2020 has been a very tumultuous year for many reasons! In light of that, I wanted to help my students become more aware of the issues and current events that have unfolded this past year regarding race and how they can implement change as future parents, teachers and caregivers. In my “Children & Racism,” lesson, I strive to accomplish those goals by embracing our differences.
This year has me feeling a bit nostalgic as our traditional holiday get togethers are in question due to the increase in covid cases across the country. Because of this, I decided to devote “Food Traditions: Mock Blog as my second quarter writing topic for my Exploring Foods class. Let me explain….
A huge “thank you” goes out to Barbara Scully for sharing this IMPRESSIVE Foodborne Illnesses: Digital Interactive Notebook! The resource is chock-full of information, resources, and activities for asynchronous teaching. Regardless of how you are teaching this year, this Foodborne Illness: Digital Notebook is a great way to have students investigate and apply what they know!
The Stir Fry Interactive assignment is an assignment for my students to complete digitally, in Google Classroom. This Stir Fry Interactive E-Learning assignment takes students through a variety of concepts related to stir fry cooking such as the origins, the benefits of cooking this way, knife cuts, featured characteristics, food group analysis, cooking steps, and chopstick etiquette. If you’re able to cook, a vegetable stir fry recipe is included to practice those referenced knife cuts. If you are unable to cook, students still learn alot about stir fry cooking!
After noticing continuous requests for lab suggestions that are doable in 43 minute class periods, I’ve decided to do a recurring series, featuring recipes that can be completed from beginning to end in a 43 minute time frame. In some cases, longer recipes will broken into two day labs. In addition, I will include my pre-lab review questions that pertain specifically to the recipe. This helps to ensure that students are reading the recipe. It also allows me time to show any videos that may demonstrate the product or specific techniques. So, without further ado, I present the 43 Minute Lab Series: Shake a Pudding!
In my comprehensive FACS class, I teach about the food groups and nutrients they provide. In the dairy section, I use this Calcium & Dem Bones Lesson & Project to teach about bone health. Remembering the old “Got Milk?” ads, students create a visual promoting the consumption of calcium using photos of themselves, sporting milk mustaches! It’s just a fun little project that helps reinforce the importance of calcium and promote dairy foods in a creative way!
