1. Do you have sardines in your school canteen or lunch menu?

2. Are sardines considered healthy food for children in Portugal? And do the children like eating them?

3. When is the sardine season in Portugal?

4. Do you usually eat sardines fresh or canned?

5. Are sardines connected with any Portuguese festivals or traditions?

   Questions created by class 5b students: Pijus, Mėja, Liepa S., Emilija Ž., Viltė, Emilija P., Aronas, Liepa Š., Rapolas, Ugnė and Eidanas.

Beetroot is one of the most traditional and popular vegetables in Lithuania. It has been grown and eaten here since the 14th–15th century, when it spread across Eastern Europe from the Mediterranean region. Over time, beetroot became a very important part of Lithuanian cuisine because it can be easily stored during the long, cold winters and is full of vitamins and minerals.

For Lithuanians, beetroot is not just a vegetable – it is a symbol of home-cooked food and traditional taste. It is often used in festive dishes and everyday meals. The most famous Lithuanian dish with beetroot is šaltibarščiai – cold beet soup, which is especially popular in summer. Another traditional dish is barščiai – hot beet soup (similar to borscht), often served during Christmas Eve and other family celebrations.

Beetroot is also used in salads, with herring or beans, and even in modern healthy smoothies. Its bright red colour makes dishes look beautiful and festive. Lithuanians value beetroot for its earthy sweetness and for its health benefits – it helps clean the blood, supports digestion, and gives energy.

In Lithuanian culture, beetroot represents simplicity, health, and connection to the land – a true taste of the countryside.

Liepa S. from class 5b is the author of this beetroot mascot.

Our potato riddle (vegetable chosen by Team 2):

Round and lumpy, I play Hide and Seek.

I hide underground, yet I’m not a treasure.

Boil me, mash me, fry me –

All brings you pleasure.

What am I?

1) How long does it take for a sunflower to grow?

2) Which part of Ukraine has the most sunflowers?

3) What is the most popular food made from sunflower seeds?

4) What are some other ways people use sunflower seeds?

5) Can you tell us some interesting facts about sunflower seeds?

Questions asked by Maša A. and Dora P. from OŠ "Josip Kozarac" Soljani, Croatia.

1. When did this sausage originate and what is special about it? (Sviata)

2. How is this sausage made in factories and is it only made with pork? (Sasha Z., Milana, Sviata)

3. How long does it take to cook kulen? (Sviata)

4. Are there any festivals or events dedicated to Kulen? (Sasha)

5. How much does a kulen cost? (Sasha )

A written riddle about a cabbage (chosen by Team 1) created by Emili P.:

I’m half in the ground, all wrapped up,

Layers upon layers, green then white.

In stews or salads, I always shine.

What am I, this vegetable of mine?

Our carrot riddle chosen by Team 4:

An orange friend you dig from the ground,
Crunchy and sweet, in salads I’m found.
With leaves on top and root that's sweet,
What am I that you often eat?

Our onion riddle (vegetable chosen by Team 3):

I make you cry when you cut me small,
But I give flavour to food for all.

1. What does a baker do every day?

2. What skills do you think a baker needs?

3. Is a baker's job easy or difficult? Why?

4. What would be the best part of being a baker?

5. Do you think bakers need to be creative? Why?

1) What does a typical working day 

look like for you as a farmer? 

2) What animals are the most important for farming, and why? 

3) What do you usually grow in the fields? 

4) How do you protect your crops from pests? 

5) What is the hardest thing about being a farmer? 

The questions asked by the students from OŠ "Josip Kozarac" Soljani, Croatia. 

1. How does the profession of a cook affect his daily life and routine?

2. What difficulties most often arise in the work of a cook and how does he cope with them?

3. Can the cook make many dishes at the same time?

4. What skills does a cook need?

5. Is the job of a cook interesting?

1) The profession of a cook affects his daily life because he works long hours and starts early. He cooks food every day and must follow a routine.

2) A cook often has a lot of work and stress, especially when the kitchen is busy. He copes with it by staying calm and working quickly.

3) Yes, a cook can make many dishes at the same time. He must be well organised and plan his work carefully.

4) A cook needs to be patient, creative, and careful. He also needs to work well in a team and follow recipes.

5) Yes, the job of a cook is interesting because he can create new dishes and make people happy with food.

1) A baker prepares recipes and pastries, cleans, and decorates. A baker bakes bread, cakes, and other sweets, sells them, and ensures good food quality. A baker uses ovens and tools, and also does many creative things and uses imagination when decorating pastries.

2) A baker needs to have patience because they must wait for the food to be baked. A baker also needs to cook really well and follow recipes carefully, as well as be careful and organised at work. It is important to have a good sleeping schedule because a baker has to wake up very early.

3) A baker’s job isn’t easy because they have to use the right amount of every ingredient. They must watch the food carefully so it does not burn and is safe to eat. Bakers also work early in the morning and stand for many hours.

4) The best part of being a baker is definitely making custom orders, decorating, and baking. A baker can bake pastries in many shapes and use different shape and colour decorations like hearts, sprinkles, and many more. Bakers can also get fun orders from customers, for example a dragon-shaped cake. It feels good to make people happy with your work.

5) I think that if someone wants to become a baker they need to be a creative person. They need to have a colourful imagination to decorate cakes, cookies, and pastries. Creative ideas help bakers make beautiful and interesting food and also help their bakery look special and different.

The answers prepared by Emili P. and Dora P. from OŠ "Josip Kozarac" Soljani, Croatia. 

1) Yes, nutritionists help both children and adults.

They help children grow healthily, develop good eating habits, and prevent problems like obesity or vitamin deficiencies.

They help adults improve their diet, manage weight, treat health conditions, and maintain overall well-being.

2) Yes, nutritionists are qualified professionals who teach people about healthy food, personalized nutrition, and sustainable eating habits. They guide individuals on making healthier food choices, managing weight, improving athletic performance, and preventing or managing chronic diseases through diet. 

3) Yes, nutritionists work in both schools and hospitals, among many other settings, providing nutritional education, medical nutrition therapy, and meal planning. In hospitals, they manage patient diets for disease management, while in schools, they develop nutrition standards and promote healthy eating. 

1) A typical working day starts very early. First, animals are fed, and the animal pens are cleaned. Then, work continues in the fields, where seeds are planted. Crops are watered, and fences and tools are fixed. Animals are milked, or eggs are collected. Heavy bags of animal food are carried. Sick animals are cared for, and fruits and vegetables are picked. Products are sold at the market, and compost is made for the soil. Fences are checked for holes, and crops are protected from pests. Tools are washed, and there is a short rest during the day, with work often continuing until the sun goes down.

2) Cows give milk for cheese and butter.
Sheep give wool and milk for cheese.
Goats give milk and meat.
Chickens give eggs and meat.
Bees help plants grow and produce honey.

Dogs help guard the farm and its animals.

3) Wheat, corn, olives, grapes, vegetables, and fruit can be grown in the fields.
Wheat is used to make bread.
Corn is used for food and animal feed.
Olives are used to make olive oil.
Grapes are used to make wine.
Vegetables are used for cooking and eating.
Fruits are used to eat, to make juice, and to make jams.

4) Crops can be protected from pests by using sticky traps for insects, using birdhouses to attract birds that eat insects, using ladybugs or frogs to eat pests, and changing crops each year.

5) The hardest thing about being a farmer is working long hours every day. Sometimes the weather is bad, and crops can be damaged by rain, wind, or heat. Animals can get sick, and it is difficult to take care of them. Sometimes there is not enough money, because prices at the market can change.

The mascot was hand-drawn by Maša A. 

The mascot was created by Erika and Sviata.

In the 19th and 20th centuries, sardine fishing became a very important industry.
Many coastal towns grew and became busy because of sardines.

Today, freshly grilled sardines, called “sardinhas assadas”, are a favourite summer food in Portugal.
The best time to eat them is between June and August.
People grill them over charcoal and serve them on bread, with boiled potatoes and tomato salad.
They eat the sardines slowly, peeling off the skin and enjoying the bread with the sardine juices.

Canned sardines are also very popular.
They are packed in olive oil, tomato sauce, or other tasty marinades.
Today, Portuguese canned sardines are eaten all over the world and are seen as a special gourmet product.

Our sardine is decorated with an orange, cabbage, wheat, and a clam, all important ingredients in Portuguese traditional food.

The background is red and green, the colours of our national flag.

*Artists: Gabriel, Guilherme and Vitória.

1. How did beetroot become important in Lithuanian food?

2. Is beetroot a food for everyday or for special celebrations?

3. What is a famous Lithuanian dish with beetroot?

4. Do Lithuanian children eat beetroot at school?

5. Do families in Lithuania grow beetroot in their gardens?

Questions created by Gabriel, Guilherme and Vitória.

Our orange riddle (fruit chosen by Team 1):

I‘m round and bright, I grow on a tree.

Peel off my skin and you‘ll discover me.

I am sweet and fresh, you‘ll see,

Like a gentle breath of citrus breeze.

What am I?

A written riddle about a cherry (chosen by Team 4) created by Maša A.:

I’m small and round,

I usually come in two.

I don’t make any sound,

But you can always eat a few.

Red is my colour, sometimes green,

People put me on top of cakes

So, I like to be seen!

What am I?

Our plum riddle (fruit chosen by Team 3):

I’m a fruit with a purple hue,

Sweet and juicy, just for you.

Hanging on a branch so high,

What am I? Give it a try!

Our apple riddle (fruit chosen by Team 2):

I am a round fruit, red or green, and sweet,
In a pie, I’m a tasty treat.

Our carp riddle (chosen by Team 3):

I swim in ponds, I‘m covered in gold.

In wintertime feasts, my story is told.

I‘m not trout, but close, you see.

Guess my name, what could it be?

A written riddle about chicken (protein) (chosen by Team 2) created by Maša A.:

I’m a favourite meat,

At lunchtime I always have a free seat.

A nugget, a sandwich, or a soup,

I’m always in a delicious group.

My babies are laid from eggs,

So, make sure to catch me because I have fast legs!

What am I?

Our clam riddle chosen by Team 1:

I live in the sea, in a house so tight,

Hiding in shells from the morning light.

A pearl in silence I might create —

Guess who I am — don’t hesitate!

Our barley riddle (chosen by Team 3):

I stand in fields, both green and gold,

My beard is long, my scalp is bald.

In bread and brew, I play my part,

A humble grain with an ancient heart.

What am I?

A written riddle about corn (chosen by Team 2) created by Dora P.:

I grow in the summer’s heat.

My jacket is green,

But underneath I’m yellow,

Tall and neat.

I’m delicious when cooked or grilled.

What am I?

Our wheat riddle (chosen by Team 1):

I stand in fields — my ears all bright,

The wind rocks me with soft delight.

From me they bake their daily bread —

A golden gift the sun has spread!

Our buckwheat riddle (chosen by Team 4):

I am a seed, brown and light,
In porridge or pancakes, I taste right.

Our pork riddle (protein chosen by Team 4):

From the farm pig, I come to your plate, cooked with care,
In sausages or bacon, I’m there.

1. Do nutritionists help children and adults?

2. Can a nutritionist teach us about healthy food?

3. Do nutritionists work in schools or hospitals?

1. We really love eating “šaltibarščiai“ - a cold beetroot soup in summertime. This soup became the national dish symbol in Lithuania.

2. It is used for both everyday and special occasions. We serve herring with beetroot and beetroot salads on Christmas Eve.

3. The most famous dish is cold beetroot soup. It is also pink soup. We even have the Vilnius Pink Soup festival on May 31st.

4. Yes, Lithuanian children eat beetroot hot soup, cold soup and salads at school.

5. Yes, we grow beetroots in the gardens. Especially older people do that. Younger ones usually buy it in the supermarkets.

1) The first mention of the Slavonian kulen was in a poem in 1768. It’s believed that it is even older than that and goes back about 200 years because it developed over many generations in Slavonia connected to the pig slaughter (svinjokolja) tradition. To this day, the tradition is still alive and kulen is deeply connected to Slavonian culture and tradition, and that’s why it’s so special. Also, it is considered a high-quality delicacy in Croatia because of the use of specific meat cuts, traditional seasoning and long process of production. Some varieties of kulen are even protected and branded as the original Croatian product.

2) The Slavonian kulen is not only made in the factories but people mostly make it at home during autumn and winter months when the pig slaughter (svinjokolja) season starts. It is made by mixing minced pork with hot and sweet paprika, salt and garlic and then stuffing the mixture into a clean natural casing (pig’s intestine). After the kulen is smoked for at least a month, it is then air-dried in a special cold and airy room for at least 3 to 5 months in order to mature properly. The Slavonian kulen is made only with high-quality pork meat and sometimes people (mostly factories) also use the meat of the Black Slavonian pig or wild boar to make it special.

3) You don’t cook kulen, but you have to dry and smoke it. The process of drying and maturing can last up to six months.

4) Yes, there are a few festivals and events dedicated to kulen. The most popular festival is Kulenijada usually taking place in June in towns like Otok and Požega. During the festival there are many events where people can see many kulen producers and their products, and there are also competitions for the best kulen where people can taste different varieties of kulen, as well as buy and do some other culinary activities. Another popular festival is Festival kulena (Kulen festival) held annually at the Kuća baranjskog kulena (House of Baranja Kulen) in Branjin Vrh, near Beli Manastir in June. They have a national evaluation and awards ceremony for the best kulen producers. There is also Festival šunke, vina, rakije i kulena (Festival of ham, wine, rakija and kulen) organized by Vinkovački šokački rodovi association together with the Tourist Board of the city of Vinkovci. It usually takes place in October in Vinkovci and it celebrates traditional local food and drinks.

5) The price of the Slavonian kulen depends on the quality, size, origin and the producer (homemade or commercial). On average, one kilogram of the Slavonian kulen costs between 30 and 70 euros depending on the producer.

Informative poster about the Slavonian kulen and Wordwall activity created by Maša A. and Dora P. 

1. Sunflowers grow for approximately 140-160 days from sowing to full maturity. The growing season includes several phases: from germination to the beginning of basket formation (about 37-43 days), from basket formation to flowering (27-30 days), and from flowering to maturity (44-50 days). (Milana)

2.Sunflower in Ukraine grows mainly in the central and southern regions, especially in the north and in the center of the Steppe Zone and in the Forest-Steppe. (Sasha)

3. Sunflower seeds are used to make oil, halva, paste, and are added to salads and bread. (Erika)

4.Sunflower seeds are used to obtain oil, to apply oil paints, and also to produce biofuel. These seeds are also added to face cream and new plants can be grown from the seeds. (Sviata)

5. Sunflower seeds are found in a large sunflower flower, which can produce up to 2,000 seeds, and the sunflower also turns to follow the sun, a movement called heliotropism.

The seeds are very healthy - they contain vitamin E, protein, magnesium, and healthy fats.

Some studies show that regular consumption of sunflower seeds can improve cardiovascular health.

Sunflower seeds were known to the Native Americans, and they used them both as food and as a medicinal plant. (Erika)

1.

No, sardines are not usually served in school canteens. The sardine season is from June to August, during the summer holidays for Portuguese students. Many families eat grilled sardines at home, and restaurants also serve them as a special summer dish.

2.
Yes, sardines are very healthy. They have lots of protein and healthy oils that are good for the heart, bones, and brain. Some children like them, but others don’t because of their strong smell or small bones.

3.
Sardines are best in the summer, from June to August. During this time, they are fresh, tasty, and full of healthy oils. Fishermen catch many sardines along the coast, and people buy them at markets to eat outdoors. They are perfect for summer barbecues and festivals.

4.

People eat both. In summer, sardines are grilled fresh and eaten with bread, salad, and boiled potatoes. All year round, people also eat canned sardines in salads, sandwiches, or on toast.

5.
Yes! Sardines are a big part of the summer festivals, especially the “Santos Populares” (Popular Saints Festivals) in June. During these festivals, people grill sardines in the streets, sing, dance, and enjoy the summer nights together. Grilled sardines are a symbol of summer joy in Portugal. They bring families and friends together.

A Kahoot quiz about Slavonian food created by the students from OŠ "Josip Kozarac" Soljani, Croatia.

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Our food, Our world (poem): https://youtu.be/dLBtL9PCoP0