Six powerful teachers

WHO, WHAT, WHERE, WHEN, WHY and HOW

Knowing the answers will help you in school. Knowing how to ask questions will help you in life.- Warren Berger

Questioning, a life skill: Questioning is the ability to organise our thinking around what we don’t know. This is an essential skill today. Doubting the existence of something is always a good habit, as in doing so, we are led to question, and by questioning, we arrive at the truth.

Questioning is the fountainhead of knowledge. In the early days, people wondered as to who created the world and arrived at the simplified explanation that one was created by a supernatural being. But as more people searched further for the how and why, more civilised our society got. We questioned why some animals resemble some others, and got the answer that all animals have evolved from a common ancestor. We proved that we are not created but we have evolved over 3.5 billion years. All the knowledge we possess is the product of questioning. Questioning is not the exclusive right of the police detectives, it is a universal skill. Your calibre of questions is assessed more critically than the answers provided by parents, teachers and friends.

Six teachers: Questioning gives you answers that will make you resourceful in science, maths, geography and even in various languages. WHO, WHAT, WHERE, WHEN, WHY and HOW are the six powerful teachers.

For instance, have you ever taken time to observe your surroundings or the sky? Especially in the twilight and night sky, have you noticed the four stars in the early evening sky? Have you wondered what they are? Indeed , these are not stars, they are planets, Venus, Mars, Jupiter and Saturn. You know that the brightest one is Venus, but have you questioned why Venus is so bright? And have ever wondered what that red planet is? The red one is Mars, and it appears red as it has iron oxide on its surface.

Questioning can lead to understanding delightful facts about our world, and it can be a source of much wonder and joy, giving us contentment and pride. This curiosity further motivates you to ask more questions, which is where we summon our six teachers.

The art of questioning: The art of questioning can be mastered with practice. You may just listen to the questioning of well-known personalities on television. Questions must be constructed and asked logically in such a way that the motive of what you want to know is communicated to the person being questioned. One must also question keeping in mind niceties and the sensitive nature of certain information and questions.

Basic questions: Questioning has changed the history of humankind. Concepts like gravity, earth’s rotation on its orbit and revolution around the sun were all the answers arrived at by people who relentlessly asked questions about it and sought answers. Similarly, if you begin questioning your life too can change. Some of the life changing questions that you should ask are: Who am I? Am I related with people around me? What do I want to do and get from my life? How can I contribute to my world, school or my house? What are my strengths and weaknesses? Where am I? and Where do I want to reach? Such questions will help you to change the course if necessary and keep you on the right course.

Question everything: He who asks a question is a fool for five minutes, but he who does not ask a question remains a fool forever. If you question everything, you will not believe in many things that you believe in today. Questioning is the mother of knowledge. Never stop questioning.

Hotel

GIRAFFE MANOR 

Giraffe Manor is a very special hotel in Kenya, Africa. It’s not like normal hotels because wild animals, especially giraffes, surround it! At Giraffe Manor, giraffes often peek their long necks into the hotels to say hello. 

The giraffes live in the nearby forests and sometimes visit the hotel to eat treats from the guests. They have big, floppy ears and long, soft necks that help them reach tall trees. Guests at Giraffe Manor can feed the giraffes, take pictures, and even have giraffes join them for breakfast!

Giraffe Manor is a fun and magical place where humans and giraffes live together. People from all over the world come to see these amazing animals and learn about them. It is a place where dreams and wildlife come together!

Father of Indian Food Science

Dr KONGANDA THAMMU ACHAYA 

Indian culinary science is rich, and needs to be studied and catalogued. This is exactly what Dr Konganda Thammu Achaya did. An eminent Indian food scientist, chemist and historian, Achaya made significant contributions to the understanding of Indian cuisine and its rich culinary history. Known as the "Father of Indian Food Science", Achaya's work played a pivotal role in highlighting the diverse and vibrant food traditions of India, often bringing attention to the country’s ancient food practices, culinary diversity and the science behind Indian cooking. 

Born on October 6, 1923, in Kollegal, Chamarajanagar, then Mysore State, Achaya had deep interest in food and nutrition from an early age. His academic journey led him to pursue studies in science, and he eventually earned a degree in Chemistry and Biology, which laid the foundation for his future work in food science. After graduating from the University of Madras in 1943, he worked in the Indian Institute of Science, Bengaluru, for the next three years. He did his Ph D work in T.  P. Hilditch's lab at the University of Liverpool. His academic and professional expertise helped him bridge the gap between science and the art of cooking, which was reflected in his thorough research and writings on Indian food. 

Achaya's most notable contribution was his comprehensive work on the history of Indian food. His book, Indian food: A historical companion, published in 1994, became an authoritative source on the origins and evolution of Indian cuisine. The book explored the historical, cultural and geographical influences that shaped Indian food over thousands of years. It traced the development of food practices from ancient times, examining how trade, migration and cultural exchanges, influenced the use of spices, cooking techniques and food preparation in India. One of his key achievements was detailing the role of Indian spices in global trade. Achaya was instrumental in documenting the early history of Indian spices, which had been crucial to the development of both Indian and global cuisine. He illustrated how spices like black pepper, cardamom and turmeric, among others were not only integral to Indian cooking, but also played a major role in the establishment of trade routes that connected the land with the rest of the world. His research helped contextualise the spread of these spices and their impact on food culture worldwide. He passed away on September 5, 2002.

The most beautiful fish in the world

BETTA FISH

You might have heard about designer clothes and bags, but have you heard of the 'designer fish of the aquatic world' - the Betta fish? Known for its bright colours, beautiful fins and tails, it is native to Southeast Asian countries, such as Thailand, Cambodia, Indonesia, Malaysia, Vietnam etc. Also called the Siamese fighting fish, the Betta fish is a genus which has 76 species. The most common species, the Betta splendens, is a much loved aquarium fish, beautiful to look at and easy to maintain. 

The Betta fish is usually about 3 inches long and can live for 2-5 years. They have a special labyrinth organ which enable them to breathe directly from the water surface, and hence can survive in low-oxygen water pools. 

They are found in a variety of colours, including blue, red, orange, white and black. However, the most attractive part of their bodies are their fins and tales. Different Betta fish have different types of tales such as a double tail, round tail, halfmoon tail, crown tail and more. 

Interestingly, the male fish are often prettier and have longer flowing fins and tails in comparison to the female fish. Also, during hatching, it is the male fish who protects and takes care of the eggs by creating a bubble nest. 

The petite Betta fish is also called the fighter fish. Yes, you read that correctly! These small aquatic creatures get aggressive and are prone to attack each other over their territorial space. You cannot keep two male Betta fish in the same tank. A fight would soon ensue and one or even both of them could die. However, female fish are less of the fighting kind and can live together. 

Fascinating facts about Betta fish:

● The first domesticated Betta fish were found in Thailand about 1000 years ago. 

● The Betta fish are carnivores and eat brine shrimp, glassworms, daphnia, tubifex, plankton etc. 

● The Betta fish needs approximately 2 gallons of water in its fish tank. In the wild, these fish thrive best in the stagnant waters of vast floodplains, rice fields and canals. 

● The Siamese fighting fish is the national aquatic animal of Thailand. 

● The Betta fish name originates from an ancient warrior clan Known as the 'Bettah'.

Do you know

HOW DO ANTS PREVENT WATER FROM ENTERING THE ANTHILL?

Have you ever noticed large mounds standing out in your backyard, even with water all around them? Did you know that's an anthill or the home of all the ants together? That's amazing, isn’t it?

Ants are known for their remarkable resilience and adaptability. They are quite adept at surviving the most challenging conditions. When caught in a heavy downpour, it can seem like they have no chance of survival. However, the crafty bugs are safe and dry in their subterranean home. 

The ant fortresses have a number of defence systems. The first is the anthill that sits right on top of the nest. The mounds are usually made with special kinds of dirt or sand that absorbs water and dries quickly. Water hitting the convex dirt tends to bead and run off the side. 

Ants tend to burrow at least a foot underground and have an intricate system of tunnels that work like storm-water drains. When heavy rain leads to rainwater entering the tunnel, it rarely penetrates that deep into the soil. The tunnels channel water away from the colony. 

With this clever tunnelling, ants also trap air in various chambers throughout the mound, and entrances to chambers come from below, preventing rainwater from coming in. 

Some ant species dig their anthills extremely deep. The deepest anthill on record belongs to the leafcutter ant, which can be as much as 26feet deep. While that's pretty extreme, many species of ants avoid heavy rain by hiding beneath it. 

Deepest leafcutter anthill 

Oldest team sport in North America

LACROSSE

 

Lacrosse is the oldest team sport in North America, which dates back to 1100s. It was originally played by the ethno-linguistic Iroquois people from eastern North America, from what now is New York and areas in Canada bordering the state. 

The early versions of lacrosse played by Native American nations included 100 to 1,000 men or more, using wooden sticks, sometimes with net baskets made from deer's tendon, and small deer-hide-wrapped balls. 

Men from opposing villages or tribes would participate in borderless fields that spanned for miles, and the game lasted for days together. Regional variations influenced the rules of play, as there were no timekeepers, penalties or refrees. Lacrosse was played mainly to prepare them for war, and it was considered more of a social event where tribes got together for trade and sports. It was sometimes also used to settle disputes. 

While preparing for a game of lacrosse, players used paint and charcoal to decorate their faces and bodies. 

European influence on Lacrosse: In the 1600s, in Qubec, Canada, the French missionaries, who first witnessed the native Americans playing lacrosse, played the game barefoot, with no equipment and a loose set of regulations. European settlers established more stringent rules for the sport. 

Lacrosse evolved in Canada, where it was named the National Sport in 1859. In 1867, the first official rule book was published. A team of white and First Nation lacrosse players were taken to England, to play before Queen Victoria, in whose diary, the game was appreciated, according to the National Museum and Hall of Fame. 

Lacrosse, at present: Lacrosse was played at the Olympics in 1904 and 1908 and as an exhibition sport in 1928, 1936 and 1948. In 2021, the International Olympic Committee granted the sport a full recognition, paving the way for a possible Olympics return in 2028.

Some of your favourite foods created by accident

ACCIDENTALLY DELICIOUS 

Have you ever been really hungry, but there wasn’t much to eat in your kitchen? Did you throw together a bunch of stuff you had on hand and were pleasantly surprised when it tasted good? You aren’t alone. Some of our favorite foods were created by accident. Here’s a sample menu of some familiar foods that might never have happened if someone hadn’t created them by mistake.

Ice cream cone: Before the ice cream cone, people ate their ice cream out of dishes or paper wrappers. This changed at the 1904 St. Louis World’s Fair in Missouri. A vendor, the story goes, ran out of dishes to serve his ice cream. Luckily, Ernest A. Hamwi was set up next to him and was selling crisp waffle-like pastries called zalabia. The quick-thinking Hamwi rolled a zalabia into a cone shape. It cooled quickly, and the ice cream vendor filled it with ice cream for his customers. He was able to continue selling ice cream, and customers got a second treat when they realized they could eat the cone. 

Chocolate Chip Cookies: Chocolate chip cookies are a favorite all over the world. But the baker who might have invented them likely was trying to make a different kind of cookie. In 1930, Ruth Graves Wakefield and her husband were running the Toll House Inn in Massachusetts. One day, Wakefield was making cookies for her guests, but she was out of baker’s chocolate to melt and add to the dough. Instead, she chopped up a block of semi-sweet chocolate and added the pieces. She thought the pieces would melt and make the entire cookie chocolate. But the chocolate pieces stayed intact, melting into gooey little bits inside the cookie. The chocolate chip cookie was born. These cookies are often called Toll House cookies because of where they were first made popular.

Potato Chips: One of the world’s favorite snacks might have been the result of a complaint. In 1853, a man was eating dinner at Moon’s Lake House in Saratoga Springs, New York. He ordered fried potatoes, a popular side dish. But when they came out of the kitchen, he didn’t think they were crispy enough. He sent them back to the kitchen, where chef George Crum was so angry at having his cooking criticized that he sliced the potatoes really thin, put lots of salt on them, and fried them. Not only did the diner love them, but everyone else did, too. They soon became a specialty of the restaurant. 

Tofu: Tofu, or bean curd, is made by curdling fresh soy milk, pressing it into a solid block, and then cooling it. Tofu was accidentally invented in China 2,000 years ago, when a cook added seaweed to soy milk, which made it curdle. This is the same process that is used for making cheese. Like cheese, tofu is a great example of how really messing up a recipe can create something unexpectedly good.

Cheese Puffs: Who in the world could have thought up cheese puffs? you ask. The company that invented them wasn’t even trying to make food for people. It was producing animal feed. In the 1930s, the Flakall Company of Wisconsin made food for livestock from small, flaked pieces of grain. One day, an employee, Edward Wilson, watched workers pouring cornmeal into the flaking machine, moistening it to keep it from clogging. Because the machine was hot, the wet cornmeal came out of it in puffy ribbons that hardened when they hit the air. Wilson took some of the ribbons home, added oil and flavoring to them—and voilà: cheese puffs!

Popsicles: On a hot day, nothing tastes better than an icy-cold popsicle. This summer treat was invented by an 11-year-old boy. In San Francisco in 1905, Frank Epperson mixed some sugary soda powder into a glass of water, but then he left it out on his porch with the wooden stirring stick still in it. That night, temperatures dropped so low that the mixture froze. The next morning, Frank took the frozen mixture out and used the wooden stick to hold it while he licked it. Frank knew he’d made something special, and soon he was selling the frozen treat to people in his neighborhood. He named it the “Epsicle.” (“Sicle” was a shortened version of “icicle.”) As an adult, he patented the frozen treat. His kids convinced him to change the name to what they called it: “Pop’s Sicle,” which soon became the popsicle.