Cooking is an important part of every Scout camping trip, as Scouts plan and cook all their own meals. On Troop 542’s May tent camping trip at Hickory Run State Park, however, it was the main event!
In advance of the trip, each patrol chose a theme on which to craft its menu. On Saturday, May 20, the gourmet cooking began. From British fish and chips to southern cornbread, Scouts cooked a wide variety of foods from around the world. A panel of judges then scored these culinary creations based on taste, creativity, planning and teamwork. The cooking competition was an excellent lesson in time (and food) management for all the Scouts with the Eagle patrol taking top honors for its Southern cooking themed menu.
The weekend concluded with an inter-faith service on Sunday morning that included a troop discussion on the meaning of gratitude.
Categories: Troop Trips