WYLEES Water to Table: Hydroponics and Cultural Cuisine is a 5-week, hands-on learning experience that brings together sustainability, science, and cultural storytelling through food. Facilitated by Ms. Cuevas and Mr. Kelly, this project invites students to explore how food is grown using hydroponics and how it connects to identity and heritage. Through collaborative work, personal exploration, and creative expression, students build and maintain hydroponic systems, research culturally significant dishes, and develop a final visual or digital project. The course includes a  field trip to Cut and Taste and culminates with a school-wide Showcase, where students proudly share their learning and celebrate the power of food in shaping communities and futures.

This is where project based learning and personalized learning meet!