Learners locate information about the life and research of African American botanist George Washington Carver. They identify how Carver's knowledge of botany contributed to improvement of farming practices and introduction of new...

Students explore the life of George Washington Carver and his inventions. they discover his uses for peanuts and sweet potatoes and how his inventions are still in use today. Students write letters to Carver about his inventions.

Students investigate peanuts. In this science lesson, students explore the properties of the peanut and shell. Students burn a peanut to observe the peanut oil. Students taste test different types of peanut butter.

Students discover the origins of fruits and vegetables. In this nutrition instructional activity, students research how fruits and vegetables came to the United States via trade routes.  Resources are provided.

Learners build knowledge about agriculture as it relates to their communities' commodities.  In this agriculture lesson, students brainstorm about conditions in their community with regards to growing different types...

Learners research the use of science in food production in the United States. In this science and food lesson, students visit a specific website to learn about the science used in various food products for United States consumption.

Students investigate agriculture by reading a book.  In this plant life lesson, students read the book Growing Vegetable Soup by Louis Ehlert, and examine the ingredients used in the book's soup.  Students create an...

Young scholars read about and discuss the origin of many different fruits and vegetables. Students complete surveys, sample a variety of new foods and write about their reactions. They commit to trying at least three new foods.

Students examine the types of agriculture in their own state and in their local community. They examine how food makes it to their local grocery store. They compare data from different states.

The student will experience the concepts of ratio and production, using agricultural products considered snack foods. 2. The student will analyze and record information from the class experience.Bring in a wide assortment of packaged...