100 Ways to Home Educate: With The World!

Today I am taking part in a Home Education Blog Hop initiative, here is a little about what Home Education looks like for us.

Home Education for us: 

If I had to describe our style it would be Semi Structured dabblers in Worldschooling. This basically means when we’re ‘at home’ we follow a loose and flexible timetable with subjects and activities guided by E’s interests and future plans, but we also try to take lots of breaks around the world and country, of varying lengths of time, to discover and learn about different areas and cultures.

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We try to adventure, rather than holiday, doing things a little differently to a standard package holiday where we can. At the moment we are exploring the Southern Hemisphere (have a look at my recent blog posts for more information) but have also traveled by train to Italy, driven around France for a month (sleeping in the car as well as camping) and stayed with friends in Spain. In addition we try to get out and about in the UK including camping in Cardiff, a few days a year in London, Chester Zoo (which is an awfully long drive from Cornwall!) and more.

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What have we covered so far on our current adventure? So much it’s hard to know where to start, but I will try to summarise some of the points! We have learnt about time zones, body clocks and jet lag. We have experienced these first hand, as well as the opposite seasons in the other hemisphere. Currency conversion and cost estimation while out and about, as well as supply and demand affecting pricing – just why did our laundry cost so much to have done on the ship?! We’ve looked at native species, deadly species, cautions for them, and sun safety. We’ve seen a dam, learnt how and why it was built, and the strong relationships formed plus other benefits of those from different cultures coming together with different skills. We talked about evolution and natural selection, multiple times, and the risks of introducing species to an area. We’ve seen differing coastlines and mountains, a rain forest and icy cold waterfalls, learnt about sounds and fjords. There have been discussions about relationships between settlers and natives, what we think went well, what didn’t and why that might have been. We’ve all learnt lots about earthquakes, volcanoes and glaciers, which led onto a discussion over dinner about natural disasters and any ways we know to protect ourselves from them (duck and cover, seek higher ground, enter a basement etc). We’ve seen and talked about Maori traditions that still live on, learnt about the Haka and what it really is and means, beyond rugby!

I’m sure I’ve missed plenty, and I’m sure there will be plenty more to come. To put it into perspective a little, we’ve been away for precisely three weeks. I feel we’ve covered far more in that time, in far more depth and breadth, than we could have at home, and we still have another week to go…

Some background to what we do, and why:

E came out of school at the end of year three, after a change of schools crushed his optimism and love of learning. He plans to do his GCSEs as an external candidate, studying the material from home. Maths and Science are his favourite subjects, and I have insisted he also sits the exams for English and studies the material for French (as he has been learning French for several years now). He also covers computing (including coding/programming) within his timetable. Then there’s the local Home Ed trips out and meetings to juggle.

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O is not Home Educated at the moment, although he has been in the past, currently he is studying at college for his A levels and he went to a small independent school to sit his GCSEs as he has Asperger’s Syndrome so mainstream school  was not able to meet his needs and he did not wish to sit exams as an external candidate. His school set up has meant we’ve had greater flexible for adventure than many families with one or more children in school.

Blog Hop:

Previous blogger:

The Start:
http://liveotherwise.co.uk/makingitup/2017/02/06/100-ways-to-home-educate-launching-a-blog-hop/

 

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Damn that’s quite a dam! Plus our next leg begins.

The last thing we did in Sydney before moving on was go and see the city’s largest dam. It was hot day, but well worth the visit. The area that had been flooded is huge, and it was all planned in advance even down to building a settlement for the workers to come out of the city to live in with their families. When the levels are low there are old roads visible from the viewing platform.

The dam has a visitors’ centre which is free to enter and has loads of information on the history of the dam area including a video about the settlement and building process. The settlement is still there today, and still inhabited, although obviously the building work was finished many years ago. The area around the lake is a nature reserve, so the wildlife around the dam is left to its own devices which is evident in the size of some of the fish in the lake.

The next part of our epic adventure was boarding our cruise ship for the middle portion, and main event… A cruise round New Zealand! We boarded our ship at Sydney Harbour and sailed around the coastline to Melbourne before heading onwards to New Zealand.

In Melbourne we wandered the city and checked out the Old Melbourne Gaol which is a preserved building showing the history of hanging, imprisonment and the stories of some more infamous convicts that have been held there. We also took a walk along the beach on the way back to the ship, avoiding the water and burning hot sand. There is a lido there that used to have a defence wall to prevent carnivorous sea creatures entering – we couldn’t quite understand why it’s not there any longer 😉

Prehistoric Bread

So far we’ve baked flat breads using the Neolithic (late stone age) and Iron Age heritage flours. The Bronze Age wheat had a failed harvest last year, so that flour won’t be available until the Autumn – we’ll revisit the prehistoric bread then.

To accompany the baking we had a Neolithic to Iron Age workshop at the local museum, and a Hunter Gatherer style foraging walk which included building a fire on the beach and cooking some flat breads on hot stones, together with the foraged plants, seaweed and molluscs.

We’ve certainly covered a lot of extended history around both eras, finding an in depth series of videos on YouTube that covered Neolithic to Iron Age origins from the fertile crescent across to Europe.

The baking surprised us all. There was so much flavour in the breads that were made with nothing more than flour and water. The heritage flours were also much thirstier than their modern counterpart, needing quite a bit more water to form a dough.

For the Neolithic bread, the thinner the better it seems. The thicker patties remained doughy inside, and not as tasty.

 

Slightly thicker breads were best with the Iron Age bread. Just thick enough to rise up a little when cooking, forming a pitta like pocket. Thinner ones were too crispy, and lacked the extra flavour, too thick was still doughy in the middle.

Both prehistoric breads were delicious dipped in houmous, which we realise is not authentic to the period 😛

The ‘recipe’ was just flour and enough water to make a dough.
Leave to stand for twenty minutes before kneading.
Divide into flat patties.
Leave to stand again.
Heat a heavy based frying pan, dry, with no oil or butter.
Cook the patties on each side until done.

For May we will look at Romans, we have our Romans workshop at the museum next week.

Proving in Progress

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The first flours have been ordered, a baking stone has been bought; the first workshop booked at the museum, and Neolithic baking day arranged.

We are jiggling the historical order around, due to a failed crop last year which means some flours will not be available until later in the year.

The first workshop looks at Stone Age to Iron Age, which covers three of the eras we will bake for.

So far, the Neolithic, Iron Age and Anglo-Saxon flours are here, and the Roman flour is on order. The Bronze Age is one of the flours out of stock.

The first baking day is at the end of the month and I have been unable to find an actual recipe for the Neolithic bread, so before baking day I will be experimenting with flour:water ratios and baking methods/temperatures… I’m sure success will be very mixed!

A Slice of History Project

historical bread

Having our interest sparked by the recent BBC series Victorian Bakers, we decided to look into sourcing some historical Victorian flour, with the view to trying our own Victorian bread and comparing to modern loaves. The series explains that flour back then was more nutritious and flavoursome, and behaved in a slightly different way to modern flours. This was probably just as well since bread made up most of the diet of the working classes.

On hunting for Victorian flours, I stumbled across an amazing website that sells flours from all sorts of periods in history, going way back to Neolithic times. There was born our new Home Education project!

We have made a list of eras which we have found historical flours for, ordered some historical baking/dining books and signed up for a introductory course in Artisan bread baking (I am no bread baker, I have a bread maker, which is used from time to time, but for this activity hands, and some basic knowledge, will be required!).

The plan is to work our way through the eras, month by month, making a loaf as traditionally as we can in a modern kitchen. Exploring what factors influenced the flour, bread and diet of the time, and comparing to modern breads and other periods.

We have ten time periods, including modern, some of which have different varieties of flour, for instance a peasant and standard. I hazard it will take us about a year to get through it all.

There are lots of local Home Ed families that are keen to get involved too, so a monthly baking session at our house is on the cards. I have also contacted our local museum to see if they can run a monthly workshop for us, covering that month’s era before baking day.

Rest assured, each experiment in bread making will be blogged!

Much thanks to Annie Gray, co-presenter of the series, for her tips, pointers and suggestions of suitable books!

Neolithic bread making, coming to a blog near you soon 😉

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