Weekly Materials (6-9 Grade)

Materials and Ingredients Weekly Checklist (Older Group)

Make sure that your camper has everything in order to participate in all of the daily activities!

If you are unsure which age group your camper has been placed in, please contact your Homeroom counselor or email camp@curious.com

Materials List

Monday

Arts/Crafts: About ME Shirt (Teacher: Sonali)

• White paper or cardstock

• Pencil

• Eraser

• Scale or ruler

• Scissors

• Something to color with: colored pencils, markers, crayons

STEM: Chess/Board Games

• Second device to play on (optional)

Tuesday

Arts/Crafts: 3D Hot Air Balloons (Teacher: Sophie)

• Colorful paper

• Toilet Paper tube

• White Paper

• Scissors

• Glue Stick (important)

• Clear tape

• Markers/crayons/colored pencils

STEM: Brain Teasers: Rebus (Teacher: Sonali)

• Pencils

• Printouts (linked above)

Wednesday

Arts/Crafts: God's Eye Weaving (Teacher: Origami Twist)

• Popsicle sticks (or other sticks or dowels of a similar size)

• Yarn

• Scissors

STEM: Chess/card games

Thursday

Arts/Crafts: The Captain’s Shirt (Teacher: Origami Twist)

• Printer paper

• Marker, crayon, or colored pencil

STEM: Things that Bubble, Blow, and Go BOOM! (Teacher: Sofie)

NOTE: Activity can be MESSY (please have towels on hand or do outside)

Boom Bags:

• Sandwich-sized ziplock bag

• Tissue paper or kleenex tissue

• Baking soda

• Vinegar

• Spoon

No Hands Balloon Blow:

• Empty water bottle

• Balloon

• Vinegar

• Baking soda

• Largemouth funnel or extra pair of hands

• Spoon

Lava Lamp:

• Empty water bottle

• Vegetable oil

• Water

• Food coloring

• Alka seltzer packet

Friday

Arts/Crafts: Spot the Difference (Teacher: Origami Twist)

• Printer paper

• Colored pencils, or fineline markers

• Pencil with eraser

STEM: Coding (Teacher: Justin Kitch)

• Second device to code on (optional)

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Ingredients List (ALL Ages)

Parents, you’re invited to the Camp Curious lunch! Our chefs will demonstrate a delicious recipe you can enjoy with your camper. If you choose to cook alongside our chefs, parent participation and supervision is required.

Monday: Tuna Salad Sandwich and Kale Chips (Chef Cindy La Toque)

• 1 can (4 ounces) tuna

• ¼ cup celery, minced

• 1/8 cup onion or scallions, minced

• ¼ cup mayonnaise

• ½ teaspoon lemon juice (optional)

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 4 slices sandwich bread

• Measuring cups and spoons

• Can opener

• Knife and spoon

• 1 pound of kale, okay to use bagged baby kale

• 1 tablespoon olive oil

• ½ teaspoon salt

• 1/8 teaspoon pepper

• Knife

• Salad spinner or paper towels

• Bowl

• Baking sheet

Tuesday: Beef Tacos (Chef Cindy La Toque)

• 1 onion, chopped

• 1 tablespoon vegetable oil, such as canola

• 1 pound ground beef

• 1 tablespoon taco seasoning (or make your own by mixing the spices listed below and measure

• out 1 tablespoon for this recipe)

• 1 can diced tomatoes or 1 pound fresh, chopped

• 4 lettuce leaves

• 1 cup shredded cheddar or cheddar/Monterey jack cheese

• 4 tortillas

Taco Seasoning Mix (if making your own)

• 2 tablespoons onion powder

• 1 tablespoon chili powder

• 1 tablespoon ground cumin

• 1 tablespoon paprika

• 1 tablespoon garlic powder

• 1 tablespoon ground oregano

• 1 tablespoon sugar

• ½ teaspoon salt

Wednesday: Blueberry pancakes (Chef Sandy, La Petite)

• 2 C flour

• ¼ C Sugar

• 2 tsp baking soda

• 3 tsp baking powder

• Salt

• 2 C buttermilk

• 3 tbsp butter

• 1 C blueberries or bananas

• 2 tbsp maple syrup

• 3 eggs (not cracked)

• 1 large mixing bowl

• 1 medium mixing bowl

• 1 small mixing bowl or

• cereal bowl

• 1 8” skillet

• 1 whisk

• 1 ladle

• 1 spatula/flipper

Thursday: Cheddar Biscuits (Chef Cindy La Toque)

• 3 cups all purpose flour

• 2 tablespoons granulated sugar

• 1 tablespoon baking powder

• 1 ½ teaspoon garlic powder

• ¾ teaspoon salt

• ¼ teaspoon paprika

• ½ cup (1 stick) cold unsalted butter, cut into small cubes

• 8 ounces shredded cheddar cheese, about 2 cups

• 1 cup buttermilk

• 1 large egg

• Measuring cups and spoons

• Knife

• 2 Baking sheet with parchment paper

• 2 Bowl and mixing spoon

• Pastry Blender (or can use 2 forks)

Friday: Stir Fry (Chef Sandy, La Petite)

• 1 C plain spaghetti noodles cooked lightly tossed in vegetable or canola oil (flavorless)

• 2 tbsp Canola/Vegetable oil for cooking

• ¼ green or red cabbage wedge

• 1 scallion/green onion

• 1 large whole carrot

• 4 tbsp brown sugar

• 4 tbsp low sodium soy sauce

• 2 tsp sesame oil

• 2 pinches of ground ginger

• 2 cloves of garlic minced

Pick 2-3 of the following ¼ C vegetables:

• Broccoli

• Mung beans (keep in refrigerator until ready to use)

• French beans

• Celery

• Baby corn

• Water Chestnuts

• Red or Green bell pepper

• Mushrooms

• Snow peas

• Tofu (diced)