The greening of Camp Runoia

Green and Sustainable Practices at Camp Runoia

Thanks to Mark Heuberger for the material for this weeks blog. Mark is dedicated to safe lakefront practice and stewardship. Mark is an awesome advocate for lake protection and preservation and passes his knowledge and enthusiasm along to campers and staff.

This is Camp Runoia’s statement and goals for best environmental practices. We believe that it is our duty to do our best to protect and preserve the land that Camp Runoia sits on and to teach the next generations the importance of walking gently on the earth. We acknowledge that we live on the lands of the Wabanaki people who nurtured the land before us and were dedicated to living in harmony with nature.

Camp Runoia is continually striving to increase the sustainability of our activities and decrease our impact on the environment through green and responsible land use practices. We are proud of what we have accomplished.

Recycling, Composting, and Waste Reduction

· Recycling is and has been a way of life at Runoia for over three decades: paper, corrugated cardboard, glass, plastic, metal, newspapers, and magazines are separated and taken to our town transfer station for recycling. Campers, counselors and staff are involved in the daily process of separating waste and recycling everything we can.

· Composting – separating biodegradable waste from our food scraps has helped to reduce our food waste and resulting in nutrient-rich “black gold” soil for our landscaping and gardens through the composting process.

· Spreading manure to fertilize our pastures rather than accumulating piles of manure has proved efficient for our barn management, reducing consolidated waste and reducing potential impacts to the watershed from runoff.

Education and Awareness

· Appreciation for nature and nature conservation are key parts of living at camp surrounded by the natural beauty of woods, lakes, and mountains with people who care. Being located in the Belgrade Lakes Watershed, a watershed area of 180 square miles, 7 major water bodies, and over 9400 acres of conservation land heightens our awareness of human impact on the natural environment

· We identify species of native trees, wildflowers and fungi, take hikes through conservation land, and learn about the natural animal, bird, fish, and inspect species.

· We discuss with staff and campers best practices to minimize our impacts on the lake water quality and natural habitats.

· We teach and implement Leave No Trace practices in our Campcraft and trip programs.

· We often invite local experts on invasive plant species identification and awareness to come to camp to present. The speakers help our campers and counselors to know they can play a part in preserving our watershed area through species identification and reporting suspected invasive plants growing or floating in our lake.

· Campers may choose to participate in programs such as Farm and Garden, where they learn about raising organic vegetables and local food sources or Campcraft, where they learn about living in nature and sustainable camping practices.

Energy and Water Use

· Awareness of water usage and water conservation is discussed and conservation is practiced in everyday living at camp.

· 80% of camp light bulbs are now high-efficiency bulbs used in our living areas.

· We have a greenhouse and garden beds where campers can do gardening and grow and pick vegetables. Irrigation water is supplemented by rainwater collected in rain barrels, and soil is supplemented with compost from food waste and fallen tree leaves.

· More than 50% of our cleaning products are natural or “green” awarded products.

· We are moving toward greener construction in new buildings and use of natural light and natural products.

· We buy local food to supplement our camp food; participating in Community Supported Agriculture (CSA) with our local farmers. Campers participate in collecting our farm shares.

Lake and Watershed Protection and Land Conservation

· Camp Runoia is situated where thousands of acres of land have been held aside in conservation through the efforts of local organizations and individuals. We support the 7 Lakes Alliance who play a key role in land conservation, preserving areas for

hiking trails and restricting development of areas where development would most impact the watershed.

· Camp Runoia also supports The Belgrade Lakes Association, with a mission to protect and preserve Great and Long Ponds, a formidable association in our area – bringing awareness and education to the lake protection.

· We were awarded a Maine DEP Lake Smart Award for the highest rankings in all four categories of the award for good practices to reduce impacts to the lake. We proudly display our award at the Lodge and at the waterfront.

· Erosion control practices on our paths, roads, and drip lines of buildings are managed in our site and facilities plan.

· Natural landscaping and maintaining natural vegetative

buffer zones between our living areas and the lake’s shore line helps reduce run off and phosphorus contribution to our lakes. We have also eliminated phosphorus fertilizers in our lawn care.

· We have a documented schedule to maintain and pump out our septic systems to minimize the impact on water quality.

· Over 80 acres of Camp Runoia property have been set aside as Conservation Land and/or Tree Growth Land and we maintain and follow a Tree Growth Plan.

We are committed to protecting and preserving Camp Runoia for future generations and educating those that will continue the work long into the future.

Making bagels a recipe for happiness

A lifelong love of baking, a summer working in the camp kitchen and connecting all of those life skills with developing positive mental health strategies. 

Tori’s guest blog this week is an excerpt from her descriptive essay about the joys and benefits of making bagels from scratch.

 

When I first tasted a bagel I was genuinely confused as to how people enjoy consuming them. It tastes like a stale piece of bread topped with some expired, whole milk. Their value to this earth and to cultures doesn’t make much sense. They’re not particularly high in vitamins, they taste like cardboard, and are difficult to make. Okay, maybe I judged them too harshly too fast. I let my opinion of one bad bagel escalate into a future of bagel negativity. Once I finally allowed myself to coexist neutrally with the bagel, my perspective changed. Approaching bagels from a different angle made all the difference. The satisfaction of kneading dough, testing herbs, and creating life from scratch lured me in. Watching the dry yeast bubble in excitement while preparing a collection of herbs and flavours makes me feel at home. I can feel the anticipation building up by the time the dough just barely starts to form together. Getting to knead it and let all of my energy out from throughout the week is like my version of a “runners high.” Its relieving nature helps me to expel excess anger and emotion. I think that it’s probably best that I let it out on the dough, rather than on something or someone else. It’s also not like a bad anger, it’s more of an energized one. One that drives self motivation rather than self discipline. By the time I take the bagels out of the oven and bite into their crisp, golden exterior, all of that built up emotion dissipates. I feel calm, refreshed, and relaxed. There is nothing more satisfying than making a bagel, completely from scratch. 

While in the kneading step of the bagel making process, I enjoy experimenting using flavors and herbs. Of course topping a bagel with everything seasoning, or cheese smells amazing by itself, but incorporating herbs takes it to a whole different level. Just for the aromatic aspect, my favourite go-to flavor combination is rosemary and garlic. Not the rosemary you get at the grocery store dried, and not the minced garlic you find in a jar, but the fresh sprigs and full cloves found organically in nature. My favourite part about seasoning breads and focaccias is the trip to my fresh herb garden. Living in Maine does mean that all my herbs are indoors, but I still like to imagine them prospering in their natural biome. Also, the word ‘trip’ might be a bit too generous of a noun. It’s more of a change of rooms carrying my harvesting tools. As I approach my herb collection, I get reminded of all the culinary flavour possibilities that I have yet to develop. Gently peeling individual sprigs off of the base of my plant, its aromatic nature fills my senses with joy. It’s also very joy provoking knowing that harvesting my herbs only encourages new, more quantiful growth. I continue plucking off rosemary sprigs, usually way more than I need, just so I can let my nose take up all of the aroma it possibly can. Then, I scurry over to my other herbs, chopping them carefully with my herb scissors. Another flavour combination I enjoy is chive and herbed goat cheese. I get great satisfaction using my multi-blade scissors to efficiently cut up my chives, without bruising them. 

The feeling of engaging all my senses is so grounding for me. To be able to focus on one sensory stimulation at a time helps me connect with the here and now. It soothes all of the tension being built up in my mind. Somehow, the whole process of not only making bagels, but eating them too, is reassuring to my brain.It helps me feel more satisfied when everything is not completely perfect or equivalent. Having a blob of sticky flour and water turn into an insanely smooth, pliable edible delight  is beyond fascinating. It confuses me how a combination of ingredients, heat, and time can evolve into something so different. Well I guess that’s the science and practiced patience of baking. A learning experience that turns the ordinary into something magnificent and unique while adding a touch of personalization.  

 

By Tori B-J aged 16

 

It’s blue and white and other camp fun

We are in the final stretch of First Session 2021. Many items are on the bucket list for our last several days, but first we have much to report on from this past week. 

After a couple of rainy days and a cozy Friday movie night, the weekend brought sunshine and new energy and both days saw temperatures in the high seventies. Saturday was the last day of our fourth activity block, and girls enjoyed getting into the lake for swim lessons and getting out on the blue waves for sailing, kayaking, paddleboarding, windsurfing, and skiing. We had our first 2021 American Archer (passing all of the levels) go Charlotte M. and some major level passing in target sports, girls gearing up for the Blue/White horse show, action on the tennis, volleyball, basketball, and badminton courts, fabulous dance and drama lessons going on around camp, baskets and art projects being completed, and so much more. Sunny days have also helped us to get our girls out for tubing, a highly coveted treat here at camp! Saturday night supper was Birthday Tables in which everyone celebrated all of the girls in their cabins who have birthdays during the session by dressing up in different themes and singing silly songs, eating cake, and having a Birthday Party Bash with music, limbo, hula hooping, foursquare, and lots of laughter echoing throughout camp. 

 

Sunday morning started with a sleepy breakfast – campers and counselors wore their pajamas to the dining hall and, as always, doughnuts were a hit! Blue/White junior and senior team captains were nominated and elected, and then we all gathered on the beach for swim races. Each girl earned points for her team, and we’re pretty sure our neighbors across the lake heard the awesome team spirit coming from the beach in the form of songs and cheers! Good thing most of them are Runoia alumnae and were probably cheering for their old teams too!

Juniors played kickball and seniors played softball Blue/White games in the afternoon, and then we all got into our uniforms for supper and again gathered at the lake all together for our first Sunday night campfire, revolving around the theme “Better Together”. Each cabin shared a skit with the rest of camp and we taught and sang some of our favorite traditional Runoia songs while watching the sun set over Great Pond. We were joined by three loons who seemed to linger in our cove longer than usual, perhaps entranced by the melodies and harmonies we created together. 

 

On Monday we began our fifth and final block, this one lasting for four days to allow our girls a good chunk of time to develop and build on their skills in each of the program areas they tagged up for. The farm program is very popular these days, giving girls a chance to learn some gardening and animal care practices. Our Harmony Land campers went horseback riding on Monday evening, while the rest of the camp did “Laundry Bag Skits” – each cabin received a box full of random items and got to write, direct, and perform a short play. There were some truly hilarious moments, and we think we may have some rising stars on our hands! 

 

Luckily the sun decided to hang around through Tuesday, letting us have a full program day and two excellent recreational swim opportunities. It was wonderful to see so much splashing around, diving for rings, handstand contests, and games of Marco-Polo. First and Second shack each went out for a half-day hike yesterday at “The Mountain”, and made it back to camp before the rain. The sun poked back out for a bit for the late afternoon, and Tuesday night’s evening program was Counselor Hunt – a giant game of hide and seek in which girls ran around camp together trying to find hidden counselors, several of whom got extra creative – up a tree, in an empty(!) trash can! 

Our last several days will be jam-packed with more incredible program opportunities, day hiking trips, the completion of baskets and art projects, healthy and delicious meals, ziplining from the climbing tower, jumping on the water trampoline, the passing of archery, riflery, sailing, windsurfing, and riding levels, an early morning Oak Island swim, Blue/White competition, caring for our chickens and bunnies, end-of-session traditions, dips in the lake, and of course, those unforgettable moments of Camp Runoia magic that all of our Super Star Staff have been working hard to create for our campers. 

Wow – sound like a lot? Sure does, but we always get it done! A huge shoutout to everyone who has made the First Session of Camp Runoia 2021 possible we are so grateful for the opportunity to all be together again in person.

 

Thanks to Sophie B. for blogging and keeping track of our antics.

The New Normal with Help from Comfort Food

Okay. You’ve got your new normal plan for the day.

  • Early morning workout (earns the comfort food!)
  • All children are set up at their remote learning stations.
  • Recess and snack breaks and lunch are planned.
  • Dinner menu is in the works. Maybe.
  • Now dive into work and get as much done before you get interrupted and/or the school day is over.

And…what will we do after school today?

Let’s start with some fresh air and outside play.

Everyone can help fold the laundry.

Fall kitchen fun engages, educates and puts food on the table.  Food transitions from summer to fall is fun and refreshing.

We need comfort food now more than ever.

Start this apple crisps in your oven during the school day.

Preheat oven to 200 degrees. Thinly slice one apple per person. Leave the seeds in as it’s easy to eat around them. For four apples, toss with 4 teaspoons of sugar and 1 teaspoon of cinnamon. Take out a baking sheet and place a rack on the sheet, lay out the apple slices on the rack so they are not touching. Flip after an hour, check again an hour later. Will take 2-3 hours. Remove from oven when they are dry but still bend. They will continue to crisp after baking.

Try Bon Appetite’s salt and vinegar potatoes -a great twist on the roasted potatoes we all know and love.

And as a side for tomorrow night, the cheesy baked zucchini helps with the prolific zucchinis in your summer garden and involves the kids with cooking. Try Wholesome Yum’s zucchini gratin recipe making a fab low carb side for dinner. Looking up the definition of au gratin will even enhance their French skills! 

We sure miss camp food, wholesome, readily available, on time and prepared for us. Meanwhile, we can do this: plan, prepare, pivot. Repeat.

Hang in there!

Love,

Aionur