Re: PATROL v. DINING HALL COOKING
Rodger Morris (rodger@FISHNET.NET)
Sun, 25 Jun 1995 08:42:57 GMT
Michael Bowman said:
>>From my experience as a Scout camper (six years), a camp staffer (eleven
>years) and an in camp leader (both Webelos and Scouts) at nine different
>camps I'd be hard pressed to say that one method is better than another.
>Both offer great opportunities - just depends on what you want and what
>you like - more imporantly on what the Scouts want and like!
I concur, however, nota bene:
In southern California, there is another operative factor. This is
known as fire season. Twenty years ago, we used to do patrol cooking
at least one day of the week at Camp Three Falls. This came to a
screeching halt, because the camp was in the line of sight of the
Chuchupate ranger station of the Los Padres National Forest. Every time
the Scouts wouuld fire up the sheepherder stoves, there would be
wood smoke. The same thing happened with our campfires. Without fail,
since the fire condition was "FIRE DANGER - EXTREME", the forest
service fire brigade would get all excited and pay us a visit.
The Scouts enjoyed the visits. The staff and Scoutmasters weren't so
Finally, since most of the campsites were on forest service land, they
just banned all wood fires and white gas appliances. Since then, we have
done a land swap and we own most (I'm tempted to say all) of the land
upon which the camp is situated. However, we've had to evacuate camp
several times in the last ten years because of forest fires that started
or were started outside of camp.
Thus, for safety reasons, we do not cook over wood fires at our council
summer camp. Cooking merit badge is mostly done using charcoal.
Yours in Scouting,
Rodger Morris <email@example.com>
Assistant Scoutmaster, Troop 852, Camarillo, CA
Ventura County Council, Boy Scouts of America
National Woodbadge 416-18, Philmont, 1973
"I used to be a Beaver..."
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City