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The third day of Food Camp has been a success!

In the morning, most of us did Mau’s movement class and did some delightful flopping and tumbling around. After that, Craig Surette showed us a presentation he had prepared about the evolution of man and the symbiotic relationships between man and food over the past 200,000 years. To contrast our food culture with food cultures from the other side of the world, Craig brought in a can of fried and seasoned crickets. These crickets are the Thai/Cambodian equivalent of potato chips! To see some of the reactions people had, click on the link below.

Eating crickets. P.S. we thought they were cockroaches.

Next, we went over to the church and Cooked up a delicious lunch of quinoa, (with caramelized onions, carrots and spices) vegetable soup, (the chicken we killed yesterday was meant to go in the soup, but it was too tough. It needs to boil overnight  and will be used tomorrow.) salad (with beets and lemon, olive oil and garlic dressing.) and some sauteed greens. We also fried up the chicken skin, liver, heart and stomach. For a short video of our lunch prep, visit the link below.

Lunchtime.

As of now, I will always post a picture of garlic in my lunch photos.

This is what our lunch looked like today.

After we ate our lunch, Mau led what was supposed to be a snack making workshop but what turned into a ghee making workshop. Ghee is a nutritious substance also known as “Clarified butter” in which you boil butter to separate the milk solids from the fat. Ghee was discovered in India and has been a part of Indian culture for as long as they have been milking cows. The Indians use ghee in both culinary and ritual applications, as they consider it the most sacred substance made by human hands. This way, the final product is 25% monounsaturated fat, (the kind of fat that is really good for you.) 65% saturated fats and only 5% polyunsaturated fats (the kind of fats that, in larger quantities increases the chances of cancer). Ghee is also safe for someone who is lactose intolerant to consume, as all the milk solids that contain lactose have been extracted.

Butter being melted to make the ghee.

This is only a third of the butter we used to make the ghee.

The moral of the story is, Food Camp is awesome!

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