Apple Scientists. This is the Lesson 3 Digging Deeper activity, from Unit 7 Plant Systems, from the DIGS (Developing Individuals, Growing Stewards) AmeriCorps Curriculum from CSU. The curriculum focuses on introducing students in grades 3-5 to Colorado agriculture, industry and environmental issues. The curriculum is matched to State Standards 2021. The curriculum upon request. Visit: https://engagement.colostate.edu/programs-old/developing-individuals-growing-stewards/

Clues from the Landscape Social Studies Lesson 1 Becoming a Homesteader is designed to be used with Clues from the Landscape Artifact Kit. Lessons 1, 2 and 4 can be completed without the artifacts from the kit. These kits are available through Musuems of Western Colorado to D51 Teachers. This lesson can be adapted to use without the kit. Students will be able to: • Describe the requirements for homesteaders under the Homestead Act of 1862 • Discuss the hardships faced by homesteaders • Defend their decision whether or not they would choose to become homesteaders.

Diseñe una búsqueda del tesoro para una caminata familiar.Actividad de Bolsa de STEM Semanal. Agentes de Colorado Americorp en los condados de Araphahoe, Denver, Garfield, Larimer y Weld. Trabajo apoyado por la Corporación para el Servicio Nacional y Comunitario bajo el número de subvención 18AFHCO0010008 de Americorps. Las opiniones o puntos de vista expresados en esta lección pertenecen a los autores y no representan necesariamente la posición oficial o una posición respaldada por la Corporación o el programa Americorps.

Make campfire smores trail mix. Activity from Weekly STEM in a Bag. Colorado Americorp agents in Araphahoe, Denver, Garfield, Larimer, and Weld Counties. Work supported by the Corporation for National and Community Service under Americorps grant number 18AFHCO0010008. Opinions or points of view expressed in this lesson are those of the authors and do not necessarily represent the official position of or a position that is endorsed by the Corporation or the Americorps program. This resource is also available in Spanish in the linked file.

Crea una colorida mezcla de vegetales. Agentes de Colorado Americorp en los condados de Araphahoe, Denver, Garfield, Larimer y Weld. Trabajo apoyado por la Corporación para el Servicio Nacional y Comunitario bajo el número de subvención 18AFHCO0010008 de Americorps. Las opiniones o puntos de vista expresados en esta lección pertenecen a los autores y no representan necesariamente la posición oficial o una posición respaldada por la Corporación o el programa Americorps.

Crea un arcoíris colorido de caramelos utilizando las propiedades de las moléculas cargadas. 238 / 5,000
Levante las letras de una cáscara de caramelo con agua. Levante las letras de una cáscara de caramelo con agua. Agentes de Colorado Americorp en los condados de Araphahoe, Denver, Garfield, Larimer y Weld. Trabajo apoyado por la Corporación para el Servicio Nacional y Comunitario bajo el número de subvención 18AFHCO0010008 de Americorps. Las opiniones o puntos de vista expresados en esta lección pertenecen a los autores y no representan necesariamente la posición oficial o una posición respaldada por la Corporación o el programa Americorps.

Haz una mezcla de frutos secos para fogatas. Actividad de Bolsa de STEM Semanal. Agentes de Colorado Americorp en los condados de Araphahoe, Denver, Garfield, Larimer y Weld. Trabajo apoyado por la Corporación para el Servicio Nacional y Comunitario bajo el número de subvención 18AFHCO0010008 de Americorps. Las opiniones o puntos de vista expresados en esta lección pertenecen a los autores y no representan necesariamente la posición oficial o una posición respaldada por la Corporación o el programa Americorps.

This open textbook provides a foundational understanding of Food Labelling.Food Labelling is an open textbook created using Chapter 2/Food Labelling from the Open Textbook Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals.

A practical how-to illustrating the process of developing a new food product from ideation and formulation to processing and lastly commercialization. This book highlights the overall process and gives instructions for each of the steps along the way.

Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Food Studies aims to help readers understand and address numerous issues within food, food culture, and food systems. These subjects transcend disciplinary boundaries and call attention to how matter, meaning, and movement produce complex and dynamic food-human realities. Chapters range from sovereignty to breastfeeding, financialization to food porn, pollination to fair trade. Embedded throughout, art, poetry, illustration, and audiovisual works offer moments to reflect on and synthesize the text-based entries. Through reading, classroom discussion, and engaging with the extensive pedagogical tools, learners and teachers alike may acquire a new sense of things foodish—along with a new sense of their own place and role within food systems themselves.

This book addresses all aspects of small business entrepreneurship in the food industry. Also contains specific information about resources available to students at the College of DuPage.

This resource will be updated as needed. For the most recent version, visit: https://cod.pressbooks.pub/foodtrepreneurship/

Western Mining History presents a short tour of miner's cabin's from the frontier west during the gold and silver rush. The resources shows Photos of miner's cabins and living conditions. Western Mining History is an historical site that provides databases, information on mining, mining towns, gold and Photos and maps of the western United States. Consider becoming a member or making a donation to help further the work of the site.

The purpose of this unit is to make EM waves of different wavelengths apparent in students’ everyday lives. This will be accomplished by using devices that students are already familiar with and most likely take for granted ­­–microwave and conventional ovens. Students come into the classroom with the understanding that the microwave oven makes their food hot but without knowing why or how this happens at a molecular level. This unit will give the students real-world context for applications of microwaves and infrared waves.

Understanding wave properties and EM waves is relevant to students because EM waves are used for many purposes and surround us every day. These EM waves are used for technology. There are valid health and safety concerns with exposure to some higher frequency waves, such as ultraviolet radiation, x-rays, and gamma rays. This unit will explore why the microwaves in the microwave oven and infrared radiation from the conventional oven do not have the same safety concerns as the higher energy EM waves.

This textbook provides the novice learner with a foundational understanding of Canada’s 2019 Food Guide and Food Labelling. It highlights important considerations for future health professionals seeking to adopt the new food guide into their practice, including strategies towards healthy eating. This open textbook underscores a relational inquiry approach to inform discussions with clients about nutrition and healthy eating.

Let's Go to Market. This is the Lesson 1 Exposure Activity, from Unit 6 Food Products and Processing, from the DIGS (Developing Individuals, Growing Stewards) AmeriCorps Curriculum from CSU. The curriculum focuses on introducing students in grades 3-5 to Colorado agriculture, industry and environmental issues. The curriculum is matched to State Standards 2021. The curriculum upon request. Visit: https://engagement.colostate.edu/programs-old/developing-individuals-growing-stewards/

Linking Value Chains. This is the Lesson 2 Understanding Colorado Agriculture activity from Unit 6 Food Products and Processing, from the DIGS (Developing Individuals, Growing Stewards) AmeriCorps Curriculum from CSU. The curriculum focuses on introducing students in grades 3-5 to Colorado agriculture, industry and environmental issues. The curriculum is matched to State Standards 2021. The curriculum upon request. Visit: https://engagement.colostate.edu/programs-old/developing-individuals-growing-stewards/

Join Curator of Paleontology, Dr. Julia McHugh, as she teaches you how to make her famous frosted sugar cookies and throws in some neat dinosaur facts! Dinosaur Cut-Out Sugar Cookies:

1 cup of sugar
¼ cup of softened butter
½ tsp. of vanilla extract
2 large eggs
1 tsp. of salt
1 tsp. of baking soda
2 ½ cups of flour
In a separate bowl, sift flour, baking soda, and salt together and set aside. Cream together butter and sugar until fluffy, and sugar completely dissolves. Add eggs and vanilla to butter/sugar mixture and beat with mixer until well-blended (about 2-4 minutes). Gradually add the flour mixture, stirring well. Once entire mixture is well creamed together, divide into 2-4 “loafs” and wrap in waxed paper. Chill dough for 2-4 hours.
Rolling out cookies:
Cover surface with a light dusting of flour to prevent dough from sticking. Rub flour onto rolling pin and cookie cutters. Remove dough and roll “loafs” into a flat layer about ¼ inch thick (thinner for crispy cookies, thicker for doughy cookies). Use cookie cutters to cut dinosaur shapes. Peel away dough from in between shapes and add this remnant dough to the next loaf.
Place cookies on non-stick or greased cookie sheet and bake at 400 degrees for 6-8 minutes, or until edges turn golden brown. Let cookies completely cool on wire rack or on parchment paper before decorating.
Vanilla Butter Cream Frosting
½ cup of softened butter (not melted)
1 ½ tsp. of vanilla extract
5-6 Tbsp. of milk
4 ½ cups confectionary (powdered) sugar
Cream butter using spoon or spatula until light and fluffy. Gradually add in the rest of the ingredients, beating the mixture as you add them. If too runny, add small amounts of additional sugar, or if too stiff add additional milk. Beat frosting until desired consistency. Divide into bowls and add food coloring.

Making Butter. This is the Lesson 3 Digging Deeper activity, from Unit 6 Food Products and Processing, from the DIGS (Developing Individuals, Growing Stewards) AmeriCorps Curriculum from CSU. The curriculum focuses on introducing students in grades 3-5 to Colorado agriculture, industry and environmental issues. The curriculum upon request. Visit: https://engagement.colostate.edu/programs-old/developing-individuals-growing-stewards/

This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the kitchen vernacular or in other jurisdictions like Europe or the United States, while retail meat cutters are bound by Canadian regulations regarding labelling and marketing of meat products to consumers for retail.