On the 16th of October Tomarata school had a calf club day.
Cara Doggett brought her Braford calf Doodar.
Doodar got me two 2nds.
There were lots of calves and they were all succesful.

By Cara and Holly

Tomarata lakes pest fish netting

TOMARATA LAKES PEST FISH SURVEY

On the 29th of october room3 went to Tomarata lakes to do a survey on the pest fish netting.

The Tomarata lake managment committee had organised pest fish netting and invited room 3 to come along and do a survey on how many rudd, trout, koi and tench they caught and then weigh and measure them.

Craig Stevens had a talk to us about the lake, the fish and their history.

Tomarata lake is a dune lake and is eutrophic, that means it is murky with higher amounts of nutrients and algae.

The Rudd is just one type of fish that they are netting, they eat the native weed which affects the water quality and also other fish like trout and tench.

At the end of our survey we were left with these results.
85 rudd, 17 trout and 1 tench.

Luke and Shane

ART WITH MRS MCCRACKEN







On Monday the 14th of September our class finished our paper mache pigs.First we paper mached our ballon with six layers .Then we painted it white and let it dry for one week. For the legs we cut out four cups from the egg carton and for the snout we cut the end off a milk bottle. Then we put more layers of paper mache over the legs and snout.
Then we put white paper all over it and let it dry again. Next we put paper towels over it and painted it white.
Mrs Mc Cracken told us how to use the paint brushes properly.Then she told us to do a draft copy of what our pigs were going to look like. After that we started painting. We all had different ideas and designs some kids had tiger pigs, cow pigs, flying pigs, royal pigs, we have even got a Michael Jackson pig and a super hero pig!
We love our pigs!!
Thanks Mrs McCracken.

4 square trip more than a normal shopping trip

We went to the Top Four Square to look at the food that we buy and think about the fat, sugar and salt in the food. Mrs Sutton is a nutritionist and she told us that you should look at the 100g column. When you read the label look for

Total fat - less than 10g per 100g

Sugar - less than 15g per 100g

Sodium (that is salt) - less than 400mg per 100g

Dietry fibre - is good for you and you should have more than 6g per 100g

So you should choose foods that are low in total fat, low in sugar and salt.

Did you know that 4g of sugar = 1 teaspoon?

A can of coke has 12 teaspoons, and V has 17.

So read the label before you buy and make the choose the healthy food.

The Three Little Pigs

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Jos came from Rainbow Valley Farms

to talk to us about the worm farm.

She brought her own worm farm!!!!

It has many layers.In the top goes the food but not big bits, just little pieces of food like not a whole apple.

You can't throw everything in , orange peel, kiwifruit, and meat are bad for the worms and they could die.

They like some paper that is ripped up into small pieces, vacuum dust, hair, fruit and veg scraps.

The worms eat the rubbish and make worm tea which is fertilizer for our gardens.

VEGGIE PINWHEELS-

Room 3 made Veggie rolls. We used heaps of silverbeet from our Room3 garden. We had cool fun making it, but our eyes got watery from cutting up the onions.

We washed the silverbeet and had to shake it to get it dry. It smelt real good when we sauted the onion,garlic and mushrooms. It was easy to roll up the silverbeet mix, then we baked them.

The best part was eating them - they were yummy,yummy,yummy in my tummy!

Try making this at home.

INGREDIENTS - 2x sheets of puff pastry olive oil for frying

- 1 bunch of silverbeet or spinach 1 onion

- 200g mushrooms 2 eggs

- 2 cups of cottage cheese salt & pepper to taste

- 3x crushed garlic cloves

1) Cook the silverbeet or spinach in boiling water, drain well and set aside.

2) Fry the onion and garlic in olive oil, add chopped mushrooms. Saute until tender.

3) In a bowl add spinach or silverbeet, mushroom mixture, cottage cheese, eggs, salt and pepper.

4)Roll out your sheet of puff pastry, just to make it a bit thinner.

5) Layer half the mixture over a sheet of pastry leaving 2cm from the border.

Using baking paper to assist, roll up each sheet like a swiss roll.

Repeat with the second sheet of pastry.

6) Glaze with egg.

Bake till golden at 200 C for 20 minutes.

Slice into vege rolls and enjoy!