1/10/2012  5:30 PM to 7:30 PM
Los Cabos Restaurant
At Los Cabos on Wheaton Way

1) Assign a "Chef" for each campout. The responsibilities of the chef would not be to cook, but to organize. Specifically:

  • Ensure there was sufficient food.
  • Ensure the food was compatible with the event, e.g trail lunch can be sausage and cheese, just not breakfast links and shredded cheese.
  • Ensure the cookwear (pots/utensils) was compatible with the event and food to be prepared.
  • Ensure the support equipment was adequate (lighters, charcoal, stoves, water pump, dish cleaning, can opener, etc).
  • We could probably come up with some checklists to aid in this function.

2) Develop a standard format for listing campouts. It might look like the following:

  • Carcamp/Backpack
  • Distance
  • Elevation Gain
  • Starting point, trail name/number, camping location (s).
  • Saturday Activity (day hike to ?, cooking, etc.)
  • Difficulty Level (Easy, Medium, Hard? (use the ski icons: circle, square, black diamond?)
  • Time for Scouts to arrive at Scout Hall; estimated time for parents to pick up Scouts from hall
  • Any additional narration that might be useful to scouts or scouters.


This site is run by Troop 1539, Kitsap District, Chief Seattle Council, Boy Scouts of America
It is not an official BSA site