Mary Bigelow

I was a secondary science teacher for 27 years and then moved to a curriculum/PD position at a regional service agency, where I worked with several math/science partnerships. I currently write blogs for NSTA (including Ms Mentor) and am a webwatcher for the SciLinks project. I am the coauthor of "Rise and Shine: A Practical Guide for the Beginning Science Teacher." I am an avid birdwatcher, too.

Location

PA

Affiliation

Retooled (not retired) science teacher and administrator

Social Media
Twitter
@tramaire
Skype Name
tramaire

Recent Posts by Mary

Wed Feb 14, 2018 12:24 AM in Children and Science
Hi McKenzie-- Your question is an interesting one. From my experiences, young children are naturals at exploring and discovering. They might not call it "science" but their behavior is scientific -- observing, asking questions, noticing cause and effect, describing, and not being afraid to be wrong or to make a mistake. I wonder why as students get older they may seem to lose their curiosity an...

Wed Feb 14, 2018 12:01 AM in Science Integrated Literacy
Thank you for sharing your experiences. It sounds like you'll have a good foundation from your student teaching.

Thu Feb 08, 2018 4:39 PM in Early Childhood science?
Hi Ruby-- Actually it's never too early to start. Children are naturally curious about the world around them, and what adults often would consider "play" is actually children exploring. You may want to look at the "Early Years" columns in NSTA's Science and Children Journal for lesson ideas that capitalize on young children's curiosity. Here is an example . Mary B





Recent Public Collections by Mary




Libros de Ciencias en EspaƱol (2009)
Type: Journal Article
Grade:


Modeling Change With Clay
Type: Journal Article
Grade:


Chemistry of Food

Resources and information about food science, the chemical composition of food, physical and chemical changes in food preparation, etc.



Chemistry of Food

Resources and information about food science, the chemical composition of food, physical and chemical changes in food preparation, etc.