South Jersey students gain civics knowledge through practical experience in mushroom cultivation.

At Rancocas Valley Regional High School in Mount Holly, New Jersey, an innovative program has successfully integrated a unique agricultural venture into the high school curriculum. Michael Green, a science teacher at the institution, introduced an assignment focused on cultivating mushrooms for local restaurants, an initiative that has flourished over the past three years. The program now yields more than 1,000 pounds of various mushroom varieties annually.

Initially uncertain about student enthusiasm for the project, Green has since observed a strikingly positive response. Sophomore Lilly Sell, 16, described the experience as engaging, highlighting that it keeps students interested and actively participating in hands-on learning. The curriculum, which includes classes on biology and environmental science, teaches students about the fundamentals of mushrooms, encompassing topics such as genetics, cell division, and the entire growth process.

Beyond scientific comprehension, students are engaging with the farm-to-table movement, as they sell their harvest to nearby eateries and donate mushrooms to a local soup kitchen. This project emphasizes both educational and civic responsibility, fostering a connection between students and their community.

In addition to mushrooms, students at Rancocas Valley also tend to a variety of chickens and quail, further immersing them in agricultural practices. They cultivate edible varieties such as lion’s mane, blue oyster, and shiitake mushrooms, which have become essential ingredients in several local restaurants, including the family-owned Robin’s Nest and Vincentown Diner.

The operation traces its roots back to a partnership with the Mycopolitan Mushroom Company in Philadelphia. This collaboration aimed to utilize agricultural waste by transforming it into a sustainable source for mushroom cultivation. The initial harvest was modest, yielding 20 to 30 pounds, but it has expanded significantly over the years.

In addition to generating approximately ,000 annually—proceeds that are reinvested into environmental science and biology programs—the endeavor also involves community outreach. The school contributes about three pounds of mushrooms weekly to the First Presbyterian Church in Mount Holly, where they are served in community lunches for individuals in need. This initiative not only enriches the meals provided but also enables students to volunteer and experience the joy of giving back.

As students delve into practical agricultural skills, their experiences are accompanied by an invitation to culinary exploration. Green has proposed cooking demonstrations to inspire them to try mushroom dishes, enhancing their understanding of the versatility of this ingredient.

This program embodies an approach to education that intertwines scientific learning with community service, ultimately illuminating the path toward sustainability and social responsibility for future generations. Rancocas Valley Regional High School’s mushroom initiative exemplifies the potential impact of hands-on learning in shaping both students and their communities.