So, I’ve been in camping for 20+ summers now at 17 different camps, and I’ve seen all kinds of food hit the plate!
Camp Augusta kitchen staff make much of our food from scratch. Bread, pancake mix, desserts, and pizza crusts are made by hand. Sauces, salsas and soups are made from basic ingredients, not out of ready-to-eat containers. There are almost no “heat and serve” products used in this kitchen, the only exception being tortellini.
Camp Augusta has a much larger kitchen staff proportionally than other camps, but these community members are used to putting hours of preparation into the meals. It would be easier to buy frozen chicken fingers and pre-made brownies, but we are able to use fresh ingredients that don’t need to be pre-processed. Wherever possible, the most basic ingredients are purchased in bulk to be prepared by our staff instead of spending more on processed foods.
The menu is designed to be simple and camper friendly, but also to include a healthy balance of nutrition. Weekly feedback is taken from the campers to find out what meals were liked and disliked and how they could be improved. Some meals were discontinued or revamped because of this information.
Every lunch and dinner at Camp Augusta has a full salad bar with an array of fresh vegetables, salads, hummus, hand-made dressings and fresh fruits. Fresh fruit is also available at all times to the campers and staff throughout the day.
We don’t serve candy, chips, croutons on the salad bar, iceberg lettuce, tater tots, or other high fat, low nutrition, or high sugar foods. We do serve a dessert daily, at dinner.
A few other kitchen notes . . . We compost food scraps and weigh food waste. We use whole grains and serve gluten free to those requesting it. Cooked, prepared, vegetarian options are always offered, and vegan options by request. We don’t heat anything up in plastic. We recycle everything we can and use bulk containers whenever possible.