At Fork Farms, we’re passionate about empowering schools to grow their own food while also providing hands-on learning experiences. One of our partners, Paul M. Hodgson Vocational School (Hodgson Vo-Tech), recently started its own hydroponic journey, integrating a Flex Farm into its curriculum to merge science, sustainability, and culinary arts. Here’s a look at their progress and the incredible impact they’ve already achieved.
A Seed Planted: The Start of Something Big
This past spring, Hodgson Vo-Tech received their Fork Farms Flex Farm, purchased with a $5,000 investment funded by a $3,000 grant from Green Building United and $2,000 from the Culinary Arts budget. From day one, students took ownership of the hydroponic system, diving into the science and sustainable benefits of hydroponic farming.
The Culinary Arts students began by assembling the system, testing for leaks, setting up LED lighting, and programming the timers. Integrated Science students joined the effort, learning to fill the system with water and mix nutrient solutions to precise levels. Weekly water quality checks, including pH and total dissolved solids (TDS) testing, became a cornerstone of the project, ensuring optimal growing conditions.
From Seeds to Sustainability
Students planted seeds for culinary herbs like chives, basil, thyme, and dill, as well as green leaf and romaine lettuce. After weeks of nurturing, the seedlings were transplanted into the hydroponic system, where growth was monitored daily. Collaboration between science and culinary students became the heart of the project, as they pruned and harvested crops while maintaining the water chemistry to ensure healthy plants.
Harvest Highlights
Harvest time at Hodgson Vo-Tech was a moment of celebration and pride! It was featured at the school’s first Sustainability Luncheon, where the menu showcased the students’ hard work. Offerings included mixed green salads with grated carrots, onions, and tomatoes, served with a choice of hard-boiled eggs, shrimp salad, or herb-grilled chicken. A hearty vegetable soup, made with chard grown in the hydroponic system, complemented the meal. Freshly baked artisan bread—infused with a mix of herbs and topped with dill salt—added the finishing touch.
Students also offered cut herb bags, allowing staff to take home fresh herbs for their own cooking. The harvest not only provided fresh, healthy food but also reinforced the importance of collaboration and sustainability, leaving a lasting impact on both students and faculty.
As the students wrapped up their first year with the system, they reflected on the knowledge gained and expressed excitement about replicating the project in the years to come.
Why It Matters
Hodgson Vo-Tech’s story is an example of how hydroponics can bring together education, sustainability, and community impact. By using Fork Farms technology, schools can teach valuable lessons in science and agriculture while providing fresh, nutritious food for their students and their communities.
We love supporting innovative programs like this, where students grow more than just food—they develop knowledge, skills, and a passion for sustainability.
Ready to start your own hydroponic journey? Visit our website to learn how you can bring hands-on, sustainable learning to your school or community! Fork Farms also offers our own unique STEM curriculum for K-12 that comes free with any Flex Farm purchase!
Photos and information provided by: Scott Cave, Hodgson Culinary Instructor, and Ben Block, Fork Farms.
