The final morning of camp we began yet again down in the gardens. Today was HERB DAY and we celebrated in a few different ways. First, all the campers chose 3 herb seedlings to plant in their very own herb garden to take home and enjoy for the rest of the summer. They also participating in making a “boo boo sav” which they can use for cuts and scrapes to heal them the natural way! Finally, we made lavender wands which make perfect air fresheners and a couple herbal lemonades for everyone to enjoy at the party at 4pm today.
We headed back up to our food lab to cook for the first portion of the day and made a couple delicious Indian recipes. We made Til Ki Galak which is a sesame brittle and we also made a Green Coconut Fish Curry. After finishing these recipes, the campers headed into the multipurpose room to color Healthy Food Advertisements. These will be hanging on the walls at the parent party so be sure not to miss them!!
When the creative and colorful pictures were complete, everyone headed downstairs for a tasty lunch and then filed outside for a BIG SURPRISE and physical activity. THE BILLIKEN came to meet the campers and to teach them a little Billiken Shuffle. Everyone got “Summer at SLU” tattoos and enjoyed the SLU Spirit 🙂
The final stretch of the day before the party came after physical activity and we finished up the rest of our recipes. The campers made Rogan Josh (an aromatic beef dish), Cumin Spiced Potatoes and Peppers, and some rice to go on the side of all the yummy food we prepared all week long.
Thanks for an amazing week campers, come back next year and make sure you use all your culinary skills to continue cooking for the rest of the summer!!! 🙂
Good morning campers! Our first activity this morning was to learn all about different disabilities, what it means to be disabled, and get to experience a few different scenarios of various disabilities and what people experiencing disabilities go through on a daily basis. We rotated between 4 stations exploring what it’s like to be in a wheel chair, wear hand splints, leg splints, and to have impaired vision. It was a hot morning outside but it was very educational. We even had a representative, Julie, come in from Paraquad and talk to the kids about what it’s like to be disabled, how you should treat those with a disability, and more specifically what it means to have cerebral palsy (what she has experienced from birth).
From there we headed up to our food lab and learned a little about Campus Kitchens and exactly what they do. This organization started in Washington DC cooking food for the less fortunate and delivering it. They thought, “Where can we find a lot of industrial kitchens that can cook food in bulk in a short amount of time so we can help more people?” COLLEGE CAMPUSES!! So SLU became the first college involved in Campus Kitchens and in one of our residence halls, Reinert, we host this wonderful organization. The kids cooked meals for the less fortunate today and packaged them up to be delivered later in the day. Some of these people they cooked meals for would probably be experiencing their first meal of the day when eating their dinner Campus Kitchens will provide for them.
Once all of the food was prepared, we headed out to tour SLU’s very own Campus Kitchen. We were greeted by Adam, who is an expert in everything Campus Kitchen related. He gave us a tour of the mass production kitchen which included a steamer, conduction oven, dishwasher line, food pantry, and campers even got to step inside of the giant freezer!!!
After that cool off, we headed to the pool (or those more native to SLU like to call it SLUruba…palm trees and all 🙂 )
We had a blast playing in the sun but we can’t wait until tomorrow when we get to show off all of our cooking skills and get a taste of the delicious cuisine of India!!!
This morning we began our day in the garden helping the gardeners harvest! We harvested raspberries, apricots, LOTS of green beans, and some fresh herbs. We spent some time with the chickens and got to feed them some old apricots that had fallen off of the trees. We even discovered that one of the hens had laid an egg (a rarity now that they are getting older). We had a long nutrition education session where the campers learned about the different vitamins and what foods they are in and how they specifically are beneficial to your body. We also learned about skin cancer and the importance of sun screen. Do you guys remember the ABC’s of checking a mole!?
We stayed in the garden for the rest of the morning grilling Tandoori Chicken, making Mint Raita, and Indian Carrot Salad. We rolled out and baked the Naan dough we made yesterday in the stone oven we have down in the garden. Even though preparing food down in the garden was a little bit of a challenge, lunch was served down there and we all enjoyed the picnic outside.
Afterwards, we played a game of “Mother May I Cross the Bridge??” for physical activity and headed back inside and up to the kitchens for the remainder of the afternoon.
In the kitchen this afternoon, we all felt a lot better after spending the first half of the day in the humidity…AHHH AIR CONDITIONING 🙂 and cooked a couple more recipes before the end of the day. We made a Roasted Cauliflower Salad and Coconut Burfi which called for almonds but since a couple of campers are allergic, we took the time to teach a little about what allergies are and why it’s so important to take extra care when cooking around others with allergies. The end of the day came quickly since we stayed so busy all day! Don’t forget your swimsuits tomorrow, everyone, we’re going to the POOL!
This morning after arriving at SLU, we immediately piled into vans and took a little road trip out to Wentzville to a local farm known as “Kraut Run,” a small organic farm in St. Charles County. Here the kids got a taste of what it means to grow your own food and to care for various types of livestock. The campers weeded and harvested garlic for the farm owners and even got to feed their pigs!! And who could forget that they each got a chance to play with the farm protector and adorable dog Morgan! Despite the heat, everyone had a great time touring the farm and learning about organic farming.
Upon returning to SLU, the kids relaxed with a nice lunch and then headed back outdoors for some physical activity. Afterwards, we once again headed inside and up to our home court- the food lab. There we began a recipe for Naan (Indian Style Flat Bread) and Channa Salad (Garbanzo Bean Salad). The Naan recipe will get finished tomorrow when we roll out and cut the dough. While waiting for the Naan dough to finish rising, we made dog biscuits and tidied up the kitchen for another exciting day of culinary creativity tomorrow 🙂
We began our day down in the garden as Marilyn and Erin taught us a little about what it’s like to work in a garden. We reviewed the importance of respecting ourselves, each other, the tools, and of course the vegetation in the garden. After the quick review, Marilyn, our master gardener, taught the kids about what an African Bag Garden is. Due to frequent unrest in Africa, many natives have learned to make gardens that they can transport if they were to be uprooted from their homes. To do so, they plant gardens in bags so they can carry them with them no matter where they relocate to!
We headed back inside and up to our kitchens after some hard work planting our transportable gardens! There we discussed safety in the kitchen and learned some basic knife skills such as cutting an onion and ginger root! From there we broke out into separate kitchens and the kids went to work! We made mustard greens and Ghee (clarified butter) and then had a nutrition education lesson before lunch and physical activity. We played an exciting game of kick ball and even did a round of campers v. counselors…needless to say, the campers were much better than the counselors!
Heading back up to the kitchen we continued to cook until the end of our long but wonderful day at camp making Saag Paneer (spinach and cheese dish) which they brought home to you and another popular dish in India, Lentil Dal.
Today is the day we will find out who will reign supreme champions of the 2013 Bocuse D’Or Culinary Camp Competition. As the minutes on the clock dwindle down until the parent party, campers and their kitchen teams will be tested on one last dish before the champions are revealed. Be sure to join in all the fun this afternoon for some delicious plates and treats along with seeing who our lucky kitchen will be!
Earlier today, campers spent their last day in the garden celebrating the versatility of herbs and weeds. Lavender exfoliating scrubs, mini herb gardens, and even a delectable weed salad were made for campers to bring home and taste test.
In order to beat the heat, campers participated in the H2O edition of “sharks and minnows” during physical activity.
Later in the kitchens, we completed a chicken consomme, beef wellington, stuffed mushrooms, and even finished off our cured salmon tea sandwiches! Those are enough to make your mouth water 🙂
Culinary camp is an exciting time to learn and perfect one’s skills in the culinary arts. Campers get to experience different cultures by tasting a variety of dishes and flavors from various regions around the world. Here at SLU’s Gardens to Tables Culinary Camp, not only do we have a staff of energetic, competent, and fun-loving nutrition and dietetics students, but a unique aspect about our camp is that we have an occupational therapy (OT) student on staff as well.
Occupational therapy is the use of treatments to develop, recover, or maintain the daily living and work skills of patients with a physical, mental, or developmental conditions. Every Thursday morning, campers get introduced to the topic of disabilities and how to cope with them in their every day lives whether directly or indirectly. Occupational therapists assist individuals with various kinds of disabilities by utilizing creative methods and adaptive devices to help with activities such as brushing teeth, eating breakfast, and even gardening! Camp counselor and OT student, Morgan, shared valuable information on what it is like to use these methods and demonstrated how to use certain devices.
We were even visited by a special guest today named Daniel. He is a representative of Paraquad which is an organization that empowers people with disabilities to increase their independence through choice and opportunity. Daniel is paralyzed from the waist down due to a car accident he was involved in over seven years ago. He uses a wheelchair to move around, work, and assist him with other daily activities. Daniel shared his insight on what it is like to live with his condition. One of the neat facts he shared with us is that although he is paralyzed, Daniel still is able to drive himself in a specially designed car where he uses a panel to steer, accelerate, and brake.
Overall the campers were able to experience what it is like to have various disabilities and use methods to assist them while working in the garden.