How do you think your plate is served? Piping hot rice and an array of fresh vegetables are the labour of the hardworking farmer who is busy toiling in the fields through out the year. The Goan villages still have green fields that are cultivated with paddy in the monsoon and vegetables during the rest of the year depending on the season. This fields look beautiful in the monsoon as the fresh paddy crop showcase their bright green cover. This year, with the delay in the monsoon and then the incessant rains, the paddy cultivation was also delayed.
Nestled in the quite village of Raia, students of Class 9 and 10 of St Thereza’s Convent High School, Raia headed to the fields of Shalini Shirodkar at a distance of just 15 minutes from the school. Carrying their umbrellas in hand and their raincoats in a bag, they were prepared for the quick change in weather and the true hardships that a farmer faces while working under the open skies. They were excited to learn about paddy cultivation from Shalini.
Under the guidance of the headmistress Sr Jennifer Crasto and the planning of teachers Rusita Raikar, Finusha Rebello and Nirmala Dhulannavar, who also accompanied the students in the fields, the Scouts and Guides students had a hands-on experiment in paddy cultivation. The lady Scoutmaster and Guides captain along with the 74 students for the first time in the school’s history had an experience of actually working in the fields.
“Some of the students are not aware of paddy cultivation in Goa. They might have not even been to a farm and so they have little exposure to know from where the food comes to their plate. The students were excited to learn about paddy cultivation and worked in the heavy rains in the fields. Shalini also was very happy to receive the students. After explaining the paddy cultivation process and the students helping her in planting the crop, she served them juice and biscuits,” informs Sr Jennifer.
The students were engaged in transplanting the rice plants into puddled and levelled fields. They tried their best to be meticulous, systematic and organized in the replantation process. Their outstanding efforts and enthusiasm to continue this activity despite the pouring showers was most appealing.
Sr Jennifer adds, “The students were served hot water to drink when they came back to the school.
They were too excited and were sharing their stories with teachers and other students. They didn’t expect us to send them to the fields and thanked us for the opportunity. Some wanted to go back the next day too.”
From Class 6 to 10, the Scouts and Guides students maintain kitchen garden in the school. This experience was a big leap from working on their kitchen garden.
“Our students have shown in action that communities and school students can work together amidst joy and fulfilment and thus savour every bean of their labour and work towards sustainability,” explains Sr Jennifer.
