Who knew learning could be so yummy! Love this Nutrition Month blog post from a daycare student in Coronation’s Green Club!
This week I took a few photos during our Green Club activity when we prepared and ate a salad. We learned how to make a healthy salad using some local ingredients, such as carrots, apples and honey for our vinaigrette. We learned about what fruits and vegetables can be grown in Quebec and looked at […]
via Local & Healthy Eating — Green Club Montreal
On the Friday March 2, 2018 pedagogical day at St. Dorothy Daycare, Enfant et Compagnie, came to do a POUND workout with the children in the morning. It was the first time our daycare tried this activity and the children loved it. Not only did they get a great workout but they had a blast.
POUND is a cardio jam session inspired by playing the drums. The children used Rip Stix, which are light drumsticks made for this specific exercise. POUND is a combination of cardio, strength, yoga and Pilates. It worked well in our school and we were a group of 20 children from the ages of 5 to 10.
Managing the rhythm and coordination were the most challenging for the students, which helped to keep them focused and interested for the full session.
Paints and paintbrushes were ready to go on Gerald McShane’s pedagogical day, Friday, February 16, 2018. B.A.S.E. Daycare students, all geared up in their smocks, were excited to become Pablo Picasso’s for the day and get the chance to express their feelings by creating their very own masterpieces to take home.
Each student received their own canvas and, using fine motor skills and imagination, the final products were spectacular. Some students used their fingers to design abstract paintings, while others used paintbrushes to produce their artwork. They were overwhelmed with their beautiful creations.
“Ms. Mac, can we do a second one?” one child exclaimed. They enjoyed every minute of their day as an artist!
Budding Scientists at John Caboto Academy and Hampstead discovered air pressure by creating hoop gliders, and tinfoil boats.
Hoop gliders were fabricated via strips of paper taped into the shape of hoops (one large and one small), which were fastened to either end of a straw. The children customized their hoop gliders with drawings of things that fly, such as hot air balloons, birds, airplanes, helicopters, and Superman, just to name a few.
Students learned the basics of aerodynamics: when thrown, the air passes through the hoops and pushes the hoop glider up into the air just like it does with a real airplane. Once this was established, students practiced throwing their hoop gliders to improve on their accuracy. They attempted to make them land on a close target, and then tried again aiming for a target further away.
Next, each child created a tinfoil boat. Once completed, Ms. Jodi handed out straws. Students lined up all the boats and used the straws to see who could blow their boat the farthest.
“I wish I could do this every day! I love it!” exclaimed Hampstead student Josh.
Students from Parkdale B.A.S.E. Daycare were excited to celebrate the Chinese New Year as they proudly paraded through the school corridors displaying the colourful dragon they had made in daycare. They spent two weeks creating their masterpiece!
The children sang songs and made music as they spread cheer and well wishes throughout the school. Happy Chinese New Year to all!
Lorena De Lucia, Educator
Parkdale B.A.S.E. Daycare
Here’s a post from the Green Club Montreal blog by Gerald McShane Green Club!
One week in November 2017 during Green Club, we made our very own paper using newspaper and recycled paper! Then we went a step beyond and decorated our paper using petals from flowers in our schoolyard garden, as well as seeds from wild flowers and other plants. We then turned our handmade paper into cards […]
via Making Paper You Can Plant! — Green Club Montreal
When two daycare students walked into their Cooking Club activity one February day, they didn’t know a simple treat their grandmothers used to make for them could mean so much more than just a delicious combination of dough and pineapples!
While many students in schools and daycares put together presentations, art work and more to celebrate Black History Month, Ms. Melina’s Cooking Clubs used food as an avenue to learning about the hardships, the heroes and the everyday people of history.
Daycare students Kimberly and Noah from John Caboto Academy both have family from Guyana, a country in South America, often classified as part of the Caribbean region, that was colonized by the Dutch and later the British and whose populace is made up of people from colonial origins, descendants of slaves from Africa and indentured workers from India, among others (learn more at Encyclopædia Britannica).
Kimberly and Noah both remembered a treat their grandmothers used to make called Pine Tarts. Pine Tarts are made with pie dough and fresh pineapple. This treat is a great example of how we can learn about history through food. The pie dough was brought over by the English when they colonized the country and the pineapples were native to Guyana. Pine Tarts are an example of left over British colonialism and the ingenuity of the African slaves that were brought over.
To Kimberly and Noah though, Pine Tarts call to mind memories of their grandmothers making them these treats when they visited.
PINE TART RECIPE
Basic Dough Recipe (from Bon Appetite Mag with adaptations)
- 2¼ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) plus 2 tablespoons chilled unsalted butter, cut into pieces
- 1 tablespoon apple cider vinegar
- Mix flour, sugar, and salt in a large bowl. Toss butter in flour mixture to evenly coat. Working quickly and aggressively, use your fingers to rub butter into flour to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky).
- Combine vinegar and 3 Tbsp. ice water in a small bowl and drizzle over flour mixture, running your fingers through the flour as you drizzle to evenly distribute (think of running your fingers through your hair). Knead dough in the bowl until it starts to come together (it will still look a little dry).
- Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Divide dough into 2 pieces and press into evenly distributed logs.
- Do Ahead: Dough can be made 5 days ahead; keep chilled, or freeze up to 1 month.
For the Filling:
- 2 cups of finely chopped fresh pineapple
- 1 teaspoon of ginger
- 1 ½ teaspoon of ginger
PINE TART PREPARATION
- Mix the chopped pineapple and spices together. Set aside.
- Get the Pie dough from the fridge and while still cold cut the logs into inch thick disks.
- Roll out the disks into circles.
- Use about a tablespoon of filling for each tart.
- Follow picture instructions to create the triangle shape.
- Use one egg and beat until will blended. Brush the egg wash on the triangles.
- Cook in a preheated oven at 400 degrees until golden brown (approx 10 mins).