| Classroom Activity | Accompanying Books | Description | Suggested Month |
| Eating in Season | Food For Thought | Guide students in using scientific inquiry to design a seasonal taste test and investigate what produce is grown nearby seasonally, if locally grown foods tastes better, and what other factors might play a role in flavor. Groups will graph and summarize results and the class has the opportunity to discuss benefits of seasonal meal planning and eating locally grown products. | August |
| 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. |
September |
| Egg Investigation | An Egg is Quiet |
Students investigate different colored eggs and compare differences between farmers market and grocery store eggs. |
October |
| Butter Investigation | Clarabelle: Making Milk and So Much More |
Students predict how much butter will be made from different types of milk and test their hypothesis. |
November |
| 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. |
February |
| Bacteria for Breakfast | Germ Hunter |
Students learn the process of turning milk into yogurt by using different bacteria starts and comparing results. |
March |
| 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. |
April |
