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Sunday, March 13, 2016

Field trip to explore aquatic animals of Bay of Bengal

Learning about aquatic animal life of our own region comes into areas of learning i.e Science, animal habitat, and Bangladesh studies. On 12 March, Saturday 2016, 'Earth House Alternative School' planned a field trip to discover 'Bay of Bengal Aquatic animals'. This workshop was organized at 'Bays Galleria' at Red Shift Book Lounge, Radius Centre, Gulshan.

This event was organized to discover Bangladesh's ocean giants: Dolphins, whales, sharks, rays and marine turtles. The hour-long program was tailored towards children.


The event was open to all but most of the participants were foreigners.

Main workshop leader was Elisabeth Fahrni Mansur (Environmental Educator and Director Education and Livelihoods of the Wildlife Conservation Society Bangladesh) with her team members Farhana Akthar and Abdullah Al Masud. There were some English and Bangla books for sale about aquatic animals.

Thursday, March 3, 2016

Spring vegetable show and mini master chef competition

Cooking is a development and learning tool adopted by many schools in the world. The best way of learning is by touching, tasting, feeling, smelling, and listening and cooking offers use of all these senses. Children love activities relating to cooking because they can use all their senses.

Our 'Spring vegetable show and mini master chef Plan' was made few days ago, and we decided to add more activities for this evnet. Cooking and baking is part of our curriculum at our school so learning objectives were to teach kids about local and seasonal vegetables, few spices, variety of eggs and then making omelet with these ingredients.

March 3rd, Thursday was not a very bot day but as we arranged all the activities at outdoor, sunlight became uncomfortable after 10 am. Still all kids, few parents and teachers were excited to participate in activities.
In the ground we set up the tables with vegetables, few fruits, different kind of eggs, spices for omelet making, coriander leaves, mint leaves, soy sauce, tomato sauce.

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