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National Agriculture in the Classroom

AgroWorld

Current issue — September/October 2021


Cheesemaking: A Science, An Art, and a Craft
A new lesson plan to explore a career as an artisan cheesemaker. Students discover the science of enzymes as they make fresh mozzarella cheese and explore the art and craft of specialty cheesemaking.
How Milk Becomes Cheese
Have you ever wondered how milk becomes cheese? Explore the science and the microbes that go into this tasty food.
The Beneficial Bacteria that Make Delicious Food
Where does bread get its fluffiness? Swiss cheese it's holes? And what makes vinegar so sour? Bacteria!
Robots Wanted!
Examine fruit and vegetable farms to discover the amount of physical labor required to plant, grow, and harvest some of our food.
A Growing Presence on the Farm: Robots
A new generation of autonomous robots is helping plant breeders shape the crops of tomorrow.
Farm Labor Statistics
Browse information on a range of farm labor issues including statistical trends in agricultural workforce, demographic characteristics, wages, and more.
Carbon Hoofprints: Cows and Climate Change
Explore the carbon cycle and evaluate the carbon footprint of cattle to determine the effect of cows' methane production on the environment.
Environmental Impacts of Food Production
rowse a collection of graphs from Our World in Data illustrating the environmental impacts of various food production practices.
Serving Up Sustainability at Fast Food Restaurants
The 325,000 fast-food locations across the U.S. present a massive opportunity to curb waste and boost sustainability efforts.

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