News Archive


  • October

    RSGC's Annual Fund Appeal Coming to your Mailbox Soon!

    The one thing that remains constant during these unprecedented times is that most certainly things are going to change.
    Read More
  • Grade 9 Orientation with Connectival

    The Grade 9 Outdoor Ed trip that usually kicks off the new school year went virtual this year, with Alive Outdoors running a two-day program called Connectival. 
    Read More
  • Junior School Virtual Clubs Impress

    With 15 virtual clubs up and running in the Junior School, boys are again able to enjoy some of the extra-curricular activities that help to make RSGC such a special place. 
    Read More
  • Meet Kelsi, RSGC’s RN

    128 Howland has been converted to a Health Centre, where our new full-time nurse, Kelsi Kaufhold, has her office. We had a chance to catch up with her as she settles into her new job.
    Read More
  • Welcome Back to School

    It has been since months since we’ve had life on campus. We asked staff and students what it’s like to be back at school. Here are some of their responses: 
    Read More
  • Georgian Unity Fund

    Early in this new reality, I made a commitment to do whatever I could to ensure that our Georgian family stay together despite the downturn in the economy and the financial uncertainty for so many of our families. 
    Read More
  • September

    Parents Guild Wine & Cheese: October 22

    Oh Canada!”
    True North Wines with the RSGC Cheeses
    A Georgian Parents’ Guild – ‘Virtual’ Wine & Cheese Social
    October 22, 2020 – 7:30 to 9:00 pm via Zoom
    Read More
  • Friday Food Ministry-RSGC Community Partnership: November 19

    RSGC will be assisting with food preparation on Thursday, November 19: Shepherd's Pie, Garlic Bread, Caesar Salad, Fruits, Veggies, Water, and Dessert 

    If you are able to prepare food as a family, please sign up in this Google Doc:

    Drop off details:

    Food donations should be prepared at home and can be dropped off between 3:00 and 5:00 pm on November 19. The meal will be served on November 20. Location is 383 Huron Street at St. Thomas's Anglican Church.
    There will be a table located at the front/main entrance on Huron Street where you can drop off your items to allow for physical distancing. You must wear a mask during drop off.

    How can this count towards community service hours? As the parent supervisor, you can be the "assessor" for your son.  The number of hours are listed in the Google Doc (please note, this format is new this year and Ms. Totten would love to hear your feedback)

    Instructions for Food Preparation: All food must be prepared with a mask on. Frequent handwashing is required for prep as well. Please disinfect any work surface you will be working on (counter, kitchen table, etc) prior to preparing food. If anyone in your home is feeling ill, especially if anyone is coughing, has a fever, or any aches, pains or fatigue, do not prepare food for the FFM.

    The Shepherd's Pie portion of the dinner will be made by students participating in the Senior School.

    Garlic bread Instructions: 8 loaves worth. Take the loaf of Italian or French bread and slice in half lengthwise. Apply the garlic and butter mix on each side of the bread. Put the two halves back together and deliver to St. Thomas’s. Do not bake at home, please deliver it to St. Thomas’s. They will bake it there.

    Cesar Salad Instructions: To feed 60-80 people. Do not assemble at home, please bring lettuce, croutons, and dressing to St. Thomas’s. They will assemble it there.

    Total amounts: 
    • 8 heads of romaine lettuce
    • 3 bags of No Name Brand croutons
    • 1 large bottle of Cesar dressing
    Veggie bags Instructions: 80 bags. The veggie bags need to be a mix of different vegetables that have been cut up into bite-sized pieces or finger-length strips. There should be a good mix of vegetables in each bag. Vegetables need to be washed thoroughly

    • 10 bell peppers (cut into finger length strips)
    • 4 broccoli heads (cut into small pieces)
    • 2 celery bunches (cut into finger length strips)
    • 6 small bags of baby carrots
    • 6 small boxes of cherry tomatoes
    Fruit, Dessert and Water
    • 60 bananas
    • 40 oranges
    • 1 bag of apples
    • 4 boxes of No Name Brand ice cream sandwiches
    • 4 pallets of 24 count bottled water
    Read More
  • Welcome Back Health and Safety Video

    Watch this video by Headmaster Beatty '86 as he runs through the new Health and Safety measures on campus. Mask protocol, handwashing technique, pre-screening questions. It's all there! 
    Read More
  • COVID Protocols and Safety Measures

    RSGC is ready to welcome the boys back to campus. Please take a moment to read through all of the College's new Health and Safety Measures, our Return to School Plan and the upgrades we've done to the facilities.
    Read More
  • RSGC Small Business Directory

    Many of you may have small businesses that have experienced a drop in revenue since the Covid pandemic. We understand that small businesses are important to the economic and social fabric of our local communities, and we all play a part in their continued success and ability to service their neighbourhoods and customers during times like these.  Please consider supporting the businesses of our RSGC community found in this link. RSGC, Stronger Together!
    Read More
  • June

    Black Lives Matter at RSGC: Our Work Ahead

    Royal St. George’s stands in support of all those who are actively dismantling systemic racism.
    Read More
  • April

    Working the Front Lines: Ki Jinn Chin, Anesthesiologist, Toronto Western Hospital

    RSGC parent Ki Jinn Chin, father of Xander ’22, has what is considered one of the most dangerous jobs of the COVID-19 pandemic. As an anesthesiologist, his current role at Toronto Western Hospital is performing intubations on COVID patients. According to Jinn, it’s a procedure that requires skill to perform safely, but the stakes are much higher now with COVID – both for the patient and the anesthesiologist.
    Read More
  • Working the Front Lines: Mason DiPierdomenico, Grade 11, Grocery Store Worker

    Grade 11 student Mason DiPierdomenico has been an employee at a west end Foodland for almost two years, along with his brother David, Grade 12. Mason works as a cashier and does file maintenance, making sure that items scan at the right price, while his brother stocks shelves. For Mason, the job has become a huge part of his daily life, working about 25 hours per week.
    Read More
  • Working the Front Lines: Andrew Waschuk ’93, Pharmacist

    Alumnus Andrew Waschuk ’93 grew up working in a pharmacy and has been a pharmacist for over 20 years, but never in a million years did he ever imagine he would be working as a frontline worker during a pandemic.
    Read More
  • Working the Front Lines: Hunter Durand, Grade 11, Grocery Store Worker

    When Hunter Durand, Grade 11, took a part-time job at the Summerhill Market in September, working 13 hours a week as a cashier and grocery bagger, he had no idea that within six months, he would become part of a group of essential frontline workers being recognized as heroes.
    Read More
  • Making a Difference: Tina Clare, Mother of Declan McSweeney ’15

    Many people are looking for ways to help out in the community right now. Tina Clare, mother of Declan McSweeney ’15, was feeling quite down about the pandemic situation. With her university kids quarantining in her art studio, she has been unable to paint and found herself wondering how on earth she would keep busy.
    Read More
  • Working the Front Lines: Munir Jamal, Urologic Surgeon

    Munir Jamal, father of Rohan '25, and Janak '27, is the Chief of Urology at Trillium Health Partners. His practice is mostly oncology and robotic surgery. Like all other surgeons, the COVID-19 pandemic has changed the way his job looks on a daily basis.
    Read More
  • Working the Front Lines: Julie Maggi, COVID-19 Faculty Wellness Coordinator, Faculty of Medicine, U of T

    Julie Maggi, mother of Matteo Maggi, Class of 2028, is the of Director of the Postgraduate Wellness Office, Post MD Education, and the COVID-19 Faculty Wellness Coordinator, Faculty of Medicine at the University of Toronto. Her job has taken on new meaning since the COVID outbreak. We had a chance to ask her a few questions about what her job entails these days.
    Read More
  • Making a Difference: Andrew Chabursky and Roxanne Chemych, Operation Ramzieh

    Andrew Chabursky and Roxanne Chemych, parents of Zachary, Class of 2022 and Azarius, Class of 2024, have opened up the doors of their restaurant Old School, at 800 Dundas West in downtown Toronto, to serve as the official home base for Operation Ramzieh.
    Read More
  • Working the Front Lines: Amanda Innes, Cardiorespiratory Physiotherapist

    Amanda Innes, mother of Ben, Grade 3, and William, Grade 5, is working with COVID patients every day in her job as a cardiorespiratory physiotherapist in the intensive care unit at Toronto General Hospital.
    Read More
  • March

    Working the Front Lines: Priya Chopra, General Surgeon

    Priya Chopra, mother of Grade 9 student Arjun Deckha, works as a general surgeon at the William Osler Health System in Brampton. Her practice is focused on the surgical treatment of breast cancer.  However, much has changed since the COVID-19 outbreak.
    Read More
  • Feed the Frontlines

    Adair Roberts, mother of James (Class of 2024) and Duncan (Class of 2023), works in the mental health and addiction sector. In mid-March, after Toronto restaurants and bars were ordered to close, only providing delivery and take-out in an effort to curb the spread of the COVID-19 pandemic, Adair wanted to help. 
    Read More
  • A Great Week of Spirit!

    Spirit Week is one of the year’s most anticipated and fun weeks of the year. In the Junior School, the boys enjoyed Beach day, Pyjama Day, jersey and graphic shirt day, house colour grub day and plenty of dodge ball. 
    Read More
  • Camp RSGC

    With rotating strikes affecting public schools across the city, many staff members at the College have been stuck with child care arrangements. That’s when Headmaster Beatty ’86 and the team stepped in to offer Camp RSGC for our RSGC “cousins”, as we so lovingly call the staff children. 
    Read More
  • Grade 10s in Mattawa

    By Matthew Mooney
    On February 4, RSGC’s Grade 10 boys loaded their gear onto buses and headed to the wilds of Mattawa, Ont., to spend the week at the Canadian Ecology Centre. The purpose of this trip was for the boys to spend time outside, build relationships, learn about nature and challenge themselves to do something beyond their comfort zone.
    Read More
  • Healthy Food Choices

    Options for healthy food and snacks in the kitchen continue to grow, thanks to Aramark’s dedication to creating a culture of health and wellness. 
    Read More
  • Navigating the Rocky Terrain of Technology

    By Sydney Stoyan
    Parents of boys in Grades 6 through 10 gathered in Ketchum Hall on February 25 to listen to a panel of experts – Lisa Pont, MSW, and our own team of Andrea Kaye, Stefanie Turner and Danielle Rovinski – to talk about “problem technology” and our boys. 
    Read More
  • Success on the Slopes

    RSGC has added some hardware to its ski and snowboard collections after a successful season on the slopes. 
    Read More
  • February

    FYP Develops Budding Consultants

    For the fifth straight year, Grade 9 students are engaged in their Foundation Year Projects (FYP). In previous years, boys have been asked to research a problem and try to find a solution; however, for the second year in a row, they are teaming up with community partners, who come into the school to present an authentic challenge they are currently facing.
    Read More
  • Jamie Cardy ’12 Shares his Struggles

    Just over a year after losing his close friend Patrick Coffey ’12, Jamie Cardy ’12 came back to his high school to speak to his fellow Georgians. It’s not an easy message to share, but he doesn’t want history to repeat itself. 
    Read More
  • Meet Dr. Jim Leatch

    Learn a little bit about the College’s interim Chaplin in this Q&A. 
    HM: How are you enjoying your new role? 
    JL: I love it. I love the variety and the different aspects of it. I’m still teaching and coaching, and now I’m also organizing the chapel program.
    Read More
  • Mental Health Week

    Mental Health and Wellness Week, from January 27-31, was full of speakers and activities in the Junior and Senior Schools. Every morning started off with something to eat – either oatmeal, hot chocolate or parfait – to ensure the boys were ready for a productive day of learning. 
    Read More
  • Hidden Gems Impresses

    The 10th annual Hidden Gems concert on January 30 impressed the crowd, as always. 
    Read More
  • January

    Georgian at Hand: Matt Rubinoff ‘96, Founder of stackt

    By Riley Wong '12
    In April of 2019, Toronto opened its eyes to a structure made of over 100 shipping containers. Together, they form the stackt market: an ever changing and evolving marketplace that has contributed to the city’s growing cultural identity.
    Read More
< 2020