|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.
|Egg Investigation||An Egg is Quiet||
Students investigate different colored eggs and compare differences between farmers market and grocery store eggs.
|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.
|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||Germ Hunter||
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.