Waabgon Gamig First Nation School

Waabgon Gamig is a band-operated school located on the Chippewas of Georgina Island First Nation. Waabgon Gamig currently has two classrooms and students range from kindergarten to Grade 5. Waabgon Gamig First Nation School follows the Ontario Elementary curriculum, however our program has a strong outdoor base and offers students cutting-edge environmental programming through our Land Based Studies. We deliver this program in partnership with the Sticks and Stones Wilderness School. 

The school also offers students many cultural programs delivered by Georgina Island First Nation community members. These include, but are not limited to, beading, drumming and singing, ribbon skirt and shirt making, cultural cooking, hide tanning, maple syrup making, food sustainability and Anishinaabemowin classes.

 
Enjoy this song written in collaboration by Tiiu Strutt  and the Waabgon Gamig school children, “Mother Earth” is a meaningful song performed by the children as an expression of care for our world.
 
Audio file
Image
Front view of Waabgon Gamig school with black and red feathers framing the entryway.

Daily Schedule

  • Breakfast Club
    8:45 to 9 am
  • School Starts at
    9 am
  • Morning Recess
    11 to 11:30 am
  • Lunch Recess
    12:30 to 1:30 pm
  • School Ends at
    3:30 pm

Waabgon Gamig First Nation Staff: 

Dan Gillis: Education Director
Rachel Reimer: JK/SK Teacher and Music Teacher 
Amber Lisle: Grade 1 / 2 Teacher and Resource Teacher 
Alana Holborn: Grade 1 / 2 and Art Teacher 
Jesse Feitler: Grade 2 / 5 Teacher/ Gym Teacher 
Skyler Laverock: D.E.C.E  
Kait Juneau: E.A.  
Glenn Stevens: Student Succes Coach 
Shelley Sanders: Education Operations Lead 
Darla Trumble: Caretaker 
Julie Ross: Land Base Learning: Gardener 
Alexis Burnett: Land Base Learning: Outdoor Guide 
Kelsey Trivett: Ojibwe Language Teacher 
Jake Charles: Culture and Big Drum 
Lynn Mooney: Culture and Beading 
Hayley Williamson: Culture and Hand Drumming 
Mavis Trivett: Cultural Cooking 
Alicia Trivett: Cultural Cooking