17 Jul Last week with the Rebels: 7-11-16
The theme of our second week of the Rebel summer was opportunity.
On Monday we welcomed 4 new high school students to the Rebel crew: Jade, Shannon, Mikey, and William. The Rebel crew is the biggest it’s ever been. We are 12 high school students and 9 mentors. We all bring unique and diverse perspectives and skills to Rebel Ventures.
Jade worked with Rebel Ventures for 6 weeks in the summer of 2015, and then joined a different AUNI crew (NMW: Nutrition’s Most Wanted) at Sayre High School. She didn’t miss a beat, and jumped into the Rebel kitchen with great energy.
Mikey is new to the Rebel crew. He embodies the Rebel norm ‘try it on’, and in his second day in the kitchen wanted to learn how to use the camera and take action shots. Demonstrating radical creativity Mikey experimented taking photos from different angles.
Corey and Luisa- heroes of healthy deliciousness (photograph by Mikey)
On Tuesday we had an important business meeting about project Rebel Cakes. For five months the crew has been working on developing a breakfast item for the breakfast menu in Philly schools. We had a great discussion with our school and bakery partners and (fingers crossed) a youth-designed Rebel product will be loved by kids in schools all over Philly this upcoming year.
Back in the Rebel kitchen, Tiffany and Nasir were on Icy Color duty. They washed, chopped and froze 16 pounds of blueberries, 24 pounds of strawberries, and 14 cantaloupes.
Rebel Ventures launched a new Rebel Bar flavor on Wednesday- Cranchocopuff. It’s chewier than a regular Rebel Bar thanks to the puffed brown rice in the recipe. It still is completely whole-grain and packed with superfoods. Our new label- designed by Rebel mentor Emily and painted by Rebel crew leader Corey is wavy.
The Rebel kitchen is space of constant innovation. A’Nya and Nyeem focused on developing the perfect parfait recipe using Rebel Bars and Icy Colors.
Back at Comegys Elementary, Anthony (a Rebel mentor), designed a parfait flowchart for the Fruit Stand crew to use. Nyeem worked with the fruit stand kids to make the parfaits. They all sold out.
Nick mentored the young chefs at Cooking Crew Academy (CCA) at Comegys. On Tuesday and Thursday the red, blue, and black teams combined to serve hundreds of healthy deliciousness stuffed dishes to their peers at summer camp.
The CCA meals included ingredients from the Rebel kitchen like Kale Cubes and Icy Colors.
Inspired by our Rebel Cakes meeting earlier in the week, Zaire and Sam taste tested cakes with kids and adults throughout Comegys. We are determined to have an amazing product ready for the kids in the fall.
Armed with just some spices, chickpeas, toothpicks, and a Rebel SnackGarden, the kids at Comegys are becoming seasoned Spice Explorers. This week we focused on making barbeque sauce, and next week we’ll try something new.
Opportunity is a one of ten Rebel Values. Every day this week our crew, and the kids we work with in the community seized opportunities to create healthy deliciousness now and plan for greater impact in the future.
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