Southern View: September 30, 2021

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8 Latest Canterbury news at starnews.co.nz Thursday September 30 2021 SOUTHERN VIEW ADVERTISEMENT How we aspire to meet our students A “culturally responsive pedagogy” is a term that many outside of the education sector may have heard from time to time but have little grasp of. Such is the way of many government departments with their reliance on such jargon and assertions to stay the course. What this means for us at Linwood College at Ōtākaro is an endeavour to deliver an accessible practice of our teaching and learning that values an individual’s culture. It is a genuine attempt of our educators to recognise, celebrate and utilise every ākonga for their unique and meaningful identity and background. We recognise as educators our tried and true purpose is to advance academic progress but we also aspire to ensure all our students feel their cultural identity is strong, secure and fundamentally valued along the way. Using this practice ensures we are bicultural and upholding the principles of the Treaty of Waitangi for both parties, and when we succeed it benefits every student. For all ākonga, we must work to ensure they all feel they belong within the learning environment we provide and a sound, clear kaupapa is shared with the community that is focused on the potential of ‘all’ learners to thrive without compromising who they are. Students attending Tausala Night So what does this look, sound and feel like in our learning community? In the classroom, it is expressed through wānanga – decision-making and learning practices that are responsive to a range of relevant contexts. It maintains, advances, and shares knowledge and develops intellectual independence, while assisting the use of knowledge regarding ahuatanga Māori (Māori tradition) according to tikanga Māori (Māori custom). This can be found in our science classes where Y10 students learn about genetics and how a cancer threat helped singer Stan Walker identify how the mutated CDH1 gene was expressed in his whakapapa. It can be seen and heard in the karakia recited at the beginning of Tāhuhu classes. It can be found in the cultural narrative names gifted to us by Ngāi Tūāhuriri for the rebuild: Te Aratai college. Siva Somoa performed at our Festival of Nations Our commitment to cultural responsiveness is also addressed in our practice of ako and mahi ngātahi, a philosophy of not only sharing the content, context and responsibility of teaching and learning between student and teacher but also in the wider community with ongoing kōrero and consultation with whānau. Perhaps the best example of this is our Wā Whakanui conferencing we hold twice every year. These conferences replace the traditional parent-teacher interviews where whānau are given 10 minutes intervals to digest a student’s progress by individual teachers. Instead, Wā Whakanui is a presentation delivered by our students to their whānau, sharing and speaking to 3 pieces of their best work. These are empowering, inspiring presentations where the self-determination and success of our ākonga is evident for their loved ones. Our commitment to strong community bonds is also ever-present in our Tausala Night where our Pasifika Students and Polyfest group perform for their family, friends and kaiārahi, and Te Roopu Kapa Haka o Kimihia, the school’s kapa haka group. This group is a combination of 5 kura from around a new chapter Students taking part in the He Puna Putaiao programme Christchurch including: Christchurch Girls High School, Christchurch Boys High School, Cashmere High School and Haeata Community Campus. The success from these competitions is more than placing on the day, it includes creating a sense of whanaungatanga, personal success and a sense of belonging and identity within the kaihaka for all ākonga to be proud of who they are and their cultural identities. A school is not an isolated silo where we prepare our students for the ‘real world’ outside. A school is part of that real world, where the experiences and expressions are as real and lived as anything that flows in, through and beyond it. This is why we believe that a successful kura, a school that delivers success for its taonga, is engaged with the communities, histories and identities of all that come to tread life and experience into its hallowed halls. Te Rōpū Kapa Haka o Kimihia performers Linwood High School 1954 - Te Aratai College 2022 linwoodcollege www.linwoodcollege.school.nz | 180 Avonside Drive | Tel: 9820100
SOUTHERN VIEW Latest Canterbury news at starnews.co.nz Thursday September 30 2021 9 Mouth-watering traditional puddings There’s nothing quite like a hearty pudding to go with the evening meal. Try these two fruit puddings before warm summer weather calls for cold desserts Fruit pudding Serves 8 Ingredients 600gm dried fruit, place in largest casserole dish with ¼ cup sherry 125gm butter, melt, then add Finely grated rind of 1 large orange 1 egg, beaten with a fork 2 cups flour sifted with one teaspoon baking soda, one teaspoon mixed spice and one teaspoon ground cloves ½ cup brown sugar Directions Select a heatproof bowl (or loaf tin) which will hold five cups and will fit into crockpot. Grease the bowl/tin with butter, then line with microwave-proof cling film. Microwave fruit/sherry for five minutes or until all the fruit is hot, plump and shiny. The liquid will soak into the fruit as it cools. Cool the fruit mixture to room temperature before using it. Turn the crockpot onto high and fill with two cups hot water. Add brown sugar to the flour/ baking soda/mixed spice/ground cloves, then tip butter/orange rind/egg into dry ingredients and mix well. Add the fruit mixture and mix gently, but thoroughly. Spoon mixture into prepared bowl/tin and level off the top. Cover with tin foil, folding the edges down over the bowl. Lower the bowl/tin into the crockpot and put the lid on. Cook on high to eight to 12 hours. Take out while still warm as it will be less likely to stick to the container at this stage, then wrap and cool completely. Serve with brandy sauce, custard and/or whipped cream. Caramel sticky date pudding Serves 8 Ingredients RICH: Dried fruit is a sweet ingredient to use in a pudding and the taste is divine. 1 cup water, place in largest casserole dish with 400gm pitted dates, chopped roughly 150gm butter 2 tablespoons golden syrup 2 tablespoons sugar 1 teaspoon baking soda 1 cup plain flour, sifted with two teaspoons cinnamon 2 eggs, lightly beaten Directions Microwave water/dates/butter/ golden syrup/sugar for 5min, stir, zap for another 5min, stir (liquid needs to have reduced right down, leaving dates just moist). Remove from microwave and leave to cool for 15min, while still warm add baking soda to the date mixture and stir to combine, then add flour/cinnamon and the eggs, stirring until everything is evenly combined. Pour into small springform pan that has been well greased and lined with baking paper, and bake at 180 deg C for 50min. While it is baking, make caramel sauce, as follows: ½ cup brown sugar, place in largest casserole dish with ½ cup golden syrup 50gm butter 1 cup cream 1 teaspoon vanilla essence Microwave for a minute at a time until all the ingredients have dissolved, stirring in-between. Keep heating and stirring until sauce turns a golden caramel colour. Pour over the pudding. Serve with ice cream. Up to 50 % Off *Call for Terms & Conditions Off *
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Southern View: September 30, 2021

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