LEARN/CREATE (MT)

10:30 am 

Taste This!  "Grilling on the 16th Floor"  NULL

11:00 am 

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

11:30 am 

Chefs A' Field: Culinary Adventures That Begin On The Farm  "New York, New York"  From the harbors of Cape Cod and a fishing venture for wild striped bass to the organized chaos and dazzling array of fresh fish to be found at New York City's Fulton Fish Market, Chef Rick Moonen of New York's Restaurant RM takes us on a gourmet experience in ocean conservation. Recipes: Wild Striped Bass Poele with Mushroom Nage; Pomery Potato Salad. D

12:00 pm 

Assessment In Math and Science: What's The Point?  "You Will Be Tested On This!"  Teachers are under pressure to get their students to perform well on state and national tests. Sometimes, however, it seems that too much attention is paid to these tests. This workshop considers how teachers can use standardized tests to focus their teaching on improved student performance in the classroom as well as on these external measures of success. D

1:30 pm 

Rediscovering Biology: Molecular to Global Perspectives  "Session 5. Emerging Infectious Diseases"  New diseases arise and old diseases, such as malaria and influenza, are returning with renewed vigor. This session studies the complex causes and far-reaching impacts of emerging infectious diseases around the globe. D

2:00 pm 

Whole Child, The: A Caregiver's Guide to the First Five Years  "Creativity and Play"  The relationship of creativity to self-worth and self-expression. D

2:30 pm 

Whole Child, The: A Caregiver's Guide to the First Five Years  "Let's Talk About It"  The process of language acquisition and methods for increasing language competence. D

3:00 pm 

Social Studies In Action: A Methodology Workshop, K-5  "Workshop 4. Applying Themes and Disciplines"  What do we teach? Working from the NCSS themes and standards, the onscreen teachers identify approaches to integrating disciplines while teaching social studies content. Classroom video segments illustrate effective strategies for teaching across the curriculum and provide an opportunity to reflect on teaching practices. The session ends with the teachers developing a lesson plan that incorporates a variety of themes and disciplines. D

4:00 pm 

Looking at Learning....Again Part 2  "Conceptual Change"  With Dr. Peter Hewson. In this workshop, we explore the role played by prior knowledge in the learning of new science ideas. Only when a new idea is understood, accepted, and found to be useful does it begin to be exchanged for a previously held scientific belief. D

5:00 pm 

Hands On Crafts for Kids  "Games and Sports"  What could be more fun than combining games and crafts? Craft a game board, make up a game, or celebrate your favorite team. We begin with team bracelets in your school colors. Then, make a shoe tag for your backpack or sports bag. D

5:30 pm 

Hey Kids, Let's Cook  "French Crepes"  We're always teaching you recipes from other cultures, and today we're going to show you how to make a breakfast that the French just love - French crepes. They're very thin pancakes and we are going to roll them up and serve them with different fillings. Crepes are great for breakfast. D

6:00 pm 

Jacques Pepin: More Fast Food My Way  "Simple Savers"  A native of Lyon, France, Jacques demonstrates his regional version of fried and poached eggs as he makes the classic salad of frissee aux lardon. With thoughts of spring he makes spaghetti with raw tomato-anchovy sauce.G

6:30 pm 

America's Test Kitchen from Cook's Illustrated  "Bistro-Style Steak and Potatoes"  Test cook Bridget Lancaster shows Chris how to make the five-star meal at home and serves it with Potato Galette. And finally, equipment expert Adam Ried reveals his top pick for wine openers. D

7:00 pm 

Martha Stewart's Cooking School  "Rice"  If you have rice in your pantry, you're well on your way to a great meal - something you have in common with home cooks around the globe. Martha offers a lesson on the world's most common grain, starting with a perfect pot of fluffy white rice that you can incorporate into a main course or serve as an accompaniment to a host of other dishes. From there, she'll show you her tried-and-true techniques for flavorful pilaf, risotto and Thai fried rice. D

7:30 pm 

Christina  "The Beat Goes On...."  if you make food choices that result in a healthy heart. Almost completely preventable and reversible, heart disease is one illness we need to put on ice. And it's so easy. D

8:00 pm 

Ask This Old House  "Painting Kitchen Cabinets/Installing a Smart Thermostat to Reduce Energy Use"  Host Kevin O'Connor travels to Chicago to learn how subway trains are serviced. While in Chicago, he helps a homeowner paint kitchen cabinets. Then, landscape contractor Roger Cook teaches how to estimate landscape material by the cubic yard. D

8:30 pm 

Rick Steves' Europe  "Surprising Bulgaria"  Rick finds a time warp of old and new chic shops in the city, and donkey carts in the country.G

9:00 pm 

Rudy Maxa's World  "Mendoza, Argentina"  The heart of Argentine wine country is nestled in a valley beneath the snow-capped Andes whose iconic summit, Aconcagua, is the highest in the Western hemisphere. Glacial runoff from the mountain range feeds the miles of vineyards that, along with fruit and vegetable farms, blanket the lowlands. Rudy drives into the thin air of the Andes, visiting the graveyard of those who died trying to summit Aconcagua. D

9:30 pm 

Jacques Pepin: More Fast Food My Way  "Simple Savers"  A native of Lyon, France, Jacques demonstrates his regional version of fried and poached eggs as he makes the classic salad of frissee aux lardon. With thoughts of spring he makes spaghetti with raw tomato-anchovy sauce.G

10:00 pm 

America's Test Kitchen from Cook's Illustrated  "Bistro-Style Steak and Potatoes"  Test cook Bridget Lancaster shows Chris how to make the five-star meal at home and serves it with Potato Galette. And finally, equipment expert Adam Ried reveals his top pick for wine openers. D

10:30 pm 

Joanne Weir's Cooking Class  "Sausage Crostini, Goat Cheese Linguine & Melons in Wine"  Joanne teaches her student Heather how to prepare three quick and simple recipes packed with lots of flavor and texture which she can make at home despite her busy schedule. Recipes: (1) CROSTINI WITH FENNEL SAUSAGE, (2) LINGUINE WITH GOAT CHEESE AND ARUGULA, (3) SUMMER MELONS IN SWEET-SPICED WINE. Student: Heather Tay - Sales Executive. D

11:00 pm 

Caprial and John's Kitchen: Cooking for Family and Friends  "Decadent Organic Dairy"  On a visit to an Oregon organic dairy, Caprial and John come across products that lend amazing flavor and aroma to their creations: mushroom dip with truffle oil, basil sour cream dressing and grilled lamb chops with cumin yogurt sauce.G

11:30 pm 

Rick Steves' Europe  "Surprising Bulgaria"  Rick finds a time warp of old and new chic shops in the city, and donkey carts in the country.G