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Image  courtesy  of  Simon  Howden  /  FreeDigitalPhotos.net                                  THESA  is  a  provincial  specialist  association  of  the  British  Columbia  Teachers  Federation.  Our  members  are  Home  Economics  educators  in  British  Columbia,  Canada,  collaborating  together  for  the  betterment  of  individuals,  families,  and  community  

Spring  2013  

 In  this  Issue:    Presidents  Report  …………….  2  Editors  Report  ............................2    Conference  News……………….3  Recipes  and  Resources.  ……..4    Order  Form………………..…….15  Executive…………………………16  

Contributions  to  the  newsletter  are  welcome,  wanted  and  necessary  –  please  share  you  successes,  favorite  lessons  and  recipes  and  projects.    All  submissions  can  be  emailed  to  corrinasimpson@hotmail.com.    

Deadlines  Feb  15th  for  the  March  Edition  May  15th  for  the  June  Edition  

August  15th  for  the  September  Edition  November  15th  for  the  December  Edition  

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President’s  Report            Spring,  2013          

The  year  is  half  over  already,  and  seems  to  have  flown  by,  and  already  we  are  looking  ahead  to  year-­‐end,  the  end  of  the  current  contract,  potential  curriculum  changes,  and  next  year’s  conference.  At  the  President’s  Specialist  Association  Council,  there  has  been  discussion  recently  of  a  “super  conference”,  possibly  in  2015,  with  several  or  all  of  the  specialist  associations  participating.    This  would  be  in  addition  to  our  regular  conference  or  instead  of  our  conference,  and  would  likely  be  held  on  the  October  provincial  day.    I  will  put  up  a  discussion  on  Ning  with  more  information  and  would  appreciate  your  comments  for  or  against  this  option.  

The  Ministry  has  recently  published  a  document,  Exploring  Curriculum  Design:    Transforming  Curriculum  and  Assessment  (January,  2013).    It  looks  like  some  preliminary  planning  for  curriculum  modifications  has  been  going  on  since  July,  2012,  although  nothing  yet  on  Home  Economics.    According  to  this  document,  Applied  Skills  is  slated  for  this  spring,  although  it  is  unclear  how  the  advisory  group  will  be  selected  –  THESA  has  had  no  contact  yet  from  the  Ministry  in  this  regard.    Please  check  out  this  document,  available  from  http://www.bced.gov.bc.ca/irp/docs/exp_curr_design.pdf.    The  executive  will  be  looking  at  this  document  at  our  next  meeting  and  sending  a  response,  but  I  would  encourage  you  to  also  submit  your  comments  to  the  Ministry.    There  are  some  questions  at  the  end  of  the  document,  but  you  may  make  other  comments  as  well  –  in  particular,  please  encourage  the  ministry  to  contact  THESA  (and  the  BCTF)  when  they  are  ready  to  work  on  curriculum  modifications.  We  are  still  interested  in  working  on  a  ‘best  practices’  guide  as  well,  and  are  working  on  possible  funding  sources.    More  information  to  come  on  this.  Thank  you  to  Coquitlam  for  offering  to  host  our  conference  next  year,  and  I  hope  to  see  many  of  you  there.    By  the  time  this  newsletter  is  published,  the  Canadian  Symposium,  which  is  being  held  in  Richmond,  will  have  ended,  and  I  expect  to  see  several  of  you  there,  as  well.    

From The Editor I   was   fortunate   enough   to   attend   the   Canadian   Home   Economics   Symposium   in   February.      Thank  you  to  Mary  Leah  de  Zwart  and  Mary  Gale  Smith   for  hosting  and  organizing.   It  was  a  fabulous  and  informative  weekend  with  many  great  speakers.  Thank  you  once  again  to  all  the  contributors  to  this  newsletter.        

Good  News  From  UBC  –a  tenure  track!    The  Department  of  Curriculum  and  Pedagogy  (EDCP)  in  the  Faculty  of  Education  at  the  University  of    British   Columbia,   is   seeking   applications   for   a   tenure   track   position   in   home   economics/human  ecology/health  education.    The  appointment  will  be  at  the  rank  of  Assistant  Professor  and  is  expected  to  commence  September  1,  2013.      Applications  will  be  reviewed  starting  April  15th  until  the  position  is  filled.    Check  UBC’s  website  for  details.      

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THESA Conference October  25,  2013  Coquitlam,  BC  

   Call  For  Workshops

The theme of this year’s conference is "We Are the Life App for That". Just as apps have become such an integral part of our lives, so too is Home Economics—the application of skills and knowledge to our everyday lives. This year’s conference will highlight and celebrate the importance of Home Economics courses in the lives of our students.

Are you considering presenting a workshop, discussion group, or seminar to enrich teacher practice and student learning?

The Conference Organizing Committee is inviting presenters to give workshops or seminars on the following topics:

* current issues and practices in Food Studies, Family Studies, Textile Studies, and Planning (e.g. Food Literacy, Buying Local, Fibre Technology, Obesity, Financial Literacy, Social Responsibility etc...)

* new teaching technologies (e.g. Apps, Mobile Devices, Social Media, BYO, etc...)

* new teaching approaches (e.g. Flipping, Assessment Strategies/AFL, Project-Based Learning, Problem-Based Learning)

* focuses for new/beginner Home Economics teachers; middle and secondary approaches to teaching.

Check out the conference website for updates  

www.thesaconference.ca      

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Recipes and Resources

Web  Watch    

www.tes.co.uk    This  website  from  the  UK  is  full  of  resources  and  lesson  plans  developed  by  teachers.    Unlike  many  teacher  websites  this  is  one  of  the  few  sites  that  has  a  substantial  amount  of  Home  Economics  resources.  

www.smoc.ca    Society  for  the  museum  of  costume.    Ivan  Sayers  at  his  best.    Look  on  line  to  see  a  list  of  monthly  events  held  at  Hycroft  Manor.    Follow  on  twitter.    Membership  is  $20  a  year.      Now  available  on  YouTube:      251  episodes  of  Food  Network's  Alton  Brown's    "Good  Eats".    This  is  a  wonderful  resource  for  Food  Studies.    He  incorporates  food  chemistry,  food  anthropology,  equipment  comparisons,  and  occasionally  sock  puppets!  Very  entertaining  and  full  of  interesting  facts  and  trivia  on  251  different  foods!    Search  on  YouTube:    goodeatscomplete  See  Susan  Armstrongs’  great  resources  below  on  the  onion  soup  DVD        www.teacherspayteachers.com  You  can  find  lessons  on  any  subject/level,  Powerpoints,  graphics  organizers,  activities,  worksheets,  etc  from  free  to  a  few  dollars.      Kathy  Hess  found  this  great  cooperative  learning  resource  created  by  Lisa  Pagano  on  the  Teachers  Pay  teachers  website.    It  is  kind  of  a  great  play  on  the  texting  wave  we  are  experiencing.    Kathy  suggests  one  use  is  to  put  four  or  five  different  questions  on  four  or  five  sheets  and  get  the  students  to  pass  them  around  the  room  and  then  use  the  answers  to  complete  an  individual  assignment.  Share/pool  the  resources  and  then  have  them  available  to  all  students  to  interpret  and  complete  the  assignment.    Found  on  the  “The  Best  of  Teachers  Pay  Teachers”              

   

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GOOD  EATS  DVD  -­‐  ONION  SOUP  contributed  by  Susan  Armstrong    History  of  Onion  

a. Egyptians  –  represented  _____________________  and  swore  oaths  with  one  hand  on  an  onion  

b. Byzantine  –  topping  important  _______________________with  onion  domes  c. Middle  Ages  –  used  as  ________________________  gifts  d. American  Civil  War  –  General  Sherman  wrote  Washington  to  say  he  wouldn’t  move  his  troops,  if  they  didn’t  send  more  onions.      They  were  also  used  to  keep  ____________    ______________    sterile.  

 2. All  onions  come  from  the______________  family  

 3. Two  types  of  onions:    storage  onions  and  _____________  onions.  

 4. Storage  onions  have  ________________________    skin  and  fresh  do  not.    Fresh  are  usually  sweet.  

 5. Examples  of  fresh  onions:    Maui  Sweet,  Walla  ____________________,  Texas  1015,  Vidalia.    Usually  available  in  mid-­‐spring  and  summer.  

 6. Other  fresh  onions  –  green  onions,  _______________  and  scallions.  

 7. The  French  have  legal  controls  over  names  of  foods  grown  in  areas  called  Appellation.    e.g.    Sparkling  wine  can  only  be  called  Champagne  if  it  is  grown  in  campagne.  

 8. Vidalia  onions  were  first  grown  in  Vidalia,  Georgia  in  ______________.    The  same  onion  grown  in  other  places  tasted  hot,  not  sweet.    Turns  out  the  dirt  has  less  __________________________in  it.    The  sulfur  in  soil  is  responsible  for  the  heat.  

 9. Only  ____________  Georgia  counties  can  call  their  onions  Vidalia.  

 10. Christopher  Columbus  planted  1st  onion  plantation  on  the  island  of  Hispaniola.    It  was  an  ___________________________  variety.      

 11. Wild  onions  were  already  present  here.    _____________  species  native  to  North  America.  

 12. A  Vidalia  onion  has  __________%  sugar,  compared  to  a  regular  onion  with  _______%  

 

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13. Can  store  hanging  in  a  dark,  cool  place  in  _________________________!    14. Light  makes  onions  ______________________.  

 15. Don’t  store  with  potatoes,  as  they  give  off  moisture  which  makes  onions  _________________.  

 16. There  are  many  crazy  solutions  for  cutting  onions  with  out  tears.  

 17. Why  do  they  make  us  cry?    When  we  break  open  the  cells,  the  sulfuric  compounds  in  the  cells  combined  with  the  enzymes  form  a  gas  that  when  combined  with  the  liquid  in  eyes  turns  to  sulfuric  acid.  

   Onion  Soup  8-­‐10       onions  3           Tbsp.    butter    1.  Turn  skillet  to  250F.    Alternate  layers  of  onion  with  teaspoon  of  kosher  salt.    Cook  45  min  to  1  hour  until  brown.    

• Brule  is  French  for    “__________________”.  • Consomme  is  clarified  meat  or  fish  stock.  

 2.    Cover  onions  with  white  wine;  turn  heat  to  high  and  5  minutes  to  reduce  to  a  ______________________.    3.    Add  __________  oz  beef  consomme,  10  oz  chicken  or  vegetable  broth,      _________  oz  apple  cider.    4.    Add  bouquet  garni  –  bunch  of  fresh  herbs  tied  together.    Simmer  20  minutes.    5.    Punch  out  rounds  of  bread  with  the  ________________.    Broil  one  side.    6.    Add  dash  of  cognac.        7.    Fill  heatproof  soup  bowls  with  soup.    Place  toasted  side  down  on  soup.    Sprinkle  with  parmesan  and  fontina  or  mozzarella.      ________________________      1-­‐2  minutes  to  melt  cheese.  

 

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The  Eyes  of  Nye:  Genetically  Modified  Foods:  Benefits  &  Risks    

contributed  by  Susan  Armstrong    

 Video:  25  minutes  answer  key    

1. Give  three  examples  of  GMo  Foods.    Fish  gene  put  into  a  tomato;  wheat  breeding  hybrids;  papaya  resistant  to  ring  spot  virus    

2. What  does  “transgenic”  mean?    Take  a  gene  out  of  one  plant  and  put  it  into  another    

3. What  is  “golden  rice”  and  why  was  it  developed?    Gmo  rice  that  has  pro  vita,  so  help  fight  malnutrition  in  developing  countries    

4. What  is  BT  corn?      Pest  resistant  corn;  modified  with  a  gene  from  bacteria  that  produces  a  taste  that  insects  don’t  like.    

5. Why  are  herbicide  tolerant  foods  developed?    Farmers  can  spray  field  with  an  herbicide  to  kill  all  the  weeds,thatcompete  for  nutrient,s  but  not  kill  the  crop.    

6. 91%  of  all  GMo  crops  planted  around  the  world  belong  to  Monsanto  Company    (167  million  acres.)    How  might  this  be    is  a  problem?  

 Have  a  monopoly  on  food  supply;  can  charge  whatever  they  want    

7. What  is  the  problem  with  labeling  GMo  foods?    Most  are  Gmo  in  some  way;  does  that  include  if  only  the  leaf  or  root  is  GMo,  but  not  the  part  you  eat?    

8. What  are  two  issues  that  critics  of  GMo  foods  bring  up  as  potential  dangers?    Allergic  reactions  Alter  the  ecosystem  very  quickly              

 

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Good  Eats  DVD:  Dr.  Strangeloaf      contributed  by  Susan  Armstrong    1.  On  average  bread  consists  of              _________%  Air  

                           _________%  Salt  &  Yeast  

                             _________%  Water  

                           _________%Flour  

 

2.  What  signifies  bread  flour  as  actual  bread  flour?  

3.  Why  can  whole  wheat  flour  go  bad  unless  refrigerated?    

4.  Bread  flours  hold  a  lot  of  protein.  This  protein  comes  in  the  form  of  structures  called  

______________    and  _______________.  These  mix  to  form  ________________,  a  stretchy  substance  

that  makes  yeast  breads  possible.  

5.  _______________  water  is  better  than  distilled  or  treated  water  for  baking  bread.  

6.  Distilled  water  is  bad  for  baking  because  it  has  been  _________________  into  _____________  then  

____________________    back  into  water  and  collected  in  a  purer  form.  

7.  Yeast  converts  sugar  into  __________________________________________.  This  process  is  

referred  to  as  f_  _  _  _  _  _  _  _  _  _  _  .  

8.Why  do  sourdough  breads  in  different  areas  taste  different  from  others?  

9.  Why  does  yeast  have  to  be  soaked/washed  in  warm  water  before  using?    

10.  What  does  cold  do  to  yeast?    

11.  Why  is  salt  important  to  bread?    

12.  Bread  dough’s  resting  period  is  called  “_________________”.  This  allows  the  flour  to  

_______________  and  the  _____________  to  relax.  

13.  Why  do  we  need  to  knead?  

14.  Bread  dough  should  ________________  in  size  when  it  rises.  

15.  What  is  “punching  down  the  dough”?    

16.  To  ensure  a  nice  crispy  crust  Alton  brushes  1/3  cup  __________  and  1  tbsp.  _______________.  

17.  ______________  is  good  when  baking  bread  because  it  will  prevent  a  _______________  on  the  

bread  before  the  oven  spring  has  “done  its  thing”.  

18.  Why  do  you  need  to  wait  for  20  minutes  before  cutting  and  eating  the  bread?    

 

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Answer  Key    1.  On  average  bread  consists  of  :      15%  Air,  2%  Salt  &  Yeast,  30%  Water,  50%Flour  2.  What  signifies  bread  flour  as  actual  bread  flour?  

-­‐high  protein  content  –  hard/strong  wheat  

3.  Why  can  whole  wheat  flour  go  bad  unless  refrigerated?    

-­‐the  Germ  contains  fat    

4.  Bread  flours  hold  a  lot  of  protein.  This  protein  comes  in  the  form  of  structures  called  Gliadin  

and  Glutenin.  These  mix  to  form  gluten,  a  stretchy  substance  that  makes  yeast  breads  possible.  

5.    harder  water  is  better  than  distilled  or  treated  water  for  baking  bread.  

6.  Distilled  water  is  bad  for  baking  because  it  has  been  boiled  into  steam  then  condensed    back  

into  water  and  collected  in  a  purer  form.  

7.  Yeast  converts  sugar  into  carbon  dioxide  alcohol  acid.  This  process  is  referred  to  as  

fermentation.  

8.Why  do  sourdough  breads  in  different  areas  taste  different  from  others?  Different  types  of  

yeast  inhabit  different  reasons  and  each  have  their  own  unique  taste.  

9.  Why  does  yeast  have  to  be  soaked/washed  in  warm  water  before  using?  Because  the  dead  

cells  need  to  be  washed  away  for  the  live  ones  to  replicate  themselves  and  rise  

10.  What  does  cold  do  to  yeast?  Slows  down  fermentation  and  rising  

11.  Why  is  salt  important  to  bread?  It  improves  the  flavor  and  it  limits/slow  the  fermentation  

process.  

12.  Bread  dough’s  resting  period  is  called  “autolyse”.  This  allows  the  flour  to  hydrate  and  the  

gluten  to  relax  

13.  Why  do  we  need  to  knead?  Because  gluten  forms  a  web  that  becomes  strong  enough  to  

capture  the  bubbles  made  from  the  yeast  

14.  Bread  dough  should  double  in  size  when  it  rises.  

15.  What  is  “punching  down  the  dough”?    Redistributes  bubbles  and  new  yeast  cells  

16.  To  ensure  a  nice  crispy  crust  Alton  brushes  1/3  cup  water  and  1  tbsp.  cornstarch  

17.  Steam  is  good  when  baking  bread  because  it  will  prevent  a  crust  on  the  bread  before  the  oven  

spring  has  done  its  thing.  

18.  Why  do  you  need  to  wait  for  20  minutes  before  cutting  and  eating  the  bread?  The  starch  and  

protein  structures  need  to  set  

  11  

Nan Khatai (East Indian Coconut Cookies)  

Contributed  by  Jennifer  Lactin  

Yield: 16 cookies

125 ml Butter, softened ½ cup 155 ml Sugar ½ cup + 2 Tbsp 1 Egg, beaten 1 280 ml Flour 1 cup + 2 Tbsp 3.5 ml Baking powder ¾ tsp 5 ml Ground cardamom 1 tsp 1 ml Salt ¼ tsp 60 ml Medium coconut ¼ cup

Granulated sugar, to roll cookies in

1. Preheat oven to 350°F. 2. In a large bowl, cream butter & sugar until the mixture is light & fluffy. Gradually beat in

the egg. 3. In a medium bowl, sift the flour, baking powder, cardamom & salt. Add to creamed

mixture. Mix with a wooden spoon until combined. 4. Add coconut. Mix well.

5. Roll into balls. 6. Roll in sugar. 7. Bake for about 15 minutes.

Recipe adapted from: http://www.cooks.com/rec/view/0,1818,154166-232199,00.html  

Contributed  by  Jennifer  Lactin  

 

  12  

Healthy Carrot Cake Power Cookies  Contributed  by  Jennifer  Lactin  

Yield: 16 cookies

These cookies are packed with nutrients, healthy fats, protein & fibre & make an excellent power snack when you need a burst of energy.

1 Flax “egg” (15 ground flax + 15 water) 1

250 ml Whole wheat flour 1 cup 125 ml Regular rolled oats ½ cup

2.5 ml Baking power ½ tsp 1 ml Fine grain sea salt ¼ tsp 7.5 ml Pumpkin pie spice* 1 ½ tsp

250 ml (approx 2 medium) Carrots, grated 1 cup 125 ml Pure maple syrup** ½ cup 30 ml Extra virgin olive oil 2 tbsp 5 ml Pure vanilla extract 1 tsp

60 ml Raisins ¼ cup 60 ml Walnuts, toasted & chopped ¼ cup

Coconut, for garnish

1. Preheat oven to 350°F. Grease 2 cookie sheets. 2. In a small bowl, combine the flax “egg” ingredients. Mix well. Set aside for 5 minutes. 3. Meanwhile, in a large bowl whisk together the WW flour, oats, baking powder, salt &

spice(s). 4. In a medium bowl, combine the carrots, maple syrup, oil, vanilla & flax “egg”. 5. Add carrot to dry mixture. Mix until just incorporated.

6. Stir in the walnuts & raisins. 7. Drop by heaping teaspoonfuls onto baking sheet. 8. Sprinkle with coconut, if desired. 9. Bake for 25 minutes.

* 7.5 ml Pumpkin pie spice = 5 ml cinnamon + 1 ml nutmeg + 1 ml ginger ** These are not overly sweet baked good. So if you prefer your baked goods quite sweet you could add about 30 ml sugar in addition to the maple syrup. Adapted from Pumpkin Chia Spelt Scuffins & Carrot Cake Breakfast Cookies. http://ohsheglows.com/2010/07/28/healthy-­‐carrot-­‐cake-­‐power-­‐scuffins/  

  13  

Wheat Germ Pizza Contributed  by  Jennifer  Lactin  

Yield: 1 large pizza

125 ml Luke-warm water ½ cup 2.5 ml Sugar ½ tsp 5.5 ml (0.5 pkg) Active-dry yeast 1 1/8 tsp

0.5 Egg ½ 7.5 ml Olive oil 1 ½ tsp

375 ml Flour (divided) 1 ½ cups 60 ml Wheat germ ¼ cup 3.5 ml Salt ¾ tsp

Day #1 ~ Make Dough:

1. Pre-warm a large liquid glass measuring cup with hot tap water. Pour water out & then refill with 125 ml luke-warm water. Add sugar. Stir to dissolve. Sprinkle yeast over top. Gently stir to moisten all yeast, if necessary. Allow to proof for 10 ~ 15 minutes, depending on type of yeast used.

2. Add egg & oil to the proofed yeast. Beat well with a fork. 3. In a large bowl, combine 310 ml of the flour, wheat germ & salt. Stir well. Add yeast

mixture. Stir well. Turn onto a clean, dry, floured counter. Use the last 60 ml of flour to knead the dough. Knead for 2 minutes.

4. Form the dough into a ball. Lightly grease dough with oil on all sides. Place into a plastic bag. Label. Refrigerate. * Note: if making at home, place greased dough back in bowl, cover & allow to rise in a warm, draft free place until doubled in size (about ______ min ~ ___ hours). Punch dough down. Proceed with Day #2 instructions.

Day #2 ~ Form Pizza & Bake:

1. Allow dough to come to room temperature (about 30 minutes).

2. Preheat oven to 450°F. Grease pizza pan.

3. Roll dough out to form pizza crust.

4. Assemble pizza (sauce 1st, then cheese, then toppings). Allow to rise for about 30 minutes.

5. Bake for 15 minutes or until golden underneath in the middle. Freezing Notes: Dough freezes well. Recipe adapted from: http://www.cooks.com/rec/view/0,164,151161-226197,00.html

 

  14  

Pizza Theory: 1. Yeast needs 3 things to grow:

_____________________, _____________________ & ____________________

2. Another word for allowing yeast to dissolve or rise is ________________________.

3. If making at home, allow the dough to rise till ___________________ in size & then proceed as per Day #2 instructions.

4. How long does this usually take if using regular/traditional yeast?

5. The dough should be formed into a ___________________, __________________ & put in a ___________________. Then cover the ________________ with a ________________ ________________________.

6. The bowl should be put in the warmest (draft free) spot in the kitchen to rise. Where is the warmest, draft free, spot in your kitchen?

7. What is the purpose of allowing the dough to rest for ( ____ minutes)?

8. Why do you put the toppings on top of the cheese?

9. Pizza with more than 3 toppings is ______________________, in other words

________________ is best, when it comes to pizza so you can taste/appreciate the

_______________ used & they do not compete with each other.

10. Caramelized onions:FREE  LANGUAGE  ARTS  LESSON  -­‐  “Table  Texting”              

 

  15  

   

 THESA Public Relations Order Form

Mail Cheque to: Tanya Silvonen 1879 Farrell Cres Saanichton, BC V8M 1K7 Tel: 250 544 1893 silvonen@telus.net

ITEM Cost

(includes tax)

Quantity Total Cost

NEW ITEM!!!!!! Magnetic clip $3.50 Mark Book (non-THESA members $15.00 $12.00 THESA Lesson Aids Book 2000 $25.00 Foods and Nutrition 9, Lesson Aids (recipes mainly) $25.00 Foods and Nutrition 10, Lesson Aids (recipes mainly) $25.00 International Foods; Lesson Aids (recipes mainly) $25.00 Keychain with Loonie and Quarter token $5.00 Lanyards w/Detachable Key ring -red, green, black, blue, or purple

$4.00

THESA Navy Golf Shirt-100% pique cotton (size Med) $27.50 Pen on a Rope -white, red or blue $2.00 Red Apple Note Holder $5.00 Notepaper with Printed header Home Ec. "Don't Leave School Without it"

$3.50

Paperclip Holder- green and magnetic $3.50 Balloons $.25 Student Aprons w/o Pockets-white $10.00 Teacher Aprons w/o pockets -red, navy, burgundy or forest green $18.00 Umbrella $15.00

Upon receiving your cheque the requested items will be sent to you. Total order:_________ Plus shipping $5.00 ( under $50 order) $10.00 (over $50 order) ___________ Total Amount Enclosed $ __________ Please make cheque payable to THESA.

Do you have a hot new idea for a PR item?

Please send an e-mail to Tanya

  16  

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