Re: camp food
Stephen Salyards (salyards@EURIDICE.ESS.UCLA.EDU)
Fri, 4 Jun 1993 08:14:53 PDT
> I've survived well on dining hall
> food--and even like it!! Guess that makes me a bit strange!!
And Paul mentions that he liked Dittmer oatmeal.
Having eaten a lot of scout camp oatmeal, including the oatmeal
at Dittmer at an OA Conclave, I find it is all in the modification.
The usual problem is the thickness and most scouts reject it for
the texture. I thin it down a bit with milk and that helps to add
some additional flavor to it. The real treat was on mornings that
pancakes were served with breakfast and there was syrup to add to
Yes, I too liked dining hall food and having worked on camp staff
four years, I saw a lot of it. By the time I reached college, dorm
food was great. My roommate always explained it that I got my tastebuds
shot off at scout camp.
My favorite dining hall experience was the additions I would bring
to the meal. In the Adirondacks in the summer there was plenty of
wild fruit available and since I worked in the Ecology/Conservation
program area, what better way to demonstrate edible plants. So
throughout the summer, I would take 15 minutes before meals and collect
fresh berries to put on my cold cereal or add to dessert at lunch
and dinner. And the growing seasons overlapped perfectly. When camp
started in late June the strawberries were almost at their peak. By the
end of first session the red raspberries were ripe (the most plentiful
crop we had, they were all over camp and took no real work to find a
big bowl full). Black raspberries came next, and finally just as camp
closed down the blueberries ripened up. Great way to put some life
in dining hall food.
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City