New York Agriculture in the Classroom Virtual Field Trips
Explore a variety of agriculture practices and initiatives in this virtual field trip series.
Illinois Agriculture in the Classroom Virtual Field Trips
Visit beef farms, grain operations, tree farms and more from the comfort of your home and classroom.
Farm Chat ®
Iowa Agriculture Literacy Foundation Farm Chat ® provides a variety of virtual tours related to the agriculture industry featuring the environment, harvest, poultry and swine. Exploring topics from farming then and now to hatching chicks and caring for beef cattle, the Farm Chat brings the farm experience to you.
snapAG
snapAG is a series of resources created by Agriculture in the Classroom Canada.
These short, infographic style documents invite students and teachers alike to explore the hot topics affecting the agriculture industry today. Topics range from organics, biotechnology, GMOs, livestock, and more!
Organic and Synthetic Pesticides
Prevention is the first line of defence on both organic and conventional farms. However, when pest problems persist; pesticides are an important tool for protecting crops and ultimately our food supply.
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Fertilizer
Plants require nutrients to grow. As plants grow, they use nutrients from the soil. When they are harvested, they take those nutrients with them and so they need to be replenished for the next crop.
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Conventional or Organic Fertilizer
The nutrients used by plants to support healthy growth are the same, whether they come from organic or conventional fertilizers.
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Organic Pest Management
Organic farmers identify the conditions that allow weeds and pest to thrive and try to create more favourable conditions. The key to managing pests and weeds on organic farms is to reduce their impact by using different management practices.
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Food Additives
Humans have been adding substances to food for thousands of years to make food last longer or improve taste. Historians have found records indicating salt was used to preserve meat as early as 3000 BC!
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Milk Pasteurization
Pasteurization makes milk safe by heating it to a high temperature then cooling it rapidly. This process destroys any pathogens in milk while maintaining its nutritional value.
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