Week 5: Day 3: Disability Awareness Day

Happy Wednesday campers! Today was Disability Awareness day, a favorite here at Culinary Camp. Today the campers started their morning in the garden where they visited four different stations to learn about different disabilities and how they affect daily activities.

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Waiting patiently to begin the day!
Waiting patiently to begin the day!

Micheal from Paraquad spoke to the campers about his disability. He informed them that although he may be in a wheelchair, he can perform the same tasks just as well as another could. Micheal can dress himself, go to the park, cook dinner, and even drive a car! The campers were able to experience what it’s like to operate a wheelchair and use adaptable kitchen tools such as a one-handed can opener.

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Learning about Paraquad and different disabilities.
Making chicken feed!

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The campers also made chicken feed for the chickens in the garden and learned about which garden animals and insects were friends and which ones were foe.

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After the garden, the campers headed up to the kitchen to cook lunch for the day. Today was an Italian picnic lunch. The campers prepared Italian Stromboli with whole wheat pizza crust, italian turkey sausage, and mozzarella cheese. They also made their very own lemon honey vinaigrette to dress the arugula and basil salad, and the campers enjoyed a three fruit salad of canteloupe, grapes, and strawberries. It was a fantastic picnic lunch!

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Prepping for stromboli's!
Prepping for stromboli’s!
Whole wheat pizza crust! Time to let it rise.
Whole wheat pizza crust! Time to let it rise.
Stromboli mis en place: mozzarella cheese, parmesan cheese, turkey sausage, pepperoni, bell pepper, basil!
Stromboli mis en place: mozzarella cheese, parmesan cheese, turkey sausage, pepperoni, bell pepper, basil!
Filling the stromboli!
Filling the stromboli!
Zesting lemons is fun!
Zesting lemons is fun!

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The finished stromboli! Brushed with an egg wash and baked. Yum!
The finished stromboli! Brushed with an egg wash and baked. Yum!

In the afternoon, the campers explored Greece and made Mediterranean picnic food for the appetizer party. The campers marinated chicken in lemon, garlic, olive oil, and parsley for their chicken kabobs and made a Tzatsiki sauce using Greek yogurt and cucumbers. To finish, the campers also made a traditional chickpea salad using Feta cheese, cucumbers, and red onion.

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Learning about which food group chickpeas are in... Legumes!
Learning about which food group chickpeas are in… Legumes!

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Chickpea salad before mixing. Such bright colors!
Chickpea salad before mixing. Such bright colors!

Today was a great day of cooking, learning, and fun!

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