10 Dec 2024
As the sun rose over Murrumbidgee Regional High School in Griffith, the excitement was palpable among the students. This was the third year of their unique partnership with Voyager Craft Malt in Whitton, and the students were ready to immerse themselves in the fascinating world of ancient grains.
At the farm, two-by-two-meter plots awaited them, each brimming with a variety of ancient grains, thirteen in total. Senior students had planted these seeds months ago, nurturing them with care and curiosity. Now, as they approached the plots, they were amazed at the height the plants had reached, towering above them like palm trees. However, their excitement was tempered by a sense of wonder at the tiny grain heads that crowned the stalks, so small yet full of potential.
Today was a significant day; it was time to harvest the grain heads. Armed with scissors and a sense of purpose, the students gathered around the plots. Their teacher explained the importance of this moment—not just in terms of agriculture, but also in understanding the history and cultural significance of these ancient grains. They were learning about sustainability, the importance of biodiversity, and how these grains were once staples in diets around the world.
As they carefully cut the heads off the plants, laughter, and chatter filled the air. The students shared stories about their experiences with monitoring each trial plot, the challenges they faced with the weather, and their excitement as they watched the plants grow day by day. Each grain head they harvested was a testament to their hard work and dedication.
“Look how small these are compared to the ones we see in the paddocks around us!” one student exclaimed, holding up a handful of the delicate grains. The group gathered around, intrigued by the differences and discussing the implications of mass farming versus traditional methods.
With each grain head cut, the students not only experienced the joys of harvesting but also gained a deeper appreciation for the food they consume and the processes behind it. They felt a connection to the earth and the generations before them who had cultivated these grains.
As the period came to a close, the students stood back to admire their work. The plots, once alive with towering plants, were now neatly trimmed, the grain heads collected in buckets. They felt a sense of accomplishment, knowing they had played a role in bringing ancient grains back to life in their community.
“I can’t wait to see what we’ll do next year!” another student said, already dreaming of the next planting season. The partnership with Voyager Craft Malt had opened their eyes to the wonders of agriculture, and they looked forward to continuing this journey of learning and exploration.
The grains will be dried in the hothouse for a few days before being threshed and weighed at Voyager Craft Malt, Whitton. Our school would like to thank Stu Whytcross for the continued partnership, The Australian Grain Technologies, and each students for their work with planting, monitoring, and harvesting.
Article by Carl Chirgwin
