This week we cooked rye berries while reading a short article that hinted that rye was primarily farmed in Europe without actually saying so. A perfect opportunity to practice the reading skill of inferring!
I cracked up when kids described the cooked rye as looking like maggots. One student took a leap of faith, tried the cooked berries, and then exclaimed, "It tastes like insects crawling around in my mouth!" Needless to say, he did not finish his serving! Personally, I thought that they tasted like a more savory version of wheat berries, but I like that pop-and-smush texture under my teeth.
|Exploring an uncooked grain|
T'eff was very popular with some but less appreciated overall. Considering its price and how difficult it is to access, it is also the least likely grain to eat on a regular basis. (I ordered a pound of it from an Amazon seller for a whopping $10.85, whereas every other grain was available locally.)
This week I've also been modeling the research process with a familiar continent: North America. Next week everyone will start researching a continent of choice, learning about its geography, climate, native peoples, immigrants, and staple foods. We'll put all our learning together on a website, which will be a new technological accomplishment for me.
|Class display with a small bag of a representative grain connected to each continent, expanded below|