Beck campers cook up some summer fun


Students in the Beck Summer Camp stepped up to the plate for a week of healthy cooking challenges.   

Students took part in a special camp based on the USDA MyPlate program.

In accordance with the program's guidelines, campers explored healthy eating habits and prepared their own nutritious snacks including fruit kabobs, snack mix and veggies with a healthy dip.

Master Chef Jr. Week also included a visit by students to Stevie B’s Restaurant  to create a pizza lunch,  and a field trip to a greenhouse where they learn how to grow fruits and vegetables while enjoying  a healthy fruit smoothie and kale chips.

For more on UCS summer camps, please visit the Community Education Department's Web site.

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