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Mark Porter, Principal November 24, 2008

Home of the Eagles, Where Students Soar

Phone Number ~ 399-8800 Fax ~ 390-8700 Web Site ~ www.horrycountyschools.com/elem/nmbe

Vicki Underwood, Asst. Principal Renee Long, Guidance

MARK YOUR CALENDAR

• Nov. 24th - Dec. 5th - Enjoy the City Coupon Book Sale • Nov. 26th - Jump Rope for Heart • Nov. 26th - Early Dismissal - 12 noon • Nov. 27th & 28th - No School - Thanksgiving Holiday • Dec. 12th - Winter Musical

• Dec. 8th - Interim Reports Issued • Dec. 19th - Early Dismissal - 12 noon • Dec. 22nd - Jan. 2nd - No School - Winter Break • Jan. 5th - Students return to school • Jan. 16th - Early Dismissal 12 noon • Jan. 19th & 20th - No School - Student Holiday

Tasha Livingston is the daughter of DJ and Gail Livingston of Little River, South Carolina. She resides in the Brooksville community and attends Mt. Calvary #2 Baptist Church where she teaches Sunday school and is a member of the youth department and the audio visual committee. She has one son, Jahlen, an eighth grader at North Myrtle Beach Middle School. Ms. Livingston received her diploma from North Myrtle Beach High School, Bachelor of Elementary Education from Coastal Carolina University, and Master of Education in Technology from Lesley University. She is currently working on her Master of Administration from the University of South Carolina and National Board Certification. She has taught elementary grade levels ranging from 2nd to 4th grades in addition to serving as an instructional coach. Ms. Livingston began her tenure at North Myrtle Beach Elementary School in 2005 after starting her teaching career in 2000 at Daisy Elementary School. In addition to teaching, Ms. Livingston has helped with Horry County School’s district initiatives she served on the kindergarten through second grade literacy revision team, is a member of an aspiring leadership program, and has presented math and literacy information during staff developments.

In the garden of learning, the seeds that are planted today will produce tomorrow’s harvest. As a teacher and leader within her school and community, Ms. Livingston strives to plant seeds within her students and their families in hopes to support, guide, and have a positive impact on their lives.

CongratulationsCongratulationsCongratulationsCongratulations Tasha Livingston Tasha Livingston Tasha Livingston Tasha Livingston

Teacher of the Year Teacher of the Year Teacher of the Year Teacher of the Year

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Lunch Menu ~ Please note ~ this menu is subject to change based on the guidelines of the USDA

Monday, Nov. 24 Cheeseburger or Chicken Salad w/Crackers, French Fries, Garden Salad,

Carrot Sticks, Orange Wedges

Tuesday, Nov. 25 Chicken & Rice Soup w/ PB&J or Grilled Cheese Sandwich or

Hamburger w/Lettuce & Tomato, Corn, Saltine Crackers, Peaches

Wednesday, Nov. 26 Brunch Schedule

Beef-a-roni or Ham & Turkey Sub, Steamed Broccoli, Black-eyes Peas, Carrot Sticks, Rolls, Apple

Thursday, Nov. 27 No School—Happy Thanksgiving

Friday, Nov. 28 No School—Holiday

Monday, Dec. 1 Chicken Nuggets or Hamburger Steak, Mashed Potatoes, Green Beans,

Raw Veggie Sticks, Rolls, Candied Apple Wedges Tuesday, Dec. 2

Vegetable Beef Soup w/ PB&J or Grilled Cheese Sandwich, or Turkey Sandwich w/Lettuce & Tomato, Saltine Crackers, Corn, Apple

Wednesday, Dec. 3 Beef Nachos or Chicken Filet Sandwich, Lettuce, Tomato, Cheese, French Fries,

Raw Veggie Sticks, Fruit Cocktail

Thursday, Dec. 4 Fried Chicken or Meatloaf, Rice & Gravy, Green Beans, Baked Sweet Potatoes,

Raw Veggie Sticks, Rolls, Sherbet

Friday, Dec. 5 Pizza or Cat Fish Nuggets, Corn, Garden Salad, Raw Veggie Sticks, Grapes

Horry County Schools does not discriminate on the basis of race, religion, color, national origin, sex, disability, age, immigrant status, English-speaking status, or any other characteristic protected by applicable federal or S.C. law in its programs or activities. For questions regarding the nondiscrimination policies call 843-488-6933, Horry County Schools, 1605 Horry Street, Conway, SC 29527

Las escuelas del condado Horry no discriminan por razones de raza, religion, color, nacionalidad, sexo, discapacidad, edad, estado migratorio, dominio del idioma ingles o ninguna otra caracteristica protegida por la ley federal o la ley de Carolina del Sur aplicable en sus programas o actividades. Para preguntas relacionadas con las politicas de no descriminacion comuniquese al 843-488-6933, Horry Count Schools, 1605 Horry Street, Conway, SC 29527.

Lost & Found

Our “Lost & Found” closet is full with coats, jackets, lunch boxes, sweatshirts, etc… Please encourage your child to check lost and found for any items that you are missing. All items not picked up by Tuesday, Nov. 25th. will be donated to Helping Hand.

We encourage you to check our “lost & found” and to put your child’s name on jackets, lunch boxes, etc.

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Lifeskill LeadersLifeskill LeadersLifeskill LeadersLifeskill Leaders for

Organization

Second Grade Leaders

Seth Hager Morgan Britt-Tripp

Jason Segar Katelyn Vernon Adolfo Dorado Ty Quail Riley

Malaaysia Williams T.J. Albury

Eanila Bellamy Brianna Schmaltz Zohria Johnson Tatjanna Traylor Tyi’Tianna King Hunter Campbell Rachel Noveck

Laiken Leuthauser Mark Aaronson

Third Grade Leaders

Yamia Shaw Hudson McDuffie

Eloise Vince Mychaela Hicks Tony Vereen

Chiane Foxworth Breann McCarter Sawyer McDuffie Diamond Lance Edward McGrath

K.C. Gibson Rachael Simmons

Alana Lewis Lauren Hershelman

Malia Heiman Tylik Willard Hope Lewis

This week our Life-skill is

Problem Solving To create solutions in difficult situations and everyday problems

Life-skill for Dec. 1st - 12th

Common Sense To use good judgement

NMBE Has “Grand” Turnout for Grandparents’ Days

Pictured to the left is Sa’Coya Edwards with grandfather

Harold Edwards and to the right is Gavin Hudspeth with grandparents Gayle and Ken Hudspeth.

North Myrtle Beach Elementary honors the grandparents of their students each year with an annual Grandparents’ Day luncheon prepared by the school cafeteria staff. The third grade Grandparents’ Day was held on October 19 with 222 grandparents attending. The second grade Grandparents’ Day was held on October 30 with 217 grandparents attending. The day was originally combined, but now each grade has its own day due to the overwhelming turnout. The Grandparents were delighted with the fried chicken lunch, as well as being able to eat with their grandchildren and friends. Thanks to Mrs. Long for organizing NMBE’s Grandparent Luncheons!

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When you think about the holidays, the thought of spending Thanksgiving evening in the Emergency Room for a food borne infection does not come to mind.

Holiday meals can take a turn for the worse if food safety isn’t a regular ingredient in preparing food!

Food borne infections continue to be a serious health issue in the United States, causing millions of people to get sick each year. Salmonella, Campylobacter, and E. coli are food borne diseases associated with poultry. Infants, young children, older adults, pregnant women, and those with weakened immune systems are at higher risk for severe infections.

Simple steps can reduce the risk of food borne illness. Remember these four words: clean,

separate, cook, and chill.

Clean: Wash your hands with soap and warm water before and after preparing food. Wash all utensils, dishes, and countertops with hot soap and water. Rinse fresh produce with water.

Separate: Avoid cross-contamination by keeping raw meat and poultry, and their juices, separate from fruits, vegetables, and cooked foods. Never use a utensil on cooked foods that was previously used on uncooked foods, unless it’s washed first with soap and water.

Cook: Always use a food thermometer when cooking meat and poultry to make sure it’s cooked to a safe internal temperature. Turkey, stuffing, casseroles, and leftovers should be cooked to 165 degrees Fahrenheit; beef, veal, and lamb roasts should be cooked to 145; and ham, pork, and egg dishes should be cooked to 160. When serving people at higher risk for foodborne illness, use a pasteurized egg product in foods containing eggs that will not be cooked to at least 160 degrees Fahrenheit. Examples include eggnog and custard. Avoid stuffing an uncooked turkey!

Chill: Refrigerate food quickly after serving. Keep the refrigerator at 40 degrees Fahrenheit or below to prevent bacteria from growing. Leftovers should be refrigerated within two hours of being cooked. Never thaw a turkey, ham, or other frozen meat at room temperature. Thawing should be done in the refrigerator. When food is in the "danger zone" - between 40 and 140

degrees Fahrenheit - food borne bacteria multiply. Keep hot foods hot and cold foods cold.

For questions, please visit www.cdc.gov, www.befoodsafe.org, and www.usda.gov.

Be food safe and Happy Thanksgiving!

Nurse Cane