3 SCHOOL BUS SAFETY TIPS FOR DRIVERS Keeping Our Roads and Kids Safe
This fall, students across the U.S. return to the classroom. During this transition period, hundreds of thousands of school bus drivers will resume their routes. In America, school bus drivers help an estimated 26 million students get to school and home every day. However, school buses share the road with other vehicles — passenger cars, motorcycles, pickup trucks, and large commercial vehicles. A percentage of school bus-related accidents happen when school children are getting in or out of the vehicle. To keep these kids safe, here are some tips for drivers from the National Highway Traffic Safety Administration: • Slow down and watch for children near bus stops or school zones, especially during pickup and drop-off times. Students arriving late may dart into the street without looking for traffic. Children may also play and gather at bus stops. • Learn and obey the school bus laws in your state. In Illinois, for example, school buses are required to stop at all railroad crossings, regardless of whether a train is approaching.
Watch for flashing lights and extended stop arms on school buses. In all states, school bus drivers use a flashing signal light system to alert motorists of impending actions. Yellow flashing lights indicate the bus is preparing to stop to pick up or drop off a passenger. Red flashing lights and extended stop arms indicate that the bus has stopped and children are getting on or off. Drivers must stop their vehicles and wait until the red lights stop flashing and the extended arm is withdrawn.
TAKE A BREAK!
No-Fuss Chicken and Rice Soup
INGREDIENTS
• 2 tbsp olive oil • 1 onion, chopped • 2 garlic cloves, minced • 3 carrots, sliced • 3 celery ribs, sliced • 2 chicken bouillon cubes • 1/2 tsp dried parsley
• 1/4 tsp pepper • 4 cups chicken broth • 4 cups water • 1 1/4 lbs bone-in, skinless chicken thighs • 1 cup uncooked white rice • Salt, to taste
DIRECTIONS 1. In a large pot over medium-high heat, warm the olive oil. Add the onion and garlic and sauté for 5 minutes. Add the carrots and celery, then sauté for 1 more minute. 2. Add the bouillon, parsley, pepper, chicken broth, and water. Stir, then add the chicken thighs. 3. Cover and simmer on medium-low for 30 minutes, then add the rice. Stir, cover, and simmer for 15 more minutes. 4. Remove the pot from the heat and transfer the chicken to a large bowl. Shred the meat and add it back to the soup. Discard the bones. 5. Stir, salt, and serve!
Solution on Page 4
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