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lesson library

Our lessons explore foods by connecting them to traditional concepts taught in secondary STEM education. Most lessons use a "sense-making" approach: essentially experiencing a food or recipe and then making sense of the process and product through use of observations, science concepts and building off of each other's ideas.

 

All of our lessons include a hands-on lab or activity students can either do themselves or watch us do. To support and empower students in making connections and understanding the science concepts behind these foods, we design ready-to-go classroom slides, write anchor readings/articles, and produce videos. We also design student activities and worksheets that encourage further engagement and critical thinking.

Topics

Chemistry:
Biology & Ecology:
Food:
Grades:
60 Minutes
Available Active Time:

Nourishing Soil for Food

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Explore the importance of soil for our planet and in food production and environmentally friendly ways to nourish soil.

grades:

3

-

5

time:

4 class periods

science concepts:

sustainability, cycling of matter, ecosystems

Get a taste for the lesson!

Kombucha, Part 1: Making Basic Kombucha

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Students will explore microbes and the symbiotic relationship between yeast and bacteria in kombucha.

grades:

9

-

12

time:

4 class periods

science concepts:

microbes, fermentation, cycling of matter, ecosystems

Get a taste for the lesson!

Kombucha, Part 2: Carbonating Kombucha

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Students will explore fermentation, carbonation, and behavior of gas particles by carbonating kombucha.

grades:

9

-

12

time:

4 class periods

science concepts:

microbes, fermentation, cycling of matter, ecosystems, gas, pressure

Get a taste for the lesson!

Kombucha, Part 3: Experimenting with Kombucha

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Students will explore and experiment with factors that impact kombucha through their own lab.

grades:

9

-

12

time:

6 class periods

science concepts:

microbes, fermentation, cycling of matter, ecosystems

Get a taste for the lesson!

PBL Unit: Kombucha (Parts 1-3)

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Students will explore a variety of concepts related to kombucha through a 3-Part Series.

grades:

9

-

12

time:

16 class periods

science concepts:

microbes, fermentation, cycling of matter, ecosystems, gas, pressure

Get a taste for the lesson!

Ricotta: Solubility (HS)

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Explore the science of precipitation and solubility through curd formation and homemade ricotta.

grades:

9

-

11

time:

1-2 class periods

science concepts:

solubility, acids and bases, measurements, chemical changes, intermolecular forces, cheese

Get a taste for the lesson!

Paneer & Calcium

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Explore how calcium content impacts curd formation and structure through different trials of paneer cheese.

grades:

10

-

12

time:

1-3 class periods

science concepts:

solubility, acids and bases, elasticity, engineering design, measurements, stoichiometry, intermolecular forces

Get a taste for the lesson!

How is Cheese Made?

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Understand how acids form curds in milk through a mini-lab and explanation of the phenomena using concepts of electrostatic charges and solubility.

grades:

6

-

9

time:

1-2 class periods

science concepts:

chemical changes, polarity, intermolecular forces, solubility, cheese

Get a taste for the lesson!

Fruit & Bees: How do Bees Produce our Food?

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Explore how bees help produce foods through pollination.

grades:

2

-

5

time:

2-4 class periods

science concepts:

adaptations, symbiosis, ecology

Get a taste for the lesson!

STEM Baking Academy (8-week afterschool program)

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Students will learn key baking skills and explore the “why” behind ingredients and steps in baking recipes

grades:

5

-

8

time:

8 weeks

science concepts:

engineering design

Get a taste for the lesson!

PBL Unit: Chemistry of Cheesemaking

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Explore the chemical processes behind coagulation and cheese texture. Then design your own experiment to explore cheesemaking.

grades:

9

-

12

time:

14 class periods

science concepts:

microbes, types of mixtures, chemical reactions, intermolecular forces, cheese

Get a taste for the lesson!

Kimchi: Ecosystems and Microbes

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Students will learn about ecosystems, microbes, and fermentation by making a traditional Korean food, kimchi.

grades:

6

-

8

time:

2-3 class periods

science concepts:

microbes, fermentation, cycling of matter, ecosystems

Get a taste for the lesson!

Brownies: Volume and Measurement

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Students will learn about volume, measurements, and converting units by scaling brownie recipes to different pans.

grades:

6

-

8

time:

1-2 class periods

science concepts:

measurements, dimensional analysis, volume

Get a taste for the lesson!

Pancakes & Baking Soda: Chemical Reactions

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Explore how baking soda works by mixing it with different substances and tinkering with a pancake recipe.

grades:

5

-

8

time:

2-6 class periods

science concepts:

chemical changes, chemical reactions

Get a taste for the lesson!

Mozzarella's Stretch: Rennet & Intermolecular Forces

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Students will explore how rennet works and the process of heat & stretching in cheese making by making mozzarella.

grades:

9

-

12

time:

4-6 class periods

science concepts:

chemical reactions, intermolecular forces, enzymes

Get a taste for the lesson!

Brownies: Volume and Ratios

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Explore volume, measurements, and converting units by scaling brownie recipes to different pans and considering servings in a pan

grades:

9

-

10

time:

1-2 class periods

science concepts:

measurements, dimensional analysis, volume

Get a taste for the lesson!

Ricotta: Reactions & Acids (MS)

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Explore the chemical reaction and formation of curds in cheese making through homemade ricotta.

grades:

6

-

9

time:

2 class periods

science concepts:

chemical reactions, acids and bases, cheese

Get a taste for the lesson!

Brown Butter: Physical & Chemical Changes

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Explore how food transforms through chemical and physical changes by making brown butter rice krispie treats.

grades:

6

-

10

time:

3-7 class periods (can squeeze into 2)

science concepts:

chemical changes, physical changes, phase changes, chemical reactions

Get a taste for the lesson!

Caramel Apples: Chemical Changes

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Explore chemical changes and decomposition reactions by caramelizing sugar and making caramel.

grades:

8

-

11

time:

2-6 class periods

science concepts:

chemical changes, chemical reactions, physical changes

Get a taste for the lesson!

Pancakes & Baking Soda: Chemical Reactions & Limiting Reactants

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Explore how baking soda and baking powder work and why amounts matter in recipes through a series of labs using baking soda and pancakes.

grades:

9

-

12

time:

3-7 class periods

science concepts:

chemical reactions, limiting reactants, theoretical & percent yield, stoichiometry

Get a taste for the lesson!

Kimchi: Lactic Acid Bacteria and Cellular Respiration

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Students will learn about microbes and cellular respiration (specifically anaerobic lactic acid fermentation) by making a traditional Korean food, kimchi.

grades:

9

-

10

time:

2-3 class periods

science concepts:

microbes, cycling of matter, cellular respiration, fermentation, ecosystems

Get a taste for the lesson!

Color Changing Lemonade: Diffusion & pH Indicators

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Explore the behavior of particles in liquids and changes in color due to pH by making a lemonade that changes color.

grades:

6

-

10

time:

2-6 class periods

science concepts:

solutions, states of matter, acids and bases

Get a taste for the lesson!

Apple Varieties: Traits & Phenotype

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Learn about different apple varieties and how apple traits are impacted by genotype and environmental factors.

grades:

6

-

8

time:

1-2 class periods

science concepts: