Week 7: July 26-30

Day 1

India is famous for its rich and colorful cuisine, so today campers traveled east to taste some delicious kheer (rice pudding), naan, savory red lentil dal, and a tangy cucumber salad

One of the goals of Culinary Camp is to improve campers' appreciation for a healthy lifestyle, so this afternoon, campers brainstormed various ways to stay in shape mentally and physically and what they might eat in a well-balanced diet.


Since exercise is a vital piece of a healthy lifestyle, campers went outside after lunch and played a fun game of capture the flag


Day 2

The campers began their day at camp with a field trip to Braeutigam Orachards and Farm Market in Belleville, IL. They picked a lot of peaches, visited baby goats, and played on a lifelike farm playground.

For physical activity, the campers played a variety of different games including Red Light/Green Light, Red Rover, hide-and-seek tag, and a fun hand game


After a busy day outside, the campers got to work in the kitchen. One group make exotic banana packages and a power smoothie, while the other group made sweet potato fries with a tasty peanut sauce and tofu stir fry.


Day 3

The morning began with disabilities awareness in the garden, where the kids got to test out various assistive devices, wheelchairs, and braces and learned how individuals with physical disabilities managed ordinary tasks.

We also got to hold our friendly hens!

Back in the kitchen, we enjoyed a delicious array of Japanese cuisine, including cheesecake, Soba noodle salad, and crispy teriyaki chicken wings


Day 4

Today we used our culinary skills to help others in need through campus kitchen. We made some lemon teriyaki salmon with steamed veggies and a delicious peach crisp. Afterwards, we enjoyed a relaxing afternoon at the pool

Day 5

The last day of camp is always so bittersweet... everyone has had such a great time and is sad to leave, but they are also excited about the grand finale - the parent party!

We started the morning outside in the garden, where we helped water the plants with their favorite (smelly!) concoction: manure tea. Then, planted a few more plants of our own.

Then we headed back to the kitchen to prepare for the afternoon's feast!

A picture of our lovely counselors (minus a few):

Week 6: July 19-23

Day 1

Today campers traveled to the great Northern European country of Ireland, where they enjoyed a delicious sampling of some hearty Irish cooking. The menu included Irish soda bread, homemade toffee, Yukon and sweet potato gratin, and lentil salad.

Day 2

Campers spent the morning at a farm in Alhambra, IL picking deliciously ripe blackberries. Luckily, we narrowly avoided an ominous looking storm and were able to get a great harvest.

When we returned to camp, the campers made a sweet blackberry crisp with their freshly picked fruit then helped decorate our own garden with some custom made concrete stepping stones.

Day 3

Every Wednesday, campers experience Disabilities Awareness Day, where they venture outside to the garden and try various assistive devices, wheelchairs, splints, and casts. The day is always a big hit, and the campers go home with a greater sense of respect and appreciation for individuals who cope with physical disabilities.

Day 4

Today was an extra special day as two of our campers had birthdays to celebrate! We threw them a surprise birthday party, complete with cupcakes and everything.


The campers were able to put their culinary skills to work while helping others today. They made a delicious teriyaki salmon with steamed veggies and peach cobbler for residents that are part of the campus kitchen program, a program that provides meals using donated food for individuals who have trouble cooking for themselves. It is always a great experience and the kids feel great about helping others in need. Afterward, they headed to the pool for an afternoon of fun in the sun!

Day 5

The culmination of our Northern European week was a culinary adventure to Sweden, and the campers were anxious to let their parents taste the cinnamon rolls, gingersnaps, savory Swedish meatballs with lingonberry sauce, and colorful cucumber salad.

Culinary camp is on hiatus! Check back in two weeks for more exciting updates!

Week 4: June 28-July 2

Day 1

Home sweet home! This week campers will be cooking and baking a variety of delicious, home-style dishes from around the United States in honor of our country's upcoming independence day. Speaking of home... today began with an interesting hands-on lesson by a volunteer from the Missouri Conservation Society about common snakes and spiders we might find in the garden at home and here at SLU. Some can be dangerous, but many are helpful!


Today we traveled down to the great state of Louisiana and made delicious Creole cuisine. On the menu was some classic New Orleans-style gumbo complemented by a zesty red beans and rice mix, fresh corn bread, and sweet peach cobbler.


Luckily, the weather in St. Louis isn't quite as humid as New Orleans, so we were able to soak up some sunshine and get some fresh air outside during our nutrition lesson and physical activity time.

DAY 2

Today's weather was absolutely perfect for a field trip to Wentzville, Missouri where the campers celebrated American culture (and agriculture!) on a local organic farm. We had a ton of fun helping out farmer Chris by laying hay, harvesting garlic, and feeding his goats.

Farmer Chris shows off some of his hens and explains how they help keep his soil fertile

Hay isn't just for horses... it's for plants, too!


After a great morning, we walked across the street to a great park for a picnic lunch and a little free time


Back at SLU, we continued our culinary adventure to the East Coast, where the campers prepared Maryland style crab cakes and delicious blueberry buckle. A friend from the Occupational Therapy Camp even joined in on the fun!

Day 3

Each week, campers have the opportunity to experience life with a disability during disability awareness day. During the morning garden time, campers attempt to perform ordinary gardening tasks using special assistive devices, wheelchairs, leg braces, and blindness simulation goggles. Most campers find that the tasks are more challenging than they first assumed... and leave the garden with a new sense of admiration and respect for individuals who live with a physical disability.

While in the garden, the campers also take care of our lovely new chickens


Back in the kitchen in the afternoon, the campers learned how to make their own homemade butter to put on our Southern style sweet potato biscuits. Delicious!!

Day 4

Early this morning, the campers enjoyed the beautiful weather out in our garden. They also learned an easy, garden friendly soap recipe that will help get rid of pesky bugs but keep the plants and the environment safe.


Today we were able to show a little USA pride by helping out our neighbors at Campus Kitchen. In the morning, the campers made some delicious barbecue steak, coleslaw, roasted potatoes, and banana muffins. Later that afternoon, they took them over to individuals who have difficulty cooking for themselves.


After delivering the food, campers jumped in the pool and enjoyed a relaxing afternoon!

Day 5

Parent Day!! The campers have been anxiously awaiting this day all week... everyone is very excited to show off all that they have learned. We worked hard all day to make some spicy cinnamon brownies, jalapeno corn muffins, sweet potato tamales, and quinoa black bean salad that the parents will be able to taste this afternoon.

Mmmm.... tasty!!

When the campers weren't cooking, they were preparing decorations and getting themselves ready for the party this afternoon.


Family day was a huge success! Everyone enjoyed the grand finale to such a great week at camp. We hope to see you all again next year!