Classes take place Sunday, July 17th, 2011; Monday, July 18th, 2011; Tuesday, July 19th, 2011; Wednesday, July 20th, 2011; Thursday, July 21st, 2011; Friday, July 22nd, 2011 each from 11:00 AM to 1:00 PM.
There’s no better time than your kid’s formative years to introduce them to the role that food plays in the world around them, and that is where the Ger-Nis Kids in the Kitchen Sustainable Food Camp steps in. Food affects every step of our life experience, from the way we function as human beings; the way we understand and treat our earth and its inhabiting plants and animals; the way we relate within our community both on a local level as well as international level; and how we define what real food means. Show your kid that what they eat matters! If you sign your child up for the entire series, they can expect one grand, fun, eye-opening and tasty week (feeding their bellies and curiosity in one fell swoop!). With such action-packed and delicious days, your kids won’t even realize the height of education they’re receiving!
Our Middle Child Sustainable Food Camp Series takes off at the Park Slope Sunday Farmers Market where your middle chef will get a “lay of the land,” learning about food in seasonal terms, the role of farmers markets in the community while showing support for the hands that feed us! We’ll bring back fresh, local and seasonal fruits and vegetables from the market to whip up our own personal pizzas from scratch and natural fruit sodas. We’ll bring our awareness of food to a global scale, talking about global cuisine by region where your middle child will learn about the rich world of herbs and spices, the fair-trade chocolate culture and fruits of the world, focusing on organic and fair-trade goods. Together we’ll make spiced, chocolate chip pancakes and herbal and spiced tropical fruit syrups to prepare a fair-trade fruit punch. Your kid will receive a Ger-Nis Global Cuisines Passport to show them how much terrain they’ve covered in the world of food, and take home custom-made globally spiced pancake mixes!
We’ll show your middle chef to use summer berries to make healthy, whole grain baked goods, focusing on how to make breads, muffins, cookies, pies and tarts, to educate and increase their familiarity with using recipes, and the difference between sweet and savory recipes! We’ll talk about whole grains, incorporating sustainable, seasonal produce, exercising their creativity as they design their own savory garden vegetable tartlets! This class allows them to explore food in an experimental, hands-on way that expands their healthy, whole grain baking skills and ability to use fresh, local ingredients creatively!
We’ll fly like eagles to the Eagle Street Rooftop Farm to seize the opportunity to learn about urban agriculture and rooftop farms, educating them directly on the benefits of local, organic and sustainable agriculture methods! They’ll learn about urban gardening from the growers themselves, see how bees are kept on rooftops and interact with and learn about keeping chickens, while seeing firsthand how vegetables and herbs grow locally on rooftops! They’ll get experience starting seeds, learn about compost and get to harvest, too! Your middle chefs will love the special guests joining us to give them a glimpse into the careers in the food world, focusing on how to use technology to spread the love for food through mediums like food photography, styling, blogging and food writing! They’ll hear from people who have turned their love for food into a business from these special guests, all the while writing their own recipes and getting to cook using fresh herbs. They’ll also get hands-on experience using the cameras! The recipes we create alongside the photos your kids take will be posted forever on our website alongside their names!
The week ends with a seasonal party where we get to dabble in food science, art and music! We’ll make vegetable oil lava lamps using natural food dyes, make cutting board art paintings we’ll add to the herbal art collection proudly hanging on the Ger-Nis walls! Music by special guest, Rachel Lipson of Blue Balloon Songwriting for Small People, will tumble through the air! We’ll wind down with a local, organic and seasonal feast making personal garden vegetable macaroni and cheese cups and roasted herbal chicken, with fresh seasonal fruit and real cherry colas!
We guarantee your middle chefs will leave with memories, a greater understanding of the world and its food and people, and friends for life! Your kids will receive some of the most direct, special education regarding organic, local and seasonal foods in the name of sustainability!
Class Type: Ger-Nis Kids in the Kitchen Sustainable Food Camps, Educational, Middle Child (Ages 6-12 years)
Class Notes: Kids who sign up for the whole week get the entire package of goods offered including a special apron, Ger-Nis tote bag full of kitchen tools, recipe booklets, framed photo of them in the kitchen, Ger-Nis Kids in the Kitchen T-shirt, custom made globally spiced pancake mixes, and Ger-Nis Global Cuisine Passports! Kids signing up for a single class receive whatever is being offered that day plus a Ger-Nis tote bag & Ger-Nis Kids in the Kitchen T-shirt!
Suzy Scherr is a professional chef and culinary instructor who specializes in making delicious and nutritious food fun and accessible. Since 1997, Suzy has cooked for and taught both adults and kids to make creative, healthy meals, introducing students to new products, unfamiliar ingredients and unique ways to use everyday items. Suzy’s method of cooking instruction and food education is designed to inspire confidence, creativity and curiosity in students of all ages.
Suzy is a graduate of Occidental College and The Institute of Culinary Education. She has developed recipes and curricula for a variety of organizations, including Brainfood, an after-school culinary arts program for teens, which she founded in 1997. Contact Suzy
Ashton Keefe is a private chef, caterer, and food stylist in New York. After graduating from Wake Forest University with a BA in English and Entrepreneurship she studied Classic Pastry Arts at The French Culinary Institute. Ashton also contributes to Leslie Sbrocco’s Thirsty Girl, and has written, developed and tested for magazines such as O Magazine and Everyday with Rachael Ray. Check out Ashton’s personal blog Diary of a Sweet Tooth at www.diaryofasweettooth.com and www.ashtonkeefe.com. Contact Ashton