Our Extended Ohana Family by Colleen Scholer

Last winter as I filled out our forms to pre-register for Ohana, a smile came across my face. Visions of delicious and nutritious homemade meals, that would not be prepared by myself, popped into my head. For a mom, who rarely orders out or does the drive-thru circuit, having someone else plan and cook healthy meals all week is a vacation in itself.
We returned to Ohana for our second summer for the beautiful location, great food, great staff and for special moments spent together as a family. Now, as I sit here on the porch of the main lodge, I realize it was for so much more. Sure, there are the special moments I’ll remember, like the butter knife that my husband carved for me for my birthday that I celebrated at Ohana. Moments like walking to the dining hall alone as the rain fell and my vow to take more walks in my yellow slicker and rain boots when at home. I found great joy in watching the mama robin feed her babies in the nest she built in the eaves of the dining hall porch, and in observing my daughter hard at work collecting baby toads with one of her new camp friends.
What took me by surprise, however, was the true love and appreciation I found for community living. I experienced first-hand the meaning of “it takes a village to raise a child.” We came as a family of five, and with each day that passed, our family grew. We watched in delight as we, the adults, savored each tasty morsel of dinner without rushing to finish because all of our children were playing around the big rock. The big kids helped the little kids out of love, and not parental request or nagging.

One afternoon, as our two-year-old, Madeline, expressed the independence she was gaining at Ohana, she marched herself out of the cabin and down the hill. When I realized where she was, I sighed and put down the towels that I was hanging out to dry. What happened next was something I wish could happen in my daily life at home. Out of nowhere, another mom and fellow camper yelled up to me, “Can Madeline go for a walk with me?” With great relief I shouted back “yes and that I would meet them at the dining hall in a bit.”
I actually had the opportunity to finish my task that afternoon. I arrived at dinner with a smile and a big hug for my youngest. She was happy and so was her new friend who had taken her to see the goats.
And so it went all week long. Several of us took turns holding the youngest member of our group, a 4-month-old baby. Each of us cherished those sweet moments of cuddling the sweet baby as we remembered holding our own. Meanwhile, the baby’s parents enjoyed finishing their meal together.
It is so difficult to put into words how wonderful this week has been. We found a break from the frantic pace of the electronically charged world back home. My three kids, my husband and I enjoyed many special moments together as we explored and enjoyed the natural surroundings and activities at Ohana. We came as a family of five, but on this last day, we feel the warmth, companionship and strength of a family of 92! Though we sadly realize that we can’t take this village home with us, we will do what we can to hold onto these feelings and memories in our hearts.
We know that we will return next year!

Maple Sugaring at Robinson Farm

It is 7:00 AM on April 9 and I have just put my daily spoonful of maple syrup on my oatmeal. I glance at the thermometer which reads 24 degrees and my mind goes to Ken and Janice and the Robinson Farm in Post Mills. You might say why in the world would you string that all together. Here’s why. I know that because it is below freezing today and it will go above freezing later today, that once again the sap will flow in the maple trees. It has been what farmers are calling a “gusher” year. The weather has been perfect for many weeks now and the sap flow has been tremendous. That means Ken and Janice and their family have been working long hours to keep the pans boiling to produce that sweet treasure of the north – Maple Syrup. It is very hard work; collecting, pumping it to the holding tanks, boiling at all hours of the day and night, and “bottling” it after it is finished. It will take anywhere from 32-40 gallons of sap to produce one gallon of syrup. At Ohana Family Camp, we will enjoy the "fruits of their labor" as we pour that delicious golden syrup on our pan cakes and French Toast. Jake, our chef, will use that syrup in all manner of cooking.

We are fortunate to have the Robinsons close by, and more fortunate that they still practice the art of “sugaring.” And it is an art. Every sugar maker has learned the hard way; by dozing off and burning their pan or undercooking their syrup or letting the sap “sour,” if you will, by not boiling it soon enough. Ken has been sugaring for more than 70 years, an art he learned from his father. Janice learned from Ken and has been sugaring for 50 years.

At one time The Robinson Farm and the Bacon Farm (where Ohana is now) were all of the same family, and probably sugared together. We still have the remnants of our old sugar house near the barn, along with many buckets and much of the old equipment. The huge maples wear the marks of ancient drill holes where the taps where placed. They slowly heal over, but if you look closely you can find them.

Sugaring is a ritual in Vermont and we are so lucky to have the benefits of the sweet success on our tables. Ken and Janice are mindful that we need much syrup to feed all the families and campers who stay at Ohana. And campers also like to take a pint home with them to remember Vermont. Ohana’s syrup for this year is already “put up” in 15 gallon containers. With our commitment to support local agriculture, we feel fortunate to be able to buy from a farm just up Quinibeck Road. It is our part in honoring a Vermont tradition and our agricultural heritage. Thank you Ken and Janice.