Today I spent most of my day working on the food order for camp----
Here's the situation: 21 days, 3 meals a day, 7-25 people in camp each day, and unknown dietary issues (vegetarians, allergies, etc...) Staple food can be ordered through Sysco in Vancouver. Perishables will be purchased in Yellowknife.
Questions race through my mind like: How many slices are in loaf of bread? How much milk will all these people need? Do adults really eat Fruit-Loops? Do we really need two types of mustard? What can I do with the 3 cases of clams that are in storage in camp? Crunchy or smooth peanut butter? Have I mentioned that I'm a teacher, not a caterer or short order cook.
Other issues---
Refrigeration for the night in Yellowknife maybe a problem----Anything left on the plane during the night not in a thick container may freeze.
Freezer space at camp is limited. Actually the whole place is a refrigerator, so why am I worried?
A long 4 weeks ago, I had theories about menus and rotating meal plans. Now that I'm in the thick of things, I'm just hoping to not be caught on day 20 with 3 cases of clams, 4 packs of Ramen, and the last box of Girl Scout cookies.
So all of this is confusing enough, but I also have to work within a tight budget. Let's just say you couldn't buy a Happy Meal for what I have to spend on each person per meal. But no worries, by day 20 each team member will be so ready to come home that they'll be happy to get their 1/2 of a Thin Mint.
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