HEALTHY HEART | BODY | MIND
ADVENTURES IN QUARANTINE
In March of 2020 the world changed. New Yorkers retreated to their homes, started wearing masks and acclimated themselves with Zoom. At Steve’s Camp, we had a simple goal: listen to our participants and do whatever it took to keep our community together. This task seemed especially daunting when we could not rely upon what seemed to be our biggest draw, two weeks at camp. 2020, however, reinforces the idea that Steve’s Camp is so much more than two weeks. Camp is a community that has served as an emotional lifeline during an extremely trying time.
How we used food and fun to maintain community this summer
Maintaining a healthy body, mind and heart never felt more important than during the summer of 2020. Hear from Jalen, one of our student chefs, about how to make Hatian cornbread and revisit an Aperitivo at Sunset, a virtual cooking class where food stylist Dana Bonagura drew on her Italian background to create a delicious appetizer of grilled peaches, burrata and prosciutto. Enjoy!
HAITIAN CORNBREAD WITH GRILLED PEACHES,
BURRATA AND PROSCIUTTO
Watch Jalen and Chef Amy make Haitian Cornbread
Watch food stylist Dana Bonagura prepare grilled peaches, burrata
and prosciutto salad.