Camp Cooking

For many campers, the unforgettable meals are what keep them coming back--delicious and healing in quality. From soups to grains to vegetables, all meals are prepared on site over wood-burning fires in an extensive outdoor kitchen.

We filter all water used in production of the vegan meals and purchase vegetables and staples from organic, reputable sources, including Eden Foods, Lundberg Family Farms, Pacific Bakery Yeast-Free, and Veritable Vegetable.

Since we are unable to cook separate meals for specific needs, we recommend that you bring any special foods that you feel you might need.

The full proposed menu (subject to slight changes) is available in May upon request. The menus from the 2005 Summer Camp appear below.

For the 2008 camp, Packy Conway, Susanne Jensen (shown in the photograph preparing fresh tortillas), and James Brunkow will lead the camp kitchen, with Julia Ferré planning the menus. Their leadership at the last four events has been outstanding and the meals truly fantastic.

Everyone is welcome to help out in the kitchen with meal preparation, serving, and clean-up afterwards. This is an excellent opportunity to learn macrobiotic cooking while helping.

Sample Menu

Breakfast
Millet and Quinoa / Oatmeal
Pumpkin seeds / Roasted dulse

Lunch
Brown rice / Tabouli on lettuce leaves
Fried tempeh served with sauerkraut
Kombu clear broth with lemon garnish
Corn on the cob / Kombu nitsuke
Blanched snow peas / Blanched radish greens
Afternoon Snack: Strawberry

Dinner
Brown rice /Black bean soup
Green beans with walnut sauce
Chapati from Chuck's class
Tossed green salad
Cucumber relish

Work/Exchange

We offer a work/exchange program for those interested in helping in the kitchen or in the children's program.

The basic exchange is four or five days of scheduled work during the nine camping days. The program fee is a set amount regardless of the number of days of attendance at camp. There is a very limited number of full exchange positions.

The kitchen requires physical strength and endurance and the abilility to rise early--it's cold at 6:00 a.m. and all the cooking is done outside.

The children's program requires a desire to be around children. Positions are usually given to those with children or those with experience instructing children.

Space for work/exchange is limited and fills up quickly. However, a spot can open at any time due to a cancellation; so, let us know of your interest and ability at any time and we'll try to find a place for you. Contact us at , (800) 232-2372, (530) 566-9765, fax (530) 566-9768, or mail at P.O. Box 3998, Chico, CA 95927-3998.

Each year we receive requests from people who can only attend a few days, yet want to exchange work for reduced camp tuition fees. The only way this is possible is if the work exchange does not fill up or if there is a last minute cancellation. Either way, we suggest you let us know of your interest immediately. Then, contact us again the week prior to camp to see if there are any openings. There is no registration fee required.

Naturally Leavened Baking Experience

with Chuck Lowery of Pacific Bakery: Yeast-Free

Chuck returns this year to offer another baking session creating whole grain chapati tortillas (flat bread). Using spelt, the ancient alternative to modern wheat, we will frantically make dozens and dozens of handmade breads and bake them on the wood-fired stovetops of camp. If you enjoy cooking, you will enjoy learning how to make this fine food in your home kitchen. Traditional food, delicious whole grain, natural methods: that's what the kitchen at French Meadows Summer Camp is all about.

Get your hands on some real dough! This experience is limited to 12, so sign up when you register for camp to reserve your space. Handouts and a brief explanation of the method are included.

Registration is on a first-come, first served basis.

Menus from the 2005 Summer Camp

Breakfast	Lunch	Dinner
Saturday, July 16, 2005
Millet with amaranth Toast Oatmeal Leftovers Pumpkin seeds Prunes/raisins/orange pieces Shiso condiment	Brown rice Noodle and vegetable dish with blanched kale, sautéed onion, Chinese cabbage, yellow squash, bok choy, scallion Dill pickle Snack: Melon	Brown rice with aduki beans Creamy onion soup with onions, oatmeal, celery, rice miso Corn on the cob Salad: leaf lettuce with red cabbage, jicama, and blanched snowpeas Dressing: ume, red onion, olive oil, lemon, dill Arame with carrots and sautéed onion Dill pickle Peach kanten
Sunday, July 17, 2005
Oatmeal Toast Leftovers Apple butter	Brown rice salad with chickpeas and almonds Barley miso soup with noodles, sautéed onion, wakame, cabbage, scallion Kale Dill pickle Snack: Melon	Brown rice, long grain Cornmeal polenta Pinto beans Corn on the cob Salad: romaine lettuce with red onion, red cabbage, carrot, radish, cucumber Dressing: tahini, soy sauce, lemon juice Dill pickle Chips with cucumber salsa (or tomato salsa if desired) Campfire: popcorn
Monday, July 18, 2005
Teff (polenta style) Oatmeal Leftovers Pumpkin seeds Rice syrup sauce for teff	Brown rice Quinoa red lentil salad Barley miso soup with bok choy, sautéed onion, carrot Yellow squash and onion, nitsuke style Lightly pressed cucumber pickles Dill pickle Chuck's bread Snack: Melon or Apple	Sushi with pickled ginger, walnuts, cucumber slices, carrots Light miso soup with tofu cubes and noodles Boiled winter squash Pressed salad with Chinese cabbage and cucumber Almond cereal munchie
Tuesday, July 19, 2005
Oatmeal Leftovers Sunflower seeds Apple/raisin relish, pear pieces, cooked	Brown rice Rye crackers with peanut butter Split pea soup Sautéed cabbage with ume vinegar Boiled daikon with oily miso Nori condiment (Cornellia's recipe) Lightly pressed cucumber pickles Snack: Apples	Brown rice Spaghetti Minestrone soup with white beans Mock tomato sauce (for spaghetti) Blanched broccoli Sea palm cooked with sautéed onions and carrots Daikon pickle
Wednesday, July 20, 2005
Millet and Quinoa Oatmeal Leftovers Pumpkin seeds Cooked fruit compote Roasted dulse	Brown rice Tabouli on lettuce leaves Fried tofu served with sauerkraut Kombu clear broth served with lemon garnish Corn on the cob Blanched snowpeas Blanched greens from radishes Kombu condiment Onion oily miso Snack: Fruit platter: strawberry, peach and apple	Brown rice Chapati from bread class Hummus Light vegetable soup Green beans Cucumber relish (cukes, scallion, parsley, ginger juice, soy sauce, toasted sesame oil, lemon juice) on lettuce Campfire: popcorn
Thursday, July 21, 2005
Oatmeal Chapati (if available) with apple butter Sunflower seeds Raisins	Brown rice Noodle and vegetable dish, with sautéed onion, yellow squash, and carrot; dressing of soy sauce, dark sesame oil and brown rice vinegar; parsley Fried tempeh Barley miso soup with onion, celery, wakame, daikon Blanched kale Sauerkraut Snack: Apples and pears	Brown rice with wild rice Azuki bean with winter squash Corn chowder Salad with lettuce, radish, red onion, carrot, cucumber Dressing of umeboshi, olive oil, lemon juice, herbs Hijiki with sautéed onion and carrot and sesame seed Couscous cake with strawberry topping
Friday, July 22, 2005
Oatmeal Cornmeal polenta Leftovers Roasted walnuts Stewed prunes Roasted dulse	Cornellia's 5-taste rice Rye crackers with lentil paté Barley miso soup with wakame, sautéed onion, cabbage, carrot Blanched baby bok choy Sauerkraut or daikon pickle Snack: Oranges	Brown rice Seitan cutlets in gravy Sage gravy with tahini and onion Cauliflower millet mashed potatoes Blanched green beans, carrots Pressed salad Rice pudding
Saturday, July 23, 2005
Oatmeal Millet or other grain Leftovers Sunflower seeds Raisins or other fruit	Brown rice Barley miso soup with wakame, sautéed onion, daikon, carrot, or other vegetables Couscous with vegetables such as onion, carrot, squash Blanched cabbage or other greens Daikon pickle Snack: Fruit	Brown rice Ohagi with sunflower seeds Black bean soup with seitan Salad Daikon pickle or cucumber relish
Sunday, July 24, 2005
Cook's choice Leftovers	Travel Food: Rice balls Raw vegetables Trail mix Apple and/or orange