2026 Summer Camp Menu

Questions: Contact Caleb Molseed - Food Operations Director

Jodi Wiley - Dietary Director

Menu is subject to change

View Dietary Menu

Allergen Statement

The kitchen uses ingredients that contain all of the major food allergens identified by the U.S. Food and Drug Administration (FDA). Common ingredients used during summer camp include wheat, milk (dairy), soy, eggs, sesame, peanuts, and tree nuts. Although our staff follows food safety and sanitation procedures designed to reduce the risk of allergen cross-contact, this is not an allergen-free facility. Questions about ingredients, food preparation practices, or available accommodations may be directed to either the Dietary Director or the Kitchen Director. 

Dietary Accommodations

We strive to create a welcoming environment for campers of all walks of life. The meals provided at camp strive to be nutritious and fulfilling, following the guidance of the council’s dietician. Our Dietary menu tries to follow this menu by providing similar alternatives to items on the main menu, subject to the availability of products by our distributors and the equipment at camp. Those with dietary accommodations will wait in the same line as the rest of the scouts upon entering the building, and will receive their food from a separate line. 


We have and can accommodate those with the following dietary needs:

  • Vegetarian

  • Vegan

  • No Pork/No Beef

  • No Egg

  • Gluten Free 

  • Dairy Free

  • Peanut Free

  • No Sesame 

  • Treenut Free

  • Shellfish Free

Other allergies or food intolerances, or those with a combination of these different allergies or intolerances should reach out and contact the Dietary Director for the feasibility of creating a suitable accommodation. If the Dietary Director cannot provide suitable accommodation or they believe that we are incapable of preparing the food safely, they will encourage those campers to bring their own food that can be warmed up in the dining hall with a communal microwave.

To best serve you the camper, the kitchen requires that all allergies, intolerances, and dietary restrictions be noted on the medical form uploaded with the scout’s and scouter’s registration, prior to the arrival at camp to ensure that we can plan and order food to arrive prior to your arrival. Changes and edits can be made up to 2 weeks prior to the start of camp. Changes made after this time, especially during check-in of the scouts or scouters camp week may mean that we will not have the food or resources to adequately provide accommodations for your needs. 

Please note, access to these accommodations are to support those who medically or religiously need these adjustments, not those who may be “picky eaters.” 

Refrigerators

All campsites and lodges have access to a residential refrigerator either within the site in Macintosh or in a communal location in Broadbent and McCahill that can be used to store food. The fridge rooms are on a first come, first serve basis with the codes to be distributed upon request during check-in. The kitchen facility does not have the capacity to store individual scout or scouters food in the main kitchen without the expressed permission of both the dietary director and the Food Operations Director.