An undated (presumably early twenties’ or thirties’) news article in the archives boasted not only the benefits of camp, but “simple, plain food of sufficient variety and excellent quality—milk and cream from an improved farm near the camp, and fresh fruit, vegetables and eggs—from neighboring farmers”. There was a dietician on staff and health standards of the day were followed.
On June 12, 1933 in the minutes and ledgers of the camp, a notation read: “The Bay City Dairy offered to supply milk at seven cents a quart with free trucking of meat, vegetables, etc. to camp”, but a few days later the committee decided to continue buying their milk from Mr. Webb.
In the mid to late-thirties’, committee members investigated raw milk and what methods should be utilized to comply with state regulations. “The need for pasteurized milk has become quite a necessity—that being the only thing that has dropped the camp health record,” stated the minutes about an item they felt needed to be settled.
Dorothy Fowley (1927) recalled her Principal at Central High School, Mr. Oman, delivered milk to Camp Maqua and Camp Mahn-go-tah-see as a summer job, and she and her friend Marie Eaton would accompany him.
In 1960 the committee met in June to discuss food orders, as well as meat servings, cereal orders, surplus cheese orders and the purchase of a meat slicer. The 4-50 extra portions of meat per meal was from Peet Packing Co. The camp had rented a food locker in Hale, and Alice Bishop (director) wanted to utilize it more frequently. (She had just returned from the National Camp Association, which dealt with food and vendors.) It also appeared that Gage Company submitted menus for a two-week period in 1961.
Food staples, kitchen supplies and appliances were always in demand and at times the camp went over budget. Dorthe Balaskas wrote in her 1966 report, “ Once the orders are submitted, the director does cost comparisons to find the best prices—The director was also responsible for food orders, but menus from previous years were submitted to the head cook, approved by a dietician and submitted to food companies. “
Food was often re-ordered, but any unopened cans or food could be returned for credit or a refund and the frozen items were stored at the “Y” in Bay City. She was very conscientious about waste.
