Thursday, The Basics

Dairy and Proteins: July 16, 2009

Today the final two groups of the My Pyramid guide were taught to the campers - Dairy and Protein. Jess began the day by asking the campers to name dairy products besides milk and why these foods are important, especially as a child. Although ice cream and cheese may have been the favorite dairy products among the crowd, the campers learned how they can incorporate at least 3 cups of dairy per day to prevent osteoporosis and disease. Jess also spoke about lactose intolerance and how people with the intolerance or vegans can get calcium and vitamin D from other sources such as broccoli, fish, and soy milk. Although all of the campers were able to drink regular milk, they got to taste test five kinds in order to taste the difference between whole, skim, 2%, soy, and vanilla soy milk.

Next, Krysta talked to the campers about the importance of proteins and how it can be obtained from both animals and plants. The campers were able to prepare many dishes for lunch that included incomplete proteins and complementary proteins such as hummus and pitas and veggie burgers.

All in all today's lunch was very popular among the campers. Favorites included Key Lime Pie, Macaroni & Cheese, Grilled Cheese, and Chili with Cornbread. With a lot of leftovers, we will have some great samples for the parents tomorrow at the reception to eat along with the campers pizza! Until then -!

Wednesday, The Basics

Fruits and Fats: July 15, 2009

Today we explored two more important My Pyramid food groups - fruit and fats. Ruby woke everyone up by asking about the campers favorite fruits. We got answers that ranged from watermelon to blackberries, and everyone got excited to make fruit tarts, salsa, and gazpacho for lunch. Making these delicious recipes made it easy to consume 1 1/2 to 2 cups of fruit today!

Rachel then took the floor and explained to the campers why including some fat in our diets is necessary and how too much can be harmful. The campers learned and tasted many different types of oils and why some oils are better for frying because of their smoke points. We experimented with frying oils by making Corn Fritters and lots of yummy doughnuts!

Although we prepared a large lunch, the campers were on their toes today and got lunch prepared with time to spare. Today was the first day we began crafts, where some campers chose to start making potholders. We will have to finish them tomorrow, but the parents will be pleased with this gift that will help out in the kitchen! Other campers continued to play Wii Fit, where hullahooping and boxing soon became favorite games. The 'YMCA' was also heard around the lab as campers danced along on DDR.

Another day down, more delicious food and lots of fun - it's what camp is all about!

Tuesday, The Basics

Grains and Vegetables - July 14, 2008

Our second day began and Emily introduced the first category of the My Pyramid food guide by explaining all there is to know about grains and the important role they play in our diet. We examined the different between whole and refined grains and learned how easy it is to include 5 to 6 ounces per day in our diet. Along with many baked goods and other dishes, each camper learned how to make their own homemade loaf of bread! Not only was the recipe helpful, but after lunch the campers also learned how to make homemade popcorn on the stove top! Both of these recipes will sure come in handy at home.

Next, we moved on to Vegetables, and Jillian told us about them and the benefits of eating a wide and colorful variety. Everyone learned about new vegetables, picked a favorite one, and we used many of them in our recipes including Bruschetta and Vegetable Chili.

The campers definitely enjoyed the freedom of preparing their own recipes today and enjoyed watching the bread rise and bake. Besides learning these new recipes, the campers also learned two very important aspects of the kitchen - setting a table and dish washing and got to break in the Wii Fit and DDR games. Whew - what a day!

Monday, The Basics

Cook Like a Chef: The Basics

The campers arrived this morning ready to begin their cooking adventure, but first had to learn about the ground rules and procedures such as measuring and knife handling.

After getting to know the Foods Lab and procedures, the campers headed back to their stations to begin preparing lunch. As the stoves began burning, campers chose and measured ingredients to make Minestrone Soup. In teams of four, the campers were able to pick different herbs and vegetables to make their soup unique and flavorful. The kitchen began to smell of fresh herbs, garlic, and onions, and we knew the campers were well on their way to making a delicious lunch. While the soups were simmering, the campers moved onto the next recipe - salads. Each team chose what vegetables to put in their salads and the oils, vinegars, and seasonings for the dressing.

Finally it was time for lunch! The campers enjoyed their own versions of soup and salad and learned how easy it can be to prepare a quick lunch for themselves with just a few ingredients. Tomorrow the campers will learn how to follow recipes and prepare many different food items for everyone to enjoy! Until then!

Cook Like a Chef: The Basics Ready to Go!

The counselors are arriving for our meeting, and the chef is ready to light the fire under this hot air balloon so it can take off! Ready, Set--Cook!

Physical Activities with Lori Gravish

On the last day of camp Lori and her team marched the campers up th hill, literally, to have their picture taken at the Lion Shrine. After a group shot, Lori focused on all the 11 year olds, all the 12 year olds and all the 13 year olds to show the wide range in this age group.

American Chef: Road Trip--Friday

American Chef: Road Trip--Friday

Home Sweet Home!
On the last day of our trip the campers filled out a lot of questionnaires again, since this is a university and there is always a lot of paperwork. Drew and the Clemson team will be going over the responses to see if the campers learned anything from all that cooking--I hope so!

Kim Tait from Tait Farm Foods came by and talked about herbs and how to grow and use them. The campers have been using the herbs in the lab all week, and many had their favorites already. Kim repotted the herbs in pots outside and everyone got to choose their herb to take home. The morning flew by in a flurry of cleaning and organization as the campers got ready for the reception in the afternoon. For lunch, everyone got to make their own omelet, and many followed the lead that was demonstrated, using one whole egg and one egg white for a very satisfying omelet that was lower in fat and cholesterol. Vegetables, cheese, ham and other fillings were assembled and rolled into the individual omelets after the campers received their chef hat stress ball after clearing inspection (once again).

The clock was ticking and campers learned how to make their own pizza, always a camp favorite. Lori and her team led the campers to the HUB lawn for a final round of games.

Returning to the lab in a very short hour, the campers' excitement level was high. They settled down with bottomless snack cups and camper Sarah B. stepped to the front of the demo table to show how to make some delicious Tait Farm Raspberry Shrub and Apple Cider Punch. Watching a short video about "The True Cost of Food" calmed them down a little and they next heard an Etiquette presentation aimed at giving them some pointers about how to behave during the reception. Suddenly it was almost time!

Chef hats were quickly created, pizzas flew together, the last of the DDR and wii games were played and tucked away. The parents were coming! While pizzas emerged from the ovens, other foods that had been made during the week were assembled and tagged. The families were here!
Proud campers led their families through the kitchens to taste their dishes and meet their partners and friends. An award ceremony topped off the week and campers were recognized for their special attributes and gifts. After a DDR and wii demonstration, the campers loaded their tote bags with their binder, apron, medallion, chef hat, chef hat stress ball, crafts, handouts, and (thanks to Cathy Cutter, Andrew's mom) food safety thermometer. "Don't forget to pick up your herb on your way out!"

What a long, tasty trip its been!