Desktop Greenhouses (Grades 3-5)
Students investigate the importance of light to plants by creating a desktop greenhouse investigation and exploring the process of photosynthesis.
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Vegetables: Tops and Bottoms
Students investigate a variety of vegetables, discover how and where they are grown, and explore their nutritional benefits.
Energy's Journey from Farm to You
Students discover how plants use energy from the sun to change air and water into matter needed for growth. Using dairy cows as an example, students investigate how animals obtain energy from the plants they eat to produce milk for human consumption. Further exploration is facilitated by a live virtual visit to a dairy farm or the option of viewing a pre-recorded virtual dairy farm tour.
Survival of the Fittest: Comparing the Needs of Humans and Cows
Students identify what cows and humans need to survive by exploring the physical characteristics of cows and the food, water, shelter, and other environmental needs of cows compared to their own needs. Students also examine how farmers work to meet the needs of their cows.
Pigs on the Farm (Grades 3-5)
Students explore the basic needs of animals and create a model of a modern pig barn that will help farmers meet the needs of animals.
Pigs on the Farm (Grades K-2)
Students explore the basic needs of animals and create a model of a modern pig barn that will help farmers meet the needs of the animals.
Counting Sheep or People? Census 2020
Students explore the Census of 2020 by making a connection between shepherds counting their sheep and counting the population of the United States.
Get Popping!
Students discover how popcorn is grown and explore the phenomenon of how popcorn pops.
Nutrients to Get Less Of (Grades 6-8)
This lesson introduces sodium and sugar as dietary nutrients we should consume less of. Students will identify the foods and beverages they should limit and recognize how to use the Nutrition Facts label to measure sodium and sugar intake.
Nutrients to Get Less Of (Grades 9-12)
This lesson introduces sodium and sugar as dietary nutrients we should consume less of. Students will identify the foods and beverages they should limit and recognize how to use the Nutrition Facts label to measure sodium and sugar intake.
Herbs and Spices of the World
In this lesson students will recognize the difference between a spice and herb, learn how herbs and spices are grown on farms around the world, and participate in a culinary challenge to season popcorn for various cultural cuisines.
Fruits and Vegetables: The Right Pick for Vitamins and Minerals
Students will describe the farm-to-table process of common fruits and vegetables, recognize the nutrients fruits and vegetables provide, and evaluate methods of food storage and preparation for preserving nutrients.