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Cire Community School Students Head To Tasmania!

Our senior class worked together to plan a camp to Tasmania for 7 nights in October.  We met a lot of the requirements of our VCAL Senior Certificate by planning all aspects of the camp such as the itinerary, budgets, fundraising, food, accommodation, and risk assessments.  We had to arrive at school at 4:30am to get the bus into the airport for our plane at 7:30. It was so exciting catching a plane with all our classmates!

Our first day there was pretty relaxed. Pippa, Mark and I picked up our shopping from Eastland then went to the gym. It was pretty cool that we could attend a gym in Tasmania. On our second day, we went exploring in Mt Field National Park to see some of the beautiful waterfalls we have read and heard about. It was such a beautiful place, I really enjoyed being out in the fresh air. In the afternoon we went to St. Vincent’s in Hobart where we had a guided tour of their facilities including their food van.  We all went into the kitchen and worked as a team to make soup and sandwiches. The food was later distributed by the food van to homeless people near Hobart.

The next day we visited Bonorong Wildlife Sanctuary to feed some wombats and tawny frogmouths, which is an owl-like bird. In addition, we fed heaps of kangaroos. Feeding the kangaroos was a really unique thing to do. Some of the big kangaroos really scared me and kept following me for food. That night we went out to dinner in Hobart to a really lovely little Italian restaurant. The atmosphere was lively and the food was delicious.

The Port Arthur historic site was one of my favourite parts of the camp. I found it really interesting learning about the life of the conflicts and civilians. Seeing how the convicts lived, where they were punished, seeing the churches and hospitals were so much fun. I really had the best day at Port Arthur. We also had the opportunity to go on the boat tour. I’ve never been on a boat so I was very nervous but excited to jump on board. It was so cold and windy when the boat started to move. We were all on the top deck observing all the different islands away from Port Arthur.

That night we revisited Port Arthur to attend the ghost tour. Port Arthur looked very different in the night, you got a very spooky feeling. Some of us were handed lanterns so we could see the path. The tour guide took us to a few houses where apparently there are ghosts. He told us scary stories about the people that had died in the houses then we were able to go inside. While inside the house he told us more spooky stories and half way through a story he jump-scared us, it was pretty scary especially after hearing the stories. I really enjoyed the Port Arthur ghost tour but much preferred Port Arthur in the daytime, definitely a lot less spooky!

The next day we went to MONA. MONA was nothing like what I expected! I expected a normal old art museum with boring pictures all over the walls but MONA was completely the opposite. They had all these cool exhibits with heaps of interactive activities. They had such a weird variety of things but it made it such a fun experience. My favourite bit of that day was a room with random people on the wall singing songs, Chloe and I started dancing around in there. I also really enjoyed playing chess outside with Eric. Half of the pieces were missing so we had to improvise with our jackets, shoes, drink bottles and sticks. It was pretty funny to play with such weird game pieces.

On the next day we left Hobart and drove north to Cataract Gorge and Launceston.  We walked alongside the inner side of the gorge, it was really nice to see the beautiful views. We were able to ride the chairlift across the gorge and visit the other side of the gorge where we saw some beautiful peacocks and wallabies up close. Hayley was even able to feed a wallaby a leaf.

Cradle Mountain was such a challenge for all of us. It was very cold when we arrived, we had to jump on a special bus to get to the top of the mountain. We walked the track, which was a massive 6km hike. Walking along the track, it was amazing to see how different the landscapes were. One minute it would feel like you’re walking through a rainforest, then a rocky mountain and then it would feel like you were walking on a sandy beach. I’m so proud of everyone for pushing through that hike.

On our final day, we went to Gunns Plains caves and had the funniest tour guide ever. His name was Jeff and he made jokes about the crystals in the cave looking like different types of food because he loves food so much. Walking down into the cave was really scary because it was so dark and the pathway was wet. Some parts of the track you had to crawl through because large crystals and rocks were coving the path. I’ve never been able to walk around a cave before, so this experience was amazing.

A few of us were really nervous and excited for the boat ride home. I was really nervous because I’ve never been on a big boat. When we first got on the boat we were all so excited to explore around. We went to an all you can eat buffet and it was the best food ever. I tasted this feta cheese and it melted in your mouth it was so delicious, plus all the salads and mains packed so much flavour. Eric, Chloe and I watched a movie in the cinema later on in the night and it was so weird watching a movie while the whole room kept swaying. When we woke the next day in Melbourne the sun rise was so beautiful to see from the boat and we were all glad we had made it home.

I honestly had the best time in Tasmania. I really felt like our class became so much stronger and we all learned a lot about each other. Some of the things we did really challenged us but we had the resilience to push through and still complete all the activities. I’m so very proud of us. It was such a great experience and I would love to do it all again!

This blog piece was written by Issy Kennedy, a Senior student from Cire Community School. Thank you for sharing your Tasmanian experience with us!

If you cook it – they will come

Cire’s community hubs are putting on a Moveable Feast to celebrate Neighbourhood House Week, I was told. Breakfast at Yarra Junction, dinner at Chirnside Park. The premise was quite simple; to invite people in the community to come along and enjoy a free meal.  In the days leading up to the Moveable Feast I focussed on the specifics such as what we would be cooking and how we’d get the word out about what we were doing, and how we’d set up the spaces.  I was anxious that we would over cater and end up with too much food left over or worse, that we’d run out of food.

Quite new to my role at Executive Manager of Cire Community Hubs, and getting my head around all that entails, I didn’t have much time to consider much else about the upcoming feast. My amazing team at both hubs worked hard to pull it all together and I fronted up on the morning at Yarra Junction ready to serve egg and bacon rolls. And, as we fired up the barbecue and the smell of sizzling bacon wafted through the main drag of Yarra Junction, I began to see what we were actually doing.

That morning, we served 30 egg and bacon rolls in the hour we were cooking.  While some people came because they knew what was happening, the majority happened to be in the right place at a great time to be offered complimentary, hot and delicious breakfast.  Perhaps we saved some people from having to spend money on breakfast that morning, or an opportunity to grab something to eat because they’d forgotten to grab something as they rushed out the door that morning.

The unexpected bonus for me was the interactions – sometimes fleeting, sometimes more in depth, but equally valuable. It was a chance to meet and chat to people about the types of courses they’d like Cire to offer, or why we were doing what we were doing and share a bit about Neighbourhood House Week.  Seeing people smile as our CEO ran up to cars stopped at the traffic lights to offer a breakfast roll through their car window, or getting to pat a sweet little dog called Maverick who also loved bacon – it was an extra ordinary morning for us, for Maverick, and most definitely for those who received breakfast while waiting for the green light!

Fast forward to dinnertime when we were cooking the most giant pot of spaghetti bolognese I’ve ever seen, I worried that people wouldn’t come.  Our Chirnside Park Community Hub is a little off the main road which meant there would be very few people to invite to join us. We were relying on people to leave the warmth of their homes on this cold night and let us cook them dinner.

I had no reason to worry. From 6pm people started trickling in and by 6:30 we were churning out bowls of pasta at an impressive rate.  Again, I could see the immediate impact and how we were able to give families a night off from cooking, and an escape from the inevitable, “What’s for dinner?”. There was lots of chatter as old friends caught up and new introductions made over a shared meal.

And, at the end of what was quite a long day and while tackling the piles of dishes that result from feeding so many people, I reflected on what the day meant and had achieved. The departing comment from one of our dinner guests nailed it: “I was having a bad day so I came along for some company.  And I’m leaving with a full stomach and a smile on my face”.

My worries about what we should cook, how much food we should buy, would we get enough people through the doors suddenly all seemed so trivial. The fact that at least one person had been impacted positively made the day so worthwhile, and makes me want to do it all over again.

Laura Shortis,
Executive Manager, Cire Community Hubs

Onion weed is taking over

Allium Triquetrum, commonly known as Onion Weed or Angled Onion, has been declared a noxious weed in Yarra Ranges Council Shire. A weed, in general, is a plant which is growing in the wrong place. A noxious weed, by definition, is a plant that causes environmental or economic harm or that has the potential to cause such harm. They can also present risks to human health. Onion weed is a noxious weed for most of the southern parts of Australia.

Onion weed is a perennial (reoccurring) and has thin green strappy leaves growing from a small white round bulb. When cut or crushed it gives off an onion smell. White bell-shaped flowers grow at the top of a long stalk in Spring and form seeds in the Summer months.

The weed is spread by the wind blowing the seeds into new areas, as well as the formation of small bulblets attached to the parent bulb. It thrives in damp, semi shaded conditions, which is why the Yarra Ranges is so susceptible to it. In our area, it is easily spotted in gardens, lawns, roadside, ditches and paddocks, the white flowers tells us that the bulbs are dividing and new onion weed is spreading.  It grows easily and quickly chokes the ground, impacting on the other plants. Weed identification and control are important parts of environmental management.

One positive about onion weed is that it is classed as an edible weed. All parts of the onion weed are edible- flowers, stems and bulbs. The stems and leaves have a mild spring onion or leek flavour, whilst the bulb has a mild garlic flavour. Each of these parts can be used in cooking such as stir fries, soups and salads.

Interested in Gardening? Green Thumbs Galore at Cire Community Hub in Yarra Junction runs weekly, where participants will not only tend to the garden but also have a space to share skills and knowledge and, together, learn how to grow and harvest various herbs, fruits, and vegetables.

YVCS Students making a difference part 2

You may have read our blog  “Students making a difference” posted 08/07/205 about our two VCAL Foundation classes at the Yarra Junction campus of Yarra Valley Community School raising money to support orphans and primary school children in Kariakomo Orphanage in Kenya through the Milking Cow & Goat Project run by the Rotary Club of Healesville.

The students managed the project with one goal, raise as much money as possible to make a difference. The main fundraisers that took place were a sausage sizzle and raffling off a trailer load of wood. They drew the crowds in with the smell of a BBQ and once a sausage had been sold, they tempted the public with a chance to win firewood to keep them warm during winter.

Originally it was hoped that the students would raise enough money to buy a goat or two for the community, but with the money raised they have been able to pay for 5 acres of maize seed to be planted and grown, ensuring that the Kenyan children have a regular supply of food.

The students of YVCS raised over $1000 which is a great achievement and showcases their dedication to this project. To say thank you for all their hard work they were invited to celebratory BBQ hosted by Healesville Rotary, with club members Wilma, Bruce and Don providing a lovely lunch to be enjoyed any all in attendance.

YVCS students enjoyed bacon and egg rolls and sausages and onion on the BBQ. Once the food was all gone, Wilma Best, Project Manager for the Milking Cow & Goat Project, presented the students with a framed certificate of achievement and appreciation.

“The fundraising project has been a great experience for the students, teaching them not only entrepreneurial skills, but helping them to build their social conscience in reaching out to other children in the world, not just in their own backyard.” Willa Vale –  VCAL Foundation Teacher

Well done to all involved! 

To find out more about UYCH youth education services click here or call 1300 835 235

YVCS Students making a difference

The Milking Cow and Goat Project – YVCS students raising money for orphanage in Kenya.

Foundation VCAL Students from the Yarra Junction Campus at YVCS are currently working with the Healesville Rotary Club to raise money for The Milking Cow and Goat Project which supports orphans and primary school children in Kariakomo Orphanage in Kenya. These children live in extreme poverty, dying of starvation and diseases such as HIV/AIDS and Malaria. 300 orphans and poor children attend school and their daily intake of food consists of some beans and maize and ¾ glass of milk. Once a week they get one egg and a banana so as you can see they really need our support. The students have developed fundraising projects to support the purchase of cows and goats that will provide more milk for the children.

As a part of this project the students came up with some great ideas on how to raise the funds needed to make sure their milk supply doesn’t run out. The first initiative was to run a raffle, being winter a decision to make the prize a trailer full of fire wood was a winner. So off they went making a flyer and putting them up in local businesses to spread the word. They took to main street of Yarra Junction with their trailer full of wood to promote and sell tickets. Their entrepreneurial  skills didn’t stop there as they held a sausage sizzle at the same time, so customers could purchase a ticket while waiting for their banger in bread, good thinking on their part. Their hard work has paid off as they have raised over $1000 and they still have more ideas up their sleeve, so be sure to keep an eye on our website and blog for more fundraising activities to take part in.

If you’d like to support this fantastic fundraising activity come into UYCH Main Office – 2463 Warburton Hwy in Yarra Junction to purchase your raffle tickets – $2 each or 3 for $5. The raffle will be drawn Wednesday 5th of August so there is plenty of time to purchase a ticket or three.

For more information on The Milking Cow and Goat Project visit www.cowsandgoatsproject.org.au

If you would like to know more about our youth education programs click here.

UYCH Mt Evelyn’s Biggest Morning Tea

The Australia’s Biggest Morning Tea helps raise funds for world class research, prevention programs and support services for cancer patients and their families. This year our Pre-Accredited students decided to support the Cancer Council’s Australia’s Biggest Morning Tea and host our very own morning tea in the office to show our support for everyone affected by cancer.

Our Introduction to Kitchen Skills class on the previous day had spent their class time preparing lots of delicious morning tea treats such as cookies, slices, cakes and even pumpkin soup. Other staff members and students also prepared some lovely homemade goods and bought them in to add to the morning tea buffet.

We had lots of attendees and contributors join the morning tea yesterday, making it a great success. Staff from all departments at Mt Evelyn as well as our Certificate III Animal Studies students and Pre-Accredited English students came along to show their support and to taste-test the sweets and treats provided for a gold coin donation. Here is what some of our staff and students said about the event:

“Today was about raising awareness to cancer and was good people could donate a gold coin to support the charity. It was also good to see people come together and enjoy the food” – Josh: Pre- Accredited student

“The morning tea went really well, it was a great opportunity for all staff and students at Mt Evelyn to mix” – Nicole: pre-Accredited Tutor

In total we raised over $80 for the Cancer Council which is a great effort and a real show of support throughout the organisation for Cancer Council’s mission to defeat cancer and help those fighting this devastating disease.

A big thank you to all the people who helped organise this event and who made a donation.

If you are interested in holding events for cancer research or would like to donate to this worthy cause visit www.cancer.org.au

Hungry? VCAL Students sausage rolls recipe

Our Mt Evelyn campus was smelling delightful last week. Our VCAL students were busy making yummy homemade sausage rolls and chocolate chip muffins, and they were simply delicious so we thought we would give you the recipe for one of the dishes for you to try yourself. Make sure to let us know how you went as we love feedback at UYCH and share the recipe with your family and friends.

Sausage Rolls Recipe (make them at home)

Ingredients

400g sausage mince
300g chicken mince 
1 onion, finely chopped
1 clove garlic, crushed
1 medium carrot, grated
1 medium zucchini, grated
1 cup (65g) fresh breadcrumbs
3 tablespoons chopped parsley
1/2 teaspoon ground nutmeg
Salt & freshly ground pepper
2 eggs
3 sheets frozen puff pastry, semi thawed
1 tablespoon (10g) sesame seeds
Tomato sauce, to serve

Method

Step 1:
Preheat oven to 200°C. Line 2 baking trays with baking paper. Mix both minces, onion, garlic, carrot, zucchini, breadcrumbs, parsley, nutmeg and seasoning together. Beat 1 egg and add to mince mixture. Divide into 6 equal portions.
Step 2:
Cut pastry sheets in half. Roll a mince portion until 25cm long. Place down the centre of pastry. Beat remaining egg and brush edges.
Step 3:
Roll up to enclose filling, and cut into 6 pieces. Place on trays, seam side down. Brush with egg and sprinkle with sesame seeds. Bake for 20 mins, reduce heat to 180°C, and cook for 10 minutes until golden. Serve with tomato sauce.