EACH CAMP INCLUDES: Professional cooking instruction of hands-on kid-friendly recipes in a focused, fun and safe environment. Trained culinary teachers from Whole Foods Market Bowery Culinary Center and KIWI Magazine. A limit of 12 participants, ensuring a low child-to-instructor ratio. Cooking projects, games, craft activities and creative excursions. Lunch or snack and beverages (special diets can be accommodated). Lessons on sustainability, composting, gardening, recycling and other eco-friendly ways of life. Apron, chef’s hat and a graduation goodie bag packed with cool stuff!

SESSION I:
Half-Pint Voyager: 2 ½ to 4 years
11am – 12pm
July 14TH to 16TH
Jr. Jetsetters: 5 to 7 years
2pm – 3:30pm
July 13TH to 17TH
World Explorers: 8 to 10 years
11am – 2pm
July 20TH to 24TH
Globe Trekkers: 11 to 14 years
11am – 2:30pm
July 27TH to 31ST

SESSION II:
Half-Pint Voyager: 2 ½ to 4 years
11am – 12pm
August 11TH to 13TH
Jr. Jetsetters: 5 to 7 years
2pm – 3:30pm
August 10TH to 14TH
World Explorers: 8 to 10 years
11am – 2pm
August 17TH to 21ST

To enroll in KIWI Kids’ Camp, please register online. For general questions about the camp or to register over the phone, please contact Alison Martin at the Whole Foods Market at 408-257-7000 x325.

Whole Foods Market, Stevens Creek Culinary Center
20955 Stevens Creek Blvd.
Cupertino, CA 95014

Join chefs from KIWI® Magazine and Whole Foods Market® in exploring culinary regions of the world through food and festivity. Each camp incorporates exciting global foods and facts. We’ll crank up the heat and get hands-on as we make international dishes from places such as Mexico, Morocco, China, Italy and Japan. The camps culminate in an around-the-world cooking competition. Explore continents and countries one plate at a time!

The Whisk and The Spoon
The Learning Kitchen at Whole Foods Market, Princeton
3495 US Route 1 South
Princeton, NJ 08540
Phone 609.799.2919

SESSION I:
Half-Pint Voyager: 2 ½ to 4 years
11am – 12pm
June 29 and 30
Jr. Jetsetters: 5 to 7 years
11am – 12:30pm
July 1 to 3

SESSION II:
Globe Trekkers: 11 to 14 years
11am – 2:30pm
August 24 to 26
Jr. Jetsetters: 5 to 7 years
11am – 12:30pm
August 27 and 28

To enroll in KIWI Kids’ Camp, Please register online or if you want to register over the phone or have additional questions please email Nirit Yadin nirit.yadin@wholefood.com or call 609.799.2919 ext. 305.

EACH CAMP INCLUDES: Professional cooking instruction of hands-on kid-friendly recipes in a focused, fun and safe environment. Trained culinary teachers from Whole Foods Market Bowery Culinary Center and KIWI Magazine. A limit of 12 participants, ensuring a low child-to-instructor ratio. Cooking projects, games, craft activities and creative excursions. Lunch or snack and beverages (special diets can be accommodated). Lessons on sustainability, composting, gardening, recycling and other eco-friendly ways of life. Apron, chef’s hat and a graduation goodie bag packed with cool stuff!

AUGUST DATES: TBD. CHECK BACK FOR SCHEDULE UPDATES

OR CALL THE CULINARY CENTER AT 916-488-2800

To enroll in KIWI Kids’ Camp, please register online. For general questions about the camp or to register over the phone, please contact Customer Service at Whole Foods Market Sacramento (916) 488-2800.

Join chefs from KIWI® Magazine and Whole Foods Market® in exploring culinary regions of the world through food and festivity. Each camp incorporates exciting global foods and facts. We’ll crank up the heat and get hands-on as we make international dishes from places such as Mexico, Morocco, China, Italy and Japan. Explore continents and countries one plate at a time!

EACH CAMP INCLUDES: Professional cooking instruction of hands-on kid-friendly recipes in a focused, fun and safe environment. Trained culinary teachers from Whole Foods Market Bowery Culinary Center and KIWI Magazine. A limit of 12 participants, ensuring a low child-to-instructor ratio. Cooking projects, games, craft activities and creative excursions. Lunch or snack and beverages (special diets can be accommodated). Lessons on sustainability, composting, gardening, recycling and other eco-friendly ways of life. Apron, chef’s hat and a graduation goodie bag packed with cool stuff!

SESSION I:
Half-Pint Voyager: 2 ½ to 4 years
11am – 12pm
June 23RD, 24TH and 25TH
Jr. Jetsetters: 5 to 7 years
11am – 12:30pm
July 13TH to 17TH
World Explorers: 8 to 10 years
11am – 2pm
July 20TH to 24TH
Globe Trekkers: 11 to 14 years
11am – 2:30pm
July 27TH to 31ST

SESSION II:
Teen Bootcamp
11am – 3pm
August 5TH to 7TH
Jr. Jetsetters: 5 to 7 years
11am – 12:30pm
August 10TH to 14TH
World Explorers: 8 to 10 years
11am – 2pm
August 17TH to 21ST
Globe Trekkers: 11 to 14 years
11am – 2:30pm
August 24TH to 28TH

To enroll in KIWI Kids’ Camp, please register online. For general questions about the camp or to register over the phone, please contact Christine Carroll, The Culinary Center Director at the Whole Foods Market Bowery at 212-420-1320 x245.

Earth Day gives us a moment of reflection on ourselves and the environment. This year, make a green resolution. Here’s mine: I want to cook at home with lots of veggies at least 5x per week (if not more). We are joining a CSA so hopefully this will be easy (fingers crossed).

Do you have a green resolution? We want to hear so post it in a comment below. And so do our friends at Whole Foods Market. Post a comment on their blog to win a $25 gift card and a FEED 100 bag.

– Stephanie, KIWI staff and celebrating Earth Day every day

Last week temperatures in the Philadelphia-area reached about 60 degrees. For a moment, I thought we beat winter. Visions of spring - fresh veggies, flowers and warm, sunny days - put a smile on my face. Then, I checked the 10 day forecast. Winter storm approaching. Normally I don’t believe storm warnings, but I grabbed my fabric bag and got ready to head to the food store.My partner stopped me and asked what I would be getting. I answered plainly, “Milk, bread, juice, eggs. The standards.” He challenged me to use what we had in the apartment instead of spending money to purchase food we didn’t desperately need. “Okay,” I replied always up for a challenge. I had chicken in the freezer and veggies leftover from Friday night’s dinner. This should be easy.I woke up today and the streets are snow-covered. Winter prevails and I am home cooking. For breakfast, we ate blueberry pancakes. My chicken soup is simmering in our cast iron Dutch oven. I think I’ll whip up some brownies later. I feel like I won, but more importantly, we won. It is a challenge for all of us in this economy. Let’s think to use what we already have to create something we may not have originally thought of.– Stephanie, KIWI staff and lover of creative cooking