I had the privilege last Friday of speaking to the eighth grade students at Bennett’s Mill Middle School and having lunch with them.
The edifice itself is quite impressive. The sixth grade hallway is here with all the sixth grade classrooms, the seventh grade hall and classrooms are down there and the eighth grade hallway, which seems to go on forever, is way over there. It is my understanding that if you would walk down each different hallway all in one day, you will have walked a mile. Well, that’s what I hear, anyway.
Not to mention that the sixth graders are so far from the eighth graders they don’t have to worry about getting elbowed in passing from room to room.
Eighth grade teacher, Lenzie Lucas, each year holds a Georgia Food and Culture Day. She feels it’s a good way for students to learn about the state they live in and by eating foods home cooked by Fayette County moms. I guess I provided the “culture” part by sharing with them a basic history of the county they live in. I also touched on the name of their school.
I have been in favor of naming our new schools after older ones that were here at one time or after families that helped make this county one you really wanted to live in.
The students are required to do one of three things in order to participate in the day: have your parent(s) volunteer that day, have a parent bring in a home cooked typically Southern dish, or provide a monetary donation to purchase food from different restaurants in town.
I spoke with 115 students taking part in two sessions. I was told they had to write down five facts out of all that I would say, so I slowed down a number of times when relating dates, the counties we are “mother” to, the date various cities were formed, etc. I’m big on correct spelling and also made sure this was handled the same way. Then came the best part – I was invited to join them for lunch.
There were 23 parent volunteers who either brought in food and jugs of tea, or were on hand to help with the students to heap their plates with outstanding typical Southern food.
You name the food item and I had a dollop of each one, even bringing home a big cup of banana pudding. I warmed up a cup of leftover breakfast coffee and settled in my chair to reflect on the day’s events. I felt quite satisfied that the eighth grade students at Bennett’s Mill Middle School indeed learned what they were supposed to on this Georgia Food and Culture day. Well done, teacher Lucas.
