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In this three-part activity, learners use food to determine the effects of wind, sandblasting and water on regolith (dust) formation and deposition on Earth.

In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

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.

Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).

In this four-day activity, learners grow bacteria and/or fungi from a variety of locations and compare the results.

In this activity, learners explore chemistry and the microbial world by making their own sourdough starter and bread at home using only flour and water.

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