Not your Mom’s home ec class – half shell high school

Ballenas Sustainable Foods class 2013

A fun high school lab at the Field Station this week as a field trip for Ballenas Secondary School‘s unique sustainable food program came to visit us. Under direction of foods teacher Monica Bradbury; students in this local high school are studying local sustainable foods and the preservation of our environment that nourishes us. The class is planning and building a garden on site and will be working with local farms to attend hands on field trips at their facilities. A visit to Deep Bay to learn about sustainable seafood was totally in order.

Ballenas Sustainable Foods class 2013

The class had a building tour and then got up and personal with local shellfish at our touch tanks.

Ballenas Sustainable Foods class 2013

Sarah Leduc, explains about how sea stars like this sunstar eat oysters and the like

Ballenas Sustainable Foods class 2013

Prawns!

Ballenas Sustainable Foods class 2013

Sea Urchins!

Ballenas Sustainable Foods class 2013

And then on to serious business, Sarah who is a graduate of VIU’s fantastic Culinary Institute of Vancouver Island (see prev post) and great role model gives a lesson on how to shuck oysters to a group of young women who had never had a raw oyster before!

Ballenas Sustainable Foods class 2013

Note the proper form, wrapped in clean bar towel, shuck knife at the hinge, hand away from possible injury.

Ballenas Sustainable Foods class 2013

And then tip shell back!

Thanks for coming Ballenas Secondary good luck with this cool program and we look forward to seeing you again soon!!

 

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