News

Spring Lake Park Schools fully online learning model for grades K-6 is just wrapping up its first full year. Core to the experience is a 3-way partnership between at-home learning coaches (usually a parent or guardian), students and learning advocates (a certified Spring Lake Park Schools teacher).

As one school year wraps up, preparation is well underway for next year. Four leaders are making moves effective July 1.

Congratulations to our staff members who were honored and recognized at the May 16 retirement event. As a learning community, we gather to recognize their tremendous contributions to our schools and community. 

Sweets to start the day. Sidewalk chalk tributes. Thank you cards. Coffee. Lunch. Snacks. Smiles and hugs. These are just a few of the ways our SLP staff were celebrated during staff appreciation week.

There’s nothing more exciting on a sunny spring morning than a school bus waiting with its door open, a bag lunch (that hopefully includes a “brookie!”), and hours with friends on a learning adventure ahead. This spring, students have been taking their learning on the road. Field trip!

Long-time Panther and Northpoint Principal, Judi Kahoun, has decided to begin a transition toward retirement. She will step away from her role as principal of Northpoint Elementary at the end of the year and continue work next year on some focused projects across the district.

Students like junior Anthony Philavanh are exploring careers that align to their hobbies and interests through pathways classes at Spring Lake Park High School. Through the Technology, Engineering and Design (TED) pathway, Anthony has explored a growing interest in computer science.

The “Live on 65” performance series will blow the roof off its first season with Copper Street Brass’ “That 70’s Show” on Monday, May 15 at Spring Lake Park High School.

Our schools are cooking up exciting new recipes. Kitchen managers have been working the Healthy Roots Institute system to build a sustainable school food program that bolsters the skills of kitchen teams and adds tasty, healthy flavors to menus.