Food Camp: Day 4

Today campers explored different ways seeds traveled and traced back where their food comes from.

In the adapt a seed activity, campers made vessels for their seeds to travel. Some taped their beans to vessels that could float or fly.

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During the deconstructed lunch activity, they chose foods that they had for lunch and traced back where they came from.

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During the morning, groups made the crust for their pizzas and assembled them. They had a few different types: cheese pizza, basil pizza, and tomato-green pepper-onion pizza. They all enjoyed their pizza in the afternoon!

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Pizza Crust

  • 1 ¾ to 2 ¼ cups all-purpose flour
  • 1 envelope pizza crust yeast
  • 1 ½ tsp. Sugar
  • ¾ tsp. salt
  • 2/3 cup warm water (120 to 130 degrees)
  • 3 Tbs. oil

Directions:

  1. Combine 1 cup flour, yeast, sugar and salt in bowl.
  2. Add very warm water and oil to mix
  3. Mix for about 1 minute
  4. Gradually add enough of remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky, Knead on a floured surface for about four minutes.
  5. Pat dough to fill greased pan. Form rim by pinching the edges of dough.
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