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In this activity, learners imagine the path their food takes from planting a seed, all the way to sitting on their kitchen counters. Explore concepts for each step food takes to reach your home.

In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.

Through this nutrition activity (page 5 of the PDF), learners will understand—and probably be surprised by—how big serving sizes of various foods should be.

In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

In this activity, learners will turn cream and salt into butter—using marbles. Learners will explore how shaking up fat globules help them create homemade butter.

In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

In this activity (5th activity on the page), learners explore how what you see influences taste. In experiment 1, learners taste five sodas, one of which is clear soda with orange food coloring.

In this yummy biology activity (page 3 of the PDF), learners participate in a demonstration of natural selection.

In this chemistry activity, learners will learn how to make their own pH indicator using cabbage leaves, and then test common household items with their homemade indicator.

In this activity on page 9 of the PDF, learners test how flavoring extracts move through the walls of a balloon.

In some parts of the world, lakes freeze during winter. In this activity learners will explore water’s unique properties of freezing and melting, and how these relate to density and temperature.

In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.

In this electrochemistry activity, young learners and adult helpers create a battery from a potato to run a clock.

In this activity, learners make edible T. rex teeth (with adult assistance). The treat is a white and dark chocolate covered banana on a stick.

In this activity, learners make balloon models of disease-causing bacteria.

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.