Emma Fairey found an array of "saludable y no saludable."
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World Languages: The Kitchen Edition
If your fourth grader suddenly raided the pantry for unhealthy snacks and said “Señora Chelsoi made me do it,” she was telling the truth! Fourth graders in Kenna Chelsoi’s Spanish class ended up in their kitchens to explain what they had learned in Lucy’s Wesson’s science class. The science lesson was about the nutrients your body needs to stay healthy. Señora Chelsoi asked girls to translate that to Spanish. Sophia Wilson was quick to come up with examples.
Distance learning has transported Hutchison’s creative teaching to homes across the Mid-South. So, if your fourth grader raided the pantry for unhealthy snacks and said “Señora Chelsoi made me do it,” she was telling the truth! Hutchison’s award-winning World Languages program applies language to everyday situations and different subjects for better learning.
“It is important for kids to learn language in context,” says Kenna Chelsoi, who teaches Spanish in early childhood and lower school. “Kids can make connections to real life situations or other disciplines thus making the learning meaningful.”
Chelsoi and her colleagues in “special” subjects regularly team up with teachers in other disciplines for the cross-disciplinary approach to learning that is a hallmark of the Hutchison experience.
In Lucy Wesson’s science class, girls learned about the nutrients a body needs to stay healthy. The fourth graders tested for fats, carbohydrates, and starch in the science lab and learned about how food moves through the digestive system. Chelsoi followed up with Spanish vocabulary words tied to food chemistry. In this instance, moving the lesson plan to the kitchen table was an easy call.
“World languages are learned more easily when introduced in the context of everyday living and situations in the students’ daily lives,” says Lynn Tian, who teaches Chinese and posted a very timely video with handwashing instructions in Chinese for her students.
Rising juniors who are part of four myExperience cohorts in Hutchison’s Institute for Responsible Citizenship – global civic engagement, entrepreneurship, STEM, and art and design – explored their respective fields of study on a trip to Miami.
Little Hive teachers Ms. Hollingsworth and Ms. Aguilar followed our youngest girls’ interest in the weather to expand their scientific knowledge and various skills, from creativity to storytelling to fine motor skills.
For her senior myExperience project, Haley Floyd ’25 combined her love of animals with a deep concern for the mental health of young women. Haley launched Pause for Paws, an initiative that brought therapy dogs to campus to offer comfort and connection. She received a 10<20 Youth Impact Award from “Memphis Parent” magazine for her work.
In these student-led R.E.A.L. discussions, our fourth graders sharpen their conversation skills while learning to support their ideas with evidence and think critically.
Through years of theatre, dance, music, and leadership in the arts, Chloe Simpson ’25 found confidence, community, and her voice. From the stage to the classroom, she embraced every opportunity to grow as a performer, student, and civic thinker.
Maggie’s interest in environmental science and forestry has grown through hands-on learning, inspiring mentors, and community involvement. After 15 years at Hutchison, she’s ready to turn her curiosity and love for learning into real-world impact.
Hutchison Now highlights graduates early in their careers who embody how a Hutchison education can lead anywhere you can imagine. We spoke with Mallory Mullis '18, Manager of Leadership Programs at the Dallas Regional Chamber.
Hutchison world language students participated in the 2025 U of M Language Fair, sponsored by The University of Memphis Department of World Languages and Literatures. Demonstrating their knowledge of Spanish and Chinese, Hutchison had nine upper school girls win awards at the fair.