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In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

In this activity, learners investigate the history and development of agricultural biotechnology.

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.

This activity (on page 3 of the PDF under GPS: Animal Scent Activity) is a full inquiry investigation into animal behavior.

In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.

In this online activity, learners experience the thrill of pickle making, and explore how a cucumber becomes a pickle.

This is an activity about our sense of smell and how it compares to sharks' super noses. Learners will create varying solutions of water and perfume.

In this matchmaking activity (on page 2 of the PDF under GPS: Animal Scent Activity), learners will each have a scented cotton ball taped to their shoulder. The scent (e.g.

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

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

In this outdoor fall activity, learners find out what living in or under a layer of leaves is like.

In this set of outdoor games, learners play the role of monkeys that are trying to get enough resources (food, shelter, and space) to survive.