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.
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.
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
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Royal St. George's College is an independent school for boys located in The Annex neighbourhood of Toronto, Ontario, Canada. The school admits boys from Grades 3 through 12. Our mission is to challenge and inspire each of our students to become the best version of himself.