Inquiries from parents about
camps that can accommodate food allergies and special
diets are doubling each year, according to Jeff Solomon,
executive director of the National Camp Association. As
a result, “camps are becoming more specialized in terms
of awareness and sensitivity and the ability to
accommodate individual dietary needs. The bottom line is
camps are becoming more responsive,” he says.
Peter Kassen, co-owner and
co-director with wife, Meg, of Hidden Valley Camp in
Maine, says that about 5 to 10 percent of their 280
campers are on some sort of special diet. And the
numbers seem to rise each year. Lactose intolerance,
wheat and nut allergies are the most common, Kassen
states. In response, he, Meg and their kitchen crew, who
have run the dining hall for the past 20 years, got
themselves up to speed by researching information on
food allergies, talking to families of their campers,
seeking out formal training and creating separate
preparation and serving areas for specific foods.
Kassen doesn’t believe
kids on special diets at his camp feel singled out in
any negative way. “There are enough now that they’re not
the only ones eating some different foods .... And a lot
of what goes on here is a reflection of the philosophy
of the camp, which sees everyone as an individual. If
you follow that in all of your operations, it’s pretty
easy to do it in the dining hall, too.”
This is an excerpt from the Summer 2005 issue of
Living Without
magazine. For the complete article,
click here and order the
Summer 2005 issue. |
