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Fall Wigwam 2017.Pub The Wigwam “A Final Reflection On day require 21st-century The production of Twenty-Seventeen” competencies. These important Hairspray and the soft skills are: communication, Musical Review were simply It’s hard to believe the creativity, collaboration, and fantastic! College Weekend summer camp season for critical thinking, which are all featured Dartmouth, Volume 97, Issue 1 2017 is over. Everyone loved available and attainable at Georgetown, Ohio State and Fall Wigwam, 2017 the new Dining Hall, Lakeside sleep-away camp. Iowa. One of the most Lodge and new Tennis Courts. A highlight each summer is the anticipated events of the As we all prepare for the opening and closing campfires. summer was the Color War beginning of fall, we wish all The opening fire officially contest. It started with a break Wekeela Pioneers much suc- begins with the “Jar of Wish- that paid tribute to Gene Wilder Full Session: cess in the school year ahead. es.” The Jar of Wishes is a and his role as Willy Wonka June 22 ‐ August 10 We are also grateful so many mason jar filled with ashes from and his Chocolate Factory. The will be joining us again for the previous summer’s last grand finale was Sing and it 1st Session: 2018. campfire. These ashes connect was outstanding. There’s just so Although we love every the entire Wekeela Pioneer much talent at Wekeela. Wow!! June 22 ‐ July 21 aspect of camp, nothing com- community from summer to Now, at Camp, it’s quiet. There Rookie Sessions: pares to when the campers summer. Every camp fire ended is an eerie sense of calm, the get off the bus and Camp offi- with all of us arm in arm singing signs of autumn are only an June 22 ‐ July 7/July 22 ‐ Aug 4 cially begins. We want nothing the camp alma mater. indication that we are moving more than to make sure all of Afterwards, we gathered in a closer to returning to our Vising Day: the campers at Wekeela have huge oval for the final time summer home on the shores of July 20 that same experience and for the “burning of the Little Bear Pond. We are walk away with numbers.” We reflected for one “campsick.” We miss the 2nd Session: friendships and memories that last moment under the beautiful children and staff, the smiles, will last a lifetime. Maine star-filled night, some of hugs and laughter that we July 22 ‐ August 10 So often we hear campers tell which were shooting stars! We enjoyed all summer. We are us Wekeela is their happy embraced our amazing reminded often of how place. We know that the child community and our incredible incredible and profound a camp The Wekeela who goes to sleep-away camp summer family and friends. It experience can be. We’ve seen makes real connections. At was the most beautiful, yet it through camper and parent camp, children do not have painful, moment of the year. notes to us, as well as college Alma Mater access to electronics or We are most proud of the strong application essays. What makes Far from cities, rushing technology. It gives today’s community and family we have Wekeela a special place is our child an important opportunity created and nurtured here at camp community. The streams, to “unplug.” These days, Wekeela. We couldn’t, and friendships made at camp are Far from strife and care, sleep-away summer camp wouldn’t, want to do this alone. everlasting and priceless. may be the last environment We realize how lucky we Lies the haven of our where a child can unplug and are to work with an dreams, have quality face time. Camp administrative team and Wekeela Camp so fare. teaches a child about respon- staff that we consider fami- sibility and the importance of ly. These professionals Wekeela Camp, meaningful relationships. care as much as we do There she lies, Sleep-away camp, in particu- about the success lar, is an intense experience of Wekeela and work very Under skies so blue. because it is 24/7. The sleep- hard to make sure all of We shall ever sing thy away camp experience has our campers are safe and always provided children the happy. The campers were praise, opportunity to go outside and terrific. The staff which To thee we’ll e’re be play. As parents we want our featured 41 former We- true. children to become successful keela campers, were out- adults. Successful adults to- standing. [email protected] Page 2 The Wigwam Culinary Arts: Fun With Food At Wekeela! This past summer Pioneers put on their Wekeela Culinary Arts aprons and made many yummy recipes! April Fools week we made Spaghetti & Meatball cupcakes and Pepperoni Pizza Cupcakes. During It’s a Wrap and Let it Slide week, campers made Sliders with Sautéed Peppers & Onions as well as Sautéed Tofu with Onions! During Whoopie Madness week, we made a variety of Maine’s famously fabulous Whoopie pies including chocolate Whoopie Pies and Bashed Banana Whoopie Pies. As always, our goal was to be safe and have fun in the kitchen, while exposing the children to new recipes and flavors. We grew our own herbs, weeded, fed and nurtured Wekeela’s Organic Garden. We made everything from scratch! We practiced food and kitchen safety, learned chopping and measuring skills and took extra care to accommodate our campers with food allergies. We were thrilled to see that once again the children were trying new things and even liking certain foods they previously wouldn’t even try. Teen Campers passionate about cooking and baking received the “Golden Spoon” award. All the Wekeela campers are well on their way to being culinary superstars! For this edition of the “Fall” Wigwam and with Thanksgiving being around the corner, we hope you enjoy our Thanksgiving Roasted Turkey recipe. Ingredients * 2 gallons water * 2 cups apple juice * 2 tablespoons dried rosemary * 1 1/2 cups kosher salt * 2 cups brown sugar * 3 tablespoons chopped orange zest * 5 cloves garlic, crushed * 5 bay leaves * 4 tablespoons black peppercorns * 1 (20-pound) fresh turkey * 3 oranges, peeled, white pith removed, skin roughly chopped * 1 1/2 sticks softened butter * 3 tablespoons minced fresh rosemary leaves "As we express our gratitude, we must Directions never forget that the highest appreciation is not to utter words, but to live by them." Combine the water, apple juice, salt, sugar, garlic, bay leaves, peppercorns, dried ~ John F. Kennedy rosemary, and orange peel in a large pot and bring to a boil. Turn off the heat immediately, cover, and allow mixture to come to room temperature. Cool mixture in the fridge until you're ready. To brine the turkey, remove the turkey from wrapper, remove interior bags (set aside; refrigerate), and rinse turkey thoroughly under cool water. Place the turkey into a plastic brining bag or a very large pot. Pour the cooled brine mixture over the top, adding extra cold water if you need more to completely cover the turkey. Seal the bag or cover the pot and allow the turkey to brine in the refrigerator for 16 to 24 hours before roasting. Before roasting, remove the turkey from brine and rinse thoroughly under cold water. Then soak in a sink full of fresh water for 15 to 20 minutes. Pat dry. Discard brine. (This soaking process will decrease the likelihood of too-salty gravy). Preheat the oven 275 degrees F. Truss the bird and place it breast side up on a rack in a large roasting pan. Cover the turkey tightly with heavy-duty foil. Make sure it's entirely covered (cover over the bottom edges of the pan). Place in the oven and roast for about 10 minutes per pound (a 20 pound turkey will roast for about 3 1/2 hours). Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the aluminum foil and set aside. Mix the softened butter with the rosemary and orange peel and rub all over the skin of the turkey, covering every single inch of the skin. Insert a meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven. Continue roasting the turkey, basting with butter every 30 minutes, until the thermometer registers 170 degrees F and until the juices are no longer pink. Remove from the oven and cover with foil until you are ready to carve and serve. Reserve pan juices to make gravy. Cook's Note: This is enough for a 20 pound fresh turkey. You can decrease the quantity for a smaller bird. Volume 96, Issue 1 Page 3 Learn To Cook Authentic Chinese Food! In 2017, Wekeela Pioneers loved the new Learn To Cook Authentic Chinese Food classes. Campers entering 8th grade through 11th grade (ages 13-16) learned the fine art of Asian cooking and deepened their appreciation and knowledge of Chinese cuisine and culture. The session provided an introduction to the philosophies and techniques of a true Chinese kitchen. Discussion included: Rice: the four different types and traditional cooking method vs. rice-cooker. The whys-and-wherefores of cooking sauces vs. MSG. How to handle a chopping knife safely and effectively. How to stir fry using a wok. The difference between authentic traditional Chinese and “Chinese-American” cooking. Learn to prepare a variety of dishes such as lo mein, fried rice, hot and sour soup and chicken dishes. Vegetables: best practices in slicing and dicing. How to mix sauces, from mild to spicy Szechuan.
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