Scouting Online

I’d like to share your Scouting story on the Scoutmaster Podcast, here’s why and how; Why Share? Because your story will help other Scouters. We all share the same challenges and difficulties, the same accomplishments and victories. How did you work out a conflict, overcome an obstacle or resolve an argument? What program ideas worked beyond your expectations, which ones fell flat? Tell us why. As a Scouter what did you discover about Scouting, your Scouts, or yourself that proved to be especially meaningful?...

I recently learned of a new Scouting blog authored by Jeff Freeman: So I’ve thought about a blog for a long time. Either as a representative of my pack, or now of the troop I’m in. Or even for my daughters Daisies. I’ve dabbled with twitter, but never kept at it posting. But with a blog I can share more things I think. So let’s mix them all together. Just about every day, a little bit of Scouting in one fashion or another goes on....

I follow Scoutmaster Mike Asbell blog Wild Saunter, a collection of quiet meditations on a simple theme: go take a walk in the woods. Well worth a look! “There is nothing so sanative, so poetic, as a walk in the woods and fields.” ~ Henry David Thoreau, 1853 The more I go into the forest, the more the forest goes into me. And I am better for it. It’s just that simple....

Bill Macfarlane is blogging about an unusual quest; Years ago, when I was a Boy Scout, I would wait impatiently for the next issue of Boy’s Life just so I could see the Whittlin’ Jim “Slide of the Month” feature. But try as I might I could never make one of those slides. (I have the scars to prove it!) ….Flash forward 40 years and I discover a couple of links to the original Whittlin’ Jim patterns....

Blogger Steve Karoly is a camp cook in California who shares some great group recipes on ‘Round the Chuckbox‘. Here are a couple that caught my eye: Corned Beef Hash Prepare this camp version of corned beef hash in an uncovered 12-inch Dutch oven over a gas camp stove. Place a pre-heated lid on the Dutch oven to quickly cook the eggs just before serving. 2 pounds russet potatoes, peeled and cut into 1/2-inch dice...