Students from Niangala Public School enjoyed a visit to Walcha Prime Meats on Monday to see how sausages were made. Proprietor Clint Lyon gave them an understanding of the steps involved in the process.
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“We saw the meat being minced then watched as Clint threaded the mixture into the skins,” said Niangala School principal Annette Brown.
“It was interesting to make the connection with mathematics and know when we skip count by threes, we can see how many sausages were made.”
During Term 3 students participated in the Stephanie Alexander Kitchen Garden Program. The aim of the program is to introduce pleasurable food education into as many Australian primary schools as possible.
“A visit to the butchers gives an increase in our knowledge of working safely and where how food comes from,” Mrs Brown said.
“All students thought it was a great learning experience. They will now view sausages differently when they are on their plates.”
The group also went to Walcha Handmade to make Christmas decorations with the help of Jodie Provost and Belinda Parish. This was the collective’s first group to use the craft room.
The school is in Walcha for two weeks for the school swimming program.
