Week 2 Day 2: Field trip to Kraut Run

Today was field trip day at Culinary Camp to delve deeper into the wonders of organic farming! We headed out to The Farm at Kraut Run first thing in the morning. It was a nice cool day to be on a farm and even though we experienced a few small rain showers, we avoided any real down pours, which made the day all that much better. Not only did we get to explore the different animals on the farm, but we learned all about the health differences in eating animals from organic farms where they live outside and eat healthy foods without antibiotics and the animals stuck in warehouses that are processed with chemicals.  Farmer Chris took us on a tour of the farm, and taught us all about composting. We learned that the most important start to an organic farm is nice organic soil, which is where the compost pile comes in handy. The compost had all kinds of living organisms that make the plants and ultimately the food more nutritious for us to eat. Farmer Chris also let us examine a fresh goose egg, hatched this morning and talk about the differences in color than that of a store-bought egg which spend plenty of time in transit.

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Then it was time to experience exactly what hard work it is to be a farmer and get to be a part of the organic farming process! Farmer Chris taught us all about potato plants and exactly how they grow. He showed us that piling up and patting down straw around the potato plants helps them to continue growing in a healthy and natural way so that the plants produce more potatoes! He also explained the difference between straw and hay and why we want to use straw for this particular process. We soon learned how much hard work is actually put into the food we eat.

 

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After all of our hard work, we got to feed the pigs as our final activity on the farm! The piglets and the parents went crazy over the weeds we were giving them.

 

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After our exciting morning on the farm, we headed to the park across the street and had a picnic lunch with nature!

 

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When we returned to SLU, we were all pretty exhausted. We cooled down with a few games upstairs and then started cooking again. Today we explored the cultures of Egypt and Greece. But first, we made Labneh, or Lebanese strained yogurt cheese, which we didn’t get around to making yesterday. We then made Israeli Havlah (Tahini candy), Batata Mtabbli ma’ lubyi (Egyptian-style potato and green bean salad), and we decided to save the Dolmades (Greek stuffed grape leaves) for tomorrow. See you all tomorrow, campers, for Disability Awareness Day!

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