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28
       

May 28, 2016
12:00 AM 
Arts In Every Classroom: A Workshop for Elementary School Teachers, The  "Workshop 2. Responding to the Arts"  Learner Team members and students compare two multi-arts performance pieces from different eras, Quidam (1996) and Parade (1917). They discover how our perception of a work of art is influenced by what we know about the time and place it was created. [P]

1:00 AM 
Looking at Learning....Again Part 1  "Inquiry"  Science Education Professor Hubert Dyasi discusses inquiry-based learning in science and explains why it is essential in all subjects. In this workshop, you will see several classrooms where inquiry learning is taking place and explore numerous strategies you can use in your own classroom. [P]

2:00 AM 
Making Meaning In Literature: A Workshop for Teachers, Grades 6-8  "Workshop 1. Introducing Our Literary Community"  Meet the eight teachers and their schools featured in the video programs. Learn the guiding principles through which they form their classes into engaged literary communities. [P]

3:00 AM 
Teaching Channel Presents  "Elementary School Basics"  Follow along for a full hour with eager-to-learn elementary school students. From doing the "Monster Match" for English, to Decimal Games in Math, to exploring ecosystems in Science, these lessons are inviting and visual. [P]

3:00 AM 
Teaching Channel Presents  "Elementary School Basics"  Decimal Games in Math, exploring ecosystems in Science and more inviting lessons are showcased. [P]

4:00 AM 
Death: A Personal Understanding  "Death Rituals"  To what degree do individual circumstances require spontaneous adaptation of traditional rites? A minister who lost her brother in the Lockerbie air disaster, and a father whose failing marriage affected his role in his young son's funeral, discuss their need to adapt traditional rituals to their own circumstances. A cancer patient planning her service in advance and a veteran at a Vietnam memorial provide a comparison of private and public rituals. [P]

4:30 AM 
Death: A Personal Understanding  "Good Death"  Should we help people die, or force them to live? What constitutes a good death? Perspectives from native North American culture and urban medical ethicists provide background as we meet a woman facing death from breast cancer and a young family with a terminally ill infant. The special grief long-term caregivers can fall into is also discussed as we discover the ways that the dying can help to heal the living. [P]

5:00 AM 
Science Trek  "Soil"  Joan Cartan-Hansen and her guest scientists answer students' questions about soil. [P]

5:30 AM 
Roadtrip Nation In Atlanta, Ga., wrapping up their last series of interviews, the Roadtrippers meet the first all-female, all-African American flight crew to operate a commercial jet in the U.S to learn how they got to where they are. [P]

5:30 AM 
Roadtrip Nation The team meets the first all-female, all-African American flight crew to operate a commercial jet. [P]

6:00 AM 
Steven Raichlen's Project Smoke  "Asian Smoke"  Smoking reigns supreme in the Americas and Europe. In Asia, not so much. [P]

6:00 AM 
Steven Raichlen's Project Smoke  "Asian Smoke"  Char siu pork tenderloin, pork belly steamed buns and smoke-braised lamb shanks are showcased. [P]

6:30 AM 
BBQ with Franklin  "Brisket"  Learn how the brisket became a popular centerpiece of Central Texas BBQ. Hear from legends of Texas BBQ and be guided through a step-by-step brisket cook experiment using three different methods. [P]

6:30 AM 
BBQ with Franklin  "Brisket"  Legends of Texas BBQ discuss the brisket and provide a step-by-step brisket cooking experiment. [P]

7:00 AM 
Steven Raichlen's Project Smoke  "Smoking 101"  Smoke. It's the soul of barbecue, and you know it when you smell it and taste it. [P]

7:00 AM 
Steven Raichlen's Project Smoke  "Smoking 101"  Cold-Smoked Scallops with Smoked Tomatoes and Apple-Smoked Ribs are prepared. [P]

7:30 AM 
BBQ with Franklin  "Fire & Smoke"  When you're cooking with fire, you'd better have good wood. Aaron covers the major types of wood used in Texas BBQ, gives some tips on building a fire, and shows a twist on using smoke for more than cooking meat. [P]

7:30 AM 
BBQ with Franklin  "Fire & Smoke"  Aaron covers the major types of wood used in Texas BBQ and gives some tips on building a fire. [P]

8:00 AM 
Steven Raichlen's Project Smoke  "Surf Meets Turf"  In this show, we cast metaphorical nets in the sea, over land, and in the air, working the Project Smoke magic on classic surf and turf. First, a smoked shrimp cocktail fired up with chipotle chiles and served with an electrifying Yucatan orange cocktail sauce. [P]

8:00 AM 
Steven Raichlen's Project Smoke  "Surf Meets Turf"  Smoked Shrimp Cocktail, Smoked Planked Trout and Reverse Seared Tri-Tip are prepared. [P]

8:30 AM 
BBQ with Franklin  "Poultry & Sauce"  Aaron takes us to a Texas BBQ joint where they cook their chicken in a unique way and then teaches us how to make sauce from scratch. Meanwhile, John Markus takes us on a whirlwind tour of the regional sauces of America. [P]

8:30 AM 
BBQ with Franklin  "Poultry & Sauce"  Aaron visits a Texas BBQ joint where they cook their chicken in a unique way and makes sauce. [P]

9:00 AM 
Steven Raichlen's Project Smoke  "Raichlen On Ribs"  Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands. In this show we embark on a rib world tour, from St. [P]

9:00 AM 
Steven Raichlen's Project Smoke  "Raichlen On Ribs"  St. Louis ribs with vanilla-brown sugar glaze, Chinatown ribs and onion bombs are prepared. [P]

9:30 AM 
BBQ with Franklin  "Direct Heat & Mesquite"  Aaron gets a lesson in cooking "cowboy style", in a way that combines traditional BBQ skills with the grill. Then go behind the scenes at a big city BBQ joint in Dallas and learn their unique take on Texas traditions. [P]

9:30 AM 
BBQ with Franklin  "Direct Heat & Mesquite"  Aaron gets a lesson in cooking "cowboy style,"combining traditional BBQ skills with the grill. [P]

10:00 AM 
Sara's Weeknight Meals  "Trip to Spain"  What's not to like about Spanish food? Ham, chorizo, great seafood, tapas - Sara has some great recipes like pork with spanish olives and fideo, a paella like dish that uses noodles instead of rice. Delicious! Sara also visits a specialty maker of chorizo, the spicy sausage beloved throughout the Spanish-speaking world. [P]

10:00 AM 
Sara's Weeknight Meals  "Trip to Spain"  Pork with Spanish Olives and Fideo and a Paella like dish that uses Noodles are served. [P]

10:30 AM 
Simply Ming  "Michael Schlow"  Pasta is a worldwide staple, adaptable to the cuisine of almost any country! Chef Michael Schlow, owner of Tico in Boston and DC, makes the quintessentially Roman spaghetti amatriciana, while Ming creates a savory black bean pork chow mein. One ingredient, two dishes, this week on Simply Ming!. [P]

10:30 AM 
Simply Ming  "Michael Schlow"  Chef Michael Schlow makes Spaghetti Amatriciana. Savory Black Bean Pork Chow Mein is served. [P]

11:00 AM 
Jacques Pepin: More Fast Food My Way  "Spice Up Your Life"  When Claudine comes to visit, Jacques wants to spend the day with his daughter and granddaughter so he turns to his pressure cooker to prepare a Lamb Curry in less than half the time and serves it over Rice with Raisins. To begin the meal, Jacques manages to stretch four ounces of sea scallops into a dish serving four people in the form of Scallop Pancakes on Boston Salad -- the smell of the pancakes as they cook make it impossible for them to resist sharing the first ones straight out of the pan. [P]

11:00 AM 
Jacques Pepin: More Fast Food My Way  "Spice Up Your Life"  Lamb Curry over Rice with Raisins, Scallop Pancakes on Boston Salad and Crisp Apricot are prepared. [P]

11:30 AM 
Lidia's Kitchen  "Vegetables"  Whether used in soups, roasted or stuffed, the Italians love their vegetables. In this episode, she makes a platter full of roasted peppers stuffed with tuna. [P]

11:30 AM 
Lidia's Kitchen  "Vegetables"  Roasted Peppers stuffed with Tuna and savory Onions stuffed with Lamb and Sweet Raisins are served. [P]

12:00 PM 
Arts In Every Classroom: A Workshop for Elementary School Teachers, The  "Workshop 2. Responding to the Arts"  Learner Team members and students compare two multi-arts performance pieces from different eras, Quidam (1996) and Parade (1917). They discover how our perception of a work of art is influenced by what we know about the time and place it was created. [P]

1:00 PM 
Looking at Learning....Again Part 1  "Inquiry"  Science Education Professor Hubert Dyasi discusses inquiry-based learning in science and explains why it is essential in all subjects. In this workshop, you will see several classrooms where inquiry learning is taking place and explore numerous strategies you can use in your own classroom. [P]

2:00 PM 
Making Meaning In Literature: A Workshop for Teachers, Grades 6-8  "Workshop 1. Introducing Our Literary Community"  Meet the eight teachers and their schools featured in the video programs. Learn the guiding principles through which they form their classes into engaged literary communities. [P]

3:00 PM 
Teaching Channel Presents  "Elementary School Basics"  Follow along for a full hour with eager-to-learn elementary school students. From doing the "Monster Match" for English, to Decimal Games in Math, to exploring ecosystems in Science, these lessons are inviting and visual. [P]

3:00 PM 
Teaching Channel Presents  "Elementary School Basics"  Decimal Games in Math, exploring ecosystems in Science and more inviting lessons are showcased. [P]

4:00 PM 
Death: A Personal Understanding  "Death Rituals"  To what degree do individual circumstances require spontaneous adaptation of traditional rites? A minister who lost her brother in the Lockerbie air disaster, and a father whose failing marriage affected his role in his young son's funeral, discuss their need to adapt traditional rituals to their own circumstances. A cancer patient planning her service in advance and a veteran at a Vietnam memorial provide a comparison of private and public rituals. [P]

4:30 PM 
Death: A Personal Understanding  "Good Death"  Should we help people die, or force them to live? What constitutes a good death? Perspectives from native North American culture and urban medical ethicists provide background as we meet a woman facing death from breast cancer and a young family with a terminally ill infant. The special grief long-term caregivers can fall into is also discussed as we discover the ways that the dying can help to heal the living. [P]

5:00 PM 
Science Trek  "Soil"  Joan Cartan-Hansen and her guest scientists answer students' questions about soil. [P]

5:30 PM 
Roadtrip Nation In Atlanta, Ga., wrapping up their last series of interviews, the Roadtrippers meet the first all-female, all-African American flight crew to operate a commercial jet in the U.S to learn how they got to where they are. [P]

5:30 PM 
Roadtrip Nation The team meets the first all-female, all-African American flight crew to operate a commercial jet. [P]

6:00 PM 
Steven Raichlen's Project Smoke  "Asian Smoke"  Smoking reigns supreme in the Americas and Europe. In Asia, not so much. [P]

6:00 PM 
Steven Raichlen's Project Smoke  "Asian Smoke"  Char siu pork tenderloin, pork belly steamed buns and smoke-braised lamb shanks are showcased. [P]

6:30 PM 
BBQ with Franklin  "Brisket"  Learn how the brisket became a popular centerpiece of Central Texas BBQ. Hear from legends of Texas BBQ and be guided through a step-by-step brisket cook experiment using three different methods. [P]

6:30 PM 
BBQ with Franklin  "Brisket"  Legends of Texas BBQ discuss the brisket and provide a step-by-step brisket cooking experiment. [P]

7:00 PM 
Steven Raichlen's Project Smoke  "Smoking 101"  Smoke. It's the soul of barbecue, and you know it when you smell it and taste it. [P]

7:00 PM 
Steven Raichlen's Project Smoke  "Smoking 101"  Cold-Smoked Scallops with Smoked Tomatoes and Apple-Smoked Ribs are prepared. [P]

7:30 PM 
BBQ with Franklin  "Fire & Smoke"  When you're cooking with fire, you'd better have good wood. Aaron covers the major types of wood used in Texas BBQ, gives some tips on building a fire, and shows a twist on using smoke for more than cooking meat. [P]

7:30 PM 
BBQ with Franklin  "Fire & Smoke"  Aaron covers the major types of wood used in Texas BBQ and gives some tips on building a fire. [P]

8:00 PM 
Steven Raichlen's Project Smoke  "Surf Meets Turf"  In this show, we cast metaphorical nets in the sea, over land, and in the air, working the Project Smoke magic on classic surf and turf. First, a smoked shrimp cocktail fired up with chipotle chiles and served with an electrifying Yucatan orange cocktail sauce. [P]

8:00 PM 
Steven Raichlen's Project Smoke  "Surf Meets Turf"  Smoked Shrimp Cocktail, Smoked Planked Trout and Reverse Seared Tri-Tip are prepared. [P]

8:30 PM 
BBQ with Franklin  "Poultry & Sauce"  Aaron takes us to a Texas BBQ joint where they cook their chicken in a unique way and then teaches us how to make sauce from scratch. Meanwhile, John Markus takes us on a whirlwind tour of the regional sauces of America. [P]

8:30 PM 
BBQ with Franklin  "Poultry & Sauce"  Aaron visits a Texas BBQ joint where they cook their chicken in a unique way and makes sauce. [P]

9:00 PM 
Steven Raichlen's Project Smoke  "Raichlen On Ribs"  Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands. In this show we embark on a rib world tour, from St. [P]

9:00 PM 
Steven Raichlen's Project Smoke  "Raichlen On Ribs"  St. Louis ribs with vanilla-brown sugar glaze, Chinatown ribs and onion bombs are prepared. [P]

9:30 PM 
BBQ with Franklin  "Direct Heat & Mesquite"  Aaron gets a lesson in cooking "cowboy style", in a way that combines traditional BBQ skills with the grill. Then go behind the scenes at a big city BBQ joint in Dallas and learn their unique take on Texas traditions. [P]

9:30 PM 
BBQ with Franklin  "Direct Heat & Mesquite"  Aaron gets a lesson in cooking "cowboy style,"combining traditional BBQ skills with the grill. [P]

10:00 PM 
America's Test Kitchen from Cook's Illustrated  "Mahogany Chicken and Asparagus Stir-Fry"  Test cook Julia Collin Davison shows host Christopher Kimball how to make Mahogany Chicken Thighs. Next, gadget guru Lisa McManus reviews her favorite kitchen gadgets. [P]

10:00 PM 
America's Test Kitchen from Cook's Illustrated  "Mahogany Chicken and Asparagus Stir-Fry"  Mahogany Chicken Thighs and perfect Stir-Fried Asparagus with Shiitake Mushrooms are prepared. [P]

10:30 PM 
Simply Ming  "Michael Schlow"  Pasta is a worldwide staple, adaptable to the cuisine of almost any country! Chef Michael Schlow, owner of Tico in Boston and DC, makes the quintessentially Roman spaghetti amatriciana, while Ming creates a savory black bean pork chow mein. One ingredient, two dishes, this week on Simply Ming!. [P]

10:30 PM 
Simply Ming  "Michael Schlow"  Chef Michael Schlow makes Spaghetti Amatriciana. Savory Black Bean Pork Chow Mein is served. [P]

11:00 PM 
Cooking with Nick Stellino  "Elegant Veal Chops & A Delectable Cheesecake"  Cooking the perfect chop and preparing the ultimate sauce with port and Gorgonzola is a easy as 1-2-3! Making the perfect dessert is even easier. Nick visits the cheese monger and the butcher and prepares Veal Chops with Port & Gorgonzola and a Ricotta Cheesecake with Coffee & Chocolate. [P]

11:00 PM 
Cooking with Nick Stellino  "Elegant Veal Chops & A Delectable Cheesecake"  Nick visits the cheese monger and the butcher and prepares Veal Chops with Port and Gorgonzola. [P]

11:30 PM 
Journeys In Africa  "Ngorongoro: Battle for the Crater"  Nicknamed the Garden of Eden, this volcanic caldera is home to over 25,000 big game. Here survival isn't just a game- it's a matter of life and death. [P]

11:30 PM 
Journeys In Africa  "Ngorongoro: Battle for the Crater"  Nicknamed the Garden of Eden, this volcanic caldera is home to over 25,000 big game. [P]


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