Repurposing the Necktie

A while back, I read an article in the Wall Street Journal about old ties. What was once an everyday staple of many a man’s wardrobe may now be hanging dust collectors! Because more workplaces are moving to casual attire, the tie rarely surfaces on a day to day basis. So what does one do with a closet full of dormant ties? Afterall, how many does one man need? Enter the FACS classroom! Clever and creative FACS teachers, teaching any kind of sewing unit, would benefit from the donation as their students work at repurposing the necktie into another functional piece of fashion or art!

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Children & Racism

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.

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Food Traditions: Mock Blog

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….

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Foodborne Illnesses: Digital Interactive Notebook

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!

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Stir Fry Interactive

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!

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43 Minute Lab Series: Shake a Pudding

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!

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