One of the most amazing lessons kids can learn at camp is how to look at the world with a different perspective. The boys who are “dorky” during the school year become cool because of their ability to win an eating contest or go the longest without changing their socks, the absence of TV and other electronic distractions opens a world of imagination and interpersonal connectedness, and living in a Jewish environment allows campers to bond with their tradition on a meaningful, intense, and personalized level. Camp opens possibilities for campers in ways that would otherwise not be possible.
When kids view the world through a new lens they are awakened to opportunities of change, renewal, and deeper connections to their surroundings. However, this ability to see differently often ends when the last bus pulls away from camp. How can we keep this profoundly important thought process alive between summers in a way that feels both authentic and important? One way can be through food, and another through creating new traditions. Let’s talk about the food first, and next month I’ll share my thoughts on what is now widely known as “Thanksgivukah.”
One thing that is most amazing about healthy eating is that there are always new ways of understanding food, new possibilities for how to understand the taste, flavor, texture, and composition of foods. Although your campers have likely been home from the eye-opening world of camp for many weeks now, they are likely left with the desire to continue to see and understand their world in new ways. So, this month I encourage you to open your kids’ eyes to some surprising, exciting and interesting ways of looking at common foods. Hopefully in the process you will give them a new understanding of spaghetti (or spaghetti squash!), apples, or tofu, to name a few.
Savory Sautéed Apples
1 large yellow onion
4 medium sweet, crisp apples, such as fuji
2 cloves garlic
3 sprigs thyme
1 sprig rosemary
1 tablespoon olive oil
1 tablespoon lemon juice