What do snakes, homemade ice-cream, and waterfalls have in common? All three were a part of the recent “Cloverbud Adventures” summer day camp organized by the Jackson County 4-H for youth ages 5-7.
On day one, day-campers visited Falling Waters State Park where they participated in a nature walk with a park ranger and learned about plants and animals that live in the park, how prescribed burning keeps forests healthy, and about the geological features of the falls and sinks. That afternoon day-campers made several crafts, played lots of fun games, and made ice-cream.
The second day of camp included a trip to the Tallahassee Museum. While at the museum, the day-campers saw dozens of indigenous wildlife during the zoo tour, visited the old 19th century farm houses, and learned about reptiles during a program provided by the museum staff.
“Participating in 4-H day camps is a great opportunity for youth to stay active and learn during the summer, as well as make new friends and have lots of fun,” said Jackson County 4-H Agent Ben Knowles. “We will host two more day camps this summer: Food, Fun & Fitness and Environmental Explorations day camps.”
The Environmental Explorations day camp is currently full, but space is still available for the Food, Fun, and Fitness day camp June 29 – July 1, for youth ages 8-18. Cost is $20.00. This camp will focus on teaching youth how to make healthy food choices and fun ways to increase their fitness levels. Campers will learn to make several healthy snacks and participate in fitness classes led by local fitness instructors. To register, contact the Jackson County Extension Office at 1-850-482-9620.
The 4-H Food, Fun, and Fitness day camp is open to all youth, ages 8-18, regardless of gender, race, color, ethnicity, nationality, creed, or disability. Persons with disabilities should contact the 4-H office at least 10 working days before the event so that proper consideration can be given to their request. 4-H is the youth development program of the Florida Cooperative Extension Service and the University of Florida’s Institute of Food and Agricultural Sciences.