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GRATITUDE

      Often times, when people bring up education, and public school, in particular, a select group of people comes to mind.  Teachers, of course, are center stage-- as there would be no education without them, next are most likely the administrators, who pull the strings and quickly deal with problems neither you nor I will ever hear about.  While these jobs are undeniably difficult and unspeakably vital to the schooling system, there is also a lesser acknowledged team of staff members constantly working to keep things running smoothly. These people are the maintenance men and women, the secretaries working in the office, the lunch ladies, para-educators, the custodians, and any other employee that isn’t technically labeled an “educator.”

      Those of us that walk through the school see them every day-- Mrs. Alm always smiling behind the counter in the library, the custodians diligently cleaning messes we have made-- but do we ever really pause for a moment to make sure they are appreciated?  Without them, Chimacum and schools everywhere would fall into disarray.  As people that reap the benefits of their hard work, it is our duty to make sure they know we take notice.  While it is simply impossible for me to list everything these men and women deserve credit for, I find it necessary to extend a personal thank you to those that have spent the last few weeks getting the grounds ready for spring sports.  The weather hasn't been cooperating with the approach of the final sports season of the year, yet they have worked incredibly hard to make the fields as playable as possible.  I appreciate all the time and effort that has taken.
 

      So this is for all those that do so much, and do not get regularly recognized for it.  Chimacum would not be the same without you.  Not only would it cease to function, but its very culture would be altered.  Regardless of whether or not it is vocalized, you are a large, driving force behind Chimacum.  Students, teachers, and administrators alike notice your dedication every day, and we thank you immensely.

 

--Kelle Settje 
 

Reed Aubin plays piano for his class during a creative writing exercise.



Why We Teach
 By 
Jhun Cabanilla
 
 

       Some careers aren’t built for everyone, and teaching is a primary example. Teaching, while a very rewarding career overall, is viewed as one of the more difficult career paths to travel. Making the choice to pursue such a vital career to the development of society such as teaching is definitely not on the top of the to-do list for those without a strong will. Teaching the very people who carry the future in their hands only rests on the shoulders of a mere 2% of the U.S population (preschool teachers and college professors included,) totaling about 320 million people. Out of the large expanse of hungry minds, students make up a much larger 25% of the previously mentioned population. (Ellis-Christensen & Wallace "What Percent of the US Population do Teachers Comprise?" 2017).  Once I had a firm grip on exactly how daunting the task of teaching really is, I made the decision to send out a small survey to the teachers here at Chimacum High School.  The goal was to compile some insight on why they chose this career, as well as some of the particularly rewarding aspects they consider the icing on the teaching cake.

      The basic question most would want to initially ask teachers is simply this: Why do you teach? The multitude of answers I received ranged from a career choice extending back to junior high, to some more in-depth looks at the passion behind their choice to pursue a career in education. Out of the plethora of answers to that question I was handed, 
one in particular struck me uniquely. That answer happened to come from art teacher Gary Coyan, who has been teaching in the Chimacum School District for about six years. In his response he stated the following; “I teach because I feel like I owe a debt to society. My high school Art teacher changed my life, she may have even saved my life. The act of creating is also the act of healing. So many students have been through so much. I found healing through art, cooking, gardening and construction. I want to provide the platform for students to do the same.” he continued on to say that “The most rewarding part of teaching for me is when a student accomplishes more than they ever thought they could. I love to see the point that a student begins to reach and realize their own potential.” This final statement was a trend among nearly every single teacher who had the time to fill out my survey. To me, it was really heartwarming to see that response come from so many different teachers.
 
      Additionally, a response from a fairly new member of the teaching staff here at Chimacum High School, Reed Aubin, was also quite touching to read. Through his response, he strongly expressed that teaching has always been particularly special to him, even in his time at Chimacum thus far. “It is rewarding to know that somehow I get to comment and collaborate with hundreds of people every day, and to practice becoming a better, more compassionate, thoughtful, smarter person every day.” When questioned further on the joys of teaching, he had said that “It’s hard.” which seemed to be an agreement among all teachers, and those who empathize with them when times get tough in their line of work. Mr. Aubin continued; “It could be getting harder, but I can think of very few other paths that give you such an opportunity to develop your mind, heart, and soul, and to truly live your life in service to your community and to the greater good of all.” That glow of positivity seems to surround every teacher, even on the days that they might want to have a day off like any student would.
 
      Admirably, despite teaching becoming an increasingly stressful task, the men and women who tackle that task do so well.  As a student that looks up to these teachers, and I’m sure I speak for many other students that consider themselves close to these vastly important mentors, I’m both grateful and even humbled
by this overwhelmingly positive amount of responses. I and other students in the community hope that these men and women continue to stay driven as teachers and give students in our small community the opportunity to flourish in ways they may not have learned about without their support, guidance, and passion. Within the Chimacum School District we have a kindhearted, well-driven and devoted group of individuals who strive to give the students we have in our district the best education possible, and to them, we say “Thank you!”





 

Kids of the Carthum family sit down to enjoy their annual Smorgasbord.


Christmas Eve Smörgåsbord – A Carthum Family Tradition
By Taylor Carthum

 
      Our Christmas Eve Smörgåsbord is a tradition that has been passed down through the generations.  When my dad was a kid, his grandparents hosted the Smörgåsbord, and then the tradition was taken over by his parents. Growing up, my grandparents have always prepared our traditional Christmas Eve meal.  The menu has pretty much been the same since my grandparents were children:  Swedish meatballs,

      Every year on Christmas Eve, my dad’s side of the family has a Smörgåsbord and we celebrate the holiday with this traditional buffet-style dinner.  The Smörgåsbord custom is believed to have started in Viking times when distances were great and people could rarely gather together.  When they went to weddings or funerals, they stayed for days or even weeks and brought food with them, with each guest placing their gift on the host's table. 
princkorv sausage, potato sausage, sylta, Bruna Bönor (Swedish baked brown beans), an assortment of cheeses including Norwegian goat cheese and Nøkkel ost cheese, deviled eggs, pickled herring, olives, pickles, jello, limpa bread, and a molar-cracking Swedish crispbread called hardtack.  For dessert, there is always a huge assortment of Christmas cookies, rice pudding with strawberries, and coffee.  My grandpa makes a Swedish Glogg drink that simmers on the stove while the Smörgåsbord is being prepared.  My grandpa enjoys serving the warm Glogg in a coffee mug, with a few raisins and almonds in the bottom of each cup.
 
      Over the years, different dishes have been added to make our Smörgåsbord unique.  Ham and smoked salmon have often been part of the feast, while my grandparents’ best friends who are Italian always share their famous antipasti dish, which has become a family favorite.  The funny thing about this Italian dish is it’s obviously not part of a traditional Swedish Smörgåsbord, but it sure is delicious.  Another non-traditional dish was added to the menu a few years ago – a green salad.  It’s a nice compliment to the rest of the menu that my grandfather fondly refers to as the “annual protein blast.”  

      While I have grown to like a lot of the dishes on the menu, that hasn’t always been the case.  There were even a couple of years that my brother and I drove separately from my parents so we could stop at Arby’s on the way there.  Ideally, no one would have known, but unfortunately, there was a time our car battery died in the Arby’s parking lot and we had to call our parents to rescue us.  Needless to say, we have not driven separately to the Smörgåsbord since then.       

      One of my favorite parts of our Christmas Eve tradition is dessert. Growing up, it was always what my cousins and I looked forward to the most.  If you look around the table, next to each plate filled with Christmas cookies is a bowl of my grandma’s rice pudding with strawberries. Every year my grandma puts one almond in the large kettle of pudding before she serves it into bowls.  The tradition is whoever gets the almond in their pudding is supposedly the next to be married.  Last year my cousin Emily got it. This was especially funny because she is 15 and will be going on foreign exchange next year.  
     

      When we were quite younger, my grandpa had the rule that you could only take two cookies.  The huge assortment of Christmas cookies made this decision process extremely difficult.  As a child with a ginormous sweet tooth, I remember this rule infuriating me.  He always liked to teach the concept of “taking only what you need,” which resonates with me more now that I am older.  I know I will look back with fond memories of our Christmas Eve Smörgåsbord of sitting at the kids’ table with my cousins.  When we all have families of our own, I am certain we will carry on this special tradition.



 


Cover Crops and Winter Growing
By Jack Meissner
  
      Winter poses many threats to farms and crops. The lower temperatures don’t allow for most crops to grow, so fields normally aren’t planted during the winter. The problem with this is that it allows weeds to start growing in the spring. This is where the cover crops come in. The cover crop is a more natural method of weed control and also increases the levels of important nutrients like nitrogen in the soil. They hold the soil in place and out-compete the weeds, due to the fact that they get a head start growing, so the soil stays in planting condition. Because the crop is a plant, it also doesn’t put harmful chemicals like pesticides in the soil and water supply. The CHS horticulture program planted a cover crop for the first time this winter. The crop is called rye-vetch and it is a mixture of both rye and vetch. The seeds were donated by Chimacum’s own Finn River farm, where the farmers also use rye-vetch         
  
      The CHS horticulture class took a field trip to Finn River, where we observed the farming methods in place, and listened to some in depth explanations of these methods. Keith Kisler is one of the farmers at Finn River, who derives his fascination for grains from his growing up on a grain farm in eastern Washington. Keith helped the CHS horticulture program by supplying the seeds and giving ideas and inspiration for the cover crop use.  The people of Finn River have been incredibly supportive and gracious in helping our horticulture program excel and continue to grow and thrive. The process of planting the seeds is very simple; the seeds are spread on the soil and raked over to work them into the ground. The seeds will then sprout and grow on their own.

      The cover crop can usually be planted up until late December, depending on weather conditions. Once spring comes, the cover crop can be tilled back into the soil, which puts organic matter and nutrients back into it, and gets it further ready for planting and growing  
The rye-vetch cover crop is another step in an ongoing effort by the horticulture program to restore the health and nutrients of the soil in the greenhouse and fields and continue to grow healthy and prosperous crops at Chimacum High School.




 
Grandma’s Banana Bread – Passed Down the Line
By Samuel Stone
 

     My maternal grandma is no longer with us, but a small part of her continues to live on. Norma Jean
Monette, was raised in a small town in northern North Dakota. Her father died at an early age, leaving her mother to work and support Norma and her two sisters during the Great Depression. According to my mom, “Helping with chores and cooking was just a part of life as she knew it. My Grandma worked and so my mom and her sisters took care of cooking, cleaning, and baking when they got home from school. I remember my mom telling me stories of how many ways they would fix a potato so that they didn’t have to eat them the same way night after night. Those were difficult times; there was no such thing as waste. They just couldn’t afford to be wasteful. That’s how she was able to be a homemaker and raise all of us, ten kids.”

      While she was still alive, one of my grandma’s favorite things to bake was banana bread. Not just any banana bread, but the recipe that was handed down to her by her mother, my great grandma. My mom’s recipe, handwritten by my grandma, shows signs of how long it’s been around. “If bananas were a bit too ripe to eat alone or on cereal, my mom would use them to make bread. It’s all about not wasting anything, putting everything to use” explained my mom.
 
      Every one of my mom’s siblings has the same recipe as does their children. I know that I will get a hand-written recipe from my mom when the time comes. From her mom and her mom’s mom and on down the line, this recipe has definitely become a family favorite!

Banana Bread   
 
Cream 3/4 cup butter or margarine
Add 1 1/2 cups granulated sugar
Blend in 1 1/2 cups mashed banana
2 eggs
       1 TSP Vanilla
Sift together 2 cups flour
                1 TSP baking soda
 1 tsp salt
Add alternately with 1/2 cup sour milk or buttermilk
Add nuts if desired
Bake 1.5 hours at 350 degrees
 
The articles contained within this newsletter were completed by Chimacum High School students in Mr. Coyan's art, horticulture and foods classes. The newsletter was edited by high school senior Kelle Settje as part of her senior project.  
Copyright © 2017 Chimacum Heritage, All rights reserved.
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CHS Foods/Horticulture · 91 West Valley Rd · Chimacum, WA 98325 · USA

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