Sweet and Savory Doughs and Batters, Week 8, July 29, 2015

Today was Disability Awareness Day!  The campers all started their day in the garden to discuss different disabilities and what it is like living with them.  A person from Paraquad came to the garden to help lead this discussion and bring awareness.  The campers also received a handout with different information regarding people with disabilities.

Afterwards, the campers headed up to the kitchen to cook their lunch.  They made Chokha ni Rotli with Potato Chickpea Masala and Cantaloupe.  It was delicious!

Campers making Potato Chickpea Masala

After the campers ate their lunch, they headed back to the kitchen to make homemade noodles for their Peanut Noodle Salad and they also made Flourless Chocolate Brownie Bars.

Making homemade noodles

Cutting vegetables for the Peanut Noodle Salad

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Sweet and Savory Doughs and Batters, Week 8, July 28, 2015

Today the campers toured the Companion Factory! They got to see each step of baking bread and got an entire bag of bread at the end of the tour!

Campers at Companion Factory.

Companion bread.

Campers touring Companion Factory.

Afterwards, the campers went to Tower Grove Park to eat the lunches they made and packed on Monday afternoon.  When they went back to camp, the campers made lemon poppyseed muffins for snack and take home pancake mix!

 

Sweet and Savory Doughs and Batters, Week 8, July 27, 2015

Doughs and batters are used to make so many of the delicious foods we all enjoy.  This week, the campers will be exploring the difference between sweet and savory doughs and batters and what foods can be made with them.

This morning, the campers started their day off touring the garden and planting onions!  Afterwards, they headed back to the culinary camp kitchens to cook.  Today they made pizza and salad.  The campers enjoyed making their very own pizza dough, sauce, red wine vinaigrette, and salad.  

After they ate their lunch, the campers made buttermilk bread and herb butter for their snack.  While the bread was baking, they assembled their lunches for their field trip tomorrow!  They then finished their day with a game of jeopardy based on information they had learned so far at camp.

Vegetarian Around the World, Week 7, July 23 & 24, 2015

Thursday morning we learned all about hunger in America. We cooked 30 meals for Campus Kitchens, an on-campus hunger relief organization. We made them pizza, plum bread, and a vegetable salad. Yum! We then went to Reinert Hall and visited Campus Kitchens. We spent Thursday afternoon at the pool and it was  beautiful weather for swimming.

Friday morning we made our lunch: Falafel, saffron rice, and green salad with tahini dressing. It was delicious!

We are so excited for our party this afternoon. See you there!!

 

Vegetarian Around the World,Week 7, July 22, 2015

Today we went to Marcoot Jersey Creamery! We had so much fun learning about dairy cows, cheese making, and life on a farm. We were able to pet baby calves and sample cheeses! Farmer Lauren was an awesome tour guide and she was full of knowledge and jokes. Show me the “whey” to the cheese making room! This was the first time in camp history that we went to the creamery – lucky us!

Vegetarian Around the World, Week 7, July 20, 2015

Hundreds of thousands of people all over the world abstain from eating meat for various personal, ethical, and religious reasons. This week will show campers that a vegetarian diet is both exciting and delicious! Beans, grains, vegetables, and fruits will shine this week as campers explore vegetarian dishes from all over the world.

Today for lunch, the campers made Tofu Khao Soi, an egg noodle soup in coconut broth. Delicious! They also made the Thai green papaya salad called Som Tom. Yum!

In the afternoon, the campers made roasted banana paletas, a Latin American ice pop. We let them freeze over night to enjoy tomorrow!

Week 6: Thursday: Campus Kitchen and Pool Day!

Today, the campers dedicated most of their morning to making meals for Campus Kitchen. Campus Kitchen is an organization on SLU’s campus which provides meals for those who are food insecure, meaning they may not know where their next meal may come from. Many of these individuals live in the Saint Louis Midtown area, a known ‘food desert’ in which a grocery store with fresh fruit and vegetables lies further than one mile away. With ingredients provided by grocery stores which may have been slightly expired and are no longer available to be sold, Campus Kitchens is able to make meals for these people in need. We learned a lot this morning and are especially thankful that we know where are next meal is coming from. Today for Campus Kitchen we made thirty meals consisting of Meatloaf with Tomato Marinara, Herbed Polenta, Radish and Cucumber Salad, and Grape Quick Bread.

Ms. Holly explains about Campus Kitchens.

After lunch provided by Fresh Gatherings, the campers delivered their meals to Campus Kitchens on SLU’s campus! They were able to see a real industrial kitchen and some meal prep in the process as well! Ms. Natalie showed us a large walk in refrigerator and conveyor dishwasher.

After the tour, we quickly drove over to SLUruba for some pool time!!! We had an awesome time in the sun, after we had applied sunscreen, of course!