Happy Earth Day everyone! Every year at this time we are reminded of how important it is to preserve the environment for future generations. Whether it be on the radio, television, social media or in educational environments, the flood of content blends into a common message – protect the earth!
We’d like to share a short, yet compelling video clip that made us pay just a little more attention this year. It’s called Dear Future Generations: Sorry. We hope you enjoy it too, and of course … share it.
My favourite line in the video was ‘An error does not become a mistake, until you refuse to correct it’. That is a powerful statement – in all facets of life, but particularly when it comes to taking care of the earth.
With this in mind, I’d like to share some classroom connections …
After many months of collecting recyclable materials, we finally set out to transform old boxes into new ART.
We used materials from our Art Centre (containers made from recycled products) to help with this Earth Day project.
Here is a showcase of some beautiful pieces from our growing collection of Recycled Art:
Fashionable Writing Utensil Caddies
hybrid cars
Spring Basket
An enchanting castle
building blocks
Jewelry box
The latest smartphone
A downtown apartment building
bird feeder
Binoculars
Toy Box
Marker holder
Decorative Tissue Boxes
Pirate Ship!
Recycle is a poem I came across online that was written by Meish Goldish . Students enjoy the familiar rhythm, and the catchy pattern makes it a great math extension as well (don’t we teachers love that?!).
After reading many books relating to Earth Day, our class sat down to brainstorm ways in which we can protect our environment. We also reviewed some of the things we were already doing in our classroom (i.e., recycling , reducing, reusing, composting, conserving energy, using only as much water as we need, not littering, etc.). Students then all had a chance to reflect on what more they could do (at school and home) and completed a promise note reminding them to take action and contribute in whichever way they could. No contribution is ever too small – every little bit helps.
To download a copy of the poem and writing template, click on the image below.
Sometimes we may feel overwhelmed and wonder how these very small acts can possibly solve such a massive problem. But if we all contribute one little building block, we can turn an error into an opportunity.
For more ways you can help, click HERE.
As always, thank you for your time!
Lora
Hello everyone and welcome back to Words on Art, where we invite artists and writers to collaborate and creatively blend brush strokes with words. We would like to thank Tammy for her successful writing submission, The Proposal, chosen to complement Jana’s painting, Peach and Bear. We would love to hear your feedback on this creative blend – please share your thoughts in the reply box in the bottom of the post. Thank you Jana and Tammy.
Words on a Limb would like to wish everyone who is celebrating, a Happy Passover and a Happy Easter!
To make the soup, grate and combine 1 of each of the following:
In a wide pan, boil water, adda dash of salt, 1 tablespoon of oil, and cook a few of the balls at a time (not to overcrowd pan). When the balls rise to the top (about 5 minutes), scoop them out. Continue until all are done.
When vegetables in soup pot are tender, add enough boiling water to go just below rim. Season the soup with 2-3 tablespoons of chicken seasoning mix. Add additional seasoning to your liking, including paprika, turmeric powder, and salt.
olive oil. Season the beef pieces with salt and pepper, and add them to the oil. Let the beef brown on both sides. Cut the onion in half; stud each half with 3 cloves. Cut the celery and carrots into chunks add them to the pot with 
the onion, the herbs, and 3 quarts cold water. Let broth come to a boil, then reduce heat to a simmer. Skim off any gray foam that forms on top; simmer soup for one hour. Add the lamb pieces; simmer the broth for another hour, skimming as needed.
save the meat for a delicious salad: Shred the meat finely and dress with olive oil, red wine vinegar, minced red onion, chopped capers, fresh parsley, salt, and pepper—terrific on top of toasted bread rubbed with a little garlic.) The broth can be made a day ahead of time and refrigerated overnight.
and let it sit in the pot for about 3 minutes. Taste for seasoning and add salt if necessary. It is important that the broth is hot, but not boiling, which would curdle the egg yolks. Place a warm, toasted round of bread, dribbled with some extra-virgin olive oil, in the bottom of each soup bowl.
lightly with the minced fresh marjoram and parsley, a few grinds of pepper, 
and the lemon juice. Slowly ladle in the hot broth,whisking simultaneously to prevent the egg yolks from curdling. Immediately ladle the soup into the bowls and over the bread; grate plenty of Parmigiano-Reggiano over the top.
Words On A Limb 
