|Eating in Season
||Food For Thought
||Do locally grown foods really taste better than those grown far away? Is there a distinct difference between varieties of the same fruit or vegetable?
|In a Pickle
||The Pickle Patch Bathtub
||Students conduct an experiment to determine what fraction of vinegar is needed to safely preserve pickles. Students will use math skills to determine volumes needed based on a ratio.
||An Egg is Quiet
||Students investigate different colored eggs and compare differences between farmers market and grocery store eggs.
||Clarabelle: Making Milk and So Much More
||Students predict how much butter will be made from different types of milk and test their hypothesis.
|An Apple a Day
||One Green Apple
||Students learn about different varieties of apples, make apple juice, and devise their own methods of extracting juice.
|Bacteria for Breakfast
||Students learn the process of turning milk into yogurt by using different bacteria starts and comparing results.
|Inch by Inch, Row by Row
||Local Farms and Sustainable Foods
||Students will determine the space needed to grow the vegetables for a soup recipe. They will then make the soup using seasonal ingredients from a local farm as an optional extension activity.