The Scoop

This week, as part of our series, "Oui" are the Lycée: Portraits of our Community*, we are delighted to learn more about Gustavo Castaneda, the inaugural chef working in the LFC kitchen, who joined the HandCut Foods lunch team earlier this month. 

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This year, fourth-grade students have been enjoying newly-equipped classrooms. Leaving behind single-student desks in favor of more modular and functional furniture, these summer upgrades include: height-adjustable desks on wheels, easy-to-move foam stools, two large worktables, and a unit of individual lockers where students can store their belongings and everyday school supplies. The new multipurpose furniture optimizes classroom space, creating learning environments to match each student’s needs and allowing flexibility during activities planned by teachers. These investments are part of an ongoing elementary project, started in 2019, in support of continued excellence in the classroom and to meet the evolving needs of students and teachers.

Growing up in relatively privileged places in the United States, France, or elsewhere, it is sometimes difficult to truly grasp the inequality of resources and wealth between countries and regions. To better understand these vast differences, our three 7th grade classes carried out an interesting geography project entitled "Un repas insolent" (An Inequitable Meal), an exercise used in the not-for-profit world to illustrate the unbalanced availability of resources around the world.

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