Steve Stelzner answers:

If it is going to be warm then a liner should be good if it is about 40 get a cheap sleeping bag or get it rated for the temperature you need and a liner adds 15 degrees so you have a 0 degree sleeping bag but it will be -15 so add 1 liner but for summer camping a regular bag or just a liner will do

Steve Stelzner answers:

I use Fairy non bio for most washing and find it very good.

Steve Stelzner answers:

Silk – it’s comfortable, lightweight, packs up small, can be used as a liner for any type of sleeping place (bed, bag, etc), and can easily be hand-washed and dried as required.

Steve Stelzner answers:

Am I correct that you are not using this for camping? I used to have camping gear custom-made, but the man passed away. I haven’t met anyone else like him.

Silk, in my experience is too fragile and expensive to be useful as clothing or equipment, so I assume you are using this item for a photo shoot or some non-outdoor purpose.

Your only alternative may be to contact a parachute making company, which is the only place that may have the kind of silk you need.

Steve Stelzner answers:

Works fine. I’d use a wicking polyester knit instead of cotton or silk, though… Moves moisture away from your skin, hand washes (or machine washes) and hangs dry in about half an hour. No hemming needed — it won’t ravel.

Example: http://www.rockywoods.com/Fabrics-Kits/Knit-Wickaway-Fabrics/Textured-Wickaway-Knit (boring color, good price)
One 60″ width is enough for most bags.

Steve Stelzner answers:

That’s a hard one, Dutch ovens were meant for meat and they tend to make even tough meat tender. Most of what you eat can easily be carried in and cooked on something lighter. You could try some slow cooked baked beans with tofo.

Steve Stelzner answers:

Breakfast in a Dutch Oven :

country breakfast
1 pound bulk pork sausage
1 box dehydrated (NOT FROZEN) hash brown potatoes
1 dozen eggs
1/2 pound shredded cheddar cheese
In the bottom of the Dutch Oven, crumble the pork sausage. Cover with a water and boil until sausage is cooked. Add hash brown potatoes, cover with water, boil until water is dissolved. Fry potato/sausage mixture until potatoes are browned. Remove the Dutch oven from the coals. Using a large spoon, make several depressions in the top of the potatoes. Crack one or two eggs in to each of the depressions. Cover the Dutch Oven. Add heat to the top to cook the eggs. When the whites are white, sprinkle cheese over the top and return the heat to the top of the Dutch Oven long enough to melt the cheese. The yolks should be liquid. Eat and enjoy

Quick & Easy Breakfast Casserole
(a.k.a. – Cholesterol Casserole)
8 slices of bread
2 pounds of sausage
16 oz grated cheddar cheese
12 eggs
1 qt. Milk
1-1/2 tsp. Dry mustard
1 tsp salt
Line a 12″ Dutch Oven with heavy-duty foil. Lightly grease the foil with butter. Break up bread into the oven. Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs (lightly beaten), milk, dry mustard, and 1 tsp. Salt (to taste). Pour the egg mixture over the layered bread/sausage/cheese in the oven, cover, and bake for 35 – 40 minutes, checking occasionally. The cheese rises to the top, melting into a golden brown crust over a fluffy layer of eggs, making a super filling camp breakfast for a crowd!

Crustless Quiche
1/4 lb Butter
3 oz Cream cheese
1/2 c Flour
2 c Cottage Cheese (approx. 1 lb)
10 Eggs
1 tsp Baking Powder
1 c Milk
1 tsp Salt
1 lb Monterrey Jack Cheese
1 tsp Sugar
Melt butter and add flour. Cook into a light rue. Beat eggs, milk, 3 cheeses, baking powder, salt and sugar together. Stir into rue until well blended. Pour into dutch oven and bake 350 for 45 min.

Steve Stelzner answers:

I compete in more than 10 Dutch oven competitions every year. From experience you need to practice your dish(es) to do well in any cooking competition. Here are a few recipes from my cookbooks i have written for you to try. I don’t know what your rules are or what size Dutch ovens you will be using or how many so, I hope this helps.

Chicken Cacciatore

1 fryer chicken, cut into sections
1 medium onion, cut in half then sliced
1 green bell pepper, sliced
2 Tbs. Italian seasoning
1 tsp. Rubbed sage
2 Tbs. Granulated garlic
1 Tbs. Whole rosemary
1 15 oz. Cans diced tomatoes
1 c. Flour or seasoned bread crumbs
Salt and pepper to taste

Preheat a well oiled 12” or 14” Dutch oven to about 350o. In a plastic bag, combine flour, salt and pepper, 1 Tbs. Garlic and sage; shake to mix well. Place chicken 2 or 3 pieces at a time in the bag and shake to coat evenly. Place all the chicken into the bottom of the Dutch oven. Cover and bake at 350o for 30 minutes, turning once.
While the chicken is baking, combine in a large bowl; tomatoes, Italian seasoning, rosemary, 1 Tbs. Garlic, onions and bell peppers, stir well. After 30 minutes, pour tomato mixture over chicken and bake covered 30 to 45 minutes more. Chicken is done when you can smell it.
Serves 6

Devil’s Tooth Cheesecake:

Crust:
1 pkg. Chocolate cookie wafers (Nabisco), crushed
½ cube melted butter

Mix crumbs and butter well. Press into a foil lined 10” Dutch oven and at least 1” up the sides.

Filling:
2 8oz. Packages cream cheese
1 c. Sugar
1 16 oz. Tub ricotta cheese
6 eggs
½ c. Sour cream

1 ½ tsp. Almond extract
1 ½ tsp. Vanilla
12 oz. Chocolate chips
¼ c. Butter
½ c. Whipping cream

Mix first five ingredients until smooth. Melt chips, butter and cream over low heat until smooth, stirring occasionally, add almond extract.
Pour 1/3 of the white mixture into chocolate mixture, mix well. Pour into crust. Add vanilla into remaining white mixture and carefully pour over chocolate layer in Dutch oven.
Bake 1 hour 15 minutes. Done when the top cracks and cake is firm. Desert is great warm, but is better if it cools over night.

Dave’s Sourdough Beer Bread:

1 cup whole wheat flour
2 cups all purpose flour
1 cup sourdough starter, room temperature
3 Tbs. Honey, or sugar if honey is not handy, can substitute same amount of Splenda®
1 Tbs. Baking powder
1½ tsp. Baking soda
½ tsp. Kosher salt
1 cup warm beer, the darker the more flavor
½ cup butter, melted
1 tsp. Granulated garlic, optional

Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.
Serves 6 to 8

Dutch Oven Style Spumoni Ice Cream :

1 package pistachio instant pudding (3.4 oz.)
1 package chocolate instant pudding (3.4 oz.)
1 package vanilla instant pudding (3.4 oz.)
For each package of pudding:
2 c. Milk
½ c. Sugar
1 egg
¼ tsp. Lemon juice
1 can evaporated milk (12 oz.)
1 c. Heavy whipping cream
For pistachio flavor:
¾ c. Pistachio nuts, shelled and chopped
For strawberry flavor:
¼ cup strawberry flavored Nestlie’s Quick or similar
1/8 tsp red food coloring
¼ c. Dehydrated cherries

3 10” Dutch ovens, chilled in ice and rock salt, one for each flavor

Pack the Dutch ovens in ice layered with rock salt within ¼ inch from the top of the oven.
For each flavor, mix pudding and milk. In a separate bowl, mix sugar and egg, add to pudding mixture.
Pour mixture into a dry Dutch oven, add whipping cream and evaporated milk; stir. Cover with lid.
Lift the lid and stir every 15 minutes. Add ice and rock salt as needed, and drain water every 30 minutes. Total freezing time, about 90 minutes, or longer if it’s hot out. May be eaten soft but more time is needed for a harder product. When frozen, combine all 3 flavors and lightly swirl together just before serving. Or, layer in another Dutch oven like a cake. Serves 24 to 30

Dave’s Ancho Chili :

3 dried ancho chiles (similar or same as dried poblano peppers)
1-3 tablespoons olive oil
1 1/2 lbs boneless pork shoulder, finely chopped
2 lbs boneless chuck steak, 1/2 inch cubes
6 strips bacon, chopped
1 large onion, chopped
3 cloves garlic, minced
1 Tbsp cumin
1 tsp red chili powder
1 Tbsp dried oregano
1 bay leaf
1 (28 oz) can whole peeled tomatoes, briefly pulsed in blender (I use a rocket chef when camping)
24 oz beer (I like dark beer)
1/2 lb beef neck bones
2 (15 oz) cans black beans, drained
1 Tbsp distilled white vinegar
2 oz dark chocolate, chopped
1/4 tsp. Ground cinnamon
salt and pepper

Toast the dried chiles in a skillet over medium heat, turning often, until fragrant and puffed up, 2 minutes. Cut in half; remove cores. Transfer chiles to a bowl; cover with boiling water. Set aside.
Heat olive oil in a large Dutch oven over medium-high heat and working in batches, brown pork and beef until browned. Transfer meat to a plate as it is browned.
Meanwhile, put chiles and 1/2 cup soaking liquid into a blender; puree. Reduce heat to medium-low. Add bacon and cook until browned, remove bacon and save for later, then add onion and garlic to the bacon fat and cook, stirring often until softened, 6 to 8 minutes. Stir in cumin, oregano, chili powder (if using), bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute, add chile puree and raise heat to medium-high; cook, stirring for 2 minutes.
Return meat to pot. Add 2 teaspoons salt, tomatoes, beef bones, and beer. Bring to a boil then reduce heat to medium-low Simmer, stirring occasionally, 1 1/2 hours. Add strained and rinsed black beans and cook for another 30-45 minutes. Discard beef bones and bay leaf. Add vinegar and chocolate chunks and stir until chocolate is melted. Add the reserved bacon to your bowl at the end if you like it crispy, or toss it in the pot and stir if you like it softer.

Steve Stelzner answers:

Pot roast.

Http://www.google.com/search?sourceid=navclient&aq=t&ie=UTF-8&rls=GGIC,GGIC:2006-50,GGIC:en&q=pot+roast+recipes

Steve Stelzner answers:

Outdoor Cooking Recipes

Grab your Dutch oven, a cast iron skillet, and a bag of charcoal. In camp, or at home in your own backyard, you’ll enjoy these recipes for outdoor cooking.

Qty. Of charcoal = 2 x the Diameter of the Oven = 325º
Each additional charcoal adds 10-15º to Cooking Temperature
Bake = coals in rings 2:1
ratio top over bottom
Stew or Simmer = coals split evenly
Broil = coals in checkerboard
2:1 ratio top over bottom
Fry or Boil = all coals on the bottom

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Baby Back Ribs

8 lbs of ribs
2 tsps. Sage
2 12 oz. Beers
1 to 2 tsps. Cayenne
1 cup honey
1-1/2 tsps. Dry mustard
2 tbsps. Lemon juice
1 teaspoon salt

Marinade overnight. Barbeque the ribs on your Lodge grill turning and basting frequently, or broil in sauce at 325º F for one hour in your 12″ Dutch oven.

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Barbecue Sauce

3 cups tomato sauce
4 tsp. Celery seed
1 chopped onion
2 tsp. Sugar
6 tbsp. Vinegar
Garlic salt & hot sauce

Mix and simmer ingredients in a 2 qt. Camp Dutch Oven for 20-30 minutes. Add garlic salt and hot sauce to taste. Add water to thin for marinade.

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Bean Hole Beans

2 lbs. Maine State (great northern white) beans
2 cups State of Maine maple syrup
2 medium Vidalia (sweet yellow) onions
1 cup molasses
2 lbs. Lean salt pork
1 tbsp. Dry mustard
2 tsp. Salt
2 tsp. Pepper

Soak 2 lbs State of Maine Great Northern beans overnight completely covered in water…. Remember to use this water later. Prepare bean hole (bean hole instructions are in Scoutmaster handbook).

Quarter onions and place in 8 or 10 qt. Deep Lodge camp Dutch oven. Quarter salt pork and add 1 section. Add approximately 1/4 of beans, 2 more pieces of salt pork, and then add another 1/4 of beans. Add molasses, brown sugar, mustard, salt and pepper and the remainder of beans. Place last piece of salt pork on top, then add the bean water until everything is covered. Cook 6 hours in bean hole. DO NOT USE ARTIFICIAL MAPLE SYRUP.

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Biscuits

4 cups flour
1 tsp. Salt
2 tbsp. Baking powder
1/2 cup shortening
1-1/2 cup milk or water

Combine dry ingredients. Work in shortening and add milk gradually. Knead and pinch off desired amount and place in greased 12″ or 14″ camp Dutch oven and bake 15-20 minutes at 325º F.

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Breakfast for Eight

2 lbs. Sausage
8 eggs
2 lbs. Grated potatoes
2 cups grated cheese
1 diced onion
1/4 cup milk or water

Brown sausage and onion in a 12″ or 14″ camp Dutch oven. Remove and brown potatoes in sausage grease. Add sausage, egg, and water mixture and bake for 20 minutes until eggs are done. Add cheese and bake until melted.

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Catfish Fry

1 egg
1-1/2 tsp. Salt
1-1/2 cups of milk
1/2 tsp. Cayenne pepper
2 cups of cornmeal
1/4 tsp. Black pepper

Mix egg and milk well in bowl. Shake dry ingredients into paper bag. Dip catfish filets in milk mixture then add to bag and shake well. Fry in hot grease until golden brown.

For just the right utensil click here: 5 qt. Deep Fry Skillet.

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Chicken and Dumplin’s

2 cups flour
3 tbsp. Baking powder
1 cup whole milk
2 tsp. Lard or Crisco
1 egg beaten
1 tsp. Salt
1 chicken

In a 7 or 9 qt. Dutch oven boil a quartered chicken until the bones can be removed easily. Mix up dumpling dough ingredients and spoon into boiling chicken pot liquor. Cover pot and shift to cooler eye. Let cool 20 min. And serve.

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Cornbread

2 cups self-rising cornmeal
1 egg
2 cups buttermilk
1/4 cup shortening

Melt shortening in 10″ camp Dutch oven or combo cooker and add melted shortening to other mixed ingredients and pour back into oven. Bake for about 15 minutes, or until golden brown.

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Country Ham
Fry in a cast iron skillet with water, a little oil, or utilizing it’s own fat, turning often. What we like to do is fry up center slices in a half and half mixture of water and 7Up in a Lodge 12″ skillet, and leaving the drippings for red eye gravy.

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Fried Green Tomatoes

4 green tomatoes, sliced
Salt, pepper, or cayenne
1 cup white or yellow cornmeal
1 cup flour

Salt and pepper 1/4″ tomato slices. Coat both sides of your tomato in flour/cornmeal mixture and saute over medium heat in a cast iron skillet until brown.

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Hush-puppies

1 cup self-rising flour
1 egg beaten
1 cup white or yellow cornmeal
1/2 cup chopped green onion
1 cup buttermilk
1 teaspoon sugar
1/2 teaspoon salt (optional)

Combine dry ingredients. Add egg, onions, and 1/2 cup buttermilk to flour/cornmeal mixture. Gradually add remaining buttermilk until batter is well mixed, but not runny. Drop spoonfuls of batter into a Lodge fry kettle and fry until golden brown. Drain on paper towels.

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Meat Loaf

4 lbs. Of ground beef
3 eggs
2 cups bread crumbs
1 cup of ketchup
1 large onion
1 cup milk
2 tsp. Salt
1/2 tsp. Pepper

Mix beef, 1/2 cup of ketchup, and the remaining ingredients thoroughly. Spread into lightly greased Lodge 10″ or 12″ camp Dutch oven.

Stew at 350º for 60 minutes and top with remaining ketchup (and brown sugar, if desired) and bake for 15 minutes.

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Pineapple Upside Down Cake

1 yellow cake mix
1 cup brown sugar
3 eggs
1-1/2 cups liquid (water and pineapple juice)
1 20 oz. Can of pineapple slices
8 maraschino cherries
1/2 cup margarine

Melt butter in a 7 qt. Or 12″ Lodge Dutch oven. Add sugar, then pineapple, placing a cherry in the center of each pineapple slice. Prepare cake mix as directed and pour over pineapple. Bake at 350º for 25 minutes. Let oven cool with top off. To remove cake cut around sides and insert 2 or 3 paper plates covered with aluminum foil and flip.

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Red Eye Gravy
Add water (or black coffee) to fried ham drippings in a hot pan. Let sizzle and stir. Serve with country cured fried ham slices, biscuits, and honey.

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Sausage Gravy

Ham, sausage, or bacon grease
Salt and pepper
3 tbsp. Flour
Water
Milk

Add flour to the grease in hot skillet to brown. Thin the mixture with a little water and add milk, salt and pepper. Stir until thick. Add crumbled fried sausage for a real treat. Serve over Dutch oven biscuits.

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Southern Fried Chicken

1 chicken
1 cup flour
1 egg
1/2 cup milk
2 tsp. Garlic powder
1 tsp. Paprika
1 tsp. Black pepper
1 tsp salt

Prepare one frying chicken. Prepare flour mixture by mixing dry ingredients. Prepare milk and egg mixture, and add 1 tablespoon of flour to the mixture. Dip chicken in egg mixture, then in flour mixture, repeat, and shake well. Fry in hot grease, with chicken pieces half covered in Crisco, and well spaced, until brown, and turn. Cover with lid for 7-8 minutes on lower heat source. Drain on paper towels. For just the right utensil click here: 5 qt. Chicken Fryer.

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Wild Turkey

1 turkey 10-12 lbs.
4 slices bacon
1 lb. Pork sausage
1 medium onion
6 cups soft bread crumbs
2 tbs. Poultry spices

Sprinkle turkey with game seasoning or poultry spice. Fry diced onion and crumbled sausage in a 12″ or 14″ deep camp Dutch oven. Combine with bread crumbs and mix. Stuff turkey cavity loosely and lace closed. Bake for 3-1/2 hours, breast side up with bacon strips covering breast.

Steve Stelzner answers:

To add to RT66s RV, mine also has a microwave oven, heater, refrigerator/freezer, a full bathroom, and my very own comfortable bed…and as we are in the 3rd week of a 4 month trip around the country we are most grateful for all of it..

Steve Stelzner answers:

Go to Walmart for junk like that. Keep in mind those are novelty items and will not keep your kids warm enough you will need additional comforters and ground insulation to keep the kids warm. If you want your kids warm get real gear sized to fit them. Here is a link for “real” kids camping gear.

Http://www.rei.com/search?query=kids+sleeping+bags&button.x=63&button.y=18

Steve Stelzner answers:

$35 for a primitive campsite is robbery! Since you listed so many states I can only give you a general answer. The Forest Service provides campsites usually in the $5-$20 price range but they also allow dispersed camping which means you can camp almost anywhere you want in a National Forest for free.

Http://www.fs.fed.us/

The Corps has nice campgrounds usually in the $10-$20 range but some of their primitive campgrounds are free. I actually found one the other day that had full hookups and it was free.

Http://corpslakes.usace.army.mil/visitors/visitors.cfm

BLM land in the western USA I think is all free. Their website stinks but I’ll give it to you anyway.

Http://www.blm.gov/wo/st/en.html

Steve Stelzner answers:

I too have a sister that is very similar to this. She is the youngest sister in our family and I am the oldest. She has 2 children as well one boy and one girl and doesn’t have custody of either one. When the kids do get to come around and spend time with the family she automatically thinks that we should all pay for whatever they do since they aren’t around most of the time. Well guess what we do it because we feel sorry for them. No matter what we ever say to her about it she never changes. She doesn’t even work. So, I guess we just keep doing it because we don’t want the kids to suffer because of her. I understand what you are feeling, but I guess what I’m saying is I will just keep doing it for the kids so that they know that someone does care enough about them.

Steve Stelzner answers:

This is the one I use. Very light weight, though you’re not going to get your bag in there. But there is a vestibule that you can put you bag in. The tent is long enough to accommodate 2, 6 feet tall guys, though it’s not very wide. But it’s comfy enough.

Http://www.eurekatent.com/p-60-zeus-2-classic-tent.aspx

You can find them online for less than the price quoted here.

Steve Stelzner answers:

Not knowing the size of the sight, I can only guess. Tent size matters also. If everyone put their tent as far from center as possible in the shape of a (U) at the end, I would say 8 to 10. This will leave the whole center area for cooking and sitting around the fire.

Your bigger problem is where to park all of the cars for all of these people. Cars are big and cannot hide.

Steve Stelzner answers:

Try here:

http://www.amazon.com/s/ref=nb_ss_sg/104-9830126-2477539?url=search-alias%3Dsporting&field-keywords=bivy

Steve Stelzner answers:

You can call this company and find out how much they charge by hour per day and weekend so that way you can get kinda of an idea how much the price is you are going to charge if you open you own business,

The Fun Company,
207 N. Aspan Ave. Suite #6
Azusa, CA 91702
(626) 969-6571
(888) 786-9329
FAX: (626)969-4480

http://www.inflatable2000.com/

Steve Stelzner answers:

They petty much block the direct flame from hitting whatever you are cooking. If you don’t have them you will have a lot of hot spots and flare ups also you will easily char what you cook.

Steve Stelzner answers:

What part of the U.S. Are you in? I’m sure there are tons of local organizations that have or will have projects in the works. Get into contact with a local county park, watershed association, university, sportsman’s club, Trout Unlimited, Pheasants/Quail Forever, Rocky Mountain Elk Foundation, etc. You may even be able to work with your state’s department of natural resources.

You could also get other members of your troop if they’re interested in helping out, which would allow them to knock off a requirement while providing more manpower to get work done.

Just give them a call, explain that you’re a scout looking to get involved with a conservation project. You could do anything; collecting seed, planting trees, installing an erosion fence, removing invasive plants (< — my personal favorite ), installing rain barrels, etc.

Steve Stelzner answers:

In my day, it all added up.

Steve Stelzner answers:

The answers are mostly in the Merit Badge pamphlet. Additional info can be found in the BSA Handbook and in the BSA Fieldbook. Consult the website for Leave-No-Trace for answers to #2. There are also numerous amounts of information about packs, sleeping bags, and stoves available online at websites for gear retailers such as REI and EMS. Wikipedia, while not the best source always, usually has cited articles to read about all of the topics you have questions about. Furthermore you can check out the annual gear reviews in magazines such as Backpacker, Outside, and National Geographic Adventure. You could also stop by any backpacking store and talk to the clerks and store managers. I am absolutely positive your Merit Badge councilor will be more than happy to help you with the answers you need.

If you have a specific question about something, by all means ask here, but what you are doing is tantamount to asking someone just simply give you the answers.

This is an Eagle Scout required badge. You need to find out the answers by reading the materials and putting the things into practice that you learn at camp and from your troop meetings.

Requirement #10 states: Discuss how the things you did to earn this badge have taught you about personal health and safety, survival, public health, conservation, and good citizenship. In your discussion, tell how Scout spirit and the Scout Oath and Law apply to camping and outdoor ethics.

I would say that taking the cheesy way out does not show Scout Spirit, nor does it capture the essence of the Scout Oath or Law.

Aside from the actual camping time involved, this is a rather easy badge to get. It just takes a little work. Getting the Eagle Scout Award takes work…so earn it.

Steve Stelzner answers:

I suggest you start by getting a copy of the BSA Fieldbook. It is a much better source for camping and high adventure info than the BSA Handbook or the Camping MB pamphlet.

Chapter 8 covers stoves and fuel.

Chapter 11 covers all the gear you should take. Including tents, backpacks, clothing and gear lists.

You could also spend some time visiting a specialty outdoor retail store such as REI, Eastern Mountain Sports, or a local independent store in your area.

Steve Stelzner answers:

The requirement for the camping experience portion states:

Show experience in camping by doing the following:
Camp a total of at least 20 days and nights. You may use a week of long-term camp toward this requirement. Sleep each night under the sky or in a tent you have pitched (long-term camp excluded).
On any of these camping experiences, you must do TWO of the following, only with proper preparation and under qualified supervision:
Hike up a mountain, gaining at least 2,000 vertical feet.
Backpack for at least four miles.
Take a bike trip of at least 15 miles or at least four hours.
Plan and carry out a float trip of at least four hours.
Rappel down a rappel route of 30 feet or more.
On one of your campouts, perform a conservation project approved in advance by the private landowner or public land management agency.

I don’t see any need to have done them within the past two years. I would say if he has met the requirement and was a Scout when doing so (and is still a Scout today) when he did so is not an issue. Short answer…yes.