The true taste of summer camp dining

When you think of “camp food,” what comes to mind? As a camp director, I can assure you that your image of camp meals is probably very different from the reality. Let me take you on a food journey through the dining hall at Camp JORI in Wakefield.

At JORI, there is variety and choice at every meal. Our food offerings are designed to meet the diverse tastes and dietary needs of all our campers. There’s always a wide range of options available. For breakfast, campers can enjoy a family-style hot meal, but that’s just the beginning. While waffles might be on the menu for the day, we always offer oatmeal, cereal, hardboiled eggs, cottage cheese, yogurt, fruit, and other nutritious alternatives. Even the pickiest eaters have no excuse to skip the most important meal of the day.

By lunchtime, our breakfast bar has been replaced with fresh salad toppings, beans, fruit, and an assortment of salads, all complementing the day’s main dish. When I reflect on my own days at camp, I remember PB&J being a staple lunch. Today, campers have the freedom to make a “Wow Butter” (our peanut butter substitute) and jelly sandwich anytime, but surprisingly, this isn’t the most popular choice for many. Instead, the go-to alternative meal at camp is often a simple plate of plain pasta. My own child proudly let me know that he ate pasta at least once a day for the entire summer, by his own choice.

Camp food is about safety as well as variety. We prioritize the accommodation of allergies, sensitivities, and special diets. Our chef and kitchen team collaborate closely to ensure that there are always delicious options that align with the main meal, whether it’s a gluten-free version, vegan dish, or something else entirely. As a vegan, our assistant director Bridget often jokes with the chefs about keeping them on their toes all summer. Over the years, however, she’s found that the kitchen staff truly enjoy the challenge of creating alternative meals. Some of the camp’s favorite special-diet meals include stir-fries with veggies and tofu, pasta with vegan meatballs, and hummus on the salad bar—a versatile option that can be enjoyed on a salad, in a sandwich, or as a dip.

The food journey at JORI is full of crowd favorites. If you asked me to name mine, they’d have to be fettuccine alfredo, our homemade pizza, and the beloved grilled cheese sandwich and tomato soup days. While these are hits with kids, there’s one dish that stands out above all: chicken nuggets. These crispy, golden bites are by far the most requested meal. However, when I asked the campers about their all-time favorite meal, one answer stood out unanimously: “Sunday Call.” This weekly tradition is our ice cream sundae bar, where campers can build their perfect sundae with toppings and treats – a sweet end to a fun-filled weekend.

At JORI, we don’t just serve food; we create a dining experience that campers look forward to every day. Whether it’s offering healthy options, accommodating dietary needs, or serving up a fan-favorite treat, we make sure that every meal is a highlight of the day.

KARA LIBERMAN is the director of Camp JORI in Wakefield. For questions about JORI, contact her at kara@campjori.com