In collaboration with Birmingham City Schools and NY Sun Works, 2026 has seen a tremendous start for our hydroponic classrooms across eight schools on the west side of Birmingham. Students have been hard at work hydroponically growing different varieties of basil, swiss chard, lettuce, and even cucumbers while expanding their understanding of our food system and the valuable work that goes into growing a delicious harvest. But picking a cucumber from the vine is only part of the story; culinary experiences are what connect people to food systems. Students at these schools can now grow, harvest, cook, and eat their produce all within the same classroom. Dishes such as basil pesto pasta and caprese salad skewers introduce students to the value of fresh ingredients while building cooking skills and confidence in preparing their own food.

Alongside curriculum provided by NY Sun Works, the hydroponic systems serve as a creative educational tool that promotes awareness of our food system within the community, beginning with youth engagement. The controlled environment of hydroponic growing provides year-round access to produce and reduced harvest cycles, creating more opportunities for hands-on educational experiences. This semester alone, students have harvested over 200 pounds of fresh produce directly from their classrooms.

While the hydroponic classrooms are winding down to welcome summer break, we are carrying over what we have learned and eagerly awaiting the students’ return next school year. JVTF envisions the future of these classrooms as dynamic centers of learning dedicated to exceptional agricultural and culinary experiences for students. Beyond the harvests and hard work, these classrooms encourage curiosity, responsibility, and a growing connection to the food we eat, all with the mission of inspiring the next generation of leaders in our communities.

Owen Yoder
Controlled Environment Agriculture Manager