Calhoun Elementary School students donated nearly 7,000 canned food items during this year’s Fired Up Food Drive for the Voluntary Action Center.
From left: Juniors Wesley Willis, Oksana Daniel, Rebecca Townsend and Sarah Chance with coach Sara Clark.
From left: Seniors Taylor Fain, Hawke Watson, Tanner Holloway and Hunter Pruitt with coach Sara Clark.
Calhoun Elementary School students donated 6,913 food items during this year’s Fired Up Food Drive for the Voluntary Action Center.
Mr. McArthur’s third grade class donated the largest number of items and was rewarded with a game of “Are You Smarter than a Third Grader” against Calhoun City Firefighters Roger Smith and Adam Moore.
Although defeated by the class, the firemen showed great sportsmanship and were “pied” by the winning students.
SHS FFA wins area I floriculture
Winners of the Northwest Georgia FFA Floriculture Career Development Event (CDE) were announced recently and Sonoraville High School was one of the top placing teams.
The FFA Floriculture competition is a career development event connecting classroom lessons to the horticulture industry. Forty-six teams competed in the identification of plants, equipment, insects, diseases and weeds as well as the completion of a written knowledge exam and problem solving questions. The top two teams advance to state competition, which will be held Feb. 4 in Fort Valley, Ga.
Top placing teams that have earned the opportunity to compete at state include Sonoraville High School FFA, coached by Sara Clark, capturing first place in the junior and senior divisions. In addition to winning as a team, the highest scoring individuals were both from Sonoraville: Oksana Daniels, junior division; and Hunter Pruitt, senior division.
S’mores and science: a CHS chemistry lesson
Erica Cleary and Malone Blalock, Calhoun High School chemistry students, were among a group who participated in a chemistry lab with s’mores, recently.
The honors chemistry students used a favorite snack to study limiting reactants and stoichiometry. In the “Chemistry of S’mores” lab, a class favorite, students determined the amount of product made as well as the limiting and excess reactants based on the ingredients they were given.
Students were able to apply what they learned in class to a real world connection and in the end they were able to enjoy eating the result.
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