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Foodies in the Making

By • July 13, 2012 • 0 Comments

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Gone are the days of fruit punch, spaghetti with ketchup, and waffle fries. Camp food has morphed into "camp cuisine," according to a recent New York Times article. Campers attending various high-end summer camps leave home for the summer to embark upon a culinary adventure, not unlike their parents, who may also retreat to a health spa for carefully calculated organic and nutritious meals. Campers are snacking on kale chips, vegetables sauteed in sesame oil, and dishes prepared from Thomas Keller's cookbooks.

While it's inarguably beneficial for kids to experience new tastes, how do we balance the simple childhood pleasures of summertime treats with the sophistication of gourmet cooking? And while some might scoff at the idea of feeding kids gourmet meals, who's to say that if given the choice we wouldn't choose the same food for our kids? Decide for yourself.

At Camp, It’s Not Grub, It’s Cuisine from The New York Times.

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