Lake kitchen round-up
On 19 August 2022 the teaching kitchen took a late grain delivery the same week extra guests rolled in from the Bay. Short-grain brown rice, millet, and a crate of dried shiitake had to be staged before the first lunch service. The work-study dishwashers earned their discount that day.
Guest arrivals meant extra bedding runs and a second cooler of leftover pickles. We kept a clipboard on the dining-hall door so nobody double-booked a cabin bunk. Kids camp borrowed extra mixing bowls for a millet-ball class.
When the week ended, leftover pantry boxes went home with scholarship families. Packing those boxes felt like a tiny version of a household move: labels, padding, and a van that could take a dirt road without spilling ume vinegar.
If you are ferrying kitchen gear between the lake and a city kitchen later in the year, use the same crate map. Heavy grains low, glass in the middle, and keep a spare towel around the pressure-cooker lid.