Friday, January 17, 2025, brought a sense of accomplishment for P-TECH’s 9th-grade students as they celebrated the harvest and enjoyed the fruits, or rather vegetables, of their months of hard work in Mr. Sten Anderson’s Life Science class.
The Life Science class has been exploring the driving question: “How does my zip code affect what’s on my plate, and how can we have a positive impact upon food systems in our communities?” This project-based learning unit ties directly into their preparation for the New York State Life Science: Biology Regents exam in June, focusing on Matter and Energy in Organisms and Ecosystems, as well as Structure and Function.
Hands-on learning is at the heart of this unit, with students cultivating fresh produce in hydroponic gardens set up right in their classroom. Their efforts are part of a broader mission to address food systems in the local community and create a meaningful impact.
P-TECH is housed on the Tompkins Cortland Community College (TC3) campus, where students earn both high school and college credits. As part of the Pathways in Technology Early College High School (P-TECH) program, students enroll in grade 9, graduate in grade 12, and then complete an associate degree at TC3—free of charge to students and their families. The program emphasizes project-based learning across all subjects, fostering a unique and dynamic educational experience.
Guided by their driving question, the Life Science class partnered with the TC3 Panther Pantry, growing fresh produce in their classroom to help community members access healthy, locally grown options.
The Panther Pantry operates on a points-based system, allowing community members to select fresh produce each week. While this partnership continues to develop, students are also exploring collaborations with organizations like Mutual Aid Tompkins and the Farm at TC3 to broaden their impact and reach even more people.
The first crop of butterhead lettuce and arugula was planted on December 20 and was harvested on January 17, 2025. With TC3 in between semesters and fewer people utilizing the Panther Pantry, the class opted to host a salad bar for P-TECH students during lunch featuring their first harvest. This allowed for the the lettuce to be enjoyed while it was fresh and to avoid any potential waste.
Every P-TECH student had the ability to sample the classroom-grown lettuce and arugula. Applying the scientific method, Mr. Anderson purchased butterhead lettuce and arugula from a local grocery store for a taste comparison. The overwhelming majority of students preferred their classroom-grown greens, with many noting the arugula was more flavorful and aromatic.
Other crops currently thriving in the hydroponic gardens include dill, kale, okra, tomatoes, bell peppers, and radish. Through this project, students gain hands-on experience in sustainable food production while critically examining the connections between biology, community needs, and food systems.
As the school year progresses, the class looks forward to building more community partnerships and continuing their exploration of how to create sustainable and equitable food systems.