What We Eat
As you can imagine, mealtimes at Keystone are very important parts of our days.
We eat by cabin with counselors sitting with their campers. The menus for the summer are carefully planned and we have several food traditions.
The opening night of each session is always spaghetti night, and each Sunday finds us enjoying Ms. Bertha’s famous hand-dipped fried chicken. Ms. Bertha was our camp cook for 43 years and created many of the traditional recipes we still use today.
We plan our meals around providing choices for our campers. Food is served in a modified cafeteria style so that everyone can go through the line to pick up their entree. Campers are able to choose what goes on their plate and there are always plenty of options available! For spaghetti night, the choice would be plain spaghetti noodles, noodles with a meat sauce or noodles with a marinara sauce. We aim to accomodate dietary restrictions at every meal by providing gluten free, vegetarian and vegan options. We source our food locally as much as we can.
We offer a full salad bar with several sources of protein at both lunch and dinner. In addition to the standard salad greens and vegetables, you will find cottage cheese, tuna, black beans, garbanzo beans, hummus, sliced turkey, sliced ham, and two or three varieties of sliced cheese. During breakfast, the salad bar is used to feature multiple cereal choices, granola, yogurt, fresh fruit, and a canned fruit. Bagels are also available every morning in addition to the main selections on the serving line.
With our attention to the individual camper, we are able to accommodate most food allergies. If you have specific questions about food allergies, please contact our Associate Director, Catherine- catherine@keystonecamp.com.
