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Mixing food and history creates a summer treat

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Food was the focus of this year’s summer programme organised by the St George’s Foundation’s Director of Education, Leondra Burchall. “RIP It: Bringing History to Life with Food Summer Student Programme” ran for one week in July at The World Heritage Centre.

The youngsters aged nine to 15 were given an insight into sustainable food production from field to final flourish, sampled traditional Bermudian cuisine and lent their skills to creating new dishes.

A day trip at the beginning of the week to Wadson’s Farm to look at food production was followed by a morning’s demonstration of pre-electric cooking at Mitchell House. There were opportunities to visit local eateries to taste variations on traditional Bermudian dishes and the chance to create and cook new recipes in the Argus Scullery at the World Heritage Centre.

Thirteen-year-old Kayla Williams has been coming to the St. George’s Foundation camps for four years, having been impressed by the very first one she attended when she was eight.

“Mrs Burchall is a really good teacher,” Kayla explained. “I love Mrs Burchall. She helps you get the job done.”

This year the job has been “to work together creating something new and original that people will want to eat,” a task that suits the teenager who likes to watch the Food Network and try out dishes.

For siblings Megan and Nathan Titterton, the camp has been “a good experience”, no doubt enhanced by the fact that the Somerset residents are staying aboard their grandparents’ boat ‘Kinship’, moored in Dolly’s Bay for the week to avoid a lengthy commute.

“I like thinking of the recipes,” Megan noted, “and cooking and learning new stuff.”

“Each year the theme has been different,” Nathan observed, “so you can come lots of years and [Mrs. Burchall]’ll not do the exact same stuff.”

The highlight of the week for Harrington Sound Primary student Micah Simmons was going to the cooking demonstration at Mitchell House, “’cos I got to learn to make different foods that they used to make in the olden days.” She was particularly taken with the syllabub and is generally “having a good time.”

Though the children come from a range of local schools and therefore are meeting new people, for one trio of Warwick Academy students, it’s a case of spending holiday time with your friends.

Jacy Lowery and Jermayne Dears are both Year 6 students, while Marcus Brangman is a year ahead. All are on the same page when it comes to the recipes: “It’s a pretty good camp.”

All three have enjoyed cooking and eating the food. Marcus expressed it best when he said: “We get to express ourselves and we can show our skills in the kitchen.”

Jermayne agreed, noting: “We get to cook foods, to learn something about Bermuda.” And perhaps most importantly: “We all eat the food.”

“ I just finished cooking my own recipe pork chops,” Marcus explained, “and I hope it tastes good ‘cos it smells good.”

The menu the class created on the day Young Observer visited comprised green rice, pork chops, fruit kebabs and a refreshing lemon grass drink.

The children will be compiling a cookbook and posting the recipes on their Facebook page. For more information check out www.stgeorgesfoundation.org.

l Students learned about lemongrass during Mrs. Beulah Foggo’s presentation at Mitchell House and Nathan Tritterton, Jacy Lowery and Micah Simmons came up with their variation of an old Bermuda drink.

The Lemongrass

5 leaves of lemongrass

½ or 1 container of Bermuda strawberries

1 cup sugar

Rinse strawberries. Cut stems off and cut into halves. Place cut strawberries in pitcher. Pour in one cup sugar and mix lightly with spoon until strawberries are coated. Place in refrigerator.

Cut lemongrass leaves in half. Fill pot with water and place lemongrass in pot, bring to a boil. Once the scent of lemon fills the air turn off. Set aside for five to ten minutes then pour into pitcher with strawberries and sugar. Mix well. Refrigerate for one to two hours. Serve cold.

Chef central: Jermayne Dears, Marcus Brangman and Jacy Lowery enjoy sampling some of the creative dishes they prepared as part of the St. George's Foundation RIP It summer camp in July.
The fruits of their labour: Kayla Williams, Micah Simmons and Megan and Nathan Titterton pose with some of the fruit kebabs they fashioned as part of a week-long camp organised by the St George?s Foundation.

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Published August 04, 2011 at 7:00 am (Updated August 03, 2011 at 8:39 pm)

Mixing food and history creates a summer treat

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