Try It, You Might Like It!

Posted by Ed Coombs, Warehouse Coordinator on July 27, 2015

Food is an integral part of wilderness life at Entrada. Clients cheer for restock and I’ve seen all manner of festivities take place on “Meat Night”. As variety is the spice of life, we try to incorporate this theme to break up the standards of Beans and Rice. We work closely with our produce supplier to provide seasonal fruits and vegetables to augment some of our standard items. Clients generally receive Bell Peppers, Onions, Zucchini, Garlic, Carrots, Salad, Bananas, Apples, and Oranges on restock days (Tuesday and Friday). Over the past year, we’ve had Kale, Brussel Sprouts, Asparagus, Cauliflower, Broccoli, Broccoflower, String beans, Yams, Beets, Shallots, Corn, Potatoes, Butternut Squash, and Yellow crook-neck Squash. For fruit, we’ve had Pineapples, Watermelon, Peaches, Nectarines, Mangos, and Apricots. I was able to personally go and pick the apricots from an organic orchard a ½ mile from our office.

Food can be challenging to clients on a variety of fronts - from trying something new, to grappling with their relationship to food, and even deciding who gets to (or has to) cook and how to do it. There is tremendous value and opportunities for awareness and growth that relate to the group process on food.

While everyone might not like onions or kale, we provide the opportunity to try new things. Much like the therapeutic process, some clients will gravitate to I-Feel statements and the Wellness Cycle, but struggle with feedback or the Drama Triangle. Others might enjoy mindfulness and meditation, but feel uncomfortable with yoga or MFT. All of the offerings that we have at Entrada, from food, therapy, and wellness/experiential activities, encourage clients to sample what’s offered.

As an example, I have included a recipe that all the groups received a few months back.

Butternut on the Campfire

(That’s right; it’s a scary new vegetable! Try this before Thursday so you don’t have to hike with it.)

1 squash
1/2 stick of butter
1 bag baby carrots
1/2 onion, diced (optional)
Salt and pepper to taste

Cut the top off squash and scoop out seeds
Fill with all other ingredients and place lid back on
Wrap in tinfoil and place in coals for an hour -- rotating periodically, until soft
Boom!
No fire? You can also cut it up in ¼” strips and sauté it in the pan.