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In this activity, learners stain fabrics--on purpose!

In this craft activity, learners will recognize, name, and compare the fractions 1/2, 1/4, and 1/8 by constructing a penguin out of portions of paper circles.

In this activity (on pages 23-29), partners use the Plant Traveler Cards, along with a world map and map worksheets, to follow plants such as cassava, chocolate and coffee that grew first in one part

In this nutrition activity (page 2 of the PDF), learners will be split up into food groups (Fruit, Vegetable, Meat & Beans, Grain, and Dairy) and draw a picture of their favorite food from their g

Learners explore soybeans, soak them in water to remove their coat, and then split them open to look inside. They also make a musical shaker out of paper cups, a cardboard tube, and soybeans.

In this fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.

In this activity on page 8 of the PDF (Behind the Scenes with Chemistry), learners make three of Harry Potter's essential school supplies: quills, ink, and color-changing paper.

In this math activity, learners use a variety of sensory modalities to gain experiences with identifying, describing and creating repeating patterns.

In this fun snack and craft activity, young learners make "Ants on a Log" and their own model of an insect. The purpose is to learn the three main insect body parts—head, thorax and abdomen.

In this activity, learners create a map showing the origins of spices and herbs from a favorite recipe(s). Learners first research the origins of the ingredients and then locate them on a world map.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

This reading and writing activity (on pages 2-9) teaches what plant parts should be avoided, how a person can get rid of toxins, symptoms of plant poisoning, and how plants create poisons to repel pre

In this activity (located on page 5 of PDF), learners work in groups to create dig sites for display.

Learners make kimchee or sauerkraut, which is really just fermented cabbage, in a 2-liter plastic bottle.

In this activity, learners explore healthy choices related to the foods they eat. The importance of a variety of fruits and vegetables to a healthy diet is the focus of the experience.

In this open-ended multicultural lab activity, learners investigate the effectiveness of herbal remedies.