Throughout this semester, I had a wonderful time exploring new things and discovering new interests. Every project I did was unique and distinctive in its own way. Starting with the project we did for Stansbury Island. During my visit, I collected various samples such as mud, clay, rocks, sand, snow, and salt. Intrigued by the potential uses of salt, I decided to experiment with salt dough. I combined water, flour, and salt to create hamburger and French fries shapes, which I then baked in the oven for 30 minutes. I enhanced their appearance by painting the salt dough to make it look more authentic. I found it fascinating how people can "perceive" flavors in food and beverages before tasting them. Research has shown that flavor is determined by various parts of the brain, including those associated with taste, smell, touch, and vision. For my Maverik project, I developed a fascination with food and decided to conduct an experiment to explore the difference in the way processed and organic foods rot. To achieve this, I selected four items each from Maverik gas station and Whole Foods. The items from Maverik included a donut, chicken nuggets, a hot dog, and a hamburger, while those from Whole Foods included a banana, a peach, an avocado, and raspberries. I monitored the rotting process of each item for five days and observed that the Maverik foods remained unchanged, while all the Whole Foods items experienced some form of decay. For my project with the prompt "play," I delved into my newfound passion for pickleball and researched the evolution of the pickleball paddle. I also wanted to create a design that would appeal to younger players, so I combined the two ideas to develop a customizable pickleball paddle that offers a comfortable grip, enhances the playing experience, and has an attractive appearance. To accomplish this, I devised a step-by-step plan for the paddle's design.