Camp 2015

Summer 2015: Week 1: Day Four: Food Truck Fusion

This morning, the campers spent their morning in the garden harvesting! The campers harvested spinach, chard, lavender, and strawberries! We learned how to properly remove each plant from the earth without damaging it. After harvesting, the campers assisted Marian in the garden by removing some pesky weeds to keep our garden weed-free!

After the garden, the campers headed upstairs to the kitchen to cook meals for Campus Kitchens! Campus Kitchen is located on Saint Louis University’s Frost Campus in Reinert Hall. Campus Kitchens is dedicated to supplying meals for those who may be food insecure, living in a food dessert, or unable to reach a grocery store for themselves. Through donations from local grocery stores such as Trader Joes, the food and ingredients for each meal is supplied. It is Campus Kitchens’ responsibility to creatively come up with delicious and substantial meals using the ingredients supplied each week. This week, the campers had chicken, bell peppers, rice, shallots, celery, lemons, and red cabbage. Ms. Beth designed a meal using all the ingredients given to us from Campus Kitchen: Chicken Vegetable Stir Fry served over rice and a Lemon Buttermilk Cake. The campers marinated their chicken in a mixture of soy sauce, garlic, sriracha hot sauce, and salt. After marinating, the chicken was sauteed with the vegetables in vegetable oil. To make the cake, the campers made a very standard buttermilk cake using flour, sugar, salt, baking powder, buttermilk, eggs, and oil. The campers added the zest of one lemon to the cake for extra flavor and a lemony punch! Once everything was cooled, the campers portioned the food out into containers for delivery. We made thirty meals this morning for people in need!

photo 4 (1)After cooking, we headed outside for some play time before the rain hit. We kicked off a fun game of touch-football before lunch. Our lunch was supplied to us by Fresh Gatherings, the cafe located in the Allied Health Building. For lunch, we had Baked Chicken Tenders breaded in Billy Goat Chips, Smoked Gouda Mac N’ Cheese, Sauteed Broccoli, and Local Cranberry Applesauce.

Unfortunately, our plan to go to the pool today fell through due to thunderstorms. We were sad, yet didn’t let the rain spoil our fun! Instead, we played ‘Sniff Sleuth,’ an activity involving smelling containers holding different foods. After sniffing the containers, the campers had to guess what was in each! It was difficult to use only one of our senses to detect a different food without touching, feeling, or looking at it. We learned a lot and developed our sense of smell. It was really beneficial to tell the difference between herbs just by smelling it. Many herbs look similar in the garden and we need to use our sense of smell to tell the apart. After each camper had smelled each container, they wrote down what they thought each was and added a descriptive word to help them remember why they chose that answer. After everyone had finished, we announced the correct answers. It was a really fun learning activity!

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This camper had really good guesses!
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The correct answers: Parsley, Garlic, Sage, Garlic Chives, Coffee Beans, Jasmine Rice, Thyme, Coconut Flakes, and Cloves!

photo 1 (1) photo 2 (1) photo 4 photo 1 (2) photo 2 (2) photo 5


We finished off the afternoon indoors watching Cloudy with A Chance of Meatballs Part 2, made bracelets, and finished off some signs for the parent party tomorrow night.

Parents, don’t forget! The Appetizer Parent Party starts tomorrow, Friday, at 4 pm in Fresh Gatherings cafeteria. Get ready to enjoy some delicious appetizers cooked by your kids! See you there!


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