Welcome Back
The snow has receded and the days are getting longer and lighter. It can only mean Christmas is over and we are settling in to the new year. As a time traditionally associated with moving away from the excesses of celebration why not take a look at our sections on good health. We have a number of information sheets, experiments to try as well as interactive games and activities.
Healthy Lifestyle Teaching Resources
 Grainchain.com’s teaching resources cover a wide range of topics and subjects and follow a variety of formats to suit different learning styles. The resources are designed to support classroom work and can be used both as standalone lessons, or can be cherry-picked to complement existing lesson plans.
For the 7-11 and 11-14 age groups we have modules which demonstrate what energy is; investigate how to measure it; and also how to balance energy intake with activity. TheEnergy In/Energy Out module for 7-11 year-olds has a some experiments to undertake as well as an online board game – The Energenie Energy Trail Game – which cements and increases the learnings of what energy is and where it comes from.
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For older children The Balancing Act: Energy In and Out module includes an interactive energy meter; information on balancing energy and an activity to plan a menu.
The Healthy Eating, Healthy Living module is based on the Eatwell Plate and includes experiments to test and find food groups; information on nutrients and foods within the grain chain; plus an interactive game.
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Meet the Expert: Anthony Kindred, Master Baker
| The grainchain.com team wanted to bring the grain chain to life for you, so went and met experts within the field. This issue we bring you Anthony Kindred, a Master Baker with his own bakery in Herne Hill, London. Anthony has given bakery demonstrations with the grainchain.com at various events throughout the country and has also been involved in the government’s Teach Food Technology scheme to support teachers in the new food aspect of the KS3 curriculum in England and Wales. We asked Anthony about his daily routine: |
 Anthony making bread live on air at BBC’s Radio 4 studio |
| GC: |
What time do you start work and what is a typical day for you? |
| AK: |
A normal day for a baker starts about 4.00am. First jobs are mixing doughs followed by scaling, moulding, proving and baking the days’ breads; this usually take until about 8.30am when we fill the shop shelves with hot bread and load the van ready for local deliveries. When that’s all done we clean down the bakery and move on to the confectionary prep for next day. If we’re lucky our work is done by 2.00pm but you can never leave any unbaked goods until the next day. |
| GC: |
What is your favourite part of your job? |
| AK: |
My favourite part of being a baker is the freedom to create great products using just four ingredients (flour, water, yeast and salt) and hearing feedback from happy customers. I still enjoy getting up early before any traffic and really like the peacefulness of sunrise. |
| GC: |
If you didn’t become a baker, what would you have liked to have been? |
| AK: |
When I was at college BT offered me a job as an engineer. Which I would have took if my grandparents hadn’t wanted me to work for them in their bakery. I have never looked back or regretted my choice. I might have liked to work on classic cars, as I now have 3 old Mustangs that I love to tinker with. |
| GC: |
Professionally, what are you most proud of? |
| AK: |
I’m most proud of starting my own Business when I was 24, and still being there 27 years later |
| GC: |
Has customer demand changed since you set out? |
| AK: |
I learnt my trade during the 70s and have seen the baking world turn full circle, back then sliced and wrapped was the way to go and supermarkets hadn’t yet learnt about in store bakeries. As a family craft bakery we have had to make sure our products are better than those on supermarket shelves. Many small bakeries have either closed or been taken over by large bakery chains. But now the public are appreciating the vast range of breads there are available made from local flour by local bakers. |
| GC: |
Is there anything else you’d like to tell us? |
| AK: |
I’m proud of the fact that the government and large companies are now coming to organisations such as the National Association of Master Bakers and the National Association of British and Irish Millers and asking us to help make sure that the artisan side of baking is not lost, for example by training teachers to teach baking in schools. |
Key Dates & Recipe Suggestions
All our key dates in this issue are supported by a recipe that you might like to try either at home or in the classroom. Happy Cooking!
 Valentine’s Day
Monday 14 February
Why not make some heart shaped Brilliant Biscuits, or spell out the name of someone you love ...
http://www.grainchain.com/Recipes/brilliant-biscuits/
Bramley Apple Week
Sunday 6 February – Sunday 13 February
Apple Muffins
http://www.grainchain.com/Recipes/apple-muffins/
St David’s Day
Tuesday 1 March 2011
Crispy Leek and Cheese Sausages
http://www.grainchain.com/Recipes/crispy-leek/
Shrove Tuesday
Tuesday 8 March 2011
Savoury Pancakes
http://www.grainchain.com/Recipes/savoury-pancakes/
Sweet Mini Pancakes
http://www.grainchain.com/Recipes/sweet-mini-pancakes/
St Patrick’s Day
Thursday 17 March 2011
Irish Soda Bread
http://www.grainchain.com/Recipes/irish-soda-bread/
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