Students will learn all about the Three Sisters as we make a delicious soup of corn, beans and squash. Young chefs will love cutting up veggies to add to our soup as we discuss how Indigenous farmers of North America tended their crops and cared for their land.
While the soup is cooking, young chefs will have a turn at the hand cranked corn mill to grind corn that we will use for delicious corn bread muffins.
This day off of school is a DAY ON at the Schoolhouse!
Food is a fun way to engage kids as we learn about history, culture and food together.
Note - there are 2 half day camps. AM + PM
+ we can accommodate all allergies with advance notice
we can sub for eggs, flour + dairy in these recipes
