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Learners make a "menu" of any plants in their lunch for Monday through Friday and draw the plants from their lunch.

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

In this activity, learners make slides of onion cells and their own cheek cells. Use this lab to teach learners how to prepare microscope slides and use a microscope.

In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.

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 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.

In this activity, learners try to revive wilted celery. Learners discover that plants wilt when their cells lose water through evaporation. Use this activity to introduce capillary action.

Learners use M&Ms® (or any other multi-color, equally-sized small candy or pieces) to create a pie graph that expresses the composition of air.

This activity shows you how to make a mold terrarium using a jar and leftover food.

In this activity, learners conduct an experiment to explore how water flows up from a tree's roots to its leafy crown.

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

Learners make their own acid-base indicator from red cabbage. They use this indicator to test substances around the house.