The Waldorf School of St. Louis offers a progressive curriculum that successfully integrates arts and academics to cultivate a genuine enthusiasm for learning. Our unique approach to education corresponds to stages of child development by focusing not only on what children learn, but how they learn. Contact us for more information and see why Waldorf is the fastest-growing educational movement in the world.
My daughter, Taylor, started off kindergarten in a traditional public school. My husband and I had done our research, and we were in one of the best rated school districts in the Seattle area. We thought we were set up for the perfect school experience for our children. The year started off okay with her meeting new friends and getting to know her teacher, but it quickly Continue reading →
Please fill out the information below to sign up for one of our Little Red Hen play groups. This is a great way to preview our Early Childhood and Parent Child programs. Ages 0 to 6 welcome! You will receive a confirmation email with any detailed instructions for the event. Please note that unless otherwise communicated, LRH play groups will be at the 212 E LOCKWOOD AVE campus in Webster Groves..
We are so happy to be starting a new year in the garden! It’s an exciting time to see so much change around the school, with peeks of green returning after the cold winter, and the kids able to run around in something besides snow pants!
We are working on many different areas of the garden this spring, including new raised beds! The beds are built using lasagna methods, also known as “no-dig” gardening or sheet mulching. On Helping Hands Day, many of our school dads worked hard layering newspapers, manure, compost, leaf mulch, peat moss, straw, and garden soil to make these amazing beds for our classes.
We are also working on our in-ground garden beds, in which we’ll be growing fruits and vegetables for school snacks, as well as flowers and herbs for our local pollinators.
Week two of Chemistry is under our belts – quite literally. One day, we poured nearly 9 cups of flour into tortillas, focaccia, and pie crust. By noon, most of it had been eaten. The point of the lesson was to show how gluten alters the texture of breads both by how much there is and by how much it’s worked (kneaded). I selected an odd pie Continue reading →