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, 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. Due to the nature of large-scale cooking, we cannot guarantee that our meals are gluten-free.

The full proposed menu (subject to slight changes) is printed below.

For the 2013 camp, Packy Conway, Susanne Jensen, and James Brunkow will lead the camp kitchen, with Julia Ferré planning the menus. Their leadership since 2001 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. See our Work Exchange Program for further opportunities.

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Pizza (and Chapati) Workshop 

with Chuck Lowery

Here's what he has to say:

"I love good pizza with a thin crust, fresh veggies, and vegan sauces. Though I've done the chapati workshop at previous summer camps, in 2012 I added rustic pizza to the menu. In addition to making dozens of chapati, we made several sample pizzas and shared them among ourselves. Delicious! People were talking about the pizza and chapati for days. That's part of the mystique of making good food: it doesn't have to be complicated.

I've revised the historic chapati recipe. We continue to use a starter made with organic whole grain spelt flour. It's similar to sourdough but there's no yeast, vinegar, milk or anything other than spelt and water. This is a hands-on experience. Each participant will have the opportunity to make the dough, create the chapati (or pizza), and cook them on the wood-fired camp grills. You can also taste what we create. Everyone in camp will enjoy the chapati in a special evening meal.

The workshop is a thorough overview of the methodology we used at Pacific Bakery for twenty-plus years. We'll make three items: hand-made pizza with organic tomato topping, spelt chapati, and traditional "yeast-free" starter. Everything will be cooked right on top of the French Meadows wood stoves. This is a working class, so be ready for live action in the kitchen. Bring your favorite apron, wear closed-toe shoes, and a cap or scarf for your hair.

You'll be able to take this French Meadows experience home with you using the techniques and tricks I explain in the workshop. I've limited it to only 18 participants so everyone will get their hands on some dough. This is a one-time-only class and the $20.00 fee includes a basic instruction sheet.

The Pizza Workshop & Chapati Extravaganza will sell-out so make your reservation now. You can also visit my active food and culture page on Facebook. (Chuck Lowery Oceanside)."

The class is scheduled for Wednesday, July 17 from 11:00 am to 2:00 pm with a break for lunch.

Registration fee: $20.00. Your payment reserves your place in class. If you also wish to register for camp or make an additional payment, click on "continue shopping" to return to this page.

Chapati Extravaganza RegistrationChapati Class Payment $20.00 USD

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Menus for the 2013 Camp

Friday, July 12

DINNER—SIMPLE MEAL FOR SET UP CREW

• Vegetable noodle soup
• Tempeh sandwiches
• Rice balls

Saturday, July 13

BREAKFAST

• Oatmeal
• Toast
• Sunflower seeds
• Apple butter
• Gomashio

LUNCH

• Brown rice
• Soba with scallion and nori garnish
• Dipping broth for soba
• Crispy tempeh with sauerkraut
• Broccoli with walnut sprinkle
• Shiitake kombu condiment

SNACK

• Watermelon

DINNER

• Brown rice
• Lentil soup
• Corn on the cob
• Broccoli
• Sweet potatoes
• Salad—romaine lettuce, carrot, cucumber, and red cabbage
• Dressing—olive oil and ume vinegar
• Gomashio

Sunday, July 14

BREAKFAST

• Oatmeal
• Toast
• Pumpkin seeds
• Apple butter
• Gomashio

LUNCH

• Brown rice salad with chickpeas and almonds
• Barley miso soup with onion, wakame, cabbage, scallion, pasta
• Kale
• Sauerkraut
• Gomashio

SNACK

• Watermelon

DINNER—CORNELLIA’S TRADITIONAL WELCOME MEAL

• Brown rice with azuki beans
• Creamy onion soup with onions, oatmeal, celery, rice miso
• Corn on the cob
• Arame with carrots and sautéed onion
• Salad—leaf lettuce with red cabbage, jicama, and blanched snow peas
• Dressing—ume, red onion, olive oil, lemon, dill
• Sauerkraut
• Peach kanten
• Gomashio

Monday, July 15

BREAKFAST

• Millet with amaranth
• Oatmeal
• Sunflower seeds
• Apple, raisin, pear compote
• Gomashio

LUNCH

• Brown rice
• Quinoa red lentil salad
• Barley miso soup with bok choy, onion, carrot
• Chinese cabbage roll
• Wakame cucumber salad
• Gomashio

SNACK

• Pears

DINNER

• Brown rice, long grain
• Polenta with salsa
• Pinto beans
• Onions, zucchini, and yellow squash fajita
• Salad—romaine lettuce with red onion, carrot, radish, cucumber
• Dressing—tahini, ume, and dill
• Gomashio

Tuesday, July 16

BREAKFAST

• Polenta
• Oatmeal
• Sunflower seeds
• Stewed dried plums
• Gomashio

LUNCH

• Brown rice
• Split pea soup with rye crackers
• Sweet-and-sour cabbage
• Daikon canapé with sweet miso
• Nori condiment
• Light pressed cucumber pickles
• Gomashio

SNACK

• Watermelon

DINNER

• Brown rice
• Spaghetti with chunky sauce
• Minestrone soup with white beans
• Broccoli
• Festive sea palm
• Daikon pickle
• Gomashio

Wednesday, July 17

BREAKFAST

• Tef
• Oatmeal
• Pumpkin seeds
• Rice syrup glaze for teff
• Gomashio

LUNCH

• Brown rice
• Tabouli on lettuce leaves
• Fried tempeh served with sauerkraut
• Kombu clear broth served with lemon garnish
• Corn on the cob
• Savory onions in miso sauce
• Kombu condiment
• Gomashio

SNACK

• Strawberries and peaches

DINNER

• Brown rice
• Chapatti or rye crackers
• Humus
• Light vegetable soup with onion, celery, corn, cabbage, daikon, barley miso
• Green beans
• Sweet potatoes
• Cucumber relish
• Couscous cake with strawberry gel
• Gomashio

Thursday, July 18

BREAKFAST

• Millet with quinoa
• Oatmeal
• Pumpkin seeds
• Apricot and orange compote
• Gomashio

LUNCH

• Brown rice
• Pasta and vegetables: onion, yellow squash, and carrot
• Creamy tahini dressing
• Blackeyed peas
• Barley miso soup with onion, celery, wakame, daikon
• Blanched kale
• Sauerkraut
• Gomashio

SNACK

• Apples

DINNER

• Sushi with pickled ginger, walnuts, cucumber slices, carrots
• Scrambled tofu
• Light miso onion soup with spiral pasta
• Winter squash
• Pressed salad
• Almond cereal munchie
• Gomashio
• Popcorn for campfire

Friday, July 19

BREAKFAST

• Oatmeal
• Rice cakes with apple butter
• Polenta
• Walnuts
• Stewed dried plums
• Gomashio

LUNCH

• Cornellia’s 5-taste rice
• Lentil pate on rye
• Barley miso soup with wakame, onion, cabbage, carrot
• Baby bok choy
• Daikon pickle
• Gomashio

SNACK

• Apples and oranges

DINNER

• Aduki bean rice
• Seitan cutlets in sage gravy
• Cauliflower millet soufflé
• Corn chowder
• Green beans
• Salad: lettuce, radish, jicama, carrot, cucumber; dressing: ume, olive oil, lemon juice, dill
• Sauerkraut
• Rice pudding
• Gomashio

Saturday, July 20

BREAKFAST

• Oatmeal
• Bulgur or other grain
• Sunflower or pumpkin seeds
• Raisins or other fruit
• Gomashio

LUNCH

• Brown rice
• Barley miso soup with wakame, onion, red lentils, and other vegetables
• Fluffy couscous with Béchamel sauce
• Beans du jour
• Crispy vegetables with Almond sprinkle
• Daikon pickle
• Gomashio

SNACK

• Apples or oranges

DINNER

• Brown rice
• Ohagi with sunflower seeds or walnuts
• Hearty black bean soup with seitan
• Mixed Salad
• Daikon pickle or cucumber relish
• Gomashio

Sunday, July 21

BREAKFAST

• Oatmeal
• Sunflower seeds
• Raisins or other fruit
• Gomashio

LUNCH—TRAVEL FOOD

• Brown rice balls with nori and umeboshi
• Trail mix
• Carrots and cucumbers
• Apple and/or orange