Retiring Superintendent Named to North Adams' Women's Hall of Fame

By Tammy Daniels iBerkshires Staff
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Superintendent Barbara Malkas, center, is presented with a community award at the Zonta Club of the Berkshires last year.
 NORTH ADAMS, Mass. — Superintendent Barbara Malkas last week was inducted into the Women's History Hall of Fame in North Adams. 
 
The honor was established several years ago by Mayor Jennifer A. Macksey to recognize women who have played important roles in the city's history. 
 
At the end of last week's School Committee meeting, Macksey asked if anyone knew who Julia Dewey was. 
 
"No? She was the first female superintendent that served from 1893 to 1895 and another fun fact, did you know that Dr. Barbara Malkas is the second female superintendent serving from 2016 to now," the mayor said.
 
Malkas, who is retiring at the end of the school year, "is a true testament of a community leader for her stewardship and volunteer work within the city and beyond," said Macksey.
 
She listed the awards the superintendent has been presented, including the Against the Tide Award from the Massachusetts Breast Cancer Coalition, of which Malkas is president, Massachusetts Association of School Superintendents' 2019 President's Award for Outstanding Contribution to Education, the Unsung Heroine Award during COVID-19, Commonwealth Superintendent of the Year in 2024, and the Zonta Club of Berkshire County award for building a better work for women and girls.
 
She was also awarded the Bobbie D’Alessandro Leadership Award at the Women in Education Leadership Network Conference on March 18.
 
"Dr. Malkas, you've been a mentor, a trusted colleague and a friend to many of us over the years," said the mayor. "I see it most fitting as you prepare for your retirement to honor you for your unwavering commitment to education, to our students in this great city of North Adams. ... 
 
"Barbara, your stewardship and commitment to the educational system will never be forgotten." 
 
Malkas was presented with a plaque and her name will be added to the official plaque hanging inside City Hall.
 
The superintendent's induction was one of several items celebrated at last week's meeting. She pointed out that Assistant Superintendent Timothy Callahan was quoted twice in two separate articles Education Week articles about banning cell phones. 
 
Principal Stephanie Kopala talked about the students who presented at the National Transformation Learning Experience Conference and student expo at Babson College in January. This was the first time their teachers, Mark Brown and Morgan Shafer, had participated. 
 
"We incorporated the two units, the hustle economy, into our Algebra 2 course and genetic engineering into our ninth grade biology course," said Kopala. The "hustle" students had to create a product or service, figure out the costs and determine if it would become profitable.
 
Anna Dean, Aura Potvin and Vivian Vareschi created a plasmid genetic engineering biosensor. They said the challenge was how genetic engineering could enable microscopic organisms to tackle huge ecological challenges. They looked at contaminates in the region and looked to design a piece of DNA to address polychlorinated biphenyls. Their solution was to use genetically modified E coli to glow in the presence of PCBs.
 
Kopala said there were environmental engineers who told Schafer this was the type of low-cost prototype they were looking to manufacture.
 
"They are looking to potentially create some prototypes and invite those students in as interns to work with this company over the summer," she said. 
 
The principal also said the school's attendance rate had rebounded to more than 90 percent though the last month had taken a hit because of the flu and colds making the rounds. 
 
"If you remember, just a few years ago, going into COVID, we were at over 50 percent closer to 60 percent so we've almost reduced that by half," she said. "And at year to date, we are still down, a decrease in chronic absenteeism by 4.4 percent, so we're continuing to trend in the right direction."
 
The high school is also seeing an increase in enrollment in the early college courses, with students of color making 17 percent, up from 9, and low-income students increasing by 10 percent. Students in individual education plans and 504 plans have remained steady, "so we are still reaching not just traditional college bound students, but students that have been traditionally underserved in college education," said Kopala.
 
Committee member Richard Alcombright said he would like another presentation in the future focusing on the 39 percent of students not engaged in career readiness and how was the school guiding them.
 
Kopala said part of the reason the school isn't seeing a higher percentage is that only a few ninth-graders are enrolled in early college. 
 
"If I disaggregated the data and I looked at just 11th and 12th grade, the number would be significantly higher, probably closer to almost 90 percent of our students involved," she said, not counting internship data. We have about 60 students in Grades 11 through 12 right now that are currently involved in an internship off campus with local businesses or within our own elementary schools, and we just received the Innovative Pathway grant [for medical pathways] for planning purposes."

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Drury High Students Get a Taste of Local Beef

By Breanna SteeleiBerkshires Staff

The pilot program is being funded by a $180K federal grant and is part of a partnership of Berkshire Agricultural Ventures and Mass Farms to School. 

NORTH ADAMS, Mass. — Drury High School students don't have to ask "where's the beef" from, now that the school has partnered to bring local meat into its food service system.

Nonprofit Berkshire Agricultural Ventures (BAV) is partnering with Mass Farms to School to bring locally produced ground beef to school cafeterias as part of a pilot initiative funded by a $180,133 USDA Patrick Leahy Farm to School Grant. The program is named for the retired Vermont senator who wrote the original legislation in 2010. 

North Adams Public Schools is one of two school district partners on the pilot project, Lenox being the other. 

BAV hopes the project can takeoff and expand into more schools or institutions. 

"We're really hoping that it takes off, and that we, in the sense of we can work with, or more schools can be part of this in the future, and we can kind of work out the kinks, which I think is part of what this is all about" said Audrey Hackett, BAV's communications and development manager.

She said part of the nonprofit's mission is to help strengthen the local food system and work with local farmers.

"Part of BAV's larger work to strengthen our local food system. So a lot of what we do is work directly with farmers and support a lot of livestock farmers," she said. "More than 40 percent of our farmers in our region are livestock, and so we work directly with them oftentimes, but it's also increasingly an opportunity to work, you know, a level up at the food system level to bring together partners for projects like this that bring more local food into to our not only our schools. I mean, there are lots of opportunities across institutions throughout our region, hospitals, prison systems, nursing homes, and all of that remains to be done." 

Last week, students were having burgers made from meat brought by Marty's Local, a regional food distributor that works with more than 160 farms and food producers. 

Marty's Local CEO Sandra Thomas said it was great to partner with BAV to help bring the meat to the school, citing that getting more local meat into the market fills a gap in the local food system. Thomas was able to work with Cherry Point Beef, a Western Mass distributor that sources cattle from four local farms.

Food Services Director Thomas Lark said they are excited to be a part of the program and that it's important to be able to showcase local food on the menu, especially for the students to be able to try these new things.

"We want them to see local food on the menu, to know that it's coming from somewhere they recognize. A lot of the time with school lunch, there's a little impression of like, oh, what's this? Where did this come from?" he said. "And so, this is a great way to say, this is what it is. This is where it comes from. Like, it's just down the road. You've driven past here before, and have them understand that, like, we're serving local stuff too. It's not mystery meat from far away."

Lark also said they have been working with the meat since earlier this year, testing out new ideas to bring to the students like a Korean beef bowl.

"Was a new thing, but we thought new ingredient, new recipe, let's really highlight it, and it was pretty successful. We're running it again next Monday. Actually, Marty's truck was here this morning delivering the beef for next Monday, and we're going to run that again. And that was one where the students who were willing to try it really liked it, and were telling their friends like, "Oh, you should have gotten this." So we're excited for Monday, we'll probably see even more kids trying it out," he said.

The North Adams Public Schools were highlighted last year by the state for its farm-to-school initiatives to bring fresh, local produce to students. 

A couple students who had the burger for lunch said it was good.

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