Facilities Manager John Dionne surveys the GO Green Garden that is fast becoming an annual tradition at Penobscot Job Corps Academy(PJCA). This is year three that Mr. Dionne has taken a leadership role in the planting and harvesting of produce that is finding its way to the PJCA culinary kitchens. During the summer CPP students are being introduced to the short growing season in Maine and the value that a garden can bring to a community. Mr. Dionne is coordinating the planting, weeding and harvesting with the CPP team. The goal is to incorporate the bountiful harvest into the New Student / CPP completion luncheons and instill a sense of giving back to the PJCA community that our newest students can carry with them throughout their stay in our program. This year’s bounty includes four varieties of tomatoes, three varieties of string beans, two varieties of peppers, two varieties of cabbages, two varieties of lettuce, two varieties of carrots, cauliflower, swiss char, beets, cucumbers, onions, squash, zucchini, egg plant and radishes. Also four types of herbs have been planted: thyme, oregano, sage and fennel.