Thursday, February 11, 2010

Reflecting - The First Day

Image: 'Scientific FUTAB' -

Please take a couple of minutes to reflect on what you enjoyed about your first Science Camp session last week. Use the 'Comments' button below to post your own highlights from the day.

What are you looking forward to learning today on our trip to the University of Manitoba's Faculty of Agriculture?


  1. I think that Science Camp is very fun and I can't wait to work/make robots!

  2. Last week, I especially enjoyed the morning presentation given by Mr. Austman. I was fascinated by the studies Manitoba Model Forestry is currently doing with Woodland Caribou. The pictures Mr. Austman showed were great visuals!

    I look forward to learning about agriculture because my grandparents all grew up on farms, and I want to learn what their lifestyle may have been like.

  3. i think science camp was lots of fun but I also thought that the caribou was possibly riged for one of the other players.

  4. I agree, the session lasy week was really fun. I liked the model town where you could see where all the pollution went.

    Most of my family live on farms, so I know quite a bit about agriculture. I hope we'll learn about the animal industry, though, because we grow things like canola and barley.

  5. Here are the Baking soda biscuit recipe from Ms. Pat Kenyon! (U of M) Have Fun!

    Baking Soda Biscuits
    2 cups of all purpose flour
    1/4 cup of shortening (cold, could be butter or margarine)
    1/2 tsp of baking soda
    1/2 tsp of salt
    3/4 cup of buttermilk (key ingredient)
    Mix all of the dry ingredients together in a large bowl. Cut the shortening in until it resembles coarse meal. Add the buttermilk and knead lightly. Press or roll into disc 1/2 inch thick and cut out what ever size required. Bake at 450 F for 12 minutes. The key to the tenderness of the biscuits is the small pieces of fat that make it flaky and then the leavening of the acid in the buttermilk mixed with the base, baking soda. Kneading lightly brings it together without making it tough by overworking developing gluten in the flour. The yeast doughs are kneaded longer to make air pockets for the CO2 from the yeast to give it a nice airy texture, you can find yeast dough recipes with a bread maker or on the internet. Try some and let me know, Regards, Pat

  6. Jayne - thanks for sharing the Baking Soda Biscuits recipe with the rest of us :-)