From: Bob Vernon (bob.vernon@sbcglobal.net)
Date: Thu Feb 06 2003 - 10:15:49 CST
With the Cooking merit badge not on the Eagle-required list, it's little
wonder that cooking has gone the way of Morse Code and semaphore. We don't
even teach or require it at Wood Badge anymore in order to instruct or
encourage the adults who are being trained to lead the Scouts. Setting the
example, I believe that's what we used to call it. That's what we try to do
on campouts and in meetings.
BeaverBob
From: "Alan R. Hamm" <ahamm@alanhamm.com>
Organization: Alan Hamm Architects
Reply-To: philmont@troop47.com
Date: Thu, 06 Feb 2003 07:23:06 -0500
To: Multiple recipients of list philmont <philmont@troop47.com>
Subject: Re: [Philmont]: One Giant Leap
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.
Alan Hamm
----- Original Message -----
From: Johnlebl@aol.com
To: Multiple recipients of list philmont <mailto:philmont@troop47.com>
Sent: Wednesday, February 05, 2003 7:33 PM
Subject: Re: [Philmont]: One Giant Leap
In a message dated 02/05/2003 8:48:40 AM Central Standard Time,
p2ranger@anvilgear.com writes:
Then on Saturday afternoon, dad showed up with a box of fried chicken and
biscuts for his son "just in case the cooking didn't go well".
I am an excellent cook. Not bragging, just fact. As one man I work with
said "John could cook an anvil and it would be tender and taste delicious".
I took it as the ultimate compliment.
The way I learned is first I burned the shiskabobs for my second class
cooking. Then I burned the meat to the bottom of the pot for first class
cooking. I never gave up. Each time it got better. Finally I earned my
Eagle. I don't need to tell you that there is quite a bit of cooking
involved just getting there.
People have often asked where I learned to cook and I always tell them "in
the Boy Scouts. Anyone that learns to cook on an open fire they built and
maintain, can surely cook on a stove".
We learn quite a bit from our successes, but we learn a lot more from our
failures so long as we keep on trying. As adult leaders, encouragement is
the best tool we possess.
John LeBlanc
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