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/
