Healthy Breakfast during PQW Week

On Wednesday, 2nd October, as part of PQW Week, we prepared a healthy breakfast together with our teachers, Ms. Oberhauser and Ms. Avogaro. Preparations had actually started two days earlier, when we made our own yoghurt.

On Wednesday morning, everyone was excited for breakfast. We went down to the Science Room and were divided into groups. Each group had already brought some ingredients or decorations from home. A friendly local farmer from Dornsberg, Mr. Tribus, visited our school and brought us lots of organic grains, fruits, and vegetables- most of them where traditional varieties (alte Sorten).

Together, we prepared homemade chocolate cream, smoothie bowls, energy balls, different kinds of bread, fruit salad, two types of waffles, porridge, and butter. For drinks, our teacher made tea, warm milk, and hot chocolate.

We also had three reporters: two of them took great pictures, and the other one decorated the table and helped everyone a bit.
The breakfast was not only healthy but also super delicious. Our music teacher, Ms. Weithaler, joined us while we were eating. Afterwards, we helped clean all the dirty plates, of course. The whole school smelled wonderful, and some of us even got to take some homemade bread home.
It was a wonderful morning — we learned a lot, ate well, and had lots of fun!

Did you know?
Burgeiser Dinkel: from seven ancient grains to thousands
More than 100 years after their harvest, the Bernhard family from Burgeis managed to make seven ancient spelt grains from 1895 germinate. The grains had been found wrapped in an old newspaper in an attic in Burgeis. From these few seeds, new plants grew — and over the following years, they multiplied the seeds.
Today, these traditional “alte Sorten” spelt varieties once again grow in many fields of the Upper Vinschgau Valley.