Paige scarbrough
As of today, I have been in New Orleans for two weeks, and it has been hot, humid, and amazing. Coming from Georgia, I can appreciate that the heat and humidity is just a part of it being summertime, and honestly, it would be weird without it. Although the heat was definitely the first thing I noticed as I walked out of the airport, I also noticed how friendly people in the Big Easy are. On my first day of work, Carolyn (who works with me at SoFAB) and I braved the New Orleans Public Transportation system. We had to transfer from a streetcar to a bus and then walk half a mile, which took us a little over an hour. There’s also almost always construction on the streets of New Orleans, which changes where the bus stop is located making it even more confusing. Clearly we looked and sounded a bit lost because we were offered help multiple times, but always by people who looked like they genuinely wanted to help, which was comforting.
Once we arrived at the church, we met Jennie, the camp director, and the other two interns. That day was the first day of camp, and they had planned for it in the time before we came to New Orleans. Carolyn and I were being thrown into camp with very little preparation, which to me was intimidating. After a quick round of introductions, we started setting up and preparing for the first group of kids to arrive, and within 45 minutes the camp had begun. Although a little difficult at first, Jennie and the other interns helped make the hectic transition easier, and since then we’ve all worked really well together planning and executing each day of camp. We have a lot of freedom when planning the camp, and it allows us to pull from that box of creativity that has been stowed away for many years. I can tell that our games and recipe ideas have become more fun and interesting as the days have gone on. With three more camps to go, I’m really looking forward to what the rest of the summer holds!
You can check out our camp blog here: http://sofabkidsculinarycamp2014.blogspot.com
Once we arrived at the church, we met Jennie, the camp director, and the other two interns. That day was the first day of camp, and they had planned for it in the time before we came to New Orleans. Carolyn and I were being thrown into camp with very little preparation, which to me was intimidating. After a quick round of introductions, we started setting up and preparing for the first group of kids to arrive, and within 45 minutes the camp had begun. Although a little difficult at first, Jennie and the other interns helped make the hectic transition easier, and since then we’ve all worked really well together planning and executing each day of camp. We have a lot of freedom when planning the camp, and it allows us to pull from that box of creativity that has been stowed away for many years. I can tell that our games and recipe ideas have become more fun and interesting as the days have gone on. With three more camps to go, I’m really looking forward to what the rest of the summer holds!
You can check out our camp blog here: http://sofabkidsculinarycamp2014.blogspot.com