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.
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