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Cheddar-Cannelini Fondue

Swim
By the Chef Marshall O’Brien Group Serves 8 Ingredients 1 15-ounce can cannellini beans, rinsed and drained 12 ounces low-sodium vegetable stock, divided 1 1/2 cup extra-sharp cheddar cheese, grated or shredded 2 teaspoons tabasco sauce 1 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce Directions Pla
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Camp Colman Stories

Summer Day Camp
"My son came home full of stories about his adventures: the giant swing, drumming, climbing, games. He really appreciated the evening values circle, and enjoyed the campfires. He spoke highly of his counselors, and he looked up to them. My husband and I appreciated the opportunity for our son to spread his wings, try new things, and meet other kids both like and unlike him.
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