On Feb 11th, our High School Internship Crew was transformed into teachers and chefs for the day. They led a two-hour cooking and culture workshop for young women from Camp Sojourner’s “Girls Leadership Camp.”
Says Bartram’s Garden farmer Ty Holmberg, “The lesson focused on the “Power of Greens” and an introduction into African Heritage Diet Pyramid. The camp girls learned knife safety and skills while cooking a Kenyan dish called Sukuma Wiki (African Braised Kale).”
This marked another amazing chapter in the partnership between Camp Sojourner and the Farm at Bartram’s Garden. Camp Sojo girls have volunteered almost every second Saturday over the past four years helping support the Farm in growing healthy, affordable local food for the Southwest community.