"Every aspect of the Vedic Literature expresses a specific quality of
consciousness. Reading every aspect of the Vedic Literature as it flows
and progresses in perfect sequential order has the effect of regulating
and balancing the functioning of the brain physiology and training
consciousness, the mind, always to flow in perfect accordance with the
evolutionary direction of Natural Law. This training of the mind fulfills
the purpose of education, by fully training the student to think and act
spontaneously according to Natural Law."-Maharishi Vedic University
Introduction, 1994, Age of Enlightenment Publications,
Happy St. Patrick's Day!
This is the time of year when we can look forward to the onset of
Spring and to celebrating our students' achievements. In addition to the
great success Destination ImagiNation has accomplished, our Middle and
Upper School students continue their tradition of taking home many awards
in local, regional and national competitions. These include awards in
science, history, art, photography, speech, sports and academics. We know
that winning is only the by-product of a fulfilling education. Our
students are very fortunate to participate daily in Maharishi
Consciousness-Based education. We would like to congratulate everyone on
their own personal achievements.
MEDIA CENTER NEWS
by Kathy Shaw and Martha Stewart
We are happy to announce that a Library page on the Maharishi School
website (www.maharishischooliowa.org) will be available beginning sometime
next week. We have been working with the school webmaster, Ms. Perry, to
provide good resources for our students, their parents and teachers.
Clicking on the link to "Libraries" will take you to Lower School Media
Center. We have information available about our hours and policies, how to
contact us if you have questions, a list of some new books we have in the
library, and several sections about using the Internet for research.
"Internet Research" provides some general information about Internet
searches, and provides links to a good Internet directory, a good search
engine, and a good metasearch engine. "Magazine Articles Online" provides
access to two databases, that students can use to find the full text of
magazine articles from hundreds of children's magazines. These can be used
by students at home, but there is a user name and password that must be
entered. We can't give these on the website, but will publish them
regularly in the newsletter. We also will be teaching the students how to
use these databases.
"Research links for students" will take students to databases as well
as a number of other good homework help sites. "Resources for
teachers/parents" provides teachers with access to curriculum websites,
and direct access to Web/Max for ordering materials from AEA. A number of
these sites may be interesting to parents as well. In future newsletters
we will provide more specific information about resources available.
Many of the children have been asking about where to purchase the
speed jump ropes that we have been using in PE class. We will be making a
group order on Thursday, March 21st. The cost will be $3.00 each, which
includes shipping. Please see the attached order form. Jump roping is a
terrific year-round activity that the kids love. Having their own rope at
home will give them hours of fun! Parents, think about getting one for
yourself-the children love it when you jump with them.
ALL THAT IS GOOD
by Tracy Liptak
Birthday cakes offer a great opportunity to make something really special
for those we love. By using fresh, high-quality organic and genetically
natural ingredients, we can create a centerpiece for any party which is
truly a celebration of life. Unlike the brightly decorated, GE
ingredient-laced concoctions which abound, a delicious homemade cake
emanates love. While making the cake look beautiful is a delight for some,
the artistically challenged among us can take refuge in simple but pretty
solutions. My favorite birthday cake actually avoids the whole issue, as
it is robed in the most delicious caramel pecan sauce imaginable. Placed
on a cake stand lined with a gold doily, it is complete in itself and is
the cake many of my loved ones request for special occasions.
Other simple solutions for decorating birthday cakes include:
1. Whipped cream or frosting topped with beautiful fruit and/or
flowers. The fruit can be glazed with melted preserves, if desired.
2. A "lollipop" cake simply frosted with "leaves" piped on the sides of
the cake, if desired, and organic lollipops (imported by Marjan Dejong and
available at local stores) stuck in a "bouquet" on the top. Make sure you
have extra lollipops so that every child gets one.
3. A "cookie cake" decorated with cookies cut in any desired shape.
4. A cake cut into slices and glazed on the sides as well as on the
top, with each piece decorated with a toy, flower, or cookie.
5. A tiny amount of food coloring can be used to color coconut. Beet
juice and turmeric dissolved in hot water can also be used. The colored
coconut can be sprinkled on over frosting or whipped cream to create a
colored cake, or to make rainbows, etc. Cookie cutters make good stencils
for making colored hearts, stars, etc.
6. Make a glaze with jam thinned with water or juice by heating it on
the stove and whisking it. Pour over the top of the cake and then edge
with whipped cream. Cover the sides of the cake with more whipped cream.
7. Melt organic sugar in a saucepan. Add a tiny amount of boiling water
and pour the sugar into a cold pan. After it cools, break it up and
sprinkle it on top of a whipped cream or frosting covered cake.
8. Arrange toys on the cake. For example, a toy train can be put on
"track" made from frosting.
9. Bake the cake in a special shape. Even a very simply decorated heart
shaped cake is charming.
One piece of very good news for cake makers is that organic powdered
sugar is now available at University Co-op. What a relief after years
without non-GE powdered sugar, since mainstream brands contain GE
cornstarch and may use GE processing agents.
CARROT CAKE (This one's for you, Kevin Swigart!)
1 cup organic unsalted butter
2 cups organic sugar
1 1/2 t. cinnamon
1/2 t. allspice
4 cups organic flour
3 cups grated carrots
1 cup chopped nuts (opt.-leave them out if the pecan cream filling is
1/2 cup organic raisins
1 1/2 cups organic milk
1/4 cup organic yogurt
2 t. baking soda
1 t. cream of tartar
Cream butter and sugar. Sift in flour and spices. Add carrots, nuts,
raisins, and milk. Combine yogurt and leavening and add to batter. Put
into 2 round cake pans which have been lined with paper (or a 9x13 pan)
and bake at 350 until a fork comes out clean when pressed into the cake.
Cool on rack. Fill and top with pecan cream or frost with cream cheese
1 1/2 cups organic sugar
1 TB organic flour
1 1/2 cups organic cream
1 1/2 sticks unsalted organic butter
1 1/4 cups pecans
2 t. organic vanilla
Melt butter in the cream over low heat. Add the sugar and flour and
simmer until thick and golden (about 30 minutes), stirring frequently.
Cool. Add nuts and vanilla.
Variation: substitute almond or a combination of almonds and coconut
for the pecans.
Pecan cream is also good on ice cream or with baked pears (or to be
frank, all by itself).
Thanks to Nita Travis and Jan Thatcher for the decorating ideas!
•Spring Break Dates: Monday, April 1st through Friday, April
•PE Requirement: Please make sure that your child has a pair of
clean PE shoes, to be kept at school. Also, it is recommended that girls
wear shorts underneath their jumpers for PE, which need to be beige or
white colored, as stated in the uniform guidelines.
•Enrichment Programs: If you have questions regarding the
Enrichment Program, the Lower School office usually does not have the
information. Please call Mark Soth at 469-5811, ext. 105, or the PE
Department at 472-9400, ext. 5535.
•Please Bake Cookies: To offer our teachers an extra treat
during the day, we would like to ask parents to bake cookies on a regular
basis for our new Teacher's Lounge. A batch of fresh, delicious cookies
once or twice a week would create a lot of bliss! Please call the office
at 472-9400, if you would like to sign up for a certain day. Thank you
very much to Dominic Borg, who baked cupcakes for the teachers on the
occasion of his birthday!
• Name/AddresslPbone Changes or email change: If you have
recently made a change, please inform the Lower School office at 472-9400
so we have the most up-to-date information.
Have a great weekend!