This past Wednesday marked the start of Stewardship in Action at Conserve School. Students spent their afternoons attending to our campus community’s needs, with some working out on the trails, some in the gardens, and in one special case, in our kitchen. It was my pleasure to supervise and assist the seven volunteer chefs of our kitchen stewardship crew. We had the privilege to work alongside our professional food service providers for an afternoon in the Lowenstine Academic Building kitchen preparing some special food for the campus and for Exploration Week.
After donning our chef’s hats and aprons, we got to cracking eggs and smashing bananas, dehydrating pears and roasting oats, even spicing and extruding turkey jerky. Some of the ripe bananas were a lot to stomach, but the resulting loaves of banana bread appealed to almost seventy students and staff members at the night’s residential house meetings. Additionally, our students learned that the process of making your own turkey jerky is anything but a dry experience. Adding granola to the mix seemed a bit nuts, but when it came down to crunch time our student-chefs managed to get the proportions just right before sending the trail snacks to the oven. All in all, our first afternoon of Stewardship in Action in the kitchen was educational, fun-packed, and left us craving more.
Be sure and check out the Conserve School Blog in the coming weeks for more spotlights and photos from other Stewardship in Action projects across our campus.
Paul Lovaas, Graduate Fellow