Family/Consumer Science

The Third Plate

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The Third Plate is chef Dan Barber's extraordinary vision for a new future of American eating. After more than a decade spent investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that - for the sake of our food, our health, and the future of the land - America's cuisine required a radical transformation.

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Grade Level: 
Length: 
14:31
The Third Plate

Teaching Financial Literacy Through Play

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Copies: 8

It may only be play money, but the games in this book can help students better understand how important financial literacy is in their real lives. Play-based lesson plans in the book cover topics including spending and saving, risk assessment, and return on investment using fast-paced board and card games. A larger capstone game pulls together all of the concepts in a market-driven game that places students in the role of stockholders investing in and managing train companies. Who will use financial savvy to turn the biggest profit?

Games:

Teaching Financial Literacy Through Play

Soul of a Chef

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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry.

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Length: 
12:15
Soul of a Chef

Farmageddon

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Americans' right to access fresh, healthy foods of their choice is under attack. Farmageddon tells the story of small family farms that were providing safe, healthy foods to their communities and were forced to stop, sometimes through violent action, by agents of misguided government bureaucracies, and seeks to figure out why.

Director: 
Grade Level: 
High
Length: 
01:30
Farmageddon

Forks Over Knives

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Forks Over Knives examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods.

Director: 
Grade Level: 
High
Length: 
01:36
Forks Over Knives

Cooked: A Natural History of Transformation (Unabridged)

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Fire, water, air, earth - our most trusted food expert recounts the story of his culinary education.

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Length: 
13:26
Cooked: A Natural History of Transformation (Unabridged)

Piece o Cake

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Everyone knows the cake rules: one person cuts,the other chooses. In this way, one makes the slices as equal as possible so that one does not end up with the short end.

Grade Level: 
Middle
High
Content Area: 
Math
Family/Consumer Science
Play Time: 
20 min.
Piece o Cake

The Omnivore's Dilemma: A Natural History of Four Meals

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The best-selling author of The Botany of Desire explores the ecology of eating to unveil why we consume what we consume in the 21st century. "What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma.

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Length: 
15:54

Digital Commons Network

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The Digital Commons Network brings together free, full-text scholarly articles from hundreds of universities and colleges worldwide. Curated by university librarians and their supporting institutions, the Network includes a growing collection of peer-reviewed journal articles, book chapters, dissertations, working papers, conference proceedings, and other original scholarly work.

Eggs 101: A Video Project (2008)

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Exquisitely simple, yet enormously complex, the egg is one of nature's marvels. This Video Field Trip, produced by PBS39, explains modern egg production, from the development of the egg within the hen, through the packing of washed, sized and graded eggs for sale. The film is suitable for agriculture, family and consumer sciences, economics and science programs as well as other classes.

Grade Level: 
Middle
Length: 
00:28
Eggs 101: A Video Project

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