Vegetarian Journal, November/December 1995, pg 35
https://www.vrg.org/journal/95nov.htm

Chef Frank Long has catered to vegetarian campers for the past 32 summers during which he has managed the kitchen at Camp Regis Applejack. From a handful of campers and ordinary dishes like macaroni and cheese and PB & J sandwiches in the 1960s. Chef Frank has found that close to one-seventh of the camp population now opt for his vegetarian meals, which include innovative stir-fries, hearty bean stews, and veggie-filled pastas. One of the vegetarian campers’ favorite dishes is Chef Frank’s falafel (prepared identically to the Vegetarian Resource group’s Quantity Recipe for Garbanzo Bean Burgers, except that Chef Frank sneaks in a little cumin). To accompany the falafel, Chef Frank makes hummus with a twist. Instead of basing the dish with tahini, he uses peanut butter, with the result that even non-vegetarian campers clamor for a taste.

Both vegetarian and non-vegetarian campers enjoy Chef Frank’s healthful orientation to general meal planning. There is always fresh fruit or juice and an unsweetened hot or cold cereal at breakfast; homemade soup at lunch (including a vegetarian option); and fresh-baked bread accompanied by a tossed salad composed of eight different vegetables – iceberg lettuce, romaine lettuce, red leaf lettuce or fresh spinach, red cabbage, carrots, cucumbers, radishes, tomatoes – for dinner. Thursday night cookouts include veggie-burgers and tofu hot dogs for the grill, while the Saturday afternoon picnic boasts a carved watermelon adorned with fresh apples, oranges, nectarines, red and green grapes, and bananas.

Located in the Adirondack Mountains of upstate New York near Lake Placid, Camp Regis Applejack was founded fifty years ago this summer by Pauline Humes and her late husband, Earl. The Humes believed that there should be diversity in the backgrounds of both campers and staff. That first summer of 1946, campers included two contessas from Italy and three children who survived the Nazi concentration camps, while staff counselors came from the United States, France, England, and Bermuda. Over the next few years, the camp welcomed its first Muslim campers and staff from Africa and Japan. Today, son Michael Humes runs the camp in the same tradition as his parents, and he welcomed a diverse group from the United States, the Caribbean, Canada, and Europe for the camp’s fiftieth summer. Just as the Humes family has enjoyed introducing generations of campers from all over the world to the unique opportunity to build lasting friendships that only a sleep-over camp located in a rural setting can provide, so has Chef Frank always been willing to accommodate campers’ different eating styles – tastefully.