LESSONS IN SCIENCE AND SUSTAINABILITY
Read the Penn Charter cover story about a new aquaponics curriculum that energized the seventh grade science curriculum and taught students important lessons about science and sustainability.
In June of that first year, Middle School students learned first hand about "farm" to table dining at a fish fry featuring the harvest of tilapia that seventh graders raised in their classroom.
After harvesting the fish, PC parent and chef Jack McDavid pitched in to explain the difference in taste between wild fish and farm-raised fish (the taste is affected by the fish's diet), demonstrated how to filet, which yields just 35 percent of the whole fish, and served fish tacos. Condiments included fresh basil grown in the aquaponics bed connected to the fish tank.
Students reported the meal, served with caesar salad, watermelon and cookies, to be "fish-tastic"!
More about curricular innovations at PC.