French Food

This afternoon we had a great time trying a few traditional French foods, that our Cannes pen pals eat. We tried baguettes, Camembert, Brie, Boursin, blue cheese, green and black olives, croissants, chocolate crepes and profiteroles .

Tryphena, Joanna, Mirrin and Faith helped to set everything out and kept everyone fed!

It was great to see lots of the class trying new foods and even enjoying them!

SMUHA WEEK

What a fantastic week we had last week.

Mrs Henderson had organised a busy week of activities including a visit from the NSPCC, Traditional dance with Maria Leask, a museum visit and activities with Stephen and Esther Renwick and Art and craft with Mrs Leslie. There were also lots of SMUHA activities including making the programme, key rings, home bakes and making sure that all the squads were ready.

Shane (Bjorn Ironsides) and his P7 squad led the procession and we were so lucky with the weather. We had a great time in the Boddam hall, with all the entertainments and the visit from the SMUHA squad.

NSPCC

Today we had a really interesting talk from the NSPCC.

We learnt about Children’s Rights.

The 3 rules for all are:

to speak and be heard

be safe

get help when you need it.

We found out about the 5 types of abuse: neglect, physical abuse, emotional abuse, sexual abuse and bullying.

We learnt about Childline, who you can phone confidentially at any time on 08001111

John Muir Day

We had a fantastic day at Kergord, for our second John Muir Day. The weather was perfect, even though it is still just February. The P7s were brilliant. The John Muir Award is about exploring the wild, but its also about challenging yourself, and our intrepid P7s certainly did that today. They were climbing the trees like monkeys by the end of the afternoon   Well done everyone, I was very proud of you all😁😊

So here they are, the wonderful, fun loving new P6/7s Just another blogs.glowscotland.org.uk – Shetland site

Report a Glow concern
Cookie policy  Privacy policy

Glow Blogs uses cookies to enhance your experience on our service. By using this service or closing this message you consent to our use of those cookies. Please read our Cookie Policy.