At its Immerse Summer Camp last week, students ages 9‑13 got to grips with many elements of Cayman’s traditions and culture.

During the 15‑19 July camp, participants learned how to cook and bake Cayman delicacies, make rope, plait thatch and dance one of Cayman’s traditional dances. Since its launch in 2017, participation in the Immerse Summer Camp, which was started under the coordination of Brian Watler Jr. and Shenice McField, has tripled.

On the first day of camp last week, campers toured the National Museum and its collections storage facility. Alvin McLaughlin demonstrated how to cook Cayman-style beef and was joined by McField, who showed campers how to make macaroni pudding.

On Tuesday, Watler taught the students the traditional Quadrille dance, and they were treated to a cassava-making demonstration by McLaughlin.

Well-known for her generational peppermint candy recipe, Rose Myles demonstrated how to make the traditional candy treat, which the campers got to enjoy afterwards.

Campers also toured the Mission House and Pedro St. James in Bodden Town, and learned about early living in the Cayman Islands.

McLaughlin and Jeralow Rankine, both seafarers, showed the students how to twist rope made from Cayman’s silver thatch palm and how to make fishing nets, while Rose May Ebanks and Marcie Hydes taught the campers about thatch work and the importance of preserving the local heritage.

The theme for next year’s Immerse Summer Camp has already been chosen – ‘Cayman’s Maritime Heritage.’

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