Week 2: June 14-18

Day 1

On the first day of camp, the campers took a tour of our herb garden next to our cafeteria. We also learned about garden tools and had a chance to identify the herbs with our sense of smell. Rosemary, oregano, and mint...oh my! :)

After spending time in the garden, we identified the different South American countries, then tried our hand in Brazilian cuisine!

Campers chop Brazil nuts in order to make a tasty "Pe de moleque" which translates into "pavement". This is characteristic of the hard and textured nut brittle we made!

Campers chop Brazil nuts in order to make a tasty "Pe de moleque" which natively translates into "pavement". This is characteristic of the hard and textured nut brittle we made!

Now campers have the expertise to make a sugar sweet block of pavement :) Brazil nuts and almonds really do the trick!

More expert chefs with their Nut Brittle and Brazilian Cheese Bread.

Day 2

Day 2 began with a field trip to Kraut Run Farm where the campers learned about the organic farming lifestyle followed at the farm.

These are the chickens that are moved to different sites every couple of days to eat grass and natural foods. The pigs have hair and were quite a site to see compared to the pink pigs we are accustomed to nowadays.

The campers helped the farmer put hay under his potatoes so they would keep longer and not rot.

Campers then used newspaper and dirt to make seed beds for new plants. They learned that not using a pot helps decrease stress on the plant when it is moved to the ground as a sprout.

Back at SLU we went back to our South American cooking to make baked green plantain chips and grilled chicken with Chimichurri sauce. The campers had fun exploring different ways to make the sauce putting in their own twists.

At the end of the day, we celebrate a camper's birthday with a homemade cake. We are so happy that he wanted to spend his 13th birthday at SLU's Culinary Camp with us!

DAY 3

Wednesday was Disability Awareness Day and the campers were able to experience a variety of disability scenarios. Willie from Paraquad came to talk with the campers about how people adapt to living on a daily basis with a disability. Campers were able to experience using wheelchairs, walk and climb stairs while wearing a leg splint, and cut sweet potatoes with the assistance of adaptive cutting boards and knives while wearing an arm splint.

Throughout the week the campers have been playing soccer during physical activity time in honor of the World Cup soccer tournament. Even the camp counselors participate.

At the end of the day, campers are able to taste test the food they prepared in the afternoon. Here are two campers enjoying the vegetable harvest stew that was made on Wednesday.

Day 4

On Thursday, the campers began the day by planting in the grow tables.

The next project of the day was to prepare food for Campus Kitchen. The campers worked hard to make a delicious beef stir fry, rice and lemon blueberry muffins. After the food was finished, the campers worked together to package the meals.

Before the campers could enjoy time at the pool, they deliver the meals they had prepared to the Campus Kitchen clients. Many of the clients were very glad to receive a home-cooked meal.

Playing at the pool was a great way to cool off and enjoy the sunny weather after a fun day of cooking!

Day 5

On Friday morning, the campers were finally able to spend some time in the garden.

After lunch, the campers headed back to the kitchen to prepare the final touches for this afternoon's parent reception. Everybody was very eager to show off all that they had learned this week!

Overall, everyone had a great week at camp. After all, what could be better than enjoying good food with good friends?



All of the pictures for the week can be accessed at:
http://www2.snapfish.com/snapfish/thumbnailshare/AlbumID=2401533020/a=2492798020_2492798020/otsc=SHR/otsi=SALBlink/COBRAND_NAME=snapfish/

Week 1: June 7-11

Day 1

On our first day of Culinary Camp 2010 we made solar ovens in which we cooked our food. The kids made three different solar ovens of different sizes. We used cardboard boxes, foil, and newspaper to draw in the heat of the sun and cook our food. Unfortunately for our camp we had a cloudy first day which wouldn't help us cook our food. We needed a little help from our indoor ovens, but it was quite an experience learning how to make one and try to capture the sun's energy to cook our food.

After making the ovens we started preparing our food out in the garden to cook in the solar ovens. We made a Carrot, Zucchini & Pineapple Bread. The campers shredded the carrots and zucchini using team efforts to quickly get ready to give our food the longest time possible in our outdoor ovens.

The campers learned that even outside we need to clean and santize our work stations. They used teamwork to clean and santize and get our outdoor cooking stations nice and clean everytime we started and finished a project.

In the afternoon we made apple crisps in our Dutch Ovens over a camp fire. Chef Mik joined our group out in the garden and taught us how to safely make a fire perfect for outdoor cooking with Dutch Ovens. The campers enjoyed helping Chef Mik gather tinder for our fire. He taught the campers about fire safety and explained how fires needed fuel and air to stay going. After our apple crisps were settled under and over our hot coals we started on a delicious Vanilla Ice Cream with Cinnamon. Using peanut butter jars and big containers the campers shook, rolled, and tossed the ice cream surrounded by ice and rock salt attempting to gain some form of creamy cold snack. It was difficult but the finished product was delicious. It was an enjoyable first day of camp with a tasty outcome.

Day 2

Day two began out in the garden with Marilyn and Millie. The campers learn about sustainability out in the garden and how we use food that we grow out in the garden here at SLU in Fresh Gatherings our cafeteria that the campers ate at during lunch. We are in the process of moving from one garden spot to another and the campers helped us transplant some plants and herbs. They were also able to pick some strawberries and eat them right out in the garden! It was quite the special treat.

Tuesday morning we were again plagued with clouds and little sun making it hard to use our solar ovens. We prepped our food out in the garden in hopes of sun; the campers made cornbread and spicy mexican baked beans. The groups had to concentrate on their measurements and ingredients while making the cornbread so that it would turn out just right. They did a wonderful job and were able to taste their cornbread at lunch time.

Tuesday afternoon brought heavy storms and some thunder and lighting forcing the campers to stay inside for the afternoon cooking time. The campers took turns reading the instructions while the others listened. This helped show us the reading the recipe before starting is an important step because it gives us an idea of what we will be doing and the amounts of each ingredient that needs to go into our bowls. The campers had to chop up red onions and spinach for our cheese and spinach enchiladas. Each camper made their own enchilada to take home and eat specialized to their own tastes and likes. They, also, made banana boats using a whole banana, chocolate chips, pecans, and mini marshmallows. These were the afternoon snack and each camper made it their own by putting as much or as little of each ingredient as they liked. They were a big hit and easy to make!

Day 3

Wednesday was Disability Awareness Day at Culinary Camp and the campers learned that even with disabilities, gardening and cooking is possible. They were put to the test with some challenges that are faced by others every day. They had to push themselves around in wheelchairs, learn how leg splints immoblize their legs making moving around difficult, lose use of their dominant hand while measuring spices and cutting up sweet potatoes, and impair their vision and learn to read recipes and other visual challenges. It was an eye opening experience for the campers when they saw how difficult it was to do some of the tasks. Willie Kimbrough, Jr. from Paraquad came to assist the children in wheelchairs and to provide his expertise for our day.

Putting on the hand splints was hard to do on their own which leading to help being needed.

Gracy learned that picking herbs while in a leg splint required certain tools to make it more comfortable but also made it more difficult to reach the herbs she needed.

Rachel and Lucie learned just how hard it was to read with vision impairments when it came to reading their recipes. They had to move closer and really concentrate on what they were seeing.

They, also, saw just how hard it was to see what they were picking out in the herb garden.

Jackson and Joseph had to follow around camp counselor, Whitney. They found it difficult to wheel themselves around after her.

Lucie tries to walk up the stairs with a Zimmer leg splint as counselor Lauren assists.

Later in the day the campers were able to leave the actual disabilities behind them but kept them in mind all day remembering how they had to perform tasks that were usually easy for them. We again had cloudy weather with no sun peaking through forcing the group into the food lab. Here they learned more about knife safety and even got to try a new fruit, rhubarb. The campers described it as tart when they tried it raw. In the afternoon the campers were able to cut up more vegetables and make some spicy sweet potatoes and jambalaya.

Counselor Susan monitors Joe carefully stirring the rice pudding as Ben and Rachel assist with the rest of the ingredients.

Physical activity is a very important component of camp life. Here the group does various stretching techniques to get ready for soccer.

Day 4

The campers prepared food for Campus Kitchen today. Campus Kitchen is an organization that prepares "recycled" food for people that have a difficult time preparing their own food. Today, the campers prepared baked chicken, roasted potatoes, vegetable stir fry, and strawberry bread - YUM!

After delivering the food for Campus Kitchen, the campers took a dip in the pool on campus.

The faces say it all!! It was a fun day!

Day 5

Day 5 started with the campers learning about herbs so they can decide which ones to plant in their own take-home container gardens.

After planting, the campers presented the construction workers with a breakfast to thank them for making the new garden beautiful. BLT's on bread handmade by Todd Parkhurst our baker complimented with Mint Lemonade the campers helped make were a huge hit!

After the breakfast, the campers prepared the last few items for their appetizer party. Dan assists Madison with the chocolate chip cookies as Lucy creates her own marinade under Laura's supervision.

Link to Snapfish to view all pictures from the week:
http://www2.snapfish.com/snapfish/thumbnailshare/AlbumID=2400712020/a=2492798020_2492798020/otsc=SHR/otsi=SALBlink/COBRAND_NAME=snapfish/