6 minute read
Bristol School working to support Ukraine
Bristol school working with students to address ‘the feeling of powerlessness’ over Ukraine invasion.
Bristol head teacher Paul Dwyer is urging students to monitor their exposure to social media posts about events in Ukraine to better manage their anxiety levels. Mr Dwyer, head of Redmaids’ High School, said: “We are helping them recognise that taking time away from their screens does not mean they are turning their backs on the war. “It’s about not feeling guilty if you put your phone down for an hour and think about something else in your life, it’s about self-care and managing their worries. “This is the most internet-accessible war; the footage we are exposed to now bears no comparison to what we saw in the Kosovan crisis in the 90s or the first war in Iraq. “Students are seeing unfettered images – whether it be on Twitter on Tik Tok or any other social media sphere – which can be deeply shocking. “It’s also about making them aware these are real people caught up in this appalling act of aggression, and about not losing sight of that.”
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Mr Dwyer says the school, which teaches girls from three to 18, is approaching the situation in a range of ways and in an age-appropriate manner. “For younger pupils, it's around the how-a nd-the-why of what's going on; they will hear things like nuclear disaster being mentioned and we try to explain how it translates into their reality. “For older students, we try to address the feeling of powerlessness surrounding everything that is going on and giving them space to ask questions or talk about what they've seen. “We also to try to make the point to our young people that we are not experts ourselves, but rather seeking out why this has happened now as far as we understand it.”
The school is using assemblies, current affairs, history and PHSE lessons to help put the situation into context.
As Russia’s war against Ukraine unfolds, Mr Dwyer says it is also important to help young people understand that not everything they see on social media is true.
“The recent disinformation campaign by the Russians over the bombing of the Mariupol theatre – suggesting it was the work of Ukrainian nationalists – is a case in point. “The planting of false narratives to manipulate and obfuscate facts is straight out of Russia’s playbook and it’s important they understand what’s going on and not be caught out by that.
“It’s about making students aware this a fast-changing situation and that social media posts they are exposed to may be misleading, manipulated or just plain lies.” The school’s Year 9s have made ribbons to sell to raise funds for the Moldova Project which is supporting Ukrainian refugees in Moldova; and Year 12s are looking at holding a benefit concert.
Redmaids’ High School is the oldest existing girls' school in the country, dating back to 1634.
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Lemon meringue roulade
Ingredients
6 medium British egg whites 350g caster sugar 2 tsp cornflour 300ml double cream
4-5 tbsp lemon curd 3 kiwi fruit, peeled, halved and thinly sliced Icing sugar, to dust
Method
Preheat oven to 180˚C/fan 170˚C/Gas 4
Line a swiss roll tin or baking tray with greaseproof paper so that the paper sticks up around the edges Whisk the egg whites until stiff, add the sugar and carefully stir together Use a knife to evenly spread out the meringue on the lined tray and bake in the oven for about 20 minutes or until the surface of the meringue is crisp. Leave to cool completely Put a piece of greaseproof paper on the table, flip the meringue onto the paper (so it’s upside down) and peel off the cooked greaseproof paper
Whip the cream until it holds its shape and spread over the meringue Dot over the lemon curd and lay the kiwi fruit on top in a thin layer
Roll up the meringue like a swiss roll starting at the long end, using the paper to help Dust with icing sugar and serve
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Easter chick eggs
Ingredients
4 British eggs
2 tsp low-fat mayonnaise
Small piece of carrot
2 handfuls watercress or other salad leaves
Method
Cook the eggs in a pan of boiling water for 9 mins
Drain, plunge into cold water for 1 minute and peel off the shells
Carefully cut a zigzag pattern around each egg just above the middle and pull off the top
Scoop all the yolks into a bowl and mix with the mayonnaise
Sit the eggs in egg cups and spoon the egg mayo back in, then pop the lids on top
Cut beak and eye shapes out of the carrot and stick into the mayo
