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Winter Camp Universe
Winter Camp III History

A traditionally unconventional part of Migisi Opawgan chapter since 1977

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Sunday, July 18, 2021 at 1:00pm
Cunnningham Park
Corner of Pinecrest and Larme
Allen Park, MI

Winter Camp / History / III / Winter Camp III History

Winter Camp III History

Dates:December 27-31, 1979
Location:Beaver Creek Cabin, D-A Scout Ranch
Attendance:25 (21 youth, 4 adults)
Leader:Michael O.
Adviser:Jeffrey Rand
Lodge:Mi-Gi-Si O-Paw-Gan
WCUES Score:277
Service Project:Reinforce bridge behind Clearwater cabin.
Catchphrase:We've achieved critical mass
"Critical Mass" is defined here as a full cabin. 25 Arrowmen converged on the Beaver Creek building for Winter Camp III, leading to an overcrowding problem. On the other hand, Winter Camp's growth in importance was certainly aided by this high participation and its long-term success seemed that much more assured.

Winter Camp III included many of the traditions of previous years, but with some improvements. Winter Camp had grown by such proportions that the cabin itself nearly exploded with members and equipment. With every bunk filled and a kitchen packed with food, it was difficult to store the thousands of articles brought by the members.

Food, as expected, was more than an essential part of the program. Although the participants paid only $16.16 for the cabin and food, arrangements were made to provide more than $20.20 in food value for each consumer. As in the past year, baking and different meal themes were definite parts of the food operation. New meal themes included: a junk food snack, an Achatz lunch, a Chinese meal, and a candidate lunch. Dining reached its peak when members prepared 100 different dishes for the largest banquet in Arrow history. This massive feast filled the dining room with food and the kitchen with hundreds of dirty dishes.

Many activities were included in the program that were held in previous years; however, several new events provided for a varied program. New activities included: a murder game arranged by the computer, a religious service, a conservation project, a cemetery excursion, and the erection of a windmill electrical generating plant. Many individual recreational pursuits provided for the varied and sometimes hedonistic, interests of the membership. A couple of larger attendees (300-500 lbs.) used most of their time shopping for food in Lapeer, preparing their find, and of course, expanding their bellies.

Winter Camp III was such an intense activity that its memory will likely stand forever in the minds of its participants.

The certain highlight of Winter Camp III was the 100 dish banquet, as described in the previous paragraphs. The list below describes the content of this monumental feast:

APPETIZERS: (10) Caviar, Octopus, Shrimp, Fondue, Mild Cheese Tray, Sharp Cheese Tray, Assorted Nuts, Bologna Hors D'oeuvres, Mincemeat Pie, and Peanut Butter Maple Chews.

RELISHES: (6) Deviled Eggs, Onion-Radish Tray, Olive Pickle Tray, Carrot-Celery Tray, Hot Pepper Tray, and Cauliflower and Dip.

SOUPS and JUICES: (6) Bean and Ham Soup, Vegetable Blend, Chicken-Noodle Soup, Rice-Tomato Soup, Grapefruit Juice, and Lemonade.

SALADS: (16) Peaches and Cream, Tossed Salad, Achatz Gelatin, Bean Salad, Cottage Cheese Salad, Pickled Cactus, Anti-Pasto Salad, Cucumber Slices, Macaroni Salad, Potato Salad, Waldorf Salad, Cole Slaw, Taco Salad, Apple Sauce, Fruit Salad, and Fruit Gelatin.

BREADS: (7) Corn Muffins, Tortillas, French Bread, White Bread, Herb Bread, Garlic Bread, and Homemade Bread Sticks.

ENTREES: (18) Fried Chicken, Liver and Onions, Tortsierre, Gorilla Casserole, Quiche Lorraine, Fried Oysters, Hungarian Hamburger, Mostaccioli, Roast Turkey, Chinese Surprise, Baked Clams, Sloppy Joes, Fried Fish Fillets, Kielbasa, Smoked Herring, Spaghetti, Homemade Pizza, and Macaroni and Cheese.

POTATO RELATED DISHES: (9) Potatoes Au Gratin, Breaded Potatoes, Scalloped Potatoes, Stuffing, Chili, Mashed Potatoes, Baked Beans, Burritos, and Pierogies.

VEGETABLES: (8) Fried Mushrooms and Peppers, Rutabaga, Whole Kernel Corn, Green Bean Casserole, Lima Beans, Spinach, Brussels Sprouts, and Cranberry Sauce.

BEVERAGES: (8) Milk, Olive 7-up, Gingerale, Carbonated Cola, Perrier, Sassafras Tea, Punch, and Guyana Koolaid.

DESSERTS: (12) Homemade Fudge, Baked Alaska, Ice Cream, Crepes, Cream Puffs, Apple Pie, Pear Halves, Fruit Cakes, Angel Food Cake, Nut Rolls, Brownies, Chocolate Chip Cookies.

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