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Highlights of the Week: December 5-9

Culinary Foundations
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  • This week, students learned to make fresh roasted eggplant, steamed carrots, and a veggie orzo pilaf.
  • We reviewed the technique for properly preparing eggplant and following a recipe with step by step instructions and variations.
Urban Explorers
  • This week, we learned about how the media affects culture.
  • Students started applications for the volunteer program at the Frost Museum.
  • The class continued working on anti-discrimination posters to hang up around the museum.
  • We worked on the choreography for the vitamin songs in Food! The Musical.
  • The class discussed the consequences of cyberbullying and implemented a new class agreement about being kind to each other online.

Highlights of the Week: November 28-December 2

Urban Explorers
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  • We took a field trip to Homestead Hospital’s community garden and helped to make tacos with vegetables from the garden.
  • Students discussed which individuals they see as successful and why.
  • We worked on the choreography for Food! The Musical.
  • Students worked on Hate Speech-Free Zone posters to hang up around the museum.
  • For our life skills lesson, we discussed the importance of smoke detectors and how and when to change your smoke detector’s battery.
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Culinary Foundations
  • For the Church Night In dinner, students made apple spice cupcakes.
  • The class reviewed the foundational sauces we’ve learned to make.
  • We also made a bechamel sauce as a base for macaroni and cheese with broccoli.

Highlights of the Week: November 21-23

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  • Urban Explorers students worked on their costumes for our musical.
  • We listened to songs from around the world and learned about how culture influences music.
  • Students learned about communicating a message through theater, watching clips of performances from different cultures.
  • The class discussed movie genres and learned about how culture affects film.

Highlights of the Week: November 14-18

Culinary Foundations

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  • The class made pumpkin pies and homemade whipped cream to celebrate Thanksgiving.
  • We also made turkey meatballs in creamed mushroom sauce served over rice, a good way to use up turkey leftovers.
  • In the garden, we planted radishes, basil, and other edibles in the garden.
  • The class learned about aromatic herbs that can grow in Florida, smelling samples of them.

 

Urban Explorers

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  • The class took a field trip to the Miami International Book Fair, where students browsed books by different authors and watched a presentation by Ridley Pearson about his upcoming young adult mystery.
  • We continued our study of world religions, this week learning about Buddhism.
  • Students learned about clothing styles around the world.
  • The class practiced the choreography for our musical.

Highlights of the Week: November 7-10

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  • Urban Explorers students learned about Hinduism as part of our unit on world religions.
  • Students added motions to the first songs in the musical after warming up with a group dance circle.
  • We discussed how the electoral system works, including what the electoral college is and when the president-elect gets inaugurated.
  • The class worked on the costumes for our musical.

Highlights of the Week: October 31-November 4

 This week we started our second fall session, which runs until the end of December.
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  • Students wore costumes to celebrate Halloween, and we began designing the costumes for our musical, using the colors of the fruits and vegetables in which each vitamin is found in that vitamin characters’ costume.
  • In Urban Explorers, we began our discussion of this session’s theme – cultural perspectives – by discussing our heritage and what foods we eat in our families that are part of the culture of the countries our families came from.
  • Urban Explorers began their study of world religions by learning about the shared origins of Judaism, Christianity, and Islam.
  • The class practiced the songs for Food! The Musical.

Highlights of the week: September 26-30

Culinary Foundations

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  • 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

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  • 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

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  • 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.