About
Camp Augusta offers a wide range of camp programs supported by over 150 different program areas each day. The camp day includes five unique programs, giving campers many different structured activity options. All activities take place on the Camp Augusta site or on the adjoining South Yuba River Recreation Area.
• Ages: 6–17 years old
Camp Augusta has been managed by a non-profit organization for over 80 years and was originally donated to the girls of Piedmont in 1931 by Edwin William Ehmann and Charlotte Ehmann. The director has a Ph.D. in developmental, social, and organizational psychology and over 25 years of camp experience. The leadership team includes Barbara, a Program Director who is a former Kitchen Director, works with a local charter school, consults with local organizations, and oversees catering opportunities, and Asa, a Program Director who has worked in the food industry for fifteen years, including local cafes and large banquet catering, and works with local businesses on staffing programs, policies, opening new stores or cafes, and expanding marketing and sales opportunities.
The camp supports over 150 different program areas over 90 acres. Camp Augusta’s kitchen mission statement focuses on providing whole food that is nutritious, healthy, alive in flavor, aesthetically pleasing, and presented reverently to guests and staff, while supporting a sustainable future, incorporating the community philosophy of Camp Augusta, and creating a socially responsible environment. The kitchen strives to provide meals that are at least 92% organic, with the vast majority of food freshly prepared from scratch and no fryer in the kitchen. Alternative food options are offered for vegetarian, allergen-free, gluten-free, dairy-free, and vegan entrees by request at registration. Every lunch and dinner includes a full salad bar with fresh fruits, vegetables, protein options, and house-made dressings, and fresh fruit is available throughout the day in addition to daily snacks. Candy, iceberg lettuce, tater tots, and other high fat, low nutrition, or high sugar foods are not served, and dessert is served daily after dinner. Food scraps are composted, recycling is practiced, and no food is heated in plastic.
Camp Augusta strives to provide sustainably and/or locally grown produce, dairy, bread, and meat where possible, with some ingredients coming from nearby and fostering many partnerships within the local community. Camp Augusta provides staffed, round-trip transportation from the Bay Area via a charter bus that picks up and delivers campers at the Piedmont Community Center on the first and last day of each session.
Last updated March 10, 2026.
• Ages: 6–17 years old
Camp Augusta has been managed by a non-profit organization for over 80 years and was originally donated to the girls of Piedmont in 1931 by Edwin William Ehmann and Charlotte Ehmann. The director has a Ph.D. in developmental, social, and organizational psychology and over 25 years of camp experience. The leadership team includes Barbara, a Program Director who is a former Kitchen Director, works with a local charter school, consults with local organizations, and oversees catering opportunities, and Asa, a Program Director who has worked in the food industry for fifteen years, including local cafes and large banquet catering, and works with local businesses on staffing programs, policies, opening new stores or cafes, and expanding marketing and sales opportunities.
The camp supports over 150 different program areas over 90 acres. Camp Augusta’s kitchen mission statement focuses on providing whole food that is nutritious, healthy, alive in flavor, aesthetically pleasing, and presented reverently to guests and staff, while supporting a sustainable future, incorporating the community philosophy of Camp Augusta, and creating a socially responsible environment. The kitchen strives to provide meals that are at least 92% organic, with the vast majority of food freshly prepared from scratch and no fryer in the kitchen. Alternative food options are offered for vegetarian, allergen-free, gluten-free, dairy-free, and vegan entrees by request at registration. Every lunch and dinner includes a full salad bar with fresh fruits, vegetables, protein options, and house-made dressings, and fresh fruit is available throughout the day in addition to daily snacks. Candy, iceberg lettuce, tater tots, and other high fat, low nutrition, or high sugar foods are not served, and dessert is served daily after dinner. Food scraps are composted, recycling is practiced, and no food is heated in plastic.
Camp Augusta strives to provide sustainably and/or locally grown produce, dairy, bread, and meat where possible, with some ingredients coming from nearby and fostering many partnerships within the local community. Camp Augusta provides staffed, round-trip transportation from the Bay Area via a charter bus that picks up and delivers campers at the Piedmont Community Center on the first and last day of each session.
Last updated March 10, 2026.
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