Did you see the NY Times “dining” section article today about quality food being prepared and served at sleep away camps these days. Have you checked out the recipes from our Passport program? Our campers have been cooking and gobbling up…home made salsa, greek tzatziki dip and potato latkes! Next week we move on to a celebration of New Jersey produce with recipes made from local peaches, blueberries and zucchini.
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Countdown with us to our 52nd season2014 Season Begins!June 30th, 2014Countdown with us to the first day of Camp Riverbend's 52nd season on June 30, 2014.
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