Category: Lexington Observer

  • Lexington students’ MCAS scores show ongoing pandemic effects

    Standardized test scores at Lexington Public Schools remain below pre-pandemic levels, five years after COVID-19 first shuttered schools.

    Lexington is not alone in its struggle to raise scores. A Boston Globe story published in September found that statewide in 2025, scores on the standardized test known as MCAS are below 2019 and 2021 levels. 

    “Overall our results are high and the majority of students are succeeding, which we see across multiple indicators,” Superintendent Julie Hackett told LexObserver. “Our results also support continued focus on improving outcomes for certain student subgroups, and we remain deeply committed to this ongoing effort.”

    The percentage of Black 10th graders meeting state standards in reading, writing and language skills dropped from 47% in 2019 to 33% in 2025, according to data presented to the Lexington School Committee last month. The decline mirrored statewide trends. Approximately 4.5% of Lexington Public School students are Black. 

    Scores also declined among other student groups in Lexington. For example, 10th grade scores in English skills fell from 91% to 87% among white students between 2019 and 2025. During the same period, Asian students, who are typically the district’s highest MCAS performers, dipped in mathematics from 99% to 97%.

    “When we see the same decline across two different subject areas, that points to some variable that is not specific to the instruction,” said Maureen Kavanaugh, the district’s director of data strategy. “It is something bigger than just what happened in our English or math classes.” 

    “There are other shifting needs among our student population that have occurred over recent years that should be considered,” Dr. Hackett explained to LexObserver. “For example, we have had an increase in percent of students with IEPs since the pandemic, and also an increase of students with high needs receiving special education.”

    “Many hypothesized the pandemic and other national and global factors and conditions that have occurred over the last few years would have a disproportionate impact on already vulnerable and marginalized populations, and we see evidence of this in our data,” Hackett said. 

    Massachusetts voters passed a ballot measure last year that ended the requirement for students to pass the MCAS test to graduate. Lexington, along with other towns such as Winchester and Lincoln, voted against the proposition. Even so, students will still take the standardized test each year and scores will be tracked.

    Lexington is known for its academic excellence and typically places among the state’s top school systems. For example, English proficiency among Lexington’s public elementary and middle school students is the fourth highest in the state in grades 3-8, and sixth highest for 10th graders, according to the Lexington School District. Forbes ranks Lexington as the seventh-wealthiest town in Massachusetts. 

    Lexington has created a strategy to raise scores, assess student needs and adjust teaching strategies. The plan is currently being implemented, and school district officials say it should be fully incorporated in classrooms in two years.

    “If anyone can truly close opportunity gaps, it’s Lexington,” Hackett said. “We have outstanding teachers and educational leaders who are working to address and narrow equity gaps for Black students and students with disabilities.”

    Kavanaugh said classroom supervision and evaluation are the next steps in improving test scores. The goal, she said, is to understand the themes and patterns of scores and adjust to the needs of students. 

  • Lexington’s third annual Porchfest returns Sept. 27

    Lexington’s streets, or rather, porches and patios, will be occupied by bands and musicians this weekend during the town’s third annual Porchfest, a festival that debuted in Ithaca, New York in 2007, and has been spreading across the U.S. and Canada ever since.

    The goal is “connecting the community to our shared humanity, in this case, through music,” said Eric Hellweg, a co-organizer of the event who will perform with his band, The Rusty Muskets. “As long as we see continued support, positive feedback, and engagement … from the Lexington community, we’ll consider it a success and keep doing it.”

    The Lexington Council of the Arts and Mass Cultural Council, co-sponsors of the festival, coordinate publicity, advertising, and administration of the event.

    Organizers said the festival’s first year featured 60 acts playing at about 50 houses. This year, 120 bands will jam at 65 homes around Lexington.

    Macy Howarth, a Lexington resident, said she enjoyed watching the community come together at last year’s event. “Watching all the kids dancing around … people walking in on their bikes and whatnot, going house to house, it was so awesome.”

    Porchfest requires months of planning, Hellweg said, but it’s worth the work. “It’s so great to see some hosts really leaning into their role – publicizing it themselves, providing food, and having open house parties that day.”

    Jenna May, a Billerica resident, will perform from 2-3 p.m. at 47 Parker St. She describes her music as “journal pop,” an introspective and intimate expression that often features lyrics from her personal journal.  May said her parents’ business, Crickets Flowers, drew her to town.

    “Playing at the Lexington Porchfest felt like a great way to connect with the community as an artist.” 

    Porchfest features many genres – find everything from jazz, pop, punk, funk, and rock & roll to Korean traditional drumming, Turkish folk music, and 17th century tavern tunes. This map will help visitors navigate the festival. The event’s rain date is Sunday.

    The previous two festivals have had memorable moments, according to Lisa Herbert, the event’s co-organizer. One of them, she said, was a performance by RockStar Graduates, a band of young adults whose members learned music by ear. They are scheduled to play at 1 p.m. at 22 Hudson Rd.

    “We’re now placing music at downtown locations like Cary Library, Visitor Center Lawn, and Emery Park, which is exciting,” said Hellweg. ‘We’ve also secured the light pole banners downtown this month to help get the word out. In the future, we’d love to see community involvement continue to grow.”

    Organizers say the purpose of Porchfest is simple, yet elegant – to bring people together.

    Lexington resident Erin Wang says it’s working. “I’m always amazed by how talented the residents are,” she said. “We can walk around with the kids, seeing the neighborhood and enjoying the music and talent.” 

  • Facing tariffs, a Lexington wine seller tries to stay afloat

    Uncertainty is setting in for a Lexington wine seller as the Trump administration’s tariffs ripple through the global supply chain.

    In April, the administration announced a 10% tariff on all imported goods and a 20% tariff on products from the European Union (EU)—including staples like Italian olive oil, Spanish ham and French wine.

    The policy aims to pressure the EU to reduce its trade surplus with the United States and increase imports of American goods. The move has created deep uncertainty for small businesses that rely on international imports.

    Higher costs and supply chain instability make it difficult to plan ahead or keep prices stable for small retailers like Berman’s Wine & Spirits in Lexington.

    “Small business is hard enough—this doesn’t make it any easier,” said Alex Bluhm, Berman’s owner.

    Bluhm described the current climate as one of anxiety, where pricing, product selection and event planning are all on hold while businesses wait to see how trade policy plays out.

    “There’s no clarity with what will happen,” he said. 

    Berman’s has put things on hold—new products, events, anything extra—as it waits to see what impact there will be on the cost of goods.

    Though prices haven’t shifted dramatically yet, Bluhm said, operations are already strained. Spring wine shipments have been delayed, especially for seasonal products like rosés, and boutique importers are getting nervous.

    “If the tariff is large enough to stop consumption, then you’re out of business,” he said. “The 200% tariff threat put our industry, and others, into a state of shock and fear. It would be catastrophic, not just for sellers, but for wine-drinking culture in the U.S.”

    In March, the administration proposed a 200% tariff on all wines, champagnes and other alcoholic products from the European Union in response to EU plans to impose high tariffs on American whiskey. Though the United States later scaled back the threat, the mere proposal sparked panic among importers and producers who feared it could devastate the transatlantic wine trade.

    Berman’s, like many other small shops, relies on strong relationships with boutique producers. Tariffs are shaking those ties. Small, family-run vineyards abroad now worry the U.S. market may no longer be reliable.

    “There is synergy and trust needed between wine growers and importers,” Bluhm said. 

    If partners back out, small producers who’ve spent all year growing grapes can lose everything. 

    “That is a frightening proposition,” he said.

    Inside Berman’s Wine & Spirits

    Currently, shops are drawing from existing stock that arrived before the tariffs. But once that runs out, importers may hesitate to restock without clearer pricing.

    This could leave shelves empty.

    For now, Berman’s has kept prices steady. However, Bluhm acknowledged that might not last if wholesale costs rise.

    Despite the stress, he emphasized the resilience of his team and the loyalty of its customers. When the tariffs were first announced, he received “overwhelming support and love.”

    “I’m still scared, but I do feel better knowing that I have a team I can laugh with,” said Bluhm.

    Lexington residents are noticing the strain too.

    Wine enthusiast and Lexington resident Sam Perkins said she worries about losing access to the bottles she’s come to enjoy.

    “I love trying wines from different countries. It’s part of what makes wine fun,” she said. “It’d be really sad if that goes away because of tariffs.”

    Perkins said if all that variety disappears from local retailers like Berman’s, it will “just become another grocery store aisle—and that would be a real loss.”

    Bluhm said tariffs erode the kind of cultural exchange that food and drink foster, isolating American consumers instead of strengthening domestic industries. He believes tariffs don’t provide value, but “cut us off from the world.”

    “I understand the need for fair trade,” said Rebecca Lin, a longtime resident. “But tariffs end up hurting regular businesses and customers the most.”

    Bluhm has been vocal about the issue. In a recent letter to the editor in the Lexington Observer, he described ripple effects across the wine industry—from vineyards in Europe to local delivery drivers in Massachusetts.

    He warned that consumers may soon face higher prices, fewer wine options and reduced service as businesses try to absorb costs. Still, he expressed hope, crediting his partners and customers for standing by the store.

    Bluhm encourages others to support local shops and contact representatives about the issue.

    “I personally feel strongly about the cultural exchange that takes place with wine, beer, spirits, and food,” he said. “I would hate to see that come to an end.”

    This story is part of a partnership between the Lexington Observer and the Boston University Department of Journalism.

  • Lexington High School Chamber Orchestra wins National Championship 

    The results of the 2025 National Orchestra Cup were being announced. The runner-up was Honolulu’s Iolani School, whose performance was so polished it had left the members of the Lexington High School Chamber Orchestra deeply impressed and inspired.

    “Wait…then who got first?” recounted Rachel Jayson, who directs the Lexington Chamber Orchestra.

    Moments later, the answer came: Lexington High School.

    The students erupted—screaming, hugging, overwhelmed by the realization that they were national champions. It was the group’s first-ever appearance at the Orchestra Cup, held March 1 at Lincoln Center’s Alice Tully Hall in New York City—and they had just won it. 

    “It was this explosion of joy,” Jayson recalled, laughing. “They knew they’d done something special. And to be recognized like that? It was incredible.”

    Out of seven elite ensembles from across the country, Lexington’s 29-member orchestra stood out—winning not only the top prize, but also awards for best section (violas) and most original selection for “Kendrick,” a world premiere by composer Sxip Shirey.

    “I think all of us were just stunned,” said Jayson, who has taught music at Lexington High School for 16 years. “We knew we had taken some artistic risks, and all of the pieces were really, really ambitious.”

    This was Lexington’s first appearance at the Orchestra Cup, an invite-only event known for its high standards and artistic freedom. Jayson was approached at the 2024 National Orchestra Festival with an invitation to participate.

    Unlike other competitions with strict rules on repertoire, this one simply gave ensembles 25 minutes to perform whatever they wanted. That flexibility afforded Jayson the opportunity to build a creative and emotionally rich program of four very different pieces—a program that pushed boundaries and embraced originality. 

    One of those pieces was “Lexington Reel,” a bluegrass-inspired tune written by Lexington High alum Andy Reiner to celebrate the town’s 250th anniversary. The orchestra performed it without a conductor—a bold move that required deep trust and communication. 

    “That opening moment really set the tone,” Jayson said. “It was their show from the first note—I just walked offstage and let them take it.”

    Another standout was “Habari Gani” by Quenton Blache, which the students performed entirely from memory—a rare feat for any orchestra, let alone a high school one. 

    Jayson said being off-book gave students a new kind of freedom, with the chance to look up, connect and respond to one another while playing. It was something that set this group’s program apart, and Jayson said it completely transformed the way they played.

    “I loved the feeling of playing ‘Habari Gani’ during the competition,” said Deanna Ma, a violinist. “It was unlike anything I’ve experienced anywhere else.”

    Then there was “Kendrick,” the world premiere that brought home the originality award. 

    Composed by Sxip Shirey, the piece was originally inspired by rapper Kendrick Lamar. Shirey first drafted the work five years ago after hearing Lamar’s music. Years later, Jayson commissioned Shirey to write new works for the Lexington orchestra—and “Kendrick” became one of three original pieces he composed for the ensemble.

    “That piece demanded everything from them: rhythm, emotion, presence,” Jayson said. “It was a full-body experience.”

    Preparation for the Cup went far beyond regular rehearsals. While in New York, the orchestra recorded at the DiMenna Center, had a workshop with Tanya Chanphanitpornkit of the New York Youth Symphony, and squeezed in extra run-throughs in a professional recording studio. 

    But in between all of the hard work, the group also found moments to just have fun together.

    “I remember us, the day before the competition, coming together during rehearsal and vibing to ‘Swag Surfin’,” said Yaotong Zhang, a violinist.

    Jayson said these “silly, but joyful” moments really brought the group together.

    For the students, the experience of performing on a national stage brought a mix of nerves and adrenaline.

    “I was both nervous and excited because this was a once-in-a-lifetime opportunity for me to perform in such a big space,” said violinist Kyuri Lee. “I was just so happy I could be there.”

    The massive Grand Champion trophy will live at Lexington High School for the year, and the students also brought back a second, permanent trophy to keep.

    Lee said the group’s strength comes from mutual trust: Each member relies on others to do their part and knows they’ll be supported, even when they’re not always in direct view of one another.

    “The Chamber Orchestra really feels like a family because each person is important to the cohesiveness of our teamwork,” said Sophia Guo, another violinist.

    Zhang also echoed this, saying that everyone could be themselves “without worrying about other people judging because they accept me as a part of the orchestra.”

    Students like Atticus Oliver voiced that the team felt like family and that success is only “meaningful with those to celebrate with…Plus, orchestra’s a lot more fun when everyone knows each other!”

    This story is part of a partnership between the Lexington Observer and the Boston University Department of Journalism.

  • Lexington’s Harrington Elementary to replace single-use tableware with reusables

    Lunchtime at Harrington Elementary School will look a little different — and a lot greener — next fall.

    The town of Lexington is rolling out reusable tableware at the elementary school as part of a sustainability initiative expected to reduce waste and save money. Harrington will be the second school in the district after Hastings Elementary to adopt reusables. 

    The project, backed by a $10,000 grant from the Community Endowment of Lexington, will allow Harrington to replace single-use compostable plates and utensils with reusable alternatives beginning in the 2025-26 school year. The switch is expected to cut down on more than 5,000 pounds of waste annually and save the district more than $17,000 each year.

    Using compostable plates and silverware is “so [much] better than plastic, but not as good as reusables,” said Maggie Peard, the town’s sustainability and resilience officer.

    Waste reduction is a big benefit of the change, as there will be a decrease in single-use disposables going to landfills, said Kevin Silvia, food services manager for Lexington Public Schools (LPS) and resident district manager at Whitsons Culinary Group.

    “Over time, reusables also have a lower carbon footprint, especially when factoring in transportation and production of disposables,” Silvia said. 

    Silvia also pointed to long-term cost savings despite the upfront investment in trays, utensils and dishwashing equipment. 

    “Over a few years, it can save money by reducing ongoing costs of disposables,” he said.

    Beyond finances and sustainability, Silvia emphasized the educational value of reusables for Harrington’s 375 students.

    “This teaches students about sustainability, responsibility and environmental stewardship — it’s a great tie-in for schoolwide green initiatives or even the STEM curriculum,” he said.

    Meal presentation is another plus.

    “Food often looks better and feels more like a ‘real meal’ on reusable trays and with proper silverware, which may even improve meal participation,” Silvia added.

    The initiative was the result of months of planning and collaboration across town departments and school leaders.

    Peard credited members of the Lexington Public Schools Green Teams — particularly Lin Jensen and Tina McBride — along with support from Amber Schmidt of the Clean Water Fund’s ReThink Disposable program for bringing the idea forward. The rest of the project team included Shawn Newell, assistant director of public facilities, as well as Peard and Silvia.

    “The team did site visits of all the schools to inspect dishwashers, or lack thereof, and available space in the kitchens,” Peard said. “Harrington and Fiske were identified as the best schools to start with because of the space available to install new dishwashers.”

    The dishwasher installation is scheduled for June, and cafeteria employees are expected to receive training over the summer to prepare.

    “LPS Food Services was very receptive to the change,” Peard said. “We will see how students react in the fall.”

    Peard hopes the shift will not only reduce waste, but also instill lifelong habits in young students.

    “We are hopeful it will help establish good habits in the students to choose reusable products when they can, and to make them less accustomed to using single-use products,” she said. “With composting already in place… lunch will be a very low-waste event each day.”

    Parents have also expressed support for the shift.

    “I think it’s a fantastic idea,” said Michelle Kim, whose son attends Harrington Elementary School. “It’s a small change, but it sends a message about caring for the environment.”

    She said she appreciates how the initiative teaches her son that even simple, everyday choices, like what kind of plate you eat on, can make a difference.

    As for what’s next, Peard said expansion is on the horizon — if funding allows.

    “That’s definitely the hope,” she said. “Fiske would likely be the next school.”

    This story is part of a partnership between the Lexington Observer and the Boston University Department of Journalism.

  • Lexington’s Harrington Elementary to replace single-use tableware with reusables

    Lunchtime at Harrington Elementary School will look a little different — and a lot greener — next fall.

    The town of Lexington is rolling out reusable tableware at the elementary school as part of a sustainability initiative expected to reduce waste and save money. Harrington will be the second school in the district after Hastings Elementary to adopt reusables. 

    The project, backed by a $10,000 grant from the Community Endowment of Lexington, will allow Harrington to replace single-use compostable plates and utensils with reusable alternatives beginning in the 2025-26 school year. The switch is expected to cut down on more than 5,000 pounds of waste annually and save the district more than $17,000 each year.

    Using compostable plates and silverware is “so [much] better than plastic, but not as good as reusables,” said Maggie Peard, the town’s sustainability and resilience officer.

    Waste reduction is a big benefit of the change, as there will be a decrease in single-use disposables going to landfills, said Kevin Silvia, food services manager for Lexington Public Schools (LPS) and resident district manager at Whitsons Culinary Group.

    “Over time, reusables also have a lower carbon footprint, especially when factoring in transportation and production of disposables,” Silvia said. 

    Silvia also pointed to long-term cost savings despite the upfront investment in trays, utensils and dishwashing equipment. 

    “Over a few years, it can save money by reducing ongoing costs of disposables,” he said.

    Beyond finances and sustainability, Silvia emphasized the educational value of reusables for Harrington’s 375 students.

    “This teaches students about sustainability, responsibility and environmental stewardship — it’s a great tie-in for schoolwide green initiatives or even the STEM curriculum,” he said.

    Meal presentation is another plus.

    “Food often looks better and feels more like a ‘real meal’ on reusable trays and with proper silverware, which may even improve meal participation,” Silvia added.

    The initiative was the result of months of planning and collaboration across town departments and school leaders.

    Peard credited members of the Lexington Public Schools Green Teams — particularly Lin Jensen and Tina McBride — along with support from Amber Schmidt of the Clean Water Fund’s ReThink Disposable program for bringing the idea forward. The rest of the project team included Shawn Newell, assistant director of public facilities, as well as Peard and Silvia.

    “The team did site visits of all the schools to inspect dishwashers, or lack thereof, and available space in the kitchens,” Peard said. “Harrington and Fiske were identified as the best schools to start with because of the space available to install new dishwashers.”

    The dishwasher installation is scheduled for June, and cafeteria employees are expected to receive training over the summer to prepare.

    “LPS Food Services was very receptive to the change,” Peard said. “We will see how students react in the fall.”

    Peard hopes the shift will not only reduce waste, but also instill lifelong habits in young students.

    “We are hopeful it will help establish good habits in the students to choose reusable products when they can, and to make them less accustomed to using single-use products,” she said. “With composting already in place… lunch will be a very low-waste event each day.”

    Parents have also expressed support for the shift.

    “I think it’s a fantastic idea,” said Michelle Kim, whose son attends Harrington Elementary School. “It’s a small change, but it sends a message about caring for the environment.”

    She said she appreciates how the initiative teaches her son that even simple, everyday choices, like what kind of plate you eat on, can make a difference.

    As for what’s next, Peard said expansion is on the horizon — if funding allows.

    “That’s definitely the hope,” she said. “Fiske would likely be the next school.”

    This story is part of a partnership between the Lexington Observer and the Boston University Department of Journalism.

  • Lexington hopes for economic boost from 250th anniversary

    Lexington is anticipating a significant economic boost as it prepares to host thousands of visitors for the 250th anniversary of the American Revolution.

    Sandhya Iyer, director of tourism in Lexington, said the town is already seeing signs of that impact — and more is on the way. 

    “The 250th celebration is the biggest economic driver that will bring the tourism economic impact to a level way higher than numbers before the pandemic,” Iyer said.

    Iyer estimates that between 50,000 to 100,000 visitors could arrive in Lexington during the celebration weekend. Meal tax revenue for Q3 is projected to reach $154,268 in FY25, a sharp increase from $114,970 in FY24. 

    The Tourism Committee also added more services and attracted many tour operators to the area “to keep up the momentum during and after the Lex250th,” she said.

    The celebrations are expected to provide an economic boost not only to Lexington — often called the birthplace of American liberty — but also to nearby cities and towns, including Concord, Cambridge, Boston, and even Salem and Plymouth.

    The Inn at Hastings Park

    In support of these celebrations, the Massachusetts Office of Travel and Tourism allocated $1.5 million in grants to various organizations. The Freedom Trail Foundation received $75,000, and the city of Cambridge was awarded $65,000 for events, including tours and a parade. Lexington secured a total of $58,000 in state funding — $10,000 for the Lexington Historical Society and $48,000 for the Town of Visitors Center.

    Local business owners say they’re looking forward to the boost in foot traffic. Many hope the celebrations will not only commemorate a crucial moment in American history, but also stimulate long-term interest in heritage tourism across Massachusetts.

    The Inn at Hastings Park, a 22-room boutique property just steps from the Lexington Battle Green — where the first shots of the Revolution were fired on April 19, 1775 — is among those preparing to welcome tourists.

    “We hope our guests leave with a deep appreciation for the American Spirit through their immersive experience here,” said the inn’s owner, Trisha Pérez Kennealy. “By staying in a place so closely connected to the birth of American independence, guests can connect with the ideals that shaped our nation.”

    The inn is offering candlelight processions, Colonial-themed feasts and a helicopter tour tracing Revere’s ride from Boston to Lexington. The flight will depart from nearby Hanscom Field and includes aerial views of landmarks like the Old North Church, the Boston Tea Party site and Lexington Battle Green.

    “Paul Revere rode directly past where the inn is situated today,” Kennealy said. “Now guests can follow that same path, just from the sky.”

    Just down the street, il Casale Lexington is embracing the celebrations with themed menus and extended hours. On April 18, the restaurant will offer a carbo-loading dinner ahead of the annual Patriots’ Day 5-Mile Road Race, featuring discounted pasta dishes.

    On April 20, it will host a jazz-themed brunch featuring the Ethan K. Jazz Duo, brunch specials like eggs in purgatory, and Revolutionary-themed cocktails such as the Midnight Ride and the Minuteman Mule.

    “The 250th anniversary will be a momentous moment for Lexington and its surrounding communities, which are packed with rich history,” said Eva Badra, founder and chef-owner of Eva’s Little Kitchen. 

    Il Casale’s jazz brunch

    Eva’s Little Kitchen in Bedford — just minutes from Lexington — is also preparing for a particularly busy weekend, as the 250th anniversary coincides with Easter Sunday. The team is anticipating a significant increase in foot traffic and catering orders, having already received several preorders. 

    Residents say they’re proud of how the town is coming together. Families, in particular, say they are finding joy in sharing the experience with younger generations.

    “It’s amazing to see the whole town come alive for this,” said resident and parent Lena Grant. “We teach kids about history, but now they get to see it all around them. It really brings our history to life.”

    This story is part of a partnership between the Lexington Observer and the Boston University Department of Journalism.