Agricultural Literacy Curriculum Matrix
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Lesson Plans (498)
A "Sour" Subject
Students investigate the growth and production of citrus fruits and use observation and mathematical computation to compare and contrast grapefruits and lemons. Grades 3-5
A Chilling Investigation
Students will observe the difference in bacterial count between a hamburger that’s left out at room temperature and a hamburger that’s kept refrigerated. The lab reinforces the concept that food must be properly chilled in order for it to remain safe to eat. This lab will be conducted as a teacher demonstration. Grades 6-8
A Closer Look at Fats (Grades 6-8)
This lesson describes the role of fats in food and in the body, and how they serve as a source of energy. It provides information on different types of fats that are listed on the Nutrition Facts label – including total fat, saturated fat, and trans fat—and defines trans fat and cholesterol. The lesson also includes dietary guidance for fat consumption. Grades 6-8
A Closer Look at Fats (Grades 9-12)
This lesson describes the role of fats in food and in the body, and how they serve as a source of energy. It provides information on different types of fats that are listed on the Nutrition Facts label – including total fat, saturated fat, and trans fat—and defines trans fat and cholesterol. The lesson also includes dietary guidance for fat consumption. Grades 9-12
A Common Thread: The Significance of Wool in Medieval England
Students will understand how agriculture influenced and shaped culture, class, and society during the Middle Ages. Grades 6-8
A Day Without Agriculture (Grades 3-5)
Students explore the wide scope of agriculture, identify the variety of agricultural products and by-products they use in their daily lives, and discuss the difference between needs and wants. Grades 3-5
A Day Without Agriculture (Grades K-2)
Students explore the wide scope of agriculture, identify the variety of agricultural products they use in their daily lives, and discuss the difference between needs and wants. Grades K-2
A Day Without Dairy
Students create, read, and interpret graphs relating to the economic importance of the dairy industry and are challenged to understand the economic consequences of a day without dairy. Grades 3-5
A Garden Plot: The Tale of Peter Rabbit
Students identify foods grown in a garden, observe various types of seed, and grow their own "milk jug" garden. Students listen to the Tale of Peter Rabbit, by Beatrix Potter and investigate produce that is grown in gardens or on farms. Grades K-2
A Rafter of Turkeys
Students investigate the domestication and life cycle of the turkey, discover how turkeys are raised on farms, and identify turkey products. Grades 3-5
A Recipe for Genetics: Selective Breeding and Bioengineering (Grades 6-8)
Students identify technologies that have changed the way humans affect the inheritance of desired traits in organisms; compare and contrast selective breeding methods to bioengineering techniques; and analyze data to determine the best solution for cultivating desired traits in organisms. Grades 6-8
A Recipe for Genetics: Selective Breeding and Bioengineering (Grades 9-12)
Students identify technologies that have changed the way humans affect the inheritance of desired traits in organisms; compare and contrast selective breeding methods to bioengineering techniques; and analyze data to determine the best solution for cultivating desired traits in organisms. Grades 9-12
A Search for the Source (Grades 3-5)
Students determine that agriculture provides nearly all of the products we rely on in any given day by participating in a relay where they match an everyday item with its "source." Grades 3-5
A Search for the Source (Grades 6-8)
In this lesson students will learn that agriculture provides nearly all of the products we rely on in any given day by participating in a relay where they match an everyday item with its "source." Grades 6-8
A Search for the Source (Grades 9-12)
In this lesson students will learn that agriculture provides nearly all of the products we rely on in any given day by participating in a relay where they match an everyday item with its "source." Grades 9-12
A Search for the Source (Grades K-2)
Students determine that agriculture provides nearly all of the products we rely on in any given day by participating in a relay where they match an everyday item with its "source." Grades K-2
A Tail of Two Sheep
Students compare and contrast hair sheep and wool sheep, discover the reasons why farmers raise sheep, and explore ways farmers meet the needs of the sheep they raise. Grades K-2
A Tale of Two Burgers: Beef and Plant-based Protein
Students compare the components of beef and plant-based burgers by determining the production and processing methods of each product; evaluate the ingredients and nutritional differences between beef and plant-based products; and discuss different points of view in the agricultural industry concerning plant-based proteins and traditional beef. This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view. Grades 9-12
A Taste of Leafy Greens
Students explore a variety of greens to identify their structure and function in plant growth and prepare, cook, differentiate, and enjoy the health benefits leafy greens have to offer. Grades K-2
A Walnut Orchard Through the Seasons
Students discover the changes that take place in a walnut orchard through the seasons by reading and discussing a story about a walnut farm. Grades K-2
A is for Apples
Students use their five senses to investigate apples, identify and model the parts of an apple, make applesauce, and discover how apples are grown. Grades K-2
Abraham Lincoln Clears a Path: His Agricultural Legacy
Students diagram the life of President Abraham Lincoln, including his childhood, presidency, and role during the Civil War, and describe his agricultural legacy and impact on agriculture today. Grades 3-5
Aeroponic Engineering and Vertical Farming (Grades 6-8)
Students will use the Engineering Design Process to develop and construct an aeroponic garden to grow a food crop. Students will develop and apply an understanding of plant anatomy and physiology related to plant growth and ultimately discuss the possibilities and limitations of using vertical farming to produce our food. Grades 6-8
Aeroponic Engineering and Vertical Farming (Grades 9-12)
Students will use the Engineering Design Process to develop and construct an aeroponic garden to grow a food crop. Students will develop and apply an understanding of plant anatomy and physiology related to plant growth and ultimately discuss the possibilities and limitations of using vertical farming to produce our food. Grades 9-12
Agricultural Land Use
Students explore the impact of fertilizer on algae growth, soil erosion, and agricultural soil and water conservation practices. Grades 9-12
Agricultural Production Regions in the United States
Students investigate US crop and livestock production and analyze the relevance of land use models in contemporary agricultural production. Grades 9-12
Agriculture Counts
Students read a story about our nation's first survey of agriculture, discuss reasons for counting things, and gain practice by sorting and counting a variety of objects related to agriculture. Grades K-2
Agriculture Pays
Students discover that agricultural careers are interconnected and that agriculture influences many parts of their daily lives. Grades K-2
Agriculture and Me
Students categorize sources of basic agricultural products alphabetically. Grades K-2
Agritourism: Extreme Farm Makeover
Through project-based learning, students will work in groups to design an agritourism experience that will increase profits for a family-owned farm and provide agricultural literacy opportunities for community members. Grades 6-8
Algaculture and Biofuel
Students will use the scientific method to learn about the growth properties of algae and how algae production may be a possible solution to address the global energy crisis. Students will utilize the engineering design process to apply their knowledge about algae growth to create a bioreactor for algae production and discover if biofuel can be made from algae. Grades 9-12
All Kinds of Farms
Students discover that there are many different types of farms. Grades PreK-K
American Farmers Count! Census 2020
Students compare and contrast the differences between the Census of Agriculture and the decennial census. Grades 3-5
An Apple a Day Keeps the Doctor Away
Students explore organic and conventional farming practices by analyzing multimedia texts to investigate the differences between conventionally and organically grown apples. Grades 3-5
Animal or Plant? (Grades 3-5)
Students investigate the sources of different foods and examine the importance of eating a variety of nutritious foods. Grades 3-5
Animal or Plant? (Grades K-2)
Students investigate the sources of different foods by differentiating between foods originating from plants and foods originating from animals. Grades K-2
Animals on the Farm
Students discover that farm animals produce different types of products. Grades PreK-K
Apple Genetics: A Tasty Phenomena
Using the context of apples, students will apply their knowledge of heredity and genetics to distinguish between sexual and asexual reproduction as they explain how new varieties of apples are developed and then propagated to meet consumer demand for a tasty, uniform, consistent product. Grades 6-8
Apple Science: Comparing Apples and Onions
Students explore heredity concepts by comparing observable traits of apples and onions, collecting data on the traits of different apple varieties, and investigating apple production. Additional activities include hands-on methods for testing apple ripeness. Grades 3-5
Apples and the Science of Genetic Selection
Students will distinguish between natural and artificial selection and use a student-centered learning activity to see how science and genetics have been used to artificially select apples for specific traits like color, texture, taste, and crispness. Grades 9-12
Applying Heredity Concepts
In this lesson, students will complete monohybrid and dihybrid Punnett squares in preparation for taking on a challenge to breed cotton plants that produce naturally blue colored cotton. Grades 6-8
Aquaculture Adventures
Students investigate a variety of aquaculture food products, discover how and where they are grown and raised, and explore their nutritional benefits. Grades 3-5
At Home on the Range (Grades 3-5)
Students investigate rangelands by growing their own grass to represent a beef or sheep ranch. Grades 3-5
At Home on the Range (Grades 6-8)
Students investigate rangelands by growing their own grass to represent a beef or sheep ranch. Grades 6-8
Baa, Ram, Ewe... Sheep Tales
Students explore the process of making wool into cloth. Grades K-2
Backpack Garden
Through project-based learning, students use school resources to construct and grow a school garden to supplement the school Backpack Program with fresh fruits and vegetables. Grades 3-5
Bartering Through the Seasons
Students investigate the seasons, explore the process of wool production, and discover how trade and barter have historically allowed people to satisfy their needs and wants. Grades 3-5
Be a DetEGGtive!
Students identify and explain unique properties of eggs based on scientific investigations and write a book to explain what they have learned. Grades K-2
Bean Seed Cycle
Students explore how soybeans are grown by farmers, examine seed anatomy through a seed dissection activity, and observe the germination of a soybean plant. Grades K-2
Beef Basics
Students explain the value of the beef cattle industry, including the products cattle produce, the production process from farm to plate, and how cattle can utilize and obtain energy from grass and other forage. Grades 3-5
Beef: Making the Grade
Students will evaluate the USDA grading system for whole cuts of beef and discuss consumer preferences and nutritional differences between grain-finished and grass-finished beef. Students will also distinguish various labels on beef products and discuss reasons for the government’s involvement in agricultural production, processing and distribution of food. Grades 9-12
Before the Plate
Students view the 2018 documentary Before the Plate and follow Canadian chef John Horne as he journeys to the source of ten primary food ingredients used in his restaurant. Using critical thinking skills, students will explore the farm-to-table journey of food. This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view. Grades 9-12
Biofuels and Bioproducts (Grades 6-8)
Students explore the process of fermentation in the creation of ethanol and observe the role enzymes play in the fermentation of starch. Grades 6-8
Biofuels and Bioproducts (Grades 9-12)
Through a series of activities, students explore fermentation and ethanol production, observe the role of enzymes in fermentation, analyze nutrient values of dent corn, and discover how biofuels are made from plant oils. Grades 9-12
Blue's the Clue: Souring Milk for Science (Grades 6-8)
This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UHT) milk to observe how different temperatures (hot, room temperature, cool, and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe. Grades 6-8
Blue's the Clue: Souring Milk for Science (Grades 9-12)
This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UHT) milk to observe how different temperatures (hot, room temperature, cool, and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe. Grades 9-12
Bring Home the Blue, Not the Flu! (Grades 3-5)
Students investigate how diseases are spread and discover how to prevent transmission between humans and animals. Grades 3-5
Bring Home the Blue, Not the Flu! (Grades 6-8)
Using the context of a county fair livestock show, students investigate how diseases are spread. With a focus on zoonotic disease, students will complete simulations demonstrating the spread of illness and implementation of biosecurity measures as well as complete an online module to deepen understanding of specific diseases and their prevention. Grades 6-8
Bring Home the Blue, Not the Flu! (Grades 9-12)
Using the context of a county fair livestock show, students investigate how diseases are spread. With a focus on zoonotic disease, students will complete simulations demonstrating the spread of illness and implementation of biosecurity measures as well as complete an online module to deepen understanding of specific diseases and their prevention. Grades 9-12
Build it Better
Students investigate animal handling preferences, design a cattle corral system that is durable, efficient, and effective, and discover the skills needed to be an agricultural engineer. Grades 3-5
Build-a-Calf Workshop
Students explore concepts of heredity in beef cattle and identify dominant and recessive traits. Grades 3-5
Bunches of Berries
Students investigate a variety of berries, discover how and where they are grown, and explore their nutritional benefits. Grades 3-5
By Land, Air, or Sea
Students discover how agricultural commodities are transported from producers to consumers. Grades 3-5
Can We Have Too Much of a Good Thing?
In this lesson students will understand that plants require nutrients in the proper concentrations. Students will discover that plants can be damaged or killed by either too many or too few nutrients. Grades 6-8
Carbon Hoofprints: Cows and Climate Change
Students explore the carbon cycle and evaluate the carbon footprint of cattle. Using critical thinking skills, students will use the Claim, Evidence, and Reasoning model to determine the effect of cows’ methane production on the environment and investigate the extent cattle contribute to climate change. Grades 9-12
Career Gaming
Through project-based learning, students will design games that will assist others with identifying a variety of agricultural careers, possible emerging agricultural careers, the education required for agricultural career options, and the types of salaries that can be expected in each career. Grades 6-8
Career Trek: From Farm-to-Fork
Explore the farm-to-fork process of food through the lens of careers. Students will make a career web to see the variety of careers and skill sets necessary to our food system. They will check their understanding by playing Career Trek—a board game that requires students to identify careers in agriculture and natural resources. Grades 6-8
Caring for the Land
Students explain why people have different opinions regarding soil management and identify cause and effect relationships relating to agriculture and the environment. Grades 3-5
Chain of Food (Grades 6-8)
Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step. Grades 6-8
Chain of Food (Grades 9-12)
Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step. Grades 9-12
Cheesemaking: A Science, an Art, and a Craft
Students make fresh mozzarella cheese and explore a career as an artisan cheesemaker as they discover the science, art, and craft involved in the development of specialty cheeses. Grades 6-8
Cheesemaking: From Liquid to Solid
Students make fresh mozzarella cheese and discover the science (changing a liquid to a solid), art, and craft involved in the development of specialty cheese. Grades 3-5
Climate Change Phenomena: Bananas in Our Breadbasket?
Students will explore the carbon cycle and evaluate associated phenomena of climate as they discover the impact climate change could have on the farms that produce our food. Grades 6-8
Clothes on the Grow
Students will gain a broad understanding of the types and sources of different fibers, examining their origins and observing their differences. Activities in this lesson include examining clothing and clothing labels and observing how different types of fabrics burn. Grades 6-8
Coliform Counts
This is an advanced level or honors lab. During this investigation, students will perform a coliform analysis of raw hamburger meat. They will collect, organize, and interpret data while practicing safe lab techniques. In the end, they will apply the results of a coliform analysis to food safety. Grades 9-12
Color in the Garden
Students use the art of soil painting to explore science and the natural world while learning about the color wheel, the importance of soil to agriculture, and why soils have different colors. Grades 3-5
Concentrate on the Solution
In this lesson, students will use their knowledge of solutes, solvents, and parts per million to analyze fertilizer options that meet plant nutrient requirements while evaluating costs associated with managing plant nutrients. Grades 9-12
Cooking Right: The Science of Cooking a Hamburger (Grades 6-8)
The teacher will demonstrate cooking hamburgers to different temperatures. Students will analyze Petri dishes inoculated with hamburger and observe the amount of bacteria at each temperature. They will also learn that cooking hamburgers to the recommended temperature of 160° F (71° C) will kill pathogenic bacteria. Hamburger is used for this cooking lab because it’s a food that students are familiar with and may be cooking at home. Grades 6-8
Cooking Right: The Science of Cooking a Hamburger (Grades 9-12)
Through a series of 4 Labs, students will explore the 4 Cs of Food Safety: clean, cook, chill, and combat cross-contamination (separate.) Hamburger is used for the labs, as it is a food that students are familiar with and may be cooking at home. Lab 4 is a review and summary of what the students have learned about the 4 Cs and encourages them to apply these principles to their everyday life. Grades 9-12
Corn an A-maizing Plant: Food, Fuel, and Plastic
Students examine the growth, composition, history, and uses of corn through a close reading activity, discussion of renewable and non-renewable resources, and hands-on exploration of bioplastics made from corn. Grades 3-5
Cotton's American Journey (Grades 3-5)
Students investigate the impact of cotton on the history and culture of the United States. Grades 3-5
Cotton's American Journey (Grades 6-8)
Students investigate the impact of cotton on the history and culture of the United States. Students will discover the growth and processing requirements for cotton, recognize how the invention of the cotton gin affected slavery, explain how the plantation system was organized, and ultimately understand the role of cotton in the Civil War. Grades 6-8
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. Grades K-2
Cowabunga! All About Dairy Breeds
Students explore breed characteristics and countries of origin for five different breeds of dairy cattle and discover why dairy farmers choose individual breeds for specific purposes. Grades 3-5
Cracking Open the Story of Nuts
Students investigate a variety of nuts, discover how and where they are grown, and explore their nutritional benefits. Grades 3-5
Crop Case Files: Dichotomous Keys
Students will explore the connection between weeds and ecosystem stability, practice observing characteristics by using and creating a dichotomous key, and research and present information on noxious weeds. Grades 6-8
Crops on the Farm
Students investgate different food crops and how they grow. Grades PreK-K
Crossed Up!
Students will discover that some items in their own kitchens may be contaminated by bacteria. They will be challenged to hypothesize about where bacteria might be found in kitchens and which items might have the most and the least bacteria. Students will develop awareness that bacteria can spread from surfaces to hands, and even to food, and will hypothesize how to control the spread of bacteria. Grades 6-8
Cruisin' for a Bruisin' Food Packaging Specialist
In this lesson students will learn that product packaging is a balance between function, food safety, and economics by designing a protective package for shipping perishable fruit. Each package will be presented to the class for evaluation, and the best design will be shipped to test the product's durability. Grades 6-8
Culinary Concepts
Through project-based learning, students will develop and manufacture a unique and nutritious food product that includes ingredients that have been sourced locally and can be served in retail outlets or the school cafeteria. Grades 6-8
Cultures, Food, and Communities Around the World (Grades 3-5)
Students explore different cultures around the world, compare worldwide communities with local communities, and explain the interrelationship between the environment and community development. Grades 3-5
Cultures, Food, and Communities Around the World (Grades K-2)
Students explore different cultures around the world and their unique traditions centered around food and its preparations. Students discover how food gets from the farm to the grocery store. Grades K-2
Customary & Metric Food Measurement
Students use food and farming as a basis for exploring the concepts of estimating and measuring using customary and metric units of measurements. Grades 3-5
DNA: Expressions in Agriculture
This lesson centers around the activity of extracting DNA from a strawberry while highlighting careers in biotechnology and agriculture. Grades 6-8
Dark Days
Students examine the modern and historical importance of soil erosion in Utah and on the Great Plains during the Dust Bowl. Grades 3-5
Design 'Y&'er Genes
This lesson introduces students to the relationships between chromosomes, genes, and DNA molecules. Using the example of a strawberry, it also provides activities that clearly show how changes in the DNA of an organism, either naturally or artificially, can cause changes. Grades 9-12
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. Grades 3-5
Desktop Greenhouses (Grades 6-8)
Students investigate the importance of light to plants by creating a desktop greenhouse investigation and exploring the process of photosynthesis. Grades 6-8
Dig 'Em Up
Students investigate the functions of roots, recognize the difference between a tap and fibrous root system, and identify the roots of some plants as edible. Grades K-2
Digging Into Nutrients
In this lesson, students will gain background knowledge of the nutrient requirements of plants, how those nutrients are obtained by the plant, what farmers must do if the nutrients are not available in soils, and current issues related to agricultural production. Grades 6-8
Discover Agriculture Careers: One Problem at a Time (Grades 6-8)
Explore agricultural career pathways from a lens of problem solving to recognize the challenges that will need to be addressed in the next generation of careers. Grades 6-8
Discover Agriculture Careers: One Problem at a Time (Grades 9-12)
Explore agricultural career pathways from a lens of problem solving to recognize the challenges that will need to be addressed in the next generation of careers. Students will also use a decision matrix to assess job characteristics and determine which career aligns best with their preferences and goals. Grades 9-12
Discover Christmas Trees (Grades 3-5)
Students explore the history of the Christmas tree, explain the life cycle of a conifer, identify types of trees and how they adapt, discover what it's like to work on a Christmas tree farm, and examine the ecology of conifer trees. Grades 3-5
Discover Christmas Trees (Grades K-2)
Students explore the history of the Christmas tree, explain the life cycle of a conifer, identify types of trees and how they adapt, discover what it's like to work on a Christmas tree farm, and examine the ecology of conifer trees. Grades K-2
Do You Know GMO?
Students explore the process of genetic engineering and discover the eleven bioengineered crops and two animals approved in the United States. Grades 3-5
Don't Forget the Eggs!
Students will discover the five culinary functions of eggs by completing a cooking lab comparing recipes with and without eggs. Students will see how eggs leaven, bind, thicken, coat, and emulsify our foods. Grades 9-12
Double the Muscle: Probabilities and Pedigrees
This lesson allows students to apply the concept of Mendelian genetics and learn about the double muscling trait found in cattle. Students will apply their knowledge of genetics and Punnett squares to calculate the probability of genotypes and use a pedigree chart. Grades 9-12
Drones in High-Tech Farming (Grades 3-5)
Students discover the science behind how a drone works, explore how drones are used in agriculture, and program and operate a drone for the purpose of surveying a field. Grades 3-5
Drones in High-Tech Farming (Grades 6-8)
Students discover the science behind how a drone works, explore how drones are used in agriculture, and program and operate a drone for the purpose of monitoring grazing sheep. Grades 6-8
Earth's Land and Soil Resources
Students discover that topsoil is a nonrenewable resource and use an apple to represent how Earth’s land resources are used. Through critical thinking, students study agricultural land use and consider the sustainability of current land use practices including the use of land to feed and graze livestock animals. Grades 9-12
Eating Plants
Students identify the structure and function of six plant parts and classify fruits and vegetables according to which parts of the plants are edible. Grades K-2
Edible Numbers
Students develop a working vocabulary regarding food, categorize foods by their sources, examine grocery ads, learn about food production, and apply what they learned by analyzing foods they eat at a particular meal. Grades 3-5
Eggology (Grades 3-5)
Students identify how the basic needs of a growing chick are met during egg incubation, diagram the parts of an egg, and hatch eggs in class. Grades 3-5
Eggology (Grades K-2)
Students identify how the basic needs of a growing chick are met during egg incubation, diagram the parts of an egg, and hatch eggs in class. Grades K-2
Eggs in the World of Food Choices
Students investigate geographic, economic, human, and cultural influences on food choices around the world and conduct research about the influences behind an international egg recipe. Grades 3-5
Eggs on the Menu
Students will learn the versatility, function, and nutritional benefit of eggs in a healthy diet, identify the function and role of eggs in a recipe, identify forms of technology used on an egg farm, and understand how eggs are classified by size. Grades 6-8
Eggs: From Hen to Home (Grades 3-5)
Students trace the production path of eggs, beginning on the farm and ending in their home and identify the culinary uses and nutritional benefits of eggs. Grades 3-5
Eggs: From Hen to Home (Grades K-2)
Students trace the production path of eggs, beginning on the farm and ending in their home and identify the culinary uses and nutritional benefits of eggs. Grades K-2
Eggs: Protein MVP
Students explore the importance of protein to a healthy diet and discover that eggs are a nutritious food and a good source of protein. Grades 3-5
Energy Bar Exploration
Through project-based learning, students will develop, market, and brand a healthy energy bar and packaging to be sold to a target audience. Grades 6-8
Energy and the Commodity Trace-back
In this lesson students will describe the domestic food supply chain and identify the use and types of energy involved in the growth, harvest, processing, transportation, and marketing of an agricultural commodity. Grades 9-12
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. Grades 3-5
Enjoying the Harvest
Students identify the parts of a wheat plant and wheat kernel and investigate the process of milling wheat kernels into flour. Grades 3-5
Enlightened Concessions
Through project-based learning, students conduct surveys with their peers at school about healthy food products they think will be marketable for school concessions. Based on surveys and research, they choose an in-demand product to test in class and then present to a guest panel as a healthy choice. Grades 6-8
Enzymes and Bacteria are Whey Cool!
Students study the science of amino acids, proteins, enzymes, and beneficial bacteria to explore the phenomena, "Why does each variety of cheese taste different when the ingredients are the same?" Grades 9-12
Esperanza Rising
Students read the novel Esperanza Rising written by Pam Munoz Ryan to examine the lives of migrant workers, agricultural economics, the impact of agriculture to rural communities, agricultural history, and how fruits and vegetables have been harvested historically and are harvested currently. Grades 3-5
Evaluating Perspectives About GMOs
While many view bioengineered crops (GMOs) as a promising innovation, there is controversy about their use. This lesson provides students with a brief overview of the technology, equipping them with the ability to evaluate the social, environmental, and economic arguments for and against bioengineered crops (GMOs). This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view. Grades 9-12
Exploring Aquaponics (Grades 3-5)
Students identify the basic needs of plants and fish and engineer, assemble, maintain, and observe a small-scale aquaponics system that meets plant and fish needs. Grades 3-5
Exploring Aquaponics (Grades K-2)
Students identify the basic needs of plants and fish and engineer, assemble, maintain, and observe a small-scale aquaponics system that meets plant and fish needs. Grades K-2
Exploring Texture in the Garden (Grades 3-5)
Students explore living and nonliving things, determine how nonliving resources help sustain plant life, and experiment with visual arts techniques through an examination of texture in the natural world. Activities in this lesson include collecting and categorizing items from the natural environment, creating seed and soil mosaics, making clay imprints, and coloring cloth with plant materials. Grades 3-5
Exploring Texture in the Garden (Grades K-2)
Students explore living and nonliving things, determine how nonliving resources help sustain plant life, and experiment with visual arts techniques through an examination of texture in the natural world. Activities in this lesson include collecting and categorizing items from the natural environment, creating seed and soil mosaics, making clay imprints, and coloring cloth with plant materials. Grades K-2
Fabulous Flowers
The students examine the functions of flowers and determine that some flowers are edible. Grades K-2
Farm Animal Life Cycles
Students investigate six major livestock species, discover that animals need air, space, food, water, and shelter to survive, explore the life cycle of a farm animal, and identify the products each farm animal produces. Grades K-2
Farmer George: The Seeds of a Presidency
Students pursue a process of inquiry to profile George Washington, evaluating the personal characteristics that made him a great leader while also exploring historical and modern food systems. Grades 3-5
Farmers Market Finds
Students explore the value of farmers markets to local communities and discover the benefits of locally-grown food. Grades 3-5
Farming for Energy
Students identify renewable and nonrenewable energy sources and investigate how farms can produce renewable energy. Grades 3-5
Farming in a Glove (Grades 3-5)
Students observe how a seed sprouts and investigate the conditions necessary for germination to occur. Grades 3-5
Farming in a Glove (Grades K-2)
Students observe how a seed sprouts and investigate the conditions necessary for germination to occur. Grades K-2
Farmland
Students will view the 2014 film Farmland, a documentary spotlighting six farmers and ranchers in the United States. The film portrays the business and lifestyle of a variety of farmers and ranchers. Perspectives on topics such as bioengineered (GMO) crops, animal welfare, organic and conventional farming practices, farm size, farming stereotypes, and more are presented. Grades 9-12
Fast-Food Footwork
Students will explore how retail foodservice establishments ensure that food is safely stored, prepared, and served. Through inquiry they will also learn about local health regulations and how the 4 Cs of Food Safety apply to all aspects of foodservice. Grades 9-12
Federal Lands: Ranching & Recreating on Common Grounds
Using various forms of maps, students will analyze public lands in the western United States, describe how ranchers raise food and fiber on federally owned land, and discuss different points of view concerning public lands use and public lands grazing. This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view. Grades 9-12
Fermentation of Honey
This lesson explains the processes of cellular respiration and fermentation and how it applies to the production and processing of honey. Grades 9-12
Fertilizers and the Environment (Grades 6-8)
In this lesson students will recognize that fertile soil is a limited resource to produce food for a growing population, describe the role fertilizer plays to increase food productivity, distinguish between organic and commercial fertilizers, and recognize how excess nutrients are harmful to the environment. Grades 6-8
Fertilizers and the Environment (Grades 9-12)
Students will recognize that fertile soil is a limited resource, describe the role fertilizer plays in increasing food productivity, distinguish between organic and commercial fertilizers, describe how excess nutrients are harmful to the environment, and identify different sources of nutrient pollution. Grades 9-12
Fighting Food Waste: Strategies and Solutions for Home and School
Students will explore strategies that can decrease food waste at home and school, design solutions for schoolwide food waste reduction efforts, and participate in food waste challenges that encourage sustainable shopping, correct food storage practices, and meal planning. Grades 9-12
Filling the Global Grocery Bag
Students learn what factors affect a country's ability to produce their own food and how food expenses differ throughout the world. Grades 9-12
Find Your Future Career (Grades 3-5)
Students discover the variety of agricultural careers available and consider their career paths in terms of economics, interests, and suitability to their personal talents and characteristics. Grades 3-5
Find Your Future Career (Grades 6-8)
Students discover the variety of agricultural careers available and consider their career paths in terms of economics, interests, and suitability to their personal talents and characteristics. Grades 6-8
Flower Power (Grades 3-5)
Students observe physical characteristics of flowers and explore principles of pollination. Grades 3-5
Flower Power (Grades 6-8)
Students observe the anatomical structures of flowers and explain a flower's role in plant growth and reproduction as well as their connection to our food supply. Grades 6-8
Food Evolution
Students will view the 2016 documentary Food Evolution to evaluate the polarized debate surrounding bioengineering (GMOs). In this film director, Scott Hamilton Kennedy travels from Hawaiian papaya groves to Ugandan banana farms, to cornfields in Iowa to document how agricultural technology can be used in such varied crop settings. This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view. Grades 9-12
Food Miles
Students explore the economic and environmental benefits of buying locally grown food. Grades 3-5
Food Safety Sleuths – Food Safety Specialist
In this lesson students will learn about foodborne illness, its prevention, and the people and organizations that are involved in food safety. Students will conduct an experiment to learn how hand-washing affects the presence of bacteria on their hands. Grades 6-8
Food Science: Bread Dough Challenge
Students explore the phenomenon of what makes bread dough rise. Using baker's yeast, students will observe alcoholic fermentation and its connection to cellular respiration as they are challenged to act as food scientists and develop the best recipe for quick-rising bread dough. Grades 9-12
Food Scientist for a Day
Students focus on the science involved in the production of our food and explore the high-tech aspects of agricultural production as they learn about careers in food science. Grades 6-8
Food Systems Feed the World
Students will explore the steps and processes that create a food system and gain an understanding of hunger as it relates to the physical well-being, culture, and geographic location of all people. Students will learn what a food system encompasses, create a "food system chain," and discuss why hunger still exists despite modern advances that have made the US food system highly efficient. Grades 6-8
Food: Going the Distance
Students calculate the miles common food items travel from the farm to their plates and discuss the environmental, social, and economic pros and cons of eating local vs relying on a global marketplace for our food. Grades 9-12
FoodMASTER Middle: Cheese
Students will learn about the Law of Conservation of Mass by exploring environmental factors that can impact protein coagulation in milk (cheese-making process). By making qualitative and quantitative observations they will test three possible methods of making curds and whey. Grades 6-8
FoodMASTER Middle: Eggs
Students will learn the anatomy of eggs and the concept of forming colloidal dispersions called foams as they learn the anatomy of an egg, create a foam by whisking egg whites, investigate the effect of whisking time on foam, and compare and contrast the effect of different substances on the stability of foam. Grades 6-8
FoodMASTER Middle: Energy Balance
Students will identify the importance of a healthy diet, examine how to meet current Dietary Guidelines, and determine the potential energy (kilocalories) of a peanut through measurements obtained during teacher use of a bomb calorimeter. Students will make comparisons to the actual Nutrition Fact Label and identify possible sources of error. Grades 6-8
FoodMASTER Middle: Fats and Oils
Students will explore the fat content of commonly consumed foods, observe physical properties of lipids (margarine, butter, and vegetable oil) to distinguish between saturated and unsaturated fat, and observe the action of emulsifiers in heterogeneous and homogenous mixtures. Grades 6-8
FoodMASTER Middle: Food Safety
Students will understand water-based state changes that occur at varying temperatures, recognize the importance of the proper hand washing technique for general health and disease prevention, understand the factors that impact mold growth and their application to food safety, and explore ways to prevent foodborne illness. Grades 6-8
FoodMASTER Middle: Fruits
Students will learn the concept of enzymatic browning and methods for decreasing enzymatic oxidation by observing three types of fruit. Students will also understand the relationship between oxidation and antioxidants and the role fruits play in health and nutrition. Grades 6-8
FoodMASTER Middle: Grains
Students will learn the physical components and nutritional composition of a grain, understand the function of the protein gluten in the structure of bread products, and investigate how mechanical and chemical digestion begins with salivary amylase in the mouth. Grades 6-8
FoodMASTER Middle: Milk
Students will understand the nutritional components of milk (carbohydrates) as they test three types of milk for the sugar glucose before and after adding the digestive enzyme lactase to determine which milk(s) contain the sugar lactose. They will also explore the nutritional composition and health benefits of consuming milk, research food sources of calcium, vitamin D, and phosphorus and devise ways to add bone-strengthening food to their diet. Grades 6-8
FoodMASTER Middle: Protein
Students will examine dietary sources of protein and generally understand the relationship between protein synthesis and amino acids while completing an activity to use beads as a representation of amino acids to construct proteins (polypeptide chains). Students will identify complete and/or incomplete proteins found in both animal and plant food sources. Grades 6-8
FoodMASTER Middle: Sugar
Students will learn the concept of simple carbohydrates (sugar) in the diet and their role in providing energy to the body, compare saturated sugar solutions, and evaluate the sugar content of common beverages and sugar consumption within their own diet. Grades 6-8
FoodMASTER Middle: Vegetables
Students will learn the concept of pH, and the impact of acids and bases on plant pigments, explore the impact of acids and bases on plant cell structure, and discover the health benefits of consuming vegetables. Grades 6-8
FoodMASTER Middle: Weights and Measures
Students will use common household measurement tools and scientific measurement tools and various methods of measurement to compare for accuracy. Students will also calculate percent error by comparing their measurements to actual values and apply these principles to analyze and decipher the components of a food as indicated on the Nutrition Facts label. Grades 6-8
FoodMASTER Middle: Yogurt
Students will learn the role of bacterial fermentation and evaluate the effect of fat content, sugar content (lactose), and temperature in bacterial fermentation as they make yogurt. Grades 6-8
FoodMASTER: Eggs
Students examine the process of egg production from the hen to our homes, explore the parts of an egg, perform measurements of circumference and height, compare raw egg whites to egg white foams, and prepare meringue cookies. Grades 3-5
FoodMASTER: Fats and Oils
Students identify the farm source of common dietary fats, compare Nutrition Facts labels, perform a taste test of various salad dressings, learn the chemistry of emulsification, and compare regular ice cream, reduced-fat ice cream and fat-free ice cream. Grades 3-5
FoodMASTER: Food Safety
Students measure the temperature of cold, lukewarm, and hot water using a thermometer, investigate the growth of microorganisms by observing yeast growth at varying temperatures, and practice proper techniques for hand washing. The use of Glo Germ (TM) gel visually reinforces the importance of personal hygiene/hand washing. Grades 3-5
FoodMASTER: Fruits
Students identify fruits that grow on a tree, bush, or vine, classify fruits as pome, drupe, berry, melon, or citrus, perform an experiment about the browning of fruit, and dry plums to make prunes. Grades 3-5
FoodMASTER: Grains
Students describe the steps of making flour, compare the nutritional value of different cereals, compare cooked and uncooked rice, and identify the parts of a whole grain. Grades 3-5
FoodMASTER: Meal Management
Students choose foods from each of the five food groups to create a meal and calculate the cost of serving the meal to five people and to one person. Students are challenged to plan, prepare, evaluate, and eat a lunch meal that costs less than $1.50 per person. Grades 3-5
FoodMASTER: Measurement
Students discover where the ingredients in a cookie are made and make chocolate chip oatmeal cookies to practice their measurement skills and fractional mathematics. Grades 3-5
FoodMASTER: Meat, Poultry, and Fish
Students discover how animals utilize nutrients and energy from food humans cannot digest and convert it to meat, a food rich in zinc, iron, and protein. Students examine how hamburger is formulated for leanness, compare two kinds of hotdogs, and investigate about fish. Grades 3-5
FoodMASTER: Milk and Cheese
Students taste test four different milks while comparing color, texture, taste, and cost. In addition, students examine four milk food labels and complete a table comparing calories, fat, and calcium found in the milks. Students make cottage cheese by heating milk to the proper temperature and adding an acid (vinegar) to speed up the separation of curds and whey. Grades 3-5
FoodMASTER: Vegetables
Students measure the weight and length or circumference of various vegetables, classify the vegetables based on plant parts, explore chemical reactions from cooking colored vegetables in acidic and basic water, and use a variety of vegetables to prepare soup. Grades 3-5
Fortified for Health
Students explore the process of fortification where vitamins and minerals are added to food to make it more healthful and to help people meet their recommended daily intake of different nutrients. Grades 3-5
Four Seasons on a Farm
Students identify the characteristics of the four seasons of the year, investigate what causes seasons, and observe the effects changing seasons have on farms. Grades K-2
Freshest Fruits
Students determine where fruits grow and their nutritional value by completing an activity to observe the size, shape, texture, and seeds of various fruits. Grades K-2
From Boom to Dust
Students will learn how the events of World War I helped spark the Great Depression, the Dust Bowl, and the resulting New Deal by watching a video and participating in a round robin, responding in writing to images and sound bites from the Dust Bowl, and observing a wind erosion demonstration. Grades 9-12
From Chicken Little to Chicken Big (Grades 3-5)
Students identify different breeds of chickens, examine physical characteristics, and determine the stages of a chicken's life cycle. Grades 3-5
From Chicken Little to Chicken Big (Grades K-2)
Students identify different breeds of chickens, examine physical characteristics, and determine the stages of a chicken's life cycle. Grades K-2
From Cow to Carton: Milk's Journey to the Consumer
Students will explore milk production in the United States and explain the benefits of homogenization, pasteurization, and fortification of milk. Grades 6-8
From Foraging to Farming
Students will participate in a foraging activity, gaining perspective on how scarcity of resources can affect well-being and how agriculture provides the benefit of a steady, reliable food supply. Then they will read about hunter-gatherers and early agriculture and use maps to explore how geography affected the development of early civilizations. Grades 6-8
From Sap to Syrup
Students recognize how geography and climate allow for the growth of maple trees and the process of making syrup, identify the characteristics of maple trees that produce the best sap for making maple syrup, and name the steps in the process of creating syrup from sap. Grades K-2
From Soybeans to Car Parts
Students investigate the collaborative work of an agricultural scientist and engineer who found new uses for soybeans and discuss careers in science and engineering, biobased products, and the use of renewable resources. Grades 3-5
From Techniques to Traits
This lesson explores common biotechnology methods and their applications in agricultural sciences. Students will examine DNA analysis techniques, become familiar with the process of polymerase chain reaction (PCR), and evaluate methods of DNA analysis as they learn how the biological techniques can be used in the process of developing specific traits within a crop. Grades 9-12
From Wool to Wheel
Students investigate how the need for wool impacted the American colonists by examining the Wool Act of 1699, determine the importance of wool in colonial America, and compare and contrast the differences between processing wool then and now. Students spin, weave, and dye wool to explore how wool was processed in Colonial times. Grades 3-5
Fruit and Vegetable Bingo
Students recognize the names of different fruits and vegetables and describe why they are important. Grades K-2
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. Grades 9-12
Fruits of Our Labor
Students discover how fresh fruits can be dried and preserved by participating in an activity where they make raisins by drying grapes. Grades K-2
Fueling Up for a Career in Biofuel
Students will recognize the importance of fuel energy and the fact that agriculture can produce biofuel; students will identify career opportunities in the biofuel industry. Grades 6-8
Full of Beans: Henry Ford Grows a Car
Students identify the variety of soybeans uses for human consumption, livestock feed, and industrial products, explain how key historical events affected soybean production in the United States, and create a bioplastic made from soybeans. Grades 3-5
Fungi Multiplication
Learn about edible mushroom cultivation and how one mushroom multiplies into many more! Create a spore print, and explore ecology concepts by experimenting with mold and yeast growth and researching species of fungi. Grades 6-8
GPS and GIS Technology in Agriculture
Students will explore technical careers in agriculture and learn how GPS and GIS technologies are used to improve agricultural production. Grades 6-8
Genetically Modified Organisms (GMOs) and Organic Foods
Students will determine the presence of DNA in their food by extracting it from a strawberry. Then, students will compare and contrast GMOs and organic foods in order to evaluate the nutrition, safety, economic, geographic, and environmental impacts of these agricultural production practices. Grades 9-12
Geography and Climate for Agricultural Landscapes (Grades 6-8)
Students will discover how geography and climate influence the crops that are grown and the livestock that is raised in each state. Grades 6-8
Geography and Climate for Agricultural Landscapes (Grades 9-12)
Students will discover how geography and climate influence the crops that are grown and the livestock that is raised in each state. Grades 9-12
Get Growing
Students design a green bean planter and explore planting specifications for green bean seeds. Grades 3-5
Get Popping!
Students discover how popcorn is grown and explore the phenomenon of how popcorn pops. Grades 3-5
Give Me Five!
Students examine the five food groups and what state-grown foods fit into each group by making a local connection to good nutrition and a healthy lifestyle. Grades 3-5
Global Food Security
Students will explore the causes of hunger, both domestically and globally; evaluate potential solutions for solving world hunger; and forecast the impact of a growing world population on current food supplies. Grades 9-12
Global Trade and Interdependence
Students will examine the impacts of the Columbian Exchange and identify the economic and cultural impacts of contemporary global agricultural trade. They will also explore how food choices influence patterns of food production and consumption. Grades 9-12
Got Guts?
Students investigate the different digestive systems of livestock, examine the unique nutritional needs based on these structures, and discover the responsibilities of an animal nutritionist. Grades 3-5
Grocery Store Problem Solving (Grades 3-5)
Students use basic mathematical skills to solve problems related to the cost of food while integrating geography and nutrition to enhance learning. Students analyze grocery ads, assess the nutrition and cost of meals, and explore diets around the world. Grades 3-5
Grocery Store Problem Solving (Grades 6-8)
Students will use basic mathematical skills to solve problems related to the cost of food while integrating geography and nutrition to enhance learning. Activities include analyzing grocery ads, assessing the nutrition and cost of meals, and exploring diets around the world. Grades 6-8
Grow it Now, Drive it Later?
Students will discover potential careers in agriculture with a focus on the growing field of biofuel development. Grades 6-8
Growing Almonds: Fact or Opinion
Students investigate the process of getting almonds from farm to table and distinguish the difference between facts and opinions as they explore about each stage and season of almond growth. Grades 3-5
Growing America
Students determine corn anatomy and function of plant parts, identify stages of plant development in corn, and research how temperature plays a role in corn growth as they calculate growing degree units (GDUs) for a region. Grades 6-8
Growing Grains
Students investigate a variety of grains, discover how and where they are grown, and explore their nutritional benefits. Grades 3-5
Growing Our State History (Grades 3-5)
Students investigate what makes a community livable and explore the influence of agriculture on the history of their state. Grades 3-5
Growing Our State History (Grades 6-8)
Students will discover the connections between agriculture, natural resources, and the history of their state. Grades 6-8
Growing Plants in Science and Literature, More Than an Empty Pot (Grades 3-5)
Students use the story of The Empty Pot to explore literature and science, practicing story mapping and examining the needs of plants and the importance of soil and water. Like the characters in the story, students plant and observe the growth of seeds. Grades 3-5
Growing Plants in Science and Literature, More Than an Empty Pot (Grades K-2)
Students use the story of The Empty Pot to explore literature and science, practicing story mapping and examining the needs of plants and the importance of soil and water. Like the characters in the story, students plant and observe the growth of seeds. Grades K-2
Growing Pulses
This lesson introduces agriculture as a managed system that has environmental impacts, and how farmers employ practices such as growing pulses to minimize these impacts. Grades 6-8
Growing a Nation Era 1a: Seeds of Change
Students will engage with the Growing a Nation timeline to explore the significant historical and agricultural events and inventions from American history during the years 1600-1929. Students will recognize the importance of labor in agriculture, discover how the implementation of technology increased agricultural production, and explore the role wool played during this era. Grades 9-12
Growing a Nation Era 1b: Cotton's American Journey
Students investigate the impact of cotton on the history and culture of the United States. Students discover the growth and processing requirements for cotton, recognize how the invention of the cotton gin affected slavery, explain how the plantation system was organized, and ultimately understand the role of cotton in the Civil War. Grades 9-12
Growing a Nation Era 2: From Defeat to Victory
Students will engage with the Growing a Nation timeline to explore the significant historical and agricultural events and inventions from American history during the years 1930-1949. Students will examine the cause and impact of the Dust Bowl, recognize how the Dust Bowl contributed to the Great Depression, and describe the government's response to assist farmers in the 1930s. Grades 9-12
Growing a Nation Era 3: Prosperity and Challenges
Students engage with the Growing a Nation timeline to explore the significant historical and agricultural events and inventions from American history during the years 1950-1969. Students examine the cause and effect relationships of many post-war advances that took place in our country and discover how increases in science and technology changed agriculture, leading to fewer farmers being necessary to provide food and fiber. Grades 9-12
Growing a Nation Era 4: Into a New Millennium
Students engage with the Growing a Nation timeline to explore the significant historical and agricultural events and inventions from American history during the years 1970-2000. Students recognize the importance of labor in agriculture and determine how the implementation of technology in agriculture increased agricultural production. Grades 9-12
Growing a Nation Era 5a: Growing Technology
Students will be introduced to technologies currently used on farms by engaging in an AppQuest to discover how farmers use mobile apps to manage farm production systems, marketing options, and make timely decisions. Grades 9-12
Growing a Nation Era 5b: Playing by the Rules
Students will explore the major events and changes in agriculture related to science, technology, and policy in the era of 2001 to the present, taking an in-depth look at how these elements have impacted American families and communities through the passage and enactment of government programs and policies. Grades 9-12
Hands Off, Bacteria!
This lab challenges students to identify the variables involved in handwashing. They will design labs to discover the best method for washing their hands to reduce the spread of bacteria. Students will also analyze and present the data. Grades 6-8
Hatching Science with Classroom Chicks (Grades 3-5)
Students explore how an embryo develops inside of a chicken egg over time, discuss life cycles and other natural cycles, and observe similarities and differences between parents and offspring. Grades 3-5
Hatching Science with Classroom Chicks (Grades K-2)
Students explore how an embryo develops inside of a chicken egg over time, discuss life cycles and other natural cycles, and observe similarities and differences between parents and offspring. Grades K-2
Healthy Eating Away From Home (Grades 6-8)
This lesson highlights awareness of consuming nutrients and calories away from home, and where to find the calorie and nutrition information for foods available in fast food restaurants. It also highlights how to determine individual calorie needs, as well as the number of calories in a typical fast food meal, and it focuses on dietary goals for saturated fat and sodium. Grades 6-8
Healthy Eating Away From Home (Grades 9-12)
This lesson highlights awareness of consuming nutrients and calories away from home, and where to find the calorie and nutrition information for foods available in fast food restaurants. It also highlights how to determine individual calorie needs, as well as the number of calories in a typical fast food meal, and it focuses on dietary goals for saturated fat and sodium. Grades 9-12
Hen House Engineering (Grades 6-8)
Students will use the Claim, Evidence, and Reasoning model to evaluate styles of housing used for hens that lay eggs. Using critical thinking skills, students will compare housing styles, determine which system meets their animal welfare standards, and engineer their own hen house model to meet the needs of laying hens. This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view. Grades 6-8
Hen House Engineering (Grades 9-12)
Students use the Claim, Evidence, and Reasoning model to evaluate styles of housing used for hens that lay eggs. Using critical thinking and scientific investigation skills, students will compare housing styles, determine which system meets their animal welfare standards, and engineer their own hen house model to meet the needs of laying hens. This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view. Grades 9-12
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. Grades 9-12
High-Tech Farming (Grades 3-5)
Students discover technologies that are used on farms to increase efficiency and yields and decrease costs and environmental impact. Grades 3-5
High-Tech Farming (Grades 6-8)
Students discover technologies that are used on farms to increase efficiency and yields and decrease costs and environmental impact. Grades 6-8
Homegrown in Your State: Fruits and Vegetables
Students explore their state's specialty crops, discover how food gets from the farm to the table, and discuss the importance of eating fruits and vegetables every day. Grades K-2
Homes on the Range
Students design a board game that reinforces how rangelands provide habitat for livestock and wildlife while benefiting humans, animals, and plants and explore the responsibilities of a range manager. Grades 3-5
Honey Bees: A Pollination Simulation
Students identify the parts of a honey bee, the stages of its life cycle, and its role in pollination. Grades 3-5
Honey as a Biomolecule
Students will learn about different types of carbohydrates, the role of enzymes in breaking down complex sugars into simple sugars, and how different sugars impact our perception of sweetness and may impact human health. Grades 9-12
Horse and Rider: The Pony Express (Grades 3-5)
Students investigate the importance of the Pony Express to the settlement and expansion of the American West by mapping Pony Express stations. Grades 3-5
Horse and Rider: The Pony Express (Grades 6-8)
Students investigate the importance of the Pony Express to the settlement and expansion of the American West by mapping Pony Express stations. Grades 6-8
How Does Your Garden Grow? (Grades 3-5)
Students synthesize what they know about soils, plants, and the environment to plan a garden, present their plans, and explain why they made the decisions that they did. Grades 3-5
How Does Your Garden Grow? (Grades K-2)
Students discover the needs of a seed to germinate and the needs of a plant to grow while exploring the life stages of a flowering plant. Grades K-2
How Weather Impacts Farms
Students explore different types of weather and discover how weather conditions can impact farms. Grades 3-5
How to Grow a Monster: The Needs of a Zucchini Plant
Students read How to Grow a Monster, describe the needs of a zucchini plant, identify the structure and function of zucchini plant parts, grow classroom zucchini plants, and experiment with different environments and growing conditions. Grades K-2
Hunger and Malnutrition (Grades 3-5)
Students investigate the importance of eating a variety of foods in order to get all the nutrients needed to be healthy, explore diets around the world using Peter Menzel's Hungry Planet Family Food Portraits, and discuss the scope of the problems of hunger and malnutrition using the World Food Programme HungerMap Live. Grades 3-5
Hunger and Malnutrition (Grades 6-8)
Students will learn about the importance of eating a variety of foods in order to get all the nutrients needed to be healthy, explore diets around the world using Peter Menzel's Hungry Planet Family Food Portraits, and discuss the scope of the problems of hunger and malnutrition using the World Food Programme HungerMap Live. Grades 6-8
Hungry Pests
This lesson teaches about invasive species: what they are, the threats they pose, and damages they can cause. Students will identify individual pests and invasive species and discover what they threaten, where they live, and the pathways hungry pests use to enter new locations. Finally students move into action and explore what they can do to prevent the spread of invasive species. Grades 6-8
In Search of Essential Nutrients (Grades 9-12)
Students explore the meaning of essential elements and use periodic tables to compare the elements that are essential to people and plants. Students discover where in the environment plants obtain each of their essential elements. Grades 9-12
In a Nutshell
Students explore pecan production from farm to fork, simulate the process of grafting, and create a nutritious snack. Grades 3-5
Increasing Food Production with Precision Agriculture
This hands-on lesson teaches students how precision agriculture uses geographic information systems (GIS) to help farmers and manufacturers make smart, efficient, and responsible decisions about how and when they plant, grow, irrigate, harvest, and transport crops. Grades 6-8
Inherited Traits in the Living Corn Necklace (Grades 3-5)
Students observe the growth of Indian corn and popcorn seeds, observe similarities and differences between the two varieties, and discuss heredity. Grades 3-5
Inherited Traits in the Living Corn Necklace (Grades 6-8)
Students will observe the growth of Indian corn and popcorn seeds, observe similarities and differences between the two varieties, and discuss heredity. Grades 6-8
Inside the Egg, Hatching Chicks (Grades 3-5)
Students investigate embryo development in chicken eggs. Grades 3-5
Inside the Egg, Hatching Chicks (Grades K-2)
Students investigate embryo development in chicken eggs. Grades K-2
Introducing the Nutrition Facts Label
Explore the features of the Nutrition Facts label with a focus on protein, analyze serving size, and make a Nutrition Facts label for a smoothie. Grades 6-8
It's a Dirty Job
In this lesson, students will create mini habitats to observe earthworm behavior and learn about the important role that earthworms play in decomposition and plant growth. Grades 6-8
It's a MOO-stery! (Grades 3-5)
Students make observations about historic tools used on a dairy farm to store and process milk into cheese and butter. Grades 3-5
It's a MOO-stery! (Grades K-2)
Students make observations about historic tools used on a dairy farm to store and process milk into cheese and butter. Grades K-2
John Deere, That's Who!
Students explore how producers and consumers work together to meet human needs by using the book John Deere, That’s Who! Grades K-2
Journey 2050 Lesson 1: Sustainable Agriculture (Grades 6-8)
Students will explore the core question, “How will we sustainably feed nearly 10 billion people by the year 2050?” as they discover what sustainable agriculture is and how it is critical to securing a stable food supply and future for a growing population. Grades 6-8
Journey 2050 Lesson 1: Sustainable Agriculture (Grades 9-12)
Students will explore the question, “How will we sustainably feed nearly 10 billion people by the year 2050?” as they discover what sustainable agriculture is and how it is critical to securing a stable food supply and future for a growing population. Grades 9-12
Journey 2050 Lesson 2: Soil Nutrients (Grades 6-8)
Students will identify nitrogen, potassium and phosphorus as primary soil nutrients necessary in the production of abundant and healthy foods, describe various methods of replenishing soil nutrients that have been depleted by plant growth, discover how overall plant health impacts a plant’s ability to resist disease and pests and describe what best management practices are in agriculture to improve overall sustainability. Grades 6-8
Journey 2050 Lesson 2: Soil Nutrients (Grades 9-12)
Students will identify nitrogen, potassium and phosphorus as primary soil nutrients necessary in the production of abundant and healthy foods, describe various methods of replenishing soil nutrients that have been depleted by plant growth, discover how overall plant health impacts a plant’s ability to resist disease and pests and describe what best management practices are in agriculture to improve overall sustainability. Grades 9-12
Journey 2050 Lesson 3: Water (Grades 6-8)
Students will discuss the limited amount of fresh water on earth, identify how best management practices can reduce water consumption, discuss the need for water conservation and protection, and compare and contrast methods of irrigation for water conservation. Grades 6-8
Journey 2050 Lesson 3: Water (Grades 9-12)
Students will discuss the limited amount of fresh water on earth, identify how best management practices can reduce water consumption, discuss the need for water conservation and protection, and compare and contrast methods of irrigation for water conservation. Grades 9-12
Journey 2050 Lesson 4: Economies (Grades 6-8)
Students will explain why economics are important to sustainability, describe the relationship between a sustainable economy and the environment, develop a model demonstrating how agricultural production creates a ripple effect that impacts local and global economies and social stability, and discuss how investments build an economy. Grades 6-8
Journey 2050 Lesson 4: Economies (Grades 9-12)
Students will explain why economics are important to sustainability, describe the relationship between a sustainable economy and the environment, develop a model demonstrating how agricultural production creates a ripple effect that impacts local and global economies and social stability, and discuss how investments build an economy. Grades 9-12
Journey 2050 Lesson 5: Land Use (Grades 6-8)
Students will recognize that arable land (ideal land for growing crops) is a limited resource, identify best management practices that can be applied to every stakeholder’s land-use decisions; and analyze and discuss the impacts of food waste on our environment. Grades 6-8
Journey 2050 Lesson 5: Land Use (Grades 9-12)
Students will recognize that arable land (ideal land for growing crops) is a limited resource, identify best management practices that can be applied to every stakeholder’s land-use decisions; and analyze and discuss the impacts of food waste on our environment. Grades 9-12
Journey 2050 Lesson 6: Careers (Grades 6-8)
Students will explore careers related to agriculture, identify personal interests within agriculture or a related field and discuss how agricultural professionals can impact world food. Grades 6-8
Journey 2050 Lesson 6: Careers (Grades 9-12)
Students will explore careers related to agriculture, identify personal interests within agriculture or a related field and discuss how agricultural professionals can impact world food. Grades 9-12
Journey 2050 Lesson 7: Technology and Innovations (Grades 6-8)
Students will explore new technologies that will impact the future of farming, understand the role of developing countries in food security, and explain how consumers influence the production of food. Grades 6-8
Journey 2050 Lesson 7: Technology and Innovations (Grades 9-12)
Students will explore new technologies that will impact the future of farming, understand the role of developing countries in food security, and explain how consumers influence the production of food. Grades 9-12
Keeping Soil in Its Place
Students demonstrate rain drop splash (splash erosion) and determine its impact on bare soil by visually identifying types of erosion. Grades 3-5
Kiss the Ground
Students will view the 2020 documentary Kiss the Ground to consider the concept of regenerative agriculture as a tool to improve soil health and overall environmental sustainability.
Know Your Nitrogen
In this lesson, students will test for plant-available soil nitrogen and learn how farmers use this test to precisely match fertilizer application to meet crop needs and reduce the amount of nitrogen left in the soil. Grades 9-12
Lactose Lab: Some Don't Like it Sweet
In this lesson, students learn the chemistry and composition of milk, identify the difference between a monosaccharide and disaccharide, and carry out a laboratory activity testing the effect of the enzyme lactase on various milks. Grades 9-12
Land and Soil in the Ecosystem
Students use an apple to represent the Earth and discover how our land resources are used. Through critical thinking, students discover why topsoil is a nonrenewable resource, the importance of soil to our food supply, and factors that impact topsoil distribution in different regions. Grades 6-8
Learn, Protect, and Promote Water!
In this lesson students learn about water sources, water pollution, and water protection. Students participate in an activity where they demonstrate the water cycle and see the potential for our water supply to become contaminated. Grades 6-8
Let's Go Shopping! (Grades 3-5)
Students identify the differences between needs and wants, goods and services, and producers and consumers by participating in a grocery store simulation, exploring the source of grocery store items, and designing their own products to sell. Grades 3-5
Let's Go Shopping! (Grades K-2)
Students identify the differences between needs and wants, goods and services, and producers and consumers by participating in a grocery store simulation, exploring the source of grocery store items, and designing their own products to sell. Grades K-2
Let's Raise a Barn
Students explore the benefits and functions of different types of barns and use problem-solving skills to build a model of a hay barn that meets specific requirements. Grades 3-5
Little Red Hen
Students use the story The Little Red Hen to investigate wheat production and bread making. Students thresh their own wheat and grind it into flour to make bread. Grades K-2
Looking Under the Label
Students evaluate food package labels, determine their meaning, and use the Claim, Evidence, and Reasoning model to determine the value of the label in relation to food production practices, nutrition, health, and food safety. Students will engage in critical thinking to recognize the impact of food package labels in relation to marketing, consumer perceptions of food, and farming practices. Grades 9-12
Luscious Leaves
Students examine the functions of plant leaves and identify leaves as edible parts of some plants. Grades 3-5
Machines and People
Students define the word "machine," explain how machines are used in agriculture to produce food and fiber, and compare and contrast a variety of machines. Grades 3-5
Machines in Agriculture
Students make connections between the six types of simple machines and the complex machinery used to produce food and fiber. Grades 3-5
Machines on the Farm
Students identify different machines used on farms and what they do. Grades PreK-K
Made to Move (Grades 3-5)
Students use simple machines to examine the relationships between force and motion, complete a science journal, and participate in group activities to demonstrate the use of simple machines. Grades 3-5
Made to Move (Grades K-2)
Students explore simple and complex machines and discover how they are used in agriculture. Grades K-2
Magic Beans and Giant Plants
Students plant seeds, make considerations about which conditions affect plant growth, design and conduct experiments using a problem-solving process, and compare and contrast to understand the parameters which influence the health and growth of living things. Grades 3-5
Making Half MyPlate Fruits and Vegetables
Students examine MyPlate and discover the importance of making half their plate fruits and vegetables. Grades 3-5
Making a Brand for Ourselves the "Cowboy" Way
Students explore cowboy culture and history and research 19th-century Texas cattle trails by writing cowboy poetry, mapping historic cattle trails, and creating cattle brands. Grades 3-5
Many Types of Farms
Students explore the sources of a variety of agricultural products and discover that farms can be diverse in size and in products that are grown and raised. Grades 3-5
Mastering Mindful Eating (Grades 6-8)
Students will explore hunger, satiety, and mindful eating to discover how our eating habits are impacted by our awareness to physiological signals of hunger or fullness. Students will also practice mindful eating practices and explore portion sizes as they sort foods, create meals using portion-size food models, and track their food using mindful eating practices. Grades 6-8
Mastering Mindful Eating (Grades 9-12)
Students will explore hunger, satiety, and mindful eating to discover how our eating habits are impacted by our awareness to physiological signals of hunger or fullness. Students will also practice mindful eating practices and explore portion sizes as they sort foods, create meals using portion-size food models, and track their food using mindful eating practices. Grades 9-12
Matter of Fact
In this lesson, students will take on the role of a nitrogen molecule and experience how various forms of nitrogen cycle through the environment. Students will be able to identify and differentiate between atoms, molecules, and compounds. Grades 9-12
Melons, Mitosis, and Meiosis
Students apply the steps of mitosis and meiosis to learn about the production of both seeded and seedless watermelon. Students will learn about the discovery of colchicine, which made seedless watermelon possible and use modeling clay and beans to model meiosis and mitosis. Grades 9-12
Methods of Crop Modification
Explore six scientific processes that can be used in plant breeding to modify the genotype of a plant in the pursuit of desired characteristics.
Microbes – They're Everywhere!
Students will explore the varied roles that microorganisms play in the world as well as different methods for controlling their growth. Activities include using a dichotomous key to identify waterborne diseases, comparing effectiveness of handwashing techniques, reading fictional and factual excerpts about microbes, and experimenting with the growth of microorganisms on potato slices. Grades 6-8
Microorganisms: Good Guys or Bad Guys?
Students will explore and observe microorganisms at work in decomposition as well as in the production and preservation of food. Activities include creating a "decay buffet" and identifying grocery store foods that contain or are made with the help of microorganisms. Grades 6-8
Milk Makin' Math
Students explore the numerous career opportunities involved in the dairy industry and solve real world math problems related to specific careers within the industry. Grades 3-5
Milk or Meat? Beef or Dairy?
Students identify the differences between beef and dairy cattle and determine the commodities produced by each type of cattle. Grades K-2
Milk, Sugar, Science: Engineering Ice Cream
Students explore the journey of milk from cow to ice cream, make ice cream in a bag, and discover how food engineers have developed many different processes for making ice cream. Grades K-2
Milk: The Scoop on Chemical and Physical Changes
In this lesson students apply their knowledge of physical science to dairy products to determine if the changes that take place when turning milk into cheese, butter, yogurt, ice cream, whip cream and other dairy products, is a physical or chemical change. Grades 9-12
Mind Your Own Beeswax
Through project-based learning, students solve the problem of excess beeswax, a byproduct of honey bees, by developing a useful beeswax product and marketing their product to be sold in a local boutique or farmers market. Grades 6-8
Mix It Up! Food Scientist
In this lesson, students will model the responsibilities of a food scientist by working in product development teams to create a new food product. Tasks will involve market analysis, economics, food chemistry and safety, graphic design, and communication. Grades 6-8
More Than One Grain of Rice (Grades 3-5)
Students investigate the cultivation and identify the parts of rice by reading One Grain of Rice by Demi and removing the hull, bran, and germ from grains of rice. Grades 3-5
More Than One Grain of Rice (Grades 6-8)
Students will learn about the cultivation and parts of rice while also covering subjects including mathematics, economics, and geography. Activities include reading One Grain of Rice by Demi and removing the hull, bran, and germ from grains of rice. Grades 6-8
My Agricultural Connections (Grades 6-8)
Explore how we are each connected to agriculture through our food, clothing, shelter, fuel, and more. Students will be introduced to agriculture and begin to recognize the depth and complexities of agricultural systems locally and globally. Grades 6-8
My Agricultural Connections (Grades 9-12)
Explore how we are each connected to agriculture through our food, clothing, shelter, fuel, and more. Students will be introduced to agriculture and begin to recognize the depth and complexities of agricultural systems locally and globally. Grades 9-12
My Farm Web (Grades 3-5)
Students use the visual representation of a web to explore the role of agriculture in their daily lives and understand how most of the necessities of life can be traced back to the farm. Grades 3-5
My Farm Web (Grades K-2)
Students use the visual representation of a web to explore the role of agriculture in their daily lives and understand how most of the necessities of life can be traced back to the farm. Grades K-2
My Healthy Plate
Students categorize the foods they eat, explore healthy eating habits, and investigate the MyPlate food campaign. Grades K-2
My Life as a Fruit or Vegetable
Students explore the production and distribution of fresh produce. Grades 3-5
My Little Seed House and Seed Book
Students observe the growth and development of seeds and explore what conditions are necessary for seeds to germinate. Grades K-2
MyPlate, MyWin
Students will explore the 2020-2025 Dietary Guidelines, compare and contrast historical food guides, and discover how to apply principles of MyPlate into their diet to create a "MyWin." Grades 9-12
Mystery Juice (Grades 6-8)
Using an inquiry approach, students will develop an investigation to determine the difference between two juices. Food safety will be discussed in relation to the results of the investigations. Students will have the opportunity to discover how pasteurization reduces the number of microorganisms in a food such as juice. Grades 6-8
Mystery Juice (Grades 9-12)
Using an inquiry approach, students will develop an investigation to determine the difference between two juices. Food safety will be discussed in relation to the results of the investigations. Students will have the opportunity to discover how pasteurization reduces the number of microorganisms in a food such as juice. Grades 9-12
Natural and Managed Ecosystems
Students compare the differences between natural and managed ecosystems and describe ways in which farmers can protect agricultural ecosystems. Grades 3-5
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. Grades 6-8
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. Grades 9-12
Nutrients to Get More Of (Grades 6-8)
Students will plan a healthy meal – breakfast – using the Percent Daily Value (%DV), and will use the Nutrition Facts label to evaluate and compare foods as they plan their meals. Grades 6-8
Nutrients to Get More Of (Grades 9-12)
Students will plan a healthy meal – breakfast – using the Percent Daily Value (%DV), and will use the Nutrition Facts label to evaluate and compare foods as they plan their meals. Grades 9-12
Nutrition Across the Lifespan
Students will trace the energy and nutrition requirements of the human lifecycle from beginning to end and identify the physical and cognitive growth happening in each phase of life. Grades 9-12
Nutritional Value of Fresh Produce
Students determine that fresh produce is a good source of vitamin A, vitamin C, and fiber, and that all fruits and vegetables do not contain the same quantities of each nutrient. Grades 3-5
Nuts About Peanuts!
Students label the parts of a peanut plant on a diagram, follow step-by-step instructions to plant a peanut, and use a chart to record the growth of peanut plants. Grades 3-5
Oilseed Crops
Students investigate a variety of oilseed crops, discover how and where they are grown, and explore their nutritional benefits. Grades 3-5
One in a Million
In this lesson, students will learn about solutes and solvents and will use serial dilution while investigating parts per million—a term used to describe the nutrient concentration of a fertilizer solution. Grades 9-12
Overfishing and Aquaculture (Grades 3-5)
Students discover the sources of various fish and seafood, compare wild-caught and farm-raised aquaculture systems, and use a simulation to determine how overfishing can damage the ocean ecosystem. Grades 3-5
Overfishing and Aquaculture (Grades 6-8)
Students discover the sources of various fish and seafood, compare wild-caught and farm-raised aquaculture systems, and use a simulation to learn how overfishing can damage the ocean ecosystem. Grades 6-8
Paint's Family Tree
Students explore the complexity of heredity by studying horses and creating a horse’s family tree. Grades 3-5
Pancakes! (Grades 3-5)
Students describe the physical properties of materials and observe physical and chemical changes as they examine the ingredients in pancakes and how maple syrup is harvested from trees. Grades 3-5
Pancakes! (Grades K-2)
Students describe the physical properties of materials and observe physical and chemical changes as they explore the ingredients in pancakes and how maple syrup is harvested from trees. Grades K-2
Peaches: What's All the Fuzz About?
Students explore peach production in various regions of the United States, describe how peaches are produced and processed from farm to table, and explain how internal and external structures of peaches support survival and growth. Grades 3-5
Peas in a Pod
Students explore the concept of inherited traits and understand the significance of Gregor Mendel's discoveries related to heredity. Grades 3-5
People and Plants Need Nutrients
Students determine that although plants and people obtain nutrients differently, they both need proper amounts of nutrients to grow and be healthy. Grades K-2
Pests and Pesticides in Agriculture
Students identify categories of pests including vertebrates, invertebrates, weeds, or disease and discover how pests affect the growth of crops and how integrated pest management (IPM) is used to control pests. Grades 3-5
Photoperiod Phenomena (Grades 6-8)
Students will understand how photoperiodism impacts plants and animals in the environment and learn how egg farms use this science to manage the laying of eggs by their hens. Grades 6-8
Photoperiod Phenomena (Grades 9-12)
Students will understand how photoperiodism impacts plants and animals in the environment and learn how egg farms use this science to manage the laying of eggs by their hens. Grades 9-12
Photosynthesis and You
Students identify the process used by plants to make their own food and discover how photosynthesis provides the food they eat. Grades K-2
Photosynthesis: Energy's Journey From Farm to You
Explore photosynthesis to discover how plants obtain energy from the sun and then continue following energy's path to see how energy can flow through ecosystems to ultimately provide food for humans. Grades 6-8
Pig Power: Creating Biogas and Renewable Energy
After exploring the science of energy and energy conversion, students will evaluate some environmental impacts of hog farming and explore technologies that minimize negative human impact by creating biogas energy from animal waste. Grades 9-12
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. Grades 3-5
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. Grades K-2
Pizza Time!
Students use pizza as a basis for exploring agriculture, geography, and mathematics. Grades 3-5
Planet Zorcon (Grades 6-8)
Students explore the connection between individual behavior and resource use, learn the difference between renewable and nonrenewable resources, and identify careers related to natural resource management by playing an active, futuristic simulation game in which teams have to collect limited resources from "Planet Zorcon." Grades 6-8
Planet Zorcon (Grades 9-12)
Explore the use of natural resources and how humans impact the environment. Discover the difference between renewable and nonrenewable resources and identify careers related to natural resource management by playing a futuristic simulation game in which teams have to collect limited resources from "Planet Zorcon." Grades 9-12
Plant Growth Affects the Soil
Students define nitrogen, phosphorus, and potassium as soil nutrients, explain that plants use soil nutrients as they grow, discover that fertilizer replaces depleted nutrients, and analyze information on seed packets to determine the needs different plants have for growth. Grades 3-5
Plant Nutrient Deficiencies (Grades 6-8)
Students discuss the definition of “fertilizer” and relate it to plant nutrition and the need to restore nutrient balance in agricultural soils. They discuss how people and crops can suffer from nutrient deficiencies. Students assume the roles of plant doctors and diagnose nutrient deficiencies in corn plants. Grades 6-8
Plant Nutrient Deficiencies (Grades 9-12)
Students will recognize that plants, like people, require essential nutrients to be present in the right amounts in order to be healthy, use reference materials to diagnose plant nutrient deficiencies, define fertilizer as a type of “food” for plants, and appreciate that fertilizers are used to replenish nutrients in agricultural soils. Grades 9-12
Plant Parts and Functions
In this lesson students will learn about plant parts and how they function in plant growth and reproduction. Grades 6-8
Plant Propagation
Students will learn about two types of plant propagation – seed planting (sexual) and stem cuttings (asexual) and recognize the genetic differences in these processes, as well as the advantages and disadvantages of each method. Grades 6-8
Plant Tops and Bottoms
Students identify where fruits and vegetables belong on the MyPlate diagram and describe the major parts of plants—roots, stems, leaves, flowers, and fruits—according to if they are produced on the top or bottom of a plant. Grades K-2
Plant-Soil Interactions (Grades 3-5)
Students discover how plants and soils interact by observing root growth, considering the function of a plant’s roots, modeling the movement of water into the roots, and investigating the movement of water and nutrients throughout the plant. Grades 3-5
Plant-Soil Interactions (Grades 6-8)
Students will recognize that plants remove nutrients from the soil, explain the roles of diffusion and active transport in moving nutrients from the soil to the plant, and relate the root and vascular systems of the plant to the human circulatory system. Grades 6-8
Plant-Soil Interactions (Grades 9-12)
Students will explain the roles of diffusion and active transport in moving nutrients from the soil to the plant, describe the formation of soil and soil horizons; and describe the events in the Great Dust Bowl, how they relate to soil horizons, and how those events affected agricultural practices. Grades 9-12
Plants Around You
Students categorize plants into groups, describe what plants need for healthy growth, and start their own garden by planting seeds inside a cup. Grades 3-5
Plasmid Problem Solving
This lesson compares and contrasts prokaryotic and eukaryotic cells and examines the form and function of the plasmid found in prokaryotic cells. Students will then use these principles to simulate how a desirable gene can be isolated and inserted into a plasmid as one step in the process of creating a bioengineered (GMO) plant variety. Grades 9-12
Populations
Students evaluate the growth of human populations across time, analyze graphic data to make predictions about future population growth, research country statistics to evaluate demographic transition, and participate in a simulation of a village reliant on subsistence farming. Students begin to develop a sense for the Earth's carrying capacity and how humans have impacted it. Grades 9-12
Potatoes: More Than Fries
Students investigate potato varieties, explore potato plants, determine how potatoes grow, and make a potato recipe. Grades K-2
Powerful Potato
Students observe a potato grow with and without soil, chart potato geography on a world map, and hold a potato dress up contest. Grades 3-5
Preservation Power of Honey
Students will expand their knowledge of microbial growth and scientific food preservation methods to learn how honey can serve as an antibacterial agent. Students will learn how honey may be used as a preservative of milk in areas without access to electricity or refrigeration and how this preservation method relies on elements found specifically in honey that cannot be replicated with other sources of sugar. Grades 9-12
Preserving the Powerful Pepper
Students preserve peppers to create their own probiotic food, observe properties of preserved foods and states of matter changes that occur, and discover the health benefits of probiotics. Grades 3-5
Properties of Soils (Grades 3-5)
Students discover that different soils have different characteristics, examine different types of soil, investigate soil components, and observe how air space allows soils to hold and transmit water. Grades 3-5
Properties of Soils (Grades 6-8)
Students examine the components of different soils and recognize how sand, silt, and clay particles affect air space and water absorption. Grades 6-8
Properties of Soils (Grades 9-12)
Students examine different types of soil that have been mixed with water and allowed to settle. Next, they work with a soil model to investigate its components (sand, silt, and clay) and learn how the properties of these components affect the passage or retention of water through the soil and the amount of air in the soil. Grades 9-12
Pumpkins... Not Just For Halloween (Grades 3-5)
Students estimate the size and weight of pumpkins, sprout pumpkin seeds, and make pumpkin pie in a bag. Grades 3-5
Pumpkins... Not Just For Halloween (Grades K-2)
Students estimate the size and weight of pumpkins, sprout pumpkin seeds, and make pumpkin pie in a bag. Grades K-2
Right This Very Minute
Students read Right This Very Minute—a table-to-farm book about food production and farming—and diagram the path of production for a processed product, study a map to discover where different commodities are grown, and write a thank-you letter to farmers in their local community. Grades 3-5
Robots Wanted!
Through project-based learning, students examine fruit and vegetable farms to discover the amount of manual labor required to plant, grow, and harvest some of our food. They research the business economics of farm management, the plant life cycle, and the requirements and challenges faced in reducing manual labor through mechanization or robotics. Students present their findings to an agricultural engineer to begin developing a solution to farm labor shortages. Grades 6-8
Robots in High-Tech Farming (Grades 3-5)
Students discover the four main components of robots, explore how robots are used in agriculture, and program and operate a robot to address a farming challenge. Grades 3-5
Robots in High-Tech Farming (Grades 6-8)
Students discover the four main components of robots, explore how robots are used in agriculture, and program and operate a robot to address a farming challenge. Grades 6-8
Rock, Paper, Scissors: Dominant and Recessive Traits
Students explore how dominant and recessive traits are expressed and discover how knowledge of heredity is important to agriculture. Grades 3-5
Roll of the Genes
Students explore how genes affect important traits such as growth, reproduction, disease resistance, and behavior and discover the responsibilities of an animal geneticist. Grades 3-5
Say Cheese for Protein
Explore protein, discover the role of amino acids, identify dietary sources of complete and incomplete proteins, and make fresh mozzarella cheese—a food science experience where students will observe the protein in milk (whey and casein) separate from water in the creation of cheese. Grades 9-12
Science You Can Eat
Students explore the scientific processes used to make the crops we grow and the livestock we raise (commodities) into some of the foods we eat every day. Students will discover how science and technology work together to create foods like pickles, bread, yogurt and more! To engage further in the topic, students will make their own cheese using enzymes produced through the fermentation of genetically engineered yeast. Grades 6-8
Science and Poetry with Almonds
Students explore the almond tree life cycle including tree dormancy, pollination, bloom, and kernel development of an almond. Grades 3-5
Secrets to Healthy Soils
Students determine that the diversity of life in soil contributes to soil fertility. Grades 3-5
Seeds, Miraculous Seeds
Students dissect seeds, identify the anatomy and function of seed parts, and classify seeds as monocots or dicots. Grades 3-5
Serious Cereal Science
Students will develop an appreciation for the extensive materials and career fields provided by agriculture, specifically as related to cereal grain production, processing, and consumption. Activities include playing a game in which students become agronomy specialists, mapping the top grain-producing states, and watching videos about careers related to grain production. Grades 6-8
Sheep See, Sheep Do (Grades 3-5)
Students explore the difference between inherited and acquired traits and discover why knowledge of inherited and acquired traits is important to agriculture. Grades 3-5
Sheep See, Sheep Do (Grades 6-8)
Students explore the difference between inherited and acquired traits and understand why knowledge of inherited and acquired traits is important to agriculture. Activities in this lesson include trait sorting, two video clips, a PTC taste test, and student presentations. Grades 6-8
Significant Surroundings
Students identify basic animal behaviors, hypothesize what causes them, and discover the responsibilities of an animal physiologist. Grades 3-5
Silky Genes
Students will simulate the process of gene splicing, understand the application of transgenic organisms in agriculture, and see how goats can be used for the production of goods other than meat and milk through the use of biotechnology. Grades 9-12
Six Kinds Do It All
Students investigate six kinds of simple machines—inclined plane, pulley, screw, wedge, lever, and wheel and axle, and determine that simple machines can be combined to form complex machines. Grades 3-5
Snappy Stems
Students evaluate the function of plant stems and identify edible stems belonging to certain plants. Grades K-2
Soil Formation & Edible Horizons
Students discover what a soil profile looks like, investigate the composition of soil, and explore the five soil-forming factors and soil horizons. Grades 3-5
Soil Texture and Water Percolation
Students determine the water holding and draining capacities of different soils and investigate how organic matter affects the amount of water soil will hold. Grades 3-5
Soil and Sustainability (Grades 6-8)
Students are introduced to the Dust Bowl and determine how to avoid another event like it in the future as they study soil texture, particle sizes, soil nutrients, and pH. Grades 6-8
Soil and Sustainability (Grades 9-12)
Students observe soil ecosystems to investigate how human impact affects the biodiversity of soils using the Simpson's Index of Diversity. Then, students conduct an investigation using field corn to determine how the introduction of nitrogen fertilizers impact soil microorganisms and biodiversity. Grades 9-12
Sorghum at School: Learn, Grow, Pop, Taste
Students investigate how and where sorghum is grown and discover its health benefits. Grades K-2
Sorghum at School: The Sorghum Story
Students will investigate sorghum, including the stages of plant growth, production in the United States, health benefits, geography, and positive environmental impacts. Grades 3-5
Source Sleuth: Investigating Credible Sources About Beef
Students will discover why it is important to use credible sources, learn strategies for identifying credible sources, identify primary sources of information, and practice citing sources. Grades 6-8
Spice-up Space Food
Through project-based learning, students work in groups to create a flavorful and nutritious meal for astronauts to eat in space. They experience careers in food and nutrition, food science, and marketing, research different ways to preserve foods, and discover how food is taken to and eaten in space. Grades 6-8
Stacking Up Milk and Milk Substitutes
Students will compare and contrast milk and plant-based milk substitutes by learning their source from farm-to-table and discovering how they "stack-up" in nutritional value. Students will also explore food package labeling laws and consumer trends in milk consumption to think critically about the impact of labels in marketing and consumer perceptions of food. Grades 9-12
Storing Winter Squash
Students explore a variety of vegetables that can be stored through the colder months, including roots, alliums, cole crops, and winter squash and compare and contrast how families store food now with how they stored food long ago. Grades K-2
Strawberry Breeding and Genetics
Students learn about DNA by extracting it from strawberries. Students also analyze the similarities and differences of their extraction process to those on Genetic Engineering: The Journey of a Gene. Students learn how genetic testing (including DNA extraction) is useful in breeding new varieties of strawberries. Grades 9-12
Sun, to Moo, to You!
Students investigate the transfer of energy in the process of making milk, discover that there are different forms of energy, determine that living things need energy to survive, and identify the sun as the primary source of energy. Grades 3-5
Sunflower Life Cycles
Students observe the growth and development of sunflowers, identify how sunflower seeds are used, and make a paper plate sunflower to illustrate the life cycle of the sunflower. Grades K-2
Supermarket Smarts
In this activity, students will develop an awareness of the importance of food safety in retail food establishments. They will be challenged to design and manage their own food-safe supermarket department using the 4 Cs of Food Safety. At the end of this activity, each team will present its findings in an innovative presentation. Grades 6-8
Supply and Demand: What If?
Students will demonstrate understanding of the importance of the relationship between producers and consumers by explaining how agricultural supply and demand affects commodity prices. Grades 6-8
Supreme Seeds
Students observe various types of seed, discover the many uses of seeds, taste edible seeds, and make a seed mosaic. Grades K-2
Surrounded by Plants
Students identify the importance of plants to human life by surveying their home and neighborhood for plant products used for medicine, aesthetics, fuel products, fiber, and food. Grades 9-12
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. Grades K-2
Taming the Wild Aurochs
Students will read about and research the domestication of animals to better understand why and how they are raised on a farm. They will create a timeline of animal domestication. Grades 6-8
Tasty Testing
Students discover the geographic regions where basil, oregano, and cilantro have cultural significance, understand the role of evaporation in herb drying, and recognize the different properties of dried and fresh herbs. Grades 3-5
Terrariums: A Look at the Living and Nonliving World
Students observe the interactions between living plants and other living and nonliving things in a small terrarium environment and discuss similarities between the terrarium environment and the farm environment. Grades 3-5
Test Tube Hydroponics (Grades 3-5)
Investigate the importance of nutrients for plant growth and discover how plants grow without soil by growing and observing plants in a test tube hydroponic system. Grades 3-5
Test Tube Hydroponics (Grades 6-8)
Investigate the importance of nutrients to support plant growth and discover how plants grow without soil by growing and observing plants in a test tube hydroponic system. Grades 6-8
Texturing: The Big Picture
Students explore soil textures and investigate the connections between soil texture, water, and plant growth. Grades K-2
Thank You Farmers
Students discover what farmers do and how they help their community. Grades PreK-K
That Was Then, This Is Now
Students explore food prices and how they have changed over time as they perform mathematical computations, analyze data charts, and compare and contrast statistical information. Grades 3-5
The Amazing Honey Bee
Students investigate the three types of honey bees in a colony, identify their roles, and recognize honey bees as part of a community that works together. Grades K-2
The Big Deal About Big Ag
Discover how technological advances and economic forces influence the size of farms in the United States. Evaluate the pros and cons of large-scale agriculture for the production of our food, fuel and fiber and identify the similarities and differences in commercial vs subsistence farming.
The Carbon Cycle and Climate Smart Agriculture
Students explore the carbon cycle, evaluate natural and human-induced activities that drive the carbon cycle, and discover climate smart agricultural practices that can be used to produce our food. Grades 9-12
The Case of the Missing Pumpkin
Students investigate the phenomenon of decomposing pumpkins as a part of the plant's life cycle. Grades K-2
The Cattle Drive and Westward Expansion
Students will gain a greater understanding of the historical context and purpose of the cattle drives that took place in the mid 1880s. Students will be able to explain the cause and effect relationships of life on the frontier including, population growth, and later the invention and use of barbed wire, refrigeration, and railroads. Grades 9-12
The Chemistry of Fruits and Vegetables
Students examine fruit and vegetable preparation and storage. Grades 3-5
The Columbian Exchange of Old and New World Foods (Grades 3-5)
Students explore New World and Old World food origins to discover how the Columbian Exchange altered people’s lives worldwide. Grades 3-5
The Columbian Exchange of Old and New World Foods (Grades 6-8)
Students explore New World and Old World food origins to discover how the Columbian Exchange altered people’s lives worldwide. Grades 6-8
The Columbian Exchange of Old and New World Foods (Grades 9-12)
Students explore New World and Old World food origins to discover how the Columbian Exchange altered people’s lives worldwide. Grades 9-12
The Environmental Cost of Food
Students examine the environmental footprint of food by discovering factors along the farm-to-fork process that contribute to a food's environmental footprint and discuss possible solutions to create a sustainable future through the foods we eat. Grades 6-8
The Environmental Footprint of Livestock
Explore modern livestock farming practices and the ecological footprint of meat, milk, and egg production. Evaluate the contributions of the livestock industry and weigh the challenges related to environmental and economic sustainability of animal-source foods in comparison to plant-source foods. Grades 9-12
The Geography of Thanksgiving Dinner (Grades 6-8)
Identify common Thanksgiving foods and their farm source, determine if those foods can be produced locally, and locate the common origins of their Thanksgiving day dinner. Grades 6-8
The Geography of Thanksgiving Dinner (Grades 9-12)
Identify common Thanksgiving foods and their farm source, determine if those foods can be produced locally, and locate the common origins of their Thanksgiving day dinner. Grades 9-12
The Great Debate: The Reintroduction of Gray Wolves (Grades 3-5)
Students discover multiple perspectives concerning the reintroduction of gray wolves into the wild by researching pros and cons and participating in a debate. Grades 3-5
The Great Debate: The Reintroduction of Gray Wolves (Grades 6-8)
Students discover multiple perspectives concerning the reintroduction of gray wolves into the wild by researching pros and cons and participating in a debate. Grades 6-8
The Green Revolution
Evaluate the agricultural advances of the Green Revolution, discover the contributions of Norman Borlaug, and discuss the impacts of this era from an economic, social, political, and environmental perspective by watching the 2020 PBS film, The Man Who Tried to Feed the World. Grades 9-12
The QUEST for the Whole Enchilada
This lesson utilizes a process learning model to recognize how the Columbian Exchange and early Spanish explorers impacted the culture and cuisine of the Southwest United States. Students will participate in a food lab to make enchiladas and learn about the production of each ingredient. Grades 6-8
The Quicker the Better? Food Processing (Grades 3-5)
Students explore different levels of food processing and the ways in which processed foods affect the health of our diets by looking at examples of foods from the grocery store and by closely examining food labels. Grades 3-5
The Quicker the Better? Food Processing (Grades 6-8)
Students explore different levels of food processing and the ways in which processed foods affect the health of our diets by looking at examples of foods from the grocery store and by closely examining food labels. Grades 6-8
The Remarkable Ruminant
In this lesson, students will follow the farm to fork process of producing beef, learn how cattle and other ruminants convert grass into nutrient-rich foods such as milk and meat, discover ways cattle recycle food waste, and identify careers in the beef cattle industry. Grades 6-8
The Right Diet for Your Plants
In this lesson, students will learn how to read a fertilizer label, understand the components of fertilizers, and explore factors for choosing the appropriate fertilizer for a given situation. Students will use their knowledge and conduct research on one type of soil supplement to design a persuasive product advertisement. Grades 6-8
The Right Solution
In this lesson, students will understand concepts about solutes, solvents, and parts per million as they learn how fertilizer solution is properly calculated and applied. Grades 6-8
The Role of Women in Agriculture
Students will investigate the number of women farmers globally and identify these farmers’ impacts on feeding the world's population. Grades 9-12
The Rotten Truth
Students observe and explain the decomposition process and identify the methods and ingredients for making compost. Grades 3-5
The Science of GMOs
Students will map the scientific process of creating a bioengineered (GMO) plant, compare bioengineered soybean seeds to conventional soybean seeds, describe the impact weeds have on plant growth, and understand how a bioengineered seed can help farmers manage weeds. Grades 9-12
The Seed Match
Students investigate where food comes from, the parts of plants that we eat, and the difference between fruits and vegetables. Grades K-2
The Social and Environmental Impacts of Food Waste
Students will explore the origins of food, describe how food waste affects natural resources and the environment, and identify potential solutions to mitigate food waste’s carbon footprint. Grades 9-12
The Soil Chain
Students recognize their relationship to soil and model the connections between common objects and the soil. Grades 3-5
The Soil We Grow In
Students determine the importance and complexity of the Earth’s soil. Grades K-2
The TART Cherry on Top
Students explore tart cherry production in the United States and explain why producers and consumers are needed in the cherry industry. Grades 3-5
The Ultimate Efficient Recycler
Students examine how cows help conserve natural resources by identifying the important role dairy cattle have in reducing, reusing, and recycling food processing by-products. Students identify each stage of the ecological cycle and the important role of decomposers. Grades 3-5
The Water Footprint of Food
Explore concepts of sustainability by evaluating the water footprint (WF) of food. Students are introduced to irrigation practices throughout the world, consumptive and non-consumptive water use, and investigate the water requirements for various food crops. Grades 9-12
Think in Pictures: Like Dr. Grandin (Grades 3-5)
Students compare agricultural inventors and inventions by creating a timeline of important dates, explore cattle flight zones, and work as agricultural engineers to design a corral system that uses the research of Dr. Temple Grandin. Grades 3-5
Think in Pictures: Like Dr. Grandin (Grades 6-8)
Students will explore cattle flight zones and work as agricultural engineers to design a corral system that uses the research of Dr. Temple Grandin. Grades 6-8
This Little Pig
Students explore basic information about pigs and the products they provide. Grades K-2
Three Sisters Garden
Students investigate the "three sisters" crops (corn, beans, and squash) and explore the benefits of planting these crops together. Grades 3-5
Tomato Trivia
Using tomatoes as a theme, students practice the math and science skills of estimating, measuring, counting, graphing and sequencing. Grades K-2
Topsy-Turvy Soybeans
Students observe how plants respond to gravity by germinating soybeans in a CD case and rotating the case as they grow. Grades 3-5
Tracing the Agricultural Supply Chain
Explore the complexity of global commodity chains that link the production and consumption of agricultural products. Discover how economics, politics, infrastructure, and other conditions affect the distribution of food throughout the world.
Tree-mendous Fruits
Students investigate a variety of tree fruits, discover how and where they are grown, and explore their nutritional benefits. Grades 3-5
Tropism Twist
Students investigate how light affects plant growth by observing changes in a plant’s growth and movement as light availability is altered through an experiment. Grades 3-5
Truth or Hogwash?
Students work in teams to play a game in which they answer true/false questions about swine and then research and develop questions of their own. Grades 3-5
Types by Texture
Students investigate soil texture and determine the texture of several soil samples. Grades 3-5
Ultra High Pressure Treatment (Grades 6-8)
Students will explore various ways that have been used to preserve food over the ages. They will also learn about techniques used to process food today and hypothesize about other methods scientists might use to process food safely in the future. Finally, students will conduct a simulation of high pressure treatment and discover how it destroys bacteria without crushing the food. Grades 6-8
Ultra High Pressure Treatment (Grades 9-12)
Students will explore various ways that have been used to preserve food over the ages. They will also learn about techniques used to process food today and hypothesize about other methods scientists might use to process food safely in the future. Finally, students will conduct a simulation of high pressure treatment and discover how it destroys bacteria without crushing the food. Grades 9-12
Understanding Bacteria (Grades 9-12)
This lesson introduces students to food safety, the 4 Cs of Food Safety, the Farm-to-Table Continuum, who’s responsible for keeping our food safe, and the link between food safety and other content areas. Students will also be challenged to hypothesize about where most bacteria are found and develop awareness that bacteria are everywhere and that various surfaces might have different levels of organisms. Grades 9-12
Understanding MyPlate (Grades 3-5)
Students explore appropriate serving sizes and learn how to make healthy dietary decisions by understanding the components of nutrition as illustrated by MyPlate. Grades 3-5
Understanding MyPlate (Grades 6-8)
Students will explore appropriate serving size and learn how to make good dietary decisions by understanding the components of nutrition as illustrated by MyPlate. Grades 6-8
Understanding MyPlate (Grades K-2)
Students explore appropriate serving sizes and determine how to make healthy dietary decisions by identifying the components of nutrition as illustrated by MyPlate. Grades K-2
Use of Biotechnology in Selecting the Right Plants
Students will simulate how a type of biotechnology called Marker Assisted Selection (MAS) is used to identify crop plants that have desirable traits such as sweet tasting fruit or natural resistance to a pest or disease. Grades 6-8
Vegetables: Tops and Bottoms
Students investigate a variety of vegetables, discover how and where they are grown, and explore their nutritional benefits. Grades 3-5
Vermicomposting (Grades 3-5)
Students create a worm bin which will serve as a basis for investigations about ecosystems, life and nutrient cycles, and decomposition. Grades 3-5
Vermicomposting (Grades K-2)
Students create a worm bin which will serve as a basis for investigations about ecosystems, life and nutrient cycles, and decomposition. Grades K-2
Wad-a-Watershed
Students examine the basic geography of a watershed, how water flows through the system, and how people can impact the quality of our water. Grades 3-5
Walnuts: Naturally Nutritious
Students will interpret and compare nutrition labels to make healthy food choices and learn about the nutritional value of walnuts. Students will also have a walnut taste test and use walnuts in a recipe. Grades 6-8
Walnuts: The Importance of Grafting
Students explore the science and economic importance of grafting walnut trees. Grades 3-5
Water Ops for Growing
Through project-based learning, students design and create a smart watering system for a small herb garden. Grades 6-8
Water Quality
Students investigate the effects of added soil nutrients on water quality, perform chemical and physical tests on water samples, collect and identify macroinvertebrates from a freshwater system and compare physical, chemical and biological factors of an aquatic ecosystem to determine water health. Grades 6-8
Water Supply
Students observe the change of water states as it moves through the water cycle. Grades 3-5
Watersheds, Soil Profiles, and Erosion
Students develop an understanding of what factors impact water quality within watersheds, what soil types/profiles are most susceptible to erosion, and what factors impact water quality within watersheds and how to mitigate erosion on susceptible soils. Grades 6-8
Weighing in on Egg Labels, Supply, and Demand
Students will apply a basic understanding of the laws of supply and demand, learn about different types of egg laying farms, and recognize the impact labeling has on consumer choices. Grades 9-12
What Makes Up Your Profile?
Students observe soil changes in relationship to depth and identify factors associated with soil formation. Grades 3-5
What is a Farm?
Students discover that there are many different types of farms that grow and raise a variety of products we use daily. Students investigate what farmers do. Grades K-2
What's Bugging You?
Students examine how pests affect other living organisms and the environment and identify how pests are managed in agricultural settings. Grades 3-5
What's On The Nutrition Facts Label?
Students will be introduced to the Nutrition Facts label, navigate and decipher the Nutrition Facts label, use food labels to determine nutritive value of foods, and define terminology found on the label such as calories, nutrients, and servings. Grades 9-12
What's Our Soil Worth?
Students determine that topsoil is a limited resource with economic value and use an apple to represent how Earth’s land resources are used. Grades 3-5
What's Your pH?
In this lesson students will measure the pH of a soil sample and learn how pH affects the availability of nutrient uptake by plants. Students will determine if and how their soil pH should be modified through the application of soil amendments. Grades 9-12
What's in Soil?
Students identify the components of soil and demonstrate that soil contains air and water. Grades 3-5
What's on MyPlate? (Grades 3-5)
Students explore what it means to eat a healthy diet by comparing the foods they typically eat in a day with the recommendations of MyPlate. Grades 3-5
What's on MyPlate? (Grades 6-8)
Students will explore what it means to eat a healthy diet by comparing the foods they typically eat in a day with the recommendations of MyPlate. Grades 6-8
What's the Difference? A Look at Organic and Conventional Foods
Using the claim, evidence and reasoning model, students will compare and contrast organic vs conventionally produced foods to discover the differences and similarities of each farm production style. Grades 6-8
What? No Soil?
After learning the five basic requirements of plant growth, students discuss terms related to hydroponics. Students then build and maintain hydroponic units from soda bottles. Grades 6-8
Wheat Germ DNA
Using wheat as an example, students explore how DNA determines the genetic traits of a plant and how plant breeders change the DNA of a plant to produce desired characteristics. Grades 3-5
Wheat and Dolls
Students investigate how wheat is grown and processed into flour and other wheat products and create wheat puppets to perform a play. Grades 3-5
Wheat: Ancient and Ageless
Students will explore the importance of wheat in the development of culture by learning about the advent of agriculture, discussing wheat cultivation in ancient Egypt, threshing a head of wheat with their hands, and making a corn dolly out of wheat stems. Grades 6-8
Where Does It Come From?
Students explore the connection between geography, climate, and the type of agriculture in an area by reading background information and census data about the agricultural commodities beef, potatoes, apples, wheat, corn, and milk. Grades 3-5
Where Does it Grow? The Science of Climate and Food
Students will discover the connection between climate and our food supply as they answer the question, "Where does it grow?" They will also explore the consequences of climate change on our food supply and discover how advances in science can help farmers adapt to climate change. Grades 9-12
Whipping Butter into Shape
Students investigate the physical change that occurs as milk is turned into butter. Grades 3-5
Who Grew My Soup? (Grades 3-5)
Students identify the source of the food they eat and investigate the processes and people involved in getting food from the farm to their spoon. Grades 3-5
Who Grew My Soup? (Grades K-2)
Students identify the source of the food they eat and investigate the processes and people involved in getting food from the farm to their spoon. Grades K-2
Why People Need Plants
Students determine that plants provide people with food, clothing, shelter, and many other things that we use in our daily lives. Grades K-2
Wild Rice
Students explore the life cycle of wild rice, compare the steps of the traditional Native wild rice harvest with a cultivated wild rice harvest, and create their own wild rice bowls. Grades 3-5
Working Worms
Students observe how earthworms speed the decomposition of organic matter and identify how this adds nutrients to the soil that are important for plant growth by constructing worm habitats from milk jugs. Grades 3-5
Companion Resources (1063)
Activity
A Seedy Fruit Challenge
Ag Challenge Task Cards
Ag-Bites
Agricultural Fact and Activity Sheets
Agricultural Pests
An Agricultural Interview
Are there ingredients from GE Plants in my Food?
Bean Seed Fun
Beebuzz
Beef Blasters
Better Butter
Bread in a Bag
Bring Home the Blue, Not the Flu Online Modules
Bringing Biotechnology to Life
Building with Apples
Burn a Peanut – Count Calories
Chocolate Taste-Testing
Construct a Compost Bottle
Eat & Move O-Matic App
Edible Plant Game
Endless Options
Enhancing Our World Research Activity
FUNdamentals of Farming Game
Farm Pop-Ups
Fill MyPlate Game
Food Group Puzzle
Food Safety from Farm to Fork: How Fast Will They Grow?
Food Safety from Farm to Fork: Mighty Microbes
Food Safety from Farm to Fork: Operation Kitchen Impossible
Food Safety from Farm to Fork: Playing it Safe
From Farm to You Coloring Sheet
Fun with Almond Math
Genetic Engineering (Grades 9-12)
Genetic Engineering in Crops (Grades 6-8)
Glo Germ Set
Growing Letters!
Growing Microgreens
Growing Up Evergreen
Gyotaku: The Japanese Art of Printing Fish
Hands-On With Wool
Harvesting for a Healthy Community Farm to School Resources
Have a Ball – Your Sphere of Influence
Higher or Lower: Ingredient Investigation
How Many Hats Does a Farmer Wear?
How to Extract DNA from Anything Living
How to Use a Ragdoll Test to Estimate Field Germination
Ice Cream in a Bag
Imported Food Safety
Introduction to Circuits
Invasive Species "Space Invaders" Game
Invasive Species Profile
Is There Ever Too Much of a Good Thing?
Journey 2050 Program Summary: Project-Based Learning
Lab Investigation: Biodiesel
Let's Get Growing!
Lose a Million Bacteria The Game
Make Your Own Worm Bin
Making a New Apple Cultivar
Mapping Meals Activity
Modeling Selective Breeding with Starburst®
Move 'N Around – The Nitrogen Cycle Game
New Plant Variety Safety Evaluation Project
Nutrient Supply Activity
Nutrients for Life eLessons
Pests, IPM, Poison Prevention, and You
Portion Size Comparison
Processed Food Breakdown
Prolific Pollinators
Seed Ball Garden Activity
Selectively Breeding Sheep: Punnet Square Practice
Shape, Form, and Function in the Garden
Show Them The Germs!
Skillet Toasted Squash Seeds
Sprouting Success
Supply and Demand
Sweet Slow Cooker Squash
Targeted Genome Editing
The Bean Game
The Garden Show (Musical Play)
The Great Pumpkin
The Healthy Hop 'n Shop
The Life Cycle of a Chicken
The Making of a New Apple Cultivar
The Steaks Are High Online Game
The Very Hungry Western Caterpillar
Tootsie Roll Conversation About Conservation Terms
Trading Around the World
Troubled Waters
Two Truths and a Lie
Value-Adding on a Christmas Tree Farm
Virtual Insect Collection Lab
Water Pollution Demonstration
Water Savers
Weather Harvest Game
Weather Wisdoms
What Do Plants Need to Grow?
Wheat Weaving: How to Make a Corn Dolly
Wisconsin Fast Plants®
Book
'Til the Cows Come Home
A Big Cheese for the White House: The True Tale of a Tremendous Cheddar
A Chicken Followed Me Home!
A Day in the Life of a Farmer
A Fruit is a Suitcase for Seeds
A Gardener's Alphabet
A Green, Green Garden
A Handful of Dirt
A Home Run for Peanuts
A Moose Boosh: A Few Choice Words About Food
A New Coat for Anna
A Picture Book of George Washington Carver
A Pocketful of Goobers
A Seed Grows
A Seed in Need: A First Look at the Plant Cycle
A Seed is Sleepy
A Seed is the Start
A Taste of the World: What People Eat and How They Celebrate Around the Globe
A True Book: Corn
A True Book: Tomatoes
A True Book: Wheat
A Weed Is a Flower: The Life of George Washington Carver
A Year on the Farm: with Casey & Friends
A Young Shepherd
Achoo! Why Pollen Counts
Agricultural Drones
Agricultural Inventions: At the Top of the Field
Agricultural Research Magazine
Agronomy – Grow with It!
Akeem Keeps Bees!: A Close-Up Look at the Honey Makers and Pollinators of Sankofa Farms
Alice Waters and the Trip to Delicious
All in Just One Cookie
Amara's Farm
Amazing Grazing
Amazing Plant Powers: How Plants Fly, Fight, Hide, Hunt, & Change the World
Amelia's Road
An Apple Tree Through the Year
An Orange in January
Ancient Agriculture
And the Good Brown Earth
Anno's Magic Seeds
Anywhere Farm
Apple Pie Picnic
Apples
Apples
Apples for Cider
Apples for Everyone
Apples to Oregon
Applesauce Day
At Grandpa's Sugar Bush
Auntie Yang's Great Soybean Picnic
Backyard Detective: Critters Up Close
Bananas!
Barn
Barn at Night
Bea's Bees
Beans to Chocolate
Beansprout
Beatrice's Goat
Beekeepers
Bees and Wasps
Before We Eat: From Farm to Table
Berry Song
Big Book of Big Tractors
Big Farms, Little Farms
Big Tractor
Big Tractors: with Casey & Friends
Big Yellow Sunflower
Black Storm Comin'
Blue-Ribbon Radishes (Farm Friends)
Blueberries for Sal
Brave Dogs, Gentle Dogs
Bread Comes to Life
Bread Lab!
Bread is for Eating
Bread, Bread, Bread
Bring Me Some Apples and I'll Make You a Pie
Buzzing With Questions: The Inquisitive Mind of Charles Henry Turner
Calling the Doves
Careers in Agriculture
Carl's Fish Farm: An Introduction to Aquaculture
Carlos and the Cornfield
Carrots Grow Underground
Casper Jaggi: Master Swiss Cheese Maker
Cattle Kids: A Year On the Western Trail
Century Farm
Charlie Needs a Cloak
Chef Roy Choi and the Street Food Remix
Chick Life Cycle
Chickenology
Chickens on the Farm
Chicks & Chickens
Children of the Dust Bowl: The True Story of the School at Weedpatch Camp
Christmas Farm
Christmas Tree Book
Chuck's Ice Cream Wish (Tales of the Dairy Godmother)
City Green
Clarabelle
Clothing and Jewelry
Combines: with Casey & Friends
Compost Stew
Compost by Gosh!
Composting: Nature's Recyclers
Corn
Cotton Now & Then: Fabric-Making from Boll to Bolt
Cucumber Soup
Daisy Comes Home
Diary of a Worm
Dirt: The Scoop on Soil
Down on the Farm: Pigs
Dumpling Day
Dust Bowl Diary
EIEIO: How Old MacDonald Got His Farm
Eating Fractions
Eating the Alphabet
Eating the Plates
El Chef Roy Choi y su Remix de la Comida Callejera (Spanish Edition)
Eli Whitney and the Cotton Gin
Energy Island
Erosion: How Hugh Bennett Saved America's Soil and Ended the Dust Bowl
Esperanza Rising
Every Little Seed
Everybody Bakes Bread
Everybody Cooks Rice
Ewe Bee Ewe: A Sheep Tail
Extra Cheese, Please!
Farm
Farm Animals
Farm Animals: Chickens
Farm Animals: Sheep
Farm Boots
Farm Crops
Farmall in the Family with Casey & Friends
Farmer Eva's Green Garden Life
Farmer George Plants a Nation
Farmer Will Allen and the Growing Table
Farmers Market
Farming
Farms Feed the World
Feast for 10
Feasts and Festivals Around the World
First Apple
First Day in Grapes
First Garden
First Peas to the Table
Flight of the Honey Bee
Flower Garden
Flower Talk: How Plants Use Color to Communicate
Follow Me Down to Nicodemus Town
Food for the Future: Sustainable Farms Around the World
Food: How We Hunt and Gather It...
Four Seasons of Corn: A Winnebago Tradition
Fresh-Picked Poetry: A Day at the Farmers' Market
From Apple Trees to Cider, Please!
From Apples to Applesauce
From Cane to Sugar
From Egg to Chicken
From Peanut to Peanut Butter
From Seed to Pumpkin
From Sheep to Sweater
From Start to Finish Series
Fruit Bowl
Fry Bread: A Native American Family Story
Full of Beans: Henry Ford Grows a Car
Gardens are for Growing
Gathering the Sun
George Crum and the Saratoga Chip
George Washington Carver for Kids: His Life and Discoveries, with 21 Activities
George Washington Carver: Agriculture Pioneer
George Washington Carver: Ingenious Inventor
Germ Stories
Give Bees a Chance
Glorious Grasses: The Grains
Good Enough to Eat: A Kid's Guide to Food and Nutrition
Grains on MyPlate
Grandma Lena's Big Ol' Turnip
Grandpa Cacao: A Tale of Chocolate, From Farm to Family
Grandpa's Garden
Green Bean! Green Bean!
Gregor Mendel: The Friar Who Grew Peas
Grow! Raise! Catch!
Growing Green: A First Book of Gardening
Growing Seasons
Growing Vegetable Soup
Gwendolyn's Pet Garden
Harlem Grown: How One Big Idea Transformed a Neighborhood
Harvest Year
Harvesting Friends, Cosechando Amigos
Harvesting Hope: The Story of Cesar Chavez
Has a Cow Saved Your Life?
Hatching Chicks in Room 6
Heartland
Henry Meets a Honey Bee
Hero for the Hungry: The Life and Work of Norman Borlaug
Hey, Hey, Hay!
Home in a Lunchbox
Homes
Homespun Sarah
Honeybee
How Did That Get in My Lunchbox?
How Do Apples Grow?
How Do Flowers Grow?
How Do You Raise a Raisin?
How Food gets from Farms to Store Shelves
How Groundhog's Garden Grew
How Many Seeds in a Pumpkin?
How Things Grow
How a Seed Grows
How to Grow a Monster
How to Grow an Apple Pie
How to Make a Cherry Pie and See the U.S.A.
How to Make an Apple Pie and See the World
How to Say Hello to a Worm: A First Guide to Outside
Hungry Planet
I Am Farmer: Growing an Environmental Movement in Cameroon
I Can Read About Seasons
I Love Blueberries!
I Love Strawberries!
I Will Never Not Ever Eat a Tomato
I'm Thinking of a Farm Animal
Ice Cream Everywhere: Sweet Stories from Around the World
Ice Cream Man: How Augustus Jackson Made a Sweet Treat Better
Ice Cream: The Full Scoop
If You Lived At the Time of the Civil War
If You Lived In Colonial Times
If You Want to Knit Some Mittens
If the World Were a Village
Illustrated Alphabet of Farms
Immigration, Migration, and the Industrial Revolution
In Search of the Perfect Pumpkin
In the Garden with Dr. Carver
In the Garden: Who's Been Here
In the Trees, Honey Bees
Inside An Egg
Inside the Compost Bin
It Feels Like Snow
It's Milking Time
It's Our Garden: From Seeds to Harvest in a School Garden
Jack & the Hungry Giant Eat Right with MyPlate
Jack's Garden
Jayden's Impossible Garden
Jo MacDonald Had a Garden
John Deere's Powerful Idea: The Perfect Plow
John Deere, That's Who!
Johnny Appleseed
Josias, Hold the Book
Jump Into Science: Dirt
Katie's Cabbage
Kids' Container Gardening
Kindergarten Rancher
Kiss the Cow!
Las calabacitas de Zora (Spanish Edition)
Las espinacas de Sylvia (Spanish Edition)
Lazy B: Growing Up on a Cattle Ranch in the American Southwest
Leaf Litter Critters
Let Me Fix You a Plate: A Tale of Two Kitchens
Let's Make Butter
Let's Pop, Pop, Popcorn!
Levi Strauss and Blue Jeans
Levi's Lost Calf
Life Cycles: Pumpkins
Life in a Bucket of Soil
Lily's Garden
Lincoln Clears a Path: Abraham Lincoln's Agricultural Legacy
Linh's Rooftop Garden
Little Joe
Logan's Greenhouse
Look Inside Food
Louis Pasteur and Pasteurization
Machines on the Farm
Maddi's Fridge
Make Mine Ice Cream
Mama Provi and the Pot of Rice
Maple Syrup from the Sugarhouse
Mara Plants a Seed
Maxine and the Greatest Garden Ever
May Your Life Be Deliciosa
Memory Garden
Midday Meals Around the World
Migrant
Miguel's Community Garden
Milk Comes From a Cow?
Miss MacDonald has a Farm
Mountains of Jokes About Rocks, Minerals, and Soil
Mr. Blue Jeans
Mr. Crum's Potato Predicament
Mrs. Spitzer's Garden
Muncha! Muncha! Muncha!
My Family's Corn Farm
My Family's Farm Book Series
My Family's Soybean Farm
My Grandpa, My Tree, and Me
My School Yard Garden
National Geographic Kids: Farm Animals
Nell Plants a Tree
No Ordinary Apple: A Story About Eating Mindfully
No Small Potatoes: Junius G. Groves and His Kingdom in Kansas
Nory Ryan's Song
Ode to an Onion
Off Like the Wind! The First Ride of the Pony Express
Oh Say Can You Seed?
Oliver's Fruit Salad
Oliver's Vegetables
On the Farm, at the Market
One Egg
One Grain of Rice
One Hen: How One Small Loan Made a Big Difference
One Hundred Hungry Ants
One Stubborn Goat (Farm Friends)
One Thousand Black Walnuts
Our Apple Tree
Our Food Grows
Our School Garden!
Out of the Dust
Outdoor Farm, Indoor Farm
Ox-Cart Man
PB&J Hooray!
Pancakes for Breakfast
Pancakes to Parathas: Breakfast Around the World
Pancakes, Pancakes!
Peach Heaven
Pick, Pull, Snap! Where Once a Flower Bloomed
Pickles to Pittsburgh
Pie in the Sky
Pigology: The Ultimate Encyclopedia
Pigs
Pizza Day
Pizza: A Slice of History
Plant Secrets
Planters and Cultivators: with Casey and Friends
Plants Feed Me
Plantzilla
Pollen: Darwin's 130 Year Prediction
Popcorn Country: The Story of America's Favorite Snack
Popcorn!
Poppy's Chicks (Farm Friends)
Potatoes for Pirate Pearl
Poverty and Hunger
Producing Fish (The Technology of Farming)
Pumpkin Circle: The Story of a Garden
Pumpkin Jack
Pumpkin Pumpkin
Pumpkins
Radio Man
Rah, Rah, Radishes!: A Vegetable Chant
Raising Fish
Ramen for Everyone
Real Farm & Ranch Kids
Right Here on this Spot
Right This Very Minute: A table-to-farm book about food and farming
Rocks and Soil
Roll of Thunder, Hear My Cry
Rooftop Garden
Rooting for Plants: The Unstoppable Charles S. Parker, Black Botanist and Collector
Rotten Pumpkin: A Rotten Tale in 15 Voices
Sadie's Seed Adventures: Learning About Seeds
Sand and Soil: Earth's Building Blocks
Saturday at the Food Pantry
Say Cheese! A Kid's Guide to Cheese Making
Seasons on the Farm
Seed by Seed: The Legend and Legacy of John "Appleseed" Chapman
Seed, Soil, Sun: Earth's Recipe for Food
Seed, Sprout, Pumpkin, Pie
Seeds Go, Seeds Grow!
Sheep on the Farm
Sheepology: The Ultimate Encyclopedia
Side By Side: The Story of Dolores Huerta and Cesar Chavez
Simple Machines: Wheels, Levers, and Pulleys
Sleep Tight Farm
Snow Comes to the Farm
Soil! Get the Inside Scoop
Something, Someday
Sonya's Chickens
Sophie's Squash
Sparrow Girl
Spill the Beans and Pass the Peanuts
Spring is for Strawberries
Step into the Inca World
Still There Was Bread
Stinky and Stringy: Stem & Bulb Vegetables (Plants We Eat)
Sugar Snow
Sugarbush Spring
Sugaring
Sun in My Tummy
Sunflower House
Sunflower Life Cycle
Survival in the Storm
Sylvia's Spinach
Thank a Farmer
The Amazing Life Cycle of Plants
The Apple Orchard Riddle
The Apple Pie Tree
The Bee Book
The Bee Tree
The Beeman
The Big Soap-rise (Farm Friends)
The Book of Chocolate: The Amazing Story of the World's Favorite Candy
The Boy Who Changed the World
The Boy Who Harnessed the Wind
The Bug Girl
The Carrot Seed
The Chicken-Chasing Queen of Lamar County
The Cow in Patrick O'Shanahan's Kitchen
The Curious Garden
The Day the Farmers Quit
The Dirt Book: Poems About Animals That Live Beneath Our Feet
The Empty Pot
The Encyclopedia of Animal Predators
The Extraordinary Gardener
The First Strawberries: A Cherokee Story
The Fruits We Eat
The Giant Carrot
The Girl Who Thought in Pictures: The Story of Dr. Temple Grandin
The Goat Lady
The Good Garden
The Grapes of Wrath
The Great American Dust Bowl
The Great Big Water Cycle Adventure
The Hen Who Sailed Around the World
The Honeybee Man
The Honeybee and the Robber
The Hundred-Year Barn
The Journal of C.J. Jackson, a Dust Bowl Migrant
The Life Cycle of a Pumpkin
The Life and Times of the Honeybee
The Life of a Potato
The Little Plant Doctor: A Story About George Washington Carver
The Little Red Hen
The Little Red Hen (Makes a Pizza)
The Magic School Bus Gets Planted: A Book About Photosynthesis
The Magic School Bus Meets the Rot Squad: A Book About Decomposition
The Magic School Bus Rides Again: Robot Farm
The Milk Makers
The Most Magnificent Thing
The Peach Pit Parade
The Perfect Barn
The Pie that Molly Grew
The Pig War
The Popcorn Book
The Prized Pumpkin
The Pumpkin Book
The Reason for a Flower
The Scrambled States of America
The Secret Garden of George Washington Carver
The Shepherd's Trail
The Soil in Jackie's Garden
The Story of Food: An Illustrated History of Everything We Eat
The Story of Seeds
The Summer My Father Was Ten
The Surprise
The Sweetest Season
The Sweetwater Run: The Story of Buffalo Bill Cody and the Pony Express
The Tale of Peter Rabbit
The Thing About Bees: A Love Letter
The Things You'll Grow: Agriculture Careers for Little Big Dreamers
The Tiny Seed
The Tortilla Factory
The Tree Farmer
The Ugly Vegetables
The Vegetable Alphabet Book
The Very Oldest Pear Tree
The Water Lady: How Darlene Arviso Helps a Thirsty Navajo Nation
The Wheat Doll
The Year at Maple Hill Farm
They're Off! The Story of the Pony Express
This Land Is Your Land
This Year's Garden
This is the Sunflower
Thomas Jefferson Grows a Nation
Thunder Cake
Thunder Rose
Thunderstorm
Tillie Lays an Egg
Time for Cranberries
To Market, To Market
Tomatoes for Neela
Tomatoes, Potatoes, Corn and Beans
Tops & Bottoms
Trax the Tractor and His Farming Friends
Tremendous Tractors
Try It! How Frieda Caplan Changed the Way We Eat
Tuttle's Red Barn: The Story of America's Oldest Family Farm
Two Old Potatoes and Me
UnBEElievables
Uncle John's City Garden
Under Your Feet: Soil, Sand and Everything Underground
Unearthing Garden Mysteries: Experiments for Kids
Unraveling Fibers
Up in the Garden and Down in the Dirt
Up, Down, and Around
Up, Up, Up! It's Apple-Picking Time
Vegetable Garden
Warm as Wool
Water is Water
Water: Sources, Use, Conservation
Watercress
We Are the Gardeners
We Dig Worms!
Weather Words and What They Mean
Weaving the Rainbow
Weslandia
What's For Lunch?
What's Inside a Flower?
What's in the Garden?
Whatever Happened to the Pony Express?
When Grandma Gives You a Lemon Tree
When Vegetables Go Bad
When the Bees Fly Home
Where Did My Clothes Come From?
Where Does Food Come From?
Who Grew My Soup?
Who Made My Lunch? From Wheat to Bread
Wiggling Worms at Work
Wild Rose's Weaving
Winter on the Farm
Women in Botany
Working Cotton
Worm Makes a Sandwich
You Wouldn't Want to Live Without Dirt!
You Wouldn't Want to be a Pony Express Rider!
You're Aboard Spaceship Earth
Zee Grows a Tree
Zinnia and Dot
Zora's Zucchini
Booklet/Reader
#SoilScience Reader
4R Reader
Adventures in Agriculture Coloring Book
Ag Today
AgBadging Field Guide
Beef Ag Mag
Biotech in Focus
Careers 101 e-Magazine
Careers Ag Mag
Christmas Tree Ag Mag
Climate Change Phenomena e-Magazine
Cotton Reader
Dairy Reader
Farming for Energy e-Magazine
Food and Farm Facts Booklet
Fun With the Plant Nutrient Team Student Activity Book
Jr. Sprout – Communities and Help Wanted
Jr. Sprout – Funky Foods
Jr. Sprout – Gardening
Jr. Sprout – Healthy Eating
Kids' Lab Activity Book
Learn More: Farmers Market
Livestock Production e-Magazine
Nutrition Ag Mag
Oh, Scrap
Oysters Ag Mag
Peanuts Ag Mag
Pork Ag Mag
Poultry Reader
Pumpkin Reader
Renewable vs Nonrenewable vs Inexhaustible Resources eMagazine
SOIL Reader
Science in Your Shopping Cart
Sprout 2 – Careers
Strawberry Ag Mag
Sweetpotato Ag Mag
Under Your Feet: Exploring Soil Science
Kit
About Farm Animals Mini Kit
About...Books
Aeroponic Garden Kit
Alfalfa Seeds
Apple Land Use Model
Arduino Controlled Relay
Beeswax Lip Balm Kit
Beeswax Modeling Clay Kit
Biotech Cheese Kit
Bitter/Sweet Cucumber Taste Test
Blue's the Clue
Career Trek Game
Chicken Genetics Matching Cards
Classroom Aquaponics Kit
Cotton Boll Kit
Cotton Education Kit
Countdown to Hatch
Desktop Greenhouses Kit
Discover Agriculture Careers Resource Kit
Environmental Cost of Food Kit
Environmental Footprint of Livestock Bundle
Farm Animals in a Box
Farm Profile Cards
Farming in a Glove
Farming in a Glove (Corn Seeds)
Food Models
Food Science in a Box
Food Supply Chain Dominoes
GM Leaf Test Kit
GM Soybean Seed Kit
Garden Planner
Gardening in a Box
Get Popping!
Google Earth on the Range Repeat Photographs
Grains and Legumes of the World
Hen House Prototype
Heredity in a Box Kit
Living Necklace Kits
Mozzarella Cheese Kit
My Farm Web
On the Flip Side Cards
Origami Parts of a Flower
PTC Paper
Packing Peanuts
Paper Circuits
Parent/Offspring Cards
Planet Zorcon
Pollination Simulation Kit
Pompom Punnett Square Kit
Popcorn on the Cob
Protein Food Cards
Ranch Starter Kit
Sandpaper Texturing Kit
Seed Samples
Seeds for Terrariums
Serious Cereal Science Kit
Soil Painting
Soil Samples (Soil Texture)
Solar Power Kit
Source Search Kit
SpaceLite (Plant Light)
Strawberry DNA Necklace
Test Tube Hydroponics Kit
Three Sisters Seed Packet
Topsoil Tour
Wheat Bundle
Wheat Germ DNA Necklace
Wheat Grinder
Wheat Kernel Samples
Wind Power Kit
Wool Samples
Wool Spinning Kit
Map
40 Maps that Explain Food in America
Ag Census Web Maps
Crop Intensity Maps
Food & Farm Sky Tour
How America Uses Its Land
Interactive Map Project
Live Hunger Map
Mapped: Where Does Our Food Come From?
Mapping the Thanksgiving Harvest
SoilWeb Interactive Map
The Complexities of our Global Food System
Utah Agriculture Activity Map
Visualized: The World's Population at 8 Billion
Where Does Thanksgiving Dinner Grow?
World Fabric Map
Movie/Video
9 Billion Mouths to Feed: Leading the Way to Abundance and Sustainability
Agricultural Engineering Video
Agriculture Technology Advancements Video Playlist
Agriculture and the Sustainable Development Goals
All About Eggs
Amazing Time-Lapse: Bees Hatch Before Your Eyes
America's Heartland
America's Heartland: Cotton Episodes
America's Heartland: Maine-ly Apples
America's Heartland: Riding the Range on a Utah Cattle Drive
America's Heartland: Sweet Beets
America's Heartland: Wheat Episodes
America's Heartland: Wild & Wooly Roundup
An Almond Story
Ancient Recipes - Foods of Bible Times
Animated Life: Seeing the Invisible
Black Blizzard
CRISPR: A Word Processor for Editing the Genome Video
CRISPR: Gene Editing and Beyond
California Rice: Farming with Nature
Career Profile Video: Educator & Agronomist
Careers in Agriculture Videos
Chick Embryology YouTube Playlist
Chicken Embryo Development
Chocolate: How It's Made
Christmas Tree – How Does it Grow?
Climate Change: The Water Paradigm
Connecting to Agriculture
Cotton... From Field to Fabric
Cotton...The Perennial Patriot
Cows and Climate
Cranberry Bounce
A great video to celebrate Thanksgiving. See an enactment of the first North American Thanksgiving at Plymouth. Watch children put on hip waders and go chest high into the bog during the fall cranberry harvest. Cranberry Bounce introduces children to the seasons on a cranberry farm. Along the way, they learn about the biology of cranberry reproduction, geography of cranberry growing areas, some cranberry recipes, and cranberry decorations.