Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: GENETIC AND GENOMIC APPROACHES TO IMPROVE INSECT RESISTANCE AND OTHER VALUE-ADDED TRAITS IN WHEAT, BARLEY, AND SORGHUM

Location: Wheat, Peanut and Other Field Crops Research

Title: The Farmer in the Lab

Authors
item Huss, Jeanine - WESTERN KENTUCKY UNIV
item Baker, Cheryl

Submitted to: Science and Children
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 27, 2009
Publication Date: February 1, 2010
Citation: Huss, J., Baker, C.A. 2010. The farmer in the lab. Science and Children. 47(6):40-43.

Interpretive Summary: Most American schoolchildren today do not have an understanding of where their food comes from and do not realize their basic connection and reliance on agriculture for everything that they eat. This paper details the collaboration between an ARS scientist and a schoolteacher and discusses the host plant resistance experiments that they integrated into the classroom. In addition, local sources, methods, and suggestions for integrating agriculture into the student curriculum are also discussed. Fostering a better understanding of our food system and a greater appreciation for the effort required to get a meal from field to table will benefit agricultural producers, consumers, and the general food industry.

Technical Abstract: Most American schoolchildren today do not have an understanding of where their food comes from and do not realize their basic connection and reliance on agriculture for everything that they eat. This paper details the collaboration between an ARS scientist and a schoolteacher and discusses the host plant resistance experiments that they integrated into the classroom. In addition, local sources, methods, and suggestions for integrating agriculture into the student curriculum are also discussed. Fostering a better understanding of our food system and a greater appreciation for the effort required to get a meal from field to table will benefit agricultural producers, consumers, and the general food industry.

Last Modified: 4/23/2014
Footer Content Back to Top of Page