Spend your spring recess with Butter Beans adventuring through the food landscape of New York City. From exploring farmers markets, to cooking seasonal lunches from scratch each day, spring break campers will gain expert culinary skills, learn how to become master composters, garden with urban farmers, and visit some of New York’s most celebrated artisan food producers.
- Date: April 6th – 10th, 2015
- Ages: 5-11
- Time: 9am – 3pm, free aftercare available until 4pm
- Location: Pine Street School, 25 Pine Street, New York, NY 10005
- Price: $110 per day, 3 day minimum registration | $500 for full week
- Included: local, home cooked lunch & snacks
We believe that our students and school staff should not only eat healthy food, but also eat responsibly raised food. That is why we set standards for the food that we buy.
- All of our food is fresh never frozen
- Our hot dogs are nitrite/nitrate/hormone/antibiotic free
- Our cold cuts are nitrite/nitrate/hormone/antibiotic free
- Our meat proteins are antibiotic and hormone free whenever possible
- We source produce locally whenever possible
- When we use milk in dishes (like mac and cheese) we use Hudson Valley Fresh Milk which is local, and from grass fed cows
- We provide a variety of fresh fruit each week including local apples and pears, along with oranges, grapes, melon, bananas
- Whole grains are an integral part of our menu, as we only offer whole wheat bread, pita, wraps, brown rice and quinoa
- We never use ingredients like: high fructose corn syrup, MSG, artificial colors, artificial flavors, trans fats, or margarines
- All of our food is made from scratch in our commissary kitchen by our experienced culinary team
- Our yogurt is plain and to sweeten it we use honey, not sugar, and we blend in fruit for our flavoring
- Our granola is homemade
- Our soups are all homemade, and we make the broth from scratch, so there is no added sodium other than for taste
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Along the way we’ll explore the full spectrum of the food cycle through activities like planting seeds andharvesting fresh food, to cooking seasonal summer lunches, and writing our own cookbooks.
Throughout the summer, campers work together to create inventive lunches and snacks, learn the tricks to great composting, have one on one sessions with local food experts, get hands on with chickens and worms, play in the park, and explore the wonderful, flavorful world of food!
See here for testimonials from our camp parents.
- Ages: 6-10 (Brooklyn), 5-11 (Manhattan)
- Dates: Two week sessions from June 22nd – August 14th (dates vary with location)
- Location: Brooklyn: Berkeley Carroll School, Manhattan: Corlears School, Queens: UNIS Queens
- Hours: Varies with location, please see registration form for your location preference
- Included: A camp t-shirt, Butter Beans water bottle, welcome bag, all meals and snacks, transportation to and from all field trips, and a summer of unforgettable fun
Sample camp schedule:
Want to relive all of the fun we had last summer? Read our weekly recaps of camp on our blog:
Students will learn about seasonality, international cuisines, beneficial nutrients, and mindfulness.
As students move through the course they will also learn vital kitchen knife skills, food tasting and seasoning, various culinary techniques, and culinary vocabulary.
From seed to table, children gain an appreciation for food in a convivial setting, while discovering different cultures and building important cooking skills, all while having fun with their friends!
To set up a class at your school, email: firstname.lastname@example.org
Here’s what cooking class parents had to say about their child’s experience:
“My daughter is a very picky eater but your class has really opened her eyes to how tasty a variety of food can be. She is so proud to share what she has prepared with the family when she gets home and is eager to explain what she did. We would put your recipes into our dinner rotation immediately!!” – Mary, a parent of a Butter Beans chef
“As soon as the teppanyaki chef started dicing veggies, cooking, and sautéing, my child went into cooking class mode - identifying vegetables/oils/aromatics… asking the chef some 5-year old questions… Because he saw the cooking process and understood it, he felt so empowered that that he ate everything – the fried rice, the minced vegetables, the diced chicken. He ate better than the older kids at the table.” – Malini, Parent of a Cooking Class Student on a visit to a Japanese restaurant with her family