The hydroponic garden at Trinity-Pawling took root this year thanks to Jeff Powell P’18, a past parent and Senior Vice President of CulinArt, who introduced the idea to the School. Powell saw an opportunity to enhance learning and support the dining program through sustainable gardening. Science teacher Emily Tucci P’28 and her 8th-grade class brought the project to life, creating a hands-on, collaborative experience for students.
Mrs. Tucci’s 8th-grade science class led the project, from setting up the system to researching hydroponics. Unlike traditional gardening, hydroponics uses filtered, nutrient-rich water at the correct pH level, instead of soil and fertilizer, dramatically reducing water usage while promoting healthy plant growth. “It’s a win-win for the environment and the water bill,” Tucci explained.
Students chose to grow green leaf lettuce, basil, bok choy, kale, and Sweet William flowers. Once harvested, the produce was given to CulinArt to be used in the family-style meals served at Scully Dining Hall.
Along with setting up and maintaining the hydroponic garden, Mrs. Tucci created a unit on different growing mediums with the help of Ashley Frost, who majored in agriculture in college. Together, they guided students through research and hands-on labs comparing hydroponics to traditional soil gardening, deepening their understanding of plant growth and sustainable practices.
The project has sparked excitement both in and outside the classroom—some students are even planning home gardens this summer. “I love that they have learned to love the process of caring for the plants, through enjoying them on their plate!” Tucci shared.
Looking ahead, Tucci hopes the hydroponic garden will continue to be a lasting part of the curriculum. “This is only the beginning,” she said, emphasizing the garden’s role in experiential learning, sustainability, and community collaboration.
by Missy McCluskey