No: 35 16 November 2018

THE Friday FLIER

KOTAHITANGA

Waikato Waldorf School, Kindergartens and Playcircle

Dear Waikato Waldorf Community

This week has been wonderful getting feedback from our Green Gold Enviro Review. I wanted to share some of the

comments from one of the Enviroschools reflection team and our sustainability facilitator, Adrienne Grant.

“It was such a great privilege to be part of your Green-Gold reflection day. Our reflection team was buzzing at the

end and I am still feeling wrapped in the spirit and warmth of the day.

I want to acknowledge the effort that you, your staff, students, Board of Trustees, and parent community put into reflecting on your practice over the course of this year. As you know yesterday was about sharing and celebrat-ing your journey as an Enviroschool and the students did this with passion and pride. The Class 4 students were beaming as they shared the story of their newly created bird garden and houses. There was a great sense of pride amongst the Year 7 and 8 class about their individual and group contributions to the design and creation of both the river garden and the roundabout. It was inspiring to hear how deeply impacted the Envirogroup have been affected by the Kiva anti-bullying programme. It’s clearly teaching them some im-portant life skills. Students involved in the Outdoor Classroom development are obviously bursting to realise this vision. I have had the pleasure of being part of your journey from Bronze in 2013, to Silver in 2015 and now to Green Gold in 2018 and I’m just reflecting on how short a time frame that is! We talked about the shifts that have been made around the guiding principle of Empowered Students. One teacher described the shift as ‘transformative’! I know that this has been a very conscious focus and a credit to all who have been involved. It is clearly evident how much this means to your students. I think it’s important to acknowledge that what you do as a school community is unique and should be shared as a model for learning and action for sustainability with other schools and the wider community. There is a lot that can be learnt from your school. Your school vision of working together to foster your community and to nurture and protect our planet is so alive. It needs to be shared and celebrated as widely as possible.”

On that note I would like to invite you to celebrate our new Green Gold status along with the Enviroschools regional and district staff and Councillors on Thursday 6th December at 12.00 noon followed by a shared lunch. I would also like to share some fantastic news about two of our ex-students now at Fairfield College. Izzy Cleaver was awarded Dux 2018 at this year’s academic prize giving. This was awarded for excellence and 1

st in Health Studies, Biology and Geography and 2nd in English followed by an

impressive list of cups and awards for academic achievement and outstanding excellence in STARS peer mentoring programme 2018. Izzy started her journey at our kindergarten all the way through to Class 7 participating in our fledgling leadership programme and Enviro group. Well done Izzy we are all very proud of you!

Plus congratulations to Tane McFadden for being voted Head Boy at

Fairfield College 2019. Tane also came all the way through the

school from kindy and left four years ago.

It’s wonderful to hear news of our alumni. Ngā mihi

Sue

UPCOMING EVENTS

REMINDER PARENT SURVEY 2018

Please could you take the time to fill out a 15 question survey (14 of which are just tick boxes), to give us feedback on

how you have experienced the school this year so that we can continue to review our practices. It is great to understand

from a parent perspective the things that are going well in the school and the areas we still need to continue developing so

your input is very valuable to this process.

You can access the questionnaire on Survey Monkey https://www.surveymonkey.com/r/LKRGSW8 or collect a hard copy from the office and return. The questionnaire needs to be completed by Friday 23

rd November.

Whooping Cough

Dear Parents,

We have a confirmed case of Whooping Cough at Miro House Kindergarten. For any further information you can click on the following link to the Ministry website: https://www.health.govt.nz/your-health/conditions-and-treatments/diseases-and-illnesses/whooping-cough

FRIENDLY REMINDER

Please don’t use cell phones on school grounds. Thank you.

19 – 23 November Class 5 Olympic Camp

26 November Class 8 Puppet Play 6.30pm

27 November Class 3 Play

2 December Advent Festival

4 December Class 1 Play

4 December Parent Association Meeting, 7.30pm in Community Room –bring a plate!

5 December Swimming Sports Class 4 – 8

6 December Enviroschool celebration 12noon

6 December PT meeting

6 December Class 3 overnight camp

7 December St Nic visit

12 December Leavers Celebration

13 December Class moving day

14 December Final Day of School—finishes 2pm

Waikato Waldorf T-Shirts

Please remember to order your t-shirt for next year by Wednesday 21st November.

CLASS 6

For handwork over the past few weeks, Class Six have been making gusseted felt

animals. Some examples of their work are featured below. I thought I would ask

some of the students what their experience of this process was.

Here is what they said...

“Making the felt animals was fun but also difficult. I really enjoyed getting to make

them” - Emily Bowie.

“Making the felt animals was really fun. Now I know how to do blanket stitch” – Makyla

“Making my felt animal, which was a cat, was a long and enjoyable process, packed with surprises and new

stitches. I have learnt a lot and though I am not QUITE finished, it has been a valuable challenge” – Jesse

“It took me quite a while to get my animal finished. I found that you can learn ways to craft and stitch. It looks

really great now that I’m done” – Edward

Nick Clothier

CLASSROOM CORNER

Harvest time!

Around 70,000 medicinal plant species are used each year by the tea, herb, pharmaceuticals, cosmetics and

other industries. Some common “weeds” which are free and actually rather good for our insides and our out-

sides are only a few steps out the back door at home:

Dandelion have high levels of beta-carotene; they also have vitamins B1, B2, B5, B6, B12, C, E, H, K, P, and

D, iron, potassium, phosphorus, magnesium and zinc, among other nutrients. Roots, leaves and flowers have

been chomped on or slurped up in liquid form for centuries, mostly for medicinal purposes, and in particular for

kidney and liver complaints, but more recently as a simple tonic for the body. Pop a couple of leaves chopped

fresh into your salad for a tonic.

Broadleaf Plantain: The young leaves of plantain can be eaten raw, steamed, boiled, or sautéed, and

while the older leaves can be a bit tough, they can also be cooked and eaten as well. The seeds of the plantain,

which are produced on a distinctive flower spike, can be cooked like a grain or ground into a flour, and are relat-

ed to the more well-known psyllium seeds, which are sold as a fibre supplement and natural laxative.

Chickweed: This rather unassuming garden weed can be harvested and used for both food and medi-

cine. Chickweed leaves, stems, and flowers can all be eaten either raw or cooked, where it adds a delicate

spinach-like taste to any dish. The plant can also be used as a topical poultice for minor cuts, burns, or rashes,

and can be made into a tea for use as a mild diuretic.

Shepherd’s purse (Capsella Bursa-Pastoris) is a lover of waste grounds, roadsides and old fields. It bears

flat, heart-shaped seed pods and is similar to peppergrasses. The basal leaves are dandelion like, while the

stem leaves are clasping. It produces white flowers that are found on spike like clusters. Great for adding to

salads. The young leaves, used before the plant comes into flower, make a fine addition to salads.

The leaves contain about 2.9% protein, 0.2% fat, 3.4% carbohydrate, 1% ash. They are rich in iron, calcium

and vitamin C. The young flowering shoots can be eaten raw or cooked.

They are rather thin and fiddly but the taste is quite acceptable. They can

be available at most times of the year.

For more information on edible weeds visit; www.juliasedibleweeds.com

The Obligatory Warning: While some weeds are edible and nutritious,

others are poisonous! You need to be sure about identification and use. Do

the research and preferably talk to a local expert. Proceed with caution.

Maree Smith, Anthroposophical RN

The Waikato Waldorf School Community Garden is 22 years old this year, having been started in the very beginning

days of our school. Using BD principles, the paddocks were converted to vegetable gardens. Now we have OFNZ

organic certification for the produce.

The gardens have recently come under the stewardship of Chris McIntosh, a school parent and vegan chef. He is build-

ing the capacity to supply fresh organic vegetables and potatoes, herbs, berries etc to the school community and local

businesses.

Salad mix $3 - 100g

Silver beet $4 - bunch (roughly 300g)

Early potaotes, agria, red rocket, gourmet - $5kg

Italian parsley $2 - 100g

Rosemary $2 - 100g

We have certified organic conventional silage bales for sale around 30kg each for $32 / bail. We will do a special rate if anyone wants to buy in bulk.

In the next few weeks I will have Beetroot, cherry tomatoes, zucchini, spring onion, Carrots, Broccoli, Micro-greens, coriander, basil, mint, cos, lettuce

For payment cash or bank transfer is fine, my number is 0220365938 I am at the garden most days, but best to call or txt to make sure I am there.

With Gratitude, Chris McIntosh

Earth Stewards Organic Market Gardens

0220365938 cmcintosh@outlook.com

FROM OUR COMMUNITY GARDEN

Breathing in and breathing out

Since Kowhai Childcare was founded 12 years ago last month, the rhythm has retained utmost

importance. The idea of having times throughout the day for breathing in and breathing out are

at the centre of our rhythm.

Our breathing in time allows a chance for the child to inhale, a time for concentration and inner

life. In these moments the child may be gathering around the table for a meal, resting, engaged

in the story told by the teacher and creating. Out breathing out times give the child the oppor-

tunity for exhaling and exploring their surroundings, free outdoor play, skipping and swinging

and connecting with the universe around them.

FROM KOWHAI CHILDCARE CENTRE

85 Barrington Drive, Huntington, Hamilton Ph: 07 855 8710 email: office@waikatowaldorf.school.nz website: www.waikatowaldorf.school.nz www.facebook.com/WaikatoWaldorf School

These notices are published as a service to the school community. Publication is at the discretion of the Editor, and does not

necessarily reflect the opinion of the Faculty.

COMMUNITY NOTICES

Spinach pici pasta BABY COURGETTES, TOMATOES & PINE NUTS

VEGETARIAN “Vibrant homemade pasta that's super-fun to make and packed with nutritious spinach. ”

SERVES 4

COOKS IN 50 MINUTES

DIFFICULTY NOT TOO TRICKY

Ingredients

200g baby spinach

300g Tipo 00 or plain flour , plus extra for dusting olive oil

4 cloves of garlic

½ teaspoon dried red chilli flakes

200g baby courgettes

320g ripe cherry tomatoes , on the vine

50g pine nuts

½ a bunch of fresh basil , (15g)

50g Parmesan cheese

extra virgin olive oil

Method

In a food processor, blitz the spinach and flour until a ball of dough forms, letting the machine do all the work. Touch

the dough – it shouldn’t be sticky, you want a playdough consistency, so add a little more flour, if needed.

To make the pici, simply tear off 2cm balls of dough and roll them out into long thin sausage shapes – think fine

green beans – on a clean surface (the beauty is that they’re all different, so get little helpers involved, if you can).

Cook the pici straight away, or leave them to dry out for a few hours, or even overnight.

Put a large pan of salted water on to boil. Put a large frying pan on a medium heat with 2 tablespoons of olive oil.

Peel, finely slice and add the garlic, along with the chilli flakes.

Finely slice and add the courgettes, then halve and add the tomatoes. Cook it all for 5 minutes, then stir in the pine

nuts and add a ladleful of boiling water. Leave on the lowest heat while you cook the pasta.

Add the pici to your pan of boiling salted water. If it’s freshly rolled it will only need about 5 minutes, but if you’ve let

it dry give it 8 to 10 minutes, checking on it to make sure you get lovely al dente pasta.

Drain, reserving a mugful of cooking water, then toss through the veg.

Reserving the baby basil leaves, finely slice the bigger ones and stir into the pan with most of the finely grated Par-

mesan, loosening with a little reserved water, if needed.

Divide between your warm plates and serve with a few drips of extra virgin olive oil, with the remaining Parmesan

and the baby basil leaves sprinkled over.

www.jamieoliver.com