Middle school science teacher, Jaquetta Randle, facilitated “Plants Store Food” lab. Students investigated where food was stored and provided evidence that plants make and store food in their organs. Some of the plant organs included were corn, lima beans, potatoes, and carrots. Each cooperative learning group collected evidence and data after observing reactions from iodine. The Iodine turned dark purple when starch was present. Students were given the opportunity to explore, to collaborate, and to share their scientific skills!