Target 3 – Flexible Learning Environments. “FWSU will maximize flexible learning environments by redefining the school day, promoting learning experiences that extend beyond the school classroom, and fostering creativity, innovation,  and differentiated learning opportunities for all.

Action Steps – Provide students with access to content, resources, and methods for learning beyond the  school day and beyond the school walls.  Develop opportunities for students to collaborate, innovate, create and conceptualize in all learning settings.

Target 4 – Engaged Community Partners.  FWSU staff and students will collaborate, innovate, create and conceptualize ideas and learning with local, regional, state and global partners to make a difference in their community, state and world.

Action Steps – Plan and manage instruction around problems relevant to students and their community and develop solutions for authentic audiences.


Student’s in Mary Schraven’s First Grade class have been working with the Vermont Dairy Council’s educational program; “Don’t Yuk my Yum.” During this five week program the students were provided with educational opportunities to help them gain a greater understanding of Vermont Agriculture.

Such as:

  • 134,132 dairy cows call Vermont home (mostly Holsteins’ and Jerseys)
  • There are 863 working dairy farms in Vermont
  • 321,250 million gallons of Vermont milk is sold every year
  • 5% of dairy farms are certified organic
  • Less than 1% are non-bovine farms

Students’ were provided with various dairy products to sample, including those from cows, sheep and goats.


The students learned that farmers grow and harvest high-quality feed for their herds, and many are adopting conservation practices to better ensure the long-term health of the Lake Champlain and Connecticut River watersheds near their farms. They use cover cropping strategies on corn fields and no-till planting practices to reduce soil erosion, as well as manure injection applications that greatly reduce the chance of phosphorus runoff.

The final culminating event was a First Grade ice cream production!  The Vermont Dairy Council instructor had provided the students with the rationale as to why ice and salt are used together to cause the optimum temperature required to make ice cream.


The students were provided with ice cream rolling balls and an ice cream churn.


As you can see it was “All hand on deck, or in this case the ice!”  In the end they all enjoyed a yummy treat that was truly “made in Vermont.”

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