By Dominique S., Aaliyah C., and Camille A. | Summer Camp Reporters
CBM Summer Camp ended last Friday.
The final weeks were so busy, that we did not get a chance to post a report, so here is a recap…
We celebrated Top Chef Restaurant Week. It was an amazing production.
We created the “CBM ALL NATURAL RESTAURANT” and our Grand Opening was a huge success! This was one of the nicest days ever. We cooked for our camp family. Our mission was to provide healthy, natural and organic dishes using local farm ingredients, which we learned about from Mark of Healthy Living Inc.
Mark taught us how to design our menu using sustainable ingredients. We served leafy green salad with lemon vinaigrette and apples, jambalaya with chicken sausage, fruit salad with ginger sauce and vanilla butterscotch ice cream. We were honored to have our new principal, Ms. Butler, join us for a meal!
We continued working on STEM with Mr. Bradford and created chain reactions, and visited the Koshland Science Museum. At the museum, we experienced the Life Lab exhibit, which had activities like:
We learned about life under the sea at the National Aquarium in Baltimore and got physical at Pump It Up indoor inflatables park.
I really enjoyed camp this summer. The staff including Ms. Johnson, Ms. Williams, and Mr. Preston, was great.
With all the trips and activities that we did, our friend Dametrian really enjoyed playing Mind Flex, a game where players compete in the ultimate mental marathon by moving a floating ball with their minds. Joshua said he really enjoyed Kodu, which taught us how to create our own video games.
We are all sad that camp is over, and summer is coming to an end, but look forward to the start of SLAM (Saving Lives and Minds Afterschool Performance Program) in the fall. So we will see some of our summer camp family in our afterschool program.
Thank you again for your support of our CBM Summer Camp Experience. My friends and I all had a terrific time!
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