Dining

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At Kajo food is served four times a day; at breakfast, lunch, and dinner plus an evening snack. All meals are served at each subcamp to the participants of that subcamp. 

All subcamps will have vegetarian, vegan, and gluten-free options provided. All food will be lactose-free and will not contain any fish or nuts. The food will be prepared offsite. Juice and water will be available at meals.

All participants will need to have their own dishes and utensils.

Food Allergies or Dietary Restrictions 

There will be two separate kitchens for more severe food allergies and dietary restrictions. The location of these will be determined later on. 

All food allergies and dietary restrictions will need to be reported on your registration info on Kuksa by 31.3.2022. After that, any changes will need to be reported by email to kajo2022@partio.fi. Please note that will might not be able to accommodate all changes as we get closer to the camp dates.

Serving of food

Food is served in the sub-camp kitchens, which require 40 people to help serve the meals. During the camp, every Explorer, Rover, and Adult will help serve the food in order to complete the servings. Everyone will serve food on Kajo, regardless of their assignments. Food is served by each and every one of us!

Food serving is so important that it will bypass the assignment at hand. In other words, you can leave your current assignment to help with the food service at your own sub-camp’s kitchen.

The person in turn must arrive 30 minutes before the meal begins. The kitchen staff will tell them what to do. Those serving food can eat either before och after serving, depending on the situation. The serving shifts for breakfast and evening snack are about 1.5 hours and for lunch and dinner, they are 2-2.5 hours.

Instructions for those serving food
  1. Only attend if you are feeling well. In case you feel ill before, inform your camp unit leader. In case you start feeling ill during your shift inform the kitchen staff.
  2. Arrive in clean clothes, preferably long trousers, a t-shirt, a hat, and no open-toe shoes. Long hair must be tied up.  
  3. Wash your hands and nails thoroughly, use hand sanitizer and wear the rubber gloves which are provided by the kitchens.
  4. If you have any wounds in your hands, please redress them right before your shift.
  5. Follow the kitchen staff’s instructions about portion sizes, the customer may ask for less than the regular portion but not more.
  6. If you need to sneeze or cough, step away from the food and do so into a napkin or your arm. Rewash your hands and replace your rubber gloves with new ones.
  7. Do not touch your face or your phone during your shift, if you do so please rewash your hands and replace your rubber gloves with new ones.
  8. Arrive to the kitchens at least 15 minutes before the meal is to start for instructions. If you arrive 30 minutes before, you will be able to eat before your shift. 
  9. Please be polite and friendly and remember to serve with a smile. 
  10. If you get a question about food allergens, which you do not know the answer to please refer to the kitchen staff.
  11. All kitchens will have lactose-free, vegetarian, vegan, and gluten-free meals, so for those you do not have to go to the special kitchens.
  12. At the end of your shift please make sure your spot is clean and return all utensils.
  13. You can always ask for guidance and advice from the kitchen staff. 
  14. Thank you for being so helpful and enjoy the camp!

Menus 

Please note that there might be some changes to these up until the camp starts. you can find the more specific ingredients list in this document.

Friday 15.7.

LUNCH:
Vegetable hash LF,DF,GF, *
Grated carrots

DINNER:
Chicken and pasta casserole LF (GF also available)
Bean and vegetable sauce GF, LF, A, * (vegan also available)
Dark rice LF, DF, GF,*
Cucumber

EVENING SNACK: Karelian pastry, spread, cheese, yogurt, juice

Saturday 16.7.

BREAKFAST:
Rice cereal, blueberry soup, sugar, bread, spread, cucumber, juice, coffee, tea

LUNCH:
Vegetable stick LF, DF, GF
Mashed potatoes LF, GF
Meat and macaroni casserole LF,* (GF available)
Yellow grated cabbage

DINNER:
Quorn with curry sauce LF, GF,*
Tofu vegetable sauce (vegan)
Pork stroganoff DF, LF, A, * (GF available)
Dark rice LF, DF, GF,*
Tomatoes

EVENING SNACK:
Baquette, cucumber, bell pepper, tomato, mayo, chicken, or veggie kebab

Sunday 17.7.

BREAKFAST:
Oatmeal, strawberry jam, finnish salami, bread, spread, tomato, juice, coffee, tea

LUNCH:
Lentil and vegetable stew LF, DF, GF,*
Meatballs LF, DF, GF
Brown sauce LF, DF, GF
Potatoes
Lemon-marinated red cabbage salad

DINNER:
Creamy mushroom and vegetable casserole LF, GF *
Lentil and vegetable casserole LF, DF, GF (vegan)
Creamy chicken and potato casserole
Grated carrots

EVENING SNACK:
Yogurt, mandarin, egg-rice pastry

Monday 18.7.

BREAKFAST:
Curd, strawberry custard, bread, cheese, lettuce, juice, coffee, tea

LUNCH:
Vegetable and soy Bolognese LF, DF, GF
Fusilliwater LF, DF (GF available)
Grated courgette

DINNER:
Vegetable and cheese casserole (vegan available)
Creamy ham and potato casserole LF, GF
Cucumber

EVENING SNACK:
Crepes, jam, dark bread, spread, cucumber, juice

Tuesday 19.7. (visiting day)

BREAKFAST:
Corn flakes, yogurt, bread roll, ham, cheese, cucumber, spread, juice, coffee, tea

LUNCH:
Broad bean lasagne A, LF,* (vegan/GF available)
Grated carrots

DINNER:
Vegetables au gratin LF, GF, * (vegan available)
Chicken in curry sauce LF, GF
Dark rice LF, DF, GF
Graded carrot and cauliflower

EVENING SNACK:
Hot dog weiners, ketchup, mustard, mayo, pickled cucumber salad

Keskiviikko 20.7.

BREAKFAST:
Oat meal, strawberry jam, bread, chicken cold cuts , juice, coffee, tea

LUNCH:
Tofu and cocos curry  LF, DF, GF,*
Rice LF, DF, GF
Creamy minced meat and potato casserole LF, GF, A, *
Red cabbage

DINNER:
Chicken soup LF, GF
Soy-coconut soup  L,M,G
Blue cheese crumble LF, GF
Non-dairy cheese crumble LF, DF, GF
Bread roll LF , DF (GF available)
Cheese LF, GF (vegan available)

Ingredients:

Chicken soup: Water, rice, carrot, turnip, leek, CELERY, parsnip, chicken (96%), water, glucose, dextrose, salt, d-xylose, stabilizers (E331, E500), modified starch, CREAM (lactose-free), MILK product, modified corn starch, stabilizers (E471, E466), chicken stock powder (maltodextrin, flavorings, salt, natural flavorings, chicken fat 5% (chicken fat, antioxidant (rosemary essence)), chicken powder 2% (chicken, salt, antioxidant (rosemary essence)), vegetable powder (garlic, onion, parsley), lemon juice powder (maltodextrin, lemon juice). The salt content of the finished broth is 0,3 %.), salt.

Soy-coconut soup:
Water, rice, carrot, turnip, leek, CELERY, parsnip, textured soyprotein, soybean, coconut cream (coconut extract 78%, water, emulsifier (E471), stabilize (E466)), vegetable broth (salt, maltodextrin, starch, sugar, yeast extract, vegetables 8,6 % (onion, carrot, leek), flavorings, carrot juice powder, spices. The salt content of the finished broth is 0,7 %.), salt.

EVENING SNACK:
Bread roll, finnish salami cold cuts, tomato, banana

Thursday 21.7.

BREAKFAST:
Turkish yogurt, frozen blueberries, sugar, dark rye bread, cheese, tomato, spread, juice, coffee, tea

LUNCH:
Vegetable croquettes LF , DF, GF
Mashed potatoes LF, Gf
Tomatoes

DINNER:
Sausage sauce LF, DF,* (GF available)
Potatoes LF, DF, GF,*
Chickpea casserole LF, GF * (vegan available)
White cabbage

EVENING SNACK:
Karelian pastry, spread, cheese, cucumber, juice

Friday 22.7.

BREAKFAST:
Oatmeal, strawberry custard, bread, cheese, tomatoes, juice, coffee, tea

LUNCH:
Chicken rissoles (GF available)
Mashed potatoes LF, GF (vegan available)
Vegetable pasta with beans LF, DF (vegan available)
Cucumber

DINNER:
Kebab casserole LF, GF
Quorn in tomato and vegetable sauce LF, DF, GF,*
Rice LF, DF, GF
Red cabbage

EVENING SNACK:
Banana, donut, oatmeal cookie

Saturday 23.7.

BREAKFAST:
Chocolate cereal, milk, dark rye bread, spread, chicken cold cuts,  juice, coffee, tea

LUNCH:
Carrot patties LF, GF (vegan available)
Mashed potatoes LF, GF (vegan available)
Cucumber 

LF=Lactose free, DF=Dairy free, GF= Gluten free, A=contains allergens  *This list is still subject to change.

tiskaamassa

 

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