove from heat and serve immediately with steamed rice.

Makes 4 servings.  Per serving: 362 calories, 10 g. total fat (1 g. saturated fat), 48 g. carbohydrate, 18 g. protein, 5 g. dietary fiber, 646 mg. sodium.

For more tasty recipes, call AICR at 1-800-843-8114, ext. 111, and ask for a free copy of the brochure Moving Toward a Plant-Based Diet.

 

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