In the third week of the camp, we welcomed a large group of youth and took a fun ride around the world. We learned about different cuisines and cultures and had the most amazing time harvesting, cooking, and sharing meals. We also did some fun art projects and played games together.
This week, we also welcomed Guest Chefs to share their family recipes with us. We were excited to have Kiran, our Marketing and Communications Coordinator, share recipes for Indian dishes. We were also joined by our Rainier Scholar, Sarah, and her mom, Hareg who cooked delicious Ethiopian recipes on Friday. A huge round of applause to them. The food we prepared and shared this week will always be relished.
Our highlights of the week were:
We look forward to having more of such weeks where we learn about different origins and appreciate cultures.
We want to take a moment and thank all the youth and families, our board, volunteers, and staff who supported us make it through this week. This wouldn't have been possible without you all.
Monday: Tamales, Black Bean and Corn Salad, Tomato Salsa
Tuesday: Empanadas, Georgian Dumplings, Chinese Dumplings, Mochi
Wednesday: Pizza Sauce, Pizza Dough for Pizza Party!
Thursday: Chickpea Curry, Scrambled Paneer, Rice Pudding
Friday: Ethiopian Beets, Ethiopian Collard Greens, Sambusa Filling - Green Lentils, Cic Weth (Ethiopian Chana Dal Beans)
On the corner of 25th Ave S and S. Walker, next to the 2100 Building
