From: John LeBlanc (philmontjohn@yahoo.com)
Date: Wed Feb 26 2003 - 23:15:00 CST
<<Philmont issued far more food than we could eat. Plus
we had an odd number of crew members, so we had an extra serving for each
meal.>>
I could say exactly the same thing for our crew. More than enough and an odd number to boot.
However, the extra came in handy and allowed the crew to pick and choose.
Philmont menus are heavy duty on cheap calories. Sugar!
PhilAdmin is working to correct this malady, but it takes time.
One advantage of the abundance is this and I post this for all who have crew members who are diabetic. There is way too much sugar in the PhilMenu for a diabetic to handle even with proper medication.
The solution to this last summer was that I, a diabetic, took the noontime food pouch and ate the stuff that was not high in sugar. For example, instead of sharing a tuna packet with another, I ate the whole thing. The meat and/or protein packet was usually very low in sugar content. Then I gave away some of the stuff that was high in sugar to those who wanted it and could handle it.
This worked out fine.
The supper meal is not a problem.
However, for diabetics, be aware that ALL the breakfast whether oatmeal, or dry cereal is loaded with sugar. Non removeable sugar.
I took my own sugarless oatmeal and dry cereal to eat instead of the high sugar PhilBreakfast. Just be aware of this too.
Also, ALL of the drink mixes including the hot chocolate are high sugar.
I had no problem because I knew that before I went and made arangements to have my own supplements sent on the trail for me.
I carried a 5 day supply of my own and replentished at Apache Springs on day 6. Worked perfectly and I only had to make one supplemental food pickup.
Apples and orangesw were available at all staffed camps and they were generous with them, especially the "dented ones".
Dented ones got cooked into cobblers more than once.
At Apache Springs the night after the hailstorm it was pretty cold. A good old fashioned home cooked apple cobbler sure did hit the spot after supper. The 8 qt pot was full to the brim and the crew of eleven scraped it clean.
The adults cooked the cobler which the youth did the 3-D archery course. We peeled the apples, boiled them with Gatorade for the sugar and added saltine crackers for the dumplins. Don't knock it until you try it.
It was much better than the "soup" we used to make at OA camp when I was a youth. Each person brought a can of soup, any varitey, for the Friday night supper. They all got dumped into one big pot. Of course it was a game to see who or what group of whos could find the variety that would add zesto to the pot. It always ended up as a variety of vegetable soup. And it was good too. The lodge alwayssprung for the extra stew meat to throw in and all enjoyed it.
I did see a couple of crews of good sized "healthy" boys that never turned any food in, so I can't really say Philmont issues too much food, but nobody is going to be hungry at the end of the day.
Remember what I posted while ago about when opportunity knocks?
At Philmont this past summer we still traded and turned in a lot of food and especially drink mix, but we also converted some of it into some pretty good home cooked stuff.
A Scout is resoruceful.
John LeBlanc
Eagle Class of 1959
Phirst Phil Ptrek 1959
PhilTrek 2002 630H2 Trek 16
My latest adventure was yesterday,
Today is not over yet!
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