9th - 12th Grade ELA Standards:
Speaking & Listening

SL1:
Prepare for and participate effectively in a range of conversations and collaborations with diverse partners, building on others’ ideas and expressing their own clearly and persuasively.

A Tale of Two Burgers: Beef and Plant-based Protein: Students will compare the components of beef and plant-based burgers by determining the production and processing methods of each product; evaluate the ingredients and nutritional differences between beef and plant-based products; and discuss different points of view in the agricultural industry concerning plant-based proteins and traditional beef.

Aeroponic Engineering and Vertical Farming: Students will use the engineering design process to develop and construct an aeroponic garden to grow a food crop. Students will develop and apply an understanding of plant anatomy and physiology related to plant growth and ultimately discuss the possibilities and limitations of using vertical farming to produce our food.

Agricultural Land Use: Students explore the impact of fertilizer on algae growth, soil erosion, and agricultural soil and water conservation practices.

Algaculture and Biofuel: Students will use the scientific method to learn about the growth properties of algae and how algae production may be a possible solution to address the global energy crisis. Students will utilize the engineering design process to apply their knowledge about algae growth to create a bioreactor for algae production and discover if biofuel can be made from algae.

Apples and the Science of Genetic Selection: Students will distinguish between natural and artificial selection and use a student-centered learning activity to see how science and genetics have been used to artificially select apples for specific traits like color, texture, taste and crispness.

Beef: Making the Grade: Students will evaluate the USDA grading system for whole cuts of beef and discuss consumer preferences and nutritional differences between grain-finished and grass-finished beef. Students will also distinguish various labels on beef products and discuss reasons for the government’s involvement in agricultural production, processing and distribution of food.

Before the Plate: Students will view the 2018 documentary “Before the Plate” and follow Canadian Chef John Horne as he journeys to the source of ten primary food ingredients used in his restaurant. Using critical thinking skills, students will explore the farm-to-table journey of food.

Bring Home the Blue, Not the Flu!: Using the context of a county fair livestock show, students investigate how diseases are spread. With a focus on zoonotic disease, students will complete simulations demonstrating the spread of illness and implementation of biosecurity measures as well as complete an online module to deepen understanding of specific diseases and their prevention.

Chain of Food: Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step.

Coliform Counts: This is an advanced level or honors lab. During this investigation, students will perform a coliform analysis of raw hamburger meat. They will collect, organize and interpret data while practicing safe lab techniques. In the end, they will apply the results of a coliform analysis to food safety.

Concentrate on the Solution: Students will use their knowledge of solutes, solvents and parts per million to analyze fertilizer options that meet plant nutrient requirements, while evaluating costs associated with managing plant nutrients.

Double the Muscle: Probabilities and Pedigrees: This lesson allows students to apply the concept of Mendelian genetics and learn about the double muscling trait found in cattle. Students will apply their knowledge of genetics and Punnett squares to calculate the probability of genotypes and use a pedigree chart.

Energy and Biofuels: Through a series of activities, students explore fermentation and ethanol production, observe the role of enzymes in fermentation, analyze nutrient values of dent corn, and discover how biofuels are made from plant oils.

Energy and the Commodity Trace-back: Students will describe the domestic food supply chain and identify the use and types of energy involved in the growth, harvest, processing, transportation and marketing of an agricultural commodity.

Enzymes and Bacteria are Whey Cool!: Students study the science of amino acids, protein, enzymes, and beneficial bacterial bacteria to explore the phenomena, “Why does each variety of cheese taste different when the ingredients are the same?”

Evaluating Perspectives About GMOs: While many view bioengineered crops (GMOs) as a promising innovation, there is controversy about their use. This lesson provides students with a brief overview of the technology, equipping them with the ability to evaluate the social, environmental, and economic arguments for and against bioengineered crops (GMOs). This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view.

Farmland: Students will view the film Farmland, a documentary spotlighting six farmers and ranchers in the United States. The film portrays the business and lifestyle of a variety of farmers and ranchers. Perspectives on topics such as genetically modified (GMO) crops, animal welfare, organic and conventional farming practices, farm size, farming stereotypes, and more are presented.

Fast-Food Footwork: Students will explore how retail foodservice establishments ensure that food is safely stored, prepared and served. Through inquiry, they will also learn about local health regulations and how the 4 Cs of Food Safety apply to all aspects of foodservice.

Federal Lands: Ranching & Recreating on Common Grounds: Using various forms of maps, students will analyze public lands in the western United States, describe how ranchers raise food and fiber on federally owned land, and discuss different points of view concerning public lands use and public lands grazing.

Fertilizers and the Environment: Students will recognize that fertile soil is a limited resource, describe the role fertilizer plays in increasing food productivity, distinguish between organic and commercial fertilizers, describe how excess nutrients are harmful to the environment, and identify different sources of nutrient pollution.

Fighting Food Waste: Strategies and Solutions for Home and School: Students will explore strategies that can decrease food waste at home and school, design solutions for school-wide food waste reduction efforts, and participate in food waste challenges that encourage sustainable shopping, correct food storage practices, and meal planning.

Food: Going the Distance: Students calculate the miles common food items travel from the farm to their plates and discuss the environmental, social, and economic pros and cons of eating local vs. relying on a global marketplace for our food.

Fruits and Vegetables: The Right Pick for Vitamins and Minerals: Students will describe the farm-to-table process of common fruits and vegetables, recognize the nutrients fruits and vegetables provide, and evaluate methods of food storage and preparation for preserving nutrients.

Genetically Modified Organisms (GMOs) and Organic Foods: Students will determine the presence of DNA in their food by extracting it from a strawberry. Then, students will compare and contrast GMOs and organic foods in order to evaluate the nutrition, safety, economic, geographic and environmental impacts of these agricultural production practices.

Geography and Climate for Agricultural Landscapes: Students will discover how geography and climate influence the crops that are grown and the livestock that are raised in each state.

Global Trade and Interdependence: Students will examine the impacts of the Columbian Exchange and identify the economic and cultural impacts of contemporary global agricultural trade. They will also explore how food choices influence patterns of food production and consumption.

Growing a Nation Era 1a: Seeds of Change: Students will engage with the Growing a Nation timeline to explore the significant historical and agricultural events and inventions from American history during the years 1600-1929. Students will recognize the importance of labor in agriculture, discover how the implementation of technology increased agricultural production, and explore the role wool played during this era.

Growing a Nation Era 1b: Cotton’s American Journey: Students investigate the impact of cotton on the history and culture of the United States. Students discover the growth and processing requirements for cotton, recognize how the invention of the cotton gin affected slavery, explain how the plantation system was organized, and ultimately understand the role of cotton in the Civil War.

Growing a Nation Era 2: From Defeat to Victory: Students will engage with the Growing a Nation timeline to explore the significant historical and agricultural events and inventions from American history during the years 1930-1949. Students will examine the cause and impact of the Dust Bowl, recognize how the Dust Bowl contributed to the Great Depression, and describe the government’s response to assist farmers in the 1930s.

Growing a Nation Era 3: Prosperity and Challenges: Students will engage with the “Growing a Nation” timeline to explore the significant historical and agricultural events and inventions from American history during the years 1950-1969. Students will examine the cause and effect relationships of many post-war advances that took place in our country and discover how increases in science and technology changed agriculture, leading to fewer farmers being necessary to provide food and fiber.

Growing a Nation Era 4: Into a New Millennium: Students engage with the Growing a Nation timeline to explore the significant historical and agricultural events and inventions from American history during the years 1970-2000. Students recognize the importance of labor in agriculture and determine how the implementation of technology in agriculture increased agricultural production.

Growing a Nation Era 5a: Growing Technology: Students will be introduced to technologies currently used on farms by engaging in an AppQuest to discover how farmers use mobile apps to manage farm production systems, marketing options, and make timely decisions.

Growing a Nation Era 5b: Playing by the Rules: Students will explore the major events and changes in agriculture related to science, technology, and policy in the era of 2001 to the present, taking an in-depth look at how these elements have impacted American families and communities through the passage and enactment of government programs and policies.

Healthy Eating Away From Home: This lesson highlights awareness of consuming nutrients and calories away from home, and where to find the calorie and nutrition information for foods available in fast food restaurants. It also highlights how to determine individual calorie needs, as well as the number of calories in a typical fast food meal, and it focuses on dietary goals for saturated fat and sodium.

Hen House Engineering: Students will use the claim, evidence and reasoning model to evaluate styles of housing used for laying hens in the production of eggs. Using critical thinking skills, students will compare housing styles, determine which system meets their animal welfare standards, and engineer their own hen house model to meet the needs of laying hens.

Herbs and Spices of the World: Students will recognize the difference between a spice and herb, learn how herbs and spices are grown on farms around the world, and participate in a culinary challenge to season popcorn for various cultural cuisines.

Honey as a Biomolecule: Students will learn about different types of carbohydrates, the role of enzymes in breaking down complex sugars into simple sugars, and how different sugars impact our perception of sweetness and may impact human health.

In Search of Essential Nutrients: Students explore the meaning of essential elements and use periodic tables to compare the elements that are essential to people and plants. Students discover where in the environment plants obtain each of their essential elements.

Journey 2050 Lesson 1: Introduction to Sustainable Agriculture: Students will explore the question, “How will we sustainably feed nearly 10 billion people by the year 2050?” as they discover what sustainable agriculture is and how it is critical to securing a stable food supply and future for a growing population.

Journey 2050 Lesson 2: Soil Nutrients: Students will identify nitrogen, potassium and phosphorus as primary soil nutrients necessary in the production of abundant and healthy foods; describe various methods of replenishing soil nutrients that have been depleted by plant growth; discover how overall plant health impacts a plant’s ability to resist disease and pests; and describe what best management practices are in agriculture to improve overall sustainability.

Journey 2050 Lesson 3: Water: Students will discuss the limited amount of fresh water on earth, identify how best management practices can reduce water consumption, discuss the need for water conservation and protection related to population growth and agriculture, and compare and contrast methods of irrigation for water conservation.

Journey 2050 Lesson 4: Economies: Students will explain why economics are important to sustainability, describe the relationship between a sustainable economy and the environment, develop a model demonstrating how agricultural production creates a ripple effect that impacts local and global economies and social stability, and discuss how investments build an economy.

Journey 2050 Lesson 5: Land Use: Students will recognize that arable land—ideal land for growing crops—is a limited resource; identify best management practices that can be applied to every stakeholder’s land-use decisions; and analyze and discuss the impacts of food waste on our environment.

Journey 2050 Lesson 6: Careers: Students will explore careers related to agriculture, identify personal interests within agriculture or a related field, and discuss how agricultural professionals can impact world food.

Journey 2050 Lesson 7: Technology and Innovations: Students will explore new technologies that will impact the future of farming, understand the role of developing countries in food security, and explain how consumers influence the production of food.

Know Your Nitrogen: Students will test for plant-available soil nitrogen and learn how farmers use this test to precisely match fertilizer application to meet crop needs and reduce the amount of nitrogen left in the soil.

Lactose Lab: Some Don’t Like It Sweet: Students will learn the chemistry and composition of milk, identify the difference between a monosaccharide and disaccharide, and carry out a laboratory activity testing the effect of the enzyme lactase on various milks.

Looking Under the Label: Students will evaluate food package labels, determine their meaning, and use the claim, evidence and reasoning model to determine the value of the label in relation to food production practices, nutrition, health, and food safety. Students will engage in critical thinking to recognize the impact of food package labels in relation to marketing, consumer perceptions of food and farming practices.

Matter of Fact: Students will take on the role of a nitrogen molecule and experience how various forms of nitrogen cycle through the environment. Students will be able to identify and differentiate between atoms, molecules and compounds.

Melons, Mitosis and Meiosis: Students will apply the steps of mitosis and meiosis to learn about the production of both seeded and seedless watermelon. Students will learn about the discovery of colchicine, which made seedless watermelon possible, and use modeling clay and beans to model meiosis and mitosis.

Milk: The Scoop on Chemical and Physical Changes: Students apply their knowledge of physical science to dairy products to determine if the changes that take place when turning milk into cheese, butter, yogurt, ice cream, whip cream and other dairy products are physical or chemical changes.

My Agricultural Connections: Describe the local and global complexities in the agricultural systems that provide for our basic needs—food, clothing, and shelter.

MyPlate, MyWin: Students will explore the 2020-2025 Dietary Guidelines, compare and contrast historical food guides, and discover how to apply principles of MyPlate into their diet to create a “MyWin.”

Mystery Juice: Using an inquiry approach, students will develop an investigation to determine the difference between two juices. Food safety will be discussed in relation to the results of the investigations. Students will have the opportunity to discover how pasteurization reduces the number of microorganisms in a food such as juice.

Nutrients to Get Less Of: This lesson introduces sodium and sugar as dietary nutrients we should consume less of. Students will identify the foods and beverages they should limit and recognize how to use the Nutrition Facts label to measure sodium and sugar intake.

Nutrients to Get More Of: Students will plan a healthy meal—breakfast—using the Percent Daily Value (%DV), and will use the Nutrition Facts label to evaluate and compare foods as they plan their meals.

Nutrition Across the Lifespan: Students will trace the energy and nutrition requirements of the human lifecycle from beginning to end and identify the physical and cognitive growth happening in each phase of life.

One in a Million: Students will learn about solutes and solvents and use serial dilution while investigating parts per million—a term used to describe the nutrient concentration of a fertilizer solution.

Photoperiod Phenomena: Students will understand how photoperiodism impacts plants and animals in the environment and learn how egg farms use this science to manage the production of eggs by their hens.

Pig Power: Creating Biogas and Renewable Energy: After exploring the science of energy and energy conversion, students will evaluate some environmental impacts of hog farming and explore technologies that minimize negative human impact by creating biogas energy from animal waste.

Planet Zorcon: Explore the use of natural resources and how humans impact the environment. Discover the difference between renewable and nonrenewable resources and identify careers related to natural resource management by playing a futuristic simulation game in which teams have to collect limited resources from “Planet Zorcon.”

Plant Nutrient Deficiencies: Students will recognize that plants—like people—require essential nutrients to be present in the right amounts in order to be healthy, use reference materials to diagnose plant nutrient deficiencies, define fertilizer as a type of food for plants, and appreciate that fertilizers are used to replenish nutrients in agricultural soils.

Plant-Soil Interactions: Students will explain the roles of diffusion and active transport in moving nutrients from the soil to the plant; describe the formation of soil and soil horizons; and describe the events in the Great Dust Bowl, how they relate to soil horizons, and how those events affected agricultural practices.

Plasmid Problem Solving: This lesson compares and contrasts prokaryotic and eukaryotic cells and examines the form and function of the plasmid found in prokaryotic cells. Students will then use these principles to simulate how a desirable gene can be isolated and inserted into a plasmid as one step in the process of creating a genetically modified organism (GMO).

Properties of Soils: Students examine different types of soil that have been mixed with water and allowed to settle. Next, they work with a soil model to investigate its components (sand, silt and clay) and learn how the properties of these components affect the passage or retention of water through the soil and the amount of air in the soil.

Say Cheese for Protein: Explore protein, discover the role of amino acids, identify dietary sources of complete and incomplete proteins, and make fresh mozzarella cheese—a food science experience where students will observe the protein in milk (whey and casein) separate from water in the creation of cheese.

Soil and Sustainability: Students observe soil ecosystems to investigate how human impact affects the biodiversity of soils using the Simpson's Index of Diversity. Then, students conduct an investigation using field corn to determine how the introduction of nitrogen fertilizers impact soil microorganisms and biodiversity.

Stacking Up Milk and Milk Substitutes: Students will compare and contrast milk and plant-based milk substitutes by learning their source from farm-to-table and discovering how they "stack-up" in nutritional value. Students will also explore food package labeling laws and consumer trends in milk consumption to think critically about the impact of labels in marketing and consumer perceptions of food.

Strawberry Breeding and Genetics: Students learn about DNA by extracting it from strawberries. Students also analyze the similarities and differences of their extraction process to those on “Genetic Engineering: The Journey of a Gene.” Students learn how genetic testing (including DNA extraction) is useful in breeding new varieties of strawberries.

Surrounded by Plants: Students identify the importance of plants to human life by surveying their home and neighborhood for plant products used for medicine, aesthetics, fuel products, fiber and food.

The Carbon Cycle and Climate Smart Agriculture: Students will explore the carbon cycle, evaluate natural and human-induced activities that drive the carbon cycle, and discover climate smart agricultural practices that can be used to produce our food.

The Cattle Drive and Westward Expansion: Students will gain a greater understanding of the historical context and purpose of the cattle drives that took place in the mid 1880s. Students will be able to explain the cause and effect relationships of life on the frontier including: population growth, and later, the invention and use of barbed wire, refrigeration and railroads.

The Environmental Footprint of Livestock: Explore modern livestock farming practices and the ecological footprint of meat, milk, and egg production. Evaluate the contributions of the livestock industry and weigh the challenges related to environmental and economic sustainability of animal-source foods in comparison to plant-source foods.

The Geography of Thanksgiving Dinner: Students will identify common Thanksgiving foods and their farm source, determine if those foods can be produced locally, and locate the common origins of their Thanksgiving Day dinner.

The Green Revolution: Evaluate the agricultural advances of the Green Revolution, discover the contributions of Norman Borlaug, and discuss the impacts of this era from an economic, social, political, and environmental perspective.

The Role of Women in Agriculture: Students will investigate the number of female farmers globally and identify their impacts on contemporary agriculture.

The Science of GMOs: Students will map the scientific process of creating a bioengineered (GMO) plant, compare bioengineered soybean seeds to conventional soybean seeds, describe the impact weeds have on plant growth, and understand how a bioengineered seed can help farmers manage weeds.

The Social and Environmental Impacts of Food Waste: Students will explore the origins of food, describe how food waste affects natural resources and the environment, and identify potential solutions to mitigate food waste’s carbon footprint.

The Water Footprint of Food: Explore concepts of sustainability by evaluating the water footprint (WF) of food. Students are introduced to irrigation practices throughout the world, consumptive and non-consumptive water use, and investigate the water requirements for various food crops.

Tracing the Agricultural Supply Chain: Explore the complexity of global commodity chains that link the production and consumption of agricultural products. Discover how economics, politics, infrastructure, and other conditions affect the distribution of food throughout the world.

Ultra High Pressure Treatment: Students will explore various ways that have been used to preserve food over the ages. They will also learn about techniques used to process food today and hypothesize about other methods scientists might use to process food safely in the future. Finally, students will conduct a simulation of high pressure treatment and discover how it destroys bacteria without crushing the food.

Understanding Bacteria: This lesson introduces students to food safety, the 4 Cs of Food Safety, the Farm-to-Table Continuum, who’s responsible for keeping our food safe, and the link between food safety and other content areas. Students will also be challenged to hypothesize about where most bacteria are found and develop awareness that bacteria are everywhere and that various surfaces might have different levels of organisms.

Weighing in on Egg Labels, Supply, and Demand: Students will apply a basic understanding of the laws of supply and demand, learn about different types of egg laying farms, and recognize the impact labeling has on consumer choices.

What's On The Nutrition Facts Label?: Students will be introduced to the Nutrition Facts label, navigate and decipher the Nutrition Facts label, use food labels to determine nutritive value of foods, and define terminology found on the label such as calories, nutrients, and servings.

What’s Your pH?: Students will measure the pH of a soil sample and learn how pH affects the availability of nutrient uptake by plants. Students will determine if and how their soil pH should be modified through the application of soil amendments.

Where Does it Grow? The Science of Climate and Food: Students will discover the connection between climate and our food supply as they answer the question, "Where does it grow?" They will also explore the consequences of climate change on our food supply and discover how advances in science can help farmers adapt to climate change.

SL2:
Integrate multiple sources of information presented in diverse media or formats (e.g., visually, quantitatively, orally) evaluating the credibility and accuracy of each source.

A Closer Look at Fats: This lesson describes the role of fats in food and in the body, and how they serve as a source of energy. It provides information on different types of fats that are listed on the Nutrition Facts label—including total fat, saturated fat, and trans fat—and defines trans fat and cholesterol. The lesson also includes dietary guidance for fat consumption.

A Recipe for Genetics: Selective Breeding and Bioengineering: Students identify technologies that have changed the way humans affect the inheritance of desired traits in organisms; compare and contrast selective breeding methods to bioengineering techniques; and analyze data to determine the best solution for cultivating desired traits in organisms.

Carbon Hoofprints: Cows and Climate Change: Students will explore the carbon cycle and evaluate the carbon footprint of beef cattle. Using critical thinking skills, students will use the claim, evidence, and reasoning model to determine the effect of cows’ methane production on the environment and investigate the extent cattle contribute to climate change.

Earth's Land and Soil Resources: Students discover that topsoil is a nonrenewable resource and use an apple to represent how Earth’s land resources are used. Through critical thinking, students study agricultural land use and consider the sustainability of current land use practices including the use of land to feed and graze livestock animals.

Food Evolution: Students will view the documentary Food Evolution to evaluate the polarized debate surrounding bioengineering (GMOs). In this film, director Scott Hamilton Kennedy travels from Hawaiian papaya grove to Ugandan banana farms, to cornfields in Iowa to document how agricultural technology can be used in such varied crop settings. This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view.

From Boom to Dust: Students will learn how the events of World War I helped spark the Great Depression, the Dust Bowl, and the resulting New Deal by watching a video and participating in a round robin, responding in writing to images and sound bites from the Dust Bowl, and observing a wind erosion demonstration.

Geography and Climate for Agricultural Landscapes: Students will discover how geography and climate influence the crops that are grown and the livestock that are raised in each state.

Kiss the Ground: Students will view the documentary Kiss the Ground to consider the concept of regenerative agriculture as a tool to improve soil health and overall environmental sustainability.

Mastering Mindful Eating: Students will explore hunger, satiety and mindful eating to discover how our eating habits are impacted by our awareness to physiological signals of hunger or fullness. Students will also practice mindful eating practices and explore portion sizes as they sort foods, create meals using portion-size food models and track their food using mindful eating practices.

Silky Genes: Students will simulate the process of gene splicing, understand the application of transgenic organisms in agriculture, and see how goats can be used for the production of goods other than meat and milk through the use of biotechnology.

The Role of Women in Agriculture: Students will investigate the number of female farmers globally and identify their impacts on contemporary agriculture.

SL3:
Evaluate a speaker’s point of view, reasoning, and use of evidence and rhetoric, identifying any fallacious reasoning or exaggerated or distorted evidence.

Blue's the Clue: Souring Milk for Science: This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UHT) milk to observe how different temperatures (hot, room temperature, cool and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe.

Cooking Right: The Science of Cooking a Hamburger: Through a series of 4 Labs, students will explore the 4 Cs of Food Safety: clean, cook, chill and combat cross-contamination (separate.) Hamburger is used for the labs, as it is a food that students are familiar with and may be cooking at home. Lab 4 is a review and summary of what the students have learned about the 4 Cs and encourages them to apply these principles to their everyday life.

My Agricultural Connections: Describe the local and global complexities in the agricultural systems that provide for our basic needs—food, clothing, and shelter.

Populations: Students evaluate the growth of human populations across time, analyze graphic data to make predictions about future population growth, research country statistics to evaluate demographic transition, and participate in a simulation of a village reliant on subsistence farming. Students begin to develop a sense for the Earth’s carrying capacity and how humans have impacted it.

SL4:
Present information, findings, and supporting evidence clearly, concisely, and logically such that listeners can follow the line of reasoning and the organization, development, substance, and style are appropriate to purpose, audience, and task.

Design ‘Y’er Genes: This lesson introduces students to the relationships between chromosomes, genes and DNA molecules. Using the example of a strawberry, it also provides activities that clearly show how changes in the DNA of an organism, either naturally or artificially, can cause changes.

The Big Deal About Big Ag: Discover how technological advances and economic forces influence the size of farms in the United States. Evaluate the pros and cons of large-scale agriculture for the production of our food, fuel and fiber and identify the similarities and differences in commercial vs. subsistence farming.

The Columbian Exchange of Old and New World Foods: Students will explore New World and Old World food origins to understand how the Columbian Exchange altered people’s lives worldwide.

SL5:
Make strategic use of digital media (e.g., textual, graphical, audio, visual and interactive elements) in presentations to enhance understanding of findings, reasoning, and evidence and to add interest.

Find Your Future Career: Students will discover the variety of agricultural careers available and consider their future career paths in terms of economics, interests, and suitability to their personal talents and characteristics.

SL6:
Adapt speech to a variety of contexts, audiences and tasks, demonstrating command of formal English when indicated or appropriate.

A Search for the Source: In this lesson students will learn 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.”

9th - 12th Grade ELA Standards:Speaking & Listening

9th - 12th Grade ELA Standards:
Speaking & Listening