Camp 2016

Chef Roy G. BIV-Thursday, July 14

Campers started the morning in the garden for harvest day. Today, they harvested apples, peaches, and some blackberries! We also spent some time catching bugs and trying to identify them.

After harvesting in the morning, we came in to prepare a meals for campus kitchen. This organization is a community service for students, empowering the youth to combat hunger specifically in the St. Louis area. Today the meal consisted of spaghetti with a hamburger and mushroom sauce, garden salad, and an apricot lemon quick bread for dessert! Since we were busy cooking for campus kitchen, we had our lunch prepared for us from Fresh Gatherings. On the menu was BBQ tofu, broccoli, brown rice pilaf, garden salad, and watermelon. YUM!

After all of their hard work, they loaded up in the vans and off to the pool we went!


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