By Stephen Smoot
Not long ago, schools mainly focused on trying to put as many students on the college bound track as possible. This impetus came from both a sincere desire to see students do as well as possible, but also the fact that schools were often judged by how many students went on to college after they graduated.
By 2024, however, the dynamics have radically changed. The workplace now sees a glut of four year degrees, leading to the unexpected result of associates degrees, masters degrees, and trade school certifications all leading to better earning potential than the traditional four year program.
Harrison County Schools has adapted to both the needs of students and also local industry. Last week, the Harrison County Schools Community and Technical Education Advisory Committee toured Liberty High School to get a sampling of what that school currently offers.
This story is not merely about the classes, opportunities, and accomplishments, but also about the scholastic environment that fosters such excellence.
First, the tour went to the Fundamentals of Human Service, which concentrates on developing business and customer service skills. Kaylee White, a student in the class, explained the process of taking orders for production. Then, students run machines that put both standard and personalized images on different products.
White shared, while other students ran the machine that puts images on objects, that “we made T shirts, we’ve made coasters, glass jars, and ornaments.”
The second stop on the tour was with Danna Poole, the Pro Start instructor. Her class, decked out in red polos and black slacks, had presented a professional brunch buffet during the meeting earlier. Poole first described a grant from King Arthur Flour that paid for students to have bread making supplies right down to the ingredients.
The only stipulation lay in a mandate to bake at least two loaves of bread, one to keep and one to give away to anyone else.
Poole then took the group into the kitchen instruction area. As the group walked in, she explained that “this has come a long way.” Poole added that “when I got the program, I got a grant” that helped pay for improved equipment and a new floor. Many of the upgrades took place during COVID shutdowns, which avoided taking up instructional time.
Approximately $45,000 in state grants funded the improvements.
“We’re not completely commercial standard,” she shared, but went on to say that much of the equipment is.
The latest assignment centered on “green recipes” for Saint Patrick’s Day. Students got excited about making guacamole, so they also decided to try and grow avocados.
Poole explained “I’ve had 48 completers,” and would have had more if COVID had not interfered. Also, Liberty takes students from other schools to go through the Pro Start program. While some students mainly take the class because they get to eat, increasing numbers treat it as an opportunity. “We’re starting to get kids who understand what it’s all about,” she explained, adding that in recent years, she has seen “the best test scores that I’ve ever had.”
Broadcast media featured next on the agenda, with students Brookelynn Evans and Khynzli Randolph hosting. Evans and Randolph serve as anchors for the “Mountaineer Mania” daily news broadcast covering news and fun at Liberty High School.
Evans explained how the class uses a professional style story board, sharing that “we let them come up with their own ideas.” Randolph added that “we put everybody’s name and their stories and what they are actually doing.”
As she and Randolph showed a sample broadcast, the group saw that it included anchor segments, as well as interviews and features. They included a balance of “hard” news on school events, as well as fun segments. The class crafted a program professional in appearance that informed as well as entertained. One explained how to do Dutch style hair braiding.
Evans said “Mr (Tim) Bode (broadcast media teacher) gives us our freedom.”
Savannah Payez and Morgan Turner greeted the group next in the agriculture department. They first showed the ag mechanics class hard at work making hand-crafted wooden flower boxes, then pointed out a box of soil samples collected for analysis.
They then showed the group the greenhouse, already filled with a broad and beautiful spectrum of flowers and other plants. Through April, the class grows and prepares the plants for sale, with proceeds benefiting both scholarships and trips taken by the Future Farmers of America.
“We take care of everything until then,” explained Payez.
They also showed a set of outdoor gardens flanking the greenhouse. Students had just started digging out the old dead plants to replace them with new.
Finally, Rayme Gray, Nathan Triplett, and Tyler Finster showed off the animal production area. First, the group got to meet a number of rabbits in various stages of development. The newest had arrived only two weeks before and had already started playing and wandering about.
Next, the tour went outside to see the portable chicken coop system. Triplett showed one set of chickens, saying “these are our egg layers. They were originally for meat, but we repurposed them.” He then showed how the class could move the coop around to make sure the chickens stayed on optimal ground.
When asked about egg production, Gray said “we usually get five a day, depending on how cold or hot it is. If it’s cold, they don’t lay as much.”
Of course a silent undercurrent gave context to the day and how fiercely proud the students and faculty were to show off their accomplishments. Liberty High School remains under threat to close and merge with Robert C. Byrd.
None of those present were content to see their beloved school go gentle into that good night, so they endeavored to show off their school and all it had to offer.
During the tour, each member of the group received a mug from the Human Services class.
On a stylized Liberty L, each mug read “Fight on. Once a Mountaineer, always a Mountaineer.”