Dear Friends

Firstly, we thank all of the kids who attended our fantastic culinary camp this year. We also thank the Emeril Lagasse Foundation for its generous support. Each day of camp, we were pleased with what one could accomplish with a few kitchen supplies and a small team of seven to ten year old "line cooks." We made fresh pasta cut into hearts and stars and moons, shrimp gumbo, quiche, white chocolate bread pudding, and much more. Sometimes, there were cathartic moments in camp. First grader Ivy discovered a weakness for French cheese. "Could you write that down? I would like to recommend brie to my mother." One boy peppered the days with questions like, "If we turn the heat on really high, will the gumbo explode?" To Luke, 10, our fresh pasta was "the best idea since penicillin." Of course, my favorite comment was, "This is the best culinary camp ever. We went to a different one before and we didn't get to cook anything." A culinary camp without cooking? We've never heard of such a thing at SoFab.

As Culinary Camp comes to a close, we are filling our calendars with great programming. August will include a presentation on beer by Lazy Magnolia, a program on recycling presented by Phoenix Recycling, a Susan Spicer signing event, and a fantastic wine presentation and tasting by Pontchartrain Vineyards.

Also, we are accepting submissions to our upcoming online publication and our printed quarterly. Please send inquiries to stephanie@southernfood.org.

Don't forget to vote in the The Great Tea Controversy.

Cheers,

Stephanie Carter
Editorial Director
Southern Food and Beverage Museum

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