Week 3 Day 4: Herb Day, Campus Kitchens, and Pool trip!

Thursdays are always an exciting day at Culinary Camp! The campers engage in a variety of tasks on Thursdays including Herb day in the garden, cooking food for Campus Kitchens, learning about hunger awareness, and ending the day relaxing and playing in the sun at SLU’s pool! Herb Day started off great in the garden. The campers took a tour of the garden, discovering where all the herbs were. They smelled, tasted, and picked a variety of herbs: basil, mint, lavender, lemon balm, chives, dill, rosemary, and many more! The campers were able to make a cooling herb spray (perfect for these sweltering days!) and a delicious herb butter utilizing the many herbs in the garden.

After the garden, the campers headed back up to the kitchen to learn about hunger awareness and hunger around the world, especially in the United States. Then it was time to start cooking! Today, the campers did not cook for themselves, but for others who might not have accessibility to food. The teens made thirty meals for Campus Kitchens, a non-profit organization which cooks and delivers meals to those in need. Today, the teens made braised carrots and endives, chicken salad sandwiches, and strawberry-nectarine bread. The meals were packaged and brought to Reinert Hall, where Campus Kitchens operates at SLU. After delivering the meals, the campers celebrated their hard work at the pool for some sun and fun!

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