The kindergartners wrapped up their geology unit last week by reading Stone Soup and then participating in a special lesson led by Heidi Chapman-Renaud. Students had the opportunity to touch, taste, smell, sort, and converse about all sorts of vegetables while identifying the different parts of plants that we eat. They sorted kale, carrots, parsley, potatoes, tomatoes, peppers, onions, broccoli, turnips, garlic, just to name a few. The activity culminated at lunchtime on Thursday when RES students got to taste the Stone Soup made by Chef Karyl with the generous vegetable donations from many Richmond villagers (including VYCC, the kindergartners, and Kindergarten teachers). Kindergarten showed our community what can happen when people work together and share what they have. Soup for a school!