Ramsey September 26, 2012 THE VILLADOM TIMES IV • Page 7 Green Ribbon Schools, a reward and recognition program for K-12 students, has recognized Saint Paul Interparochial School in Ramsey among 63 schools in 13 states and Guam for achieving the online community’s highest level of participation during the 2011-12 school year. The 2012-13 program, which is open to all schools free of charge, features an enhanced website that helps teachers use nature, health and fitness, and STEM activities to enrich and extend students’ education. STEM skills teach kids about – and how to apply -- science, technology, engineering, and math. “Congratulations! As part of our Stewardship of the Earth Middle States project, great things were accomplished,” Principal Gail M. Ritchie wrote in a letter to the fac- ‘Green’ interparochial school earns recognition ulty. Ritchie noted that Christine Gysin, a science and math teacher, had submitted the documentation to the Green Ribbon Schools online community recognition program. “Sixty-three schools received an award for the highest level of participation during the 2011-12 school year. We are one of them!” Ritchie said. “Thank you for helping the students focus on being good stewards of the Earth. Let’s continue that focus through this year.” The schools recognized for their 2011-12 leadership published at least four projects around green building, recycling, conservation, the outdoors, health, nutrition, and fitness. Some of the school’s projects included: Some of the ‘courtyard stewards’ in action. Courtyard garden: The Saint Paul Interparochial School’s students in pre-K through grade eight maintain the vegetable gardens in the school courtyard garden planting areas. The planting areas are weeded, earthworms are added to the soil, seeds and plants are planted, compost tea is used for fertilization, and the vegetables are harvested. Students and teachers prepare and enjoy meals fresh from the garden. Earth Day healthy snacks: The school’s seventh grade students prepared healthy snack platters for each classroom. Platters included melon, grapes, peppers, celery, carrots, tomatoes, and lettuce. Scraps were added to the compost bin the courtyard garden. (continued on page 12)