Happy Belly Summer Camp

A Week-long of Exploration and Creativity around Food

Two First Weeks of August: Aug 3-7 & Aug 10-14

Is your little one a foodie-in-training?


This is a Mission-based, fun, educational, and interactive urban camp for 4-7 year olds. Centered around exploring food in all its aspects! We are creating a playful and hands-on environment for kids to explore their taste buds, the food world around them, and have a great time in the kitchen.


Please check out our video: https://youtu.be/T00-FKorsDk


Happy Belly Summer Camp


WHEN:

9am - 2pm Mon to Fri

Week 1: Aug 3-7

Week 2: Aug 10 - Aug 14

(I'm open to creating special groups for friends and school mates. After care available upon request and at extra cost.)


WHERE:

Mission District, San Francisco, CA


We will use each of these 2 weeks to explore the concepts of fermenting, baking, juicing, composting, and much more. We will also visit restaurant kitchen and loved food destinations such as the Ferry Building and 24th Street. All in a fun, safe, exploratory, and hands-on environment.


The camp is run by Vanessa Silva, mother of 5 year-old Billie Valentina, and also a passionate cook, holistic nutrition apprentice, food stylist, enthusiastic gardener, and lover of a good table.


For reservations and more information, please email vansilva@gmail.com or call Vanessa at 510-499-5859. Reservations are first come first serve, age range is 4-7yo, and cost for each week is $425/child. Early bird registration is $385 if paid in full by June 15th. Special arrangements can be made for siblings, and discounts are available for low income families.



Please spread the word!!!

Happy Belly Camp By Vanessa Silva

Some tidbits about Vanessa

Some of my earliest memories are the Sunday lunches that my Venetian grandmother used to cook for the family in her old-fashioned kitchen at the heart of São Paulo city, in my native Brazil. I was the first granddaughter and proud to be her only assistant in the kitchen, blending egg yolks and olive oil by hand to make aioli, or shaping gnocchi with my little fingers. I remember clearly that, at the time, my main motivation was to munch on the food before it was ready to be served. I always had a big appetite, for food and for life!


For this camp, I want to combine my love and respect for food, with the experience of teaching cooking classes for adults and the 2 years of working at the classrooms of Mission co-op preschools - all to create an environment where kids can explore the relationship of their bodies with their immediate environment through food, gardening, and good times with their peers!