You are hereNovember 2012 Newsletter

November 2012 Newsletter


Important News:

  • TIME IS RUNNING OUT for the early bird special. Make sure you get your reservation for Emerald Bay or Whitsett before December 1st!
  • Check out our new Camp Josepho Website: www.campjosepho.org
  • Some troops still belive you must attend Whitsett to get a reservation at Emerald Bay. This is FALSE! Register where your troop wants to go, but make sure you take advantage of all we have to offer!
 

Sustainable Garden Flourishes at Emerald Bay!

          What happens to trash on Catalina Island? How is fresh water obtained on a desert island that sees rainfall only a few months of the year? Can Catalina independently provide for any of the needs of a population? If these are questions that have crossed your mind when you came out to Emerald Bay, then you would be interested in the strides camp has made over the past six years in lessening our environmental impact so that we can sustain our growth long into the future.
          Since 2006, Emerald Bay has had to respond to the mounting pressures of soaring water prices, increasing camper traffic, and myriad environmental regulation. Many camps on the island have buckled under the pressure by raising their prices or closing down their operations, but Emerald Bay has seized these challenges as teaching opportunities and has transformed itself into a model for sustainable building practices, water conservation, and environmental education. One of the newest centers for 
ecology education at Emerald Bay is the garden, which showcases sustainable agricultural practices and lets Campers get hands-on with composting, gardening, and harvesting.      

          Ashley Prososki, the Ecology and Conservation Director at camp, runs the garden year-round with the twin goals of decreasing the ecological footprint that camp has on Catalina’s delicate ecosystem as well as using our unique situation to educate the youth who come through camp about sustainable lifestyles. The result has been that Emerald Bay has been on the cutting edge of Sustainable design and has developed a unique program to excite Scouts about ecology and help them get involved!  Read the complete article with more photos HERE!

Sierra Expeditions Teaches Trekking Skills

          Camp Whitsett’s Sierra Adventures began over fifteen year ago as a trek option for older scouts looking for a challenge at camp beyond Merit Badges and troop activities. Since then, it has grown into a unique option among the trekking opportunities at other summer camps. Sierra Expeditions distinguishes itself because it is a customizable outdoor trekking program that trains campers in Leave No Trace, trek planning and packing, and even gourmet backcountry cooking. Campers can participate in C.P.T, which incorporates trek training with High C.O.P.E., Mountain Biking, and Rock Climbing, while those campers with a need for speed can opt for a Mountain Bike trek through the surrounding ranges. You can even join experienced backcountry guides for a week-long backpacking trip customized to your level of strength and experience. Click here for more information about these programs that will keep older boys engaged at camp and train them to lead your troop’s next trek!

Staff Applications Open Now!

          Applications have opened for the 2013 Summer Camp Staff at Camp Whitsett and Camp Emerald Bay. Working on camp staff is a great way to stay involved in scouting after you have done it all, and you will never lose the strong friendships that form over a summer on staff. Fill out the online applications for Camp Emerald Bay and Camp Whitsett to join a community that will last a lifetime!

Camp Kitchen Recipe: Chocolate Toffee Crunch

Our fantastic chefs at Camps Whitsett, Josepho and Emerald Bay put their heads together to come up with this great Thanksgiving dessert or Potluck sweet. Try it for yourself!
 

 Ingredients:

  •  Saltine Crackers
  • 1 Cup Butter
  • 1 Cup Dark Brown Sugar
  • 2 Cups Semisweet Chocolate Chips
  • 3/4 Cup Chopped Pecans (or other nut)

 Directions:

  1. Preheat Oven to 350 degrees F.
  2. Line cookie sheet with saltine crackers flat in a single layer.
  3. Melt butter completely in a saucepan. Add brown sugar. Bring to a boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
  4. Bake at 350 degrees for 5 minutes.
  5. Remove from oven and immediately sprinkle chocolate chips over the top. Let sit for 5 minutes.
  6. Spread now melted chocolate and add chopped pecans.
  7. Cool completely before breaking into peices to enjoy.

 ...and remember to Register for Summer Camp 2013!