July’s “Activity Lunch” was Tofu Hamburgers.
The children put lettuce, tomatoes, and a tofu hamburger on the kitchen’s special handmade buns. They all had fun putting them together, and everyone got plenty of vegetables on their burger as well. Finally, everyone enjoyed their yummy tofu burgers!
In the fourth week of July, summer camp students had woodworking class. Under the guidance of the visiting sensei, they made their own key hooks. All the children tried their best at designing, sanding, screwing things on, etc, and they had a lot of fun! In the end everyone was able to make their own unique key hook.
On July 23rd Ichiro transferred to the Yankees. We're thankful that he played for the Mariners for these 12 years. Many people, children and adults alike, received a lot of joy, energy, and courage from watching him. Thank you Ichiro!
Summer Camp students had a field trip to Nikkei Manor.
For first part of the trip, they stopped by Kelsey Creek Park, where everyone ran about to top speed and played games. After eating their bento lunches, everyone got back on the bus and they headed to Nikkei Manor. In the hall at Nikkei Manor, many residents were waiting for students. They performed a medley of 4 songs, “Tanabata,” “Umi,” “Usagi to Kame” and “Momotaro. “ Afterward students had a question time and passed out origami medals they made. Students had fun spending time with the Nikkei Manor residents. It really was a fulfilling field trip!
It's time for summer! Here at Megumi the children are all enjoying summer activities. In July we made bamboo decorations and wrote wish cards for Tanabata (Japanese star festival) to decorate the classrooms. In response to the summer heat, the children tried making watermelon sherbet and ice cream. It seems like home-made desserts are especially tasty!
Last Friday in Megumi summer camp everyone observed how to make tofu.
As they watched, they learned about how tofu is made from soybeans and that edamame are also soybeans.
This is a picture of soy milk made from squeezing out the cooked soybeans. We all tried a little of the fresh soy milk and it tasted just like tofu!
We also made pancakes from the tofu byproduct "okara" as a snack. Finally, after putting in the nigari the soy milk hardened up a little, but we didn't manage to get it to quite tofu consistency.
It's easy to buy tofu in the stores, but making it on your own is another story!
Yesterday, Megumi summer camp students welcomed an ikebana (Japanese flower arrangement) sensei to their class and got a chance to experience making ikebana.
First, in advance everyone made their own flower vase by decorating a milk container. The students then started making their flower arrangements in the “moribana” style. The sensei gave them advice on which flowers to pick and then they arranged the flowers to their own taste. Everyone managed to make their own unique and beautiful ikebana!
This month was the first debut of the meatless “Megumi’s Garden Lunch” menu. This time was a veggie chili filled with lots of yummy beans and vegetables, all grown from the earth! The gentle flavor was popular with the children, and it’s full of good nutrients.
July 7th was Tanabata. The kitchen staff’s Tanabata wish was that “all the children at Megumi can eat well and have lots of energy to play,” and with that in mind they made a special Tanabata dessert of jelly with mango inside cut into the shape of stars. What did everyone else wish for?
During the first week of July, the summer camp class and Zo class students went hiking at Saint Edward State Park. Despite the bad weather, they managed to get by without rain and enjoy hiking in the park. Perhaps it was because of the rain, but there were many slugs out and about. Everyone tried their best hiking, and they managed to make it all the way to a lake! All the children were hungry after walking so much and it was great to see them eating their pack lunches so happily. Everyone had a fun day in the great outdoors!
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