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Traylor
Rodgers
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From the 1978 yearbook:
When former campers and staff come back to visit North Woods, they
invariably ask if Traylor is still making doughnuts on Saturday mornings.
The answer, of course, is yes. North Woods’ fiftieth season is Traylor
Rodgers’ twenty-fifth season as chef. Traylor, Anita and our daughter
Katy began their association with the Boston YMCA in 1950 at Sandy Island.
They came to North Woods in 1954. Daughter Rosy was born in 1955. Family
is important to Traylor and having a summer job in New Hampshire provided
the Rodgers girls with a cooler, more comfortable summer than is found in
Annandale, Virginia, which is the Rodgers’ winter home.
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When Traylor began at North Woods, there were wood-burning ovens. For many
years, the Wilderness Patrol, and particularly Bob Prescott, supplied
split wood to fuel the ovens. The fire had to be built every morning and
regulated throughout the baking period to maintain a steady temperature.
Looking back, Traylor says it was not so difficult as it sounds. The
temperature could be controlled by limiting the fuel supply and regulating
the damper. But he also says that the stove pipes that carried the smoke
in the Great Hall chimney had to be taken down and cleaned once a week to
get rid of the resins that built up.
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Looking at the amount of fresh-baked goods that Traylor produces in 1978,
it is hard to imagine producing even half the amount on wood-burning
equipment. In a typical week, there are 700 sweet rolls each time they are
served, about 600 pancakes Sunday morning, eighty-three loaves of bread
every day and 1,000 doughnuts for Saturday morning. Traylor is quick to
say that he likes his work. Our excellent food is ample proof.
(click to continue)
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