My daughter is at camp for two weeks, the longest she’s been away from home, learning to deal with meals and insulin on her own (with the camp nurse’s help). After six months of calculating and eight weeks of giving herself shots, I know she’s ready to do it, and the nurse is ready, and her counselors are ready. And I overprepared and brought more supplies than she’ll need (my daughter has nicknamed this “Mom-anoia”).
I brought everything and a little bit more–including carrots and celery sticks and low-fat cheese sticks, and a loaf of whole wheat bread for activity carbs. I felt like I was turning into my grandmother, who used to bring shopping bags full of real bagels and corn rye on the plane with her from New York whenever she and Grandpa visited us in small-town Virginia.
But really. The nurse laughed at first when I asked a couple of weeks ago if the camp kitchen had vegetables as an option for campers who needed a non-junk snack (I’d looked at the sample menus online and they looked a bit Boy-Ar-Dee to me), but then she admitted the camp doesn’t really serve a lot of vegetables and suggested I bring them for her to store in the infirmary fridge. They don’t have anything whole wheat either. I think she stopped laughing and started sounding rueful about a third of the way through her reply. “We have fruit,” she said half-heartedly, knowing immediately that it wouldn’t really do for a diabetic.
The food at camp is a smack in the face with the wet rag of reality: this is how the rest of the country eats today. And don’t get me wrong, it’s a great camp in every other respect, with a long track record all over the Americas and people of my generation who still feel immensely grateful to have gone as kids. We were very fortunate to get a scholarship for it.
So what’s gone wrong with the food? It’s like school cafeteria food in the ’70s, but without the kale or the stewed tomatoes, the half-hearted iceberg lettuce salads or the lima beans. Take all that away and you have spaghetti, turkey burgers, the occasional chicken or tuna fish, grilled cheese, pizza, some form of potatoes or corn, and fruit. Some protein, a surprising amount of fat, hidden and otherwise, highish salt and a lot of starches on top of starches. It’s also “all you can eat.” But what are you really getting that’s worth seconds? No fiber. No vitamins. Few minerals. Nothing green. Per the Sylvia cartoons, “We feature all-white meals.”
Vegetables? Salad if you’re lucky. Broccoli? Nearly unheard of. Tomatoes? only occasionally. Red cabbage, carrots, celery or any other noshing vegetable of worth? Um, not this summer.
And it is summer. Best time of year for greens. This is when it’s all happening at the farmers’ markets all over the country, and your local newspaper is probably exhorting you to get out there and try it. And did I mention this is California, prime place for vegetabalia all year round?
How did this happen? To a well-educated, professional and middle-class part of the population, no less? The nurse tried to explain to me, “This is what they’re used to at home. The kitchen figures the kids won’t eat them.”
Disheartening in the extreme. But she’s right about the way families tend to eat these days. We saw it firsthand when some dear friends of ours came to visit Continue reading
Filed under: cooking, DASH Diet, Eating out, Food Politics, kid food, nutrition, unappetizing, Vegetabalia | Tagged: camp food, carb counting, farmers' markets, fast food, fresh herbs, healthy kids, juvenile diabetes, vegetables | Comments Off on Veg-phobia II: Summer Edition
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