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Saturday
May 4, 2013
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NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.
4:30 pm 
Unseen Life On Earth: An Introduction to Microbiology  "Microbial Interactions"  This program examines the relationships between microbes and other life forms that are essential for most animal life. Although plant materials form the basic food-stuff of most herbivores, they require intestinal microbes to process that plant material into materials animals can use. Examples of both beneficial and harmful relationships are examined. D

5:00 pm 
Connecting with the Arts: A Workshop for Middle Grades Teachers  "Workshop 2. Why Integrate The Arts?"  This program explores how integrating the arts with other subjects raises the level of student engagement, helps teachers address diverse learning styles, establishes the relevance of learning for students, and provides alternative ways to communicate. D

6:00 pm 
Mexico -- One Plate at a Time with Rick Bayless  "Mediterranean Baja"  The Baja California peninsula boasts a climate reminiscent of those on the Mediterranean Sea. Thousands of olive trees and vineyards in Northern Baja capture the distinctiveness of this region of Mexico. We explore the amazing grilled octopus at Tres Virgenes in La Paz and enjoy mesquite-grilled lamb with 9-chile mole sauce. D

6:30 pm 
Pati's Mexican Table  "Classic Mexican Food Battles"  Jump into a Lucha Libre ring and experience the kind of fighting spirit that fuels a great love of Mexican food. These classic recipes provoke heated discussions in Mexico, but are perfectly tasty regardless of which twist on ingredients you prefer. Enchiladas in Red Tomato Sauce; Tampico-Style Steak Combo; Mexican Wedding Cookies (Polvorones). D

7:00 pm 
Mexico -- One Plate at a Time with Rick Bayless  "Sustainable Aquaculture in the Rich Waters of Ensenada"  Two of Ensenada's best seafood chefs, Benito Molina and Alain Genchi, join Rick for a lesson in mollusk farming. Juan Carlos Lapuente of Acuacultura Integral de Baja California takes the trio to the rich coastal waters to see oyster and mussel farming. Along the way, we learn that the quality of these waters is what makes the seafood from this area so outstanding. D

7:30 pm 
Pati's Mexican Table  "Tacos, Tacos, Tacos"  This episode explores three very different, very authentic and very simple twists on Mexican tacos, one of Mexico's most iconic foods. Bricklayer-Style Beef Tacos; Lime-Rubbed Chicken Tacos with Corn Guacamole; Adobo Fish Tacos with Grilled Pineapple Salsa. D

8:00 pm 
Mexico -- One Plate at a Time with Rick Bayless  "Cooking on the Sea of Cortez"  Rick is always up for a cooking challenge. After a day spent boating and kayaking on the Sea of Cortez with a local ecotourism group, Rick grills dinner for the group on the beach at Espiritu Santo Island - one of the most biologically diverse marine areas in the world. The waters surrounding the island support coral reefs, colonies of sea lions and more than 500 species of fish. D

8:30 pm 
Pati's Mexican Table  "A French Twist On Mexico"  A tasty look at the way French cuisine has historically influenced modern Mexican cooking, and simple techniques any American cook can manage with impressive results. Snapper in a Poblano Chile Sauce; Blissful Corn Torte; Cajeta Crepes with Toasted Pecans. D

9:00 pm 
Mexico -- One Plate at a Time with Rick Bayless  "Todos Santos Magic"  Maybe it's the water, maybe it's the desert, but there's definitely magic in the charming Baja town called Todos Santos. It all starts at Art & Beer, a funky roadside bar on the outskirts of town that serves generous cocktails and outstanding appetizers. Then Rick checks into the Hotel California before meeting up with his local buddy, Sergio Jaurequi, for a history lesson about the town's disappearing and reappearing water supply. D

9:30 pm 
Pati's Mexican Table  "Lip-Smacking Mexican Meal"  By adding a few key Mexican ingredients to what you'd normally find in an all-American pantry and fridge, you get these to-die-for, lip-smacking dishes. Chicken a la Trash; Everyday Green Salad; Impossible Chocoflan. D

10:00 pm 
America's Test Kitchen from Cook's Illustrated  "Turkey on the Grill"  NULL

10:30 pm 
Simply Ming  "Ganache with Guest Joanne Chang"  NULL

11:00 pm 
Kimchi Chronicles  "The Noodle and Dumpling Chronicles"  Like an Italian with a bowl of spaghetti or tortellini, nothing satisfies a Korean more than eating a bowl of noodles or dumplings. In Korea, slurping is not only permitted, it is considered a compliment to the cook. This episode features a restaurant in Seoul known for its nenngymyun, an unusual dish of elastic buckwheat noodles served with ice-cold beef broth. D

11:30 pm 
Rick Steves' Europe  "Budapest: The Best of Hungary"  Capitalism has taken hold in the city laced together by bridges across the Danube. Gypsy orchestras and venerable mineral baths are the rage.G

   <<Previous Month

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W T F S S M T W T F S S M T W T F S S M T W T F S S M T W T F
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31


Mountain Time
View Pacific     
Saturday
May 4, 2013
Current
View Prime Time
View Full Day
NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.
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