Food

This program teaches students how to choose the rights food portions and to avoid "supersizing" at fast food restaurants. Using easy-to-understand analogies, children learn how to visualize proper portion size. For instance, a protein portion should be about the size as the palm of your hand.

Using the power of video to its best advantage this program teaches teens how to choose the right food portions for their body type and metabolism and to visualize these portions in memorable ways. Nationwide, teenagers have become accustomed to eating “supersized.” This is a major factor in the obesity epidemic affecting teens today.

There is a revolution happening in the farm fields and on the dinner tables of America, a revolution that is transforming the very nature of the food we eat. THE FUTURE OF FOOD offers and in-depth investigation into the disturbing truth behind the unlabeled, patented, genetically engineered foods that have quietly filled grocery store shelves for the past decade.

Three People. Six Weeks. One Challenge.

Inspiring and rich, INGREDIENTS unearths the roots of the local food movement and digs into the stories of the chefs, farmers and activists transforming our broken food system. This upbeat, beautifully photographed film introduces us to the verdant farms and pioneering restaurants where good food is produced and served.

Bread Where does it come from? How is it made?

Come watch a baker turn a homegrown crop of wheat into a homemade loaf to eat. Then see it all happen again at a big farm, a giant mill, and a full-scale commercial bakery.

Exquisitely simple, yet enormously complex, the egg is one of nature's marvels. This Video Field Trip, produced by PBS39, explains modern egg production, from the development of the egg within the hen, through the packing of washed, sized and graded eggs for sale. The film is suitable for agriculture, family and consumer sciences, economics and science programs as well as other classes.