Breads of the Harvest Exploring the Science, Nutrition, and History of Bread Making Since the Pilgrims 3rd-4th grade classrooms What sustained the Pilgrims during their long ocean voyage to the New World? What did they eat to celebrate their first harvest in the American wilderness? What European delicacies did they learn to adapt to their new homeland? Breads. This three-unit curriculum integrates science, language arts, and math concepts in a study of the role of breads in shaping the history of this nation. Among the activities: demonstrating the difficulty of grinding grains into flour comparing the properties of different leavening agents analyzing dietary needs testing and tasting various bread recipes The teacher manual includes lesson plans, camera-ready student handouts, and information on additional resources. Breads of the Harvest was funded by a grant from the Ohio Soybean Council and developed by professional staff at The Ohio State University as part of the Science Alive in the Classroom series of 4-H school enrichment programs. To purchase a copy of Breads of the Harvest, contact:   Ohio State University Extension Publications 2021 Coffey Road Kottman Hall, Room 385 Columbus, OH 43210   or call: (614) 292-1607   or E-mail Janis Cripe at pubs@postoffice.ag.ohio-state.edu