Camp 2014

Week 6: Day 4: Herb Day and the Pool!

THURSDAY: HERB DAY

On Thursday, the campers enjoyed a lovely morning in the garden learning about herbs. The campers made herb spray, minty lemonade, sugar herb scrub, and herbed butter with dill! The campers were given a tour of the herb garden at SLU and were then able to plant a couple of their favorite herbs in their very own planters to take home.

A quick snack of our strawberry granita before cooking!
A quick snack of our strawberry granita before cooking!

After the garden, the campers came back to the kitchen to learn about hunger awareness and Campus Kitchens! The campers discussed how they can make an impact on hunger in America and learned about SLU’s Campus Kitchen, a non profit organization which uses leftover food and ingredients from local grocery stores to make meals for those less fortunate. We were in charge of 30 meals for Campus Kitchens this week! The campers made roasted chicken with rosemary, an arugula and green bean salad, toasted bread with herb butter (from the morning!), and apple cinnamon bread! It felt awesome to cook delicious and nutritious food for others!

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Packaging the meals for Campus Kitchens.
Packaging the meals for Campus Kitchens.

In the afternoon, the campers headed over to SLUruba, the campus pool! They had a blast swimming and relaxing in the sun after a hard days work.

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