Kitchen Chemistry from Other NSTA Members
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Web Seminar Archive 1
General Topics for Teaching Science
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Thu, May 03, 2012 9:47 PM in Kitchen Chemistry
This is a fascinating topic! I have worked in restaurants for a long time in addition to working in chemistry labs and in classrooms. There is no escaping chemistry when it comes to cooking! I plan on adding resources from the Food Network (especially from Alton Brown, "Good Eats" and "Unwrapped" with Marc Summers) as soon as I have time!
I would like to thank everyone who p...
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Wed, Sep 07, 2011 10:02 PM in When you leave your students in the hands of a substitute teacher, what advice do you have? What are your "pet peeves?" What do you appreciate the most as a professional?
Thank you very much, Carolyn! Your answer was very helpful and very informative. I used to substitute-teach, and I also taught full-time, but that was a decade ago. I went back to school for my Master's (chemistry) and worked in chemistry labs and restaurants since then. That is why I posted this question. I wanted to know what teachers expect from their substitutes now ; approaches to education ...
Tue, Sep 06, 2011 8:19 PM in Why Must We Mentor New Teachers?
I have only been a "new teacher," and I would hope that another teacher would have some time or interest to mentor me. I have been in the "mentoring" role as a research chemist and as server/bartender in the restaurant business. It is time-consuming, and a test of patience and organization skills. You must juggle more than you like but if approached with a positive attitude, I have found a lot of ...
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