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Ms. Tubbs’ Classroom Edit display name

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Students in my culinary classes are learning how to grow herbs, vegetables and fruits. With this grant we will be able to use two methods of hydroponics and three types of irrigation that they will learn how to set up. Students are already learning how to plant, tend to, harvest, preserve (freeze, can and pickle) and prepare what they grow. We try to make everything from scratch in my class, including their jams, sauces, pickles, sourdough, cheese and yogurt. Food scraps acceptable for chickens are sent to a local farm and the remaining scraps are used for compost. The students come into the class with limited knowledge about where their food comes from and before they leave they get to not only learn how to cook, but the importance of purchasing local, in season food. Some even get a chance to see primal cuts of a pig get cut into cuts we can use for the class. With this experience students are also taught about smoking techniques as well as sausage making. With this grant we will be able to extend how we teach composting to actually compost and use the compost in our gardens. We also will be able to grow strawberries using drip irrigation and be able to expand what fruits and vegetables we grow with the use of adding the air pump to one of our hydroponic systems. We will also be able to actually make our own sausages and beef jerky instead of just letting the butcher talk to us about it.

About my class

Students in my culinary classes are learning how to grow herbs, vegetables and fruits. With this grant we will be able to use two methods of hydroponics and three types of irrigation that they will learn how to set up. Students are already learning how to plant, tend to, harvest, preserve (freeze, can and pickle) and prepare what they grow. We try to make everything from scratch in my class, including their jams, sauces, pickles, sourdough, cheese and yogurt. Food scraps acceptable for chickens are sent to a local farm and the remaining scraps are used for compost. The students come into the class with limited knowledge about where their food comes from and before they leave they get to not only learn how to cook, but the importance of purchasing local, in season food. Some even get a chance to see primal cuts of a pig get cut into cuts we can use for the class. With this experience students are also taught about smoking techniques as well as sausage making. With this grant we will be able to extend how we teach composting to actually compost and use the compost in our gardens. We also will be able to grow strawberries using drip irrigation and be able to expand what fruits and vegetables we grow with the use of adding the air pump to one of our hydroponic systems. We will also be able to actually make our own sausages and beef jerky instead of just letting the butcher talk to us about it.

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About my class

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