Snow Days Across the Country: Not Just For Students

As California Bay Area kids, my brother and I didn’t get to experience much snow when we were younger. I remember one memorable snow where we played in our front yard in Fairfield, CA and one trip to a snow park in the mountains. Other than that it was rain or blue skies and ocean breezes. So when we moved to Oklahoma and realized there could be enough snow or ice to cancel school, that became the hope every winter. I still remember playing with the blinds in the glass window of my parents’ back door in their bedroom. I’m sure my brother and I broke the blinds somehow, but I like to think it was in an effort to watch the pretty snow falling while safely inside where it was warm.

An ideal snow day starts with school getting canceled the day before. Based on the weather forecast for snow or ice including sleet and freezing rain, families would know to watch the evening news and wait for their school district to be listed among the closures that were scrolling at the bottom of the screen. Watching, I’d wait with anticipation hoping my school was included in the “lucky ones.” If the weather was predicted to be bad enough and the cancellation was announced the evening before, then I could stay up a little later and sleep in a little later, starting the day off cozy in bed. In the late ‘90s and early 2000s, the local news anchor might read the list him or herself. Now messages get out more quickly through the automated school email and phone lists. If the district deciders wanted to wait until morning to see what the weather would do, then we (usually Mom) would have to watch the news in the morning. It was always a welcome surprise to hear her knock on my door when I was getting ready and say, “Go back to bed; school is closed.”

While I have only experienced a true snow day as a student when in Oklahoma, I have experienced a snow day as a teacher in South Carolina and a school delay in Connecticut. I taught for three years in SC. One year was in Barnwell, a town I had to look up online. Not only had I not heard of it when the Principal called to ask if I’d like to interview, but his accent made it sound like “Barn-wool.” I appreciate an authentic accent; I just had no idea what he was saying at first. For the other two years, I taught in Goose Creek and commuted from North Charleston. I just tell people I lived and taught in Charleston since it’s one big metro area and suburbs. My drive to school was about 25 minutes if there was little traffic. (One time the drive home took two hours, but that’s because a train was stopped on the tracks blocking traffic leaving the school.) I drove mainly on two busy roads and one short highway stint to the next exit. And while I only had one on- and off-ramp as elevated obstacles to getting to school, others may have had more. There are a lot of bridges around Charleston, and there are plenty of highway entry and exit ramps. This is significant since bridges and ramps freeze quickly. I say this in defense of the questionable snow days we had when I was teaching in Charleston in 2014. In my three years in South Carolina, I have had 2.5 snow days, all lumped together. On a Tuesday when the precipitation started, students were allowed to leave at 11:40 a.m., and teachers were allowed to leave at 1:15 p.m., then we were off the following two days. (Unfortunately for me, I had a surprise observation the day we got back from the school closures. Kids were definitely not “on point” during that.) Looking at the National Weather Service recorded precipitation, snowfall, and temperatures for North Charleston for January 27-30, 2014, there could be some confusion as to why school was canceled. The most precipitation on those days was on the 28th with half an inch and trace snowfall. That “storm” did beat the previous record low of 32℉ by reaching 27℉.

Snowfall outside my North Charleston apartment

To be fair, I don’t know the wind chill or humidity, so I can’t share what it felt like, but the average low is 39℉, so I’m sure 27℉ felt cold. South Carolina was also the place where I was diagnosed with Raynaud’s Syndrome, and that’s where I experienced the worst symptoms. My fingers and toes become red/purple/white when they’re cold and can swell due to dilated blood vessels counteracting their contraction, trying to trap in heat. Thankfully I have yet to experience again my fingers swelling to the point I can’t bend them. (I don’t need more kids asking why I’m wearing gloves inside or holding my fingers out when holding a dry-erase marker. 😅) All that to say, I believe it felt cold. And while I would have felt confident driving on the negligible precipitation, Southerners may not have, so I’m glad school was canceled for all of our sakes. I also do not know if some schools did not have heating systems that could keep up with the demand on electricity. When that region gets cold temperatures and freezing precipitation, it’s not just driving that is taken into account, but also heating bills. So, I enjoyed the days off, maybe did some school work, definitely watched a movie or two, and didn’t have to deal with hormonal teenagers that probably wanted a break from their teachers, too.

New England, on the other hand, confuses me. Their closures are less predictable. Schools may be open when they would be closed in other places or closed when they could be open. I knew to expect snow when I moved up to Connecticut. Every year the national news reports on widespread snowfall, icy conditions, and power outages that come with northeast winters. I was only there one winter, and it was pretty mild compared to what could have been. As a FoodCorps service member in New Haven, I served at two different New Haven K-8th grade schools.

3/1/19 Hamden, CT: This looks like more than 0.2" to me!

I taught monthly or bimonthly lessons on food systems, nutrition, and gardening with teachers that took me up on my offer. Because of the sporadic scheduling and various duties under the FoodCorps title, I was also able to work from the Central Kitchen office and from home on bad weather days or sick days. I don’t remember, nor did I record, a school closure that affected my classes. I did see schools delayed due to snow more than closed, in which case I just went into the school or office a few hours later. On the morning of March 1st, I took a picture outside my house that showed a snowy scene in which the snow fell until 9:00 a.m., and there were only 14 delays in the whole state. Since the state is rather small one storm can affect several towns. The day before that picture the roads in New Haven were perfectly fine, and there were 400+ school delays. According to NOAA (National Oceanic and Atmospheric Administration), there was 0.2” of snowfall in New Haven on that day March 1st, and there was 0.5” of snowfall on February 28th. A whole 0.3” couldn’t have made that much of a difference for 400+ schools, could it?

One state that I lived in that was unphased by the snow was Montana. While I lived in Colorado, too, I didn’t work at a school, and work continued on camp, snow or not. In Montana, school continued snow or not. What’s more, recess continued. In Oklahoma, students get to say inside more often than not. According to the Norman Public Schools website, “Students will be allowed to have outside recess when the wind chill is 32℉ or higher or the temperature is 32℉ degrees or higher.” Livingston students were outside in rain, sun, or snow unless the temperature or windchill was 0℉ or below. It can snow from September to May (I’ve witnessed both early and late snow), and the snow can stick around for months or streets can be as dry as July in January. It’s not that people are better drivers (there can still be accidents, especially when there are no stop signs at cross streets - really, Livingston!), nor are the roads plowed better (many are not plowed at all). People just deal with it and don’t let the weather slow them down. School was not canceled once in the three years I lived in Livingston. Their precipitation totals recorded by NOAA include “new snow” since there may already be snow on the ground. For example, on November 8, 2022, there was 8” of new snow recorded in Livingston. With a low temperature of 9℉ students and recess aids went outside anyway and make the most of it!

A snow-covered playground in Livingston, MT (photos courtesy of Nicole Hawkes)

I’ll never forget the first time I walked into the 3rd-5th grade school and saw snow boots sitting on the hall floor and snowsuits hanging on locker doors to dry. I couldn’t believe it when I saw kids gearing up to go outside for recess when there was snow falling. (Rain doesn’t stop recess either, but that’s definitely much less whimsical and enjoyable. I do not have fond memories of subbing for a teacher’s assistant for a week in May when it rained almost every day, and I was out for recess three times each day.) The colder it is, and the later in the year it is, the less likely I want to play in the snow with the kids. It’s only magical so long before I start to get cold no matter how many layers I have. It was fun to help the kindergarteners get bundled up, though. Helping them was always a highlight of my day. Zip a coat here, and help pull on mittens or boots there. Their excitement was contagious. I always felt bad for the custodians on days when it snowed or when the snow finally started to melt. The kids came in traipsing mud down the hall. They were told to go outside, after all. (Thankfully, there were days the muddy fields were off-limits.) I think everyone knew keeping the floors dry and clean was a losing battle with careless kids and uncontrollable weather. There was still accountability and kids had to learn to stomp their feet on the mats or help clean up the mud they track in, but some things were just let go. In addition to snow, Livingston also gets plenty of wind, adding to the cold temperatures. Often the I-90 exits around Livingston have to be closed due to crosswinds and the danger of semi trucks and top heavy vehicles blowing over. There are three mountain ranges that border Livingston - the Gallatin, Bridger, and Absaroka mountains, and as such, winds pick up at Livingston since they’re funneled together with mountain wall borders.

Cross country skiing in -20°F!

I know I saw -30℉ before, but I can’t remember if that was windchill or the actual temperature. I did record that it was -20℉ when I went cross-country skiing with my Montana family. It was a dry cold, so yes, it was still cold, but it didn’t seep into my bones as if there was high humidity. (And yes, a “dry cold” sounds ridiculous to those who haven’t lived somewhere they can experience it.) I have heard tales that there was a snow day in Livingston the year before I arrived. The few snow plows couldn’t clear the streets of the two feet of snow that fell in one night. So, yes, it is possible to have snowfall cancel school in Montana, but it’s rare.

As a teacher, I enjoy my job. I feel like I’m making a difference (at times), can laugh with (ok, sometimes at) my students, and try to have a good time while educating future generations. However, teachers enjoy/ need a snow day as much as, if not more than, kids do. So now I watch the news and check my email with a different level of excitement. A teacher's snow day still means staying up and sleeping in later. But instead of watching tv and being lazy (which I may still do) I have more time to work at home (school work or things around the house). I can be productive by making “errand” calls to other states and businesses that don’t have a snow day. And I can bake. Last week we had a snow day in Oklahoma. I did all the things - stayed up later than if I had school the next day, slept in, did some school and housework, and baked a Cinnamon-Raisin Carrot Loaf. Instead of a spiral loaf like Ken suggested, I cut it down the middle and twisted it like a babka. I loved the sweet cinnamon sugar spiraled with the raisins and shredded carrots. Ken’s suggestion of the bread toasted and spread with cream cheese tasted delicious, and I bet it would be fantastic as French toast. However, you spend snowy days where you are, if you have any, I hope there’s good food for you mixed in with the snow!

Cinnamon-Raisin Carrot Loaf

Roll the proofed dough out to a 10"x14" rectangle and sprinkle on the cinnamon and brown sugar.

Roll up starting from the 10" side and place in your greased loaf pan. Or, after rolled, cut down the middle and twist the two halves together.

Tent with foil to prevent dark browning, or let it happen! Either way, bake until the internal temperature reaches 190°F.

Cinnamon-Raisin Carrot Loaf

Yield: One 9”x5” loaf

Ingredients:

• Butter for the pan

• 4 medium carrots, peeled, trimmed, and cut into 3-inch sections

• 1-2 teaspoons light olive oil or other cooking oil, plus a drizzle for roasting the carrots

• 1¼ teaspoons salt, plus a pinch for roasting the carrots

• ¼ cup granulated sugar

• ⅓ cup lukewarm water (105 to 110°F [41-43°C])

• 1 egg yolk

• 3 cups unbleached all-purpose flour

• 2 tablespoons unsalted butter, softened

• ¾ cup dark raisins

• ⅓ cup packed light brown sugar

• ½ teaspoon ground cinnamon

• 1 egg beaten with 1 tablespoon water, for glaze

Directions:

1. Preheat the oven to 400°F (200°C). Tear off a sheet of aluminum foil about 12 inches long and stack the carrot slices in the middle. Drizzle with a little of the oil; add a pinch of salt. Close the carrots up tight in the foil and roast for about 45 minutes, until tender. Open up the foil and set the carrots aside to cool.

2. When the carrots have cooled, cut them into small chunks and measure out ¾ cup (save the remaining carrots for another use). Put the ¾ cup chunked carrots and the granulated sugar in a food processor and process to a very fine texture - not quite a smooth purée, but almost.

3. Pour the lukewarm water into a small bowl and sprinkle on the yeast. Set aside for 5 minutes to dissolve. Combine the milk and egg yolk in a separate bowl. Stir in the salt, dissolved yeast, and processed carrots. Add 1½ cups of the flour and stir well. Stir in the softened butter and the raisins. Let the dough rest for 5 minutes.

4. Using a wooden spoon, stir in enough of the remaining flour, about ¼ cup at a time, to make a kneadable dough that pulls away from the sides of the bowl. Turn the dough out onto a floured work surface and knead with floured hands for 8 to 10 minutes, until the dough is supple and elastic. Smear a teaspoon or two of cooking oil in a large ceramic or glass bowl. Add the dough, turning it to coat the entire surface with oil. Cover the bowl with plastic wrap and set it aside in a warm, draft-free spot until the dough has doubled in bulk, about 1½ hours.

5. When the dough has doubled, punch it down and turn it out onto a lightly floured surface. Knead for 1 minute, then shape into a ball. Let the dough rest for 5 to 10 minutes, loosely covered with plastic wrap. In the meantime, combine the brown sugar and cinnamon in a small bowl, and mix well with your fingers. Butter a 9- by 5-inch loaf pan.

6. Lightly flour your work surface, and roll the dough into an oblong about 10 inches wide and 14 inches long, making it a little wider on the end furthest from you. Brush the surface of the dough with water, sparingly, then spread the cinnamon and brown sugar mixture evenly over the surface, leaving a ½-inch border all around. Starting at the narrower end close to you, roll the dough up snugly, like a carpet. Pinch the dough at the seam to seal and tuck the ends under. Place the loaf, seam down, in the pan. Cover loosely with plastic wrap and set aside in a warm, draft-free spot until almost doubled in bulk, about 40 minutes to 1 hour. Adjust the oven rack so it is one position below the middle. Preheat the oven to 400°F (200°C).

7. When the dough is fully doubled, gently brush the surface with the egg glaze. Bake the loaf for 15 minutes, then reduce the heat to 375°F (190°C) and bake for an additional 35 to 45 minutes. When done, the top will be a very rich golden brown. If you turn the loaf out and tap the bottom with your finger, the loaf should sound hollow.

8. Turn the dough out of the pan and place it on a cooling rack. You can slice the loaf when it is barely warm. Seal the thoroughly cooled loaf in a plastic bag. Store at room temperature for a couple of days, but if you’ll be keeping it longer, refrigerate the loaf.

The Harvest Baker (c) by Ken Haedrich, recipe excerpted with permission from Storey Publishing.