Foodie Camp Recap
Submitted by: Summer Intern Makayla Stommel
This year’s Foodie Camp was a three-day adventure packed with creativity, delicious cooking, and lots of hands-on baking! On day one, the youth kicked things off with some fun icebreaker games to get to know each other, followed by an introduction to kitchen basics and safety. Then, it was straight to the kitchen, where they made peanut butter brownies. After that, they roasted chickpeas and crafted a delicious lunch of pasta with sauce, meatballs, and garlic bread. In the afternoon, they ventured into making a wide variety of snacks, from hummus and crackers to muffins, lollipops, and Chex mix. Throughout the day, the campers also worked on their personalized recipe books, adding recipes, writing reviews, and coloring pictures.
On day two, the energy was high as they dove right back into the kitchen. They started with frozen grapes, homemade strawberry jam, baked potatoes, and fresh veggie dips. For lunch, they made two types of chicken—honey garlic chicken and crispy breaded chicken. Afterward, they got creative making fruit gummies, homemade pop tarts (filled with the jam made earlier that day!), cookies, and pretzel bites
The final day was filled with even more fun, as the youth made tanghulu (candied fruit), churros, and refreshing sorbet. For lunch, they tackled a classic: tater tot casserole. Afterward, they rounded off their creations with macarons, teddy grahams, and homemade canned pickles. Throughout the camp, the youth not only got hands-on in the kitchen but also completed their recipe books to take home as a keepsake
As an extra bonus, all recipes were gluten and dairy-free, offering a fun, educational challenge for everyone involved. The camp was a huge success, and the youth left with many new cooking skills! Don’t forget to check out our Facebook page for more photos from the week!
