While walking through the grocery store, do we ever consider where such an abundance and variety of food and products come from? Each year, dozens of improved products and new varieties of fruits, nuts, and vegetables are developed using science. This workshop will introduce you to a new publication for students to discover the science behind what you eat, wear, and use. Connections will be made to Ag Biology and Plant and Soil Science on the topics of climate, natural resource use, and selective breeding strategies in food production.
