By Karen Knight. 

Lower Cape May Regional High School students have taken farm-to-table to heart this year, growing herbs, lettuce, beefsteak and cherry tomatoes, peppers and cucumbers for their culinary program, cafeteria and Life Skills class.

In addition, a freshwater shrimp tank has been introduced to the greenhouse as part of the Marine Biology class. The shrimp raised will be utilized in the school’s culinary endeavors, further enriching the educational experience and promoting sustainability initiatives within the school community.