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For Jacob Grimm, it’s tater tot casserole. For Jude Evans, new skills. For Ryland Hart, the privilege of sharing his passion.
The three young men and fellow members of Frankfort Square Boy Scout Troop 237 have all benefitted from an initiative that has seen the troop ditch basic, messy meals in favor of balanced, efficient cooking.
“In the past, cooking was taking more time to clean up than to actually eat,” said assistant Scout master Matt Randall, describing stacks of griddles and pots used for breakfasts of bacon, eggs and pancakes.