2.5:
Compare life in the United States in the past to life today.

It’s a MOO-stery!: Students make observations about historic tools used on a dairy farm to store and process milk into cheese and butter.

Storing Winter Squash: Students explore a variety of vegetables that can be stored through the colder months, including roots, alliums, cole crops, and winter squash and compare and contrast how families store food now with how they stored food long ago.

2.7:
Identify and describe national historical figures and places.

Agriculture Counts: Students read a story about our nation’s first survey of agriculture, discuss reasons for counting things, and gain practice by sorting and counting a variety of objects related to agriculture.

2.15.d:
Identify examples of an economic cost or benefit of a decision or event.

A Search for the Source: 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.”

2.16.c:
Identify examples of an economic cost or benefit of a decision or event.

Plant Tops and Bottoms: Students will identify where fruits and vegetables belong on a MyPlate diagram and describe the major parts of plants—roots, stems, leaves, flowers and fruits—according to if they are produced on the top or bottom of a plant.

2.17:
Explain why and how people specialize in the production of goods and services.

Agriculture Pays: Students discover that agricultural careers are interconnected and that agriculture influences many parts of their daily lives.

Homegrown in Your State: Fruits and Vegetables: Students explore their state's specialty crops, discover how food gets from the farm to the table, and discuss the importance of eating fruits and vegetables every day.

2.18:
Explain how scarcity of resources and opportunity costs require people to make choices to satisfy wants and needs.

A Search for the Source: 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.”

2.19:
Identify how people use resources.

From Sap to Syrup: Students recognize how geography and climate allow for the growth of maple trees and the process of making syrup, identify the characteristics of maple trees that produce the best sap for making maple syrup, and name the steps in the process of creating syrup from sap.

2.20:
Use maps and models.

Agriculture Counts: Students read a story about our nation’s first survey of agriculture, discuss reasons for counting things, and gain practice by sorting and counting a variety of objects related to agriculture.

From Sap to Syrup: Students recognize how geography and climate allow for the growth of maple trees and the process of making syrup, identify the characteristics of maple trees that produce the best sap for making maple syrup, and name the steps in the process of creating syrup from sap.

2.21:
Describe geographic features and physical characteristics of places.

A Walnut Orchard Through the Seasons: Students discover the changes that take place in a walnut orchard through the seasons by reading and discussing a story about a walnut farm.

2.26:
Explain how and why people, goods, and ideas move from place to place.

Agriculture Pays: Students discover that agricultural careers are interconnected and that agriculture influences many parts of their daily lives.

Homegrown in Your State: Fruits and Vegetables: Students explore their state's specialty crops, discover how food gets from the farm to the table, and discuss the importance of eating fruits and vegetables every day.