The Aloha chef knows what kinds of food keep active campers fueled and happy. We take special care to make sure our meals are nutritious and tasty. Weekly menus include cereals, eggs, breads, pasta, pizza, chicken, turkey, roast beef, burgers, sandwiches, soups, tacos, and plenty of salads, vegetables, and fruits.
The Aloha kitchen provides vegetarian alternatives, and we take pride in the supplier relationships we have established with local growers and farm stands nearby in Vermont and New Hampshire. Our extensive salad bar features an ever-changing array of healthy options, and is available at every lunch and dinner that does not include a family-style salad as part of the meal served at the table.
While we encourage campers to try everything, we never force them to eat foods they don’t like. Our dining program not only feeds campers but also involves them as table helpers, recyclers, and composters. Our kitchen can accommodate many medically-dictated dietary requirements. We do our best to accommodate dietary needs by not serving nuts, and by making vegetarian, gluten-free, and dairy-free options. However, we cannot guarantee there will be no cross-contamination from food ingredients from facilities that also process nuts, dairy, or gluten products.
Mealtime fun is a hallmark of the Aloha experience. From spontaneous dining al fresco and our annual surprise sundae night, to pancake or burger cookouts and elaborate dishes prepared over an open fire, we understand that eating together is essential to creating community and encouraging authentic interactions.
Campers live in spacious tents on wooden platforms or in rustic cabins, with three to five campers and one or two counselors. The Director and senior counselors devote great care to arranging campers in groups that they believe will enjoy great times together. Camp “units” composed of ten tents and cabins, on average, share a washhouse with hot water showers, flush toilets and electricity.