From: smith.13@nd.edu
Date: Thu Feb 06 2003 - 08:08:20 CST
Alan and others,
I am one of those scoutmasters who was never a scouts as a youth. So I do
not know what scouts really used to do. From the stories I heard, there
was a wide range of skills and styles years ago as there are today. I
think our troop had done well at times when we pushed them. They may do
dutch oven cooking, different types of pastas, a variety of foil dinners,
and hot sandwiches or tacos for lunch. On the other end, if we let them
go, they may do only bacon for breakfast, or just grilled cheese for
dinner, or donuts every morning.
There is one man I work with (in his late 40's) who claims that his patrol
ate Spaghetti-O's for dinner every campout for 3 years. So what has
changed?:)
I think that troops that do backpacking should introduce some types of back
country cooking early so crew are not faced with a brand new type of
cooking just before they hit the trail. We do few backpacking trips and
the former SM who was going to lend us stoves passed away and the stoves
can not be found. We now have to buy stoves and start training on cooking
over the next 5 months. We are behind in trail cooking skills. Since we
have a 50 miler for the non-Philmont crew scheduled, we need to train
everyone and do it quickly. (5 months is quickly in my book. I am a slow
learner.)
At 2/6/2003 07:23 AM, you wrote:
>Does anyone else find that there is a whole lot less cooking in scouting
>today than there used to be? With high tech stoves and fire bans and
>packaged food so readily available, it seems that learning to cook in
>scouting is becoming a lost art. My cooking training and even more
>importantly, my pot and dishwashing training is a major asset in today's world.
>
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Roman J. Smith
Scoutmaster Troop 505
roman.j.smith.13@nd.edu
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