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Note: During the legislative session, IdahoPTV will air live coverage of the Idaho House proceedings on the Learn Channel. When the Legislature is not in session, regular Annenberg and Create programming will be shown.


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12

12:00 AM 
Engaging with Literature: A Workshop for Teachers, Grades 3-5  "Workshop 2. Looking at Literature"  The teachers in this video program talk about ways in which story affects their lives and the lives of their students. They move on to talk about selecting texts, considering age- and interest-appropriateness, text availability, and other issues. [P]

1:00 AM 
Making Meaning In Literature: A Workshop for Teachers, Grades 6-8  "Workshop 2. Encouraging Discussion"  Introduced by Dr. Langer, this program concentrates on discussion and its importance in helping engaged readers go further in the text. The on–screen teachers talk about ways to encourage whole–class and small–group discussion, the importance of asking the right questions to provoke thoughtful discussion, and making the discussion inclusive, including both talkative and reticent students. [P]

2:00 AM 
Essential Science for Teachers: Earth and Space Science  "Session 6. Restless Landscapes"  If almost all mountains are formed the same way, why do they look so different? In this session, participants learn about the forces continually at work on the surface of the Earth that sculpt the ever-changing landscape. [P]

3:00 AM 
Teaching Channel Presents  "Kindergarten Common Core"  Kindergarten Common Core: We're heading to kindergarten classrooms where many students are getting their very first exposure to the Common Core State Standards. Good foundations for math and literacy start here-but that doesn't mean the students aren't having fun!. [P]

4:00 AM 
Habitable Planet, The  "Oceans"  Ocean systems operate on a range of scales, from massive systems such as El Ni�o that affects weather across the globe to tiny photosynthetic organisms near the ocean surface that take in large amounts of carbon dioxide. This program looks at how ocean systems regulate themselves and thus help maintain the planet's habitability. [G]

4:30 AM 
Habitable Planet, The  "Ecosystems"  Scientists from the Smithsonian Center for Tropical Research document the astounding abundance of diversity in tropical rainforests to discover why so many species coexist that are competing for the same resources. In North America, the Yellowstone Wolf Reintroduction project explores why removing just one species dramatically changed the distribution of plants and animals up and down the food web. [P]

5:00 AM 
Art of the Western World  "In Our Own Time"  Part I: The Abstract Expressionist movement established New York as a center for the visual arts. Works by Pollock, Warhol, Lichtenstein, and the sculptor Oldenburg are examined. [P]

6:00 AM 
Martha Stewart's Cooking School  "Butchering"  Fifth-generation New York City butcher Evan Lobel joins Martha for a master class on meat. Together, they teach viewers how to choose and cook the best cuts of meat, from tender to lean. [P]

6:30 AM 
Martha Stewart's Cooking School  "Rice"  If you have rice in your pantry, you're well on your way to a great meal - something you have in common with home cooks around the globe. Martha offers a lesson on the world's most common grain, starting with a perfect pot of fluffy white rice that you can incorporate into a main course or serve as an accompaniment to a host of other dishes. [P]

7:00 AM 
Martha Stewart's Cooking School  "Steaming"  Steaming is one of the fastest and healthiest ways to cook - and it's not just for vegetables. In this lesson, Martha demonstrates a variety of steaming techniques and tools that allow you to make complete meals in just minutes. [P]

7:30 AM 
Martha Stewart's Cooking School  "Roasting"  This episode is devoted to roasting, a straightforward and adaptable technique that also works well for meat, fish and chicken. Martha's roast chicken showcases the benefits of this method, with a crisp exterior and moist interior. [P]

8:00 AM 
Martha Stewart's Cooking School  "Braising"  Braising is a busy cook's best friend, and here's why: with little hands-on time and no special equipment, this "low-and-slow" method produces hearty, consistently flavorful main courses and side dishes that belie their ease. It's also a great way to cook lean, inexpensive cuts of meat. [P]

8:30 AM 
Martha Stewart's Cooking School  "Poaching"  Because poached meats are moist and tender yet still mild in flavor, they work well as the basis for numerous salads, soups and light suppers. They're also famously low in fat. [P]

9:00 AM 
Martha Stewart's Cooking School  "Frying"  The best fried foods are golden brown on the outside and deliciously tender within - never greasy or soggy. Yet frying is a technique that can elude even the most ambitious home cook. [P]

9:30 AM 
Martha Stewart's Cooking School  "Pan Searing"  In this episode, Martha demonstrates how to pan sear, a technique that produces consistently satisfying - and quick - meats and fish. Pan searing involves browning food quickly over high heat so it develops a nice crust and locks in the flavor and juiciness. [P]

10:00 AM 
Pati's Mexican Table  "Puebla: Food from a Colonial Jewel"  Travel with Pati to the state of Puebla to see why it isn't just the site of the legendary Cinco de Mayo battle - it's also home to some of Mexico's most luscious, delectable culinary treats. Creamy Poblano Soup; Chicken Tinga; Glazed Santa Clara Cookies. [P]

10:30 AM 
Simply Ming  "Joanne Chang & Pastry"  [P]

11:00 AM 
Hubert Keller: Secrets of a Chef  "Romantic Feast (Part 2)"  Next is the main course on Chef Keller's romantic dinner: a tender, succulent rack of lamb wrapped in a vegetable ragout and served with a mushroom polenta. Dessert is a decadent warm chocolate tart made with a dash of orange liqueur. [P]

11:30 AM 
Lidia's Italy In America  "San Diego: Giant Squid, Milanese Style"  Lidia shares her memories of San Diego with viewers and heads out to do some more fishing with Esca's Dave Pasternack. Joined by Del Posto's Mark Ladner, Lidia makes a Giant Squid Milanese, Stuffed Mushrooms, and Spinach Salad. [P]

12:00 PM 
Engaging with Literature: A Workshop for Teachers, Grades 3-5  "Workshop 2. Looking at Literature"  The teachers in this video program talk about ways in which story affects their lives and the lives of their students. They move on to talk about selecting texts, considering age- and interest-appropriateness, text availability, and other issues. [P]

1:00 PM 
Making Meaning In Literature: A Workshop for Teachers, Grades 6-8  "Workshop 2. Encouraging Discussion"  Introduced by Dr. Langer, this program concentrates on discussion and its importance in helping engaged readers go further in the text. The on–screen teachers talk about ways to encourage whole–class and small–group discussion, the importance of asking the right questions to provoke thoughtful discussion, and making the discussion inclusive, including both talkative and reticent students. [P]

2:00 PM 
Essential Science for Teachers: Earth and Space Science  "Session 6. Restless Landscapes"  If almost all mountains are formed the same way, why do they look so different? In this session, participants learn about the forces continually at work on the surface of the Earth that sculpt the ever-changing landscape. [P]

3:00 PM 
Teaching Channel Presents  "Kindergarten Common Core"  Kindergarten Common Core: We're heading to kindergarten classrooms where many students are getting their very first exposure to the Common Core State Standards. Good foundations for math and literacy start here-but that doesn't mean the students aren't having fun!. [P]

4:00 PM 
Habitable Planet, The  "Oceans"  Ocean systems operate on a range of scales, from massive systems such as El Ni�o that affects weather across the globe to tiny photosynthetic organisms near the ocean surface that take in large amounts of carbon dioxide. This program looks at how ocean systems regulate themselves and thus help maintain the planet's habitability. [G]

4:30 PM 
Habitable Planet, The  "Ecosystems"  Scientists from the Smithsonian Center for Tropical Research document the astounding abundance of diversity in tropical rainforests to discover why so many species coexist that are competing for the same resources. In North America, the Yellowstone Wolf Reintroduction project explores why removing just one species dramatically changed the distribution of plants and animals up and down the food web. [P]

5:00 PM 
Art of the Western World  "In Our Own Time"  Part I: The Abstract Expressionist movement established New York as a center for the visual arts. Works by Pollock, Warhol, Lichtenstein, and the sculptor Oldenburg are examined. [P]

6:00 PM 
Martha Stewart's Cooking School  "Butchering"  Fifth-generation New York City butcher Evan Lobel joins Martha for a master class on meat. Together, they teach viewers how to choose and cook the best cuts of meat, from tender to lean. [P]

6:30 PM 
Martha Stewart's Cooking School  "Rice"  If you have rice in your pantry, you're well on your way to a great meal - something you have in common with home cooks around the globe. Martha offers a lesson on the world's most common grain, starting with a perfect pot of fluffy white rice that you can incorporate into a main course or serve as an accompaniment to a host of other dishes. [P]

7:00 PM 
Martha Stewart's Cooking School  "Steaming"  Steaming is one of the fastest and healthiest ways to cook - and it's not just for vegetables. In this lesson, Martha demonstrates a variety of steaming techniques and tools that allow you to make complete meals in just minutes. [P]

7:30 PM 
Martha Stewart's Cooking School  "Roasting"  This episode is devoted to roasting, a straightforward and adaptable technique that also works well for meat, fish and chicken. Martha's roast chicken showcases the benefits of this method, with a crisp exterior and moist interior. [P]

8:00 PM 
Martha Stewart's Cooking School  "Braising"  Braising is a busy cook's best friend, and here's why: with little hands-on time and no special equipment, this "low-and-slow" method produces hearty, consistently flavorful main courses and side dishes that belie their ease. It's also a great way to cook lean, inexpensive cuts of meat. [P]

8:30 PM 
Martha Stewart's Cooking School  "Poaching"  Because poached meats are moist and tender yet still mild in flavor, they work well as the basis for numerous salads, soups and light suppers. They're also famously low in fat. [P]

9:00 PM 
Martha Stewart's Cooking School  "Frying"  The best fried foods are golden brown on the outside and deliciously tender within - never greasy or soggy. Yet frying is a technique that can elude even the most ambitious home cook. [P]

9:30 PM 
Martha Stewart's Cooking School  "Pan Searing"  In this episode, Martha demonstrates how to pan sear, a technique that produces consistently satisfying - and quick - meats and fish. Pan searing involves browning food quickly over high heat so it develops a nice crust and locks in the flavor and juiciness. [P]

10:00 PM 
America's Test Kitchen from Cook's Illustrated  "Backyard Chicken Dinner"  [P]

10:30 PM 
Simply Ming  "Joanne Chang & Pastry"  [P]

11:00 PM 
Joanne Weir's Cooking Confidence  "Swimming Upstream"  Most people, including Joanne, absolutely adore salmon. She begins by nestling salmon rillete in endive, and then, with her student Jerry, bakes salmon in the ultimate symbol of love, a paper heart. [P]

11:30 PM 
Rick Steves' Europe  "Denmark: Beyond Copenhagen"  Rick visits Aarhus with its ruddy affluence, charming open-air museum and well-preserved ancient bog man. Roskilde is impressive with its royal burial church and the best Viking ship museum anywhere. [G]


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