New project a growing concern

Posted By Lori Penner

Posted 2 months ago

Level 3 Building Construction students at W.C. Miller pose proudly with the greenhouse they recently constructed on the school grounds.

At 120 square feet, it certainly isn't the largest structure on the grounds at W.C. Miller Collegiate.

But the small greenhouse north of the school has already served part of its purpose as a learning tool.

It was the first time the students in the school's Building Construction program had designed and built a greenhouse, a departure from the ready-to-move homes they usually make.

The project was the dream child of a group of six Miller teachers who were looking for something that would support learning in several areas.

"Our goal was for this to connect with the Science curriculum and prepare product for use in the Culinary Arts and Home Ec. programs," says culinary arts instructor Jeff Bilous.

He says they hope to grow produce like lettuce, tomatoes, peas and herbs in the greenhouse. "The science class can possibly grow things like hybrid flowers and plants," he adds.

"Students in all those courses can learn about running a sustainable home and a sustainable kitchen, while learning about the 100 mile diet at the same time. Although, in this case, I guess you can call it the 100 metre diet since that's about how far the greenhouse is from the school building."

He adds that they hope to start plants for the greenhouse as early as February. "If this really takes off, we hope to add onto it in the future," Bilous says.

Local entrepreneur and environmental visionary Bob Davis donated the sheeting material and offered advice about design angle and colour for the greenhouse to work most efficiently.

The structure has no internal heating source, but even on a chilly day, is notably warmer inside.

The river rock covering the floor also acts as a heat conductor.

"This is a high quality structure and I think will pay for itself in cost savings," says Bilous.

"The art of gardening is something that's been lost for many kids in this generation and this will teach them about the real source of the food they eat. I see it as a great learning experience outside the parameters of what's normally taught and learned," he says.