Students close 2018 with crafts, fun
With mere hours before the start of Christmas break, Marion Middle School gave students the chance to unwind Thursday and enjoy activities at the aquatics center.
Events included crafts, board games, and an open pool.
For sixth grader Charlie Ann Matthews, the best part was making votive candle jars.
“I like how we did the snow around it,” she said.
Other crafts for the students included wreaths, and cookies in a jar. They were made by measuring dry ingredients for chocolate chip cookies and consolidating them into Mason jars.
Chocolate chip cookies were seventh grader Jack Lanning’s favorite food for Christmas, but he and classmate Brogan Schuh chose not to take advantage of the baking preparations.
Instead, they occupied time playing cards, hanging out with friends, and sleeping.
One of their regrets was that they couldn’t use the gym floor because maintenance was being done.
With Christmas, Charlie Ann looks forward to a large family gathering more than a small event.
“We get more family coming down, and we have reunions at Christmas,” she said.
In terms of favorite holiday foods, Charlie Ann prefers Thanksgiving food over traditional Christmas meals.
“Mashed potatoes, that’s my favorite,” she said. “That’s what we have for Christmas too, we have turkey and mashed potatoes.”
Going to the aquatics center the last day is good timing because classes are winding down, and students are restless, special education paraeducator John Schrick said.
“They’re active kids,” he said. “They enjoy being able to use the pool and the facilities. Otherwise they’re just sitting there.”
He has been at Marion six weeks, but Schrick was already chosen as a chaperone for Thursday’s event. As a new employee, he saw it as an opportunity to interact with students in a more relaxed setting.
“You get to know some of them a little more, especially with the quiet ones who don’t talk a lot during class,” he said. “It’s nice to see the quiet ones let loose a bit and be able to participate in activities.”
Last modified Dec. 23, 2018