Re: Menu Planning for High Adventure
Doug Gentry (dwgentry@NETCOM.COM)
Wed, 3 May 1995 21:10:07 -0800
We had tremendous luck with the National Outdoor Leadership School Cookbook
(I can't put my hands on my copy - great filing system :>( but you
should be able to find it in backpacking stores.) The NOLS approach is to
bring a pantry of items, which the campers can mix and match along the way.
They are big on pastas, couscous, rice, spices, and soup bases. We used
it for the first time on a 50 mile Sierra Mt backpack and the kids loved
it. We ate well and the cooks had a chance to be creative with their
ingredients. We used very little commercially prepared freeze dried food,
using home dried vegetables, concentrates, and the like.
The key to the NOLS program is calculating ingredients per person per day.
The book has good charts to figure this out. Our trip leader (my ASM) even
put together a spreadsheet to calculate portions, depending on the number
of participants, number of days, etc. Mike, I see you're on AOL, which will
make it easy for me to send you a copy if you'd like one.
>To all fellow Scouters;
> My son is going on a high adventure trip to the BSA TTT camp located in
>Maine. His trip is scheduled for July, 1995. He has been assigned the duty
>of Grubmaster and has to prepare a menu for the trip. Neither he nor I have
>much experience in preparing menus and meals on backpacking trips. We are
>hoping that someone on this list has had experience with high adventure and
>can make some suggestions to help out. We are looking for the best way to
>prepare for menus, food purchasing, food preparation and anything else that
>you can suggest.
> Looking forward to your replies.
>ASM Troop 772
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City