Lac Courte Oreilles Ojibwe school is a Bureau of Indian Education/Tribally controlled school catering to students who are themselves tribally enrolled or a descendant of a tribal member. Our school has a close working relationship with the Lac Courte Oreilles College Extension program, including access to the college farm. In an effort to encourage students to learn where their food comes from, make more informed decisions about what they eat and how what they eat impacts the environment, students are introduced to indigenous teachings regarding companion planting of food crops. Though the growing part of this project is long term, students learn about the process of seed development, understand the length of time it takes for a plant to mature and ultimately provide food sources. An additional benefit to this project is that it provides students with a sense of nurturing as they help their plants thrive. 

The history of McDonald's in Wisconsin. This exhibit uncovers some of Wisconsin’s surprising connections to the fast food giant.

This kit explores how sustainability has been presented in the media with a particular focus on issues related to food, water and agriculture. Each of the 19 lessons integrates media literacy and critical thinking into lessons about different aspect of sustainability. Constant themes throughout the kit include social justice, climate change, energy, economics and unintended consequences.

Student groups are challenged to create food packages for specific foods. They focus on three components in the design of their food packages; the packages must keep the food clean, protect or aid in the physical and chemical changes that can take place in the food, and present the food appealingly. They design their packaging to meet these requirements.

Explore where the prohibitions and permissions that occur in every day life come from, why they exist, and what gives them force. For example: food- you are only willing and able to eat a subset of the world's edible substances. Marriage- some marriages are prohibited by law or by custom. Addresses questions of prohibition and permission using psychological sources and literary works from ancient to modern. Includes texts by Shakespeare, Melville, Mary Rowlandson, and Anita Desai. Students give group and individual oral presentations.

Today we bring climate change to the dining room table. In this episode, we reinvited Dr. Cynthia Rosenzweig onto the TILclimate podcast to tell us just a little more about the connections between the food we eat and climate change.

Over the last fifty years, humans have made remarkable progress in reducing hunger around the world. How can we keep our farms and food system resilient in a warming climate? Dr. Cynthia Rosenzweig, Senior Research Scientist at the NASA Goddard Institute for Space Studies, joins host Laur Hesse Fisher on this episode of TILclimate to explain how climate change is already impacting our global food system.

This lesson allows the students to understand how food is evaluated. It allows them to put their understanding of sensory evaluation to work.

The participants in this seminar will dive into learning basic conversational Italian, Italian culture, and the Mediterranean diet. Each class is based on the preparation of a delicious dish and on the bite-sized acquisition of parts of the Italian language and culture. A good diet is not based on recipes only, it is also rooted in healthy habits and in culture. At the end of the seminar the participants will be able to cook some healthy and tasty recipes and to understand and speak basic Italian.

This resource is a lesson plan that centers on how we can reduce our impact on the environment. Students will come up with their own action plans and assess its effectiveness after implementation.

This resource is a lesson plan that centers on how we can reduce our impact on the environment. Students will come up with their own action plans and assess its effectiveness after implementation.

Subject considers how the visual and material world of "nature" has been reshaped by industrial practices, beliefs, structures, and activities. Readings in historical geography, aesthetics, American history, environmental and ecological history, architecture, city planning, and landscape studies. Several field trips planned to visit local industrial landscapes. Assignments involve weekly short, written responses to the readings, and discussion-leading. Final project is a photo-essay on the student's choice of industrial site (photographic experience not necessary).

At some point, many children wish for a pet animal to play with and care for. But what does it take to keep an animal alive and healthy? In this engaging lesson plan, children will act out adopting a pet and shopping for items based on its needs. As they bring their items together, they will notice that every animal needs food, water, shelter, and air to survive.

Three short, hands-on, in-class demos expand students' understand of energy. First, using peanuts and heat, students see how the human body burns food to make energy. Then, students create paper snake mobiles to explore how heat energy can cause motion. Finally, students determine the effect that heat energy from the sun (or a lamp) has on temperature by placing pans of water in different locations.

How can you tell if harmful bacteria are growing in your food? Students learn to culture bacteria in order to examine ground meat and bagged salad samples, looking for common foodborne bacteria such as E. coli or salmonella. After 2-7 days of incubation, they observe and identify the resulting bacteria. Based on their first-hand experiences conducting this conventional biological culturing process, they consider its suitability in meeting society's need for ongoing detection of harmful bacteria in its food supply, leading them to see the need for bioengineering inventions for rapid response bio-detection systems.