Anyoung Haseyo (Hello in Korean!)
This week in culinary camp we are exploring the ethnic cuisine of South Korea! Over the past two days we have learned about the basic flavors and ingredients commonly used in Korean cooking. Some Korean dishes we have made are bulgogi beef, kimchi (pickeled cabbage), Korean pickled vegetables, and sesame snap sugar candy. The kids were even able to take home the bulgogi beef and sesame snap candy, so hopefully you all were able to snag a taste of those treats 🙂
Every morning this week the kids start off down in the SLU Nutrition and Dietetics garden. The garden is run by master gardeners Marilyn and Erin. So far this week we have taken a tour of the garden and explored the ins and outs of planting and harvesting-especially basil, strawberries, and kohlrabi…YUM! We even were visited by a photographer from the St. Louis Post-Dispatch newspaper so keep an eye out for a glimpse of Culinary Camp in the garden!
Another fun adventure we get to go on while at camp is Field Trip Tuesdays! This Tuesday we explored the Missouri Botanical Gardens. We took a tour from Master Gardener, Marilyn, as well as experienced the new interactive Foodology exhibit.
We can’t wait to see what the rest of the week has in store for us!
Annyeonghi Gaseyo!!! (Good-bye)