“MLK Day On”
“MLK Day On” is a day for Harley, Horizons, and the Greater Rochester community to come together for a variety of projects, community service, and sharing. This year Middle and Upper School students and their families took part in team-building activities and interactive stations, including mural making, art, an interview booth, and cooking in the Commons teaching kitchen. Lower School and Horizons families celebrated their “Dr. Martin Luther King Day of Solidarity” which included creating a community quilt, writing pen pals, a drumming circle, and spoken word reflections on Dr. King’s legacy, and camaraderie.
Owen Tindall ’21 was named third-team All-Star this season.
Winter Sports brought out the best in HAC Athletics.from the can-do spirit to success in competition, our athletes gave it their all. [CLICK HERE] for Athletic Director Peter Mancuso‘s full season wrap-up.
It’s a Little Breezy in Here!
Adding ideas to general topics, Including lessening water usage, dyes in clothing manufacturing, and improving wind energy. It’s a Little Breezy in Here! Grades 6 and 8 science classes combined forces for a wind energy project. Students worked on blade construction in the Commons maker space and tested different designs to see which produced the greatest amount of energy.
Biomimicry Club
Adapting to a Late Night of Brainstorming: The Biomimicry club held a marathon session on a recent Friday night. The club is preparing teams to work on the Biomimicry Global Design Challenge. This year’s challenge is to create solutions inspired by nature that address the United Nations Sustainable Development Goals. Several recent alums, and challenge veterans, returned to share their knowledge and tips with our students.
Honors Chemistry
Chemistry in the Kitchen: Honors chemistry recently learned about the mole and chemical quantities and took advantage of The Commons teaching kitchen to conduct an experiment to better understand chemical stoichiometry and limiting reagents. They developed a team hypothesis about what was likely to happen when they changed the reactants or ratio of reactants, and then they analyzed their cookies against a standard batch. The criteria for evaluation were texture, shape, appearance, and taste. Ms. Barker, our food and farm educator, spoke about the role of ingredients and how the chemistry of baking involves a proper interface between the ingredients and a proper ratio of ingredients to maximize quality of the product. After a careful analysis and evaluation of their hypotheses, students had a good time eating their product.
