DairyNZ’s education programme (taught in more than onethird of primary schools and one-quarter of secondary schools nationwide) was shared more widely last month at the fiftieth National Fieldays at Mystery Creek near Hamilton. A highlight for children was the chance to meet the programme’s cowbassador, Rosie the cow, who provided lots of photo opportunities, endless hugs and plenty of high fives. This is one cow who really likes to be seen and ‘herd’!
In a ‘class’ of our own
DairyNZ’s education programme site at Fieldays literally was a classroom: ‘The Classroom’ in the Heritage Village at Mystery Creek. It provided an ideal setting reminiscent of a real-life ‘Rosie’s World’, filled with entertaining and interactive learning – and everyone’s favourite cow – Rosie!
On display were some of DairyNZ’s latest in-school resources, such as the science lessons and experiments Can it ice cream? and Can it cheese? which saw about 18,000 children around New Zealand using milk and cream to make food products and learn the science behind how it happens.
The classroom also opened a door into ‘Rosie’s World’ online, with children using iPads to play Rosie’s games available on her website, picking up snippets of knowledge on dairy farming along the way. The ‘Gumboot Glory’ game (a bit like worldfamous ‘Angry Birds’) was a favourite among children and adults alike.
The Rosie Show
The live ‘Rosie Show’ on the central Village Green drew crowds of children and parents to its seven performances. The interactive show shared the story of city boy Matt who goes to visit his cousin Becky on the farm, learning a lot about rural life on the way.
DairyNZ external engagement manager Phillipa Adam says it’s great to see Rosie is well-recognised by many children from both urban and farming backgrounds.
“Fieldays is a great opportunity to receive feedback about the programme and see how children and adults interact with it. Urban children find Rosie intriguing and fun, while children from farming families resonate with her adventures.”
This article was originally published in Inside Dairy July 2018