Craigie Primary School
Craigie 6025, Western Australia
As part of Fruit and Veg Week in Western Australia we made a healthy
lunch.
Choice of ingredients:
- high fiber white bread
- ham, polony, pressed chicken*
- capsicum**, celery, carrot, cucumber, tomato, lettuce
- cheese, egg with fat free mayonnaise, pineapple peanut
butter (no added sugar or salt), vegemite*** (Australian yeast extract
spread, better than marmite or promite)
- apples, pears and bananas
Each child had to have at least one fruit and one vegetable represented.
It was sad to see that even with such a wide choice some children found
it had to meet that criteria. Lots of children usually have jam, nutella
or hundreds and thousands in their daily sandwiches. There is definitely
a need for a healthy food push.
Judith James and Kids at Craigie Pre-Primary
*Polony is processed cold meat sometimes called devon or bolony
**Capiscums are large peppers (not hot), we get them in green, red,
orange, yellow, purple and black
***I can't explain any more about vegemite. It is a great Australian
tradition, ask any Aussie.
I hope this makes for an interesting discussion about different names
for the same foods across the world.
Sheldon Unit #5 Kindergarten
Sheldon, Illinois 60966
Greetings from the Sheldon Illinois Kindergarten Classes.
Sheldon is a village of 1200 people in the midwest prairie land. We are
a unit district with preschoolers through 12th grade in our building. The
major industry in this area is growing and selling corn and beans. We have
an A.M. and a P.M. session of Kindergarten with 11 students in each session.
We have been studying farm life during the month of November. We had a farm
Show and Tell where students brought live animals such as kittens and pigs.
We all wore farmer hats like many people in our area wear everyday. The
enclosed picture is this Show and Tell. The fourth graders in our school
took dictation for us to create Thanksgiving recipes which can be found
on our web sight http://www.sheldon.k12.il.us.
In order to learn about dairy products, we made ice cream
in a bag. Each child had a zip lock gallon bag half full of ice with 6 tablespoons
of salt. Inside the large bag we put a pint zip lock bag with one half cup
of milk, 1 tablespoon of sugar, and some vanilla. Each child shook his bag
for about 5 minutes and it turned into ice cream. We wiped the salt off
the small bag, opened it and ate it. We had pumpkin squares made by our
high school "foods" class with our tasty ice cream for a country
Thanksgiving.
Merry Christmas!
Ms. Webster's Kindergarten
