The note can be found at Camp Adams under a covered pavilion on a picnic table.
PIONEER SCOUTS OF AMERICA HANDBOOK
There are a couple of key components when you're cooking at a small camp or a large scale jamboree -
SANITARY CONDITIONS - It can be challenging to keep a restaurant level of sanitary conditions, but a few guidelines should be followed:
- Clean pots and pans: Make sure you clean all of your pots and pans before AND after cooking a meal. For the scouts you are serving, have an easy way to make sure they clean their dishes. Use the three bucket system - A bucket of water to do an initial rinse and scrape food off of, a bucket of soapy water to combat bacteria and a final bucket to rinse off cleaned plates.
HEALTH - make sure you have calorically dense meals with a good macronutrient distribution. 40% Carbohydrates, 30% Good fats and 30% protein. Avoid prepackaged meals like MREs and try to make your own meals from base sources if possible.
SCAVENGING - Part of Pioneer Scouting is learning what in the environment is edible and what isn't - "living off the land". If you're not sure, DON'T EAT IT. Consult with your group leader or another scout who has earned the scavenging badge.
ON THE TRAIL - before you leave, make sure you've prepared enough food for twice as long as you intend to be on the trail and that everyone you're traveling this is appropriately kitted out. Easily accessible snacks of nuts and dried fruit as well as easy to consume meals like sandwiches are a staple.
BE CREATIVE! - share your ideas with other scouts and brainstorm new ways to eat. Carry a small pack of spices like Cumin, Cinnamon, Salt, Pepper and anything else. A little variety in flavor in a hot meal can raise morale in an instant.