The school already has a state-approved CTE culinary arts program and a space to build a garden with an abandoned greenhouse on site. The lead teacher wants to transform the program to Farm to Classroom to Table as well as restructuring the curriculum for School Wellness, Sustainability and hopefully, changing the school lunch to create nutritionally options for students and the community. The project will be run and operated by students, family and community and the not for profit, Seeds in the Middle. Central to this program is also boosting educational and health equity for all our children. The school population is proudly diverse and we see this project as a model to achieve greater equity in our education system. This is both a capital and expense ask because it requires renovating the greenhouse, building beds for growing food and garden-related capacity building as well as educational and programmatic support by Seeds in the Middle and other potential partners. We also see this project enabling students to engage in local culinary businesses, hospitality and tourism businesses and to make the culinary program and farm a go-to destination. This project may grow to become a student-run farmers market and flea market.