From wheat to bread

From wheat to bread

An educational program to re-discover the old authentic tastes. It is a hands-on workshop where children learn about wheat, sift the flour, knead their bread with a homemade sourdough, and later enjoy the mouth filling aroma of the freshly baked bread. It also includes reference to the history of man associated with the history of cereal fruits, the position and importance of bread in everyday life, religion, social life and nutrition.
The children experience the process of bread making from the creation of the sourdough to the kneading of bread in authentic kneading boards wearing their special caps. While waiting for the dough to rise, they play the game of “Pinakote” and they solve word puzzles. At the end of the workshop, the children eat a loaf of bread with fresh oil and oregano.
The aim of the program is the experiential transmission of knowledge and techniques on nutrition and healthy life. The Program is addressed to nursery school children and pupils of all grades in Primary and Secondary Schools.

The festive wedding bread

The festive wedding bread

“… When a girl met a young man and fell in love with him, she would” knit” a bird, usually a pigeon or a swallow on the bread. If the bread baked well, then she had hope of marrying her loved one. ”
An educational program with a mainly folkloric character, where children learn the importance of bread in the ritual of marriage in Crete, analyzing the symbolism of the decoration. In this experiential workshop, the children make a festive bread together while singing wedding songs.
This activity is mainly a game of representation of the operational process. The lecture evolves into a dialogue with the active interaction with the children, but also into an experiential experience through singing and dancing.
The Program is addressed to pupils of all grades of Primary School.

When the locust bean met the chocolate

When the locust bean met the chocolate

An educational program where the child comes into contact with this unknown fruit of Crete and of the whole Mediterranean. In an experiential way and through storytelling (depending on the age group), children learn about the alternative chocolate of Crete and its nutritional values. The aim of the program is to transmit nutritional knowledge and healthy habits related to the Cretan land in an experiential manner. At the end of the program the children make a carob spread and taste it on homemade bread.
The Program is addressed to nursery school children, pupils of all grades of primary school and pupils of grades A and B of Junior High School.