A spoonful of suhkur Estonian Life
During week 1 (of 4) of Jõekääru camp, which is for Estonian-language speakers, the staff are contemplating trying out food conducive to motivating language acquisition and retention. These could include rohke raua/sisaldusega rohelised juur/viljad (greens rich in iron), or anything kleepuv (sticky) and süsi/vesikute/rohke (rich in carbohydrates). The best such nourishment has proven to be PUDER (porridge) with a side of spinat, the hands-down favourite of Estonian campers worldwide. From the left are kulp (ladle) wielders: Siiri Ling Valter (Maryland-Udora), head cook Liisa Novek, Ellen Silm Müürsepp (Toronto-Connecticut), Silvi Jaason Kolga, Eedu Otsa and Kirsten Saarna. If the keele (language) menüü is tulemuslik (yields results), which with a little magic it no doubt will, weeks 2 to 4 of Jõekääru will be more multilingual than usual. Photo: Riina Kindlam, kitchen hand (käpp), Toronto-Tallinn.