Bush Tucker Tasting Mrs Cath Grant As part of Science Week 2021: Food – Better by Design, Junior School students in Years 1 – 5 participated in hands on activities to learn more about Indigenous food, sustainable food production and the role of bush tucker in traditional Indigenous communities. Kara Pulou from the Kuppibunda Kitchen shared her knowledge, presented bush tucker to taste and smell and showed the girls innovative ways to include bush tucker into modern recipes. Part of our Reconciliation Action Plan (RAP) includes the ongoing commitment to welcoming Aboriginal and Torres Strait Islander people into our classrooms as guests to work alongside our students and children in learning activities. Having an Aboriginal and Torres Strait Islander presence in learning environments is vital when teaching about Aboriginal and Torres Strait Islander histories and cultures. Embedding Aboriginal and Torres Strait Islander histories and cultures in curriculum planning, development and evaluation processes is a key and ongoing consideration across all year levels and learning areas at St Aidan’s.
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