Yes! Many Gather 'Round families use this curriculum on its own for all their children and all their subjects—right through high school! We have testimonies of many grad students who have successfully made the leap to college or university, fully equipped to think for themselves and read the subtext of what is being presented. That being said, we also have some families who choose to supplement based on their student's needs or because they have a curriculum that they just love and don't want to give up.While there are some reviews online that question whether we are enough, it is important to note that those were often done in the early years when we were still a startup. We have created many more resources to help close gaps, beef up our content, and find the elusive balance between "enough" and "too much". Our style is different, we focus on less quantity and more contextual learning—which can feel too simple especially if you are coming from a more traditional curriculum. However, many of our parents say that their students actually remember what they are learning and the results speak for themselves over time.

Choose a unit/topic that either interests you or meets a need (such as if you are working toward certain credits).Purchase either the digital full family bundle (which includes both the Teacher's Guide and all levels of student books), the one student bundle (which includes the Teacher's Guide and one level of your choice), or the printed books. If you decide to go with our beautiful, high-end printed books . . . you will need the Teacher's Guide and one book for each student.

What do I need to add?

The units cover all of your subjects but math. Our Modular Math program is available to cover K-grade 9 math, but high school math is not yet available on our site (though we do have plans to create it). Currently, you will need to get about 8 units per year along with about 8 math units per student in order to create a full curriculum year. Some families choose to add seatwork or our other Language Arts add-ons, fun holiday mini-units, and more . . . but these are not required.

How do I choose levels for multiple kids?

Our main units are designed to be used with the whole family. We have individual student books available in the following levels.Pre-Reader: recommended for younger students who are not ready to read/write (preschool/kindergarten age)Early Reader: recommended for emerging readers/writers (6-8 years old)Early Elementary: recommended for students who are comfortable using a word bank to write some of their answers (8-10 years old)Upper Elementary: recommended for students who are ready to write a sentence response (10-13 years old)Middle School: recommended for students who are ready for paragraph responses and more personal application/light research (13-16 years old)High School: prepares students to ask big questions, think for themselves, and apply topics to their own lives. This level is recommended for 16-18 years old and includes papers, essays, and more research.Some of our units are shorter or more simplified into levels 1, 2, and 3. For these, Level 3 is designed for Middle and High, level 2 for Early Elementary and Upper Elementary, and Level 1 for Pre-Reader and Early Reader.

How Long does it take?

Each unit is designed to take about a month—which means you will never get bored! You get to create your year based on your students' interests, covering all your subjects for all your grades, through one cohesive program that all points to Jesus! Each lesson is designed to take about 2-4 hours (depending on how many students you have, their ages, and whether you are completing the option rabbit trails or watching the resource videos available on our app). You will read the Teacher's Guide first to all students (which takes about 40 minutes to an hour depending on how many videos you show or the discussions you have) and then students will move to their student workbooks and complete their pages there. Units that have 20 lessons can be done 5 days a week and therefore being completed in 4 weeks. Or they can be done 4 days a week and take a bit longer. Because of this, most families work through about 8 units in a year with breaks and co-op days mixed in.

All of our units come with answer keys to help you mark your student's work. We have tried a bit of everything: including the answers in the Teacher's Guide, having them in the back of student notebooks, and eventually settling on including them in your downloads immediately after your order. You can use the answer key to help assign grades, but we recommend using a rubric for more accurate grading. To do this, you would assign points based on things like understanding (30%), completion (50%), effort (15%), and neatness (5%).

What is Modular Math?

Modular Math is our brand new math curriculum that covers K-grade 9 math—taking students all the way through Algebra 1. The units are topical and each step takes about 1 month. This means they can be used in either a mastery approach (staying on a topic and working on it through multiple levels) or spiral approach (completing one step of each topic throughout the year). This program was created with steps instead of grades, allowing you to custom-tailor the program to your student without discouraging them with where they are at. It can be used as a remedial program or for gifted students who want to move faster. Each day includes 2 pages. Day 1 teaches a new concept (and includes a devotional) and day 2 has practice that builds throughout the unit in a spiral approach. All you have to do is take a placement test on a topic and jump in! It is open and go with no teacher's guide, no manipulatives or resources required, and written directly to the student so that they can work independently. Yes, math can be this easy!

Curriculum itself cannot be accredited, only schools can. Accreditation means a school with qualified teachers, reporting, and grading that is following the government requirements for each grade. That being said, Gather 'Round Homeschool curriculum can absolutely be used all the way through High School by you, the parent! Most schools use the Carnegie method to assign credits, this means that 120 hours of instruction in a topic = 1 credit. We've made it super easy to you by training our very own Gather bot! All of our units cover such a wide variety of subjects that you can use the bot to help figure out how many credits have been covered (or will be covered) based on the units you have done or are planning on. We also have access to full high school plans, transcripts, and unit credit breakdowns on our high school page here.

What is the Online Academy?

The Gather ‘Round Academy is our online school, designed to fit into your home with the support your family needs. Our teachers offer school-year planning assistance, grading, report cards, transcripts, and tutoring. We also offer online courses to accompany several of our Gather ‘Round units. You can choose to enroll for a full year of support, subscribe for access to our complete video library, or join as a member for a 15% discount on video courses and stand-alone services. Memberships are just $39 USD a month and are included with Independent Enrollment or an Insider Subscription, with access to our student community and parent hub with monthly summits.Live ClassesWe have about 600 students who tune in online to watch a lesson being taught live by a teacher - complete with polls, comments, reactions and resources. Replays are also available for 10 weeks for families who miss a class. Homework is assigned and families complete their student notebooks together. Classes run daily from Monday-Thursday at 10:00 am EST or 2:00 pm EST, with scheduled breaks between units and during holidays.On-Demand Video Courses Currently available is Modular Math Number Sense, Ready to Read 1, Music, Botany, US History 4 and Entrepreneurship. Each of our live classes will also be available on demand, with additional Modular Math and Ready to Read videos in production! Eventually we hope to have video lessons available for all Gather ‘Round Units.Learn more

Can I use it in a group?

Gather 'Round is licensed for individual family use only (which means to a parent/guardian and the children they are legal guardians of). If you want to use this in a small group (with your sister, friend, or a few friends), you will need to make sure that each person owns their own materials, as file sharing and copying (or teaching to student's outside your home) is not allowed. If you want to use this in a co-op or hybrid model to a large group of students, we do require that you purchase print and sign an agreement stating that you will not photocopy or share. With this option, we also do have a group discount available. Learn more here.

Welcome to Homestead Kitchen

Buy Now

Step into the warm and wonderful world of the Homestead Kitchen, where old-fashioned skills meet modern family life! Rediscover the value of slowing down, making things from scratch, using resources wisely, and gathering together in the heart of the home. Learn what it means to live a little more “crunchy” as you dive into composting, sourdough, root cellars, fresh-milled flour, homemade staples, freezer meals, dehydrating, canning, and more! You’ll also compare traditional homestead methods with modern conveniences and discover practical ways to make these time-tested skills work for your family. Homesteading doesn’t have to be all or nothing—even small changes can make a meaningful difference!

Academy

Homestead Kitchen Live Course

Want to experience Homestead Kitchen alongside other families? Starting March 8, 2027, you can join hundreds of families just like yours in our live Academy classes! Learn, explore, and enjoy hands-on activities together as you discover the beauty and simplicity of homestead cooking, all while sharing the experience with a community of fellow homeschool families. Save your seat now!

Register

Subject Cards

Crunchy Kitchen Science

Watch everyday ingredients come alive as you explore fermentation, sourdough, refrigeration, food preservation, composting, and more. See chemistry, biology, and physics at work right in your own kitchen.

Homestead Heritage

Step back into the kitchens of earlier homesteads to see how families cooked, cleaned, stored food, and made the most of what they had. Compare old-fashioned methods with the tools and conveniences families use today.

Preserve It for Later

Explore the many ways families keep food fresh, from root cellars and freezers to dehydrating, water bath canning, and pressure canning. Along the way, learn how temperature, moisture, air, and bacteria all affect food safety and storage.

Make It From Scratch

Try your hand at broths, condiments, freezer meals, snacks, dairy, pasta, and other homemade staples. Along the way, discover that homesteading does not have to be all or nothing . . . it is about finding what works for your family.

The Crunchy Kitchen Magazine

Put language arts and creativity to work as you build a magazine throughout the unit. Fill it with recipes, tips, articles, product reviews, artwork, kitchen hacks, and pieces inspired by what you are learning.

Stewardship in the Everyday

From leftovers and compost to bread dough and canning jars, ordinary kitchen work becomes a chance to practice patience, gratitude, responsibility, and wise stewardship. Through it all, you will be pointed back to God’s provision and care.

Practical Life Skills for the Real World

Practice useful skills that reach far beyond the Student Books, including cooking, cleaning, food storage, meal planning, preserving, organizing, and evaluating what makes sense for your household. This unit turns everyday homemaking into hands-on learning students can actually use.

Resources

Access helpful materials, guides, and downloads that support your learning journey with Gather ’Round. Explore our growing library of resources designed to make teaching simple and engaging.

Explore Resources

Resources

Access helpful materials, guides, and downloads that support your learning journey with Gather ’Round. Explore our growing library of resources designed to make teaching simple and engaging.

Explore Resources

What subjects are covered in Homestead Kitchen?

Check out the scope and sequence for this unit.

Homestead Kitchen

Pre-Reader

Geography

India
Germany
Greece
Korea
Japan
Ancient Rome
Europe
California
San Francisco
France
Altitude
North America
United States

Science

Recycle
Waste
Beeswax sheets
Composting
Food waste
Bacteria, fungi, worms
Symbiotic relationship
Carbon, nitrogen
Energy
Proteins
Waste reduction
Proteins, grains, fruits, vegetables, dairy, legumes
Repurpose
Cleaning
White vinegar, baking soda
Clean pennies experiment
Observe your pantry to know what you have
Food storage in the refrigerator
Fermentation
ATP
Microorganisms
Chemical reaction: acids, natural alcohols, gasses
Bacteria
Types of fermentation: lactic acid, alcoholic, acetic acid
Lactobacillus
Yeast
Safe vs. unsafe fermentation
Temperature
Humidity
Moisture
Air flow
Gases
Ripening
Fruit drawer
Vitamins C, K, B6
Fiber
Antioxidants
Potassium
Folate
Starter
Wild yeast
Sourdough
Fermenting sourdough
Releasing gases
Lactic acid bacteria
Sourdough starter taste
Healthy enzymes
Carbon dioxide
PE: practice stretching
Flour
Baking
Fresh and store-bought flour
Essential nutrients
Natural oils
Storage life
Grinding grains
Cooking fats: animal, tallow, lard, duck, schmaltz, plant, dairy, butter, ghee
Oils: olive, avocado, coconut, sunflower, sesame, peanut, walnut
Vitamins: A, D, E, K
Conjugated linoleic acid (CLA)
Storing used oil
Feel the difference of two fats
Broth
Immune system
Digestion
Dried bouillon cubes
Broth uses
Worcestershire
Condiment labels
Spices
Condiments
Seasonings
Marinades
Taste
Flavor
DIY condiments and seasonings
Popcorn seasoning mixes
Taste buds: bitter, sour, sweet, salty
What freezes well?
Storage: airtight containers, freezer-safe bags, silicone trays, labels and markers
Your first freezer meal
Dehydrating
Drying food
Freeze-drying
Dried herbs
Aromatic properties
What not to dry
Salmonella
Dried fruits
Dehydration
Feel thirsty
Preserving food
Water bath canning
Heat
Vacuum seal
Acidic food
Storing jam
Pectin
Pressure canning
Pressure canner strength
Is it safe?
Chicken broth jars
Slow cooking
Pressure cooking
Boiling point
Browning
Healthy snacks
Does it fuel your body?
Sustainable energy
Fiber
Protein
Healthy fats
Vitamins
Minerals
Does it help your mind?
Brain
Nutrient-dense foods
Antioxidants
Omega-3 fatty acids
Vitamin K
Does it warm your heart?
Balance
Brain games
Milk
Butter
Thick cream layer
Non-homogenized milk
Cheese
Good bacteria
Rennet
Whey
Ice cream
Lactose Intolerance
Pasta process
Pasta shape
Internal and external health
Moisturizing base
Carrier oils
Cleansing agent
Texturizer
Exfoliant or absorbent
Abrasive
Calcium carbonate
Stabilizer
Antioxidant
Vitamin E oil
Emulsifying wax

Language Arts

Trace the words
Match food that feeds the body and items that help your heart

History

Compost
Ancient Egyptian bakers
California Gold Rush
French bakers
Commercial yeast
Carl's Friends
Oregon Trail
Historic starter
American homesteading history
Living culture passed from generation to generation
Tallow uses: cooking, soap, candles, leather
Medieval cooks
Perpetual stew
Dutch oven
Iceman
Napoleon
A.E. Spawn
Homestead chores: gather eggs, feed chickens, collect firewood, sweep house, milk cows
Thomas Jefferson
Industrial Revolution

Social Studies

Make or grow food, cleaning products, medicine
Conventional
Crunchy
Sew, teach, practice musical instruments, play games
Cleaning tools
Organized pantry
Storage system
Chore chart
Choosing an organization system
Glue where each item goes in the pantry
Guinness World Records
Pakhala
Surströmming
Flavors: sour, tangy, salty, savory
Sauerkraut
Yogurt
Kimchi
Miso
Root vegetables
Cabbage
Auntie Sonia's Borscht recipe
Grew produce
Harvested grain
Milked cows
Sourdough bread
Milling grains
Pretend you are an iceman
Successful canning
Which one to use?
Self-control
Milk from cows, goats, and sheep
Italian immigrants

Art

Color the picture
Draw a picture of something God has given you
Color the compost pile
Color the picture and decorate the labels
Cut and glue phrases
Pigments
Draw a picture of something you want to use tallow for
Color emojis to show how much you like it
Cut and glue pictures
Create pasta art

Home Economics

Create a chore chart
Make your own coleslaw, borscht, cabbage rolls, or cabbage pH testing solution
Make your own homemade mayonnaise
Make mozzarella cheese
Make your own butter
Make gnocchi
Cook two different kinds of pasta
Make a simple sugar scrub

Bible

Colossians 3:17
Do everything in His name
Genesis 50:20a
God brings out the good
Genesis 2:15
Work the garden and keep it
Psalm 24:4a
Clean hands and a pure heart
1 Corinthians 14:40
Do things decently and in order
Matthew 13:33
The kingdom of heaven is like leaven
Romans 12:2b
Be transformed
Galatians 5:22–23
The fruit of the Spirit
John 15:8
Bear much fruit
Hebrews 4:12a
The word of God is living and active
Phillipians 4:8
Worthy of praise
2 Corinthians 9:10
Increase the harvest of your righteousness
John 6:35
The bread of life
Psalm 104:24
God created everything with purpose
Isaiah 40:31
Wait for the Lord
Psalm 34:8
The Lord is good
John 10:11
The Good Shepherd
Matthew 25:40
You did it for God
Ecclesiastes 3:1
Everything has a specific time and purpose
Hebrews 11:1
Faith in God
James 1:3
Steadfastness
Ephesians 5:15–16
Making the best use of time
Galatians 5:22–23
The fruit of the Spirit
1 Corinthians 3:2
I fed you with milk
Isaiah 41:10
Fear not
1 Corinthians 6:19–20
Your body is a temple
God's dwelling place

Early Reader

Geography

United States
India
Greece
South Korea
Germany
Japan
Mexico
Ancient Rome
Europe
California
San Francisco
France
Indonesia
Altitude
Denver
Miami
Pakistan
Italy
North America

Science

Recycle
Waste
Beeswax sheets
Composting
Food waste
Bacteria, fungi, worms
Symbiotic relationship
Carbon, nitrogen
Energy
Proteins
Waste reduction
Proteins, grains, fruits, vegetables, dairy, legumes
Repurpose
Observe compost jar
Cleaning
White vinegar, baking soda
Clean pennies experiment
Observe your pantry to know what you have
Food storage in the refrigerator: top, middle, and bottom shelves, drawers
Fermentation
ATP
Microorganisms
Chemical reaction: acids, natural alcohols, gasses
Bacteria
Types of fermentation: lactic acid, alcoholic, acetic acid
Lactobacillus
Yeast
Safe vs. unsafe fermentation
Fermentation experiment
Temperature
Humidity
Moisture
Air flow
Gases
Ripening
Fruit drawer
Vitamins C, K, B6
Fiber
Antioxidants
Potassium
Folate
Chemical defenses
Starter
Wild yeast
Sourdough
Fermenting sourdough
Releasing gases
Lactic acid bacteria
Sourdough starter taste
Healthy enzymes
Carbon dioxide
Gluten
Fold and stretch
PE: practice stretching
Flour
Baking
Fresh and store-bought flour
Essential nutrients
Natural oils
Storage life
Grinding grains
PE: practice stretching
Flour absorption experiment
Cooking fats: animal, tallow, lard, duck, schmaltz, plant, dairy, butter, ghee
Oils: olive, avocado, coconut, sunflower, sesame, peanut, walnut
Vitamins: A, D, E, K
Conjugated linoleic acid (CLA)
Storing used oil
Feel the difference of two fats
Heat stability
Solid and liquid fats
Broth
Immune system
Digestion
Dried bouillon cubes
Broth uses
Broth benefits
Worcestershire
Condiment labels
Spices
Condiments
Seasonings
Marinades
Taste
Flavor
DIY condiments and seasonings
Popcorn seasoning mixes
Taste buds: bitter, sour, sweet, salty
What freezes well?
Storage: airtight containers, freezer-safe bags, silicone trays, labels and markers
Your first freezer meal
Thawing food
Dehydrating
Drying food
Freeze-drying
Dried herbs
Aromatic properties
What not to dry
Salmonella
Dried fruits
Dehydration
Feel thirsty
Sweating
Preserving food
Water bath canning
Heat
Vacuum seal
Acidic food
Storing jam
Pectin
Pressure canning
Pressure canner strength
Is it safe?
Chicken broth jars
Heat transfer
Slow cooking
Pressure cooking
Boiling point
Browning
Tenderizing
Connective tissue
Healthy snacks
Does it fuel your body?
Sustainable energy
Fiber
Protein
Healthy fats
Vitamins
Minerals
Does it help your mind?
Brain
Nutrient-dense foods
Antioxidants
Omega-3 fatty acids
Vitamin K
Does it warm your heart?
Balance
Quick vs. steady energy
Brain games
Milk
Butter
Thick cream layer
Non-homogenized milk
Cheese
Good bacteria
Rennet
Whey
Ice cream
Lactose intolerant
Pasta process
Pasta shape
Comfort foods
Internal and external health
Moisturizing base
Carrier oils
Cleansing agent
Texturizer
Exfoliant or absorbent
Abrasive
Calcium carbonate
Stabilizer
Antioxidant
Vitamin E oil
Emulsifying wax
Friction
Salt
Sugar

Language Arts

Vocabulary: spectrum, convenience
Trace the words
Start your Crunchy Kitchen Magazine
Vocabulary: pharaoh, reduction
Make a list of things you eat
Choose magazine style
Vocabulary: accumulate, concoct
Decide on a name, colors, and pictures for your magazine cover
Vocabulary: chaotic, disarray
Add a table of contents to your magazine
Vocabulary: enact, preservative
Add a feature article to your magazine
Headline
Vocabulary: crude, wilt
Edit your magazine article
Vocabulary: staple, reserved
Add your trail mix recipe to your magazine
Vocabulary: yield, vibrant
Vocabulary: impressive, sanitary
Freewrite: write a short story about what you see, hear, and smell in a busy kitchen
Vocabulary: base, consistency
Add a hack to your magazine
Vocabulary: customize, influence
Add a windowsill herb box how-to-guide to your magazine
Vocabulary: wilt, batch
Advertisements
Vocabulary: shrivel, inventive
Create an ad to add to your magazine
Vocabulary: sturdy, fascinating
Write about your favorite food memory
Product reviews
Vocabulary: reliable, maintaining
Write a review to add to your magazine
Vocabulary: distinct, ingenious
Write a comparison article to add to your magazine
Vocabulary: gravitate, tailored
Ask an expert about something and add it to your magazine
Vocabulary: aspiring, daunting
Add how readers can send letters to the editor in your magazine
Vocabulary: crucial, dismayed
Edit and finalize your magazine
Vocabulary: toiletries, hygiene
Share your magazine and grade yourself

History

President Abraham Lincoln
Homestead Act
Compost
Cleaning tools: straw broom, water bucket, washboard, scrub brush
Homestead food storage: sacks, jars, crocks, and barrels
Fermented foods
Root cellars
Ancient Egyptian bakers
California Gold Rush
French bakers
Commercial yeast
Carl's Friends
Oregon Trail
Historic starter
American homesteading history
Living culture passed from generation to generation
Bubbly sourdough starter
The steel roller mill
Tallow uses: cooking, soap, candles, leather, baking
Medieval cooks
Perpetual stew
Dutch oven
Herbs
Iceman
Napoleon
A.E. Spawn
Salt
Seasonings
Canning jobs
Preserving food through experience
Homestead chores: gather eggs, feed chickens, fold laundry, collect firewood, sweep house, milk cows, wash dishes, shell beans, schoolwork, garden
Gathered fruits and vegetables
Thomas Jefferson
Hand milking cows
Milking machines
Dumplings
Industrial Revolution
One soap for many things

Social Studies

Make or grow food, cleaning products, medicine
Conventional
Crunchy
Sew, teach, practice musical instruments, play games
What's your why to homestead?
Trending
Go viral
What's your why to reduce waste?
Wastefulness
Waste audit
What's your why to clean?
Make cleaning labels
Organized pantry
Storage system
Chore chart
Choosing an organization system
What's your why for things having a specific place?
Storing food in refrigerator, pantry, containers, crisper drawer
Food pantry
Guinness World Records
Pakhala
Surströmming
What's your why for fermenting?
Flavors: sour, tangy, salty, savory, rich
Yogurt
Kimchi
Sauerkraut
Miso
Cacao
Root vegetables
Cabbage
Auntie Sonia's Borscht recipe
What's your why for growing cabbage?
Grew produce
Harvested grain
Milked cows
What's your why to bake sourdough bread?
What's your why to mill fresh flour?
What's your why to save and use animal fat?
What's your why to make homemade broth or stock?
What's your why to make homemade condiments?
Spice origins
What's your why to make freezer meals?
Pretend you are an iceman
Meal train
What's your why to dehydrate food?
Successful canning
What's your why for water bath canning?
What's your why for pressure canning?
Which one to use?
What's your why to use a slow or pressure cooker?
Peer pressure
Self-control
What's your why to make homemade snacks?
Milk from cows, goats, and sheep
What's your why to make your own dairy?
Water buffalo
Ghee
Soap
Italian immigrants
What's your why to make homemade pasta?
What's your why to make homemade toiletries?

Art

Draw a special memory you made in the kitchen
Draw a picture of things you want on your magazine cover
Cut pictures and put in order
Pigments
Take a photo of your trail mix
Draw a picture of something you want to use tallow for
Add visuals to your magazine
Cut and glue pictures
Draw a picture for your article
Color the pictures
Create pasta art

Home Economics

Make a compost jar
Make your own cleaning labels
Create a chore chart
Naturally dye fabric
Make your own coleslaw, borscht, cabbage rolls, or cabbage pH testing solution
Make a simple dough
Create your own trail mix recipe
Make your trail mix recipe
Make a broth-centered menu
Make your own homemade mayonnaise
Make mozzarella cheese
Make your own butter
Make gnocchi
Cook two different kinds of pasta
Make a simple sugar scrub

Bible

Colossians 3:17
Do everything in His name
Romans 12:2
Do not be conformed to this world
Genesis 50:20a
God brings out the good
John 6:12
Gather the leftovers
Psalm 24:3–4a
Clean hands and a pure heart
1 Corinthians 14:40
Do things decently and in order
Matthew 13:33
The kingdom of heaven is like leaven
Romans 12:2b
Be transformed
Galatians 5:22–23
The fruit of the Spirit
John 15:8
Bear much fruit
Hebrews 4:12a
The word of God is living and active
Phillipians 4:8
Worthy of praise
2 Corinthians 9:10
Increase the harvest of your righteousness
John 6:35
The bread of life
Psalm 104:24
God created everything with purpose
Isaiah 40:31
Wait for the Lord
Psalm 34:8
The Lord is good
John 10:11
The Good Shepherd
Matthew 25:40
You did it for God
Ecclesiastes 3:1
Everything has a specific time and purpose
Galations 6:9
Reaping what you sow
Hebrews 11:1
Faith in God
James 1:3
Steadfastness
Ephesians 5:15–16
Making the best use of time
James 1:5
Ask God who gives generously
Galatians 5:22–23
The fruit of the Spirit
1 Corinthians 3:2
I fed you with milk
Isaiah 41:10
Fear not
1 Corinthians 6:19–20
Your body is a temple
God's dwelling place

Early Elementary

Geography

United States
Ancient Babylon
Ancient Egypt
Ancient Rome
Germany
India
Greece
South Korea
Japan
Mexico
Europe
California
San Francisco
France
Indonesia
Altitude
Denver
Miami
Italy
Pakistan
North America
China
Mediterranean Countries
Rome

Science

Recycle
Waste
Beeswax sheets
Sustainable
Composting
Food waste
Bacteria, fungi, worms
Symbiotic relationship
Carbon, nitrogen
Energy
Proteins
Climate
Process
Landfill
Repurpose
Methods: bacterial/fungal, worm composts (vermicomposts)
Bins, tumblers, heaps
Red wigglers
Waste reduction
Proteins, grains, fruits, vegetables, dairy, legumes
Observe compost jar
Cleaning
Natural substances: animal fats, wood ashes, water, sand, vinegar
Alkaline salts
Abrasives
Homemade soap
Crude broom
Soda ash, natural salt
Petrochemicals
Phosphates
White vinegar, baking soda
Castile soap: olive oil, water, lye
Tallow: beef fat
Tampoco or beechwood brushes
Walnut sponge scrubbers
Reusable paper towels
Clean pennies experiment
Observe your pantry to know what you have
Food storage in the refrigerator: top, middle, and bottom shelves, drawers
Fermentation
ATP
Microorganisms
Chemical reaction: acids, natural alcohols, gasses
Bacteria
Types of fermentation: lactic acid, alcoholic, acetic acid
Lactobacillus
Yeast
Safe vs. unsafe fermentation
Probiotics
Digestion
Active cultures
Miso, kombucha, water kefir
Fermentation experiment
Temperature
Humidity
Moisture
Air flow
Gases
Ripening
Fruit drawer
Ethylene
Vitamins C, K, B6
Fiber
Antioxidants
Potassium
Folate
Probiotic cultures
Digestive system
pH indicator
Chemical defenses
Starter
Wild yeast
Sourdough
Fermenting sourdough
Releasing gases
Lactic acid bacteria
Break down and absorb minerals
Sourdough survival
Flavor consistency
Sourdough starter taste
Healthy enzymes
Carbon dioxide
Gluten
Fold and stretch
PE: practice stretching
Flour
Baking
Gluten
Starch
Fresh and store-bought flour
Essential nutrients
Natural oils
Flour process
Bran
Endosperm
Germ
Whole wheat flour
Storage life
Grinding grains
Different milling techniques
Flour absorption experiment
Cooking fats: animal, tallow, lard, duck, schmaltz, plant, dairy, butter, ghee
Oils: olive, avocado, coconut, sunflower, sesame, peanut, walnut
Vitamins: A, D, E, K
Conjugated linoleic acid (CLA)
Homemade balms or lotions from tallow
Tallow-based soaps or candles
Tallow conditioning and protective finish
Storing used oil
Feel the difference of two fats
Heat stability
Solid and liquid fats
Heat up butter or tallow then draw what you see
Broth
Stock
Immune system
Digestion
Dried bouillon cubes
Broth uses
Broth benefits
Worcestershire
Condiment labels
Spices
Condiments
Seasonings
Marinades
Taste
Flavor
Aroma
DIY condiments and seasonings
Popcorn seasoning mixes
Taste buds: bitter, sour, sweet, salty
What freezes well?
Storage: airtight containers, freezer-safe bags, silicone trays, labels and markers
Freeze process
Prepare, pack, plate
Your first freezer meal
Thawing food
Dehydrating
Sensible heat
Latent heat
Vapor
Evaporation
Drying food
Freeze-drying
Artificial preservatives
Feel and taste
Carbs and sugars
Drying process
Dried herbs
Aromatic properties
What not to dry
Salmonella
Dried fruits
Dehydration
Feel thirsty
Sweating
Pituitary gland
ADH hormone
Kidneys
Preserving food
Water bath canning
Heat
Vacuum seal
Acidic food
Storing jam
Pectin
Pressure canning
Clostridium botulinum
Botulism
Temperature
Low-acid ingredients
Dial-gauge canner
Weighted-gauge canner
Pressure canning process
Pressure canner strength
Is it safe?
Chicken broth jars
Heat transfer
Slow cooking
Pressure cooking
Boiling point
Aromatics
Browning
Tenderizing
Connective tissue
Collagen
Cell wall
Healthy snacks
Does it fuel your body?
Sustainable energy
Fiber
Protein
Healthy fats
Vitamins
Minerals
Does it help your mind?
Brain
Nutrient-dense foods
Antioxidants
Omega-3 fatty acids
Vitamin K
Does it warm your heart?
Balance
Quick vs. steady energy
Brain games
Milk
Butter
Thick cream layer
Non-homogenized milk
Mixing process
Protective membranes
Fat globules
Fat molecules
Cheese
Good bacteria
Rennet
Whey
Healthy mold
Ice cream
Lactose intolerant
Pasta process
Pasta shape
Comfort foods
Internal and external health
Synthetic scents
Chemical compounds
Chemical emulsifiers
Moisturizing base
Carrier oils
Cleansing agent
Texturizer
Exfoliant or absorbent
Abrasive
Calcium carbonate
Stabilizer
Antioxidant
Vitamin E oil
Emulsifying wax
Friction
Salt
Sugar

Language Arts

Vocabulary: convenience, revival
Start your Crunchy Kitchen Magazine
Vocabulary: reduction, incinerate
Make a list of things you eat
Choose magazine style
Vocabulary: concoct, crude
Decide on a name, colors, and pictures for your magazine cover
Vocabulary: disarray, optimize
Add a table of contents to your magazine
Vocabulary: preservative, byproduct
Add a feature article to your magazine
Headline
Vocabulary: wilt, cultures
Label the steps of cabbage
Edit your magazine article
CUPS: capitalization, usuage, punctuation, spelling
Vocabulary: reserved, eagerly
Add your trail mix recipe to your magazine
Vocabulary: vibrant, sowing
Vocabulary: sanitary, vat
Freewrite: draw or write a short story about what you see, hear, and smell in a busy kitchen
Vocabulary: consistency, fortify
Add a hack to your magazine
Vocabulary: influence, piqued
Add a windowsill herb box how-to-guide to your magazine
Vocabulary: batch, compatible
Advertisements
Vocabulary: inventive, harbor
Create an ad to add to your magazine
Vocabulary: fascinating, constricted
Write about your favorite food memory
Product reviews
Vocabulary: maintaining, automatically
Write a review to add to your magazine
Vocabulary: ingenious, decisive
Write a comparison article to add to your magazine
Vocabulary: tailored, gorging
Ask an expert about something and add it to your magazine
Vocabulary: daunting, mundane
Add how readers can send letters to the editor in your magazine
Vocabulary: dismayed, intriguing
Edit and finalize your magazine
Vocabulary: hygiene, antioxidant
Share your magazine and grade yourself

History

President Abraham Lincoln
Homestead Act
Compost
Industrial Revolution
Nicolas Leblanc
William Sheppard
World War I
World War II
Cleaning tools: straw broom, water bucket, washboard, scrub brush, clothesline, well, fire
Homestead food storage: sacks, jars, crocks, and barrels
Fermented foods: brine, cider, vinegar, clabber
Root cellars
Ancient Egyptian bakers
California Gold Rush
French bakers
Commercial yeast
Carl's Friends
Oregon Trail
Historic starter
American homesteading history
Living culture passed from generation to generation
Bubbly sourdough starter
The steel roller mill
Tallow uses: candle, fuel, soap, cleaner, cooking
Medieval cooks
Perpetual stew
Dutch oven
Herbs
Iceman
Napoleon
A.E. Spawn
Salt
Seasonings
Nicolas Appert
French confectioner
Louis Pasteur
Canning jobs
Preserving food through experience
Denis Papin
Clay pots
Iron pots
Homestead chores: gather eggs, feed chickens, fold laundry, collect firewood, sweep house, milk cows, wash dishes, shell beans, schoolwork, garden
Ancient Egyptians
Romans
Ancient China
Industrial Revolution
Gathered fruits and vegetables
Dried or preserved
Thomas Jefferson
Hand milking cows
Milking machines
Han Dynasty
Italian Renaissance
Dumplings
One soap for many things

Social Studies

Make or grow food, cleaning products, medicine, home remedies, raising animals
Conventional
Crunchy
Sew, teach, practice musical instruments, play games
What's your why to homestead?
Trending
Go viral
What's your why to reduce waste?
Wastefulness
Waste audit
What's your why to clean?
Make cleaning labels
Organized pantry
Storage system
Chore chart
Choosing an organization system
What's your why for things having a specific place?
Storing food in refrigerator, freezer, pantry, containers, crisper drawer
Elements that change food: heat, light, air, moisture
Food pantry
Guinness World Records
Pakhala
Surströmming
What's your why for fermenting?
Flavors: sour, tangy, salty, savory, rich
Yogurt
Kimchi
Sauerkraut
Miso
Cacao
Root vegetables
Cabbage
Sauerkraut
Kimchi
Auntie Sonia's Borscht recipe
What's your why for growing cabbage?
Grew produce
Harvested grain
Milked cows
What's your why to bake sourdough bread?
What's your why to mill fresh flour?
What's your why to save and use animal fat?
What's your why to make homemade broth or stock?
What's your why to make homemade condiments?
Spice origins
What's your why to make freezer meals?
Pretend you are an iceman
Meal train
What's your why to dehydrate food?
Successful canning
Headspace
Water bath canning steps
What's your why for water bath canning?
What's your why for pressure canning?
Which one to use?
What's your why to use a slow or pressure cooker?
Peer pressure
Three-meal routine
Pre-packaged snacks
Self-control
What's your why to make homemade snacks?
Milk from cows, goats, and sheep
What's your why to make your own dairy?
Water buffalo
Ghee
Soap
Italian immigrants
Types of pasta
What's your why to make homemade pasta?
Commercial soaps
Faux pas
What's your why to make homemade toiletries?

Art

Pigments
Cut and glue pictures
Take a photo of your trail mix
Add visuals to your magazine
Draw a picture for your hack
Create pasta art

Home Economics

Make a compost jar
Make your own cleaning labels
Create a chore chart
Naturally dye fabric
Make your own coleslaw, borscht, cabbage rolls, or cabbage pH testing solution
Make a simple dough
Create your own trail mix recipe
Make your trail mix recipe
Make a broth-centered menu
Make your own homemade mayonnaise
Make mozzarella cheese
Make your own butter
Make gnocchi
Cook two different kinds of pasta
Make a simple sugar scrub

Bible

Colossians 3:17
Do everything in His name
Romans 12:2
Do not be conformed to this world
Genesis 50:20a
God brings out the good
John 6:12
Gather the leftovers
Psalm 24:3–4a
Clean hands and a pure heart
1 Corinthians 14:40
Do things decently and in order
Matthew 13:33
The kingdom of heaven is like leaven
Romans 12:2b
Be transformed
Galatians 5:22–23
The fruit of the Spirit
John 15:8
Bear much fruit
Hebrews 4:12a
The word of God is living and active
Phillipians 4:8
Worthy of praise
2 Corinthians 9:10
Increase the harvest of your righteousness
John 6:35
The bread of life
Psalm 104:24
God created everything with purpose
Isaiah 40:31
Wait for the Lord
Psalm 34:8
The Lord is good
John 10:11
The Good Shepherd
Matthew 25:40
You did it for God
Ecclesiastes 3:1
Everything has a specific time and purpose
Galations 6:9
Reaping what you sow
Hebrews 11:1
Faith in God
James 1:3
Steadfastness
Ephesians 5:15–16
Making the best use of time
James 1:5
Ask God who gives generously
Galatians 5:22–23
The fruit of the Spirit
1 Corinthians 3:2
I fed you with milk
Isaiah 41:10
Fear not
1 Corinthians 6:19–20
Your body is a temple
God's dwelling place

Upper Elementary

Geography

United States
Mount Vernon
Ancient Babylon
Ancient Egypt
Ancient Rome
Germany
India
Greece
South Korea
Japan
Mexico
Europe
California
San Francisco
France
China
Sri Lanka
Indonesia
Altitude
Denver, CO
Mt. Whitney, CA
New Orleans, LA
Everglades region, FL
Italy
Pakistan
Asia
Mediterranean Sea
Indian Ocean
Spain
Switzerland
Afghanistan
Bangladesh
Nepal
North America
Mediterranean Countries
Rome

Science

Recycle
Waste
Beeswax sheets
Sustainable
Collection
Processing
Remanufacturing
Composting
Food waste
Bacteria, fungi, worms
Symbiotic relationship
Carbon, nitrogen
Energy
Proteins
Climate
Process
Landfill
Repurpose
Methods: bacterial/fungal, worm composts (vermicomposts)
Bins, tumblers, heaps
Red wigglers
Waste reduction
Proteins, grains, fruits, vegetables, dairy, legumes
Observe compost jar
Cleaning
Natural substances: animal fats, wood ashes, water, sand, vinegar
Alkaline salts
Abrasives
Homemade soap
Crude broom
Soda ash, natural salt
Petrochemicals
Phosphates
White vinegar, baking soda
Castile soap: olive oil, water, lye
Tallow: beef fat
Tampoco or beechwood brushes
Walnut sponge scrubbers
Reusable paper towels
Clean pennies experiment
Record data in your Kitchen Lab Log
Observe your pantry to know what you have
Food storage in the refrigerator: top, middle, and bottom shelves, crisper drawers, door shelves
Make a list to reorganize your fridge
Fermentation
ATP
Microorganisms
Chemical reaction: acids, natural alcohols, gasses
Bacteria
Types of fermentation: lactic acid, alcoholic, acetic acid
Lactobacillus
Yeast
Safe vs. unsafe fermentation
Probiotics
Digestion
Active cultures
Miso, kombucha, water kefir
Carbon dioxide
Fermentation experiment
Temperature
Humidity
Moisture
Air flow
Gases
Ripening
Fruit drawer
Ethylene
Vitamins C, K, B6
Fiber
Antioxidants
Potassium
Folate
Probiotic cultures
Digestive system
pH indicator
Chemical defenses
Starter
Wild yeast
Sourdough
Fermenting sourdough
Releasing gases
Lactic acid bacteria
Break down and absorb minerals
Sourdough survival
Flavor consistency
Sourdough starter taste
Healthy enzymes
Carbon dioxide
Gluten
Fold and stretch
Windowpane test
PE: practice stretching
Flour
Baking
Gluten
Starch
Fresh and store-bought flour
Essential nutrients
Natural oils
Flour process
Bran
Endosperm
Germ
Whole wheat flour
Storage life
Grinding grains
Different milling techniques
Flour absorption experiment
Record observations in your Kitchen Lab Log
Cooking fats: animal, tallow, lard, duck, schmaltz, plant, dairy, butter, ghee
Oils: olive, avocado, coconut, sunflower, sesame, peanut, walnut
Vitamins: A, D, E, K
Conjugated linoleic acid (CLA)
Homemade balms or lotions from tallow
Tallow-based soaps or candles
Tallow conditioning and protective finish
Storing used oil
Feel the difference of two fats
Heat stability
Solid and liquid fats
Heat up butter and tallow then compare what happens
Broth
Stock
Immune system
Digestion
Dried bouillon cubes
Broth uses
Broth benefits
Worcestershire
Condiment labels
Spices
Condiments
Seasonings
Marinades
Taste
Flavor
Aroma
DIY condiments and seasonings
Popcorn seasoning mixes
Taste buds: bitter, sour, sweet, salty
What freezes well?
Storage: airtight containers, freezer-safe bags, silicone trays, labels and markers
Freeze process
Prepare, pack, plate
Your first freezer meal
Thawing food
Dehydrating
Sensible heat
Latent heat
Vapor
Evaporation
Drying food
Freeze-drying
Artificial preservatives
Feel and taste
Carbs and sugars
Drying process
Dried herbs
Aromatic properties
What not to dry
Salmonella
Dried fruits
Dehydration
Sweating
Preserving food
Water bath canning
Heat
Vacuum seal
Acidic food
Storing jam
Pectin
Pressure canning
Clostridium botulinum
Botulism
Temperature
Low-acid ingredients
Dial-gauge canner
Weighted-gauge canner
Pressure canning process
Pressure canner strength
Is it safe?
Chicken broth jars
Heat transfer
Slow cooking
Pressure cooking
Boiling point
Aromatics
Browning
Tenderizing
Connective tissue
Collagen
Cell wall
Healthy snacks
Does it fuel your body?
Sustainable energy
Fiber
Protein
Healthy fats
Vitamins
Minerals
Does it help your mind?
Brain
Nutrient-dense foods
Antioxidants
Omega-3 fatty acids
Vitamin K
Does it warm your heart?
Balance
Quick vs. steady energy
Brain games
Milk
Butter
Thick cream layer
Non-homogenized milk
Mixing process
Protective membranes
Fat globules
Fat molecules
Cheese
Good bacteria
Rennet
Whey
Healthy mold
Ice cream
Lactose intolerant
Pasta process
Pasta shape
Complex carbohydrates
Simple sugars
Comfort foods
Internal and external health
Synthetic scents
Chemical compounds
Chemical emulsifiers
Moisturizing base
Carrier oils
Cleansing agent
Texturizer
Exfoliant or absorbent
Abrasive
Calcium carbonate
Stabilizer
Antioxidant
Vitamin E oil
Emulsifying wax
Skin cells
Friction
Salt
Sugar

Language Arts

Vocabulary: revival, sustainable
Start your Crunchy Kitchen Magazine
Vocabulary: incinerate, biodegradable
Make a list of things you eat
Choose magazine style
Vocabulary: crude, patented
Decide on a title, colors, and styles for your magazine cover
Vocabulary: optimize, genuinely
Add a table of contents to your magazine
Vocabulary: byproduct, noxious
Add a feature article to your magazine
Headline
Lead
Vocabulary: cultures, unassuming
Write the steps of growing cabbage during each season
Edit your magazine article
CUPS: capitalization, usuage, punctuation, spelling
Vocabulary: eagerly, predictable
Add your recipe to your magazine
Vocabulary: sowing, torrent
Sort words by physical or spiritual
Vocabulary: vat, rendered
Write a journal entry about something you made using tallow
Freewrite: write a short story using your senses in a busy kitchen
Vocabulary: fortify, spent
Add a hack to your magazine
Vocabulary: piqued, emulsify
Add a windowsill herb box how-to-guide to your magazine
Vocabulary: compatible, intimidating
Advertisements
Vocabulary: harbor, potency
Create two ads to add to your magazine
Vocabulary: constricted, fluke
Write about your favorite food memory
Product reviews
Vocabulary: automatically, persevere
Write a review to add to your magazine
Vocabulary: decisive, valve
Write a comparison article to add to your magazine
Vocabulary: gorging, peckish
Ask an expert about something and add it to your magazine
Vocabulary: mundane, solidify
Add how readers can send letters to the editor in your magazine
Vocabulary: intriguing, crater
Explain how adding certain foods can make a meal go further
Edit and finalize your magazine
Vocabulary: antioxidant, stabilizer
Share your magazine and grade yourself

History

President Abraham Lincoln
Homestead Act
Compost
George Washington
Dung repository
Industrial Revolution
Nicolas Leblanc
William Sheppard
World War I
World War II
Cleaning tools: straw broom, water bucket, washboard, scrub brush, clothesline, well, fire
Wash day
Homestead food storage: sacks, jars, crocks, and barrels
Fermented foods: brine, cider, vinegar, clabber, kefir, kombucha
Root cellars
Ancient Egyptian bakers
California Gold Rush
French bakers
Commercial yeast
Carl's Friends
Oregon Trail
Historic starter
American homesteading history
Living culture passed from generation to generation
Bubbly sourdough starter
The steel roller mill
Tallow uses: candle, fuel, soap, cleaner, cooking
Medieval cooks
Perpetual stew
Dutch oven
Herbs: then and now
Iceman
Napoleon
A.E. Spawn
Salt
Seasonings
Nicolas Appert
French confectioner
Louis Pasteur
Canning jobs
Preserving food through experience
Denis Papin
Clay pots
Iron pots
Homestead chores: gather eggs, feed chickens, fold laundry, collect firewood, sweep house, milk cows, wash dishes, shell beans, schoolwork, garden
Ancient Egyptians
Romans
Ancient China
Industrial Revolution
Preserved food: canning, drying, fermenting
Thomas Jefferson
Hand milking cows
Milking machines
Han Dynasty
Italian Renaissance
Dumplings
One soap for many things

Social Studies

Make or grow food, cleaning products, medicine, home remedies, raising animals
Conventional
Crunchy
Sew, teach, practice musical instruments, play games
What's your why to homestead?
Trending
Go viral
What's your why to reduce waste?
Wastefulness
Waste audit
What's your why to clean?
Make cleaning labels
Organized pantry
Storage system
Chore chart
Choosing an organization system
What's your why for things having a specific place?
Storing food in refrigerator, freezer, pantry, airtight containers, crisper drawer
Elements that change food: heat, light, air, moisture
Food pantry
Honor system
Guinness World Records
Pakhala
Surströmming
What's your why for fermenting?
Flavors: sour, tangy, salty, savory, umami, rich
Yogurt
Kimchi
Sauerkraut
Miso
Cacao
Root vegetables
Cabbage
Sauerkraut
Kimchi
Auntie Sonia's Borscht recipe
What's your why for growing cabbage?
Grew produce
Harvested grain
Milked cows
What's your why to bake sourdough bread?
What's your why to mill fresh flour?
What's your why to save and use animal fat?
What's your why to make homemade broth or stock?
What's your why to make homemade condiments?
Spice origins
What's your why to make freezer meals?
Meal train
What's your why to dehydrate food?
Successful canning
Headspace
Water bath canning steps
What's your why for water bath canning?
What's your why for pressure canning?
Which one to use?
What's your why to use a slow or pressure cooker?
Peer pressure
Personal conviction
Three-meal routine
Pre-packaged snacks
Self-control
What's your why to make homemade snacks?
Milk from cows, goats, and sheep
What's your why to make your own dairy?
Water buffalo
Ghee
Soap
Italian immigrants
Types of pasta
What's your why to make homemade pasta?
Commercial soaps
Faux pas
What's your why to make homemade toiletries?

Art

Pigments
Take a photo of your trail mix
What makes pictures good?
Add visuals to your magazine
Create a comic of your journey
Create your own pasta mosaic

Home Economics

Make a compost jar
Make your own cleaning labels
Create a chore chart
Naturally dye fabric
Make your own coleslaw, borscht, cabbage rolls, or cabbage pH testing solution
Make a simple dough
Create your own recipe
Make your trail mix recipe
Make a broth-centered menu
Make your own homemade mayonnaise
Make mozzarella cheese
Make your own butter
Make gnocchi
Cook two different kinds of pasta
Make a simple sugar scrub

Bible

Colossians 3:17
Do everything in His name
Romans 12:2
Do not be conformed to this world
Genesis 50:20a
God brings out the good
John 6:12
Gather the leftovers
Genesis 2:15
Work the garden and keep it
Psalm 24:3–4
Clean hands and a pure heart
1 Corinthians 14:40
Do things decently and in order
Matthew 25:35
I was a stranger and you welcomed me
Matthew 13:33
The kingdom of heaven is like leaven
Romans 12:2b
Be transformed
Galatians 5:22–23
The fruit of the Spirit
John 15:8
Bear much fruit
Hebrews 4:12a
The word of God is living and active
Phillipians 4:8
Worthy of praise
2 Corinthians 9:10
Increase the harvest of your righteousness
John 6:35
The bread of life
Psalm 104:24
God created everything with purpose
Isaiah 40:31
Wait for the Lord
Psalm 34:8
The Lord is good
John 10:11
The Good Shepherd
Matthew 25:40
You did it for God
Ecclesiastes 3:1
Everything has a specific time and purpose
Galations 6:9
Reaping what you sow
Hebrews 11:1
Faith in God
James 1:3
Steadfastness
Ephesians 5:15–16
Making the best use of time
James 1:5
Ask God who gives generously
Galatians 5:22–23
The fruit of the Spirit
1 Corinthians 3:2
I fed you with milk
Isaiah 41:10
Fear not
1 Corinthians 6:19–20
Your body is a temple
God's dwelling place

Middle School

Geography

United States
Mount Vernon
Ancient Babylon
Ancient Egypt
Ancient Rome
Germany
India
Greece
South Korea
Japan
Mexico
Europe
America
California
San Francisco
France
England
China
Sri Lanka
Indonesia
Asia
Altitude
Denver, CO
Mt. Whitney, CA
Asheville, NC
New Orleans, LA
Everglades region, FL
Houston, TX
Albany, NY
Pakistan
Italy
Somalia
Kenya
Spain
Switzerland
Afghanistan
Bangladesh
Nepal
Tanzania
Ethiopia
South Sudan
Mediterranean Sea
Indian Ocean
North America
Mediterranean Countries
Rome

Science

Recycle
Waste
Beeswax sheets
Sustainable
Collection
Processing
Remanufacturing
Pollution
The Great Pacific Garbage Patch
Composting
Food waste
Bacteria, fungi, worms
Symbiotic relationship
Carbon, nitrogen
Energy
Proteins
Climate
Process
Landfill
Repurpose
Methods: bacterial/fungal, worm composts (vermicomposts)
Bins, tumblers, heaps
Red wigglers
Waste reduction
Proteins, grains, fruits, vegetables, dairy, legumes
Observe compost jars
Cleaning
Natural substances: animal fats, wood ashes, water, sand, vinegar
Alkaline salts
Abrasives
Homemade soap
Crude broom
Soda ash, natural salt
Petrochemicals
Phosphates
White vinegar, baking soda
Castile soap: olive oil, water, lye
Tallow: beef fat
Tampoco or beechwood brushes
Walnut sponge scrubbers
Reusable paper towels
Essential oils: lemon, tea tree, peppermint, lavender
Antimicrobial oils
Eczema
Contact dermatitis
Allergic reaction
Clean pennies experiment
Record data in your Kitchen Lab Log
Glass vs. plastic
Plastic alternatives
Observe your pantry to know what you have
Food storage in the refrigerator: top, middle, and bottom shelves, crisper drawers, door shelves
Freezer burn
Proper storage
Fermentation
ATP
Microorganisms
Chemical reaction: acids, natural alcohols, gasses
Bacteria
Types of fermentation: lactic acid, alcoholic, acetic acid
Lactobacillus
Yeast
Safe vs. unsafe fermentation
Probiotics
Digestion
Active cultures
Miso, kombucha, water kefir
Carbon dioxide
Ethanol
Fermentation experiment
Write observations in your Lab Log
Bacteria: streptococcus thermophilus, lactobacillus bulgaricus, leuconostoc, weissella
Mold: aspergillus oryzae
Temperature
Humidity
Moisture
Air flow
Gases
Ripening
Fruit drawer
Ethylene
Vitamins C, K, B6
Fiber
Antioxidants
Potassium
Folate
Probiotic cultures
Digestive system
pH indicator
Chemical defenses
Starter
Wild yeast
Sourdough
Fermenting sourdough
Releasing gases
Lactic acid bacteria
Break down and absorb minerals
Sourdough survival
Scour
Synthetic ingredients
Flavor consistency
Sourdough starter taste
Healthy enzymes
Carbon dioxide
Gluten
Fold and stretch
Windowpane test
Record your results in your Lab Log
PE: practice stretching
Flour
Baking
Gluten
Starch
Fresh and store-bought flour
Essential nutrients
Natural oils
Flour process
Bran
Endosperm
Germ
Whole wheat flour
Storage life
Varieties of flour
Bleached flour
Grinding grains
Different milling techniques
Flour absorption experiment
Record observations in your Kitchen Lab Log
Cooking fats: animal, tallow, lard, duck, schmaltz, plant, dairy, butter, ghee
Oils: olive, avocado, coconut, sunflower, sesame, peanut, walnut
Vitamins: A, D, E, K
Conjugated linoleic acid (CLA)
Homemade balms or lotions from tallow
Tallow-based soaps or candles
Tallow conditioning and protective finish
Saturated and unsaturated fats
Storing used oil
Feel the difference of two fats
Heat stability
Solid and liquid fats
Chemical structure
Fatty acids
Temperature
Smoke point
Broth
Stock
Immune system
Digestion
Dried bouillon cubes
Stovetop method
Crock pot
Instant pot
Broth uses
Broth benefits
Worcestershire
Condiment labels
Spices
Condiments
Seasonings
Marinades
Taste
Flavor
Aroma
Umami
Glutamate
MSG monosodium glutamate
DIY condiments and seasonings
Popcorn seasoning mixes
Taste buds: bitter, sour, sweet, salty
What freezes well?
Storage: airtight containers, freezer-safe bags, silicone trays, labels and markers
Freeze process
Prepare, pack, plate
Your first freezer meal
Thawing food
Dehydrating
Sensible heat
Latent heat
Vapor
Evaporation
Drying food
Freeze-drying
Artificial preservatives
Feel and taste
Carbs and sugars
Drying process
Dried herbs
Aromatic properties
Dehydrating techniques
What not to dry
Salmonella
Dried fruits
Osmosis
Dehydration effects
Body's cells
Preserving food
Water bath canning
Heat
Vacuum seal
Acidic food
Clostridium botulinum
Botulism
Storing jam
Pectin
Pressure canning
Clostridium botulinum
Botulism
Temperature
Low-acid ingredients
Dial-gauge canner
Weighted-gauge canner
Pressure canning process
Pressure canner strength
Is it safe?
Chicken broth jars
Heat transfer
Conduction
Convection
Slow cooking
Pressure cooking
Boiling point
Aromatics
Maillard reaction
Amino acids
Sugar
Heat
Time
Browning
Tenderizing: mechanical, chemical, heat
Connective tissue
Acids
Enzymes
Proteins
Collagen
Healthy snacks
Does it fuel your body?
Sustainable energy
Fiber
Protein
Healthy fats
Vitamins
Minerals
Does it help your mind?
Brain
Nutrient-dense foods
Antioxidants
Omega-3 fatty acids
Vitamin K
Does it warm your heart?
Balance
Quick vs. steady energy
Brain games
Milk
Butter
Thick cream layer
Non-homogenized milk
Mixing process
Protective membranes
Fat globules
Fat molecules
Cheese
Good bacteria
Rennet
Whey
Healthy mold
Ice cream
Unpasteurized
Pasteurized
Bacteria
Harmful microorganisms
Pasteurizing process
Lactose intolerant
Lactase enzyme
Pasta process
Pasta shape
Simple and complex carbohydrates
Amino acids
Starches
Natural chemicals
Social and psychological aspects
Comfort foods
Internal and external health
Synthetic scents
Chemical compounds
Chemical emulsifiers
Moisturizing base
Carrier oils
Cleansing agent
Texturizer
Exfoliant or absorbent
Abrasive
Calcium carbonate
Stabilizer
Antioxidant
Vitamin E oil
Emulsifying wax
Baking soda
Alkaline
Bad reactions
Skin cells
Friction
Salt
Sugar
Microabrasions

Language Arts

Vocabulary: sustainable, resources
Start your Crunchy Kitchen Magazine
Vocabulary: biodegradable, deficient
Make a list of things you eat
Choose magazine style
Vocabulary: patented, lucrative
Write a journal entry about chores from a day in the life during the 1800s
Decide on a name, colors, and pictures for your magazine cover
Vocabulary: genuinely, porous
Write or sketch a modern day root cellar
Add a table of contents to your magazine
Vocabulary: noxious, duress
Write a journal entry about a fermented food or drink
Add a feature article to your magazine
Headline
Lead
Vocabulary: unassuming, heirloom
Edit your magazine article
Conventions, clarity, organization, details, word choice
Editing
Revising
Vocabulary: predictable, indefinitely
Compare an influence to the verse and answer the question
Add your recipe to your magazine
Write about a recipe that is special to you
Vocabulary: torrent, sieve
Write about a tool or machine you could invent
Vocabulary: rendered, fluctuate
Explain the uniqueness of something you use daily that God created
Write a journal entry about something you made using tallow
Freewrite: write a short story using your senses to describe a busy kitchen as food cooks
Vocabulary: restorative, perused
Make a small card with the Bible verse
Add a hack to your magazine
Vocabulary: emulsify, harmonious
Compare a homestead kitchen from the 1800s to today in Venn diagram
How trade and migration changed cooking
Add a windowsill herb box how-to-guide to your magazine
Vocabulary: intimidating, properly
Complete venn diagram
Create a schedule as an ice deliverer
Advertisements
Persuasive techniques: emotional appeal, bandwagon, comparison, color & font, picture placement
Vocabulary: potency, reabsorbed
Write about a hidden season you went through
Create three ads to add to your magazine
Vocabulary: fluke, disperse
Write about your favorite food memory
Product reviews
Vocabulary: persevere, precision
Write two reviews to add to your magazine
Vocabulary: valve, contraption
Write about a time you felt pressured to make the wrong decision
Write a comparison article to add to your magazine
Vocabulary: peckish, exaggerate
Write about quick and steady energy
Ask an expert about something and add it to your magazine
Vocabulary: solidify, globules
Write a response to an article in your magazine
Add how readers can send letters to the editor in your magazine
Vocabulary: crater, disintegrate
Explain which option you think would be most practical to stretch the meal
Edit and finalize your magazine
Vocabulary: stabilizer, tailoring
Write about the progression from Tabernacle to Temple to body
Share your magazine and grade yourself

History

President Abraham Lincoln
Civil War
Homestead Act
Compost
Wood ashes
George Washington
Dung repository
Zero-waste lifestyle
Industrial Revolution
Nicolas Leblanc
William Sheppard
World War I
World War II
Cleaning tools: straw broom, water bucket, washboard, scrub brush, clothesline, well, fire
Household responsibilities
Wash day
Homestead food storage: sacks, jars, crocks, and barrels
Fermented foods: brine, cider, vinegar, clabber, kefir, kombucha
Root cellars
Origins of sauerkraut
Ancient Egyptian bakers
California Gold Rush
French bakers
Commercial yeast
Carl's Friends
Oregon Trail
Historic starter
American homesteading history
Living culture passed from generation to generation
Bubbly sourdough starter
The steel roller mill
Tallow uses: cooking, lighting, waterproofing, cleaning, soap
Medieval cooks
Perpetual stew
Dutch oven
Dutch craftsmen
Herbs: then and now
Iceman
Napoleon
A.E. Spawn
Salting
Fermenting
Cold storage
Drying
Smoking
Eat now
Nicolas Appert
French confectioner
Louis Pasteur
Canning jobs
Preserving food through experience
Denis Papin
Clay pots
Iron pots
Homestead chores: gather eggs, feed chickens, fold laundry, collect firewood, sweep house, milk cows, wash dishes, shell beans, schoolwork, garden
Ancient Egyptians
Romans
Ancient China
Industrial Revolution
Grow, gather, raise, preserve snacks
Thomas Jefferson
Hand milking cows
Milking machines
Han Dynasty
Italian Renaissance
Dumplings
One soap for many things

Social Studies

Make or grow food, cleaning products, medicine, home remedies, raising animals
Conventional
Crunchy
Sew, teach, practice musical instruments, play games
Off the grid
What's your why to homestead?
Trending
Go viral
What's your why to reduce waste?
Wastefulness
Waste audit
SWAP categories
Making labels
What's your why to clean?
Make cleaning labels
Organized pantry
Storage system
Chore chart
Choosing an organization system
What's your why for things having a specific place?
Storing food in refrigerator, freezer, pantry, airtight containers, crisper drawer
Elements that change food: heat, light, air, moisture
Oxidation
Food pantry
Honor system
Guinness World Records
Pakhala
Surströmming
What's your why for fermenting?
Flavors: sour, tangy, salty, savory, umami, rich
Yogurt
Kimchi
Kimjang
Sauerkraut
Miso
Koji
Cacao
Root vegetables
Cabbage
Sauerkraut
Kimchi
Selective breeding
Genetically modified organism (GMO)
Heirloom varieties
Auntie Sonia's Borscht recipe
What's your why for growing cabbage?
Grew produce
Harvested grain
Milked cows
What's your why to bake sourdough bread?
What's your why to mill fresh flour?
What's your why to save and use animal fat?
What's your why to make homemade broth or stock?
MSG controversy
What's your why to make homemade condiments?
Spice origins
What's your why to make freezer meals?
Meal train
What's your why to dehydrate food?
Successful canning
Headspace
Water bath canning steps
Canning techniques
What's your why for water bath canning?
What's your why for pressure canning?
Which one to use?
What's your why to use a slow or pressure cooker?
Peer pressure
Personal conviction
Three-meal routine
Pre-packaged snacks
Health crazes
Diet trends
Low-calorie options
Trail mix
Self-control
What's your why to make homemade snacks?
Milk from cows, goats, and sheep
What's your why to make your own dairy?
Water buffalo
Ghee
Soap
Italian immigrants
Types of pasta
Comfort food
What's your why to make homemade pasta?
Commercial soaps
Faux pas
What's your why to make homemade toiletries?

Art

Focal point
Pigments
Anthocyanins
Betalains
Theaflavins
Curcumin
Draw a picture of your tool or machine
Take a photo of your trail mix
Add visuals to your magazine
Create a design using pasta

Home Economics

Make two compost jars
Make your own cleaning labels
Create a chore chart
Naturally dye fabric
Make your own coleslaw, borscht, cabbage rolls, or cabbage pH testing solution
Make a simple dough
Create your own recipe
Make your trail mix recipe
Make a broth-centered menu
Make your own homemade mayonnaise
Make mozzarella cheese
Make your own butter
Make gnocchi
Cook two different kinds of pasta
Make your own pasta
Make a simple sugar scrub

Bible

Colossians 3:17
Do everything in His name
Romans 12:2
Do not be conformed to this world
Philippians 4:8
1 Corinthians 10:13
1 Peter 5:8
Genesis 50:20
God brings out the good
John 6:12
Gather the leftovers
Genesis 2:15
Work the garden and keep it
Psalm 24:3–4
Clean hands and a pure heart
1 Corinthians 14:40
Do things decently and in order
Matthew 25:35
I was a stranger and you welcomed me
Matthew 13:33
The kingdom of heaven is like leaven
Romans 12:2
Be transformed
Galatians 5:22–23
The fruit of the Spirit
John 15:8
Bear much fruit
Hebrews 4:12
The word of God is living and active
Phillipians 4:8
Worthy of praise
2 Corinthians 9:10
Increase the harvest of your righteousness
John 6:35
The bread of life
John 10:10
God gives life
Psalm 104:24
God created everything with purpose
Isaiah 40:31
Wait for the Lord
Psalm 34:8
The Lord is good
John 10:11
The Good Shepherd
Matthew 25:40
You did it for God
Ecclesiastes 3:1
Everything has a specific time and purpose
Galations 6:9
Reaping what you sow
Hebrews 11:1
Faith in God
James 1:3
Steadfastness
Ephesians 5:15–16
Making the best use of time
James 1:5
Ask God who gives generously
Galatians 5:22–23
The fruit of the Spirit
1 Corinthians 3:2
I fed you with milk
Isaiah 41:10
Fear not
1 Corinthians 6:19–20
Your body is a temple
God's dwelling place

High School

Geography

United States
Mount Vernon
Ancient Babylon
Ancient Egypt
Ancient Rome
Germany
India
Greece
South Korea
Japan
Mexico
Europe
America
California
San Francisco
France
China
Bolivia
Ethiopia
Vietnam
Indonesia
Altitude
Denver, CO
Mt. Whitney, CA
New Orleans, LA
Everglades region, FL
Houston, TX
Albany, NY
Asheville, NC
Pakistan
Italy
Somalia
Kenya
North America
Mediterranean Countries
Rome

Science

Recycle
Waste
Beeswax sheets
Sustainable
Collection
Processing
Remanufacturing
Pollution
The Great Pacific Garbage Patch
Composting
Food waste
Bacteria, fungi, worms
Symbiotic relationship
Carbon, nitrogen
Energy
Proteins
Climate
Process
Landfill
Repurpose
Methods: bacterial/fungal, worm composts (vermicomposts)
Bins, tumblers, heaps
Red wigglers
Waste reduction
Proteins, grains, fruits, vegetables, dairy, legumes
Observe compost jars
Cleaning
Natural substances: animal fats, wood ashes, water, sand, vinegar
Alkaline salts
Abrasives
Homemade soap
Crude broom
Soda ash, natural salt
Petrochemicals
Phosphates
White vinegar, baking soda
Castile soap: olive oil, water, lye
Tallow: beef fat
Tampoco or beechwood brushes
Walnut sponge scrubbers
Reusable paper towels
Essential oils: lemon, tea tree, peppermint, lavender
Antimicrobial oils
Eczema
Contact dermatitis
Allergic reaction
Clean pennies experiment
Record data in your Kitchen Lab Log
Wash produce
Glass vs. plastic
Plastic alternatives
Observe your pantry to know what you have
Food storage in the refrigerator: top, middle, and bottom shelves, crisper drawers, door shelves
Proper temperature
Freezer burn
List three changes for proper food storage
Fermentation
ATP
Microorganisms
Chemical reaction: acids, natural alcohols, gasses
Bacteria
Types of fermentation: lactic acid, alcoholic, acetic acid
Lactobacillus
Yeast
Safe vs. unsafe fermentation
Probiotics
Digestion
Active cultures
Miso, kombucha, water kefir
Fermentation experiment
Write observations in your Lab Log
Bacteria: streptococcus thermophilus, lactobacillus bulgaricus, leuconostoc, weissella
Mold: aspergillus oryzae
Temperature
Humidity
Moisture
Air flow
Gases
Ripening
Fruit drawer
Ethylene
Vitamins C, K, B6
Fiber
Antioxidants
Potassium
Folate
Probiotic cultures
Digestive system
pH indicator
Chemical defenses
Starter
Wild yeast
Sourdough
Fermenting sourdough
Releasing gases
Lactic acid bacteria
Break down and absorb minerals
Sourdough survival
Scour
Synthetic ingredients
Flavor consistency
Sourdough starter taste
Healthy enzymes
Carbon dioxide
Gluten
Gliadin
Glutenin
Fold and stretch
Windowpane test
Record your results in your Lab Log
Gluten substitutes and baking alternatives
PE: practice stretching
Flour
Baking
Gluten
Starch
Fresh and store-bought flour
Essential nutrients
Natural oils
Flour process
Bran
Endosperm
Germ
Whole wheat flour
Storage life
Varieties of flour
Bleached flour
Grinding grains
Different milling techniques
Flour absorption experiment
Record observations in your Kitchen Lab Log
Cooking fats: animal, tallow, lard, duck, schmaltz, plant, dairy, butter, ghee
Oils: olive, avocado, coconut, sunflower, sesame, peanut, walnut
Vitamins: A, D, E, K
Conjugated linoleic acid (CLA)
Homemade balms or lotions from tallow
Tallow-based soaps or candles
Tallow conditioning and protective finish
Saturated and unsaturated fats
Storing used oil
Feel the difference of two fats
Heat stability
Solid and liquid fats
Chemical structure
Fatty acids
Temperature
Smoke point
Broth
Stock
Immune system
Digestion
Dried bouillon cubes
Stovetop method
Crock pot
Instant pot
Broth uses
Broth benefits
Worcestershire
Condiment labels
Spices
Condiments
Seasonings
Marinades
Taste
Flavor
Aroma
Umami
Glutamate
MSG monosodium glutamate
DIY condiments and seasonings
Popcorn seasoning mixes
Taste buds: bitter, sour, sweet, salty
What freezes well?
Storage: airtight containers, freezer-safe bags, silicone trays, labels and markers
Freeze process
Prepare, pack, plate
Your first freezer meal
Thawing food
Dehydrating
Sensible heat
Latent heat
Vapor
Evaporation
Drying food
Freeze-drying
Artificial preservatives
Feel and taste
Carbs and sugars
Drying process
Dried herbs
Aromatic properties
Dehydrating techniques
What not to dry
Salmonella
Dried fruits
Dehydration effects
ADH hormone
Overhydration effects
Preserving food
Water bath canning
Heat
Vacuum seal
Acidic food
Clostridium botulinum
Botulism
Storing jam
Pectin
Pressure canning
Clostridium botulinum
Botulism
Temperature
Low-acid ingredients
Dial-gauge canner
Weighted-gauge canner
Pressure canning process
Pressure canner strength
Is it safe?
Chicken broth jars
Heat transfer
Conduction
Convection
Slow cooking
Pressure cooking
Boiling point
Aromatics
Maillard reaction
Amino acids
Sugar
Heat
Time
Browning
Tenderizing: mechanical, chemical, heat
Connective tissue
Acids
Enzymes
Proteins
Collagen
Healthy snacks
Does it fuel your body?
Sustainable energy
Fiber
Protein
Healthy fats
Vitamins
Minerals
Does it help your mind?
Brain
Nutrient-dense foods
Antioxidants
Omega-3 fatty acids
Vitamin K
Does it warm your heart?
Balance
Quick vs. steady energy
Brain games
Milk
Butter
Thick cream layer
Non-homogenized milk
Mixing process
Protective membranes
Fat globules
Fat molecules
Cheese
Good bacteria
Rennet
Whey
Healthy mold
Ice cream
Unpasteurized
Pasteurized
Bacteria
Harmful microorganisms
Pasteurizing process
Lactose intolerant
Vitamin C
Iron
Pasta process
Pasta shape
Simple and complex carbohydrates
Amino acids
Starches
Natural chemicals
Social and psychological aspects
Comfort foods
Internal and external health
Synthetic scents
Chemical compounds
Chemical emulsifiers
Moisturizing base
Carrier oils
Cleansing agent
Texturizer
Exfoliant or absorbent
Abrasive
Calcium carbonate
Stabilizer
Antioxidant
Vitamin E oil
Emulsifying wax
Baking soda
Alkaline
Bad reactions
Skin cells
Friction
Salt
Sugar
Microabrasions

Language Arts

Vocabulary: resources, holistic
Start your Crunchy Kitchen Magazine
Vocabulary: deficient, sabotage
Make a list of things you eat
Choose magazine style
Vocabulary: lucrative, prioritize
Explain how homesteading encouraged a more sustainable lifestyle
Decide on a name, colors, and pictures for your magazine cover
Cover lines
Vocabulary: porous, versatile
Explain how the fridge changed everyday family life
Add a table of contents to your magazine
Vocabulary: duress, versatility
Write a short historical analysis about the process of a fermented food or drink
Compare a before and after fermented food
Add a feature article to your magazine
Angle
Headline
Lead
Interview an expert for your article
Vocabulary: heirloom, nuanced
Edit your magazine article
Conventions, clarity, evidence, organization, details, word choice, voice
Editing
Revising
Vocabulary: indefinitely, synthetic
Compare an influence to the verse, answer the question, explain how you can make better choices
Explain how gluten free replaces gluten's job
Write a journal entry about something going wrong with your starter
Add your recipe to your magazine
Write about a recipe that is special to you
Vocabulary: sieve, coarser
Explain what you learned about wheat being processed
Explain each milling method
Write about which mill you think was more effective for producing flour
Vocabulary: fluctuate, amend
Explain the unique design or purpose of something God created and how it reflects God's wisdom
Explain why smoke point is important
Explain what helped you understand how families made and used tallow in the past
Freewrite: write a short story using your senses to describe what the heat is doing to the food and fat as it cooks
Vocabulary: perused, perpetual
Write a prayer
Compare the Dutch oven to a modern cooking tool
Add a hack to your magazine
Vocabulary: harmonious, glutamate
Ordinary moments
How trade and migration changed cooking
Add a windowsill herb box how-to-guide to your magazine
Create a polished magazine page
Vocabulary: properly, workhorse
Help someone and write about it
Create a schedule as an ice deliverer
Advertisements
Persuasive techniques: emotional appeal, bandwagon, comparison, scarcity/urgency, social proof, color & font, picture placement
Vocabulary: reabsorbed, dissipate
Make a plan for your day
Write about a hidden season you went through
Create five ads to add to your magazine
Vocabulary: disperse, toxin
Write about a time you wanted to rush instead of wait
Write about your favorite food memory
Product reviews
Vocabulary: spent, perused
Make a small card with the Bible verse
Add a hack to your magazine
Vocabulary: contraption, insufficient
Journal about what matters most to you
Write about a life with no fast food or instant meals
Write about a time you felt peer pressure
Write a comparison article to add to your magazine
Vocabulary: exaggerate, fluctuating
Journal about one fruit of the Spirit you would like to show more in your life
Write about which snack provides more sustained energy
Write about a time your body would benefit from quick energy
Ask an expert about something and add it to your magazine
Vocabulary: globules, non-homogenized
Journal about someone from the Bible
Write a letter to the editor
Add how readers can send letters to the editor in your magazine
Vocabulary: disintegrate, expedition
Journal about things that give you temporary comfort and ways you can turn to God for lasting comfort
Write about how adding certain foods can make a meal go further
Edit and finalize your magazine
Vocabulary: tailoring, abrasive
Journal about a lesson you want to carry with you and practice everyday
Share your magazine and grade yourself

History

President Abraham Lincoln
Civil War
Homestead Act
Indigenous People
Compost
Wood ashes
George Washington
Dung repository
Homesteading practices
Zero-waste lifestyle
Industrial Revolution
Nicolas Leblanc
William Sheppard
World War I
World War II
Cleaning tools: straw broom, water bucket, washboard, scrub brush, clothesline, well, fire
Household responsibilities
Wash day
Homestead food storage: sacks, jars, crocks, and barrels
Fermented foods: brine, cider, vinegar, clabber, kefir, kombucha
Root cellars
Origins of sauerkraut
Ancient Egyptian bakers
California Gold Rush
French bakers
Commercial yeast
Carl's Friends
Oregon Trail
Historic starter
American homesteading history
Living culture passed from generation to generation
Bubbly sourdough starter
The steel roller mill
Tallow uses: cooking, light, candles, cleaning, soap, fuel
Medieval cooks
Perpetual stew
Dutch oven
Herbs: then and now
Herbs for medicinal uses
Iceman
Napoleon
A.E. Spawn
Salting
Fermenting
Cold storage
Drying
Smoking
Eat now
Nicolas Appert
French confectioner
Louis Pasteur
Canning jobs
Preserving food through experience
Denis Papin
Clay pots
Iron pots
Homestead chores: gather eggs, feed chickens, fold laundry, collect firewood, sweep house, milk cows, wash dishes, shell beans, schoolwork, garden
Ancient Egyptians
Romans
Ancient China
Industrial Revolution
Grow, gather, raise, preserve snacks
Thomas Jefferson
Hand milking cows
Milking machines
Han Dynasty
Italian Renaissance
Dumplings
One soap for many things

Social Studies

Make or grow food, cleaning products, medicine, home remedies, raising animals
Conventional
Crunchy
Sew, teach, practice musical instruments, play games
Off the grid
What's your why to homestead?
Trending
Go viral
What's your why to reduce waste?
Wastefulness
Waste audit
Design a composting or food waste reduction program
SWAP categories
Making labels
What's your why to clean?
Make cleaning labels
Compare a household cleaning label with a natural alternative cleaning label
Organized pantry
Storage system
Chore chart
Choosing an organization system
What's your why for things having a specific place?
Storing food in refrigerator, freezer, pantry, airtight containers, crisper drawer
Elements that change food: heat, light, air, moisture
Oxidation
Proper food storage
Food pantry
Guinness World Records
Pakhala
Surströmming
What's your why for fermenting?
Flavors: sour, tangy, salty, savory, umami, rich
Yogurt
Kimchi
Kimjang
Sauerkraut
Miso
Koji
Cacao
Root vegetables
Cabbage
Sauerkraut
Kimchi
Selective breeding
Genetically modified organism (GMO)
Heirloom varieties
Auntie Sonia's Borscht recipe
What's your why for growing cabbage?
Grew produce
Harvested grain
Milked cows
What's your why to bake sourdough bread?
What's your why to mill fresh flour?
What's your why to save and use animal fat?
What's your why to make homemade broth or stock?
MSG controversy
What's your why to make homemade condiments?
Spice origins
What's your why to make freezer meals?
Meal train
What's your why to dehydrate food?
Successful canning
Headspace
Water bath canning steps
Canning techniques
What's your why for water bath canning?
What's your why for pressure canning?
Which one to use?
What's your why to use a slow or pressure cooker?
Peer pressure
Personal conviction
Three-meal routine
Pre-packaged snacks
Health crazes
Diet trends
Low-calorie options
Trail mix
Self-control
What's your why to make homemade snacks?
Milk from cows, goats, and sheep
What's your why to make your own dairy?
Water buffalo
Ghee
Soap
Italian immigrants
Types of pasta
Comfort food
What's your why to make homemade pasta?
Commercial soaps
Faux pas
What's your why to make homemade toiletries?

Art

Focal point
Design your own food pantry
Pigments
Anthocyanins
Betalains
Theaflavins
Curcumin
Take a photo of your trail mix
Choose photos to pair with your recipe for your magazine
Add visuals to your magazine
Create a design using pasta

Home Economics

Make two compost jars
Make your own cleaning labels
Create a chore chart
Naturally dye fabric
Make your own coleslaw, borscht, cabbage rolls, or cabbage pH testing solution
Make a simple dough
Create your own recipe
Make your trail mix recipe
Make your own tallow candle
Make a broth-centered menu
Make your own homemade mayonnaise
Make mozzarella cheese
Make your own butter
Make gnocchi
Cook two different kinds of pasta
Make your own pasta
Make a simple sugar scrub

Bible

Colossians 3:17
Do everything in His name
Romans 12:2
Do not be conformed to this world
Philippians 4:8
1 Corinthians 10:13
1 Peter 5:8
Genesis 50:20
God brings out the good
John 6:12
Gather the leftovers
Genesis 2:15
Work the garden and keep it
Psalm 24:3–4
Clean hands and a pure heart
Write verses that remind you to honor God in all you do
1 Corinthians 14:40
Do things decently and in order
1 Corinthians 14:33
God is a God of peace
Matthew 25:35
I was a stranger and you welcomed me
Matthew 13:33
The kingdom of heaven is like leaven
Romans 12:1–2
Be transformed
Galatians 5:22–23
The fruit of the Spirit
John 15:8
Bear much fruit
Hebrews 4:12
The word of God is living and active
Phillipians 4:8
Worthy of praise
2 Corinthians 9:10
Increase the harvest of your righteousness
John 6:35
The bread of life
John 10:10
God gives life
Matthew 4:4
John 7:37–38
John 4:10–12
Psalm 104:24
God created everything with purpose
Isaiah 40:31
Wait for the Lord
Psalm 34:8
The Lord is good
John 10:11
The Good Shepherd
Matthew 25:40
You did it for God
Ecclesiastes 3:1
Everything has a specific time and purpose
Galations 6:9
Reaping what you sow
Hebrews 11:1
Faith in God
James 1:3
Steadfastness
Ephesians 5:15–16
Making the best use of time
James 1:5
Ask God who gives generously
2 Chronicles 1:7–12
Solomon's response
Galatians 5:22–23
The fruit of the Spirit
1 Corinthians 3:2
I fed you with milk
Isaiah 41:10
Fear not
1 Corinthians 6:19–20
Your body is a temple
God's dwelling place
Numbers 10:11–13, 17, 33–36
1 Kings 8:12–21
John 14:15–21

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When you complete the unit, grab a certificate to celebrate your progress!

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