Students take on the full cycle of farm operations: seeding, monitoring plant growth, harvesting, and preparing produce for distribution to campus families and community members. They develop technical skills in hydroponic systems, plant biology, and sustainable food production.
Students use produce from the farm to prepare and share culturally relevant recipes. They build practical cooking skills, explore the connections between food, culture, and health, and lead cooking demonstrations for their peers and communities.
TFFJ students become leaders in building a just food system. They leave the after-school program with:
Practical skills in sustainable farming and cooking
A deep understanding of food justice and equity
Experience designing real-world solutions for their community
Food Justice: Through guided discussions and research, students examine how race, income, and policy shape food access—and how to take action for change.
Community Impact: The school farm becomes a resource for peers, families, and neighbors through produce distributions and recipe sharing.
Cooking has become a key part of out-of-school learning. Students connect the foods they grow to their own cultures and family traditions. They share recipes, cook for one another, and create new dishes inspired by what’s growing on the farm.
Their creations often extend beyond the classroom—featured in community events, produce distributions, and farm newsletters—strengthening the link between culture, community, and food access.
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