In the fridge is a yummy dish of roasted fall veggies with feta served over spiced couscous, and coming to you by 1pm Tuesday will be a "kitchen sink" meatloaf (as in everything but the) with chopped potato, stuffing, onion, cheese, spices, ground pork/beef/chicken all baked together in one loaf and served with our homemade pickles. As...

Whether you choose to take food home for your own party or dine with us, you'll get a taste of every item on the menu! By donation! Pay what or if you're able or what you think this food is worth to our community. Night Sky Barbeque will be donating their succulent meats and talents to the evening's meal, including ribs, brisket, and sausages,...

Friday by 1pm, we'll have lots of goodness in the fridge, including chicken and gravy with potatoes and veggies; coconut shrimp curry; and mac and cheese with cauliflower and chicken. We made extra so we will come in over the weekend to restock. Right now, you'll find a bunch of beef quesadillas with fresh veggies in corn tortillas. ENJOY! This...

Hilary has decided on this year's dessert to accompany all of the spectacular smoked meats, robust side dishes, and zippy pickles our annual barbeque will bring: peach cobbler! It's been a banner peach year in our region, so we're going to make the best of it. Why not join us at The Bearcamp Center on Saturday, October 3, either to dine in or...

By 2pm Tuesday, the fridge will be stocked with two tasty dishes for your dinner. One, a stirfry of fresh veggies, marinated tofu, and tempeh, is a textural vegetarian delight. The other is a homey dish of roasted chicken leg, maple butter carrots, and boiled red potatoes (also, of course, with butter). Both meals are offered by donation to all...

Everyone who walked in the door in the past two days has marvelled at the scents in the air. Woodfire-roasted poblano peppers and oven-roasted potatoes with onion and a bit of mushroom come together with a big pinch of Parm in a thick, creamy soup. We also have a recipe from chef Adam's mom: bread dough stretched thin to wrap around sweet Italian...

You've been patiently waiting for the summer hubbub to die down so you can join us here at The Bearcamp Center for our annual BBQ, held this year on Saturday October 3, with regionally-sourced meats brined and smoked to perfection by the soon-to-be-renowned Mike Cheney of Night Sky Barbecue. This year, Mike will be serving up St Louis cut pork...

Enjoy a soup and sandwich option: zucchini Parm soup with an egg salad or tuna salad sandwich (with a half ear of corn) on the side. Soup is delish hot or cold! Want a heftier meal? Try the Homesteader Potatoes: oven-roasted cubes of seasoned potatoes with chunks of dry cured sausage and veggies. Yum! By donation! Pay what or if you're able or...

Choose from Camp Mac and Cheese (special recipe) w Broccoli; chicken and bean tacos with all the fixins; or Romani Chicken--a dish delicious cold or warmed with chicken, dried fruit, spices, and vegetables all tossed with farro. Enjoy! Available to all by donation: pay what or if you're able or what you think this food is worth to our community....

...with a delicious, creamy spinach and potato curry, chock full of local spinach, coconut milk, creamy potatoes, and garam masala. Enjoy! By donation! Lianne PrenticeExecutive DirectorThe Bearcamp Center 1164 Bunker Hill • South Tamworth • 03883 603-707-6119 www.bearcampcenter.org

at The Bearcamp Center! Lianne PrenticeExecutive DirectorThe Bearcamp Center 1164 Bunker Hill • South Tamworth • 03883 603-707-6119 www.bearcampcenter.org

Lots to tempt your palate! Chicken paprika over roasted potatoes; fresh salad with local veggies; Asian-inspired rice noodles with marinated veggies; and either caprese (mozzarella/pesto/tomato) or roast beef sandwiches on garlicky herbed focaccia. These meals are available to all who want or need the wholesome, delicious food we offer. Eat...

Happy Summer! For the next six weeks, through August 14, we will have between 60-75 kiddos at The Bearcamp Center, each week, Mondays through Thursdays. This is shifting our meals availability in a few small ways. Adam will still be cooking away but he will be starting work at 2:30 in the afternoon to accomodate our camp cook. Instead of...

Hi Folks, Thanks for bearing with us as we dive into a new summer! We're using a new system for invoicing and our timing wasn't perfect in set up; apologies for confusion. Instead of my sending you your invoice, it's going to come in an email from our bookkeeper, through our Quickbooks system. She said you should all have this email by late this...

Hi Folks, SO excited to be seeing so many of you soon. I've attached the updated packing and parking list for you. Please do read through it as parking is totally different this summer. And hopefully better! If you still have either a medical form or Happy Camper sheet outstanding, I'll email you separately. No news is good news! These can be...

Great news, folks: we've purchased a new, double-size fridge for the meals room to help ensure that we don't run out of food for you! Adam, our trusty chef, will be increasing production as soon as we get the new fridge set up. We know this is a challenging financial time for many. We've got you! As for today, we've got a pasta salad with olives...

Enjoy our version of BBQ chicken: a whole breast glazed with a zingy molasses-based sauce before being slowly baked, with a side of slaw. Feeling cheesy? Enjoy a fat baked potato restuffed with cream, butter, and lots of cheddar, with a side of fresh salad greens. By donation! For everyone who wants or needs the food. Stretching your budget? This...