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    • Our 4th graders put on a great variety show yesterday!hellip
    • From handmade banjos and electric skateboards to grant writing upperhellip
    • These students are all wonderful! avenuesnyc
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    Avenues: The World School added 4 new photos.

    These middle grades students learned the ins and outs of the theater world and got to know some of the people behind the scenes of Broadway productions: bit.ly/2tplOJe
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    2 days ago

    Avenues: The World School added 3 new photos.

    How can teachers prevent a student from thinking he or she is “just not a math person”? One math teacher discusses her efforts to reduce math anxiety in the classroom: bit.ly/2twKPSb
    ... See MoreSee Less

    5 days ago

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Archive for ‘food’

A growing interest in Chinese food led teachers to implement Chinese cooking into the Yellow/Huang Se nursery weekly schedule, and children were excited to cook and try these cultural dishes.   More...

To help children better understand the origins of their food, the Yellow nursery classroom has been engaging in a food study curriculum.  More...

We celebrate opportunities to teach students basic cooking skills and talk with them about making healthy eating choices. Therefore, one of our camp themes this year was “Culinary Adventures,” offering children in the Starfish nursery class an opportunity to explore food through cooking.  More...

As part of the health and wellness unit last winter, the Cheng Se pre-K class embarked on a vegetable study that was brought to life through Jon J. Muth’s version of the popular fable Stone Soup.   More...

In the Iron Chef Avenues Minimester course, students had the opportunity to not only hone their cooking skills but also to think outside of the box, grocery shop on a budget, learn about different cultures, prepare food properly (and clean up!), practice public speaking, work collaboratively and engage in friendly competition.  More...

In this minimester course, 12 Avenues students under the supervision of Maggie Wollner, the head of eighth grade, worked with the Dinner Lab team to design and host a dinner event at Avenues that transformed our third floor into a full functioning restaurant.  More...

The readers, eaters and writers in this course spent their mornings during the Minimester week delving into the world of culinary journalism. Their objective was to notice how food writers use the senses of sight, smell, taste and touch to bring a culinary experience alive for their readers.  More...

The readers, eaters and writers in this course spent their mornings during the Minimester week delving into the world of culinary journalism. Their objective was to notice how food writers use the senses of sight, smell, taste and touch to bring a culinary experience alive for their readers.  More...