1. United States & Canada Global Foods Unit 2

2. February 7 Journal Entry #6 Reading Guide Northeastern Menu

3. February 8 Journal Entry #7 Analyzing meatballs: Swedish or Italian? Manhattan clam chowder vs. New England clam chowder. Meals in the Midwest:

4. Analyzing meatballs: Swedish or Italian Learn more about Swedish and Italian meatballs. Find a recipe for Swedish meatballs and one for Italian meatballs. Analyze the ingredients and preparation methods. Summarize the findings and explain how the two dished would differ in flavor, texture, and appearance. Given what you know about each type of meatball, which would you prefer and why?

5. February 9 Kitchen Introduction Journal #8 Groups Familiarize

6. February 10 Indian Fry Bread Check in/Check out questions Lab roles Recipe Prepare/Cook

7. February 13 Journal #9 Activity #1: Identify one ingredient that is often incorporated into Southern dishes. In one sentence, identify the ingredient and describe the dish of the region in which it is a main ingredient. Activity #2: Using a book, internet or other resources. Define what the following Southern foods are: Hominy Hushpuppies Brunswick stew Gumbo In 1-2 paragraph summarize how you could alter the recipe to make the dishes familiar to the PNW.

8. February 14 Journal #10 Lab: Cheese Soup Check in/Check out questions

9. February 15 Journal #11 Activity #1 Imagine that you live in Texas and a friend from Boston is planning a visit. In preparation for the visit, your friend has asked you to describe the local cuisine, “especially this whole Tex-mex thing.” In 1-2 paragraphs describe the foods and ingredients that are popular in Texas cuisine, explain how the Tex- Mex cuisines got its name, and describe three popular Tex-Mex dishes. WS

10. February 16 Journal #12 Lab: Stuffed Jalapeños

11. February 17 Global Awareness Project #1 Reason for Eating: A global Perspective

12. February 21 Journal #13 Cooking Lab: Biscuits with apply maple sauce.

13. Canada February 22 Journal Entry #14 5 groups within the class will form. Using at least 4 resources, learn more about the history, geography, foods and dishes of the region. Create visual aids, photos, drawings and handouts, work together to give a quick presentation. Canadian Regions: North East East Midwest West North

14. February 23 Canada Journal Entry #15 Continue to work on group project.

15. February 24 Canada Journal #16 Cooking Lab: Basic Wild Rice

16. February 27 TEST REVIEW Test Review Please work on review for test 2/28