Objectives Met
Scouts were able to:
1. Explore the benefits and challenges of farm to table cooking/farming.
2. Virtually visit and experience an interview with a farm to table restaurant chef.
3. Discover through interview and/or history what the definition of local is when referring to farm to table cooking or locavore eating. Optionally, conduct a taste test comparing local and non-local foods.
4. Use a research input tool to gather information about crop harvesting times in their local area.
5. Assess their own current food sources and research where to find their own local food sources.
6. Use an online input tool to create a new recipe using local foods from the virtual farmer's market field trip and/or the local foods available to them at current time.
7. Plan a locavore 3-course meal and create a menu to display when preparing/serving/eating the meal.
8. Understand the basic techniques of preserving local, fresh food, in particular water-bath canning.
9. Identify preserved food that may not meet food safety requirements and the dangers of consuming improperly preserved foods.
Scouts were able to:
1. Explore the benefits and challenges of farm to table cooking/farming.
2. Virtually visit and experience an interview with a farm to table restaurant chef.
3. Discover through interview and/or history what the definition of local is when referring to farm to table cooking or locavore eating. Optionally, conduct a taste test comparing local and non-local foods.
4. Use a research input tool to gather information about crop harvesting times in their local area.
5. Assess their own current food sources and research where to find their own local food sources.
6. Use an online input tool to create a new recipe using local foods from the virtual farmer's market field trip and/or the local foods available to them at current time.
7. Plan a locavore 3-course meal and create a menu to display when preparing/serving/eating the meal.
8. Understand the basic techniques of preserving local, fresh food, in particular water-bath canning.
9. Identify preserved food that may not meet food safety requirements and the dangers of consuming improperly preserved foods.