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Life Lab

The Life Lab Program at Gault School is a K-5 hands-on science and nutrition program. All students visit the garden in small groups with their class weekly or bi-weekly during the school year. Lessons include scientific observation and illustration, science experiments, planting, growing, and harvesting seasonal fruits and vegetables, preparing foods and tasting.

The Gault Life Lab includes a greenhouse, outdoor kitchen, grey water recycling, outdoor classroom and compost bins. Lunch and snack waste from the school is composted in the Life Lab and used in the garden.

This year Gault School has been selected by NOAA to become an Ocean Guardian School.In partnership with the non-profit group Groundswell, students are growing California native plants from seed, conducting experiments, and planting young plants at Seabright Beach to increase biodiversity.

If you would like to help in the Life Lab Garden, please contact Life Lab Teacher Erica Schroeder at or 429-3856.

"I love to cook in the kitchen!"

Cesar 1st Grade

"I am learning how to cook. I used a knife!"

Jack 1st Grade

"When they come back from the Life Lab, they always have a topic they want to research!"

Barbara Librarian

"We love how kids see the connection between food and where it comes from."

Candi 2nd Grade Teacher

"Me encanta cuando limpiamos las hojas para que los peces pueden ver! (I love when we clean out the leaves so the fish can see!)"

Andi 1st Grade

"Que divertido fue cortar los persimos con el gancho! (It was so fun to pick the persimmons with the fruit picker!)"

Nanely 1st Grade

"For a lot of them, it’s their only chance to go out and get dirty, to play in the dirt. It’s science, and it stimulates knowledge. They seethe connection between math and real life, the connection between class and real life. My kids could spend all day in the Life Lab."

Steve 3rd Grade Teacher

"Today was the 1st time I tried persimmons! The hard one [fuyu] was my favorite."

Daniela 1st Grade

Download the 2016 Gault Life Lab Recipe Book here:

Life Lab Recipes

Strawberry Smoothie

Ingredients - 1 pint frozen strawberries - 2 bananas - 1/3 cup low-fat vanilla yogurt - 1/2/ cup orange juice Directions - Place all ingredients in a blender. - Blend until smooth. - Makes 3-4 servings.

Fall Fruit Salad

Ingredients - 1/2 pomegranate, seeds separated - 1 Fuyu persimmon, cut into quarters and sliced thin - 1 pear, cored and sliced thin - 1 tablespoon lemon juice Directions - Place all fruit in a bowl - Toss with lemon juice - Enjoy!

Garden Applesauce

Ingredients - 3 apples - 1 cinnamon stick - 1/2 cup apple juice - 1/8 cup sugar - 1/2 Tablespoon lemon juice - Pinch nutmeg Directions Cut apples into 1/2 inch chunks. Add ingredients to pot, cooking at low heat until soft. Remove cinnamon stick and puree apples using a potato masher or food processor. Add powdered cinnamon if desired. Serve and eat!

Kale Salad

Ingredients - 1 bunch kale - 1 tablespoon grated Pecorino or Parmesan cheese - 1 tablespoon olive oil - Juice of 1 lemon Directions - Tear the kale leaves from the stems and place in a bowl. Discard the stems. - Add olive oil and massage the oil into the kale leaves with your hands. - Add lemon juice and cheese. - Mix together.

Orange & Jicama Salad

Ingredients - 3 oranges, peeled and diced - 1/2 medium jicama, peeled and diced - Leaves from 2-3 stems cilantro, minced - 1/2-1 teaspoon jalapeño, minced - Juice of 1 lime - Salt to taste Directions - Add all ingredients to a bowl, mix gently. Serve and enjoy!

Oven Roasted Potatoes

Ingredients - 4 potatoes, red, yellow and/or purple - 1 Tbsp. olive oil - Salt & pepper to taste - Pinch of herbs such as basil, oregano, thyme or rosemary Directions - Slice potatoes into 8 wedges lengthwise. - Toss with olive oil, salt, pepper and herbs in a medium size bowl. - Place on baking sheet. - Preheat oven to 375 - Bake for 35-40 min.

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