Eggs and a Museum -- Ruth

We're off. After waking up and eating the breakfast provided by Americinn, we loaded the luggage and found our seat in the vehicles.  We are on the way to the Egg Industry Center at Iowa State University and later in the day we will visit the Living History Museum. Lets go!

After an hour drive, we arrived at the Jeff and Deb Hansen Agriculture Student Learning Center at the Iowa State University. We went into a classroom and learned, with hands-on activities, about grading eggs. They have two lists, one for exterior and one for interior, of items they are required to check in order to grade the egg. Every student was able to break their own eggs and exam them. After viewing the inside of the eggs, we were able to experience candling the eggs. Candling is looking inside the egg with a light; to exam the fertility and quality of the egg. This can also be done after cracking the egg by looking for the blastoderm (fertile) or the blastodisc (infertile). After having fun with the eggs, we learned some interesting facts about them. We learned things such as, 1 single egg has 70 calories, 6 grams of protein, and 13 essential vitamins.                         

                               

We were also told that Switzerland pays a much higher price for eggs at $5 per dozen, whereas the U.S. pays about $0.88. Soon our egg education came to an end and it was time for lunch.

We headed over to The Student Union at Iowa State to grab some food and head onto the road again. There is no such thing as down time on this trip.

Another hour has passed and we pull into the parking lot of the Living History Museum. We make our way into the building and receive our pass, which is in the form of a sticker. After walking to the tractor station and waiting for the next available ride, we finally make it to the beginning of the trail. As we walk the trail, we view agriculture production from the 1700s through the 1900s. We were able to see the different animals and crops they raise. We watched a lady make yarn from wool that came from the sheep. After viewing the multiple techniques, we ride back to the beginning of the trail.

A short ride over to the restaurant, The Machine Shed, and we arrive. We wait for the waiters to form a table for all 20 of us and then we find a seat and begin the delicious meal. The normal conversations arise at the table, whether it’s about college tuition or taking care of the livestock while someone is out of town. We all enjoy the meals prepared for us. Tomorrow is a new day, filled with more things to enjoy!