Tripp Lake Times

	The Tripp Lake Times
Established 1905	Where Summer Lasts a Lifetime	Volume II, Issue 4

S4B Orange and Blue Standings
Orange: 117
Blue: 169

Second Session Issue 2

August 4 - August 14, 2009

S4G Orange and Blue Standings
Blue: 91
Orange: 88

Team Nigeria does a cheer

After impressive entries and team cheers, the games began.

The last event of the afternoon was team Obstacle Relay

As part of camp's emphasis on "Farm-to-Table" food, and as part of our effort to teach campers how to respect the environment, where their food actually comes from and to go "green and lean" - we were treated to a particularly impressive lunch event by our wonderful chefs, Greg and Adam. Before digging in to the pork, sweet potato mash and corn on the cob (all acquired locally), the entire process was explained to the campers and staff.

From Greg's remarks:
"We are doing a whole pig roast, as opposed to just serving pork chops or bbq pulled pork. The concept I would like to impress upon you all is where food comes from. It's an important lesson to realize that any meat or vegetable product that you consume has been changed from its state in nature to be presentable to you on your dinner plate ... and to realize the amount of work and energy it takes a raise a pig, then once the pig has grown to a sellable size, the amount of work and energy that it takes to then cut it down into parts which eventually arrive at your local grocery store.

This concept was expanded to include other staples in our diet, like vegetables, wheat and livestock. The amount of work and energy it takes to stock a supermarket is simply staggering.

The fire pit preparation and cooking process was explained:
"Counselors dug a waist-deep hole in the ground, at the bottom of the hole we built a fire that burned for three hours. When this fire burned down to coals, we lowered in our pig, already wrapped in aluminum foil and chicken wire to keep the dirt out, and buried it. On top of this earthen oven we built a fire, which some of us maintained for twelve hours."

Fire pit preparation

We also found the time to take in a Binghamton Mets baseball game and post-game fireworks.

On behalf of the counselors, Senior Staff and Board of Directors, it has been truly our pleasure to present this glimpse into our singular Susquehannock experience. Please keep in touch during this off season and expect to hear from Josh Oryhon about special Camp events in your area. Please be aware that we will be hosting a special Alumni/Family Reunion at Camp next summer. The dates July 23 - 25, 2010. More details to come!

If you would like to request marketing materials, including our award-winning video, or know of a family that would be perfect for Susquehannock, please email Josh at josho@susquehannock. See you next summer!

Back Issues
Volume II 2009	Issue III
	Issue II
	Issue I
Volume I 2008	Issue IV
	Issue III
	Issue II
	Issue I

Second Session Closes With a Flurry of Activity! The Girls Camp hosted their annual Olympic Field Days competition, featuring an afternoon's worth of co-ed activities. Each team is given a country to represent, as seen below.
Team Canada	Team Vietnam
Team Israel arrives	Team Nigeria does a cheer
After impressive entries and team cheers, the games began.
The Boot Toss	The Egg Relay
The last event of the afternoon was team Obstacle Relay
As part of camp's emphasis on "Farm-to-Table" food, and as part of our effort to teach campers how to respect the environment, where their food actually comes from and to go "green and lean" - we were treated to a particularly impressive lunch event by our wonderful chefs, Greg and Adam. Before digging in to the pork, sweet potato mash and corn on the cob (all acquired locally), the entire process was explained to the campers and staff. From Greg's remarks: "We are doing a whole pig roast, as opposed to just serving pork chops or bbq pulled pork. The concept I would like to impress upon you all is where food comes from. It's an important lesson to realize that any meat or vegetable product that you consume has been changed from its state in nature to be presentable to you on your dinner plate ... and to realize the amount of work and energy it takes a raise a pig, then once the pig has grown to a sellable size, the amount of work and energy that it takes to then cut it down into parts which eventually arrive at your local grocery store. This concept was expanded to include other staples in our diet, like vegetables, wheat and livestock. The amount of work and energy it takes to stock a supermarket is simply staggering. The fire pit preparation and cooking process was explained: "Counselors dug a waist-deep hole in the ground, at the bottom of the hole we built a fire that burned for three hours. When this fire burned down to coals, we lowered in our pig, already wrapped in aluminum foil and chicken wire to keep the dirt out, and buried it. On top of this earthen oven we built a fire, which some of us maintained for twelve hours."
Fire pit preparation


In addition to wonderful culinary treats, campers and counselors were wowed by a special Martial Arts presentation. Jamie Zimron, a visiting 5th degree black belt in Aikido (and LPGA teaching pro), ably assisted by our own Robert Kent (a 4th degree Aikido black belt), and several campers with significant Aikido or Karate experience demonstrated various forms and throws for about 30 minutes. All the campers involved are participants in an Israeli martial-arts-for-peace program which creates opportunities for Palestinian and Jewish martial arts students to train together, and have won scholarships to come to camp in America.


We also found the time to take in a Binghamton Mets baseball game and post-game fireworks.
It wasn't all special events during Second Session. We did do our normal complement of clinics and Orange and Blue competition.

On behalf of the counselors, Senior Staff and Board of Directors, it has been truly our pleasure to present this glimpse into our singular Susquehannock experience. Please keep in touch during this off season and expect to hear from Josh Oryhon about special Camp events in your area. Please be aware that we will be hosting a special Alumni/Family Reunion at Camp next summer. The dates July 23 - 25, 2010. More details to come! If you would like to request marketing materials, including our award-winning video, or know of a family that would be perfect for Susquehannock, please email Josh at josho@susquehannock. See you next summer!