For those of you who do not know, this summer I have been working for the Appalachian Mountain Club at its amazing camp facility located on Three Mile Island in beautiful Lake Winnepasaukee, NH. What a blessing it has been to work here and be living in communion with nature. My job on the island is head baker and dessert chef, and I have to serve 120 people homemade breads and desserts three times a day. What fun! I get to be creative, make people happy, and work within a sustainable kitchen system. On the island we only have running water and electricity in the kitchen and main house. Therefore, campers have to use composting toilet systems, solar showers, and kerosene lanterns for light. The island abounds with flora, fauna, and wildlife, and sits perfectly in the lake with surrounding views of other islands and peaceful rolling mountains. It is a place of serenity and sustainability. The way we all should live.
In our kitchen we have a full recycling system set up, as well as many composting buckets that are placed daily into the outdoor composting bins. Recently dedicated staff, crew and volunteers started a garden to eventually be able to supply the campers island grown produce. The island also has a ton of blueberry bushes that the campers like to pick and bring into the kitchen. One day I received 12 cups of fresh blueberries to use, so I decided to make a blueberry compote to serve with homemade vanilla pound cake and whip cream. It was a delicious success! Yesterday we received more blueberries from the campers which went into whole-grain pancakes to feed the entire camp. The chef on the island visits a local farm on the mainland weekly to get fresh, seasonal, and locally grown produce. And, we purchase local, cage free eggs and Stonyfield yogurt (made nearby in Derry, NH).
To live in an environment that strives for sustainability and environmental stewardship, fosters community, and encourages relaxation and fun has been such a rewarding experience. Living and working at Three Mile Island has allowed me to cultivate my passions for nature, sustainability, and food, and has only fostered my desire to continue along this path. I hope to start entering more blog entries once my time ends on the island and I will have internet access again. So until September...enjoy the beauty and vitality of summer, eat tons of fresh seasonal fruits and veggies, and have fun!
In our kitchen we have a full recycling system set up, as well as many composting buckets that are placed daily into the outdoor composting bins. Recently dedicated staff, crew and volunteers started a garden to eventually be able to supply the campers island grown produce. The island also has a ton of blueberry bushes that the campers like to pick and bring into the kitchen. One day I received 12 cups of fresh blueberries to use, so I decided to make a blueberry compote to serve with homemade vanilla pound cake and whip cream. It was a delicious success! Yesterday we received more blueberries from the campers which went into whole-grain pancakes to feed the entire camp. The chef on the island visits a local farm on the mainland weekly to get fresh, seasonal, and locally grown produce. And, we purchase local, cage free eggs and Stonyfield yogurt (made nearby in Derry, NH).
To live in an environment that strives for sustainability and environmental stewardship, fosters community, and encourages relaxation and fun has been such a rewarding experience. Living and working at Three Mile Island has allowed me to cultivate my passions for nature, sustainability, and food, and has only fostered my desire to continue along this path. I hope to start entering more blog entries once my time ends on the island and I will have internet access again. So until September...enjoy the beauty and vitality of summer, eat tons of fresh seasonal fruits and veggies, and have fun!
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