There are some foods that just stick in your mind, and most have to do with summer: the first bite of a lobster roll on the annual family beach trip; the cherry stains all over the counter; the soft-serve with chocolate sprinkles after weeknight dinners.
Summer camp food has all of that sensory power, plus the added allure of being consumed in close proximity to a lake. Most of it wasn't that great, but the woodsy setting and the communal eating at family-style tables managed to make stars of unlikely suspects. In the thick of July, Choco Tacos went from lame freezer dessert to coveted dining hall currency, and grilled cheeses won cheers that belonged at the Beatles' early concerts. The spirit of summer is still alive and well, and we're bringing it back -- if only for tradition's sake.
I'm a former Food52 Julia Child Food Writing Fellow now studying law so I can make food fairer, more delicious, and more sustainable for everyone. I was born and raised in Montreal (mostly on poutine and matzoh ball soup), but in my heart I am an Italian grandma—I live on pizza and make a mean eggplant parmesan.