Sign up now for fall programs

Enroll now in fall sessions I and II. A few openings are still available in Culinary Foundations, Urban Explorers, and Environmental Teamwork & Wildlife Education.

Culinary Foundations

Develop professional culinary skills working with our chef in class and preparing food for a large event every Wednesday. Help grow our organic garden and learn about fresh ingredients.

Read More

Urban Explorers

Learn about nature and culture, visit parks and museums, and develop job and life skills. Share your knowledge and express yourself through art, communication, and technology projects.

Read More

Environmental Teamwork & Wildlife Education

Build work skills, healthy habits, and interpersonal skills, practice gardening and habitat restoration, and engage with wildlife.

Read More

Highlights of the week: September 26-30

Culinary Foundations


  • In the garden, we finished transplanting our 28 seedlings and learned about garden therapy.
  • Students made pineapple upside down cupcakes and gluten free chocolate peanut butter cupcakes, as well as practicing piping frosting.
  • We discussed strategies for saving money on groceries and tricks for limiting food waste.
  • The class also made ratatouille.
Urban Explorers


  • The class chose a topic for our next video, Food! The Musical, and planned out the songs as well as which character each student will play.  The topic will be vitamins from fruits and vegetables.
  • We watched video clips showing what eating breakfast is like in different parts of the world, learning about food culture.
  • Students practiced critical thinking skills discussing alternative farming practices – such as community farming, truck farming, and animal sanctuaries – and how these practices are less harmful to the environment and animals.  The class talked about the differences between how plants grow in the wild and how they grow on a farm.
  • Our class took a field trip to Everglades Outpost Wildlife Rescue where we saw a variety of rescued animals.

Highlights of the Week: September 19-23

Urban Explorers


  • We learned about which vitamins are found in different fruits and vegetables.
  • The class discussed food labels such as grass-fed, cage-free, and pasture-raised.
  • Students also learned about vegetarianism and veganism.
  • We took a field trip to Simpson Park, practicing taking public transit.  At the park, students learned about how the Tequesta used plants as food and medicine, and also did movement exercises with guest instructor and dance expert Jenna Balfe.
Culinary Foundations
  • The seeds we planted last week have grown so we transplanted them to larger containers.
  • Students practiced their knife skills cutting potatoes, onions, citrus, cucumbers, and bell peppers in preparation for Church Night In on Wednesday, and also made chocolate chip cookies.
  • The class discussed healthy meal planning and learned about the difference between natural and added sugars in food.
  • We made pan-seared tilapia with a citrus vinaigrette, as well as a roasted vegetable recipe including carrots, potatoes, and leeks.
  • Students learned about food waste in the USA.

Highlights of the Week: September 12-16

Urban Explorers
  • Students wrote their resumes using the brainstorming maps they made last week.
  • We discussed how genetics relates to diversity and discrimination, and then learned about GMOs.
  • The class learned about the impacts of over-fishing on the world’s fish population.
  • We played a probability game to learn about the risks of an unhealthy diet.
  • The class discussed differences between standard and alternative food production methods, like treatment of animals, use of pesticides, and farmers’ and farm workers’ livelihoods.
  • Students made creative phone charging stations to keep their phones in during class so they won’t be a distraction.
 Culinary Foundations
  • In the garden, students learned about permaculture, plant guilds, and companion planting.
  • We planted 12 different varieties of vegetable seeds in labeled pots.
  • Students assisted with food preparation for the Church Night In dinner on Wednesday.
  • We made brownies, chocolate chip cookies, and Rice Krispie treats, portioned them into bags, and sold them at our first bake sale of the year.  Proceeds benefit our garden.
  • Students made tacos, learning how to pull chicken, make fresh salsa, and dice tomatoes, peppers, and onions.

Highlights of the Week: September 6-9

Culinary Foundations


  • The class discussed the different types of cooking methods.
  • Students practiced the creaming method by baking gluten-free chocolate cupcakes and also learned how to pipe frosting.
  • We smelled different herbs and spices and learned all about their pairings with various ingredients.
  • Students learned the moist cooking method called braising, preparing braised red cabbage.
  • The class discussed the steps to start a garden, including observation of conditions, envisioning the type of garden, and the preparation for execution.
  • Students each drew out their own plans for our garden space.
Urban Explorers


  • We learned new words in sign language by practicing the sign language dance “I Love Myself”.
  • The class discussed factory farming and how our meat does not look like the animals it comes from.
  • Guest speakers Lynnette Chiverton and Annetta Garcia from the administrative offices of Special Transportation Service came to talk to us about STS policies and answer questions about the service.
  • Students did a brainstorming activity in preparation for writing their resumes, creating maps of their educational and work experience by tea-staining paper and following a series of steps to organize images of their experiences.

Highlights of the Week: August 29 – September 2

Urban Explorers
  • The class worked together to draw up classroom rules for the session.
  • We talked about diversity and discrimination, and students shared things that make them unique.
  • Students did an art project about what makes them unique.
  • We learned about this history of agriculture and how production methods and the treatment of animals have changed over time

Culinary Foundations
  • The class started out the session with an overview of safety and sanitation, as well as cooking terminology.
  • We learned our first knife cut, called the batonnet, and to practice it we peeled and cut potatoes and made delicious french fries.
  • Students learned the julienne cut and practiced it on vegetables.
  • We made mango muffins from scratch, practicing measurement and being organized in the kitchen.

August 8-12 Highlights of the Week

  • The class discussed diversity, prejudice, discrimination, and hate speech.  Students did an activity to explore the meaning of privilege.
  • We played a game to review telling time on an analog clock.

08.12.16- 1

  • Students developed healthy menus for their food truck project.
  • In videography this week, students filmed the videoblogs they have been preparing.
  • Students practiced fine motor skills by modeling the steps involved in food production with paper chains.
  • Psychologist Janice Hynes worked with students on talking about emotions and expressing themselves through dance.

08.10.16- 1

July 25-29 Highlights of the Week

  • This week we learned about hunger and sustainability.  The class discussed hunger in the US and around the world, how food gets from a farm to the table, and why some foods come from other countries.
  • Students worked on their videoblogs and discussed health issues related to food and water.
  • Following up on last week’s class, some students brought in videos about bullying.  We talked about the line between bullying and standing up for yourself or your friends.
  • Students practiced counting money and making sure they have the correct change, building their own mini food trucks as a setting for this activity.
  • Our field trip this week was to the Miami Science Barge where we had a tour, looked for plankton under a microscope, and learned about aquaculture.

WE 8.29.16 science barge IMG_0326

WE 8.29.16 science barge IMG_0324