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The Pipeline

July 16, 2017

Tawonga Tidbit

Today’s Kitchen Menu

  • Breakfast: Scrambled eggs, toast and oranges
  • Lunch: Pita sandwiches with hummus, cous cous and feta and veggies plus Greek salad / Dessert: Grapefruit
  • Dinner: Teriyaki chicken with brown rice and roasted broccoli / Dessert: Cranberry chocolate cookies

Delicious vegetarian options are available for every meal, in addition to a “middle table” with alternative meal options.

Where the Campers Are

Backpacking: The entire unit of Galil (3s and 4s) will head out on their overnight backpacking trips tomorrow, as will the girls bunks from Carmel (1s and 2s).

How’s the Weather?

High of 95, low of 59

Heading to our olympic size pool for Free Swim is a fantastic way to cool off on a hot day at Camp, or heading down to the Tuolumne River for a dip.


Tawonga Tidbit brings you a daily dose of Camp with our kitchen menu, Camp birthdays and more. We hope this series brings you a tidbit closer to Tawonga.

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