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Port Clinton News

Birds and wind turbines at a crossroads

Kim Kaufman and Mark Shieldcastle of Black Swamp Bird Observatory

Two environmental issues are at a crossroads here on the shores of Lake Erie. Two of our most prominent natural resources seem to be on a collision course. 

Birds and birders flock to the shores of Lake Erie. There is more of a concentration of bald eagle nests here than anywhere in the United States except Alaska. The Atlantic and Mississippi Flyways converge near here. Each spring this area is the home of the largest birding event in the country, The Biggest Week in American Birding, which last year helped attract more than 70,000 birders from all over the world. Economic impact studies conducted by Black Swamp Bird Observatory (BSBO) and Bowling Green State University show that visiting birders spend more than 30 million dollars in the local area each spring. The internationally renowned Kaufman Birding Guides and the Black Swamp Bird Observatory (BSBO) have made Ottawa County their home.

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PCMS announces Honor Rolls

Port Clinton Middle School announces its Honor Students for the first grading period of the 2013-2014 school year:

Students on the “Principal’s List, Highest Honors” are:

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PCHS Ice Cream Challenge using cold facts

Port Clinton High School Marketing students Ashlynn Slauterbeck, Cal Laurel & Lisa Niceswanger ready to sell their market-researched ice cream treats at PCHS. (Their teammate John Morton is missing from photo.)

The Introduction to Marketing students at Port Clinton High School just finished a unit on marketing research and put their learning to the test-an Ice Cream Challenge. After gathering secondary information, or cold hard facts, on popular ice cream flavors and toppings, students were given the task to conduct primary research using short surveys to select the top flavor and three mix-ins to offer. Students had to name, price, advertise and sell their creations. Mr. Hollister, PCHS Marketing Teacher, required a shopping list as to what specifically to buy and the quantity. Once they calculated the break-even point and cost per serving, they determined what price they would charge.  

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