Food at a Jewish Outdoor Adventure Camp
The Foundation for Jewish Camp (FJC) launched the second cohort of camps this summer through the Specialty Camps Incubator. We asked all of the specialty camps to tell us about what it looks like to be Jewish at a specialty camp. The following post is the first in our summer series.
Our director, Rabbi Eliav Bock, often says that our most impactful area of camp is not the rock climbing, backpacking trips, kayaking, or anything else—but rather the food choices that we make as a specialty camp. This is one aspect of what sets us apart as an outdoor adventure camp. We really strive to lift the veil on the food preparation process and involve our campers in it.
As a longtime Ramahnik, and recent transplant to Ramah Outdoor Adventure, I have had over 2000 camp meals in my life. While I have many fond memories of camp meals and routines, none have been quite like the dining experience that happens here at Ramah Outdoor Adventure. The first and most easily noted difference is the routine, which begins with a siur haochel (food tour) delivered by one of our tzevet mitbach (kitchen staff) upon entering the chadar ochel (dining hall).
This food tour includes an announcement of the menu and a discussion of what nutritional features or special ingredients the day’s meal might have. Past tours have focused on the anti-inflammatory properties of coriander or how quinoa is a complete protein, just to name a couple. Whatever the fact of the day, it helps everyone present to understand and appreciate the meal.
Our meals are longer than I am used to having in a camp setting, which allows for deeper conversations with tablemates as well as a more leisurely eating pace. Due to the more relaxed nature of the meals, we are able to fully understand the processes the food went through to reach our table, as opposed to simply wolfing down our food.
Perhaps the most surprising part of the meals at Ramah Outdoor Adventure is the lack of red meat or poultry. Tasty and more sustainable alternatives such as quinoa, tofu, seitan, and salmon have frequently graced our tables, however. As a part of Yom Wild Wild West, we brought in a shochet to discuss the ritual slaughtering process with chalutzim (campers/pioneers) who chose to attend. He discussed his process of going from vegan, to vegetarian, to kosher meat eater with everyone, and how his food process informed his Judaism.
These conscious decisions enable everyone to think about the environmental, moral, and social effects of the consumption of such foods. Much of our meat now comes from a kosher farm run by a camper’s family. Also, all of our fish and dairy, and much of our produce, is sourced locally.
Our Jewish values teach us bal tashchit; (do not destroy, coming from the Biblical commandment not to cut down fruit trees in times of war) at Camp Ramah, we take this commandment seriously. We follow the maxim “take what you want, and eat what you take.” Food left on plates is weighed as a part of a competition between age groups to have the least amount of food waste, and we compost as much as we can. Because we are “guardians of the earth,” we do as much as we can to minimize our impact via the choices we make about food consumption.
I have been continually impressed in my time here so far with the quality, intention, and effort that go into providing three daily meals. As I continue to learn my new home here at Ramah in the Rockies, I discover more and more about the camp and food culture here.
Every aspect of our nutrition here at Ramah in the Rockies is geared towards increasing awareness of the process undergone to get food on the table. Our campers leave camp imbued with a strong sense of responsibility with regards to their food and an extensive understanding of the importance of environmentally friendly nutrition. I look forward to seeing how the food education at this camp will transform the lives of all of our chalutzim and their families.