Kay Park Reflects On 60 Years

In the 1950s, there was a national push to restore public parks for American families. During the World War II the previous decade, many manufacturing facilities had altered their plants to facilitate the ‘war effort.’ There were few places making equipment for public parks.

In 1954, an entrepreneur named Keith Borglum heard from his brother that the city of Cedar Falls, Iowa was looking for someone to fabricate steel charcoal grills for public parks. Keith, who was nicknamed ‘Kay’ from his initial as a child by his grandmother, had already been manufacturing other equipment in the garage on his family’s farm, and was intrigued by the new opportunity. Kay Park Recreation soon began making picnic tables and grills for other parks, and that evolved into more equipment for outdoor public park use, such as benches, trash cans, bleachers and more.

It is with heartfelt gratitude to all customers over the years that they celebrate 60 years in 2014. Congratulations, Kay Park!


Tasty, Healthy Treats

When it comes to camping treats our minds often go to the familar s'mores, but here are some ideas that may have the campers asking for SOMEMORE and be a little more healthy!


  • Slice them and either spread or dip (no double dipping!) peanut or other nut butters, hummus, Nutella, cheese, yogurt, caramel, or one of your favorite spreads.

  • Roast an apple over a campfire on a stick until the skin is charred and falls off, then roll hot apple (still on stick) in cinnamon sugar, brown sugar, ground nuts, and/or caramel.

  • Core apple and add raisins, nuts, chocolate chips, cinnamon, Nutella or your choice of stuffing. Seal apple in aluminum foil bringing all ends to top and twist. Bake apples in aluminum foil in coals of fire; apples are done when you poke foil and feel soft apple. Open from top as there is often liquid in packet. Add yogurt as topping after removing from fire.


  • Cut in half and insert a shish kebab or Popsicle stick. Dip in chocolate, Nutella, and/or roll in nuts. Can also be frozen or cooked over a fire (careful—they cook quickly).

  • Make a banana split—Leave banana in the skin, cutting lengthwise on one side of banana, through banana and top skin. Place the banana in foil with the skin on the bottom. Add chocolate, nuts, marshmallows, and other goodies, and close the aluminum foil packet with opening toward top. Open from top as there is often liquid in packet. Add yogurt as topping after removing from fire.


  • Freeze green or red grapes. Eat them straight from the freezer or drop into your favorite beverage.


Substitute sliced carrots and celery instead of potato chips or crackers for spreading or dipping. Snap peas and fresh green beans are good dippers, too.

Cut jicama into French-fry sized pieces to use with dip.

Bake potatoes in foil in the coals of a fire, then top with salsa, cheese, or one of your favorites.

--Information provided by Kim Fusaro, a seasonal camper at Beaver Spring Lake Campground, Davenport, N.Y.



Faulty Photo?

Your March/April issue should be screened better. On page 15, there is a picture that never should have gotten in. As a director and owner of a camp, I am extremely sensitive to such things showing in pictures. Image is bad!


Gary Miller

Owner/Director Camp Merriwood

Orford, N.H.

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Dear Gary,

Thanks very much for your letter. I’m sorry if the image offended you in some way, but that is never our intent. If you ever have any images you prefer to see in the magazine, you (and everyone else out there) are always welcome to send them to my attention. Please note they must be high-resolution and include photo credits.

Thanks again and best wishes for a successful upcoming camp season.


Christine Schaffran


Camp Business


Stretching The Dining Hall

No one wants to tell a potential camper there is no more room at camp, but Camp Seneca Lake, located in the Finger Lakes wine-growing region of Upstate New York, has been repeatedly forced to do this. At CSL, the size of the dining hall was what forced us to create long waitlists and disappoint many potential campers.

For years we toyed with the idea of building a new dining facility, but the costs were prohibitive. A new one for our day camp ended up costing well over $800,000, and that was smaller than what was needed at the overnight camp.  The simplest solution was to add a deck around the dining hall, but rain and windy weather deterred us from choosing an outdoor dining solution. Similarly, we were decidedly against feeding the campers in shifts, as feeling a part of a huge camp family is our strongest value.

We discovered that creative architects can come up with imaginative and solid solutions to practically any facility problem—and this was no exception. Our instructions were simple—to be able to seat 80 more campers and staff members than we are presently able to do. Peter Wehner of Passero Associates in Rochester, NY, drafted three solutions which were discussed and critiqued by the camp facilities committee. With their input, he drafted a final plan, and 4 months later, we were dining in a newly renovated facility.

When the campers and staff members arrived, they had trouble seeing the addition because it was built so flawlessly into the character of the older dining hall. CSL achieved its goal and waiting lists shriveled down to just a few late-registrants. By the way, the entire addition—including renovation of the bathrooms—was accomplished for less than $100,000. Through creative problem solving, CSL was left with their traditional—though greatly improved—dining center.

--Information provided by By John Golden, Director of Camping Services, JCC of Greater Rochester, Camp Seneca Lake




21-24 ACA Southeastern Fall Camp Conference, Savannah, Ga.—Hilton DeSoto


17-19 ACA Great Rivers Fall Conference, Ashland, Neb.—Carol Joy Holling Camp & Retreat Center

18-20 ACA Keystone Regional, Macungie, Penn.—Bear Creek Mountain Resort