Feast of the Hunter's Moon Patuxent District Fall Camporee October

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Feast of the Hunter’s Moon Patuxent District Fall Camporee October 13-15, 2017 American Legion Youth Camp 9201 Surratts Road Cheltenham, Maryland 206223

Join us for the Feast of the Hunter’s Moon,! This gathering will celebrate the successful Fall Hunt and Harvest with traditional native American Activities and a communal meal shared by all.. Please read the packet for details! Activities will include: Lacrosse –Native American Stickball Native American Games Native American Flutes and Drumming Archery Atlatl Throwing Cherokee Blow Darts Native American Beading Camporee Contacts Jo Posluszny 570-575-7631 [email protected] Camp Chairman Lenny Wertz 301-221-0290 [email protected] Vice Chairman of Program Carlos Salazar 301-564-3648 [email protected] Professional Staff Support Boy Scouts of America National Capital Area Council

Friday Schedule 6:00 - 9:00 PM 9:00 - 10:00 PM 9:10 PM 9:45 PM 11:00 PM

Registration and Set up Camp Cracker Barrel (Snack Time) in site SPL and Leader Meeting Staff Meeting TAPS (Lights Out!)

Saturday Schedule 7:00 AM 8:45 AM 9:00 - 12:00 PM 12:00 - 1:00PM 1:00 - 4:30 PM 4:30 - 5:45 PM 5:45 - 7:00 PM 7:00 - 8:00 PM 8:00 - 9:00 PM 9:00 - 10:00 PM 11:00 PM

Reveille and Breakfast Opening Ceremony Morning Sessions Lunch Afternoon Sessions Meal Prep Communal Supper Supper Clean up and Free Time Camp Fire Cracker Barrel (Snack Time) in site TAPS (Lights Out!)

Sunday Schedule 7:00 AM 8:00 - 8:10 AM 8:15 - 8:30 AM 8:30 AM 9:30 AM

Reveille and Breakfast Colours Scouts Own Closing Depart Camp

Schedule may be revised closer to event .

Fall camporee Patuxent District 2017

Other Stuff you need to know CHECK IN: All troops are asked to arrive early and check in between 6:00 and 8:00 PM on October 13, 2017. Checkin will require that each troop send an adult leader and the senior patrol leader to the Headquarters. They should bring a completed attendance roster (enclosed) and a personal health history form for each participating Scout and Scouter. We will collect the roster and medical forms. Medical forms will be returned at to the Scoutmasters at the end of the event on Saturday. GROUND FIRES ARE NOT PERMITTED – Fires contained completely above the ground will be permitted. FIRES MUST BE ATTENDED AT ALL TIMES! Charcoal grills and/or propane stoves, with proper supervision, are recommended for cooking. Firewood is not available at the Camporee site. EQUIPMENT: Now here is where you need to be prepared. Read the challenges carefully, bring what you need, including your Scout Handbook… FOOD Patrols are expected to plan, pack and prepare their own food, No food will be provided for units. WATER – Water source is on the side of the Bath House. Units are to provide unbreakable containers to transport water from the water source to their campsite. The water source is not to be used for any other purpose, such as washing up, brushing teeth, cleaning cooking/eating equipment, filling personal drink containers, playing, etc. Adult and boy leaders are responsible for maintaining discipline at the water source! Rule violations may mean dismissal from the Camporee. SANITATION – Restrooms for the weekend are Port-A-Johns. The cleanliness of the facilities are the responsibility of everyone using them. Anybody observed abusing the facilities will be immediately brought to the attention of the unit leader and that unit will be required to clean the facilities and/or pay for any damage. The Latrine Buildings are OFF-LIMITS for the weekend. UNIFORMS: Dress Uniforms (Class A) are required for the Opening, Campfire, Scouts Own and Closing ceremonies. Activity Uniforms (Class B) are suggested for all other activities. Please dress for the weather and the Event (See information on Dressing like a mountain man in the Booshway’s Guide FIRST AID – A First Aid station located at headquarters will be staffed at all times on Saturday during the main event hours. Troops camping are responsible to provide their own First-Aid as on any other camp out.. All injuries should be brought to the attention of the First Aid staff during the event on Saturday in order to evaluate, treat and log the incident. If a victim cannot be moved, two (2) runners should be dispatched to the First Aid station to summon assistance. The runners must be able to quickly and calmly describe the location and nature of the emergency in order to dispatch proper medical personnel and equipment. MEDICAL INFORMATION FORMS – Each adult and youth member attending the Camporee must provide a properly filled out Medical Information form when registering. An approved copy of the form is included with this guide. Units may duplicate the form locally. Forms will be returned at the conclusion of the Camporee. You may use your summer camp forms for the event. Unit leaders should ensure the medical information provided is accurate and that attendees have any required medication and/or equipment with them. If needed a link to the BSA Medical form is in the Booshway’s Guide on the links page.

VEHICLES – VEHICLES MAY NOT ENTER THE CAMPGROUND AREA AT ANY TIME! PLEASE LIMIT THE NUMBER OF CARS COMING TO THE EVENT. CARPOOLING IS RECOMMENDED. VEHICLES WILL PARK IN DESIGNATED AREA AND ALL EQUIPMENT MUST BE CARRIED TO CAMPSITE. THERE WILL BE NO EXCEPTIONS. TRASH – All trash must be placed in appropriate containers and removed from the Camporee site at the conclusion of the event. Cooking grease must be placed in a covered container and discarded with the trash. Waste water used for clean-up is to be scattered well away from any inhabited campsite, preferably along a tree line. Solid waste should be screened out before scattering the waste water. Cooking grease and waste water must never be discarded in the latrines. DO NOT PLACE ANYTHING IN THE DUMPSTER! PACK IT OUT! ELECTRONIC EQUIPMENT – . Please put away your cell phones during this event. There will be NO charging stations available. Unit electronic equipment in support of health and safety, such as a Radio or Scanner used to monitor weather information, Amateur/CB Radio communication capability or Cellular Telephones for EMERGENCY purposes only, is permitted., outside of the program areas. Family Radio Service (FRS) transceivers tuned to channel seven (7) are used by event staff for communication. Event participants are not permitted to use this channel at any time during the event LOST AND FOUND – Items found should be turned in at the Headquarters area. Items may be claimed during the Camporee or at subsequent Roundtables.

TRAVEL DIRECTIONS – Use the below map to determine your best route to the Fall Camporee. Camporee Address is:

Southern Maryland District AMERICAN LEGION YOUTH CAMP 9201 Surratts Road Cheltenham, MD 20623

Fall Camporee Patuxent District 2017

Troop Registration Troop Number _________

Leaders Name_____________________________________

Leaders Phone__________________ E-Mail:_____________________________________ NUMBER ADULTS (__________ X $20.00**(by September 30. $25 after September 30) = $

______ ___

NUMBER YOUTH (___________ X $20.00**(by September 30. $25 after September 30) = $ _________

Grand Total $___________

Staff Registration Form One form per staffer Please: Troop/Crew Number _________

Staffers Name_________________________________

Phone______________________

E-Mail:_____________________________________

Scouting Position or Rank ________________________ Staff Cost is $20 which includes a patch. Scoutmaster Signature ________________________________ for staff under 18

Note to staffers: There will be a staff meeting on September 14, 2018 at Roundtable. You need to be there. Please make checks Payable to: BSA NCAC Register On-Line or mail registration to: Boy Scouts NCAC—Prince Georges District 9190 Rockville Pike Bethesda, MD 20814

Account number

Fall Camporee Patuxent District 2017

TROOP ROSTER Attendance Form

Troop __________ Patrol (Patrol Name)

)

Scouts (Names of Scouts in Patrol)

Adults:

Present this form AND a completed Medical Information form for each attendee when checking in at the event! Medical forms will be returned to the Scout Master at the completion of activities on Saturday

Wostawachtin Feast In Native American Tradition, Feasts are held to celebrate important community events such as religious ceremonies, the success of a hunt or harvest, the formation of an alliance or simply the meeting of friends. Food is very important as a way to gather together and share stories and fellowship. In the spirit of this tradition, we will hold a community feast on Saturday evening of the Camporee. The district will be cooking Turkey for our main course. Each troop is asked to bring to the feast 1 vegetable side, 1 starchy side , and a dessert for each patrol of 8 Scouts and Scouters from their troop attending the Camporee plus 4 (Dishes should serve 12 people), Each dish should include at least 1 ingredient Native to North, Central or South America. In the native tradition of sharing, your dishes will be served to other patrols, and in turn you will receive dishes prepared by them, We encourage you to try out new foods, cooking techniques and recipes. In this packet you will find Information, on-line resources and a few recipes to get you started in planning your dishes for the feast. You may also find a few that would make good breakfast, lunch and cracker barrel options. Have fun exploring all the ways Native American Foods changed the way the world eats.

Native Americans had a wide range of foods available to them. They were the ultimate locavores, adapting to the foods available in their local environments and eating seasonal foods as they became available. Food preservation was largely through drying and the use of in-ground storage pits to keep foods cool for long term storage. Pre– contact, most tribes used little or no metal and then largely for decorative purposes. Cooking was done on open fires using a variety of techniques including clay pots, leather pouches and baskets ‘ Table of Ancient New World Crops[1] Cereals Pseudocereals Pulses Fiber Roots and Tubers

Fruits Melons Meat and poultry Nuts

Other

Little barley, Maize (corn), maygrass, wild rice Amaranth, knotweed, goosefoot (quinoa), sunflower Common bean, lima bean, peanut, scarlet runner bean, tepary bean Agave, yucca Arrowroot, jicama, Camas root, leren, manioc (yuca, cassava), mashua, oca, potato, sweet potato, ulluco, yacon Avocado, blueberries, cherimoya, cranberries, guava (guayaba), huckleberries, papaya, pawpaw, passionfruit, pepper, pineapple, prickly pear (tuna), tomato, tomatillo Chayote, squashes Bison, coypu, guinea pig, llama, muscovy duck, turkey Black walnuts, Brazil nut, cashews, hickory, pecans, shagbark hickory Achiote (annatto), canna, chocolate, chicle (key ingredient in chewing gum and rubber), cochineal (red dye), logwood, maple syrup, poinsettia, tobacco, vanilla

Recipes All the recipes in this packet have been thoroughly tested by the Native American Activities Committee of the Lowwapaneu Lodge, Order of the Arrow, at Harvest Fest over the last 3 years. They are guaranteed delicious!

Oneida Fry Bread 8 Cups Plain Flour 8 Teaspoons Baking Powder 2 teaspoons Salt Water Vegetable Oil Heat 1-2 inches of vegetable oil in a large skillet or dutch oven. Oil should sizzle when a few drops of water are sprinkled into it. Combine Flour, Baking Powder and Salt in large bowl. Add enough water to make a soft dough. Form into round flat patties. Drop gently into hot oil and fry until golden brown turning once. Drain on paper towels. Serve warm with savory dishes or shake with cinnamon sugar and serve as a dessert. Wojapi 1 bag frozen mixed berries In a small pot place berries with a tablespoon or two of water. Cook over low coals until berries burst and sauce thickens. Dip your fry bread into wojapi and enjoy!!

Pawnee Foots 4 Cups Flour 2 teaspoons Baking Powder 1 Teaspoon Salt 1 1/2 Cups hot water 2 Lbs ground Beef cooked and seasoned with Salt and Pepper. Vegetable oil Heat 1-2 inches of vegetable oil in a skillet or dutch oven. Mix flour, baking powder and salt, then add water to make dough. Roll out on floured board and cut into squares, place meat on half the dough. Fold over and pinch the edges firmly. Fry in hot oil until golden brown. Drain on paper towels. Serve warm. Skillet Corn 4 strips bacon cut into small pieces 6 ears sweet corn or 2 bags frozen corn 1 onion Chopped 1 tablespoon minced fresh dill or 1 teaspoon dried dill weed 1/2 teaspoon salt 1/8 teaspoon Ground pepper 1 1/2 cups water Brown the bacon slowly. If using fresh corn, cut the kernels from the cob and also scrape away the pulp and milk. Add the corn, onions, dill salt and pepper to the bacon and drippings. Sauté. Stirring for 15 minutes. Add the water and simmer slowly for 45-60 minutes.

Three Sisters Stew Ingredients 1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds) 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 1/2 medium green or red bell pepper, cut into short, narrow strips 14- to 16-ounce can diced tomatoes, with liquid 2 cups cooked or canned pinto beans 2 cups corn kernels (from 2 large or 3 medium ears) 1 cup homemade or canned vegetable stock, or water 1 or 2 small fresh hot chiles, seeded and minced 1 teaspoon each: ground cumin, dried oregano Salt and freshly ground black pepper 3 to 4 tablespoons minced fresh cilantro Directions Preheat the oven to 400 degrees. Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden. Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.

Online Resources Recipes: http://www.kstrom.net/isk/food/recipes.html http://www.thegutsygourmet.net/indian.html. http://www.snowwowl.com/recipes/recsoup.htmlhttp://cookingpost.com/recipes.htm http://www.manataka.org/food-native_style.html http://www.tahtonka.com/food.html http://www.ewebtribe.com/NACulture/food.htm http://recipes.wikia.com/wiki/Native_American_Cuisine Recipes and techniques http://www.nativetech.org/recipes/index.php Food Origins http://en.wikipedia.org/wiki/New_World_Crops http://en.wikipedia.org/wiki/List_of_food_origins#North_America

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Feast of the Hunter's Moon Patuxent District Fall Camporee October

Feast of the Hunter’s Moon Patuxent District Fall Camporee October 13-15, 2017 American Legion Youth Camp 9201 Surratts Road Cheltenham, Maryland 2062...

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