Mission Hill School Out in the World

There has been a great deal of buzz about MHS lately. Books have been written about us, our teacher leadership model has been highlighted on several occasions, and a four-year long film project will culminate in a nationally-aired documentary in the fall.

Please read more…

New England Cable News Network (NECN) met up with our two grade 3/4 classrooms last week, on their annual visit to The Farm School. The segment focused on the deep relationship MHS shares with The Farm School and aired on television Tuesday, May 6, 2014.

Learning Matters, an organization who airs news stories on PBS News Hour, spent the day filming and speaking with Ayla and MHS teachers about teacher leadership for a new campaign Teacher Powered Schools. The piece will be aired nationally during the last week of May (date and time TBA).

Jenerra Williams, Kathy D'Andrea, and Nakia Keizer are interviewed by John Tulenko of Learning Matters for PBS News Hour.

Jenerra Williams, Kathy D’Andrea, and Nakia Keizer are interviewed by John Tulenko of Learning Matters for PBS News Hour.







Good Morning Mission Hill (GMMH) was recently accepted as a submission to the National Education Television Association. The hour-long documentary about MHS was created by filmmakers Tom and Amy Valens.  Based on the year that Tom and Amy spent filming the school, GMMH picks up where the ten-part video series, A Year at Mission Hill, left off. GMMH will air on a variety of PBS stations, nationwide in the fall of 2014.

Democracy & Education, an education journal, recently published a favorable review of former MHS teacher Matthew Knoester’s book, Democratic Education in Practice: Inside the Mission Hill School.


Carrot Soup from the Farm School!

Last week, The Farm School joined forces with Boston Public Schools Food & Nutrition Services to serve up fresh and delicious carrot soup for MHS students! Students from the Margarita Muñez Academy helped dish out the soup, which was created by The Farm School’s chef, Cristina Garcia. Classes did taste tests and posted results.

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Most students tried the unfamiliar carrot soup. Many discovered that they liked it!












Many thanks to our Cafeteria Manager, Chris Whitley and staff for supporting this fun and nutritious event!

Here is the recipe:

The Farm School Carrot Soup
Serves 10-12.

2 Tbsp Butter
2 cups Yellow onions, chopped (2 medium)
1 Tbsp Garlic, minced (4 cloves)
5 cups Carrots, diced (2 lbs)
3 cups Potatoes, diced (3/4 lbs)
3 cups Turnips, diced (3/4 lbs)
5 tsp Cumin, ground
2 tsp Salt (to taste)
10 cups Water
4 tsp Lime Juice
1 Tbsp Honey
1/3 cup Heavy Cream
2 tsp Pepper (to taste)

1. In a large pot melt butter over medium heat.
2. Add onions, stirring occasionally for 4 minutes or until translucent.
3. Add garlic, continue cooking, stirring occasionally for 3 minutes.
4. Stir in carrots, potatoes, turnips, cumin, salt and water.
5. Simmer for 25 minutes or until vegetables are easily pierced with a knife.
6. Puree soup with an immersion blender. Or carefully blend in small batches in a regular blender.
7. Pour soup back into large pot. Whisk in lime juice, honey and heavy cream.
8. Season to taste with salt and pepper

Optional Toppings: chopped cilantro, crema, toasted pepitas.