Scouts are preparing their final Jamboree meal today - an all-American dinner classic of beef hot dogs with chili and/or ketchup and mustard.
Sides of macaroni salad, carrot sticks and ranch dressing accompany the dogs.
An apple pie and fruit punch Gatorade round out the easy clean-up dinner.
Today's dinner caps off more than a week's worth of Scout-cooked meals at the 2013 National Scout Jamboree, held at its new, permanent home at The Summit Bechtel Family National Scout Reserve.
More than 30,000 Scouts have broken out the pots and pans to cook up their dinners each day, with portions ranging from grilled chicken breasts with corn on the cob, cole slaw and mashed potatoes to beef tacos topped with iceberg lettuce, cheddar cheese and salsa.
Other days included a chicken "Jambo-Laya" with cornbread and powdered donuts, as well as cheese tortellini with marinara sauce and meatballs.
Feeding what would be the third-largest city in the state is no small feat.
The Boy Scouts of America have worked with the Compass Group, a food service management organization based in North Carolina, to ensure the efficient food distribution to Scouts, Venturers and leaders attending this year's Jamboree.
Compass Group Head Chef Patrick Tarr helped create healthy and varied menu options that require minimal preparation in hopes that Scouts can spend more time on the high-adventure activities and less time mixing, stirring and shaking.
Those participants with dietary restrictions or specific food requirements have both halal and kosher food options, as well as non-meat items for vegetarians, available at the Jamboree.
On site, food deliveries come from the Edward H. and Jeanne Arnold Logistics Center, a 75,000-square-foot facility located on The Summit site. The Arnold Logistics Center serves as the focal point for receiving, assembling and distributing the supplies for the 2013 National Scout Jamboree.
From there, meal trailer trucks travel to the base camps each day while Scouts are out at their activities. Food is distributed to the units from a designated base camp distribution site. There is one such location per base camp.
The method for Scouts getting the food is simple.