Food & Farm Camp: Crescent City
July 27-31, 2026
This week, DNATL welcomed youth for another exciting Food & Farm Camp, where healthy foods, hands-on cooking, outdoor education, and leadership took center stage. While each camp offers a unique experience, this week's focus was on building confidence in the kitchen, developing lifelong healthy eating habits, and creating opportunities for youth to become leaders within their own community.
Throughout the week, campers rolled up their sleeves and became young chefs. They learned safe knife handling and cutting skills while preparing colorful fruit kebabs, and each day they made their own healthy snacks using fresh ingredients. Campers also learned how to make homemade jam during a special workshop presented in partnership with Grace Belt and UC Cooperative Extension, giving them a fun introduction to food preservation while building confidence in the kitchen.
Campers also discovered the importance of caring for the environment through a hands-on composting lesson led by Robert Ford, Environmental Steward with the Tolowa Dee-ni' Nation. Youth learned how composting transforms food scraps into nutrient-rich soil, helping to reduce waste while supporting healthy gardens and sustainable food systems.
Beyond the kitchen, campers spent time working in the Food Forest, where they helped care for the gardens and learned firsthand about growing food sustainably. By harvesting, planting, and tending the garden, youth gained a deeper appreciation for where food comes from and the importance of caring for the land that nourishes our communities.
Outdoor education was another highlight of the week. The Howland Hill Outdoor School engaged campers in learning about scavengers and the important role they play in maintaining healthy forest ecosystems. Campers also enjoyed a hands-on knot-tying lesson from local rancher Javier Gomez of Prairie Companion Beef, where they learned a practical outdoor skill while hearing about life and work on a local ranch. Forest Pathologist Wallis Lee Robinson introduced campers to the fascinating art of botanical printing, combining science, creativity, and an appreciation for the incredible diversity of native plants.
Creativity was encouraged throughout the week as campers made colorful crayon sun catchers with Julie Bjorkstrand from Nutrition Services. This fun activity allowed youth to express themselves artistically while creating keepsakes to take home and remember their summer camp experience.
One of the most rewarding parts of the week was watching leadership come full circle. Several of our youth leaders were once campers themselves and have now returned to help guide activities, mentor younger participants, and work alongside staff to deliver camp. Their enthusiasm and encouragement demonstrated the lasting impact these programs can have, inspiring today's campers to see themselves as tomorrow's leaders.
Campers also took pride in serving one another through daily kitchen helper responsibilities. Each day, youth volunteered to help prepare for meals, serve lunch, and assist with kitchen clean-up. These responsibilities encouraged teamwork, responsibility, and service while giving campers a sense of ownership and pride in contributing to the camp community.
The delicious meals enjoyed throughout the week featured locally sourced, farm-fresh ingredients that connected campers to the farmers and ranchers who nourish our region. We are especially grateful to Ocean Air Farms and Prairie Companion Beef for providing fresh, local ingredients that made every meal both nutritious and memorable.
As the week came to a close, campers left with much more than new recipes. They gained confidence in the kitchen, strengthened their connection to the Food Forest, explored the natural world, developed practical outdoor skills, discovered artistic ways to appreciate native plants, learned how healthy soil supports healthy food, and experienced the value of teamwork and leadership. Watching former campers return as mentors while today's campers stepped into new responsibilities reminds us that these camps are about much more than food—they are about cultivating confidence, curiosity, community, and the next generation of leaders.
DNATL extends heartfelt thanks to Grace Belt and UC Cooperative Extension, Robert Ford of the Tolowa Dee-ni' Nation, Leah Wilson from Howland Hill Outdoor School, Javier Gomez of Prairie Companion Beef, Wallis Lee Robinson, Julie Bjorkstrand from Nutrition Services, Ocean Air Farms, our youth leaders, staff, volunteers, and the families who made this week possible. Together, we are creating meaningful opportunities for youth to learn, lead, and grow while fostering a lifelong appreciation for healthy food, local agriculture, environmental stewardship, and the natural world.
Compost buckets made with Robert Ford of the Tolowa Dee-ni' Nation.
Food Forest Manager, Amber McAdams with camper planting in the hugel beds.
