George Washington Intermediate School

•After a language lesson on writing a personal letter, the fourth- and fifth-grade students in Michelle Bennett’s language class used their knowledge of the lesson to write a personal letter to Ambassador Walter J.P. Curley of New York.

Ambassador Curley was ambassador to Ireland and France under Presidents Roosevelt, Truman, Ford, Carter, G.H. Bush, and Clinton. Within a week, students Chris Smith, Amber Musmanno, Keana Lazar, and Morgan Taylor received personalized letters answering all of their individual questions, along with a picture of Ambassador Curley.

The students enjoyed the lesson and were happy to receive a response so quickly.

Croton Prekindergarten

•Students in Jennifer Miller’s class, with the aid of Judi Fornataro, celebrated Thanksgiving in their classroom. The theme for the week was “Many Thanks.”

During the week, the students learned about the Pilgrims and Native Americans. The students prepared by making Pilgrim hats to wear for their Thanksgiving feast. The meal was Nov. 22 in the classroom. The feast was prepared by Patty Miller, a volunteer, and included turkey, corn, mashed potatoes, cranberries, stuffing, gravy, and pumpkin pie.

The students made turkey placemats to decorate the dinner table. Before eating, the students had the opportunity to tell the class what they were thankful for.

In conclusion, the students made a Thanksgiving card for their parents that stated what they were thankful for and each child signed their name.

The class also enjoyed Thanksgiving books such as “ ’Twas the Night Before Thanksgiving,” “The Most Thankful Thing,” “It’s Thanksgiving Day,” “The First Thanksgiving,” “Thanksgiving is for Giving Thanks,” “Thanksgiving in the Barn,” and “It’s Thanksgiving.”

Parent volunteer with the project was Jill Greco.

•Marisa Stillwagon’s prekindergarten class held its own Thanksgiving feast last week.

Students learned about the meaning of Thanksgiving by listening to books, stories, rhymes and finger plays. The class then dressed up in Pilgrim and Indian costumes.

Students prepared their own foods to eat and rotated through centers making items such as turkey sandwiches, mashed potatoes, harvest snack mix, pumpkin ice cream and pilgrim punch. Students followed directions and used their measuring skills to prepare the foods.