News: Teacher stories

Teachers all over the state and beyond are using Feed the World lessons with their students! See how other teachers are implementing this curriculum in their classrooms, learn about emerging agricultural topics and resources, and get the latest updates on our workshops and satellite activities.

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Growing the crops and farmers of tomorrow

Feb 22, 2018
Many students show up to school each day wondering what will be on the lunch menu. Freshmen and sophomores in Mr. Todd Tayloe’s Scholarship Biology class at Carroll High School are learning about what might be on the menu decades from now and how they might become the scientists helping solve a potential global crisis. These students are growing corn to see how differences in genetically modified organisms and no…

Fermentation lab set up and design

Feb 15, 2018
Do you know how ethanol is made? Commercial production of fuel ethanol in the United States involves breaking down the starch present in corn into simple sugars (glucose), feeding these sugars to yeast (fermentation), and then recovering the main product (ethanol) and byproducts (animal feed and carbon dioxide). Ethanol is an alcohol produced through the process of yeast fermentation of sugars. The Corn fermentation in a bag lesson gives students …

Nutrient testing for a science fair project

Feb 2, 2018
Courtney Bockbrader teaches at Anthony Wayne High School. She attended an Ohio Corn & Wheat-sponsored summer workshop and received curriculum and lab supplies for her classroom. One of her students used a Feed the World lab for his science fair project. “My name is Patrick Miller and I am a sophomore enrolled in an AFNR 2 class. I did the ethanol nutrient testing lab as an agriscience fair experiment and it …

Students figuring out about fermentation

Jan 18, 2018
At Bethel-Tate High School, Samantha Williams’ honors biology students performed the fermentation in a bag lab. Each student group created their own experiment plan to test their chosen variables. Students then added various enzymes, yeast, various feedstock/corn stock, and warm water to snack size baggies. Then they measured the height of each bag to see how much they inflated. Students also used a breathalyzer to determine alcohol content, which …

The flow of knowledge in the study of water

Dec 22, 2017
Kelly Staley, 7th grade science teacher at Clear Fork Middle School, shares how she’s using what she learned at the summer 2-day Feed the World workshop sponsored by Ohio Corn & Wheat: My students begin this unit by studying the properties of water. They perform tests examining cohesion, adhesion, specific heat, and the pH of different sources of water. The students enjoyed the opportunity to choose from four different labs, …

Cellular respiration and fermentation

Dec 20, 2017
After covering photosynthesis, Rebecca Scott of Field High School took her students through cellular respiration, including the corn fermentation in a bag activity. The activities and supplies were provided from Ohio Corn & Wheat-sponsored Feed the World workshop. Scott said, “First and foremost, the breathalyzer sure captured their interest! I would like to think that we had accurate results; one of our readings was .9!” Since the bags weren’t inflating quickly, …

Fermentation leads to lots of gas

Dec 13, 2017
Recently the 10th grade biology students at Fort Jennings High School worked on the Corn Fermentation in a Bag lab experiment. Teacher Jeff Jostpille, a Feed the World alumni educator, first reviewed cellular respiration and organic molecules. Next, he talked about commercial ethanol production, reminding students about the two local ethanol facilities. He explains the fermentation activity: “Students could choose from a variety of feedstocks, including sugar, honey, blue agave, …

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