In this hands-on, 6-week class, middle and high school students will explore the connection between growing food and making meals. During the first session, students will set up a small hydroponics lab and prepare a simple recipe. Each week begins with caring for their hydroponic plants, observing growth, adjusting nutrients, and learning how fresh food is produced.
After maintenance, students transition into the kitchen for a cooking session driven by their interests, creating dishes inspired by what they’re growing and what they want to learn. This class blends science, sustainability, and culinary creativity, giving students ownership over both their garden and their menu.
Class schedule:
April 14, 21, 28
May 5, 12, 19