All posts by Admin

Wednesday Menu: Jan. 16

Breakfast
Baked eggs au gratin, baked eggs with ham, sausage, chef’s choice stuffed French toast, yogurt bar, assorted eggs at the grill, Fruit smoothies

Lunch
Vegetable soup or soup du jour, fried clam strips, sloppy joe’s-rolls, spicy chick peas with ginger, green beans, hot dog station

Pasta bar: cheese stuffed rigatoni with marinara, eggplant roll-up-with pesto

Dinner
Baked chicken quarters, rice pilaf, beef stew, vegetarian stuffed peppers, broccoli

Pasta station: bow tie pasta, marinara or pesto sauce
Grill: pork or tofu stir fry

About Community Sustainability

By Nick Pattison ’14

Even on busy days, I love to take some time to study outside and enjoy the nature.

Bustling Wednesday lunches, an exhausting swimming practice, several long hours in the library, and studying for the next math test make our daily life seem like it is on the brim of its maximum capacity. Constantly running from class to class, with a paper in hand, cramming for the English vocabulary test next period, sometimes we are so busy doing what is assigned to us that we forget what we do best: caring.

Caring for each other happens: we somehow find a little time to take a break and relax with someone and get to know how that person is really doing. Our caring for each other makes Williston a community of connected people, able to lend a hand when necessary.

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Tuesday Menu: Jan. 15

Breakfast
Breakfast sandwiches with and w/o meat, hash browns, yogurt bar, make-your-own waffle

Lunch
Clam chowder or miso soup, steamed rice, chicken stir fry, vegetarian tofu stir fry, corn,
Grill:Shaved steak, sautéed peppers and onions, cheese or BBQ sauce

Pasta station: Asian and rice noodles, veg or chicken broth, tofu and vegetables, pasta, marinara or meat sauce

Dinner
London broil, baked haddock, glazed carrots, quinoa with roasted vegetables, rice/orzo bake, green bean casserole

Grill: baked potatoes with broccoli and cheese, meat chili pasta bar-marinara  or meat sauce, roasted vegetables
Panini station: grilled chicken, assorted vegetables, ciabatta bread

Boiling, Blending, and Blogging

Laura Bowmanby Mairead Poulin ’13

Like most students beginning to think about their college plans, senior Laura Bowman didn’t realize that culinary school was an option.

“If you had asked me a year ago where I would hope to be attending in the fall, I would have said a university near New York City, probably for business or something like that,” she shares. But in the middle of her college search, at the suggestion of her mother, Laura made a spur of the moment trip to tour a school’s culinary program. And just like that, she discovered her calling.

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Williston Wildcat Robotics – Winning Alliance!

Editor’s note: Over the weekend, the Williston Wildcat Robotics Team was on a winning qualifying team and earned one of only 16 invitations to a state-wide robotics championship in March. Ted Matthias, computer science teacher and FTC Robotics Team #3157 coach, explains.

Williston Wildcat Robotics, FTC Team #3157

For the last five years, an annual group of our most creative, engineering-minded students have participated on Williston’s Wildcat Robotics Team. Their work has synthesized principles of science, technology, engineering, and mathematics (STEM) as they have designed, built and programmed a medium-scale metal robot. Their robot is specifically designed to compete in the nationally-supported FIRST Tech (Robot) Challenge.

FIRST (“For Inspiration and Recognition of Science and Technology”) is a non-profit organization founded by Dean Kamen, inventor of the Segway and other innovative devices. FIRST conducts four different robotics programs on the regional, state, and international leves. High school students usually compete in the FIRST Tech Challenge (FTC) program; all 2012-13 FTC teams compete in the “Ring It Up!” Challenge.

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Monday Menu: Jan. 14

Breakfast
French toast sticks, baked apples, home fries, make-your-own waffle, yogurt bar
assorted eggs at the grill

Lunch
French onion soup or cream of mushroom soup, grilled kielbasa, sauerkraut-peppers and onions, potato pierogi,  baked fish,  noodles kugel, Italian blend vegetables

Pasta station:gemelle, marinara, alfredo sauce, broccoli
Noodles Kugel

Dinner
Roast loin of pork, mashed potato, gravy, turkey divan, roasted vegetables with penne, Catalina blend vegetables
Pasta station: manicotti, marinara or meat sauce, bread sticks