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Food

It takes more than 40 different species to make a simple lunch (tuna sandwich on whole wheat, potato chips, iced tea, and an apple).

You’d be surprised to know how far some of the ingredients have traveled. As shoppers and as eaters, we play a critical role in shaping what ends up on our plate and why. Informed choices keep us healthy and help protect ecosystems around the world — along with all the species, including humans, that depend on them.

Educator Professional Learning Mid Winter Teacher Institute: Food, Nature, Culture This workshop will introduce K-12 teachers to the Museum’s newest exhibition, Our Global Kitchen: Food, Nature, Culture. Teachers... Video Little Farmers A single-celled organism is found to sow and harvest crops of bacteria to sustain its colonies. story Global Grocery Have you ever wondered what gives chocolate its flavor? Or where olive oil comes from? You might be surprised to learn just how far...   Healthy Eating for You and the Planet: Select Seasonally Guide on seasonal foods of the Northeastern United States. Blog Post Our Global Kitchen: Brazilian Urban Farms Six exquisite miniature dioramas in the new exhibition Our Global Kitchen: Food, Nature, Culture illuminate diverse methods of farming... December 26, 2012 Audio The Future of Food As food production goes global, there are a number of hidden forces that shape what we eat. April 4, 2013 Educator Materials Vietnam Educator's Guide Activity: Rice Rice grows on more than 80 percent of Vietnam's farmland and is the country's main agricultural export. Take a look at rice's many... Article Agricultural Genetic Engineering Are the tomatoes, cheese, and carrots on your table genetically engineered? And if so, why should you care? Wander the aisles of... Educator Materials The Green Guerillas, New York City From a humble start 25 years ago tossing seed-filled water balloons into abandoned city lots, the Green Guerillas have grown into... Article Farming in a Dry Land Mexico's Oaxaca Valley gets almost no rain for seven months of the year. Special Exhibition Our Global Kitchen: Food, Nature, Culture Take a journey around the world and through time as you consider some of the most challenging issues of our time. November 17, 2012 — August 11, 2013 story The Quest for the Perfect Tomato The next time you eat a tomato, ask yourself: What would it taste like if there were a bit of flounder in it? Learn how scientists... Blog Post Artifacts from Museum’s Collections Offer Clues to Two-Thousand-Year-Old Cooking Methods Artifacts from the Museum’s collections help illuminate how people cooked and ate in China some 2,000 years ago. November 28, 2012   Healthy Eating For You and the Planet: Avoiding Pesticides in Produce Guide on fruits and vegetables that are typically most likely to have higher pesticide residue levels.   Fire and the Brain: How Cooking Shaped Humans It takes a lot of calories to power a human brain. Find out how cooking and gut microbes help us make the most of our food.

Support for the development of Science Topics was generously provided by Sidney and Helaine Lerner, GRACE Communications Foundation.