Lessons

Students create, read, and interpret graphs relating to the economic importance of the dairy industry and are challenged to understand the economic consequences of a day without dairy.

Students determine that agriculture provides nearly all of the products we rely on in any given day by participating in a relay where they match an everyday item with its "source."

Students describe the physical properties of materials and observe physical and chemical changes as they explore the ingredients in pancakes and how maple syrup is harvested from trees.

Students describe the physical properties of materials and observe physical and chemical changes as they examine the ingredients in pancakes and how maple syrup is harvested from trees.

Students compare and contrast hair sheep and wool sheep, discover the reasons why farmers raise sheep, and explore ways farmers meet the needs of the sheep they raise.

Students identify the source of the food they eat and investigate the processes and people involved in getting food from the farm to their spoon.

Students identify the source of the food they eat and investigate the processes and people involved in getting food from the farm to their spoon.

Students investigate a variety of tree fruits, discover how and where they are grown, and explore their nutritional benefits.

Students will expand their knowledge of microbial growth and scientific food preservation methods to learn how honey can serve as an antibacterial agent. Students will learn how honey may be used as a preservative of milk in areas without access to electricity or refrigeration and how this preservation method relies on elements found specifically in honey that cannot be replicated with other sources of sugar.