Roughing It

Summer 2012: “But in the last few years, camp food has increasingly become camp cuisine, transformed from an afterthought to a prominent place at the table. Camps no longer hire cooks; they hire chefs…. The locavore farm-to-table movement has also had an impact on the camps, many of which are in rural areas.”

Summer 2011: “For decades, parents in the Northeast who sent their children to summer camp faced the same arduous logistics of traveling long distances to remote towns in Maine, New Hampshire and upstate New York to pick up their children or to attend parents’ visiting day. Now, even as the economy limps along, more of the nation’s wealthier families are cutting out the car ride and chartering planes to fly to summer camps.”

Related: A History of the New York Times, Summer Camp and Rich People

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