Sheep and Lambs
I love my old wood floors, but this time of year they are c-c-c-cold. Wool rugs and wool socks help warm those cold mornings. Wool provides great protection against the cold because it doesn't freeze when it gets wet. Sheep have grazed in Oklahoma pastures at least since statehood and sheep and wool ranked 15th among all Oklahoma agricultural commodities in 2006.
Sheep have a 270-degree radius of view, almost 3/4 of a circle. Humans only see 170 degrees at best. This makes sheep very difficult to sneak up on or surprise. Sheep have poor eyesight but excellent hearing.
Activity: Radius of Vision
1. Students practice angles and degrees of a circle
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Students will stand and follow teacher directions, as follows.
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Students will turn left or right in quarter, half, three-quarter and full turns. (For greater physical activity, have students jump from position to position.)
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Discuss the turns in relation to degrees of a circle.
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Students will turn left or right by 45, 90, 180, 270 and 360 degrees.
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With older students, discuss the specific names of angles (right angle, straight angle, obtuse angle, acute angle.
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Students will change positions to demonstrate each of the angles listed above.
2. Students will work in groups of three to determine range of vision.
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One student will stand on a paper circle.
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Member Number 2 will place a mark on the circle showing the direction Member Number 1 is facing.
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Member Number 3 will hold an object directly behind Member Number 1 and slowly move it around the edge of the circle until Member Number 1 can see it.
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Member Number 2 will then mark the point on the circle where Member Number 1 was able to see the object.
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Students will exchange places so that the range of vision is measured for each person in the group.
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Students will determine range of vision by calculating the degrees on the circle.
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Students will show the range of vision of a sheep by marking 270 degrees from the starting point on the circle.
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Students will compare their own ranges of vision with that of a sheep.
3. For younger students, mark the circle ahead of time at 270 degrees (range of vision for a sheep).
- Each student will stand on the circle while another student holds an object at 270 degrees ( the point marked ahead of time).
- The second student will then move the object to the point where the first student can see it.
- Students will discuss the difference between their own range of vision and that of a sheep.
4. Students will compose stories and draw pictures illustrating the difficulty predators might have sneaking up on sheep.
5. Students will use online search engines or library resources to find the sight radius of some other animals.
Fleece as White as Snow: Students become familiar with vocabulary words pertaining to the production of sheep.
Wet and Wooly: Students examine some of the characteristics of wool.
Combing a fleece
Researchers in Pennsylvania have developed a biopolishing method that makes scratchy wool feel silky smooth. The US military is interested in using this biopolished wool, especially for manufacture of underwear for our troops. Underwear garments currently used contain synthetic fibers that can burn and melt into wounds during combat situations. Wool produces a self-extinguishing flame and dissipating ash when burned.
Race car drivers wear wool-lined suits to reduce their chances of being burned in a firey crash.
If you have a lab table, try this lesson - Great Balls of Fire - to test flammability in wool and some other common fabrics.
More Facts About Sheep and Wool
When the Power Came On
After December's storms some of your students now know first hand what it's like not to have electricity. Thomas Edison invented the lightbulb in 1879, and his company started generating power in 1882, but electricity did not reach all the farms of Oklahoma until the mid 1940s.
Activities
- Students will read about the History of Electricity in America (Smithsonian site) and the History of Rural Electric Coops and write papers in which they discuss life without electricity then and now.
- Students will search online to find out when electricity first came to your part of the state.
People live in warm houses and wear heavy coats outside in winter. We find plenty of food at the grocery store. But what happens to the animals?
Farm Animals
In colder parts of the country, farm animals may go into a barn or some other shelter, but in Oklahoma most farm animals stay outdoors. The farmer/rancher may build or plant a wind break to provide shelter from the harshest conditions. Farm animals adapt to the cold weather by gaining weight and growing winter coats. The farmer or rancher checks daily to make sure livestock has enough food and water.When temperatures drop, ponds may freeze, so the farmer/rancher chops through the ice with an ax to make a hole big enough for the animals to drink from. Animals need large amounts of food in winter to stay warm, so round bales of hay are delivered to the field by tractor for the animals to eat.
The wild ancestors of farm animals survived winter in several ways, just as wild animals do today.
Migration
The wild ancestors of cattle were probably migratory, like bison, deer and elk. These animals move around in search of food and shelter.
Many birds migrate in the fall. Because the trip can be dangerous, some travel in large flocks. Many fish migrate, too. They may swim south, or move into deeper, warmer water. Insects also migrate. Some butterflies and moths fly very long distances. For example, Monarch butterflies spend the summer in Canada and the Northern U.S. They migrate as far south as Mexico for the winter. Most migrating insects go much shorter distances. Many, like termites and Japanese beetles, move downward into the soil. Earthworms also move down, some as far as six feet below the surface.
Adaptation
Some wild animals adapt, like Oklahoma farm animals that stay outdoors in winter. To keep warm, they may grow new, thicker fur. On weasels and snowshoe rabbits, the new fur is white to help them hide in the snow.
Food is hard to find in the winter. Some animals, like squirrels, mice and beavers, gather extra food in the fall and store it to eat later. Some, like rabbits and deer, spend winter looking for moss, twigs, bark and leaves to eat. Other animals eat different kinds of food as the seasons change. The red fox eats fruit and insects in the spring, summer and fall. In the winter, it cannot find these things, so instead it eats small rodents. Wild boar, the wild cousins of domestic swine, adapt by growing heavier coats and changing their diet.
Animals may find winter shelter in holes in trees or logs, under rocks or leaves, or underground. Some mice even build tunnels through the snow. Animals like squirrels and mice may huddle close together.
Hibernation
Some animals "hibernate" for part or all of the winter. This is a special, very deep sleep. The animal's body temperature drops, and its heartbeat and breathing slow down. It uses very little energy. In the fall, these animals get ready for winter by eating extra food and storing it as body fat. They use this fat for energy while hibernating. Some also store food like nuts or acorns to eat later in the winter. Bears, skunks, chipmunks, and some bats hibernate.
In ancient times, people living in cold climates may have survived the winter with their own form of hibernation. One historian reports that in the mountains of France, when the weather turned cold, people would settle in for warmth with their cows and pigs and do nothing for months on end. This practice also helped conserve limited food supplies.
The term "winter squash" dates back to a time when refrigeration and cross country transportation was not as readily available as it is now. Fresh foods from all over the world were not stocked on grocery shelves year round. "Good keepers" became known as winter vegetables if they would "keep" until December. Winter squash have hard, thick skins and will keep for up to a month if stored in a cool, dark, well-ventilated place.
The best tasting winter squash is available this time of year, beginning in early fall. Purchase acorn squash that is almost solid dark green. The best butternut squash has a thick neck and small round base. Ornamental squash, also plentiful during the holiday season, is edible but normally not as flavorful as acorn, butternut and spaghetti squash.
More on the history of food preservation techniques: "Food for Keeps"
Play With Your Food - What's Inside?
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Bring in an assortment of winter squash.
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Students write descriptions and predict what they will find inside. What color will will they be? Will there be seeds? Where are the seeds located? What will it smell like? How will it feel?
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Use a very sharp knife, a cutting board and a mallet to slice each squash in half. (Winter squash is difficult to cut, so take safety precautions. You might want to have some cut ahead of time to avoid accidents.)
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Allow students to smell and taste the squash, and have them write their observations after cutting.
Pumpkins, Squash and Other Cucurbits
Be a Food Explorer - Roasted Acorn Squash
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Preheat oven to 375 degrees.
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Cut acorn squash in half, and scoop the seeds out of each half with a spoon.
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Place cut side down on a greased cookie sheet and roast for 20 to 30 minutes or until tender when flesh is poked with a fork.
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Turn squash over and add 1 pat of butter, 1 teaspoon of honey or maple syrup, 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each half.
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Cool and let students scoop out the flesh with spoons.
If necessary, you may use a microwave. Cut the acorn squash in half and scoop out the seeds. Cook on one side for 5 minutes. Then turn it over and cook for another five minutes. The squash is ready when you can easily pierce it with a fork. Add the butter and flavoring.
Oklahoma Fruit of Month - Apricot
Apricots are very good for you. Just three fresh apricots provide 30 percent of the recommended daily amount for beta-carotene (Vitamin A). Apricots also provide Vitamin C, iron, potassium, and fiber among other nutrients. This time of year apricots are available dried, canned or in preserves and jellies.
Play With Your Food - How Many Apricots?
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Bring a small clear jar or cup and dried apricots.
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Students estimate how many apricots will fit in the jar. Write the estimates on the chalkboard.
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Students count as you place the apricots in the jar, smashing them down as necessary.
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Students count by tens, and use tally marks to keep count.
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Students modify estimates after you have counted 50.
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Students compare the apricots with standard units (centimeter cubes, 1-inch cubes) to estimate the volume of the jar.
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When the jar is about 1/4, students estimate how many more it will take to fill it, based on the number already counted.
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Wear food handling gloves so students can eat the apricots afterward.
For older students
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Bring a clear plastic container with lid to class.
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Fill with dried apricots.
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Students estimate how many apricots are in the jar.
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Students will write their estimates on a small sticky note.
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Draw a long line on the board to make a line plot.
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Students decide who has the low and high estimate.
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Students will p lace those estimates just above the line at each end.
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As a class, compute the range.
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Divide the line in halves and fourths.
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Students will bring their estimates to the board and place them in the appropriate place on the line.
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Students will compute the mean, median, and mode of all the estimates.
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Students may also identify at clumps and outliers and complete a box and whisker plot. (See Graphs)
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Using food handling gloves, divide the apricots among students for eating.
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Each student will count his/her apricots.
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Compute the actual number of apricots by adding students portions.
Be a Food Explorer - Apricot Oat-Nut Snack Mix
Snowball Fight
In this lesson students learn how snow helps crops grow while playing a game using facts and words about snow
A Hidden Beauty: Bulbs
It may be cold and dreary outside, but students can grow beautiful flowers indoors from bulbs. Narcissus and amaryllis are the simplest and are usually available this time of year, maybe even on sale. In this lesson students learn about bulbs and construct a model of a plant that grows from a bulb.
January 13 is Plough Sunday.
Plough Sunday is a traditional English celebration of the beginning of the agricultural year. Plough Sunday celebrations usually involve bringing a ploughshare into a church with prayers for the blessing of the land. It is traditionally held on the Sunday after Epiphany, the Sunday between January 7 and January 13. Work in the fields began the day after Plough Sunday, on Plough Monday.
Traditionally the stubbles were left after harvest to feed and fatten up poultry and geese for Michaelmas, which marked the end, and the start of the farming year.
As most of the cereal crops grown were sown in the spring, ploughing did not start until after the Christmas festivities in January and February, giving time for the frost to break down the soil prior to sowing in March or April.
Happy New Year in Many Languages
| Chinese (Cantonese) | Gung hay fat choy ("May you become prosperous.") or
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| Chinese (Mandarin) | Xin nian yu kuai |
| Danish | Godt Nytår |
| Dutch | Gelukkig nieuwjaar |
| Farsi (Iran) | Aide shoma mobarak |
| French | Bonne année |
| Gaelic | Aith-bhliain Fe Nhaise Dhuit |
| German | Gutes Neues Jahr |
| Hawaiian | Hauoli Makahiki Hou |
| Hebrew | Shanah tovah |
| Hmong | Nyob zoo xyoo tshiab |
| Indonesian | elamat Tahun Baru |
| Italian | Buon Capo d'Anno |
| Japanese | Akemashite Omedetou Gozaimasu |
| Norwegian | Godt Nyttår |
| Tagalog | Maligayang Bagong Taon |
| Polish | Szczesliwego Nowego roku |
| Portuguese | Feliz ano novo |
| Romanian | La Multi Ani |
| Russian | S Novym Godom |
| Spanish | Feliz Año Nuevo |
| Sudanese | Wilujeng Tahun Baru |
| Swedish | Gott Nytt År |
| Turkish | Yeni Yiliniz Kutlu Olsun |
| Welsh | Blwyddyn Newydd Dda |
Activites
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Students will research to identify the countries where each language is spoken.
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Students will locate the countries on a world map.
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Students will select two or more of the countries and research to find New Year's customs.
January, 2008
People in almost every country in the world celebrate the first day of the new year with special customs and traditions meant to bring good luck.
- People in Japan try to swallow a long noodle without breaking it.
- Austrians try to touch a pig.
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Dutch people eat something in the shape of a circle.
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Spanish people eat 12 grapes, one for each month of the year.
Activity: Students will find the locations mentioned above on a world map.
Hoppin’ John is said to have originated with African slaves on southern plantations. Historians have two theories as to where the name "Hoppin' John" originated. The first comes from the idea that when guests would arrive at one’s home for dinner, the host would say "just hop in, John," meaning they should make themselves at home and join in the dinner festivities. The second comes from a story that children gathered prior to dinner and would "hop around the table."
Black-eyed peas, also called cow peas, are grown in Oklahoma, mostly to bale as feed for animals. They also grow well in Oklahoma gardens.
A Garden in the Mailbox
In the gloomiest days of winter, beautiful flowers bloom and scrumptious vegetables grow in the mailboxes of gardeners all across the country. Mail order seed companies send out their new catalogs beginning in January.
The first mail-order seed catalog was introduced in 1834. The artists who illustrated the early catalogs took great care to draw botanically correct images. This was very important to the farmer, who paid in winter for the coming summer's harvest. If the size, shape or color of a vegetable or flower was misrepresented in the catalog, the farmer's livelihood might be jeopardized.
Learn more about seed catalogs: A Garden in the Mailbox
Explore the beautiful art in old seed catalogs at this Smithsonian site.
Listing of seed catalogs to order from the Carnegie Library of Pittsburg
National Soup Month
January is National Soup Month. Soup is an ancient food, prepared with great variation all over the world. In India parched barley was ground with juices to make one kind of soup. Mayan Indians used maize for various liquid foods. Early North American Indians made a broth of hickory-nut milk. Yosemite Indians shredded fungi for mushroom soup and also cooked horse-chestnut gruel. The Greeks made soups of beans, peas or lentils or black broth, made of pork, blood, vinegar, salt and seasonings.
In early times soup was called "pottage" (from pot and the Latin potare, to drink), but by the Middle Ages, the word "soup" had replaced "pottage" in most European languages. The word soup is thought to have come from the sound made by slurping hot liquid from a spoon. Some variations of the word are soop, sopa, sope, soepe, suppa, soppe, soep, suppe, soppa, sopera, soupe, chupe, zuppa, and zup. To sup was to eat the evening meal at which soup was traditionally served. Eventually the meal itself became supper.
Celebrate National Soup Month by introducing students to some of the vegetables grown in Oklahoma. Read the classic, Stone Soup, then check out the Oklahoma version and make Oklahoma Stone Soup.
More Soup Activities
- Provide an assortment of Oklahoma vegetables and meat in well-sealed plastic bags.
- Students write observations and predict what the raw foods will look like after it has cooked in the crock pot for four hours.
- Measure the vegetables and record measurements. (Dice large vegetables ahead of time, but have the whole vegetable available for students to see what it looks like before.)
- Students add up volume of all ingredients, including water, to get total volume of soup
- Students measure temperature of soup before cooking.
- Students classify vegetables - roots (potatoes, carrots, onions), leaves (greens), stems (celery), fruit (Can a fruit be a vegetable? tomatoes, peas, etc.)
- Students write observations after soup has cooked.
- Students measure temperature of soup after cooking.
- Teacher carefully measures soup into bowls for students after cooking and then measure what remains.
- Discuss any difference between starting volume and ending volume. What happened to the soup that disappeared?
- Students taste soup and vote on their favorite ingredient. Graph results.
January is Wheat Bread Month
If you missed Homemade Bread Day in November (or even if you didn't), make Bread in a Bag to eat with your soup. You may be able to get the ingredients from your school cafeteria, and the cups and baggies you will need are available free from the State Department of Education. Just call 405.521.3327 and allow a couple of weeks for them to get to you.
The "father" of sliced bread is Otto Rohwedder, a former jewelry
store owner. He had started work on a slicing machine in 1912, and when
bakers told him sliced bread would go stale quickly, he developed an
apparatus for holding all of the slices together with hat pins. This
wasn't too successful as the pins continued to fall out.
An obvious solution would be a wrapper, but it was not that obvious at
the time. Wrapping, however, proved to be the key to success, and in
May, 1928, a Battle Creek, Michigan, bakery began turning out the first
sliced bread, using Rohwedder's newest slicer, which also wrapped and
sealed the loaf.
Little Red Hen
(This lesson has lots of pictures for a puppet play and takes a long time to load. Please be patient.)
The old classic The Little Red Hen is perfect for exploring the process by which wheat is turned into bread. It's also a great way to discuss with your students all the careers involved in making a loaf of bread.
January Books
Brown, Marcia, Stone Soup, Aladdin, 1997. (Grades
PreK-2)
Old French tale about soldiers who trick miserly villages into making them
a feast. This version won a Caldecott Medal when Brown retold and illustrated
it in 1947.
Finch, Mary, and Elisabeth Bell, Little Red Hen and
the Ear of Wheat, Barefoot, 2001. (Grades PreK-1)
A rooster and a mouse live with the little red hen and lazily refuse to help
do the chores necessary to turn a grain of wheat into a loaf of bread. When,
in turn, the little red hen won't share the fruits of her solitary labor, the
shirkers learn their lesson and, in this story, get a second chance. Next time
the hen finds a grain of wheat, both rooster and mouse are there to help and
to enjoy the delicious reward.
Lyon, George Ella, Weaving the Rainbow, Atheneum/Richard
Jackson, 2004. (Grades PreK-2)
A young woman raises sheep, shears them, cards and spins the wool, dyes the
yarn, and weaves it at a loom. Terms like "yearling," "skein," "warp," "weft," "shuttle," and "treadles" are
understandable in context and bring richness to the text. Words and illustrations
complement each other in evoking the essence of creating art and in portraying
the lush countryside.
Moore, Jo Ellen, and Gary Shipman, Bread Around the
World, Evan-Moor, 1995. (Grades 1-3)
Discover the types of bread produced by people all over the world. Curriculum
units include cooking demonstrations, field trips, science, math and writing
experiences.
Morris, Ann, Bread, Bread, Bread, Morrow, William
and Co., 1993. (Grades K-3)
Celebrates the many different kinds of bread and how it may be enjoyed all
over the world.
Paulsen, Gary, The Winter Room, Bantam, 1998.
(Grades 4-7)
The winter room is where Eldon, his brother Wayne, old Uncle David, and the
rest of the family gather on icy cold nights, sitting in front of the stove.
There the boys listen eagerly to all of Uncle David's tales of superheroes.
Then one night Uncle David tells the story, "The Woodcutter," and
what happens next is terrible - then wonderful.
Robbins, Ken, A Flower Grows, Dial, 1990. (Grades
PreK-2)
Beautiful hand-tinted photographs depict the planting, growth, and wilting
of an Apple Blossom amaryllis. Simple, straightforward prose accompanies the
pictures and describes the process. Almost all the double-page spreads have
two photographs, one large and one small, with a series of four full-page portraits
to show the flower at the height of its blooming. An "Author's Note" gives
more details on how to grow bulbs.
Sendak, Maurice, Chicken Soup With Rice, HarperTrophy, 1991. (preK-3)
In silly rhymes Maurice Sendak takes children through the twelve months of the year. The non-sensical inclusion of "chicken soup with rice" in all of the rhymes makes the months all the more memorable and easy for kids to recite.
Ag-Related Books for Children and Young Adults
PASS for January Activities
(P.A.S.S. for recommended lessons online are listed in the lessons)
Happy New Year Around the World
Grade 3 - Social Studies: 1.1; 2.4. Reading: 6.2b
Grade 4 - Social Studies: 1.1; 2.2,3. Reading: 5.1a,2c
Grade 5 - Social Studies: 1.1; 7.1. Reading: 5.1a,2b
Grade 6 - Social Studies: 1.1,3; 2.3; 3.2. Reading: 5.1ab
Grade 7 - Social Studies: 1.1,4; 2.4; 4.1. Reading: 5.1ab
Grade 8 - Social Studies: 1.1. Reading: 5.1a
Sheep and Lambs - Radius of Vision
Grade 1 - Math Process: 1.1,2; 4.4; 5.1. Math Content: 4.1c. Reading: 8.2. Writing: 2.1
Grade 2 - Math Process: 1.1,2; 4.4; 5.1. Math Content: 4.2b. Reading: 7.2. Writing: 2.1
Grade 3 - Math Process: 1.1,2; 4.4; 5.1. Reading: 6.2b. Writing: 2.1
Grade 4 - Math Process: 1.1,2; 4.4; 5.1. Math Content: 4.1b. Reading: 5.2c. Writing: 2.2
Grade 5 - Math Process: 1.1,2; 4.4; 5.1. Math Content: 4.4. Reading: 5.1a. Writing: 2.2
Grade 6 - Math Process: 1.1,3; 4.1. Math Content: 3.1a. Reading: 5.1a. Writing: 2.1a,7
Grade 7 - Math Process: 1.1,3; 4.1. Reading: 5.1a. Writing: 2.8
Grade 8 - Math Process: 1.1,3; 4.1. Reading: 5.1a. Writing: 2.8
When the Power Came On
Grade 3 - Reading: 6.2b. Writing: 2.1
Grade 4 - Reading: 5.1e,2c. Writing: 2.6
Grade 5 - Reading: 5.1a,2b. Writing: 2.1
Grade 6 - Reading: 5.1a,2d. Writing: 2.4a,7
Grade 7 - Reading: 5.1a,2c. Writing: 2.4b,8
Grade 8 - Reading: 5.1a,2b. Writing: 2.2b,8
Oklahoma Stone Soup
Grade 1: Science Process - 1.1,2; 2.1; 3.1,2; 4.3. Physical Science: 1.1,2,3. Math Process: 1.1,2; 2.1; 3.2; 4.4; 5.1. Math Content: 5.1,2
Grade 2: Science Process - 1.1,2; 2.1; 3.1,2; 4.3. Physical Science: 1.1. Math Process: 1.1,2; 2.1; 3.2; 4.4; 5.1. Math Content: 4.2b; 5.1
Grade 3: Science Process - 1.1,2; 2.1; 3.1,2; 4.3. Physical Science: 1.1. Math Process: 1.1,2; 2.1; 3.2; 4.4; 5.1. Math Content: 4.3; 5.1a
Grade 4: Science Process - 1.1,2; 2.1; 3.1; 4.1,4; 5.2,3. Math Process: 1.1,2; 2.1; 3.2; 4.4; 5.1. Math Content: 4.4b; 5.1b
Grade 5: Science Process - 1.1,2; 3.1; 4.1,4. Physical Science: 1.1,2,3. Math Process: 1.1,2; 2.1; 3.2; 4.4; 5.1. Math Content: 5.1d.
Grade 6: Science Process - 1.1,2; 2.2; 3.1; 5.1,2,3. Physical Science: 1.1; 2.1. Math Process: 1.1,3; 2.1; 3.3; 4.1; 5.1. Math Content: 4.1; 5.1
Grade 7: Science Process - 1.1,2; 2.2; 3.1; 4.1; 5.1,3. Physical Science: 1.1,2. Math Process: 1.1,3; 2.1; 3.3; 4.1; 5.1. Math Content: 4.2a
Grade 8: Science Process - 1.1,2; 2.2; 3.1. Math Process: 1.1,3; 2.1; 3.3; 4.1; 5.1. Math Content: 4.1; 5.1
Winter Squash - What's Inside?
Grade 1 - Writing: 2.5. Science Process: 1.2; 2.1; 4.3. Physical Science: 1.1,2
Grade 2 - Writing: 2.2c. Science Process: 1.2; 2.1; 4.3. Physical Science: 1.1
Grade 3 - Writing: 2.2. Science Process: 1.2; 2.1; 4.3. Life Science: 2.1
Grade 4 - Writing: 2.1b. Science Process: 1.2; 2.1; 4.4; 5.4. Life Science: 3.2
Grade 5 - Writing: 2.1. Science Process: 1.2; 2.1; 4.4; 5.4. Physical Science: 1.1
How Many Apricots?
Grade 1 - Math Process: 1.2; 3.3; 5.2. Math Content: 2.1,4
Grade 2 - Math Process: 1.2; 3.3; 5.2. Math Content: 2.1a,3; 5.3
Grade 4 - Math Process: 1.2; 3.3; 5.2. Math Content: 1.2b; 3.2c; 5.1b
Grade 5 - Math Process: 1.1,2; 2.3; 3.2,3; 4.4; 5.1,2. Math Content: 3.2b; 4.3; 5.1ae
Grade 6 - Math Process: 1.1,3; 2.1; 3.4; 4.1; 5.1,2,4. Math Content: 2.3; 5.1,3
Grade 7 - Math Process: 1.1,3; 2.1; 3.4; 4.1; 5.1,2,4. Math Content: 2.1b
Grade 8 - Math Process: 1.1,3; 2.1; 3.4; 4.1; 5.1,2,4. Math Content: 2.1b; 5.1