Girls LEAD 2017 Lunch Program Overview

Girls LEAD 2017 Lunch Program Overview Date Day 1 Monday Week 1 Cheese and Veggie Wrap with Hummus Mexican Corn Salad Fruit Salad Day 2 Tuesday Week 1 Tuna Wraps Tear-It-Up Romaine Salad & Simple Dressing Chocolate Mountains Day 3 Wednesday Week 1 Easy Chicken Gyros & Tzatziki Sauce Raw Zucchini Sushi Rolls Yogurt Berry Parfait Day 4 Thursday Week 1 Make-a-Face Sandwiches Colourful Coleslaw Banana Split Pops Day 5 Friday Week 1 Garlic Chicken Rice Paper Rolls Grated Carrot, Celery & Apple Salad Strawberry Peach Smoothie Day 6 Monday Week 2 Beef Tacos in Lettuce Bowls Rainbow Salad French Toast Bites Day 7 Tuesday Week 2 Egg Pizzas with Saucy Dip Whole Wheat English Muffins Banana Chocolate Oat Squares Day 8 Wednesday Week 2 BBQ Pulled Chicken Sandwiches Veggies with Ranch Dip Frozen Pineapple Whip Day 9 Thursday Week 2 Orange Pork Stir Fry Lemon Cranberry Couscous Super Fruit Salad Sorbet Skills focus Intro to food lab all campers Handwashing, kitchen safety Reading a recipe Measuring solids and liquids Mixing Reading a recipe Measuring solids and liquids Peeling and grating Mixing Peeling and grating Peeling and grating Folding wraps/rolls Using blender Knife skills Chopping and slicing Eggs Cracking and scrambling Knife skills Chopping and slicing Eggs Cracking Knife skills Shredding meat Using blender Boiling water for couscous Stir fry vegetables

Day 10 Friday Week 2 BBQ day no lunch program Daily Plan with Recipes Student Day 1 Monday Skills focus Zhining Cheese and Veggie Wrap with Hummus Mexican Corn Salad Fruit Salad Intro to food lab all campers Handwashing, kitchen safety Notes: Recipes are basic with minimal time required. Dessert: Fruit Salad: can be done ahead of time and set aside, or made first, to allow the juices to mix. Main: Cheese and Veggie Wrap with Hummus Prep time: 5 minutes Serving size: 1 wrap with 1 tbsp. hummus and 1 oz. cheddar 5-6" whole wheat tortillas 5 tbsp. hummus 5 oz. shredded cheddar 2 small tomatoes, sliced ½ English cucumber, cut in long strips, julienne style 1 bell pepper, cut in long strips, julienne style Lime juice Instructions 1. Lay out the tortillas and spread 1 tbsp. of hummus. On each tortilla, arrange 1 oz. cheese on top of the hummus. Divide the veggies evenly among the wraps, then squeeze some fresh lime juice on each. 2. Roll each tortilla, cut in half and serve with additional veggies on the side. Gluten-free option: Use gluten-free tortilla Side: Mexican Corn Salad Prep time: 10 minutes Serving size: ½ cup (125 ml) 2 cups frozen corn

1 red pepper ½ red onion 1 can black beans, drained 1 medium zucchini 1 cup of cilantro leaves Dressing: 3 tbsp. olive oil 2 limes, juiced 1 tsp. onion powder 1 tsp. cumin Pinch of pepper 1. Thaw frozen corn in a bowl of water 2. Rinse black beans 3. Chop red pepper, onion, and zucchini into small ¼ inch cubes. Chop cilantro and combine all into a medium bowl along with the corn and beans. 4. Whisk dressing to combine then pour over salad. Mix well. Dessert: Fruit Salad Prep time: 10 minutes Serving size: ½ cup (125 ml) 2 cups strawberries, hulled and sliced 2 cups, cubed fresh pineapple 3 apples, sliced 3 bananas, peeled and sliced 1 cup seedless grapes (green and red) 1 cup blueberries 1 cup raspberries ½ cup orange juice 1. Cut up strawberries, bananas, apple and grapes and mix in bowl with orange juice. 2. Add berries and mix to combine.

Student Day 2 Tuesday Skills focus Eunice Tuna Wraps Tear-It-Up Romaine Salad & Simple Dressing Chocolate Mountains Reading a recipe Measuring solids and liquids Mixing Notes: Cut all veggies and flatbreads before campers arrive (especially for younger campers) so all they have to do is assemble. Main: Tuna Wraps: as you roll, ensure that all the baby spinach is tucked in as the rolling motion could cause the vegetable to leak out of the wrap. Main: Tuna Wraps Prep time: 10 minutes Serving size: 1 wrap with approx. 2 oz. (60 g; ⅓ cup) tuna 1 ⅔ cups drained chunk tuna in water 1 medium English cucumber, finely chopped (½ inch cubes) ½ cup finely chopped red onion (½ inch cubes) ½ tsp. salt ½ cup reduced fat mayonnaise 1 tsp. lemon juice 1 cup baby spinach 5 x 8 whole wheat tortilla wraps 1. Finely chop the red onion and cucumber into approximately ½ inch cubes and place them into a small bowl, then set aside. 2. Place tuna into a medium mixing bowl and flake the tuna using a fork until there are no tuna chunks. 3. Add the lemon juice, salt and reduced fat mayonnaise to the tuna. 4. Using a tablespoon, mix until all the ingredients are well combined. 5. Add chopped vegetables into the tuna mixture and mix them together until well combined. 6. Divide the baby spinach evenly into 5 portions (about 50 ml each) and place them on each of the wraps. 7. Divide the tuna filling into 5 even portions and place the mixture onto the wraps, slightly offcentered and in a line creating a log shape on the wraps. 8. Fold in the sides towards the center and roll the tortilla from the bottom, up. Dairy-free option: Omit cream cheese Gluten-free option: Use gluten-free bread

Side: Tear-it-up Romaine Salad & Simple Dressing Prep time: 5 minutes Serving size: ½ cup (125 ml) 1 head romaine lettuce 2 tomatoes, chopped (1 inch cubes) 3 tbsp. oil 1 tbsp. balsamic vinegar 1 tbsp. honey 1 clove garlic, minced ½ tsp. basil ½ tsp. oregano ½ tsp. parsley 1. Tear up the romaine lettuce into bite size pieces. Place in bowl. 2. Add tomatoes to bowl. 3. In a separate bowl, mix the rest of the ingredients together well. 4. Pour dressing mixture over lettuce and tomatoes when ready to serve. Toss until everything is blended well. Dessert: Chocolate Mountains Prep time: 5 minutes Serving size: 2 cookies 100 ml granulated sugar 25 ml cocoa powder 25 ml milk 15 ml butter or margarine 1 ml vanilla extract 150 ml quick-cooking rolled oats 60 ml bran cereal (not flakes) 60 ml unsweetened shredded coconut 1. In large saucepan, combine sugar, cocoa powder, milk, butter, and vanilla. 2. Stir over medium-high heat until mixture comes to a boil. 3. Boil for 1 minute, stirring occasionally. 4. Remove from heat. Stir in oats, bran cereal, and coconut. Mix well. 5. Drop tablespoonfuls into mounds on baking sheets lined with parchment paper. 6. Let cool before removing from baking sheets.

Gluten-free option: Use gluten-free cereal Dairy-free option: Use coconut milk Student Day 3 Wednesday Skills focus Nawal Easy Chicken Gyros & Tzatziki Sauce Raw Zucchini Sushi Rolls Yogurt Berry Parfaits Reading a recipe Measuring solids and liquids Peeling and shredding Main: Easy Chicken Gyros & Tzatziki Sauce Prep time: 5 minutes Serving size: 1 gyro with 60g (2oz.) chicken 10 oz. cooked sliced chicken breast, seasoned 1 red pepper, thinly sliced ½ red onion, thinly sliced 5 pitas or Greek-style flatbread ½ head iceberg lettuce, shredded Tzatziki sauce 1. Lay pitas on a clean surface. Add lettuce, chicken, red pepper strips, and onions. Top with tzatziki sauce. 2. Fold pita over like a sandwich, or roll it into a "tunnel shape". Gluten-free option: Use gluten-free pitas Vegetarian option: Use tofu or beans instead of chicken Dairy-free option: Omit Tzatziki sauce Side: Raw Zucchini Sushi Rolls Prep Time: 10 minutes Serving size: 2 rolls each 2-3 medium zucchinis 1 carrot, sliced into matchsticks 1 cucumber, seeds removed, and sliced into matchsticks 1 avocado, peeled and sliced 1 red pepper, sliced 1 small bunch of cilantro 1 cup of rice wine vinegar Pinch of salt

⅔ cup (or pkg.) of vegetable Philadelphia cream cheese 1. Chop the ends off each zucchini and use a vegetable peeler to peel your zucchinis into long, thin strips (each zucchini should make 6-8 strips). Soak zucchini strips in rice wine vinegar and a pinch of salt. 2. While strips are soaking in vinegar, slice the carrot, cucumber, and red pepper into thin matchstick slices and set aside. 3. Cut the avocado in half and remove the inner seed. Scoop out the flesh of the avocado and slice into thin strips. 4. Lay zucchini strip flat and add a small spoonful (approximately 1 tbsp.) of cream cheese onto one of the ends of zucchini. 5. Add a few matchsticks of veggies, avocado, and a couple of pieces of cilantro. 6. Roll up and enjoy! Dairy-free option: Omit cream cheese and use mashed avocado with lime to keep veggies in place, or a dairy-free option cream cheese Yogurt Berry Parfait Prep time: 5 minutes Servings: 5 Serving size: 1 cup (½ cup yogurt, ½ cup berries, 1 tbsp. oats) 2 ½ cups vanilla or strawberries yogurt 2 ½ cups assorted cut-up fruit or berries ⅓ cup granola 1. Layer yogurt and fruit in bowl or cup. 2. Top with 1 tbsp. of granola. Gluten-free option: Use gluten-free cereal instead of granola Dairy-free option: Omit yogurt

Student Day 4 Thursday Skills focus Cynthia Make-a-Face Sandwiches Colourful Coleslaw Banana Split Pops Peeling and grating Mixing Notes: Make Colourful Coleslaw first (so dressing can soften cabbage), then the sandwiches. Main: Make-a-Face Sandwiches Prep Time: 5 minutes Serving size: 1 sandwich 1 ½ cups whipped cream cheese ½ cup classic hummus 5 multigrain flatbread (10 cm x 30 cm) ½ cup black olives 1 red pepper 1 yellow pepper 2 peeled carrots ½ cup green beans 1 green onion ½ pint grape tomatoes ½ cup pepperoni slices 1. Cut each flatbread in half, and use your piece to cut out the shape of a face (it can be round, square, a rectangle, etc.) 2. Spread 2 tablespoons of cream cheese or hummus over your flatbread 3. Using the vegetables, cut out whatever fun shapes you want to make a face on your flatbread use your imagination! Are you going to make a clown face, a robot, or your favourite animal? Side: Colourful Coleslaw Prep Time: 8-10 minutes Serving size: 125 ml ¼ head green cabbage ¼ head purple cabbage 2 carrots 3 tbsp. canola oil 1 tbsp. vinegar

1 tbsp. honey 1. Shred or grate red and purple cabbage. Place in large bowl and set aside. 2. Peel carrots and then shred/grate them into the large bowl with the cabbage. 3. Whisk the rest of the ingredients in a small bowl. Blend well until completely mixed and no separation occurs. 4. Pour dressing over coleslaw and mix together well. Dessert: Banana Split Pops Prep time: 5 minutes Serving size: Half a banana 3 bananas 1 cup milk chocolate ½ cup rainbow sprinkles 6 popsicle sticks 1. Peel banana and cut in half, put popsicle sticks in half of the banana and put into the freezer. 2. Melt milk chocolate on top of hot water. 3. Dip frozen banana in melted milk chocolate. 4. Decorate with rainbow sprinkles.

Student Day 5 Friday Skills focus Vera Garlic Chicken Rice Paper Rolls Grated Carrot, Celery & Apple Salad Strawberry Peach Smoothie Peeling and grating Using a blender Folding wraps/rolls Notes: Make sure to note to campers to watch their fingers while grating at all times, and especially for short or small pieces. Main: Garlic Chicken Rice Paper Rolls: dipping sauce can be made ahead of time. Chicken can be cooked ahead of time. Campers then just need to assemble and grate/peel. Main: Garlic Chicken Rice Paper Rolls Prep Time: 15 minutes Serving size: 2 rolls each 20 oz. chicken breasts, cooked and cut into strips 2 cups rice noodles, cooked ahead 1-2 tbsp. oil 4 tbsp. soy sauce 3 tbsp. sesame oil 2 cloves garlic 10 rice paper sheets (medium sized, 22-inch diameter) 2 large carrots 2 cups baby spinach Dipping Sauce: 1 tbsp. brown sugar 2 ½ tbsp. lime juice 2 tsp. oil 2 tsp. soy sauce 1. Peel and mince or grate garlic. 2. Peel carrots and cut into thin strips (julienne). 3. Heat chicken, soy sauce, oil and minced garlic in frying pan. 4. Fill a dish with warm tap water. Add a rice paper sheet for 5-10 seconds. Remove rice paper sheet and place it on a flat surface. 5. Place noodles, chicken mix, spinach, and carrot in the center of the paper. 6. Roll the paper and fold both ends to the center. 7. For the dipping sauce, mix 1 tbsp. of soy sauce, 1 tbsp. oil, brown sugar and lime juice. Vegetarian option: Use tofu or beans instead of chicken Gluten-free option: Omit soy sauce

Side: Grated Carrot, Celery & Apple Salad Prep Time: 10 minutes Serving size: ½ cup (125 ml) 3 medium carrots 2 apples 2 stalks celery 1/3 cup of raisins Dressing: 3 tbsp. canola oil 3 tbsp. lemon juice 2 tbsp. honey 1. Peel and shred carrots and apples. Place into large bowl. 2. Chop celery. Place in bowl with carrots and apples. 3. Add raisins to carrots and apples and mix. 4. Mix together dressing ingredients in separate bowl. 5. Add dressing to salad bowl and mix together until everything is coated with the dressing. Dessert: Strawberry Peach Smoothie Prep Time: 3 minutes Serving size: ¾ cup (175 ml) 1 cup frozen peaches 1 cup frozen strawberries 2 ripe bananas, peeled 1 cup orange juice 1 cup vanilla yogurt 1. Place all ingredients in blender and blend until smooth. Add more juice or water if needed. Dairy-free option: Use coconut or almond milk instead of vanilla yogurt

Student Day 6 Monday Skills focus Lauren Beef Tacos in Lettuce Bowls Rainbow Salad French Toast Bites Knife Skills Chopping and slicing Eggs Cracking and beating Notes: Recipes are basic with minimal time required. Main Entree: Beef Tacos in Lettuce Bowls Prep Time: 20 minutes Serving size: 1 lettuce bowl with 2 oz. beef 2 sweet bell peppers 1 small onion 1 tbsp. oil 10 oz. cooked ground beef 1 tsp. taco spice blend 2 tomatoes 5 large iceberg lettuce leaves, washed ½ head iceberg lettuce 200 g marble or cheddar cheese 1 cup sour cream 1. Remove seeds from peppers and chop peppers into small pieces. 2. Chop onions into small pieces. 3. Heat oil in frying pan. Fry onions and peppers until soft. 4. Add taco spice and cooked ground beef to frying pan with peppers and onions. Heat thoroughly. 5. Take 5 lettuce leaves from the lettuce head to use as bowls. Set aside. 6. Chop tomatoes and rest of lettuce into small pieces. Set aside for toppings. 7. Grate cheese. Set aside for toppings. 8. Assemble beef taco bowls: a. Place lettuce bowl on a plate or in a bowl. b. Spoon ⅕ of the beef mixture into the lettuce bowl. c. Add toppings (lettuce, tomato, cheese) on top of beef. d. Serve with a spoonful of sour cream on top or on the side, if desired. Vegetarian option: Use beans instead of beef Side: Rainbow Salad Prep Time: 10 minutes

Serving size: ½ cup 1 cup chopped red cabbage 2 cups diced watermelon ½ cucumber cut into chunks 2 oranges, peeled and cut 1 cup blueberries 2 yellow bell pepper, cut into strips Lemon Dressing: 1 tsp. dried oregano (5 ml) 1 clove garlic, minced 5 tbsp. lemon juice (75 ml) 6 tbsp. extra virgin olive oil (90 ml) 1/4 tsp. freshly ground black pepper (1 ml) 5 tbsp. honey Salt and pepper to taste 1. Mix all dressing ingredients and whisk for 3 minutes. 2. Arrange a rainbow on a plate using all the ingredients. Portion out a bit of dressing for to dip or pour on top their choice! Other option: In a bowl toss all salad ingredients, then add salad dressing. Dessert: French Toast Bites Prep Time: 15 minutes Serving size: 1 slice or 3 strips of bread 5 (thick if possible) slices bread (whole wheat preferred) 5 eggs 1 cup milk 1 tsp. vanilla extract 1 tsp. ground cinnamon 1 tbsp. oil 1 cup maple syrup (or honey) 1. Slice each slice of bread into 3 strips. Set aside all the pieces. 2. Mix in a shallow dish or bowl the eggs, milk, vanilla extract and cinnamon. 3. Heat a frying pan to medium high heat with 1 tsp. of the oil. 4. When the pan is hot enough, dip the bread slices into the egg and milk mixture. Turn to coat both sides. Place each slice in the pan to make a single layer with spaces in between. Cook

for 3-4 minutes on each side until egg mixture is cooked and the pieces are a light golden brown. 5. Continue cooking with the rest of the slices until done. 6. Serve warm or room temperature with maple syrup or honey to dip slices in. Gluten-free option: Use gluten-free bread Dairy-free option: Use coconut milk

Student Day 7 Tuesday Skills focus Lauren Egg Pizza with Saucy Dip Whole Wheat English Muffins Banana Chocolate Oat Squares Knife skills Chopping and slicing Eggs Cracking and beating Notes: Preheat oven as soon as you start prepping. Start banana oat bars first so they can bake while rest of lunch is prepared. Measure out all dry and liquid ingredients into 2 separate bowls. Leave bananas whole for campers to mash and then have counselors assist with the mixing of wet and dry ingredients. Serve on paper towels/ napkins to cut down on dishes. If working in the DOWNSTAIRS LAB ONLY (with the local campers) add an additional 10 minutes baking time as the ovens in the downstairs lab do not have convection. Make potatoes first, they can be kept warm in the oven while egg pizzas are being made. Chop veg and grate cheese for pizza while potatoes are being cooked. Because it takes so little time, each student (or a pair) can make their own egg pizzas if there aren t enough frying pans. Main Entree: Egg Pizza with Saucy Dip Prep Time: 5 minutes Servings per recipe: 6 (1 pizza serves 2 people) Serving size: ½ pizza **Make twice OR have two frying pans going at once. Ingredients for 3 pizzas: 6 eggs 1 ½ tsp. dried oregano and/or basil ¾ bell pepper ¾ cup spinach (optional) ¾ tomato 150 g mozzarella cheese 9 tbsp. crushed tomatoes, canned (low-sodium preferred) 1 ½ tsp. dried oregano, basil, and/or garlic powder Instructions for 1 pizza: 1. Spray a small non-stick frying pan with cooking spray. 2. Crack 2 eggs into a bowl. 3. Whisk (stirring to add in air bubbles too!) together eggs and oregano/basil/spice in a bowl. 4. Chop veggies and set aside. 5. Grate cheese and set aside. 6. Pour egg mixture into the frying pan and top with cheese and veggies. 7. Cover pan and cook until eggs are set (that means cooked fully and aren t liquid at all). This takes about 3 minutes (time it on a clock if you want to make sure!). 8. Slide the egg pizza out of the side of the pan, onto the plate. Slice into pizza slices. 9. Mix tomato puree with the extra spices. Serve with pizza slices as a dipping sauce.

**Repeat steps for each individual pizza. Dairy-free option: Omit cheese Side: Whole Wheat English Muffins Dessert: Banana Chocolate Oat Squares Prep Time: 25 minutes Servings per recipe: 12 Serving size: 1 square **This recipe will not need to be made by all groups. 3 medium bananas, ripe ⅓ cup unsweetened applesauce ¼ cup honey 1 tbsp. vegetable oil 1 tsp. vanilla 2 cups quick or rolled oats ½ tsp. baking powder ½ tsp. baking soda 1 tsp. cinnamon ½ tsp. salt 1 cup chocolate chips 1. Preheat oven to 350ºF convection bake. Spray an 8 x 8 baking pan with cooking spray. 2. Peel and mash bananas in a large bowl. 3. Add applesauce, honey (liquid), oil, and vanilla. Stir until well combined. 4. Add oats, baking powder, baking soda, cinnamon and salt. Stir until well combined. 5. Fold in chocolate chips. 6. Pour batter into prepared pan and bake for 15 minutes or when toothpick comes out clean. 7. Cut pan 3 x 4 to get 12 squares per pan. Dairy-free option: Omit chocolate chips Gluten-free option: Use gluten-free Rice Krispies instead of rolled oats

Student Day 8 Wednesday Skills focus Jess BBQ Pulled Chicken Sandwiches Veggie and Ranch Dip Frozen Pineapple Whip Knife skills Using blender Shredding meat Main: BBQ Pulled Chicken Sandwiches Prep Time: 10 minutes Serving size: 1 bun with ½ cup chicken 2 chicken breasts, cooked and shredded ¾ cup (175 ml) barbecue sauce 5 sandwich buns, whole wheat preferred 1. Shred cooked chicken with two forks, pulling the meat apart into strands. Place in large bowl 2. Add barbecue sauce and toss chicken well until fully covered in sauce. 3. Place ½ cup of chicken in each bun. Serve with extra sauce on top, if desired. Gluten-free option: Use gluten-free buns Side: Veggies and Ranch Dip Prep Time: 10 minutes Serving size: 125 ml veggies 3 carrots 1 cucumber 3 stalks celery ⅔ cup ranch dressing 1. Wash all vegetables. 2. Peel carrots and slice into sticks. 3. Cut cucumber into slices. 4. Cut celery into slices. Dessert: Frozen Pineapple Whip Prep Time: 3 minutes Serving size: ¾ cup (6 oz.)

3 cups frozen pineapple 2 tbsp. honey ¾ cup vanilla yogurt 1. Place all ingredients in a blender. Blend until smooth. 2. Serve immediately. Dairy-free option: Use coconut or almond milk instead of yogurt

Student Day 9 Thursday Skills focus Jess Orange Pork Stir Fry Lemon Cranberry Couscous Super Fruit Salad Sorbet Boiling water for couscous Stir Fry vegetables Notes: Start Lemon Cranberry Couscous recipe first by heating broth. Dessert: Prepare ahead: Pre-slice all fruit and place at each station before campers arrive, just before assembly have 2-3 staff portion out sorbet into bowls and distribute for campers to quickly top with their desired fruit. Main: Orange Pork Stir Fry Prep Time: 15-20 minutes Serving size: ¾ cup ¼ cup chicken broth 1 tbsp. cornstarch ¼ cup orange juice 1 tbsp. brown sugar 1 tbsp. soy sauce ¼ tsp. ground ginger 1 tbsp. oil 1 lb pork tenderloin, cut into strips and cooked 1 red pepper, seeded and sliced 1 onion, thinly sliced 1 cup fresh bean sprouts 1. Stir broth with cornstarch in a small bowl. Stir in orange juice, brown sugar, soy sauce, and ginger. Set aside. 2. Heat oil in frying pan. 3. Add red pepper and onion to frying pan and cook until starting to soften. 4. Add cooked pork to pan and stir-fry until heated through. 5. Add broth mixture to frying pan. Heat and stir for about 1 minute until boiling and thickened. 6. Add bean sprouts. Heat and stir until heated through. Vegetarian option: Use tofu instead of pork Gluten-free option: Omit soy sauce Side: Lemon Cranberry Couscous Prep Time: 5 minutes Serving size: ½ cup

1 ½ cup chicken broth 2 tbsp. lemon juice 2 tsp. grated lemon zest 12 oz. plain couscous ⅔ cup dried cranberries 1. Pour into a medium pot. Add lemon juice and lemon zest. Heat until liquid comes to a boil. 2. Add couscous and cranberries to liquid. Stir. Remove from heat, cover, and let stand for 5 minutes. 3. Fluff with fork. Gluten-free option: Quinoa Dessert: Super Fruit Salad Sorbet Prep Time: 5 minutes Serving size: ½ cup sorbet with ½ cup fruit and 2 tbsp. yogurt 1 cup strawberries 2 bananas, peeled and sliced 2 kiwis, peeled and sliced ½ cup grapes, washed 2 ½ cups raspberry sorbet 1 cup Greek Yogurt 1. Place ½ cup sorbet in bowl and cover with your choice of fruit. 2. Top with yogurt. Dairy-free option: Omit yogurt

Student Day 10 Friday Skills focus BBQ Day No lunch program Survey/focus groups for data collections