As promised, I want to give readers the opportunity to learn more about the individual studios in the Light Lab. This post focuses on the Natural Sciences Studio and the attached Solarium.
The Natural Sciences Studio is outfitted with a full kitchen, washer/dryer, basin sinks, beautiful concrete floors and one of our two truth windows. The Solarium can be accessed directly from the NS Studio and so both spaces are frequently used together.
This studio feels very unique to the Ulmer Family Light Lab. I've visited my share of makerspaces equipped for all age ranges; I have yet to see a space that has so fully embraced the valuable learning that happens in a kitchen or greenhouse.
Maker Ed curricula sometimes focuses heavily on the higher tech materials like robotics, programming, and expensive fabrication tools. While fun - and certainly important tools to have in your makerspace - laser cutters, 3D printers, and programmable robots really aren't any more valuable than a big set of measuring cups, mixing bowls, and a well stocked pantry. Experimenting with food feels approachable to nearly everyone while adding authentic opportunities to explore rich math concepts like measurement and fractions.
Growing and cooking together provides students and teachers with a chance to connect on a highly personal level. Research continues to point toward the importance of shared family meals. I would argue that I've witnessed those same benefits between school community members who regularly have the opportunity to prepare and enjoy a meal resulting from their combined efforts.
Take a look at a sample of the delicious projects that have taken place this year:
Fourth Grade grew lemons in their room. When the time came, they juiced and made homemade lemonade to share in the Solarium while they listened to a favorite story.
In a first grade reading group, friends loved when a character made strawberry shortcake in a special story so their teachers decided to visit the Natural Sciences Studio to make shortcake together as an extension. Our huge basin sinks made it easy to get everyone involved in the clean up, too!
Kindergarten learned about Passover while making special candies with their teachers.
Third Grade made yummy Brazilian chocolates before Winter Break. Recently they visited to make a some traditional Native American foods.
Middle schoolers spent an entire week before Spring Break exploring cooking with Ms. Mutchnick. Pictures are coming soon.
Middle schoolers spent an entire week before Spring Break exploring cooking with Ms. Mutchnick. Pictures are coming soon.
If you've not yet visited the Solarium, I encourage you to come when you need a few moments of peace. The beautiful aeroponic towers are bursting with squash and cucumber blossoms, crisp kale leaves, fragrant basil and tender salad greens. When the pumps turn on, water rains down inside the towers sending nutrients to the roots growing inside. The Solarium is filled with the sound of gentle rain.
It's magical.
Fifth graders have been visiting twice weekly to take the pH of each tower and to harvest as needed. Plants seem to come to harvest twice as fast in our towers as compared to outdoors. The results continue to surprise us although they really should not; our lucky plants are getting an optimal amount of nutrients, sunlight and a consistent temperature.
Chef Wadiya and Chef Maggie use our harvested veggies to feed fifth grade as well as our other students and teachers at lunch. It is amazing what our kids will try when they have personally cared for the plants and harvested! We had some friendly debates on which salad greens are the best. Swiss chard, kale, speckled lettuce or spinach?
What do you do when you don't have bees to pollinate? Your students get to "tickle" the blossoms with q-tips, doing the important work of our missing insects. Nursery is looking forward to visiting later in April to germinate beans, dissect a swollen bean, and serve as our pollinators for the day.
Stay tuned for some time-lapse videos taken in the Solarium.
