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News & Photos
Giving Thanks for the People at Roots
On the eve of Thanksgiving, Roots Farm has officially been put to bed for
the
winter. The pumpkins have been harvested, and while some are being used as
seasonal decorations, the kindergarten used countless others to make pumpkin
bread for Grandparents' Day. More than 1,300
pounds of potatoes, tomatoes, and other crops have been donated to the
Maryland Food Bank; and many more fresh vegetables and herbs have been
harvested and used by Sage Dining.
None of this could have happened without the support of the McDonogh
community. In addition to the student, parent, alumni, and faculty/staff
volunteers who have put in numerous hours planting, weeding, and harvesting,
there are still others who contribute to the success of the operation by going
above and beyond what is expected. The Grounds Crew, under the direction of
Mark Ross, maintains the beautiful green spaces both inside and outside the
farm. They also have landscaped the area surrounding the new barn and soon
will be working on the farm entrance and parking area. The Maintenance
Department happily answers the call for help on everything from small repairs to
big projects. Keith Lambert, Director of Maintenance, has installed a number of
reclaimed items, from old sinks to chicken coop doors, to give the barn a rustic feel.
Finally, each week, the team from the Transportation Department, under the
direction of Donnie Marston, makes sure vans are available to shuttle students
out to the farm – McDonogh’s living classroom.
“We can be thankful for a lot of things this Thanksgiving, but at the end of
the
day it's the people that make it count,” says Sharon Hood, Roots Farm. “These
hard working teams are an integral part of the McDonogh community who
diligently and humbly pitch in behind the scenes.”
Although Roots is resting, teachers and students from
each
division will be venturing out to the farm for winter lessons. Additionally, several
projects will be happening inside and outside the barn to get ready for
spring.
View Photos
On the eve of Thanksgiving, Roots Farm has officially been put to bed for the winter. The pumpkins have been harvested, and while some are being used as seasonal decorations, the kindergarten used countless others to make pumpkin bread for Grandparents' Day. More than 1,300 pounds of potatoes, tomatoes, and other crops have been donated to the Maryland Food Bank; and many more fresh vegetables and herbs have been harvested and used by Sage Dining.
None of this could have happened without the support of the McDonogh community. In addition to the student, parent, alumni, and faculty/staff volunteers who have put in numerous hours planting, weeding, and harvesting, there are still others who contribute to the success of the operation by going above and beyond what is expected. The Grounds Crew, under the direction of Mark Ross, maintains the beautiful green spaces both inside and outside the farm. They also have landscaped the area surrounding the new barn and soon will be working on the farm entrance and parking area. The Maintenance Department happily answers the call for help on everything from small repairs to big projects. Keith Lambert, Director of Maintenance, has installed a number of reclaimed items, from old sinks to chicken coop doors, to give the barn a rustic feel. Finally, each week, the team from the Transportation Department, under the direction of Donnie Marston, makes sure vans are available to shuttle students out to the farm – McDonogh’s living classroom.
“We can be thankful for a lot of things this Thanksgiving, but at the end of the day it's the people that make it count,” says Sharon Hood, Roots Farm. “These hard working teams are an integral part of the McDonogh community who diligently and humbly pitch in behind the scenes.”
Although Roots is resting, teachers and students from each division will be venturing out to the farm for winter lessons. Additionally, several projects will be happening inside and outside the barn to get ready for spring.