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Account of actions organised and implemented by the Lyceum of Kalamoti (Chios – Greece) within the EDUGLOCAL Comenius Project

Searching and recording of local products

In February 2015, 22 students of grade A (Lyceum of Kalamoti) together with their teachers (Dora Skouloudi, Irene Volaki and Fotis Loufakis) searched for locally produced products and ingredients from their region, they classified them into categories and created a digital presentation to inform everyone who might be interested.
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In February 2015, students from all three classes of our school together with their headmistress Lambrini Almyroudi, as well as their teachers Angeliki Maistrou and Victoria Voxaki sought local recipes and decided to prepare “melalevria” (a traditional sweet based on honey) and pancakes. Students brought flour, oil and almonds of their own production, while honey was donated by Mr. Stefanis Siderakis. After preparation, the whole school enjoyed the delicious product. At the end of the action the students ate Chios tangerines, which were brought by Mr. George Mastorakis from his orchard in Kambos of Chios.

Visiting “The cellar of Chios” (handicraft pasta)

In March 2015, all the students and teachers participating in the project visited the cottage industry of handicraft pasta “The cellar of Chios” owned by the Konstantoulaki family in the village of Vessa. The students who toured around the premises of the cottage industry, were informed about the production process and enjoyed the handmade “Marcitos snac” (lazanofylla) and freshly squeezed juice from local oranges offered by the owners.

Watching a film

During March 2015, the students were shown educational material related to the theme of production and consumption of food.


Visit to the dairy industry “Pellinaion Mountain”

In the same month, all the students and teachers participating in the project visited the dairy industry “Pellinaion Mountain” in Kardamada. The operator of the premises Mr. George Belegris gave them a real guided tour around the sites, where they watched all the stages of the dairy production line. At the end of the visit, the students were offered chocolate milk produced in the dairy unit.

The Ecological Footprint
18 students of the school with their teachers Maistrou Angeliki and Skouloudi Dora went on with their quest to find out how our lifestyle affects the planet by measuring their ecological footprint. Unfortunately, it was estimated that the average ecological footprint is three hectares per capita, although it should not exceed 1.8 hectares in order to keep our planet within the limits of biological capacity. This troubled the students who started thinking of ways we could change our lifestyle. So they wrote and published their thoughts using an electronic post on a digital wall.
In this online space “cooperation tool” any web visitor had the chance to make his/her contribution anonymously or not.
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Vegetable garden – Flower garden

In April 2015, all students and teachers involved in the project worked for the creation of a vegetable garden and a flower garden to enrich their school yard. In the vegetable garden they planted “arid” local variety tomatoes, pumpkins and watermelons. Also, after the soil was cleaned from weeds and the plants in the flower garden were pruned, the students planted roses, carnations, daisies, mastichakia, mint, a type of ginger flower, etc. Seeds, plants and flowers were purchased by the students’ parents, who also gave useful advice on how to plant them.

Local recipes

During the year, under the guidance and supervision of the school headmistress Lambrini Almyroudi and the teachers Papavasileiou Maria and Dora Skouloudi, students who attend the English Language class (3rd grade) recorded local recipes made with local ingredients, exactly as they were described by their mothers, their grandmothers and their fellow villagers. Some of these recorded recipes are based on experience, as many of them enjoy cooking. Students come from different villages and this activity allowed them to learn more about the villages their classmates come from. The recipes were translated texts in English to make the Chios cuisine widely known, as it is an important reason for anyone to visit this island of the North Aegean Sea.

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From the EDUGLOCAL Team: Warm thanks and congratulations to the Lyceum of Kalamoti for their excellent work!

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