Fun with Food at Summer Academy

Every week in Summer Academy is an adventure. Experiential learning is in full force. And week 3 of Foodie Fun was no exception.

The children's tractor at Kelsey Creek Farm

The children’s tractor at Kelsey Creek Farm

We started the week seeing where much of our food comes from, beginning with the farms. We visited the animals at the semi-rural Kelsey Creek Farm in Bellevue, picked blueberries at Mercer Slough Blueberry Farm, and saw urban community gardening at its best at Marra Farm. We were awed by the volume of food Marra produces…over 24,000 pounds of beautiful produce grown smack in the middle of an industrial zone! The farm “promotes environmental stewardship and organic growing methods while addressing hunger among thousands of families with low incomes throughout Seattle.” Everyone took away some amazing lessons from our visit to Marra…plus a few fresh picked carrots!

To get a better look into the sales side of the food industry, campers had a tour of Uwajimaya, which we all know as one of the largest Asian grocery retailers in the Pacific Northwest. We tasted fresh mango, sweet apricots and other treats on our travels. We also checked out a Pike Place pop-up market downtown at Amazon’s headquarters, filled with flowers, produce, plenty of people and wonderful music.

Look who popped into the pop-up market at Amazon's headquarters in downtown Seattle

Look who popped into the pop-up market at Amazon’s headquarters in downtown Seattle

The Museum of History & Industry currently has an incredible exhibit focused on chocolate. From its initial discovery by the ancient Mayans in Central America, we were able to track cacao and its cultural implications northward with the Aztecs, to Europe with the Spaniards, and, eventually, throughout the world. We also learned about chocolate as an industry, all the while smelling its sweet aroma.

 

Summer Academy also means fun in the summer

Summer Academy also means fun in the summer

 

 

 

 

Some of the best moments of Foodie Fun occurred in the kitchen. With their personally decorated aprons and toques blanches, the crew rolled up their sleeves and cooked up a storm; we made blueberry hand pies, mini frittata cups and s’more bark. Let us know if you want the recipes.

Food prep under way

Food prep under way

The final celebration of our week of food was held at the Bite of Seattle. Each camper was asked to choose something to taste and share from a different culture, something perhaps a bit out of their comfort zone. Their choices were amazing and delicious!

Delicious veggie frittatas made miniature

Delicious veggie frittatas made miniature

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