This document outlines a project-based learning activity where students will investigate which foods mold grows the most and least on, and which environments promote the most mold growth. Students will take samples of different foods, subject some to different conditions like cooking or wetting, and observe their mold growth over time in various environments like the refrigerator or in sunlight. They will analyze why wet, uncooked foods left in the sun should mold the fastest, while cooked, refrigerated foods should mold the slowest, based on molds' needs for water, nutrients, and warm temperatures to thrive. The goal is for students to gain experience with scientific experimentation while learning about the factors that influence mold growth.