Almost all of my plants are starting to produce, and the butternut squash will be harvestable in about two weeks time! This is perfect seeing as Lafayette’s dining services allows Technology Clinic to refrigerate food in the Dining Halls. This makes fresh organic produce readily available to Bangor High School’s faculty students and staff. I’m currently trying to organize food donation pick-ups with community gardens in the Bangor area.
I’ve also gotten the chiller and pump working, so there is water now filtering through the 380gal fish tank! I’ve also constructed a small-scale aquaponics system from a donated 55gal coca-cola barrel. I intend to make a more detailed post about this later.
Last Friday, I organized and held a fall semester Kick-off event at the greenhouse with the hopes that faculty and students as well as their friends and family would be able to visit the greenhouse see its progress and help with general maintenance and preparation for the fall growing season.
In short, the event was a huge success. I met students, numerous parents of students, faculty and staff, and even district officials and the superintendent, Dr. Frank DeFelice. I, on behalf of my advisors, fellow technology clinic members, and our clients, am extremely grateful for the Express-Times’ coverage of the event. You can read the article HERE!
Express-Times Photo | SUE BEYER (Sue Beyer)
I’ll also be meeting with faculty this upcoming week to begin development of an Bangor-greenhouse-focused elective during Bangor High School’s newly established fifth block.