Page 6 - TTWISpring2023

Agriculture
Page 6 Electronic Edition: www.teachingtodaywi.com

Dells High Ag-Science Program thriving, Increasing Hands-on Learning

Slack. “One is our facilities are better equipped dents in the program are expected to increase classroom. A chicken coop and an area featuring
to teach ag-science than they were at the previ- this spring. The school’s vegetable garden will the different rabbit species are in the facility as
ous building. Second is the work that Nathaniel produce tomatoes, sweet and indigenous corn, well.
Nolden, our current instructor, has done.” asparagus, peppers, cucumbers, beans, pump- “Aquaculture is our most taken class in the
Slack added that requests for enrollment in kins, and other food items. department because the students love interacting
agricultural science courses have “gone up an “Another big thing that has influenced the with the aquaponics system,” said Nolden in his
incredible amount”, creating the opportunity for success of the AgriScience program has been email.
another instructor in the department. He said that increased learning opportunities for the stu- Nolden said that Dells area commu-
adding the new teacher will allow for more spe- dents,” said Nolden in an email. “WI Dells has nity members involved with agriculture have
cialization in instruction. some amazing components to the Ag program.” offered expertise to enhance the agricultural
“It’s another example of the high school “Getting as many students involved in proj- science courses. He also said that faculty at the
being really committed to project-based learning, ects has helped spread awareness of what we school have been “incredibly supportive” of the
where kids are doing with their hands, not just have to offer,” said Nolden in his email. program.
from a lecture-based perspective,” said Slack. Hoch said that tomatoes from the garden “He’s very articulate, both on the plant
School principal Allison Hoch described are sold to High Rock Cafe on Broadway in science side, as well as the animal science,” said
the agricultural science program as “outstand- Wisconsin Dells and flower plants grown in the Slack of Nolden.
ing” and said that students will have increased greenhouse are sold at a May fundraiser. The Hoch and Nolden discussed how high
opportunities for school credit — taking care of Wisconsin Dells Rotary Club has been helpful school students and elementary school students in
the farm animals at the Brew Farm, a large barn in the school’s garden programs, according to the district are participating in Food For America
and farm area on the far north end of the school’s Nolden. programs, which are mentor-like programs in
campus that Nolden said was donated by the The school’s greenhouse features hydro- which the high school students in the agricultural
Todd Nelson family. ponic production and a soil growing area. science program teach the elementary school stu-
“Students are responsible for the daily Surrounding the greenhouse and in another dents agriculture techniques depending on grade
barn chores, and we will add student interns area of the WDHS campus is 1.5 total acres of level. Students from kindergarten through fourth
this summer for the animals and gardening daily growing space, managed by students during the grade are eligible for the programs.
Agricultural science is an important learn- work,” said Hoch. The program allows students growing season (spring, summer, and fall). “These programs have increased the aware-
ing component in rural Wisconsin, and Wisconsin to live on farms within district boundaries. These facilities increase opportunities for ness of students at the high school level because
Dells High School has continued to grow its The new farm has created a business venture hands-on learning, which Nolden said is more they love these opportunities,” said Nolden in his
program with a new instructor to meet demand. for agricultural science students. Eggs produced important than anything else he can offer. He email.
A large greenhouse, fish tanks for tilapia, in the program are sold each week under the said that students learn the most when interact- Recycling and composting are other tech-
and on-site farm animals (such as chickens and brand “Brew Farm Food.” Other animals raised ing with what they are learning. Getting adjusted niques used in the program. Nolden said that
harlequin and lionhead rabbits) are raised at the onsite include ducks, goats, and pigs. The school to hands-on learning has been challenging for shredded paper is converted into animal beds
school with the help of students in the program raises roughly 80 animals, according to Nolden. some agricultural science students, according to and students and staff have began using coffee
and instructor Nathaniel Nolden. “We say we’re the best value in town for Nolden, but he added that these activities keep grounds for compost.
Because of the continued interest and eggs right now,” said Slack, pointing out the high students engaged and coming back. Story by John Gittings for the Wisconsin
expansion of the program, the School District price of eggs at stores. “We’re typically selling “Students often ask me how they are able to State Journal. Reprinted with permission.
of Wisconsin Dells approved adding a teaching out with what the chickens are producing.” take on these roles of responsibility because they
position in agricultural science for the 2023-24 The school has brought in cattle for a day are seeking these types of hands-on experiences
school year. at a time from nearby farms. Slack said the dis- and learning,” said Nolden in his email.
“There are two things factored into our trict will discuss adding cattle to its array of farm Lettuce, herbs, and tilapia are raised via sdwd.k12.wi.us/wdhs
need for expanding this department,” said School animals. an aquaponics setup year-round in an animal
District of Wisconsin Dells administrator Terry Plants and vegetables maintained by stu- laboratory adjacent to the agricultural science

Introducing Second Graders to the Wonders of Ag and Food Sciences Continued from Page 1

In the Culinary Lab the secondary students the new labs opened at the DCE Senior High, to advance their culinary skills. Today, more the school’s Youth Apprenticeship initiative
shared lessons about nutrition, food safety and smaller mobile versions of hydroponic labs have culinary courses are available, students can and construction program stopped by the Ag
food prep while the elementary students frosted cropped up at a number of the DCE elementary tackle more challenging recipes, learn from Science Lab and visited with the elementary
cookies — prepared in advance by the culi- schools — an initiative that provides a con- real-world chefs who visit the lab and acquire students. While talking to one of the second
nary students — and topped them with fresh tinuum of lessons along the same vein as that skills and certifications that set them apart from graders, she learned about his interest in con-
fruit. “Teaching all students how to use locally provided at the secondary level. The school’s their peers. DCE students can earn a ServSafe struction and asked one of the instructors if
sourced ingredients to provide for themselves robust ag science curriculum includes forestry, Certificate by completing the school’s nation- she could show the young boy the woodwork-
and for their families is one of our main goals,” large and small animal sciences, introduc- ally recognized curriculum created by the ing lab — the very space that inspired her to
notes Miranda Ritger, Face and Consumer tion to veterinary medicine, small engines and National Restaurant Association. Just as impor- become a Youth Apprentice in the field. And
Education teacher. “Providing an emphasis on power sports (two courses that allow students to tantly, they can acquire important life skills off they went — all smiles. ultimately, by
nutrient dense and healthy meals is one of the learn about the basics of equipment repairs and and learn how to cook health-minded meals in providing DCE Senior High students with
ways we can make an impact on all students’ maintenance) and plant science courses. Many a safe manner. Students also prepare cuisines the opportunity to mentor others and apply
lives while they are learning healthy habits that students enrolled in these courses also partici- from around the globe, which broadens their their skill sets outside of the classroom they
prepare them for their future.” pate in FFA and lead the annual fourth grade exposure to diverse flavors, ingredients, cul- not only play a role in inspiring young Ever-
The interactive learning session is one of field trips at a local dairy farm where they teach tures and traditions. The students often prepare greens but in providing important services to
many hosted by the DCE Senior High and part of the elementary students about where their food meals and baked goods that are donated to the community.
a larger initiative to provide students with oppor- comes from and career opportunities available in community organizations and frequently cater
tunities to take what they learn in the classroom the ag science field. events hosted by the District.
and share that knowledge with others, as well as As for the Culinary Lab, the new space During the second graders’ visit a DCE www.dce.k12.wi.us
apply those skills outside of the classroom. Since has vastly expanded opportunities for students senior who is an enthusiastic ambassador for