Recently, there have been many calls for an increase in instruction on the nature of science (NOS) in schools (i.e. NRC, 1996; NGSS Lead States, 2013). These calls recognize the importance of this topic at all levels of science education, but there is little guidance in terms of how to address it effectively in curricula. Similarly, there have…

In this article, the author discusses "The Biology of Food" course. This course--a large lecture course with no laboratory section--is a mixture of kitchen chemistry, post-eating food metabolism, origins of different foods (from crop breeding to evolution), and ecological and environmental impacts of farming and harvesting practices. Nearly every…