farming, social justice initiatives, and amazing people, Farm & Wilderness
is also a place for amazing food.
No matter what your preference, you will enjoy
some of the best food you’ve ever had at breakfast, lunch and dinner (with the
occasional special snack or treat along the way!).
Our wonderful IB kitchen staff has been
working hard – testing out nutritious recipes, accommodating food allergies,
sharing and tasting vegan and vegetarian dishes, and baking up the world’s best
chocolate and white chocolate chip cookies.
Our fare ranges from our specialty meals –
“Mediterranean Spice”, “Sushi Night”, or warm split-pea
soup on a chilly, rainy afternoon – to the ever-so popular berries & cream
pancake breakfasts or classic cookouts, complete with grilled hamburgers, hotdogs,
veggie burgers, juicy watermelon (and all the fixings!).
There is always something wonderful, healthy,
and tasty to eat at IB, including plenty of produce from the F&W gardens:
kale, lettuce, tomatoes, potatoes, strawberries, herbs and more.
“We try to make stuff from scratch most
the time, rather than just reheat frozen food like most summer camps do,”
said Julia, IB’s head chef. She orders as much organic and local food as
possible, “because that’s what we’re about at Farm & Wilderness…this
week we had plenty from our gardens – radishes and greens and garlic scapes,
which are yummy, and which we used in the cream cheese this morning.”
Coming from Portland, Oregon, Julia explained
that she has never had any formal training, but managed a Subway for a year and
a half when she was just 18 years old. “My mom taught me a few
tricks…but I just really love cooking. Making people happy is enjoyable to
me.”
Transitioning from her role as a camper in
2008, to IB kitchen staff, Catie shared, “It’s really cool to come back to
my roots in a sense and learn how to become a better cook here, rather than
some random restauraunt in New York…I’ve always loved cooking – anything from
macaroni and cheese to chicken curry.”
To plan the menu, the whole IB kitchen team –
Catie, Hazel, Jennie, Jessica, Julia, Katie, Lily and Nieyajaha – meet weekly.
“We all sit in the pantry…everyone
gives their input and we decide together. It works out pretty well,” Catie
said.
Are you more of a peanut butter and jelly fan?
No problem – we’re always stocked with a selection of breads and spreads!
Gluten free? Vegan? Vegetarian? Any allergies, dietary restrictions, or
suggestions are accommodated and welcomed!
Nieyajaha, from New York, was an IB camper
2003-2006 and returned in 2008 to work in the kitchen at IB. Back for her
second year, she shared her excitement for cooking for the campers: “It’s
fun to cook for the campers,” because, in comparison to the counselors,
“they’re excited, like times a hundred! They’re very appreciative, and
that’s really nice.”
Nieyajah is excited about our campers’
arrival. “I feel well equipped – we have a good kitchen staff, we have
good interactions, we all get along and I did this before so it should be
fun.”