BArT Students Receive John and Abigail Adams Scholarships

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ADAMS, Mass. — 13 Berkshire Arts and Technology Charter School students received John and Abigail Adams Scholarship
 
The John and Abigail Adams Scholarship provides merit-based credit toward tuition for up to eight semesters of undergraduate education at a Massachusetts state college or university. The scholarship covers tuition only, fees and room and board are not included.
 
This year's recipients are: Aiyanna Bellefeuille, Emma Danylin, Maya Gayle, Miranda-Ann Grant, Kyle Gwilt, Lindsey Gwilt, Olivia Jayko, Cameron Langsdale, Diego Mongue, Damian Nixon-Longdyke, Kassondra Stockmal, Charles Waltermire, and Molly Weeks
 
In order to be eligible for the scholarship students must:
 
Score at the Advanced performance level on one of the three high school state assessment tests in ELA Mathematics or STE (Biology, Chemistry, Introductory Physics, or Technology/Engineering).
 
Students must also score at the proficient level or higher on the remaining two high school state assessment tests and have combined scores from the three tests that place them in the top 25 percent of students in the graduating class in their district. 
 
Students in charter schools are eligible for the scholarship if they meet the eligibility requirements for either the school they attend or the district in which they reside.
 
To continue receiving the Adams Scholarship a student must be enrolled full-time at a public higher education institution, maintain a cumulative Grade Point Average (GPA) of 3.0 on all college work, and annually complete the FAFSA.
 
 

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How Do You Cook a Turkey?: From the Mouths of 5-year-olds

By Mrs. Poirot's Kindergarten ClassGuest Column

Kindergarteners at Hoosac Valley Elementary working diligently at home to share their Thanksgiving recipes. 

ADAMS, Mass. — Each year, the kindergartners in Robin Poirot's class at Hoosac Valley Elementary School offer their estimations on how long it takes to cook a turkey — in sizes ranging from three to 100 pounds.

 
Their Thanksgiving recipes are always amusing and sometimes enlightening, particularly the choices of stuffing, but we must strongly caution against following any of their directions as a matter of public health.
 

Addison Columbus

Well, first you would have to go to the store and grab a 10-pound turkey. After I bring it home in a bag, I would put it in the oven for only 3 degrees for 5 minutes. That will definitely turn the color brown. That is how you will know  that it is ready to eat! When it cools, we eat it with lots of mashed potatoes on the side. YUM!
 

Chloe Jayko

I would buy our 100-pound turkey at the new Adams Market. It would be so heavy that we would have to pull the turkey and drag it to the car just to make it there.
 
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