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In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

In this activity, learners follow simple historical maritime recipes to cook up hardtack and swanky, and then compare the foods they eat to what was served on ships in the past.

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

In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.

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.

This exercise is designed to teach young learners the different parts of a plant (root, stems, leaves, flowers, fruit, and seeds), the basic functions of each part, and to show that tiny microscopic o