Wednesday, June 25, 2008

Camp Food

In 1976 I worked at a camp in Bozrah, CT called Camp Tadma. It was an amazing summer as I worked on the waterfront and the nature center. A contributing factor to the great times was our chef, Joe Grillo. His cooking was masterful, and we ate like kings the whole summer. Joe made cooking good food fun. I won't even go into some of the mischief we got into as we lived outside the whole summer, but savored every meal and unfortunately we only got to benefit from Joe's cooking for one season.

Here's a different take on camp food from the NY Times.

“Camp food is terrible,” said Susan B. Roberts, director of the energy metabolism laboratory at the Friedman School of Nutrition Science and Policy at Tufts University. “The problem is that they are doing what is easiest — the lowest common denominator for what kids like, and on top of that usually it has to be not something that goes bad and is no work to prepare.”

A postscript, Joe later went on to become Joe "Gypsy" Grillo, the famous PGA Caddy, and we never knew he golfed.