Transcript

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Let's have some fun 

with things that rhyme

welcome Kids 

it's poetry time!

Hip Hip Hurray!

Welcome everyone to Kids’ Poetry Club with me, Little Dazzy Donuts. I just left the local baker’s on the way to the Club. I just couldn’t resist the thought of yummy treats, and so am now heading into the Club with some pastries for us all.  As I’m not quite there yet, why don’t we take advantage of this time to do our Club registration? This is where you get to shout out your name and get a Club point for being here. So, on the count of three, shout out your name so that I can hear you through your phone, computer, or radio.

Let the drum roll begin. Here goes …. One. Two. Three! ….. Excellent!

Well, I just arrived at the Club. Let’s head in and see how Queenie and Chicken are getting on.

SOUND (Door)

Hi Queenie. Hi Chicken.

SOUND (Chicken)

Queenie: Oh, hi Little Dazzy Donuts! You just missed Postie Dale! He popped by with some poems for us, and he also dropped off the local paper. Oh, I do like looking through the local paper.

I agree! There’s something fun about opening up the Weekly Bugle and seeing what’s happening around town. So, what’s in the paper this week?

Queenie: Well, the big news story is on page 6 … but let’s first see what’s in the first five pages. Okay, the headline on the front page is about Delilah the Cat! Oh look, Delilah turned up safe. She’d been lost for A WEEK!. It says here that she was found safely in someone’s back garden shed. Gosh, I’m glad people were told to look in their sheds just in case. That definitely worked and helped to find poor Sooty.

I like a good-news story on the front page, and how great that Delilah is safe and sound. So, what’s on page 2?

Queenie: Let’s see. Page 2 has a piece about preparing your garden for Autumn … well that’s helpful … and a story about some kids who are raising money to help local charities. They’re doing a sponsored walk around the local park. My gosh, page 2 is jam-packed.

Is it on page 2 where they give the horoscopes for the coming week?

Queenie: Umm … nope, they’re on page 3. Let’s see … you’re a Capricorn aren’t you?

Yep – the goat.

Queenie: Okay, it says here …  “Capricorns – this is your week. You’ll feel lucky as things go your way. Watch out for a special opportunity in the middle of the week. It will look too good to miss, and it is. Enjoy your amazing week, Capricorns.”

Well, I wonder what my special opportunity is going to be? Are you planning anything?

Queenie: Well, I wasn’t …. But your horocope makes me think that maybe I should be. Okay, we’re almost at the big news story now. We just have to see what’s on pages 4 and 5. Oh, it’s a double-page spread about the local school. Look …. there are photos of the kids doing a special project about harvest-time. They’ve been researching what October means for farms and food, and creating harvest posters.

I’m fascinated about what’s on page 6. It feels like we’ve had some big news stories already … I mean, what’s bigger than finding Delilah the cat and the kids working on a special project for harvest? Whatever is on page 6 must be a really big news story.

Queenie: It is … and we’ve made it to page 6! Look!

Ah yes …. The headline is “Chicken & Queenie’s Farm Stand - A Roaring Success”.

Queenie: And there’s a big photo of me and Chicken standing in front of the stand too. The newspaper reached out to us asking if we’d be okay for them to write a story all about the farm stand. Well, we loved the idea because it helps to spread the word about the free veggies, and also help us to bring in more donations for the food bank.

This looks a really good article, and it’s a fantastic photo too!

Queenie: How about I put the kettle on, and we’ll have a cuppa while we read the article?

I definitely like that idea!

Queenie: Oh, while I do that, do you happen to have a poem you can read to us, Little Dazzy Donuts?

I most certainly do, Queenie. In fact, we’re spoiled for choice seeing as Postie Dale just delivered a new collection to us. Let’s see … here we go, this one looks perfect. It’s all about the news, and is called “News To Me”. Here, I’ll read the poem to you ….

I don’t read the paper.

Don’t watch TV.

I have no social media.

So it’s easy to see

why I have no idea

what’s happening now,

in far away countries

or here in my town.

Perhaps you have heard.

Perhaps you now know

what comings are coming,

and what goings will go.

Do you have any snippets,

or nice juicy truths?

I could get so much info

from chatting to you.

Have you seen somebody

or been to a place?

The world’s changing quickly

at a remarkable pace.

Do you have any data?

I’m ready for you

to share all your knowledge

and evidence too.

Could you take a few minutes?

I’m sure you’ll agree

that any details you share

will be news to me.

Queenie: Oh, I did like that poem, Little Dazzy Donuts. Fortunately, I read the paper every week, and so I know what’s going on. Now, while you read the poem, I made the tea – let me pour it now.

Oh, that reminds me … I got us some pastries from the bakery down the road.

Queenie: The Land Of The Rising Bun?

Yes – that’s the place. I was walking by on my way here, and they had their door propped open and this wonderful smell was drifting out on to the street. I just couldn’t resist it.

Queenie: That’s one of my favorite places. I get all of my bread from there, and some yummy cakes too.

I agree with you there. I got us three pastries … let’s see what’s in the bag – there’s a custard tart … an apple danish …. and a choc-chip muffin. Oh, and there’s a fourth one in here – it’s a meringue. That’s strange – I only ordered three.

Queenie: Oh, that will be Judy. She sneaks an extra cake into most orders – it’s a sort of special treat to make people happy.

What a lovely idea! Now, which do you want?

SOUND (Chicken)

Queenie: Okay – so Chicken’s having the choc-chip muffin. Here, let me get it out of the paper case for you. Ummm … well, I’d be good with any of these, but I am partial to an apple danish.

Wonderful – well, I’ll have the custard tart, and perhaps we’ll split the meringue three-ways. These all go so well with the tea! Now, let’s take another look at this article about the food stand in the paper. Oh look, it mentions the current competition on gratitude.

Queenie: YIPPEE!! And they’ve invited people to write in with their own stories about what they’re grateful for. It says … send us a short story about what you’re grateful for, up to 300 words, and we’ll publish our favorite stories.

I really like that idea. With so much bad news around at the moment, it’s nice to focus a little on what we’re grateful for. Thinking about that can brighten up a day for sure. What would you write about, Queenie?

Queenie: There’s a lot to choose from. I could use all of my 300 words just listing what I’m grateful for … but, I should really pick just one and focus my 300 words on that single thing. Oh, I know … we’re sitting here eating pastries from my favorite bakery in the whole world! And all of my sandwiches are made with their bread. You know – my avocado sandwiches, my banana sandwiches, my tomato sandwiches … they’re all made with two slices of their yummy crusty bread.

Well, how about you write about the bakery and their yummy bread, and then send it into the paper?

Queenie: Oh my gosh, yes! I could write about what why their bread is the best that I’ve ever tasted. Ummm … I wonder if the readers would be interested to know how they make their bread? I could write 300 words on the bakery’s amazing bread and how they make it.

So, do you know how they make the bread?

Queenie: I don’t … but I bet that the folks at the bakery would tell me. I’ll finish my danish and cuppa, and I’ll call them up. I wonder who will answer? Judy who makes the cakes or Bread-maker Ronnie?

I tell you what, while you finish your pastry, I’ll read you a second poem. Seeing as you’re eating, this poem is all about different types of food and is called “Sprouts”. Here, I’ll read the poem to you now:

There's food on the ground,

and food in the sky.

You'll find it in bushes,

and trees way up high.

It comes colored green,

yellow, or red,

that you can eat standing up,

sitting down, or in bed.

There's food stored in jars,

packets, and cans.

You can munch it up raw,

or cook it in pans.

It's solid or runny,

and some makes a crunch.

It can be perfect for dinner,

or breakfast or lunch.

There's food in a cup,

and food on a stick,

that you can nibble real slowly,

or gobble down quick.

With so many options,

how does it work out,

that I’m sat here for dinner

with a plate full of sprouts?

Okay then, Queenie, how about you call up the bakery to find out how bread it made?

SOUND (Phone)

Judy: Hi – this is the Land Of The Rising Bun. Judy speaking.

Queenie: Hi, Judy. It’s Queenie.

Judy: Oh, hi Queenie – how great to hear from you. Are you calling up to place an order?

Queenie: Actually, I have a question, Judy. The Weekly Bugle is inviting people to write about what they’re grateful for, and I want to write about your bread. I thought I’d tell people how it’s made. But I don’t know what to write.

Judy: Well I love that you like our bread so much. Now, which of our breads do you want the recipe for? We have over 20 different types.

Queenie: Oh, the unsliced bread please.

Judy: I tell you what, why don’t we do the plain crusty white loaf. That’s our best seller. If you want to know how it’s made, you’d be best to talk with Bread-maker Ronnie. I’ll call him over. Ronnie! Ronnie! Here he comes now. (Whisper: it’s Queenie – she wants to know how our bread it made).

Ronnie: Hi Queenie. So you want to know how we make our crusty white loaf? Well it starts with a few ingredients: some strong white bread flour, yeast, sugar, salt and 1 tblspoon of oil, and warm water.

Queenie: Okay. I’ve written those down, Bread-maker Ronnie.

Ronnie: Then, we put our flour in a large bowl, mix in the salt and sugar and yeast, make a small well in the middle and gradually pour in the warm water and oil. We mix up all of the ingredients as we add the liquid, but only add enough to form a ball of dough.

Queenie: Okay. This is going well – however, I only have 300 words, and I’ve used 75 already and we’ve only got to a wet ball of dough. Maybe I should summarize it – I’m sure that people will be able to follow. So, I’ll put down mix, pour, and form.

Ronnie: Now, we take the ball of dough out of the bowl and put it on a floured surface and push and pull at the dough for a good 10 minutes. We roll into a ball again and put it back into the bowl and cover with a cloth.  Then, we leave it in a warm place until it has risen at least double its original size.

Queenie: Ummm … I think I’ll have to abbreviate that too. I’ll put down push, pull, roll, and cover.

Ronnie: Next, we grease a bread tin, ready for when the dough has risen. When it has, we knead the dough for a few more minutes, place it into our greased tin and bake it in a very hot oven for about 40  minutes.  When it's cooked, we take it out of the oven, cool it in the tin for 10 minutes, then tip out and leave it on a rack to cool. 

Queenie: Gosh, this is so interesting and so detailed. Ummm … I think I’ll put down grease, knead, place, bake, cool, tip, and cool again.

Judy: So, Queenie – do you have all of the information you need?

Queenie: I sure do, Judy. Thank you both so much! I’ll see you tomorrow when I pop in for my daily loaf.

Judy: Bye, Queenie!

So, Queenie, how did it go with Judy and Bread-maker Ronnie?

Queenie: It went really well. I now know how they make a crusty white loaf. It’s as simple as: mix, pour, form, push, pull, roll, cover, grease, knead, place, bake, cool, tip, and cool again. Who knew?

That sounds simpler than I expected. Okay, while you write your article for the paper, I’ll read you our final poem. Coincidentally, it’s about a nice crusty loaf, and is called “How I Was Raised”. Here’s the poem now:

I'm a nice and crusty

loaf of bread.

Grab some butter,

and begin to spread.

I'm ideal for snacks

and family feasts.

I'm made from flour,

and a sprinkling of yeast.

I'm mixed and I'm kneaded,

and then left to prove.

I'm baked in the oven,

and cooled so that you've

got something yummy to nibble

for breakfast or lunch,

or sticky French toast

and egg muffin for brunch.

You can call me traditional -

I've no currants or glaze.

However you slice it,

it was the way I was raised.

Well, sadly, that was the last poem for the episode. Don’t forget that there are lots of ways to join in with the club. If you go to kidspoetryclub.com, you can see the PodSnack video for the episode, plus there’s information on how to send your poems and drawings into the club, including your poem and art entries into the Autumn/Fall competition on the topic of gratitude – so, what you’re thankful for, grateful for, and appreciative of. You’ll find everything you need at kidspoetryclub.com.

It has been so lovely to spend time with you! Thank you for joining me, Queenie, Chicken, as well as Judy and Bread-maker Ronnie from the Bakery. I hope you enjoyed yourself, and hope you’ll be back for more next time the Club meets. Join us again next week when we’ll have a brand new topic, and new poems.

As always, let's finish with our short goodbye poem:

We've had some fun 

with things that rhymed

goodbye Kids 

until next time!

This is Little Dazzy Donuts saying .... keep rhyming!!!

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