The Juneau Arts and Humanities Council and the Juneau School District are members of the Partners in Education program of the John F. Kennedy Center for the Performing Arts, Washington, D.C.  Selected because of their demonstrated commitment to improvement of education in and through the arts, the Partnership Team participated in collaborative efforts to make the arts integral to education.  The Partners in Education program is based on the belief that teachers' professional learning is an essential component of any effort designed to increase the artistic literacy of young people.

 

Arts Education is a primary goal of the Council, and through its partnerships and collaborations, has developed teacher artist training programs, teacher workshops in the arts, and worked to bring arts programing to Juneau through the Kennedy Center's resources for professional development for our local teachers and teaching artists.

 

The Council works with the District to provide the best possible arts education for our students through professional development in arts and arts integration.  In 2015, the District launched its  Artful Teaching  professional development project, with participation of 35 teachers this year in an in-depth approach to learning about arts integration. Instruction continues to be provided by local teaching artists as well as visiting art integration specialists to develop our teachers’ toolbox of strategies for teaching through arts and culture.

“Across the nation there has been growing interest in arts integration as an approach to teaching in which the arts leverage learning in other subject areas such as science, language arts, mathematics, and social studies.” (The Kennedy Center).

 

The Partnership Team staff, Jen LaRoe, the Arts Council Arts Education Director, and Amy Rautiainen, JSD Artful Teaching Project Coordinator collaborate closely on arts integration programming and continued professional development for local teachers and teaching artists.  The Partnership Team was first established in May 2007 and participates in the Annual Meetings held at the Kennedy Center to receive training related to professional learning.

          

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Apple Pie Recipe

At every Partners In Education event, we serve pie, often homebaked by our team of "Bettys" - volunteer bakers. (Sign up here to be on call for baking!). This recipe is one of the best apple pie recipes we've found - and it is a charming book.

How to Make an Apple Pie, And see the world

By Marjorie Priceman Published by Dragonfly Books
http://www.amazon.com/How-Make-Apple-Pie-World/dp/0679837051 and check Hearthside Books

 
Crust
  • 2 cups flour
  • 1 cup butter
  • salt
  • ½ cup ice water
  • 1 egg yolk (optional)

 

Filling

  • 5 - 7 Granny Smith apples, peeled, cored, and chopped
  • ¾ cup sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon
  • salt
  • 2 tablespoons butter

 

Directions:

  • Set the oven to 425° F, and arrange the racks in the center. Get out a 9 - 10 inch pie pan.
  • Prepare the crust: Cut together, using a food processor or pastry cutter, the flour, butter, and salt, until the mix resembles large sand.
  • Using a fork, slowly mix in the ice water. Don’t stir, instead sort of toss the flour mix until it begins to come together. Gently bring the dough together, but avoid stirring or kneading it.
  • Chill in a bowl while you prepare the filling.
  • Prepare the apples by quartering them, peeling, and cutting in to 1 inch chunks. Place them in a large bowl.
    In a small bowl, mix together the sugar, cinnamon, and salt. Sprinkle over the apples and mix until all the apples are coated with the sugar mix.
  • Remove the crust from the refrigerator, cut into uneven halves. Dust the surface of the counter or cutting board and rolling pin with flour, and roll out the larger half until about 1/8 inch thick, and several inches larger in diameter than the pie pan. Gently fold in ½ and lay into the pan, unfolding to cover the pan. Center, and trim raged edges so that they overhang the pan by about ½ inch.
  • Pour in the apples, arrange them evenly in the pan. Dot with 2 tablespoons of butter in bits.
  • Moisten the edge of the crust with water.
    Dust the cutting board and rolling pin with flour, and roll out the second half. Gently fold in half and position on the top, to evenly cover the apples. Press the edges of the crust to the bottom crust, and fold the bottom and top edges together, and finish with a fork or pinch with thumbs decoratively.
  • Use a fork to poke vents in the top in a pretty pattern. Sprinkle with sugar.
  • Put in the 425° F oven for 15 minutes. Then reduce the heat to 350° and bake for another 35 - 40 minutes, or until the juices bubble out the top vent holes and the crust is nicely browned.
  • Remove from the oven and allow to cool before eating.
  • Delicious with vanilla ice cream. Serves 8 - 12
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