Activities 2017-10-27T16:24:54+00:00

Physical Education

Students partake in a variety of sports and activities.

Learn and practice baseball-batting techniques.

Games at a local gym or the on-site court.

Learn, practice, and improve techniques.

Requires concentration and teamwork.

Teamwork is essential in this active sport.

Everyone plays two-handed touch football, regardless of athleticism or skill.

Discipline of mind and body.

Activities with a trainer in Holmstead’s mini-gym.

This cardiopulmonary exercise of rapid walking is intended to strengthen the circulatory system.

This exercise emphasizes specific postures in combination with controlled breathing.

Play on a simulated course and practice hitting the ball.

A catch and release activity that incorporates patience, technique and an appreciation of nature.


Participate in jam sessions or lessons with the music instructor using Holmstead’s instruments and equipment.


Students learn knitting, crocheting, sewing, stitchery, and wreath making. Their projects may be displayed at Teen Arts Night.

Do it yourself building, modifying, or repairing.

Knitting, crocheting, sewing, and wreath creation.

Cooking & Recipes

Future culinary masters learn the art of cooking and baking. Students are taught kitchen hygiene and preparation of dishes from scratch.


Yield: 1 1/2 cups

1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.


Yield: 4 servings

2 acorn squash
Kosher salt and ground black pepper
1 stick (1/2 cup unsalted butter, softened
Extra virgin olive oil, optional
1 cup light brown sugar
1/2 cup maple syrup or cinnamon honey
Preheat oven to 400 degrees.
Pour just want enough water to cover the bottom of a 9 x 13″ pan.
Slice the acorn squash in half and scoop out the seeds. Shave off a small amount of the bottom of each half, so that the halves sit up in the pan and don’t roll around.
Brush top edges and sides with olive oil or butter.
In a bowl, cream the butter with the sugar and the maple syrup or honey. Spoon mixture into each squash half.
Sprinkle sea salt and pepper.
Roast for 45-60 minutes, until tender. Remove from oven. Let cool briefly.


Yield 6-8 servings

2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup red bell peppers
2 tablespoons minced garlic
2 to 3 fresh jalapeño or Serrano chiles, seeded, finely chopped
I medium zucchini, stem ends trimmed and diced
2 cups fresh or frozen corn
1 1/2 pounds mushrooms, stemmed, wiped clean and cubed
2 tablespoons chile powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
4 large tomatoes, peeled, seeded and chopped
3 cups cooked or canned black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup vegetable stock or water
1/4 cup chopped fresh cilantro leaves
Chopped green onions and sour cream or yogurt as garnish

Directions In a large, heavy pot heat the oil over medium high heat.
Add the onions, peppers and garlic.
Cook, stirring until soft – about 3 minutes.
Add zucchini, corn and mushrooms and cook until the vegetables give off their liquid and start to brown around the edges – about 6 minutes.
Add the chili powder, cumin, salt and cayenne. Stir until fragrant – about 30 seconds.
Add tomatoes, beans, tomato sauce and vegetable stock and stir well.
Bring to a boil then reduce heat to medium low. Simmer, stirring occasionally, for 15-20 minutes. Remove from the heat and stir in cilantro.
Adjust seasoning to taste.
Top each serving with a dollop of sour cream or yogurt and a sprinkle of green onions.

Art and Design

Students are encouraged to express themselves using ink, paint, charcoal, wood, mixed media, and clay. Activities include sculpture and drawing from the right side of the brain. Student compositions and projects are exhibited annually at Teen Arts Night.

Community Service

Holmstead students participate in many community service projects.

Shared Housing Authority of Ridgewood & Environs: Luncheon.

Ridgecrest Senior Center: Weekly activities

EBC SOUPER BOWL – Canned soup collection.

SOLES FOR SOULS: Donation of gently used or somewhat new and outgrown shoes for those less fortunate.

The Cooking Club donates all bake sale proceeds to a local charity for: Breast Cancer Awareness

Movember – Men’s Cancer Awareness

Women’s Heart Health

Literary Magazine

View the student magazine below.