Author Archives: bamoriarity

Thinking about Food

It’s hard to believe that our final week of camp has arrived! Last Thursday, the kids took part in a special lesson on nutrition, during which they learned how to identify and distinguish between simple and complex carbohydrates, proteins, and fats. The students had fun matching cardboard cutouts of certain items, like pizza and eggs, to each of these categories. It’s great to watch the kids becoming more and more thoughtful about the food they’re eating.

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On the menu: gazpacho and sushi

Our group at Ujima is always up for trying new recipes—no matter how sophisticated a palate one might think a dish requires! When we made gazpacho the other day we weren’t sure whether the cold soup would be popular with the kids, but they all gave it a try and nearly everyone was a fan. Today we made California rolls–wrapping carrots, crab, avocado, and cucumber in seaweed with sticky rice. Perhaps an even bigger hit than the food itself (which, don’t get me wrong, was very well received as usual) were the chopsticks that we all used. The students left with a pair in tow as a memento of the day and to have on hand for their next sushi meal.

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Week 4 kicks off!

It’s hard to believe we’re halfway through the program! Tomorrow we are off to the Queens County Farm Museum. But today–in addition to making yogurt-dipped fruit kebabs and planting bean seeds–we took some time with the kids to think about our favorite recipes and experiences from the previous week. Some voted for the popcorn/movie day when we watched the kid-friendly documentary What’s On Your Plate about locavorism. Others chimed in that the zucchini muffins, which we made alongside fresh ricotta cheese (served with honey and walnuts atop a baguette), were the highlight for them. Either way, it’s nice to see that the lessons and flavors of camp are making an impression!

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Gearing up for Week 2!

We had an exciting and memorable first week of camp! Highlights included assembling handmade journals and making our own salsa: kids learned knife skills and worked in pairs to chop tomatoes, corn, garlic, okra, and cilantro, among other ingredients. This week we’re looking forward to setting up our compost bins (the worms are ready and waiting) and visiting Prospect Park, where we’ll learn about surprising on-site food sources when we take a foraging trip with expert Leda Meredith.

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