The KA November newsletter is here, hot off the press. Anna Tooze is editing the school newsletter this year as part of her senior service project. This month’s issue has an exciting Philosophy article by Matt Dau called “Shopping at the Market of Choice.” Papers by Benjamin Evans and Daniel Wilson are featured in the From the Classroom section, as well as several art projects (mosaics and calligraphy) by various students. The finals schedule occupies the next-to-last page and lets you know the modified hours for the last week of school.
The King’s Academy Choir has been invited to sing at the Fill a Stocking fundraiser on Sunday, December 6. We will be meeting at the church at 5:15pm then carpooling down to the fundraiser at the Abernethy Center. We will sing and play chimes from 5:30-6:10pm.
Below is information on the Fill a Stocking organization.
Fill a Stocking, Fill a Heart – Our Shelves are bare
Fill a Stocking, Fill a Heart is working hard to make this holiday a wonderful one. We need to raise revenue to purchase items for the stockings we distribute to over 20 Clackamas county agencies. These agencies request these stockings for their neediest clients, most of whom will receive nothing else for the holidays. We provide over 2500 stockings each year and expect that the need this year will be increased dramatically. However, much of our pre-existing funding has been significantly reduced due to the current economic times. We need your help so that we can help others.
Fill a Stocking Fill a Heart is a nonprofit organization who helps brighten the holiday of some of Clackamas county neediest residents with a filled stocking of necessities and gifts. Visit our website for more information and volunteer opportunities
King’s Academy celebrated her annual Thanksgiving Etiquette Breakfast on Tuesday, November 24. Students fortified themselves for their Thanksgiving Break with platters of pancakes, bacon, eggs, and fruit. The kitchen was full of cooks as Rose Lortz, David Spears, Suzie Hoogendam, Ashley Hoogendam, and Sharon Wilson prepared the food.
