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cooking merit badge

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  • cooking merit badge

    We are working on plans to take our summer camp cooking instruction up a notch. We have a group of several experienced scouters and even a professional chef brainstorming on what would go into the most thorough, useful, and fun cooking program that could be offered in a camp setting. Part of the story will be establishing an outdoor kitchen area that can teach and give kids experience in any aspect of outdoor cooking imaginable.

    From a practical standpoint...this is going to generate a lot of dishwater, way beyond what is envisioned in our "standard practices." While we will be teaching the boys Leave No Trace principles to take back to their troop camping situations, we need to design an infrastructure that can handle a bit more grey water than you can "sprinkle around the campsite." Who has experience or ideas on this?

  • #2

    Welcome to the forum.

    There are a couple of things to consider and I don't know how LNT they are, but they work in the real world.

    Grey water should be just that, grey water, not grey water with food particles. In the wilderness those separated particles were burned and the water dispersed. If one cannot burn, then the particles are packed out in a zip-lock.

    Large amounts of soapy water should be dispersed well away from any water sources.

    If this process is maintained, one should be able to disperse grey water repeatedly in the same area without turning it into a garbage dump.