The 2025 National Agriculture in the Classroom Conference, “Lakes, Land, and Legends”, takes place in Minneapolis, Minnesota on June 23-26, 2025. Make sure you sign up for NAITC! We’ll have some special surprises and goodies from Discover Dairy. More details to come!

NAITC Conference Teacher Scholarship: Apply today for a scholarship to attend the NAITC Conference with registration and lodging paid for! Due December 15

Grants Available to Educators: Apply for a grant to help enhance an agriculture project or program within your classroom! Due November 15.

Did you know that dairy farmers can reuse water for many purposes, including cleaning barns, irrigating crops, and cooling milk?

Share this fact with your students so they can learn more about recycling on a dairy farm! 

Whipped cream is an easy thing to make in your classroom while incorporating a lesson on science, history and language arts. 

Ingredients:

• Heavy Whipping Cream
• Granulated Sugar

Download a lesson plan and further instructions to go along with this recipe below! 

> View the Grades 3-5 Lesson.

> View the Grades 6-8 Lesson.

Check out what Dee from South Carolina has done with her students after they received their adopted calf! Her first-grade students practiced their writing to introduce the calf to the rest of their school. 

We’d love to see your creativity and share it with others too! Send your photos and stories to us at info@discoverdairy.com.

Now that you received your calf announcement, we hope you can utilize these resources and activities to enhance your classroom experience! 

• Pumpkin Palooza: Pumpkins aren’t just great in recipes, they are also an important part of dairy farming! When the pumpkin season winds down and leftover pumpkins start to pile up, farmers put them to good use by mixing them into cow feed. Cows are often called the “ultimate recyclers” for good reason. Thanks to their unique digestive system, cows can break down pumpkins and get valuable nutrients from them, including proteins, fiber and vitamins A and E. By incorporating leftover produce, like pumpkins, into their feed, farmers reduce feed waste and contribute to environmentally sustainable farming practices. It’s a full-circle process that benefits everyone. Pumpkins stay out of landfills, cows get a healthy energy boost, and we all enjoy the delicious, creamy results in our dairy products. Learn more about pumpkins and the dairy industry here!
  
• Fall Dairy Activity Guide: As the days grow cooler and the leaves change color, we have a variety of fall-themed activities that will keep your students busy and introduce them to dairy in creative ways. Age group? These activities are ideal for elementary and middle school students.
  
• Halloween Trick or Treat Recipes: From a spooky Halloween snack spread to a witches’ brew smoothie, try some of these dairy recipes! Age group? These recipes are ideal for teachers of all grade levels.

Deep Dive Virtual Tour

This is a “Deep Dive” tour of Elmer Richards & Sons, featuring specialists along with the farmer such as veterinarians, nutritionists, or environmental scientists. Students will get a closer look at how farms use technology and experts to provide the highest care for their animals and land. Check-in questions after each stop will engage students. Additional resources including lesson plans, vocabulary sheets, and past tours available here!

Date: Thursday, October 31Time: 11:15 a.m. ET
Length: 60 Minutes
Location: New York
Questions: Click here to learn more.

Age group? This farm tour is ideal for grades 6-12.

Did you know that newborn calves weigh between 60-100 pounds at birth? The average calf weighs 90 pounds.

Share this fact with your students so they can see how their calf grows and gains weight throughout the program year!

This 3-Ingredient DIY Yogurt Tubes would be an easy recipe to make in the classroom and freeze for a snack at a later time! 

Ingredients:

• 2 cups plain yogurt
• 2 cups fruit (blueberries, raspberries, mango, kiwi)
• 1-2 tablespoons honey or maple syrup (optional)

Preparation:

1. Place everything into a high-speed blender or food processor for 2-3 minutes and blend until smooth. If you are using frozen fruit, be sure to defrost it beforehand
2. Using a small funnel, pour the flavored yogurt into squeeze tubes (or popsicle molds).
3. Leave room at the top when filling to allow for expansion if storing in the freezer. Seal well.