This past January, 48 middle school-aged Girl Scouts learned how to extract DNA from strawberries during two “Biochemistry in the Kitchen” science outreach events. The hands-on workshops were led by graduate students and postdoctoral fellows involved in the UW-Madison Integrated Program in Biochemistry Student-Faculty Liaison Committee. Starting with thawed strawberries, the scouts mashed up a handful of berries in a plastic bag, and then added a solution of salt water and dish detergent to extract the DNA from the mush. Then they added some rubbing alcohol to precipitate out the DNA.