our food's journey
When one asks where our food comes from, many of us probably respond with very LOCAL answers. Market Basket, Stop & Shop, Whole Foods, Cumberland Farms, perhaps even Taco Bell. This episode attempts to see beyond these answers by looking looking a bit further afield, while learning to appreciate the local connections.
Grains and Flour are at the center of this episode:
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A local business in downtown Lynn is discussed as a model for bringing sustainability to the city.
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Tools and Techniques related to making pasta at home are explored.
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Local or Not? Where should our grains come from?
The Source of Our Sustenance
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TOOLS, TECHNIQUES, and HIGHLIGHTS
This section highlights the journey that food, particularly flour and related products, take on their way to our tables. Some of this you probably know already, but I know there will be at least a few new things here for most of us.
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HOW WHEAT BECOMES FLOUR
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A Unique and Creative demonstration of how one could make flour from grain.
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Can you think of another way?
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PRODUCING FLOUR IN OTHER CULTURES
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Similar methods to the Stone Grinding approach shown here are in use in many countries in the world.
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Grains are placed in the center of the top Stone, then ground flour works its way out from between the two stones.
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THE NEED TO KNEAD
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The term "knead" may be one with which you are familiar, but perhaps not.
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I use it quite a bit in this episode, so here is a bit of an introduction!
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WE KNEAD DOUGH
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I use a special tool, rather than my hands,to mix and knead the pasta dough.
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An additional piece of specialized equipment makes an appearance as well.
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The Source of Our Sustenance
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FUN FACTS AND RELATED TOPICS
This section includes information that you may find to be interesting, and that may help to connect you more directly to the food that you consume on a daily basis.
Did you know ...
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Approximately 50% of all of the Wheat produced in the United States is Exported to other countries?
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Kansas Harvests more wheat than any other state in the country?
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Wheat grown in Kansas, and shipped to Lynn, Massachusetts (whether as wheat or flour), needs to travel approximately 1,850 Miles?
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One Mighty Mill Donated 6,720 Bagels to My Brother's Table in Lynn last year!
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Wheat grown in Linneus, Maine and shipped to One Mighty Mill in Lynn, Massachusetts, travels approximately 340 Miles?
MORE RELATED LINKS
EPISODE 3- FINAL tHOUGHTS
Please take the time to fill out the survey below. Remember, this is not an assessment. This is an opportunity for us to work together as we seek to learn and grow during this highly unusual time. I look forward to seeing how things have gone thus far.
- Mr. Clark
EPISODE 1- FINAL tHOUGHTS
Please take the time to fill out the survey below. Remember, this is not an assessment. This is an opportunity for us to work together as we seek to learn and grow during this highly unusual time. I look forward to seeing how things have gone thus far.
- Mr. Clark
WORD WALL
During the course of this term we will be adding Domain-Specific Vocabulary to our Word Wall. I have included a couple of items to get us going. You may add to the wall by clicking on the PLUS sign. Please include Your Name when adding an entry.
**Note that you can open the word wall in a new window by clicking the icon in the upper right corner of the wall