MOUNTAIN LIFE - Blue Mountains | Spring 2020

22 I find myself standing in a greenhouse, glass-walled and brightly lit by the late morning sun. The long rectangular metal tables are contrasted by the various trays of green- and purple-hued plants situated on top. Vertical hydroponic planters filled with salad greens are positioned along the perimeter of the room. The air inside is warm and humid, which is a welcome contrast to the outside chill on the other side of the glass. This greenhouse is a centre for learning and part of the Green Industries Program at Stayner Collegiate Institute (SCI). I place my bag onto one of the tables while Mike Wheatcroft, Green Industries Program Instructor, picks out a small green leaf from one of the vertical planters and hands it to me. “Try this,” he suggests. “It’s called wasabi arugula.” I chew the leaf a couple of times and then the spicy flavour hits full force. You certainly won’t find arugula that delicious at your local grocery store. The greenhouse was constructed seven years ago with funding provided by the Ontario Ministry of Education. Similar set-ups can be found at schools in Meaford, Bradford, Alliston, Flesherton and Singhampton. The program at SCI also gives back to the community by donating to the local food bank, supplying produce to the school cafeteria, and hosting an annual plant sale which takes place at the end of May. Inside the greenhouse you will find numerous trays of tomatoes, peppers and salad greens, as well as houseplants and flowers. At its peak, around 10,000 plants will be growing. I ask Mike about some of the challenges he has experienced running a greenhouse. “One of the biggest issues is pests, especially aphids. A few years back I tried to control them with ladybugs. It worked, but it was expensive.” The use of integrated pest management, an environmentally sound way to manage critters that like to make both love and war, is commonly applied in horticulture operations. “After the annual plant sale, we clear out the greenhouse completely, which seems to be the best way to keep out pests,” Mike explains. I glance out the window and notice a number of outdoor garden beds, which are also part of the Green Industries Program. A small group of students is building wooden sheds as part of the woodworking program at SCI. I ask Mike what attracts students to programs like these. “Growing food, building sheds, and laying paver stones are skills that have been forgotten,” he replies. “These programs provide students the skills to do this type of work.” Mike also brings a unique perspective, as he trained and worked as a landscape architect prior to leading the Green Industries Program. Practical, hands-on learning and interdisciplinary education is intrinsic to the program. This style of learning is rewarding and gives students a sense of ownership in the process. Plus the results of their hard work is tangible, and in this case, edible. Whether it’s small-scale greenhouses like the one at SCI or large commercial operations spanning acres of land, greenhouse technology has come a long way through a clever blend of engineering and horticulture. This helps offset the energy and water demands as well as emissions. Perhaps greenhouses are the future of food, giving humans the ability to control the growing environment as traditional farming faces uncertainty due to climate change and global population growth. Ponder that for a moment. Gesturing to the inside of the greenhouse, Mike adds: “If we’re talking about the 100-Mile Diet, this is it.” –Laura Raimondi The program at SCI also gives back to the community by donating to the local food bank, supplying produce to the school cafeteria, and hosting an annual plant sale. GROWTH OPPORTUNITY: SCI’S GREEN INDUSTRIES PROGRAM UPFRONT Mike “Wheaty”Wheatcroft tends greenhouse at Stayner Collegiate Institute. LAURA RAIMONDI