The 5th graders have been studying about the history of the first Thanksgiving and talking about the chemical makeup of matter and fractions. In response to these history and math lessons, the class made gluten free/dairy free pumpkin bread and cornbread. Students were divided into six groups and given a recipe to assemble. They worked as a team successfully and shared the loaves with the 4th grade scholars, who made the butter to go on the breads. The 4th graders have been studying different kinds of matter and how to change liquids to solids. As Mrs. Eng was baking the breads, those of us in the classrooms could smell the wonderful aroma wafting throughout the entire school! Way to go 4th and 5th graders!!