News From The Point

Our girls are enjoying learning about healthy eating and good nutrition.  In our dining room we frequently take a moment to provide an overview of the items on the day’s menu and to promote the value of fresh veggies, whole grain, protein and fiber.  We do this by highlighting the selections on our buffet that will not only be tasty but will be the most healthy.

In our Advanced Cooking “Farm to Table” program, our older campers have the opportunity to create a wonderful meal by harvesting fresh veggies and herbs from our garden and integrating the fresh food into the menu they have created for their dinner. The menus on all our sleep outs at our farm are from our “healthy choice” menu.  We are noticing the difference in the choices the girls are making.  We love to provide the girls special desserts and treats at camp but we have reduced the portion size of these treats.  It is also nice to see that an increasing number of girls are choosing fresh fruit for the evening snack over milk and cookies.

We use the best and freshest ingredients and try to incorporate whole grains and fresh fruit as much as feasible.  Our diet is a balance of the most nutritious and the most delicious.  Often we can achieve both making the most nutritious also the most delicious.

We bake our own table breads at camp and offer both traditional hard crusted fresh breads and rolls and dense whole grain varieties of home baked loaves.  We bake all of our desserts at Camp.  We appreciate that many families are focused on whole grain and high fiber for their daughters.  When we offer sliced bread at Camp, we want you to know that it is Arnold’s Whole Grain and when we offer cereals, they are all whole grain.  Our pasta is all imported from Italy and is either whole grain cuts or semolina cuts.

We are experimenting with how much whole grain will be welcomed by the campers, but we will soon find out.  Our pasta bar features a variety of pastas both whole grain and semolina.