Summer Camp: The End of an Era

Published 2/9/14 by:

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For the past decade (every summer since I was 19), I have worked at the same summer camp. When I was in college, and knew I wanted to become a teacher, it seemed like the obvious decision. While future CEOs and financiers were hustling at internships in stuffy offices, my apprenticeship entailed swim lessons, Dr. Dodgeball, tag, and freezee-pops. It was glorious.

In January of 2004, I went in for an interview at the private school my brother had attended, where they had a very successful day camp for kids ages 5-15. The camp director asked me questions like, “why do you want to spend your summer with kids?” “What would you do in this difficult scenario?” “Do you feel like you’re good in collaborative environments?” “Are you able to be flexible and work with what you’ve got?” At age 19, most of my answers we’re completely fabricated. My resume consisted of working at stationary/gift shop, and babysitting for kids on my brother’s little league team. I knew I wanted to be a teacher, but I had very few marketable skills in relation to working with kids. Camp was supposed to be my internship, right? So hopefully this camp director realized that this would be a learning opportunity for me.

I didn’t get the job.

I was told that a lot of alumni applied for positions, and that an overwhelming amount of people were returning to work at this camp again. I was super disappointed and resigned to the fact that I would spend my summer ringing people up for helium balloons, and greeting cards. Fortunately for my sanity, and career, that’s not what happened.

In April I received a phone call. It was the camp director. Apparently enrollment at the camp was at an all-time high, and he could really use me for four weeks in the middle of the summer. Would I be interested? No-brainer. So, in July 2004, I started my illustrious career as a camp counselor. What I didn’t realize at the time, and can only reflect on now ten years later, is that it would be the hardest, sweatiest, most-rewarding, hilarious experience of my life. Apart from motherhood, I may never encounter another job that taught me so much. It’s with a heavy heart that I move on to other endeavors this summer, but this place, this experience, these friends, won’t soon be forgotten.

 

What I Learned:

 

If I’m ever in a position where I am reviewing resumes, applications etc. for candidates of any kind -whether it be in an office or school setting, and I see camp experience listed, that is going to escalate that candidate’s chances of getting the job ten-fold. Camp counselors are versatile, persevering people who have chosen to spend their summers with kids. That’s the person I’d want to hire. I leave you with this, a John Hurst quote that was read on every first and last day of camp for my first five years there: “There are beginnings and there are endings. What meaning and effect your experience here will have in your life only you will ultimately know. The responsibility as always, is yours to make of it what you will.”

One last time: Humba Humba (for good measure).

 

 

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Recipe: Mediterranean Couscous Salad

Published 2/1/14 by:

Mediterranean Couscous Salad

This morning I woke up to 40 degree weather, and because this is such a heat wave for Massachusetts right now, I had a strong desire to have a barbecue. Obviously that’s not happening, so instead I made a Mediterranean Couscous salad that reminds me of outdoor dining and the smells of a distant grill. This recipe comes from my good friends Mike and Karen, but I’ve tweaked it a little each time I’ve made it. For instance, I usually use a flavored couscous from the brand Near East (Parmesan is my favorite), but this time I used a traditional Israeli couscous from Trader Joe’s. It’s entirely up to you, and the flexibility of this salad is what makes it so fun! I made this for our end of the year teachers’ luncheon and it was a fun alternative to the typical pasta salads that appear at those kinds of functions.

Makes 6-8 Servings

Ingredients:

Two boxes of flavored or unflavored couscous

3 bell peppers (choose your own colors)

1 onion (I use sweet, but any kind would do)

1 4oz container of Feta cheese

1 bunch of chives

Directions:

Cook couscous according to directions on the box. Once it’s light and fluffy put it in the refrigerator to cool. While it’s cooling dice your veggies. Add the veggies and Feta to your liking and chill until you’re ready to serve. That’s it! Seriously! Some options for if you choose to use unflavored couscous: offer a vinaigrette salad dressing on the side, or sprinkle your favorite seasoning (seasoned salt, Emeril’s Essence etc.) into the salad.

Please let me know if you come up with fun alternatives for this salad!

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