Agricultural Literacy Curriculum Matrix
Search Lesson Plans & Companion Resources
Who Grew My Soup? (Grades K-2)
K - 2
Three 45-minute sessions
Students will identify the source of the food they eat and investigate the processes and people involved in getting food from the farm to their spoon using the book Who Grew My Soup?
- Who Grew My Soup? by Tom Darbyshire
- Fact Wheel (make sure that the “Shrink oversized pages to paper size” setting is not checked when printing)
- Food samples
- Food/Farm Connection matching cards
- Food item with product of origin label
- Where Does My Food Come From? activity sheets
- Examples of a fruit or vegetable in fresh, canned, frozen, and dried forms (enough for each student to sample)
- Sticky notes
Essential Files (maps, charts, pictures, or documents)
processing: to change a raw product, such as food, to make it into a different type of product
preserve: to prepare (food) so that it can be kept for a long period of time
nutritious: having a large amount of vitamins, minerals, or other nutrients
edible: safe to be eaten as food
Did you know? (Ag Facts)
- The oldest known vegetable is the pea.1
- Frozen foods were first introduced in the 1920s.2
- Consomme` soup was developed by a royal chef in the 1700s so that the French King could see his own reflection in the bowl.3
- The earliest evidence of our ancestors eating soup was 6000 B.C. It was hippopotamus soup!4
Background Agricultural Connections
Interest Approach – Engagement
- Ask students to name their favorite kind of soup. Allow several children to answer. As each child answers, ask them what ingredients are used to make that soup. Make a list on the board of the ingredients.
- Next ask students, "Where do these ingredients come from?" Begin discussing the source of each ingredient. Transition to Activity 1 by introducing the book Who Grew My Soup? Explain to your students that they are going to learn about a boy named Phin and the soup he eats.
Activity 1: Food/Farm Connection
- Read the book Who Grew My Soup? by Tom Darbyshire.
- Ask the students to create a list recalling the ingredients in Phin’s soup (carrots, tomatoes, green beans, celery, corn, barley, spinach, peas, onions, potatoes).
- Cut out and assemble the Fact Wheel. Each student can make their own Fact Wheel or it can be assembled prior to the lesson (one for each group).
- Divide the class into 10 groups. Assign each group a food from the list. Give the groups enough time to match their food with the picture and information on the fact wheel. Provide a few samples of the ingredients for students to taste or observe while each group shares the facts about their food.
- Ask the students if they think all of the ingredients in Phin’s soup can be grown in our state? (Your response will depend on your location.) Ask the students if they think they can buy these ingredients locally grown all year long. Discuss what factors would affect the availability of locally grown food.
- Pass one Food/Farm Connection card to each student. Allow students to walk around the classroom and find the student who has their matching card. Students should match the food item with its farm source. (ex. Oatmeal—oats, French fries—potatoes, eggs— chicken, applesauce—apples) Discuss the connections as a class.
Activity 2: Where Does Your Food Come From?
- Prior to the activity, ask students to find a food item with a product of origin label at home. (Be prepared with extra food and a computer at school for students who are unable to complete this assignment at home.)
- Have each student complete the Where Does My Food Come From? activity sheet by using National Geographic’s Mapmaker Interactive to find the distance between their food’s country of origin and the town in which they live. Instructions are found on the activity sheet. This can be completed as a homework assignment or in school depending on computer access.
- As a class, locate the origin of each child’s food on a world map. Students can label each location on the activity sheet world map. Compare the distances and determine whose food traveled the farthest and shortest distances.
- Discuss the different ways the food could have traveled to a local grocery store (truck, airplane, train, boat, etc.). What steps need to be taken to ensure that the food doesn't spoil before arriving at the market?
- What are some possible reasons the food traveled so far? Discuss how the climate of a particular location affects what foods can be grown there.
- Identify the different jobs involved in getting food from the farm to the table (e.g., grower, harvester, truck driver, packagers, processors, warehouse operators, grocers etc.).
Activity 3: Graphing Activity
- Bring examples of fruits and vegetables packaged in different ways (fresh, canned, frozen, dried).
- Give the students a sticky note that they will write their name on. Have students sample the same fruit or vegetable fresh, canned, frozen, and dried.
- Create a graph by writing fresh, canned, frozen, and dried on the bottom of the board. Explain that some foods may taste better cooked. Just because they don’t like a fresh raw green bean or tomato, does not mean they won’t like it cooked or prepared with other foods. The students will stack their sticky notes above their preference. Discuss the results.
- Brainstorm reasons why foods are packaged in different ways. Reinforce that foods are seasonal and discuss how people’s choices are influenced by price. For example, apples are in season in Utah in the fall and during this time they are very inexpensive, so it makes sense for processors to dry them or can them as applesauce to be eaten at other times of the year.
Concept Elaboration and Evaluation
After conducting these activities, review and summarize the following key concepts:
- Agriculture provides our food, such as ingredients for soup.
- Some foods can be grown or produced locally and others are produced far away and shipped to our local grocery stores.
- Some foods require a specific climate to be grown. This is one reason why some foods travel a long distance to get to our grocery stores.
Suggested Companion Resources
- Farm Pop-Ups (Activity)
- Mapping Meals Activity (Activity)
- All in Just One Cookie (Book)
- An Orange in January (Book)
- Food (Book)
- How Did That Get in My Lunchbox? (Book)
- How to Make an Apple Pie and See the World (Book)
- PB&J Hooray! (Book)
- Plants Feed Me (Book)
- The Cow in Patrick O'Shanahan's Kitchen (Book)
- To Market, To Market (Book)
- Who Grew My Soup? (Book)
- Farming in a Glove (Kit)
- Pizza Time Bulletin Board (Poster, Map, Infographic)
- Eat Happy Project video series (Multimedia)
- National Geographic Kids: Making Stuff videos (Multimedia)
- Planet Food Online Game (Multimedia)
- Who Grew My Soup Song (Multimedia)
- Who Grew My Soup? Movies (Multimedia)
- Sprout 2 - Careers (Booklets & Readers)
State Standards for Utah
Grade 1: Social Studies Standard 4Students will describe the economic choices people make to meet their basic economic needs.
Objective 1Explain how goods and services meet people’s needs. Meeting one or more of the following indicators: a) Identify examples of goods and services in the home and in the school. b) Explain ways that people exchange goods and services. c) Explain how people earn money by working at a job. d) Explain the concept of exchanging money to purchase goods and services.
Objective 2Recognize that people need to make choices to meet their needs. Meeting one or more of the following indicators: a) Describe the economic choices that people make regarding goods and services. b) Describe why wanting more than a person can have requires a person to make choices. c) Identify choices families make when buying goods and services.
Grade 2: Social Studies Standard 4Students will explain how the economy meets human needs through the interaction of producers and consumers.
Objective 1Describe how producers and consumers work together in the making and using of goods and services. Meeting one or more of the following indicators: a) Define and explain the difference between producing and consuming. b) Explain ways in which people can be both consumers and producers of goods and services. c) Recognize that people supply goods and services based on what people want. d) Identify examples of technology that people use (e.g., automobiles, computers, telephones). e) Identify how technology affects the way people live (work and play).
Objective 2Describe the choices people make in using goods and services. Meeting one or more of the following indicators: a) Explain the goods and services that businesses provide. b) Observe, record, and compare how the behaviors and reactions of living things help them meet their basic needs.
Grade 1: Social Studies Standard 1Students will recognize and describe how schools and neighborhoods are both similar and different.
Objective 2Identify and list responsibilities in the school and in the neighborhood. Meeting one or more of the following indicators: b) Explain the roles of the people in the neighborhood (e.g., police officer, firefighter, mail carrier, grocer, mechanic, plumber, miner, farmer, doctor, and tribal leader).
Agricultural Literacy Outcomes
Culture, Society, Economy & Geography
- Explain why farming is important to communities (T5.K-2.b)
- Trace the sources of agricultural products (plant or animal) used daily (T5.K-2.f)
Food, Health, and Lifestyle
- Recognize that agriculture provides our most basic necessities: food, fiber, energy and shelter (T3.K-2.b)
Common Core Connections
Language: Anchor Standards
CCSS.ELA-LITERACY.CCRA.L.1Demonstrate command of the conventions of standard English grammar and usage when writing or speaking.
CCSS.ELA-LITERACY.CCRA.L.2Demonstrate command of the conventions of standard English capitalization, punctuation, and spelling when writing.
CCSS.ELA-LITERACY.CCRA.L.4Determine or clarify the meaning of unknown and multiple-meaning words and phrases by using context clues, analyzing meaningful word parts, and consulting general and specialized reference materials, as appropriate.
CCSS.ELA-LITERACY.CCRA.L.6Acquire and use accurately a range of general academic and domain-specific words and phrases sufficient for reading, writing, speaking, and listening at the college and career readiness level; demonstrate independence in gathering vocabulary knowledge when encountering an unknown term important to comprehension or expression.
Mathematics: Practice Standards
CCSS.MATH.PRACTICE.MP2Reason abstractly and quantitatively. Students make sense of quantities and their relationships in problem situations. They bring two complementary abilities to bear on problems involving quantitative relationships: the ability to decontextualize—to abstract a given situation and represent it symbolically and manipulate the representing symbols as if they have a life of their own, without necessarily attending to their referents—and the ability to contextualize, to pause as needed during the manipulation process in order to probe into the referents for the symbols involved. Quantitative reasoning entails habits of creating a coherent representation of the problem at hand; considering the units involved; attending to the meaning of quantities, not just how to compute them; and knowing and flexibly using different properties of operations and objects.
CCSS.MATH.PRACTICE.MP4Model with mathematics. Students can apply the mathematics they know to solve problems arising in everyday life, society, and the workplace. Students who can apply what they know are comfortable making assumptions and approximations to simplify a complicated situation, realizing that these may need revision later. They are able to identify important quantities in a practical situation and map their relationships using such tools as diagrams, two-way tables, graphs, flowcharts and formulas. They can analyze those relationships mathematically to draw conclusions.
CCSS.MATH.PRACTICE.MP5Use appropriate tools strategically. Students consider the available tools when solving a mathematical problem. These tools might include pencil and paper, concrete models, a ruler, a protractor, a calculator, a spreadsheet, a computer algebra system, a statistical package, or dynamic geometry software. Students at various grade levels are able to identify relevant external mathematical resources, such as digital content located on a website, and use them to pose or solve problems. They are able to use technological tools to explore and deepen their understandings of concepts.
Economics Standard 2: Decision Making
ObjectiveMake effective decisions as consumers, producers, savers, investors, and citizens.
K-4 Geography Standard 11: The patterns and networks of economic interdependence on Earth's surface.
Objective 2Some locations are better suited than others to provide certain goods and services.
Health Standard 7: Demonstrate the ability to practice health-enhancing behaviors and avoid or reduce health risks.
7.2.1Demonstrate healthy practices and behaviors to maintain or improve personal health.