Historian

09/24/2011 – 09/25/2011

This year the Cape Cod Rail Trail bike trip was a large success with many scouts riding along with their bicycles. In total the distance biked was around 50 miles, split between two days of camping in Nickerson State Park. Around the campfire the troop enjoyed skits, songs, and stories while nursing sore muscles after a long ride. Dutch oven cooking was a hit with four Dutch ovens on the fire at one point. This year there were no major falls or injuries. The next day we finished the 50 miles and drove home.

Respectfully submitted,

Dylan Marat

07/24/2011 – 07-30/2011

This year much of the troop had a blast during a week Camp Squanto. Over the summer scouts worked on the various merit badges offered at camp. They also participated in the daily activities planned by the troop for when they didn’t have class. The theme this year was snorkeling and many scouts arrived with scuba masks and snorkels. The food was good, the weather was nice and some enjoyed it so much that they stayed an extra week as part of the Provisional troop. The total number of merit badges earned at Squanto this year is an astounding 55 badges. Robbie Hillman proudly represented Troop 28 as the Camp Squanto staff bugler.

Respectfully submitted,

Dylan Marat

03/21/2011

First Annual Iron Chef Competition — Outdoor Cooking Tournament

This year Troop 28 had our first outdoor cooking tournament.  Each of our patrols had to prepare a meal using only the camp stoves and any food and utensils they brought. The patrols then submitted their meal to the judges, Christian Quebec, Robbie Hillman, Mr. Hillman, Mr. Quebec, and Jack O’Brian. The judges consumed their meal and at the end of the meeting declared the winning patrol.

The guidelines for the competition included using only camp stoves, bringing precooked food to the Troop Locker and creating a menu that included all of the food groups. The patrols competing were the Hawk patrol, the Green Moose patrol, and the Phoenix patrol. Because it was Eastern Standard Time and the competition was taking place after 7pm and the cooking had to be done outside of the Locker, gas lanterns were used to light the area where patrols set up cooking tables and stoves.

Each patrol chose the ingredients they were going to use and created their individual menus.  Meals were scored on taste, teamwork, presentation, nutrition, creativity, time, and cleanup.

The members of the Hawk patrol were announced the winners during the closing ceremony. Their meal consisted of braised pork chops, caramelized apples with onions, a salad and root beer float for the beverage.

Respectfully submitted,

Dylan Marat, Troop Historian