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Pacific Time
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Saturday
February 18, 2012
Current
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NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.
12:00 pm 
Principles for Principals  "What's This All About?"  The national picture for science and math education reform provides a backdrop for principals whose responsibility is forming and articulating a collective vision. Principals examine the implications of TIMSS, state testing, and standards, and look at authentic student work in classrooms.G

1:00 pm 
Economics Classroom, The: A Workshop for Grade 9-12 Teachers  "How Economists Think"  This session introduces the workshop with an economist. D

2:00 pm 
Teaching Channel   A third-grade teacher's instruction improves with two weeks of coaching. Students use fossil evidence and puzzle pieces to build an argument for continental drift. Observe a class of young scientists explore the scientific method in a lab about iodine and starch. D

3:00 pm 
Economics U$A  "Pollution"  The private and social costs of pollution and the international response to global warming are explored. Updated 2002. D

3:30 pm 
Economics U$A  "Labor and Management"  The effects of labor unions are discussed with examples from the ILGWU, the New York Herald Tribune, and the UAW. D

4:00 pm 
Whole Child, The: A Caregiver's Guide to the First Five Years  "I'm Glad I'm Me"  Recognizing children's accomplishments and offering opportunities for individual choice. D

4:30 pm 
Whole Child, The: A Caregiver's Guide to the First Five Years  "Listening to Families"  Ways to help families deal with everyday problems and life crises. D

5:00 pm 
Barbecue University with Steven Raichlen  "Louisiana and the Gulf Coast"  Raichlen collects regional treats, including new shrimp and smokies, grilled blackened catfish with fennel and Cajun roasting chicken on a beer can.G

5:30 pm 
Endless Feast  "New Orleans, Louisiana"  An all-star cast of award-winning chefs, including Susan Spicer, Donald Link and Aaron Burgau, join forces to celebrate the culinary heritage of New Orleans, with a feast featuring organic produce and locally caught wild shrimp and oysters. D

6:00 pm 
Coastal Cooking with John Shields  "Down on the Bayou"  What's cooking down on the Bayou? New Orleans celebrity chef Susan Spicer sautes some Blackfish with Crayfish Rice. John gives his Seafood Gumbo secrets away and gets fired up for Bananas Foster with Kitchen Goddess Andrea. D

6:30 pm 
Nick Stellino Cooking with Friends  "Cajun Chicken & Salad"  NULL

7:00 pm 
Chef John Besh's New Orleans   Shrimp Remoulade, Baked Oysters with Mushrooms, and Rice Calas. D

7:30 pm 
Taste of Louisiana with Chef John Folse & Co.: Our Food Heritage  "Italian Immigration to America"  Oppression, religious freedom, heavy taxes and deplorable working conditions brought many immigrants to the New World. The Italians were no different. Disappointed and betrayed by their government, many Sicilians emigrated from the harbor of Palermo to the port of New Orleans. D

8:00 pm 
Chefs A' Field: Kids on the Farm  "Hill Country Venison: Chef David Bull & Sons - Texas Hill Country"  Restaurant August - New Orleans, LA; The 'Anna Marie' Shrimp Boat - Cocodrie, LA What happens when a former Marine, a 10-year-old boy and a bayou shrimp-boat captain get together for a day out at sea? The Marine, Chef John Besh, and his son Brendon get an unexpected lesson in marine biology, and the captain, Lance Natzio, is let in on a few culinary secrets for preparing his freshly caught Louisiana wild shrimp. The journey begins in the pitch-black pre-dawn hours on a sleepy Louisiana bayou. The waters come to life at sunrise, offering a bounty of sea life and surprises. D

8:30 pm 
Barbecue University with Steven Raichlen  "Louisiana Tribute"  This show explores the state's culinary traditions with grill-top shrimp boil, Cajun tuna pip#rade and fire-licked sushi-grade tuna steaks.G

9:00 pm 
Music Voyager  "New Orleans: The Perfect Musical Storm"  "Nawlins".the Crescent City, where the local music and cuisine share a lot in common: both are spicy, fused with a multicultural mix of ingredients, and one taste only makes you hunger for more. Host Jacob Edgar arrives during the build-up to Mardi Gras. D

9:30 pm 
Burt Wolf: Taste of Freedom  "Carnival"  January 6, known as Twelfth Night, Epiphany or King's Day, begins Shrovetide, which leads to Mardi Gras.G

10:00 pm 
Chef John Besh's New Orleans   Fried Oyster Salad, Beignets, and Red Beans and Rice. D

10:30 pm 
Taste of Louisiana with Chef John Folse & Co.: Our Food Heritage  "Spanish Rule"  Spain was one of the first countries to explore the New World and was responsible for Louisiana's system of laws, the architecture of the "French" quarter and the food markets of New Orleans. Dr. Paul E. Hoffman introduces us to early Spanish Louisiana. Chef Folse along with Tee Wayne Abshire and Ricky Breaux demonstrate how to make jambalaya, one of Louisiana's most common dishes, which was inspired by Spanish paella. D

11:00 pm 
Social Studies In Action: A Methodology Workshop, K-5  "Workshop 8. Making Connections"  How do we connect social studies to life beyond the classroom? In this culminating session, the teachers demonstrate the major concepts they. D

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W T F S S M T W T F S S M T W T F S S M T W T F S S M T W
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29


Pacific Time
View Mountain     
Saturday
February 18, 2012
Current
View Prime Time
View Full Day
NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.
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