Nearly all students from low‑income households
Data about students' economic need comes from the National Center for Education Statistics, via our partners at MDR Education.
Learn more
Support her classroom with a gift that fosters learning.
Monthly
One-time
Support Ms. Raub's classroom with a gift that fosters learning.
My students are considered ESOL, ELD, and English III. My students often have challenges that require specialty book selections and special projects as well as other special needs therefore require an adapted method of learning. My students love to read, however they are learning to read, write and speak English at the same time as learning their grade curriculum for ELA. I have found that providing students with a wide selection of reading materials encourages students to be more participatory in our class discussions.
They say that a great moment in teaching students to read is when they read without an assignment or a promised grade. I believe that with your generosity, our classroom has that opportunity and students will avail themselves of all the materials you have thus provided.
I look forward to seeing students reading material of their own choosing!”
With gratitude,
Ms. Raub
This classroom project was brought to life by Newman's Own Foundation and 3 other donors.
My students will learn how to grow their own food from seeds, grains and legumes which is inexpensive and healthy. Each student will grow their own sprouts to use in a dish they create.
The mung beans will be grown by students and used in a ramen dish as well as a salad. The salad bean sampler will be used in dishes they create after learning to develop their own nutritionally balanced recipe including cooking techniques. They will care for their seeds every day in class until they reach growth appropriate for cooking. In most cases, the maturation rate of the seeds is 6-14 days.
About my class
My students will learn how to grow their own food from seeds, grains and legumes which is inexpensive and healthy. Each student will grow their own sprouts to use in a dish they create.
The mung beans will be grown by students and used in a ramen dish as well as a salad. The salad bean sampler will be used in dishes they create after learning to develop their own nutritionally balanced recipe including cooking techniques. They will care for their seeds every day in class until they reach growth appropriate for cooking. In most cases, the maturation rate of the seeds is 6-14 days.