I am a Year 7 student in the Uru Mānuka Cluster. This is a place where I will share my learning. Please note that some of it will not be complete, it will be my first drafts. Remember to be positive, thoughtful and helpful when you leave me a comment.
Today the class is doing a blog about labour week and what they did. What I did is hang out with my friends and my family we had a fun time we played some board games and we played Mortal kombat the game on the PlayStation five here are some .
I went to the park with my friends and we played busted,tag and hide in go seek . We went in to town and went to see the rubier duck race it was fun and my duck came third place. it really was not a race because when you participated you got a prize.
photo of what I did:
Thank you for reading please leave a comment I hope you have a good rest of your day.
I am learning about bush wren did you now that wren stands for small bird.
The whole class had to make a blog about different animal out of the book uncle don knows heaps of wacky stuff page 17-22. I picked bush wrens because they are very interesting they were one of the smallest birds in new Zealand. but they don't existed they died off around 1972. There are also rock wrens too. bush wren have a hard time flying. rock wrens are found Florida too.
Look below and see my work.
Searching for bush wrens was hard but i did find some it was very interesting.
I like it because I didn't no that bush wrens even existed. I thought bush wrens funny because I figure out that bush wrens didn't even look like a bush. Because I thought they did.
I hope you have a good day and please leave a comment good bye.
I am learning about trout we are reading Uncle Don Knows Heaps Of Wacky Stuff. The whole class needed to make a blog about what there learning about. The whole class had to read uncle don knows heaps of wacky stuff page 11-16 and we had to pick something and I picked trout which is on page 14. Here is a link to the book Uncle Don Knows Heaps Of Wacky Stuff. Click here
Here is my work.
I thought this was hard it looked easy but it wasn't.
Thank you for reading I hope you have a good rest of your day Please leave a comment.
I am learning about the Katipo, a type of native NZ spider.
The whole class had to find something to learn about. We are reading these book could uncle don knows heaps of wacky stuff. We all had to pick and animal to learn about and I picked the Katipo spiders.
Look below and you can see my work.
Here are some facts.
Did you know that these spiders are endangered species of spider. Also Katipo are native to Zealand.
Katipo spiders live under logs. Katipo spider like the beach too.
I thought these was really hard but when you start learning about more it get better.
I felt happy that I am learning about a species of spider which I didn't even know about. These spiders are very interesting.
Thank you for reading and please leave a comment hope you have a good rest of your day.
These is hurumanu 1 the hole class is learning about different water animals like an eel that what i am doing
did you now that baby eels swim from Tonga
I am learning about eels because we had to pick something to learn about from a book the books name is uncle don n heaps of wacky stuff I am learning about eels look below and there is some facts.
Baby eels are called elvers
Eels like the dark
Eels don’t have good eyesight
Eels cone be wight between 95 gm to 215 gm
Eels can be measured between 5 to 13 feet in length
Eels can live up to 85 years
Electric eels are mostly blind
Eels have the razor sharp teeth they also have double jaw
In wananga we wrote a story about a message in a bottle here is my story look below
I was walking along a river near a big mountain and I looked at something in the river that looked like glass. So I followed it and I grabbed it. There was a bit of paper that looked like a map. So I grabbed it out of the bottle and it was a map and at the bottom it said “hello this is a message telling you that there is a treasure so follow the map.”
I got my friend Fred and then we started. There were two paths. There was one path that said “short cut and there was one go the right way”. To be continued...
Aim: I want to find out were the dirist place at school? Reasch: Bacteria, also called germs, are microscopic organisms not visible with the naked eye. Bacteria are everywhere, both inside and outside of your body. Bacteria can live in a variety of environments, from hot water to ice. ... Bacteria are single-celled, or simple, organisms. This are the four tupes of bacteria coccus,bacillus,spirillum and vibrio
Fermented beverages have been a staple of the human diet since practically the dawn of (recorded) time (or at least 9000 years ago). Without modern refrigeration techniques, people sought other methods to preserve food and mitigate spoilage. Fermentation is one of the ubiquitous methods of preservation utilized by all cultures.
Using naturally occurring bacteria and yeast to ferment native foodstuffs didn’t only protect them from spoilage, it also added pro-biotic food to their diet and boosted their nutritional intake. Not only that, many fermented foods contain enzymes humans need to more effectively derive nutrition from their food. Whether they knew it or not, ancient peoples benefited in many ways from fermented foods.
Most people today are pretty disconnected from the natural world, especially the natural bacteria that are disinfected out of our lives. In some cases, that is good. Certainly nobody wants to catch the plague! However, I believe that our “war on bacteria” is at the root of a whole host of heretofore never before heard of “modern illnesses,” both mental and physical. As a society, we are severely out of (bacteria) balance. Correcting that balance is what fermented drinks are all about!
So, to that end, let’s take a look at a few interesting drinks from around the world. Many of these are ancient beverages and their popularity throughout the ages demonstrates the power of fermentation. It’s hot baby!
hair down. Like most May Day celebrations, its roots are from the Pagan tradition.
Sima is a quick and easy ferment (warning: pdf!) with lemons, sugar and yeast. The short fermentation cycle (of which the conclusion is indicated by raisins added to the bottling stage that float to the
top) reduces the amount of alcohol present.
While drunk by adults, it is also popularly served to kids, as many other cultures have more accepting attitudes towards low doses of alcohol for children.
4. Boza or Bouza
Boza is a traditional fermented drink whose roots have been traced all the way back to Mesopotamia, 8000-9000 years ago. It is mainly made from hulled millet, which is boiled in water and then poured into broad shallow pans. When cool, the mixture is strained through a sieve, and water and sugar are added.
Boza is produced in most Turkish regions and in Bulgaria, Albania and Romania. Bouza is produced in Egypt and is most likely the forerunner of beer in Ancient Egypt.
Different cereals (wheat, millet and rye) can be used for Boza production, and natural mixtures of yeasts and lactic acid bacteria cause fermentation. Starter from a previous batch is used and both lactic-acid bacteria and Saccaromyces (same yeast as in Komb…hold on. I don’t want to ruin the surprise of #1) are involved in the fermentation process.
3. Milk Kefir/Water Kefir (tie)
Those were interesting to read about – now let’s get to some more familiar fermented friends! I LOVE Milk Kefir. Its smooth and creamy and filling – a perfect snack. Though often referred to as drinkable yogurt, kefir is so much more.
As I found out in the Top 5 Fermented Foods, many of the commercially available foods we assume would be fermented are not, or have been heat treated to eliminate most of the good bacteria.
Not surprisingly, most supermarket Kefirs are pasteurized and don’t provide the same level of health benefits as the homemade stuff. I recommend making it with raw milk to get the most bang for your buck.
Since milk gets a bad name these days, or if you happen to be vegan, water kefir is another option. A popular alternative has sprung up utilizing young coconut water instead of sugar. Again, a short fermentation cycle means low alcohol levels for those concerned. The beverage is lip smacking delicious.
This one is on my to-do list for sure. I confess to totally digging on the Reed’s Ginger Brew, but just like the booch, that stuff gets expensive. Reading about how to make this version myself had my mouth watering, I was so excited. I’ve got to carve out time to make this recipe (and visit this cool site again).
It says: “The British Excise Regulations of 1855 required that the drink contained no more than 2% alcohol, and usually it was far less potent: hence ginger beer became popular with children.” That’s exactly the kind of classification Kombucha (and other fermented drinks) needs: less than 2% allows for health benefits without buzz, IMHO. Oops, I let my #1 drink slip! You never would have guessed…
1. Kombucha
Okay, so I am predictable, but what did you expect? You might look at others, even sample, but you always come back to the one you love. How about a special Kombucha fact, then? Something you’ve never heard before? Okay, I have heard from multiple people that Kombucha can be left bottled for nearly as long as you want! In fact, after a full year, Kombucha is reported to taste smooth and delicious, not tart or vinegary as one might expect.
I’m not surprised, as I have found even 45 days or so produces somewhat the same effect, with a significant mellowing of the taste. But, is that drink Kombucha, or has it become something less alive or pro-biotic, lacking in the vital acids? Testing is the only way to find out. Another project!
ingredients
Bug
Warm water 2 tsp active dried yeast 2 tsp Chelsea Raw Sugar 2 tsp ground ginger
Ginger beer 3 cups Chelsea Raw Sugar 2 tsp cream of tartar 1L boiling water and 5L cold water Juice of 2 lemons, strained
method
Bug: Fill a large glass jar ¾ full with warm water. Add the yeast, Chelsea Raw Sugar and ginger. Cover loosely with a lid or tea-towel – do not screw tight or it won’t be able to breathe. Sit in a warm place, such as the kitchen table or similar. Feed your bug every day for seven days with 1 tsp Chelsea Raw Sugar and 1 tsp ground ginger. After a week, you are ready to make your first batch of beer.
Ginger Beer: In a large bowl or bucket, put the Chelsea Raw Sugar and cream of tartar, then add the boiling water. Stir to dissolve the sugar before adding the cold water. Get your bug and pour all the liquid (not the sludge in the bottom) into a bucket and add the lemon juice.
Stir well and then pour into your clean bottles – it makes six 750ml bottles.
Store in a cool, dark place for two weeks before drinking. Make sure you open the bottle in the kitchen sink as it might overflow. Open the cap bit by bit to allow the air to escape.
RESTORE AND REUSE Take the jar with the sludge in it and fill with water to the top. Tip out half or give to a friend so that they can make their own bug. Fill back up to ¾ and feed for another week.
DON’T NEGLECT IT If you are too busy to make a batch of ginger beer one week, don’t just keep feeding and hope for the best, as your bug won’t survive. Pour it out after a week – as you would if you were making some ginger beer – and follow the above instructions for restoring your bug all over again.
results
When I had a sip it tasted not that nice because it has not been brews for longer nought
next time i think my class has to leave the ginger beer for longer
Welcome back to my blog bloggers hope you have had a good day so far and your going to have well have a better one after these. _____________________________________________________________________________________
This blog is about Hurumanu 2 count the beat. We had to learn to use the ukulele's some of my class was really good and the half was all right. The class learned that a ukulele has a head, neck, turning heads, frets, fret markings, body, nose hole, rosette, saddle and a bridge.
There is small big mid sized to there is so meany shaped ukulele. I well tell you the proper names for the sizes for the ukulele the soprano, concert, tenor and baritone. The baritone is the biggest ukulele and the soprano is the smallest. The middle two are the concert and the tenor the concert is the smaller one out of the two. I think the ukulele is fun but some time it get a little boring. well that is what I think other people probable likes it more then me but I still like it. I think that was one of my favourite period.
Thank you for reading my blog-post hope the best for the wrist of your day and please leave a comment and here is a video for you to practise too. click me for video
