Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56Dinner is served in Founders Hall. The normal staples are present - hamburgers made from Orme Ranch Beef Cattle, carrots grown in the Burpee Garden, and there is even a bowl of plums at the end of the serving line grown on the tree planted years ago by the Orme Family. Finally, there is a salad featuring some very special lettuce. While it might look and taste like any other lettuce purchased from any local farmers market, this lettuce was, in-fact, grown from seed to maturity without ever touching a piece of soil.  Much like a scene from this year’s blockbuster “The Martian”, students in Orme’s Environmental Science class have been working on projects such as growing lettuce without soil. Orme junior Alex Aleman can take credit for just such an accomplishment. He has created an Aquaponic System of growing lettuce that is later served in Founders Hall. “In the beginning of the school year, Mr. Jones asked to us to devise sustainable projects that not only would be of use in the garden, orchard or vineyard, but that would also put recycled materials to use,” Alex explained, “I have a deep love of fishing, so I knew that I wanted to come up with a project that involved the use of fish as a means for growing vegetables.” Using materials found in the recycling piles of the school, Alex began his fall semester by dragging an old bathtub to the Science Building Greenhouse. Once in place, the tub was re-purposed into a fish tank where tilapia live. The water, which is nitrogen rich from the breathing processes of the fish, is cycled to a Growing Green Alex Aleman ‘17 takes his love of fishing and turns it into a sustainable method of growing vegetables.