Dear Parents and Guardians,

As some of you may know, our school division has released its preliminary budget showing the need

for deep cuts for next school year. These cuts will affect our school like all other schools from the

Seine River School Division. The main impact will be on class size and some of our divisional

programs. As a school community we will need to rally and support our students and teachers to

the best of our capacity. I have already discussed this situation with our PAC and we are bracing

for the possibility of a difficult time ahead.

See the Draft Budget Announcement on the SRSD website: https://www.srsd.ca/Pages/

It is important to remember that not even 15 years ago class size were much larger. However, with

more and more students with special needs and mental health disorders (as a result of better

diagnostic and more awareness) class size has decreased over time. Much has been written

about class size with the lenses of the smaller the better. Of course, the number of students in a

classroom matters but so does the composition of the class. My best school year was with a group

of grade 6 students at Brock Corydon School, 32 of them. I still remember most of their names as

the level of academic and community engagement was so uplifting. Classroom composition refers

to students’ individual needs and challenges, multigrade (2 different grades in the class) and the

various literacy and numeracy levels. Classroom composition and class size can become very

challenging to our teachers.

Given the current situation, it will become imperative for our school team to look carefully at how

we will set our homerooms next year. We will need to take a hard look at our students’ needs and

challenges. For many parents who have engaged and motivated children, it may be hard to

understand why we need to focus on students’ need and challenges. The reality is if we don’t

prioritize these needs as a school and as a division, it is then that the whole class may get disrupted.

In trying to make the best possible decision, we will involve our teachers as much as possible and

reach out to parents when more information is needed. We want to be ready, just in case the

budget predictions become a reality. Therefore, we are looking at various staffing scenarios right

now. Let’s hope for the best but prepare for the worst!

As usual, our door is always open and we love a good conversation… sadly not face to face…but

we are only a phone call away!

Sincerely,

Simon Laplante

Principal

Important Reminders – Please keep for future Reference

Transportation Department

Telephone Number

204-422-6222

Email: transportation@srsd.ca

ESAS

Telephone Number

204-883-2182

Email: sas@srsd.ca

Dates to Remember

March 19th – Admin PD Day – No School

March 29th – April 2nd – Spring Break

April 5th – Classes Resume

May 7th – Admin Day – No School

May 24th – Victoria Day – No School

June 29th – Last day of classes

June 30th – Admin Day – No School

Reminder

If your child will be absent, we ask that you,

the parent or guardian, please call or email

the school by 9:00 am.

Please note: If your child is a bus student,

you must also call the transportation

department.

Please remind your children that if

they come in late, they must

report to the office with a mask.

Parents Can Pay Online, visit

https://srsd.schoolcashonline.com/

This link is also available at the bottom of

our webpage at www.sas.srsd.mb.ca

Click ”Get Started Today”!

News from Grade 1 English

As part of our science program the grade ones have been studying the signs of winter.

One day they noticed the frost in the trees out the classroom windows and thought it

looked beautiful. The divisional art consultant, Gabrielle Doll thought it would be a great

idea to paint the winter trees and include the frost. Ms. Doll came and worked with us all

morning to create the winter trees. Students learned about perspective and used a variety

of mixed media. The students had fun, learned a lot and enjoyed their morning with Ms.

Doll. Ms. Doll will be working with us in April on a new project!

News from the Music Cart

February has been an interesting month in Music with lots of different things happening. We

spent an extra week continuing Jazzy January because we just weren’t done learning

about Jazz and Swing! We then talked briefly about Les Voyageurs, their music and

between M. Wehrle and Mme. Chantal, we used music and physical education to

practice our Voyageur dancing. As we end February, we’ve started talking about music in

movies and will continue this exploration until Spring Break. Who knows – some music

homework in March might include watching a movie or two! Parents, do you have a

favourite movie? Is the music an important part of the movie? Does it help to tell the story?

I bet it does! Just try watching a movie without music and it will not feel the same! Have a

great March (and with warmer weather), everyone!

Mrs. Negrich’s Grade 7/8 class is reviewing

the V Voyageur dance, “La Bastringue”!

Mme. Lessard-Krizak’s Grade 3/4

in the middle of “La Bastringue”!

Grade 1 & 2 Mme Gobeil

The students and I would like to thank Mme Shannon, Mme Mélanie, Mme Burtnyk and

Mme Chantal for organizing a fabulous pancake snack for ALL of the students in our

school. They are such caring people and we are so LUCKY to have them in our

school. Below is a thank you letter the students wrote cooperatively to our School

Superheroes.

The Grade 3/4 Team

Our Grade 3/4 Team has been collaborating a lot this year. Mme. Rudderham, Mme. Krizak

and Mrs. Martinussen have set out this year to do a lot of planning together. Science and

Social Studies are two areas of focus for creating similar authentic experiences for our

classes, even though 2 of the 3 are delivered in French.

Recently our classes have been learning about rocks and minerals in Science. A family

member of one of our students agreed to talk live to us through TEAMS about working in a

mine. Lyle Beuckx, Dorian's great uncle, answered our many questions and showed us

some very neat rocks. He shared with us his love for mining over the past 33 years and was

a wealth of information to us.

In Social Studies, we have been learning about Canada, the geographic regions and the

provinces and territories. Gabrielle Doll, SRSD Visual Arts Consultant visited our classrooms

(Mme. Rudderham's day is March 8) to help us with a landscape project using horizon line,

foreground, background and colour. She led us through 2 hours of the process and the art

creations that came out of it were fabulous!

March plans include more collaborating on a design process in Science and another live

TEAMS meeting with another expert!

Snow Sculptures at ESAS

As part of our Festival du Voyageur many of our grade 5 to 8 students got involved in snow

sculptures. Although we had many grandiose ideas for our 3D sculptures, we soon realised

we had to lessen the level of difficulty. Being the first year, our students did a good job!

Here are the grade 5/6 Immersion students with their chair.

Here are our grade 5/6 E with their Canada leaf and a coffee mug for Mrs. Freedborg!

Here are our grade 6/7 immersion with their multi-seating chair!

Hé Ho!

What an action-packed week February 16th - 19th was! Madame Wasuita and Mrs. Fredborg

planned a week of exciting activities which both celebrated the Festival du Voyageur and

integrated fun into the curricular units of Social Studies, Science, French, Art and English Language

Arts. Students were randomly placed into one of four groups, (the Cour des Bois, the Pemmican

Panthers, the Iroquois Canoes and the Hudson Bay Beavers), to compete and complete activities

throughout the week. Tuesday began with bracelet making. Students learned three patterns of

knot-based friendship bracelets. There was also a lesson on how to dress for -40°C weather where

students raced to dress a teddy bear appropriately for the cold. Each group accumulated points

for the number of bracelets made as well as demonstrating knowledge of dressing for the cold.

Wednesday, students searched the backyard playground for hidden “beavers” during the outdoor

scavenger hunt. Once each team found all 30 beavers, the real challenge began, unscrambling

the mystery message. The message was the Festival du Voyageurs slogan: “We don’t hibernate.

We celebrate!” Next, was the Beard Growing Contest. Using yarn and paper, students where given

thirty minutes to craft a beard. These beard-tastic creations where then worn during the French

conversation mini project. Immersion students paired up with an English student and interviewed

each other using a script written in French. It was wonderful to see the collaboration between both

streams as they we given the opportunity to speak French with peers, which provided another layer

of learning during this week.

Thursday’s events allowed students to experience non-reversible physical and chemical changes.

Mixing substances to make bannock dough and then cooking it over an open fire is an experience

that students will talk about for years to come. Mr. LaPlante took time out of his day to come and

teach students how to build a fire from forest items, an important skill for backcountry hiking and

camping.

Friday allowed students to apply their winter dressing knowledge by hiking through the Friendship

Trail, a wonderful place to connect with community. The afternoon brought on some friendly

competition as students participated in relay races with a voyageur flair. The groups worked

together to “portage a canoe” (carry a gym mat overhead) and “create a sash” across the

playground. Our final activity was to settle in and enjoy a cup of hot chocolate while the teachers

calculated the final totals for each group. Students were awarded with a sweet treat for their hard

efforts and participation over the week. The results were as follows:

Cours de Bois 120 points

Hudson Bay Beavers 123 points

Iroquois Canoes 141 points

Pemmican Panthers 103 points

The more important and long-lasting effect of our Festival du Voyageur celebration was watching

new friendships develop between the English and Immersion students through conversations,

teamwork, and learning. This made all the hard work and planning worth it.

Phys. Ed. News February was a busy month on the Phys. Ed. front. Our weather was quite cold

which resulted in one straight week of indoor Phys. Ed., along with other random

days before and after. During these times, students learned an adapted Covid-

Friendly Folk Dance to the Festival du Voyageur classic song: La Bastringue. We

also followed some dance and fitness videos to get our heart rates up, blood

flowing and lungs pumping. In the middle years grades, we did some mini-lessons

each class, surrounding the theme of heart rate (HR). Learning and exploring the

following concepts:

- Calculating your HR - Resting HR – Target HR – Max HR – FITT Principle -

When the weather allowed us to be outside, we started a TAG (Touch And Go) unit

in the Early Years classes and Broomball in the Middle Years classes. During the

week of festival du voyageur, we were able to get two straight days of Festival du

Voyageur stations outside with activities such as; dog sled races, tug-a-war, snow

moulds, wood walking skis, score on Léo la toque!

TAG, you’re it! Students used pool

noodles for a more social distanced

version of TAG, playing a new game every

day! Students work on dodging, fleeing,

spatial awareness, tagging lightly, being

honest and positive behaviours when

experiencing a feeling of defeat.

HÉHO!! Students enjoyed

the choice in activities on

the two days the Festival du

Voyageur stations were set

up. A student favorite is

always tug-a-war. Here are

some students in action!

BROOMBALL!

A territory/invasion game

practicing our striking/ball-

handling skills,

offense/defense strategies

and starting next week,

refereeing skills, as we will

have a week long 3 on 3

tournament.

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

1 Day 1

2 Day 2

3 Day 3

4 Day 4 5 Day 5

6

7

8 Day 6

9 Day 1

10 Day 2

11 Day 3

12 Day 4

13

14

15 Day 5

Written

Reports

16 Day 6

17 Day 1

18 Day 2

19 Day 3

Admin Day

No School

20

21

22 Day 4

23 Day 5 24 Day 6

25 Day 1

26 Day 2

27

28

29

30 31

École St. Adolphe School - 444 La Seine Street - St. Adolphe, MB R5A 1C2

Phone – 204-883-2182 Fax – 204-883-2612 Transportation – 1-204-422-6222

Parents Can Pay Online, visit

https://srsd.schoolcashonline.com

or www.sas.srsd.mb.ca

SPRING BREAK

Name: ____________________

Grade: ____________

Answers:1 - _________

2 - _________

3 - _________

4 - _________

5 - _________

M. Laplante's

Good Nutrition for you…Finding Your Healthy Canada’s Food Guide encourages Healthy Eating Habits for all Canadians. It promotes health and good nutrition while recognizing our diverse population and the many ways in which we live, learn and play. The foods shown on the ‘plate’ are only examples of healthy food choices. The food guide encourages everyone to enjoy their food and make choices for their preferences, culture and traditions and budget. Budget and availability:

The food guide provides healthy food options such as fresh, frozen, canned or dried foods to meet different budgets and food availability

Culture and Food Traditions

The food guide recognizes that culture and food traditions can influence how, what and when people eat

The food guide is also available in 31 languages including 9 Indigenous languages

To find Canada’s Food Guide language options visit: https://www.canada.ca/en/health-canada/services/canada-food-guide/resources/snapshot/languages.html Find more information about Nutrition Month at www.NutrionMonth2021.ca To find Canada’s Food Guide language options visit: https://www.canada.ca/en/health-canada/services/canada-food-guide/resources/snapshot/languages.html

Disclaimer: Some recipes or food suggestions may not be suitable for people with allergies. Please check with your local school to identify foods that are acceptable or unacceptable in the classroom.

How do I include cultures and food traditions as part of healthy eating? -Choose recipes that explore different ways to prepare and cook foods. -Shop in places that sell the ingredients you need to make traditional foods. - Preserve and share family recipes. Recipes and food traditions are a part of family history. -Grow, harvest, fish, hunt and prepare food in traditional ways.

NUTRITION BITS AND BITES Good Nutrition...Finding Your Healthy

** Refer to the Allergy Newsletter (September issue) for substitution ideas.

For more information on nutrition and healthy eating, visit: https://www.southernhealth.ca/finding-care/health-info-for-you/nutrition-and-healthy-eating/ To access previous school nutrition newsletters, visit: https://www.southernhealth.ca/whats-happening/nutritional-newsletters/ Contact Dial-a-Dietitian 1-877-830-2892 Health Links 1-888-315-9257 Nutrition Services Team 1-204-856-2055 Created by Registered Dietitians from Southern Health-Santé Sud May be photocopied in its entirety provided source is acknowledged.

Blueberry Smoothie Bowl

Recipe Information: Ingredients: Preparation Time: 7 Minutes 2 very ripe bananas, frozen Serves: 2 1 cup frozen blueberries 2/3 cup quick rolled oats, divided 2 tbsp ground flax &/or hemp seeds divided 1 cup plain yogurt 2 tsp liquid honey 2 tbsp almonds with skin 2 tbsp blanched almonds ½ cup fresh blueberries Directions: 1. Set aside fresh blueberries, almonds with and without skin and 2 tbsp of the oats. 2. In a blender, combine yogurt, honey, bananas, frozen blueberries, oats and seeds: puree until smooth. Pour into bowls and top with fresh blueberries, oats and almonds. Serve immediately. 3. If you don’t have blanched almonds, you can use almonds with skin instead. Recipe source: www.nutritionmonth2021.ca

Cooking with kids at any age can be fun and easy. If your kids get cooking now, chances are they will keep up this good habit as they grow older. In this recipe, kids can help to:

Measure the ingredients

Operate the blender (age dependent)

Une bonne nutrition pour vous… trouver votre saine alimentation

Le Guide alimentaire canadien encourage de bonnes habitudes alimentaires pour tous les Canadiens. Il fait la promotion d’une saine alimentation, tout en reconnaissant la diversité de notre population et la variété des modes de vie, d’apprentissage et de loisirs.

Les aliments illustrés dans « l’assiette » ci-contre ne sont que des exemples de bons choix alimentaires. Le guide encourage chacun à déguster ses aliments et à faire des choix selon ses préférences, sa culture et ses traditions, ainsi que son budget.

Budget et disponibilité :

Le guide alimentaire offre des options saines, notamment des aliments frais, congelés, en conserve ou séchés, en fonction de budgets divers et de la disponibilité des produits alimentaires.

Culture et traditions alimentaires

Le guide alimentaire reconnaît que la culture et les traditions alimentaires peuvent avoir une influence sur la manière dont les personnes mangent, ce qu’elles mangent et quand elles mangent.

Le guide alimentaire est disponible en 31 langues, dont neuf langues autochtones.

Vous trouverez les langues dans lesquelles le Guide alimentaire canadien est offert en consultant la page https://www.canada.ca/fr/sante-canada/services/guide-alimentaire-canadien/ressources/en-bref/langues.html.

Pour en savoir plus sur le Mois de la nutrition, consultez le www.Mois de laNutrion2021.ca.

Avis de non-responsabilite : Certaines recettes ou suggestions de nourriture peuvent ne pas convenir aux personnes ayant des allergies. Veuillez vous renseigner aupres de l’ecole de votre quartier pour identifier les aliments qui sont autorises ou non dans une salle de classe.

Comment intégrer les cultures et les traditions alimentaires dans le cadre d’une saine alimentation? o Choisissez des recettes qui

explorent des façons différentes de préparer et de cuisiner les aliments.

o Achetez votre nourriture dans des endroits qui vendent les ingrédients dont vous avez besoin pour préparer des plats traditionnels.

o Préservez et partagez vos recettes familiales. Les traditions culinaires font partie de l’histoire familiale.

o Semez, récoltez, pêchez, chassez et préparez les aliments selon des méthodes traditionnelles.

MÉLI-MÉLO EN NUTRITION Une bonne nutrition... ce qui est sain pour vous

** Consultez le bulletin sur les allergies (paru en septembre) pour avoir des idées de substitutions.

Pour en savoir plus sur l’alimentation et la nutrition, consultez : https://www.southernhealth.ca/finding-care/health-info-for-you/nutrition-and-healthy-eating/ Pour accéder aux bulletins précédents, consultez : https://www.southernhealth.ca/whats-happening/nutritional-newsletters/ Service de consultation de diététistes : 1 877 830-2892 Health Links-Info Santé : 1 888 315-9257 Équipe des services de nutrition : 204 856-2055 Créé par les diététistes de Southern Health-Santé Sud Ce document peut être photocopié en entier à condition que la source soit mentionnée.

Bol smoothie aux bleuets

Pour cette recette : Ingrédients : Temps de préparation : 7 minutes 2 bananes très mûres, congelées Nombre de portions : 2 1 tasse de bleuets congelés 2/3 tasse de flocons d’avoine à cuisson rapide, divisée 2 c. table de lin moulu ou de graines de chanvre 1 tasse de yogourt nature 2 c. thé de miel liquide 2 c. table d’amandes avec la peau 2 c. table d’amandes émondées ½ tasse de bleuets frais Instructions : 1. Mettre de côté les bleuets frais, les amandes avec la peau et les amandes émondées, ainsi que 2 c. à table des

flocons d’avoine.

2. Dans un mélangeur, combiner le yogourt, le miel, les bananes, les bleuets congelés, les flocons d’avoine et les graines de lin ou de chanvre. Réduire en purée lisse. Verser dans des bols et parsemer des bleuets frais, ainsi que de l’avoine et des amandes réservés. Servir immédiatement.

3. Si vous n’avez pas d’amandes émondées, utilisez des amandes avec la peau.

Source : www.nutritionmonth2021.ca

Cuisiner avec des enfants de tous les âges est facile et amusant. Si vos enfants commencent à cuisiner maintenant, ils conserveront sans doute de bonnes habitudes alimentaires en grandissant. Dans cette recette, les enfants peuvent aider à :

mesurer les ingrédients; activer le mélangeur (selon leur âge).