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Editorial» How do we revitalize our struggling downtowns?

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Saturday, February 14, 2015

Midway through year abroad ...

ROUND TWO!

This Week LAKE PLACID

Exchange students riding high By Pete DeMola pete@denpubs.com

Thompson, Bushy named king and queen PAGE 2 WILLSBORO

Midway through the academic year, Keene Central’s exchange students say they’re doing great. Pictured here clockwise from left: Yoshino Yamanaka, Emma Forsberg, Seung Yeol Ko, Joy McCabe, Jasmin Lutz, Chih-Wen Shih and Stefano Aldeghi. Photo by Pete DeMola

Popular local pharmacist back on the job PAGE 7 SPORTS

Sentinels hold off hard charging Blue Bombers PAGE 11

AFES kids, faculty laud new “No Excuses” initiative By Pete DeMola

andrew@denpubs.com AU SABLE FORKS Ñ While students at Au Sable Forks Elementary still have a decade-plus before they toss their graduation caps skyward, the district has already gotten them to start thinking about their future. Last month, the school announced theyÕ ve been accepted into the No Excuses University network, a national program based on the concept of instilling the merits of higher learning and career preparedness from the ground floor. To get there, students must nail down six achievement-based modules, a philosophy that accompanies students through each grade level until the sixth grade. The district will need to demonstrate continuous improvement in all six systems to retain the program, said Principal Ginene Mason. As such, staffers are continually working to develop goals and make action plans to build momentum. CONTINUED ON PAGE 10

Au Sable Forks Elementary has been accepted into the No Excuses University network, a nationwide initiative designed to raise awareness about college from a young age. Pictured here are Lillian TullerUs, Hailey Hickey and Ethan Depo.

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Photo by Pete DeMola

KEENE Ñ Nearly six months after KeeneÕ s group of six foreign exchange students touched down to spend the next year nestled in the High Peaks, they’re doing just fine. Last Saturday, they gathered at a cabin in the woods and began working on their yearbook bios. From the kitchen came the calamitous clamor of pots, pans and good-natured banter. Seung Yeol Ko, who is from Korea, peered into a bubbling cauldron and tended to his bulgogi Ñ a marinated beef dish. It’s not difficult to cook after you prepare the marinade, he said, ticking off the ingredients Ñ Sugar, garlic, pearsÉ The pleasant, distinctive smell of sesame oil hung in the air. Yoshino Yamanaka brewed a special soup using ingredients sheÕ d brought from Japan last August. Ò Like miso,Ó she said. They joined dishes from Italy and Germany, tiramisu and spŠ tzle, which was made by Jasmin Lutz. Stefano Aldeghi sat at the kitchen table and labored over his yearbook bio. He rattled off a list of friendly faces Ñ teachers, host parents, his girlfriendÕ s parents Ñ who have been aiding him on his international journey this past year. Ò There are lots of people helping us,Ó he said. Ò WeÕ re all thankful for our parents,Ó interjected ChihWen Shih, who is from Taiwan. Ò Without them, we are nothing.Ó CONTINUED ON PAGE 10

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