Students at Dr. Bernard Brosseau are finding out there's nothing like a homegrown meal.
Even in the dead of winter, students are using their time in science class to grow fresh produce. Thanks to the Tower Gardens the school recently purchased, the young farmers are watching their food go from a seed to the table from the comfort of their classrooms.
“There's no bugs, no soil, and no mess. The water goes into the bottom of the tower and releases periodically. The kids add chemicals and test the pH balances, then they get to watch it grow, and eat it,” detailed principal Vince Spila.
The tower comes equipped with 28 spaces for planting seeds, surrounded by LED lights for optimal growth. From start to finish the process requires less work and produces results faster than a traditional garden.
Students are currently experimenting with a wide-variety of fruits and vegetables, to see which grow the best. So far, classes have experienced success with lettuce, kale, and other leafy greens, while finding mixed results when trying to grow a watermelon.
“These grow a lot faster than a real garden. We have a garden at home and we've never had onions grow 12-centimetres in three weeks,” said Grade 5 student Jared Poltorak.
Each group tends to their pods by adding nutrients as needed, and tracking the growth of the plants.
Everything that is ready in time will be included in the school's annual turkey dinner on Friday, Dec. 22.
The towers provide the students with more than just a salad from scratch. They help educate students on a wide-range of subjects.
“This is very closely tied with curriculum outcomes in Grade 7 science, but it also morphs into cooking, and following recipes. It also shows students the benefits of growing their own food. When I ask them why it's beneficial, they say it costs less, it's healthy, and it's good for the environment,” explained Grade 5 teacher Julie Norrie.
Part of each group's responsibility is to examine their plants under a microscope, sketching out the difference in the makeup of the cells throughout the process. So far, students have been eager to learn the scientific breakdown of plants that they started from seeds.
“They really get a hands-on realistic experience. They grow the leaf, they go and cut it, and they get to examine it under the microscope. Just the wonder they have as they examine the different cells, there's a lot of interest here,” said Norrie.
According to Spila, the school could eventually look at using the pods as a way to provide fresh produce to the local food bank.
For now, students are happy to continue experimenting and are excited to reap the rewards of the urban gardening program.
“It's cool because I don't think very many other schools have this. It's cool that we get to plant the seeds, see how they grow, cook with the food, and then eat it. That's going to be awesome,” expressed Poltorak.
