Category Archives: Food Services + Concessions

Avoiding Allergic Reactions

Photos Courtesy of Camp Wingate*Kirkland

Do you have a food allergy? Statistically, one out of 12 children has a life-threatening food allergy. In a camp with 500 campers, 41children will potentially have dietary needs that demand changes to daily menus. Are you prepared?  Once upon a time, epinephrine pens were used only to combat bee stings. Now, camp chefs and dining-hall staffs have to contend with food allergens, including peanuts, tree nuts, pine nuts, gluten, dairy, eggs, fruit, soy, fish, red dye, and others so … Continue reading

Posted in Camp Business, CB Top Stories, Departments, Food Services + Concessions, Issues, Nov/Dec 2014 | Leave a comment

Highs And Lows

Photos Courtesy of Camp Ho Mita Koda

If you were to visit Camp Ho Mita Koda in Newbury, Ohio, during staff training, you would probably observe a fairly typical camp:  plenty of procedures, protocols, and program training. Hearing leaders talking about highs and lows, you might think they were discussing the many moods of teenagers.  However, as the oldest continuous camp in the nation for children with diabetes, the Camp Ho Mita Koda staff has the added responsibility of caring for kids with a life-threatening disease. The … Continue reading

Posted in Camp Business, CB Top Stories, Departments, Food Services + Concessions, Issues, Nov/Dec 2014 | Leave a comment

The Quest to Provide “Healthy” Food

© Can Stock Photo Inc. / mandygodbehear

In the summer of 2013, staff members of Kanakuk Kamps in Branson, Mo., were confronted with a challenge—the frequency of requests for food that was gluten-free was leading to chaos in the dining hall. A menu traditionally skewed toward calories, carbohydrates, and fats was truly out of sync with a society fighting obesity, a clientele striving to lead a fit lifestyle, and an organizational mantra of good health. Lessons the Kanakuk staff learned on its quest to change the paradigm … Continue reading

Posted in Camp Business, Departments, Food Services + Concessions, Issues, Sept/Oct 2014 | Leave a comment

Mason-Jar Meals

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Originally designed for canning jams, jellies, and vegetables, mason jars are no longer just for food preservation. Not only do they provide a visual treat, but they are a great way to offer a grab-and-go lunch in single servings to a crowd. Once you get the hang of it, you will be able to brainstorm how to translate favorite recipes into a mason-jar friendly meal.  Easily accommodate a crowd by creating individual servings of entrees that can then be customized … Continue reading

Posted in Camp Business, Departments, Food Services + Concessions, Issues, Jul/Aug 2014 | Leave a comment

These Kids Are Hungry!

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It had been a great start to summer camp, but now, on the last meal of the week, several campers were blatantly breaking rule number six: “Do not carry any food out of the cafeteria.” As the new program director for South Mountain Christian Camp in Bostic, N.C., I wasn’t sure what to do. Before I could make a decision, however, the executive director, and co-founder of the camp, leaned over to me. “Just let it go. Don’t worry about … Continue reading

Posted in Camp Business, Food Services + Concessions, May/June 2014 | Leave a comment