Celebrating 100 Years: Camp Rotary & A Saginaw Connection

The Rotary Club of Saginaw has been an agent of improvement for the community for well over 100 years. Started around 1910, the club was officially chartered on February 1, 1914. It was the third chapter in Michigan to be chartered and one of the first 100 in the nation. Today, there are over 34,000 Rotary Clubs globally—but Saginaw’s is one of the oldest.

During the past century, the Rotary Club of Saginaw has provided – and continues to provide - leadership and support for projects throughout the community. This includes Camp Rotary in Clare, which is celebrating its 100th anniversary this weekend.

While the camp itself may be located beyond Saginaw proper, its connection to Saginaw history is rich:

“Located in the central part of Michigan’s Lower Peninsula, Camp Rotary has one of our country’s clearest spring-fed lakes, scenic rolling hills and fragrant pine trees, making it one of the most beautiful camps in the country.  With over 1,100 acres and abundant natural resources, Camp Rotary is able to offer a wide variety of programs and welcomes Scout Troops, School, Church, Civic, Fraternal organizations and corporate groups on a year-round basis.” (https://michiganscouting.org/camping/properties/camp-rotary/)

In 1924, the Boy Scout camp at Lake Arnold (about 12 miles north of Camp Rotary) was becoming inadequate for the growing group and a new site was needed. “Members of The Rotary Club of Saginaw, including Arthur O. Cook, and Max Heavenrich, became aware of this problem and with Boy Scout executives began to look for a new site. Beebe Lake, located on a 400-acre site, was inspected. The search team was particularly impressed with the beauty, location and adaptability of the place. 

With funds from The Rotary Club of Saginaw, in 1925 the site was purchased for $3,000 and deeded to Wallace Craig Smith, Martin W. Tanner and Ted Suss, all club members, as trustees for the club. It was then leased for $1 a year to the Boy Scout Council.” (https://rotaryclubofsaginaw.org/sitepage/camp-rotary)

Scouts at Camp Rotary, circa 1930.

However, the purchase of the land was only the beginning of the Saginaw Rotary Club’s support. Their improvement has included funding – and often physically building – buildings and making improvements to the facility. The Carney Health Lodge, Anderson Chapel, and Deer Lodge were all constructed with funds from Saginaw Rotary Club members throughout the 1950s.

The relationship between the Boy Scouts of America and the Saginaw Rotary Club continues to flourish and Camp Rotary was expanded in both land size and facilities as a result of this generous relationship. In the 1990s, a nature center was built and dedicated in memory of Saginaw Rotarian Max Heavenrich.

Images of Camp Rotary, circa 1930.

Today, the camp has more than doubled in acreage since its original inception and continues to be predominantly a camp for scouting adventures--boasting fishing, rifle and BB gun ranges, several cabins, and more.

In honor of Saginaw’s relationship with Camp Rotary and its anniversary, today’s recipe reflects a connection to one of the first Rotary Club trustees for the camp, Martin W. Tanner.

Loyal followers of the CTK will remember a post we did about Maria Oxtoby Tanner featuring her Lakeside Eggs recipe. Maria Oxtoby married Martin W. Tanner in 1890. Tanner was a dedicated Rotarian and original trustee in the Rotary Club of Saginaw’s purchase of Camp Rotary.

Beyond his duties as a Rotarian, Tanner ran the M.W. Tanner Company prior to 1931 (when he died and the store closed due to the Great Depression). The store was located at 112-126 N. Franklin and had a second entrance at 311-313 E. Genesee. The M.W. Tanner Company had its own café (which served chopped peanut sandwiches) and a direct entrance from the Mecca-Palace Theater.

Today, however, we turn back to the simple cooking of Mrs. M.W. Tanner…

The Recipe: Mrs. M.W. Tanner’s Corn Chowder

From Savoring Saginaw

Ingredients:

3 (1-inch) cubes salt pork, diced

3 med. Onions, diced

6 lg. potatoes, cut in 1-inch cubes

1 pt. fresh corn

Milk*

Salt and pepper to taste

Fry pork and onions together slowly until light brown. Boil potatoes 10 minutes. Then put potatoes and corn with pork and onions and nearly cover with milk. Season when hot and let simmer slowly until flavors are blende[d]. This is even better cooked and reheated.

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CTK Notes:

*We used whole milk

--This recipe is very simple and could have used something green to brighten it up. We would suggest green onions or chives.

--It was indeed more tasty the second day, after the flavors had melded.