Tuesdays mean field trips at Culinary Camp! This week, we visited a St. Louis organic farm: Kraut Run. The campers listened to Farmer Chris and learned all about what hard work it takes to take care of an organic farm. He explained compost and how important it is to use healthy and active soil to nourish their plants. The healthier the soil, the more nutritious the food that comes out of it! He also showed the campers the livestock on the farm including pigs and chickens. He explained that when the animals get to roam outside, find their own food and water, and are in their more natural environment, they are healthier for us to eat. Avoiding the antibiotics that are ever-present in the meat one finds at the grocery store is not only more delicious but it is so much better for our bodies in the long run! Then the teens got to try out some farming activities for themselves. It was such a hot day on the farm, but we had a lot of fun!
In the afternoon after heading back to SLU, eating lunch, and having some physical activity outside, we headed back into the food lab for some exciting cooking. We gave the campers free rein and had a fun crepe-making competition. One of our professional chefs and instructors at SLU, Chef Todd, went around to each kitchen and taught them the proper technique for making crepes. From that point, the campers had their ingredients and their imaginations! All the teens did an amazing job and created some delicious crepes for the counselor sot anonymously judge. Congrats to our 1st, 2nd, and 3rd place winners!!