Day 2 of Culinary Camp, “Outside the Lunchbox,” began in the cafeteria as we all prepared for the short journey to Earth Dance Organic Farm. Once all campers had arrived, we headed on down the highway to the farm! A worker named Rachel greeted us and took us on a lovely tour of the farm. All the while she taught the kids what it means to be an Organic Farm, how they grow the food, how they dispose of food they cannot sell, and most importantly, how important it is to take care of yourself by putting good food into your bodies. We even got to try some food and herbs 🙂 It was a hot day but we had a great time all the same!
After leaving the farm, we headed to a greenhouse on SLU’s campus to learn a little bit about hydroponics and how botanists and biologists are experimenting to find new ways to grow plants without soil…food for the future!!
We then made our way back to campus to eat a Mexican-inspired lunch and to have physical activity outside. From there we marched back up into our kitchens to explore more of what kids from different countries might have in their lunchboxes. Today be focused on Britain and made Blueberry Scones, Cucumber Tea Sandwiches, and Devonshire Cream. What a productive day!!