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Shawn Boggs :), Bullitt Lick Middle School, Shepherdsville, KY (2026)

10/03/2025

Today in the boggs_science lab, students were able to apply their new skills with precision and accuracy to attempt to make a basic flatbread. This was the first lab of the year where we used hot plates to cook a product, went all of the way through the process independently, and even enjoyed a yummy snack as a result of our successful measuring skills! 🥰

Students were provided the ingredient list and procedures so that they can take their science notebooks home to repeat the lab with their families. Students were encouraged to take photos videos of the process and bring them back to school to share and answer a few reflections questions about the experience--and if they complete this, they can receive work credit/grade replacement if needed for an assignment in IC.

It is always viewed as a win-win situation if we can get students excited enough to bring their science work home--and many of the activities that we do utilize basic pantry items so that they are easily repeatable from home. So we are looking forward to seeing what gets reported after fall break.😁

09/30/2025

Today in the boggs_science lab, students completed an investigation designed to help understand that the way we measure ingredients matters in food science, specifically focusing on the roles precision and accuracy can play in the outcomes.

Students were tasked with measuring a set quantity of flour using a measuring cup and to find the mass of the sample. We learned that in our home kitchens, we rely on measuring tools that are based on quantities of volume--and that the results are not reliably consistent. In the science of baking, that variance can actually cause a lot of issues with the resulting product. We discussed that this is why commercial kitchens and professional bakers use measuring scales in their recipes--to be able to measure quantities of ingredients with accuracy and precision and produce results that are consistent and repeatable every time.

09/24/2025

The past two days in the boggs_science lab have seen us learning about natural indicators and using them to indicate the pH of several solutions.

We were able to continue to sharpen our lab skills and continue to work on our expectations and protocols in the food science lab. We have also been using sketchnoting in our notebooks—and today we took the two anchor pages and created a sketchnote that replaced the traditional question-based worksheet.

Tomorrow we will wrap up this set of lessons with the Color Changing Lemonade lab. Can’t wait for the kids to experience this taste of what we are working toward!

09/18/2025

Today in the boggs_science lab, we finally got a chance to tackle our first set of Harvard Science & Cooking lessons. We have dedicated a chunk of time to focus on lab skill fundamentals—to help set us up for being able to have much more in-depth conversations about the science concepts later as we travel through our learning progressions this year. This has meant we have been looking more closely at individual properties of matter, what they tell us about matter, how do we determine them (any special tools or equipment needed to measure them), and spending time honing in on our writing expectations for science notebooks, sketchnotes, and constructed responses. It has been slow moving and heavy lifting, but it is starting to really come together for us—and I am excited to see how we finish this unit focusing on modeling.😁

Today we did the Comparing Juices lab, worked on a sketchnote using the anchor readings, and discussed what pH is and how it pertains to acids and bases. We will wrap this lesson up tomorrow and then learn about natural indicators and how they work in our next lesson.

09/13/2025

Today in the boggs_science lab, students were tasked with using graduated cylinders to measure specific volumes of liquid and working our way through the Rainbow Lab. Based on class feedback, this was a skill that we needed a refresher & this lab is a great entry point for discussing the purpose and function of graduated cylinders, the math skills of interpreting the graduated marks to get accurate readings, and learning how to best match the cylinder needed for the task at hand.

By the end of class, students had moved liquids between the test tubes as instructed and they created a rainbow effect. At the conclusion, all of the liquid quantities on each test tube were measured and then the sum was compared to the amount we started with...to help determine our precision in lab techniques as well. 🥰🧪

09/11/2025

Today in the boggs_science lab, we were introduced to the lab space & protocols, and begin our first lab experience. We started off with a short activity called "Chopped", where we discussed the culinary history of chopsticks and related it to our learning trajectories--where sometimes we may find something "difficult and not worth the effort", but with practice and determination, a problematic skill or content piece can truly be mastered in most cases.

In the activity, we used chopsticks to attempt to transfer a variety of materials from one spot to another, with each successive material being a slight bit more challenging than the previous (cotton balls to popcorn to beads to grains of rice).

Students then reflected about how they modified their technique and approach as the tasks got more difficult and how this connects to science & chemistry.

03/05/2025

Today in , our Bobcats continued our work in our Peppers & Spice unit. We did an investigation to attempt to confirm where the capsaicin is actually located in peppers—and hint, hint…..it is NOT in the seeds.😁

We made pico de gallo two ways—one with using the flesh of the pepper and the other where we used only the membrane of the pepper. We completed some taste tests and collected data (science can be yummy) and we even got to learn some new knife skills (without incident🥰).

Tomorrow we will do a deep dive into the molecular structure of capsaicin and how that determines whether or not the molecule is hydrophobic or hydrophilic—and what this means to us in real life. We will complete a lab called Mixing Substances with Water and Oil next!

03/01/2025

Today in , we started our unit on peppers and spice. We completed the Extracting Spice lab activity, where we attempted to extract the capsaicin from the peppers. We took samples from the liquid in the pan and used tortillas to taste taste and record our findings to see if one part was actually spicier than another. The students had so much fun using knives😳😂🥰, learning how to saute, and overcoming their skepticism about spice levels.

Up next, we are going to do a small investigation to determine which part of the peppers actually are responsible for the spice—by making some pico de gallo and using different pepper parts in our recipes and taste testing again. Stay tuned for updates!

02/15/2025

Going to try to do better at updating about all the things that are happening in my classroom these next few months….so here goes!

This week in boggs_science, we had to make the decision to temporarily postpone our grilling unit for a few weeks (since Mother Nature has been uncooperative in providing a window of good outside grilling weather😂😂). So we decided to make a quick adjustment and we began studying the concept of pH. We started with an exploration lab where we took five substances and taste tested and made observations about them before we used pH strips. We dove deeper into what exactly pH is, how it works, and what it tells us about solutions. We ended the week with another lab today about anthocyanins and the presence of natural pH indicators—and we got to break out the good ol’ red cabbage juice indicator and make more connections between this and pH strips.

This week in our Bobcat_MakerSpace, our groups have been working on their projects. In the art group, we just finished our dimensional canvas panel paintings and now are personalizing the first page of our new mixed media books. In the sewing & textiles group, students have mastered five basic hand embroidery stitches and are exploring with reverse appliqué and custom patches—with the ultimate goal of upcycling some clothing in the coming days. In the woodworking group, we had a guest teacher join us (Mr. Boggs🥰) and help the guys with drilling holes into their shelving boards. We even got to the point that some of the kiddos we confident enough to use the drill press themselves. Our groups here have come such a long way since August—and we still have so much room to grow!

03/21/2024

I have safely arrived in the big city of Denver, Colorado for the National Science Teachers Association Conference. I have gotten checked in and received my presenters badge (representing Bullitt Lick Middle School and Bullitt County Public Schools😊), checked in to my hotel with a fabulous view, got to spend a couple of hours catching up over some beverages with one of my teacher friends from DC, and now settling in and putting the final touches on the slides for our presentations.

Super excited to have this opportunity to share on a national level what cool things have been happening in my classrooms this year through my collaboration with Bite Scized Education and the Harvard Science & Cooking program. These cooking based chemistry lessons have been such highly engaging and game changing lessons for my students—and I am excited to bring more teachers into the fold at the summer professional development opportunities this summer!

If any of my teacher friends are here—come check us out at one of our three 🥰 presentations or poster session on Friday!!

Until then, I am going to get my learn on at some sessions tomorrow and prepare for my presentations.❤️

03/19/2024

Today in boggs_science, students continued our deep dive into data collection, interpretation, and analysis with the Current & Voltage Lab.

Students got to see first hand the another application of the Vernier Graphical Analysis program on their chromebooks—and to revisit some prior knowledge about circuitry. We discussed what a resistor is and how it functions in a circuit—and then collected some data.

Thank you to Mrs. Alissa Watson Clark for trusting us to use some of your equipment! We couldn’t have had this experience without your trust and generosity! ❤️

02/09/2024

Today in , we browned more butter, but this time we collected data to go along with our observations from before. We measured the mass before and after, as well took temperature data to correlate with our observations. The main purpose of repeating this lab experience was to provide data to help students come to the conclusion that the bubbles being observed are due to the water content evaporating—by seeing that the temperature when bubbles appear corresponds to the boiling point of water…and that the mass change also corresponds to the percent water in the makeup of butter.

Lots of connections today between qualitative observations and quantitative data—which will give us more evidence to use in the long run.

Shawn Boggs :)

10/03/2025

09/30/2025

09/24/2025

09/18/2025

09/13/2025

09/11/2025

03/05/2025

03/01/2025

02/15/2025

03/21/2024

03/19/2024

02/09/2024

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