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With the Stop the Invasion Fact Sheet Set, students will read about six different invasive species, the damage they cause and how to stop their spread. Download the entire set.

In a society with so many choices and a bewildering array of options, it's important to learn about healthful eating and active living. Students need to discover the connection between their food and the farm, learn facts about food and nutrition, and explore ways to be more active. This 42" x 42" nutrition bulletin board emphasizes the importance of making healthy choices that will last a lifetime. Order this bulletin board online from agclassroomstore.com.

This three-page informational sheet describes the process of how tree fruit crops are grown and harvested, how the products get from the farm to the store, and nutrition facts. Words and graphics are used to portray this information for apples, cherries, oranges, peaches, and pears. Print your own or order a set of 30" x 8" printed charts from agclassroomstore.com.

This six-page informational sheet describes the process of how vegetables are grown and harvested, how they get from the farm to the store, and nutrition facts. Words and graphics are used to portray this information for asparagus, beets, broccoli, cabbage, carrots, celery, lettuce, onions, potatoes, and radishes. Print your own or order a set of 30" x 8" printed charts from agclassroomstore.com.

How would you define agriculture? Not with Merriam-Webster's Dictionary. That just doesn't fully capture the importance of agriculture or how it touches all of our lives. Learn how to define agriculture with five words by using this 22" x 34" poster, which engagingly displays the 5-F's of agriculture—farming, food, fabric, forestry, and flowers. Order this poster online from agclassroomstore.com.

This set of bulletin boards teaches students about the differences between fruits and vegetables and offers many examples of each. The set also includes 36 fruit and vegetable cards along with instructions for how they can be used in your classroom. Order this kit online from agclassroomstore.com.

Do you know the source of the burger, bun and toppings that make a delicious cheeseburger? This student poster breaks down the cheeseburger ingredients to help students correlate the farm-to-fork path. These are available to educators free of charge from Minnesota Agriculture in the Classroom.

Farmers Make Great Pizza! Use this student poster to discover the connections between your favorite pizza ingredients and toppings, and agriculture. These are available to educators free of charge from Minnesota Agriculture in the Classroom.

This 42" x 25" bulletin board teaches students about the production of the ingredients in hamburgers. A large picture of a hamburger is featured in the middle of the bulletin board and pictures of the ingredients and their descriptions are in each corner. An envelope asking students to vote for "Who makes the best burger?" is included. The envelope can be removed after the voting to display the words "FARMERS and RANCHERS." The bulletin board is mailed in a reusable storage tube. Order this bulletin board online from agclassroomstore.com.

What is Agricultural Biotechnology and how is it used? This informative text breaks down the questions surrounding biotechnology and how it is used for agricultural production. The article breaks down four topics: Genetically Engineered (GE) Crops, How Other Countries Gain Access to GE Technology, How Crops and Foods are Assessed for Safety, and Developing a Biosafety System.

This article supplements lessons regarding food safety and food processing from the farm to the grocery store. Learn about an antimicrobial formulation, approved by the US Food and Drug Administration, that has been formulated to reduce the risk of food-borne pathogens that could contaminate fresh produce. The antimicrobial wash is a combination of lactic acid, fruit acids, and hydrogen peroxide proven to reduce pathogens up to 99.99 percent.

Public attitudes about cultured "meat" vary widely. Use this article to introduce students to the possibility. Discuss the pros and cons and develop a name for this alternative meat.