LEARN/CREATE (MT)

11:00 am 

Mexico -- One Plate at a Time with Rick Bayless  "Salsas That Cook"  In their Chicago backyard, Rick and his daughter, Lanie, gather the last of the season's tomatoes to make a big batch of Salsa Mexicana, the fresh tomato salsa sometimes known as Pico de Gallo. And that's the starting point for a fast-paced salsa dance that goes way beyond tomatoes. In Mexico, salsas can be bright and fresh, dark and earthy, red or green, raw or roasted - and they're more of a condiment for food than a dip for chips. D

11:30 am 

Katie Brown Workshop  "Wine and Cheese"  Bring the vineyard indoors with a wine and cheese party. Tickle guests' taste buds with zucchini poppers, blue cheese with rosemary honey, and bean and feta salad. Turn fruit into art with a stylish grape sculpture and a chic grape centerpiece. D

12:00 pm 

Learning Math: Measurement  "Video 11. Classroom Case Studies, 3"  Watch this program in the 10th session for grade 3-5 teachers. Explore how the concepts developed in this course can be applied through case studies of grade 3-5 teachers (former course participants who have adapted their new knowledge to their classrooms) , as well as a set of typical measurement problems for grade 3-5 students. D

12:30 pm 

Learning Math: Measurement  "Video 12. Classroom Case Studies, 6"  Watch this program in the 10th session for grade 6-8 teachers. Explore how the concepts developed in this course can be applied through case studies of grade 6-8 teachers (former course participants who have adapted their new knowledge to their classrooms) , as well as a set of typical measurement problems for grade 6-8 students. D

1:00 pm 

Primary Sources: Workshops In American History  "The Census: Who We Think We Are"  Every 10 years, American citizens get a new view of who they are. In this workshop, a selection of Census forms over the past 200 years shows how categories of race and ethnicity not only reflect, but can shape and sometimes obscure, America's ideas of racial identity. Onscreen participants attempt to "find" themselves in evolving racial categorizations from 1830 to 1990 and, using recent Census results, formulate appropriation priorities for a Midwestern community.G

2:00 pm 

Rediscovering Biology: Molecular to Global Perspectives  "Session 11. Biology of Sex and Gender"  Several genes help determine what makes a human embryo develop female or male sexual anatomies. This session examines recent findings which have challenged previous beliefs about the roles of anatomy, environment, and genetics in the determination of gender, and the evolution of sexual determination. D

2:30 pm 

Rediscovering Biology: Molecular to Global Perspectives  "Session 12. Biodiversity"  With current extinction rates exceeding those of previous mass extinctions, many biodiversity studies focus on efforts to count the Earth. D

3:00 pm 

Critical Issues In School Reform  "Innovations In Professional Collaboration: A Community of Learners"  At Souhegan High School in Amherst, New Hampshire, teachers regularly gather feedback on their teaching practice from peers as well as students, as part of a school-wide effort to make Souhegan a genuine community of learners. D

3:30 pm 

Critical Issues In School Reform  "Looking At Student Work: A Window Into The Classroom"  Teachers at Norview High School in Norfolk, Virginia, demonstrate the collaborative examination of student work and discuss its value and implications for teaching practice. D

4:00 pm 

Growing Old in a New Age  "Future of Aging"  Explores generational conflicts, resource needs of a growing population of elders, and the role of technology in improving quality of life for older adults. Experts describe how aging will be different in the twenty-first century. D

5:00 pm 

Hands On Crafts for Kids  "Scotland"  Scotland is a part of the United Kingdom and is located west of the European main land. The country is known for inventions and a respect for learning. Today's crafts honor the country's heritage and important contributions to the world market. D

5:30 pm 

Hey Kids, Let's Cook  "Baked Potato Bar"  Whether you serve them up mashed, stir them into casseroles and soups, or simply chop them up to make French fries, potatoes are absolutely delicious. You may know potatoes as just a side dish or accompaniment to a meal, but today we're going to serve these potatoes as the main dish? We're making them the center attraction! We're creating a Baked Potato Bar. When these are hot out of the oven, we'll serve them up with a variety of fresh toppings that will create a perfect meal. D

6:00 pm 

Jacques Pepin: More Fast Food My Way  "Earth to Table"  Jacques makes hearty vegetable bean soup for a cold evening, served with stuffed chicken supremes with tapenade and mushroom sauce over vegetable couscous.G

6:30 pm 

America's Test Kitchen from Cook's Illustrated  "Soup and Bread from Scratch"  NULL

7:00 pm 

Cuisine Culture  "Daniel Boulud, New York"  Daniel Boulud takes us to his butcher in New York's Meat Packing District to choose the cut for his famed Seared Rib Eye and Red Wine Braised Short Ribs, teamed with a Tomato in a Light Choron Sauce stuffed with Marmalade, Spinach Fondue, Diced Buffalo Mozzarella Salad and a heavenly serving of Pommes Dauphines. We recreate coveted dishes from the acclaimed restaurant Boulud: Peekytoe Crab Salad in a mold of Persian Cucumber-Black Sesame Coulis, draped with Early Mesclun and Radishes. Dessert is arguably the best molten lava cake in the world: a Warm Guanaja Chocolate Coulant filled with oozing Liquid Caramel and paired with a Creamy Milk Sorbet. D

7:30 pm 

Pati's Mexican Table  "Easy Comfort Food"  NULL

8:00 pm 

Ask This Old House  "Transplanting a Mature Rose Bush/Replacing Old Outdoor Lighting"  Landscape contractor Roger Cook helps a homeowner temporarily transplant a mature rose bush while exterior work takes place. Then, Roger, along with host Kevin O'Connor, plumbing and heating expert Richard Trethewey and general contractor Tom Silva, asks, "What is it? " Afterward, Tom and Kevin replace old outdoor lighting with new fixtures. D

8:30 pm 

Rick Steves' Europe  "Burgundy: Profound France"  Rick takes time to enjoy the region's edible, drinkable, scenic and floatable delights. He travels on a canal barge, visits a medieval hospice and a modern monastery, builds a barrel, appreciates fine Burgundy wine, slurps escargot and eats well.G

9:00 pm 

Equitrekking  "Colorado"  At the Colorado Cattle Company in Northern Colorado, Equitrekking host Darley Newman participates in "Dream Week," learning to ride championship cutting horses with expert Teddy Johnson. In Southern Colorado, Darley rides up to over 12,000 feet in San Juan National Forest with native Anne Rapp. The ride to Engineer Mountain takes Darley through alpine meadows, steep mountain passes and open expanses where views reach all the way to New Mexico. D

9:30 pm 

Jacques Pepin: More Fast Food My Way  "Earth to Table"  Jacques makes hearty vegetable bean soup for a cold evening, served with stuffed chicken supremes with tapenade and mushroom sauce over vegetable couscous.G

10:00 pm 

America's Test Kitchen from Cook's Illustrated  "Soup and Bread from Scratch"  NULL

10:30 pm 

Mexico -- One Plate at a Time with Rick Bayless  "Presenting: World-Class Wines of Baja"  Baja California Norte produces many world-class, gold medal-winning wines. That fact may surprise most people in the United States. Rick takes us on a tour of the region along with renowned winemaker and visionary Hugo d'Acosta, founder of La Escuelita, a nonprofit winemaking school that opened in 2004. D

11:00 pm 

Caprial and John's Kitchen: Cooking for Family and Friends  "Ales and Lagers"  The Pences fix companion dishes for Northwest brews, including crispy mozzarella bruschetta and whole roasted New York strip loin with obsidian stout glaze.G

11:30 pm 

Rick Steves' Europe  "Burgundy: Profound France"  Rick takes time to enjoy the region's edible, drinkable, scenic and floatable delights. He travels on a canal barge, visits a medieval hospice and a modern monastery, builds a barrel, appreciates fine Burgundy wine, slurps escargot and eats well.G