Water Main Break / Wasserrohrbruch
FRIDAY, DECEMBER 5, 2025
Our school has experienced water damage due to a water main break in the neighborhood. Preschool, SEL, and grades 5–12 are operating as usual.
IMPORTANT: The elementary school building is currently being restored to a usable condition; therefore, we are unfortunately unable to offer regular classes or supervision for grades 1–4.
Please keep your children in grades 1 to 4 at home on Friday, December 5.
The Newbees canceled the Newbees Breakfast.
We are closely monitoring the MCPS decision for Friday in case they announce a delayed start due to the weather.
Thank you for your understanding and support.
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Aufgrund eines Wasserrohrbruchs in der Nachbarschaft ist es zu einem Wasserschaden an unserer Schule gekommen ist. Der Kidnergarten, SES sowie die Klassen 5–12 haben regulären Unterricht.
WICHTIG: Das Grundschulgebäude wird derzeit in einen nutzbaren Zustand gebracht, daher können wir für die Klassen 1–4 leider keinen regulären Unterricht und auch keine Betreuung anbieten.
Bitte behalten Sie Ihre Kinder der Klassen 1 bis 4 am Freitag, den 5. Dezember zu Hause.
Die NewBees haben das Newbees-Frühstück abgesagt.
Wir behalten die Entscheidung von MCPS für Freitag im Blick, falls aufgrund des Wetters ein verspäteter Schulbeginn angekündigt wird.
Vielen Dank für Ihr Verständnis und Ihre Unterstützung.
Food Tasting: Do you enjoy cooking?
Dear School Community,
At the moment, there are about 60 different dishes from around the world on the menu plan of the GISW. Since we are always open to new ideas, we would appreciate your suggestions for an expansion of options.
The project group “Strengthening the School Identity” in collaboration with Frau Köhler (Director of Food Services and Operations) decided to host a food tasting in the school cafeteria for everybody interested in participating in this project on
Friday, February 16, 2018 between 8:15 am and 10:00 am.
Please bring the following:
· one ready-to-serve dish
· the recipe for this dish (including a list of all ingredients)
We kindly ask you to consider the following when choosing your dish:
· We cook for preschoolers and studentsranging in age from 2 to 19 as well as forfaculty and staff.
· We cook with our volunteers for 400 people every day.
· We serve the dishes over a time period of two hours, during which the food has to be kept warm.
· We have to work within the restrictions of existing facilities and infrastructure while preparing the meals.
We look forward to your international inspirations!
Best regards,
Susanne Koehler
Director of Food Services and Operations
Cordi Everett & Heiko Hildebrand
Co-chairs SEBR
