This past week I finished off my time of being the food/hospitality coordinator for the Girls Rock camp.
As you’ve been reading on my blog in the past perhaps, I have done this before for the Ladies Rock camp, which is one of their many programs they offer to women and girls in my state.
The Ladies Rock camp is 3 days long. Many women go from not having any musical experience in what they are trying to having enough to pull off an awesome performance on the third day and wow the crowd that has assembled to support them and cheer them on.
The past two Ladies’ camps I had organized all the food (for campers and volunteers), by getting donations of products and food from restaurants, asking volunteers to cook for us, and cooking and baking a lot myself.
It is very similar to my role at this Girls’ camp, except it is 5 days long, and a team of 25-30 volunteers get a separate lunch from the campers who also get lunches provided from them.
Many volunteers and campers (at Ladies rock mostly) have special dietary needs, like gluten free, vegetarian, or vegan, so I fit in well. It is usually easiest to try to make the bulk of the cooked meals vegan and gluten free, because then they accommodate everyone.
This year’s girl camp took about a full month of planning, organizing, and well, hustling basically, to get it all set up. I was very nervous about pulling it off prior to the start of camp, but it turned out ridiculously amazing by the end of it.
Before you read a bit about what we ate (I might forget some of it as there was so much food and my memory is a bit foggy!) check out this blog that was written about day 4 of camp, there is a section about me and my food and role at the camp (read the whole thing though!)
Monday- Breakfast was mostly bagels and pastries from White Electric (local coffee shop extraordinaire), and fruit. We had vegan chili, tortillas, and vegan brownies I made from this recipe here. Campers had sandwich supplies and lots of yummy snacks! There was also a snack time for campers and plenty of snacks of all types for everyone throughout the day, donated so kindly from Chex Finer Foods.
Tuesday- We had a similar breakfast as Monday. We had this salad I made, this recipe for chana masala , rice, and other various snack and meal options.
Wednesday for lunch? PIZZA DAY! We had a ton of wonderful pizza donated by Providence Flatbread Company! They make gluten free pizza, vegan pizza, and vegetarian pizza, as well as put their own spin on other classic pizzas. It was a huge hit.
rock! gluten free pot pie
Thursday was also a special day. I had made some savory pot pies. One was gluten free and a bit difficult to describe, but it was a gravy based veggie selection with some daiya cheese on the bottom. The next was a broccoli, nutritional yeast cheese sauce, and tempeh bacon one. The final one was the vegan samosa pot pie from the cookbook Bake and Destroy by Natalie Slater. I used her crust recipe for all the pies except the gluten free one. For the Gluten free one I made it with Bob’s Red Mill Gluten Free Crust Mix.
There was also a pea and Orzo salad with and without cheese made by a volunteer, and biscotti! The campers received lunch donated from Blaze restaurant, which was really great and generous. Check them out, they are actually where I went for my college graduation dinner and are awesome. They have a great vegan selection on the menu!
For snack Thursday we had an exceptionally special treat. Providence’s own, the world’s first vegan soft serve truck, Like No Udder, paid a visit and donated an ice cream or lemonade to all campers and volunteers. I was ridiculously excited about this, as you can see by the picture below.
vegan ice cream truck!
On Friday everything was winding down, but the food didn’t stop coming. I had gotten up ridiculously early because I was so excited, and went to make this jackfruit untuna for the vegans because I was concerned they may need more selection. Since I was up so early, I also had time to make waffles for all the volunteers, which was a big hit. For lunch there was a cous cous salad, 2 different green salads, pasta salad, brownies, cookies, a large selection of fruits, and leftovers! Campers finished off the wide selection of sandwich supplies for their lunch.
I am so thankful to all of the volunteers, businesses (including New Harvest, who donated coffee) and parents or volunteers who helped with the cooking/procurement of food. It was a great success.
Now, last but not least in any sense, I leave you with the culmination of the camp, the grande finale, which is a link to the final showcase! I highly recommend you watch it, it shows why I am involved with this organization quite clearly and is totally amazing to watch.