Pathways in Action

On November 14th, Martinsburg High School students celebrated the grand opening of their brand-new Bulldog Bakery kitchen in true Hollywood style. Dressed in their uniforms, the Baking and Pastry II class welcomed staff and guests with a red carpet entrance followed by an official ribbon-cutting ceremony, led by students and their teacher, Chef Aviles. Guests enjoyed themed refreshments including Poparazzi Popcorn, Walk of Fame Dip, and Spotlight Sweets dusted with edible gold flakes.

The kitchen managers expressed their gratitude and excitement for the opening, noting that the renovated space—and the addition of new, industry-level equipment—will create expanded opportunities for learning, creativity, and production. Their enthusiasm reflects the program’s commitment to preparing students for real-world culinary environments.

The project was a true collaboration across Career & Technical Education pathways. During the renovation, Building and Maintenance students from Musselman High School assembled equipment and installed ceiling tiles, demonstrating how cross-program partnerships bring large-scale projects to life.

Looking ahead, students are already developing new ideas including “Dog Dash,” a student-led food delivery concept. Their goal? To create a reliable, efficient service for MHS staff that consistently earns a five-star rating based on quality, professionalism, and service. The Bulldog Bakery now stands as a shining example of career readiness in action, where students build confidence, develop hands-on skills, and bring their creativity to life.

At Hedgesville High School, Chris VanDyne has built one of the region’s most dynamic and community-connected agriculture programs—one that reflects the very best of hands-on learning, leadership development, and farm-to-school integration. His work not only strengthens agricultural education at HHS but has also shaped partnerships and opportunities across Berkeley, Morgan, and Jefferson counties.

Most recently, Mr. VanDyne’s students partnered with the Sweet Apple Café at Musselman High School, harvesting potatoes that were then used for the café’s popular potato bar at last week’s event. This collaboration showcased true farm-to-school learning as students saw their hard work transformed into a menu item enjoyed across the district.

One of the hallmark experiences of his program is participation in the annual Tri-County Meat Curing Competition—a longstanding collaboration between Berkeley, Jefferson, and Morgan counties. Each year, an average of 18–20 HHS students raise, slaughter, process, and cure hogs entirely themselves. Their hams are already curing for competition, and bacon will begin curing in February. All participating students are active members of the HHS FFA Chapter, which has grown to 61 members this year. Students complete every step of the process—from processing to the second trimming in March, where they carefully trim fat and shape each ham to be show-ready. Products are then entered into competition where they can earn Prime or Choice distinctions.

Judging is conducted by experts such as a WVU Meat Science professor and retired agriculture teachers. Afterward, cured products are sold during a community sale held on the third Friday in March. Remaining cuts from each hog are auctioned privately, giving students an authentic understanding of agricultural business and food systems.

Under Mr. VanDyne’s leadership, the HHS FFA Chapter continues to excel at the state level. This year, Hedgesville students won the Dairy Cattle Evaluation competition at Jackson’s Mill, which includes evaluating dairy cows and heifers across six breeds. Students assess udder capacity, body composition, and overall structure, then justify their rankings through written evaluations. Judges compare each team’s reasoning to their own, measuring both accuracy and depth of knowledge.

The competition also includes a written test and a rotating group project, revealed only on competition day. Their state win advances the team to the National FFA Convention in Indianapolis next year, where they will compete against top teams from across the country. Success in this event not only builds skill and confidence—it also contributes toward students’ FFA Degrees, including the prestigious American FFA Degree.

From greenhouse production and animal systems to mechanics, food science, and leadership development, Mr. VanDyne’s program offers students an incredible breadth of experience. Whether they are harvesting potatoes for a student-run café, curing hams for regional competition, or preparing for national-level evaluation events, his students gain a deep understanding of both agriculture and community.

Congratulations to the Therapeutic Services students from Martinsburg High School and Spring Mills High School, who were recently awarded their official hospital scrubs—a proud milestone in their journey toward healthcare careers.

On November 7th, Jamie Miller from WVU Medicine in Martinsburg presented the scrubs to students, marking their readiness to transition from classroom learning to real-world clinical experiences. Beginning in the spring semester, students will participate in twice-weekly clinical rotations at WVU Medicine, where they will explore a variety of departments, including Med-Surg, Telemetry, Orthopedic/Neurology, Observation, and potentially ICU and Emergency Room settings.

This experience will give students firsthand exposure to patient care, professional teamwork, and the daily responsibilities of healthcare providers—preparing them for future success in the medical field.

For Martinsburg High School junior Colton Musgrove, every field, gym, and camera setup becomes a place where his dreams take shape. A paid intern with TV10, Colton is gaining hands-on experience behind the camera and at the mic, building the foundation for his ultimate goal: becoming a play-by-play announcer for ESPN.

From calling Little League football games to filming MHS volleyball, Colton brings energy, preparation, and a developing signature style to every broadcast. As basketball season approaches, he’s eager to take on filming JV and Varsity games, continuing to hone his behind-the-camera skills. Along the way, he’s learned the importance of flexibility—pivoting mid-commentary, mastering camera cues, and staying calm under pressure. “Working at TV10 allows me to develop versatility and teamwork—skills I’ll need to reach my dream,” he said.

Colton's love for sports runs deep. He’s played football most of his life and even commentated his Madden games in his free time, turning off the sound to narrate his own plays. That early passion now fuels his drive to perfect his craft. He studies names, memorizes positions, and practices daily, all while learning from mentor Colin McLaughlin, who has helped him navigate filming, editing, and storytelling.

Whether he’s announcing a pick-six touchdown, filming b-roll of the student section, or interviewing coaches for the school’s Sports Update, Colton approaches every opportunity as a step closer to his ESPN dream.

Students from Hedgesville, Musselman, Martinsburg, and Spring Mills High Schools proudly represented Berkeley County Schools at the 98th National FFA Convention & Expo, held in Indianapolis from October 29–November 1, 2025. The convention set a new attendance record with more than 73,000 participants, highlighting the continued growth and national impact of agricultural education.

As a recognized Career and Technical Student Organization (CTSO) in West Virginia, FFA extends learning far beyond the classroom—providing leadership development, business and community connections, and hands-on experiences that prepare students for their future careers.

While attending leadership sessions, workshops, and industry exhibits, Berkeley County students strengthened their technical skills, expanded their agricultural knowledge, and connected with FFA members from across the country—bringing back new ideas to support their local chapters.

One of the most prestigious recognitions at the national convention is the American FFA Degree, the highest degree achievable within the National FFA Organization. This honor reflects an FFA member’s dedication to their chapter and state association, as well as the hard work invested in their Supervised Agricultural Experience (SAE), leadership development, and community involvement.

This year, two Berkeley County natives earned this distinguished honor. Hunter Dunham, representing the Hedgesville FFA Chapter, and Caroline Cook from the Martinsburg FFA Chapter, were celebrated for their commitment, perseverance, and outstanding contributions to their chapters and communities. Their achievements demonstrate the highest level of excellence in FFA and serve as an inspiration to members across the county.

Our Berkeley County FFA chapters will now channel their national convention experience back into their classrooms—updating programs, leading peer-based initiatives, and strengthening business and community partnerships. From local agricultural projects to national achievements, these students are living proof that CTSOs like FFA develop the next generation of leaders, innovators, and community stewards.

Congratulations to all participating students and advisors for representing Berkeley County with pride, professionalism, and passion!

On November 14, seven students from Spring Mills High School’s Tourism class embarked on an immersive field trip to Blackwater Falls State Park, marking the first-ever tourism-focused excursion for the program. The trip was funded through a West Virginia Department of Tourism initiative, which now offers field experiences that highlight careers in the state’s growing tourism and hospitality sector.

For all seven students, this was their first visit to Blackwater Falls—a meaningful opportunity to explore one of West Virginia’s most iconic destinations. Throughout the day, students hiked the Waterfall Trail, visiting Blackwater Falls, the Falls of Pendleton, and Elakala Falls, collecting digital passport “stamps” along the way.

This experience served as a true catalyst for the SMHS Tourism program—sparking early interest in tourism pathways, while also introducing students to authentic, real-world opportunities within the industry. As Mr. Teng shared, this trip marks the beginning of many meaningful learning experiences ahead, empowering students to explore careers in hospitality, recreation, and West Virginia’s rapidly growing tourism economy.

On November 5th, Baking and Pastry students from Hedgesville High School and Spring Mills High School represented the district at the 2025 Junior Cast Iron Cook-Off in Morgantown. Competing against student chefs from across the state, each team had just one hour to prep, cook, and plate an Appalachian-inspired meal that could be adapted into a school lunch favorite.

Participants were challenged to incorporate three secret ingredients—honey, beef, and apples—into both an entrée and a dessert. The Hedgesville High School team impressed judges with a sweet potato and beef taco drizzled with honey, while the Spring Mills team delivered perfectly portioned mini apple pies baked in cast iron skillets, a fitting nod to the competition’s theme.

Both teams showcased creativity, skill, and teamwork under pressure—earning praise for their innovation and professionalism. We are proud of these talented young chefs who continue to represent our CTE programs with excellence.