I can’t believe the fellowship is more than halfway through; it was been a whirlwind. Though, week five has brought a front of frustrations and minor complications. Don’t get me wrong, I’m loving every minute of my time with the kids and team. As with any job, however, there are some aspects of the day-to-day that are teaching me lessons in patience and challenging me to manage my relationship with others and myself.

For some background, I am still working primarily with the kitchen staff preparing, cooking, and serving breakfast and lunch to the campers and staff. I do wish I had more time to spend in the classrooms and at ‘specials,’ but I have been lucky to go on field trips where lunch is provided by the host site.

Our fearless leader who is serving as the chef for the summer has had some health complications that have prevented her from coming into work each day. Thus, me and Elizabeth (the summer AmeriCorps VISTA) have been heading the work on a weekly basis.  Just as a reminder, neither of us has had training in food preparation or service.

But, of course, the campers and staff don’t necessarily know that, and to be honest, I don’t think they really care. Our assumed role has been to provide them with food and we are trying our darndest to make healthy and yummy meals for them to enjoy because we understand how important food is here.

We have joked that our lunch on Monday is always the most delicious because the kids come for seconds, thirds, and ask to take the leftovers home. The reality is that some families aren’t eating regularly over the weekend when camp isn’t in session and so the lunch on Monday is especially meaningful.

That being said, kids are kids, and they’re picky eaters. Further, they’ve been accustomed to fried chicken and cornbread during the school year at the Dowd center due to the regular chef’s amazing and hearty cooking abilities. Elizabeth and I do not have said skills. This week, we prepared veggie burgers (with tater tots!) as they are quick and also high in protein.

Let’s just say the reaction—from both campers and staff—was less than enthusiastic.

We were greeted with “that’s nasty!” and “where’s the real meat?” per each class that came up for more tots. Honestly, I was frustrated at the sense of entitlement that I perceived from the camp. How can they be particular about the food we’re making? It’s hot, edible, and healthy! (I would also like to add that the whole center’s AC is broken and so the temperature in the kitchen is near 100 degrees with the over on. It’s making me extra cranky).

It was hard for me to wrap my head around their reaction when I knew how hungry they were at home.

Again, another reality check was necessary. The kids who come to this camp probably can’t afford to eat vegan foods that are expensive. Therefore, it’s a new food that is unfamiliar to them which kids are notorious for hating. They don’t mean to hurt my feelings by insulting the time and effort we put into prep; they don’t know how much work goes into a meal. They are, at most, only 13 years old. We can try to teach respect and maturity, but they are children, after all.

After all the huff from lunch was over and we were cleaned up and bagging things up for dismissal, we mused about what to do with the burgers. We usually give food away, but we could only think of one kid who said they liked the meal and would want to share it with their family later. So, we bagged up four burgers and buns, wrote her name on the bag, and headed to the gym.

I was again, for the second time, shocked at the reaction I got from the kids when we brought the food down.

“Are there extra burgers?”

“Is that for me and my brother?”

“Why does [student] get those? Can I have some?”

I had to physically pull them off my legs long enough for me to run upstairs and bag up the remaining burgers for dissemination. I still don’t know if they expressed disgust at lunch via peer pressure, they didn’t even try it, or they actually hated the food, but it didn’t matter.

We made something that makes a difference in at least one person’s life. And even if they hate the food, if they’re hungry, they’ll eat it. These kids teach me new lessons in mindfulness and patience each day.