scouts-l Mail Archive for July of 2000: canoe trip food menu
Larry Tuck (LarryT@FTMG.NET
Mon Jul 24 2000 - 19:41:38 CDT
Bob Taylor asked about menus for canoe trips.
My experience is limited to 40-50 mile trips on the lower Colorado River,
and conditions may be different than lake canoeing in the northwest, but
here are my observations:
1) On the Colorado, afternoons are usually hot and windy, so you want to get
an early start and put in most of your day's travel before noon. This
dictates a quick breakfast (usually no-cook items or maybe instant oatmeal).
2) We carry Coleman two-burner stoves and an ice chest or two, but there are
not many places to resupply with ice, so we limit perishable items to the
first few days of the trip, with more canned goods later in the week.
3) Everyone is going to be HUNGRY after a hard day of paddling, so plan on
4) We pre-pack everything by meal before the trip, in at least two layers of
plastic bags, with everything clearly labeled.
5) We pack individual lunches ahead of time and issue lunch to everyone
before launching in the morning. That cuts down on time spent loading and
unloading food packages during the lunch stop.
6) Camping is primative and we want to minimize the impact on the
environment, so we try to minimize leftovers and, of course, pack out all
SM, Troop 761
Thousand Oaks, CA