When the lunch bell rings at Point O’Pines camp in the Adirondacks, campers won’t be dining on “bug juice” and sloppy joes. Instead, the all-girl campers can expect a choice between smoked salmon, hand-rolled sushi, or panko-crusted lemon chicken on any given day reports, The New York Times. The brain behind this gourmet menu, owner Jim Himoff, felt that a healthy menu was the perfect pairing to the summer camp’s existing emphasis on physical activity and healthy lifestyles.
Plus: Would You Let Your Kids Have a Cell Phone at Camp?
“We decided the traditional ‘throw some M&M’s on a brownie and call it a day’ wouldn’t work for our campers,” director of Camp Laurel Keith Klein told the Times. At this camp in Readfield, Maine, campers can expect to partake in water-skiing, tennis, and even cooking. To encourage campers to become interested in the food they were being served, Camp Laurel added a 2,200-square-foot culinary arts center to their site. Here campers can participate in the production of their healthy meals—something Klein hopes will encourage better eating habits.
Plus: Pre-Camp Waxes and Facials: Yay or Nay?
In order to steer clear of processed, frozen, and preservative-filled food, camp owners are seeing an increase of almost 15% in their budgets. For parents, this means paying top dollar—around $11,000 for seven weeks of healthy fun. Camp owners have realized the switch to local, organic food is a necessary business move, and are even using it as a marketing tool on their websites.
Is summer camp the place for gourmet food? Does “healthy” have to mean “expensive”?