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In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.

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.

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

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 environmental health activity, learners grow and observe bread mold and other kinds of common fungi over the course of 3-7 days.