Event Sessions

Camp providers have a unique opportunity to introduce nutritious, fresh foods to children in their care. Learn how camps can create environments where children are receptive to trying new foods and can learn to love vegetables. Gain strategies for how to adapt traditional camp meals to include more vegetables in fun and delicious ways.

Session led by Carly Renner, MS, RDN: Carly is the Cooking Program Manager at Common Threads Farm, a Washington-based non-profit that connects kids to healthy food in the garden, in the kitchen, and at the table.  In her role at Common Threads, she oversees school and community-based cooking lessons, and manages a mobile food truck program that provides nutritious meals to hungry kids. She is a Registered Dietitian who is passionate about helping kids to grow up with a positive relationship to food, and helping parents and caregivers support their children to be healthy, adventurous eaters. 

Have you thought of partnering with local colleges or univeristes to have a dietitian internship. Learn how one camp did it and created a successfull partnership that benefited the food campers were eating specifically those with dietary needs and restrictions

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This session is led by Erin Flores: Erin holds a bachelor's degree in social work and a master's degree in recreation and program management. Erin currently works for the American Camp Association as a Professional Development Manager serving camps and camp professionals across the country through educational conferences and programs. Prior to her time with the American Camp Association, Erin worked in both resident and day camp serving diverse populations. Erin loves camp an “unhealthy” amount and firmly believes in the difference camp makes in the world.

Kitchen Nightmares and a New Approach to Help Us Sleep Easier

Regardless of what programming, mission, or style a residential camp may employ, everyone must eat. The universal need for kitchens at camp can lead us to smooth successes, derailing disasters, and everything in between. Having spent many years sliding along this scale, we have decided to try an entirely new approach to our kitchen at Teton Valley Ranch Camp. One, that we hope, will lead to deliciousness, stability and fun for years to come.

 Attend our microsession to learn more, ask questions, and discover ideas that can lead to sustained success in your kitchen.

This session will be led by Marshall Cherry:  2024 will mark Marshall’s twelfth year at TVRC throughout his 26 years of life. Marshall’s years as a camper, seasonal staff member, and, most recently, as a full-time director have fostered within him an unshakeable love for, and belief in, TVRC and its’ mission. Marshall’s mother, Amy, and brother, Alex, both attended TVRC as campers and staff members in their respective eras. Several of Marshall’s cousins and family friends have also spent time at the Ranch in some form. Marshall believes that sharing experiences and memories of TVRC with his loved ones further adds to the magical quality of time spent at the Ranch. Marshall relishes time spent outdoors, especially when hiking, mountaineering, skiing, disc golfing or playing various lifelong sports. Marshall finds outdoor activities all the more enjoyable when he shares them with his older brother, and best friend, Alex. Marshall has also spent much of his time making and writing music with various choirs, marching bands, theater companies, and a cappella groups. Of all his musical pursuits, Marshall enjoys singing and playing guitar at TVRC’s campfire ring the most.