Outdoor Work is unique in its ability to displace us from the normality of walled classrooms. It enables everyone, regardless of age, to become acquainted with the work that our hands can miraculously create.
On Saturday I, along with seven other keen blacksmiths (who are either learning blacksmithing as part of their Outdoor Work BAC, have chosen blacksmithing as an enrichment or regularly attend blacksmithing club with our visiting resident blacksmith, Lucille from Little Duck Forge), diverged from the routine of morning lessons and attended Bedales’ first ever ‘forge-in’. A forge-in is the term given to a group of blacksmiths working collaboratively on a project – and in our case, we spent the day making a decorative panel for a new wooden archway to be built at the entrance to Outdoor Work near Steephurst.
On Saturday night at the Small Shepherd’s Club AGM, Kirsten Houser and I were the proud recipients of the McLellan Lambing Trophy (pictured above with Etty and Sasha). The trophy is awarded to the flock with the highest lambing percentage. Although we came second in 2018, in 2019 we were finally victorious!
Here in Outdoor Work, we have a long tradition of keeping sheep. We mostly have Jacobs, a breed prized for their piebald fleece and magnificent curly horns. Not only do they have a distinctive look, they are easy to handle and produce delicious meat. Because of the variation in their fleece, the wool is highly sought after by knitters and weavers.
We also have three smiley-faced South Down ewes. This is a local breed that has grazed the South Downs for centuries and is historically one of the most important British sheep breeds. Keeping them company are two Herdwicks, a breed native to the Lake District. We mostly keep them just because they look so awesome!
On Monday evening, we were very lucky to have Patrick Holden, Chief Executive of the Sustainable Food Trust, visit Bedales to give a fascinating talk. Patrick spoke of his life as a dairy farmer in West Wales and his early work with the Soil Association, before talking about the aim of the Sustainable Food Trust, the patron of which is the Prince of Wales.
The Sustainable Food Trust works to “accelerate the transition to more sustainable food and farming systems that nourish the health of both people and planet”. They work with government organisations and individuals to audit and fight for more sustainable food and farming systems. Their latest project is a collaboration with Richard Dunne called The Harmony Project, which seeks to apply the principles of nature and interconnectedness with education.
Patrick wanted to highlight the complicated nature of every choice we make – the hidden cost of food. He spoke of the benefits of grass-fed beef and lamb, both for our health and for our environment. He also spoke of sheep farmers in Wales who are now building huge chicken sheds where there would have once been grassland, as consumers mistakenly believe buying chicken is better for the environment than lamb. Those chickens are fed a concentration of soya and grain shipped in from all around the world and live short, miserable lives in giant sheds. We as consumers are completely unaware of the implications of our food choices – the ‘plant based’ food trend as pernicious as the one consumers think they need to avoid, with large multinational companies making huge sums of money from our desire to eat more sustainably.
By Andrew Martin, Head of Outdoor Work, and Feline Charpentier, Teacher of Outdoor Work
From September 2020, students in 6.1 will be able to choose a new Outdoor Work (ODW) course as one of their sixth form options. ‘Living with the Land’ is a two-year course which will equip students with the practical skills to live lightly off the land, enabling them to look at the wider context for the issues surrounding the environment and our impact upon it. Living with the land around us means having a greater awareness of our environment, living with the seasons, trying to reduce our footprint and applying our new-found knowledge to other aspects of our lives and the community.
It is a natural progression from all aspects covered in the ODW BAC, however it goes into far greater depth and includes significant self-directed work, including a portfolio and a ‘major’ project in the final year. There is currently no clear pathway for a student wishing to take a more practical course at sixth form in environmental subjects. The closest comparable courses are Countryside Management, Food Skills, Sustainability or the planned Natural History GCSE. No courses combine traditional building, cooking and craft skills with aspects of ecology, sustainability and community.
Now the end of term is only four weeks away, Christmas is very nearly upon us. As ever, we have been busy creating a whole range of homemade products to help your celebrations go with a bang.
Last Friday, 6.2 students made 97 Christmas puddings in the Bakehouse, plus a hundred or so mince pies to keep us going on the night. Our traditional fire-pit and singalong enhance the festive mood, in fact we’re sure you’ll be able to taste all the extra goodwill in these very special puddings! They are available now in the shop, so please do call in as soon as you can, as they fly off the shelves.