Camp 2017

2017 Week 1: Global Kitchen

 Ciao! – Hallo! – Bonjour! – Hallo! – Ni Hao (你好)! – Χαίρετε! – Salâm (سلام)! – Kon’nichiwa (こんにちは)! – Shalom! – Hello!

Monday: June 5, 2017

Happy first day of Culinary Camp 2017! We have 17 wonderful, intuitive, and eager children in our kitchen and garden to kick off the first week of summer camp. Our day started in the garden with Marilyn and Sarah, our master gardeners, teaching the kids about garden safety and tool care. It wasn’t before long that we teamed up to weed so we could plant some beans. After some time in the garden, we went into the kitchen to prepare our lunch which was lo mein, asparagus, cantaloupe, and pineapple!

After getting some playtime in outside with Kate and learning about grains from Heather, we were back in the kitchen making our lunches for tomorrow’s field trip. We made our own mayo for turkey, cheese, tomato, onion, and avocado sandwiches, fruit cups, and some delicious black bean brownies!IMG_1123

Marilyn reviewing tool safety and care
Planing Bush Beans
Kitchen 4 making their black bean brownies!






Wednesday: June 7, 2017

Yesterday we visited the Marcoot Jersey Creamery in Greenville, Illinois. We learned about how cheese is made! Check out some photos from our field trip:


Today, we began our day in the garden and talked with Michael, who works with Paraquad and is an individual living with a disability. He shared is story and experiences with learning how to live independently with a disability. We were able to challenge ourselves in understanding how it would be to live with an array of disabilities. We attempted weeding with vision-impairing glasses, learned how to use wheelchairs, tried catching foes of the garden with slings, and cutting vegetables with splints.



For lunch, we made a vegetable curry and we started to prepare some food for our party on Friday this afternoon!

chopping some veggies for the curry


Some serious discussion going on about the flavor
Kitchen 4’s beautiful vegetable curry!
Major cleaning happening for “Cleanest Kitchen Competition”

Friday: June 9, 2017

Yesterday we spent some time harvesting onions and basil in the garden. In the afternoon we spent some time swimming and splashing at SLU’s pool, “SLU RUBA”.

Thursday’s harvest of onions!
Cleaning our onions
Playing some volleyball at SLU RUBA
Madeline and Morgan catchin’ some rays


Today was our last day of GLOBAL KITCHEN WEEK! It’s been exciting tasting flavors and textures from around the world. We started in the garden learning about herbs. We made our own planters, made basil lemonade, and a coconut-mint hand scrub. Before we knew it, we were in the kitchen preparing some pierogi, meatballs in marinara sauce,   and bruschetta for the parent party! Earlier this week, we prepared a Greek salad, Asian silk road fruit punch,  and a tres leches cake for the party.

Liz, practicing her knife skills while chopping some cauliflower
Ember and Olivia enjoying some watermelon
Counselors Kate and Kayla ready to get the party started


HUGE thank you to the parents and kids throughout the entire week – we had a blast this week!!

Ciao! – Auf Wiedersehen! – Au Revior! – Totsiens – Zàijiàn (再见) ! – αντιο σας! – Khodahafez (خداحافظ) ! – Sayonara (さよなら)! – Shalom! – Goodbye!