The Grade 3 class recently worked on an interesting project which also formed part of the Let’s Talk Farming Programme, through a variety of engaging activities focusing on Maltese food traditions, farming, and local produce.
The children explored the importance of Maltese agriculture, and farming and traditional foods by preparing and presenting projects about popular local dishes and products. Each student had to present a local food and carry out research to go with it. Some topics presented by the girls included the history and preparation of traditional rabbit stew, octopus dishes in Maltese cuisine, and the production process of ġbejniet. Through these presentations, students learned about the connection between farming, fishing, local traditions, and the food we eat every day.
During these lessons the girls were introduced to local produce like the tomatoes, capers, fish, rabbit, basil, olive oil, wheat, dairy products, olives and other staple ingredients in the Maltese Mediterranean diet.
To further enrich their learning experience, videos of them cooking or visiting a bakery or a farm where ġbejniet are made, were taken and presented to the class for all to learn.
These hands-on experiences helped students appreciate Maltese cultural heritage, understand where food comes from, and recognise the dedication of farmers, herders, bakers, and food producers. The activities also encouraged teamwork, research skills, confidence in speaking, and responsible attitudes towards food and sustainability.
