Rolling Admission for Nature Links Spring and Summer Programs at Shake A Leg Miami! Join Now!

Enrollment is open for this program.

Art in Practice 4/22 - 4/30 (rolling admission)

Join us for a spring session of job skills and life skills. Learn about climate change and express yourself through videography, art, dance, and gardening. Students will have a public art show at the end of this session.

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Summer Session: Art, Fun, Growing and Sun

Participants will have the opportunity to socialize, learn about nature/growing, experience Biscayne Bay and make art related to what they experience. Soft job skills, independent living and healthy eating/bodies are other topics that will be covered.

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Youtube Channel

You can visit our Youtube channel and check out wonderful student-made videos and more at:

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Highlights of the Week: November 14-18

Culinary Foundations


  • 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


  • 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


  • 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.
  • 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


  • 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.