Halifax students take trip with help from valley
May 09, 2013 | 1206 views | 0 0 comments | 5 5 recommendations | email to a friend | print
To the Editor,

The eighth-grade class of Halifax School would like to give special thanks to the businesses in Halifax, Wilmington and Dover that made our bingo night possible. The amazingly generous businesses that we would like to thank are: Equipe Sports; Beadz Needs; Vermont Artisan; Bartleby’s Books; Rachelle Ackermann; Christine Brimmer; Shaw’s; The Roadhouse; The Valley View Saloon; The Last Chair; The Dover Forge; Vermont Ventures; The Norton House; Mountain Styles; Mount Snow; Invasion Snowboards; The River Bend Market; Mount Snow Rentals; The Great Moose; The Great Outdoors; Hairaphernalia; Tony’s Pizza; Mountainside Gallery; Peace, Love, and Clothespins; The Anchor; High Altitude; W & W Building Supply; The Cup & Saucer, Wilmington Village Pub; The Silo; La Toscanella; The Maple Leaf; The Old Red Mill; First Wok; Newell Hill Farms; The Longe Family Sugarhouse; The Shearer Hill Farm; David Swanson; Sapling Naturals; The Vermont Bowl Co.; Napa.

Thanks to all these businesses that helped us make our successful bingo night possible. With the money we raised, we are going to be taking an educational, yet fun, trip to Gettysburg, PA, and Washington, DC. Thanks again for making this trip possible. We really appreciate it.

The Halifax eighth-grade class of 2013

Comments-icon Post a Comment
No Comments Yet

Comment Policy

In an effort to promote reasoned discussion, transparency, and integrity in online commenting, The Deerfield Valley News requires anyone posting comments to identify themselves using their real name. Anonymous commenting will not be allowed. All comments will be subject to approval before posting, and may take up to 24 hours for approval to be granted.

We encourage civil discourse among readers, and ask that they be willing to stand behind their identities and their comments. No personal harassment or hate speech will be tolerated. Please be succinct and to the point. For longer comments, please consider submitting a letter to the editor instead. It will appear in both the print and online editions.

All comments will be reviewed, and we reserve the right to reject, edit or remove any comment for any reason. For questions or to express concerns feel free to contact our office at (802) 464-3388.