Subcamp 3 Masthead
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Jamboree Subcamp 3 - Live!

Photos

Food cart
Scouts getting food from the Commissary

Breakfast
The Duct Tape Patrol of Troop 322 prepares breakfast

Lunch kiosk
Lunch kiosk

Dinner
The Eagle Patrol of Troop 302 prepares dinner

Dinner
The Ent Patrol of Troop 337 enjoys dinner

Pre-packaged Food Makes Eating Easy

"Whoever invented liquid eggs should get a prize," says Jimbo F., a cook in the Eagle Patrol in Troop 302 of Twin Rivers Council, as he was describing the food service at the Jamboree. "Everything's just so easy to prepare and clean," echoed assistant cook Pete B.

Scouts get food from the Subcamp commissary for breakfast and dinner each day. Almost all the food is already prepared and just needs to be heated and served. A hot breakfast might include french toast, eggs, bacon, juice, milk, and a piece of fruit. Except on the days of arena shows, dinners are packaged into a container that gets placed into a pan of boiling water to reheat.

Lunches are even easier. Jimbo liked how the kiosk lunches are "easy and convenient," requiring no preparation or clean-up. In a program continued from the 2001 Jamboree, Scouts can go to one of 11 kiosk stations located throughout the Jamboree site to pick up a pre-packaged lunch. James M., Patrol Leader of the Ent Patrol of Troop 337, exclaimed, "Lunches get an inch of meat!" The kiosk lunches are delivered in refrigerated trucks to keep them cold in the summer heat. Lunches typically consist of a sandwich, piece of fruit, drink box, chips, and cookies.

Scouts really liked the easy preparation of meals. Glen W. from the Duct Tape Patrol in Troop 322 of the Otetiana Council said, "they're so easy to make," that it leaves a lot of time for other activities. With directions printed on the top of each container, Scouts don't have to worry about mixing up recipe cards or flipping through cookbooks. In the Duct Tape Patrol, two Scouts cook each meal and another two clean up the cooking gear. The patrol invites one of the troop's adult leaders to eat with them at every meal, for a total of 10 people.

The Subcamp commissary is like the grocery store for the Scouts--it's where they pick up all their food and other supplies. Feeding all the jamboree participants is equivalent to restocking a complete grocery store every evening. Mike Wold, the Assistant Commissary Officer for Subcamp 3, explained that food arrives from the vendor to the jamboree warehouse. "We get big trucks delivering pallets of food every night around midnight" to keep the commissary and its two walk-in refrigerators well-stocked.

Once the forklift has unloaded the food from the tractor-trailer truck, it gets inventoried and stored or refrigerated as necessary. Then, the commissary staff starts breaking down the large boxes of food into individual patrol-size portions for the 176 patrols in the Subcamp. By the time the patrol cooks arrive in the morning to pick up their breakfast, all the food has been distributed into individual patrol boxes, ready for pickup.

Posted: July 30, 2005

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