Hello from Midcoast Maine.
Hard to believe we welcome our first campers in less than 2 months. The grounds are greening up and the flowers are starting to bloom.
We have a great summer update from the Traveling Natural History Program and the Kitchen tells us What’s Cookin’. In addition, the Camp Office and Health and Wellness Center have important reminders for you all.
~ Camp Chewonki
From the Camp Office
Getting to Camp Information
2022 updates and details to help you plan your campers travel whether you are arriving by plane, train, bus or automobile. Please enter your travel plans regardless of method by May 15th into your CampInTouch account. Please contact Andrea Temple at email@example.com with any questions.
Are you signed up for one of our trips that head to Canada? Get started on obtaining your passport now. The process can take up to 11 weeks. We suggest expediting the process. Already have a passport? Please verify that it has a valid date past 8/13/22. Here is a link on how to obtain or renew your passport.
Packing lists for the 2022 season are updated. Please label items so we can make sure they find their way home.
Labelling Clothes for Camp
Labelling your campers clothes is the best way to help ensure they come home with all of their items. Some good options are: Laundry or Fabric Markers, Permanent Sharpie Marker, Laundry Stamps, Iron-On Labels, Stick-On Fabric Labels, and Sew-In Labels.
From the Health and Wellness Center
Dear Camp Families,
We are enjoying the beautiful spring here on Chewonki Neck and are also quite busy in the Health and Wellness Center getting ready for camp. As we review health forms I want to remind you that Chewonki REQUIRES A COVID-19 VACCINE for all participants and staff. Additionally, we will need to have a negative PCR test within 72 hours of arrival on campus for your camper.
If you have not already done so, please upload a copy of your camper’s COVID vaccine card to CampInTouch. Right away. Campers will not be able to come to camp without the PCR test and a vaccine. There is a medical exemption form on your campintouch profile if your doctor does not want your camper to have the vaccine they should fill out and sign the exemption.
Please reach out with any questions.
Angie Klein RN
Director of Health Services
From the Neck
This summer’s library reading program in Maine explores ‘an Ocean of Possibilities’, and we are pleased to welcome a number of new ocean critters that dwell in the intertidal zones as educational ambassadors for Chewonki. From Shy Hermit Crabs, beautiful Waved Whelks, to a collection of colorful sea stars, our 100 gallon touch tank is a home to a diverse and living intertidal ecosystem. We bring a small number of this collection to our off-site programs through careful transport in specialized coolers, designed to maintain a healthy aeration and temperature to the sea water. These portable touch tanks are intended to bring the wonder of the oceans up close to our audience, and kindle a curiosity and appreciation for our rocky Coast as a habitat.
If you are interested in visiting the Traveling Natural History Program to experience these public programs and more, you can find more information on our schedule by clicking the button below.
From the Kitchen
April in the Chewonki kitchen brings with it Summer Camp planning, full speed ahead. As we look ahead to Maine Coast Semesters final weeks on campus we are already planning camp menus, coming up with new ways to use the bounty of produce that will make its way to us from Salt Marsh Farm, and getting the Center for Environmental Education (CEE) kitchen ready for us to cook for East Side campers. There is a lot of energy that is coming along with all of this planning because we are excited to welcome campers and camp staff. It will be here before we know it!
So, what is on the menu for Camp Chewonki 2022? We will have your favorites like barbecued chicken and corn on the cob, hamburgers, hot dogs, and sloppy Joes, along with some foods that may be new to campers, like butternut mac n’ cheese or curried pickles from our farm. Our goal is to provide a balance of foods that feel familiar and those that may challenge campers to step outside of their food comfort zone just a bit.
One thing that campers will certainly see is pesto. Last year the farm had so much basil to harvest that we had large groups of folks in the dining room stripping basil stems. It smelled amazing and yielded a bounty of pesto. Since we are cooking for all types of people, many with dietary restrictions such as lactose intolerance or those who are dairy free or allergic to nuts, we have come up with a vegan, nut free pesto that we feel rivals the original. We hope you’ll give it a try and we can’t wait to see campers soon!
Susan and the kitchen Team
Vegan, Nut Free Pesto
4 cups fresh basil leaves
1 cup toasted and cooled pumpkin seeds
4 cloves garlic
1/4 to 1/2 cup nutritional yeast
Salt and pepper to taste
1 cup or more olive oil
Combine everything in a food processor and puree until the pesto is very fine. If it is too thick, add a bit more olive oil. You are looking for it to be a pourable consistency. Check for salt and pepper and nutritional yeast. The yeast gives a great nutty, cheesy flavor and is also a great source of protein and B vitamins.
Hiring for 2022
Do you have plans this summer? We are looking for people that want to make a positive difference in a child’s life.
Can you find Ginny? Ginny, our newest mammal ambassador, will be hiding out in our feature picture each month. Submit your solution to firstname.lastname@example.org. Can’t find her? We will share the solution in next month’s newsletter. Here is April’s solution.