tv Teen Kids News ABC February 6, 2016 12:00pm-12:30pm EST
pso, if you have a medical pcondition that affects your pskin, it can make you reluctant pto be around other kids. pbut scott reports on a special lace where these kids can enjoy psummer fun and just be pthemselves. p[ cheering, music plays ] p>> welcome to camp wonder. pall the campers here are pbattling some type of skin pdisease. pbecause of pain or pembarrassment, most can't go to pordinary camps. pbut for one carefree week over pthe summer, they can forget pabout being patients facing pserious medical issues. >> so, i started camp wonder 15 years ago, and i got the idea through my own experiences. pwhen i was 11 years old, i was pdiagnosed with a very, very rare pskin disease. pand, honestly, one of the most pdifficult aspects, more than the hysical pain, was really the pemotional. p>> francesca created much more pthan just a camp. pshe created a safe haven where pkids are able to talk with each pother about the difficulties of
phere, they can share things that pfew others would be able to punderstand. p>> well, when i'm at home and pi'm just going out, i'm very pself-conscious about my body. pbut here, i just don't care. pyou know, here, i feel very pcomfortable in my body. p>> because many of the campers pneed medical supervision, the pcamp is staffed by dozens of pdoctors and nurses who volunteer ptheir time. p[ crowd cheering ] pthis year, a special visitor pdropped by -- one of the stars pof disney channel's p"austin and ally," laura marano. >> i'm involved today with camp wonder to actually surprise the kids. pthey have a talent show today, pand they have no idea i'm pcoming. phow are you guys? p[ crowd cheers ] p>> laura gave a mini concert, psinging a couple of songs and ptalking with the audience. p>> something from all of us, pso thank you so much. pwe all signed it for you. p>> thank you so much! poh, my gosh! pyou guys are so sweet! pthank you! pcamp wonder, for those who don't pknow, is a camp where kids with,
punfortunately, fatal diseases go pto kind of have as regular pexperience as they can. pobviously, it's hard when it's, plike, so visual that they have a pdisease. pand this is kind of their place pto fit in. p>> i'm very grateful for this pcamp 'cause it's done so much pfor me growing up. p>> there are camp wonders in pcalifornia and north carolina, pand all are free of charge. p>> so many of these families phave huge medical burdens, and pwe really did not want sending ptheir child to camp to be panother sort of medical burden pthat these families had to face. pso, through supporters like pcetaphil, we're able to offer pthe families the full program. pwe cover transportation, we pcover gas cards -- really, any pway we can get the kids to camp. pand it really wouldn't be ossible without our donors, plike cetaphil. p>> if there's a parent out there pwho has heard of camp wonder and pare not sure about bringing
>> you can learn a foreign language in school. and you can also learn about the country's history and culture. pbut, as ellie reports, nothing pbeats the firsthand experience pyou get from actually visiting pthe country. p>> [ speaking mandarin ] p>> [ speaking mandarin ] p>> these students at pmamaroneck high school are plearning mandarin, the pofficial language of china. p>> [ speaking mandarin ] p>> i've been studying mandarin pfor about six years. p>> we started studying mandarin pevery day starting in seventh pgrade. p>> [ speaking mandarin ]
pmandarin program. it started back in the late '80s with about 30 kids, and at its high point, recently, we had over 300 kids involved in the mandarin program. p>> being able to speak a foreign planguage in class is one thing. pthe true test is seeing if you pcan communicate with native pspeakers in their own country. p and that's exactly what some of these students did. as part of their foreign exchange program, they got to try out their language skills in china. p>> you're forced to think in pchinese when you're in china. p>> i can understand most people pwell, but at times, i had to pdefinitely ask people to slow pdown or repeat what they said. p>> like, go to stores and have pshopkeepers understand my pchinese, i think that was really pone of the funnest parts. p>> today was a lot of fun
p[ laughter ] p>> so, what do you want students pto learn from a trip to china? >> it's kind of really important for them to be immersed in the language. pthey should have a feel of the pculture behind it and, you know, pthe people. p[ students singing in mandarin ] p>> we're visiting students at pdong twin primary school in prural xi'an. p[ singing continues ] p>> the students stayed with host pfamilies, learning firsthand pwhat their daily routine is plike. pwere you concerned that it would pbe difficult to communicate? p>> absolutely. pi was really terrified. pthere was a whole day that we phad to spend alone with our host pfamily with no one from our pschool. pbut it was absolutely fine, and pthere were not many problems pwith communication. p
pthere was plenty of time to take pin the sights of modern and pancient china. pthe forbidden city, closed to poutsiders for centuries. ptoday, its massive doors are popen to visitors. pat xi'an, they visited the dig pwhere life-size sculptures were puncovered. pthese clay figures were made pfrom terra cotta. pthat's actually italian for p"baked earth." pwhen the first emperor of china pdied 2,000 years ago, a whole parmy of terra cotta warriors, palong with horses and wagons, pwere buried with him. pthey climbed the stairs of the pgreat wall. pbuilt to protect china from pinvaders, it's incredibly long. pin fact, it would stretch back pand forth across the u.s. more p p>> we are in the earl tea house, and right now pwe are taking part in a ptraditional tea ceremony. p>> they also sampled all kinds pof foods, from the famous
pto fried scorpions on a stick. pyum. pand they wandered through the pmarketplaces. p>> i got lost in the chinese pmall. p[ laughs ] pand i only knew my host sister's penglish name. pso i kept going around going p"chloe zai nar?", which is like p"where is chloe?" pand everyone was like, "i don't pknow who you're talking about." p>> there was a lot that was pwonderfully strange and a lot pthat was strangely familiar. p>> and when i got to stay with pthe chinese family and see what ptheir daily routine is like and pgoing to school and seeing that pthere's a lot more similarities pthan i thought between our two pcultures. p>> china was a lot more open pthan i expected. pi expected it to be a lot more olice and, like, a government resence kind of thing. pbut it seemed a lot more similar pto the u.s. than i was pexpecting. p p>> and they did beautifully. pwhether it was from the schools pthat we partnered with to the pvendors at the pearl market, the
>> finding a job in today's tough economic times is hard enough. it's even harder if you're an adult with special needs. in this week's video from the folks at "hooplaha," we meet a connecticut teen who works at a unique place -- a movie theater that offers jobs to those who often are forgotten. >> my name is lilia. i'm an usher here at the prospector theater. i learned about the prospector from reading about it in the newspaper and seeing it on facebook and hearing people talk about it around ridgefield.
ptechniques and a lot about how pto work with people in different psituations that i could actually robably use after high school palso. pgiving people the opportunity to phave jobs in the first place is pjust great, especially for eople with disabilities. pi mean, not all places give eople with disabilities the psame chance that the prospector pdoes. pand the fact that the prospector pis opening up a wide, broad popportunity for people with a pdisability to work here, i pthink, is phenomenal. pi think everyone is absolutely pfantastic. pall the job coaches and my pcoworkers and everything are pextremely nice. pand i think anybody that walks pin here just gets a great vibe pfrom coming in here. pbut i get to see more in that. plike, i get to talk to my pcoworkers not just about work, plike, just outside of, you know, pwhat we do, like what we do for pfun and stuff and what we all pthink of the prospector. pso i get everybody's opinion on
pfantastic things about it. pi've never heard a negative pthing about it. pi get a very different erspective of when i'm here pworking and then when i'm here pseeing a movie. pi saw one of my coworkers doing pone of the announcements who i pthought was originally kind of pquiet, but they went out there pand they did their announcement, pand i was so happy to see them pdo it so well. pand i was clapping, and a couple pof other people in the theater pwere also clapping. pand me as one of their pcoworkers, i was like, "wow. psee." pand i really enjoyed being part pof that. pdifferent ways you can help out pthe prospector are with pmemberships, donating, just pseeing a movie here. pyou can also find us on our pwebsite at prospector.org. pand you can just come here and psee a movie, get popcorn -- all
p>> this important message is pbrought to you by the national proad safety foundation. [ indistinct conversations ] >> cool party! p>> what do you guys pwant to drink? p>> can i have a head-on pcollision with a concussion ptwist? p[ tires screech ] p[ vehicle crashes ] p>> make mine a fatal accident pwith no survivors. p[ tires screech ] p[ siren wails, vehicle crashes ] p>> and you? p>> a designated driver, please. pyou know, just a bottle pof water. p>> awesome! p>> you're a lifesaver! >> coming up, a recipe for a
salsa. washed. i'm eager to get started. what's first? >> well, let's get going here. we're gonna make some red salsa, which is a very simple salsa. this is very traditional in mexican cuisine. pwe're gonna start with some ptomatoes, a jalapeo, a little pbit of garlic, we're gonna do psome cilantro, we're gonna do psome sea salt, and then i'm pgonna pull out a secret pingredient later. p>> what's the secret ingredient? p>> the secret ingredient is pchicken base. p>> oh. p>> a really, really good mexican pchef years ago took me aside and psaid, "my secret is i put pchicken base in the salsa." pi've been doing it ever since. pit works. p>> so, this looks a little pcomplicated. pis this as hard as it looks? p>> you know what? pit's chop, stick it in a food p>> yeah? p>> all right. p>> and you're gonna help me do pthat. pyou're gonna just slice off a plittle bit of cilantro. p>> okay. p>> okay, cilantro's a nice herb. pit has a cooling effect, so it pkind of counters the jalapeo pheat, okay?
pthere. pcilantro's interesting, because psome people, it's in their dna. pit actually tastes a little bit psoapy. plike, 5% of the population is plike that. pso, some people just don't like pit, but 95% of people love it, pand it just has a really nice, prefreshing, cooling effect to pcounteract the jalapeo. p>> mm-hmm. p>> now, we're gonna use a pjalapeo pepper in this. pand this is a fairly hot pepper. pnow, jalapeos vary in heat. pthe bigger ones are less hot pthan the smaller ones. p>> mm-hmm. p>> you know, so you see a really pbig jalapeo, it might not be pthat hot at all. pbut one thing about hot peppers pis all their heat is right in phere. pall these seeds in that white in pthere, that's where most of the pheat is. pmost of the heat is not in the pmeat -- in the green part. p>> so that's where you should be pcareful? p>> yeah. pso, what i do is i just take it pout. p>> mm-hmm. p>> we're just gonna take that pout, because really, we want the pflavor of the pepper -- and pthere will be some heat in the pskins, but we don't even need pthe seeds and the stems. punless you really like heat, and pif you like heat, go ahead and p>> mm-hmm.
pbut jalapeos have a really nice pflavor. pin mexico, they use serrano pchiles a lot of times. pbut they're a little bit hotter pthan this. pnow, there's a safety issue. pmake sure when you're dealing pwith hot peppers, okay, you get pthese oils on your hands when pyou touch the stuff is where the pheat is. pand you don't want to touch your peyes, your nose, any sensitive art of your body. pyou don't want to touch it once pyou've played with hot peppers. pand then, when you're done with phot peppers and we're done pmaking this, i'm gonna run right pover to the sink and i'm gonna pwash my hands. p>> mm-hmm. p>> because that's a really pimportant thing to know. p>> mm-hmm. p>> all right, so, now we're not preally chopping this fine pbecause we're putting it in a pfood processor, okay? pbut we do need to get it chopped pup a little bit, or else the pfood processor will just get pclogged up. p>> mm-hmm. p>> you know? pand i really suggest using a pfood processor. psome people use blenders. pbut food processors have so many psafeties on them that you can preally -- it's almost impossible pto cut your hand inside of a pfood processor 'cause of all the
pokay? p>> and how about cutting your phand when using a sharp knife? p>> well, you know, it's very pimportant, especially when pyou're at home, don't start laying with knives unless your arents have really said "it's pcool to do that," okay? pbut when you're working with a pknife, it's important to use pgood knife safety. pgrip the knife firmly right paround the stem here, like that, phand. pmake sure that when you are pcutting something, you keep your phand away from the knife. pnow, when i cut out, like, this pcore of this tomato, what i pactually like to do is just move pthe knife in and out and rotate pthe tomato so i'm not actually p>> mm. p>> i think that's a much safer papproach, like that, 'cause you pgot to cut out this core 'cause pthis core part right here is phard and it's not very edible. p>> mm-hmm. p>> and then the other thing pabout tomatoes is tomatoes have ptough. p>> mm-hmm. p>> and if you're cutting it, psometimes if your knife's not psharp, your knife will slip, and pthat's how you get cut. pso i always tell people "cut on pthe meat side." pyou cut through it much easier pthat way. p>> mm-hmm.
pwhen you cut, curled under so pthat they're not sticking out. pi see a lot of kids sometimes plike that. pi'm like, "please, please, lease, turn your fingers under pso that you can tuck your thumb pin behind your fingers, like pthat. pcutting the cilantro? p>> yeah, if you can cut me off pjust a little swath of that pcilantro. pyou know, one beautiful thing pabout cooking is, truthfully, pincredible. pthis is a four-cup food rocessor. pone big tomato is gonna make pabout a cup of salsa there. pso we're just gonna make a small pbatch of salsa right now, okay? pso, just... p>> so, you really have a newbie pin the kitchen here with you, pso what should i do? p>> so, you just want to take pyour knife and grab it and keep pyour hands away from it and cut pright across there and just give pme a handful of that stuff. p>> all right. p>> all right. p>> like here is good? p>> yeah, just like that. pjust pull it right back. pkeep your fingers away. pthere you go. pnow just hand that to me. p>> okay. pall right. that was easy. p>> that was pretty easy. plook at you. p>> [ laughs ] p>> you're already an expert. pall right. p>> and that's all the cilantro pyou need? p>> that's all the cilantro we
>> so, now, when you deal with garlic -- here's a clove of garlic, okay? the easy way to deal with a clove of garlic is to take it and smash it. p>> whew! pso, what safety issues do you phave to worry about there? p>> well, the safety issue is pmake sure you keep your knife pedge away from you when you're pdoing that if you're gonna use a pbig knife. pyou don't necessarily have to puse a knife. pyou can use a spatula... p>> mm. p>> ...and go like that, okay? pwhich is a little bit safer. pbut, obviously, chefs have their pknives in front of them, so we pjust use whatever we have at phand. pbut that way, it makes it really peasy to peel, okay? p>> mm-hmm. p>> 'cause you got to get the eel off -- this is kind of pwoody -- and just throw it right pin there.
psome salt in there. pnow, you can always add salt. pyou can't take it out, okay? p>> start with less than you pthink you need. p>> start with less. pwe're gonna have about p1/2 teaspoon. pand, you know, the best way to pdeal with salt is like this -- pin a bowl, between your fingers pso that you have the most pcontrol over your salt. p>> mm-hmm. p>> unless you really know your pshaker. pbut sometimes shakers pour and pcome out. p>> sometimes they shake. p>> yeah, exactly. psometimes they rock and roll a plittle bit on you, you know? pand then i just put in about a pteaspoon of my secret pingredient, that chicken base. pand that's it. p>> so, what does the chicken pbase do? p>> it just adds flavor. pit adds depth of flavor. pi mean, a chicken base is a preduced stock that had onions pand carrots and celery and pchicken, so there's a lot of pcomplexity. pso it just adds complexity to pyour salsa. pit just adds that little bit pmore flavor to it. pactually makes it taste a little pbit like soup, you know? eople start eating it that way. p>> [ laughs ]
pdecide... phow chunky you like it. psome people -- and what you want pto do, too, is look to see if psometimes that cilantro gets pcaught on that stem. pso sometimes you got to open it pup and put it back down there plike that a little bit. p>> don't let the processor do pall the work for you. p>> absolutely. pnow, if you're gonna put a big iece of garlic in there, you pwant to process it pretty good, pokay? pif you want it chunky and you pwant garlic in there, you should pchop the garlic first, because pyou don't want big chunks of pgarlic. pgarlic will kind of... pthat's it. p>> so, all we have in there are pfruits and vegetables? p>> that's it. pit's completely healthy. pyou got the lycopene in the ptomatoes, you got the herbs in pthere, i mean, you got the pgarlic in there. pi mean, this is about as healthy pa dish as you can have. p>> wow. pis it time to taste it? p>> itr ist
p>> wow. that's looks beautiful. p>> and it's kind of funny, p'cause when you first put it in pa processor, see how it's got pkind of a lighter color? pthat's 'cause there's air in pthere. pactually, after about five pminutes, it looks redder. p[ chuckles ] it's kind of funny. p>> is it better with air in it por when it's settled? p>> it really doesn't affect the ptaste too much. pso, you're gonna be my tasting pexpert here, and see what you pthink. p>> oh. lucky me. p>> tell me if it needs more salt por not. pit might. p>> mmm. p>> good? p>> mmm. p>> salt's okay? pall right, you ready to move on pto fruit salsa? p>> mm. p>> let's do it. all right. p>> it's delicious. p>> good, good, good, good. p>> i want another bite. p>> [ chuckles ] p>> you want a bite? p>> i'm gonna try some, too. pwhat the heck, you know? pi'm a big salsa fan. pi could eat this all night long. p>> mmm. p>> you know? p>> you just turned me into a big psalsa fan. p>> this and sports, i could pjust -- you know, that's a good pevening. p>> so, there you have it -- pjohnny prep's salsa from