On ovens and choices

*Old ovens (left) and new ovens (right): Blodge (top) and Jet (bottom)*

Less than two weeks ago, we sent out an SOS – the oven in our dining hall was gasping. This was not just any appliance; it was a machine purchased used 30+ years ago, probably a decade old when it took up residence at Wanakee. Over the years, the bottom oven donated parts to repair the upper “Frankenoven,” and with periodic servicing, we squeezed more use than we could have hoped. In the words of Rev. Phil Polhemus, “If we do anything with [the old oven], it should be a prayer of thanksgiving for its service.”

This significant obstacle, smack-dab-in-the-middle of our summer season, was also an opportunity, albeit a complex one. I’ll cut to the chase: we bought a new oven. Not just a new oven, but two new ovens, doubling the capacity we’ve navigated for decades. Meet Blodge (top) and Jet (bottom), on the right!

But why did we buy TWO NEW ovens?

Any repair to the old oven would have cost at least 10%-30% of what a new oven cost us – AKA good money after bad (we consulted our longtime repair technician, who corroborated that it is near-impossible to find parts for a 40-year-old machine, that we have been fighting a losing battle, and that there was no easy fix for the current problem)
A double oven halves wear and tear on both ovens
A double oven makes life simpler for our kitchen staff; which increases our food quality; which ensures campers, volunteers, and staff are healthy and happy at camp
A double oven ensures that we can cook for more campers and guests
A double oven provides redundancy if something goes wrong (Norm Thombs at Mechuwana, our sister camp, recommended we go this route, as they did)
A new oven comes with a warranty
A new oven will have parts available for the foreseeable future, reducing repair costs/ complexity

How was this decision made?

The Facilities Committee debated the path forward over an epic email chain, coming to a consensus recommendation after a thorough brainstorm
Committee and Board members leveraged their networks to find the most competitive pricing, leading to significant cost savings
Michael Bondi (our Head Chef) and other individuals who are in the culinary world and invested in Wanakee offered insights and guided our philosophy
The Board of Directors signed off
The linchpin: Tracy Claus, longtime volunteer, current Facilities Committee member, kitchen staffer ~35 years ago (when we were baking in the same oven as 2016), felt so strongly about the logic of a new double oven, that he offered a personal contribution of $1,000 to support purchasing two machines. Thank you Tracy!
[We’ve already had another $100 pledged towards this purchase, and others are considering supporting the remaining $4,850 of this unexpected capital expense (total = $5,950) – get in touch or donate online if you’d like to support!]

Why am I sharing all this?

As an example of Wanakee’s management philosophy in 2016. In my last note, I mentioned one of the mantras among staff in 2016; “Wanakee is a place where we do things the right way.” There were other options available. Those options were less systemic. Less comprehensive. Less permanent.

With the support of an engaged Facilities Committee and Board of Directors, these beautiful new machines are examples of a commitment to professional standards, a growth mindset, and confidence in Wanakee’s future. This confidence is because of you, the Wanakee community, and based on the evidence: overnight camper numbers are up in 2016, reversing a multi-year downward trend (more on that soon). More young people are experiencing Wanakee, a Christian community which supports relationships unlike any other, in a place unlike any other. The new ovens are icing on the proverbial cake, which we are now better prepared to bake.

Our kitchen is ready for 10, 20, or 100 more campers each week – let’s get them here in 2017!

Grace and Peace,

James Tresner, Executive Director