Updated May 17, 2019

Meals will be served cafeteria style in the Dining Hall. There is a campers’ refrigerator across from the dance hall, so if you have special dietary requirements, you can bring appropriate alternatives. Please label your items. 

Because the Camp is not set up for variable meal times, our Monday schedule will be much like our Sunday schedule — breakfast fairly early, two workshops, lunch, and a single afternoon session.  (At the previous camp, Monday featured a brunch, with a single early afternoon session.)

Please note the tight time constraints that are required at Camp Airy (because they use high school students as staff and must comply with state and local regulations regarding minors).  The Camp asks that you arrive on time for meals, and finish your meals within 60 minutes from when serving begins. That is, total time allotted for any meal is only one hour.  Serving will begin promptly, and all food will be returned to the kitchen 45 minutes after the serving began.  There will be an extra 15 minutes after the serving line has closed, but if you come to the Dining Hall 40 minutes after serving has begun, you will have a maximum of 20 minutes to get your food and finish it. We will not be able to linger and chat in the Dining Hall.  

We will have a Tea Bag Exchange this year, probably in the “side room” of the Dance Hall. Do you have tea bags or loose tea in flavors you thought you would like but didn’t? (Most of us do). We’ll provide labels and plastic bags so you can share your stash and take some new things home to try.


Here’s this year’s menu: 

Saturday snack break (served at the Dance Hall):  Teas, lemon bars, cookies

Saturday dinner:  Baked chicken breast; falafel balls (vegan/vegetarian), tahini sauce; baked potatoes with toppings; steamed broccoli; biscuits; salad bar; fruit cobbler with vanilla ice cream.

Saturday late night snack: Sweets and savories.  Please bring something to share if you wish.

Sunday breakfast: Oatmeal, pancakes (plain, blueberry, and gluten-free) with maple syrup; scrambled eggs; turkey bacon; vegetarian sausage; berries and melon slices.

Sunday lunch: Vegetable soup (vegan recipe) for all; veggie burgers and hamburgers with whole wheat rolls; condiments (lettuce, tomato, onion); frenchfries; salad bar; cookies and popsicles.

Sunday afternoon tea: Hot tea, brownies and gluten free brownies.

Sunday dinner: Tilapia with pineapple salsa; baked tofu; whipped sweet potatoes with fresh ginger; roasted vegetables (cauliflower, broccoli, Brussels sprouts, carrots, beets); sauteed green beans and mushrooms; cornbread; salad bar; apple crumble with vanilla ice cream.

Sunday late night snack: Sweets and savories. 

Monday breakfast: Oatmeal; quiche variety (including gluten-free); turkey bacon and vegetarian sausage; fruit salad.

Monday lunch: Black beans (vegan) for all; sauteed chicken strips; sauteed onions, green and red peppers; whole wheat fajita wraps and corn tortillas; rice; tortilla chips; sour cream, grated cheddar cheese, salsa, shredded lettuce, guacamole; salad bar; Key Lime pie.

Available at meal times in the Dining Hall:  Peanut butter, jelly, whole wheat and gluten free bread, whole fruit (bananas, oranges, apples); coffee (regular and decaf), tea and hot chocolate; milk (including rice and soy milk), cream, sugar, honey and artificial sweeteners; orange juice (breakfast only); unsweetened iced tea; lemonade.