Challenge Camp meets Creo Chocolate and The Higher Taste!

At VHFLC, it is vitally important to us that our children have access to a safe and healthy out-of-school environment, but we also know that that's not the only thing needed for them to forge a life that is happy and complete. Part of the well-rounded experience we aim to provide for our kids involves cultivating knowledge and behavior that will aid them as they grow and advance in every aspect of their lives.

One such aspect? Food. We often say that in order for children to be able to make informed decisions about the way they eat, we have to demystify their food for them – expose how it's made, what's in it, and how buying from various sources can have large impacts on other people and the environment. After all, we really don't want a repeat of chef Jamie Oliver's shocking discovery that an entire classroom of American children couldn't identify raw vegetables like a tomato! (Though of course they were able to identify ketchup...)

So, in addition to providing sustainable, local, and organic snack for our school age children (from superstar suppliers Fresh n' Local!), in the summertime, we give our Challenge campers the opportunity to gain additional exposure to healthy eating practices through lunches out at local spots (Paradox and Laughing Planet, to name a couple favorites), and through trainings and tours led by businesses who share our ideals.

This summer, our campers received some special one-on-one time with the purveyors of uniquely pure and ethically exceptional chocolate company Creo, and pioneers of the freshest vegetarian/vegan "buzzitos" and sandwiches around, The Higher Taste. Read on for the delicious details! 

A Cooking Lesson from The Higher Taste 

Rhonda Wrobel and her husband Hans started The Higher Taste in part because they noticed a need for convenient vegetarian/vegan items on grocery store shelves. Originally in the business of catering, they found that certain food items they supplied (i.e. one fabled vegan quiche) would become mega hits, with people insisting that they make more of whatever dish had bewitched them. Rhonda and Hans decided to make the move to the PNW in order to explore this venture, and began what would result in a creative explosion of unique and addictive healthy grab-n-go recipes...

Before Rhonda made her visit to our camp site, some of our campers were a little bit incredulous at the sound of a tofu-based lunch. But all that began to change when she arrived, upbeat and smiling with a bag of tasty ingredients in tow. "Most kids think of tofu as yuck," she said, seemingly reading people's minds as she started setting up her taco demonstration.

The merit of a dish is just as much in the preparation as it is in the ingredients, she explained. With tofu especially (just like any other flavor-absorbing base – pasta, rice, etc), you have to prep it with the care it deserves. Tofu is an ingredient that Rhonda and Hans love using in their products (always non-GMO) since it's a healthy and versatile 'complete' protein that can be used in place of meat.

Our camper Jacob (pictured top right) volunteered to help Rhonda cut the tofu before she cooked it on the skillet with ingredients such as turmeric, teriyaki or soy sauce, and nutritional yeast. Everyone was unanimously mesmerized by the smells, and waited eagerly throughout the presentation to snatch their bite. Once the tofu finished cooking, we wrapped it up with Rhonda's cheese and either corn tortillas or lettuce. Most campers tried both methods of plate-to-mouth delivery... and then asked for seconds.

Logan vs the tofu taco

Tianna, Jasmine, Claire, and Joe chowing down.

A big thank you to Rhonda for her gracious time and knowledge! Your mantra (and tacos) made quite the impact on us, and VHFLC (aka Team Tofu!) looks forward to trying more of The Higher Taste very soon.
 

A Sumptuous Tour with Creo Chocolate

When we arrived for our tour at Creo Chocolate, we knew our experience was going to be a unique one. From the outside, we were able to catch a glimpse of fantastical (in-house made) machinery, pictures of the owners in Ecuador with their smiling farmers, and a display of huge Seussical cacao pods. We were excited because it's not every day you come across a company that's so personally involved in all stages of their process.

Everyone was eager to learn more about this one-of-a-kind chocolate shop, but not more so than they were to try their goods! Word on the street was that Creo is as meticulous about their ingredients as they are about the labor and techniques – so we were ready for some healthy and fabulous flavors.

Janet Straub, who started the company with Tim and Kevin Straub in 2014, greeted us to begin our tour and to explain the machines that everyone was curious about. Janet said that they make the machines themselves to separate the cacao shells from the nibs, which then get sent to an organization who redistribute the shells as compost.

Unlike larger (and perhaps less ethically centered) companies who might push the boundaries of what defines "chocolate" by adding ingredients such as soy or vegetable oil (only 40% need actually be 'chocolate' to be legally called so!), Creo uses more than 70% cacao in their product and the only added ingredient is organic cane juice (or in the case of their flavored chocolates, ingredients like organic coconut and mint oil).

Ike (left) and Jacob looking sharp and ready for chocolate!

 

As we progressed in our tour, Janet explained the anatomy of the cacao pod and how Creo's heirloom pods make the journey from their friends' small Ecuadorian farm to Portland in order to be deconstructed, molded and packaged (all in-shop!). After her explanation, it was time for a much anticipated taste test of their unique french-pressed cocoa nibs and of their pre-mold liquified chocolate. "Tell me what flavors you get from letting the chocolate sit in your mouth," said Janet. "Cherry?" Ike identified correctly as one of the notes...

We finished up feeling sweet-tooth satiated and inspired by Creo Chocolate's dedicated work and noble practices. What other foodie adventures are to come for our Challenge campers? Stay tuned to find out!