Capital Press Reading Activity

Another in the series of Oregon Agriculture in the Classroom non-fiction text examples to be used in your classroom. These will be available every Friday morning at 7 a.m. during the school year.

These questions are designed to use in conjunction with a selected article from the Capital Press. To obtain access to an e-edition of Capital Press FREE to educators and students visit http://www.capitalpress.com/NewspaperInEducation. For more information about this program and ways to use it in your classroom visit the program webpage. 

Article: OSU, retailer collaborate on provolone (Page 2)

Questions:

1. Which two parties are involved in this collaboration? 
2. Why is this partnership beneficial to each party? 
3. What is a provolone cheese? How does the OSU Beaver Classic Provolone differ from other provolone cheeses according to Alexandre-Zeoli?
4. What does it mean when Frojen says the job is "90 percent cleaning and 10 percent glory"? How can this mantra be applied to other areas of your like in school or work? 
5. Frojen encourages people to "eat and think outside the box". What is one ways that you can take her advice this week?  

Answers: 

1. This partnership is a collaboration between the cheese stewards at Market of Choice and the Oregon State University dairy program. 
2. The students in the dairy program have the opportunity to network and learn from cheese stewards on the retail side and the stewards have the opportunity to learn the process of making cheese from the start. 
3. Provolone is an Italian aged cow's milk cheese that is semi-hard texture. It is commonly served on sandwiches and pizza in the United States. According to Alexandre-Zeoli, the provolone developed by OSU is an Old World style aged provolone, more similar to what it's like in Italy. 
4. 90% of the job of making cheese is cleaning, making sure things are correctly sanitized, etc. and only 10% actually making the cheese. In many things the preparation and attention to details are a crucial part of success.
5.  Answers will vary. 

Archives of past editions are available here. 

We welcome feedback or ideas to make this program as effective as possible! Please direct your questions or suggestions about this program to Jessica Jansen, Executive Director Oregon Agriculture in the Classroom  jessica.jansen@oregonstate.edu.