Speaking of our spoiled American youth, kids these days at camp—well, some kids that the New York Times knows, at least—get salad bars with "at least two dozen choices, including beets, cauliflower, edamame, artichoke hearts and three types of hummus. And deli bars, pasta bars and potato bars. The breakfast bar always features a cornucopia of fruits (goodbye, Froot Loops!), and granola and low-fat yogurt." Also: local chicken (possibly made with a recipe from Thomas Keller), gluten-free options, round tables "to foster inclusiveness," etc., etc., etc.