1. If you walk slowly…

Answer: 6.66 km

2. If you bike slowly…

Aswer: 12.15 km

3. How many sneakers ….

Answer: Girls: 6,7 = 7 Boys: 7,6 = 9

We disagree

Fat? – Lazy?

4.How many percent …

Answer: Girls - 65,6%

The culture in Latvia has a strong influence by Latvian folklore and by the people of the country and how attached they are to their homeland. Many Christian rituals are intertwined with ancient customs. Pagan symbols, which are geometric, are still seen throughout the applied arts of Latvia.

We treat food, especially bread, with great respect ― because we know it's not something that can be taken for granted. We have always made do with what we can grow ourselves. The traditional Latvian cuisine is shaped by the seasons. In the autumn we are at our most extravagant. Much to the horror of vegetarians, the gurus of Latvian cuisine have proclaimed meat the king of all food. We eat lots of potatoes and often call them "the other bread". Our cooks are practical but very generous. We tend to go for dishes that do not take much time to prepare.

In the winter we eat more meat and root vegetables, in summer dairy products predominate: cheese, milk soups and porridges. In the autumn we butcher pigs. Our cooks don’t just use the choice cuts; they know how to make delicious treats from anything

In late summer we get down to stock up for winter with considerable enthusiasm ― we make jam, fruit preserves and pickles. Home-made food always tastes much better. And every Latvian knows of a secret mushroom-picking place and a very special recipe for a mushroom dish.

• Cooking 100 years ago

At 19th centuary a plant from North America was spreading quickly- thepotato.Thanks to potato farming, Latvian peasant no longer had food shortagesin winter and spring, when stores of grain had been depleted.It is belived thatthe most common meal for Latvian coastal fishing families in the 19th centurywas boiled potatoes with cottage cheese and herring or pilchards.

• The harvest festival

In autumn, when the harvest had been brought in and food was abundant, farmswith usually celebrate the harvest festival. After the harvest, a piglet or ram wasoften slaughtered and a feast was organised. The new season’s sauerkraut waseaten and bread was baked from the newly harvested grains.

Special foods were eaten at the winter solstice, a celebration to markthe days becoming longer. Many of these foods can still be found oncontemporary Latvian Christmas tables. In the last 100 year it has alsobecome popular to bake gingerbread at Christmas, and other traditioninherited from the Germans. We also eat grey peas with bacon atChristmas table, it’s really Latvian.

At the time of the spring solstice, or Easter, food stores would usually have beenrunning low, so eggs were saved for some time before Easter.

Boild eggs, coloured with brown onions skins and decorated with scratcheddesigns have been the main Easter food for many centuries. Many families stillboil and eat their own home coloured eggs at Easter.

Today the most popular celebration in Latvia is Jāņi or the summersolstice. This marks the shortest night of the year.The main “Jāņi” foodsare fresh caraway cheese and beer, wich is found on every Jāņi festivetable. Usually the table will also be laden with pīrāgi, sweet platterbreads, various meats and many other modern foods, wich suitecontemporary Latvian celebration.

Prepare dough without a starter (seeabove).After dough has risen ,divideinto 30-35g(1.05 – 1.225oz) pieces, rollinto round balls and leave on a pastryboard for 10-15 minuetes to rise.Presseach piece flat, place bacon filling inthe centre , press together edges ofdough above or at the side of filling . Roll with both hands to even outfilling ; make the shape long withslender ends and bend into a half-moon. Place on a greased baking tray, leave to rise ,brush with beaten eggand bake in a hot oven. Brush withmelted butter once removed from theoven.

Bacon filling :

Cut rind off bacon.Dice bacon and onionand saute(saute only for a short

period, so that fat does not run off), add pepper and mix well.

450-500 (17,5oz) flour

250g (8,75oz) milk or water

25g (0,87oz) yeast

75g (2.62oz) margarine

25g (0,87oz) sugar

5g (o,87oz) salt

1 egg

Filling:

350 (12.25oz) smoked streaky

bacon

50g (1,75oz) onion

Ground pepper