This is “Table Crumbs,” a weekly series bringing you bite-sized food happenings in the Columbia and Midlands region. Email Jane with story ideas or questions at jgodiner@postandcourier.com.
COLUMBIA — This summer, Columbia children and students ages 4 through second grade can take part in two summer camp programs designed to engage students in history, art and geography lessons through the familiar theme of food.
The first of two camps, taking place June 24-28, is titled “Baking Bread Around the World” and will be hosted by Heathwood Hall Episcopal School. The program gives students from preschool through second grade the opportunity to bake and sample cakes and pastries from around the world, from Peruvian pie de limon to German Black Forest cake.
The second camp, titled “Visual Feast,” will be hosted by the Columbia Museum of Art and run from July 8 to 12. Children ages 4 to 6 will have the opportunity to learn about art themed around food throughout history and create their own.
Both camps are in their second summer together and leaders hope to evolve the programs through guidance and feedback from last year’s sessions.
“We decided to do something a little different this year than last and looked around for kid-friendly baking recipes,” said Brittney Shields, Heathwood Hall’s 4K teacher and Baking Across the World instructor. “We knew we had some kids that struggled with textures throughout the year, so we thought it would be fun.”
In developing the program, organizers focused on striking a balance between helping kids get out of their comfort zone while still making the activities non-intimidating.
“Kids can be picky about the type and appearance of food, so we want to make it kid-friendly,” Shields says. “We want to give them a list of foods they’ve always loved, but with slightly different options.”
Dana Witowski, engagement manager at Columbia Museum of Art, believes Visual Feast and camps like it can give kids a new gateway into learning about big-picture themes that might be difficult to tackle head-on.
“For young artists who are new to the art world, being stuck with a theme makes it easier for them to understand the subject,” Witoski said. “They can learn what different fruits, vegetables, chicken, eggs, meats symbolize.”
In a program that allows kids to take an active role in the kitchen, Shields believes students will gain confidence that will serve them well long after camp ends.
“I think baking in a group with other kids opens up different things in their minds,” Shields says, “and encourages them to try things outside of the program.”
Interested parents can register their students for Baking Across the World ($175) here and Visual Feast ($175, or $140 for members) here.
Other food news you may have missed
Enjoy a Blue Zone: On June 27, Smoked will partner with the University of South Carolina School of World Affairs and the City of Columbia to host a Blue Zone Dinner at the fine-dining restaurant on Main Street. The dinner will showcase ingredients and cooking techniques common in Blue Zones around the world. In Blue Zones, people live “longer, healthier, happier lives,” says Smoked’s Executive Chef Timothy McCloskey. Readers can reserve tickets ($125) for the event here. To learn more about Blue Zones and Columbia’s efforts to become a Blue Zone, check out our article here.
Inari Times: Both Fresh Poké locations in Colombia are adding inari sushi to their menus, seasoned tofu skins stuffed with rice, raw fish and customizable poke ingredients like furikake, green onions and masago.
Sip of summer: Last Friday, Cottontown staple The War Mouth unveiled its new summer cocktail menu, which includes the Carolina Queen Bee, made with Sutler’s gin, St. Germain, honey and lemon, the Cultured Pearl, made with Roku, Dolin Blanc and onion brine, and three non-alcoholic drinks with herbal, citrus and floral notes.
