What Kids Really Eat at Camp (And Why They, and We Adults, Love It Too!). A Dive into REAL Summer Camp Cuisine.

Have you ever eaten eggs on a stick? Or discovered that the Tootsie Rolls from your camp care package mysteriously disappeared (spoiler: it probably wasn’t a raccoon)? In this episode of Family Tree Food & Stories, Nancy May and Sylvia Lovely dive headfirst into the weird, and often funny, stories of summer camp and food, both for kids and adults.

They’re talking about buffalo balls (can you guess what they are. . . really?), bug juice, Tang, and the evolution from “open a can and heat it” to how kids are learning to chop, cook, and eat things they thought were gross, and actually come to like vegetables.

Nancy and Sylvia hear from one of their friends, Dave Jackson, about his memory of "camp corn" (also known as a type of corn that Mom never made at home), care packages that somehow included caviar and pickled corn (for real).  Sylia shares some hysterical camper pranks. Nancy sings an old-time camp song – for real! While Sylvia also digs into the history of how kids' camps all started, and some new, surprising trends about more current camp trends and how kids are given real knives (OMG... we did that too), and learn real skills, and why that matters.

📣Key Takeaways:

• How the entire "camp thing" for kids started and why (it's pretty interesting)
• There is such a thing as "ice pit" refrigeration - and it was used at camp.
• You can cook eggs on a stick and over a campfire.
• Knife skills are still a real thing.
• Some counselor pranks still prevail, even today! What did your counselors do at camp that you had some suspicion about?

📣 What's Next?

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About Your Award-Winning Hosts: Nancy May and Sylvia Lovely are the powerhouse team behind Family Tree, Food & Stories, a member of The Food Stories Media Network, which celebrates the rich traditions and connections everyone has around food, friends, and family meals. Nancy, an award-winning business leader, author, and podcaster, and Sylvia, a visionary author, lawyer, and former CEO, combine their expertise to bring captivating stories rooted in history, heritage, and food. Together, they weave stories that blend history, tradition, and the love of food, where generations connect and share intriguing mealtime stories and kitchen foibles.

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